Artisan bread. How was it made? – Style at INTERIA.PL

Ewa Koza, Entrea: You’ve been working for a company for a long time. Where did the idea to start your own bakery come from?

Anna Wonnyak: Long term, up to 13 years. I learned a lot and met many wonderful people who are still present in my life. we are friends. Perhaps I could have continued to work for a company, but there was a “small twist” (laughs). Two daughters appeared in our lives. I wanted to be present in their lives, and show them the world, so I started wondering what kind of work I could do at home or around the corner. He will bring not only income, but most of all satisfaction.

Have you thought or has life told you?

– In fact, I combined one with the other. 17 years ago, my partner at the time fell ill, and he is now my husband. And he had to follow a strict diet. As for bread, he only ate leavened rye bread, and no yeast or any other additives. I have already thought about starting an artisan bakery with no yeast, only sourdough and local flour. It was the right time to implement this idea.

– I adapted my home garage to sanitary requirements, bought three mixers and three home ovens. This is how it started. Yes – in 2007 – “Zakwas Mika Wuda” ​​bakery was established.

Do you remember when you baked your first bread?

– The adventure began with baking for the needs of the family, but my friends and neighbors also ate my bread. I’ve often heard that I have to bake on a larger scale.

– When I started, there was not as much information on the Internet as today, but I was stubbornly looking for tips on how to make sourdough and then bread. And I started trying. The first fifty loaves came out with more or less sour sauce, but we ate it anyway. The second fiftieth was definitely better, and after the hundredth bread there were no surprises.

– Did you know that yeast was once given to daughters in a dowry? The one we use today in the bakery is part of the first I made 17 years ago. According to experts – still young. I’m curious as to what bread I’ll be baking in the next 17 years tastes like.

Were you afraid of competition from other artisan bakeries?

– I didn’t really think about that. When I first started, there weren’t as many artisanal bakeries as there are today. Mine was one of the first works in Malopolska.

Today, competition makes me think all the time about what surprises my clients. We are working on it with the whole team. We wonder what to suggest so people have more excuses to visit us. Customers appreciate the quality of our bread and desserts. They know what to expect. This is what they came back for. It is constructive.

See also: How to make Portuguese bread?

When did you make the decision you needed help?

For the first three years I worked alone in the garage bakery. Everything was on my mind – not only bread, but also delivery of bread to stores. At the time, it was not possible to buy directly from the building, but I was selling to individual clients. Every Saturday, I would take part in the famous Krakow Pietruszkowy market in Korona.

– Through recommendation marketing or, as many would say, word of mouth marketing, I have gained a large group of new customers. I baked more and more until I got to the point where I couldn’t make as many loaves as needed.

– I started looking for a bigger place to be able to build a team and increase production. I found it in Libertów, the city where I live. It was crucial because of the children. The girls were already going to school at that time. The bakery is in front of her, so they used to come to me after lessons, and we went home together.

– When you find a new room, you assign the first person. Now the four of us are working. It just so happens that we have an assortment of women of very different ages. She works with us as a student and a retired woman.

See also: Bread and Everyday Diseases. Which one would you choose for yourself?

Have a solid base for sharing experiences.

– definitely yes. While bread is made based on my recipes, in Baking Desserts we combine the knowledge and experience of the four of them. We have a friendly atmosphere. When there are emergency or critical situations, we are able to reorganize our work well. I’m so grateful for that, because I feel like we can count on ourselves. Each of us knows the entire production process, so we can replace each other at every stage – both in emergency situations and in planned absences, such as holidays.

What kind of flour did you choose?

– First of all, I focused on the local. For two reasons. First, I think eating food from the vicinity has a number of health benefits. Second, neighborhood support builds relationships between people and helps small family businesses survive. Today, in the face of war across our eastern frontier, it is more important than ever. That is why in our bakery we use only flour from Malopolska Mills.

– In March 2020, she was awarded the “Małopolska Culinary Heritage” certificate. Its basic idea is to use local products and old regional recipes. Of course, update them as needed.

What type of flour do you use to bake most breads?

– From rye. Libertowo’s 100% rye bread is our classic. It all started with him. Another is buckwheat bread, and its biggest fans are children. It is bright and delicate on the inside. We also bake einkorn and emmer loaf. This ancient grain has a fluffy texture and low gluten content.

We offer buckwheat and millet bread made for gluten-free people. Of course, with buckwheat and sourdough millet dough. From what I can see, most customers take turns buying bread. There is also a part that only buys one type for a long time and then switches to another. However, literally everyone asks for warm bread.

See also: here is the healthiest bread. Beware of dyed and mud fakes

What is the biggest challenge you face in running a bakery right now?

We live in difficult and uncertain times. The epidemic was hardly dealt with, the war began in Ukraine, and the economic situation in our country is weakening every year. Inflation, changes in fiscal law under the Polish New Deal, rising labor costs, two-year electricity prices, and most recently gas and fuel interest rates. The result is rising food prices – especially grain.

For me, that means fighting to keep the bakery and the staff. I’m already feeling all these changes today, and experts say this is just the beginning. It is not known how the situation will develop in our eastern neighbors, and therefore how long and to what extent the crisis will affect us.

One conclusion from conversations with clients: Everyone has less and less in their wallet. Even more accurate than before, he’s calculating the expenses and wondering what will happen next. For me, the worst thing is that for more than two years I have been living in a state of insecurity, in constant tension, figuring out how to keep going. After all, I know the financial consequences will affect all of us. I try to be reasonable about it, but I’m nervous. I run a bakery, hire employees and feel responsible for them. We make and build this place together, and it’s my job to manage it wisely. So far with good effect. What will happen? Time will tell.

I read that Italian bakers ask their customers to call them the day before, preferably placing orders a full week in advance. They don’t want to waste flour, energy and their work. What do you think about switching to baking mode on demand?

– That’s how I ran the bakery during the first closing. We collected orders and customers who paid by bank transfer and attended to receive orders at specified times to empty the queues. Today, whoever wants – orders previously, and whoever wants – comes automatically.

– While planning production for years, I gained experience not to waste anything. It happens that there is only one bread, and sometimes several pieces, which we will sell the next day. half price. If there really is a lapel – we cut bread to toast, dry it and sell it like that. Nothing is lost with us.

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