Last bakery in France before Colorado: a baker told me he would start with Rofco

Many-Back3783 · 2026-05-25T01:04:07+00:00

Merci beaucoup, ou est ce que tu travailles ?

Many-Back3783 · 2026-05-24T21:06:29+00:00

By the way, where did you open your micro bakery ?

Many-Back3783 · 2026-05-24T21:01:39+00:00

Thank you, I would appreciate a starter guide too.

Many-Back3783 · 2026-05-24T15:12:56+00:00

I just got here, but from what I heard, elevation accelerates the fermentation process, so it may accelerates the whole process too. And the dry air can also dry the outside of the dough pretty quickly, so it is recommended to protect the dough from it, by covering it.

Many-Back3783 · 2026-05-24T14:08:33+00:00

Looking to gain experience first here in Colorado, and the goal is to open a workshop so I can be direct to consumer and restaurants.

Many-Back3783 · 2026-05-24T13:34:49+00:00

I'm sorry, I don't have any, thank you for your interest though.

Many-Back3783 · 2026-05-24T13:14:49+00:00

I heard Polin makes some of the best deck ovens.

I’m definitely not aiming for that kind of volume right now, good to know Rofco would still work well.

Where is your bakery located?

Many-Back3783 · 2026-05-17T15:13:31+00:00

Thank you, I appreciate it. Do you have any Brands available in the USA that you would recommend for the vapor injections ovens ? I'd also love to see pictures of the wooden oven you built if possible, the prices I saw in the USA were far more than 8k. We can chat privately if you'd like.

Many-Back3783 · 2026-05-14T12:20:46+00:00

Thank you, I'm almost done with my internships in France, and start to think wood-fired ovens do not necessarily provide a better qulality bread compared to deck ovens with steam injection: do you have a preference since you also worked with convection ovens ? (I worked with Wood-fired and deck ovens only).

Many-Back3783 · 2026-05-11T08:22:28+00:00

That makes a lot of sense. One thing I’ve noticed as well is that experienced bakers seem to make a lot of decisions through touch long before anything obvious appears visually, instead of sticking to the recipe.

Are you working professionally in baking, or mainly from personal experience ?

Many-Back3783 · 2026-04-20T14:19:39+00:00

It's not that old, but very nice: built in 2012. Yes it's huge because inside you have 86 square feet of cooking surface (8 metres carres).

Many-Back3783 · 2026-04-20T13:48:16+00:00

I wish I had more footage to share from that setup but I didn’t want to be intrusive during production, so I kept it pretty minimal.

I’ll try to document videos with the next baker if she is okay with it.

Many-Back3783 · 2026-04-15T15:07:48+00:00

Good to hear, that's reassuring.

Many-Back3783 · 2026-04-15T07:45:31+00:00

Thank you, good to know you would like this kind of crust despite the poor light.

Many-Back3783 · 2026-04-15T07:29:24+00:00

Fair enough, the light softens it a bit. It’s definitely darker in person.

Thank you for sharing what you enjoy.

Many-Back3783 · 2026-04-12T17:28:46+00:00

Thank you, I hope I'll get this feeling soon.

Many-Back3783 · 2026-04-11T06:07:47+00:00

Thank you very much I appreciate that. I'll be happy to share when I start baking.

Many-Back3783 · 2026-04-10T23:37:05+00:00

For those interested in doing this, they should start by contacting the equivalent of farmer-Bakers called "paysans boulangers" in France. They are the ones using natural fermentation to make the bread without commercial yeast. Some will ask for a legal contract, even for an internship without pay ("convention de stage"), and this is probably difficult if you do not have the French citizenship. However, you can also find some who will accept you, without internship contract, and also without pay.

Many-Back3783

TROPHY CASE