Owning a bake shop sounds like a dream come true, but just how much work does it take to bake everything from scratch each day?
With our bakery open at least 12 hours a day, someone is at the bake shop around-the-clock.
6 a.m. Three staff members arrive: bakers begin making pastries and pie dough and the cake decorator begins icing cakes.
7:30 a.m. Puff pastries and breakfast items are in the case.
10:30 a.m. The bake shop case is filled with the remaining cookies, cakes, cupcakes and brownies.
3 p.m. Afternoon crew comes in and finishes any work not completed by the morning crew.
10 p.m.- 7 a.m. A baker comes in to bake all the cakes, lemon bars and brownies for the next day.
After being opened for more than a year and a half, you say you can now estimate exactly how much to bake each day.
Our goal is to sell out every day, and we try to use up as much as we can. In the bake shop case daily we have:
• 175 cupcakes
• 36 cookies
• 24 brownies
• 24 lemon bars
• 2 cakes
• 16 pies
• 12 muffins
• 18 puff pastries
• 24 cinnamon rolls
Sounds like the staff is hard at work. What is your kitchen equipped with?
We have two convection ovens, two 10 quart mixers, one 20 quart mixer and a personal KitchenAid stand mixer. The appliances are running all day long, so the temperature can easily get to 90 degrees. It saves the heating bill in the winter, but in the summer it is brutal.
How does the holiday season look for the bake shop?
We anticipate a lot of custom orders. Right now we are working on an order for 2,040 brownie pops. It will take us almost three weeks to make the 80 batches of brownies, form the molds and dip them in chocolate.
Being surrounded by brownies and sweets, what a life! What are your best sellers?
For Thanksgiving our most popular order was for red velvet cake. Carrot cake comes in a close second. It is surprising that we get orders for those instead of pies, but I think it’s a Southern thing.
Dayoub says the shop is making bagged items for people to pick-up. She’s excited for their new maple bacon chocolate bark.
-By Alexa Lampasona for the Food & More blog