How Clear Flour finds its balance
Customer demand transformed this Boston-area bakery's business from wholesale to retail. Owners Christy Timon and Abram Faber keep ingredients simple while embracing modern technology.
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Production methods: all scratch from all-natural, mainly organic-certified ingredients
Major equipment: water chilling/metering system, two spiral mixers, two vertical mixers, hydraulic bread divider, baguette moulder, reversible sheeter, fermentation room, roll-in proofer, semi-automatic oven loader, eight-door four-deck oven, two convection ovens, two bag closure machines, reach-in refrigerators and freezers.
Plans: continue to emphasize retail sales, examine opportunities to expand retail space
Bakery supply distributors: Cirelli Foods, Perkins Paper, Hillcrest Foods, Primarque Products Co., Siegel Egg Co.
Clear Flour
A Sampling Of Prices
| Baguette, 14 ozs. | $2.75 |
| Sourdough batard, 17.25 ozs. | $3.60 |
| Rustic Italian boule, 19.75 ozs. | $4.25 |
| Seeded 7-grain batard, 20.25 ozs. | $4.25 |
| Focaccia w/rosemary, 18 ozs. | $3.65 |
| Challah, braided, 17.5 ozs. | $4.50 |
| Sweet Irish soda bread, 18 ozs. | $5.50 |
| Butter croissant | $2.50 |
| Brioche, single serve | $1.40 |
| Almond brownie | $2.95 |
| Cranberry currant scone | $1.70 |
| Sticky bun | $2.50 |
| Palmier | $1.75 |
| Chocolate chunk cookie | $2.50 |
| Chocolate Madeleine | $0.85 |
| Almond anise biscotti, 4-oz. bag | $2.80 |
| Scotch shortbread, 4-oz. bag | $2.80 |
| Apricot walnut Hamantashen | $1.75 |
| Austrian nut cake, | $18.00 |
| Vanilla pound cake | $6.75 |
| Cranberry nut tea cake | $6.75 |
| Rustic apple tart, large | $15.25 |
| small | $4.95 |
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