We limit the number of wedding cakes we make per weekend. From the initial consultation which can take 1-2 hours, to finalizing the design our goal is to exceed the expectations of our bridal couples. I think what sets us apart from our competitors regarding wedding cakes is the time we spend with our customers. Our goal is to offer a limited menu and provide the absolute best! We recently started making our own caramel and chocolate sauce for our lattes. We specialize in wedding cakes, special occasion cakes, gluten-free desserts and cakes, breakfast pastries and we expanded our menu to include homemade soup of the week, gluten free quiche, and handcrafted sandwiches. I think what I am most proud of is our dedication to excellence baking from scratch, baking to order, ….our pride in our craft. On the Rise Baking – what should we know? What do you guys do best? What sets you apart from the competition? That was and always has been my biggest struggle. Longer work days result in less time at home with your family. Interruptions result in a longer work day. In a retail setting, there are many interruptions. When I worked out of my home-based kitchen I could work with no interruptions. I thought I had a good idea regarding the amount of hours I would need to work on a weekly basis. Having an established business prior to opening a retail storefront was definitely beneficial. Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome? Ten years ago we expanded to a retail storefront We started our business 25 years ago in a licensed commercial kitchen out of our home. When my working visa expired I decided to move back to Worcester for a few months started dating my husband and never left. I moved to Switzerland and worked in an amazing bakery for almost a year. Several years earlier I had backpacked through Europe for three months and decided I would like to work in Switzerland. and worked at a four-star restaurant for a year. I learned as much as I could and moved to northern Ca. at a four-star resort training with a German pastry chef. I graduated from Johnson and Wales in 1980 and did a two and a half year apprenticeship in southern Ca. I have nine siblings who were always willing taste testers. I began baking with an easy bake oven when I was a young kid. I don’t remember a time in my life when I didn’t enjoy baking. So, let’s start at the beginning and we can move on from there. Thanks for sharing your story with us Elizabeth. This gum-like substance fills with thousands of gas bubbles as the yeast goes to work during rising.Today we’d like to introduce you to Elizabeth Casey. As you knead the dough, the gluten becomes more and more stretchy. This is because wheat flour contains two proteins, glutenin and gliadin, which, when combined with water, form gluten. There are lots of different types of flour used in bread, but the most commonly used in raised bread is wheat flour. For more on yeast, check out our fun yeast activity.īut leavening agents would just be bubbling brews without something to contain them. Yeast also adds many of the distinctive flavors and aromas we associate with bread. Once reactivated, yeast begins feeding on the sugars in flour, and releases the carbon dioxide that makes bread rise (although at a much slower rate than baking powder or soda). This organism lies dormant until it comes into contact with warm water. However, most people are familiar with yeast in its mass-produced form: the beige granules that come in little paper packets. ![]() ![]() There are about 160 species of yeast, and many of them live all around us. Yeast, on the other hand, is a live, single-celled fungus.
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