First Bake at the New Location
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- čas přidán 13. 10. 2023
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Proof Bread
125 W Main Street
Mesa AZ 85201
Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity.
We are a team of passionate bakers working in a historic building in downtown Mesa that has been converted into a retail bakery.
Everything we bake is long-fermented with our sourdough starter ‘Harriet’. Each product is artisan, crafted by hand, from the best local ingredients, with no shortcuts.
We bake in line with 13,000 years of human history, avoiding artificial processes and unnecessary ingredients. Honoring tradition and serving better bread for our community.
#sourdough #bakery #arizona - Jak na to + styl
I am french, I live in france and I buy bread everyday. But Jon I promise you. You're giving so much more than any average french bakery. You and your team put so much heart into what you do. You would be chosen in any French city you would consider to get install with Amanda. 🇫🇷
You are an amazing family to rescue Hope's bakery. If anyone can tackle the business of baking in any challenge, it's you and your crew.
Your community is so fortunate. Here where I live, we lack a bakery that specializes in sourdough. We have a donut/white bread bakery that has been here for over 60 years; however, has never taken on the wonderful sourdough. Wishing you all the best and much success with this transition. Loved, "Inching the base over to the dark side"!
You can start one . Honestly if I would so quit my job to open a small bakery but all I know how to do is make sourdough, focaccia and simple cakes.
If you soak your walnuts in a tiny bit of water and then incorporate them in your dough with the water you soaked them in , the whole crumb gets purple the taste of walnuts is much stronger :)
The day you will get the blue steel pans dont't forget the 'burning process' before using them, it s super critical.
Greetings from an Italian mini bakery, follow you almost since the beginning.
So glad you were able to help Hope and join us on the west side. Stopped there late this morning just in time to get fresh pizza. Absolutely amazing! So glad you’re here❤
"...inching customer base to the dark side" loved it :)))
It's going to be interesting watching you expand here while at the same time match her existing customer's expectations.
That’s an excellent point. I think Jon is a good baking ambassador and will educate Hope’s customers. Good luck Jon!
It has been so fun watching your business grow. I have learned so much about dough from you.
Thanks so much for these videos I have watched dozens but have learnt the most from you guys,now have a micro bakery in southern Italy ❤❤
I made a loaf which happened to have walnuts and caraway powder. I didn't know why it was kinda purple. I thought it was the caraway , but it's the walnuts. I always learn so much from you!!❤
I bought commercially made honey oat bread with walnuts a few weeks ago, it seems to have a purple swirl, now I know why, the walnuts!
I measure my baguettes dough the night before,then put in fridge in containers overnight, so just need to sape and proof in the morning 😊
I live in San Francisco. My firm has an annual event in Scottsdale where my team and I work 16+ hour days for 5 days. We need good food to keep us going.
I was fortunate this week, to visit both the Shea and the Mesa locations. I bought a lot of product for my co-workers. We loved everything. Wonderful product, the baguettes were amazing, the cranberry walnut loaf stunning and the pumpkin curd danish is awesome.
As a MainVest participant, I am very happy to be a part of the Proof Bread journey. If I am fortunate enough to return next October for work, I will be back. I can't wait. THANKS!
Turn them to the dark side! lol I love these videos so much and it's so wonderful to see your success since the garage bakery Jon, so happy for you and wish I lived there to enjoy your bread (except no way I'd live in AZ lol)
Hi, Jon. Or maybe somebody else could give an answer. It is very interesting and will be helpful to know your opinion on such home ovens as Rofco B40 and Nero 400. If it was your choice, which one do you prefer? Thank you
Can you not put the muffins on the stone in the oven
Hi, I've been watching you're videos as I want to start making my own sourdough at home and your explanations and guidance is incredible. A question away from sourdough however is that at my work we have certain products such as bread or pizza where we use yeast, specifically instant dry yeast. Would you still reccomend the folding method to build strength in the dough or can I use the mixer to bring it to a window pane?
Is $15 too much for an oval banneton? Which ones do you guys use?
I've not tasted your sourdough. I can only imagine how wonderful it is.
In Sault Ste. Marie Canada is a sourdough bakery with coffee. all kinds of flours used. their cinnamon buns are stupendous. I bought one and it took me all day to eat it. It was so big and so gooooood. He ferments his bread for 4 days. I would love to know how to do that and bake great bread. Easier on digestion. It would be cool for Proof Bread to make a trip to Canada and bake with him.
The more electronic our world becomes the more difficult life becomes. I have a gas range and it won't work if the power goes out.
This seems to be one of the best bread channels BUT . . . Does anyone make non-artisan sourdough bread any more on CZcams? I quit making bread for 6 years because of insulin resistance and now literally every YT channel is making it the same way with the same wheat mark and the single score and using a no-knead stretch and fold method. I never used no-knead in the past because I don't like those big holes in the bread. It looks cool and people have been doing it a long time but I prefer a more solid crumb. I do like a beautiful colorful crust but not with the almost burnt edges like everyone is doing now. I leave mine in a Le Creuset the entire baking time and that's how I get the best "rose wood" colored crust. I wish I could post a picture. I'm going to start baking again this year and only came to CZcams for some "refresher " courses on *"traditional"* kneaded sourdough bread. Do you have any videos for that?
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i thought this channel was going to blow up but it never did. I guess we don't really like this creator