My New Bakery
I've been a long time lurker. Unfortunately, working in the industry keeps me away from the computer and I don't get to contribute much.
I have been a pastry chef/baker for about 10 years. I finally mustered the courage (desperation) to open my own space. As luck would have it, I was scheduled to open in March of 2020. We delayed a bit but managed to do the unthinkable on April 1st (no lack of irony). We opened and have been doing great ever since.
Check us out! Blackhole Bakery - Kansas City, MO
We base almost all of our selection off of croissant, puff pastry and a brioche dough that I developed specifically for donuts. Currently being used for loaves, cinnamon rolls, pecan rolls and danishes. We also have a vibrant bagel program. A skill I picked up while with Dean and Deluca. A very NY company.
We are looking to grow our selection with some Jewish specialty breads, focaccia and various snacks and bites. We don't have a deck oven so bread selection will be limited.