Modern Baking

Home > Photogallery > Clear Flour Bakery

Clear Flour Bakery

Bread display rack

Made with French bread dough, 4-oz. sesame sticks are topped with oregano, sprayed with water and baked at 450°F for about 20 minutes. After baking, butter and fresh garlic is piped on top before the sticks are placed back in the oven for another two minu

French bread dough cut into the epi-style.

Baker Miguel Galvez uses a divider to divide and round dough made with a poolish starter into 14-oz. pieces.

Clear Flour fougasse is made from two baguettes, and retails for $5.45. The bakery does not make a lot of the bread, but a local kindergarten teacher buys a couple every week for her students.

European-butter is used as a roll-in for croissant dough.

Baguettes are shaped and then placed in a couche.

Heather Schmidt forms gibassier. The yeasted sweet dough is flavored with anise, olive oil, candied orange and orange flower water. Gibassier is baked at 380°F in a convection with two seconds of steam for about 10 minutes with the vent closed.

Bread going into the oven on an oven loader.

Do you have one of the best retail bakeries in the nation or would like to nominate someone who does? If so, submit your application for Modern Baking's 2012 Retail Bakery of the Year. Applicants will be judged on management systems, product quality, training programs, merchandising and marketing plans, sales and industry service. The winner will be featured in Modern Baking magazine. Applications for the 2012 Retail Bakery of the Year must be received by May 30. Click here for the application.

In this Issue

Current Issue

The Baking Blog


Katie Martin	Maggie Hennessy

Check out The Baking Blog for Modern Baking editors' posts from the recent Euorpain and Atlantic Bakery Expo shows.

Find new equipment, ingredients and supplies for your retail, in-store, foodservice or specialty wholesale bakery while keeping up with the latest contact information, product lines and services for your business. View the home page here

The Baking eNewsletters

Read the latest news, hottest trends and brightest ideas that affect the wholesale and retail baking industries. View the archives

Upcoming Events

Dairy-Deli-Bake 2012
June 10-12, 2012
International Dairy-Deli-Bakery Association
New Orleans
608/310-5000

www.iddba.org

Resources

Associations

Classifieds

Photo Galleries

Social Media

Favorites

MeetingsNet

Product Information

Visit our online resource to find products and services offered by advertisers featured in Modern Baking magazine.

Past Issues

Looking for a particular issue of Modern Baking? Use the dropdown menu below to assist you in your search.