- Joined Jan 19, 2014
We do a combo of scratch made and packaged goods with our own embellishments. We do several scratch muffins and quick breads but they're augmented with a few Gold Medal boxed mixes with our own added ingredients. We use a proof and bake raw 100% butter croissant. We also finish a blank pastry coil that's a thaw and bake product that we like. Fresh berries, and/or cheese makes it look like our own. We bake scratch donuts as our specialty. Packaged Frozen 6" pie shells with or without toppers are great for individual quiches and other sweet or savory pies. No trans fat and a good crumb. One of my line cooks is a pastry chef but he works for a line cook's wage, not a pastry cook's salary. Sure, we COULD make everything from scratch but there's only so many hours in the day, and as a small establishment, it's far more efficient to spend .63 for the 6" pie crust than to make our own.