What optimistically began as recipe development in the Proof Bakery kitchen soon transformed into antique equipment capability testing. In other words, an abrupt tutorial in how not to lose your eyebrows while lighting a 90 year old oven (pictured below). You see, the bakery was originally founded sometime in the early 1920's and much of the existing equipment was purchased in the following two decades. This is excellent news in relation to the two large Hobart mixers because as they say, "they don't make 'em like they used to"; however when it comes to our gas powered equipment, its a bit more of a challenge for those of us raised in the time of the electric pilot ignition. Long story short, any fears of fire or explosion are quickly being overcome.
As mentioned above, our oven is estimated to be about 90 years old, and charming as that may sound, it does come along with a few challenges. The oven is a revolving oven, which means it has multiple long trays which rotate in a similar fashion to a ferris wheel. While it is common to find this style of oven in older bakeries, it is rare to find one so old (the doors open and close using the pulley & weight system). While the oven does work, it bakes quite differently than more modern ovens, and at times can be quite intimidating due to its mere breadth. Thus recently the challenges have been relearning to bake as they did early last century, and allowing our oven to determine our menu.
Our first week we experimented with the basics, as well as with heatstroke. The first real heatwave of the summer coincided with our first full week in the bakery, and as ventilation is limited, and the oven relentlessly emanated heat, temperatures quickly reached sweltering. We took advantage of the many, many Farmer's Markets in the area and can officially announce that stone fruit season is upon us! We made some classic plum frangipane tarts, as well as vanilla bean nectarine and red plum galettes (rustic freeform french tarts).
We had some moderate success with meringues, though our experimentation with flavor the following week produced much more palatable results. Additionally, we experimented with various brioche recipes.
We threw in some dark chocolate hazelnut biscotti & a bleinham apricot chocolate tart experiment for good measure. Yum!
Does the bakery, baker, pastry chef, or cake decorator has the required licenses and has passed health inspections. Licensing varies from state to state, but a bakery is probably required to be licensed as a retail food establishment or as a food preparerBakery Equipment
ReplyDeleteIn order to operate any commercial food operation in Los Angeles, you need to pass a health inspection. In addition, you are legally bound to post the results of said inspection in your front window in the form of a letter grade. The establishment is re-inspected every six months. Its also necessary for at least one kitchen employee at each restaurant to hold a ServSafe food handler's certificate. This certificate is earned through passing a test based on proper food handling, temperatures & sanitation knowledge. Our kitchen has 5 people who hold this certificate.
ReplyDelete