Our house had a certain Stampede smell to it this evening. Not horse manure.....or drunken Cowboy puke.
Victoria used GF PATISSERIE'S gluten free waffle Mix and made Funnel cake. So the house smelled like the midway food alley, when you walk by one of those donut makers.
Really easy apparently, I never had one, never made one, but they tasted great. Sugar + fat, not much can go wrong. Use the instructionson the bag, but instead of putting the dough into the waffle maker, get a pastry bag or funnel (hence the name), let the dough run into the hot fat in the same way Picasso painted his best paintings, flip after a few seconds so both sides get evenly brown.
Dust with plenty of icing sugar, eat warm with a glass of milk. It's fantastic! And really easy.
Thursday, October 14, 2010
So. You want to buy a small business. Or start one. You got it all planned out. Your questionaire is ready, 10 page business plan written, ready to roll. Rock the world.
But did you ask yourself, "Do I have passion?" Maybe the single most important factor (besides plenty of funding) is also the most overlooked. Why do you want to go into business? Is it a dream? Is it the independence you are looking for? Does the idea sound like easy money to be made? All great motivating factors, but from my own experience, good and bad, it's all about Passion.
I won't bore you with the bad experience(me), but I can tell you about the good ones.
Victoria and Lauren have since day one displayed a passion about their bakery that I wish I could bottle up and sell. I could live on a yacht by now. For real.
People would pay big bucks for that.
Stories at the dinner table, how little kids made them all teary eyed with those huge smiles of happiness. Waking up the husband in the middle of the night with comments " I think I figured it out, I gotta bake it right now to see if I am right...."
What? It's one in the morning and you interrupted me having fun on my yacht...
Not just those two, many many other small business people display that kind of passion. Just today I went to a specialty store that sells all sorts of spices and let me tell you, this guy just oozed it. Confident passion. About spices for crying ot loud.
Or Chef Deano @ Wilder Nest Cafe, who'd rather have you take home that sandwich he just made
for you and frame it in your kitchen than watch you eat his creations. That's passion.
Look around you. Visit the places you love so much and ask yourself why. Is it because they show you their passion?
So. If you think you got it. Do it. Tell the boss today. He will be your first customer, because he knows you have passion.
Monday, October 11, 2010
Victoria is finally ready to make it official what she had planned for the past few month. Her Cochrane location is going up for sale. With the initial success of her licensing program in the USA, coupled with Lauren's departure in 2011, it is time to hand over this very successful gluten free operation to the next baker.
With the lease not ending until August 31, 2011, there is plenty of time to find the right team to move GF PATISSERIE into the next phase. Before handing over the sale to a real estate agent, Victoria is approaching you, her loyal customers first, to see if any of you are interested for yourselves, your family or someone you know.
I am sure you will have plenty of questions, but most of the details should be discussed with Victoria in person by appointment. If you are interested, please drop her an email: email@example.com
The asking price includes all of the equipment, licensed rights to the recipes, training and all of the goodwill Victoria has developed over the past years.
Expansion and exciting growth opportunities abound, the new owner can take full advantage of ideas that were never realized due to time constraints on Victoria's behalf.
Sunday, October 03, 2010
As I mentioned last month, we were planning to have a gluten free dinner at SPAGO'S Las Vegas during the International Bakery show. Our Las Vegas licensee pulled some strings to make it possible and a great evening it was.
Spago, maybe the first luxury restaurant to open in Las Vegas, is located at the famed Forum Shops, a shopping centre attached to Caesar's Palace. The restaurant has it's roots in Los Angeles where Wolfgang Puck opened his first Spago in 1982. A very successfull chef with a knack for promotion, Puck since has created an empire with dozens of restaurants, a frozen food line, coookware and much much more.
The wait staff was fully prepared for our table which besides Celiacs disease also had to deal with a nut and seafood allergy. We were able to choose from the menu and the kitchen ensured that all was safe to eat without having to resort to an EpiPen or bloated stomachs after dinner.
I am certaint hat if you give them some notice, it can be done every visit. Next time in Vegas, check it out.
26 MILLION VISITORS ANNUALLY AT THIS MALL
GREAT DINING ROOM
GREETINGS FROM THE KITCHEN
HEIRLOOM TOMATO CAPRESE SALAD
SOMETHING AUSTRIAN FOR ME - SAUSAGES - PORK -SAUERKRAUT
VARIETY OF DESERTS
GLUTEN FREE MIGNARDISE
Saturday, October 02, 2010
Target. Second largest retail chain after WAL MART. But what a difference. All about design, all about good taste. Maybe a bit higher priced, the selection however is better.
It is Victoria's favorite big box store in the US and they could do with a move into Canada, but so far it's not on their expansion radar.
During our last trip, in our old neighborhood we visit a brand new Super Target which in addition to all their designed products also carries fresh foods. They've come a long way. In the Wikipedia article below you can read all about their corporation, saves me time explaining it all. Some very interesting facts.
Especially how some of their customers refer to the company as TAR-ZHAY, which makes it sound French and a bit lofty....oh well.
We did buy those organic spice jars to bring something home. So on your next trip south of the border, try to find one of those stores and check it out.
DESIGNER SHOPPING CART
EXTRA WIDE AISLES
I LIKE HER SHOW
ORGANIC HOUSE BRAND ARCHER FARMS
EAT WELL. PAY LESS
WHY DO WE PAY $8.00 FOR THE SAME IN CANADA?