PastryScoop 2005 Fall Baking Series Chat Transcript

Joanne Chang of Flour Bakery + Café
October 5, 2005

<Judiaann_PastryScoop> Hi, Joanne! Thanks for joining us today.

<Joanne_flourbakery> Hi, everyone! I'm excited to be here and looking forward to the chat.

<Judiaann_PastryScoop> So, what's the hot seller this fall at the bakery?

<Joanne_flourbakery> Anything and everything apples and pears. We had a lot of fun this summer with stone fruits and now that they are transitioning out, customers seem to be ready for fall fruits.

<Judiaann_PastryScoop> Okay people. . . Don't be shy. Feel free to ask any questions that you might have.

<Biff> Chef Chang, who would you say your mentor was?

<Joanne_flourbakery> Hi Biff—the first pastry chef I worked for, Rick Katz, continues to be my mentor—he's a perfectionist and an amazing pastry chef and so dedicated to his craft.

<chloelee55> Hi, Joanne.

<Biff> Is it true you are an avid runner?

<Joanne_flourbakery> Yes, I run everyday! It's a chance for me to unwind and think about the day and think of new ideas.

<Judiaann_PastryScoop> That's a good way to keep the calories in check.

<lulu> I’m interested in Bo Friberg's use of high gluten flour in a lot of his small pieces and short doughs that I thought typically were all-purpose flour.

<Joanne_flourbakery> Hi, Lulu. Yes, we too use high-gluten flour in some of our pastries. We find it's a good way to develop body in some pastries.

<lulu> Do you use high gluten in pie and short doughs?

<Joanne_flourbakery> We use high-gluten flour as part of the flour in some of our cookie doughs, but not in our pie doughs.

<Biff> Where did you get the nick name BOOO BOOO!!!!!!!!

<Judiaann_PastryScoop> Boo Boo? That's sweet.

<Joanne_flourbakery > BOO BOO!!! I don't know how the name came about! But I miss hearing it!

<chloelee55> It looks like you are working on a cookbook. When are you hoping to publish?

<Joanne_flourbakery> Hi, Chloelee. I would love to write a cookbook, but right now it's on hold! We are too busy here at Flour, so I'm baking rather than writing for the most part!

<Judiaann_PastryScoop> Joanne, what has been the most difficult part of opening and operating your own bakery/cafe?

<Joanne_flourbakery> I think one of the most difficult parts of operating a bakery is learning how to manage a staff of people, most of whom didn’t dream of having a bakery since they were little.

<taraneh> So you had a plan pre-Harvard? Because I am studying economics at London School and I don’t feel like my bakery dreams conflict with my degree. :)

<cakelady13> Hi, Joanne, how long have you been in business and when did you decide you wanted to be a baker?

<Joanne_flourbakery> We have been open five years, and I started baking about 12 years ago.

<cakelady13> Wow, what was the hardest part in putting your dream of a bakery into a reality?

<Judiaann_PastryScoop> Can you tell our members how you got started?

<Joanne_flourbakery> I was working as a management consultant when I decided I wanted to try cooking. Cooking led to baking and after several years I knew I wanted to have my own store. So I tried to work with people who I thought could teach me how to open my own place.

<Joanne_flourbakery> I worked in NYC for a year and came back to Boston with the goal to open in a year. It took two, but we hit the ground running.

<lulu> Do you have one favorite cookbook that you think have very reliable formulas?

<chloelee55> That is a good one, lulu!!

<Joanne_flourbakery> We use The Cake Bible for its great charts in the back with weights and stuff. For inspiration I have always loved the old favorite Baking with Julia, we use Claudia Fleming's book for ideas, and anything by Nancy Silverton.

<Judiaann_PastryScoop> Those are all great books by the way.

<cakelady13> Do you think it is important to offer cafe foods in addition to baked items to keep afloat in the beginning?

<cakelady13> I was thinking of opening just a customer bakery, but hubby thinks we should offer sandwiches etc. to help with bills since everyday (much to my discontent) is not a cake day.

<Joanne_flourbakery> In Boston we needed the cafe business to help support the bakery business. It's hard to make a lot of money on cookies but with the sandwiches people are drawn to Flour and then they order cakes and breakfasts, etc.

<cakelady13> Thank you, Joanne, that was exactly what I needed to know.

<Judiaann_PastryScoop> Yes, hubby was right about those sandwiches bringing in the bucks.

<Judiaann_PastryScoop> Also, savory pastries are a good way to supplement the sweets.

<lulu> Do you see the low carb trend retreating at all?

<Joanne_flourbakery> I HOPE the low carb trend is retreating!!!

<CLW05> Hi Joanne, did you sell any of your pastries before Flour was open? How did you perfect your recipes?

<Joanne_flourbakery> I didn't really sell pastries before we opened, but at my last job I often came in early and tested bakery recipes. My boss was super cool about it!

<cakelady13> lol.

<Al> Can you describe your NYC experience, and what were the most valuable things you learned there?

<Joanne_flourbakery> In NYC I learned a lot about French pastries, and I learned about standardizing recipes and using metric and making everything as consistent as possible. And I learned that New Yorkers will work longer hours for much less money!

<cakelady13> Ha, that’s the truth about NY!

<mc> What was your biggest struggle in the early days of Flour?

<Joanne_flourbakery> The biggest struggle was not being able to do EVERYTHING. It's really really hard to watch your dream being delivered by other voices than your own.

<sofi> Joanne, do you use invert sugar in any of your pastries.I want to use it on my pound cakes to make them moist but not sure how to.

<Joanne_flourbakery> Hi, Sofi. We don't use inverted sugar.

<lulu> Do you work in grams or pounds and ounces?

<Joanne_flourbakery> Hi, Lulu. We ALWAYS use grams and you should too! There's no other way!!

<Biff> Good call, JoJo.

<Judiaann_PastryScoop> Grams rock.

<Judiaann_PastryScoop> My friends hate it when I give them recipes in grams but I think for commercial baking it's is the way to go—much more accurate and much easier for multiplying.

<Lori> Has having your website increased/helped your business?

<Joanne_flourbakery> The website is a great way for people to learn about us. It seems like tons of people nowadays cruise around the web finding places to eat. It's been great, but we don't spend a ton of time or effort on it. It's important to have so that people can see your menu online.

<NhumiSD> Hi, all.

<NhumiSD> Hi Joanne, thank you for being here.

<Judiaann_PastryScoop> NhumiSD: welcome!

<Judiaann_PastryScoop> It's been a while.

<NhumiSD> Judiaann, yes :). Been a bit busy at work.

<lulu> Do you use lecithin to improve volume on sponges?

<Joanne_flourbakery> We do not use lecithin in our sponges.

<lulu> Do you know of any good websites with European formulas?

<Joanne_flourbakery> I don't know of websites with European formulas, but many of the cooking school cookbooks are in metric, I believe.

<Judiaann_PastryScoop> Be sure to check out our metric conversion chart on PastryScoop.com. Go to "Look It Up."

<cakelady13> As for cakes, what is the best cook book?

<Joanne_flourbakery> Again, The Cake Bible has always worked great for us.

<cakelady13> And for grams you weigh the ingredients correct?

<Judiaann_PastryScoop> Yes, weigh your ingredients.

<cakelady13> Thanks, Judiaann.

<Judiaann_PastryScoop> Did I mention that PastryScoop.com has a very nice metric conversion chart AND formulas?

<jessienyc> Have you worked with organic flour or sugar. If so, what brand would you recommend?

<Joanne_flourbakery> We unfortunately do not use organic flours or sugars.

<lulu> How would you describe the style of your baked goods?

<Joanne_flourbakery> We are an upscale American bakery. We have French pastries, American ones, and ones that we make up (so I guess that makes them American). We focus TOTALLY on taste, and everything has to be something that we can't stop eating or we won't put it on the menu.

<NhumiSD> Joanne, my dream is also to have such a bakery :). What do you find to be the best selling items at your bakery?

<Joanne_flourbakery> The best selling items at Flour are always the most familiar. We sell tons of banana bread and chocolate chip cookies every day and we have tons of other more "interesting" items. But people want what they know, I’ve learned that.

<CLW05> Do you bake your cakes in one tall pan or several shorter ones? Whenever I try to do this, after I "torte" it, at least one of the layers has some strange-textured gummy areas.

<Joanne_flourbakery> We tend to bake several shorter pans for just that reason. Sometimes if you have too much batter the edges of the cake are done before the center and then it just gets gummy.

<mc> Did you always plan to make your own breads? (PS Meredith here… Hi!)

<Joanne_flourbakery> Hi, Meredith! Yes we always planned on making breads, frankly because I wanted something to eat each morning! Now we make all the breads for our sandwiches and that's a big reason why they are so popular.

<cakelady13> Do you ever recommend using boxed mixes for items? I have seen in Modern Baking magazine that there is a boxed mix for almost everything, as well as frozen ready to bake and thaw and serve.

<Joanne_flourbakery> We NEVER use boxed mixes. EVER!!

<cakelady13> I realize you never would. I am just wondering since it is so popular.

<FCI_JockGrundy> The Spice Girls were popular too... That does not make them good!

<Judiaann_PastryScoop> The Spice Girls?!

<Judiaann_PastryScoop> Jock—I know you love them Spice Girls.

<cakelady13> What about bakeries that use pre-baked, frozen cake layers?

<Joanne_flourbakery> Hmmm, bakeries that use pre-baked frozen cake layers sound like they have a different idea of what they want to achieve than we do.

<ShellyK> I'm opening a new bakery in a few months. No professional training, but I've been baking for 20 years and know how to run a business. Still, I'm feeling a little overwhelmed. What's the most important thing you think I need to do first?

<Judiaann_PastryScoop> ShellyK: That's great Shelly! Surround yourself with good people.

<ShellyK> I'm afraid I won’t be able to afford many good people at first. The equipment and building costs keep growing.

<cakelady13> Congrats, Shelly.

<Joanne_flourbakery> Shelly, congrats! The most important things—get a great manager and read the E Myth.

<cakelady13> What is the E Myth?

<FCI_JockGrundy>Yes, what is the E Myth?!?

<Joanne_flourbakery> The E myth is a business book that does a great job of explaining how to best run and operate a successful businesses. It's supposed to be generic and the example he uses throughout the book just happens to be a lady who sells pies.

<NhumiSD>E Myth it is :).

<chloelee55> Just put E Myth on my wish list on Amazon. Seems to be quite a few.

<NhumiSD> Shelly, where is your bakery?

<ShellyK> My bakery is in Hillsborough, NJ

<NhumiSD> ShellyK, do you mind if we exchanged emails? I am in similar shoes as you are.

<ShellyK> Sure ! Where are you located?

<NhumiSD> ShellyK, I am in San Diego, CA.

<Judiaann_PastryScoop> Feel free to email ­info@pastryscoop.com­ and we can put the two of you in touch.

<lulu> I’m so excited to visit your bakery cafe next time I’m in Boston. Thank you for all your tips and best of luck to you in business.

<chocbnny> When opening your store (by the way, it is so divine), is there anything you could advise that "I wish I would have done that" to anyone opening now?

<Joanne_flourbakery> One of the biggest challenges of running your own place is realizing that you will have little time to actually bake because you are the one who deals with employee arguments, changing the light bulbs, sourcing a different vendor, etc. It's hard for me to spend so little time in the kitchen. But there's always business stuff that has to be attended to and if you don't attend to it you won't stay in business long enough to keep up.

<NhumiSD> Joanne, do you have someone specializing in bread or did you have to get your hands into them. How would you credit your great breads?

<Joanne_flourbakery> Thanks for the compliments about the bread. No one person specializes in bread and it's taken us a while to get the bread relatively consistent. We all love it so we just keep working on it to get it better.

<lulu> Do you make laminated doughs by scratch?

<Joanne_flourbakery> Yes, our laminated doughs are made by hand. What I wouldn't give to have room for a sheeter. It’s a big project for us to do croissant and puff.

<ShellyK> Joanne, you have no sheeter?! Now I don't feel so bad. I don't have room for one either, not even a walk-in.

<Judiaann_PastryScoop> ShellyK: I worked for a very popular bakery that did not have either a sheeter or walk-in (just low boys).

<ShellyK> What do you think about buying used equipment like display cases and refurbished mixers?

<Joanne_flourbakery> I highly recommend used equipment for anything without a motor—tables, smallwares, etc. Our mixers are used but from a guy who spends a lot of time refurbishing them, and he guaranteed them for a year. Refrigeration—bite the bullet and get new, or at least get a new compressor if you get used. You do NOT want your compressor going out on you on a Friday night!

<martha> Do you use the creaming or two-stage method for your cakes?

<Joanne_flourbakery> We use the method in the Cake Bible for cakes. I don't know if that's the two stage method.

<lulu> What is a good high-quality workhorse all-purpose chocolate for ganaches, etc?

<Joanne_flourbakery> We use Scharffenberger chocolate and Callebaut chocolate for our cakes and ganache and other stuff.

<lulu> Do you make and sell macaroons?

<Joanne_flourbakery> We don't make French-style macaroons. We make American macaroons with coconut.

<Biff> Joanne, I miss you. Come visit me, Boo Boo!

<Joanne_flourbakery> Boo Boo, I miss you too!!

<Biff> I don't know how many of you actually know Joanne, but she is one of the sweetest, kindest, most giving people I know. I had the pleasure of working with her years ago and I am so proud of what she has accomplished. Bravo, BOO BOOO! I have to get back in my kitchen, but I love and miss ya. J.

<Joanne_flourbakery> I have the same words for Johnny, pastry chef extraordinaire at Jean Georges, aka Biff!!

<FCI_JockGrundy> Is Biff Johnny I.? The rock star pastry chef?

<Judiaann_PastryScoop> Biff has left the building...

<Joanne_flourbakery> Oops, I hope that wasn't a secret....

<Judiaann_PastryScoop> He's been outed.

<Joanne_flourbakery> Don't tell him it was me!!!

<Judiaann_PastryScoop> Ha ha.

<Joanne_flourbakery> He was one of my trainers at Payard and he is in a word, incredible. I’ll always love him!!

<FCI_JockGrundy> So many greats in the room... Joanne… Judiaann... Johnny...

<Judiaann_PastryScoop> I'd hardly put myself in the company of those two but thanks, Jock.

<lulu> Thank you PastryScoop for my first chat experience. So cool!

<NhumiSD> Joanne, have you ever thought of desserts with an Asian fusion?

<Joanne_flourbakery> Asian desserts—not really. There's not really a lot of desserts out there that I love from my childhood!

<monet> Hi. What are some of your inspirations for your desserts?

<Joanne_flourbakery> Inspiration for desserts comes from reading magazines, cookbooks, and going out to other places and seeing what everyone else is doing. There’s always something interesting in one of the monthly magazines and there's always a cool dessert out there somewhere to try.

<Al> Is much of your business wholesale? Any particular challenges you'd care to share on wholesale side?

<Joanne_flourbakery> We do not do wholesale because we are lucky enough to have a lot of retail business. Wholesale is all about quantity. You have to set up your bakery and your staff differently to make it work it.

<NhumiSD> Joanne, for mixers, what did you end up purchasing for the bakery?

<Joanne_flourbakery> For mixers we go with tried and true Hobart.

<FCI_JockGrundy>Here at the French Culinary Institute we use Hobart as well.

<Judiaann_PastryScoop> The FCI recently changed all their classroom stand mixers to Hobart.

<Judiaann_PastryScoop> Oh! You beat me to it!

<ShellyK> I've seen some beautiful marble display cases but some off name manufacturer in China. They're new, but should I take a chance on them or stick with the better brand names (at a much higher cost)?

<Joanne_flourbakery> The shell of the display case is up to you. It's the compressor that you should be wary of. We bought a used display case and replaced the motor and compressor and have not had any problems.

<RainaB_PastryScoop> Joanne, what's your top seller?

<Joanne_flourbakery> Our top pastry seller is probably banana bread! I can't believe how popular it is—every other customer it seems.

<Judiaann_PastryScoop> You can’t go wrong with a nice banana bread.

<RainaB_PastryScoop> Well, banana bread is pretty tasty. I always think I don't like it that much, but I can polish off a lot once it's in front of me!

<Joanne_flourbakery> Don't underestimate the importance of having some familiar items. Pastry people love to experiment and I’ll never understand why people don't go for the fig plum tart, but if they want banana bread, give them banana bread!

<NhumiSD> Hi Jock, how are you?

<FCI_JockGrundy> NhumiSD, things are great thanks and hello in SD!

<martha> I'm sorry if this question was asked already. How did you make the career change? Did you go to culinary school?

<Joanne_flourbakery> I did not go to culinary school. I quit management consulting and got a line cook position at a restaurant, then realized I loved baking more so I got a job in a bakery.

<Joanne_flourbakery> I got my job in NYC while visiting FCI. There was a two-day class that I came to NYC to attend and François Payard was the teacher. He was getting ready to open his patisserie so I approached him about a job.

<FCI_JockGrundy>If you are considering pastry/culinary school Chef Judiaann Woo went to a great one!

<Judiaann_PastryScoop> Hmm...Would that be The French Culinary Institute?

<Judiaann_PastryScoop> Yes, I did. The FCI has a great Pastry Arts program.

<ShellyK> Martha, speaking for me, this is something I always wanted to do but kept saying "someday..." Well, one day I realized how old I was getting and that "someday" had come and gone. So I'm putting up my house and life savings and taking the chance. It's scary, but so is thinking that I'd always regret not doing it when it really is too late. Follow your passion.

<Joanne_flourbakery> Shelly, good for you!!! You’ll do great. You have the right spirit and you won't give up! The only difference between someone who has a bakery and someone who doesn't is the person who has one stuck through it even during the worst of times. I wanted to sell Flour the first 10 months I had it. It was too hard! Now I love it more than anything.

<taraneh> What is your favorite sweet to snack on?

<Joanne_flourbakery> My own favorite sweet to snack on is ice cream—I can't get enough! At the bakery I love when the chocolate chip cookies are broken. I eat all the chocolate out of them. My favorite pastry item here is the pain aux raisin.

<Judiaann_PastryScoop> Ice cream... I'm always dreaming of ice cream too.

<taraneh> Thanks :) I like to dissect partially broken cookies, too, for raisins, chocolate chips etc.

<Judiaann_PastryScoop> I like to "investigate" cake scraps, too.

<Lori> What about brownies? They always seem to be very popular.

<Joanne_flourbakery> Oops, I forgot about brownies!! Yes, we sell so many each day.

<anm> Have any of you used Stevia instead of sugar and does it make food taste different?

<Joanne_flourbakery> We have not used Stevia. We tend to stick with basic ingredients here.

<Judiaann_PastryScoop> Joanne: Are you originally from NYC or Boston?

<Joanne_flourbakery> I am originally from Texas! Came to Boston for college and never left, except for my year in NYC with François at Payard.

<Judiaann_PastryScoop> Texas? Cool.

<NhumiSD> Joanne, how many years has it been since your first baking job?

<Joanne_flourbakery> My first baking job was in 1995 at a bakery in Newton Center.

<Murphy> How did you hear about the class with François Payard ?

<Joanne_flourbakery> I read about the class with François through a magazine I think. I was trying to get some education on the side. I was the pastry chef at Rialto restaurant here in Boston, and my chef got me some info about it. It was great!

<FCI_JockGrundy> Murphy, PastryScoop.com at The French Culinary Institute has a series of workshops with GREAT pastry chefs coming up on October 16.

<Murphy> Thanks for the info, Jock !

<FCI_JockGrundy> Sure! No problem.

<NhumiSD> Joanne, did you open Flour by yourself?

<Joanne_flourbakery> Yes, I opened Flour by myself. It was very, very hard. But now I’m glad I didn't have to make decisions with someone else. I’m able to make quick decisions now without a lot of meetings.

<chloelee55> Good to hear that you didn't give up, Joanne!

<ShellyK> Joanne, you're a great inspiration. I'm also doing this all by myself. My savings will get me through several months. I would like to sell some items on the internet for additional income but am afraid it might go too well and I'll get overwhelmed and not be able to keep up with the orders. My kitchen is only 32' x 9'. Not much room for extra help.

<Joanne_flourbakery> Be careful about selling thrrough the internet. That means you'll have to spend time on the computer and time wrapping and shipping. If that's in your business plan then go for it, but be prepared for it!

<ShellyK> I just worry about paying my bills. I do have a mortgage and huge home equity credit line to repay that I'm using for this business. My second worry is that I'm not a morning person!

<Joanne_flourbakery> Shelly, you will need some other way to pay your bills in the beginning because you are not assured of positive cash flow in the beginning (or at all for that matter). I had a six month buffer saved up, and I used every last penny.

<Joanne_flourbakery> I find that I have to be a morning person, a night person, and an everything in between person! But I think it depends upon the business. I know other bakery people who are better at delegating and letting others take care of the business—

you might say I’m a bit of a control freak :).

<Judiaann_PastryScoop> I think pastry people tend to be control freaks. And I mean that in the best way.

<Judiaann_PastryScoop> It's always so inspiring to hear success stories such as yours, Joanne.

<Judiaann_PastryScoop> My friends in Boston rave about your cookies!

<FCI_JockGrundy> Yes! Joanne has been in more magazines that Kate Moss!

<Judiaann_PastryScoop> Kate Moss?

<chloelee55> I need to take a trip down to Boston. I haven't been in a while. This is a good excuse!

<Judiaann_PastryScoop> We're really happy for you Joanne and we've been following your career for awhile now.

<Joanne_flourbakery> Thank you for the compliments on the cookies! We love making them. Like I said, if we don't love eating them we don’t put them on the menu. We often have staff breaking cookies on purpose just to have an excuse to snack on them. Yes, I’ve been guilty of this as well!

<Lori> Anything you would do differently, if you could?

<Joanne_flourbakery> If I could do anything differently, I would have hired more experienced help in the first year. That was tough. It was just me and some beginning bakers and every time we put something out I cringed that it wasn't exactly like I wanted it. The same with the service staff. Our manager didn't last and watching counter people not be as excited as I was about the product was HARD!!

<ShellyK> Yeah, that's me. I know pretty much everything about running a business and have a hard time letting someone else take care of that. But I want to do all the baking too. I guess I'm wrong but I think about letting someone else following my recipes to do some of the baking—what will stop them from going somewhere else and making them to sell and creating my own competition?

<chloelee55> Yeah it is hard letting the ideas out of the bag!! I have that problem with the ideas that I have right now. You just wonder if someone is going to snatch it away.

<Joanne_flourbakery> I feel VERY strongly about the whole recipe sharing thing. Recipes are meant to be shared! Ideas are meant to be shared! Think about how hard it is to start a bakery—if someone out there takes one of your recipes and runs with it, good for them! It’s not the recipe that's important, it's the execution, consistently day after day with good service and nicely presented. THAT is what will make you a success, not a recipe!

<Judiaann_PastryScoop> Yes, it's difficult to keep a recipe a secret. And rarely is there a completely original recipe.

<Joanne_flourbakery> If someone takes an idea of yours, what a compliment! If they do it better than you, figure out how and improve your own product! I have recipes from Payard but I don't think François feels like I’m stealing his product. Which mostly is classic French stuff anyway!

<Judiaann_PastryScoop> Also, a recipe does not make a product great. There's also presentation, consistency, and customer service that can make one chocolate chip cookie so much better than the next.

<Joanne_flourbakery> Yes, Judiaann, you are so right. Our chocolate chip recipe is the Toll House recipe! With better chocolate, some additional milk chocolate, and really really good bakers who don't overbake the cookies. And they are baked fresh every morning. And they are one of our most popular items.

<ShellyK> You're all right, thanks. I guess it's that control thing. Thanks so much.

<Murphy> What can someone who is not professionally trained do to land a job in a bakery?

<NhumiSD> Murphy, it never hurts to apply and take whatever position you can to get your feet in and learn.

<Joanne_flourbakery> If you are not professionally trained, try getting an internship at a bakery or even starting at the front of the house at a bakery. I have a pastry chef who runs the pastry kitchen at Flour now because I’m usually taking care of business stuff and she started here four years ago as a counter staff person. Now she's incredible, so talented and running the whole show!

<Murphy> Unfortunately, it seems that most local bakeries use premade mixes and I don’t feel that I would learn much.

<NhumiSD> Murphy, check to see if there are some classes around your area that you can take.

<Judiaann_PastryScoop> Work for the best people you can to learn. You may not make a lot of money to start, but the rewards you'll get in your pastry education are priceless.

<NhumiSD> Joanne, what would you say is the best way of advertising that you used?

<Joanne_flourbakery> We don't have an advertising budget, and luckily we've never had to advertise. We say yes to all PR opportunities—if anyone wants to interview us or photograph us we say yes! And we participate in a lot of fundraisers which gets our name out there and helps us fulfill one of our missions of helping out in the community.

<chloelee55> That is a good idea, letting them come to you. It just proves that when you have something good, that you don't need to spend the money.

<ShellyK> By the way, if any of you are ever in Hillsborough, NJ (about 10 miles north of Princeton) please do stop in and say hi. The bakery name is Dea Dolce. I'm hoping to be open by Christmas this year.

<Murphy> Shelly, how far is Hillsborough from Morristown ?

<ShellyK> Not far from Morristown (I currently work in Mendham). RT 287 south to the Somerville exit and Rt 206 south to Amwell Rd.to Beekman. It's the intersection of Amwell & Beekman.

<Murphy> Shelly, are you professionally trained? If you looking to hire let me know! I could help on weekends.

<ShellyK> Murphy, I'd like to give you my email address. Yes, I will need help!

<Joanne_flourbakery> Good luck, Shelly!!! Email me if you ever have questions. I’d love to hear how things are going.

<chloelee55> Thanks, Joanne. I have to head out. You gave a lot of GREAT advice!!

<Joanne_flourbakery> You're welcome! I hope I was helpful!

<chloelee55> Good luck for the rest of the year and beyond!!

<martha> Joanne, I love your outlook! Thanks so much!

<Judiaann_PastryScoop> Unfortunately, we're out of time today. Thank you all for joining us. THANK YOU, Joanne, for taking time out of your busy day to chat with us!!!

<Al> Joanne, thanks for all the great info! Good luck!

<CLW05> Thank you, Joanne!

<taraneh> Joanne, you were so helpful—a kindred baker. Thanks for your availability and advice, not to mention your start up story.

<Judiaann_PastryScoop> We will post a transcript of this chat along with the others in this series on our site in the next few weeks.

<NhumiSD> Joanne, you are a true inspiration to me. Especially with a career change and all.

<FCI_JockGrundy> A big THANK you to Joanne for her time and great inspiration and thank you to Judiaann Woo & PastryScoop.com. If anyone needs info on the pastry classes at FCI please contact Jock Grundy at jgrundy@frenchculinary.com Our toll free number is 1-888-324-2433. My direct line is 646-254-7532.

<NhumiSD> Thank you.

<Judiaann_PastryScoop> Be sure to turn in next month as we chat with three more hot talents in the industry.

<Joanne_flourbakery> Thank you all! It was so fun to do this and I wish all of you great luck and success in pastry!

<Judiaann_PastryScoop> Happy baking, everyone!

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