Endless discussions ensue when Walker is staying at his grandparents house, its our opportunity to stay up late into the night brainstorming. We talk about prices, the names of the loaves, distribution methods, supply orders, types of kneaders, the accounts (and how to do them), billing, the logo, which bank to use (ethical or cheap). There are so many aspects to starting a business that we never considered, and probably still many we haven't anticipated.
Perhaps the most fundamental aspect of any business is the range of products one offers. We are a bakery, so it is somewhat obvious that we offer bread. But, what kinds of bread, how many varieties do we produce every day, what other products do we offer? On and on we have discussed. Then we need to decide on the design of the loaves, what shape goes with each one, do we add seeds or not. Again the options seem almost infinite. And ever so slowly we're making our way to the subject, namely bread.
“All sorrows are less with bread.” -Miguel de Cervantes Saavedra
Just as our breads each contain a handful of ingredients (all of which are easy to pronounce), we've decided on these 7 loaves (we still need to name them);
- Mostly White: Made with an overnight poolish, this loaf is perfect for sandwiches. It goes well with savoury and sweet and get’s you dancing on your feet.
Vilsters Boeren Spelt: This loaf is grown, milled and baked on the Vilsteren Estate, where our little bake house is located. And although it isn't certified organic, it is about as local and sustainable as you can get.
De Houthakker (The Lumberjack): Equal parts Whole Wheat, White and Rye flour, this loaf is inspired by Sarai's time at the renound Veldkeuken. It's a hearty loaf, sturdy enough to feed the most hungry of souls.
Seeded Whole Wheat: Made with an overnight poolish and loaded with sunflower seeds, linseeds, sesame seeds and oat flakes, this will keep you fuelled for the day!
Tin Rye: A sourdough rye with sprouted whole grains. Serious in its demeanour, this loaf lightens up with some old cheese topped with alfalfa sprouts.
Raisin Spelt: Oh so sweet but no sugar! A light spelt loaf packed with raisins and currants. Throw some butter at a slice of this and you will be a jolly ol' kid again.
Friesian Rye loaf (pictured): Slowly baked in stages over three days, a traditional moist dutch rye loaf that is in the oven for almost 24 hours in total. This dense loaf, like reading Faust, is full of wisdom with a hint of sweetness.
Thats about as far as we've gotten for the moment. This coming week we get to start out on our own in the Bakery. We'll be developing these breads, trying to perfect them, posting pictures of the failures along with the successes. If you're in the area, and want to try out some free loaves, send us an email through our site with the subject, "Faust loved bread!"