When I moved to Los Angeles just over 30 years ago, I could not find a ‘real’ Philly style soft-pretzel – one that was both chewy and dense (similar to a bagel). All I could find were the soft and sugary pretzel available in malls.
I figured I could make my own soft-pretzels. After two years of research that included befriending a German Master Baker and a 2nd generation soft-pretzel baker who owns a soft-pretzel bakery in Philadelphia, I developed a recipe and a process for making an authentic Philly style pretzel–without actually being in Philly.
I made soft-pretzels almost every weekend and everyone raved about how great my pretzels were and that I should sell them. Well, with some trepidation and hesitation, I got my food handlers certificate, started a CFO (cottage food operation) our of my home and created a website to take orders and deliver fresh baked pretzels on the weekend.
After 2 years I have grown the business and now operate a 1,400 sq ft commercial/retail bakery with a pick-up window located at 7617 Vineland Ave @Saticoy., I guess I can now officially call myself a soft-pretzel baker.
Thanks to everyone who has cheered me on and supported this new endeavor!