Use your own homemade bread dough recipe, store-bought bread dough, or puff pastry.
Cabbage Bread

1 small green cabbage, shredded
2 tablespoons butter
1 1/4 pounds ground beef
1 medium onion, finely chopped
1/2 teaspoon salt
1 1/2 – 2 teaspoons black pepper
Yeast bread dough
# In a large pot, melt the butter and add the shredded cabbage. Stir to coat well. Cover and steam over medium heat for about 5 minutes, stirring occasionally.
# In the meantime, brown the ground beef and onion in a skillet. Add the salt and pepper and continue cooking for 1-2 minutes.
# Add the ground beef mixture to the cabbage pot. Mix. Transfer the mixture to a colander and let it drain and cool completely, 1-2 hours.
# Roll out your bread dough very thin. Cut in rectangles about 5″ X 8″. Place a large spoonful of the cabbage mixture in the center of each rectangle. Draw up the edges and seal.
# Place the sealed side down on a greased cookie sheet. Let rise 10-15 minutes (if you’re using a yeast dough.) Bake at 425° until golden brown, about 15 minutes. Serve warm or cold, plain or with deli mustard, if desired.

Option:
Substitute rolled out puff pastry sheets for the bread dough. Bake just until golden brown.

Source: http://www.greatpartyrecipes.com/stuffed-bread-recipe.html

Market: Retail

Published Date: 16/07/2008

Market Research Report Title: Bread and Cake Retailing in Australia

Table of Contents: View

Report Type: Market Report

Country: Australia

Number of Pages: 42

Summary:

IBISWORLD INDUSTRY MARKET RESEARCH REPORT

This is the replacement for IBISWorld’’s November 2007 edition of Bread and Cake Retailing in Australia report.

Industry Market Research Synopsis

This Industry Market Research report from IBISWorld provides a detailed analysis of the Bread and Cake Retailing in Australia industry, including key growth trends, statistics, forecasts, the competitive environment including market shares and the key issues facing the industry.

Industry Definition

This industry is part of the Retail Trade division in Australia. Operators in this industry retail a broad range of bread, cakes, tarts, biscuits, etc. These products are often made on premises or purchased from domestic wholesalers. Operators then retail these goods, through their stores to the general public for private consumption. It is important to note that those entities which primarily operate as bread manufacturers (Industry 2161), cake and pastry manufacturers (Industry 2163) or biscuit manufacturers (Industry 2163) are excluded from this industry. ANZSIC definition: This class consists of units mainly engaged in retailing bread, cakes, pastries or biscuits. This class includes units which bake bread, cake, pastries or biscuits on the premises for sale to the final consumer.

Report Contents

The Key Statistics chapter provides the key indicators for the industry for at least the last three years. The statistics included are industry revenue, industry gross product, employment, establishments, exports, imports, domestic demand and total wages.

The Market Characteristics chapter covers the following: Market Size, Linkages, Demand Determinants, Domestic and International Markets, Basis of Competition and Life Cycle. The Market Size section gives the size of the domestic market as well as the size of the export market. The Linkages section lists the industry’’s major supplier and major customer industries. The Demand Determinants section lists the key factors which are likely to cause demand to rise or fall. The Domestic and International Markets section defines the market for the products and services of the industry. This section provides the size of the domestic market and the proportion accounted for by imports and exports and trends in the levels of imports and exports. The Basis of Competition section outlines the key types of competition between firms within the industry as well as highlighting competition from substitute products in alternative industries. The Life Cycle section provides an analysis of which stage of development the industry is at.

The Segmentation chapter covers the following: Products and Service Segmentation, Major Market Segments, Industry Concentration and Geographic Spread. The Products and Service Segmentation section details the key products and/or services provided by this industry, highlighting the most important where possible to demonstrate which have a more significant influence over industry results as a whole. The Major Market Segments section details the key client industries and/or groups as well as giving an indication as to which of these are the most important to the industry. The Industry Concentration section provides an indicator of how much industry revenue is accounted for by the top four players. The Geographic Spread section provides a guide to the regional share of industry revenue/gross product.

The Industry Conditions chapter covers the following: Barriers to Entry, Taxation, Industry Assistance, Regulation and Deregulation, Cost Structure, Capital and Labor Intensity, Technology and Systems, Industry Volatility and Globalization. The Barriers to Entry section outlines factors that can prevent a new company from entering this industry and also gives an indication of the extent to which this occurs. The Taxation section details all kinds of taxation that are specific or are particularly important to this industry, including taxation concessions. The Industry Assistance section refers to any government and/or other measures designed to improve the performance of this industry. The Regulation and Deregulation section details any applicable regulation and/or deregulation to this industry. The Cost Structure section details the average costs for a company operating in this industry as a percentage of total revenue. The Capital and Labor Intensity section provides a guide to the amount of capital used in production/providing a service compared to the amount of labor in the total mix of inputs. The Technology and Systems section acknowledges the latest technology and/or systems available to this industry within the country. Technology refers to machinery and equipment and systems refers to methods of production that enable better and more efficient production. The Industry Volatility section refers to the year on year fluctuations which occur in industry output. The Globalization section gives an indication of the extent to which the industry is global based on factors such as the level of foreign ownership, the proportion of demand accounted for by foreign operators and the volume of production conducted in other countries.

The Performance chapter provides an analysis of both the industry’’s Current Performance and Historical Performance. The Current Performance section provides the key analysis for the industry over the past five years with key performance indicators discussed. The Historical Performance section details previously important events in the development of the industry.

The Key Competitors chapter lists the major players in the industry as well as an analysis of each major player’’s activities in the industry. Market share information is included where possible.

The Key Factors chapter covers the industry’’s Key Sensitivities and Key Success Factors. The Key Sensitivities section outlines the key factors that are outside the control of an operator in the industry, but are likely to have significant impact on a business. The Key Success Factors section details the factors within the control of an industry operator and which should be followed in order to be successful in the industry. Often this will include behavior that will help to minimize the effects of the Key Sensitivities.

The Outlook chapter is a key analysis section of the report and outlines expectations for the key industry indicators over the next five year period, including forecasts.

Organizer: Canton Universal Fair Group Ltd
Co-organizers: Guangdong Science &Technology Exchange Center
Supporters: China Chambers of Commerce; All-China Federation of Industry & Commerce; All-China Bakery Association

The Chinese Bakery Market
9.8 percent average annual economic growth rate since the reformation and opening, this kind of increase rate is only to be found in China. The foodstuffs industry in particular is regarded as one of the central pillars of the Chinese national economy. Since the introduction of the policy of liberalization and economic reform, this sector has developed at a breathtaking pace; the total annual production of all bakery and confectionery companies was 5.4 million tons, at an equivalent value of 6.87 billion EUR?2005?. Besides, Baking Products have been keeping the rate of rise about 14% in Chinese market in the recent years, which is far beyond the rate of rise of food industry. As a result, the sector as a whole is rapidly expanding and offers foreign companies excellent opportunities. Whether for machines, production, product design or packaging, western expertise is very much in demand and attracts lively market interest. In 21st century, normalized and specialized raw materials, the advanced production technology, the advanced processing equipment abroad will be adopted in baking industry.

Exhibition Introduction
The lnterbake China 2009, which is one of the largest and most influential exhibitions in bakery industry, was sponsored by China Chambers of Commerce; All-China Federation of Industry & Commerce and All-China Federation of Industry & Commerce. It has been held on a yearly basis since 1997, and its success has grown consistently. The figures speak for themselves: in 2000, there were some 200 exhibitors over a total area of 6,100 square meters, while in 2002 the figure had already increased to 412 exhibitors over 23,000 square meters. Interbake China 2006 has attracted 500 exhibitors together with more than 53,000 trade visitors. In 2008, the exhibition turned out to be a great success, it attracted 55,422 visitors and 576 exhibitors, with a total area of 36,000sqm. The focus is on bakery machines and appliances, packaging machines and materials, raw materials, bakery?consultation service and confectionery products – with a constant increase in variety. This makes Interbake China one of the leading trade fairs of the Bakery Equipment, Supplies and Ingredients trade in the Asian region and the biggest one in South Asia.

Schedule of Exhibition
Setting up: May 18-20, 2009 (08:30 a.m. – 17:00 p.m.)
Exhibition Session: May 21-23, 2009 (09:00 a.m. – 16:30 p.m.)
Dismantling: After 4 pm, on May 23, 2009
Venue: Guangzhou International Conference and Exhibition Centre (GICEC)
Address: No. 380, Yue Jiang Zhong Lu, Guangzhou

Exhibition Range
Ovens and accessories; Bakery and pastry-making machinery; Refrigeration, fermenting and air conditioning technology and engineering; Baking agents, raw materials and ingredients; Partly baked and finished products; Ice cream manufacturing; Pasta manufacturing; Furniture and furnishings for shops, cafes and patisseries; Packaging machinery, equipment and material; Decorative items and baking accessories; Cleaning and hygiene; Laboratory and measuring equipment; EDP hardware and software ;Bakery books, institution of education& training, etc.; Services.

Special Activities Plan
1. Forum on Baking Culture and Economy 2009
2. Evaluation of Demonstrating Company Enforcing National Criteria for Moon Cake and Food Filling 2009
3. Evaluation of China Time-honored Brand for Baking and Special Chinese Desserts 2009
4. The 4th Selection and Recommendation of Excellent New Products
5. Bakery Visit

Invite Companies From All Over The World To Promote Trade
Aimed to provide an opportunity of exchange, promotion and cooperation, Interbake China 2009 will be held on May 21-23, 2009, in Guangzhou International Conference and Exhibition Center. With total area of 36,000sq.m.for the fair, exhibitors can not only set up their best images by showing their products, but also explore their customers in the exposition. It is strongly believed that more than 580 exhibitors and about 60,000 visitors will participate in the show. Over 36 key medias will report the most professional, authoritative and influential fair. Various kinds of forums, conferences and promotional activities concerning bakery and confectionery will be held. Members of the associations will be invited to attend the show. You may find that the actual strength of the organizer is very strong. Moreover, attendees will actually be the end users and buyers of the exhibits.

Contact Information:
Contact: Ms. Jane Gu
Tel: 86-20-34072597, 34072598, 34072599
Fax: 86-20-34072596
Skype: interbakechina

I finally made a perfect loaf of bread…it’s a labour of love. Worked on and fermented for hours, just to yield one normal sized loaf. Baking a cake is 6th standard biology compared to bread making’s understanding Grey’s Anatomy. Cake batter is simple. You mix everything togther and bake it. Even if you did not do the sugar and butter creaming first, or added the eggs without separating the yellows and the whites, cake still tastes like cake.

Bread dough is so fickle.
The salt should not be directly added to the yeast+warm water mixture. the sugar should. too much flour, and your bread tastes like cardboards’ cousin.
You have to knead and knead for ten solid minutes for proper gluten strands development.
Then it has to rise to double its size in the perfect temperature with good, living yeast of the exact right amount.
Then after the first time the dough rises,(it might not rise at all, if any one parameter is screwd up, old yeast, water not warm enough, water too hot that kills yeast,too much yeast it makes dough rise too fast and collapse, etc etc) you got to punch it down and shape it.
If you punch it down a little too much, your bread is flat and tastes a little of the alcohol that couldnt escape. If you dont punch enough, your dough will overrise and collapse.
After punching down and shaping it, it has to rise again.
Then you bake it in the oven at the exact right temparature, a small deviation could cause the crust to form too soon too thick that it cannot be broken through without a hammer.

So, after overcoming all the odds( many imperfect loafs later), yesterday I made the perfect loaf. Properly crusted outside, soft and spongy bread with good air-holes and slicing it was a peice of cake
Am thinking that now that I have troubleshooted and found out what I was doing wrong (it was the second rise, it just wouldnt rise, tuns out i was kneading again, when all i should have done was press the dough down softly a couple of times and carefully shaped it without pulling it too much) and perfected bread making, I should turn my attention to making croissants, which are much tougher, because of the many layers it has, that require folding and folding the dough over a rectangle of butter.

Did you know that money is called dough because of bread dough???? din’t realise that before Too many conotations about bread being directly equalled to money in western idioms….bread and butter, which side bread is buttered on, put bread on the table bla bla….

To crossiants!!!!

Source: http://am-howtonameit.blogspot.com/2008/09/forget-cakeeat-bread.html

I hate throwing away leftovers. Usually I use all leftovers in frittata, omelet, to stuffed crepes…. I had some brocoli, Tuna, Tomatoes left in the fridge from the kids lunch.
After talking to Sophie my Yoga Teacher and friend, she said she will make some ” savory cake” for super served with salad. I thought it will be a great idea to do the same with my leftovers….

4 Tablespoons flour
2 teaspoons baking powder
1/2 teaspoon salt
3large eggs, lightly beaten
1 cup whole milk
1 cup freshly grated Gruyère
1 cup cooked brocolis
1/2 cup Tuna ( Tuna can with olive oil)
1/2 cup of fresh tomatoes
Fresh herbs : chives, parsley, basil from my garden

Dip- 2 avocados soft
- 1 teaspoon mustard
- salt
- pepper
- 1 cup Greek Yogurt

Mix all ingredients in a blender.

Directions
Butter a loaf pan and set aside.
Combine the flour baking powder and salt and stir to blend.
Using a whisk, slowly whisk in the eggs.
Whisk in the milk, cheese, brocolis, tomatoes and tuna and oil.
Set aside for 2 hours.
Preheat oven to 425°F.
Stir the batter to blend and pour into the prepared loaf pan.
Place in the center of the oven and bake 30 minutes or until firm and golden.
Allow to cool to room temperature.

To serve: Slice the cake. Arrange on a serving tray and serve with a Avocado , mustard and Greek Yogurt Dip.

Verdict: The beautiful corlorful Savory cake looks so beautiful with a light green velvety dip! It was yummy my husband and myself ate averything for diner with a salad.

Source: http://celinescuisine.blogspot.com/2008/09/leftover-savory-bread.html

RECIPES Ingredients :

• 1 pk Forzen rich’s rolls
• 1/2 c Brown sugar
• 1 Stick of butter
• 1/2 c Pecans
• 1 pk Small vanilla pudding

RECIPES Instructions :

Place frozen rolls in bundt pan. Melt butter and pour over rolls. Mix pudding, brown sugar and nuts togehter. Sprinkle mixture over rolls. Cover pan with paper towel or waxed paper and let rise overnight. Bake 350 degree oven for 30 minutes.

Recouse: http://free-bread-recipes.blogspot.com/2008/09/debs-breakfast-cake-recipe.html

The groups were interviewed with the aim of identifying the prevalence, nature and pattern of any work-related respiratory symptoms. They were also skin-prick tested against the common bakery sensitizing agents, i.e., wheat flour, soya flour, rice flour and fungal amylase. The results of personal sampling for sieving, weighing and mixing operations at the bakeries from which the study groups were taken were collated in order to determine typical exposures to total inhalable dust from the ingredients, expressed as 8 hour time-weighted average exposures. Data from the health surveillance and collated dust measurements were compared with the aim of establishing an exposure-response relationship for sensitization.

The prevalence of work-related symptoms in bread bakery and cake bakery ingredient handlers was 20.4% and 10.4% respectively. However, in a large proportion of those reporting symptoms in connection with work, the symptoms were intermittent and of short duration. It is considered that the aetiology of such symptoms is likely to be due to a non-specific irritant effect of high total dust levels, rather than allergy. None of the cake bakers and only 3.1% of the bread bakers had symptoms which were thought to be due to allergy to baking ingredients. Using skin-prick testing as a marker of sensitization, the prevalence of positive tests to wheat flour was 6% for the bread bakers and 3% for the cake bakers.

Comparable prevalences for soya flour were 7% and 1 % respectively. However, the prevalence of positive skin-prick tests to fungal amylase was 16% amongst the bread baking group with only a single employee (1 %) in the cake baking group having a positive test. Furthermore, this employee had previously worked in a bread bakery. The difference in rates of sensitization to wheat flour between the bread and cake bakers is not statistically significant, whereas the difference for soya flour is at the borderline of statistical significance (p=0.045).

In contrast, the difference in fungal amylase sensitization is significant at the 0.1% level. For both bread and cake bakers, the 8 hour time-weighted average exposures for each of the activities showed a wide variation with mixing having the lowest average exposure and sieving the highest. Out of the allergens studied in this investigation, fungal amylase is the principal sensitizer in large scale bread bakeries, with the main source of exposure being the handling of bread improvers. In contrast, the risk of sensitization to wheat flour is low in both bread and cake bakeries. The absence of positive skin-prick tests in the subgroup of cake bakery employees who regularly handle fungal-amylase-containing flour suggests that their levels of exposure are below the threshold for sensitization to amylase.

By T. A. Smith and P. Wastell Smith

Ranks Hovis McDougall Limited King Edward House, 27/30 King Edward Court, Windsor, Berkshire, SL4 1TJ, UK

Source: http://occmed.oxfordjournals.org/cgi/content/abstract/48/5/321?ck=nck

Working from the rustic little family-run Rainforest Bakery in Chulia Street, the brothers are starting to make a name for themselves by providing decent hand-made organic breads to Penangites which, once tasted, are never forgotten.

“Home-made bread is heavier, and the tastes and textures are completely different,” Jesse instructed us. “We use different methods to bring out certain unique fragrances”.

It all started when father Tan Boo Geok opened up the Rainforest Restaurant, a cafe-style eatery attached to the Olive Spring Hotel which is connected to the bakery. It was one of the first places in town to serve affordable, authentic western food like home-made soups, Lassi, salads and fresh or grilled sandwiches to backpackers.

“Our foreign guests kept commenting on the many different types of breads that they miss from back home,” he explained.

Jesse enrolled on a local baking course, after which he started making his own bread. However, this was not enough and he took off for London where he learnt a lot about organic baking.

“‘Organic’ does not just mean the ingredients used, but also the method of making the breads as well. We don’t use enhancers, preservatives, improvers or conditioners,” he explained.

They stick to tried-and-tested traditional methods which rely purely on good basic raw material: flour, salt, yeast and water. That is why the breads are heavier, with more body and uneven textures, a more satisfying experience altogether.

Over the next three years, he toured Europe, working and spending time in as many different types of bakeries as he could in countries like France, Germany, Italy and the Czech Republic €“ all places which are of course famous for their baguettes, ciabattas and brot (bread).

“Whenever I hit a town or city I would try and get into a local bread shop and learn from the head baker,” he added.

A few years ago, he finally returned to the family business in Penang, where he brought Jerry up to date on what he had picked up abroad.

Nowadays the brothers share the title “Chief Baker”, producing fresh bread every morning from the premises in Chulia Street.

They introduce a new type of bread or roll every month, experimenting with different flours and ingredients, and continue to receive feedback and ideas from expatriate friends and guests who visit their establishment from all over the world.

“Jerry and I discuss new ideas between ourselves and give each other feedback,” he said.

The Rainforest Bakery is open from Mondays to Saturdays from 9am to 8pm. If you’re interested, give them a call at 04-261 4641.

by HELEN ONG

Helen Ong is a self-confessed foodie who loves to hunt down the best of Penang. She is the author of the book Great Dining in Penang.

Source: http://thestar.com.my/metro/story.asp?file=/2008/9/21/sundaymetro/2042104&sec=sundaymetro

It’s official. Tomorrow, the 22nd, is the first day of fall.

Which makes today the last day of summer.

I think I might cry.

We, at b, spent the summer sampling ice cream and gelato, frozen custard, fried fish and grilled burgers.

All of which sound a little less appealing when you’re starting to think pumpkins, Halloween costumes and those apple cider donuts a certain Auburn family sells every fall at their orchard.

Which is is precisely why now is such a good time for a jaunt over to Grant’s Bakery on a Saturday afternoon for some yummy baked beans.

Grant’s is, apparently, famous for them.

A little odd for a bakery that, most days of the week, specializes in artistically frosted wedding and birthday cakes, cookies, roasted nuts and other goodies.

But on Saturdays, Grant’s doubles as a veritable bastion of New England – or Franco – culinary tradition, serving up several kinds of baked beans, hot dogs and slaw along with fat chunks of birthday cake or fruit turnovers.

I went in last weekend to pick up some lunch.

And to tell you the truth, my first reaction was neither pleasure nor dismay. I was surprised – not only by the large number of patrons (For a bakery? On a weekend?), but by the dizzying number of bean options to choose from.

I don’t even remember them all.

There were baked beans made with pea beans, yellow eye beans and kidney beans, as well as cholesterol-free baked beans. You could get them with pork and onions or without.

If you’re from Maine, you probably know what all that means.

Me? I’d only ever had “Boston baked.”

The kind with so much molasses it makes your head spin.

And speaking of Boston and molasses – well, you probably don’t want to hear about the 21 people who were killed by a sea of the stuff in the Molasses Tragedy of 1919, do you? At least, not while reading about food.

Back to the beans.

I asked the woman in line behind me what she usually ordered, and she suggested the pea – adding that her husband is partial to the kidney beans, but she doesn’t touch ‘em.

So I got the pea, with hot dogs, coleslaw and bread, for somewhere around $5.50.

They threw in a small slab of cake for 75 cents.

The beans smelled nice in my car. Less sweet, more savory, than any baked beans I’ve had in the past.

I quickly cooked up the dogs when I got home (they come cold, wrapped for transport), and set down to try the meal.

The hot dogs were wonderful. Light and delicious. As was the bread. The beans were warm and earthy, with a mild sweetness and just the right amount of tang. I could see, trying Grant’s version, why they had become so popular over the years. I could eat them every day. And the coleslaw rounded the meal out perfectly. It was much better than most. The cabbage was sliced thin, the dressing just the right consistency – not so thin as to run off, leaving you with a pile of wilted cabbage, but not so thick that it tasted like mayonnaise, either. I’m not even a coleslaw person, and I ate it by the forkful, pairing well with the beans and the hot dogs, and adding a certain lightness and freshness to an otherwise very heavy meal.

Delicious.

I won’t even go into the cake. It was just heavenly – but you’d expect that from a bakery now, wouldn’t you? Grant’s also sells chicken pies, salmon pies and macaroni and cheese weekly: chicken on Thursday, salmon and macaroni on Friday. I highly recommend making the trip next time you’re in the mood for some comfort food.
Tasty tidbits

What: Grant’s Bakery

Where: 525 Sabattus St., Lewiston

When: 7 a.m. to 6 p.m. Monday-Saturday

Why: Delicious cakes and, on Saturdays, franks and several kinds of beans.

Atmosphere: Low-key bakery. No seating.

Price: Moderate. Two franks and a baked bean meal set me back around $5.50

Call: 783-2226 or www.grantsbakery.com

Source: http://www.sunjournal.com/story/283849-3/bsection/Eats_Grants_Bakery/

I’ve always wanted to know, and that led me and Burnaby NOW photographer Larry Wright to the Valley Bakery in North Burnaby, where bakers Paul Tsarouhas and Joseph Cho start work at 4 a.m. each day and prepare a wide variety of breads, pastries and cakes that people are able to enjoy as soon as Valley’s doors open at 9 a.m.

In the fifth instalment of our six-part series on Tough Jobs, you’ll read about a man who loves being a baker and the power of positive thinking.

Tsarouhas told his story about how he’s always wanted to be a baker, ever since he was a child in Montreal.

His passion for his craft kept us awake at a time when we were tired from a full night of following people on the midnight shift.

Tsarouhas also told us that he believes in mind over matter: If you don’t mind, it doesn’t matter.

The only problem Tsarouhas ever had with working an overnight shift was when he had to start at 10 p.m. and finish at 6 a.m. the next day.

But, as Tsarouhas will explain, it isn’t the number of hours or the pay that distressed him enough that he had to go to his boss, Jack Kuyer, to ask for a change.

Here’s the story of Paul Tsarouhas and Joseph Cho at the Valley Bakery.

- – -

Working a 10-to-6 shift doesn’t seem that hard, but don’t try telling that to Valley Bakery’s Paul Tsarouhas.

“I could never get my head around starting work on one day and finishing the next,” said the 29-year veteran baker. “I’m much more comfortable starting work at 4 a.m. and finishing at noon.”

Yes, the 10-to-6 shift Tsarouhas refers to was an overnight shift that began at 10 p.m. one night and didn’t end until the next morning.

Tsarouhas and Joseph Cho are the first bakers in at the longtime North Burnaby business, and, by the time the store opens at 9 a.m., there are rows upon rows of fresh breads, buns, pastries and cakes for customers to buy.

On a recent weekday, NOW photographer Larry Wright and I had the opportunity to see the overnight work being done at Valley Bakery.

“We’re about halfway done today’s order of 400 loaves of bread,” says Tsarouhas just before 6:30 a.m., when we poke our heads through the back door. “It’s been a good day so far.”

Tsarouhas is feeding trays into the oven that goes down almost two metres from eye level.

Each tray of bread takes approximately 20 to 40 minutes to bake at temperatures between 375 and 475 F.

The aroma of fresh bread is heavenly, but the Greek man with the big, hearty laugh doesn’t have time to savour the smell.

It’s Tsarouhas’ job to know what’s gone in the oven and what has to come out.

“I don’t need to look at the clock to know when I have to take something out,” he says.

“We’ve got a really good system here, and it works that I work well with Joseph.”

When the two come into work at 4 a.m., Tsarouhas begins mixing the dough while Cho gets supplies out of the fridge and begins the table work of shaping the various breads, buns and pastries.

Cho’s in his second stint at Valley Bakery, and he’s talking while portioning out two-kilogram slabs of dough that will be made into hamburger buns.

Continue reading:

http://www.canada.com/burnabynow/story.html?id=665ba357-2267-45f7-b9cf-bcf6870c1448&p=2