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 […]
Sourdough class in NYC for bakers Read More »
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
How to attract new customers to your bakery ? Read More »
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
What is the best bread for gluten intolerance ? Read More »
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
Panettone shelf life Read More »
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
Panettone course in the USA Read More »
When preparing sourdough bread, you may have many questions about the technical aspects of this practice. And one point that often comes up is that of fermentation. Sourdough preparation involves fermenting the yeast and lactic acid bacteria contained in the dough. So you may ask : how ferment sourdough? BRO, specialist in the field, tells you
How long to ferment sourdough ? Read More »
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.
