Scaling a Commercial Bakery Business

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Proof Bread
125 W Main Street
Mesa AZ 85201
Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity.
We are a team of passionate bakers working in a historic building in downtown Mesa that has been converted into a retail bakery.
Everything we bake is long-fermented with our sourdough starter ‘Harriet’. Each product is artisan, crafted by hand, from the best local ingredients, with no shortcuts.
We bake in line with 13,000 years of human history, avoiding artificial processes and unnecessary ingredients. Honoring tradition and serving better bread for our community.
#sourdough #bakery #arizona

Пікірлер: 29

@cardura99 9 ай бұрын

It is both relaxing and thought provoking listening to you talk through all of the reasoning and challenges you are currently facing in your journey. Thank you for continuing to share your passion and wisdom with all of us.

@DARKLYLIT 9 ай бұрын

Thank you John, for your generous, yet sober reflection on small business endeavours. It is eye-opening. Cheers from Canada!😁✌

@lindagordon2955 9 ай бұрын

Thank you for sharing your experience. I love watching you make sourdough. I share your passion, although on a much smaller scale. I bake for friends and family, just for the joy of it.

@rich1184 4 ай бұрын

Jon it was great to meet you in Mesa a few days ago. Harriet made the trip to the East coast in fine fashion. Look forward to seeing more of your work and videos.

@davidlambaugh6856 9 ай бұрын

holy shniz man these bread forming fireside chats have me almost tearing up, good luck with everything

@miriamhof2532 9 ай бұрын

You are amazing and special! I have a micro sourdough Bakery at my house I have been watching you for years now. I learned so much from you Thank you!! PS I have a dream to come visit you one day God willing. Even though I cannot taste your bread cuz I'm strictly kosher.

@michasosnowski5918 9 ай бұрын

Do you sell commercially? I wanted to open micro bakery myself.

@miriamhof2532 9 ай бұрын

Good idea! if your breads are good start with friends family and neighbors and see where it gets you. If you're able to do delivery people like that a lot

@wolf-yw9wk 9 ай бұрын

the best part of the video is the single baguette sitting on the metro rack in the first few minutes of the video 😂

@SuperDavidEF 9 ай бұрын

I wonder if that's the flat one from the previous video.

@WildBakerCrew 9 ай бұрын

Proof bread, always a good job

@DaporotiYat 9 ай бұрын

I was baking from home since 2015. Zero knowledge about bread. I started because my kids needed bread and we moved to a place where it was difficult to get bread. So I learnt and I baked. Luckily we had google internet etc. Fast forward... I am currently renovating my soon to be bakery (brick and motar). Simple shop selling baguettes with soup and some mexican buns. With the current economic situation.. Many told me not to do it. Well... I just needed to grow.. I needed the space 😅.

@suzisaintjames 8 ай бұрын

I heard your plea for oven mitts that last. What about welders' gloves made from leather? They come in all sizes. If they don't work what about finding someone to sew on a leather patch on the ones you like... where you get the most wear... like in your thumb area? Does the old owner of Hope Bakery sew.... maybe this is something she could do on her good days. And a curved needle is easy to use. 💖🌞🌵😷

@justthej 7 ай бұрын

Great video. Brand personality. Marketing. All keys to success.

@SimpleSourdough 7 ай бұрын

Thank you for this video and sharing some very good pointers on scaling and starting a bakery!

@froggafrogs830 9 ай бұрын

Insightful commentary, thank you

@helenjohnson7583 8 ай бұрын

Now the baguette shaping is firmly embedded in my imagination!

@user-gu3kg2vm8h 8 ай бұрын

I continue to enjoy watching all your videos, I've learned so much and never really made a successful loaf or bread or begat. I used pizza dough and some how i messed that up. But I am most confident this next try at it will be my best. lol I hope you will continue to keep us updated with progress re configuring your new place across the valley. It might be interesting to have a video of the behind the scenes of clean-up of the bakery. Pots pans mixing bowls rectangle bins you put the dough in and fold the cloths you use to separate the dough and let raise and the couches, (spelling?) Have you also through of perhaps rotating some of you valued workers to the other locations to for a short time so everyone will get to know each other and maybe learn something one of the other Poof locations are doing weather it be front end or in the back.Could be one or two days or a week. Thank you,

@suzisaintjames 8 ай бұрын

I'm new to your channel and have watch a couple of your videos. Whilst watching this one I remembered that you said in another video that there wasn't much room at this bakery to work and I noticed the shelving unit behind you on your right. 15:00 ... Is everything on that unit needed to be accessed so easily? or could the items be placed on another shelf out of the way. I noticed that the shelf above your head is not full... nor the shelf above it. And the shelf across the way as a hodge podge of items... do they need to be there? or elsewhere? If you eliminate the shelving unit behind you (by finding new homes for those items)... you could use that area for something else... like a holding area for all your racks that you bring in on a daily basis. Sending lots of love 💖 from sunny 🌞Mesa Arizona🌵. Take care of yourself and each other😷.

@onedashusmc 7 ай бұрын

Where did the videos go?

@satkaramsingh20 9 ай бұрын

❤

@carinibrick-oven9049 7 ай бұрын

Thank you for all of the great content you have been posting over the years. It has been refreshing watching all of the content. I’m a fellow baker in Pennsylvania, which used to be a hobby before leaving public finance. Is there any way to connect with you via email?

@joemorgenstern9846 9 ай бұрын

How do you hand mix in bulk? I have a hard time finding the answer online.

@ProofBread 9 ай бұрын

We landed on autolyse and many bins. Essentially see our bin division videos and imagine tables of bins with water and flour where we mix to incorporation then add the starter, hand mix it in, then stretch and fold.

@joemorgenstern9846 9 ай бұрын

@@ProofBread Thanks!