Expert bakers and hobbyist bakers who are positively focused to create superior baked products; and want tools, resources, programs, services and a place for hobbyist bakers to ask questions and get questions answered by experts within the baking community, to assist with a recipe for success!
With a GLOBAL resource of bakers to assist with your plan of action to enter the bakery business with advice from EXPERT bakers from around the world! Membership includes FREE e-books and video training ranging from baking pies, donuts and bread making methods. The proof and bake club offers something for everyone and replaces static “boring” bulletin boards with DYNAMIC communication systems with no need for downloading any software within a spam free “private” community and bringing like minded persons together, to help one another!
My name is Ed Chastain and I have over 20 years of experience making and creating handmade donuts and bread by scratch within my donut shop, testing and perfecting my donut and bread making art. I look forward to training you in the lost art of baked goods and/or assisting you as you open your own highly profitable donut shop or bakery business.
Donuts and bread making methods are quickly becoming a lost art due to poorly trained bakers, aging donut shops, inferior frozen donuts and premixed recipes, and established professionals unwilling to share their knowledge. With two decades in the donut/bakery business, I’ve gained valuable knowledge, and I’m willing to share.
My objective: to provide quality information and valuable training about the donut/bakery business so your own only option isn’t just to open a donut franchise and use their baking methods. Instead, I demonstrate expert donut making techniques for both “yeast” and “cake” donuts. This can be found on a two disc, four-hour, step-by-step training course DVD and its companion e-book Donut Shop Formula. As an added bonus, you get personal consultations and advice from me…free.
From the baker’s table, I demonstrate my most guarded donut making methods along with bread making methods instruction on how to make traditional, unique, and even lost-to-history donuts, fillings, and toppings, many of them lost over time, (like my special chocolate and white raised cinnamon twist, which, in my shop, outsell every other donut I have.) Starting from raw ingredients to batching your donut brew, into mixing, floor time, fermentation, loafing, proofing, frying, finishing, icing, and decorating, everything is covered.
Within my accompanying e-book, I demonstrate how to create, step-by-step, raised yeast donuts and bread, along with personal tips, calculation formulas, and authentic donut recipe cards passed down to me by old time bakers of yesteryear. There’s also a universal cake donut recipe and instructions on how to adapt it to make a virtually endless array of donuts. Also included are proven recipes for icings, fillings, toppings, and much, much more.
The book also provides you the materials to start up the “business”
To learn more about the proof and bake club, visit:
http://www.proofandbake.com
