Hello from Canada

Hello everyone. I was doing some random bread related searching on the net, and came across your website. So far so good!

I am an artisan baker from Ontario Canada. I work as head baker in a bakery called 'Pan Chancho Bakery'

In the beginning it used to be just a job that I kinda fell into. Right out of high school, I started working in a bread factory (Weston's Bakery). Then moved to a Bagel Shop called 'The Great Canadian Bagel' and then a couple other local bakeries from there. All never lasting for more than a year. Until finally, I came to where I am now, and have been for the last 6 years. I started off as just an employee until about a year ago when I was given the opportunity to be in charge of the department.

We make a variety of breads containing Organic Hard white flour, regular hard white flour, all purpose white, organic rye, organic whole wheat, organic spelt.;
Here are some of the breads we make on a daily basis. We make a lot more, but they are seasonal specials
Honey whole wheat / multigrain
*Jewish rye
*French Style Baguettes / Batard / ficelle
*Pumpkin seed
*Apple cider
*Fig and anise
*Poolish
*Pain de Campagne
foccacia
ciabatta
Organic Sour dough
Organic Olive and rosemary sour dough
Organic Olive baguette sour dough

* = (sponge) or starter based recipe that rests overnight before incorporated into the final product

All of our breads (minus 1 or 2) incorporate a sour starter that has been carried forward longer than I have been at the bakery! We do not use preservatives. All our breads are based on water, flour, sea salt, yeast

I look forward to reading some more, and getting some great ideas from you all.

Thanks, Adam


35 comments


Greetings from Kuala Lumpur, Malaysia! You can see we're quite a cosmopolitan bunch here.

The breads sound so good! I can hear how proud you are of them. Any webpage? Or time to do one....


Sorry, I added the bakeries web page using the link button, but when I clicked it, it just disappeared.
http://www.panchancho.com

The bakery department runs with 11 employees. The "business" has over 100

Thanks!



Here is our pumpernickel "blocks"


Large and small Pain de Campagne


Me on a hot summer night with the pumpernickel boules


Our ovens



What a lotta eye candies! You know I really appreciate industry pix, having never stepped into one. My dream is to own one (only one...I'm easy to please) of those ovens or a brick oven.

Question. Why are the pumpernickel blocks separated? Is there a point where the paper is pulled off?

By the way, there is a home where you can park your ewww picture. Clicky.

Thank you.


yes, the blocks are removed from the pans, paper removed, then placed back in the oven to toast the ends.



thanks also for putting a face to Adam T. Nice to 'see' ya. *waving hand*

Hmm....amongst the regulars, I guess I haven't really seen Bill and Danubian, only parts of their body and hands with their breads.


TP!
I see your face hasn't changed a bit! Teee heee!
Welcome Adam, I am Jeremy from NYC, Chef and avid bread baker of the sourdough kind!


I look forward to learning some more about sour doughs and starters.
At my bakery, we make around 32 Kg of sour starter every night.

Here is our method for creating a "new" sour starter (with use of a hobart)
Day 1
Take 4 Kg of old starter, add 2 Kg filtered water, 2 Kg organic hard flour
Mix by hand (big paddle)
let rest for 4-6 hours

After rest at room temp
add 4 Kg water, 4 Kg organic hard flour
Mix by hand (big paddle)
rest for 4-6 hours

After final rest
Put into hobart mixer
add 8 Kg water, 8 Kg organic hard flour
Mix on speed 1 for 2 minutes
change to speed 2 and mix for another 2 minutes
change to speed 3 and mix for 1 minute

Allow to rest "overnight" refrigerated
Day 2
Enjoy in your favorite sour dough!

We have used this starter for years. I would say it is a very resilient starter. I always love the smell of it, after a new batch has rested for 4 hours\
Here is a pic of one of the bakers making the starter



Hi Adam,

What kind of deck oven do you have there?  I've heard those hot summer nights or days can be rather humid there.
I only know it as a pavailler. Here is a better shot of it in our bakery

http://www.pavailler.fr/site_bvp_us/prod/index_prod2.htm
This looks like it, but ours is double wide


it was a direct link that needed to be copy/pasted, but now it is a clicky
I'll try to find it again.

oh well, you get the idea from the picture. That is the website, and it can be found by clicking on the oven link on the website


I've tried several ways to get to the website but nothing works. Duh. Anyone else has this problem? Anyway, I've done some googling and read a couple of articles on it. Sounds like a great bakery and cafe. If I were living nearer, might apply for HXB help position....*wink*


You would fit right in ONly it is so cold in CANADA!

Hi Adam :)

to make mix even more twisted i'm polish aussie living in Melbourne, been baking at home for many years now, started my baking advetures because i didn't like bread quality from australian bakeries after moving downunder, right now i'm doing certificate I and III in baking with plans to run small bakery one day :)

 

 

 


 

Bake Me !

btw. website link works from my end TP

Bake Me !

What cold? It's like minus 4 celcius.... shorts weather!


You Canuck's are alway's showing off! lol! Snowing?
it snowed last night/ early morning. It felt like I was walking on sand! Hard to keep balanced and it was thick. Very gritty feel to it.


We have this weird spring like weather here, not normal at all! Global warming for sure?



[quote=Croc]btw. website link works from my end TP
[/quote]

Maedi or any computergeeks (BTW, croc, you are one too, I thought), any suggestions to fix this hiccup of mine? I haven't encountered such a block forever. My 'puter shouldn't be blocking bread porn.


well should really work

might be your provider blocking something

btw don't you have goverment filters in place? maybe they block it by error.

can't wait for goverment to start filtering things in australia, got to love our freedom......

makes me laugh when i think what was said in past about comunist goverments and how they take away people freedom, once you open your eyes you see that grass on other side is no different and most the time a lot worst.

 


 

Bake Me !

Try this link TP.
It's not that link I'm having trouble with, it's the panchancho one.


Hello from wupper valley
Pan Chancho! I lived in Kingston last year and enjoyed your bakery very much. I live in a small BC town now where there is no similarly outstanding bakery, which is a shame in some ways, but an opportunity in others - guess I'll have to start one.


I got through! And, boy, looking at your range of goodies is killing me! Did you mention how big is your baking team? Looks like a lot to handle.


yes we have 11 staff for the bakery. The rest of the staff work in other departments.


hi Adam, is your bakery the one started by the lovin spoonful.  If it is, and I think that it is, I know a baker who worked there years ago.  We live on the same rock on the west coast.

Tony


Yep. Chez Piggy was created by Zal Yanonfsky, way back. Then a few years later they created Pan Chancho to supply bread to Chez Piggy. It caught on from there, and has been going strong ever since. They closed down the old bakery on Johnson street, and opened up on Princess around 6 years ago. That is when I started


Someone brought it back for me from Ontario last year, but I've yet to make anything from it.  Any suggestions?  Paddy in Montreal.

PaddyL

My best suggestion from what is in the recipe book, is the apple cider bread.
With some simple substitutions, you can make our raisin bread from this as well.
Substitute the apple cider for eqaul amount of water
ground flax seeds for amaranth seeds
rye flour for whole wheat flour
and the apples for 1 1/2 cups of sultana raisins
You may also want to hold back a small amount of white flour. As the raisin bread is not as moist as the apple bread.

Both of thse breads make excellent french toast.

hope that helps

thanks, Adam


Have you tried the flour from Merylynd farms, in Peterborough? http://merrylynd.com

They have been working hard to revive the Red Fife variety of wheat. They also have a stone mill.

We have a small bakery just outside of Apsley, north of Peterborough and we really like the quality of the flour we get from Merrylynd.

http://apsleycountrybakery.weebly.com

 

Peter

 We get our red fife, spelt and small bags ( 2.5 Kg) of rye, buckwheat from C.I.P.M. in Hastings County. We haven't looked to far West for any other flours. 

 

Love your oven!

 

Adam


Thanks, the oven performs marvelously. 4 hour burn, bake all afternoon and it's still 300 degrees F the next morning.

 

Peter