So so generous of you to share this!! Especially in contrast to the obnoxious gate keeping you described. I simply must recommend that you visit Chez Alain Miam Miam in Paris. It’s a tiny sandwich stand in the middle of a market in Le Marais, and serves up one of the best sandwiches (slash sandwich experiences) I’ve ever had in my life. There is one man who personally makes every single sandwich, his assistants simply prepping the ingredients. He gives you a sampling between the two cheese options to let you decide which you want. You will be in line for a while, but that’s simply because he’s not in a rush and clearly had a process—every single sandwich just as life changing as the next. I implore you to go if you have the time!
I would love to know your insight on paying yourself for labor costs. (I do not professionally bake, but I freelance and tend to sell myself short... looking forward to another newsletter on that another day!)
In Paris - L'avant comptoir de la terre is FAB and they have a boudin noir macaron. - Mamiche is my go-to for croissants, but their turkey sandwiches on Brioche are where it's at.
Rome - Santo Palato it's on the outskirts but worth it!
Enjoy your well deserved honeymoon and enjoy every single moment with your wife. <3
Thanks for sharing such a precious resource! I have a similar one from the Demi chat (rip), I forget who shared it (Maybe you! ha). I always have felt for savory chefs doing costing, having to mess around with ingredient yields so much more. Hard enough to wrap my head around as it is.
You know, I actually had a section of the spreadsheet for yield percentages but I took it out because it felt like it overcomplicated the whole thing. I am really grateful not to have to worry about it too much, though it does apply to fruit of course.
Try to go to Minori on the Amalfi coast. There’s a bakery called Sal De Riso. It’s amazing. Go early get a pastry walk the town and eat the pastry on beach!
My FAVORITE chocolate shop in Paris is Patrick Roger. Not to be *that person* but it definitely felt more corporate/operationalized this summer than it did when I first happened upon it about 10 years ago, but still, the praliné rochers are TO DIE FOR. I usually bring back two big boxes and save them in the fridge; they keep extremely well and I can just take 1-2 out to temper when I want to channel Paris <3
I gotta say thank you so so much for sharing this. I just recently started working on a cost sheet. It makes all the difference. But it’s so very generous of you to share this info. I’m not well versed in excel and I’m sure I’m not the only one. A lot of people are so hesitant to share knowledge. Thanks again
I am incredibly thankful for all of the information you share, but I am particularly grateful for this costing sheet and your carefully written instructions for its use. I hope your honeymoon is as magical as the beautiful cakes you make!
So so generous of you to share this!! Especially in contrast to the obnoxious gate keeping you described. I simply must recommend that you visit Chez Alain Miam Miam in Paris. It’s a tiny sandwich stand in the middle of a market in Le Marais, and serves up one of the best sandwiches (slash sandwich experiences) I’ve ever had in my life. There is one man who personally makes every single sandwich, his assistants simply prepping the ingredients. He gives you a sampling between the two cheese options to let you decide which you want. You will be in line for a while, but that’s simply because he’s not in a rush and clearly had a process—every single sandwich just as life changing as the next. I implore you to go if you have the time!
This whole sandwich experience sounds so charming!
What a generous offering, Bronwen. Thank you. And happy honeymoooooon! I'm sure the extended wait will make it all the more sweet.
Thank you so much friend!
Happy Honeymoon!!
I would love to know your insight on paying yourself for labor costs. (I do not professionally bake, but I freelance and tend to sell myself short... looking forward to another newsletter on that another day!)
In Paris - L'avant comptoir de la terre is FAB and they have a boudin noir macaron. - Mamiche is my go-to for croissants, but their turkey sandwiches on Brioche are where it's at.
Rome - Santo Palato it's on the outskirts but worth it!
Enjoy your well deserved honeymoon and enjoy every single moment with your wife. <3
Thank you so much for the kind recommendations!
I'm definitely working on an essay about paying yourself as a freelancer - it's such a thorny subject.
Have a wonderful honeymoon! Joe & I had a fabulous meal at Antico Arco in Rome. It was in 2008, but the restaurant still seems to have good reviews.
Thank you so much Terri!
Thanks for sharing such a precious resource! I have a similar one from the Demi chat (rip), I forget who shared it (Maybe you! ha). I always have felt for savory chefs doing costing, having to mess around with ingredient yields so much more. Hard enough to wrap my head around as it is.
Hope the honeymoon is fab!!
You know, I actually had a section of the spreadsheet for yield percentages but I took it out because it felt like it overcomplicated the whole thing. I am really grateful not to have to worry about it too much, though it does apply to fruit of course.
Try to go to Minori on the Amalfi coast. There’s a bakery called Sal De Riso. It’s amazing. Go early get a pastry walk the town and eat the pastry on beach!
thank you so much!
Bronwen, what a generous and empowering thing to share with your community! Thank you!
I hope you have an incredible honeymoon filled with only the freshest and flakiest pastries!
This is so kind, thank you!
Hope you and your wife have a fabulous honeymoon!
Thanks for your generosity in sharing your baking and small business knowledge.
Of course, my pleasure- and thank you!
OMG HONEYMOOOOOOON!!!!!!!
My FAVORITE chocolate shop in Paris is Patrick Roger. Not to be *that person* but it definitely felt more corporate/operationalized this summer than it did when I first happened upon it about 10 years ago, but still, the praliné rochers are TO DIE FOR. I usually bring back two big boxes and save them in the fridge; they keep extremely well and I can just take 1-2 out to temper when I want to channel Paris <3
This is such a good idea!! Thank you so much my friend
I gotta say thank you so so much for sharing this. I just recently started working on a cost sheet. It makes all the difference. But it’s so very generous of you to share this info. I’m not well versed in excel and I’m sure I’m not the only one. A lot of people are so hesitant to share knowledge. Thanks again
Of course, its my pleasure!
The Frigidarium in Rome is my favorite place for gelato when I lived there 😍
Incredible, thank you for sharing!
Am I crazy- the link is saying the site is undergoing maintenance?
You're not crazy! So sorry, I just fixed it
#blessed
I am incredibly thankful for all of the information you share, but I am particularly grateful for this costing sheet and your carefully written instructions for its use. I hope your honeymoon is as magical as the beautiful cakes you make!
This is so kind! Thank you so much
thank you for this AMAZING resources
Of course!
I think you are amazing and your transparency is everything and HAVE THE BEST TIME ON YOUR HONEYMOON!!!
Thank you! We can't wait!