bripastryguy

wow, bring me back to my roots, this is how I got on the road to being a pastry chef. First off-post the recipe How much salt to flour? I use some sea salt in the bagels I bake now, it gives them a more complex flavor Remember bagels by nature are kind of bland (its the toppings and fillings that stand out) it was originally a vessel for other foods. In the "poaching liquid" I have always used malt syrup , it seems to work fine. Bagels are very versatile so play with the dough- mash some blueberries and make bluberry bagels, I use real egg yolks in my egg bagels..... I can talk on this topic forever My favorite is a Bialy

what potential have the rest of you explored with the spray gun and airbrushes?

Night, The new compressors for airbrushes have a sort of "moisture release valve, gauge" I just got one, havent unpacked it yet but will let you know how it works. back to paint sprayers.................

Steve, since your reccommendations have been on the money. I am goggling the product you spoke about, they seem to have a few models. What is the model you use? I am in the process looking for a replacement to my wagner (yes it is shit, but it worked ok for 2 years) I plan to do more spraying so I need a better sprayer. Can the CH handle glazes?

Tan, I have heard alot of poor reports on thst model. I think you can get it for half JB's price at Home Depot

Speaking with Tan we were discussing the Wagner. I have opted to start looking for a more durable (Professional) sprayer that uses a separate compressor but I have no idea what to look for. Anyone use one? Which kind? Estimated cost? Do you need to get one of those "jet-engine" looking compressors? When I trailed at the Marriott in NYC they had a compressor that took up the whole bottom of the table and was very loud. Any links?

Wen, Great points. Lemon disk, Lime disk, 3 Citrus Disk-curd with shortbread base, very versatile and will be shipped frozen. All individual desserts will be acetate band wrapped, sent fresh or frozen, depending on item. They will be sent in boxes, not with gold boards unless they ask for them (pay as well) or if they are being displayed for retail sale. My molten cakes are baked in ss rings, not the aluminum cups. They will be sent frozen under the guise "Chocolate Coulant" Unmolded brulees, baked in flexipan with a small amount of gelatin. Sent frozen. All frozen items will be sent with thawing and serving instructions. Apple strudels are more made to order. Then can and maybe frozen in their raw state, sent with baking directions to the client. Semi-Freddo- Say Frozen Souffle and it sells, most people know what a souffle is. There will definetly be a minimum order for each location, depending on prior purchase history and destination (how far away). My usual minimum was 1 doz. and usually a $$$ of $100.00

Wendy, My product list is till in the planning stages, so it is very hard for me to put it here: Some items that are a go are: Individual Desserts Molten Chocolate Cake (yeah I know....it still sells here) Milk Chocolate praline cone Fruit Tarts (almond dough, frangipan) Lemon Disk(finished for customer pref) Lime Disk (finished for customer pref) Cherry Linzer Chocolate Caramel Dome with Hazelnut Creme Brulee center Chocolate Caramel Dome with Passion Fruit center Unmolded creme brulees Verical apple strudel (purse) Sin squared (chocolate mousse & cheesecake) Toasted Hazelnut Semi Freddo Malt Semi Freddo Sauces and Garnishes Vanilla, Wht Chocolate, Espresso, Rasp, Blueberry, Mango, Passion, Caramel, Rum Raisin, Cider reduction..... Vanilla Tuile batter, chocolate tuile batter, chocolate lace tuile, bandy snap batter, Almond tuile, etc.... Specialty cakes and some breads still a work in progress..... I will be doing tastings with my partners and local area chefs to see what the diffinitive line will be. The list will constantly evolve.

i have my basic product list set up, it will avry depending on clients needs. Net 30, they all start with COD to build credit (just like dealing with any other company). My cost to profit ratio is : selling price is approx. 3 times my cost (yes, i will figure in utility useage, packaging and delivery, etc...) Each client will have a minimum. Cancellations will have to be received by fax or email. No verbal cancellations (it is the only way to avoid the "Didnt you get my message, BS"). I have a list of reliable suppliers. We have a company near me that is called Restaurant Depot (they carry almost everything I need at wholesale prices) cake boxes, carboards, ingredients, equipment, etc... Specialty items and good quality chocolate is the only things they dont carry. My packaging for my samples is tulipe boxes made by qualite', very nice and elegant. Items for delivery will be in sturdy corrugated card board boxes that are lines so that they will not deteriorate in the freezer. Recipes are all set. Minimum is depending upon area of delivery and the quality of the client (payment made on time, etc...) My line consists of minis, full size tortes, wedding cakes, specialty cakes, holiday specialties, cookies brownies, bars, sauces. garnish batters. We will also provide a consultant service in helping set up pastry departments in restaurants that dont have a pastry personnel.

It is much harder for a professional to work in a non-professional enviroment than the other way around. It is very hard for me to produce professional product from a home kitchen. I would rather get the shop atleast partially set up and then make my samples than half ass them in my house. Am I being stubborn? I just know what can be produced from a professional kitchen

To provide an ample amount of samples. I need room to work (a professional enviroment, not my home-No room there) To provide professional product, I want to do it right not half ass

There are going to be some frozen (tahw and serve) desserts, some made fresh and some made to order (specialty) The store front is a definite, but we are holding off the retail side for atleast the first few months. I have sourced out my clientelle opretty thouroughly and I have many contacts. The problem is that getting people to commit without samples is not easy. The landlord of the building is a solid guy that is not looking to screw me. He is willing to let us out of the lease if we fell we cant make it it with 2 months notice. He is even taking care of some construction that he really doesnt have to. Hard to find a stand up guy like this for a landlord. There is no retail bakeshop in the area. It is made up of mostly Jewish and Italian and they are begging for a shop like I am proposing. Yes the wholesale will be the main focus, retail will come within a few months. The reatil is a side that I am familiar with (I ran a store a few years ago and really learned all the " DO NOTS"). So I really am going into this with a clear head. In the beginning we will keep cash outlay to a minimum, then go ahead full force. I ahve about 10 possible accounts and with samples and word of mouth I am sure it will grow faster than I can imagine (Not boosting, just stating the lack of quality desserts in my area of NY, unless they buy frozen)

It will effect the entire product from taste to texture. In some instances I dont think it will be drastic, it is something that will need some experimenting.

I hate those containers, its so much easier with the standup machines. I would go with the one for $999.00, it is a hefty price tag. But store bought is not that great

Ofcourse Sandra, what would spring and summer in NY be without Strawberry and rhubarb

I use buttermilk in my cakes both white and chocolate, it sets off the filling and buttercream cutting down on the overall sweetness of the finished cake

Gordon, Unfortunately I cant quit my full time job (I have a 2 year old and my wife is a stay at home mom). So I will be doing this the time I am not at my office job until it can pay me and my bills. I cant run a business like that in NY, leave the door open and the cash register will dissapear.

Tan, I have a Krups 1 qt thats it. That's why I make parfaits, granitas, frozen mousses, etc.... The chef has started purchasing a much better quality ice cream (I flavor it to my needs) ILLEGAL CHOCOLATE PUDDING is so rich it should be a crime CIDER CONSOMME apple cider, cinnamon, vanilla bean scrapings, brown sugar and citrus zests. Simmered, then strained and chilled. Served in a shallow bowl.

Gordon That was what I was thinking. I have to actually work around my schedule. I work 9-5 and get paid well, so I cant devote all my time to the wholesale business until it can pay my bills. If I go retail, I have to have someone behind the counter all the time. Just another fine point to work out. Brian

Jody, What's the name of the book?

will try. Night, Can you tell me how you upload photos?

The job at the restaurant I have now is only a part time gig. I work in an office 9-5 m-f (run a business with my father, very lucrative, but I hate it!), I have to vuild something for myself.

good suggestion Holly, I will look into it My father happens to be Diabetic and my mother in law is always on Atkins

I'm in the process of starting up a small wholesale dessert company in Long Island NY (i'm staying away from NYC) servicing caterers, restaurants, country clubs etc... I would like to know what everyone would like to see produced. I will be doing specialty cakes, a line of individual desserts, holiday specialties, etc.... The shop will be 95% wholesale, unless we decide to do a small retail counter (there is foot traffic so this maybe a good possibility). I will be doing specialty cakes by appointment only to the general public in the beginning. The name of teh company is Sweet Karma. I have 1 partner, its going to be me, him, his wife and my wife. We have divided the duties and attacked everybodys strong points so I see it going in a very positive direction. I am starting out with minimal equipment in the beginning. Full size convection, 20 qt Hobart mixer with all the attachments-plus 12 qt, 5 qt mixer, stand up refrigeration and freezer, tables, etc... Anybody have some tips, ideas, encouragement, etc....?

FROZEN CHOCOLATE MALTED warm cocoa banana tea cake, caramel emulsion LEMON PUCKER TART spiced graham crust, blackberry gelee, toasted marshmallow CHILLED APPLE TERRINE cider consomme, caramel popcorn crunch, vanilla gelato TRIO OF CHOCOLATE illegal choc pudding, white chocolate donut, hot choc souffle tart PEACH & BLUEBERRY UPSIDE DOWN almond milk, white chocolate parfait PINEAPPLE TARTE TATIN coconut macaroon, rum macerated tropical fruit, coconut gelato still working on it................