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
*French Style Baguettes / Batard / ficelle
*Fig and anise
*Pain de Campagne
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.