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I have to disagree with you completely. From your first line to your last, I can't disagree more or more strongly. "Edible" is not a sufficient performance by
by wavefunction 10y ago
I have to disagree with you completely.
From your first line to your last, I can't disagree more or more strongly.
"Edible" is not a sufficient performance by a decent amateur baker, let alone a pastry chef who likely also knows things quite intimately beyond cupcakes like working with sugar and various frostings, fondants, meringues, flans, pies, tarts, cakes, puddings and custards and so on...
When you add that to razor thin profit margins intolerant to waste such that a "recompile" is completely unacceptable then you start to talk about the real aspects of skillful pastry chefs.
- carterehsmith 10y agoDude. You bought, hooker and sink, some bullshit ad from the local 'artisanal bakery'. Sorry but there are no 10-generation artisans labouring endlessly to bring you your $5 cupcake. Its just 15-year old kids working to get some money towards college.
- lostlogin 10y agoIt doesn't meet your 10 generation bar (not sure there would be even 4 generations of non Maori baking in New Zealand) but I can name 3 second generation bakeries/kitchens and the staff work very hard and have high standards. The things they make get high prices and they appear to be doing very well. I went to school with 4 of the younger generation and they now mostly run one of the companies.
- coldtea 10y ago>Dude. You bought, hooker and sink, some bullshit ad from the local 'artisanal bakery' The world is larger and has far more tradition and expertise in food that your local USA neighborhood, "dude".
- misja111 10y agoAnother way to stay below those razor thin profit margins is to hire cheaper chefs. Nobody is denying that better educated chefs make better pastry. But if 'edible' pastry is good enough for your average customer, then it might be a more profitable strategy to cut down on the labor costs.