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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 less foot traffic as the weather begins to turn to fall. This has given us time to reach out to these local restaurants, conduct test bakes for them and create new projections for the 4th quarter of the year. 

We also had the time (thanks mostly to the hard work of Mix Master Michael) to create and launch our line of spreadables. With our display fridge now in working order we have been able to stock roasted red pepper hummus, olive tapenade, compound butters of garlic and herbs as well as cinnamon sugar. We have already had great response from our clients about these products in the first week and look forward to more items hitting the shelves soon.

A little over a week ago we slated one Saturday as an R&D day where instead of our regular routine we decided to bake all new breads. These were based off of suggestions we received from clients in our suggestion book that lives on our counter. We had great success with Pumpernickel, Challah, Pumpkin as well as pretzel sticks. Less so with a sweet Haskap berry focaccia and a fail with Montreal style bagels. Every aspect of the day was a great learning experience for us to see other breads we could produce on a large scale, how baking time and temperatures varied with different types of dough and seeing what excited customers and what people were apprehensive to try. All in all it was a wonderful day and we look forward to bringing some of these loaves back to our shelves on a semi regular basis.

That’s it for now, thanks for reading and may all your dough rise to the occasion.

Rusty Buckets

Basic Kneads Bakery

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