As a professional before continuing, I am required to keep you informed of our credentials that we are not licensed nutritionists and all information and subject matters are not from a certified nutritionists perspective, we are how every trained bakers and food professionals which are require regular nutrition training in order to fill educational and…

By Baker/Chef Adam “The Bearded Baker” Majewski Hi all, I am very excited for this entry, mainly because this is where, in the series, I will be diving in to the actual creating of practical items. To begin in bread, you’ll need to understand that true bread in all its essence is only four ingredients,…

By Baker/Chef Adam “The Bearded Baker” Majewski. Welcome back to The Bearded Bakers Masterclass series on bread, in my last entry I went over a bit of history and an introduction on how yeast is a main component in the bread baking process now is a good time to press on to bread itself. When…

By Baker/Chef Adam “The Bearded Baker” Majewski Welcome back to the Bearded Baker MasterClass, what we are intending to discussing in the next few masterclasses, is to help create a resource for new bakers, as well later on seasoned bakers to the professional Baker/Pastry Chef. Though normally I would not suggest starting with bread to…

By Baker/Chef Adam “The Bearded Baker” Majewski When thinking of a chef, most people out side the food world imagine, a guy in a, white coat, checkered pants, and either a black skull cap or puffy/cylindrical white hat. Which for the most part is pretty much true as an image. How ever, the look has…

By Baker/Chef Adam “The Bearded Baker” Majewski Though I kept the Bearded Baker’s last MasterClass pretty short, I hope that it was enough to keep you going on your journey through baking, whether as a hobby or a possible career. I didn’t go too far in-depth with each category of Bakehouse sanitation for a few…

By Baker/Chef Adam “The Bearded Baker” Majewski Like in any standard savory kitchen, a bake is only as good as its cleanest surface, and most professional bakers worth their weight in flour, are stuck between the standard of a brewer and a 3 star Michelin restaurant, in their personal standards of sanitation due to the…

By Baker/Chef Adam “The Bearded Baker” Majewski. MasterClass One: The importance of cooking! As a Baker/Chef who spent most of his childhood either cooking in the kitchen alone or watching the adults, mostly my mother and godmother, cooking away, making the best of what we had. From this, the greatest lesson I learned, though I…