Whether you’re a baker, restaurateur or hotelier, are you looking for a new product segment to offer your customers to vary the flavors in your establishment? Sourdough could be the answer! With its digestibility adapted to certain gluten intolerances and requiring genuine expertise, sourdough bread can enable you to offer an attractive selling price. And […]
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Are you a professional baker facing difficulties in reaching new customers? Competition, economic tension and the exposure of other professionals on social networks are all factors likely to impact on your establishment’s performance. So you’re probably wondering how to increase the sales of your bakery. In this article, BRO and its team of bakery consultants
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Have you always dreamed of being able to offer delicious sourdough bread to your customers in your establishment? With BRO, this dream can now become reality! Our French training organization travels all over the world to introduce bakery and catering professionals to the art of sourdough. Our experienced trainers provide a 5-day sourdough course in
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Are you a professional baker or an hotel baker? If so, you may want to consider making sourdough bread. Sourdough bread requires real know-how, and can be learned and promoted by attracting new customers. With this in mind, whether you operate in Manhattan or Brooklyn, BRO can support you with its sourdough class in NYC
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You probably know this if you own or run a bakery: bakeries, especially in the cities, compete fiercely to attract customers. Promotional offers and tempting window displays are just some of the options used to draw customers into the establishment. So, if you want to grow your business despite this competition, you can ask how
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Do you want to maximize the profitability potential of your bakery in Dubai, or are you looking for ways to expand your customer base? Among the many options available to you, you could consider the production of new, differentiating products that are not yet widely available on the market. For example, you could consider producing
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For professionals in the bakery sector, managing to renew and offer a complete range of products can sometimes be a real headache. Between trends, changing consumption patterns and the cost of raw materials, finding new products to offer for sale is a real challenge. But there’s one product category that’s under-appreciated today, and yet offers
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Are you sensitive to gluten, but still enjoy the taste of a good artisan bread as a complement to your meal or as a snack? Then you may want to look for breads adapted to your intolerance, so that you can continue to enjoy your favorite product without too much negative impact. But then, what
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Sourdough is a natural product that has been used for centuries in the preparation of various types of bread. In recent years, however, its use has become increasingly rare, and many professionals now prefer baker’s yeast. Yet sourdough has undeniable advantages that can easily be exploited by bakers, hoteliers and restaurateurs. With this in mind,
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Are you hitting a wall in the development of your business and struggling to exceed your current results? Unfortunately, this is a problem encountered quite frequently by self-employed professionals: the difficulty of passing a certain sales milestone. However, this situation is not irremediable. On the strength of numerous successful bakery openings in France, in this
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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.
