Setting up a microbakery is a pretty hairy experience, especially like back in 2007 when I started there was no one to look to for guidance. One obvious factor for consideration is, what breads are you going to sell? How do you work out what people will want?
The least the general public would expect from a high street baker would be a white loaf, a brown loaf and a wholemeal. So that’s sort of where I started: Pain de Campagne (white sourdough); Mick’s Classic Sourdough (50% strong bread flour, 50% wholemeal); and Wholemeal.
When I say “basic” I mean “unadorned” – no fruit, nuts, etc. I don’t mean “ordinary” – these are the essence of bread baking; they have to stand up on their own.
The PArtisan Baker 