On January 22nd and 23rd, King Arthur Flour‘s Bakery Director Jeffrey Hamelman made the trip from Vermont to teach members of our Alumni Network and HBK Incubates what it takes to set up a successful bakery. The two day hands-on workshop was cut short due to Snowstorm Jonas, but a few bakers braved the snow to bake off the doughs they’d mixed the day before.
Attendees learned all aspects of how to launch an artisan operation, from what equipment to buy to how to write a business plan, and got their hands dirty mixing and baking products that covered a variety of pastry techniques, from lamination to custards.
It was inspiring to see alumni of our Bakers in Training program working and learning with HBK Incubates’ food entrepreneurs, enjoying our still-new incubator kitchen facility. Thanks to a generous donation from KitchenAid, each group was able to practice and learn on a brand new stand mixer.
We can’t wait to taste the fruits of their labor!
