Hello all-
This is my first post to The Fresh Loaf. I'm going to start my journey toward opening my own pizza/cafe/bakery. I'm a decent home cook with little baking experience. I know my task is a difficult one. But I believe that I can make great food if I put in the work and time. To that end I am giving myself 2 years to open. Through planning, I am able to work from home during this time and dedicate most of my life to this endeavor.
To kickstart all of this, I just spent a month at a place very similar to what I envision (no doubt im very impressionable at this stage). They do pizza, salads, and baked goods (ciabatta, focaccia, sourdoughs). Wood-fired oven. Gas convection ovens. By the end of week 1, I was able to make the sourdough bread and by the end of the month, i was working the pizza station by myself (that was quite difficult). I washed a lot of dishes, hauled a lot of wood, and was dough-encrusted from 7am - 12am.
So, whats next? I want to be the baker. The pizzaolo. I need more experience. So I'm plotting my next move. Looking at plans for wood ovens that i can build in my backyard. Considering going to work for a short stint at another place to gain more kitchen experience. All the time I am baking at home. Feeding my levain. Proofing dough. Picking dough off of my beard.
I've never doubting that this is what I should do. I spent decades lost in a career that made me physically unwell and provided only a fraction of the satisfaction that can be had by feeding someone and creating a beautiful atmosphere. I have design skills and DIY ability that will come into play when I am at that stage. For now, its all about baking experience. I know my dedication will be able to make up for lost time