Until our Delorean arrives (and we're not holding our breath) we figured we would update all of you loyal readers with what is going on in our baking world.
We haven't been updating recently because one of two scenarios were taking place:
1. We were slow on orders, so we were busy catching up on our social life
2. We had so many orders we couldn't keep it all together
We're currently dealing with option 2. In the past 72 hours we have baked a cheesecake from scratch, 3 dozen cookies, and a large birthday cookie cake. On top of that, by the end of the week we will have also made a red velvet birthday cake and some gluten-free cupcakes. Whew! Is it too early to start hiring some additional kitchen help? We may need it if this kind of ordering volume keeps up.
Our favorite order so far this week has been a candied bacon toffee cheesecake. It was a first for us on many levels: We'd never candied bacon before (now that we've had candied bacon, though, we're not sure we can go back to regular bacon), we've never made a cheesecake for a customer, and we've never chopped 2 pounds of toffee candies for a dessert. It took a ton of prep work to pull off this birthday present, but we are so proud of the finished result. We dropped the cheesecake off for an office party, and were told within the hour the cheesecake was gone and people were asking for a contact number for the bakery that created such a ridiculous treat. Can you blame them, though? Just look at this beauty!
For now, we're heading off to do some inventory of our supplies. Look at us, sounding all official-like, "doing some inventory". It's kind of thrilling.
Have a fantastic end of your work week, folks! We'll talk to you soon!
