Pastry Arts Credentials/ Escoffier

[cerich67]

as a trained red seal cook (Canadian gold standard), who has done quantity baking in the far distant past, baking at home and baking for commercial purposes are very different. I would absolutely not recommend a good home baker just open a bakery without doing apprentice work at a bakery. The work flow of volume baking is so very, very different, knowing that flow and how to get all your products ready on time for sale is crucial.