History of International School of Baking - How We Got Started!
Torrington Wyoming a town that loves "The Bread Doctor”.
Torrington Wyoming has a population of 6,700. with the nearest small town 1 hour away. People drive 2 to 4 hours to come to the bakery, with a list of what 2 to 3 of their friends want as well. The Bread Doctor is open Thursday, Friday and Saturday. They have a selection of over 60 fresh items to choose from every day they are open.
I tell people do not look at this bakery as a model to design one by. It is so unique
and the consistency of product is perfection. Ezdan Fluckiger MD works at the local hospital 48 hours a week and a French baker 4 days a week, and the town loves him as do I.
I have never worked in such a happy place where the employees are singing most of
the day. I still return to the Bread Doctor to help him with his bakery for about a month each year.
Artisan breads are his number one seller then comes the Chicken Pot pies.
I am so fortunate to work as a consultant for him about a month a year, usually over
holiday times, developing new products and training staff. I try every time I go, to
bring new and different items that I know will be good selling items that their casual
market will love.
Opening and running a bakery in Honduras is only for the most dedicated person.
One such person is the owner of "Mesa Artesanal Bakery". Her dedication is a
marvel. I helped her open a bakery 13 years ago which was short lived when the
hillside gave way and the bakery slid with it and all was lost. She pondered for 9
years what to do, as she desperately wanted a bakery. 3 years ago she came to me
for two more courses to refine her cakes and Chocolates. 2 years ago she opened a
beautiful bakery with the feel and taste of Paris.
We talk on "FaceTime or WhatsApp" almost daily, usually discussing baking issues. I
go to Honduras 1 to 2 times a year to run her bakery while the family goes on
vacation for a month or so. I am so delighted to take on the job. Not speaking
Spanish is no longer an issue, as the "App" "Translate" even though not always
perfect has proven to be a real help. The employees and I laugh a lot but we really
get things done. We try new thing and they learn new products and it is a great time
for all of us.
This blog is about My recent trip May 10 to June 20 2018 to Honduras
International School of Baking
1971 NW Juniper Street
Bend, OR 97703
What Our Clients Are Saying
“I have been taking classes from Marda Stoliar for 18 years and have enjoyed every one of them. Some classes I have even taken twice! Over the years I have learned so much about breads, pastries, cakes, tarts, English muffins, bagels, and numerous other baked and chocolate goodies." Continue Reading From Lois Johnson (USA)