A Crust Above

137
11
Joined Mar 7, 2001
Hi everyone I just wanted to update my progress on my bakery. Today I had 3 different companies dropping off equipment at my store. I hope to open my doors for business November 1. I have been so busy getting everything I hadn't realized that I hadn't updated my progress. Have been interviewing applicants for assistant bakers and donut fryers whew. I never realized how much paperwork goes into starting out:). I have one question about my sheeter.....it has different cutting dyes can it cut bagels or do I need a bagel former???:eek: :eek: :eek:
 
5,192
296
Joined Jul 28, 2001
Well, congratulations and the best of luck to you on your opening.
I have always formed bagels. They really need to be rolled tight, I think. You can use some of those dyes to cut and portion if you don't have a dutchess. Keep us posted on your progress. As always, I make myself available to you for help, been there done that quite a few times, always ready to help.
Jeff
 

isa

3,236
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Joined Apr 4, 2000
Can't hardly wait to hear about your opening day Snakelady. Keep us posted!


Best of luck!!
 
137
11
Joined Mar 7, 2001
WHEW!!!! What a week... didn't get to open on November 1, the construction wasn't done. Had our health inspection today and we can open our doors for business YIPEEEEE!!!!!!! (Which is very good as I have a catering order for Saturday) hehehehehe:blush: :blush: :blush:
 
2,938
11
Joined Mar 4, 2000
THAT IS VEEERRRYY EXCITING NEWS!

I'm sure you won't have much time to check in with us, but next time you have a chance, please tell us all the details!!:)

Congratulations!
 

isa

3,236
11
Joined Apr 4, 2000
Fantastic!!

I have no doubt opening day will be a great success.
 

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