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Franci

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Everything posted by Franci

  1. Hi guys. I've been on Egullet for 13 years now. There are many persons here I'd like to thank, I've met many generous and nice people here. Now I want to share more with you what is happening in my life. Since I've started my business, a little over two years ago, I finally found what I want to do in life. I really really enjoy it. Every day I go to work is a happy day. That's very lucky! Many of you know that I started Dolci di Franci from home and I still was baking from home until last November. Making about 150 cakes a week, with one help. It was not sustainable. Everything got much better when I moved to a commercial kitchen. Now there are many things going on. First of all my family is going to relocate to Miami by next year. My husband is moving in August and I'll be following with our kids after the school is over next June. I don't want to give up everything I've done so far here in Brooklyn and in NY. I want to keep a kitchen here and build an online business. All this require a lot of work. I really need to boost my production in order to make all this happen. I am giving myself a target of 6 months to make it work. I thought it would be nice to tell you about my daily challenges. Before I started this business I didn't have the appreciation for all the problem solving a small business owner has to go through...I am not sure I'll be able to post all the time but I'll try my best.
  2. 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.
  3. 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.
  4. Yes, please, come and see me!
  5. 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.
  6. 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.
  7. @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.
  8. 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.
  9. 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.
  10. I think I want to start to make videos available on my website. Could you guys help me out thinking what people might be interested into? Let me make a small introduction first. I make an sell traditional Italian cakes. As my business expands, I'd like to make more regional products available, sort of a culinary travel through Italy. And that's also what I'd like to do with these videos, talk about traditional baking with maybe a more modern accent. So, I am start thinking what kind of angle should I take. Things that come to my mind: level of expertise. Should I focus mainly on average level of skill of the public? Keep it fairly simple? Length of the videos? Making a series. What kind of subjects might interest more...what is the trend nowadays and if my style is different mistakes I should try to avoid. What do you think. I'll start making a list of subjects that I find interesting. Could you give me your feedback, please?
  11. I'm thinking of taking more advantage of my dehydrator. What food do you think would benefit most from being slightly dehydrated before frying? How much would you dehydrate from initial weight? Which temperatures are more appropriate for different food (higher for meats less for vegetables)? Things that come to mind first are: fish and vegetables. I generally dehydrate meat at 70 C (to make jerkies), would that be appropriate also for fish for deep-frying? Do you think it is worthed it?
  12. Guys, it’s the dough that is very easy to stretch. Maybe next time, I’ll ask my son to take a video
  13. 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
  14. 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.
  15. @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!
  16. @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.
  17. Thanks @Toliver ! The idea of skipping the cake browning was not mine I think it was just to save time on the video. On my Instagram page I posted a photo with the brown top: click , third photo. Unfortunately too late to change the video. And thanks a lot for spotting the mistake on the mispelled address and link! Going to correct right now.
  18. @Kenneth thanks, although the field is different, I really appreciate your input . To have a good product is simply not enough...right? So many more aspect to consider. I am back on thinking what to do next.
  19. Update on what happened this month. The new person that I just hired in August resigned by email with no notice. A lot of my time is devoted to bake in the kitchen until I find a replacement. So grateful I still have one guy with me that is really great. I’ve also spent a lot of time on the new product. Thank to @Kerry Beal that helped me to acquire a used Thermomix, I feel my new product on the production is easily repeatable, which was not the case before the machine...I am just waiting for the wrap, which has been printing in Italy to introduce it to the market.I’ll tell you more about this in the next couple weeks. I am also having second thoughts on starting the ecommerce. I feel at this stage the appearance of the cakes will suffer too much and also it will require too much of my time on packaging and shipping. I want to try to get more wholesale business. But that’s also though. Maybe I will need a brainstorming session with you guys
  20. Hi. Sorry I disappeared but I had to take a break on posting the videos. I replaced my IT person and found someone else that is going to take care of my website/YouTube Channel and Instagram. I’ve also decided that I’ll post videos every 2nd Tuesday, it was getting way too expensive and time consuming to post every week. I also had to create a new YouTube Channel, I just updated all the links in this thread but two Channels are going to coexist only for tomorrow, I’ll have the first one deleted. For tomorrow Zuppa inglese is already scheduled. I’ll link to the recipe tomorrow
  21. Ah, ah, @Thanks for the Crepes right, baking powder! I should have mentioned it. I'll make a correction somewhere. Thanks for suggesting it. And oven will remain a joke between me the producer and the sound specialist. Didn't say hoven this time
  22. @Thanks for the Crepes Thanks you! So nice of you thinking this Very much appreciated!
  23. Thanks @Toliver glad you like it and find useful. To answer to your question next week I am going to upload a video on Zuppa inglese, so you'll see how it is done. All the crust is removed from the cake and then sliced in 3 parts, so each layer a little less than 1 cm, about 8 mm or so. Then each layer is brushed with the soaking liquid and cake get assembled. But you'll see it next week!
  24. Hi guys. So, the new video for today is going to be on Sponge cake If you have time to read the recipe on my website, I'd appreciate your feedback https://www.dolcidifranci.com/recipes/2017/8/29/pan-di-spagna-italian-sponge-cake Thanks!
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