HI EVERYONE!
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.

Stay SWEEEEEEET!

​Patrice

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. . .

STAY SWEET!

PATRICE

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!

Patrice

WHERE DID THE YEAR GO?????   (SIGH...)  LET'S JUST EAT CAKE!