Thanks for letting us go to work with you a bit, Mark. It's great to see these behind-the-scenes videos, gives a good idea of all the labour and heart that goes into your baking.
After watching your video I promise I will treasure every bite of the bread I eat, you really enjoy your work and love it from your heart, thankyou Mark
I bet that few stop to imagine the huge love, passion and hard work behind a Bread served in the counter, only comparable with fine gold... God bless bakers like this guy..
After watching you for years, I am still in awe at how hard you work! I trully wish you were close to where I live. I live in Spokane Wa where bakeries are almost non existent. Grocery stores no longer bother to produce what they used to. So again, thanks for sharing your wonderful talent. I wish there were more like you. Hope you are still baking!
your videos are so peaceful, so much so that at night i could barely keep my eyes open, not because its boring, but its so therapeutic. keep up the good work sir!
I was a Baker and I know that how hard is being a Baker but what a beautiful work. This 14 minutes video of course was edited because all those dough takes a few hrs of resting to be done. A lot of work, well done Mark everything looks yummy. I wish you the best wishes in the future. Regard from New Zealand
~*Qué adorado vídeo .... Lo acabo de encontrar, qué orgullo el trabajar con la masa, y dar ése toque que sólo el paladar sabe agradecer. Felicidades Markcsinclair!!!...Inspirador 100%*~
I own my own pizza place. Me and my crew watch your videos when we making dough and prepping at 430 am every morning. We love it. It makes us feel sane at those ungodly hours. Many thanks. 😁✌
Thanks for sharing your behind-the-scene video, it motivates me more to keep continuing my small online bakery, well I'm a beginner at baking. It's definitely a great job!
o boy what a lot of goodness i saw in you master baker. you did all by yourself which is kind of pretty amazing and then to my surprise you baked your delicious bread in a moving bakery. that was incredible. truly an inspiration. a lot of effort and goodness. thank you for sharing this video. will wait for a new one. love cris from abu dhabi.
I’m amazed at how clean he works . I don’t see flour all over the table or floor like other bakery places . Wish I lived anywhere near that place to try all of his bread and pastries .
Holly wow,,,,, a 1 man for all the labor and patience put into glorious 🍞 bread making. I love watching so relaxing.... A 10+ for the video and thumbs up for this hard working man... Hope one day youll tour the country so us folks can taste this amazing jaw dropping homemade bread....🤤🤤🤤🤤
Thank you very much! Although I am in Europe right now with my trailer, one day I hope to be back in the states to tour around and see places I haven't seen yet. ;)
this is so cool! you are so passionate! You handle everything by yourself. it its tiring but at the same time makes you happy because baking is your passion!
Being a supplier of desserts I can very well understand how much effort it takes to produce a final product as I do all the work from measuring the ingredient to washing and cleaning at the end.. Its hell lot of tiring but when we see the customers happy it's all worth it....hats off to u too sir
Mark, this is fantastic! what a great concept! I hope you are doing well and the venture is still going strong. As an Instructor at Canada's premiere culinary school, this video is a wonderful example of a successful bakery venture and I will share this with out students. Thanks for sharing!
I love the way you love your job. A true baker. The way you handle the dough even so much care is given. Love to watch this beautiful dance. Guy like to watch football,I enjoy watching a good cook, good baker. Thanks for the videos lol lee
@F*CK tRump ...Hey, man, you're writing this while looking at a bread video. Something's connecting with you amidst all the shit in your head. Listen, buy a baguette, takesome butter and some choice cheese, a succulent tomato and some juice, and find a place that's just your own, quiet, no other people, and chow down. Chill, man, chill.
Wow!! I love watching you work. It’s like watching a human machine craft beautiful breads & pastries all in such a small space! I’m curious as to what ovens you use & why you seemingly double bake your rye sourdough bread.
Thanks a lot for sharing dear friend. Like. It is always a pleasure to spend time on your RU-vid channel 👏 Happy Monday from Italy and stay safe !. Alberto.
This is unbelievable! The most delicious, fresh, clean and such professionally made food, I hope this guy makes a huge amount of money for these market days. What a hard, long day’s work!
Que sorpresa me he llevado cuando he visto que la panadería es remolcada..y todo dentro de un vehículo , espectacular como el pan y todo lo que hace este señor.
OMG are you not exhausted???? I do envy you! you are your own boss failure success and you have incredible organizational skills I am sure learned by hard work you do. Thank you for sharing all this with the general public!!!!
You are a tremendously hard working man....I wish you tremendous success! Your dough is perfect all your goodies look beautiful and delicious! Your videos are amazing! God bless you!
I'm speechless dear Mark,You blew me away with admiration. I salute you.Bravo!. If i may Mark can I ask you starting with little questions. There is so many but Rome was not built in a day.;-) When you use an egg wash for example is it egg alone. I am trying to learn coissants. I am a stay at home baker and i know that in order to keep the layers you must be careful where you put the wash not to stop the layers growing tall with the heat. I am trying to make the laminated dough,for croissants how many double book folds is correct,or single folds,for croissants.and what flour is best.Sometimes I use Type 55 bread flour or is Type 65 good for this too.It's all these questions Mark that make me feel like pulling hair. Another one is Fan heat,or Tradition heat .Not easy when you bake at home with all the little things that can make so much difference and don't know how to chose. Like croissants how many folds,single,double,fan heat or not. There you go Mark one day I know I must smile and say to myself. Woh! Pat SMILE you done it. Your baking is so lovely. ;-)
Вы молодец, таким делом могут заниматся только добрые люди, да ещё и кого то обучать. Смотрю какие у вас печи хорошие, а мы в 70х годах на таких работали, ужвс. Ну и Россия была другая. А я дома пеку деду ватрушки, плюшки. Здоровья вам.
I just found your channel and I'm curious to know, do you prefer your mobile work environment to a traditional brick & mortar storefront? What are the advantages/disadvantages to being mobile vs. a storefront?
Yes I definitely prefer the mobile bakery. It affords me the opportunity to bring freshly baked goods to several communities, rather than just one. Plus it requires less overhead since I am only selling at the markets.
I just remember my training days when i was have to do these Dishes Cinemenon roll, Danish, Soft roll , Multigrain Bread, French Toast , Crossiants ...
