This post is fuelled by the mantra something is better than nothing.
It’s been just over two weeks since the bakery first opened its door and we’ve been running to stand still. Despite all our convictions that things would start flow and build up to a steady momentum, we have found ourselves rushed off our feet and really testing the limits of our raw drive to want to make this work.
I’m not going to go into to much details tonight and I promise a more lengthy post during the weekend (hopefully) where I might talk about just how most of my baking time has been monopolised by making my cheesecake brownies which seem to be flying out of the bakery when just barely cool enough to cut.
There are a few things I’ve learnt.
Dishes. Bins. Floors. These things don’t get cleaned by themselves. You would have thought by now I’d got to grips with this notion.
I need an A board. I know this. You know this. My customers ALL know this and by golly, half of them have made sure that they know that I know this.
Over-frothed milk really does smell like dried egg whites. Not nice.
Open plan kitchens are great until you mistake the bicarbonate of soda for baking powder. Then your kitchen looks like a failed science lab lesson run by the substitute P.E. teacher. EVERYONE can see the mistakes you make.
On that note, I’ll share the second attempt of the failed baking endeavour above. It was all ok in the end.
Word of mouth is spreading about Whipped & Baked bakery and I have so much to share with you. I have ideas, musings and some if I could redo some bits moments to share with you but that will be coming at a later date.
Until then, do keep in touch via my Facebook page.