As you surely know by now, I like making biscotti. For all the years that I made it prior to launching my company, I found 3 things about it I especially enjoyed. I enjoy eating it — OBVIOUSLY! I enjoy making it, because something about the process I find very grounding. Lastly, it pleases me to see other people enjoy something I’ve created. I’ve also found that after eating it as much as I have, and now with it around me so much in production, the ‘eating it’ part has moved to 3rd in my order … but I digress.
Since launching my business late last year I’ve learned something about making biscotti — I’ve distinctly learned something about the production of biscotti. To make this type of cookie is all well & fine when you’re making a few batches … but when you’re making dozens in a week …. IT’S A LOT OF WORK! Don’t get me wrong — I’m all for work and working hard … but I’m against working stupid … well, if I have to do it all the time.
When I conceived my company I figured I would start with biscotti and eventually move on to additional products — other baked goods and some of my mom’s jams & candies. Due to the labor-costs of biscotti, I’m moving into that sooner than I thought. Biscotti will remain my hood-ornament product — unless my consumers show me otherwise — but I need to make things that have a better return on the ingredients and labour. What I will NOT sacrifice, however, is the qualities with which I’ve made my products to date. I like what you like — real food — no added preservatives, genuine items, ingredient labels I can read and understand without feeling like I’m cramming for an anatomy test, good texture & flavour, and products I enjoy eating.
Here’s what I’ve been thinking about &/or working on …
Monster Cookies – For the past few weeks I’ve been working on a Monster Cookie. What I’ve been making centers around peanut butter, oats, chocolate chips, and M&Ms. I want to bring this to market ASAP — and if I can I’m going to use oats that will keep the product flour-free (yeah, that’s right, some oats also have flour). bringing a Monster Cookie to market ASAP. I also have ideas on how to tweak this to feature other flavours. What are those tweak-ideas? Well, that’s a surprise.
Brownies – Everyone likes brownies! I’m working on two … so to speak. I’m working on a regular brownie that I aim to also have interesting flavour pairings with … ALSO …. (this is the big news) I’m working on a brownie that — when it’s ready — could &/or should be (drum roll please) … Gluten Free … Nut Free … Dairy Free …and… Soy Free … and pleasing to eat.
Other Cookies – While we’re at it, how about a thick chocolate chip cookie? Yeah, I know, what do I mean by ‘thick’. Well, that too will be a surprise … and something I think you’ll enjoy!