I’ve recently started selling macarons at local farmers markets and such. With my limited kitchen space and single oven, I find myself working until the near booty-crack of dawn to make enough to sell the next day.
I’ve tried air-tight containers to preserve them, with mild success.
I’ve set up a folding table for more drying and decorating space. But I’m curious if anyone has any advise or tips as to how space out the work over a 2-3 days. Or even speed up the process? (I work a full time job and all-nighters hurt.)
Also: any ideas as to what I could do with the leftovers that I don’t sell?
This is about the quantity I make each time and it took me a grand total of 14 hours.
by AGeneralVelociraptor
2 Comments
I personally would freeze and then put into coolers and bring them out as you think you need them. Then the non-used ones could wait several more days and you could try to flash sale them to your network/customers.
Do you do the oven rest method? Changing to that saved me hours! And they look better
I bring my extra ones to fire stations. They love them and often bring me more business