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, […]
Sourdough class in Vancouver Lire la suite »
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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Do you run a restaurant, hotel or bakery in Glasgow and want to offer new products to your customers? BRO can help! Our team of French pastry chefs has extensive experience in the manufacture of sourdough products. Based on our knowledge and our desire to pass on our love of the product, we now offer
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Are you interested in sourdough bread? Bread made with sourdough has many advantages, such as improved digestibility for certain gluten intolerances. But whether you’re an individual or a professional, you may be asking yourself a crucial question about the preparation of this type of bread: its shelf life. To help you, BRO, an expert in
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Que vous soyez un professionnel envisageant de produire de nouveaux produits dans son établissement ou un particulier victime d’une intolérance au gluten, vous pouvez vous questionner sur le pain au levain et son rapport au gluten. En effet, vous pouvez avoir lu ou entendu que ce type de pain sera plus adapté aux personnes souffrant
Pain au levain et intolérance au gluten Lire la suite »
If you’ve already mastered the basics of working with sourdough, you may know how to handle the product, make it and use it in a few recipes. And if you’re a bakery professional, you may have realized that sourdough is a real growth area for your bakery. As a solution to gluten intolerance, sourdough can
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Vous êtes un boulanger professionnel et souhaitez aujourd’hui élargir votre gamme de produits ou proposer de nouvelles prestations à vos clients ? Vous pouvez alors envisager de vous tourner vers la solution du levain. Grâce au levain, vous pouvez vous atteler à la création d’un pain biologique adapté à l’intolérance au gluten. En outre, vous pouvez
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If you’re thinking of expanding your bakery’s product range, you’re spoilt for choice with all the recipes devised by professionals over the decades. One of the most popular is panettone. A traditional brioche originating from Italy, panettone is, in its classic recipe, a brioche incorporating candied fruit. BRO, which specializes in panettone production, recommends this
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Que vous soyez un professionnel de la boulangerie ou un particulier s’essayant aux joies de la préparation du pain, vous pouvez être confronté à une question qui revient souvent : comment rafraîchir son levain ? En effet, afin de conserver celui-ci dans le temps et s’assurer de maintenir son activité, il est nécessaire de procéder à son
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An iconic Italian cake, panettone is now exported all over the world, and has even made its way to the United States. But if you’re a restaurant owner, baker or hotelier, perhaps you’d like to offer this tasty product to your customers? If so, you might be wondering how panettone is prepared. BRO can provide
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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.
