A Crust Above

Discussion in 'Pastries & Baking' started by snakelady1, Oct 14, 2001.

  1. snakelady1

    snakelady1

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    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:
     
  2. panini

    panini

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    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
     
  3. isa

    isa

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    Can't hardly wait to hear about your opening day Snakelady. Keep us posted!


    Best of luck!!
     
  4. momoreg

    momoreg

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    Best wishes, snakelady.:)

    You must be very excited!!
     
  5. kimmie

    kimmie

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    Love the name...
     
  6. snakelady1

    snakelady1

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    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:
     
  7. momoreg

    momoreg

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    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!
     
  8. isa

    isa

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    Fantastic!!

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