As I mentioned in a previous post, I started vending at a farmer’s market. I learned that people like my baking and I would do even better if I had an actual location. After the election, it seems nothing is a sure bet though.
Like I said in my previous post, there isn’t really an instruction book on how to open a food business. So I started vending at the Upper Merion Farmers Market this summer. Of course, I learned a lot. Yes, mistakes were made. Of course, they were not devastating or I wouldn’t be here blogging. I’d probably be crying in my car with the lights off.
When I look back on the past 10 years of my life, I’m slightly amused. The farmers’ market is going well. The township where it is located has definitely impressed me. When the time is right to open a storefront it will be in the area. I’m still in a stalemate between my love of writing and baking. At least at this point in my life, I know what I do want. Thank goodness because I’m not young and don’t have time to waste.
A few years ago when I was a pastry chef at a small bistro in Philadelphia, my chef requested that I come up with a signature brownie. Now I can debate for a while in what makes a good brownie, but in my opinion, it’s fudgy, but not too much, kind of cakey, and definitely not dry.
I’m a food snob with a guilty pleasure. There are some process foods I enjoy, but for the life of me I cannot figure out why people drop their drawers for Girl Scout cookies.