Hello Mark. Fantastic home business. You are easily qualified to run retail storefront bakery. My question is why not? Also how long did you train as a baker?
@couchebag When I began the business, I looked all around town for a suitable rental space for a bakery. The rental costs were ridiculously expensive, especially for someone with no reputation in a relatively small town. Anyway, since I've built our house and used to work in construction, I decided to convert our bottom floor to a commercial kitchen/bakery while I built my reputation up. It's working well.
I worked in a bakery in VT for a couple of years a long time ago.
Hello. I have a few questions about the bakery if you don't mind. From my understanding, The Back Home Bakery is a home based bakery. Do you have a separate area where production occurs? Do you have a store front? Would you classify your bakery as a retail or wholesale operation, or both? Sorry for the questions, but I am considering opening a bakery that is home based and would just like to get an idea of how things are set up. Thanks.
Yes, we're home based. The area you see in the video is the daylight basement of our house. The open French doors that you see at the very beginning of the video is the entrance to the bakery-behind the wall is the entrance to the house. I had to put the wall in to separate the 'bakery' from the 'house'. I don't have a storefront but I'm licensed for both wholesale and retail so I sell to other retailers, restaurants and at farmers markets. Email me if you need some more questions answered.
This video was mesmerizing to me! I am a new baker just learning the intricacies of yeast breads and find this process fascinating. It was great seeing the commercial bakery kitchen. Thanks for posting this!
That's awesome. I don't think ppl realize how much work and skill it takes to run a bakery. It takes dedication and passion. 3 bakers made all those baked goods 4:49 in less than seven hours?! WOW
I would love to have those skills...never too late to learn I guess :)
ourrepurposedlives 1 month ago
If I just only had an ounce of this guys talent....
PrepperAZ 7 months ago
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laddavan100 11 months ago
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laddavan100 11 months ago
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laddavan100 11 months ago
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laddavan100 11 months ago
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laddavan100 11 months ago
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laddavan100 11 months ago
Wow I love it thank you so much for share us this video.
laddavan100 11 months ago
Wow look at the bread dough it's sticky but doesn't stick to your fingers
Christina1Pham 11 months ago
@Christina1Pham Bread dough likes to stay together. Separation anxiety.
Wilson1592 1 month ago in playlist Uploaded videos
Hello Mark. Fantastic home business. You are easily qualified to run retail storefront bakery. My question is why not? Also how long did you train as a baker?
couchebag 1 year ago
@couchebag When I began the business, I looked all around town for a suitable rental space for a bakery. The rental costs were ridiculously expensive, especially for someone with no reputation in a relatively small town. Anyway, since I've built our house and used to work in construction, I decided to convert our bottom floor to a commercial kitchen/bakery while I built my reputation up. It's working well.
I worked in a bakery in VT for a couple of years a long time ago.
markcsinclair 1 year ago
better than sex..... awesome job...
spankses 1 year ago
wow.. i love to see how soft the dough is. :D can imagine how soft the bread will turn out
mawarmusfirah 1 year ago
I have bakers envy.
ourfamrocks9 1 year ago
Hello. I have a few questions about the bakery if you don't mind. From my understanding, The Back Home Bakery is a home based bakery. Do you have a separate area where production occurs? Do you have a store front? Would you classify your bakery as a retail or wholesale operation, or both? Sorry for the questions, but I am considering opening a bakery that is home based and would just like to get an idea of how things are set up. Thanks.
uberathlete 1 year ago
Yes, we're home based. The area you see in the video is the daylight basement of our house. The open French doors that you see at the very beginning of the video is the entrance to the bakery-behind the wall is the entrance to the house. I had to put the wall in to separate the 'bakery' from the 'house'. I don't have a storefront but I'm licensed for both wholesale and retail so I sell to other retailers, restaurants and at farmers markets. Email me if you need some more questions answered.
markcsinclair 1 year ago
@markcsinclair Thank you for your reply Mark, I really appreciate it.
uberathlete 1 year ago
Seems now days ALL labor is unappreciated...
Somebody, somewhere, can always do it for less,... so it is seen as not valuable.
ZiggZagg11 2 years ago
This video was mesmerizing to me! I am a new baker just learning the intricacies of yeast breads and find this process fascinating. It was great seeing the commercial bakery kitchen. Thanks for posting this!
gardenwife 2 years ago
That's awesome. I don't think ppl realize how much work and skill it takes to run a bakery. It takes dedication and passion. 3 bakers made all those baked goods 4:49 in less than seven hours?! WOW
sh97 2 years ago
amazing this is great
hawkangel25 2 years ago
all I can say is WOW :)
sassimami08 2 years ago