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Like most people on the restaurant side, it’s easy for me to fall into the landlord-as-villain mindset. Restaurant operators will climb over each other to secure completely unaffordable leases and then cry foul when the monthly P&L draws gasps of despair.
I’ve made this recipe as achievable as possible, but it’s not dumbed down at all - this makes a fantastic loaf, and it’s my go-to recipe at home.
If you're fairly new to making your own bread, I would only ask that you give yourself a little time to practice. Don’t expect perfection first time around.
Perhaps the single most important counsel I give to clients wanting to open a restaurant is to know their values: to be absolutely clear on why they are entering this industry, what they hope to give, and what they hope to gain.