Monthly Archives: May 2013

Bread Making or Business Making

American Writer by Pietro Savo

Think of our company as a bread bakery. To make bread you need many quality ingredients, the flour is only one. In your bakery, find out what your ingredients for your product are; remember the flour is only one ingredient.

Flour may be the most used the most prevalent ingredient, but is it the most
important?
 A baker knows it takes more than flour to make good bread people seek out to buy and eat. To make good bread it takes flour, salt, water, yeast, and other stuff.  Many combinations of different flours, and combined with many different proportions of ingredients, resulting in the many different types of bread, bread shapes, bread sizes, and amazing textures that make me hungry for bread just writing about it.

Bread has equally as many making processes such as using yeast microbes to motivate fermentation during the preparation process and baking, or may be left unleavened. Unleavened bread is bread made without using any ingredients that cause fermentation to occur such as yeast, baking soda, baking powder, and beaten egg whites.

Bread has a limit only limited by our imagination, an amazing variety of ingredients may be used, from fruits and nuts, fats, to some chemical additives improving flavor, texture, color, and that all so important shelf life.

The best part is that all these ingredients must be mixed, processed, shaped, and baked to the customer’s delight, who buys it, tell their friends about your bakery, on and on and on…! The best part is the smell, freshly baked bread as a natural power to attract us, make us hungry force us to change direction. Therefore, it appears that entire process to making bread is the most important ingredient.

Think of your business the same way regardless of the products and services you provide to your customers.  Build a quality smell, a quality mix, a quality product from every aspect that will motivate your customers to be more attracted to you, and make them change direction in a way that meets your bottom-line in a positive productive fashion.

Bakers have figured this out and so can you! Regards, Dr. Pete

by AMERICAN WRITER Dr. Pietro Savo Tradition Books Publication © 2011

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Pietro Savo E-Mail Link Dr.Pete@EducationIsPower.US

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