Its getting pretty exciting on the baking equipment front.
This past week, I finalized a deal to pick up quite a bit of baking equipment to flesh out the core equipment I need for the bakery. A couple ovens, tables, a mixer, refrigeration, racks, ingredient bins — those sorts of things. It was nice since I didn’t have a good feel for what it might cost, and I knew the total was going to add up. Next week I’m heading down to the Chicago area to help pull my future bread oven out of the bakery where it is currently residing. It will be going to an intermediary location for a while to be rebuilt, and then up to Marquette to be installed when I’m ready for it. I’ve been hoping that it would be late April, but since I still have no building permit, it will probably be later.
This week I am baking the same breads and cookies I’ve been doing most weeks — Baguette, Ciabatta, Poilane, Sourdough Seed, Walnut-Raisin and Oatmeal Cookies will be at the Coop. Those, plus the Rye will be available at Masonic Square. Hope to see you there!