I am about to start a baking business from my home and I have a question about products. As I am just starting out I'd like to know should I make the investment in great products like (for example) Barry Callebaut chocolate instead of Baker's Chocolate, Nieslen Massey vanilla instead of what you get from your grocery store.
Seeing as it is a start out business, would the average customer taste the difference. Should I start out basic and grow later letting customers taste the difference in time? What do you think?
I think you should start out with the quality you want to be known for. Customers will taste once and if they don't like it will not return. You have low overhead, don't scrimp on ingredients!
Hi T. Jone,
I would definitely put the expense into the best ingredients available to you. There is are legions of pastry and baking shops in every town, in order to succeed your business needs to be top notch.
In answer to other question YES, there is an obvious taste difference, to anyone, with quality product.
Good luck!! I was thinking of doing the same (although no cottage laws in my state so I need a "legal" kitchen.....) For me, I would use the best products that I like/am familiar with from the very start. I believe the "average" customer will definitely notice a difference. They are so used to mainstream product that your fabulous inventory will get them hooked from the very beginning. Think about how your palate noted the difference between Hershey's and Barry Callebaut.
Also, be careful regarding your sugars and be aware if it has been processed from cane sugar (I prefer) or beet sugar. There is a difference in taste as well as in the baking. So much to do, so little time.
God speed and keep us in the loop on how you are doing and if you will have a website.
Could you elaborate a little more on the difference between cane sugar and beet sugar. Why do you prefer beet sugar better? What is the difference in taste?
Sorry for the confusion. I prefer cane sugar over beet sugar. Cane sugar is a more stable and consistent product and it dissolves or incorporates better than beet sugar. Beet sugar can remain gritty. Regarding taste, I have not noted much of a difference other than the gritty nature beet sugar can leave behind.
Cane sugar also has a lower melting point (caramelizing sugar, delicate syrups and meringues)