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go nut free or not

post #1 of 7
Thread Starter 

I'm trying to decide when I open my pastry shop if I want to do nut free or not...

 

nut free appeals to schools which some kids got nut allergies, events, weddings but on the other hand it can limits to what I can make. Nut free affect which ingredients/products I can or can't buy since possible cross contamination or the typical "may contain trace of nuts" on the packaging.

 

 

what do you guys think?

post #2 of 7

I personally would find it very hard to bake without nuts.  For one, I love all of them.  And it does limit you to a good extent. I baked for a caterer that provided school lunches for kids, and only had two kids the whole time that had any kind of nut allergy.  I just make stuff for them without, and there wasn't an issue.  

post #3 of 7

You're going to run into it eventually; some people are going to need to have the "nut free" assurance that there are no nuts on the premises.  I've noticed that with the venues I do business with, there is always a "nut free" bakery on the list they provide to their customers.  If there is a lot of competition in your area and you'd be the only nut free shop, it's worth considering.  I tell customers that I have nuts on the premises, that we follow serv-safe sanitation rules for cleaning our equipment and the client makes the choice.  For someone who has a very sensitive trigger for their allergy (e.g., airborne particles will trigger a response), it isn't worth the risk to them.  What I did decide is that we would be peanut-free because that allergy can provoke a life-threatening response in someone.
 

post #4 of 7
Thread Starter 

the competitions in my area, there are:

 

1. pro-nut french bakery that sells cakes, pastries, chocolates, pate de fruit, breakfast & lunch items. The pastry chef is french trained, which he/she have high techniques to the food. But both food and decor is outdated and for some reason, not many people know this place.

2. nut free bakery that sells cakes, squares, cookies, cupcakes, and pies/tarts.

3. pro-nut general bakery that sells alot of things like cupcakes, cakes, sqaures, cookies, tarts, pies, pastries, lunch and a few other things. But because it such a big menu, they cut corners by using like fake whipped cream product, premade batters etc

4. Another nut free bakery that just sells cupcakes and cakes

5. a few typical grocery store bakeries

post #5 of 7

I would go with nuts since it will give you a geater variety of baked goods to offer for your customers

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply
post #6 of 7

Nuts it is wink.gif  if there are two other nut-free options, go for the nuts!  You can make tarts with almond cream, walnut cream, pecan tarts, caramel walnut tarts (I love engadine!); you can make macaron, frangipane, almond slices.... have fun!  Good luck!

post #7 of 7
Thread Starter 
Yeah I'm on the same page as you berndy

Lol that's funny that you mention almond cream because that's actually one of my favs and thought of going nuts for my shop because of it. I'm not a nuts type of guy that eat nuts casually straight from the can. I like subtle nut flavours because i grew up not eating them because my mom was nervous about nut allergy so she never feed me them. Then when I got older and tried them, for some reasons I didn't like the nuts' aftertaste lol ... I only eat things with nuts like almond cream, macarons etc

Man! Macarons are a picky bunch to make :P
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