Submitted
Cathy’s Breads, a home-based, micro-bakery operating in Hays since 2013, will be offering a Micro-Bakery Training Program starting in June. Owner Cathy Drabkin, who plans on retiring in 3-5 years, hopes to develop a pool of skilled bakers able to serve the Hays community.
“I want to be sure that my customers will be able to continue getting great artisan breads and fine-crafted pastries after I’ve closed up shop,” said Drabkin. “But I also know that developing these skills takes time — a bakery isn’t a turn-key operation--so I need to start early at nurturing the right people.”
The first class, Fundamentals of Bread Baking, starts with a 50-hour two-week training in the Cathy’s Breads bakery. “The training will include some lectures, but mostly hands-on learning through the production of many different types of yeast-based breads,” said Drabkin.
Breads produced will include straight doughs, yeasted pre-ferment doughs, lean and enriched doughs, doughs with whole grains and add-ins, and doughs at various hydration levels. Sourdough breads will be covered in a future course.
The class size will be limited to three students, allowing for close and immediate supervision of students’ learning and skills development.
After the two-week training, students will have the opportunity to put their learning into action by planning a market menu and production schedule, producing doughs, baking goods, and selling wares for two markets dates during the Downtown Hays Market season.
In the fall, students will continue their learning through two day-long follow-up trainings which will focus on specialized breads and techniques, trouble-shooting, and skills refinement.
“I think the combination of technical information, skills practice, and real-time production will combine to offer a sound beginning foundation for anyone interested in starting a bread baking business,” said Drabkin.
She plans on repeating the Foundations Course in 2025, as well as offering new courses on Sourdough Baking and Viennoisserie (the production of croissants and other laminated doughs).
According to Drabkin, the ideal participant would have already started their bread journey on their own, having at least experimented with yeast-based or sourdough breads.
“This is not an enrichment class for hobbyists, but a training for accomplished bakers who would like to sell their wares to other people on a regular basis,” explained Drabkin.
“Students could be talented home bakers or current food service workers ready to take the next step into the baking business. They should be eager and able to dedicate significant time and attention to the course, including practice at home,” advised Drabkin.
Additional information about the program and an application can be found on the Cathy’s Breads’ website, cathysbreads.com. Applications will be due Monday, April 8, followed by in-person interviews of selected candidates.