Joan
  • Female
  • Palm Bay, FL
  • United States
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tart liners or large cupcake - 3.5" bottom

Started this discussion. Last reply by Tessa Aug 13, 2009. 7 Replies

How to set up a tasting

Started this discussion. Last reply by Kristi Jul 24, 2009. 5 Replies

 

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I enter competitions :
Never
I consider my specialty to be:
still deciding

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Joan's Blog

Bakery awareness

Posted on July 14, 2009 at 6:20pm 4 Comments

I need help getting folks to notice me!

I have recently opened a bakery in Palm Bay Florida. I am also new at the whole thing (running a business). I have advertised in the local coupon booklet that gets mailed to each home, the local paper (not major one) and now another 2 coupon pamphlets. I still get a lot people who say they didn't know I was here.

It seems that the strip I am in, is not noticed or on, the beaten track' so to speak. Does anyone have any suggestions other than… Continue

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At 4:39pm on August 28, 2009, Steve Brown said…
Hay joan, I saw you were looking for a diabetic sweetener? I use Maltitol sugar with is a direct match to the weight of sugar. Has the same sweetness and no splenda type after taste. (The body recognises it as a fiber). Isomalt sugar does the same thing. The only thing with isomalt is it wont carmelize...I hope this helps out..also for your chocolate bread I think a nice florentine topping would look awesome. possibly a nice coating of Powdered sugar and cinnamon..just a thought..this would probably make some butt kicking bread pudding...8 )
At 2:00am on July 12, 2009, Kisha said…
Thanks for the info! I believe your recipe for the yellow chiffon looks the closest however I will have to convert the grams! Thanx!
 
 
 

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