Do you want to offer your customers excellence by diversifying your product range and incorporating the unique qualities of sourdough into your daily preparations? Then you can turn to BRO’s expertise in this area! Our sourdough expert team can come directly to your workshop to provide you with a sourdough bread course in Boston that […]
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Do you dream of offering sourdough specialties in your bakery, but lack the expertise in long fermentation and the theoretical principles behind sourdough? Don’t worry! BRO can guide you step-by-step through these concepts with its sourdough bread course in Stockholm. Benefit from training delivered directly in your bakery, designed to give you complete autonomy in
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For bakers, restaurateurs, and hoteliers who want to drastically raise the standard of their establishment, it is possible to consider turning to more artisanal preparation methods. And with this in mind, sourdough can be a real differentiating factor. To help you adopt it into your daily routine, BRO offers its sourdough bread course in Copenhagen,
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Would you like to diversify your establishment’s product range or stand out from other bakeries or restaurants in the area? BRO has the solution for you! For several years, we have been helping professionals diversify their product range with a sourdough bread course in Qatar. We come directly to your premises and teach you how
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Are you looking to stand out from your competitors in an increasingly competitive market? Then you need to dare to take a unique approach, and sourdough could be just the thing! And thanks to BRO’s sourdough bread course in Dublin, you can master every detail of this preparation. Want to find out more about our
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Are you a hotelier, restaurateur, or baker looking to diversify your product range? Then you’ve come to the right place! With BRO’s sourdough bread course in Birmingham, you can expand your range of specialties with a host of new sourdough recipes, diversifying the range of products on offer in your establishment and setting yourself apart
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With its golden crust, honeycomb crumb, and subtly tangy flavor, sourdough bread is much more than just a baked good. It is ultimately the result of a living ecosystem, shaped by yeast and bacteria working in symbiosis. Among the many factors that influence the quality of this bread, pH plays a key role. So what
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Whether you are a professional in the bakery, catering, or hotel industry, you may now be facing increased competition in your sector, forcing you to reinvent yourself. Faced with this challenge, you may choose to return to your roots by turning to artisanal specialties such as sourdough bread. With this in mind, BRO, a specialized
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In a world where bread quality has once again become a strong indicator of high standards and authenticity, sourdough stands out as the beating heart of artisanal, vibrant, and sustainable bread making. But learning how to make good sourdough bread cannot be improvised. It requires much more than a recipe: a detailed understanding of biological
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Sourdough bread, like all other traditional breads, has a metric called the glycemic index. This metric, which ranks products according to their effect on blood sugar levels, is used in particular by people with diabetes to assess their carbohydrate intake and control their diet. With this in mind, you may be wondering what the glycemic
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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.
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.
We will teach you to bake baguettes also if you want, and very good sourdough bread of course.
We do follow-ups, a WhatsApp group and ongoing support is included.
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.
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.
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.
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.
