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  1. Thanks Mitch. I already know we’ll be living in Coconut Grove. As for the business I will see what to do. I think I need to spend some time in Florida to decide.
  2. Business not sure will be open in April but I’ll be in Brooklyn until end of the school in June. I’ll be happy to grab a coffee
  3. Thank you guys! I cannot say enough good things about all the great and supportive persons I’ve met on Egullet. You really helped so much! I am happy about starting this business, what I’ve accomplished, the exerience gained and all. @pastrygirl I guess the scaling issue is different depending from the product. For myself, making cakes, the only way I can see is trying to extend the shelf life of the cakes, if I want to keep it wholesale. Otherwise just open a front store... @blue_dolphin I think it will be easier for me to think about the possibility of having a Dolci di Franci in Miami after some time there. I don’t know the place and I’d need a little time to get comfortable, look around, meet locals... @Anna N I particularly want to thank you and Kerry for the great support! Definitely I’m playing with the idea of selling the salami online...it doesn’t require a big kitchen...so maybe if I encounter a good marketing person. Don’t know. For now I confess that I am looking for a break, organize my move, settle in, a good vacation in the summer and then we’ll see.
  4. Guys, I’ve not updated you with how things are going. I’ll be closing the business. I am not sure on the exact date but before June. To summarize it, it’s just a matter of scale. At this scale it doesn’t work...I’d need to invest much more time and money into this business that I am willing to, it’s really that simple. And I am moving. I don’t want to sell the business because I think in some years, when the situation is different, I’d want to go back to it. I think my customers will miss me and in this little part of Brooklyn I have my followers but it’s not enough.
  5. Yes, please, come and see me!
  6. Hi Steve! Thanks. I am renting kitchen very close to Dellapietras, at one Girl Cookies on Dean, I’d gladly offer you coffee. I am there T-W-T during school hours.
  7. Sorry @quiet1 for the late response. Here is the nutritional info I hope I’ll be able to start selling online by the of November. But in case email and I’ll happy to arrange.
  8. @Kerry Beal the Thermomix was essential! Thanks so much @Anna N I hoping it does well! Timing is good. Not too far away from Thanksgiving.
  9. Thank you For now I put an expiration date of 6 weeks. I need to make a longer lab test analysis. But I personally had some that were 2 months old. Thanks Shelby For now I only delivered to Fleisher’s Craft Butchery in the UES in Manhattan, Dellapietras butcher in Brooklyn and Caputo’s Fine Foods in Brooklyn. But I think these salamis can be easily be shipped anywhere. I am going to start to contact places all over to see to place them.
  10. Hi guys. I’ve just started selling my new product this week, I’ve delivered the first 3 cases. I finally received the wrap from Italy. It is a patented paper, love the way it looks. And I am heat sealing it. And here is the new product. A classic Italian: chocolate salami. I thought it was a classic but still I get a lot of funny faces, people thinking of a salami with meat. The actual salami is the one on the right, with Valrhona cocoa powder (the salami on the left was made with a different cocoa for comparison) I was thinking for tying them like a real salami but it was suicide! I think it’s highly addictive and delicious. Hopefully I can start selling it online in November.
  11. Guys, it’s the dough that is very easy to stretch. Maybe next time, I’ll ask my son to take a video
  12. It was such a long long time and it takes so little effort that I found no excuses today and made apple strudel. I love walnut in the strudel but my son doesn’t (too bad). I almost put any sugar in it. Definitely a light dessert
  13. Franci

    The Bread Topic (2016-)

    After making montanare yesterday (the fried little pizzas from Naples), too bad I didn’t take pictures...Tonight I made piadina. Flour, lard, salt. Punctured with a fork the bubbles. No “testo”, the piadina pan but debuyer iron pan.
  14. @Thanks for the Crepes thank you All great suggestions. If you have never tried the Amarene in syrup, try them! I brioche filled with pastry cream and Amarene is delish! Also on gelato. The Fabbri Amarene are very decent but already a second choice compared to the home version of Amarene « cooked in the sun ». My mom, when she still lived in the South, used to make them every year. This is in Italian but photos help. In the meantime, I’ve never tried the Trader Joe’s. I will and report back on the difference!
  15. @Anna N, with my broiler it’s easy to do the browning using the stand but if I had to use the oven, I’d just use a heat resistant plate. P.S.: the cake is on a cake board, using a spatula is also very easy to move it around.