“Twinkle twinkle candle bright, burning on this special night…”

I think by now we all know how this crazy mind of mine works. It's not pretty in there. But sometimes, it is downright fantastic. This started out as a post on a way to eat more doughnuts. Everyone needs a way to eat more doughnuts, don't even try to argue against that, but then, it turned into a history lesson for me, and I am so happy! So first off I subscribe to stumbleupon.com. If you don’t know it, it’s a sight that sends me things it thinks I’ll like based on my profile and pages I search on its site. It’s scary how smart my computer is. Anyway one link it sent me a few weeks ago was about a trend I didn’t even know about. Apparently it is or was becoming common to add a slice of pie to milkshakes over the summer…to make them more delicious. I mean, as if milkshakes even need to be more delicious. I’m not saying I wouldn’t try it, I’m just saying if you have a milkshake and want to give it to me, I’ll have it with or without pie. I’m good like that. Anyway, so the article goes on to say that since it isn’t really milkshake season they needed a cold weather drink and a baked good all mixed up together. Don’t judge, just go with it. So, obviously…hot chocolate was the natural choice for the delectable winter drink, but what to put in it? How do you really make hot chocolate better, because it’s pretty darn good to begin with. This is what I was thinking as I was reading. I thought too soon…as it turns out, DOUGHNUTS!, chocolate doughnuts absolutely make hot chocolate better. If you think about it, well of course they do. How could they not if silly old graham crackers can?

So that’s where I began innocent enough. Then, as I was searching the internet for more interesting things to share with you outside of hot chocolaty doughnuts, you are wanting one now, aren't you? It's okay, you can admit it....I realize that I’ve been super hyped about Christmas but haven’t mentioned Hanukkah, and it just so happens that this year, they overlap. Hanukkah is December 20^th until the 28^th! I am ashamed to admit it, but growing up Catholic, I am mostly ignorant of other religions (most likely the reason for the lapse) and it wasn’t until a few years back, as a grown adult that I began to yearn for a broader religious education and was lucky enough to have a few Jewish friends to pester. They introduced me to some of their cultural traditions, which I found at once fascinating! What nobody told me was how important food is to their religious celebrations. And as I write this I have just finished reading about doughnuts and Judaism. Can you believe this coincidence?! First hot chocolate and now Hanukkah! What this tells me, is a higher power wants me to eat doughnuts and what I’m going to tell you, in the quick quick version is what I just learned about doughnuts and Judaism.

freedigitalphoto.net

One of the traditional foods eaten at Hanukkah are doughnuts, jelly filled doughnuts, cheese filled doughnuts dipped in honey, cake doughnuts, yeasted doughnuts all in remembrance of the miracle of the holiday. The miracle of Hanukkah (which in Hebrew means ‘to dedicate’) was of course the small amount of oil the Maccabees (Jewish rebels) had which should have lasted only one day, but lasted eight. The Maccabees fought to regain control of their temple from the Syrian-Greeks who had taken over and tried to force the Jews to worship Greek Gods, eat pig flesh and abandon their G-d, doing all of these things in the cities Temple, defiling it. After successfully regaining the Temple the Jewish troops wished to purify it by burning ritual oil and rededicate it to G-d, the oil needed to burn in the menorah for eight days. They soon found there was only one day of oil left for them. They lit the oil anyway and for eight days that oil burned. That was a miracle. So, how do doughnuts get involved? To help remember the importance of the oil, at Hanukkah foods cooked in oil are eaten to signify celebration and remembrance. So, in honor of the quickly approaching holiday, we celebrate doughnuts, whether in our hot chocolate or out! And, now we are cutting it close with just talking about doughnuts now and Hanukkah just around the corner, but the doughnut craze is only going to get bigger. Why not have your doughnuts get better by using one of the Abel & Schafer doughnut mixes? Give the office a call, ask for a sample or some more information and treat your customers to the joy of truly delicious doughnuts! And, if you decide you are going to add them to your cocoa, here is a quick recipe that I got from StumbleUpon. It is for four cups of hot chooclate, and can be thinned with extra milk or coffee before drinking, oh my gosh, now we are adding coffee. It's like Christmas and Hanukkah in a cup. 

CHOCOLATE DOUGHNUT HOT CHOCOLATE

2 C. whole milk
1 glazed or sugar coated chocolate Abel & Schafer cake doughnut
½ C. semisweet chocolate chips
Pinch salt

In a blender, combine the milk and doughnut. Puree until very smooth. This could take a minute or longer.
Transfer the mixture to a medium saucepan. Whisking constantly, heat over medium until it thickens, about 3 to 4 minutes. Add the chocolate chips and salt, whisking until the chocolate has melted and the cocoa is smooth. Serve immediately. 

As for my education, like many good things, I googled it.

Social Media's Socially Inept

I've heard there are some folks out there against the technology push. No smart phones (gasp!), no Twitter account and no Facebook page! As you can see, I'm baffled enough by this information, I'm blogging about it. But I have to tell those people, beware! Technology is pushing back, as is most of Generation X, and basically all of Gen Y (the Millennial’s). There are options though, not to worry. You can be left in the dark and miss out on some major marketing opportunities or hop on board this gem of what is not a trend, but a new way of life. The arguments are the same. "It's invasive, it's too personal, I don't want to", and I will say back to you, "it's okay, don't worry, everything new and different is kind of scary".  “Fine” you may think, but not say out loud, surrendering…but how? I am here to tell you not to be embarrassed by that question, that’s a question lots of people have.

There are some easy steps to get started, after of course signing up for some social marketing networks, which is only as hard as giving up 10 minutes of your time, tops. First before you even go online…think of how you want to brand yourself. Tell your customers the answer to the first question they will have. Why do they need to know you…what do you do?  That is easy enough, right? Everyone likes to brag a little about how great their venture is. So, tell them 1. What is it you do, 2. What you want to be known for and 3. What you can do for them. People want you to make their lives better and easier. It doesn’t need to be complicated, wordy, over analyzed or lengthy, just to the point. We make the best bread you will ever eat so you don’t have to. No time to bake, we bake for you….you are providing a voice for your business. And remember, with the internet, once it is out there, it’s out there. There is no take backs. If you say it, it’s said forever so, no angry thoughts or private info; only share things that it’s okay for other people to know. Now, keep reading the Open Forum article here, to find the next steps, more thorough help and the confidence you need to get that facebook page up and running, and to blog, find “friends” or “likes” and let the world know, just how great your place is!

How Trendy are You 2012?

Not too many trends usually include us sweet folks, but I still think they are worth hearing about, if only to look back and laugh,like last year's prediction that pie would oust the cupcake, ha ha ha ha ha or for the few that do include us. This is only a short list, and there will certainly be more but according to Andrew Freeman and Company, a hospitality consulting agency whose work spans the country and specializes in marketing, PR and creative services. In Europe they see French fry menus, where you get to say how they are cut, cooked and topped, creative ice cream flavors which sound awful to me (candied beets, licorice sabayon and grass and horseradish…gack….) and yet more flavor infused vodkas, a trend we are participating in as well here in the States. Over Thanksgiving at the liquor store I saw a Swedish Fish, Cotton Candy, and Cake vodka. There were others…mhttp://www.blogger.com/blogger.g?blogID=5338633977289356920#editor/target=post;postID=1520041355593883277ore candy type flavors, but they were too absurd to remember (bubble…as in gum.) But, there is also bacon flavored, which I will be trying over the Christmas holiday in a Bloody Mary. Anyway, these flavor infusions will help mesh the science of food and food molecular gastronomy and bring foodies to new levels. But, they say the trends here in the US will be more health conscience, with a return of more classics, “free-from” menus and still more disclosure. Check out this article for more information.

According to the list from The Huff Post of upcoming trends, they see more French dips (hopefully on good bread) less food trucks and more pretzels! Yes! You know, you probably want to get in on this trend early. Luckily, I can help you. What you NEED, yes need is the Abel & Schafer fpretzel mix (22110) or base (33110). No other way to go. The James Beard Foundation's list sees more movement in the local/foraging sector, cupcakes sharing room with caneles (I would LOVE that) and still more doughnuts. You know, you probably want to get in on the ground floor of this trend too. What you NEED…oh yes, need, is one of our Abel & Schafer donut mixes. From cake, yeasted, Parve and Berliners we can help, we’ve got it all, and you'll be the trendy bakery! They also say to keep a look out for smaller portion sizes, more black market foods, fresher foods with less preservatives for a more natural taste and rise of the Peruvian cuisine. Personally, I think we should focus on doughnuts, pretzels and yes, smaller portions. If I’m going to increase my consumption of delicious sweet goods, I’m going to NEED, yes need someone else to control these portions sizes. It’s not that I don’t have will power. It’s that I don’t have will power.

Have a Yule That's Cool!

Are you superstitious? I’m not. When I broke a mirror 1,962 days ago, I knew I wasn’t going to have seven years of bad luck. I know that in 593 days my life won’t change. I look for four leaf clovers and pots of gold because I’m Irish, I don’t need luck and the collection of heads up pennies I find…hey, free penny. Anyway, did you know Yule logs were originally thought to determine your luck? From what I’ve read on them, there are a few variations on the theme. One is for the Yule log to bring good luck, it had to catch fire on the first attempt or ALL people who lived in the home would suffer bad luck. Another is the remains of the burnt log had to be kept for the next year’s lighting, and this would extend through multiple generations, the ashes would protect the owners from lightening strikes and evil spirits.

The Yule festival was originally a Pagan tradition that was celebrated in December and January to honor the winter solstice. Vikings and Scandinavians would go hunting for the best oak log and bring it back and burn it in respect to their gods and in celebration of life. So how did the oak log transition to the Vienna sponge cake? One thought I read is that it was created by the French in response to a large number of families who didn’t have fireplaces to burn an oak log but wanted to celebrate the tradition, which, like all delicious French things do, spread to the states. The best ones are made with Vienna Sponge Cake. And the best Vienna Sponge Cake is made from Abel & Schafer’s Vienna Sponge Cake Mix (22028). You know it’s true! Check out the brochure for Vienna Sponge Cake, it has instructions for Vienna Sponge Cake, Jelly Rolls, and Italian Rum Cake...HERE. Share your pictures if you are making a Yule Log!! I want to see!!
More Yule info...? Go here. Pictures are from here and here.

A Pear Tree

Do you like pears? I’m not a huge pear person…I don’t like them dried, poached, or in the canned mixed fruit, or on a plane or in a train, you get the picture. But on occasion, usually in September and October I love a really juicy pear. A really yellow, moments away form being over-ripe Bartlett. But not gritty or stringy just SO juicy that when your teeth sink into it with no resistance from flesh or fruit, juices flow down your hand and onto your wrist. Your lips glisten with a honey sweetness and the sweet smell overwhelms your senses.

Anyway, I’ve never had a Warren pear but apparently it blends the best of all its ancestors and is spectacular for baking. Its “intensely sweet, rich, spicy” flavor can’t be beat. It’s even been praised by some names we all know, Ms. Alice Waters, Martha Stewart and Oprah Winfrey. And between the food and retail world you have basically got all bases covered with those three. Its origins are interesting including bacterial disease, winter chill and the Seckel. The Warren pear isn’t common, one reason being that it takes 5 years for pear trees to bear fruit so growers typically stick to what they know works. But I wish more growers would! I want to try this smooth,sweet and complexly flavored fruit, claiming to have flavors with hints of guava, pineapple and honey. I think I’d eat this pear poached, in a tart or straight from the tree. Or in a box or with a fox...

To read more about the Warren pear, go here!

Do You Hear What I Hear....(It's me!!)

Can you believe it’s been a month already?! One month since my last post. It’s been a wonderful month for me, starting with the fact that, I’m back here, with you. After deciding to make some changes in my life and leave sales, through the very gracious and kind thoughts of my management at Abel & Schafer, we decided that I would stay on as the author of our blog, Crumby News as well as our newsletter, of the same name. If you aren’t on the newsletter mailing list, send me an e-mail and we’ll get you signed up. It’s a condensed version of the blog, a few different pieces of information here and there and links to articles that I found interesting, or bits of news I’ve heard that I think are worth sharing.

In the past month I’ve also been to London on a mini vacation with my best friend, who graciously treated me to The Waldorf downtown in the theater district. The last time I was in London walking around the city, all I cared about was the then HUGE toy store Hamley’s, which at one time was the biggest toy store going. Before the introduction of Toy’s R Us, Hamley’s, which is six floors of just toys, was a dream. This time around, I was more focused on the amazing food finds, the outdoor markets, the endless possibilities and varieties of cultural food and my second taste of Indian Food, and from what I hear, authentic Indian Food. If you ask any Londoners, turns out Indian Food is THE food of London. More popular even than fish and chips with mushy peas, which I also had. I love me some chips and malt vinegar! Then after returning home, Thanksgiving was knocking at the door, more amazing food and some really really delicious pumpkin pecan rolls and some perfect, if I do say so myself, Parker House Rolls, and now it’s December and I’m two weeks away from heading to Seattle, Washington. I’ve never been to Washington, so I’m really excited to see a new place and to check out Pike’s Place Market, and yes, I’ll admit it, grab a cup of coffee. And SOON….so soon, I get to cut my Stollen! Who has made Stollen?

Speaking of who has made Stollen…I have to ask you all a favor! Nobody EVER responhttp://www.blogger.com/img/blank.gifds to me on this blog! I want to talk to you guys, hear about what you are baking, answer questions, recommend products and share my photo’s and see yours!! Please sign up so you can talk to me! I’m not above begging!! PLLLLLLEEEEEAAAAAASSSSSSEEEEEEEEEE!!!!!!!! You can’t tell, but I’m even on my knees.

Now, let’s get to business!Do you know who your target audience is? Do you strive to please everyone or is there a specific group that you aim to keep on top? I was reading an article from QSR’s online magazine written by their “marketing guru” Denise Lee Yohn about marketing efforts that will increase brand appeal. And she pointed out that for the quick serve restaurant the target audience is mom’s and the millennials, or those born in the 1980’s and 1990’s (80 million of them!!) who eat out 12 or more times a month and spend more of their income on food than any other generation has. I don’t know if I’m happy or sad I narrowly missed the boat on being classified as a millennial…hmm. Anyway, what the article points out is that since these two groups represent such a large source of spending that quick serve restaurants NEED to understand what drives them and when they do, they will certainly benefit. For QSR, millennials want creativity and innovation. The like options and opportunity to try new things whether it be ethnically or unusual, they like change and novelty. They want community engagement, they want to be listened to and they require social networking. Watch what you do and say, these customers make decisions based on what they see, read and hear. The second group, moms. We all know how important moms are, but did you know there are 32 million mom’s in the US and those 32 million account for $1.6 trillion in annual spending? I had no idea…I did know mom’s need ease, flexibility and options. They decide where the families go, they decide how the families eat and they like healthy options, value and convenience…quick convenience that is. Mom’s also like social media. They post pics, they blog, they research and they comment. Make mom happy. Yours, mine and the rest of them, they’ll take care of you in return. Just like a mom wants to!

So, the basic message? Mom’s need help, kids need value and you need customers. It’s the same give a little, get a little, you scratch my back I’ll scratch yours and do unto other’s lesson’s we’ve all been learning our whole lives. Can’t say I didn’t see that coming! Now, subscribe to my blog and tell me who your target audience is? I’d love to know how it varies by location and what you do to make your customers feel special. Who has an app? Who can be found with a geo tracker and Bing or Google? Let me know how you shine amongst your competition.

Holiday Rolls

I don't mean the ones we all worry about when New Year's comes along, and we all start going to the gym WAY more than normal. I'm talking about the ones that give us those rolls. Delicious. The holidays are knocking at the door and for me, that’s great news, I LOVE love love the holidays! I love the baking and rush and bustle of it, even the cold; but only for December, then it has to leave. But, when you are running a bakery or restaurant or catering business and depending on customers working long hours, and stress is your constant companion it’s not nearly as romantic. According to my alma mater, “preparation is everything” so let’s get ready, again. We did Stollen before I took my month long sabbatical and panettone so let’s focus on some dinner rolls for the parties, dinners, and holiday meals we have looming over us. The Abel & Schafer 25% Dinner Roll Base 31037 is easy, delicious, TFF and kosher Parve. They are amazing…so soft and tender inside that delicate pillowy texture, covered with a dusting of flour before baking so it gets on your hands and shirt when you eat them. They are perfect for mopping up gravy, sauce and au jus, and the best thing about them is that with our Flexline bases they can be any flavor you choose!

(Do you all know about Flexline? They are dry bases, that you use ranging from 4% to 40% with the majority of them requiring somewhere between 5 to 15% of the base added to your own formulas, or in this case to the Dinner Roll Base. We’ll go over Flexline in more detail in a few weeks but for now, flavors include pesto, sundried tomato, grain, potato dill and onion…you get the picture. Great for bagels, great for pretty much everything savory but really great for 25% Dinner Roll Base!)

The rolls are easy to mix, quick proofing and easy to bake, plus, they will really make your customers happy! Give a little, get a little…some convenience for the mom’s who will repay by coming back for more.
image from here