Food & Drink International - Winter 2017, Volume 2 - 126
The highlight, however, may be Holiday Market's breadhouse, which bakes bread fresh daily in a recently installed
five-deck MIWE oven from Germany. "We've never made
such great breads," Pardington says.
The equipment brings an authentic old-world sensibility to
the baking process, but the store's experienced artisan bakers are just as important. That is why the company invests
in formal training by sending its bakers to the San Francisco
Baking Institute. "I believe in an ongoing education for all my
employees wherever I can," Pardington says.
Four bakers have already gone through the introductory
artisanal baking program at the culinary school and will participate in additional classes over the next few years. Further,
Holiday Market has hired baking consultant Maurice Chaplais from the United Kingdom to train staff at the store on
several occasions. "We bring him in because it was a good
way to get my bread people working with an expert for a
week or 10 days and it was a good way to perfect their techniques with the oven," Pardington explains.
The result is a bread department with an unmatched reputation. "We have the best baguettes in America," Pardington
boasts. "I really believe that."
Holiday Market's workers go far beyond the typical grocery store employee. They don't simply pull product out of a
freezer or storage room and stuff it onto the shelves. They're
expected to be experts in their area.
>> Holiday Market's breadhouse bakes bread fresh daily in a five-deck MIWE oven from
Germany. Its artisan bakers are trained at the San Francisco Baking Institute.
food & drink international * winter 2017 volume 2 * www.fooddrink-magazine.com