“Artisan” reminds to handicrafts and something art. Baking is a kind of that sense.
Why Artisan
The inspiration stemmed from a desire to consume excellent cuisine and a desire to bake. Baking cakes was probably just a hobby in the early days - baking for friends and family. I want everyone to consume great food, I utilize high-quality ingredients and pay close attention to the manufacturing process. And, as a foodie, I'm well aware of the quantity and quality of the ingredients. Despite the fact that I did not have a diploma as a chef, I acquired talents on my own and proceeded via trial and error. I'm resolved to treat every cake I bake as if it were a work of art, similar to how I treat photography or any other kind of art. Until I started growing up, I ran a little cake company that sold to cafés and coffee shops on a wholesale basis.
When I first learnt to cook dessert, I began by looking for a picture of my favorite dessert. As a photographer, I have a perspective on how the final image should look. I'm going to attempt it now that I've gained my imagination. I alter the recipe by selecting my own ingredients. Family members, friends, coworkers, and friends in the food and dessert sector, such as chefs, have all criticized my work. In order to get the delicious taste, you must run out of raw materials. I've run out of time quite a bit as well. But it was well worth the wait when it arrived today.
The advantage of Artisan
I wouldn't compare which kind of production is better, but what I have done is based on the belief that I would pay attention to every detail. It's not just the production process alone, but the selection, sourcing and testing of raw materials for product development. Every dessert, whether it's cakes, cheesecakes, brownies, and cookies, must be the best in taste and quality. I have to be comfortable letting people close to me eat it. I believe that this way of baking will produce delicious homemade cakes that are unique. I want my cakes bring smiles to others and can recognize the care I put into every step.
The owner of a coffee shop once gave me a photo of a customer putting a message on the table, saying that "thank you, it is a really wonderful cake." It was well worth the time and work I invested in baking. I can sense the joy and delight of both the cake eater and the café owner beneath the text and photographs. This is something I'd like to keep on. As a consequence, cakestudio365 aspires to supply dessert to coffee shops in the hopes of bringing smiles and happiness to those who consume them while also taking care of the coffee shop owner.
Focus on standardized quality
Despite adhering to the artisan manufacturing principles, I do not compromise on the quality of raw ingredients, production procedures, or tastes. Desserts of cakestudio365 are like a handcrafted item that didn't originate from a massive factory's machine. Every stage must adhere to the standards that I have explicitly stated, beginning with the acquisition of raw materials, which must always meet receiving requirements, and ending with the supplier evaluation to assure input. Everything is weighed, measured, and timed according to a predetermined SOP during the production process. Before my dessert is distributed to multiple coffee shops, I go through an extra QC procedure to ensure that they have a consistent flavor and texture.
Even now, I sometime bake cookies that are a little discolored. Most of people cannot notice it; even my staff who weren't baking or participating in production as well. However, I decided to bake the replacement. I had to work till the morning to prepare it again, but I was happy to do that. Despite the fact that it was a loss and exhausting, I was pleased to say that I love every cake delivered from cakestudio365.
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