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Pastries and Baking General General discussion forum for all pastry and baking topics.


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  #16  
Old 01-29-2002, 05:31 AM
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not to be nosey, but do you have a company label on the product? We find it important so the customer can find their way back to us. We have a printer running labels for us now. .07 under 1000. .05 for 3000 or more.
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  #17  
Old 01-29-2002, 05:39 AM
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Yes I have a printer here in town that does my logo and name on sticky tags that we put on everything We have a larger tag so we can stamp the ingredient list on our products.
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  #18  
Old 01-29-2002, 06:03 AM
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Hey listen,
When you get to 10000 units I will be happy to come work for you. I don't require much, small paycheck, I work 20hrs a day, and I take two days off every 4 months to play poker. oh yea, sunday morning is Church and pottery class.

PS I probably increase your food cost 1 % if you have regular food
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  #19  
Old 01-29-2002, 08:03 AM
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panini- Chicago isnt really that cold! especially thsi year-

I'll take you now!
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  #20  
Old 01-29-2002, 02:21 PM
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I'm leaving tomorrow morning for the casinos, depending on the outcome I might be available Sat. morn.
A nice Jamaican/CostaRican blend black,1 slice of dry sourdough toast and I'm working.
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  #21  
Old 01-29-2002, 09:41 PM
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Working hard on those 10,000 units tonight.... I have appointments with Anchor packaging and Bagcraft. I had a technician from Bakemark in today teaching me about sweet rolls and donuts......boy I sure had a lot to learn.......I never was much of a donut fryer which has really shown in my products I only hope to remember what I learned today (including where the reset buttons are on my blakeslee mixer) oh the embarrassment.
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