Kickstarter Home Stretch for @DrunkBakers: Pie, Cupcakes, Cocktails 7 Days a Week

Kickstarter is all the rage these days. We can fund shows, movies, publications, and the list keeps growing. Well, I support this latest venture by Allison Kave & Keavy Blueher of Butter & Scotch.

Allison was one of the first baking interviews I did and I'm a HUGE fan, as you know, of her pies. S'mores, apple, peanut butter pretzel, candy apple, strawberry basil, all of it goodness in dessert-form. And I've been introduced more to the desserts they've collaborated on (like the sticky toffee trifle) and the diversity of Keavy's mini cupcakes. So, what is this Kickstarter for? A storefront in Brooklyn!

Admittedly, my selfishness would love for them to open a store in Queens but hey dessert and cocktails on the regular? That's right. If you ordered Allison's pies or Keavy's cupcakes online you won't have to anymore. No more waiting for food fairs to spring up in warm climate or for fancy events where they are like Village Voice's Choice Eats. You'll be able to acquire these treats regularly.

Both ladies have built their businesses from being available for those in-the-know to their confections becoming signature desserts in NYC. How can you not have had the hot chocolate pie or the maple bacon cupcakes? And you haven't tried the pie shake?!? [fanning myself] Y'alls need to rectify that ASAP.

The money from this Kickstarter will pay for the essentials like equipment for one as they seek to create Brooklyn's first dessert & cocktail bar. (They need an oven to make more cupcakes!)

Allison & Keavy have been getting lots of great press, Butter & Scotch has already been named as having one of the Best Desserts of 2013 by the Village Voice. They're well known in the food community and are just super nice and generous ladies. Love 'em. I really hope to see the $50,000 fulfilled within the 8 days left on the Kickstarter as of this post, so everything can come full circle for them. You can claim some fantastically cute and/or tasty items based on the donation amount.

Whether one person reads this post and donates or 100 do every bit really does help and the more word spread the better in these last days. Need I remind you about Kickstarter? If you don't get the pledged amount you get nada, so let's bulk up those numbers! I mean in all honest who does not like pie or cupcakes or cocktails or popcorn (yes, they do popcorn too!) cool portraits in crayon or all of the above?

Interview with @ZugarHaus' Shay (A self-taught baker utilizing rich ingredients to invoke love, quality, and care in her desserts.)

My introduction to Zugar Haus was at last year's NYC Bake Sale. Shay stopped by to drop of her donation of shortbread sandwich cookies and was mindful to also provide some samples. Well, upon trying her samples I snatched up some of her goods and fell in love with her shortbread cookies, particularly the cinnamon guava which I rave about. Shay is a local baker--and I love meeting local bakers and purchasing their goods to support them. Her product is refined and definitely brings to mind a sense of class, care, and childhood with each bite. In tasting more of Shay's goods and looking at the unique ingredients and mixtures she compiles for her desserts I found I was even more intrigued by her experimental nature and how successful it was when blended into a confection. So I am super psyched to have interviewed Shay (and to be her first interview), which boggles my mind because Zugar Haus is a great find and I hope people catch on to how great her cookies are...quick!

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Some of the bakers/confectioners I’ve interviewed weren’t happy until they followed a path that included food. Having changed course to pursue the creation of Zugar Haus do you feel like you, and in general many of us, tend to have a strong connection to food?

My mom told me that I showed creativity at a very early age, which is quite true. I was that weird kid that walked around with a sketchbook in hand and colored pencils in my back pocket. Drawing, sketching, and painting made me happy, but when I learned how to sew…forget it! I was hooked!

I was off to the Fashion Institute of Technology and never looked back. Until, I realized I felt the most creative when I was in the kitchen breaking all the “rules” when it came to flavor combinations. But the bigger joy was sharing my baked goods with loved ones.

One birthday cake request snowballed into many others.  I really enjoyed creating something new with each request.  Hence, Zugar Haus was born. My goal is to convey my childhood memories to everyone in each bite with a little twist.

[I think] people have a strong connection with food because it’s intertwined with family and fond memories. It’s all about nostalgia! The greatest compliment someone can give you is “Oh, this birthday cake reminds me of grandma’s cake.”

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This may be a silly/obvious question: Is Zugar Haus translated in English ‘Sugar House’? Does this stem from your family's heritage? On your site it says you’ve had spaetzle and pate which have European origins and the items on Zugar Haus’ menu, particularly shortbread, also have European connections.

To be completely honest with you when I registered my domain, I accidently misspelled sugar in German which is zucker. So, zugar was accidently born and Zugar Haus stayed. But yes, the translation is Sugar House.

I was born in Brazil to a family with strong European values. One side of my family is French and Italian. The other side is German and Brazilian-Native American. So, to say the least, I grew up with a mixture of different foods, flavors, traditions, and languages.

My childhood memories of food stem mostly from the German side of my family. My great aunt and great grandfather were a huge influence in my love for food. I chose Zugar Haus in memory of my great aunt. Going to her house was a treat! As soon as you arrived you were greeted by the sweet aromas of the most delicious cookies, breads, and jams in her kitchen. She was an angel.

I wanted my business name to represent her and her love of food. She reminds me of happy times and comfort. As we rolled, baked and ate cookies she taught me the sense of quality, care, and love that goes into food and its preparation.

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Your shortbread cookies have a great consistency. I like to call it a kind of “buttery crisp” which is attributed to most shortbread but there is a great balance with your sandwich cookies, particularly the cinnamon guava (love!). Shortbread tends to be a bit delicate, especially when it comes to shipping, so why did you choose to make these cookies one of your focuses at Zugar Haus? I know when I ship items to friends I practically mummify these items in saran wrap.

I’m so glad you enjoy our Cinnamon Guava Shortbread! And yes, shortbread cookies are definitely delicate.

When I first started shipping I was completely horrified when I received an email from a customer about their cookies arriving smashed. And unfortunately, I have no control over what happens to the box once it’s shipped, but it’s still embarrassing and horrifying.

Our Cinnamon Guava Shortbread represents me and my business. Shortbread is a traditional European cookie and guava is a tropical fruit that grows like crazy in Brazil. It’s used in everything from sweet to savory dishes. If I had to choose a cookie to represent who I am, it would definitely be this one: traditional with a tropical twist. So, I couldn’t remove shortbread cookies from my list of baked goods.

The answer to this conundrum was to bubble wrap the heck out of everything!

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Are there any plans to expand Zugar Haus within the tri-state area?

Unfortunately, there are no plans to expand at the moment. I do plan to open a spot in the near future. [fingers crossed] My dream is to open a coffee/tea house with an attached art gallery to feature local artists. I want a place that combines my love of art and food. I truly believe that they go hand in hand.

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Are there seasonal flavors you’ll be employing as we transition from spring to summer? You had a great array of flavors for Valentine’s Day with a mixture of chocolate and rose and lavender also having marshmallows and citrus was an interesting variety. What inspired the holiday box and what else do you have in store?

We are transitioning flavors as we speak. We recently pulled our Brown Sugar Pepita Sablés with Spiced Ganache, Toasted Oatmeal Cranberry Shortbread, and our Spiced Pumpkin Seed Brittle, but don’t worry they’ll be back next fall/winter season.

We recently posted our Orange Lavender Oatmeal Shortbread. We are bringing back our Strawberry Lemon Thyme Shortbread and will be posting our Hibiscus Rose Marshmallows since they were a big hit for Valentine’s Day.

Our Valentine’s Day Gift Box was inspired by romance. And there’s nothing more romantic then chocolate, berries, and flowers. I wanted the box to feature different textures and flavors, but still complement each other. I thought that our Chocolate Cassis Sablés with Raspberry, Chocolate Dipped Lavender Orange Sablés Hearts, and Hibiscus Rose Marshmallows whimsically represented an edible romantic gift.

By the way at the moment, we are testing a few new flavors for Father’s Day. Think smoky, chocolate, and whiskey. Perfect for dads.

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The Chocolate Cassis Sablés with Raspberry Jam (still dreaming about it) I had from the Valentine’s Day box was super rich! It definitely held up more than anything I have ever tasted and my coworkers agreed. How do you find that balance when it comes to rich and organic flavors and especially perfecting that texture! Not asking for any trade secrets, but it was uncanny how intricate everything was.

Thanks, Jenn, I’m so glad that you enjoyed the Chocolate Cassis Sablés with Raspberry Jam! They were also a big hit for Valentine’s Day alongside the Hibiscus Rose Marshmallows. I’m thinking about making them a permanent cookie instead of a seasonal cookie.

My inspiration comes from everywhere; sometimes places I visited, combinations of flavors in savory foods, and at times random places. For example, this past autumn, my husband and I were munching on some roasted pumpkin seeds and blurted out, “How good would these be in a cookies with a pumpkin ganache?!” The next day I headed straight into the kitchen until I had the correct flavors and our Brown Sugar Pepita Sablés with Spiced Ganache was born.

I’m a self-taught baker, so I find the mixing of flavors and aromas quite cathartic. Most would think that rosemary, cornmeal, and sea salt doesn’t belong in a cookie or that hibiscus blooms don’t belong in a marshmallow, well it does in my world!

I was never taught flavor rules or had guidelines to follow. It’s all about trial and error with me.

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Beyond the Zugar Haus website, Facebook and Twitter pages where else can people find you online or in-person? Are there any events you'll be catering people should be on the lookout for?

Right now, our cookies and other confections are just available on our website, Etsy, and Wedzu. But besides cookies, we also cater desserts for parties and weddings. I’m so excited about an upcoming party. One of the desserts I will be making is Vanilla Bean & Poppy Seed Cupcakes with Viola Frosting. I love creating specialty desserts for people!

We are always trying new things to expand and branch out to new customers. So, keep a lookout for us this summer and follow us on social media because we might be coming to your local fleas and food markets soon.

Thanks so much, Shay, for taking the time to let us know how Zugar Haus contributes to your roots and creativity! I cannot wait for fall so I can get my hands on those pumpkin cookies.

Interview with The Brownie Boy (A home grown business taking you back to your favorite memories.)

On my first of three, yes three, trips to Smorgasburg this year I was introduced to The Brownie Boy. What stuck out was the lovely sea-foam colored banner and of course the reasonable pricing. And, as you know, I am always on the lookout for the newest in baked goods in NYC. I owe it to you to spread the word after all.

The Brownie Boy is Mario Grosso, a new entrepreneur in the food field and the man knows his brownies! Each time I went to Smorgasburg I urged those with me to try his delightful delicacies. My fave is his walnut brownie, but the dulce de leche was the first to catch my eye. Mario noted that he takes great pride in making his bars the right consistency. I replied that I highly appreciated that.

My friends, food bloggers and foodies alike, who've tried his brownies and blondies agree, he's one of the new bakeries that we have to watch out for as The Brownie Boy business grows.

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The ‘Story’ section of your website nicely details the memory of sneaking that first bite of a really good brownie. Do brownies (and blondies) hold a particular memory for you? Was this the dessert that made you passionate about baking overall?

I have always loved brownies more than any other dessert, and I think that a lot of people can relate to the scene in my story. Brownies are very popular with kids, and very nostalgic with adults; they are true crowd pleasers. Brownies were one of the few treats that my mom would bake in the oven. So, brownies definitely hold a special place in my heart. What made me passionate about developing my own recipes was discovering the overwhelming amount of disappointing brownies on the market, and the tendency of people to not only rely on boxed mixes, but consider the results authentic. The inspiration behind The Brownie Boy is the 1950s, before the advent of brownie mixes, artificial flavors, and preservatives; an era centered upon baking from scratch. At the same time, the mission of The Brownie Boy is to take the “one bowl” dessert from simple to gourmet, by using the finest ingredients to create a scrumptious assortment of unique flavors. There has been no greater feeling than being able to share my interpretation of the perfect brownie!

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The Brownie Boy was officially introduced to the larger public at Smorgasburg this year. How has that experience been for you as a new vendor? Do you plan on going to other fairs during the year or next summer like Hester Street Fair or Brooklyn Flea or branching out in other ways around the city?

Being at Smorgasburg has been an absolutely amazing experience, and a great platform for launching my business. For sure, there is a chance that I might expand to other markets and fairs next year, or even delve into wholesale, but the top priority for me is to open an online shop. Smorgasburg has been great for building a customer fan base and putting my name and product out there, for which I am extremely grateful.

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Despite the name will The Brownie Boy extend beyond bars? Are cupcakes or cookies in the future as delicious and easily transportable baked goods?

There is a possibility of expanding the menu beyond brownies. I actually sold cookies at Smorgasburg on two separate occasions. Once, I offered a milk and dark chocolate chunk cookie with fleur de sel; on another, I offered a white chocolate macadamia nut cookie with fleur de sel. Both of these flavors sold out and received great feedback. It was good to let customers know that I have other recipes in my repertoire (and that I’m capable of baking other goods besides brownies), and even better to know that they really enjoyed them. However, I definitely want to establish myself as a brownie company before officially adding different products to the menu.

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The Red Velvet Brownie! This is being rolled out at Smorgaburg this coming weekend. Yet, there had been a previous variation. I was particularly excited to see this was on the menu but you’ve perfected it. Red velvet can be quite controversial in the baking world as to what makes it ‘good’ or ‘real red velvet.’ What, for you, makes good red velvet?

That’s right! And they sold out pretty quickly. Since its introduction, Red Velvet has become my second most popular flavor, following Dulce de Leche. I had to play with it because my original recipe and design was not package-friendly. I’m very happy with the new results.

I’ve had a lot of mediocre and/or faux red velvet, so it was my goal to offer something worthy of the name. In my opinion, authentic red velvet needs to have buttermilk, vinegar, and only a hint of chocolate. As a chocoholic, it was pretty hard to resist using too much chocolate in the recipe, but I restrained myself! Turning red velvet into a brownie was particularly difficult, while staying true to the traditional recipe, because buttermilk tends to give baked goods a fluffy, tender, and light crumb. But, after painstaking experimentation, I figured out a way to keep my red velvet brownie dense and fudgy!

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Your brownies and blondies are fabulously moist yet not under cooked at all! My friends and I noted this when we tried both blondies and brownies at Smorgasburg a couple weeks ago. Making bars can be such a challenge with finding the right texture between dense, fudgy, and cakey, and people can be particular. Do you think that the right texture is what captures the perfect brownie or is it more about the flavor or a mixture of both?

Thank you! One of my biggest pet peeves when it comes to baked goods is lack of moistness. I’ve had my fair share of dry brownies, and that’s one of the many reasons for starting this business. I am very opinionated when it comes to the taste and texture of brownies. I do not believe in cakey brownies (there’s cake for that!), so I always strive for dense with a texture balanced between fudgy and chewy. In terms of flavor, brownies should be rich and bold. I have a “go hard or go home” philosophy with flavor. So, in short, I do think that texture is what defines a brownie, but flavor is just as important (it can have the perfect texture, but it still needs to taste great if you want people to eat them!).

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One of The Brownie Boy’s trademarks is using the best ingredients, like fleur de sel on top of the dulce de leche brownie, are there other types of flavors you may be trying during the season(s), and be inspired by as fall becomes winter becomes spring? Or will The Brownie Boy focus on expanding what is offered year-round?

That’s right. I am trying to elevate the brownie to gourmet dessert status by using premium ingredients. For example, I use Valrhona and Callebaut chocolates, King Arthur Flour, and Nielsen-Massey vanillas. Every ingredient plays a critical role in the final outcome of a finished product, so it is very important that each is of the highest quality. It is extremely likely that I will introduce seasonal flavors in the future. I always have flavor ideas running through my mind, including two personal favorites – pumpkin and peppermint, both of which are considered seasonal. At this stage, it’s more important for me to build a ‘base’ menu of flavors that are available year-round. Then, I’ll start focusing on flavors with limited availability.

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Beyond Twitter, Facebook, and your website are there any other types of social media that you’re on? You've already had features on the Village Voice blog and Just Desserts NYC, so will The Brownie Boy have a blog in the future? Also, how else can people attain goods once Smorgasburg ends later this month?

Those are definitely the best sources for information, especially my official website. It’s also a good idea to “like” us on Facebook or “follow” us on Twitter to stay in the know regarding the latest recipe experiments, special deals, and all other business updates. I don’t think that The Brownie Boy will venture into the blogosphere, but you never know! Once the 2012 season of Smorgasburg closes, I am hoping to open an online store. I’ve gotten a lot of inquiries regarding shipping from out-of-state visitors and locals alike. I’m also looking into wholesale as well, so you may be able to find my brownies elsewhere in the city!

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 Thanks so much for the interview, Mario. Wishing The Brownie Boy continued success. And I'll definitely be ordering the red velvet.