Hello everyone! New to baking.

Hello all-

This is my first post to The Fresh Loaf.  I'm going to start my journey toward opening my own pizza/cafe/bakery.  I'm a decent home cook with little baking experience.  I know my task is a difficult one.   But I believe that I can make great food if I put in the work and time.   To that end I am giving myself 2 years to open.   Through planning, I am able to work from home during this time and dedicate most of my life to this endeavor.  

To kickstart all of this, I just spent a month at a place very similar to what I envision (no doubt im very impressionable at this stage).   They do pizza, salads, and baked goods (ciabatta, focaccia, sourdoughs).   Wood-fired oven.  Gas convection ovens.   By the end of week 1, I was able to make the sourdough bread and by the end of the month, i was working the pizza station by myself (that was quite difficult).   I washed a lot of dishes, hauled a lot of wood, and was dough-encrusted from 7am - 12am.

So, whats next?  I want to be the baker.  The pizzaolo.   I need more experience.   So I'm plotting my next move.   Looking at plans for wood ovens that i can build in my backyard.   Considering going to work for a short stint at another place to gain more kitchen experience.   All the time I am baking at home.   Feeding my levain.   Proofing dough.  Picking dough off of my beard.   

I've never doubting that this is what I should do.   I spent decades lost in a career that made me physically unwell and provided only a fraction of the satisfaction that can be had by feeding someone and creating a beautiful atmosphere.  I have design skills and DIY ability that will come into play when I am at that stage.    For now, its all about baking experience.  I know my dedication will be able to make up for lost time