Stocking the freezer.
Stocking the freezer and fridge with baking goodness; consequently, there’s been a lot of meals in bowls of late.
Nobody tells you that when you start baking as a business – rather than for friends and family – that you will have questions. Lots of questions. Or at least, nobody told me. Also, I was not informed at the inordinate amount of thinking involved. Thank heavens for Rachel and her spreadsheet system for organizing all the things.
My big fret at the moment is how much stock will I need? It’s the type of thing that is a little bit paralysing, particularly (I suspect) the first time. I don’t know how many sales to expect per hour. I don’t know which things are going to be the most popular, the best loved, and which people are going to look at like it has a head growing from it. (Disclaimer: There are no heads growing out of anything that comes from my kitchen.) It’s also a lot of putting-oneself-out-there. Which, as someone with a bit of training in theatre, and a past that included running for political office, is something that I’m generally alright with, once I get past the stage fright. (Also paralyzing? This article, which Kelly of The Gouda Life posted, which made me think “OMG! This isn’t going to work.” And then I remembered to breathe. If it doesn’t work, that’s okay. Sort of.)
My full menu for Urban Craft will be posted as a separate page shortly, but I’m happy to provide you with a sneak peek of what you might find on my table:
Peanut Butter Bacon Cookies
(Packages of six small, truffle-like cookies)
Lemon Bars with Milk Crumb Crust
Carmelized Chocolate Almond Bars
Brown Butter Banana Cardamom Chocolate Chip Loaf
Maple Carrot Loaf
Chocolate Tea Loaf
Homemade Chocolate Hazelnut Spread
Homemade Salted Caramel Sauce
I have my favourites, but I’m wondering, which among these appeal to you the most? I don’t know if anyone can predict a best seller, but I think it’s difficult the closer you are to the product.