I may not have time to write a lengthy blog today; however, I wanted to get these 2017 year-end photos and a few 2018 shots into the blog - with the stories to follow.
My "word" for this year is FINISH! I definitely have a few others that would seem more appropriate; however, this one is so applicable to my heart, attitude and current lifestyle of not quite finishing what I already have going on. (Note if you will my PINTREST (look for Patricia Friedman) board with lots of saves to Organizing and DeCluttering...HA!)
For the moment, I will caption each photo with name and event location and purpose.
Have a great February! (Love is in the air...) Remember local customers there is a BOGO free (half pound) for ordering a pound of caramels (through March 15th)! Limited to one per customer.
I must be overly ambitious updating not only the website, but the blog as well! It is good to be back in communication with everyone.
If you've browsed through the site recently I have updated my Local Menu and the Catering page. There are some lower prices on select items, plus a few, ahem, math corrections that I haven't been called on. (Smile!) All is good!
As I may have mentioned last year, I am still contemplating a BREAD page to offer local customers fresh loaves of wheat, white or whole grain breads, and perhaps a few specialty bread products. Keep your eyes peeled....this may yet happen!
Short and sweet today. And, (sorry) it is the season for tax preparation. Always fun, fun, fun!
As always. . .
If you've even glanced at my website recently or reviewed the blog, I'll bet you're tired of seeing "WELCOME FALL"....sorry friends. We were hit with the cold/flu bug earlier and still recovering a bit. Family came from Texas (YAY) and we had an early Christmas celebration. As we wind down 2017, it is time for catching up, updating and a bit of downsizing.
You may have noticed that I've trimmed the online ordering to reflect Caramels only. Most of my customers are local and can pick up or have delivered anything from my menu. If you reside outside of my delivery area, I can still prepare (in a commercial kitchen) all caramels and ship anywhere in the United States.
I've been quite busy the past few months with local sales and a few craft markets. The biggest one was Machado's Apple Festival in October. It was an all-day event filled with fun, hard work and new customers!! Thanks everyone!!!
I am hoping to revive local bread baking for those friends and customers interested in fresh breads from the plain white, whole grain loaves to baguettes, dinner rolls and specialty-type breads. I will keep all of you posted here as well as on Facebook.
I must now leave my office (Starbucks #623), which is very much like home! Thanks, Rosie and my barista family!!! I do hope to keep up with blogging here and welcome your comments and suggestions for future blog posts.
HAPPY, JOYFUL AND BLESSED NEW YEAR TO ONE AND ALL!
I'm so happy to see the end of record high temperatures! Other places have had worse, yet, I am grateful for a bit of cooling down and look forward to fall breezes.
I seem to be in between events and activities, let alone projects and LIFE in general. That said, there will be time to update you via this BLOG as well as on Facebook and Instagram (@patricescakes). I am working on yummy BREAD products and hope to narrow down the selection to 3 or 4 varieties of sandwich loaf breads, hearth breads and maybe a multi-grain wheat bread. Local customers can place orders soon!
So, in the interest of finishing my TODAY list of errands and other tasks, this will be a short post. Hope to hear from some of you this fall!
When it's all said and done....STAY SWEET!
HEY, I'M STILL HERE...
Still breathing and slowing down a bit. Getting ready for summer vaca, bread baking and setting up my small dessert catering biz. Check out future blog posts along the way. I will make every effort to post more often. Those of you daring enough to read any of these little posts of wisdom, please leave a comment or two so I know someone's out there!
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!
Thank you for checking out my weblog! I am Patrice, owner and chef at PATRICE'S CAKES AND CONFECTIONS. Several years ago I retired as a state auditor, having worked as well in the mortgage lending business. In addition, I served this great nation as a Naval Supply officer, long, long ago, in a galaxy far, far away. So now, I bake and create! Look for more info as I carve out time to share stories, food goofs and successes along the way, and, perhaps, divulge the occasional recipe or baking tip. Thanks for checking in!