These are my family recipes, and years of cooking/baking recipes from many sources.When you venture into opening a business you think there will be some things that might take a minute longer- but them you dive in. It has taken me way longer than I thought.
One reason being- My product needs to be on point. I want anyone to bite into my product and love it...not because its gluten free, but because its how it should taste.
Soooo, I've been researching a lot of recipes my Mom gave to me. Trying to tweek them, and make them as good as my childhood memories.
I've really started listening to my gut, and not other people. Everyone has advice about how some thing should be...what I need to do first.
To a point I take in some advice, but I can't rush this process. Nor outcome. I've decided to delay the opening till 2019.
With that being said- I am planning a soft launch for the fall and winter season, and possibly an open house to get feed back on items.
Gluten free baking is a "horse of another color", and these recipes need a little more perfection.
Looking forward to baking for you all soon.
Miche
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