Half baked

The difficulties of setting up a restaurant? where to start; Still trawling the UK banking system in an attempt to find some loose change to fund my restaurant with.

My lawyer, a sweet but super scary lady, has taken over negotiation from me,  and the gap between how by-the-book she is and the estate agents` ghetto ways  leaves me  in constant fear that something will go wrong. They have exchanged 4 e-mails trying to establish the property number. I had to go down there and count houses.

I would love to post pictures of the place, but not untill the lease is signed. Bad luck you see.

Had a design meeting with my designer friend, who came up with some really important insights, and some great ideas. It was great fun talking to someone professionally about how to realize all these notions I had, and to see the beginning of a floor plan forming. Exciting stuff.

But the one thing I can’t seem to nail,  the biggest hardship so far has been the issue of bread –  I can’t decide what sort of bread I want to serve in the restaurant.

 I know the obvious choice for middle eastern food is flat bread or pita, but I really want to avoid the obvious, and there are so many types of bread that can work, But getting it right takes a while: you can only taste the result when the loaf is ready, and then you have to start from scratch, adding 10 gr. of yeast or half a teaspoon of salt. And if something goes wrong, It goes horribly wrong. This was meant to be a beautiful loaf of spongy type bread I thought will work beautifully, and I really hoped to have a golden-crusted-crown-of-bread  picture for the end of this post.

That won`t be the case. I will spare you the details, and myself the embarrassment  but due to a unique combination of cold weather, lethargic yeast, oven malfunction and incredible stupidity on my part, this loaf did not provide the Kodak moment I was hoping for, and was quite disgusting to eat as well.

tomorrow is designated bread day, hope to do better than this.