As I thought about putting together my store, baked goods came to mind since I enjoy baking and love any excuse to whip up a dessert. Growing up, I always considered the oven to be a foreign object. We rarely turned it on as the stovetop was the true star of our kitchen. It wasn't until college when I discovered the world of food blogs that I began experimenting with baking. The process of baking felt more mysterious as the oven works its magic behind a closed door and once the transformation starts there is little to do but wait.
I was intrigued also by the unifying affect that sweets (really free food of any kind) has on people and set out to learn to bake. By following other bakers' recipes, I aim to improve my techniques and hope to someday be able to come up with my own.
In the spirit of learning, here are some lessons from week 1:
- Check the quantity of your supplies, not just that you have some on hand
- Reconsider any recipe, in my case - croissants, that involves rolling out cold butter in hot/humid weather
- Create a schedule for oven time BEFORE you start
- Re-evaluate whether you should have 10 different offerings
- Don't forget about packaging and delivery logistics