Have I mentioned how stubborn both D and I can be? We both are pretty strong willed, to say the least, and will stand our grounds. To that end, I've taken the discussion of location off the table. We are still a good year or two away from opening and because of that, probably the best idea.
In the meantime, we still have research to do on opening a business and requirements by the state of Illinois. Not only that, but only having two cookie recipes that I know are good, is not going to cut it. It's time to get back in the kitchen and keep baking. I have one new cookbook that I got a week ago that I am excited to start trying recipes from. Some of the recipes are sugar free, others are dairy free. It will be interesting to see how they taste and how other's react.
I also have a cookbook that I won in a contest yesterday that focuses on taking out processed sugar. I'm excited to get that one and start experimenting. I've picked up more agave nectar and some coconut palm sugar. I've used the agave nectar once and have never tried the coconut palm sugar. The palm sugar is to replace brown sugar and is from the sap of a coconut tree. Interestingly enough, the brand I bought states that they do not recommend for diabetics as the glycemic index of the sugar can fluctuate. It will still be interesting to try and also a good note to use in baked goods that I want to label as sugar free for diabetics. I'll blog more after I get the cookbook and have tried a recipe or two.
Sunday, May 22, 2011
Saturday, May 21, 2011
Starting a Business
A few weeks ago, my best friend sent me an IM and told me that I won. After going back and forth, what I won was the discussion over the years that he should open his own restaurant. Come to find out, he wants to open a gluten free place. Of course, I jumped on the bandwagon and will be a 50% partner.
Gluten Free Bistro has been born! It will be another year to two years before the doors of the retail business officially open. The business will be located in Illinois where my great business partner is located. The discussion of where in Illinois is still being debated. Definitely outside of Chicago is what we both are agreeing upon at this point. It will either be in one of the burbs outside of Chicago or a little further where there is not many options for individuals that are either gluten free or have chosen a gluten free life style.
What exactly will Gluten Free Bistro be? A bakery for one. I love to bake and love having the option of fresh made items instead of buying frozen cookies, cupcakes, etc and having to de-thaw. The other have of the bistro will be salads, soups, and possibly sandwiches or even daily specials. This side of the business is still in development and under discussion.
I have to admit I was on cloud nine the weekend I found out. This has been something I have been thinking about over the last year to two years and have been looking into opportunities here and there. The great thing about this partnership is my best friend is familiar with restaurants and has worked in them off and on through the years. I bring the gluten free knowledge to the partnership. I am always learning when it comes to the baking side, but that is what life is about. You never stop learning and growing and improving!
The next year is going to be interesting as we journey through the process of opening a business.
Gluten Free Bistro has been born! It will be another year to two years before the doors of the retail business officially open. The business will be located in Illinois where my great business partner is located. The discussion of where in Illinois is still being debated. Definitely outside of Chicago is what we both are agreeing upon at this point. It will either be in one of the burbs outside of Chicago or a little further where there is not many options for individuals that are either gluten free or have chosen a gluten free life style.
What exactly will Gluten Free Bistro be? A bakery for one. I love to bake and love having the option of fresh made items instead of buying frozen cookies, cupcakes, etc and having to de-thaw. The other have of the bistro will be salads, soups, and possibly sandwiches or even daily specials. This side of the business is still in development and under discussion.
I have to admit I was on cloud nine the weekend I found out. This has been something I have been thinking about over the last year to two years and have been looking into opportunities here and there. The great thing about this partnership is my best friend is familiar with restaurants and has worked in them off and on through the years. I bring the gluten free knowledge to the partnership. I am always learning when it comes to the baking side, but that is what life is about. You never stop learning and growing and improving!
The next year is going to be interesting as we journey through the process of opening a business.
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