Thank you for making the time do show us your work

WoW Amazing! 👏👏👏👏👏👏👏👏👏👏

You’re a great person. That’s why you have great success!

A dream.

❤❤❤❤❤

You did it! So jealous especially when I seen the espresso machine 😆 that would be the first piece of professional baking equipment I would get for sure! 😂 I have been dreaming of doing something like this for years. But right now I have a busy day spa and a two year old. So I’ll just continue to follow and learn for now, but thank you so much for offering to answer questions and share from your experience!

I have bn working on bread for a couple of years now up to the point where am comfortable with some on a home oven, i just didn't know where to start taking it to the next level, your videos are so helpful, thank you

You are totally right, I’m a little jealous!!! I’m glad you talked about the challenges that come with having comercial equipment at home because is not easy. I love the organization and efficiency of your space. I hope to have a dedicated bakers kitchen in the near future!! Cheers to you ♥️🥖🎂☕️🍪🧁 and of course congratulations 🍾

You're right, I'm very jealous right now... :)

Thanks for sharing!!!

Sounds like a brilliant idea. Looking forward to follow.

Sweet!

This is AMAZING!!!!😍💯

This is amazing! Congrats to you!!!🎉

This is awesome!

Awesome at home bakery! Thank you for sharing! Looking forward to watching future videos that you post.

Woof. ❤. Wow u sure put a lot of thought into this design and good ideas into all this. Amazing

@LoveLevain

6 ай бұрын

Thank you! 😊

What a great kitchen for baking and creating. Enjoy!

Great lair, man! Well put together and thoughtful.

Super cool

wow wow wow!!!

This is such a functional space.

I enjoyed your videos. I lived many years in Montana and then Oregon, and now live and work in Haiti. We would like to build a bakery in Sou Wòch, Haiti, a small village west of Les Cayes. Thanks for the inspiration!

Congrats man,I love it..I'm a pastry chef also,watching from 🇯🇲..great work.

@LoveLevain

Жыл бұрын

Awesome! Thank you!

looking forward to seeing your baked master pieces!!! and how your dough fits in your proofer, etc.

Congratulations Mike. You are right! impossible not to be jelous, You have done a amazing job. Thats every bakers dream. Looking forward to watch more videos. I am a baker and I want to start a similar project. Your videos were very helpful.

@LoveLevain

Жыл бұрын

So glad they were helpful, that was the whole objective!

Congrats man! Awesome set up you have, hope your family is as stoked as you are! A lot of spiral mixers don't have removable bowls, The easiest way to clean them I've found is to get a coarse cotton kitchen towel, get it damp with hot water and just wipe down the bowl and spiral. Just make sure to do so right after mixing, I'm sure you know once the dough dries it's a B to get out.

@LoveLevain

Жыл бұрын

That's a great tip. I will try it out. My biggest issue is when I make seeded rye bread.....oh what a mess!

Love hearing about your journey and so excited that you are done! What an amazing space you have created. We are created a cake studio and classroom bakery and share mostly in Insta and FB. So much to learn!

You are a good man and very punctual baker 👑👑

@LoveLevain

11 ай бұрын

Thank you!

What I’d do for a setup like this! I read in the other comments that this is more of a hobby than a business. Why not go full business? Im sure you can pump out a couple of hundreds of loaves weekly.

@LoveLevain

2 ай бұрын

It is a business, but I don't make a living from it. I host baking classes and make breads for pick up and delivery on a regular basis. Yes, I could produce several hundred loaves a week and I would have plenty of customers. But my other profession prevents me from baking full-time (unfortunately) :)

It's amazing how far you've come! I remember watching your earlier videos thinking, this is a lot (I was especially concerned during your ventilation setup). Anyway, bravo! Wish I can see what it's like irl.

@LoveLevain

Жыл бұрын

Thanks for sticking with me through all the excitement Youngsoo. I hope to put things to good use soon!

@youngus

Жыл бұрын

@@LoveLevain Yup! And I will one day have my own bakery and put everything I learned from your channel to good use!

Parabens pela padaria!! Esse projeto ficou simplesmente fantástico. Espero um dia conseguir montar a minha .

@LoveLevain

11 ай бұрын

Obrigado pelo comentário e desejo boa sorte na sua padaria!

Well is absolutely Marvellous,appreciate your idea to build a barkrey in a small space, but its must get very hot hope you have Ari conditioning thank so much great video 😊😊

@LoveLevain

11 ай бұрын

Yes, plenty of air movement and sometimes it gets hot, but it's not bad at all. Thanks for your comment!

Thank You! FANTASTIC SPACE!! Just opening up my own gluten-free bakery. Biggest challenge for me is getting everything to fit and be organized. Question: have you baked cakes yet? Would you use the Moffit or Deck? Thanks 🙏🏼

@LoveLevain

Жыл бұрын

Oh definitely, lots of cakes. Anything you can do in convection you can do in the deck. Some things, like panettone, are actually better in the deck and you end up with a more moist crumb. If you are short on space, just get a deck oven.

Amazing! thanks for sharing your experience and let us know how is the business doing? i am sure you are rocking (in a good sense)

@LoveLevain

Жыл бұрын

Business is going as well as I hoped for the small space I have! Thanks for watching.

@rudolphkaram1240

Жыл бұрын

@@LoveLevain quick one, did you choose stainless steel for your hood exhaust tube? Much appreciated 🙌🏻

@LoveLevain

8 ай бұрын

Sorry took a while to respond. Exhaust tube is galvanized steel I think, definitely some kind of stainless metal ductwork. You can see the details here: kzread.info/dash/bejne/e4OXrM2kkZjTqrw.html

I just found your channel! What a great micro bakery! My baking is just aimed at making all the bread for my wife and I, so I don’t face all that incredible equipment! I just got into milling my own grain, I have a Mockmill 200. It’s great that you are mostly baking for fun and don’t have the pressure of needing the bakery to make a living!

@LoveLevain

3 ай бұрын

It's true, I feel blessed. You can live vicariously through me :) Also, the Mockmill is excellent.

@WhatWeDoChannel

3 ай бұрын

@@LoveLevain I understand Wolfgang Mock designed the Komo as well as the Mockmill! Spacewise I have to make my bakery work within our kitchen because our whole basement is my winery😊!

@LoveLevain

2 ай бұрын

Let's make an arrangement whereby: I will supply the bread, you will supply the wine, and we'll recruit someone for the cheese. What do you say?! Yes, the Mockmill and Komo are essentially the same machine, but the Komo has a more premium exterior.

@WhatWeDoChannel

2 ай бұрын

@@LoveLevain my wife and I are hosting our winemakers club one Saturday in June, you would be very welcome to come!

@WhatWeDoChannel

2 ай бұрын

@@LoveLevain I just realized you are in the States and we are in the Toronto area, I thought you were in the GTA too, I reckon I got mixed up with a micro bakery in Toronto I just started to follow recently. Oh well, no wine club meeting and bread tasting🙁!

Where/how did you acquire those bread stamps?! So cool!

@LoveLevain

10 ай бұрын

It wasn't easy, but I found a reputable auction house and made some friends there. They let me know when they acquired any stamps from private collections. There was also some luck involved!

This is so amazing. Im started planing to build a bakery in my Garage and stat selling Glutenfree bread. Do. Is any of the Equipment 3 phase if so how did you get it in your house?

@LoveLevain

7 ай бұрын

All 1-phase. Check this out here on moving it into the house: kzread.info/dash/bejne/eWuFxbmxhJO5aNo.html

Great setup. Where are you located.

@LoveLevain

6 ай бұрын

Idaho

That is a great accomplishment, congratulations! Maybe you can try to do a collaboration project with other KZreadr that is also into bread, baking divulgation. This YT channel could be interesting for a collaboration: The Sourdough Journey

@LoveLevain

Жыл бұрын

I will look at it, thanks for the suggestion. But what do you think we could do together that would be worthwhile?

@rogeroga

Жыл бұрын

@@LoveLevain You mentioned to try out things in a commercial space, that channel has been doing tests to dispel myths with a more formal approach, with the idea of learning from that and educating beginners to be successful since day 1. Check the baking at 70F vs 80F video, and others where he concludes that mixing and bulk fermentation at max 70F is more forgiving and gives you higher chance of always be successful, he tested that. Just an idea. Anyway, congratulations, and definitely I'd like to see more videos of your journey.

‘sup?.you created well uploading!have agood day.fellow, :)

I like what you did, but what's the camera for? Do costumers come up there, or is it for you to monitor while you're away? Also do you ever see yourself using the water injection on the turbofan convection , and what are the benefits of manually spraying water ? Thanks!

@LoveLevain

Жыл бұрын

Camera is so I can see what's going on while I'm not in the space (eg: fire, smoke, or just to catch interesting situations: kzread.info/dash/bejne/i36Osqmvp67IYco.html) I hardly ever use the water injector on the TurboFan, it has almost no use for me. Enriched dough has egg wash which doesn't benefit from steam. Manually spraying water is also not generally useful, because by the time you open the oven door, spray and then close the door, almost all steam has escaped. I much prefer the towel with boiling water technique. If you write back I will send you the link, but it is on wheatbeat.com.

@SorryIAteYourCookiesSanta

Жыл бұрын

@@LoveLevain awesome thanks for taking the time to reply. Again.. i really like what you've done and really wish you luck with your new venture :)

You’re lucky! Canada government won’t let do this unless I can put 3 sinks inside 😂😂😂

@LoveLevain

Жыл бұрын

I'm guessing you can install one sink with 3 compartments, in which case, that isn't too terrible?? www.webstaurantstore.com/steelton-59-1-2-18-gauge-stainless-steel-three-compartment-commercial-sink-without-drainboard-18-x-18-x-12-bowls/522CS31818K.html

@kirstenmartin2650

6 ай бұрын

there is a micro home bakery that was finished in the GTA area of Ontario. He is a professionally trained chef and worked at Langdon Hall in Cambridge, Ontario.....try and find his videos. He does all kinds of things and I dont think he has 3 sinks.

@jessietang5158

6 ай бұрын

@@kirstenmartin2650 Thanks for sharing this info！ I’m in BC which is more strict with food safe I think . Fraser Health office told me that word by word. 1 sink for hand washing only, 1 sink for washing dishes only, 1 sink for rinse only, if I don’t have dishwasher to sanitize I’m gonna have 4th sink🤣🤣🤣!

Do you laminate doughs by hand or do you have a laminator?

@LoveLevain

9 ай бұрын

I don't make large volumes of laminated doughs, at least for now. So I do it by hand as I show here: wheatbeat.com/croissant/

Where did you buy your flour bins?

@LoveLevain

8 ай бұрын

Amazon - just look up food storage bins.

Did you get 3 phase power put on at your house?

@LabiaLicker

9 ай бұрын

You did mention your convection oven heats up very quickly.

@LoveLevain

9 ай бұрын

No - it's 1-phase. You cannot get 3-phase power in a residential setting in the USA.

@LabiaLicker

9 ай бұрын

@@LoveLevain Ahh jeez that sucks

So where did u learn to bake?

@LoveLevain

Жыл бұрын

At the San Francisco Baking Institute (sfbi.com)

Where can I find your product?

@LoveLevain

Жыл бұрын

Hi, I sell my products here: wheatbeat.com/place-an-order/, but unfortunately only in Idaho, USA at this time. So sorry :(

Hello, did you go to culinary school?

@LoveLevain

9 ай бұрын

I completed professional coursework at the San Francisco Baking Institute in breads, viennoiserie, and pastries. I've also taken week-long courses at the Artisan Baking Center in Petaluma, CA.

What state are you in?

@LoveLevain

Жыл бұрын

Idaho

I wonder if it would be better to widen the doorway permanently 😅

@LoveLevain

11 ай бұрын

It would have been! Hindsight is 20/20. ;)

is it $1mil micro bakery?

@LoveLevain

Жыл бұрын

Certainly not $1M, I hope! But it's probably the most elaborate bakery inside a person's home in the world (that's not official, by the way :))

@clsieczka

7 ай бұрын

@@LoveLevain I would say it certainly is. I was assuming a Rofco oven or 2. That’s incredible. I’d say you’re fairly committed now😊 Wish you the best in your passion. Ps, it will be interesting when ever you’d want to sell the house, big bonus lol

Zoning authorities gave you a pass?

@LoveLevain

7 ай бұрын

Sure, why wouldn't they? It's totally up to code.

Very beneficial clip with roundoff on details 🌟🌟🌟 May l have your email please ? For private consultancy .

@LoveLevain

11 ай бұрын

mike at wheatbeat.com