Aaaaaand, we are done!
The new kitchen is up and running, and works better than I could have expected. In my old space, the commercial shop in town, it was small. SO small. 400 square feet total, including the washroom and the front service end. The power was always an issue….the air conditioner couldn’t run at the same time as the induction burner, or we would blow a breaker. And so, it was so very hot in there. Not hot from the oven (which doesn’t actually emit much for heat), but the air put out by the fridge and freezer warmed the room too much. For security reasons, being a ground floor space in town, there were no windows that could open. So to have a space that is larger (by about 300sq ft of working space, plus a storage room, plus a washroom!) , and cooler (thanks to being a garage space) it is better than I could have thought.
Just a few days after being given the go ahead from the health inspector, my first order was due. The big mixer was used, the oven tested out, the dishwasher put through the paces. It all worked as it should, the room stayed cool to work in, and there was space to work on more than one recipe at a time.
This first order was for a surprise birthday for a 16 year old boy. Instead of having a cake, his Aunt ordered a selection of 5 different cookies. A fun way to test it all out! On the menu was lavender white chocolate macarons, salted caramel macarons, chewy chocolate flourless cookies, brown butter blondies, and chocolate vanilla sandwich cookies. The customers picked up their order, were so sweet to deal with, and it was exactly as I hoped.
Working in the kitchen, it felt like a full circle experience. When we first moved to the area, the house we bought had a suite downstairs, and I thought I would make this suite my cake studio. I found out pretty quickly that zoning would not permit this idea, and eventually moved on and had my commercial kitchen in town. That was an amazing experience, gained a pretty solid local following, but the space itself definitely lacked in logistical functionality. But with one baby, a fortune spent in daycare fees (spoiler: running a walk in bakery does not earn you a fortune), some big decisions needed to be made. In the end, those decisions included selling the store, sell our house, and buy an orchard home with the one-day plan of building an at-home cake kitchen. A second baby and two years later, here we are. A happy family of four, living at the orchard, with an at-home cake kitchen. I have to pinch myself to realize after all this time, it really did all come together.
It is a busy summer. Weddings…..so so many weddings. Wedding cakes, dessert tables, cupcakes. Plus farmers markets on Wednesdays. And several days per week to enjoy our two little sous chefs.