Blogs

May 5, 2011

This time around, we will include Part Six and Part Seven as a PDF document which you can view or download and save.

Part Six - Willie Prejean demonstrating make-up of pastries
Part Seven - Willie Prejean demonstrating make-up of Danish Rolls and Coffe Cake

Apr 21, 2011

INTRODUCTION:
It's been said that variety is the spice of life, therefore, variety breads play a major role in the enjoyment of any meal. Following, are examples of formulas for the production of variety breads and a brief description of production procedures.

Note:
Although Artisian Breads which are mostly made by hand in retail shops, are not covered, they are becoming very popular in some parts of the country. Bakery Equipment Manufacturers are beginning to manufacture the specialized equipment necessary to produce this type of bread in large quantities.

RAISIN BREAD FORMULA IN BAKER'S PERCENTAGES

Ingredients                         Percent
Flour, bread           ...

Apr 19, 2011

Rudi’s Gluten-Free Bakery Challenges Aspiring Chefs with Unbelievably Good Gluten-Free Recipe Contest

Rudi’s Gluten-Free Bakery, maker of unbelievably good gluten-free baked goods, today announced the Unbelievably Good Gluten-Free Recipe Contest. Inspired by the passion and creativity of gluten-free foodies everywhere, Rudi’s Gluten-Free Bakery fans are encouraged to share their gluten-free culinary masterpieces in the Unbelievably Good Gluten-Free Recipe Contest for a chance to win a free trip to Boulder, Colo., star in their own online cooking show and be featured in a national media advertisement for Rudi’s Gluten-Free Bakery!

Today through May 20, aspiring gluten-free chefs are invited to visit the Rudi’s Gluten-Free Bakery Facebook page and click on the recipe contest tab to enter. Rudi’s wants fans to get creative with gluten-free bread and some ter-RUDI-ific gluten-free recipes. There are only two...

Mar 14, 2011

Disaster in the Kitchen

By: Nicole Smith
March 2011

Okay, so a few weeks ago I had an especially large amount of cake orders. I did not plan it this way, the snow storm the week before caused a cancellation of a party and it consequently was moved to the next weekend in which I already had 3 cake orders! Naturally, the cake order that got moved was the largest one and was a specialty order (sugar free, gluten free). So here it goes..

I started prep work the night before. I got out all the ingredients I would be using, I had my recipes ready, and double checked that I had the proper proportions (i.e. enough batter to fill the cake pans). I also did a heavy duty microscopic cleaning of every nook and cranny of the kitchen and set out the boxes for the cakes to be transported in and had them all assembled with base boards and all. I did not however have any of the baking done which was my biggest downfall.

There were 2...

Mar 14, 2011

Keeping it Legal

by Nicole Smith
February 07, 2011

Now that you know a little bit about my background, let’s talk about what everyone really wants to know about having a “legal” at home bakery business. There are a few things you can do to be considered legal, but everything varies from State to State. Make sure to do your homework on what is legal in your area.

First off, everyone wants to have a unique name or a generic enough name that you won’t get in trouble later for. Take for example, “Nicole’s Kitchen” or “Main Street Café” are generic enough names for businesses that are not protected…this is good and bad. By this I mean that another business with a name that is generic cannot sue you for infringement, but at the same time you are not protected if someone else were to use that name. You can check the Trademark Electronic Search System (TESS) to see if...