Small bakery and pastry shop with 5 employees.
The owner is a pastry chef who studied in the UK and in the USA.
- changing recipes
- talk about production and production processes
- improvements: How could it be done better?
- new recipes of different cakes
- sharing new recipes
- adaptation of production process
- new business ideas (small breads, hamburgers, brioches, french bread etc.)
- opening of a training center so offer courses to customers and other interested people is planned for November