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Posts by probono

I've been having a conundrum with that actually.  The cakes I specialize in are very light European sponges always filled with real cream and fresh fruit.  I have spent a year experimenting, but can't find a decent alternative to the fresh cream (and even if I could, I think the addition of fresh fruit nullifies it anyway??).  So cake biz idea has hit a brick wall at this point.  Ironically, the biggest part of the labor for me is in the making of the cake (not the...
Hello everyone!   I've been trying to rent some time with a commercial kitchen and the first (and only) reply I've had so far said:   "Not sure how this would work on an hourly basis with utilities, repairs and maintenace on equipment and fixtures and possible damage to equipment. What is your proposal?"   It's currently an unused kitchen space in a property that is up for sale. I asked them if they were open to renting it on an hourly basis to a (licensed)...
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