Yeah well, the actual intent of the original post was how to avoid judgement from others when you use a mix instead of baking from scratch.
The original post had to do with the judgement coming from customers, but there's a stigma from other bakers, too, it seems.
Personally, I'm into raw foods, I don't eat refined sugar (unless I'm testing recipes in which case, I have to build up to it or I get sick), and I try to eat as whole and natural as possible. And yet, I feel like the hippocrite of the century selling cake at all, much less selling artificially enhanced mix-cakes. *le sigh*.
The good part is, in January when I start my personal cake business, I'll be really low volume, which will be a welcome break from the 100 cakes we crap out per weekend at the bakery, which means I can spend more time putting together worthwhile, wholesome cakes that may not be healthy, but are at least REAL FOOD. I'm completely in agreement with you all about that. And that's why I'm excited to try out some of the recipes some of you have pm'd me. I really want my cake shop to be 100% in line with my ideals, and I'm kinda pissed that it isn't yet. I mean with the mixes and all.
As someone said, there's totally a market for slow food, organic cakes. People want that. I hope to be able to deliver.