Hello! I just found this site and I'm so excited. Right off the bat I have a few questions for you seasoned professionals.
I work in a coffee shop that has three locations. We want to switch to fresh baked pastries instead of the ones we get shipped in by our food service vendor. We started doing our own scones a few months ago and they've gone really well. The next step is muffins and cinnamon rolls and I'm at a loss as to how to store them.
For the muffins, the current recipe I'm using has butter, baking soda and baking powder. Is it better to refrigerate this kind of recipe, freeze it (both before baking) or does it work best to bake enough for a week and then freeze the baked muffin and thaw them out in the mornings?
We'd really like to attempt cinnamon rolls as well. If I make the dough before hand, let it rise once, portion it off into the individual rolls and refrigerate it, could it be baked every morning by each store? What else would be involved in baking every morning? do they need to come to room temp before baking? I'm completely inexperienced when it comes to yeast breads so I appreciate all input.
Thanks so much!