In this module, we explore the fascinating intersection of art and science through the storied history of sourdough bread. From ancient civilizations to modern culinary practices, sourdough has been a significant part of culture and cuisine for centuries. We will examine the science behind the fermentation process, the artistry involved in baking, and uncover intriguing historical insights.

In this module, we explore the dynamic world of the business of baking. Baking is not only an art form but also a thriving industry. We'll discuss key topics such as market trends, business strategies, and bakery entrepreneurs' challenges and opportunities. Join us as we share insights from our experience, learn about successful business models, and explore what it takes to succeed in the competitive baking industry.

In this module, we focus on mastering effective bakery sales tactics. You'll learn proven strategies for attracting customers, enhancing customer experience, and boosting sales in your bakery. We'll cover topics such as upselling, product placement, customer relationship management, and crafting compelling sales pitches. Join us as we share practical techniques to help you achieve success in the competitive bakery market.

Profitability at scale comes through efficiency. Since customers will only pay so much, you need to find ways to make enough bread while still keeping your costs down.

In this module you will learn how to take your great products from the oven and get them into the hands of customers. A good recipe will only get you so far. You need to understand how to properly communicate your message so that it can reach and resonate with your audience.

In this module, we’ll explore the benefits of running a sourdough bakery beyond just financial gains. The sense of community and the joy of the craft are deeply rewarding. While other industries may offer higher profits, few can match the fulfillment found in a sourdough bakery.

At scale, you access more resources, gain efficiency, and ultimately make a bigger impact. However, making a bigger impact doesn't necessarily mean it's more significant or better—just larger. The quality of the impact depends on you.

To succeed in working with people in your bakery, you must understand that this is one of the most important aspects of running a bakery. Many business owners find that the challenges of dealing with people outweigh the technical aspects of their work. Working with people can be both fulfilling and a source of anxiety.

Take an in-depth look at how we operate our market stands each and every weekend.

Core menu item #1 is just the simple classic: flour, water, salt, and starter. Learn our base formula for country sourdough.

Core menu item #2 is a customer favorite. This bread loaf has that classic light, airy, and soft texture. Perfect for sandwich slices. Learn how to make our sourdough version.

Core menu item #3 adds a whole new dimension of possibilities. In the pastry world, a sourdough croissant is a rare anomaly but it’s been crucial to our success as a business. Learn how to make this classic croissant dough the sourdough way.

Core menu item #4 plays to its strengths. This dough is a versatile classic and easy to add to your workflow. It’s low maintenance, delicious, and one of our most sellable products. There’s a reason these have been a staple on our menu for years.

Work smarter, not harder. Find ways to add variety while keeping your workflow streamlined. This delicious topping shows how you can offer more products from base formulas.

This cinnamon & sugar spreadable creamed butter filling is simply delicious. Even this simple recipe goes a long way in adding a lot more flavor and variety to your menu.

The stretch and fold technique is a fundamental method used in bread making, particularly valuable for developing gluten strength in your dough without excessive kneading. This method involves gently stretching the dough and folding it back over itself, usually several times at intervals during the initial fermentation phase.

Understanding refrigeration is a key element in successful sourdough baking, as it offers greater control over the fermentation process and more flexibility in scheduling your baking.

Learn how to shape a classic country sourdough loaf. This technique is critical for developing the proper crumb structure and ensuring you’re able to deliver consistent products each and every bake.

By learning to shape sandwich dough into loaves properly, you enhance your baking practice, ensuring that your bread not only looks good and fits its purpose but also provides a satisfying texture and flavor in every bite.

By mastering the skill of judging the right time to bake your sourdough, you ensure each loaf maximizes its potential in flavor, texture, and appearance, making your baking more enjoyable and successful.

Learning to manage a sourdough starter is crucial for successful sourdough baking. A healthy starter ensures proper dough rise, develops rich flavors, and allows for consistent results. It provides a cost-effective and always-available leavening agent, enhancing both the creativity and enjoyment of your baking. Managing your starter well ensures it can last for years, supporting a wide range of sourdough recipes.

See where our croissant program started. Once you learn the art of hand lamination, you understand and appreciate why a sheeter is so valuable.

One base croissant dough can be shaped into a variety of different pastry products for your menu.

A base sourdough formula can easily create a variety of breads by using inclusions.

Large rough inclusions should not be added to your mixer. Instead, use this technique of stretching and folding to gently layer inclusions throughout your dough.

Dough with inclusions can be a little trickier to shape but the process is very similar to regular sourdough.

Avoid a common mistake and learn the right way to score baguettes. Baguettes need to be scored this way for optimal appearance, texture, and crumb structure.

This simple trick will save you so much time!

There are a variety of reasons why we use this specific oil for our bins.

If you want to be successful and avoid waste, get used to labeling everything.

Logan and Jon dive into the inner workings of employee operations at Proof Bread, shedding light on the realities of being part of a sourdough bakery team. They discuss the demands and dynamics of working extended shifts, operating within a home-based environment, and the challenges of problem-solving and adapting to constant change. The conversation also explores career progression within the bakery and the key elements that constitute a successful relationship between a boss and an employee.

Sat Karam and Jon engage in a fascinating conversation about the differences and similarities between German and US bakeries. Germany is renowned for its deep-rooted artisan institutions dedicated to bread baking, an understanding the US has lost to factory production. At Proof Bread, we're driven to spark a deeper appreciation for the craft and to provide rich education on the complexities of sourdough.

Amanda and Jon reveal the complex journey of starting a bakery from home and the impact it had on their personal lives. Merging business choices with personal life presented formidable challenges, often leading to tough discussions. While Proof Bread has flourished over the years, the behind-the-scenes personal struggles were tougher than many might realize. Success isn’t just about happiness and prosperity; it often comes with sacrifices and costs that not everyone may be prepared to handle.

Join Jon and Stronz as they step into the dynamic world of content production. In their engaging discussion, they unravel the intricacies of creating compelling content, offering insights and strategies vital for anyone in the field. It's a conversation rich with expertise and practical advice.

These tools are essential for scaling and adapting to weekly shifts in customer demand and sales. While manually handling this process can be cumbersome and time-consuming, integrating order data with predictive models streamlines it. This approach allows us to accurately scale our recipes weekly, ensuring we know exactly what to bake and in what quantities, right when it's needed.