• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
DragonflyDesserts

designing cake shop/bakery kitchen

14 posts in this topic

I have the wonderful oportunity to move out of our current location (which I do love and is our little coffee/house cake shop baby) in our 2000 pop. town into our nearby city of 250,000. I opened a coffee house, with the main purpose of having an outlet and kitchen for my cake business. Through some incredible circumstances, I get to move that business and put my input into the design of the coffee house bar and more importantly, the kitchen. I have a 15' x 46' space to work with. Not incredibly huge, but much bigger than we have now. The location is right next to our University so along with the specialty cakes and wedding cakes, I plan to incorporate fun stuff like cupcakes and some healthy alternatives. I have no professional training, so setting up a kitchen is a little overwhelming and since space is tight, I want to make sure it is used well. I guess, I'd really like to see pics of your work spaces. I've done internet searches and cannot find any.

Also, I've heard there is a convection oven that works better for cakes....can you help me with that?

Thanks for your great input!!!


Cheryl Brown

Dragonfly Desserts

Share this post


Link to post
Share on other sites

Congratulations and best wishes!

There is a nice little shop near my home that sells cakes, cookies, pies, tarts, brownies, etc., and is in about the same space as you will have. Seems to be plenty of space for her to bake, sell, and have some tables. She also serves soup, salad, and sandwiches at lunch.

I haven't been in the commercial end for a few years, so I don't know about the convection oven you're talking about, but you will need a large refrigerator, at least a 20-quart mixer, regulation sinks, stainless steel work table(s), one or two rolling racks, and ingredient storage space. A freezer is nice to have so you can bake several of the same flavor cake layers at one time for wedding cakes or special orders, or if there is a special price on butter from your supplier. All of this equipment is available second hand, in very good condition.

When I had my bakery I used a full rolling rack convection oven. If you aren't familiar with them, they come with special rolling racks that have heat-resistant wheels. You slide baking sheets onto the racks and roll the racks into the oven; the racks hook onto a device that turns the rack 360 degrees continuously as the baking occurs. Very nice to have if you are doing any kind of quantity. You can bake cakes this way, as well as cookies, brownies, cupcakes, or anything else you want to bake. But you would use this for large-quantity baking.

What kind of volume are you talking about? Will you be providing wholesale product to other businesses in the area? Try to anticipate what you will be doing so you buy equipment that will handle the volume.

Good luck!

Eileen


Eileen Talanian

HowThe Cookie Crumbles.com

HomemadeGourmetMarshmallows.com

As for butter versus margarine, I trust cows more than chemists. ~Joan Gussow

Share this post


Link to post
Share on other sites

A lot of folks use the Deluxe ovens, they are located in Florida.

Earlenescakes.com has photos of her shop.

But designing your shop is just as Eileen says. And it

will be unique to your floorplan. There's probably

only a few places where a sink can go, an oven can go. Then

plan around that. Do you have a contractor?

Oh ok, here's some random ideas. Your decorating area

will want the best light, natural light if possible. I mean there's

going to be the strategic best place for the floor drain and oven.

You would want to keep the oven as far away from the

decorating as possible--a separate room is best for decorating.

Oven and sink in the same room/area is good. Supplies would be

better in the decorating area where the heat & humidity are not

as bad like from the steam of cleaning dishes and hot oven. The

decorating room needs some air conditioning.

Nice clean open bright shelves are better than a pantry so you

can see at a glance what you have & what you need. Those

nice bins on wheels are so nice that you store under a stainless table

like for sugar and flour and stuff. Then you'll want mixers close to tables.

Umm, for me, I seem to prefer two tables placed front and back of me

rather than L-shape. You want one table to be nice and long for rolling

out fondant. Maybe even a nice big board of some kind to whip out

and lay on top of a table if you don't have enough room for a continuous

nice big one. Dummy storage. A marble top is a nice luxury. Plan for room

to maneuver cakes in & out of doorways. Make sure your walk-in/friges

don't leak. And that you can open walk-in/frige doors and still function.

Make sure your floor plan flows where you don't have to walk through

a maze to answer the phone or greet a customer. You need some plastic

or stainless shelving where you can store your equipment while it is

drying. Good lighting.

But I'm sure you knew all that anyway.

I'm very happy for you!


Edited by K8memphis (log)

Share this post


Link to post
Share on other sites

Thanks K8....that was the kind of info I was looking for, like the seperate, cooler decorating area....seems obvious, especially since I've been in a tight, small kitchen. Helps me visualize how to arrange the room a bit more. I've never been in a professional kitchen before (except the restaurants my mom has owned and I worked at) No bakeries or cake shops. Thanks for the oven info and the great hints! I have read earlenes info before, but I will check that out again. I like the handy custom made stuff she has incorporated.

As far as volume..... Yikes, it could be average and constant or huge! I'm thinking on the cake end, 30 - 40 a week. Not fancy, scuplted, but specialty cakes with the same designs. There will also be cupcakes, cookies, muffins, scones, etc. And I'm planning a seperate fridge and prep table for coffee house stuff. I just found out that we can also put a storage unit on the property... one of those insulated sealed containers. That can hold a lot of stuff I don't need on a regular basis.

Thanks!!!


Cheryl Brown

Dragonfly Desserts

Share this post


Link to post
Share on other sites

You can get graph paper and make little tables and equipment and sink and oven & all your stuff to scale and make a floor plan to scale and mess around with it that way too.

Share this post


Link to post
Share on other sites
You can get graph paper and make little tables and equipment and sink and oven & all your stuff to scale and make a floor plan to scale and mess around with it that way too.

That's the best advice there is. We've done this with each of our kitchens and it really is the best way to figure out what you have room for and where you should put things.

Share this post


Link to post
Share on other sites

This is just a random thought based on prior experience... if there is any electrical work being done, get more outlets installed than you think you need. Sometimes, where I am, the circuit blows (it's an old building) and I've had to move my mixer table from my space to the main kitchen prep area. The mixer table is on wheels - just about every table I have I put on locking casters which makes it SO much easier when washing the floors. I put them on my shelving units too but I think most shelving units now come with casters.

Good luck! What a great opportunity for you, congratulations!

PS... did you have the Thunderbird 10 qt mixer? I got $ off on the one I looked at and bought it. What I wish I could do is permanently disengage the guard. I found that if I put a pen cap or pair of tweezers into the male side of the guard, I can get it to run with the guard swung around to the left. But I would prefer to do something more permanent and wondered if you had jury-rigged something.....

Share this post


Link to post
Share on other sites

Jeanne,

just put a magnet where the guard meets (this will work if tghey use magnets not if its a locking piece


"Chocolate has no calories....

Chocolate is food for the soul, The soul has no weight, therefore no calories" so said a customer, a lovely southern woman, after consuming chocolate indulgence

SWEET KARMA DESSERTS

www.sweetkarmadesserts.com

550 East Meadow Ave. East meadow, NY 11554

516-794-4478

Brian Fishman

Share this post


Link to post
Share on other sites

Make sure you shelf out the place and make sure you have enough room to store everything. I'm so maxed out I have no where to put anything so we are going up and shelving out the entire production area (I turned a hair salon into a pastry shop, so i dont have much space to work with) If you can put storage outside, you should look into having the walkins outside. This will free up space inside for equipment, showcases, work tables, etc...


"Chocolate has no calories....

Chocolate is food for the soul, The soul has no weight, therefore no calories" so said a customer, a lovely southern woman, after consuming chocolate indulgence

SWEET KARMA DESSERTS

www.sweetkarmadesserts.com

550 East Meadow Ave. East meadow, NY 11554

516-794-4478

Brian Fishman

Share this post


Link to post
Share on other sites
Make sure you shelf out the place and make sure you have enough room to store everything. I'm so maxed out I have no where to put anything so we are going up and shelving out the entire production area (I turned a hair salon into a pastry shop, so i dont have much space to work with) If you can put storage outside, you should look into having the walkins outside. This will free up space inside for equipment, showcases, work tables, etc...

Putting walk in fridge & freezer outside is definately a good idea. I will be looking into that. THat would save a ton of space.

Yes JeanneCake, I am the one with the 10qt Thunderbird. I will have to try the magnet idea.....don't know if its magnetic. I've never tried to rig anything....just dealt with it the way it was.


Cheryl Brown

Dragonfly Desserts

Share this post


Link to post
Share on other sites

Hi Cheryl! I have no advice to offer. I just wanted to say congratulations on your newest adventure. I hadn't seen you post in awhile so it's good to read things are going so well.


Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

Share this post


Link to post
Share on other sites

Well I happen to be going through this right now. I've just completed the plans for my space, which is about 900sf, but I was able to squeeze in a kitchen/retail area, seating for 12, and a bathroom. Plus, I couldn't have the bathroom open up into the kitchen so I had to build a very obtrusive wall and long hallway which ate up tons of space.

The first step is to familiarize yourself with the laws/regulations with your health department. How many sinks, how big each of them has to be. Also, do you need an exhaust hood and if so, there might be limitations to where that needs to be. Then start thinking about the different functions you will have in the bakery; for example, prep (like near the mixer and the ingredients), baking/cooling, finishing, packaging. And then look at the pieces of equipment you'll want; for example how much freezer space will you need. Try at first to fit in more freezer/refrigeration space than you think you will need.

There are a few different techniques to laying out the space. You can cut out little shapes and arrange them physically, but be sure they are in scale...1/2" = 1' is a pretty good scale because you can easily convert your real life dimensions to your drawing. (You could also get an architectural scale which is just a fancy type of ruler). Another thing I was told was helpful is to make full size cardboard (or paper) cutouts of the footprint of your equipment and push THOSE around in the ACTUAL space. You'll be able to quickly see what works and what doesn't probably faster than the scale model. What I did was make up all the shapes in Adobe Illustrator, and use an easy to convert scale (for example 1 pixel=1inch) which was really quick to setup. When I was happy with my drawing, I just figured out the conversion and scaled it to a more appropriate dimension. Sketchup is a free program from Google, but I couldn't figure out how to work it. All in all, I was very thankful that I had a few interior design classes almost 20 years ago so I knew a little bit about what a site plan is supposed to look like (I have to go to the Dept of Planning and Development with a lot of red tape!)

When you're all done with your layout, you can add all the plumbing and electrical info to your drawing and hand it to your plumber and electrician for a bid. Be prepared to pay a lot of money for those two things! Get several bids. And don't put down a deposit until you are sure you are going to be with your contractors until the job is complete.

Phew! I'd be happy to send you a pdf of my finished layout, just PM me.


Stephanie Crocker

Sugar Bakery + Cafe

Share this post


Link to post
Share on other sites
PS... did you have the Thunderbird 10 qt mixer?  I got $ off on the one I looked at and bought it.  What I wish I could do is permanently disengage the guard. I found that if I put a pen cap or pair of tweezers into the male side of the guard, I can get it to run with the guard swung around to the left.  But I would prefer to do something more permanent and wondered if you had jury-rigged something.....

I have a 20 qt., and one time I got someone from thunderbird on the phone and he told me how to cut a wire to disconnect the guard. Then I lost the paper I wrote it on, so I called back and got his co-worker instead - who was horrified that the other guy had told me how to do it in the first place :biggrin:

Unfortunatley he would not tell me.

I hate that guard - I am literally ready to toss the machine because of it. It always becomes unscrewed and the mixer won't work. Next time my mixer guy is in I am making him cut that wire, I am sure he know which one it is!

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By Panaderia Canadiense
      Hi all! I'm trying to perfect my lemon bar recipe, which is from my grandmother's Purity cookbook with all sorts of notations and changes she made. It's perfect in terms of flavour and the pâté sucree base works exactly as it should, but the topping is coming out too fluid.
       
      The topping is 3C sugar, 1/4C lemon juice, the zest off of those lemons, 1tsp baking powder, 6 eggs and 2C coconut.
       
      What can I do to firm it up a bit, so that it stays put once I cut the bars? Would cornstarch or tapioca flour do it?
       

    • By Daily Gullet Staff
      by David Ross

      I was pushing my shopping cart through the aisles of Yoke’s Supermarket on a recent “Fresh Friday,” when a spritely-sounding young woman announced over the public address system, “Attention shoppers, attention shoppers, two minutes until the next Cakewalk, two minutes.” Frozen with suspense and the anticipation of winning one of Yoke’s chocolate crème de menthe cakes, I stood pat on the number 36 yellow flower pasted on the floor in front of me. I wasn’t going to budge off that number 36 -- I wanted a cake. While I waited to hear my number called, I was overcome with a sense of nervous anxiety --the same emotion I had felt as a young boy waiting to win a cake when I was seven years old. I wondered why a boyhood fascination with winning a cake still left me with such a deep, lasting hunger some 47 years after I first danced a Cakewalk.

      What was it that tugged at my heart, telling me to delve deeper into the meaning of the Cakewalk? Why did I sense that there was an underlying truth I hadn’t discovered as a child? The only way I could unveil the mystique behind my relationship with this odd little dance to win a cake would lie in retracing the footsteps of my childhood, setting forth on a quest to discover the history of the Cakewalk.

      + + +
      We moved to Salem, Oregon from The Dalles, in the Summer of 1964, when my Father, Edgar Ross, accepted a position at the Oregon Department of Agriculture in the Commodity Commissions Bureau. My parents settled on a ranch-style, three-bedroom home on the corner of Ward Drive and 46th Avenue in the new community of “Jan Ree” Gardens. Our lot was bordered by new homes on two sides and to the East was a field of Blue Lake bush beans that would soon be consumed by the encroaching development. Mother and Father shared a few details about our new home. It had a second bathroom, a wood-paneled living room and an unfinished family room that my father promised would have a metal wood stove. But they kept one little secret from my sister and me until we were a block from our final destination on the day we drove to Salem -- our new house was next door to the grade school. I didn’t know whether to feel good or sick at the thought of living next door to the school where I would spend the next five years.

      Hayesville Elementary School was typical of the architecture of grade schools built in the early 1960’s-an L-shaped, non-descript building painted in drab green and grey. The assembly room, cafeteria and administrative offices anchored the building with the classrooms jutting out from the principal’s office. I started the school year in Mrs. Rhonda Sample’s second grade class. She was young, blond and attractive, totally unlike the spinster vision I had of the teacher that awaited me at my new school. The highlight of the school year was the annual “Open House at Hayesville.” Students showcased their talents, dazzling parents with displays of frogs and snakes in aquariums, samples of cursive writing on paper chains hung over the blackboard and paper mache busts of historic American figures like Thomas Jefferson and George Washington. Mothers and fathers could take a tour of the gleaming, stainless steel kitchen where Mrs. Fox prepared our hot lunches each day-warm, billowing cinnamon rolls dripping with powdered sugar frosting and her buttery, oven-fried chicken. But the most anticipated event of Open House at Hayesville was the annual Cakewalk Raffle -- a silly fun dance around the classroom. The winner won a cake and the proceeds went to fund other activities at school.

      We cut footprints out of colored construction paper and pasted them in a large circle on the spotless, pink vinyl-tiled floor. Each “foot” was given a number from one to twenty. Red, white and blue streamers were tacked on the outer walls and then brought to the center of the ceiling to define the center point of the cakewalk circle. When the room was ready, Mrs. Sample turned on the lights and opened the door, welcoming a parade of Mother’s who pranced into the room carrying Tupperware cake caddies, Pyrex baking dishes, glass cake domes and disposable aluminum trays coddling their precious cake creations.

      Three long tables were placed against the wall and covered with proper linen tablecloths. The tables served as the stage upon which the cakes would strut their stuff. The chorus line of cakes went on and on through the annals of cakedom-Chiffon, Angel Food, Devils Food, Sponge Cake, Pound Cake, Marble Cakes, Chocolate Torts and Jelly Rolls. There were cakes garnished with coconut, dusted with nonpareils, frosted with peanut butter, sprinkled with peppermints, and dotted with spiced gum drops. I entered the Cakewalk over and over until I won, seemingly always at the end of the evening when very few of the best cakes were left on the table. While Mother’s “Burnt Sugar Cake with 7-Minute Frosting” was good, it would be a total embarrassment in front of ones classmates for a kid to choose the cake made by his mother. No, should I win the Cakewalk and should it still be available, I would choose the Spiced Praline Crunch Cake made by Bernie Bennett’s Mother.

      The historical importance of the Cakewalk wasn’t a part of Mrs. Sample’s second-grade curriculum at Hayesville in 1964. Living in the Pacific Northwest, we were insulated from the racial struggles of the South at that time. I was a young white boy in a middle-class American family. I led the colorful life of a kid, yet I lived in a country that saw only shades of black and white.

      Only three years before my second grade, in the Spring of 1961 the Freedom Riders set out on a campaign to test the Supreme Court Ruling that upheld the segregation of blacks and whites at bus depots, waiting rooms, lunch counters and restrooms throughout the South. The Freedom Riders were met with ignorance and violence. African-Americans couldn’t drink from the same water fountain I drank from. I never knew.
      + + + The Cakewalk played an important role in the history of America -- a long-forgotten chapter that tells the story of the struggles forced upon the enslaved, who in spite of their burdens rose above the oppression of race and found a new form of the expression of freedom.

      The seeds of the Cakewalk were sown in the segregated deep South sometime around 1850, as a parody of the way plantation owners escorted their ladies into a formal ball. The women wore long, ruffled dresses of silk and glass beads with long, white gloves that reached above the elbow. The gentlemen were outfitted with top hats and tail coats. Couples pranced and paraded into lavishly decorated ballrooms, arm-in-arm in high-stepping fashion, marching into the center of the party, often to the music played by a banjo-strumming fiddler who worked in the fields.

      The winner of the dance contest sometimes won a cake presented by the master of the house, leading many to think this is where the name the “Cakewalk” comes from.

      African-American slaves who watched the proceedings took the dance on as their own in the yards outside their shacks, mocking what they saw as the frivolous customs of the plantation owners. According to the oral histories of slaves and their descendants, the Cakewalk was a marriage of traditional African tribal dances and rhythms combined with the dance steps of the upper classes. When the land barons and ladies saw the slaves dance, they missed the satirical element entirely, but the popularity of the Cakewalk had been established among the elite and it now transcended the boundaries of class.

      Wealthy farmers went on to sponsor competitions between plantations and the dance moved to large cities in the South and then to the East where it became a staple of traveling minstrel shows and ultimately to Vaudeville, the lights of Broadway and throughout Europe.

      On January 1, 1863, President Lincoln issued the Emancipation Proclamation with these humble words, “all persons held as slaves within any State or designated part of a State, the people whereof shall then be in rebellion against the United States, shall be then, thenceforward, and forever free.” Inspired by the renewed freedom gifted to them through Emancipation, a freedom that allowed them to express themselves openly through dance and music, African-Americans led a creative revival that would usher in new forms of dance and music that had never before been seen or heard. The artistic contributions of former slaves and their descendants would forever change the creative landscape in America.


      From this humble beginning in the sweltering, humid heat and back-breaking work of picking cotton, African-American artists penned the notes of a new from of music called ragtime that would eventually evolve into jazz. It was the Cakewalk, unintentionally and ironically, that crossed the bounds of race and class status as it burst into the popular consciousness of America By the 1890’s, African-American actors, dancers and musicians had started forming their own production companies and staged versions of the Cakewalk became all the rage.

      Scott Joplin, (1867-1917), was an early musical pioneer of the Cakewalk style of music. Known as the “King of Ragtime,” Joplin wrote and performed in the style of rag—a combination of dance and marching music entwined with the “ragged” rhythms and soul of African music. One of Joplin’s most famous pieces was “The Ragtime Dance,” (published in 1902), that included a Cakewalk:

      “Turn left and do the “Cakewalk Prance, Turn the other way and do the “Slow drag, Now take your lady to the World’s Fair and do the ragtime dance. Cakewalk soft and sweetly, be sure your steps done neatly.”

      The vaudeville team of Mr. Egbert Williams and Mr. George Walker were two of the first African-Americans to take their musical show on the road in a grand scale. Crowds packed into The New York theatre in 1903 for 53 stunning performances of song and Cakewalk dances in William’s and Walker’s new production “In Dahomey” -- the first all-black musical to be performed on a grand scale in a major Broadway venue. After its raging success in America, “In Dahomey” crossed the Atlantic, performing for seven months of standing-room-only audiences at the Shaftesbury Theatre in London before returning to New York.

      By the turn of the century, Americans were moving off farms and into towns and cities in record numbers. Ragtime music transformed into a new genre called “Jazz,” with emerging talents like Jelly Roll Morton, Louis Armstrong and Duke Ellington playing at the Cotton Club in New York.

      By 1930, the public fascination with dance theatre began to fade as America was lured by the intrigue of other forms of entertainment like talking motion pictures. But the early concepts and the heritage established by the Cakewalk endured throughout the twentieth century and into the 21st, namely, as a contest to raise money at church socials and school functions. The Cakewalk also delivered new words into the American vocabulary-“take the cake,” and “it’s a real cakewalk,” are terms used to refer to something that is “the best,” or a job easily done. Cakewalk software is a cutting-edge firm today that produces award-winning digital audio and recording software to the music industry.

      + + +
      I’m nearing my 54th birthday in November, some 46 years removed from my second-grade class. I had been lost until that Cakewalk at Yoke’s, yet now I’m found. I’ve learned a lesson in respect through the Cakewalk -- a lesson that taught me how emancipation allowed the enslaved to express themselves through music and dance. A lesson that freedom is an unalienable right bestowed upon all Americans. I’ve gained a deep appreciation for the place that this little ditty we call the Cakewalk plays in the history of America, opening our eyes to a world that was color blind.

      I found my personal truth in the Cakewalk -- a truth far richer and deeper than the dreams of a boy winning a cake.

      * * *
      David Ross lives in Spokane, but works a one-hour plane ride away. When he's not tending to his day job -- or commuting -- he writes about food and reviews restaurants. He is on the eGullet Society hosting team.
    • By JohnT
      I have been asked to make Chinese Bow Tie desserts for a function. However, I have never made them, but using Mr Google, there are a number of different recipes out there. Does anybody have a decent recipe which is tried and tested? - these are for deep-fried pastry which are then soaked in sugar syrup.
    • By shain
      Makes 40 cookies, 2 loaves. 
       
      50-60 g very aromatic olive oil
      80 g honey 
      120 to 150 g sugar (I use 120 because I like it only gently sweet) 
      2 eggs
      2 teaspoons of fine lemon zest, from apx 1 lemon 
      230 g flour 
      1 teaspoon salt 
      1 teaspoon baking powder 
      75 g lightly toasted peeled pistachios
      50 g lightly toasted almonds (you can replace some with pine nuts) 
      Optional: a little rosemary or anise seed
      Optional: more olive oil for brushing
       
      Heat oven to 170 deg C.
      In mixer (or by hand), mix oil, honey, sugar, lemon, egg and if desired, the optional spices - until uniform. 
      Separately mix together the flour, salt and baking powder. 
      Add flour mixture to mixer bowel with liquids and fold until uniform. Dough will be sticky and quite stiff. Don't knead or over mix. 
      Add nuts and fold until well dispersed. 
      On a parchment lined baking tray, create two even loaves of dough. 
      With moist hands, shape each to be rectangular and somewhat flat - apx 2cm heigh, 6cm wide and 25cm long. 
      Bake 25 to 30 minutes until golden and baked throughout, yet somewhat soft and sliceable. Rotate pan if needed for even baking. 
      Remove from tray and let chill slightly or completely. 
      Using a sharp serrated knife, gently slice to thin 1/2 cm thick cookies. Each loaf should yield 20 slices. 
      Lay slices on tray and bake for 10 minutes. Flip and bake for another 10-15 minutes until complelty dry and lightly golden. 
      Brush with extra olive oil, if desired. This will and more olive flavor. 
      Let chill completely before removing from tray. 
      Cookies keep well in a closed container and are best served with desert wines or herbal tea. 
       
        
    • By Tennessee Cowboy
      I'd like help from anyone on making the best Pistachio Ice cream.  This forum is a continuation of a conversation I started in my "introduction" post, which you can see at 
      I recently made Pistachio ice cream using the Jeni's Ice Cream Cookbook.  I love Pistachio ice cream, so I've launched an experiment to find the best recipe.  I am going to try two basic approaches:  The Modernist Cookbook gelato, which uses no cream at all, and ice cream; I'm also experimenting with two brands of pistachio paste and starting with pistachios and no paste.  Lisa Shock and other People who commented on the earlier thread said that the key is to start with the best Pistachio Paste.    
      Any advice is appreciated.  Here is where I am now:  I purchased a brand of pistachio paste through nuts.com named "Love 'n Bake."  When it arrived, it was 1/2 pistachios and 1/2 sugar and olive oil.   I purchased a second batch through Amazon from FiddleyFarms; it is 100% pistachios.  I bought raw pistachios through nuts.com.  The only raw ones were from California.  If anyone has advice on using the MC recipe or on best approaches to ice cream with this ingredient I'd appreciate them.  I will report progress on my experiment in this forum.
  • Recently Browsing   0 members

    No registered users viewing this page.