rolling out morning buns 

same here

They look amazing. Taste even better. One minor issue, just like the croissants, they are flaky. Hard to eat, without getting crumbs in your beard. steve

Got to go to the store to see the end result

@@alancardill3578, no, I don't. But, I've thought about working there. steve

​@@alancardill3578 gloves dont guarantee clean handling though, yes there would probably be less skin flakes or whatever coming off from the worker's hands but hands and hands with gloves can both touch dirty surfaces and get dirty, so I dont think its a very big deal especially before the product is being baked

The morning bun is one of our most popular products and is made using the same laminated dough as our croissants so you get all those flaky layers. It’s similar to a cinnamon roll but the croissant dough makes quite the difference. However, we do make more traditional cinnamon rolls as a seasonal special. Of course all of it is naturally leavened with sourdough.

That’s correct. Our team member has been coached through this. It is often an unfortunate sacrifice for some of our team members to make that they can never really decorate their nails.

This is quite an assumption to make. You could also assume that we have grown a lot and added a lot of staff, which is the actual case. From 30 employees a year ago to 50. Some of our team has been promoted to leadership roles now.

@@ProofBread I know you’ve grown a lot, Jon and I’m very happy for you and Amanda. I’ve watched every video you’ve put out since the garage days and I’ve been your supporter from the start. My comment was not one of criticism but concern. Happy to hear you’ve been able to hold on to those hardworking employees. Cheers!

Turnover is an issue across the food industry. We are working diligently behind the scenes to right some systemic wrongs prevalent in our industry and have high hopes for improving our own turnover rate which is in our view pitiful at an average of 18 months. A supplemental challenge to this is that there are no pools of applicants who already understand and accept the work of an artisan baker at a fast paced bakery. We primarily train people whom join with very little if any experience in the industry. Some simply decide this isn’t their desired career path. Others use their foundation at Proof to become successful in their future ventures. We have alumni who now own their own businesses (multiple) and others who have used their time as a stepping stone to their goals. As of early February we have 10% of our team that dates back the garage days, and another 10% from our first year as a commercial entity. Practically the full remaining 80% are new positions. We are doing okay in this area, better than most of our peers, but there is a lot of room for improvement. This is an area of our company that Amanda and I are heavily involved in, currently working diligently to improve most of the roles within the operations through improvements to communication, systems, training, career guidance, and other initiatives. Our work in this area will take time to implement.

This is mostly a preference issue. There are no glove requirements pre-bake.

Im sorry but your statement does not align with our local laws nor our preferences. Direct contact with the dough is our preferred dynamic for the best possible feedback. At many stages dough needs to be handled technically and the barrier of a glove worsens dexterity and feel. There is no meaningful advantage to gloves prior to the baking process which brings the internal temperature of products to over 200 degrees rendering all microbes dead. The only exceptions would be the coverage of cuts or a personal preference. In all cases gloves need to be changed frequently and hands need to be washed often.

On the contrary what she is doing fills us with pride. She has been with us for maybe 3 months, and she is super young. Let’s change the scene…pretend we are siblings at home. I’m perhaps 8 years old and you are 6…I’m naturally showing you what I have already been taught. I am still learning myself, not an expert, but I’m proud to be able to help you sharing what I know. That is what is happening here. There is no telling how each team member will progress and at what pace. This type of coaching is valuable in the mix of training. This staff member is courageous to teach and will continue to advance by applying her curiosity and collaborative spirit to future situations.

@@ProofBreadbest reply to a truly awful comment. I noted she was so young and I was proud of her too!!

That’s great. The way the video was presented is that she was teaching him. If I knew that he was helping her learn, my reaction would have been completely different.

Help me understand, because in 2024 this is a somewhat surprising perspective to read. You are saying that the video and its content was ruined for you because one of our staff members made a personal decision to wear a mask? So let me ask you hypothetically, suppose you are someone who faces some medical challenges or fears…do you just go around offending people because of your choice to put on a mask? Should my bakers who work at the mixer also worry about offending you when they are masking to prevent contracting Bakers Lung in 30 years time? Do you think it is fair to be worried about air borne hazards in a space that mixes with flour? Are you basically saying that under any circumstances at all it is upsetting to you when you observe someone in a mask? If that were true, how do you stand to live in a world where many thousands of people all around choose to wear masks? Do you actually believe that we as a bakery should help with such a personal problem by regulating mask wearing?

@@ProofBread I find it beyond pathetic that people are still wearing masks now. It has long been proven that at best they are useless. However, I completely understand about baker's lung (which I had never heard of, but I can see what it would be), although I have never seen any clips of people in other bakeries wearing masks (excluding the Far East). Of course it is their choice, as it is mine to pity them and feel scorn.

@lizhood6132 Tell your surgeon not to wear a mask or wash their hands. Really I wouldn't worry about someone else's mask you've got a lot bigger problems to take care of.

​@@ProofBreadWould you be willing to do a video on bakery safety? I really believe it would serve the community well to understand the 'human' element of baking. Reading through all the comments I can see a need for that. :)