Community Supported Baking

Greetings!

This experiment is for anyone who would like to reduce the amount of monocalcium phosphate they eat. Also, for those who would like to feed less sodium stearoyl lactylate to their children. Also, ironically, for those who love fresh bread and could devour a whole loaf and stick of butter in one sitting. Don't deny it.

I will be a baking/pastry student at Le Cordon Bleu starting in August. This is a dream come true for me! I hope to open my own bakery in a few years, offering healthy and nutritious artisan breads, and also rotate in some wicked delicious desserts as a reward.
So, I'm going to need practice. I'm going to need to try out recipes. And once I'm in school I'll be practicing A LOT of cool stuff besides bread. My friend suggested to me that I try out the Community Supported Agriculture idea--expect with baking. Community Supported Bakery (thanks Suzanne). This is an opportunity for me to get my hands dirty (hee hee).


Goal: 10-12 Bread Eaters (BE's) every two weeks. No committments necessary. Try it once, skip it, try it again, whatever you like. Place your "order" on my blog. First come, first served.

Delivery: To be determined. Probably either every other Friday or every other Monday.

Product: One loaf of home baked bread (various kinds), one other baked item (based on popular demand).

Feedback: Post your comments (positive and negative too!) and requests on my blog.

Expectations: 1) My family is my highest priority. So the schedule might flex here and there. I work part time, have 3
children and a husband, and will be going to school 4 mornings a week. Am I crazy? Yes. Do I have an awesome
husband? Again, yes. I might miss a week here and there.
2) I am baking out of a home kitchen--I am not a professional--yet! Don't expect restaurant quality. :-)
3) There will be hits and misses. I've been baking bread for my family for years, and occasionally it still turns out
heavy or isn't quite the right texture. But, usually it's very yummy! Anyway, the point of this is for me to learn,
practice, and get experience. To your benefit!

Payment: I suggest an honor system. On the blog, I itemize how much I spent on ingredients, and how much time and effort went into the product, with a suggested minimum. I include a blank envelope with my delivery, and the recipient puts in however much the bread (or whatever) is worth to them. I'll at least try this for a few months and see if it's viable. (There's a cafe in Denver that does this, and it actually works)

I also hope to be able to figure out nutrition numbers (grams of fat/fiber/sugar per serving, etc). But that means I have to take time to do the math. I also hope to shop in bulk at the co-op eventually. That would be more cost effective and I would get higher quality, organic ingredients.

Remember, home baked bread with no additives is a lot heartier, less elastic than storebought. If you haven't tried it, it might take some getting used to. My kids think it's awesome. Also, it's best eaten fresh, within 1-2 days.

This is in no way a small business. But if I make a few bucks to put in the grocery jar I'll be happy. I'm trying to stay in the Hudson/Stillwater/East Metro. I don't know if this will work or not, but it's worth trying a few times.

Details to come!

P.S. Advice is welcome--both about the baking and the blog! I am a complete technology INFANT! Also, if anyone has process suggestions, let me know.