Skip to main content

 Rusty and Yoshi's Log

Stardate: -299512.68  

Perth, Ontario: Temp: 22.3 C  Humidity: 95%

Basic Kneads: Temp: 28.3 C Humidity: 64%

Barometric Pressure: 29.32 inHg  


Flour, salt, yeast and water have been acquired. Lease signed, equipment bought, serviced and all systems are functioning. Two months of planning, searching, driving, renting trucks and testing our luck. Sweat and grind towards our mutual goal.  We venture forth with courage to fulfil our dreams of feeding the people of Perth Ontario and surrounding areas with quality and affordable bread.

Our recipes have have been verified and practiced. Routines established. The smell of our test bakes have been wafting onto the corner of Gore and Mill for the past week, turning heads that pop in to ask:  when we will be open, what will we be making, will it be sourdough? gluten free? rye? pumpernickel? why cant we find a decent loaf of bread in this town? Finally! Thank you! Can't wait.

Monday quickly approaches and we will be early rising for our first official day of operations. 

Thank you for joining us on this adventure where our successes and failures will be recorded for our records and your amusement. 

Today we clean and finalize details. 

Tomorrow we mix our first run of The Basics.  

Location: Perth, ON, Canada

Comments

Post a Comment

Popular posts from this blog

December 17, 2024

 Rusty's log stardate: -299960.81 Perth Ontario: Temp 5 C  humidity: 76% Basic Kneads: Temp: 24 C Humidity: 30% There are three questions I am asked several times everyday. They are: Do you have any Sourdough? Do you do anything gluten-free? and What time do you wake up in the morning?  So I thought I would tackle the first two quickly and digress with the third. Sourdough? Yes Please! Everyday we are making baguettes, country loaves and Euro loaves that use a sourdough starter. These loaves are NOT 100% sourdough as the starter makes up only 25% of the leavening agents. The taste is improved but the yeast does not break down the sugars in the same way that is necessary for diabetics and people with gluten intolerances to eat it. But fear not! Wednesdays we make a traditional 100% white sourdough, and Friday is Rye-Day, with a 100% sourdough rye. We bake them in 2 sizes and they sell out fast so its best to put your orders in in advance.  Gluten-free? Never hear...
1 comment
Read more
 Yoshi's Log Stardate -299559.33 or July 23rd 2024 Inside 27'C and 59% Humidity Outside 24'C and 65% Humidity     Todays bake went flawlessly. We still haven't figured out a good name for the ovens and they continue to burn me when i drop my guard.      We got our new to us 20qt Hobart mixer (unnamed) that we will be able to increase the speed and/or volume of our production. We also placed our new display refrigeration unit in the entrance. The fridge will be used for dips and spreads that we will make in house and compound butters and tapenades and other things to go with bread. We are looking into some possible cold drinks and we have an electrician coming in this week to possibly install another plug so we can have coffee at the front entrance.      Next month we hope to have a Rye bread offering, but that wont start until we have our new routine down with the second mixer. We have an opportunity to offer a bread made with red fife f...
1 comment
Read more

September 30, 2024

 Rusty’s log  Stardate -299749.51 Perth Ontario: Temp 13.9 C Humidity 89% Basic Kneads: Temp 25.2 C Humidity 46% Another Monday morning. The sun is slowly rising outside our bakery window. Cars are rolling by and the display shelves are empty, waiting for another week to start. This coming week marks a milestone for Yoshi and I. July, August and September were dedicated to getting the bakery running and baking bread for the people of Perth. October is the beginning of baking for local businesses. This started last Saturday with our first delivery to Gather, a local lunch restaurant who ran a sandwich special with our bread. There were also baguettes delivered to Maximilian’s who we hope to supply with sliced pumpernickel and rye for sandwiches. 1827 Wine and Cheese Lounge will also be receiving baguettes daily for their charcuterie and cheese boards and croutons.  The summer tourists season is winding down, kids back at school and the expected slump in bread sales with le...
Post a Comment
Read more