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Should have done this eariler
Hi All,
I guess I should have done this earlier before posting but Ive never been one to follow the rules.
Introduction hu? Well I just turned 40 this year, I am a 2nd generation full blooded Italian and very proud of it. I come from a family of builders, my grandfather came from Italy as a stone mason when he was in his teens a few years later at 19 he became a general contractor outside of Pittsburgh, PA. My other grandfather (from Italy) was a mason as well, he worked most of his life in the steel mills. Within both families we have had a materials yard, tile setters, framers, concrete contractors and even a block plant where they made "real" cinder block by HAND in forms.
I have a masonry/concrete business currently and have for years but my true love is food especially baking. I realized my dream of opening a bakery/caf? of my own a few years ago only to see it be sold because of a divorce. But getting rid of it (using the money for attorneys fees) ensured that my daughter would grow up having her father available to her. 8 years later its the best thing I could have done for us, family is most important. I recently got the go ahead to put a bakery in an out building on my property so I am very excited. I will be focusing primarily on 6 deferent cookies for wholesale (my family recipe's) and doing breads for the Farmers markets on the weekend. I have built 2 bake ovens one black (roman) and one hybrid my goal for the new bakery is to be another hybrid but a new design, black for high temp stuff like pizza and white for breads. My first oven was, to me a royal pain in the a$# with the firing and the rake out and the refiring..for any kind of production it really was a hassle for me, up side-- its hard to reproduce the results of a true brick oven. I guess thats enough "intro"..can you tell I'm Italian? if this was in person Id go on for hours.
Thanks for reading and I hope that I can learn from this group as well as contribute.
I guess I should have done this earlier before posting but Ive never been one to follow the rules.
Introduction hu? Well I just turned 40 this year, I am a 2nd generation full blooded Italian and very proud of it. I come from a family of builders, my grandfather came from Italy as a stone mason when he was in his teens a few years later at 19 he became a general contractor outside of Pittsburgh, PA. My other grandfather (from Italy) was a mason as well, he worked most of his life in the steel mills. Within both families we have had a materials yard, tile setters, framers, concrete contractors and even a block plant where they made "real" cinder block by HAND in forms.
I have a masonry/concrete business currently and have for years but my true love is food especially baking. I realized my dream of opening a bakery/caf? of my own a few years ago only to see it be sold because of a divorce. But getting rid of it (using the money for attorneys fees) ensured that my daughter would grow up having her father available to her. 8 years later its the best thing I could have done for us, family is most important. I recently got the go ahead to put a bakery in an out building on my property so I am very excited. I will be focusing primarily on 6 deferent cookies for wholesale (my family recipe's) and doing breads for the Farmers markets on the weekend. I have built 2 bake ovens one black (roman) and one hybrid my goal for the new bakery is to be another hybrid but a new design, black for high temp stuff like pizza and white for breads. My first oven was, to me a royal pain in the a$# with the firing and the rake out and the refiring..for any kind of production it really was a hassle for me, up side-- its hard to reproduce the results of a true brick oven. I guess thats enough "intro"..can you tell I'm Italian? if this was in person Id go on for hours.
Thanks for reading and I hope that I can learn from this group as well as contribute.
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