r/PastryChef

Quick context. Im due to retire from the Army in a little less than 5 years, where I live at I have found the perfect spot for a doughnut shop. Near 2 daycares several neighborhoods, a school, multiple trade business, a firehouse and right on the way to the freeway. Everything except the freeway can be walking distance if needed.

I have never ran a business, to be honest all I have ever known is the army and serving as a medic.

I have 2 people who know the location and would love to invest.

The first thing I need to find is a baker lol. But other than that how crazy is the idea and what all exclatly should I be looking at to possibly make this move in 5 years.

mine is cocoa:)

I want to learn baking. Can anyone share good resources or links? If possible, I'm also looking for free sources or archived copies of courses or books.

Keen on bakeries that open early and sell out fast for a reason in Brisbane? I wanna know what you think, and happy for your help!

This has been on my mind for ages.

I LOVE baking. Like... if I'm stressed, I'll randomly decide it's a good time to make cookies at 11 pm 😂

Friends keep telling me to start selling because "you're anyway baking all the time."

But I'm scared it'll stop being fun the minute money gets involved.

Right now if a cake turns out ugly, I laugh and eat it. If someone's paid me 3k for it, I'm pretty sure I'll cry instead. 😭

Also... is it actually profitable? I see so many home bakers on Instagram and it looks amazing, but I genuinely can't tell if they're making good money or just doing it because they enjoy it.

Would love to hear from anyone who's actually done it. Was it worth it? Or did it make you hate baking?

Hey! I thought this might be a fun question and genuinely useful to me.

I plan to open an American style bakery in an Asian country that is lacking that sort of thing. I want to make it very cozy and classic old America style baked goods!

Knowing all of that what do you think fits that menu the best? Appreciate any advice!

Hello Chefs,

my wife is in a 3 year pastry chef apprenticeship and is about 1/3 of the way through. Now I need your help.

My wife is about to turn 30. I'm looking for industry standard pastry chef equipment that I could get for her, and if there's anyone I would trust with their opinion, it's pastry chefs themselves. I don't trust the articles reachable by search engine nowadays to give me a battle-tested, non-ad opinion. I'd really appreciate it if you could give me your most used, most trusted tool.

Respectfully, a home cook! Thanks in advance!

Hi, does anyone out there own a bakery or work in one that makes sandwich rolls in commercial bread oven? I am a home baker and I am about to order a bread oven and open a deli baking our rolls fresh everyday. If anyone has direct knowledge about the baking flow, ie, mix and cold ferment and shape the next day, into a proofer and then the bake? Just trying to get down the work flow of it all. Thanks in advance!

Looking for a business partner or person with ice cream & bakery expertise. 🍦🎂

Need someone skilled in recipe development, food technology, and product creation.

Have a strong concept and vision, let's build something amazing together. DM me.

Hi, I'm trying to replicate these whole candied peanuts I had on a sundae (Uncle Boone's Sundae @Thai Diner in NYC). They are SUPER crunchy and have a deeply roasted flavor.

I tracked down an adapted recipe from the chef, but I believe the directions are leaving out some crucial steps-- I'll cut and paste at the bottom-- basically boil peanuts in sugar syrup for 5 minutes, drain, roll in sugar, deep fry until brown.

I used raw red skin peanuts and they were delicious(!!!), but the coating was thinner and more crystallized than the smooth crunchy shell of the original. Does anyone have any advice before I try again?

Candied Peanuts
1 cup sugar
1.5 cups water
1 cup peanuts
Neutral oil for frying
Bring the above three ingredients to a boil. Let simmer five minutes. Drain and immediately toss with more sugar to coat well. Remove excess sugar and drop in fryer until dark golden. Upon removal from fryer sprinkle with more sugar and salt to taste. Note: If you don't want to fry at home, you can find candied peanuts at many candy shops and Asian supermarkets. You can also easily omit the peanuts, and this sundae will still be deliciousnbn.