Another thing I have noticed when people talk about pricing, is they assume that the restaurant/bar is getting a great deal on the wholesale price of the items.
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If you can reveal the name of the pizzeria, I would love to support it. I really just want to try that homemade sausage.
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I appreciate this breakdown, and it’s always nice to see the 1/3 rule in effect, or at least a close approximation of it. Read more

Lots of people won’t understand that the “profit” is rarely actually profit. That’s the money used for upgrades, repairs, paying yourselves (the owners)... it rarely accumulates into some massive number over time because there’s always places that you need to spend it.  Read more

This was actually very interesting. The ingredients, like I’ve always assumed, are not expensive at all. I guess at that point it all comes down to how much you pay your employees, and what the business costs are. Read more

There is a pizza place walking distance from where I live. Best damn pizza you’ll ever have.

Yes, it’s $11-13 for a single person’s pizza.
Yes, it’s worth it.
I figure that the way they’re able to make it work as a business is by 1) only being open for dinner service and 2) being entirely family-operated and -staffed.


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I really love the breakdown of where the money goes because I think that too many people either believe or assume that it’s almost entirely profit, forgetting just how much goes into things that aren’t actually the item on your plate.
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One of the best pizza places near me is a local chain still owned by the original family since they opened in the 80's. It’s so much better than Dominos or Pizza Hut, and it comes out to nearly the same amount (+/- $2) since I don’t do delivery like I would with the major chains. Read more

The most expensive ingredient? Love. Read more

I made this last night. Turned out very well! Read more

The town oven??? I love this.
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Grazie mille for the recipe; the picture makes it look delicious and gorgeous. Making a St Patrick’s day dinner, with our blended Irish/Italian family and I want to play both sides---the focaccia and an Italian cream cake will do nicely. Read more

I too had to read it twice but c’mon man. Pretty straightforward. Read more

It would really be so delightful if you guys could add a print function to these wonderful recipes. Please and thank you :) Read more

A scotch yeast would be fine, but a rum yeast? No way. Rum yeasts have adapted to a very different environment from other yeasts, and I’m guessing it would be hard to keep them alive.

Also, I hope you’re not in the US.    Read more

I would use a different recipe as the oil here has a big influence on the falvor and the bake.
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I like where your head is at. I usually cheat on my sourdough starters and use brewing yeast for the first generation. I’d be curious on how the different yeasts ferment different flour compositions... my first thought is varying wheat/white yeast proportions with various yeasts plus a control commercial bread yeast… Read more

Hey Jessica, I’m a hobby distiller, and I have a question about yeasts. Would this be a good basic bread recipe, minus tomato or herb or anything of that sort, to try using some custom distilling yeasts out with? I have a big variety of special yeasts, most unique a rum yeast used widely in Jamaica and the world over… Read more

I’m amused that you wrote “…or in an unheated oven, while preheating your oven to 500 degrees Fahrenheit.” Also, do you really mean to preheat the oven for an entire hour?
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