IT'S FINALLY DONE!
Hurray! I finally did it!
I sent an email...
Okay, not as exciting as some would think. For quite some time, I have postponed establishing a web-based email system. Time? Money? What to say? Well, I usually have lots to say, so that's not an issue. Just suffice TO SAY that it's done.
So, if you are reading this and have not had the tremendous opportunity to receive a Patrice's Cakes and Confections email, you can now! Please CONTACT me via this website and send me your email information (first & last name plus email address) and I would be overjoyed to add you to my customer list. Eventually I will be publishing a monthly newsletter in between sales. Speaking of sales, let's get started!
This Spring Season sale, the first one I used in my new email system, is all about CARAMELS! What better way to break out of that winter, rainy wonderland of "comfort food" and the prolific consumption of holiday sweets than to break out in song and greet Spring time with....uh, more Sweets!!!!! (Are you buying this logic?) Okay, an advertising genius I am not, but this is the type of solo business owner ad copy you get to experience in these blogs. I save my serious stuff for the newsletters (yawn).
That's all for now, my friends. Thanks for checking in. Browse through the website and order a few pounds of absolutely mouth-watering, caramel-liciousness.
Oh, and a note to my local customers:
Look for a new website section on CATERING FOR THE SMALL CROWD. I am working on a page devoted to my local dessert buffet catering services for stand-alone "dessert-only" events or to complement your dinner parties or other social events. CONTACT me for details or to schedule your initial catering consultation.
Welcome Spring. . . the sooner, the better! Stay sweet!
ONE MONTH DOWN...YIKES!
Welcome to February, or at least a week into it!
Please check out my SWEETHEART sake on the HOME page. My signature SALTED VANILLA CARAMELS are reduced by $10 for a full pound box! Deliciously fresh!
I am contemplating a newsletter for my email customers, of which I hope you become one. If you happen onto the pages of this blog AND read this, please let me know what topics you'd like to see, such as starting a small business-ups and downs, recipes you'd like to see, baking tips and tricks, or any baking (or savory) related topic!
Like February, a short and sweet blog post!
Have a blessed month!
Happy January Everyone! It's going to be a great year!
I look forward to celebrating many things this month:
1) Getting over (almost) the nasty New Year's week bronchitis battle.
2) My BIRTHDAY ...ummmm...TODAY....and awesome Facebook greetings and a late night dinner with hubby at The Chef's Table.
3) Baking up a storm to help our "home-away-from-home" Starbucks gang celebrate several more birthdays and say "goodbye" to a lovely barista, who is going to another store.
4) Updating my LOCAL MENU with new bakery items and catering information.
5) Anticipating NEW online customers and an INCREASE in the catering business.
It is by no means an easy task to start any type of small business, particularly in food service. If you've read my story ABOUT you'll catch a very brief introduction as to how I started. You must have a plan, be open to change, anticipate financial roadblocks AND overcome them, have a back-up plan, make a TON of mistakes, maybe even make the same ones over and over, ask for advice (lots of it), and accept criticism, gracefully and without making excuses...okay, so I wasn't so hot at that sometimes!
The real challenge for any young (hey, or OLD) business person starting out is to NEVER GIVE UP! There will be setbacks and disappointments, and maybe even the dreaded no-no of comparing yourself to other similar businesses or whether your stuff looks like, or doesn't look like stuff on PINTREST. Keep researching, practicing and talking with encouraging friends and mentors. Give YOURSELF a pep talk. Find YOUR niche.
After almost five years, I am still learning about timing and planning, changing out menus/products, and yes, making NEW mistakes. I will never be Mrs. Fields or even like some great local bakers and candy makers that have their own store or custom packaging. However, I am improving, doing my best to serve my loyal customers, receiving encouraging and positive feedback from a bunch of people and graciously accepting and often implementing others' suggestions and constructive criticism.
It IS going to be a great 2017. Hang out with me on my blog and let me know where you are with your business plans, goals and dreams. We all learn from one another!
Have a blessed week!
Welcome to 2017!
This post finds me "on the way to normal" from the cold-turned-bronchitis season! (Just in case you were wondering what happened to all of these "coming soon" posts!)
However, we are of GREAT CHEER! Back in business and making seasonal, as well as New Year menu changes (good things), increasing (just a few prices), and establishing an email list. (Please send your email via the CONTACT page and I will happily add you to my email customers!) I will use the balance of this month to update the website, email, do a few Facebook and Instagram updates and, yes, prepare for that not-so-distant date, APRIL15th! (I won't even type the word.)
Please let me know what you think of this site, and, perhaps, what discussion items you'd like to see on the blog.
Thank you for checking in!
I so love apples!
Oh, by the way, if you haven't met our latest family member, please see below this post.
Back to apples. I make quite a few "rustic" apple pies throughout the year. However, there is nothing like a freshly baked, from scratch, apple pie!
I mentioned below (in the post about Teddy) that Teddy was a surprise birthday gift for my husband. One of my hubby's favorite desserts (on occasion) is thee Classic Apple Pie. And, in my helping him celebrate his birthday pretty much all month long, I decided to have another stab at my ICE CREAM MADNESS capers and also make a luscious Vanilla Bean Ice Cream AND a Salted Caramel sauce. Needless to say he was content with just the apple pie a la mode. I, on the other hand, had to guild some lilies and continue the decadent dessert with the addition of yummy caramel sauciness! I so love apples. Happy Birthday, my dear!
Nothing like a little rain, a little sunshine and a new, little member added to the family. . . everyone meet TEDDY!
Coming soon (because I let FALL start without me) I will introduce a new season of blogging. . . ALL THINGS FALL, WINTER & THE COMFORT OF FAMILY, FRIENDS & FOOD! However, now that I've updated a good portion of my website (You did notice the title and time of this blog?) I must renew what energy is left for another day.
STAY SWEET...while I slumber......
Clearly, LAVENDER & HONEY belong together. My friend, Heather, brought back a jar of that honey below from Alaska...FIREWEED ALASKAN HONEY! Hmmmm...add this to the fragrance of fresh lavender-infused ice cream and it is a "happy dance" in your mouth! (You can tell there's lavender in it because I took the time to photograph lots of versions of lavender...so you wouldn't wonder.)
HEATHER'S FAVORITE! MILK CHOCOLATE MALTED MILK BALL ICE CREAM WITH HOT FUDGE SAUCE (alas, no marshmallow!)
It is a crazy patterned bowl but you can detect the hot fudge swirl amidst the milk balls. Just left out a little too long before I snapped the shot. (Warned you all I'm not the pro-photographer...but I can really try.) It was deliciously rich in chocolate flavor and crunchy milk balls. Thanks for the inspiration, Heather!
Thank you for checking out my weblog...I am Patrice, owner and chef at PATRICE'S CAKES AND CONFECTIONS. I'm a retired California state auditor and former mortgage lending guru. In addition, I served this great nation as a Naval Supply officer, many, many years ago. And. . . I've always LOVED to bake and cook. Look for more info as I carve out time (yes, only 24 hours in a day, I know..) to share a) how I got started, b) food goofs and successes along the way, and c) the occasional recipe or baking tip. Thanks for checking in!