Mebake's blog

Hi, fellow TFL members, old and new!

I've been meaning to write about my career change, and where it has lead me, but I have been too occupied with settling my family and was lazy to post anything. 

I've been yearning for some real Artisan bread, but fate seems to have it some other way. Sadly, plans to start a Bakery have taken a detour, as things did not work out. Among other reasons, lack of sufficient funds and professional experience, have  taken a toll at last. It was time to move back with the family to my Native Lebanon.

Hi fellow TFL mates, and a belated Happy holidays to you all.

There is progess.. slow, but sure. The Bakery name has been decided. A Location has been found.  Although FAR from the city center, and cast away inside a Mall at a residential community (the only decent space we could afford for now....),  the location shows promise. The surrounding residential community is growing, and families / households who love and know good bread actually do exist in the not-so-far vicinity!  

Hello, my fellow TFL'ers

It has been one heck of a ride, since June of this year. I have finally taken the leap... I quit my job in June 2015, in search of a Bakery related job. A 14 year desk job, and a dwindling Money exchange establishment has left me in despair for years. I have always sought solitude in baking bread, perhaps in an effort to relieve myself of the stress of a corporate desk job that has given me nothing but disappointment during the last couple of years.

Dear TFLers,

Earlier this month, I have taken artisan II sourdough classes at the San Francisco Baking Institute. Upon my arrival, I contacted David Snyder (dmsnyder) who offered to pick me and my friend from the Hotel next morning. As blogged by David, we parked in the city, and walked up to the ferry building , where the Saturday’s Farmer’s Market was located, and there, we met David’s brother Glenn, (also a TFL member).  

Been quite busy for the last months, but I have some news for you all.  First, I would like to share some pictures of my latest participation in ARTE (Arts and crafts market, or Artisans of the emirates). Things have been evolving gradually for me, and I have become more confident with higher production volume; I’m now capable of baking 12 loaves at a time in my new oven : Giorik – Magnifico,  a countertop convection oven with humidifier, pretty much similar to Varda and Janet’s Cadco.

Hi, dear TFL’ers

 Wow, has it been a while! Just a quick update of what I’ve been up to during the last two months:

1 – I attended January’s Arts and crafts market. It was fun , but I only sold around 80 percent of my bread (18 total loaves).

It has been quite a while, I know, but commitments and chores of life can have a toll on your time. If anyone is is interested in viewing my weekly and market bakes, here is my instagram id : http://instagram.com/MEBAKE _  (add an underscore after MEBAKE).

For October ARTE market, I baked 3 types of bread: Flaxseed Rye , Rye pain au levain, and the popular Roasted garlic bread. I baked a total of 20 loaves, 500 gr each 3 days prior to the Market day.

This is a batch of bread I baked and delivered for a regular client of mine. She is my first client outside of the market, and the only one thus far. The breads are: Olive levain, Whole Wheat multigrain, and Oatmeal bread, and 80% rye; all from Hamelman's book: (BREAD). My wife's shaping skills are improving fast! she shaped and scored some of the loaves depicted above. Can you tell? I've gotten her hooked now ;)