LONDON DELIVERIES AS A SMALL BUSINESS; MICRO BAKERY VLOG
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- Опубліковано 3 лис 2024
- Hello guys!
This week I thought I'd share how I organise the operations & logistics of my doorstop deliveries; this is how I function as a small business and is how I get my products out to my customers and stockists twice a week. Hope you enjoy!
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My RM2020 oven 🇬🇧 (affiliate link) : bit.ly/44IuImz
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Hi Lily, love your videos!
Admire your journey, and the generous sharing of the inside work.
thank you Maria!!
Hi Lily, I have been enjoying watching your journey, you're an inspiration! Highly recommend getting a custom rubber stamp made with your loaf ingredients to avoid the time-consuming hand written task! Cheers, Enza
I was going to suggest a Dymo 4XL printer as a simple quick fix. I use this for small production run ingredient labels. Not overly pretty but practical
Nice work. That seeded loaf does look delicious. Clever way to work out the best route for your hand deliveries. You got this 😃
Congrats on your continued success Lilly. Cheers!🍞🥖
This was so fun to watch… thank you 😊
Loved this video so much. The sound of you cutting through your fresh baked bread was everything! Too bad I’m all the way on the other side of the pond .
These are my favorite videos.
Hello Lily another great video thanks a lot !
Interesting technique spraying the loaves / paper. Did you get the optional steam injectors for the oven ?
Your loaves look amazing and delicious!!
Hi Lyli. It's good that your business project is growing so much and so well ... I'm very happy. You are doing great things. The other day I was watching this video with my boss of the bakery "Levain Tahona artesana" (in Madrid) and we saw (minute 8:04) that before introducing the loafs in the oven: you spray them with water on top and we also see that you leave the oven door open too much time (which means you lose a lot of heat and thermal inertia) before putting the loafs in the oven. We believe that, if you do not spray water on top of the loaves before putting them in the oven (you should only spray the walls of the oven once you have the loaves inside, quickly to lose little heat), they would come out with a much prettier ridge and the loaves would grow better in the oven and therefore, they would not be "blind" or "partially blind", as we see what happens to you in some loaves. Other than that, you are doing a great job. Best regards.
hey Roberto, thank you so so much for your message - I tried out your method yesterday and it worked beautifully! I was always disappointed with my paler loaves and just carried on baking for a longer time to achieve the dark brown but that makes so much sense ... thank you and your boss! Take care
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@@LilysLoaf great to hear good notices from you. Keep going and improving. I am also following this channel (ua-cam.com/users/ProofBread), you maight like it, and maybe you can pick some ideas to introduce and add it into your dinamic and method. Best regards. If anytime you come to Madrid, we will be very pleased and happy if you visit us.
You are incredible 😊
Hi Lily, I'm curious as I work like you. You say your bread is pre packed, but my understanding is that is wrapped food as they go into an open paper bag. That means it doesn't need to have the allergens written in the packaging, as long as the information is displayed somewhere (webpage). When I had my kitchen inspection, we spoke about that and the inspector agreed.
Hello Luciano, you may well be right but as I pre-package other products in boxes, I wanted to make labels for all of my products to be consistent - also as someone with severe allergies myself, it's reassuring to see exactly what's in the bread if I were to receive it if I were a customer :)
Hi Lily,
Your videos are amazing, you are a huge inspiration and I would like to try and make a loaf of bread. Could you tell me where you got your bread banneton? I bought one from amazon but it has little pieces of wood coming out, it doesn't really look right!
Thank you 😀
Hi Tania, thank you! I bought mine from a number of places but if you can try Brotformen (brotformen24.de/) they come to a good price; you have to pay tax import on top so works best when you are buying a lot of baskets in bulk. Hope this helps!
@@LilysLoaf thank you so much for taking the time to reply!
Wow so sweet
Big like!! +1 👊🤠
There is something I curious about, how do you preserve pesto?
At home I froze mine.
Thank you 😊
it last only max 1 week in the fridge as everything is fresh and sealed in sterilised jars :)
@@LilysLoaf thank you, great sucess! 😊
Hello Lilly, I am curious how you compare the bake on your new RM2020 to the ROFCO ovens?
How do you rate the thermostats on each oven?
I’d say the RM 2020 is a far superior product. I’m trying to get one out to Australia.
@@bubbleobill267 How was the response from the company? I live in Brisbane and potentially interested in getting one next year.
@@markandrews1219 I emailed them today. Will keep you informed as to how I go. I’m up on Thursday Island. Having bugger all choice for decent bread has led me to make my own sourdough. I’ve been baking two loaves at a time and have been keeping one for us and giving the others away to people. Now I’m constantly getting hit up for loaves of bread. Micro bakery here we come!.
@@bubbleobill267 What is your power supply like on Thursday Island? In case you haven’t considered that issue? Most commercial ovens need at least a 15-32 connection unless it’s a gas oven. Often they still need to draw close to 15amp of electricity too. Your location may make you eligible for a grant to install a good solar/wind generator and battery backup, especially if you’re setting up an essential service like a bakery.
The past couple months I’ve tyre kicked the idea of buying a ROFCO B40 to start baking some break. I have now decided to go with an UNOX Bakerlux Shop Pro. (About to order one) I would have gone a higher end Combi Oven but my place is limited with the amount of amps available at my unit, and a gas connection is too expensive. (I know it’s possible to go with gas cylinders but not an ideal thing to have on your balcony)
The convention oven offers a lot of more versatility for things I want to do and very economical. It can still produce good quality bread but the size of the oven becomes a limiting factor if you wanted to bake 10-20 loafs per day. If you want a good commercial equipment supplier here in Australia, I strongly suggest you check out Industry Kitchens in Melbourne for great prices and equipment.
The RM2020 looks like a great value for money deck oven to setup a micro bakery. I will definitely be interested in one of those at a later date too. In case you’re not aware, a lot of high end artisan patisseries in France bake their eclairs in deck ovens. Obviously they are fantastic for baking croissants & other viennoiserie too. The RM2020 would allow you to do a significant batch at once.
@@markandrews1219 The power is diesel and wind generated and free. The only thing I’m looking at doing is getting a 15 amp breaker installed, this will be my limiting factor as I’m only in this for shits and giggles. If I can’t make this happen then I’ll just keep on baking two loaves at a time. After being in hospitality for 26 years and owning my own cafe for ten the last thing I want to do is get a full time job again!. Those ovens look pretty similar to the Turbofan ovens. We had six of em double stacked in our bake house out the back. I think a stone deck oven is the way to go for me in the future. At the moment I’m doing dough on Sunday, Tuesday and Thursday with baking on Mon, Wed and Friday. Fishing takes priority up here and that happens on Sat and baking days. If the weather is stupidly good then I’ll can dough making on that day. Bread is out of the oven by seven and I’m in the water at 7:30. Oh the joys of being a house husband/kept man in paradise!.
Your breads at 3:20 are a peace of art 👍🏻🥖 but - please - use some kind of scoring tool - you will hurt yourself sooner or later with these naked blades in your hand.
Just bought a new lame so will be much safer!! Thank you ☺️