Smittybread will be taking a weeklong break starting with the close of business this Saturday, Aug. 8. The bakery will reopen Wednesday, Aug. 19.
The break comes just before local schools and Purdue University resume in the Lafayette area. Since the coronavirus pandemic began last Spring, Smittybread Bakery has been busier than ever. Despite the general economic slowdown, demand for fresh bread and pastries has remained strong throughout the pandemic. At the same time, finding enough willing and able bodies to produce all these goodies has at times been a challenge.
As the economy picks up steam, we have seen more demand for take-out sandwiches and pre-ordered pastries and breads. We have also resumed and in some cases expanded wholesale delivery of pretzels, sourdough breads, croissants and a couple of specialty items.
This coming week will mark the third anniversary of the bakery’s opening as a commercial bakery, and we are feeling some growing pains.
Since opening three years ago we have learned more sourdough and pastry baking than we ever imagined. As sales have grown, we have pushed the current space to its limits. In order to continue to meet growing demand, we need additional work space, oven space, dry and cold storage space and dining area.
Since our small dining room has remained closed during the pandemic, we have been using it for storage, additional work area, and a break space for employees. Sometime in the hopefully not-to-distant future — when rules regarding social distancing ease and concerns about the coronavirus recede — our dining room will reopen and we’ll have to scramble to find a place for all this stuff. (Just looking around I see two E-Z Up tents, two coolers, a meat slicer, beverage refrigerator, a toaster, printer and gallon of hand sanitizer, a folded tarp and so on.)
A week off will give us time to recharge the mental batteries. While we enjoy the break, we’ll also miss our customers and regret that they will not be able to find us at the bakery or in attendance at either the West Lafayette or Lafayette farmers markets next week. But we’ll be back before you know it, so cheers to all, and remember: Support local businesses, play it safe, and be kind to yourself and others.
It looks as though the end of April may be a little wet, but with luck the skies will clear in time for our fourth weekly “bake sale” this coming Saturday (May 2) from noon-3 p.m.
There will be an ample supply of sourdough breads, baguettes, Italian loaves and pastries to go around. We changed some of the selections, so look at the menu posted below. As before, purchases will be limited to a maximum of breads and pastries per customer so that our staff can keep up with demand.
Purchases will be limited to 6 pastries, 3 bread loaves and 6 pretzels per customer. These can be ordered and paid for in advance or purchased at the time of sale. We ask that customers who attend or pick up orders observe social distancing. (So far social distancing has been the norm. It’s a gratifying sight compared with some lines we’ve seen at department and grocery stores.)
The following items are for sale:
Plain croissant, $3
Cherry Danish, $3
Cinnamon Roll, $3
Blueberry Scone, $4
Chocolate or almond croissant, $4
Morning bun, $4
Italian hearth bread, $6
Lafayette Sourdough (pan loaf, $8; boule $7)
Amber Wave Sourdough (pan loaf, $8; boule $7)
Multigrain Sourdough (pan loaf $8; boule $7)
Seeded sourdough, $7
Rye sourdough with caraway, $7
To order prior to the sale, send an email with phone number to email@example.com or call 765-250-8214 between 10 am. and 4 p.m. Pre-sale orders must be received by 4 p.m. Wednesday, April 29. Keep your preferred credit or debit info handy. Cash or cards are acceptable at the time of sale.
In case you are wondering why a bakery would bother having a bake sale, for the past several weeks our community, state and nation have been struggling to come to grips with a deadly new viral infection dubbed Covid-19. I decided as a business owner that it would be best to let employees who want to socially distance themselves to do so.
It takes about a third of our usual staffing to put on these bake sales, which so far have generated the equivalent of two to three average business days in gross sales per event. So far it’s allowed us to keep the bills paid and our customers to have access to the baked goods they prefer.
Smittybread likely will be operating on this ad hoc basis until the governor says it’s time to start opening up businesses, parks, schools and other gathering places. While I have applied for assistance through the Paycheck Protection Program, I’m not counting on seeing a dime of the money that Congress so hastily dedicated to bolstering the economy.
On a related note, the Tippecanoe County Health Department has decided that bakeries will not be allowed to set up shop at local farmers’ markets through the month of May. Same goes for a whole list of vendors who normally would be at the markets next month, such as food trucks. I guess ready-to-eat foods (except for fresh produce) is considered too risky.
We, like many other stressed businesses these days, are looking forward to getting back to business on a more normal basis, hopefully by June 1. Until then (and even after then!) support your local businesses, stay safe and keep calm.
Last week’s Wednesday bake sale at Smittybread Bakery, conducted amid coronavirus concerns and nearly perfect weather, was a sellout. We had such a good sale we decided to do it again, but this time on Saturday instead of Wednesday due to weather conditions. (For event details, see below.)
We knew there was pent-up demand for Smittybread, but we had no way of knowing the extent until about 45 minutes into the April 8 sale when it became apparent our bread would run out well before the scheduled 5 p.m. end.
At the peak the line of customers stretched about half a block, owing in part to customers spacing themselves several feet apart. Still, we soon had to start letting customers know their wait might be in vain.
By 3 p.m. the line was shortening and customers were graciously accepting whatever we had left rather than what they had come to buy. When fresh-baked goods ran out we began selling previously unsold bread from our freezer until that too was gone.
Shortly after 4 p.m. we taped a “sold out” sign on the window, having squeezed the equivalent of a decent Saturday into one short afternoon.
Thanks to all of our wonderful customers for turning out! Many wore masks, in keeping with coronavirus safety recommendations.
The bake sale was a good way to keep staff involved and positive about the bakery’s future. Sadly most of the Smittybread staff was unable to participate in the sale because without daily commerce it isn’t economical to bring in more than a skeleton crew.
Out of deference to the safety of staff and in keeping with the spirit of social distancing, we will continue to maintain irregular hours until further notice. Hopefully restrictions will soon lift and we’ll be back to more normal hours in a few weeks. Meantime here are the plans for our next bake sale:
The sale will be 10 a.m.-2 p.m. Saturday, April 18. (With luck the current windy, cold and rainy weather will have improved by then!)
Advance orders must be placed no later than noon Wednesday. The reason for this is to have enough bread and pastries in the works for pre-orders and for walk-up customers, given that sourdoughs and croissants take 48 hours advance planning.
You may buy up to 12 pastries (total). You can also buy up to four breads, limit of 2 loaves of any one kind. Pretzels, limit of 6 per customer. If after the sale ends Saturday there are any products left they may be purchased on a first-come, first-serve basis up to 3 p.m. Feel free to call to see what we have left.
To place an order call 765-250-8214 between 10 am. and 4 p.m. or send an email to Smittybread1@gmail.com If you leave a message or send an email, please include a name and telephone number where you can be reached. We will be in touch to take payment over the phone for all advance orders. Have a credit card handy.
Products available for advance ordering are the following:
Pretzels, $2 each
Plain croissants, $3 each
Chocolate or almond croissant, $4 each
Granola cookies, $2
Blueberry scones, $4
Whole wheat fig/anise scones, $3
Cinnamon Rolls, $3 each
Morning buns, $4 each
Lafayette Sourdough (pan loaf, $8; boule $7)
Marquis Sourdough (pan loaf, $8; boule $7)
Multigrain Sourdough (pan loaf $8; boule $7)
Seeded sourdough, $7
Rye sourdough with caraway, $7
Italian hearth bread, $6
Selection on the day of the sale may vary. If time permits we may add a bread or pastry variety, but as these are uncharted waters it’s impossible to say how much time we’ll have to extemporize. We hope everyone gets a chance to stock their pantry without unnecessary risk of exposure to the virus. As always, stay well!
Ever since concerns about the coronavirus began building a few weeks ago, it’s been a trying time to be in business. While sales have been strong, concerns about the virus have led a number of employees to stay home rather than risk being around the public and each other.
Producing a sustainable volume of baked goods with declining staff placed extra load on those who wished to stay. To cope with that, and to comply with state orders to halt dine-in service, Smittybread two weeks ago began focusing on bread production and stopped offering breakfast and lunch sandwiches as well as our best-selling croissants and Danish. That decision cost us about half of our gross sales.
Last week week we went a step further; we closed the front door and switched to a walk-up service window. Because bread is a production item with relatively low raw ingredient costs, and because we operated with a reduced staff, we could have sustained the business on a walk-up, bread-only basis for the foreseeable future.
Instead, I decided after close of business Saturday to shutter the bakery for at least a week to give all employees a chance to hunker down, spend time with families and get some much-needed mental and physical rest.
The number of coronavirus cases has continued to grow both nationwide and locally, resulting in my community’s first fatality this past weekend.
Without adequate testing, and because of the nature of this remarkable virus, no one can be absolutely sure who might or might not be infected. This climate of anxiety has had a predictable and regrettable effect on the bakery as well as society at large.
One employee went home with a cold, worried that it might be something worse. Another employee offered to keep working, but only after hours and alone. Another stayed home to reduce the chance of inadvertently spreading the virus to senior citizens with whom her mother worked. Legitimate concerns, all.
Meanwhile, every cough, sniffle or extra trip to the bathroom by a staff member sent a ripple of suspicion through the rest. This climate of mistrust and fear is not so much a side-effect of the virus itself as it is a direct result of poor leadership by public officials who failed to act early or decisively.
Nationally we have a shortage of face masks and gloves but a gasoline stockpile. A shortage of hand sanitizer but a surplus of ethanol. A shortage of respirators but an excess of factory capacity to make them. A shortage of testing equipment in the richest country in the world. All of which puts lives needlessly at risks and makes simple tasks more difficult.
Until the decision to offer only bread, I spent increasing time in stores looking for items in short supply. Try running a food business without access to basic commodities like eggs, milk, gloves, hand soap and toilet paper.
With each outing I noticed the emotionless stares or irritated glares among total strangers. The looks of resignation, the slumped shoulders, the flares of temper over seemingly minor things. All the while, the disease toll continues to mount.
I couldn’t help but wonder: What if our public officials had taken steps earlier to foresee the potential threat of this pandemic rather than wait until public outcries about toilet paper shortages reached a fever pitch.
We’ll get through this, but not unscathed. During a crisis in my life a friend once told me what didn’t kill me would make me stronger. Such macabre advice seems a bit out of place when talking about a potentially fatal disease. The same friend also told me that amid times of turmoil and darkness, people with strength and courage rise to the occasion.
I’ve witnessed that much in recent days, from the fellow who volunteered at the bakery to deliver leftover bread to the homeless, to the governor of New York who’s been a beacon of strength amid his state’s growing turmoil. Hope is contagious, too.
I plan on taking this time to rest up, catch up on paperwork, investigate some new recipes and bake a small batch of bread for a potential customer. I’m spending more time with family than I have in weeks. If there’s one thing this crisis should show us it’s to hold close those you love and not take them for granted.
When will the bakery reopen? I’d like to say a week from now, but we’ll see. I’m looking for signs of progress in the fight against this virus and for some assurances that getting back to work is safe for our customers and employees.
The first International Artisan Bakery Expo got off to a solid start with several sessions devoted to helping community bakery owners improve their product lines, plan for success and think outside the box.
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My wife and I were particularly interested in a session on attracting and retaining quality workers led by business partners Leslie Mackie and Scott France of Macrina Bakery & Café in Seattle.
Starting from a small community bakery with one facility (similar to Smittybread, with production, packaging and sales under one roof), Macrina now has four retail locations plus a 50,000-square-foot production facility and 280 employees.
All along, a key challenge has been to attract and retain quality employees. They start by posting job openings whenever and wherever they can. I found it interesting that they have found great success with Indeed, an online job listing service that Smittybread has tried without much luck.
They have not sought growth for the sake of growth but rather to enhance the communities they serve and help them create an environment in which their workers can grow and thrive. It starts with employee orientation followed by a bread class in which Mackie explains the various products they sell and how they’re made. They also make sure each employee understands the company’s mission and core values.
“Our mission is enriching communities through the joy of artisan baking,” Mackie said. I sat there thinking, that mission fits Smittybread to a T.
While Smittybread will likely never achieve the scale of Macrina, its easy to foresee the day when we have more than one retail location and additional production space so that we can serve a wider audience and provide more opportunities for existing and future employees.
During a morning demonstration session, pastry chef Peter Yuen baked some excellent buttery croissants and then showed how to step it up a notch by using cocoa-colored dough to create a wood-grain pattern. I’m not sure how the beautifully colored croissants taste since they weren’t baked on the spot, but his plain butter croissants were not far removed from Smittybread’s croissants, a testament to our bakers’ skills.
In between workshops and demonstrations, my wife and I and two Smittybread employees perused the vendor aisles, tasted numerous samples, and met new industry contacts. We ended the day with a sushi dinner at Takashi, a small restaurant far removed from the Las Vegas strip and one I highly recommend.
Four of us from Smittybread are attending this week’s International Artisan Bakery Expo in Las Vegas NV. We’ve come to learn, renew, and relax after a very busy 18 months baking artisan breads and pastries on a full-time basis at 415 S. Fourth St. in Lafayette.
First off, that means the bakery will be closed this week. A scratch bakery is very labor intensive, and with approximately one quarter of the staff missing in action it would be impractical for us to try to remain open.
My wife Kathleen and I arrived Sunday morning and had a great brunch at Arizona Charlie’s with my brother Michael, my sister Victoria and her companion, Jane. They’ve called Las Vegas home for many years, and Jane sprang for lunch with her casino credits. Thanks, Jane!
Today we will be joined by my daughter Kaytie and Kathleen’s son, Brent. Kaytie is a former Starbucks barista who now is one of our most talented and productive pastry workers. Brent is my right-hand man when it comes to mixing and shaping sourdough breads, a job that is mentally and physically demanding.
Sadly I couldn’t afford to bring along the entire staff. But at least they’ll get a much-needed post-holiday rest. Besides which, somebody’s got to feed the starters!
Our goal in Vegas, besides making a killing, is to learn as much as we can from talented bakers who will share insights on baking phenomenal breads and pastries, hiring and retaining good employees, choosing the right equipment for the job, fine-tuning the product mix, and much more. We also plan to scope out bakery equipment on display at scores of vendor booths.
Baking on even a small artisan scale is an expensive proposition, and finding the right equipment for one’s products, space and budget is challenging. Commercial ovens and dough handling equipment are not the kind of things you just buy on Amazon and send back if they don’t work out.
While away, I intend to update this sadly neglected blog with what we learn at the expo as well as content I’ve been meaning to share for some time, including a behind-the-scenes look at bakery missteps and what happens when things don’t turn out exactly as planned.
Smittybread’s doors will be locked until Wednesday, March 13. Mark your calendars because we intend to bring back new ideas and product formulas that will be sure to please the palate, improve the business and enable us to continue serving our growing customer base and community for a long time.
It’s difficult to believe, but my dream of opening a sourdough bakery that sells crusty breads and scrumptious pastries turned into reality last Friday (Aug. 18).
As might be expected at a soft opening, Smittybread Bakery’s first customers were family. Usually the sound of chairs scooting across the floor gets on my nerves, but this time the noise was music as my step daughter-in-law Naomi and her children sat down for a breakfast of almond croissants and milk.
There followed a steady flow of customers, among them good friends, familiar customers and first-timers who stopped by to check out the new digs, buy a pastry or sandwich, and leave with a sourdough boule or baguette tucked under their arms.
I opted for a soft opening in order to give me and my co-workers enough breathing room to find out what works well and what we need to work on.
Like any artisan bakery worthy of the name, we make all our breads and pastries from scratch. As simple as that may sound, it’s anything but. Sourdough breads and laminated pastries take two to three days lead time before they come out of the oven, and that’s after you procure enough flour, butter and other ingredients to meet expected demand.
Up to now my production has been geared to the West Lafayette Farmers Market on Wednesday afternoons, for which I begin preparing on Monday. (As I write this on my baker’s bench I can see the wheat and rye levain before me, growing in volume and getting bubblier in preparation for tonight’s dough mixing.)
Usually on Thursdays after a typical farmers’ market, my pace would be leisurely. I would sleep until 8, count proceeds from the previous day, take a quick trip to the bank, and then go into the bakery to continue getting the business ready to open as a licensed retail food establishment — a considerable step up from being a home-based vendor.
On Monday, Aug. 7, I got the seal of approval (an actual gold-colored seal!) from the Tippecanoe County Health Department. It was the last legal hurdle before we could open the doors, and it was a good feeling knowing we had done things right.
Then the question was: So, when are you going to open? The query had come more and more often as neighbors and friends and other business people stopped by to see our progress.
Once we had the health department’s “all clear” I picked an opening date of Aug. 18. That would give us two weeks to get flour and other supplies and make final preparations. Those two weeks, which included getting ready for two farmers markets, went by in a blur. For whatever reason, our farmers market sales exceeded previous records.
As it so happens, Aug. 18 is my wife’s birthday. Kathleen’s business schedule called for her to be out of town the week leading up to that date, and I was supposed to pick her up at the Indianapolis airport Aug. 18. We had made plans to spend the evening in a hotel to celebrate her birthday.
By the time she reminded me of our plans, it was too late. I had already announced the opening date to one and all. I apologized the best I could but forged ahead.
Heading into opening I knew that shifting to multiple production days a week and going from an afternoon to a morning deadline would be a challenge, but it took a “soft” opening to hammer this home.
I showed up for work Thursday expecting a full day. I just didn’t know how full. My first clue was when I realized I had not made enough starter on Wednesday to make all the breads I planned to bake for Friday. This, by the way, is the professional sourdough baker’s second worst nightmare, the first being forgetting to save any starter at all for the next production cycle.
I made some adjustments, such as putting the freshly fed starters into the proofer to speed their progress, dropping some breads off the schedule and setting back the mix schedule a few hours.
My croissant schedule was also slightly behind, but since they are a yeasted product I was able to speed their progress.
As the day turned into evening, I had some breads coming out of the oven that looked really splendid, especially the pan loaves that would be made into sandwiches. But when I looked at the clock, I realized I would not be done prepping until at least 1:30 a.m. and I had yet another trip to make to an all-night grocery for avocados, pickles and other odds and ends.
I got home Friday around 4 a.m., by which time it was too late to catch even a cat nap. I did some dishes, ate for the first time in about 12 hours, and took a quick shower. Then it was back to the bakery.
I am fortunate to have a good friend who has been by my side through this entire endeavor and who managed to catch about an hour’s rest that morning. John and I were able to provide each other encouragement throughout the day, during which I nearly nodded off at the baker’s bench and he nearly did the same sitting on a stool.
The first day was a success. Proceeds exceeded our busiest-ever farmer’s market sale, and comments were positive even though product was slow getting to the front at times.
On Saturday we were a bit better prepared. I had by that time a few hours of needed rest, and my wife showed up bright and early to work the counter, schmooze customers and make sandwiches.
All in all it was a great way to get started. The months of planning, purchasing and prodding contractors paid off, and the lesson about the need to plan more carefully or pay the price won’t soon be forgot.
We will be open on Fridays and Saturdays for the next few weeks and continue to participate in the West Lafayette Farmers Market on Wednesdays. We also plan to participate in the Thursday noon market at Purdue University, selling sandwiches and pastries.
As we gain experience in daily production and the farmers market season winds to a close this fall, Smittybread Bakery will be open more days of the week and perhaps even some evenings. In all the future looks bright, especially after a few hours of much needed rest.
When this week began I looked at the weather forecast and saw that it would be hotter than the dickens on market Wednesday. Normally that wouldn’t bode well for bread sales, but I expected Smittybread might get a boost from a nice feature article about our soon-to-open bakery in the local newspaper, so I made a little extra of everything.
Unfortunately a dangerous thunderstorm dashed our hopes for a banner market day. Before the opening bell at 3:30 p.m., a horn sounded warning us of an approaching storm. We covered the bread with a tarp and were preparing to ride out the storm when the market master ran past telling us the West Lafayette fire chief had assessed the situation and was ordering everyone to abandon their tents due to the possibility of lightning strikes. My assistants and I lowered the EZUp shelter to its lowest setting and made for our vehicles.
It was raining buckets as I sat in my SUV and stared at the weather radar on my smart phone. I craned my neck to see how my tent was holding up when suddenly I heard the sound of rain through an open window and felt cold drops on my neck. I looked up and saw the moonroof slowly opening. My head had hit the opener! I quickly hit the
“close” button but not until after the storm had left a damp impression inside the cabin. I was already soaking wet so it was no big deal. Luckily my computer was safely inside its carrying case.
While waiting out the storm I received an email informing me the market was officially closed. I knew from past experience an official closure didn’t mean we had to call it quits. It simply meant we were on our own with no official sanction from the market organizers.
After an hour or so, the rain let up and I returned to check out the tent and salvage what was left of our baked goods. Luckily, several large pockets of water on the roof of the EZUp helped hold it down in the driving wind. After emptying the water pockets I raised the shelter roof to see what had survived the storm.
The baguettes, poking up from a basket on top of the display table, were safe and dry under one end of the tarp. However, the other end of the tarp had blown up and over the table, exposing many of the loaves to rain spatters. Still, most of the bread was sellable.
Because many vendors had packed it in, I was able to park my SUV next to the stall and move the dry bread inside in case the storm returned. Despite social media announcements that the market was closed, customers started showing up in twos and threes. Realizing it was now or never, my buddy John and I marked down the bread, croissants and pretzels to “second-day” prices, and pretty soon we had a steady stream of customers.
By the end of the day, counting after-market sales, we had sold nearly $400 worth of bread. That was better than some days when the weather was cooperative. The next day I had a few loaves left, some of which I sold and several of which I donated to the local soup kitchen. All in all it was a memorable market experience. Peace and bread!
In preparing to open my own sourdough bakery, I spent a day recently taking a whirlwind, calorie-packed tour of several San Francisco bakeries.
My “work” was amply rewarded, not in pounds gained but in a perspective and palate broadened by exposure to a variety of bakery designs, concepts, menus and tastes.
The tour also brought me unexpectedly face to face with one of San Francisco’s baking luminaries, Michel Suas, a delightful soul and pied piper of a whole generation of baking entrepreneurs.
I selected my targets by Googling “best San Francisco pastry shops.” There were numerous lists and more shops than I could visit in a day. I then created a Google map with pins marking the addresses of each bakery location so I could hit as many possible with the least amount of driving.
First stop was Tartine Bakery, a mecca for sourdough and pastry fans. As I walked expectantly into the Mission district building on a cool, sunny morning, I encountered a compact dining room filled with customers hunkered over cups of coffee, pastries and breakfast treats. The place was abuzz with conversation and food prep. The decor was understated. Painted wooden chairs and tables showed signs of wear from the thousands of hands, purses, butts and elbows that pass over them daily.
I ordered a Tartine country loaf, a morning bun and coffee for breakfast, and an almond croissant for my wife, who could not join me as she was elsewhere in the city on business.
The place seats about 25-30, depending on how tightly you squeeze, and has a counter where about eight people can comfortably stand. I stood at the counter and enjoyed every bite of my sugar-glazed cinnamon roll.
Takeaway: Busy is good, and flavor is everything. Nothing whets the appetite so much as seeing a lot of people enjoying themselves, and if you have a great product why bother with fancy seating, expensive light fixtures and neon signs?
Next stop, Craftsmen and Wolves, was located within easy walking distance in a brick commercial building.
The cabinets and display counter were modern and sleek looking, yet an exposed brick wall and spartan wooden tables and benches softened the look, creating an eclectic, funky feel.
I didn’t have room for the bakery’s signature pastry, the “Rebel Within,” consisting of a whole egg baked inside a muffin. I ordered a kouign amann and a jasmine tea. Having just bolted a morning bun, I couldn’t wolf it down as readily but it was enjoyable.
I read that the unusual name (abbreviated CAW) refers to craftsmen bakers and wolf-like creditors. Having experienced the startup costs of a small bakery, I can relate. I also admired the chutzpah of someone daring to set up shop in Tartine’s back yard.
I next drove northwest to Marla Bakery Restaurant for lunch. The bakery is located in a small commercial district surrounded by residences in an area called Outer Richmond. The neighborhood is more village-like compared to the denser, urban Mission district I’d just left.
I entered Marla, took a seat and ordered a half of a grilled cheese and soup and hibiscus tea. The meal arrived promptly and was rich and satisfying. The atmosphere was a homey, Midwestern sort of arrangement of painted chairs and stained wood tables, macrame wall decorations, and flowers.
A large wood-fired bread oven divided the dining room and kitchen. It’s not the kind of showpiece fire-fed oven you’d see at a pizza place but a workhorse. Heat from the wood fire circulates up and around the bake chambers.
A worker was stuffing olive wood into the fire chamber in preparation for the overnight bake. I had a very enjoyable chat with a young bread baker who explained some of the details of the bread schedule and oven.
Their bread was displayed on the bottom shelf of a glass-front sales/display cabinet. I left thinking the place could do a better job highlighting their bread by bringing it up to eye level as well as telling the story of the remarkable oven.
Driving due east I stopped at Heartbaker, a combination bistro/bakery with a small bar, beer on tap and locally produced artwork on the walls. I ordered a chocolate brioche pretzel. By now I was pretty well stuffed, and my notes don’t indicate what I thought of the pretzel. It was not well-shaped but had a decent flavor.
The bakery/bistro had an interesting sidewalk cafe created by two portable half walls bookending a couple of tables with chairs. The half walls roll inside at night. This was mid-afternoon, not a particularly busy time for any bistro, but several couples were enjoying their meals as sunlight poured through the cafe’s open doors.
Time was fleeting so I skipped the next bakery on my map and went straight to b. Patisserie. I had read about the partnership between Michel Suas, founder of the San Francisco Baking Institute, and Belinda Leong, another pastry chef who had briefly studied under him. I expected their bakery to be a highlight of the trip, and I was not disappointed.
B. Patisserie is located in Pacific Heights, a busier commercial district than either of the previous two stops on my tour. The place was packed with customers spoiling their dinners on amazing croissants, tarts, madeleines, scones, cookies and other goodies.
I made my way along the counter, admiring but not buying. I simply couldn’t stuff another pastry in my mouth, or so I thought. I chatted with a counter worker who tried without success to get me to try a pastry. Instead I purchased a bottle of water and went outside to sit and digest the day’s activity.
While outside I noticed through the bakery’s picture window a tall, blond gentlemen talking with a worker behind the pastry counter. Although I had never met Michel Suas, I thought I recognized him from pictures I’d seen on the Bread Bakers Guild of America website. I went back inside and asked the woman who’d waited on me if it was indeed Michel (I think I referred to him as Michael.)
“Oh, you know Michel?” she asked.
“I know of him,” I replied. While I waited she got his attention and brought him over. I introduced myself as aspiring baker from Lafayette, Ind., with plans to open my own shop in the near future. I explained his bakery was the fourth or fifth I’d sampled that day.
He asked me which shops I’d seen, and we compared notes. Here was a man, I thought to myself, at ease with himself, proud of his profession, and full of life. A good role model.
He asked if I had tried one of their pastries, and I explained I couldn’t possibly fit another in my belly. Before leaving, however, I purchased a kouign amann the size of a softball. I told him I would eat it later, but he said it would be better eaten fresh, adding, “You’ll be in pain.”
I shook his hand and went back outside. I opened the sack, peeked in, and took a bite. Then another, and another until there was nothing left but crumbs all over my shirt. I looked through the window and saw Michel looking out at me giving me the thumbs up. I returned the gesture and then continued on my merry but bloated way.
In bread baking circles, the dough’s initial proof is called bulk fermentation. It’s the stage after all the ingredients have been mixed and kneaded but before the dough is divided and shaped into loaves.
To the untrained eye, not much goes on during the initial stages of bulk fermentation. Only the baker knows the potential within the bulky mass of unshaped dough.
Just down the street from my house, a group of workers is turning a small commercial building into the future home of Smittybread. A lot of work remains to be done, but with perseverance and a little luck my long-fermenting business plan soon will be producing loaves of crusty sourdough bread and buttery pastries.
As with most naturally yeasted doughs, my dream of starting an artisan bakery got off to a slow, almost imperceptible start. It began Jan. 14, 2009, when I received a letter from the president of what used to be my employer, Gannett U.S. Community Publishing.
The letter said nearly every employee would be required to take a week off without pay in order to reduce company costs during an industry-wide downturn. I’d spent 26 years with the company, and it hurt to realize the future would never be the same.
Two weeks after receiving the furlough letter I purchased two books by baker and author Peter Reinhart, one titled “Bread Upon Waters,” the other “Sacramental Magic in a Small-Town Café.”
Although my memory of why I purchased those books remains dim, I can only surmise I was looking for something, anything, to take my mind off work. Some time later I purchased Reinhart’s “Crust and Crumb” and began dabbling in sourdough.
Between 2009 and 2014, the Lafayette, Ind., Journal & Courier along with many other newspapers underwent a steady decline in revenues and personnel. Dismayed by my own newspaper’s cutbacks and unable to see eye-to-eye with my boss on a variety of editorial issues, I left in June 2014 at the age of 58.
I applied for some writing and editing jobs at Purdue University. I found myself waking up nights wondering what I would do with the rest of my life that would give me the same sense of accomplishment as journalism. I had a feeling writing press releases wasn’t it.
One constant that kept turning over in my head was a love for cooking I’d inherited from my Italian-heritage mom. I investigated the possibility of getting a culinary degree but decided the cost of tuition was too high. Plus, my problems with authority figures might prove lethal around so many sharp objects.
Another factor was the legacy left by my dad, known in these parts as “Smilin’ Smitty.” In the relatively short span between his service as a P-38 pilot in World War II and his untimely death in 1967, his business, Smitty’s Foodliner, gained a reputation as the area’s premier independent grocery store.
It occurred to me that with a little capital (not much more than the cost of a culinary degree, I crudely estimated) and some additional hands-on training I might parlay my penchant for making bread into a business. Not a business on the scale of Smitty’s Foodliner, but one with the same focus on quality and personal service.
In October 2014 I told my wife I was signing up for a course at King Arthur Flour titled “Setting up a Successful Bakery.” The course was taught by Jeffrey Hamelman, a baker and author whose impact on the artisan bread movement has been immeasurable. His 2004 book, “Bread: A Baker’s Book of Techniques and Recipes,” has taught and inspired many an aspiring craft baker, myself included.
He sprinkled the daylong courses with anecdotes, many humorous, but he was dead serious when he said some of us would leave the course knowing that starting a bakery might not be for them.
I wondered, was I in that category? Nevertheless, before leaving Vermont for the trip back to Lafayette, Ind., I signed up for another weeklong course the following month on advanced bread making.
That summer and next I set up a “home” bakery in a friend’s garage with equipment I’d purchased second-hand from a fraternity. I signed up as a vendor at the West Lafayette Farmers Market in 2015 and 2016, selling as much bread, croissants, brioche pastries and pretzels as I could make, sometimes with my friend’s assistance.
Indiana home-based bakers can sell bread directly to consumers at farmers markets or roadside stands but not elsewhere. Customers often would ask where they could buy my bread outside the farmers market, and I would shake my head and tell them options were limited until I could open my own commercial bakery.
If I had a donut for every time someone asked me, “So Smitty, when are you going to open your bakery?” I’d have a donut business by now.
After checking out several locations and looking into buying an existing business, I realized that opening a bakery, even a small one (or especially a small one), was harder than I had anticipated. Either the location was too inaccessible, too small, too large, ill-equipped for food service, or too pricey. And the capital costs are considerable.
Somewhere along the way I had a talk with Paul Baldwin, owner of two local food and drink establishments, The Black Sparrow, and Spot Tavern. Being a fan of good, hearty bread, and eager to promote the food and art culture locally, he suggested renting part of a building he’d recently purchased next to the Spot on South Fourth Street.
The former tattoo parlor, nee laundry, was half vacant except for the occasional visiting musicians staying overnight before or after gigs at the tavern.
In May of 2016 we hired Arkor, a local architectural and engineering firm, to draw up some preliminary plans. Paul and I split the cost.
By fall the plan had the approval of the state fire marshal, but progress slowed as the holidays approached. Meanwhile, I had a one-day bake sale that turned into my most successful day of the year, thanks in part to a recipe for chocolate and walnut cinnamon rolls my mom used to make.
As this year started, the long-fermenting project began to show visible signs of life. Paul hired a contractor to install an underground grease trap per the city’s specifications. Workers installed new dry wall on the ceilings and walls. Plumbers installed floor drains for the oven, restroom, sinks and for general cleaning purposes.
Meanwhile I lined up some equipment and working capital financing and wired funds to Pro Bake Inc. in Twinsburg, Ohio, for the purchase of a Polin bread oven made in Verona, Italy.
This past week electricians upgraded the electrical service from 100 to 400 amps and installed conduits for myriad pieces of equipment besides the oven, such as a dough retarder/proofer and a sheeter for rolls and croissants. I’ve also been scooping up used equipment such as a three-bay sink large enough to soak sheet pans, a bread slicer and a dough divider.
While there are many more details to share, time is short and the to-do list is long. Suffice to say that bulk fermentation is nearing completion. If all goes well, we should be dividing, shaping and proofing bread at the new bakery sometime this spring. I’ll keep you posted.