Posts by sweetchefny

My research into trying to find a basic POS system for my upcoming, small, bakery-cafe has left me confused and frustrated.  My experience is mostly BOH in bakeries, so my knowledge of these systems is minimal and I'm not...

Quote: Originally Posted by ChefBillyB  Pure Grain Bakery   Pure & Natural Bakery   Natures Oven bakery   Hi ChefBillyB -  These are great too! ...

Quote: Originally Posted by Momandchef  Ooh Freedom Bakery is cute!   you could emphasize the free like FREEdom Bakery or just do the FREE part in a different font.   that opens up...

Quote: Originally Posted by Swinne  Hi. I am new to this site. I thought this thread was interesting. It got me thinking....... I was wondering if it is possible to have a bakery that is both regular &...

Hi Ashley -   Wow - I just read through all the response you received to your initial post.  Here's my 2 cents.  I was a career changer who decided to pursue my passion in baking and...

I agree with everyone else about the sugar, but have a few more suggestions for you.  I make marshmallows all the time.  Be sure you whip the mixture until the bottom of the bowl is room temperature.  Once you get the...

Quote: Originally Posted by chefpeon    You can either reduce the amount of chocolate in your original recipe (or increase the cream by a little), or just make your ganache as usual, and add more cream at...

Quote: Originally Posted by chefpeon  I see no reason to add additional cream at the end if your ratios are right in the first place. I've always just used two parts cream to one part chocolate, refrigerated it,...

Thank you so much Samantha !! 

Hi Samantha -   Yes, gelatin is an option - thank you!  Do you add the additional cream (once its heated and cooled) before or after you add the gelatin?