I will start this post with a disclaimer. My wife has not proofed this so if there are any errors, I apologize.
My plans for this bakery is to be a cheesecake themed cafe…meaning, we start with the cheesecake and work from there. I envision a store no bigger than a Starbucks….why did I have to use Starbucks, I’m not a big fan of Starbucks, but then again I’m sitting in a Starbucks while I’m writing this. The bakery will offer a small lunch menu, 4-5 sandwiches and chips maybe a pasta or potato salad. The sandwiches will be Paninis with 2-3 options for meat and 1-2 choices for veggies.
Who cares about the lunch menu? Cheesecakes, that’s what this is all about. We are going to offer 6-8 different cheesecakes as a staple to begin. Plain or N.Y. Style, Chocolate Lovers, Chocolate Fudge Swirl, Oreo, Cappuccino, Chocolate Mousse, and I’m working on one that will be mine, what sets me apart from the others. We will rotate 2-3 seasonal cheesecakes, Pumpkin Swirl, Apple, Blueberry, Creme da Menthe, etc., and that’s just whats up my sleeve for now.
Cakes are going to be an important part too. We are planning on carrying a Carrot Cake, Coconut Cake, Chocolate Cake, and that’s about as far as we’ve gotten. As with the cheesecakes, we will rotate what is available for immediate purchase.
Cookies, bundts, and single serve custards will be available too.
Right now we are building a portfolio to take to local restaurants and possibly take orders online. I know you are wanting to see some of the pictures, and I promise there will be some soon.
Hello and welcome to the “Caution: Baking in Process” blog. I am using this blog to spread the word about my bakery in its earliest stages. For several years I have commented here and there about opening up my own place, and I love when I get to show off what dessert I made for the family get together or the Jackson-Dawson dessert contest. I wasn’t sure how, but it’s something I have always wanted to do.
Here’s the problem: I was too comfortable. Comfortable in the fact that every day I get up and go to work. Every other week I have a check deposited in my bank account. Every year I get a couple of weeks vacation to enjoy what I want to do. Well, I’m no longer comfortable. For the past several months I have wondered when my job (homebuilder) was going to end, and, sure enough, I got that call recently. I no longer have anything holding me back. Now is the time to stop working, to have fun and start having fun at work.
This blog will chronicle my journey from an idea in my head to a real, live, functioning bakery complete with a sign out front, employees in the back and bills in the mail.
Over the next few months I will be posting pictures of the creations I have made, taking suggestions on new desserts to try and listening to any tips or tricks that have helped you in the past. I will update you with any new progress on permits, licenses, sales, recipes…wait, maybe I will put the recipes in a book and sell them when my store opens…none the less you will get a play-by-play on how my bakery is progressing.
Thank you for checking out my blog and I hope you enjoy.