About 22 years ago I met a great friend, Louis Basile. And I helped him open his bakery, Wildflower Bread Company. After about 6 years I branched out on my own and started MJ Bread. For about 16 years, I've had the greatest time with MJB, And I wouldn't change a thing! Through out the years Louis and I have always helped each other out in different ways. But I started thinking, what if we joined up again, partnered, combined our strongest attributes? So we sat down, came up with a game plan, and now we are putting it into play.

So get ready. Here we come! 'Bread is the most important item on the table, not only can it be an utensil, but it is also used as a base for other items. After all it's the first thing to arrive and the last thing to be removed from the table. Bread sets the stage and the entire meal revolves around it.' - Chef Michael Coe cmb There are few things more satisfying in life than a good loaf of bread.

The fine craft of making bread is as organic as making wine or cheese. Like fine wine and cheese, artisan bread starts with fermentation. When the ingredients are mixed and combine with the natural yeasts, the dough becomes alive and continues to develop complex flavors and texture as it ages. Our bread may differ from day to day and loaf to loaf with variations in shape, color and texture due to the human touch and the bread’s organic nature. Each loaf is scale and formed by hand, assessed by eye, and subject to the baker’s judgment every step of the way. Our bread has no preservatives, stabilizers, or dough conditioners so we recommend that you eat a loaf as soon as possible after buying. We use the finest ingredients for our bread –unbleached & unbromated flour, water, sea salt, natural leavenings and plenty of time.

We pride ourselves through our bread and relationships we have with our clients. By offering custom tailored breads, our streamline ordering system, and an open door policy for clients to visit our bakery and stage for a day, allows you to understand the process that it takes to produce fine bread. Running a bakery / bread operation is difficult, especially if you don't have the right tools.

Find the great collection of 64 indian breads recipes and dishes from popular chefs at NDTV Food. Know the easy cooking method of indian breads recipes step by step. 'Bread is the most important item on the table, not only can it be an utensil, but it is also used as a base for other items. After all it's the first thing to arrive and the last thing to be removed from the table.

Get expert advice, and hands on training from Master Baker Michael John Coe. Michael has successfully consulted for many Restaurant Groups, Small Independent Bakeries and many notable Pizzerias. From troubleshooting and streamlining production issues, training staff or refreshing their skills, to reverse engineering and formulation of new products and menu items. With vast knowledge, and a proven track record, let Michael help you out and get your business back on point.

For Scheduling availability and rates, please contact us directly. Michael began his career as a chef with culinary training in Classical French & Italian cuisine from Johnson & Wales. Download euro truck simulator 2 full version mod indonesia ukts. By the age of twenty, he was running his first restaurant and was featured in the New York Times Food Section at twenty-six. Michael works in all facets of a kitchen - culinary, baking, and pastry.

He has won countless awards for baking and other professional accolades from his peers. At the age of thirty-two, Michael became the youngest baker in the US to receive the title Master Baker. Michael’s career has taken him to kitchens all over the country from New York to Palm Springs, Naples, Miami, Jackson Hole, Chicago and Scottsdale. In 2002, Michael started MJ Bread in Phoenix. With this bakery, he creates custom breads for restaurants throughout the Phoenix area. In addition to his kitchen career, Michael consults with start-up bakery operations and major restaurant groups across the United States.

In addition, he has worked with David Rosengarten for The Food Network to reverse engineer breads and pastries, develop formulas for kitchens, and create recipes for cook books. Michael also teaches baking classes, seminars, and workshops to both professionals and aspiring cooks & bakers.