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Discussion Starter · #1 ·
I own a small breakfast/lunch/bakery in a tiny town in rural California. I have been in business for almost two years, but am still struggling to get by on a daily basis. My background was starting out creating lovely desserts at home, then expanded to providing desserts for the nicest restaurant in town. From there everything sort of snowballed into catering and lots of baking. It became a level of business that was unsustainable on a casual basis from home, and now I own/operate a small restaurant. I don't have a ton of professional experience, so I'm looking forward to gaining some knowledge and learning from those here with more experience.
 
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