A Crust Above

[snakelady1]

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???

 

[panini]

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]

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


Best of luck!!

 

[momoreg]

Best wishes, snakelady.

You must be very excited!!

 

[kimmie]

Love the name...

 

[snakelady1]

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

 

[momoreg]

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]

Fantastic!!

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