Published 2015-01-21 in My bakery, The running baker,
...and therefore I will run on Friday 23rd January! I bake and run, you pay and enjoy! This Friday l am baking:
- 3 rye sourdough breads with a sweet touch of plums and raisins, covered in roasted sunflower seeds. a nice complement to your Sunday stew!
- 3 wheat sourdough breads with a crispy crust and a crumb that's just enough chewy, juicy, tangy, and salty for you to want just one more slice...
Price: 7 francs per bread (incl. delivery)
Delivery time: Friday 23rd January between 2 - 4 pm (I can leave it in your post box if you're not home). Evening delivery to Engelberg also possible!
Make sure to get your bread/s by writing a comment to this post indicating which bread/s you want, when you want it and where you want it delivered. I will confirm your order.
Published 2015-01-07 in My bakery, The running baker,
This year I will run at least 20 delivery rounds and this is the first one - don't loose out!
I will deliver bread on Friday 9th January. I bake and run, you pay and enjoy! This Friday l am making:
- 4 durum pavé breads with wheat sourdough, a crispy crust and golden crumb. Your Saturday breakfast will glow!
- 3 tasty wheat sourdough breads with roasted hazelnuts, raisins, figs, apricot and apple. A fruity, delicious bread for toasting!
Price: 7 francs per bread (incl. delivery)
Delivery time: Friday 9th January between 2 - 4 pm (I can leave it in your post box if you're not home). Evening delivery to Engelberg also possible!
Make sure to get your bread/s by writing a comment to this post indicating which bread/s you want, when you want it and where you want it delivered. I will confirm your order.
Published 2015-01-06 in Baking, Entrepreneurship, General, My bakery,
2014 is history and 2015 is a blank page. I thought it's a good time to wrap 2014 up in terms of baking-related highlights, and set some goals for 2015. So here they are:
My baking-related highlights in 2014:
- I ran 12 Running Baker rounds and gained new customers. That's one round per month!
- I baked at Surdegskungen for 3 days and learnt a new way to shape loaves, how to push your dough to the hydration limit, and most of all whole load of inspiration and motivation to move forward with my dreams!
- I wrote an article about how I became the Running Baker for BREAD Magazine (published in the winter issue 2014). Start a subscription now - it is a great magazine for bread lovers!
- I baked for the first time in a wood-fired stone oven, in a beautiful place up north in Sweden.
- I gained about 200 followers on my bread-focused Instagram account. Thanks to all of you!
- I started working on a new logo for my baking business and am now using printed cards for the packaging of the breads - one step closer to a real business!
What I want to achieve in 2015:
- Scale up my baking business, bake in bigger quantities, bake at least twice at events.
- Run at least 20 the Running baker rounds. That's 1.7 rounds per month!
- Come up with the formula for perfect loaf of bread - THE bread! That means optimizing my favourite recipes to find that perfect version of the-bread-you-want-everyday.
- Blog at least one every week and share more recipes with my dear readers.
- Have a new logo, bringing together the blog and the Running Baker in a better way.
- Learn more about Swiss baking culture while living in Switzerland through courses or bakery practice.
- If I find the right bakery setup in the right place, start a business and open my own bakery....
I hope you continue enjoying what I post and I hope more will join me on the blog and on instagram! 2015 will be a great year!
Comments (0)
Business,
Instagram,
Logo,
Magazine,
Oven,
Wood-fired,
