Hot Cross Buns

[pezgoddess42]

Still baking. It's turned epic. I am spending endless hours hunting recipes and rare ingredients. I am spending even more time in the kitchen, covered with flour, perfecting the sweet/salt/bitter ratio that makes a perfect chocolate chip cookie.

I want to open a bakery. In like 5 years.

What should I carry? And what should I name it?

Comments

[pemberleya]

do you remember my grand bakery plan? i was living in hampden at the time. the biggest problem with opening a bakery is that you have to get up and bake at 3 a.m. yikes. i still want to do it, though. like, honestly. badly enough to drop everything and move. (that doesn't take much, though, does it?)

my problem is the having-one's-own-recipes thing. i like to follow other recipes, but don't know how to create my own. and can you sell muffins you lifted from paula deen? i'm not sure. you can't trademark a recipe, but i'm still sketched out.

oh my god, we would have so much fun. i would get up at 3 a.m. five or six days a week to bake with you.

[fightmediocrity]

I'm a wicked good baker, myself. I've got the genes (and the JEANS) for it!

Seriously, if you guys ever DO open up a bakery, I want to do the pastries and cookies.

[fightmediocrity]

The answers to your questions:

Lindt dark chocolate brownies, and "Get Baked!"

[visible_bruises]

if you open a bakery, i swear to ghod that i will move back to baltimore and bake cheesecakes for you (that's my specialty!).