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1 year agoI have a micro-bakery (I run it completely alone) where I make everything from scratch, and every day I get customers who enter and immediately leave disappointed because I only have 6 or 7 different breads at most, when the big-name franchise store in the main street has literally dozens of varieties. Once one woman asked me why I wasn’t baking fresh baguettes every hour like them. I don’t know, lady… maybe because my baguettes take more than 3 hours just to do the first proofing, while they simply have to put industrial made ones in the oven?
Sorry for replying late.
I am in East Asia. I work about 11 to 12 hours a day, every day. And it is NOT worth it, we survive because we are fortunate enough that my SO has a well paid job.
If you really crave good bread, I can give you this advice: find yourself a copy of “Bread” by “Jeffrey Hamelman”, get a nice baking stone (pizza stone?) for your oven, and bake it at home. It is incredibly easy (really, you will be amazed), and really satisfactory.