Coffee shop/bakery name

The dry pie was because I've been using grocery store fruit vx foodservice quality. Grocery store froze fruit has a LOT of water in it...the berries I bought did not. So I found out the difference and have made the appropriate changes.

You can't just add a little water?

At least you're not using glycerine. These chocolate cakebites I picked up are gooey, but it seems to be a chemical
kind of gooey... Does that make sense? So I read the ingredients and there it was - vegetable glycerine. Really?

I'm rusty on a lot of this stuff but I'm getting better as time goes by. (Practice, practice, practice) The dry pie was because I've been using grocery store fruit vx foodservice quality. Grocery store froze fruit has a LOT of water in it...the berries I bought did not. So I found out the difference and have made the appropriate changes.

When I left foodservice to pursue a bachelors, I didn't plan on re-entering foodservice, but it seems God had different plans. It was like I was swallowed up by a giant Swedish fish and spit back out onto a shore of the place I left off. But this time he placed me on the wing of an executive that has brighter aspirations for me than I could envision even for myself. However, his teaching style is much like the eagle teaching its young how to fly, though I've always seen myself as a chicken, or at the most an ostrich. Anyway, it's all given me cause to wonder if I might be giving the privilege of being part of the team called to cater the Lord's wedding supper.

But we have a job to do first...

It's passing on what we know to the next generation...so they can take up the mantle and go farther than we did with our talents.

Cookies are a great example.

Back in the day before standardized recipes bakers would mix up cake batter but some would overflow the cake pans onto the bottom of the oven. Which the bakers would give out to the sugar starved children in the neighborhood.

The children would always flock to the bakeries in hopes of getting those cookies. Then wealthy parents began asking to purchase some of these cookies for their children....and an entire industry was borne.
Nowadays we got all sorts of cookies and everyone claims to be better than others....crumbles, famous Amos, and Christie....

We are beginning to hit milestones with sales. Last Saturday we had a line to the door and a full house with customers.

It's starting to be fun.

I figured you've been busy, but it might've been that I've been busy...This past Saturday, I received a "best burger I've ever had" customer comment relayed to me by the server, which is reminiscent of my days at the grill on bacon burger Tuesday. Those were a sort of captive clientele at the time, but the review came back just when I was wondering if I still had the right touch.

Are you a cook? That reminds me... I went to my favorite East Indian restaurant today and picked up some
samosas, noticing while I was waiting (or even parking) that there was a Mary Brown's right across the street,
so I asked my server how long it had been there. She said they advertised its coming for a year but had only
actually been there for the last couple of months. They sell fried chicken The reason why I asked about it
is cuz I had not seen one of them for decades! I worked at one for a few months when I was in college

Just in case anyone is curious...

https://www.dnj.com/story/life/2022...freesboro-coffee-shop-and-bakery/69525936007/

I resigned from the partnership and do not bake anymore...personality conflicts were escalating to the point that it became untenable. I wish my partner success but I have serious doubts about his achieving it.

IOW the dream is dead!

Ugh, that must be a big disappointment to you, and I am sorry to hear it, preferring
instead to hear that the business is thriving and you are loving every minute of it

That makes sense since, as with teatime, as in high or afternoon tea, tea is an umbrella term for different mealtimes, and though everyone expects tea to be served, it's the meal that everyone really looks forward to.

Well we had a bunch of various coffees and coffee drinks as well as a large selection of tea...including Boba/bubble tea. I even built a kegorator to drive the iced coffees and tea. (Charged with nitrogen gas)

But the baked items were so popular it was ridiculous. From hand pies to cinnamon rolls...nevermind the cookies...the baked goods outsold everything. The customers would get 4-5 baked goods and then a single cup of coffee. Cookies were marketed to be sold individually but kept getting sold by the dozen. English muffins? Sold in 6 packs always had an empty rack. I couldn't keep them in stock. Even when baking 100/day.
Cheesecakes were selling at a dozen a day. The eclairs were always going out of stock. Never could keep the display cases filled with them.

Cupcakes? I baked 50 at a time...and the buttercream in 9 lb batches.

Cookies? Always made in the 20qt mixer with the blending paddle at the end...the others couldn't handle it.
I was moving roughly 1,000 pcs of baked goods every week. Working 6 days per week and 12 hr days.

60/40 profit was a generous split on your part, especially considering the share in the loss of time that you also bore. Did this happen to be a main point of contention?

Well we had a bunch of various coffees and coffee drinks as well as a large selection of tea...including Boba/bubble tea. I even built a kegorator to drive the iced coffees and tea. (Charged with nitrogen gas)

But the baked items were so popular it was ridiculous. From hand pies to cinnamon rolls...nevermind the cookies...the baked goods outsold everything. The customers would get 4-5 baked goods and then a single cup of coffee. Cookies were marketed to be sold individually but kept getting sold by the dozen. English muffins? Sold in 6 packs always had an empty rack. I couldn't keep them in stock. Even when baking 100/day.
Cheesecakes were selling at a dozen a day. The eclairs were always going out of stock. Never could keep the display cases filled with them.

Cupcakes? I baked 50 at a time...and the buttercream in 9 lb batches.

Cookies? Always made in the 20qt mixer with the blending paddle at the end...the others couldn't handle it.
I was moving roughly 1,000 pcs of baked goods every week. Working 6 days per week and 12 hr days.

No...
I was keeping up. The problem was his attitude and his bruised ego. I did exactly as what I said I could and would. The reviews over the food proved that. But I refused to contend with nitpicking and disrespectful and subversive statements all day long while getting exhausted. Especially since he refused to take responsibility for his actions and choices. (Or lack thereof)

I was the brains, he was the financial person...but he refused to institute controls on ordering supplies or the register.
Customer buddy isn't a paid position in foodservice...especially in a bakery. (Since it wasn't much of a coffee shop)

I had fun while it was fun. When I came to work and was getting angry every day I knew that it was over. Hey, I got my name in the local newspaper and it wasn't as a "person of interest wanted for questioning" in a criminal investigation.

It's his business now and he can do as he pleases...until he decides to stop bleeding money. The foodservice industry is not difficult to succeed in...but you can't break the guidelines. And he refuses to follow any.