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Bakery Consultant
Maurice Chaplais is an internationally renowned master baker, with a unique breadth of experience in bakeries, both large and small. He has perfected new breads and processes at the highly acclaimed bakery The Flour Bag in Gloucestershire, in England. Here, he amassed a wealth of experience, both as a craft baker and also in the techniques needed to run a successful delicatessen. He now applies his knowledge assisting others to attain their goals and dreams, as a craft bakery consultant and delicatessen consultant. Whether you are in the UK, the USA or a tropical climate, Maurice can enable you to start your own bakery or delicatessen and thereafter his bakery consultancy can offer an aftercare program keeping you informed of current trends and new products.
Maurice Chaplais has gained his skills from much practical experience. He has developed a unique baking concept which uses the artisanal skills of a Master Baker. He combines his skills with the very best of traditional methods and ingredients, to create an exciting range of top quality sweet and savoury breads and cakes.
Bread Consultancy
As a bread consultant, Maurice Chaplais provides a unique world-wide, on site service, to help bakeries improve quality, artisan techniques and profit from bread and pastry products. Achieving growth and increased profitability relies on knowing how and where to make the changes.
Maurice Chaplais brings to bear a wealth of experience to provide bread consulting and bakery consultant skills, independent assessments and tailor-made solutions for achieving cost-effective improvements.
We deal with a wide range of companies and individuals, based in particular in Florida, the Caribbean and India. As a delicatessen consultant, we aim to help those wishing to set up their own delicatessen, and looking for expert advice, or to assist those who have an existing fine food delicatessen to improve and grow. As a bakery consultant and bread consultant, we wish to help new or existing bakeries, whether it is looking for new lines, recipe development or new areas to expand in to. Our bakery consultancy can offer training for hotel chefs wishing to learn or improve their breadmaking skills, plus college and school training.
On a 2010 trip to Sri Lanka Maurice taught the owner of Dream Cafe Restaurant in Ella how to make thin crust artisan Pizza. 6 Months later these Pizza account for 20% of Dream Cafe's turnover and have attracted rave reports on tripadvisor.
Detroit U.S. 2011
Following Maurice's recent consultancy trip to the 50.000 sq. ft. upscale supermarket called "Holiday Market" in Canton, Michigan, the owner, John Pardington is so excited about the Artisan Breads that Maurice has trained his Bakery staff to make in their wood fired oven, that he has already booked him for a further visit to continue the training and introduce even more new products.
John believes that Maurice is unique in the World in being able to do this, so he now wishes for an ongoing relationship with him to continue the innovations, and help with future expansion of his already unique Artisan Bread and Cake Department.
All the Breads that Maurice has introduced to Holiday Market are made with his homemade wild yeast culture made from Alphonso Mangoes which Maurice brought over from the U.K. This eliminates the use of factory made yeast, and allows for slow fermentation of the doughs over a period of 3 days to give amazing flavour and texture to his Baguettes and 20 other Artisan Breads that are being rolled out in the coming weeks.
John Pardington is a very widely travelled Foodie and Bread lover, and declares that the breads that Maurice is creating in his store are the best he has seen anywhere in the World, bar none !!
Read Article in Detroit Newspaper.
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