/biz/ - Business & Finance

>>26440038
I started the business November last year after working my way up from cook to sous chef and eventually running the kitchen at a top 100 rated restaurant. I learned everything there - from pairing/flavor profile to the pastry/baking. No, my family can not cook worth shit but they do help a lot with packaging/labeling.

I made a jackfruit mango jam once but... I try keeping that type of sfuff to a minimum because it cuts into profits.

>current favorites are pineapple habanero, blueberry lime vanilla, raspberry jalapeño, apple pie, strawberry champagne