So There's a Big Plate of Chocolate Chip Cookies in Front of You And...
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Yeah....first of next month is secret open. As soon as I can get my oven installed we'll have a grand opening.
As it is all I have now is a convection oven....it's a ventless so it doesn't have a lot of power to it like I really need. My bread/baker's oven is a beast that can bake 16 18x26 sheetpans at a time under 4 different baking profiles. I also need my sheeter installed so I can quickly roll out various doughs to various thickness and produce the pies, tarts, breads and cookie doughs with a lot more speed than I can by hand.
Yesterday I was playing with Pullman loaves and ice cream and tarts with pastry cream. Trying to get standardized recipes for production. It's not important that I can make this stuff....it's important that I train a crew to reproduce what I do.
Of course all the stuff I'm doing now will change again once I get my equipment installed. New baking and handling profiles.
As it is all I have now is a convection oven....it's a ventless so it doesn't have a lot of power to it like I really need. My bread/baker's oven is a beast that can bake 16 18x26 sheetpans at a time under 4 different baking profiles. I also need my sheeter installed so I can quickly roll out various doughs to various thickness and produce the pies, tarts, breads and cookie doughs with a lot more speed than I can by hand.
Yesterday I was playing with Pullman loaves and ice cream and tarts with pastry cream. Trying to get standardized recipes for production. It's not important that I can make this stuff....it's important that I train a crew to reproduce what I do.
Of course all the stuff I'm doing now will change again once I get my equipment installed. New baking and handling profiles.
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It's been a fun year!
When I was 13 I enjoyed cooking so much that I became a chef. Went to America's premier culinary school and graduated in the Early 90's with visions of starting my own restaurant.
I walked away from the culinary world about the turn of the century and did other things for a while. Now that I am just a short step away from retirement I'm finally getting my own place with a partner who allows me full freedom to do as I see fit.
We have been working on this project for a year. Hunting properties and equipment all year long.
Now it's time for doing....our "help wanted" sign is up and all we need now is the final bits to make it open.
We'll have bubble teas and a real espresso machine that requires a talented barista. We have a LOT of blood, sweat, and tears going into this. I don't even know the number of hours we have put into this.
The foods from the bakery (my portion) are top shelf things. Everything is real....taken back to the "king's standard" of quality from the 12th through 14th century.
These things are what set the stage for foods we eat today with a huge "reset" of people saying "Oh, that's why it's popular....I never really liked that thing before but this is really good"
And
"You have ruined this for me....I can't eat anyone else anymore because your's has set a new standard "
It's definitely an ego stroke as I do this.
And the bottom line of profits matter....it's one thing to make good food but we need the profits as well. We gotta eat something other than bakery food and pay mortgages and rents and so does the crew.
Hopefully all this planning will pay off. We certainly are banking on it.
When I was 13 I enjoyed cooking so much that I became a chef. Went to America's premier culinary school and graduated in the Early 90's with visions of starting my own restaurant.
I walked away from the culinary world about the turn of the century and did other things for a while. Now that I am just a short step away from retirement I'm finally getting my own place with a partner who allows me full freedom to do as I see fit.
We have been working on this project for a year. Hunting properties and equipment all year long.
Now it's time for doing....our "help wanted" sign is up and all we need now is the final bits to make it open.
We'll have bubble teas and a real espresso machine that requires a talented barista. We have a LOT of blood, sweat, and tears going into this. I don't even know the number of hours we have put into this.
The foods from the bakery (my portion) are top shelf things. Everything is real....taken back to the "king's standard" of quality from the 12th through 14th century.
These things are what set the stage for foods we eat today with a huge "reset" of people saying "Oh, that's why it's popular....I never really liked that thing before but this is really good"
And
"You have ruined this for me....I can't eat anyone else anymore because your's has set a new standard "
It's definitely an ego stroke as I do this.
And the bottom line of profits matter....it's one thing to make good food but we need the profits as well. We gotta eat something other than bakery food and pay mortgages and rents and so does the crew.
Hopefully all this planning will pay off. We certainly are banking on it.
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G
I know 
I need to be careful with sugar since I am eating for 2. But the other day, she asked for a chocolate milkshake. It was necessary lol.
I need to be careful with sugar since I am eating for 2. But the other day, she asked for a chocolate milkshake. It was necessary lol.
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