Posts by Stitches

It does seem incorrect/that logical..........first, haven't they heard of pasteurized cream (it's not like your going out back and milking a cow), second every chocolate shop in your state uses ganache in their bonbons. Do...

My first thoughts are: why does she want to work for you? What's her motive? She doesn't need a small pay check if her hubby has enough money to buy a restaurant. If her husband is looking to get back into the...

Mine is $250. per year in IL.

Quote: Originally Posted by JimmyBoombats  Instead of a driveway all the way to the back of the house. Just make it as far back as to clear the bakery portion of the home. Then behind it you can put up a nice...

urg........that is a stick thing. (Just so ya know, my hubby drives a company truck also. For years he had the worst looking one they owned.........so I get it. Plus he was pretty unhappy himself having to drive that junk.) Just do the...

10" I can't get 30 servings out of that, tops 24. In Chicago burbs it's $75.00.

No matter where your business is located people do judge you and your product by its appearance. Your look needs to be really kept up just like you'd have to do if you owned a store front business. Because it's your home you'll...

Technique is everything in baking!   I've had employees work for me and make my recipes. It was a rare day when I couldn't tell the difference between what I made and what my assistant made just by looking at the item. I...

I agree with knowing all your costs, of course!! But it's not so easy to do a straight mark-up as percent. I think your mark-up per item is up to you and it can fluctuate from one product to the next. Just like pricing varies from one...

I've used Dawn for years. They have multiple grades of many of their products, so you need to compare them side by side in a tasting. I only used the ones that needed eggs, oil and h2o. I don't think there is a better product out...