Starting slowly, what oven/mixer?
Here’s the scoop.
I live where there is no good bread. Truly, no good bread. I’ve been baking bread and selling it to coworkers and daily I get comments like “this is the best bread in the county.” Granted, the competition is virtually none, so that’s not saying much. But, what it does say is there’s a market for good bread. Lots of funky restaurants, tourists, foodies and locals.
So, my husband and I are thinking about starting a small-scale bread bakery. But, I’m terrified. Here’s where my question comes in:
I’d like to start small. Not as small as me and my off-brand home oven and kitchen aide mixer. But not so big that I’m sinking $15,000 into an oven. If I can start “small”, maybe baking 100 loaves a week, selling at the farmer’s market and CSA-style to locals and it goes well, investing in major equipment and converting our garage into a commercial kitchen will seem like less of a stretch.
SO, what are your suggestions for an oven and a mixer, given my present goal?
Thanks in advance. The Fresh Loaf is such an inspiring, helpful community of like-minded folks.
Source: Fresh Loaf