I have a new vinyl banner that says "FRESH BAGELS" that I got on ebay. Ironically enough my canopy hangs too low to hang it above, so it's on the front of the table. Works for me.
A few weeks ago I did a cherry almond bagel that looks pretty but I think needs better cherry flavoring before putting back in rotation. I've done bacon cheddar successfully and included it in the rotation, changed the jalapeno cheddar so it's easier to produce and only rotate it in occasionally, and have switched to all bagels and no bread at the booth for production reasons.
I also introduced a new size of bagel, the large. It is equal to three regular bagels, the giant is equal to six. I generally only bring 2 larges and a giant to market each weekend.
I'm experimenting with a sort of pretzel, the starting ball of dough is 6 oz (my regular bagels are about 4 oz), and I'll try combinations of sesame seeds and salt on them. The objective is to get a good savory taste that is sorta pretzel, but lasts longer. Real good pretzels aren't much good the next day, and I have to bake the previous evening.
More later.
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