Nanno, In reading your reply, maybe I was wrong with incouraging u to stick with it. I dont believe she should be telling you how to make the pastries, since she is not trained to do so. Owners who try to tell u how to do things are those whom I do not want to work for. Pastry Chefs are in demand now. Bet u can go to a restaurant there (where are u?) and have a chef be glad not to be responsible for the desserts anylonger. Its quite different working in a restaurant.and is an experienct you should have, so u can make the decision restaurant vs bakery. Quite often you work 40-60 hrs/wk, depending on your responsibilities. But its worth it to get that high. I dont think I could ever work for a bakery unless its my own. And, then I'd want it to be wholesale and retail. I have some ideas to suggest for your menu, but I have to go now. Hubby is about to come home and we have to go to eat, since I was too lazy to cook.
