Oh goodie! I’m at the place in opening our deli where we have to go visit our local wholesale bakers and try their breads, bagels, pastries, etc. Yes, it’s a hard job, but someone has to do it, and that lucky someone is me!
We have two wholesale bakers within 10 miles of our deli so we’re pretty fortunate. I’ve tried some par-baked breads from my wholesale suppliers, and they were good, but the extra work of thawing and then finishing the baking process is a bit too time consuming so we will go with one of the local wholesalers for our breads.
If there are any others out there who are in the deli business, I would love to hear your stories, both good and bad, about the business. As if opening a deli and writing a cookbook isn’t enough, I am also writing a book about our experiences opening this deli and how we are doing it on less than 1/10th of the budget people usually spend opening a business like this! Yes, I can SMELL a bargain a mile away!
If you are out there and reading this, chime in and let’s get some discussions going!