I have been researching this new law that went into effect January 2013. It allows individuals to bake from their own kitchen. A movement forward for the cottage industry. I found that there are a lot of restrictions! oh course there are!!
What I did find out is that I can create and sell my baking mixes, yeh!! and I can bake and sell my amazing gluten free muffins at the local farmers market, to coffee shops and to individuals as long as I deliver them in person.
This piece really put a damper on my idea of marketing my baking mixes nationwide. I can only sell them in California with this certification. But what it does mean is that I can test out the market here, and see what happens before I move into the next phase of a commercial kitchen. The local business and being able to deliver to the bay area once a month or so, may be just enough for me.
I was excited to see how easy the process is as long as you stay within their guidelines. ok, I can follow the rules!
What I did have to do is for go the idea of cupcakes with frosting, they need refrigeration which is a no no, but I can bake my amazing muffins and keep it simple. yes, I will!!
I am going to call the "man" at the county today to get the process going... I will let you know how it moves forward.
Until then, I am working out my recipes! right now a banana muffin is in the oven which will be infused with blueberry jam and drizzled with white chocolate! yum~
Monday, February 25, 2013
Saturday, February 23, 2013
today's mission...
one of my number one goals with this venture is to create a gluten free baking mix that is super easy to use, super yummy and affordable. in the past, I have used betty crocker's cake mix for just about everything. i haven't liked the grittiness of it or the cost. $5.00 for 12 muffins!? and the only flour that is used is rice flour. it is perfect if you also need a nut free mix, but i don't and wanted one with more flavor, more protein, less carbs and more affordable. this mission turned me on to almond and coconut flours. i have almost perfected my mix!! it is a blend of almond and coconut flours along with the baking powder, salt and sugar needed to bake up 18 muffins! i have figured out recipes for an almond version, an espresso chocolate version, a banana/carrot/raisin version and am working on
an orange/lemon version. my concern last night was what type of sugar to use. do i use the standard white sugar? a raw sugar? or leave the sugar out and the consumer can add the kind they want?
so with this pondering... i baked up a batch of banana muffins last night without sugar. they actually tasted quite good. i feel the need to add in some more natural sugars... so more bananas, carrots and raisins?! that will be the recipe test for the day. i really want to come up with a couple of morning muffins to balance my afternoon sweet treats. that is my current mission!!
it is a cold and foggy day in the mountains. a perfect day to work around the house and bake up this new idea. i will let you know how it turns out!!
enjoy the day!!
an orange/lemon version. my concern last night was what type of sugar to use. do i use the standard white sugar? a raw sugar? or leave the sugar out and the consumer can add the kind they want?
so with this pondering... i baked up a batch of banana muffins last night without sugar. they actually tasted quite good. i feel the need to add in some more natural sugars... so more bananas, carrots and raisins?! that will be the recipe test for the day. i really want to come up with a couple of morning muffins to balance my afternoon sweet treats. that is my current mission!!
it is a cold and foggy day in the mountains. a perfect day to work around the house and bake up this new idea. i will let you know how it turns out!!
enjoy the day!!
Thursday, February 21, 2013
recipe #1- almond macaroon cake!
Today, I brought this cake to my quilters guild luncheon. It is my almond macaroon with lemon curd and smash berry jam, and drizzled with white chocolate. Great success!!
To make this cake:
1 package- amazing almond baking mix.
4 eggs.
3/4 cup butter.
1 teaspoon almond extract.
1/2 cup milk.
1 cup shredded coconut.
mix all wet ingredients add in baking mix.
pour into a greased pan, I used the ikea heart shaped silicon pan. I am going to bake these in
large muffin pans this weekend.
bake at 350 degrees for 35-45 minutes. I bake and test recipes at 4000 feet,
so time will vary depending on where you live!
the extras on top!!
8 ounces of lemon curd. **
4 ounces of jam, I used my smash berry jam, but a raspberry jam would be great as well.**
4 ounces of white chocolate fudge drizzle**
** these are also my recipes.
I will be selling the lemon curd and fudge crèmes this summer as well.
To make this cake:
1 package- amazing almond baking mix.
4 eggs.
3/4 cup butter.
1 teaspoon almond extract.
1/2 cup milk.
1 cup shredded coconut.
mix all wet ingredients add in baking mix.
pour into a greased pan, I used the ikea heart shaped silicon pan. I am going to bake these in
large muffin pans this weekend.
bake at 350 degrees for 35-45 minutes. I bake and test recipes at 4000 feet,
so time will vary depending on where you live!
the extras on top!!
8 ounces of lemon curd. **
4 ounces of jam, I used my smash berry jam, but a raspberry jam would be great as well.**
4 ounces of white chocolate fudge drizzle**
** these are also my recipes.
I will be selling the lemon curd and fudge crèmes this summer as well.
great news today!
While I was in town this week, I went into my favorite coffee shop and ran into not only the owner, but my friend who owns the Arnold Pantry which specializes in organic produce. While I was there I asked if either knew of a commercial kitchen for rent. A new law went into effect recently that allows for baking and such from your own kitchen on a small basis, as long as it is certified. I knew this but, I am a bit intimidated by this kind of process. They both said that the person in charge is super nice and helpful and gave me his direct number. So I got my courage together and called this morning. They were right. He is so nice and helpful. I start the paperwork process this weekend, and hope to be certified in a month.
So, what does this mean??? It will mean that I can sell my gluten free baked goods at the local farmers market this summer, I can sell wholesale to local coffee shops and I can sell my baking mixes just about anywhere.
I have a tendency to take on more than I can handle, so this is going to be a huge challenge for me to keep manageable. I already know that I need to be very clear as to what my goals are, the hours I am able to work and where to get help if I need it.
Right now, my thoughts are to only sell at the local farmers market, a sell my baking mixes in person and online and to only sell wholesale to a handful of places. It will be super easy to find someone to help me pack and ship the mixes. And my focus will be on creating recipes and baked goods. So far so good.
Thought this was news worthy to share!! I will continue to update my progress!!
So, what does this mean??? It will mean that I can sell my gluten free baked goods at the local farmers market this summer, I can sell wholesale to local coffee shops and I can sell my baking mixes just about anywhere.
I have a tendency to take on more than I can handle, so this is going to be a huge challenge for me to keep manageable. I already know that I need to be very clear as to what my goals are, the hours I am able to work and where to get help if I need it.
Right now, my thoughts are to only sell at the local farmers market, a sell my baking mixes in person and online and to only sell wholesale to a handful of places. It will be super easy to find someone to help me pack and ship the mixes. And my focus will be on creating recipes and baked goods. So far so good.
Thought this was news worthy to share!! I will continue to update my progress!!
Monday, February 18, 2013
in the beginning....
In the beginning, I was just trying to bake gluten free. I first tried trader joes pancake and brownie mixes. Then I tried betty crocker's cake mixes. All were just ok. Then I heard about baking with almond flour. I tried one recipe and LOVED it!! It dawned on me then, that I really wanted to create a basic baking mix that could be used for all sorts of recipes.
Oh course I had to tell my friends about this idea... and it has now blossomed from an idea to the concept to a product... my design business is called big heart designs, it was only natural that my baking company is called the big heart baking company.
I am not a bakery, nor have the energy to create one alone. I am simply a mom who is creating amazing gluten free baking mixes and provides ideas and recipes on this blog for baking with these mixes. I hope to be able to market these mixes in the next few weeks.
I was asked today if I would create the mixes and recipes for an upcoming special event... YES!
I can do that!! and so in the beginning this is how the big heart baking company began!
Oh course I had to tell my friends about this idea... and it has now blossomed from an idea to the concept to a product... my design business is called big heart designs, it was only natural that my baking company is called the big heart baking company.
I am not a bakery, nor have the energy to create one alone. I am simply a mom who is creating amazing gluten free baking mixes and provides ideas and recipes on this blog for baking with these mixes. I hope to be able to market these mixes in the next few weeks.
I was asked today if I would create the mixes and recipes for an upcoming special event... YES!
I can do that!! and so in the beginning this is how the big heart baking company began!
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