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An Accompaniment

Our daily bread

Welcome to the Power of Flour, where we encourage the appreciation and promotion of bread as a valuable and meaningful food.

It describes the author's daily routine and the joy he experiences when he smells the aroma of freshly baked bread.

"I earned enough time to explore my interests and expand my knowledge. She was providing me with the necessary equipment to learn a new skill. "I had a passion for cooking and enjoyed sharing my creations with family, friends, and colleagues.

My wife and I made baked goods that people loved, and many encouraged me to sell them. Our light, buttery bread with raisins, nuts, and a sweet drizzle was trendy.

One day, an acquaintance gave me a book on bread making. I couldn't wait to start reading and learning more about bread making. "bread making craft.

Since the beginning, I have had a keen interest in bread making that went beyond merely following a recipe. I wanted to understand the process deeply, from proofing the yeast to achieving the perfect color of the finished loaf.

Through trial and error, I learned what worked and in what sequence and discovered the creative satisfaction of finding a craft I enjoyed and everyone loved to eat.

I am confident in my baking skills and can pursue a livelihood doing what I love—making delicious bread. "I have been baking and selling my own baked goods.

I have made molasses-sweetened loaf bread and have received only positive feedback on its taste and texture when toasted. I also made various loaf bread and sweet rolls out of 50-pound bags of flour, enough to fill two freezers, all in the name of practice.

I still have much to learn about running a successful bakery and making a profit. I have learned that only some things I try in marketing and sales work right away; it takes work.

Now, I enjoy waking up early and preparing all the bread for the satisfaction of the aroma of a bakery, making all of my hard work worth the effort.

Our history is all about pleasing people. Our passion was cooking, and we cooked whatever we fancied for over twenty years. We picked several pounds of tomatoes and blanched them when cool enough, peeling them to make stewed tomatoes. We did it all to get a simple thank you or a comment on how much people liked and enjoyed our dishes, canning, and baked goods.

We started giving away our products to family and friends and, in 2009, named our startup NoteWorthy Foods. We began marketing our products from our cottage kitchen. We placed our bread at the Casa de Flores Mobil Home Park clubhouse, a senior community with a simple agreement for the manager to collect the money from sales. We had yet to determine what people would like, but we thought it would be easier for seniors to buy bread and rolls at a discounted price and save a trip to the grocery store.

Sales were always unpredictable, sometimes good, and sometimes not at all. For two years, we donated several pies, rolls, and cookies to raise money for charity at a youth home for wayward kids in Chico, California. During the holidays, we agreed to supply 35 treats for residents early in the morning in the lead-up to the holiday break in December.

We worked hard at this and took different treats for two weeks, ensuring we always gave our best. I made and sold small batches of baked goods during business days (Monday through Friday). These bite-sized treats cost around $3 per batch, with a total cost of $30 and a profit of $18.

A December end-of-the-year treat would be a popular gift for businesses to thank their employees at the end of the year. I had a plan and more equipment to cater to customers who wanted to order for multiple customers, and we offered various delivery and product options.

After finding the requirements for labeling and outside sales, we went to three different farmers markets and flea markets in Chapman Town Market at Twentieth Street Park, Oroville Hospital, and Butte County Fairgrounds.

Our sales were good and consistent every week. We always learned how to take profits, pay for site fees, and resupply ingredients. Giving away baked goods also helped us gain customers. I brought bread for the lunch provided by Shalom Free Clinic on Sunday afternoon. Making flyers with product lists and fair prices helped us reach two restaurants.

Scramblers and 100 Monkeys were both open to trying different types of bread that were not available elsewhere. They also requested specialty orders, such as croissants made into sandwich-sized bread.

More specialty bread creations were developed and tested during this learning process, and (somebody requested feedback) the baker solved problems.

The secret of baking. Baking has different forms, some easier and some more complicated, and changing or modifying steps can result in surprising outcomes.

Teaching about bread making has helped me become familiar with the subject, acquire knowledge of recipes, and learn how to adjust them to produce a better product line.

A message about bread: Bread is a kind and versatile food that does not require the sacrifice of animal life. It is different worldwide, reflecting diverse cultures and ethnicities.

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