My first day on Cheftalk

[Bgirl]

Hello to all that post questions & help others!
I inherited my Mother's butter tart business as it would've broken her heart to see the end come to her little cottage industry. I supply one store with my tarts...The demand keeps growing & I'm searching for epuipment that may ease my workload. I still make the filling with a handbeater & the pastry is made, one pound at a time. I think a 20 quart mixer would help & I wonder if a pasta maker would allow me to roll out the pastry. I'm asking for suggestions of any kind please. I look forward to being a part of this forum!

[cakerookie]

Hi and welcome to Cheftalk. Sounds like you have quite a dilemma there but I would post that question in the Pastry and Baking forum get more attention there as no one will think to look for it here. Good Luck.

Rgds Rook

[Mezzaluna]

Hello Bgirl and welcome to Chef Talk. I've always wanted to taste a butter tart; they're a Canadian original, right?

As Cakerookie said, the Pastry and Baking Forum (the one for professionals) is a good place to post your query and begin your exploration. We have many professional bakers among our members, and I'm sure you'll have an answer. It might be worth mentioning your location if you're outside the U.S.

Good luck! Enjoy the board and come back often.

Regards,
Mezzaluna

[Bgirl]

Thank you to Cakecookie and Mezzaluna for your responses & guidance. This is my very first registration on any forum so I appreciate the feedback on where to post my questions. I'm from Ontario Canada & the Butter Tart is a national treat!