Been thinking of cook-shops for a while now... there is just something intriguing to me about them, perhaps it is the crudeness of a cook-house as compared to the more refined setting of grand kitchen...
Hey, I do tend to lean toward the lower class workers of the more populated regions...
Here is a quick look at the Ready-Made-Foods made available at cook-shops and bakeries (in general)-
All sorts of hot roasted and boiled meats, poultry and fish (such as beef, goose, capon, rabbit, beef-ribs, sheeps-feet, mackerel and cod)
Breads, waffles, wafers, hot cooked pies filled with meat, flans and cakes (cheese), butter, cheese, pottages, rissoles, stews, puddings, hot peas, hot beans, baked apples and sauces.
another cook-shop option would be that of cooking food brought in by patrons
I found it interesting that there are some accounts of women running cook-shops.
SCA-wise, I love to cook and create on all levels but think it would be fun to focus on work as a Pastiler
perhaps at a future event should I find both the time and opportunities