Micro Bakery Tour 2023 (LOTS of updates to the home bakery from 2 years ago!)
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- Опубліковано 5 вер 2024
- At the start of this year, we've decided to do a lot more documentation of our micro bakery and all of our bread-making processes. This is the first for the year and we'll be putting more intent into posting more moving forward. Cheers - JC
Man I am from India and I’m opening a cloud bakery and I was going thru some videos about the kitchen seriously man loved ur work and kitchen ❤❤
You are one of my inspirations in bread baking since i started watching you during the start of the pandemic and it's so great to see you grow from then! I am now planning to start a microbakery and i always go back to your videos to give me courage to pursue what im passionate doing. Kudos to your growing business!!
Hey Marinette, you don't know how much your comment means to me - thank YOU and good luck! 🙂🙏
Been so long, so happy to see your video on my feed. Thank you for showing us your set up. So much honesty, as with all bakers that I know.
Thank you for taking the time to watch and comment, Bee Bee - it means a lot! 🙂🙏🏽 - JC
Wow!!! What a big improvements for your bakery, very nice. Much love and more blessings to come.
Hi, thank you! 🙂
Very informative content. This can be a lot of help to aspiring microbakers.
Thank you, Lilibeth - if my video helped ONE person I'd be happy🙂🙏🏽
A Happy New Year to my favourite baker, and your family. I always knew that your efforts and hard work would lead to something bigger.
I do hope that your hopes and dreams come true.
Hi Diane, happy new year! Thank you for taking the time to watch and comment - means a lot! 🙂🤍
I wish you could have a proper bakery soon, that's my dream too. But I could see how exhausting that is when you grow your business. Wish you all the best.
Thank you! I wish I could move the bakery outside the house soon, too! Cheers! :) - JC
wow i am so happy your video randomly popped on my feed.
i am a homebaker. been baking since 2015. Since the lockdown, I've been making from scratch bread for my family. it is wonderful to hear about baguettes, pannetone, croissants (been hesistant to delve into the last 2) because those are my favorites! looking forward to more videos from you sir! 🇵🇭
Hey there! Thank you for taking the time to watch - means a lot! And yes, we've decided that this year we'll be posting more consistently.
No need to call me sir - just JC is fine. Cheers! 🙂🙏
@@wildbreads2229 @Wildbreads yes! it would be nice to watch someone local in addition to the usual japanese, italian & french bakers that i admire. will support with likes, comments, and watching ads to help with the algorithm and revenue.
God bless your business & family po 🌻
Welcome back!!
Thank you! 🙂🙏
Crazy progress! keep it up! Why do you feel the need to oil the wooden baking table? I agree it looks nicer when it is newly oiled but I just scrape it clean.
Hi Martin! Thanks! The high humidity in the Philippines demands that I oil it - I've skipped it in the beginning but I noticed that the table top was warping so I asked the woodworker and he said that I should be more diligent with the maintenance.
My pizza prep table is stainless steel and I've noticed that it's far easier to clean and maintain it than wood. Cheers - JC 🙂
Hello my friend. Thanks for all the lessons. What brand or seller is your convection oven from? Look forward to a vid about buying cheap equipment or info in a comment.
It's from the company Shineho - I will be posting the video soon! Cheers! 🙂 - JC
Really great video, I am about to buy an oven, do you think there is a need for the oven to produce its own steam, or can i just use a water pump.
Hey Chuckie, personally I would buy an oven that fits my current budget. Getting an oven with steam injection AND can trap the injected steam inside the baking chamber is highly ideal but if an oven doesn't come with those, it's fine, too.
Do you live in the Philippines? I was able to make a local oven work for sourdough bread and baguette with a little modification.
One thing I've learned, too, is that the number of breads you put inside the chamber matters as well. Let me know if you have more questions. Cheers - JC
@@wildbreads2229 hi JC, yeah, I am from the Philippines, currently baking and selling sourdough breads. I am using a locally-made fabricated gas oven that is more miss than hit. I improvised using a fabricated pan to trap steam. Currently, I am about to buy an oven and proofer from alibaba (which I also learned from you) but made me thinking if I really need a steam oven, or just manually spray using a high pressure sprayer.
Thanks a lot, Chuckie.
Hello, ask ko lang po sana if san nyo po nabili yung dought sheeter nyo po (for croissants)
Sa alibaba po pala. Hehe. Would love to know how din po. Hehe.
Hi! Yes, sa Alibaba - I really should be making a video about it soon! Haha!
Hello po sir can you share po how to order the dough sheeter pls ty
Paano po umorder sa alibaba.. ang laki po kc ng shipping fee na lumalabas. Tia
Hello! So sorry for the late reply - I have a video coming out soon (kaka-order ko lang ng bagong bakery equipment so it's a good time to make a video out of it). Cheers! 🙂
@@wildbreads2229 sir can you share po how to order dough sheeter in alibaba like yours please😢