white callebaut, praline fill (nutella) silver glitter and blue sugar.
I used 8 oz choc, yield 30.
Heres a glamour shot for Instagram.
valentines day is next.
- Thread starter retired pastrychef
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white callebaut, praline fill (nutella) silver glitter and blue sugar.
I used 8 oz choc, yield 30.
Heres a glamour shot for Instagram.
In all honesty, I've never heard of cake yeast before, as it's not something I've ever come across. And yes, there's definitely a bit of a price difference! Blimey!
That would be fabulous news if your guy can get it for you, and like you say a real game changer because then you can supply a multitude of products, in an area that only you can provide. They'll be coming in their droves!
Yeah a slight gust of wind and anything lifts these days, at least you know what to use now. Hopefully the cinder blocks will hold it in place for you once you've fixed it.
Will some of your products be colourful? As you know people eat with their eyes, so it'd definitely be worth adding a few pops of colour, maybe like jams or drizzles to some of your products for the added yummy factor.
retired pastrychef
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cake yeast, compressed yeast, wet yeast, vs dry granulated yeast.
Its nite and day, cake yeast is so lively the dough has to be mixed with ice water to keep it under control.
Dry yeast needs warm water or it will not proof.
retired pastrychef
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Cottage food permit is $20 yr, they might do an initial inspection but no follow ups unless theres a problem.
Heres the sign when entering the state of Maine. "Open for business."
They pretty much leave people alone here, some states don't even allow lemonade stands.
Either way I designed our kitchen to professional standards. no counters fitted up to the stove, big stainless work table.
They want to attract more business, so red tape is minimal.
The big industry here is timber, theres 22 million acres of deep pine forest,
its bigger than England but only 1.3 million population.
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Yeah, I've used dry yeast but never cake yeast, wow if it's that lively and you have to use ice water, I think I'll pass on that. We have food inspections the same here for food safety.
It does make me laugh, the different rules you guys have for different states, they can vastly differ. I didn't realise that a lemonade stand would be part of that difference though. That's a shame.
I can't imagine England with just 1.3 million people but I get your point.
All I think about when I hear Maine is Stephen King Novels.It's a good slogan to have, and if they let you crack on with your business to supply the locals, then that's great news. Considering there's a small population, every bit of business counts, so I understand why they encourage you.
retired pastrychef
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Yeah, I've used dry yeast but never cake yeast, wow if it's that lively and you have to use ice water, I think I'll pass on that. We have food inspections the same here for food safety.
It does make me laugh, the different rules you guys have for different states, they can vastly differ. I didn't realise that a lemonade stand would be part of that difference though. That's a shame.
I can't imagine England with just 1.3 million people but I get your point.
It's a good slogan to have, and if they let you crack on with your business to supply the locals, then that's great news. Considering there's a small population, every bit of business counts, so I understand why they encourage you.
Summer gets an influx of tourists, many people own summer homes here, I take care of a doctors house across the street.
Gorgeous weather is the attraction, very low humidity, warm sunny days but cool dry nights.
Salmon fishing in the spring, lake fishing in summer, hiking /camping, fall is hunting season for moose and deer, winter brings snowmobilers on weekends and holidays, many come for christmas.
It doesn't take too much business to make decent money when you don't have a commercial retail rent and payroll.
retired pastrychef
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retired pastrychef
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the farmers mkt was a complete waste, 5 vendors and even less customers.
It was exhausting, moving concrete anchor blocks, tables/tent.
The easy part was the baking, so I'm not doing that again unless its indoors.
My medical checkup was the day after so I gave all the nurses and doctor gift bags.
I was very happy with the croissant results although none sold. Priced 6 for $5.
Started rolling the dough at noon, by 2 pm they were proofed, baked, cooled and in boxes.
Seems too cheap but the food cost is only 22 cents each, all butter.
6 for $5 is 25% food cost, thats very profitable, I could actually sell the plain for .60 cents ea.
It was exhausting, moving concrete anchor blocks, tables/tent.
The easy part was the baking, so I'm not doing that again unless its indoors.
My medical checkup was the day after so I gave all the nurses and doctor gift bags.
I was very happy with the croissant results although none sold. Priced 6 for $5.
Started rolling the dough at noon, by 2 pm they were proofed, baked, cooled and in boxes.
Seems too cheap but the food cost is only 22 cents each, all butter.
6 for $5 is 25% food cost, thats very profitable, I could actually sell the plain for .60 cents ea.
Oh no! Sorry to hear that. Is there anywhere else that does one that is a lot busier? Or is that on the back burner for now?
I bet the doctors and nurses really appreciated all the homemade goodies that you gave them, though, so at least there is a silver lining. The croissants turned out fabulous, so that's something to consider going forward. The prices sound good, too.
I bet the doctors and nurses really appreciated all the homemade goodies that you gave them, though, so at least there is a silver lining. The croissants turned out fabulous, so that's something to consider going forward. The prices sound good, too.
retired pastrychef
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I just want to bake croissants even if I give them all away, they don't cost peanuts to make.
just made some cannoli shells, on saturday I'll buy milk and make ricotta cheese for the filling.
They're very popular here and always soggy at the supermkt....if you can even find them.
Total cost is less than 24 cents each, can sell for $1.25 if I dip them in choc.
4 in a box $5.
just made some cannoli shells, on saturday I'll buy milk and make ricotta cheese for the filling.
They're very popular here and always soggy at the supermkt....if you can even find them.
Total cost is less than 24 cents each, can sell for $1.25 if I dip them in choc.
4 in a box $5.
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Your croissants look really nice, so I'm sure they will sell well. I'm not a lover of Cannolis. I tried them when I went to New York, but they're not for me. The batch you made have a good colouring and crispness to them, from what I can see from the picture. Dipped in chocolate for that little bit of added sumptuousness should go down well too.
I like cake desserts better, although I do love a hot croissant with a dollop of strawberry jam. Mmmm delicious!
retired pastrychef
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May 26 is memorial day here, same as your poppy day.
Its the traditional start of summer with BBQ's and cookouts.
I'll shoot for that, maybe give out free samples this week to get the word out.
I just made the ricotta, its rather sweet even with salt.
I'm going to see the farmer nearby to get some raw unpasteurized milk.
Ah, so another hopefully busy event for you. Free samples are always a good idea, one for freebies for people, and two for them to taste your products in advance.
Yeah, that's the only place you can get raw unpasteurised milk in the UK, is direct from the farmer, what you making with it?
Yeah, that's the only place you can get raw unpasteurised milk in the UK, is direct from the farmer, what you making with it?
retired pastrychef
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The raw milk was to make ricotta, its just small curd cottage cheese really.
I think its over pressed, too much whey drained and the result is very good but on the dry side, I can add heavy cream or some pastry cream. Pastry cream is preferable because it acts like glue without fattiness. Safer shelf life.
I had an old italian recipe that added pastry cream made without yolk with the ricotta, think blanc mange but creamed.
retired pastrychef
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retired pastrychef
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retired pastrychef
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Last sunday I did a free crois giveaway of 6 in a box, I got a 2 women who took a box at 10 am when they were coming out of the oven, the second pickup dropped by at 7pm.
And that was it. Can't even give them away free. No-one ordered cannoli so I didn't fill them.
The 2 women who picked up a box of crois at 10 am asked about cannoli so I gave them the two I had filled for the photo.
They insisted on paying even though I said it was free.
I left the boxes outside in the doorway, that way people didn't need to knock, just grab a box.
it was raining pretty good and very cool weather 58F. Maybe that was it.
20+ people gave thumbs up on the local facebook, but they didn't come and get them.
Maybe "free" makes people nervous.
Do ya think so?
Rain is forecast for next weekend, I plan to make a smaller batch and do the same giveaway.
And that was it. Can't even give them away free. No-one ordered cannoli so I didn't fill them.
The 2 women who picked up a box of crois at 10 am asked about cannoli so I gave them the two I had filled for the photo.
They insisted on paying even though I said it was free.
I left the boxes outside in the doorway, that way people didn't need to knock, just grab a box.
it was raining pretty good and very cool weather 58F. Maybe that was it.
20+ people gave thumbs up on the local facebook, but they didn't come and get them.
Maybe "free" makes people nervous.
Do ya think so?
Rain is forecast for next weekend, I plan to make a smaller batch and do the same giveaway.
