Andy Corson, Sandy Hook, CT, US
In late 2008, I took the plunge into business ownership (and I still work a full time job) by founding American Artisan Food and Bakery, LLC in Sandy Hook, CT. Right now the focus of the business is the bakery part but I hope to get into the food part soon. I provide my custom line of bakery products to coffeeshops, cafes and stores in the area.
Blogging as the Basement Baker, I will share my experiences and lessons learned about the business of baking, tips on sourcing ingredients, baking time savers and perhaps even a few odds and ends. I also hope you will share your thoughts and experiences with me, whether you have started your own business or not! Drop me a line: email@example.com
Life aint easy getting through, everybodys gonna make things tough on you, but I can tell you right now if you dig what you do, they will never get you down --Todd Snider, Ballad of the Devils Backbone Tavern
The Fine Cooking Special Issue - Real Italian - features and awesome pizza dough recipe
If only all businesses were run this way...
There's no one key to perfect quick bread. Follow the tips in this post for a perfect loaf.
Here are a few great questions from our first live streaming event that went unanswered...until now.
Yes, when I heard there was going to be a pumpkin shortage this holiday I went out and bought six 29 ounce cans (my pumpkin muffins are a big seller). If you have any pumpkin left over, here is a recipe for some heart-healthy pumpkin pistachio muffins.
Try these healthy treats and wean yourself off of decadent holiday food.
Baking for the holidays doesn't just mean Christmas cookies, it's scones, muffins, breads and more. All of this baking can be time consuming, so here are some time-saving tips.
After 1 year of operation, American Artisan Bakery will be leaving the basement and moving on to a bigger and better kitchen at ground level!
A Locally Made Hamburger for Breakfast
Last year I posted an entry in the Fine Cooking Holiday Cookie Contest - it was a picture of the alfajor cookie, popular in Argentina and across Latin America in various forms. The recipe is coming soon to a newsstand near you!
The sudden chill in the air on the East Coast has gotten me thinking about the holidays...
Baking with "formulas" instead of "recipes" is the best way to go...it can also save you if you screw something up.
Baking bread has to be the most written about topic in baking - it is at the same time the simplest baked food yet the most complex to master.
Cupcakes are the perfect dessert for the summer, especially topped with summer's greatest gift...fresh berries!
One of two farmer's markets that we participate in was forced to more from a new, prime location back to the old one. Did the market violate zoning laws? Did nearby businesses complain? There's no clear explanation from the market organizers or the town...I just love local politics!
Home bakers are always trying to recreate professional ovens in their kitchens, so why not attempt yet another technique?
Farmers Markets are extremely important to small food businesses because selling direct to the consumer is how you build a relationship with the public...and how you make the most money.
Are you itchin' to start your own food related business? A solid foundation is key...
I got a call one day after work from a guy in Florida who wanted to come all the way to Connecticut to try my specialty cookie...
My last post about scaling recipes created an unexpected segway to a topic that is very important for anyone starting a business: slow down!
Scaling recipes can be difficult. After having tackled muffins, scones and carrot cake with no problems (or actual adjustments in leavening ingredients) I tackled chocolate cupcakes...and invented a whole new menu item in the process.
Have you ever wanted to start your own food business? Do you run a catering company or bakery want to know what others in your field are doing? Welcome to the Basement Baker...