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frannyfran

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    Georgia
  1. Thank Genoise -- I was actually thinking they were *under*proofed, and that the oven spring was such because they hadn't proofed fully before going in. The strangest thing happened today. I took croissants out of the fridge (where they had proofed for about 10 hours) at intervals of ten minutes to see how long they should sit out before baking them. I baked them all together, and not one of them burst on top. The ones that came straight from the fridge were not as nicely layered inside, which made me decide to bake the croissants after they had been out of the fridge for twenty minutes. And then almost all of them burst in the oven. The only idea I have is that it had gotten hotter in the kitchen since the ovens were on, and maybe the croissants ended up being over-proofed, like Genoise suggested. I really can't figure this out. They taste so delicious, but they are not beautiful enough! Any other ideas? Thank you!
  2. I have had the exact same problem, and from your previous posts Sugarseattle, I think we're basing our croissants on the same recipe and technique. (Tartine). I am wondering if it has something to do with ovenspring, in our case. We're shaping the croissants the night before, and letting them proof slowly in the fridge. The flavor is awesome. But -- I'm only taking them out of the fridge 10 minutes before baking them. Are they not quite fully proofed? Could the ovenspring be causing the "explosion" in the middle? To answer the questions above, I do stretch my dough a bit when shaping -- which is how I learned it -- but I don't put any dough in the middle of the croissant. This is so very frustrating. It didn't happen with the chocolate croissants in the same batch. Any help would be so appreciated!
  3. Ideally, you want to leverage your market reputation into store-front business and that means making the store more appealing than the market. More variety, more convenience, better ambiance, more service - whatever your customers respond to. This part particularly is very helpful, Elaine. The entire response really helped me rethink these issues. I appreciate it!
  4. Thanks so much Linda. That is helpful. Take-out is a real conundrum, since I wouldn't want to have two different sets of prices. I'll continue to ponder it.
  5. Yes, don't worry! I'm paying my taxes every month. The sales tax is included in the price. As for the drinks, we're partnering with a local coffee shop -- they make the money on the coffee, we make the money on the pastry. Thanks for your thoughts!
  6. This is an old topic -- I hope it's okay to revive it. Also, this is my first post on eGullet, so please forgive any posting etiquette faux pas! I am opening a retail location after selling my pastries at farmers markets for the past year. I'm going from renting a shared kitchen space for around $10/hour, to paying for 1000 square feet of retail/kitchen space. I'm also going from no employees, to multiple. Here's my concern. I am going to continue selling at the farmers markets, once the shop is open. The thing is, I think my prices need to be higher in the shop than they are at the farmers markets. I'm currently selling a chocolate caramel tart for $4 at the markets, and don't charge sales tax. I do this mainly for ease -- everything is priced on the dollar. But -- I have to charge sales tax at the shop, and I have to take into account the fact that I'm paying an employee to plate the chocolate caramel, and then to wash the dish, etc. Not to mention my much higher overhead. It's not quite the simple farmers market transaction any more. I'm worried that if I charge, say $4.25 for a chocolate caramel tart at the shop, my regulars from the farmers market will be annoyed that they can get it cheaper at the market. I'm worried that if I just increase prices across the board...well, that won't go over too well. Any advice? Thanks so much!
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