I've been thinking about going out on my own more and more each day. Ideally, a small shop selling high-end cookies, cakes and select pastries(kinda like Mazzie's on Shaddock Ave. in Berkeley). We recently moved from L.A. to a Seattle suburb, and several people have made comments on how much good bakeries/pastryshops(heck, even donut shops) are needed up here. I have 10 years of professional pastry under my belt and an addiction for perfecting recipes when at home. So I have the product, but not the "know how" of how to start from scratch. I'm thinking start small by leasing a commercial kitchen and just put my product out there(sample them to businesses, friends, offices,etc.). Once word of mouth is out, we'll be able to afford a storefront. What do the seasoned pros think? I need all the advice and info I can get, both good and bad, since so much risk is involved.