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| Pastries and Baking General General discussion forum for all pastry and baking topics. |
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#1
10-13-2001, 09:04 PM
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 A Crust Above Hi everyone I just wanted to update my progress on my bakery. Today I had 3 different companies dropping off equipment at my store. I hope to open my doors for business November 1. I have been so busy getting everything I hadn't realized that I hadn't updated my progress. Have been interviewing applicants for assistant bakers and donut fryers whew. I never realized how much paperwork goes into starting out  . I have one question about my sheeter.....it has different cutting dyes can it cut bagels or do I need a bagel former???
__________________ Just Ducky!!!  |
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#2
10-14-2001, 05:17 AM
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 Well, congratulations and the best of luck to you on your opening. I have always formed bagels. They really need to be rolled tight, I think. You can use some of those dyes to cut and portion if you don't have a dutchess. Keep us posted on your progress. As always, I make myself available to you for help, been there done that quite a few times, always ready to help. Jeff |
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#5
10-15-2001, 06:31 AM
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| Love the name...
__________________ K «Money talks. Chocolate sings. Beautifully.» «Just Give Me Chocolate and Nobody Gets Hurt.» «Coffee, Chocolate, Men ... Some things are just better rich.» |
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#6
11-06-2001, 05:27 PM
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 WHEW!!!! What a week... didn't get to open on November 1, the construction wasn't done. Had our health inspection today and we can open our doors for business YIPEEEEE!!!!!!! (Which is very good as I have a catering order for Saturday) hehehehehe 
__________________ Just Ducky!!! |
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#7
11-06-2001, 05:42 PM
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| THAT IS VEEERRRYY EXCITING NEWS! I'm sure you won't have much time to check in with us, but next time you have a chance, please tell us all the details!! Congratulations! |
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