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An Excerpt From Good Bread Is Back |
Chapter One, Good Bread: Practices and Discourses. Let us go into the narrow, oppressive space of an eighteenth-century
baking room. In Paris, this probably means heading down into an
ill-ventilated basement, lit by the few candles grudgingly granted by
the owner’s wife, who kept the accounts.
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No-sugar-added, low-carbohydrate, nut-free, dairy-free, egg-free and
gluten-free. These are a few of the labels gaining attention in stores
these days. Can one product cater to all these needs? Probably not. Can
one bakery cater to all these needs, and still remain profitable?
Definitely.
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Just Say No to Trans Fat-Free |
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You see it everywhere in the news these days – it seems trans fat is
the latest thing to fear. The FDA lists butter as a “dangerous” product
to consume – in the same category as industrial partially hydrogenated
fat (an ingredient, I for one, would never put in my food.) Sadly, the
bakery industry is now going through a confused rush to respond to the
media panic and comply with the special requests of some large
customers.
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These savoury, cracker-like biscotti are the perfect accompaniment for red wine and cheese, or soup and salad.
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Lace Makes Cents . . . Increase Bakery Sales With Doilies |
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It’s quiz
time. How much do you know about paper doilies? You probably use them,
but most likely you don’t think about them too much. You should,
because they can help increase your bakery sales.
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