Monday, February 13, 2012

The Joys & Trials of Being a Bakery Owner

Hello Everyone!!

Hope the year is treating everyone well thus far!
I know it has been for me! Ever since I dove into the adventure of becoming a gluten free baker it has been a nonstop adventure. What I love is taking on items that you would never think to even go gluten free - like croissants or laminated doughs and tackle them. Wednesday I am making gluten free croissants and next week, crusty gluten free bread.



I don't know about everyone else that is gluten free that is out there, but one thing I miss the most is good, I mean really good, crusty bread. Or nice and light bread in general. I appreciate the attempts of some bakeries to provide gluten free bread, but being a professional baker, they fall short. Most seem to be a crumbly dense brick. I want something that is not gritty, that isn't dry, something that you can't even tell is gluten free. And apparently I will have to make that myself.
So, be looking for pictures of the progress as I keep creating more gluten free experiments! Above are some examples of the recent successes.
And again, if anyone ever has any questions, I am always more than happy to answer them if I can.