Ok, i'll just get this right out there.. I have no pastry chef experience.
I have an opportunity to supply 500-1000 meat pies per week. It would be a side project for me and my wife, we potentially have a space we own already we can set up as a mini bakery for the purpose (in NSW, Australia).
Of course i'd like to expand on that- but they are the sales I can guarantee straight up. Naturally I one day see my pie accepting an Oscar.
Is it unreasonable to suggest that 1 person could do this quantity in a single days baking?
I'm not a professional baker.. is this an issue? I'm a decent cook and have a knack for figuring things out.
In terms of equipment, what would you recommend.. i have my eye on 1 or 2 Turbofan E35-26's.. good/bad?
Is making our own pastry dough (as we intend to) a great deal better than pre-made pie shells?
I know this is a huge amount of questioning, and yes I have been doing my research. If you can help I would be so grateful.