Bake in bread ovens
We are starting to build a new shop and want to include a bread oven, but need further advice from people who have experience of using one. How successful is it, is it profitable, what products do you use etc.etc.?
We have included a space for a bread oven, but are still discussing how we can get good Local bread and other products to bake on the premises, as we think there will be a market for this. Our emphasis is on Local Food. We have consequently decided that Delice de France involves so many food miles (wheat from France to Ireland and bread form Ireland to England) and that this method of retailing bread involves so many additives, that we need to look for another source.
We have a local source of bread, and an artisan bakery we could order from, although it is expensive, but would really like the smell of baking bread and other products on the premises. Some say it is a complete waste and won't work, but feed back from other shops appears to contradict this. Has anyone any experience/ideas/solutions that they can offer us.
Andrea, hi
Here at the Green Valley Grocer we have been fortunate in that right from the start we were working in partnership with local artisan bakery The Handmade Bakery, to the extent that we share premises (sometimes a slightly over-cosy fit, but it keeps operating costs down for both businesses). The benefits for us a s shop have been fantastic as we have fresh high quality bread available to our customers daily, which adds enormous value to overall food offer, and it makes us highly distinctive. The bread retails at about £2.50 for a large loaf, which - while more expensive than the factory made fluff one can purchase in a supermarket - in our view offers great value for money.
I understand that ther artisan bakery near you retails a loaf at around £3.50, which I agree is costly, and for many people would be prohibitive, certainly for an everyday loaf.
While I'm sure the approach we have taken is not right for many, and of course there are numerous issues involved, I'd like to suggest that it might not be particularly far-fetched given the right crcumstances, for other shops to consider such an approach. There is strong interest from consumers in real bread, and I know that our customers recognise the value offered by the bread we sell once they taste it.
If anyone wants to learn more check out the Real Bread Campaign run by Sustain (I think), and also take a look at The Handmade Bakery's website (www.thehandmadebakery.coop). They provide a trianing and consultancy service, and can help you to get going. Of course youneed people on the ground that are passionate about bread and want to do it, which is partly why I say that it is clearly not for everyone, but worthy of consideration.
Country Choice and Delice de France will provide a bake off option which is quite simple to operate, most of the Co-op / Somerfield stores operate this system. One of the above suppoiers will also supply you with the equipment on free loan.
regards
Ken Simpson