Baking is part art, part science and not everyone can do it consistently. It takes the right ingredients, the knowledge and the right machinery to make 100 hamburger buns or six dozen dinner rolls – or both. That’s why most restaurants turn to wholesale bakers to fill their baskets.
David Mosow started Charpier’s Bakery in 1986 and has been turning out hundreds of breads each day. The biggest seller is hamburger buns. He has decades of experience and in this episode, the explains how the business works and how running out of bread can be a disaster for a restaurant.