Need bread help, what are you favortie kinds?

[Tiamat]

I guess the question is would you go into a place that looked kinda cool called "The Funky Monkey"? Maybe just to see what it was? So if it comes to fruition I think I'll get a box fan and open the door while the bread is baking so the smell just come wafting out, then people have to stop cause they won't be able to resist it!

[Zkribbler]

The fan is a good idea

...but I don't think I'd ever want to own an establishment where the food is called "funky."

[Jon Shafer]

Sourdough is awesome. Foccacia can be good depending on where you get it from. But my favorite overall is authetic Italian boule.

[Tiamat]

Originally posted by Zkribbler
The fan is a good idea

...but I don't think I'd ever want to own an establishment where the food is called "funky."

Ahh yes, but you have to understand this is Austin the more kitchier the better. Lots of old hippies here. It has to be a name that is cute, functional, short, get's your attention and memorable and appeals to the yuppies and the hippies.

[Zkribbler]

How about The Bread Box? It's cute, functional, short, would get your attention, would be memorable and would appeal to the yuppies and the hippies.

[MRT144]

how many people live in your town? how many consume breakfast breads? how many commercial clients would purchase said bread?

[Tiamat]

Almost a million. It wouldn't just be breakfast but also regular loafs as well as sandwhich or lunch loafs.

[Zkribbler]

Or a test tube shaped piece of bread stuffed with alfalfa spouts, mushroom, bell peppers, some kinda soy-based pseudo-meat and I'm ready for lunch in my car.

Let's see, food in one hand, cell phone in the other. Yep, I ready to drive!

[Ted Striker]

.

[Japher]

so you're going with monkey bread?

[Spiffor]

A good baguette is an excellent generalist bread, and beats any supermarket crap any day of the week (the customers have to be aware that there is a valid alternative to supermarket crap, however)
(Also, a baguette can suck, if the outer crust is too hard, or if the internal dough is unpleasant - in my hometown, the baguettes used to suck for years and years, and they started really improving only about a decade ago, with the introduction of new recipes and techniques)

I'm not used to specialty breads, but I have tasted brown breads with a hint of bacon, and others with a hint of olive oil, that are most excellent

[Spiffor]

I don't know how a bakery works in the US. But the French business model of a bakery is:

- a bakery is usually a small, mom and pop business.
- a bakery will sell household bread, sandwiches, small indulgences (croissant, paint au chocolat), small elaborate cakes for one person, big elaborate cakes for the family.
- to go with the sandwich, a bakery will often sell sodas as well, and many bakeries offer a "full-meal" package, with the sandwich, soda and desert all included.
- being a baker is really, really ****ing hard work.

[aaglo]

Originally posted by Rufus T. Firefly
Rye bread

Bialy

Paska ( a Ukranian egg bread, similar to challah), but only my grandfather's -- he was a baker, and a great one. He passed a lot of know-how on to my mom, whose cakes and cookies are extraordinary -- but he seems to have taken his bread secrets to the grave with him.

Rye bread is good

I don't know what Bialy is...

Paska
That's Sh1t in finnish (the word, not the bread). Just out of curiousity, I'd like to try that one

[Ben Kenobi]

Sourdough.

I love sourdough bread.

[Urban Ranger]

I still say you need to go upscale and appeal to the yuppies.

You can sell half as many, and still make more.