Hey There!

Discussion in 'New User Introductions' started by biscottibaker93, Mar 27, 2014.

  1. biscottibaker93


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    At home cook
    Hi Guys!

    My name is BiscottiBaker93 and I would like to say hi to all of you, fellow food lovers! I am just starting out my own business of baking Biscottis. I love to bake and am now taking my passion to a whole other level. I am not a professional baker, but I just want to share my love of baking with the world. I have been baking biscottis with my mother since i was very little and have gotten great at it if I do say so myself lol. I am very lost with how to really start up the business, but I am getting the hang of things day by day. Please feel free to ask me any questions and I hope we can all have some fun throwing ideas around!!
  2. mezzaluna


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    Cook At Home
    Hello BiscottiBaker! Welcome to Chef Talk. I'm a home cook too and have found this site and its members to be very helpful. 

    Starting a business when you're an at-home baker/cook can be daunting, even if you are passionate about what you are doing. I once thought I'd try and do that with a recipe of mine (I did succeed in selling my item in a deli for a brief period) but in the end the challenges of getting training, proper sanitation certifications, financing, etc. along with balancing the other aspects of my life were  too overwhelming and I chose not to pursue it. It's something each person must weight for him/herself.

    Here at Chef Talk you have the advantage of being able to read in the Professional forums. However: because you aren't a professional, you cannot post there. Those of us who are home cooks/bakers mustn't. However, everyone reads and posts in the general forums, so your questions can be posted and answered in the Pastries and Baking forum under "Cooking Discussions". Use the search tool to look back at earlier discussion threads, but please note the dates on the posts! Some of these go back as far as 14 years, so adding to those old threads may not be profitable. You may be better off starting a new discussion thread.

    Don't overlook the other riches of the site: cooking articles, cookbook and equipment reviews, photo albums.... the members, of course, are the real wealth here, with their experience and infinite perspectives. The range of ages, types of experience, areas of the globe- well, there's no other on-line community quite like Chef Talk!

    I hope you enjoy being part of Chef Talk, and that you get what you need and want from being part of it. We look forward to your participation and hope to benefit from hearing about your adventure as your enterprise advances.

    Good luck, and welcome!