This week I’ll be making a change or two at Pannier.
Thank you to the 45% of my members who responded to my survey last week! Here are the average results:
- You like my bread! 4.6 out of 5
- Your delivery or pickup option is working out! 4 out of 5
- I am communicating well! 4.9 out of 5
- You think my prices are right on! 2.7 out of 5
- You have had a marvellous overall experience! 4.6 out of 5
Thank you all, this is really great to hear!
Your favourite breads have been (out of 14 responders):
- Little seedy buns (8)
- Fougasse (7)
- Mini-baguettes (6)
- Multigrain and demi-baguettes (5)
- Miche (4)
- 100% spelt sour (3)
It is so interesting to see what people end up liking! For example, I thought the miche and the multigrain were totally awesome, while the fougasse and mini-baguettes were a little disappointing. Shows you what I know! Actually, it justifies my goal of baking all different kinds of breads, because everyone likes different things.
Your least favourite breads have been:
- 100% spelt sour (3)
- Little seedy buns and mini-baguettes (1)
Even Stephen on the spelt sour! This is another one that I think I can do better, but I wasn’t sure whether I should try it again. I’m encouraged that some people liked it well enough to mention it (and even request it), so I’ll definitely try it again. One complaint about the little breads was that they were too hard–its true, the little breads don’t last as long as the larger ones, so its probably best to eat them first or freeze them right away.
A third of you like the idea of seeing favourite breads show up in rotation (with the fougasse and spelt getting special mention), while the rest are fine either way.
I love that you are all so supportive of me trying out new breads! This was a big question in my mind when I started up Pannier, whether my members would embrace the experimentation, but you have! And its awesome.
Three people mentioned they would like to see more breads with additions, with rosemary being a clear favourite, and one person requested a rye or other dark bread.
Duly noted! As the land wakes up and starts to produce delicious things, I will be incorporating that produce into my breads, like the rosemary in last week’s corn sourdough. As for a rye, I’m working on that too. This was my first attempt and it was positively delicious, but to make it I have to organize small pans. And I have to get you all to promise not to slice it until the next day! Breads like this take time for the crumb to set and for the taste to mature. Totally different from most breads we are familiar with!