Hello everyone, my name is Anastasia. My husband and I are opening a small patisserie in a shopping mall in Bedford, NS (about 20 minutes drive from Halifax). The works should start on January 1 with the opening scheduled for March 1. We are going to sell macarons, eclairs and mirror glazed cakes.
The whole endeavour is quite adventurous as my husband, who is going to be the main (and probably the only, at least for the first couple months) kitchen person is a home cook with literally no experience in commercial kitchens. Thus, we are looking for advice on the equipment, layout and tons of other stuff. I will create several threads and will do my best to avoid double-posting.
Look forward communicating with ChefTalk members,
Anastasia
The whole endeavour is quite adventurous as my husband, who is going to be the main (and probably the only, at least for the first couple months) kitchen person is a home cook with literally no experience in commercial kitchens. Thus, we are looking for advice on the equipment, layout and tons of other stuff. I will create several threads and will do my best to avoid double-posting.
Look forward communicating with ChefTalk members,
Anastasia