@chassis ”Many people come home at 5:30pm after work and want to have a Michelin level pastry for dessert that night, having done no prep or shopping until that point.”
Americans in particular are a culture of absolute convenience. They love the idea of home bake, but loathe the actual work, the cost of quality ingredients. they demand shortcuts and then complain that it doesn’t taste like the desert from their favorite bakery.
I had a company approach me for a recipe. I refused even though I use their product all the time. They wanted to post the recipe on their website. I explained that I work in metric weight, so an accurate conversion is not possible. But beyond that, bakers home bakers will not follow instructions, Make whatever substitutions they want on the fly, then bitterly complain that the recipe doesn’t work. And I simply don’t want my work associated with their failures.
The average baker/cook isn’t like you--willing to put in the time and effort to learn and get it right. I have one sibling who wants to cut corners on everything baking. She’s an incredible fiber artist who spins wool into yarn. But baking isn’t her thing. Another sibling who is advancing so fast I think my SIL wishes he would stop baking so much. But he is also a coffee roaster, owns a coffee farm, and is planning a coffee shop. So I think the level of dedication also stems from individualgoals and interests.
BTW, The more you learn and the more experience you become your production time will drastically decrease. Mise en place evolves into a rote habit. You memorize techniques and mixing order for all the basic products, so you don't need to read drawn out recipe instructions.
