Coffee shop/bakery name

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JohnDB

JohnDB

Well-known member
#81
Jan 16, 2021
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#81
Lynx said:
When does this open? Not soft-open, I mean open to the public.

When it does, could you post a menu?
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Absolutely would love to.
Eventually we will have a website and social media that will be focused to our local area.

We are shooting for a grand opening in October with all the construction and updates to the building done. I'm in desperate need of equipment that functions well. A dough sheeter and a real bakers oven. Also what I consider a mixer for bread dough on the small size. My current ones aren't big enough.

I'm going to be double batching things for a while.

Those people who have been here for a while and regular I know have been watching and even though they can't get to the middle TN area still would love to see everything.
Those few in driving distance would love to come in and see live and in person. "Taste and see"....and get a chance to say hello to a grumpy old pasty white guy. (Kept behind bars and glass for public safety)

I'm going for a sheep shearing today. All the hair on my head is coming off. No more beard and long hair. My wife isn't going to recognize me. Probably close to a high & tight haircut....maybe keep a mustache. Been so long since I've done this.
 
Mem

Mem

Senior Member
#82
Sep 23, 2014
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#82
Going to look sharp, I just know.

If I ever go through Tennessee, I look for this sign:
Donut It Make My Brown Beans Brew
 
Lynx

Lynx

Folksy yet erudite
#83
Aug 13, 2014
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#83
JohnDB you seem to be up early a lot. Do you mutter "Time to make the donuts, time to make the donuts" when you get up?

For younger people, it's a reference to an old commercial. Just move along.
 
JohnDB

JohnDB

Well-known member
#84
Jan 16, 2021
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#84
Lynx said:
JohnDB you seem to be up early a lot. Do you mutter "Time to make the donuts, time to make the donuts" when you get up?

For younger people, it's a reference to an old commercial. Just move along.
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Actually I do....but I smile when I say that.

I usually don't miss watching a sunrise....I've done so all around this planet. I'm always up early even if I'm not online.

In the scriptures sunrise was a very special time of day. All through the Old Testament and in the New as well.

My day when we get open will start at 3 or 4 am depending on what is needed.

Currently I got a batch of pie dough going and seasoning a cast iron skillet.
 
JohnDB

JohnDB

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#85
Jan 16, 2021
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#85
The skillet set off the smoke detectors....

I say, "when the smoke detectors go off just consider it a lunch bell"
:p

I'm making meat pies for lunch....trying to standardize through recipe
 
Magenta

Magenta

Senior Member
#86
Jul 3, 2015
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#86
JohnDB said:
The skillet set off the smoke detectors....

I say, "when the smoke detectors go off just consider it a lunch bell"
:p

I'm making meat pies for lunch....trying to standardize through recipe
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What kind of meat pie? Do you make poultry pies?
 
JohnDB

JohnDB

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#87
Jan 16, 2021
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#87
Magenta said:
What kind of meat pie? Do you make poultry pies?
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Beef and chicken and probably a hot chicken.

They are about the size of a hamburger. But the shortcrust pastry is made with butter so it's really good and the beef filling is plenty with some carrots, celery, and onions and a savory gravy.

So it appears healthy....vegetables and meat with the crust being the carbs.

Very very popular with everyone.
 
Magenta

Magenta

Senior Member
#88
Jul 3, 2015
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#88
JohnDB said:
Beef and chicken and probably a hot chicken.

They are about the size of a hamburger. But the shortcrust pastry is made with butter so it's really good and the beef filling is plenty with some carrots, celery, and onions and a savory gravy.

So it appears healthy....vegetables and meat with the crust being the carbs.

Very very popular with everyone.
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Sounds yummy! :D
 
JohnDB

JohnDB

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#90
Jan 16, 2021
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#90
Today I'm playing with some bread (whole wheat and oat&honey) , tart shells, chocolate mousse, and pastry cream.
 
p_rehbein

p_rehbein

Senior Member
#91
Sep 4, 2013
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#91
I dropped by Johns new place the other day and saw he had chicken on the Menue.

I asked him: How do you prepare thechicken?

He replied: We just tell them straight out they are going to die...

laughing.png


(stolen from a gif)
 
Magenta

Magenta

Senior Member
#92
Jul 3, 2015
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#92
JohnDB said:
Today I'm playing with some bread (whole wheat and oat&honey) , tart shells, chocolate mousse, and pastry cream.
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After all the talk of sour dough, I could not resist buying a loaf while I was out shopping yesterday :D It was a round loaf, so so so so squishy and soft (y)(y)(y) The crust was super chewy, too, as I soon found out :cool: I do not often buy loaves of bread because it is difficult for me to consume a loaf before it goes bad, but with this one, I have maximized my efforts to let none go to waste :giggle:
 
JohnDB

JohnDB

Well-known member
#93
Jan 16, 2021
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#93
Magenta said:
After all the talk of sour dough, I could not resist buying a loaf while I was out shopping yesterday :D It was a round loaf, so so so so squishy and soft (y)(y)(y) The crust was super chewy, too, as I soon found out :cool: I do not often buy loaves of bread because it is difficult for me to consume a loaf before it goes bad, but with this one, I have maximized my efforts to let none go to waste :giggle:
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Yeah, artisan breads don't contain any preservatives, dough conditioners, or flavor enhancers.

Subsequently they tend to mold and mildew or go stale on you quick.

Only thing you can do is put them in the freezer and pull out what you want on a daily basis.

Unless you are like me and can eat a half loaf one day and the other half the next.
 
Magenta

Magenta

Senior Member
#94
Jul 3, 2015
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#94
JohnDB said:
Yeah, artisan breads don't contain any preservatives, dough conditioners, or flavor enhancers.

Subsequently they tend to mold and mildew or go stale on you quick.

Only thing you can do is put them in the freezer and pull out what you want on a daily basis.

Unless you are like me and can eat a half loaf one day and the other half the next.
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Well, I ate six slices yesterday o_O:LOL: That might be a record ;):D

These days when I go out, I maximize my time away from home, starting with what goes with me out the door LOL

Anywho, it was Capers/Wholefoods where I bought the sourdough :) La Baguette is the baker name,
and I just noticed now in looking at the label that it is called a Sourdough Miche Bread :unsure:

I am pretty sure I have purchased this bread before, but had never really noticed that word (that I recall).

I do not know what Miche means :giggle: Oh! I looked it up. "Very large rustic sourdough bread."

You are right (of course :)) about the ingredients: unbleached white flour, water, salt. And nothing else!

While in Capers/Wholefoods, I also bought some fresh Smoked Salmon Salad (sockeye) :)

That was what was in the first three slices. The salad was a bit rich, but it is not something
I would want to sit around for too long, so ate it all in one sitting for breakfast with the bread :D

Later in the day, I ate three more slices with three small turkey meatballs, also from Capers.

Normally I avoid Capers since it is so high end, and being retired, my budget is somewhat more restricted
than when I was employed and shopped there much more frequently. It's nice for a treat, though :D

PS~ sometimes I do freeze bagels or Naans, but fresh is always best :geek:
 
JohnDB

JohnDB

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#95
Jan 16, 2021
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#95
Today I made 70 lbs of breakfast sausage and got prepped for another 100 lbs.

Yesterday I deboned 10 chickens and ground the meat. I bagged it today for another 30 lbs of meat in the freezer.

So....tomorrow I start on pastry dough, cookie dough, two flavors of ice creams, and some pastry cream. Maybe slice some meat and cheeses for the English muffins.

We were going to open Wednesday but without the pump for the espresso machine or the water filters the plumber didn't want to start. So it's going to delay us opening for a day.

But that gives me more time to prep and get ready.
Pies, cinnamon rolls, eclairs, tarts, breads, and cheesecake. And let's not forget the 5-8 kinds of cookies. Plus anything else I can cram into the display cases...like brownies.

We currently are having artists doing the menu board in chalk and another painting a mural on the wall. Another set of craftsmen are making a shelf for regulars to stash their coffee cups.

Gonna be nice once we open.
 
Lynx

Lynx

Folksy yet erudite
#96
Aug 13, 2014
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#96
Pics or it didn't happen!

Wait... Sorry. Reflex.

But yeah, got any pictures?
 
JesusLives

JesusLives

Senior Member
#98
Oct 11, 2013
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#98
Wake & Baked

Cup of Brew & Baked Goods Too

Daily Fix With Donut Stix
 
Mii

Mii

Well-known member
#99
Mar 23, 2019
2,082
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#99
CC meetup in TN seems fun. Is that where this shop is located? Is it operational yet?

Hard to mess up coffee and I like a cup or two :)


Nashville is FAR for me though. Rocky top is close enough. I've been wanting to see Rock city and do ruby falls for a while so if it's semi-close might not be "too" awkward lol.
 
JohnDB

JohnDB

Well-known member
#100
Jan 16, 2021
6,278
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#100
Mii said:
CC meetup in TN seems fun. Is that where this shop is located? Is it operational yet?

Hard to mess up coffee and I like a cup or two :)


Nashville is FAR for me though. Rocky top is close enough. I've been wanting to see Rock city and do ruby falls for a while so if it's semi-close might not be "too" awkward lol.
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It's in Murfreesboro. Right on the square.
 
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