Baker turned chef turned baker
I started out as a home baker and learned everything from books and this site. After a few years working as a sous chef in restaurants, I have ended up as a single mom and unable to maintain restaurant hours so I am thinking about returning to my first love, home baking. I am thinking of investing in a small deck oven to keep in my garage and starting a bread and laminated dough business out of my home. Does anyone have any ideas experience with this or advice for me? I would love some suggestions on ovens as well.
thanks to whoever created this site in the first place. I know it is just a bread and baking forum, but it has meant much more than that to me.