The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

NickyM's blog

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Hi folks.  I'm new to this forum so this is my very first post.  I've started a small cinnamon buns business and things are moving along very well.  The orders have satrted to come in fast and furious.  My mini cinnamon buns are more popular than the standard size and I have to deliver 18 dozen by 7AM tomorrow.  I've been practising with refridgerating the cut, uncooked buns but they just are not rising up as well as the fresh-made when I bake them.  I'm desperate not to have to wake up at 1AM to start from scratch - that's beginning to take a toll as I have a two-year old.  Any advice?  I would be eternally grateful!

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