One of things that I wanted to work on during the break was a pie crust. Mixing and forming by hand is very different than in a scaled up environment. With the equipment that I have, especially my Rondo machine, I think that I might have a better-than-home method.
|Three pies I made at home with dough that I made at the bakery. Apple, Apple/Rhubarb and Pear/Rhubarb|
In the near future I'd like to offer fruit pies, savory pies and even just plain dough for anyone to make what ever kind of pie that they'd like. I'll definitely be keeping some in my freezer this summer to take advantage of seasonal fruit for a quick dessert.
Other projets on the burner are gluten free buns and pretzel buns.