Are you starting to make sourdough bread for the first time? Before you get to this stage, you may have a lot of questions about sourdough production, including how much sourdough to discard. Indeed, natural sourdough is maintained by regularly refreshing it by adding fresh flour and water. This is called the refreshment stage. And […]
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Do you suffer from gluten intolerance? Depending on your type of intolerance, you may still be able to eat small quantities of certain breads, such as sourdough bread. Indeed, thanks to sourdough’s long fermentation process, micro-organisms degrade part of the protein network, making sourdough bread more tolerable for gluten-intolerant consumers. But what exactly is the
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Creating a differentiating bakery offering in a major city requires know-how, time and the right mentors. With our sourdough bread course in San Francisco, we provide your teams with direct expertise that will be a real differentiator for your establishment. Over 5 intensive days, our bakery chefs train your bakers in every stage of sourdough
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Opening a bakery is an exciting dream, but neglecting certain fundamentals can turn the project into a costly failure. With this in mind, BRO, backed by the experience of its founders in opening and managing multiple bakeries, presents in this article the biggest mistakes to avoid when opening a bakery, and professional solutions to anticipate
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Looking for a sourdough course in Los Angeles for bakers? BRO puts its expertise to work to offer you customized training to meet the requirements of restaurant and hotel professionals. Drawing on our solid expertise, our trainers come to your establishment to introduce your teams to sourdough. Our aim? To help you master natural fermentation
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When opening your bakery, are you looking for the most profitable goods for a bakery to maximize your establishment’s profitability potential? At a time when social networks are rapidly changing trends and consumer patterns are evolving, the most financially attractive products for bakery professionals have also changed. To help you make the right choices for
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Whether you’re a home cook or a professional baker, making sourdough bread is an important step away from the usual standards of other breads. In fact, sourdough goes more or less well with certain types of flour, so you may well wonder which one to choose. Between wheat and cereal flours, it can be difficult
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As a baker, you probably know that the success of your business depends on more than just the quality of your products. While taste is obviously at the heart of your concerns, running a bakery also requires considerable commercial and administrative know-how. In this context, there are many issues to consider when designing your establishment:
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With BRO, train your bakery teams in sourdough bread preparation and expand your product range! Prized as a premium product, and increasingly sought-after because of its suitability for certain gluten intolerances, sourdough bread can really change the experience of your bakery, adopting a new positioning of quality and authenticity. And so that your teams can
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BRO supports professional bakers, restaurant owners and hoteliers in upgrading the skills of their teams with a sourdough bread course in Berlin designed for experts in the field. By training your teams to make sourdough bread, you can offer your customers a differentiating product, synonymous with know-how and adapted to specific diets. In the long
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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.
