Is it smart to start your own business? Now or ever? Experts claim that becoming your own business owner can be a bad move. Breaking free of the chains from working for 'the man' can be liberating. Without such direction and security, taking the leap into your own business can be a bit scary and risky.
I know I've had dreams of opening my own bakery and so has my sister, my husband, and just about everyone else I know. No one likes to be under someone else's thumb. We want freedom. We want to hold our future in our own hands. The question is: Are we capable? Can we handle our own dream? My husband says that only crazy people with crazy ideas are successful, people willing to take a chance and go for it.
It seems that poor accounting skills and a bad economy will shred your business apart. This is true. I wonder how many businesses start out working in the home and when business blooms, proper expansion occurs. This expansion, however, not being a leap 30 steps ahead but only 5 (not paying for too big of a facility, not getting in over your head financially or employee-wise). I assume this is how all small businesses start? My mom basically opened shop. She bought a small store and put out an 'open' sign. She's never had to advertise. It's always been word of mouth. Perhaps it's just her chosen occupation that makes it no need for advertisement. Considering a bakery I believe there's got to be a strong foundation of clients and sales.
It's not all fun and games. When I think of owning my own bakery I think of how I will decorate it, how I will relate to the customers coming in to enjoy treats, or I imagine baking cakes and decorating them all day long. What I don't think about is the 18 hour days working towards a deadline. Dealing with weather changes and how they affect cake delivery for weddings. I don't think about constantly being dirty with flour. I don't think about unhappy customers. I don't consider the same repetitive movements and cakes/sweets I'll have to make. I also don't think about what happens if no one loves my bakery.
"Oh, everyone loves sweets! I don't need to advertise!" " People will love my bakery!" These thoughts are a dreamer's gold. Not everyone will love my baking. My bakery might need some help getting discovered in my local and regional area. It's a dreamy thought to open up a business and have everything fall into place. Crap happens though and sometimes you can't change it. No matter how good of a product you have, if people don't know about it or dont like it you're out of luck.
I think also it's hard to admit defeat. One doesn't want to admit his business is a failure. That would then lead to him being a failure. On top of pursuing your dreams you've got to keep your feet on the ground in reality and go with the flow of the economy and market.
Monday, July 26, 2010
Saturday, July 24, 2010
Who doesn't love a good treat?
I made some cheesecake for some friends a few days ago and everyone's eyes light up with delight when presented with a piece of creamy sweetness. I'm happy I could do that one little thing to brighten up their day.
The weather has been so beautiful up here lately---not hot with a cool breeze. This time of season makes me yearn for a garden---for something to grow in front of me so that I can see the results and be thankful.
I think I'd like to plant garlic, onions, tomatoes, and chives for a start. I just cannot imagine having a full garden of lettuce, broccoli, asparagus...BOY! That would be great, eh? I like the movement towards gardening/self sustainment. I hope it sticks with a lot of people.
On another note, I've really been struggling with my future, with what to major in for college, with what to do with my degree when I am completed. I cannot decide though I weight my options. For now, it's probably best to just keep living and laughing and working hard until I decide what would be the best career path. *sigh* life can be tough sometimes....
Have a great day!
Thursday, July 22, 2010
The Best Peanut Butter Cookies
I am a fan of moist cookies. I don't like the thin crispy ones that come out of the oven flat. I like a little bit of softness to my cookies! These Peanut Butter Cookies are just the ticket. Enjoy!
Peanut Butter Cookies
1/2C butter
1/2C peanut butter
1/2C brown sugar (packed)
1/2C sugar
1 1/4C flour
1 egg
1/2 tsp soda
1/2 tsp powder
Beat butter until very smooth and creamy.
Add in the peanut butter.
Mix until well incorporated.
Add in all other ingredients one at a time. Scrape sides of the bowl continuously.
Bake at 350 for about 12 minutes.
All I need is a reason to bake. It had gotten to the point where I'd bake something and then desperately try to find someone to enjoy my sweets. I baked these wonderful cookies and took them to the Airmen and Family Readiness Center. They appreciated them!
More and more I am thinking about what to major in for college. I'm also debating what career to end up in. It's very frustrating! One would think it'd be easy...but not for this goose! No sir! Any suggestions?
Have a great day!
Wednesday, July 14, 2010
Devil's Food Cake
"Another chocolate cake recipe, Jenna?" you may ask. The answer is yes. I have yet to find the perfect chocolate cake recipe and I will continue searching, tweaking, and taste testing!
This one is a Devil's Food cake, adapted from a Mr. James Crabb, on allrecipes.com
Moist Devil's Food Cake
1 1/2 cups water
2 cups sugar
3/4 cups butter
2 eggs
vanilla
2 cups flour
2 tsp baking soda
1/2 cup cocoa
1/2 tsp salt
Boil the water. Add the sugar. Stir until sugar is dissolved and cook for a moment longer.
Whip the butter. Slowly pour sugar water mixture into butter while beating. Beat until smooth.
Add vanilla and lightly beaten eggs into the sugar/butter mixture.
Sift in the remaining dry ingredients. Constantly scrape down the sides and beat until smooth and all the flour is incorporated.
Bake at 350 until toothpick comes out clean (30-45 minutes depending on pan)
Enjoy.
This cake is extremely creamy, moist, and wonderfully chocolate. It's not too dense or too chocolately.
Hope you have a great day! I know I will!
Monday, July 12, 2010
Mini cakes and individual deliciocity.
What is the forecast for wedding cake trends? More colorful and big? Less traditional and more personalized? Or is the trend moving towards mini cakes? How cute are mini wedding cakes? The bride and groom get their own cake, big enough for them and then the guests each get an individual cake, maybe 3-5 inches tall and decorated. I am extremely embarrassed to say I have never made one and didn't make one before I wrote this, so I will have to resort to stock photos.
Courtesy of truly-scrumptious.me.uk
Courtesy of weddingcakepictures.blogspot.com
Wilton makes a individual cake pan that looks like a 3 tier wedding cake in mini form. I have that option or I could always just layer them, or make a 1 layer mini cake like the last picture.
Courtesy of bakingbites.com
Individual cakes would, in theory, cut time when serving cake at the wedding reception. In turn, the baker would have to prepare up to 500 mini wedding cakes for a wedding. One would either need a lot of room and help or would have to opt to only make mini cakes for smaller engagements.
Think about it- you attend a wedding and instead of getting a skimpy little piece of corner cake, you get your own individual cake, good for maybe 6-12 bites. I think it'd be a great trend to jump on. It would be something that would set a baker apart.
What every person needs, no matter the profession, is something to make their own. A trademark. I've been pondering such trademarks. Any person can make a cake but what about making a cake that has a unique flavor or shape? For instance--a woman makes cake pops---bite size pieces of cake on a lollipop. She then dips said pops in chocolate and decorates them exquisitely. Please check this woman's work out-- it's phenomenal.
What would be my trademark? As I was discussing in my post yesterday, a cohesive theme is necessary for people to grasp and in which to relate. I have my theme in mind but now need a great idea, a great project to attach to it. I thought it could be cheesecakes, but as I stated, any joe can make a cake.
Enjoy! I shall go pick up my pans this morning and I shall make my layer cakes. How fun!
Cheers-
Saturday, July 10, 2010
The food business.
In my humble experience living in a large metropolis, city life is great. Who doesn't love all the different shops, the downtown experience, the crazy traffic...the crime...wait--wait--- I really do love living in a big city!
Back when Sam and I first lived here I was enthralled with Whole Foods Market. Who knew something like that existed? An organic grocery that supports local farmers and producers? My eyes were opened to all the different flavors, smells, and styles of cuisines. I would shop there regularly for my unrefined sugar and vanilla beans. Although very fine quality foods, WFM is rather pricey (and you have to deal with the pseudo hippies who run 40 miles a day). Therefore, I digressed to my usual Safeway, Costco, and Wal-mart for supplies. It's not a bad thing, but I can tell a difference in the quality of the foods I make.
In Summer farmer's markets start popping up around the city. It's also one of my favorite parts about living here. Specifically, there is one that is in a K-Mart parking lot every year. Their prices are a bit steep but the quality of the fruits and veggies are very good. I recently purchased peachcots (peach-apricot hybrids) and boy howdy--they are delicious. I have to be careful, at 6 for $5. I could easily eat a few for a meal! I also had the pleasure of purchasing their cherries. They were so ripe and sweet! A very nice treat. I only regret that they are not open as early as I get off work and not open as late as I come into work (I work nights). Wish I could purchase from them more often!
You could eat at a different restaurant here every night, have a different cuisine, and not repeat the same restaurant for at least 3 months. It's wonderful how many options you have for a night out but it also can be tough deciding which one to go to!
I'm sad to say that the restaurant closed. I don't remember if I told you or not, but thought I'd bring it up. I do not know why it closed, but assume it was for financial reasons. We weren't bringing in a whole lot of business, not as much as I had hoped. It's frustrating. In this big city having all the restaurants is great but you must compete for the business of the city. People trust big names. They are used to the bright shiny lights of Olive Garden and Texas Roadhouse. When you have a new place in town it can be hard to distract the big corporation's regulars enough to come eat at your small diner. It's all about networking, I've come to believe. It's who you know and who they know and how they can help.
The restaurant's closing has been a bit of an eye opener for me. If I ever want to open my own bakery or shop I have come realize many many things that should be done and a few things that shouldn't be done.
Customers. Offer great incentives for someone to come to you rather than someone else. Treat them with respect and be very gracious and thankful.
Product. Offer a product that is different or great enough to tempt your desired market. Keep improving and taking a close look at how your product can be tweaked.
Back of House. Keep straight books. Keep receipts. Stay up on bills. Be tidy and organized.
Design of Store. You NEED a cohesive theme, no matter what business you are in. The whole thing needs to come together- business cards to bathroom walls. Stick with a theme that is catchy, personal, and completely yours. Be different yet approachable.
Location. LOCATION. Find a good spot. Don't settle. People are vaguely interested in going out of their way to find you. They are less inclined to do so if it is in a shady neighborhood. Be careful.
Costs: You can be frugal without starving. You can cut costs without losing the final effect of the product or store theme/idea. Be wise about money. Buy secondhand and make it your own. Upgrade when you can. Don't think that you'll swim in $100 bills the first month. Be prepared to have your financial ups and downs. Save money. Save energy and money where you can in your store.
Service: Do it with a smile. You are being watched and critiqued each time you open and close your doors. People will start to associate you with your business. Be sure you are representing yourself and your business in a professional and upbeat manner even when you are off the clock. Always see complaints as a jumping pad for improvement. Welcome criticism and do it with a smile. Why should a customer come to you as opposed to Joe Blow next door? Treat the customers with respect. You should be very thankful they walked into your store. Show them you appreciate them by offering attentive service and a great quality product. No one wants to be forgotten, rejected, or ignored in life. The same goes for a potential customer walking through your door. Be available but not clingy. Be professional but still approachable. Be yourself! If you don't possess good 'people skills' I recommend practicing or taking a class. Get out of your element and be proud of what you offer.
To sum up. Pay attention to what you're doing. Pay attention to how often people come in and when they don't. Maybe you're doing something wrong and no one wants to tell you. Evaluate your team, your product, your theme, your system, and your business weekly, if not daily. Are you bringing in new clients? Are you able to retain them for repeat business? What's the word on the street about your store? Keep your fingers in the pies and your feet in the doors. A small gift basket or a card, business sharing perks, or a personal visit will do wonders for you. Put yourself out there. Check free local ads. Network. Business Cards. Free samples. Co-op with other businesses.
I don't know a whole lot about business but I have an idea about how a business should be ran. My mom started her own business when the company she worked for went under. She has been very successful. I doubt she realized how booming her business would be when she first opened shop. She must be doing the right things! She gets new customers daily, repeat customers weekly, and still loves her job.
Living in the big city affords many opportunities for business for the small entrepreneur but one must be careful and smart about business!
Back when Sam and I first lived here I was enthralled with Whole Foods Market. Who knew something like that existed? An organic grocery that supports local farmers and producers? My eyes were opened to all the different flavors, smells, and styles of cuisines. I would shop there regularly for my unrefined sugar and vanilla beans. Although very fine quality foods, WFM is rather pricey (and you have to deal with the pseudo hippies who run 40 miles a day). Therefore, I digressed to my usual Safeway, Costco, and Wal-mart for supplies. It's not a bad thing, but I can tell a difference in the quality of the foods I make.
In Summer farmer's markets start popping up around the city. It's also one of my favorite parts about living here. Specifically, there is one that is in a K-Mart parking lot every year. Their prices are a bit steep but the quality of the fruits and veggies are very good. I recently purchased peachcots (peach-apricot hybrids) and boy howdy--they are delicious. I have to be careful, at 6 for $5. I could easily eat a few for a meal! I also had the pleasure of purchasing their cherries. They were so ripe and sweet! A very nice treat. I only regret that they are not open as early as I get off work and not open as late as I come into work (I work nights). Wish I could purchase from them more often!
You could eat at a different restaurant here every night, have a different cuisine, and not repeat the same restaurant for at least 3 months. It's wonderful how many options you have for a night out but it also can be tough deciding which one to go to!
I'm sad to say that the restaurant closed. I don't remember if I told you or not, but thought I'd bring it up. I do not know why it closed, but assume it was for financial reasons. We weren't bringing in a whole lot of business, not as much as I had hoped. It's frustrating. In this big city having all the restaurants is great but you must compete for the business of the city. People trust big names. They are used to the bright shiny lights of Olive Garden and Texas Roadhouse. When you have a new place in town it can be hard to distract the big corporation's regulars enough to come eat at your small diner. It's all about networking, I've come to believe. It's who you know and who they know and how they can help.
The restaurant's closing has been a bit of an eye opener for me. If I ever want to open my own bakery or shop I have come realize many many things that should be done and a few things that shouldn't be done.
Customers. Offer great incentives for someone to come to you rather than someone else. Treat them with respect and be very gracious and thankful.
Product. Offer a product that is different or great enough to tempt your desired market. Keep improving and taking a close look at how your product can be tweaked.
Back of House. Keep straight books. Keep receipts. Stay up on bills. Be tidy and organized.
Design of Store. You NEED a cohesive theme, no matter what business you are in. The whole thing needs to come together- business cards to bathroom walls. Stick with a theme that is catchy, personal, and completely yours. Be different yet approachable.
Location. LOCATION. Find a good spot. Don't settle. People are vaguely interested in going out of their way to find you. They are less inclined to do so if it is in a shady neighborhood. Be careful.
Costs: You can be frugal without starving. You can cut costs without losing the final effect of the product or store theme/idea. Be wise about money. Buy secondhand and make it your own. Upgrade when you can. Don't think that you'll swim in $100 bills the first month. Be prepared to have your financial ups and downs. Save money. Save energy and money where you can in your store.
Service: Do it with a smile. You are being watched and critiqued each time you open and close your doors. People will start to associate you with your business. Be sure you are representing yourself and your business in a professional and upbeat manner even when you are off the clock. Always see complaints as a jumping pad for improvement. Welcome criticism and do it with a smile. Why should a customer come to you as opposed to Joe Blow next door? Treat the customers with respect. You should be very thankful they walked into your store. Show them you appreciate them by offering attentive service and a great quality product. No one wants to be forgotten, rejected, or ignored in life. The same goes for a potential customer walking through your door. Be available but not clingy. Be professional but still approachable. Be yourself! If you don't possess good 'people skills' I recommend practicing or taking a class. Get out of your element and be proud of what you offer.
To sum up. Pay attention to what you're doing. Pay attention to how often people come in and when they don't. Maybe you're doing something wrong and no one wants to tell you. Evaluate your team, your product, your theme, your system, and your business weekly, if not daily. Are you bringing in new clients? Are you able to retain them for repeat business? What's the word on the street about your store? Keep your fingers in the pies and your feet in the doors. A small gift basket or a card, business sharing perks, or a personal visit will do wonders for you. Put yourself out there. Check free local ads. Network. Business Cards. Free samples. Co-op with other businesses.
I don't know a whole lot about business but I have an idea about how a business should be ran. My mom started her own business when the company she worked for went under. She has been very successful. I doubt she realized how booming her business would be when she first opened shop. She must be doing the right things! She gets new customers daily, repeat customers weekly, and still loves her job.
Living in the big city affords many opportunities for business for the small entrepreneur but one must be careful and smart about business!
Amazing Double Chocolate Peanut Butter Ice Cream
Wow. Life has happened. It's gone and done it again.
I have a deep regret. I haven't baked anything in a month. *GASP!* I, of course, make sandwiches and dinners for my hubby and I but have scarcely made a sweet. I threw some ingredients together to make homemade icecream a while back.
Honestly. How did time just pass me by? I've been working nights at my job. I enjoy it but find that when I want to do something, it's either dark outside or I'm beyond tired. I need a distraction.
Lately, I've been debating projects. Making Chandeliers, cupcake towers, sculptures, or taking an art class. I've also been pondering what I 'want to be when I grow up.' No matter what I think about wanting to do it always turns to something creative, whether in baking or physical arts. Sam has been encouraging me to print some photography and set up booth in a shop to have an art showing. Problem? Cost.
Why does everything have to be about money? More pointedly, why do we have to make everything about money? We turn and twist and distort what we love all in pursuit of making a buck (Hope Floats quote reference). We then end up mechanically doing something for the money and not remembering why we loved it in the first place. Am I a person with too much passion or too little motivation? I cannot say.
Recepe from joythebaker.com
2 1/2 cups whole milk
1 cup sugar
1/3 cup unsweetened cocoa powder
pinch of salt
3 Tablespoons cornstarch
1/2 cup heavy cream
3/4 cup semi sweet chocolate chips
1/2 cup smooth salted peanut butter (or more if you're a pbholic.)
In a sauce pan over medium heat, stir together 2 cups whole milk, sugar, cocoa powder and salt. Heat until the milk start to steam, but before it starts to boil.
In a small bowl, stir together the remaining 1/2 cup of whole milk and the cornstarch. Stir until no lumps remain.
Add the cornstarch mixture to the heated milk and chocolate mixture and bring to a low boil.
Boil until thickened. The mixture will look the consistency of chocolate pudding. Remove from flame.
In a small sauce pan, heat 1/2 cup of heavy cream. Once boiling, remove from heat and pour over the chocolate chips. Let sit for 1 minute, then stir the cream and chocolate mixture until incorporated.
Stir the cream and chocolate mixture into the cooling chocolate ice cream base. Place in a bowl, covered with plastic wrap or a lid, and put in the fridge until cool. (VERY important. Let cool.)Once cool, follow the manufacturers instructions on the ice cream maker to churn ice cream.
Once the mixture has chilled and thickened in the ice cream maker, slowly drizzle in 1/4 cup of peanut butter. Don’t over mix. You want a nice ribbon of peanut butter running through the ice cream.
Transfer the ice cream into a freezer safe container and fold in the remaining 1/4 cup of peanut butter. Cover and freeze until solid.
I found that you really need to melt the pb and drizzle in thin ribbons into the ice cream. Reason? Otherwise you'll end up with a big glob of peanut butter in teh ice cream that won't get soft until you're done eating the ice cream (or it's melted from waiting for the pb to soften).
Also, this ice cream is not for the weak of heart. This is some serious chocolate business. You might not be able to finish more than a scoop!
I hope life is going well for you. I hope the world is treating you kind. Most of all, I hope you're enjoying every moment!
cheers-
I have a deep regret. I haven't baked anything in a month. *GASP!* I, of course, make sandwiches and dinners for my hubby and I but have scarcely made a sweet. I threw some ingredients together to make homemade icecream a while back.
Honestly. How did time just pass me by? I've been working nights at my job. I enjoy it but find that when I want to do something, it's either dark outside or I'm beyond tired. I need a distraction.
Lately, I've been debating projects. Making Chandeliers, cupcake towers, sculptures, or taking an art class. I've also been pondering what I 'want to be when I grow up.' No matter what I think about wanting to do it always turns to something creative, whether in baking or physical arts. Sam has been encouraging me to print some photography and set up booth in a shop to have an art showing. Problem? Cost.
Why does everything have to be about money? More pointedly, why do we have to make everything about money? We turn and twist and distort what we love all in pursuit of making a buck (Hope Floats quote reference). We then end up mechanically doing something for the money and not remembering why we loved it in the first place. Am I a person with too much passion or too little motivation? I cannot say.
---------------------
Either way, a big bowl of Double Chocolate Peanut Butter Ice Cream helps to dissolve the stresses of the moment.Recepe from joythebaker.com
2 1/2 cups whole milk
1 cup sugar
1/3 cup unsweetened cocoa powder
pinch of salt
3 Tablespoons cornstarch
1/2 cup heavy cream
3/4 cup semi sweet chocolate chips
1/2 cup smooth salted peanut butter (or more if you're a pbholic.)
In a sauce pan over medium heat, stir together 2 cups whole milk, sugar, cocoa powder and salt. Heat until the milk start to steam, but before it starts to boil.
In a small bowl, stir together the remaining 1/2 cup of whole milk and the cornstarch. Stir until no lumps remain.
Add the cornstarch mixture to the heated milk and chocolate mixture and bring to a low boil.
Boil until thickened. The mixture will look the consistency of chocolate pudding. Remove from flame.
In a small sauce pan, heat 1/2 cup of heavy cream. Once boiling, remove from heat and pour over the chocolate chips. Let sit for 1 minute, then stir the cream and chocolate mixture until incorporated.
Stir the cream and chocolate mixture into the cooling chocolate ice cream base. Place in a bowl, covered with plastic wrap or a lid, and put in the fridge until cool. (VERY important. Let cool.)Once cool, follow the manufacturers instructions on the ice cream maker to churn ice cream.
Once the mixture has chilled and thickened in the ice cream maker, slowly drizzle in 1/4 cup of peanut butter. Don’t over mix. You want a nice ribbon of peanut butter running through the ice cream.
Transfer the ice cream into a freezer safe container and fold in the remaining 1/4 cup of peanut butter. Cover and freeze until solid.
---------------------
I found that you really need to melt the pb and drizzle in thin ribbons into the ice cream. Reason? Otherwise you'll end up with a big glob of peanut butter in teh ice cream that won't get soft until you're done eating the ice cream (or it's melted from waiting for the pb to soften).
Also, this ice cream is not for the weak of heart. This is some serious chocolate business. You might not be able to finish more than a scoop!
I hope life is going well for you. I hope the world is treating you kind. Most of all, I hope you're enjoying every moment!
cheers-
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