New Baking Opportunities Raising Questions
Hi everyone -
I've been reading this site for months, and now I've finally stumbled on a question!
I am a one woman, one mixer, and one oven baking opperation, and I have just received an opportunity for more sales with the owner of a large antique mall wanting to sell my breads and things in his concession stand and also the offer of having my own booth. The thing is, I'm used to baking per order, not in advance for future sales. I want to make sure that everything I sell is as fresh as possible, but I have but one oven. Things like bagels I can make daily, but what I'm worried about is baguettes, loaves and rounds, ect.
How can I keep things at their freshest and still be able to bake in advance? I have a FooodSaver and a freezer, but I don't know if doing that and thawing will compromise my crust and/or crumb.
Any advice is very welcome!!
Thanks - Mandy