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Re: How to get into the cake and pastry industry?

From: Gerard

Comments

Cidy,

I'm not sure who you're asking. I have a commercial bakery in Boston, specializing mostly in wholesale and retail croissants but do lots of french pastry in cooler weather(not now). We started in my partners apt selling cakes to restaurants, but I had 15 years experience as baker and exec pastry chef from hotels to pastry shops and restaurants. Lacking experience I wouldn;t even consider it.

Regards, Gerard