Need NW Bakery Consultant

April 26, 2009 6:15 PM

How would I go about developing a recipe for artisanal bread as well as a menu for a Bakery (ie many types of bread)? I lack a "culinary school" education (I do have a college degree and currently work in a different field). I have researched many many books on the subject of hearth baking.....however i would like to develop a style with a professional. Is there a bakery consultant I can hire to work with me??
posted by Nellebee to Food & Drink (4 answers total)

I hear very good things about Marda Stoliar. Note: I am not a bakery or restaurant professional, but an occasional food and wine journalist, so this is second- and third-hand info.
posted by Sidhedevil at 6:23 PM on April 26, 2009

You bake bread every day. My mom decided at one point that she wanted to make good french bread. We grew up in the midwest and you couldn't get good bread, french or otherwise. Every day she made a couple of loafs. With three teenage boys in the house they never went to waste. By the end of a year she was making bread you pretty much have to go to France to match. You can make great bread if you just make a lot of it, match the style to your preference and keep practicing. Bread is an artistic skill that can be learned. People can give you a billion ideas for varieties but you have to love what you make, and you have to make a lot of it. Bread dough is alive. When you know it like you know a long time pet, or better yet a spouse, then you have arrived. Good luck. You can hire a coach, a teacher, whatever, but you will still need to do the work of making a few hundred loaves before you have arrived.
posted by caddis at 8:41 PM on April 26, 2009 [1 favorite]

Do you want to open a bakery? If so, take business classes. To get good at baking, go to bakeries, taste lots of breads and try to replicate the ones you love. Consider trying to work in a good bakery. Go to the library and get lots of books on bread baking. Try out recipes. Please come to Maine and live next door to me while all this takes place.
posted by theora55 at 8:35 AM on April 27, 2009

Here are some links:

San Francisco Baking Institute
French Culinary Institute
Artisan Bread Baking Center
Fresh Loaf Forum

The midwest used to have bread making institute as well.

They are available for consultancy as well as providing recommendations.

You can definitely hire a consultant in the bread making industry.

I assume you have looked at books like Reinhart and Silverton. If you have not, I highly recommend experimenting with their recipes to find your taste and rhythm. The best teaching is from Reinhart's _The Bread Baker's Apprentice_. He does reply to email and may have some advice for you.

Good luck.
posted by jadepearl at 10:56 AM on April 27, 2009 [1 favorite]