1. How did you first get started with baking? Have you always been around baking?
Did you have any form or training/mentoring?
Do you have a specialty/favorite? If so what?
Where in the beginning did you find and pick your recipes you use today?
Everyone has someone they go to for questions, where/who do you go for yours?
Do you have any inspirations? If so what?
How is your location of the business? Dose it work best where its at?
What would you say is your best advice to a new baker in the making?
How often do you work with the products of fondant and marzipan?
Which do you find easier to work with? Reasons?
What is it with each product do you find it most difficult to use?
Which product do you find easiest to work with?
Did you have any form or training/mentoring?
Do you have a specialty/favorite? If so what?
Where in the beginning did you find and pick your recipes you use today?
Everyone has someone they go to for questions, where/who do you go for yours?
Do you have any inspirations? If so what?
How is your location of the business? Dose it work best where its at?
What would you say is your best advice to a new baker in the making?
How often do you work with the products of fondant and marzipan?
Which do you find easier to work with? Reasons?
What is it with each product do you find it most difficult to use?
Which product do you find easiest to work with?