Jun 15
Well if there is anyone reading this blog post and would like to have me look over their plans whilst i am in the UK, NOW would be the time to inquire.
You can get my terms and conditions by replying to this blog post.
Or by sending an email to support with a request for consultations in the headline
May 5
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May 1
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Apr 27
Dirty aprons are a source of contamination!
It has been known that employees wash their hands and then wipe them dry in their aprons. This is against all training, as well as against all health regulations too.
Here is a true story from an observation i had in a top hotel in Victoria, British Columbia which happened a few years ago, when i attended an internet training seminar.
I was using the men’s washroom for obvious reasons, during a break and i was absolutely astounded by what i encountered.
As i went in; there was a guy leaving the toilets. He had a dirty white apron wearing, which to start with is totally in appropriate for a food handler to be outside the kitchen area with it on. Secondly, he was wiping his hands on the apron as he left the toilet area. Again totally inappropriate and very unhealthy.
The dirty apron should have been placed in the laundry basket or left in the kitchen number one, secondly, he should not have been using a public washroom as staff in this hotel had a gender specific washroom of their own and thirdly, wiping his hands on the apron is atrocious.
Three areas of cross contamination for food poisoning.
Cross contamination is one of the highest forms of food poisoning in the food industry. With the lack of hand washing one of the highest reasons for illness.
RESTAURANT INSPECTIONS Chillicothe Gazette
Johannesburg Sunday World. So who’s cooking up a food storm Johannesburg Sunday World. That soup looks and tastes like dirty dish water said judge Pete Goffe to a mother of three. Another contestant was told he plated served the food like a four-year-old and that it tasted like a meal cooked by a child. And so yet another eager.…
Apr 24
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Apr 3
are like most consultations, the people who want a bakery consultant are people wanting assistance with a project they are interested in pursuing.
That doesn’t matter about the topic because a consultant relates to the topic in question.
As such I am a baker with many years of employment within the bakery trade and also an author of what I think is a guide book on how to start a bakery. Other people i believe think similar as it seems.
In my business there have been quite a few people who have asked for my assistance. All the time i worked for other managers or bakery owners i was expected to provide them with all my experience and like a good employee, I obliged by doing the best job that i knew how.
Then my interest in the bakery field turned to looking for ways to open up a bakery of my own. After years of working for other people i started to look for help to start that bakery venture and found no-one to help.
Oh! If you approach an equipment supplier and then purchase your equipment from that supplier then the consultations only relate to their equipment.
The same goes for an ingredient supplier. They will not let you have a price list to create your own costings unless you agree to take their ingredients. So how does one create a business plan?
This is where a bakery consultant can help.
Many people interested in starting their own bakery, also do not always understand that a good work flow increases profits by cutting down the amount of useless walking while in the process of making the product.
A bakery consultant can help!
There are other areas where a bakery consultant helps. Such as the type and size of the oven. After all using professional bakery equipment comes in standard sizes, so using a household home owners oven would be completely useless in a bakehouse.
Again a consultant can help by addressing your venture and offering the size and type of oven best suited to your own baking style.
Most consultants know the legalities your venture needs to comply too and many bakery owners often are refused a permit because one or more regulation wasn’t known.
A consultant can help you in obtaining a building permit to comply with those legalities. A case in point was the last consultation for a couple who purchased a bakeries assets, only to find a number of issues with non-compliant permits.
The building the bakery was created in has only one toilet and no storage facilities. On top of that it was built by someone who created a major problem carrying water from one side of the building to the other and by having one machines in the front of the store and the other machine in the back and the ovens in the middle. Thereby crisscrossing and creating a slow path of operation.
The cost to employ a bakery consultant is well worth it even if they only relieved the last set of problems alone.
Mar 15
The wedding cake made in January is baked to perfection is almost four months old and is beautifully maturing before being decorated in some exotic design that will suit the bride.
That means I have but a few short weeks to decorate a beautiful cake.
My own wedding cake that is and it was baked in a small oven in the UK.
The wedding cake is hexagonal in design and was to be decorated with fresh flowers. But then the design went to hand-made roses and a few other ideas.
What started as a three tier wedding cake is now a five cake design that will get about fifty cupcakes in the design too.
I very often use a royal icing to decorate a wedding or birthday cakes, but rolled fondant is a very good alternative and lends itself very well to a color that is close to the brides dress.
The bride has decided that the cupcakes will be both chocolate and vanilla with a chocolate ganache piping or swirl on the top.
Yep! in a few weeks time i will be getting married for the second time. Who’d have thought it?
Back in 1965 when i first got hitched i made a five tier wedding cake at collage, but only used four due to time constraints of decorating the cake in a boarding house.
At that time i thought the design was rather elaborate. Well since then I have made many, many wedding cakes for many different clients. Mostly the sponge American style.
Some were what I call simple, while others more elaborate.
This time around my wedding cake is to be again a five tier, but three of those cakes are six sided while two others are round. So far those cakes have almost a 20 ounce bottle of RUM soaked into them.
I didn’t say earlier that these cakes are made as rich fruit cakes which now are loaded with a dark Rum.
You too can find out how to start a bakery and make your own beautiful cakes by going and talking to John.
Mar 15
The Crustybaker is currently accepting requests for consultations.
After a successful start to the Madrid bakery, we are expanding our area to include Africa, USA and India.
So, if you are interested in having the Crustybaker design your bakery, train staff, or sit in on staff interviews, then send your CV to support.
You could also join our membership blog and get your questions answered here.
Welcome to HTSAB
Posted by HTSABFeb 15
My mission:
Is to assist all bakery entrepreneurs in their quest to start their own bakery business.
You can offer a variety of comments so long as they are clean, polite and to the point of our mission.
If you would like to join an affiliate program to help you with financing your project then I have one for you!
Just go to AFFILIATE PROGRAM and register for an account.
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