Madrid Fusión


Can you make bread at a restaurant?

The formula for making bread at your restaurant, earning money and securing customer loyalty.

Jesús Monedero, chef and baker at the Palio de Ocaña restaurant (Toledo), will be extolling the virtues of making bread there. “This means we can select top-quality raw materials, gain an understanding of their morphological qualities and apply a bread-baking methodology suited to their characteristics. This will boost bread consumption, and we will also perform better in terms of purchasing management", says Monedero, who will be explaining his formula to make bread for ten people "using only 1 kg of flour, with an average consumption of 170 g per diner". “The numbers crunch properly and you get customer loyalty”.