Focaccia microbakery investment in Detroit style plans worth it?
Hi! I’m considering starting a focaccia microbakery out of my home. The last few months I’ve been trialing different pans and materials. I was considering using aluminum because it’s affordable but have found that I have consistently had issues with sticking or lack of browning on the bottom. Also I know aluminum can react to highly acidic ingredients. I would prefer not to use parchment paper which I feel like has impacted browning (getting too brown on top but not enough on bottom).
I tried out the** **American Metalcraft 10" x 8" Hard Coat Anodized Aluminum Detroit-Style Pizza Pan and was really happy with the results. Loved the crispy bottom I was able to get browning I am never able to get with aluminum/parchment. I am seeking pan over sheet because I want my focaccia to be thicker and soft on the inside while retaining the crispy crust.
The downside is these pans aren’t cheap. What I’m wondering is if it’s worth the extra price to invest in.
The 8x10 which would probably be my standard loaf size for selling goes for about $26 each (less for a pack of 24). The 17x12 which I would do probably for making slices to sell goes for around $41 each. I’m trying to find better bulk pricing but not finding anything better than these prices yet. I’m willing to make the investment but wondering if others have had better luck for other options and just want to make sure I’m thinking this through first.