Village Bakehouse Recipe
Serving sandwiches on artisan bread, espresso drinks, and a wide selection of desserts and cakes, with more than 30 pastries and cookies to choose from.
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Ingredients
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Artisan Sandwich Station
Espresso Bar
Pastries & Desserts (selection and display)
Service & Garnish
Method
Artisan Sandwich Station
- 1
- 2
Prepare produce and cheese
Wash and spin the mixed baby greens dry. Slice tomatoes into 1/4-inch rounds. Thinly slice the red onion into rings. Arrange cheddar and brie on a tray for quick pick. Slice cornichons lengthwise into spears.
- 3
Assemble sandwiches
For each sandwich: spread 1 tbsp garlic-herb butter on the bottom half of the bread and 1 tbsp mayo-mustard on the top half. Layer 100 g roasted turkey or 75 g smoked ham (depending on sandwich), 2–3 slices cheddar or 2–3 slices brie where appropriate, 1 cup mixed greens, 2 tomato slices, 2–3 pickles, and a few red onion rings. Drizzle 1 tsp olive oil and 1/2 tsp balsamic glaze over the tomatoes and greens. Season with a pinch (about 1/8 tsp) sea salt and grind of black pepper. Close sandwich and press gently; optionally toast or grill on a panini press for 1–2 minutes to melt cheese lightly.
- 4
Service
Cut sandwiches in half on the diagonal, secure with a toothpick, and wrap in butcher paper or place in a sandwich box. Keep sandwiches held at room temperature if served within 1 hour; if holding longer, keep at 60–65°F (15–18°C) for up to 2 hours or refrigerate and reheat briefly before service.
Espresso Bar
- 5
Machine setup and calibration
Fill espresso machine reservoir with filtered water. Grind espresso beans to a fine, consistent grind suitable for your machine (approx. 18–20 g per double shot). Ensure machine is heated to proper extraction temperature (around 92–96°C). Dial in dose and grind so a double shot (18–20 g) yields about 36–40 g in 25–30 seconds.
- 6
Pulling espresso and steaming milk
Tamp grounds evenly and lock portafilter. Pull shots according to calibration. For each latte or cappuccino: steam 6–8 oz (180–240 ml) whole milk to 60–65°C for lattes (textured microfoam) or 65–70°C for cappuccinos (stiffer foam). For alternative milk, use slightly cooler temperature (55–60°C).
- 7
Drink recipes
Americano: pour double espresso into cup and add 6–8 oz hot water. Latte: pour double espresso, add 6–8 oz steamed milk, finish with 1 cm microfoam. Cappuccino: pour double espresso, add 4–6 oz steamed milk with thicker foam. Add syrups to taste: 1–2 tbs for flavored lattes. Dust with cocoa or cinnamon as requested. Offer sugar at point of service.
- 8
Maintenance
Purge steam wand after each use and wipe clean. Backflush group heads daily and clean portafilters and steam wand regularly. Refill milk and water supplies as needed and store alternative milks refrigerated.
Pastries & Desserts (selection and display)
- 9
Baked pastry finishing
Store croissants, pain au chocolat and almond croissants at room temperature in covered pastry bins for up to 24 hours; for longer holding, refrigerate and refresh in a 180°C/350°F oven for 3–5 minutes before service to restore flakiness. For almond croissants, dust with powdered sugar after reheating and top with sliced almonds if needed.
- 10
Cookies and bars
Keep cookies and lemon bars in airtight containers at room temperature up to 3 days or refrigerated up to 7 days. For display, arrange cookies in stacks and lemon bars in neat rows on parchment-lined trays. Reheat lemon bars 30 seconds in a microwave or 2–3 minutes in a warm oven to serve slightly warm if desired.
- 11
Cakes and wholesale items
Store completed layer cakes refrigerated if filled with cream; bring to room temperature 30–60 minutes before service. For boxed cake slices, cut an 8-inch layer cake into 8–12 slices; place each slice in pastry box with a piece of parchment. Label with flavor and allergens.
- 12
Daily production planning
Plan a daily rotation so at least 30 different pastries/cookies are available across the day. Bake in batches: morning bake for pastries to be served fresh at opening, and a smaller mid-day bake for replenishment. Keep staging and display areas clean, and rotate items to present freshest-looking pieces at eye level.
Service & Garnish
- 13
Packaging and presentation
Wrap sandwiches in butcher paper and secure with a sticker or twine. Place pastries in waxed pastry boxes or on display trays with pastry tongs for self-service. Use disposable cups for to-go drinks and ceramic cups for in-house orders. Include napkins and any necessary utensils with boxed items.
- 14
Portioning and yields
From the quantities listed, expect to produce approximately: 6 large artisan sandwiches per loaf (36 sandwiches from 6 loaves), 60–80 espresso-based drinks per kg of beans depending on shot size and waste, and the pastry quantities listed as final units. Adjust daily based on sales pattern.
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Health & safety
Follow local food safety laws for refrigeration, hot-holding, and allergen labeling. Keep raw baking ingredients separate from ready-to-eat items. Wash hands frequently and sanitize surfaces between tasks.