If at first you don't succeed...

If at first you don't succeed...

If at first you don't succeed... (step 1) call the Master Baker from MIWE, (step 2) post frantically in the Bread Bakers Guild of America, and (step 3) wake up at 4:30am to keep testing! 😂

What a wild few days it's been baking here in the new Bakehouse.

I'd like to tell you that it was all smiles, laughter, and perfect bread as I started baking here last Thursday. But to be completely honest, it was quite opposite. 

Flat loaves, ugly loaves, burnt loaves, and downright strange looking loaves. That's what the first 100 loaves were like out of the MIWE.

The process over the last few days has reminded me about the importance of perseverance, positivity, and tenacity. 

When we first started looking into buying a proper bread oven and expanding Voyageurs Sourdough into a real full-scale bakery, I had "day-mares" about not being able to produce the same quality of bread in the new MIWE oven as I was doing in the cast iron. 

My day-mares have come true over these last few days. And you know what? It's okay! Honestly, it's been a really important process of building deeper resilience, and I know this is a crucial quality to have when being a business owner. So it's all good. 

Voyageurs Sourdough is 100% about the bread. Even though the Bakehouse will offer other baked goods, we will remain focused on high-quality sourdough. So the pressure was on to produce an improved product. 

I've been literally standing in front of the oven, watching the loaves as they bake. Stressing, worried, and anxious.

Everyone around me has continued to say, "Don't worry Ben, you'll figure it out." Although deep down I knew that I would figure it out, there was nothing like the moment of relief when I started to see the oven spring start to happen the way I knew it should. 

The relief was profound and reassuring. My confidence returned.

In fact, yes I will figure it out. I am figuring it out. I've had a breakthrough today, and I'm starting to achieve consistently good looking loaves... just in time. 

See what the bread is like today! We promise there have been major improvements with total consistency. Pre-order on our website 👇


  • Melanie Wiezbiskie

    To my delight I spotted your country loaf for sale at Festival Foods. I snatched up the last loaf and I halved it with my neighbors. Thank you so much.

  • Marsha

    Ordered the Asparagus, pickled beets and hummus on a light a fluffy soughdough bread. The asparagus was perfect, soft but not mushy. Wish I could post a pic, it was so pretty and DELICIOUS!!!!!

  • Dan Grimmer

    U guys rock, your bread is awesome. Keep up the good work.

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