6/5/2023 0 Comments Wrise baking![]() ![]() And because baking soda is so important, if you need it for a recipe, but realize that you’ve run out, things can get a little tense. But generally speaking, most recipes require baking soda or baking powder - or even both. Yes, yes, yes: baked goods can be leavened (ie: can achieve their lift and height) with egg whites (think angel food cake) or leavened with nothing at all (think dense flourless chocolate cake). Getting in touch: BostonVoyager is built on recommendations from the community it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.Baking soda is nothing short of a staple ingredient when it comes to baking, as the vast majority of baked goods are leavened with either baking soda or baking powder. ![]() It’s very important to us that the bridal couple is comfortable and happy regarding the Flavors of cake and design of their wedding cake. We don’t limit the time for a wedding cake consultation. I think this sets us apart from our competitors because we are not mass producing wedding cakes. We limit the number of wedding cakes we make per weekend. From the initial consultation which can take 1-2 hours, to finalizing the design our goal is to exceed the expectations of our bridal couples. I think what sets us apart from our competitors regarding wedding cakes is the time we spend with our customers. Our goal is to offer a limited menu and provide the absolute best! We recently started making our own caramel and chocolate sauce for our lattes. We specialize in wedding cakes, special occasion cakes, gluten-free desserts and cakes, breakfast pastries and we expanded our menu to include homemade soup of the week, gluten free quiche, and handcrafted sandwiches. I think what I am most proud of is our dedication to excellence baking from scratch, baking to order, ….our pride in our craft. On the Rise Baking – what should we know? What do you guys do best? What sets you apart from the competition? ![]() That was and always has been my biggest struggle. Longer work days result in less time at home with your family. Interruptions result in a longer work day. In a retail setting, there are many interruptions. When I worked out of my home-based kitchen I could work with no interruptions. I thought I had a good idea regarding the amount of hours I would need to work on a weekly basis. Having an established business prior to opening a retail storefront was definitely beneficial. Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome? Ten years ago we expanded to a retail storefront We started our business 25 years ago in a licensed commercial kitchen out of our home. When my working visa expired I decided to move back to Worcester for a few months started dating my husband and never left. I moved to Switzerland and worked in an amazing bakery for almost a year. Several years earlier I had backpacked through Europe for three months and decided I would like to work in Switzerland. and worked at a four-star restaurant for a year. I learned as much as I could and moved to northern Ca. at a four-star resort training with a German pastry chef. I graduated from Johnson and Wales in 1980 and did a two and a half year apprenticeship in southern Ca. I have nine siblings who were always willing taste testers. I began baking with an easy bake oven when I was a young kid. I don’t remember a time in my life when I didn’t enjoy baking. So, let’s start at the beginning and we can move on from there. Thanks for sharing your story with us Elizabeth. Today we’d like to introduce you to Elizabeth Casey. ![]()
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