Will the production organization become more difficult?

Bread course: Your employees will be happier because you will be able to avoid night shifts if you want, they will enjoy fewer repetitive tasks, and will finally learn the beauty of “living bread”. You also decrease salary expenses because there will be less work at night. Panettone course: Sourdough panettone requires a special organization that we will teach you.

Will the expenses increase?

You might need to buy fridges and add a fermentation room (optional for sourdough bread but necessary for panettone) – it doesn’t cost a lot and will pay back. But it is important.

What if I am not ready to implement these new techniques?

You might need to buy fridges and add a fermentation room (optional for sourdough bread but necessary for panettone) – it doesn’t cost a lot and will pay back. But it is important.

Do you teach baking baguettes?

We will teach you to bake baguettes also if you want, and very good sourdough bread of course.

What if my team changes?

We do follow-ups, a WhatsApp group and ongoing support is included.

What if I lose my head baker?

We train your team. Don’t lose them all at the same time. The head baker is supposed to train the replacement, and we can support the new one. We can also come back and train your team again.

What if I don’t have a fermentation room?

Bread training: You will still be able to bake sourdough bread. But the result won’t be consistent. The more control you have over your environment, the more consistent will be the results. Panettone training: Sourdough panettone baking requires dedication, time, and temperature control. You need to control your environment to avoid problems and be consistent.

Will baking sourdough bread increase the price of the production?

Bread training: Overall no. The salary expenses will go down (fewer night shifts) – a normal person doesn’t eat more than 200g of bread per day (so it costs less) – plus you have to bake fewer times – big loaves of bread can be baked in bigger quantities at the same time in the oven, it is more efficient in terms of the workforce input, the electric bill will get lower, and the sourdough bread lasts longer. Baguette lasts less and baking baguette consumes more electricity. Also, you can make avocado toast, croutons, pain perdu, and croque monsieur with sourdough bread. Panettone training: Yes, but you will sell about 50 dollars product.

Will baking sourdough panettone increase the price of the production?

Bread training: Overall no. The salary expenses will go down (fewer night shifts) – a normal person doesn’t eat more than 200g of bread per day (so it costs less) – plus you have to bake fewer times – big loaves of bread can be baked in bigger quantities at the same time in the oven, it is more efficient in terms of the workforce input, the electric bill will get lower, and the sourdough bread lasts longer. Baguette lasts less and baking baguette consumes more electricity. Also, you can make avocado toast, croutons, pain perdu, and croque monsieur with sourdough bread. Panettone training: Yes, but you will sell about 50 dollars product.

Bakery consulting services

Get experts’ advice to seamlessly launch or enhance your bakery and immediately start turning a profit.

This bakery consulting program

Is designed to assist businesses in mastering the art of sourdough bread-making. Whether you’re a bakery/pastry shop seeking to enhance your product offerings, or a hotel or restaurant to target high-end customers and improve their satisfaction, our program can provide valuable guidance and expertise.

Ten Services of our On-Site Bakery Consulting Program

01. Bakery Startup and Business Plan Consulting:

Seeking expert guidance on how to start bakery business? With our track record of funding, opening, and managing over 10 successful bakeries, we bring the expertise and experience to guide you seamlessly through starting your bakery business. We will assist you every step of the way.

02. Assessment and Customization of your existing bakery:

We begin by assessing your current bread-making practices and understanding your specific goals and requirements to increase your revenue and boost bakery/restaurant/hotel sales. This allows us to tailor the consulting program to meet your unique needs.

03. Technical Training:

Our experienced consultants will provide in-depth technical training on sourdough bread-making techniques.
This includes topics such as:
creating and maintaining a sourdough starter
understanding fermentation processes, dough handling, shaping, scoring
achieving optimal baking results

04. Recipe Development:

We will work closely with you to develop customized sourdough bread recipes that align with your desired flavor profiles, dietary preferences, and market demands.

We can explore various grain combinations, the inclusion of seeds or other ingredients, and specialized bread types to add diversity to your product range.

05. Production Optimization:

Our consultants will analyze your current production processes and help you identify areas for improvement to optimize:

fermentation schedules
proofing conditions
baking methods
product
scheduling and bakery workflow efficiency

We’ll share best practices and strategies to enhance your productivity and consistency.

06. Quality Control and Evaluation:

We’ll assist you in establishing quality control measures to ensure the highest standards in your sourdough bread production.

This includes evaluating key quality indicators such as:

crust color
crumb texture
flavor development
shelf life

We can provide guidance on sensory evaluation techniques and implement feedback mechanisms for continuous improvement.

07. Bread Troubleshooting - Bread Problems and Solutions:

Our bakery consultants will be available to address any challenges or issues you may encounter during the sourdough bread-making process.

We’ll help troubleshoot problems like

inconsistent rise
flavor variations
texture issues

And we will provide practical solutions to overcome them.

08. Market Differentiation:

With our bakery consulting services, we’ll explore strategies to position your sourdough bread as a unique product in the market.
This includes leveraging the story of your sourdough journey, highlighting the use of ancient wheat or organic ingredients, and effectively communicating the craftsmanship behind your bread.

09. Bakery Design & Layout Consultation:

At B.R.O., we specialize in helping you establish or modernize your bakery, considering unique factors like production capacity, product variety, and more. Whether you’re building from the ground up or upgrading an existing bakery, the right equipment and an efficient layout are vital for your success. B.R.O. leverages its equipment and production expertise to create a tailored bakery layout that aligns with your precise requirements.

Our bakery consulting services include:

Selection of the ideal location
Bakery design and layout, utilizing either existing or new equipment
Bakery equipment planning and sourcing
Layout development using a 1/4″ CAD system

10. Ongoing Support:

Our commitment doesn’t end with the program. We offer ongoing support and guidance to ensure your continued success in sourdough bread-making.

You’ll have access to resources, expert advice, and periodic follow-ups to address any further questions or challenges.

Our experienced bakery consultants can assist you from the beginning to the end in opening and running your bakery business.

Elevate your skills, enhance your product range, and delight your customers with exceptional sourdough products that stands out in the market

Online Bakery Consulting

Schedule a two-hour coaching call

With extensive experience managing bakeries and expertise as professional bakers, we’re here to assist you.

Feel free to reach out with any questions about starting or expanding your bakery, boosting revenue, mastering sourdough baking, creating new menu items, and more.