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The problem with bakery pop-ups using wholesale flour
I've noticed three new bakery pop-ups in Amarillo this year that all use high-gluten bread flour for their pastries. The croissants and cookies come out dense and tough because that flour is meant for bagels and sandwich bread. I talked to a baker at the 6th Street Market last weekend and she switched to a soft pastry flour from a local mill and her sales went up 25 percent. Has anyone else seen new bakers using the wrong ingredients and hurting their own business?
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gonzalez.grant10d ago
People rush into things without learning the basics first and it shows up everywhere, not just in baking. My neighbor spent $500 on a fancy espresso machine but used cheap pre-ground beans and wondered why his coffee tasted like burnt dirt. It's that same shortcut mentality where someone skips the foundation and then blames the equipment or the market instead of the simple things they overlooked.
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dylan_thompson10d ago
I get what you're saying @gonzalez.grant, and I don't totally disagree about the basics being important. But I think there's a line here. Pre-ground beans are a shortcut, sure, but not everyone has a grinder or wants to dial in their espresso every morning. Some people just want a decent cup without turning it into a hobby, you know? It's like saying someone shouldn't buy a nice oven unless they can bake sourdough from scratch. Equipment can still help you improve even if you're starting with the easy stuff.
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