Show films of the bread making process.
Install a window (glass panel) between your bakery and shop.
People like celebrating special days. Adapt your product range for holidays. E.g. flower bread for Mothers’ Day, heart bread for Valentines.
Offer suggestions and ideas for pairing bread with wine, cheese or serving with well-balanced meals.
Hybrid products are trendy, eg, Cronut by Dominique Ansel - a mix between a croissant and a donut.
Invest in innovative new equipment. For example, check out the aerosol for humidified proofing.
Adapt the quantity of dough to the size of your mould. Too much dough will create too much tension, resulting in a risk of caving.
When bread is overproofed, it will collapse the moment you start to cut. So, take care to control the fermentation time.
When you work with frozen dough, your dough needs to be stronger and more tolerant.
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