Boy.... The misery that you are facing with the large items. I see you are determined no matter what! If procrastination is the root of all failure Then Perseverance must be the root of winning! I'm enjoying the journey for you so far. Thanks!
I am too far into it to give up now....despite how discouraging it can be at times like this. But if I can get the giant hood in the room and hung on the ceiling, I feel like I can do anything. Hopefully you saw that fun episode :). Thanks for watching and your words of encouragement.
@@LoveLevain Indeed! Uncharted territory it is, absolutely! We rented a commercial bareshell space. 16 x 42 feet, and are in the process of renovating it and setting things up. We're documenting everything we are doing as well, so will start putting out a mini-series too once everything is completed, and talk about all the challenges we've faced along the way! Hopefully this will help other people get an idea of how to set up a bakery kitchen in our country! :)
just found your channel and love it! i am looking at the turbofan too. are you happy with it? how does it perform with full loads(especially with croissants)? do you recommend it? it would be beyond helpful to get your insight. thank you so much and keep up the great work.
So glad it's up your alley! Sadly, I have not been able to get the oven into my bakery yet because the doorway is too narrow. Ever since I posted this video, I've been working on getting the right people to help me get it in there. Once I do, I will obviously post more videos. So stay tuned!
Boy.... The misery that you are facing with the large items. I see you are determined no matter what! If procrastination is the root of all failure Then Perseverance must be the root of winning! I'm enjoying the journey for you so far. Thanks!
I am too far into it to give up now....despite how discouraging it can be at times like this. But if I can get the giant hood in the room and hung on the ceiling, I feel like I can do anything. Hopefully you saw that fun episode :). Thanks for watching and your words of encouragement.
Happy to see your space coming together! :) We too are in the process of setting up a cloud bakery! Super excited, and nervous at the same time!
It's definitely an adventure! We're both in uncharted territory. I would love to hear more about your plans :)
@@LoveLevain Indeed! Uncharted territory it is, absolutely! We rented a commercial bareshell space. 16 x 42 feet, and are in the process of renovating it and setting things up. We're documenting everything we are doing as well, so will start putting out a mini-series too once everything is completed, and talk about all the challenges we've faced along the way! Hopefully this will help other people get an idea of how to set up a bakery kitchen in our country! :)
just found your channel and love it! i am looking at the turbofan too. are you happy with it? how does it perform with full loads(especially with croissants)? do you recommend it? it would be beyond helpful to get your insight. thank you so much and keep up the great work.
So glad it's up your alley! Sadly, I have not been able to get the oven into my bakery yet because the doorway is too narrow. Ever since I posted this video, I've been working on getting the right people to help me get it in there. Once I do, I will obviously post more videos. So stay tuned!
@@LoveLevain thank you for replying! that must be frustrating, but im sure you will figure it out! cant wait for the oven review!
Where did you purchase it from?
webstaurant.com