u/SmokeyBandit5

Humbling experience

I have been home baking for over 6 years and have even run some successful markets as a cottage food prior to getting a corporate job. It wasn’t until the other day that I realized I was using the wrong type of yeast (active dry) compared to what my recipe calls for (instant). And I always wondered why my cinnamon raisin bagels would rarely float!!

To all bakers new and old, never lose that curiosity that first led you down this path!

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u/SmokeyBandit5 — 3 days ago

▲ 80 r/Bagels

Hello fellow bagel bakers (and lovers)!

I have the ambition to open a bagel and deli where I am a little outside of Tampa. I believe it could be successful based on the flavor I produce…problem is I know it takes more than that.

Does anyone have any advice on how to start? What size equipment, ovens to use, and basic systems to implement? My only experience is baking for my own cottage food combined with some commercial food production.

Thank you in advance. I appreciate you all and happy baking!

~Brian

u/SmokeyBandit5 — 8 days ago