Marquette Baking Company

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!

Peter

First off I need to apologize for falling off the blogging wagon. I’d intended to keep doing it while taking classes in California, but didn’t. Then the first week back was crazy busy and I didn’t do it then. Then it got to be a habit. In my defense, I have had a lot going on lately with the bakery startup. Architects, engineers, building codes, contractors, demolition, baking equipment purchasing (eBay, etc.), loan applications — it all adds up. I have been baking and selling in the usual places, and after two weeks of working with incredibly knowledgeable and experienced bakers, my breads are better than ever.

This week I am baking Baguette, Ciabatta (Oh yeah! It’s back and much better than it ever was last summer!), Pain Poilane, Sourdough Seed, Walnut Raisin and Toasted Oatmeal Cookies. Those will all be available Saturday morning at the Coop and at the Masonic Square. Those of you that come visit me at the Masonic Square (9:45am-1:15pm) will also find Rye and … (wait for it) … Hot Cross Buns. Yes, the real thing — with currants, golden raisins and allspice baked into a milk, butter and egg enriched dough. No cheesy white frosting crosses like the ones you find in the supermarkets. I make my crosses with an unsweetened dough piped on before baking. They look fantastic that way, especially after they get a thin citrus and cinnamon spiced glaze.

I hope to see you Saturday, but if not, Happy Easter!

Peter

Hot cross buns,

Hot cross buns,

one ha’ penny,

two ha’ penny,

hot cross buns.

If you have no daughters,

give them to your sons,

one ha’ penny,

two ha’ penny,

Hot Cross Buns