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Thread Starter 

Hello everyone,


I'm GuyWithBars and I'm running a company that produces what's basically a granola bar. My background is in fine foods and wine but a couple of years ago I decided to do something else entirely. I'm not here to promote anything, wouldn't be helpful anyways because I only sell small quantities in a country far, far away from the US. Just looking for advice with some production-related questions from people who know better than me (read: everyone). 


Oh and of course, I love cooking, the science behind it, reading books and experimenting around.. lately I even started to use my sous-vide, but honestly, I use that device because it marks the beginning of the cooking process and everybody knows, it's okay for the cook to have a beer or a glas of wine while cooking, so technically...


Take care everyone! Greetings from Germany :).