![]() ![]() We bring our bread truck to the neighbourhoods, where we sell directly to our local community. Our goal is to provide delicious and nutritious loaves to those who may not have access to fresh, healthy bread. We are a family-owned micro-bakery specializing in organic, plant-based, wild fermented bread. ![]() We’ve been impressed with Black Forest Bakery, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others? I was ready to sell the van! Once I saw the outcome and my dream come alive, I was very excited and couldn’t wait to take the van on our sidewalk sales. It was tough to find someone who could do that, and once I found someone, they told me it would take about a month, and I ended up taking seven months and double the price. I only had so much money & food trucks, in general, are very expensive, and my idea was very particular. My wife eventually went back to work, and I continued building the bakery.Īlright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?įor the most part, when I decided to build a mobile bread store, I ran into all sorts of challenges. So we decided to add a day and set up our table in Silver Lake on Thursdays. Customers would call it their “outing.” It was such a fun time for everyone. People were excited to go outside their apartment and go home with freshly baked bread. So she came up with “Sidewalk Saturdays.” We would sit outside our apartment in Los Feliz and sell fresh-baked bread to the neighborhood on Saturday evenings. Bread-making had become a passion for me. Then I realized this isn’t just something to kill time. My wife and I had so much fun doing that since it gave us a sense of normalcy & get out of the house, even for a short car ride. We ended up with lots of bread, so we began social distance bread drop-offs to friends. So I started to make all these loaves to learn and understand the sourdough bread making and perfect my loaf. So I said, why don’t I make my own? And I got obsessed with it. The bread was a challenge yeast was all sold out in the entire city. And one of them was to try out a new food recipe every day, started with dumplings, pasta & then bread all from scratch. My wife & I came up with tasks to keep us busy. When we first went into lockdown here in Los Angeles. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today? Hi Djosefin, so excited to have you on the platform. The assessment also found fault in Black Forest’s ability to properly cool the cannoli filling as a way to reduce bacterial growth.Today we’d like to introduce you to Djosefin Maurer-Soto. Lack of sanitizing of equipment, utensils, and food contact surfaces,ĭrying surfaces and utensils with shared towels, andInadequate emphasis on frequent and effective hand washing.”.The “Environmental Assessment” published by the Michigan Department of Agriculture documented serious concerns about Black Forest’s sanitation practices. “Once introduced…, improper sanitation, food storage and preparation practices were the most likely causes for the dissemination of the bacteria in the facility and the subsequent outbreak of illnesses.” Specifically, the report stated that, “the epidemiologic analysis established a statistically significant association between illness and the consumption of cannolis, cassata cake or both.” How the bacteria were introduced into the bakery could not be determined. The MCHD concluded that the Black Forest Cakes and Pastries was the source of the Salmonella Enteritidis outbreak. According to a report issued by the Macomb County Health Department on May 1, 2002, during the early spring of 2002, a Salmonella outbreak associated with the consumption of cassata cake and cannolis from Black forest Cakes and Pastries resulted in 196 reported ill people, 24 of which required hospitalization.
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