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The yellow-painted counter is made of recycled Purdue lab benches with soapstone tops. The blackboard is from Purdue salvage, too. Usually the sound of chairs scooting across the floor gets on my nerves, but this time the noise was music as my step daughter-in-law Naomi and her children sat down for a breakfast of almond croissants and milk.
There followed a steady flow of customers, among them good friends, familiar customers and first-timers who stopped by to check out the new digs, buy a pastry or sandwich, and leave with a sourdough boule or baguette tucked under their arms.
A draft version of the Smittybread bakery sign that will hang over the sidewalk at S. I opted for a soft opening in order to give me and my co-workers enough breathing room to find out what works well and what we need to work on.
Like any artisan bakery worthy of the name, we make all our breads and pastries from scratch. Up to now my production has been geared to the West Lafayette Farmers Market on Wednesday afternoons, for which I begin preparing on Monday. I would sleep until 8, count proceeds from the previous day, take a quick trip to the bank, and then go into the bakery to continue getting the business ready to open as a licensed retail food establishment — a considerable step up from being a home-based vendor.
It was the last legal hurdle before we could open the doors, and it was a good feeling knowing we had done things right. Then the question was: So, when are you going to open? The query had come more and more often as neighbors and friends and other business people stopped by to see our progress.
That would give us two weeks to get flour and other supplies and make final preparations. Those two weeks, which included getting ready for two farmers markets, went by in a blur.
For whatever reason, our farmers market sales exceeded previous records. As it so happens, Aug. We had made plans to spend the evening in a hotel to celebrate her birthday. By the time she reminded me of our plans, it was too late.
I had already announced the opening date to one and all. I apologized the best I could but forged ahead. I showed up for work Thursday expecting a full day. My first clue was when I realized I had not made enough starter on Wednesday to make all the breads I planned to bake for Friday.
I made some adjustments, such as putting the freshly fed starters into the proofer to speed their progress, dropping some breads off the schedule and setting back the mix schedule a few hours. My croissant schedule was also slightly behind, but since they are a yeasted product I was able to speed their progress.
As the day turned into evening, I had some breads coming out of the oven that looked really splendid, especially the pan loaves that would be made into sandwiches.
But when I looked at the clock, I realized I would not be done prepping until at least 1: I got home Friday around 4 a.Artisan Bread Making Training Programs, This course gives one the complete knowledge, skills and understanding of the techniques involved in the art of Artisan Bread Making.
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