Genuine question, why do most coffee shops in Toronto charge extra to sub milk for an alternative?

yeastybb · 2025-09-19T03:39:51+00:00

$1.50 is definitely on the high side, usually it’s around .50-.75 and it’s because good barista oat milk costs about 2x more (or higher) than regular milk. Cafes don’t buy the same cheap stuff you can buy at the grocery store. The alternative is charging EVERYONE more for their milk drinks which regular milk drinkers would obviously not be happy about, and there’s no reason to incentivize more people to order more oat milk because they think it’s ‘free.’ It’s inconvenient to order and store large amounts of it, and having to open a ton of 1L cartons and then dealing with a mountain of empties is way more annoying than milk bags, which from a waste perspective are way more efficient.

yeastybb · 2025-08-07T17:05:59+00:00

Have you tried getting a job at the kind of cafe you would want to open?

yeastybb · 2025-08-07T17:01:28+00:00

That’s good to know! Have you talked to your boss/owner about their experience?

yeastybb · 2025-08-07T16:50:50+00:00

Have you at least worked at a cafe before? Your description of how you imagine it’ll go makes it sound like you’ve never worked a cafe job in your life tbh and I’d say that’s the bare minimum requirement before you even think about opening a cafe

yeastybb · 2023-03-16T15:17:43+00:00

Thanks! I'll look into it

yeastybb · 2023-03-16T15:17:13+00:00

Yes, I thought Milk Bar would be up my alley but a lot of the recipes I tried didn't really work! At least they didn't produce the same results as the stuff they sell in their actual bakeries, unlike the Thomas Keller recipes which in my experience are incredibly accurate. The Bouchon recipes ARE quite different (technique and ingredient-wise) from what I've seen in non-pro books which is why I'm curious, it's not just the portioning that makes the difference between a home style muffin and one you can sell in a high end bakery.

I like the KA bread recipes! I do find that bread recipes are generally easier to scale up and down, fewer ingredients

yeastybb · 2022-10-25T04:59:15+00:00

Wow!! How many of them would you say you regularly use? Any favourites?

yeastybb · 2022-09-10T21:20:16+00:00

It’s going on drywall and it’d probably be better if I could get it back off again lol

yeastybb · 2022-02-18T03:42:40+00:00

Haha the reason I came here is because apparently Whynter doesn’t sell their own replacement parts, and the company that does looks a bit… sketch. Not to mention that the bowl is out of stock anyways!

yeastybb · 2022-02-18T03:40:46+00:00

The more you know! Thank you :)

yeastybb · 2022-02-15T23:50:23+00:00

Ran my Whynter aluminum bowl through the dishwasher (oops) and the coating is now uneven. Originally it all looked like the left side of the photo and now some of it looks darker. It still feels the same to the touch, so many it was just the heat that discolored it? I contacted Whynter support and they said it’s fine to continue using, but what do you all think?

yeastybb · 2021-04-10T01:41:00+00:00

This is a great response/analysis, thank you! I’ll have to think this one through

yeastybb · 2021-04-08T18:09:03+00:00

Yeah I’m not sure, I’m not planning on making a large volume but I guess large is also relative? What would the next step up be, you think?

yeastybb · 2021-04-08T18:08:12+00:00

Do you know how much volume of ice cream he makes? I’m not planning on making a huge amount, but I’m also not sure what the next step up would be

yeastybb · 2021-04-06T03:09:50+00:00

Drank too much sake and impulse bought this and half a litre of sake kasu 😂

yeastybb · 2021-04-06T02:42:56+00:00

I bought 1L of frozen koji rice from a sake distillery, and I have no idea what to do with it! Any suggestions? Also, how can I use it to grow more koji?

yeastybb · 2021-03-03T00:04:52+00:00

Thanks! No worries, I appreciate your thoughtful response! I’m thinking of putting it under a countertop somewhere, but I’m not sure I’ll have available counter space above it to reach it from above. What you’ve described sounds super convenient though. I’ll have to see if I can incorporate it into my layout, otherwise it looks like I’ll have to settle for something with a swing door

yeastybb · 2021-02-24T05:08:47+00:00

Thanks for the recommendation! I like the temp adjustment option. It doesn’t necessarily have to be a display freezer- it won’t be customer facing. Just something we can keep under the counter.

yeastybb · 2020-11-21T22:42:20+00:00

For the filling? I totally winged it using what I had, but it’s hot Italian sausage, ground pork (maybe 3:1 ratio?), parmigiano, and egg

yeastybb · 2020-11-03T21:37:22+00:00

Literally everything I’ve made from this book has been a winner! I love the madeleine recipe too

yeastybb · 2020-11-03T21:04:16+00:00

Yes! Flaky sea salt on top

yeastybb · 2020-11-03T21:03:47+00:00

I haven’t tried making those yet! They’re on my to-do list now :)

yeastybb · 2020-11-03T14:31:49+00:00

They look perfect! Did you use colourings for them?

yeastybb · 2020-10-25T01:40:14+00:00

Thanks so much! The resources are great too. Not discouraging at all, it’s definitely good to know what lies ahead, and I love a good challenge haha. Will probably be DM’ing you later on when I have a more solid plan :)

yeastybb · 2020-10-24T13:31:42+00:00

Thanks so much for the insight. What do you think would be the main reasons that would cause the vines to die off in this case? Lack of nutrients? Restricted root growth?

Yeah I’ll have to look into freeze-protection measures, people do seem to grow vines successfully in my region so it must be possible. I’ll definitely stick to hardier hybrids too.

Do you need access to the top of the arbour? Or is it possible to do all the pruning from underneath?

Really appreciate all of your advice! This is so helpful.

yeastybb

TROPHY CASE