Would you like to get an open crumb that’s appetizing to the eye and to the palate when making your breads, whether sourdough or not? It’s a real art! Alveolating bread is a more complex task than it seems, but one that can be influenced by a number of factors. So, if you’re wondering how […]
How to get an open crumb in bread? Lire la suite »
Would you like to expand your bakery’s know-how and train your staff in sourdough bread making? Then you’ve come to the right place! Thanks to the expertise of BRO’s French bakers, you can give your establishment a new lease of life! Specialized in training professionals, we travel to professional sites all over the world to
Sourdough bread course in Manchester for bakers Lire la suite »
Are you planning to start making new bread recipes for your establishment, but want to reach new customers at the same time? Then one option to consider is to turn to the manufacture of breads adapted to the diets of people wishing to reduce their gluten intake or who are intolerant to it. And with
Which bread has the least gluten ? Lire la suite »
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
Sourdough course in Amsterdam Lire la suite »
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
How to increase sales of a bakery ? Lire la suite »
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
Sourdough course in Washington D.C. Lire la suite »
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 Lire la suite »
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 ? Lire la suite »
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 ? Lire la suite »
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 Lire la suite »
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.
