This winter, I am building a pastry kitchen in my garage. Yes, I am doing it (mostly) myself….and yes, when it is done, it will be an Interior Health certified commercial kitchen. On this page, I will collect my photos of the transformation from garage to cake central! Post #1 explains the whole story.
Here’s the backstory….
I have done my fair share of working the pastry line at restaurants — the long hours, the 2am closing shifts, the 4am bread shifts. (read about those days here). There is a special place in my heart for my years when I worked at restaurant kitchens, but in recent years, I discovered I wanted to take control of my career and have my very own pastry kitchen. We live in Wine Country of BC, so in the summer, weddings are huge, as are the weekly farmers markets. I could very happily do custom orders, dessert catering and farmers markets, and still have balance and a family.
With our new baby now a toddler, I have determined that Spring/Summer 2017 will be my opening date. That means that every chance I get this winter, I am changing into my grubby work clothes and heading downstairs to turn our garage space into a kitchen. Because we have a 3yr old and a 1yr old, I can’t work on the space when they are with me, so my working hours are generally limited to one or two days a week when my husband watches the kids so I can work downstairs.
There won’t be a whole lot of pastry posts for awhile, but once this space is done and inspected by Interior Health, there will be a whole lot of pastry going on! And so, here is the collection of photos, as I get work done downstairs.
- The Plan (and building a wall): The White Apron 2.0
- Why is a commercial kitchen important….and what does this entail? — coming soon
- Early January – day one of working in the garage kitchen — reinforcing benches and installing casters
- Week 2: removing garage pegboard to make room for a dish pit
- mid-March — installing a DIY vinyl tile floor
- early May – at long last, passing my health inspection!