FR News. Our Michelle from Saskatoon is in a magazine!
- Thread starter richard-in-cincy
- Start date
luisa_calif
Well-known member
Very impressive!
richard-in-cincy
Well-known member
You know, it just struck me that I saw Van Gogh
the Philadelphia Museum of Art on July 27th! Very interesting...
http://www.philamuseumstore.org/istar.asp?a=65&image=/istarimages/mp/10747-151.jpg
the Philadelphia Museum of Art on July 27th! Very interesting...
http://www.philamuseumstore.org/istar.asp?a=65&image=/istarimages/mp/10747-151.jpg
patbastrop
Well-known member
Awesome! Congratulations on finding your niche and excelling!!
well, thanks guys! smileys/smile.gif It's been an interesting & exiting journey>>
it's interesting to experience the twist & turns that end up flowing out of your original plan. My scones are now the flagship of my business - I've maxed out how many I can make in a week & bake on Saturday morning (I'm still getting up at 3), which has come to be about 425. I keep encouraging people to pre-order frozen, unbaked scones, so they can enjoy them at home (& I don't have to bake them!). Right now I'm mulling over scaling up, looking at the costs, deciding whether I'm ready to take that plunge.
Because of my success at the Farmer's Market (www.saskatoonfarmersmarket.com), I have basically given up catering altogether - it was just too stressful & made my weeks un-doable, with respect to the market (not to mention my 2 boys, who never saw me). Also, because I am allowed to make scones at home for the Market (which I do, because then my kids aren't in daycare while I'm making them), my commercial kitchen was getting used less & less. It is now at the point where it is just used on Fridays in preparation for Saturday's market, & then early Saturday mornings when I bake the scones. Other than my cooking classes, it just sits empty.
So, I was looking for someone who was wanting to start a catering business, but didn't have the capital to build a kitchen..........and funny how things work out, one of the staff at the chocolate shop which sells my scones, & her sister-in-law, turned out to be the ones. They will be sub-leasing from me starting Sept 1st, & their business is called "First Fruits, Catering with a Conscience". They will be taking over my catering menu & I will provide them with recipes, plus call up all my old corporate clients to help them get a jump-start with their business.
So now, it will purely be just the Farmer's Market & my cooking classes, with a little pressure taken off paying the commercial lease smileys/smile.gif
By the way, I'm in here at least once a day, lurking (saving recipes, of course), I just don't post much!
You guys are great!
michelle
it's interesting to experience the twist & turns that end up flowing out of your original plan. My scones are now the flagship of my business - I've maxed out how many I can make in a week & bake on Saturday morning (I'm still getting up at 3), which has come to be about 425. I keep encouraging people to pre-order frozen, unbaked scones, so they can enjoy them at home (& I don't have to bake them!). Right now I'm mulling over scaling up, looking at the costs, deciding whether I'm ready to take that plunge.
Because of my success at the Farmer's Market (www.saskatoonfarmersmarket.com), I have basically given up catering altogether - it was just too stressful & made my weeks un-doable, with respect to the market (not to mention my 2 boys, who never saw me). Also, because I am allowed to make scones at home for the Market (which I do, because then my kids aren't in daycare while I'm making them), my commercial kitchen was getting used less & less. It is now at the point where it is just used on Fridays in preparation for Saturday's market, & then early Saturday mornings when I bake the scones. Other than my cooking classes, it just sits empty.
So, I was looking for someone who was wanting to start a catering business, but didn't have the capital to build a kitchen..........and funny how things work out, one of the staff at the chocolate shop which sells my scones, & her sister-in-law, turned out to be the ones. They will be sub-leasing from me starting Sept 1st, & their business is called "First Fruits, Catering with a Conscience". They will be taking over my catering menu & I will provide them with recipes, plus call up all my old corporate clients to help them get a jump-start with their business.
So now, it will purely be just the Farmer's Market & my cooking classes, with a little pressure taken off paying the commercial lease smileys/smile.gif
By the way, I'm in here at least once a day, lurking (saving recipes, of course), I just don't post much!
You guys are great!
michelle
Michelle, you may be familiar with Ace Bakery in Toronto. They make famous baguettes, the closest
to what we can get in France. Their business became so wild, as Loblaws started carrying them, and baking them on site once a day and were always sold out by 4. It became an obvious option to allow the consumer to do the baking. Now we can buy 3 small ones (no it changed to 4) in a bag, almost cooked. Just 8 minutes in the oven and we can have them 'fresh' whenever we want. It's worked out perfectly.
Now, I have another supermarket that makes its own wonderful rye, flax, poppy seed and herb bread, which I learned by accident that they keep almost baked in the freezer. So I just ask the bakery people to give me the frozen version. They are always reluctant, but I am always convincing.
So, the purpose of my epistle here is that perhaps there are some items that would benefit from, or be more marketable, if they were at the almost-cooked and then frozen state.
Love to hear of your success!!
to what we can get in France. Their business became so wild, as Loblaws started carrying them, and baking them on site once a day and were always sold out by 4. It became an obvious option to allow the consumer to do the baking. Now we can buy 3 small ones (no it changed to 4) in a bag, almost cooked. Just 8 minutes in the oven and we can have them 'fresh' whenever we want. It's worked out perfectly.
Now, I have another supermarket that makes its own wonderful rye, flax, poppy seed and herb bread, which I learned by accident that they keep almost baked in the freezer. So I just ask the bakery people to give me the frozen version. They are always reluctant, but I am always convincing.
So, the purpose of my epistle here is that perhaps there are some items that would benefit from, or be more marketable, if they were at the almost-cooked and then frozen state.
Love to hear of your success!!
michael-in-phoenix
Well-known member
That's super Michelle. Congratulations!