Відео

Two loaves fermenting in the fridge. Number 5 and 6 hopefully i will get better oven spring than the last 4 loaves. Trying one in a clay baker

As someone who is thinking about going into a farmer's market this year, this content is very informative!❤

I look forward to each of your episodes, and sorry to hear you had some losses for January, I'm sure it's still frustrating.

Thanks for sharing your failures!!! I recently started my microbakery and I feel so frustrated when my bread randomly turns out ugly, but I feel less alone now lol

My speculation on the cookies is that you couldn’t get enough air into the butter, sugar, egg mixture and then, possibly, over mixed once the dry ingredients were added in ?? Just basing that off of my rather minimal experience 🤷🏼‍♀️

Yay the algorithm is favoring me!

This is so beautifully said 🥹🙏🏼❤️

Imposter syndrome is so real.. the self doubt, the questioning of whether you can actually do it, etc... all can stop you in your tracks, and by "you", I mean me!

Really good information! I for the life of me, can not proof in and/or get good loaf pan loaves. I have no idea what the problem is, but they certainly don't look like the ones I see on IG. It's very frustrating, as that's what I wanted to move towards.

This was so informative! Just launched Sourdough Saint Clair from my home and super excited to try out her tips! Los Angeles Baker 🤍

The most practical interview about sourdough I think I’ve ever seen! She gave some of the best tools to walk away with and immediately implement. She made it “click” and brought so much clarity but still allowing for originality. Thank you!!

This was so great, thank you both! Definitely worth a second listen to to take notes 😊

Love her! Cool episode 🎉

I don’t think I’ve ever been this early to a video ❤😊

Hi Caroline! Love the podcast. Been listening to several episodes a week in the car. Do you mind my asking which wicker oval baskets you’ve been using? I’ve been all over Amazon this evening and I’m just not sure which ones to try. I’m relatively sure that the price on bannetons is big prank and people who have dozens of them are secretly buying them somewhere for five dollars a piece.

In Paris there are 12,213,447 people. There are 30,000 bakeries for a total of 407 customers per bakery. I know that isn’t a given customer base. Where I live in Fuquay Varina, NC, we have 43,817 people and 2 bakeries and 2 home bakeries for 1094 people per bakery. List of possibilities.

I made a spreadsheet too! Was sooooooo helpful on big dough days.

The bin idea is great but in my case I don’t have the fridge space since I rent an apt and my landlord doesn’t see the need to put in a larger fridge.

Very helpful, thanks!

Thank you your information it is always helpful, do you think you could do a you tube explaining in depth your open baking?

What a great topic. Thank you! ❤

I am in the failing stage right now , I am at mid life and can’t bake a dam bread 😂.

I love love love all of these question! ❤️ I have some feedback - it would be helpful to have a little pause in between questions so we know when the question is over and before you move on to the next one. Or maybe number the questions perhaps? ❤️

I love this! I am starting to bake sourdough exclusively with Sunrise flour. This was very informative. ❤

There can NEVER be enough bread .. so there can never be too many bakers.. that's what i tell everyone!

Number 50! Congrats🎉

This video is helpful for any business!!!

Hi Caroline! Love all the great info you have, based on real world experience and hard work. Awesome!!!!!!!

I'm having a hard time believing you're not bigger on here! I love listening to you and your information is actionable and helpful! I haven't started anything yet but my dream is to kick off a microbakery (not sourdough) this year. I feel like you give legitimate advice and steps that I can understand for getting going without feeling too overwhelmed!

❤❤

This was exactly what I needed to hear and really appreciated your understanding of the difficulties and fears around scaling. Thank you!

what size dough bin did you purchase first? I've found this list very helpful and have purchased a couple things from this to help increase my productivity. My next thing I'm looking at is purchasing a dough bin to mix all my dough in, as I am currently mixing 3 loaves in 3 bowls, maxing out at a total of 9 loaves. i'd like to be more efficient and just mix it all in one dough bin but not sure what size to get. Eventually I'd like to grow and be mixing maybe 15 loaves ? (900 gram loaves)

im deff learning so much thank you !

I just opened officially opened my Lord & Lady Baker for sourdough bread. I need to understand better the website I just started using and local community advertising.

How did you notify your customers about your break and how did they receive it? I imagine they’re very sympathetic to time off but one worries! When I was gone a week in the fall, I put a sticker on it to notify about a week in advance. I sell on commission at a co-op so they are not preorders. Working on using Simply Bread app and preorders but I’m not there yet. 😂

What is your commercial mixer? The one behind you.

Wow this video was SO helpful!! Thank you for sharing your recommendations to us ❤ starting to sell to my neighbors and just invested $2 in 8 of the plastic baskets you were talking about at hobby lobby!! This podcast has been so valuable and helpful in my bread business!! Thank you!

Thank you so much for all of your help! I’m very proud of you ❤

Binging all your bread winner episodes!!! Love them Caroline❤

Thank you so much for this content. It was very helpful for my wife and I. We’re getting ready to launch a micro bakery in 2025 and this was very practical

Thank you so much for having me on the podcast! ❤

I live in the country and the nearest town that I expect I will get the most traffic from is about 20 minutes away. I’m nervous that my customers might come the first few times but then burn out because of the distance round-trip. I’m trying to think of other ways I can have a sustainable pickup option that won’t also burn me out (I work full time with 2 toddlers). The only day for pickups right now will have to be Sunday afternoons.

I going through and listening to all your videos as I have time. I’m always so encouraged and learn something in every video. Do you have links to products you use in your in your micro bakery? I have a double oven and am looking to purchase baking steels or baking stones. Do you have any recommendations? Thank you in advance 😊

good video ❤

I have thought about selling out of a “food truck”. I’m in a rural area so I feel like I could schedule different days in different towns. I’m just so scared to take that leap

Caroline, you are simply a gem. Thank you for your meaningful contribution in this space. 🫶

I would like to see you bake on your steel. How did you go from Dutch ovens to the baking steel? And how do you handle steam?

Thank you so helpful!!

Do you bake only in a double oven or do you have a bread oven? Also what brand and size mixer do you have?

Hi! are you still offering the special deal on your coaching 1 on 1?