- 77
- 10
- Joined Mar 3, 2002
Calling All Chef's-
The seafood restaurant that i just started working for purchases all the bread and rolls from a bread company, which purchases it from a bakery. So the breads that come in could be already 2-3 days old. I wanted to get some of the professional chef's opinions on making scratch bread "in house" vs purchasing it from a bakery or outside source. I know alot of restaurants purchase from bakeries and I also have, but I was taking into consideration..labor(the company wants 8-9% in the kitchen),
cost(I am payind $1.75 per dz now).
I have made bread in other restaurants but not rolls, does anyone have a good roll recipe(not sourdough I don't think that will go)
Thanks to all!
Chef BK
The seafood restaurant that i just started working for purchases all the bread and rolls from a bread company, which purchases it from a bakery. So the breads that come in could be already 2-3 days old. I wanted to get some of the professional chef's opinions on making scratch bread "in house" vs purchasing it from a bakery or outside source. I know alot of restaurants purchase from bakeries and I also have, but I was taking into consideration..labor(the company wants 8-9% in the kitchen),
cost(I am payind $1.75 per dz now).
I have made bread in other restaurants but not rolls, does anyone have a good roll recipe(not sourdough I don't think that will go)
Thanks to all!
Chef BK