Originally Posted by all4cake
Your question was, specifically, "Do ya'll bake from scratch?" and the reply was, "yes.".
Even if your cake was from a box, it's still possible you were not lied to since the question you specifically asked really wasn't that specific if the bakery offers things other than the cake you ordered. "Will the cake I ordered be made from scratch or from a mix or mix base?"
True, that was my question to them, but I had just ordered a cake, so I think it was assumed that I was speaking about the cake I just ordered. Also, since I had just ordered it, I don't think there should have been a fear of me not ordering from them. I was just curious. And, honestly, I asked because it didn't say on their website (one sign that they don't bake from scratch) and because I'm thinking about opening my own shop and want to find ways to set myself apart from other bakeries in my area.
It still always comes down to, why did you even ask if they made their cakes from scratch or not. The implication is that a scratch baker is somehow superior to a non-scratch baker. Wrong!!!!!! If the cake taste great isn't that what you are really paying for? Asking if it is made from scratch really makes no sense. I've had box mixes that tasted wonderful and scratch recipes that I fed to my dog. Who cares whether scratch or box, make and sell me a wonderful tasting cake.
I don't think this is true at all. There are lots of reasons to ask a bakery whether they bake from scratch and it is not always implied that scratch is superior. I happen to like scratch cakes better, for a whole lot of reasons including taste. I want something that tastes great AND doesn't put unnecessary chemicals in my body. I do believe that I and others have a right to know what it is exactly that I'm putting into my body.
But that aside, my question to the bakery had nothing to do with comparing scratch with box-based cakes. It was "market research" and an attempt to find some thing(s) to use to set myself apart from them if I eventually open my own shop.
Given this whole debate, which I honestly didn't mean to start up again with this post, I have to ask, why are box-based cake bakers so defensive when someone brings up scratch baking?