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Reva Castillenti

@revathebreadconsultant

2.4K

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1310

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Passionate baker, reluctant expert
I help bakeries work
NYC based

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Keep your eyes peeled for some sneaky class drops coming in… by @revathebreadconsultant

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9 days ago

Today’s street bread lesson: The autumnal breeze always comes with a bittersweet sigh of relief. by @revathebreadconsultant

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24 days ago

**UPDATE** I dropped off a very limited amount of shirts at a printer today (9/16). I’m going to be doing a pre-order situation and hopefully can get some made for a second run during the holidays. Keep your eyes out for when I post the link for pre-orders and thank you all for your support in my niche baking humor.

If I made T-shirts will you buy one? It’ll probably be less than $60.

PS I need a screenprinter. by @revathebreadconsultant

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a month ago

This quarter’s Industry Pro Tour was a smashing success 🧑‍🍳 We can’t thank @blackseedbagels, @apollobagels, and @bagel.market enough for making this such an enriching and educational experience to these aspiring bagel pros. Special shoutout to @revathebreadconsultant for the bagel making class of our dreams.

Interested in joining an Industry Pro Tour? Visit our website for more info 🥯

#blackseedbagels #apollobagels #bagelmarket #bagels #foodtour by @revathebreadconsultant

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a month ago

Today’s Street Bread Lesson: To be a rock and not to roll.

#stairwaytoheaven taken in American Eagle Outfitters by @revathebreadconsultant

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a month ago

I’ll probably regret this, because I cannot offer free baking support outside of this material, but I have posted the online material that I give to my Sourdough 101 classes for free.

Please check out my website. by @revathebreadconsultant

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a month ago

Today’s Street Bread Lesson: Sometimes being the center of attention isn’t what you’re going for.

#streetbreadlesson by @revathebreadconsultant

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2 months ago

How to Pre-shape Sourdough: this is from my online sourdough class I made over 6 years ago.

This technique is a little dated for current trends. Even in only 6 years baking styles have changed dramatically. A lot of folks are putting less emphasis into shaping and finding other methods to produce product with more streamlined no pre-shape methods.

I’m trying to off load some videos onto a different more accessible format.

So here you go.

Would I put a little less flour on my bench, probably. Has microphone technology improved - tremendously. But Hey, I’m not a content creator. by @revathebreadconsultant

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2 months ago

Sorghum custard tart with Rye crust. It’s so good ya’ll. by @revathebreadconsultant

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2 months ago

Peach 🍑 Blueberry 🫐 and Corngipane 🌽 with Spelt Crust Galette

I’ll be seeing you in pies and tarts class.

Spelt, Cornmeal & Peaches from @brooklyngranaryandmill. by @revathebreadconsultant

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2 months ago

Took a quick trip to Toronto to test the @gcinelliesperia bagel line that I saw during @bakingexpo. As well as their compact all in one bagel divider and former.

Imagine your customer being handed a hot fresh bagel from dough to bake in 20 mins.

Everything is manufactured by talented machinists, with an engineering crew in house to help customize any machine for your needs.

Equipment manufacturing is truly an art and I’m happy to see quality equipment still being made in North America. by @revathebreadconsultant

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2 months ago

My third time attending the @mainegrainalliance kneading conference and each time is just as transformative and magical as the last.

So many incredible conversations had around our connectivity to the community through our craft, businesses, and agricultural systems. I always leave with my inspirational tank filled to the brim (and my social battery totally empty).

My appreciation goes out to everyone who helps organize this event and those willing to come and share. taken in Skowhegan, Maine by @revathebreadconsultant

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3 months ago