Muka & Pron
Pron
Hey Muka, I’ve been thinking about how we could take your rustic bread and scale it—imagine a line of artisanal loaves that reaches customers nationwide. What do you think about turning the passion into a profit‑centered brand?
Muka
I think it’s a lovely idea, but scaling up a rustic loaf is a whole new craft. First, the dough has to stay consistent—same flour, same sourdough starter, same proofing times—otherwise the flavor will shift. We’ll need larger mixers, more reliable ovens, maybe a small baking line, and a system to keep the starter healthy across batches. Packaging matters too; people love the feel of a hand‑tied ribbon, not just a plastic bag. And we can’t forget the supply chain—organic flour, local butter, that kind of thing keeps the brand honest. It’s doable, but let’s map out each step carefully, test a pilot run, and see how the loaves taste before we hit the national shelves.
Pron
Sounds solid, Muka. Let’s sketch a timeline: first, secure a test kitchen, run a pilot batch to lock down the dough profile and oven settings. Next, lay out the equipment list—industrial mixers, proofing cabinets, a small baking line. Parallelly, source the organic flour and butter, lock in a supplier who can keep up with our volume. For packaging, prototype a ribbon‑tie wrapper and run a taste test with a focus group. Once the pilot shows consistency, we move to scaling the production line, then set up distribution logistics. We’ll track every metric: rise time, crumb structure, packaging durability, and customer feedback. We keep the brand authentic while meeting demand. Ready to set up the first run?
Muka
That sounds like a solid plan—let’s get the test kitchen booked, pull the dough together, and make sure every loaf tastes like home before we hand out ribbon ties and start shipping. I’m ready to roll up my sleeves and start the first run. Let’s do it!