What I love about starting microbakery is making the most of what we have and could afford. A young pastry graduate was once trying putting me down about how croissants need fancy tools, and I managed to humble her down by how I was able to deliver good enough results just using good ol rolling pin, wooden sticks, and deck oven
Leo, this content is pure gold! (Actually, all of your contents are).Thank you ever so much for sharing. You have a gold heart, and God will bless you even more. I am a home baker, and this gives me more confidence to take the plunge and expand my business. I'll keep following for more and may be, I'll be part of one of your classes one day. Keep up the good work❤
Hola Leonel! soy de Argentina, Tengo todo ya para poder empezar, voy hacerlo en casa y hacer entregas. No he podido adquirir la amasadora y la laminadora, y mi idea es con el tiempo poder comprarlas, mientras tanto lo hare a mano. Me fueron muy utiles tus videos y estoy entusiasmado por ver los resultados. Gracias realmente eres una inspiración.
congratulations! You an excellent baker, I’ve been thinking about selling outside my home, I’m still considering it. On my baking, I giveaway for free donations to people, that’s why some of the people told me why don’t I just start selling it instead of giving it away all the time? even ice cream I’m always making someone some ice cream. I have so many different flavors in my refrigerator. I really eat it. My husband mostly eat it but I usually whatever I make for people I put up in refrigerator so guest come over our family members looking for something sweet there’s always some type of ice cream in the refrigerator, whenever someone challenge me to make a flavor can help myself. I have to do it and of course I give it away as a gift. 🎁 it’s probably fear with me while I haven’t started trying to sell anything because I don’t know if it will be marketable with people actually purchase it, I know people except the freebies, which is not a complaint because I enjoy seeing people smile and having memories when they were young, so that’s one of the reasons why I enjoy making homemade ice cream and homemade bread because it gives people memories, I don’t know if I’m able to make it! Yes, that’s my problem. I’m doubting myself..
You need to decide if you want it to be a business or keep blessing people as you are; if people say you should, it doesn't mean you should if it's not on your calling to sell or need to sell. Apart from memories. It teaches others kindness, and hopefully, they will do the same to someone else, 🙏🏾 but if it is fear, do it afraid; it's being human to fear
Leonel I love & admire you!! I love baking & thanks to you, I aspire to broaden my baking skills. Appreciate you for sharing. Happy New Year & Many Blessings to You! Will you have a bread baking class soon & teach how to start the sourdough starter & how to keep it going?? If so please let me know the details!!
This was really helpful. Thank you Leo. Is possible for you to touch the process of how to do the pop ups by the school and other places in your next videos please. Is there any legal aspects or working with councils or the school required or you just turn up?
Hi Leo! I just found you yesterday and you're my new favorite channel. I'd love to know about your training. How did you learn about hydration, laminating, how to shape bread, etc. Thank you! Teresa =)
Thank you Leonel, for this information. Are you familiar with Lutong Tinapay YT Channel. She started her channel years ago from a home bakery and has expanded her oprations significantly since then. She's a great baker and tries a bunch of different recipes that she shares with her subscribers INCLUDING THE COST of each new item for production. Your growth on this channel reminds me so much of her. You should reach out to her and plan a collaboration. Be advised she is in the Philippines but she has become quite a celeb there now. In any case, Happy New Year to you, mate. Best regards to your family and I hope you have a prosperous and happy year to come. Keep up the good work!
Sorry you didn’t mention 15/20kg dough mixer and perhaps a 5 litre cake and sweet paste mixer, and provers. I did notice you don’t make pastry sheets and turn out caramel squares etc. Actually you seem to have concentrated on fermented doughs so in French “ Boulanger” whereas a patissier produces more cakes, sponges and unfermented goods.
Lol don’t know if it’s becoz I’m old but just just looking at the machines I’m already thinking about repairs.. probably good to google common problems with the expensive ones and how to avoid them or do simple repairs.. if you have a location with children you should make ones with shapes that appeal to children.. guess u can see what ur kids like.
Hi Leo thanks for the great video! A quick question for you, how did you find your pop up locations? Can you just set up say in car parks or near school etc or did you have to get a permit or pay a pitch fee? Thank you 😊
It is a man who shares his seeds, is the same man who will prosper indeed!
the words "his seeds" paint a completely different picture in my head...
Such a cute comment
What I love about starting microbakery is making the most of what we have and could afford.
A young pastry graduate was once trying putting me down about how croissants need fancy tools, and I managed to humble her down by how I was able to deliver good enough results just using good ol rolling pin, wooden sticks, and deck oven
We do what we can with what we have ❤
Leo, this content is pure gold! (Actually, all of your contents are).Thank you ever so much for sharing. You have a gold heart, and God will bless you even more. I am a home baker, and this gives me more confidence to take the plunge and expand my business. I'll keep following for more and may be, I'll be part of one of your classes one day. Keep up the good work❤
Glad the they are helping on the other side of the screen 💻 ❤. Keep going you are doing brilliantly
@leothebaker Aww, thanks for the encouragement. Remain abundantly blessed 🙏🏾😊
Thank you for these gems. My daughter and I have a dream of owning a small bakery one day and need all the help and expertise we can get❤❤❤
You are welcome.
And you will. ❤
Hola Leonel! soy de Argentina, Tengo todo ya para poder empezar, voy hacerlo en casa y hacer entregas. No he podido adquirir la amasadora y la laminadora, y mi idea es con el tiempo poder comprarlas, mientras tanto lo hare a mano.
Me fueron muy utiles tus videos y estoy entusiasmado por ver los resultados. Gracias realmente eres una inspiración.
THANK YOU SO MUCH FOR THIS LEO! IM IN THE PROCESS OF MY BAKING BUSINESS ! 🙏🙏🙌🏽🙌🏽🎊🎊🎂🎂
congratulations! You an excellent baker, I’ve been thinking about selling outside my home, I’m still considering it. On my baking, I giveaway for free donations to people, that’s why some of the people told me why don’t I just start selling it instead of giving it away all the time? even ice cream I’m always making someone some ice cream. I have so many different flavors in my refrigerator. I really eat it. My husband mostly eat it but I usually whatever I make for people I put up in refrigerator so guest come over our family members looking for something sweet there’s always some type of ice cream in the refrigerator, whenever someone challenge me to make a flavor can help myself. I have to do it and of course I give it away as a gift. 🎁 it’s probably fear with me while I haven’t started trying to sell anything because I don’t know if it will be marketable with people actually purchase it, I know people except the freebies, which is not a complaint because I enjoy seeing people smile and having memories when they were young, so that’s one of the reasons why I enjoy making homemade ice cream and homemade bread because it gives people memories, I don’t know if I’m able to make it! Yes, that’s my problem. I’m doubting myself..
You need to decide if you want it to be a business or keep blessing people as you are; if people say you should, it doesn't mean you should if it's not on your calling to sell or need to sell.
Apart from memories. It teaches others kindness, and hopefully, they will do the same to someone else, 🙏🏾 but if it is fear, do it afraid; it's being human to fear
Leonel I love & admire you!! I love baking & thanks to you, I aspire to broaden my baking skills. Appreciate you for sharing. Happy New Year & Many Blessings to You! Will you have a bread baking class soon & teach how to start the sourdough starter & how to keep it going?? If so please let me know the details!!
Hey, thank you.
Let me organise my schedule, and I will say something here about classes
This was really helpful. Thank you Leo.
Is possible for you to touch the process of how to do the pop ups by the school and other places in your next videos please. Is there any legal aspects or working with councils or the school required or you just turn up?
You are most welcome, okay will do that ❤
@leothebaker thank you so much bro. Looking forward to it 😀
🎉😊 good luck son ❤
Hello Mr. Leo, I love your content and seeing your family. Great job!!
Thank you
You, sir, are a blessing 🙌
❤❤
Thank you for sharing!!🤩👌🏿🤗
Hi Leo! I just found you yesterday and you're my new favorite channel. I'd love to know about your training. How did you learn about hydration, laminating, how to shape bread, etc. Thank you! Teresa =)
I keep thinking of making a jam business and i want to make breads to go along with it. Thanks for the info.
Great combo ❤
I listen in my language! Grazie
Thank you!!❤
Thank you so much bro!
Thank you Leonel, for this information.
Are you familiar with Lutong Tinapay YT Channel. She started her channel years ago from a home bakery and has expanded her oprations significantly since then. She's a great baker and tries a bunch of different recipes that she shares with her subscribers INCLUDING THE COST of each new item for production.
Your growth on this channel reminds me so much of her. You should reach out to her and plan a collaboration. Be advised she is in the Philippines but she has become quite a celeb there now.
In any case, Happy New Year to you, mate. Best regards to your family and I hope you have a prosperous and happy year to come. Keep up the good work!
Thank you.
I will check her out.
Happy New Year to you too. ❤️
Sorry you didn’t mention 15/20kg dough mixer and perhaps a 5 litre cake and sweet paste mixer, and provers. I did notice you don’t make pastry sheets and turn out caramel squares etc. Actually you seem to have concentrated on fermented doughs so in French “ Boulanger” whereas a patissier produces more cakes, sponges and unfermented goods.
Lol don’t know if it’s becoz I’m old but just just looking at the machines I’m already thinking about repairs.. probably good to google common problems with the expensive ones and how to avoid them or do simple repairs..
if you have a location with children you should make ones with shapes that appeal to children.. guess u can see what ur kids like.
Thank you so much
Congratulations👍
Hi Leo thanks for the great video! A quick question for you, how did you find your pop up locations? Can you just set up say in car parks or near school etc or did you have to get a permit or pay a pitch fee? Thank you 😊
The link to the mixer doesn’t work, could you let me know which you would suggest? I am opening a pizza pop up and this information is great!
@Leoniel....No mixer?
Wish u can teach me how u make ur dough im a new baker from Ghana would like to lean something new from what ive been thought pls reply 🙏
HAY BROTHER SEEN YOU BAKING I SUBSCRIBE TO YOUR CHANNEL I AM IN NEW MEXICO COOKING PIZZA IN BRICK OVEN LIKE YOUR TESTIMONY KEEP IT UP BROTHER
What about the dough mixer?
you forgot to put a trolley and a metal baker's rack
You forgot dough mixer
I think Ive seen Leo mixing by hand in big bowls,then kneads dough by hand for bread & pastries batches too..
@ It’s time consuming from my personal perspective. And I feel a mixer is a necessity