0_Wizard
Hey Im Jim and I am a baker who works at a local bakery. I am pretty smart and know the way of the dough, What would you like to know? 
The place where a baker works is called a bakery.
chosen_Baker_0
Baker
chosen_topic_0_Baker
Nordic bread culture
Nordic bread culture has existed in Denmark, Finland, Norway, and Sweden from prehistoric time through to the present. Four grain types dominated in the Nordic countries: barley and rye are the oldest; wheat and oats are more recent. During the Iron Age (500 AD – 1050 AD), rye became the most commonly used grain, followed by barley and oats. Rye was also the most commonly used grain for bread up until the beginning of the 20th century. Today, older grain types such as emmer and spelt are once again being cultivated and new bread types are being developed from these grains. Archaeological finds in Denmark indicate use of the two triticum (wheat) species, emmer and einkorn, during the Mesolithic Period (8900 BC – 3900 BC).
Croissant
A croissant (; , ; ) is a buttery, flaky, viennoiserie pastry named for its crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry. Crescent-shaped breads have been made since the Renaissance, and crescent-shaped cakes possibly since antiquity. Croissants have long been a staple of Austrian and French bakeries and pâtisseries. In the late 1970s, the development of factory-made, frozen, pre-formed but unbaked dough made them into a fast food which can be freshly baked by unskilled labor.
Dough
Dough () is a thick, malleable, sometimes elastic, paste made out of any grains, leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water and/or other liquid, and sometimes includes yeast or other leavening agents as well as other ingredients such as various fats or flavorings. The process of making and shaping dough is a precursor to making a wide variety of foodstuffs, particularly breads and bread-based items, but also including biscuits, cakes, cookies, dumplings, flatbreads, noodles, pasta, pastry, pizza, piecrusts, and similar items. Doughs are made from a wide variety of flours, commonly wheat but also flours made from maize, rice, rye, legumes, almonds, and other cereals and crops used around the world.
Mexican breads
Mexican breads and other baked goods are the result of centuries of experimentation and the blending of influence from various European baking traditions. Wheat, and bread baked from it, was introduced by the Spanish at the time of the Conquest. The French influence in Mexican Bread is the strongest. From the bolillo evolving from a French baguette to the concha branching out from a French brioche even the terminology comes from France. A baño maría, meaning a water bath for a custard type budín or bread pudding comes from the French word bain marie. Mexican bread While the consumption of wheat has never surpassed that of corn in the country, wheat is still a staple food and an important part of everyday and special rituals.
Whitehouse's Bakery
Whitehouse's Bakery is a heritage-listed former bakery at 91 Patrick Street, Laidley, Lockyer Valley Region,Queensland, Australia. It was built from 1904 to 1905. It was added to the Queensland Heritage Register on 21 October 1992. The former Whitehouse's Bakery building at Laidley is a substantial two-storey, brick building which was constructed around 1904-1905 for local farmer, baker and confectioner, Charles James Whitehouse. It was the second bakery building CJ Whitehouse had built on the site since he bought the land in 1885, replacing a former timber structure. The architect for the building was William Haenke, an architect and engineer of Ipswich.
John Dough and the Cherub
John Dough and the Cherub is a children's fantasy novel written by American author L. Frank Baum, about a living gingerbread man and his adventures. It was illustrated by John R. Neill, and published in 1906 by the Reilly & Britton Company. The story was serialized in the Washington Sunday Star and other newspapers from October to December 1906. Like the Oz books but unlike many of the author's other works, "John Dough" was issued under Baum's name rather than one of his pseudonyms. The book was popular; as late as 1919 it was selling 1500 copies a year. The 1974 Dover Publications edition features an introduction by Martin Gardner.
History of California bread
The history of California bread as a prominent factor in the field of bread baking dates from the days of the California Gold Rush around 1849, encompassing the development of sourdough bread in San Francisco. It includes the rise of artisan bakeries in the 1980s, which strongly influenced what has been called the "Bread Revolution". There have been independent retail bakeries in San Francisco continuously since the California Gold Rush of 1849, and many restaurants make their own bread. However, the wholesale market (which distributes bread regionally to restaurants and grocery stores) was marked by a slow decline from the early heyday, and the subsequent emergence of a new generation of artisan bakers.