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Interview with The Brownie Boy (A home grown business taking you back to your favorite memories.)
I'm again honored to be granted an interview with one of the latest confectioners to New York City, specifically to Brooklyn's Smorgasburg, The Brownie Boy. His brownies and blondies are delicious, dense, and a flavorful treat that may remind you of one of your favorite treats.
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 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?
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Interview with Sweet & Simple's Michelle Jaffee (Defining the best in baked goods from family roots.)
Interview with founder, Michelle Jaffee, of Sweet & Simple bakery. A great local bakery in Connecticut offering chocolatey goods of the dense variety.
I was introduced to Sweet & Simple's brownies at the NYC Bake Sale in April (you can still donate here!) Abby Dodge delivered a box full of huge brownies, both original and with raspberry swirl. Needless to say chocolate itself is a hot item so everything chocolatey was the first to go. But the Sweet & Simple brownies stuck out due to packaging, size, and that delicious look you get on your face seeing a glorious orb of chocolate brownie goodness in your midst! I was glad I snagged some before they completely flew out of the Bake Sale booth!
Michelle Jaffee is the mind and heart behind Sweet & Simple and I very happy that she was excited to do an interview for my site. I'd like to thank Michelle again for her generous donation to the NYC Food Bloggers Bake Sale and helping us secure thousands to aid in the No Kid Hungry campaign and also for creating such delicious goods that really remind one of home. And many thanks to Michelle and Melani Lust of Melani Lust Photography for providing these great photos!
- Michelle Jaffee (Photo courtesy of Melani Lust Photography)
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It seems that when starting a new baking business beginning on the internet may be a good point of origin and then branching out from there. Was that your intention when you began Sweet & Simple? Currently your goods are available online and in stores in Connecticut. Do you foresee having a storefront in the near future?
Actually, I thought I would start with farmers’ markets, but I had great, early success with wholesale and never looked back. The online site came over a year later and now I am looking for a small retail space. It has been a very organic process. If I had to do it over, I would have started with both an online site and a blog. I did the best I could, no excuses, but if I had to recommend a plan to another food entrepreneur, I would definitely encourage him/her to have a strong online presence from day one.
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Sweet & Simple offers brownies and cookies for order via the Online Store. However, on the Sweet & Simple blog you discuss (and post photos) of various desserts and savory items you make. Are there plans to sell more offerings like blondies, breads, and/or cupcakes?
I started with a much bigger product line/menu and pared it down for the wholesale line. As I grow the online business, and when I have my own retail space, I will be adding menu items back. Blondies are one of my favs (butter and lots of brown sugar, what’s not to love?) and quick breads, muffins and cupcakes are some of my favorite things to bake and will be available as well.
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I love the design of the Sweet & Simple website. The brown background and daisy in the logo really create a feeling of Sweet & Simple items being made especially for you from someone’s home, and not mass produced. How did you come up with the design, tagline (“baked with love”), and overall branding?
The logo was created with the help of my good friend, Anne Spencer. I had exhausted so many names in search for one that was not being used by another bakery and “sweet and simple” really just describes so well my style of baking, what I love to bake and the ingredients I use. I originally considered a mixing bowl as part of my logo, but when I saw it, I wasn’t “feeling it.” The daisy was my suggestion, the ultimate sweet and simple flower, and the fluttering heart was Anne’s. It was a true collaboration. Most people who bake really do “bake with love,” and it’s true of me as well. I’ve had so many women approach me in person and say, “That’s what I always say about my baking!” I connect with people through food, and when I cook and bake it is always done with love. This is my dream job.
I never thought about Sweet & Simple as a brand until other people started recognizing the logo and saying, “Hey, I saw your cookies at such-and-such-place.” The logo is really an extension of me, I’m proud of it, it still makes me smile, and I get a kick out of seeing it around town and online. I have very consistent use of the logo online and in print. Part of the “branding” is a modern-vintage feel. So, I have incorporated gingham over the last year as well. For the blog, I’ve been using more and more of my own vintage linens and simple kitchen items. Instead of going out and buying “props,” I just use what I have at home. What’s to me funny is that I am enjoying taking the pictures so much more now that I stopped over thinking the process.
And, speaking of pictures, one of my goals is to improve my photography. Attempting to take decent pictures for a blog is a humbling experience. I’ve had mixed results, but people have been supportive and I appreciate that.
- Core ingredients! (Photo courtesy of Melani Lust Photography)
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Sweet & Simple also has videos on YouTube. There’s a video discussing the origins of Sweet & Simple and also about social media and having been in the Get On The Shelf contest for Walmart. Are there more videos set to be made about baking or about the business side of Sweet & Simple? Will there be a web series?
I am SO ready to do a series of online videos, but running the actual business takes up so much time I haven’t had the extra hours, or made the time, to get that project off the ground. As I’ve said, I love being in the kitchen and talking about cooking and baking and I see videos as a natural extension of what I am already doing.
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Your trademark is “baked with love” and it seems that your family inspired you. In one video you show off your grandmother’s recipe box and an apron your mom made. Having tasted your brownies they are definitely made with care. Do you think baking with care and love are synonymous in a way so that the end result is an overall pleasant eating experience for the consumer?
When love and care go into any project the results are going to be outstanding, how could they not? Whether it’s refinishing furniture, restoring a car, planting a garden or baking a cake – love and care are the keys to success! And, yes, I guess you could say that love and caring are synonymous. I love to bake and I care enough to source the best ingredients possible – I don’t want anything from Sweet & Simple to be different than what I would serve to my family and friends. Sweet & Simple is as an extension of my home kitchen where I am carrying on the traditions passed to me from my mother and grandmother.
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Sweet & Simple has a strong online presence. You can find & connect with Michelle Jaffee via these social media sites:
Facebook: https://www.facebook.com/SweetandSimpleFans
Twitter: https://twitter.com/#!/Michelle_Jaffee
Pinterest: http://pinterest.com/michellejaffee/
YouTube: http://www.youtube.com/user/SweetandSimpleBakery/videos
Sweet & Simple Blog: http://mysweetandsimpleblog.blogspot.com
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Thanks again to Michelle for this interview and for being so considerate in donating goods not only for NYC Bake Sale but for CancerCare Girls Night Out earlier this year. I know we all appreciate your great desserts and generosity!
Interview with Culture NY co-founder Jenny Ammirati (A homegrown business bringing delicious yogurt year-round)
Since Culture: An American Yogurt Company's doors opened in Brooklyn last year it has steadily grown as one of the Best Frozen Yogurt locations in New York City. Co-founder Jenny Ammirati discusses the origins of Culture and how contentment in what you do translates to success in the final product.
At this year's Village Voice Choice Eats festival in the Flat Iron District, Culture: An American Yogurt Company was present offering tastes of one of their signature yogurts as well as cookie yogurt sandwiches and other cool items perfect for a venue heating up with lots of attendees and spicy fare.
Culture has been voted by the Village Voice as one of the 10 Best Frozen Treats, by TimeOut NY as one of the 100 Best Dishes in 2011, and was an Elle Decor staff pick of Where to Eat.
After tasting and hearing about the hype I approached co-founder Jenny Ammirati about doing an interview. (She and her husband Gino make the yogurt and started Culture together.) She was extremely gracious about doing one and in the midst was delayed by the birth of a new child! But she was also kind enough to get back to me soon after such a big life event! So I cannot say how much I appreciate her answering some of my questions about how Culture started and her and Gino's inspiration for what has become a growing treat.
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One of the consistencies I have found in interviewing and reading interviews of local bakers is that they didn’t always know they wanted to pursue business in the food industry. Often times it’s kind of an epiphany. You had a career in finance before going to culinary school and starting Culture. Do you feel like finding what you want to do after being in a career you didn't enjoy is a way to get closer to your ideal job? Or do you think perhaps this discovery can occur by chance?
Some of my fondest childhood memories are of baking with my mom and my sister. When I was growing up, as often as we could, my sister and I would bake recipes from her Holly Hobby cookbook. (She is still one of the best bakers I know.) When I was eight years old I remember telling my mom that when I grow up I wanted to be a chef. Somehow something changed along the way, after college, I pursued a career in finance and worked in the field for ten years but in my heart I always wanted to work with food. For years I would take part-time jobs in the food industry because it is what I loved doing. Deciding to go to culinary school was really the “Ah ha” moment for me. It is when I felt like pursuing a culinary career changed from a dream to a commitment. It took a long time to get here but I am happy that I am finally doing what I love.
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Culture NY has gotten a lot of great press as one of the Best Frozen Treats in New York City in TimeOut NY, Village Voice, and New York Magazine. And what’s been noted is the all-natural/organic ingredients, the fact that everything is made on-site from scratch, and great taste combinations available to customers. Was one of your and your partner Gino’s main criteria for Culture making sure that ingredients came from local sources as well as being natural with no artificial sweeteners or additives?
When we began to make our strained yogurt at home we did a lot of testing and tasting of products on the market. We realized that there are a lot of additives, thickening agents, and artificial flavors & sweeteners in most of the products on the market. In general we prefer to avoid anything artificial in the food that we eat and after our taste testing it became clear that we prefer the taste of yogurt without additives. It became a mission for us to be able to make a great tasting yogurt without these additives. Our yogurt starts with great milk from Hudson Valley Fresh (a cooperative of New York state dairy farms producing some of the highest quality and best milk that you can get); we add our special blend of cultures and nothing more to create our yogurt. We take our fresh yogurt and add real fruit or spices to make our frozen yogurt.
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Something else that’s been noted about Culture’s yogurt is that it tastes like yogurt and not an ice cream substitution like some of the mass marketed yogurt many may purchase in stores. You base your frozen yogurt off of the Greek-style yogurt. Were you concerned that perhaps people’s taste buds may be averse to the more natural taste in that perhaps they’d become accustomed to the sweetened version?
We make our frozen yogurt from our fresh Greek Style yogurt that we manufacture in our store at 331 5th Avenue. We sell both Greek Style and our frozen yogurt in the store. When we decided to sell our yogurt it was because my husband and I thought that we had a great tasting product that we loved to eat. When we made it at home we could not get enough of it (we still can’t) and we were confident that people would like it as much as we do. Yogurt has been steadily gaining popularity in the US since the 80’s and because our frozen yogurt is made from our Greek yogurt our frozen yogurt has the same health benefits as our fresh yogurt including calcium, potassium, high-quality protein and live probiotic cultures. In short, we were not worried about it not tasting like ice cream because it’s cold, creamy, and tastes great to us.
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Several years ago there was a boom of yogurt chains within the city popping up in Manhattan and extending to the outer boroughs. And in general yogurts found in stores have been pushed as great healthy alternatives in snacking. Gelato shops and smoothie locations have also gotten bigger year after year, particularly with young adults and college students. When you started Culture did you realize that you were picking up on this boom and therefore trying to redefine it?
At some point my husband started eating a lot of Greek style yogurt and decided to make it at home. At the same time I started making toppings to go with the yogurt and spinning it into frozen yogurt with our little ice cream maker. When we decided to open Culture we had been making yogurt at home for some time and we had something that tasted fantastic and we were willing to take a gamble and see if other people agreed with us. Frozen desserts have always held a special place in my heart so the decision to open Culture seemed natural. The fact that it coincided with this boom was more of an accident then anything else.
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Culture offers a limited number of offerings in yogurt flavors but a bevy of toppings, one of the most notable and lauded is the maple syrup and blueberries, is this so that customers can enjoy the purity of yogurt with a varied style atop it or is it because you want to limit the amount of yogurts made not wanting to fall into the trap of doing seasonal items.
We want our customers to be able to enjoy our yogurt on its own or use the toppings to create any flavor combination they may desire. We offer our fresh plain Greek Style yogurt, in fat-free, low-fat, and organic whole milk plus we offer flavored varieties of the fat-free and low-fat Greek Style yogurt. In addition, we have four frozen yogurt options at a time. We always offer plain, one standard flavor like strawberry or banana, one “lab” flavor that is experimental or a flavor that may not appeal to everyone like strawberry basil, and one whole milk certified organic frozen yogurt option. We try to be seasonal with the flavors when we can be, for example, we offer apple and pumpkin in the fall and we get the apples from our local farmers market. Culture’s own signature toppings like Key Lime Pie and Vermont Maple are available all year around but we also offer two seasonal topping s at a time. This allows us to be creative and take advantage of what is seasonal and local. Raspberry Dream, a combination of a homemade raspberry custard, fresh raspberry sauce, chocolate cookie crumbs and shaved white chocolate and Strawberry Rhubarb Pie, house made strawberry rhubarb compote served with a cobbler topping, just arrived for spring!
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The key lime pie, as well as the yogurt sandwich cookies, was wonderful offerings at Village Voice’s Choice Eats this year, especially once the heat of many attendees started to build in the armory. It was a good palate cleanser, coolant from the spicy dishes, and an all-around tasty dessert treat post savory goods. Do you think that there are certain flavors that may not be suitable in yogurt form?
One of the perks of making everything from scratch is that you are free to experiment with as many flavor combinations as you want to. We have tried a pretty wide variety. Chocolate is the one that comes to mind that can be a challenge because chocolate is bitter and yogurt is tart so it can take some trial and error to find the right balance but it is not impossible. Personally I usually prefer the more subtle and fruity combinations but variety is the spice of life!
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Admittedly New York City had a pretty tame winter this past year. But is Culture creating more yogurt-based goods to offset the potential for slower business in the colder months?
We like to stay yogurt centric with our creations because that is what we do best. Our yogurt parfait, made from our fresh Greek Style yogurt, is popular all year-round and our yogurt muffins have developed a fan base of their own. Wash down a house made blueberry yogurt muffin with a drinkable yogurt and you are good to go any time of year. If you are a fan of our frozen yogurt, in the winter we offer special toppings like brownie Sunday supreme which goes great with a cup of our homemade hot chocolate in the colder months.
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Besides Facebook, Twitter, and www.cultureny.com are the other social media sites you use to gain more updates on Culture, where you’ll be and what you’re offering?
Right now we primarily use Facebook, Twitter (@cultureny), and our website as our social media outlets. So follow us on Twitter and Facebook, or visit our website.
Thanks so much Jenny for doing the interview! Wishing you, Gino, and your new baby a great year and Culture continued success!
Interview with Cupcakes in Rome founder Alexandra (International baked goods on a small scale.)
If you didn’t already know by now I’m a bit of a Twitter addict. It’s become a great venue to meet like-minded people like myself and frankly tweets are all the rage these days. A few months ago I did a post on baking blogs I enjoyed and admired and it was around this time that I was made aware of Cupcakes in Rome (CiR), a new independent baking venture started by Alexandra. Who is also a fabulous photographer. As an up-and-coming baker I was intrigued about what got Alexandra started as she begins to put Cupcakes in Rome on the map. She was super excited about doing an interview and since launching Cupcakes in Rome has made great progress connecting with bakers and bloggers and baking bloggers on the worldwide web. Her cupcakes use no preservatives and natural ingredients a plus these days and she said she rarely makes the same thing twice.
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JBH: Cupcakes in Rome is a small business. What was the moment that made you realize you wanted to start this business? Was it something you had been considering for awhile or did you just wake up one day and realize you wanted to follow your passion in baking?
CiR: I’ve always enjoyed being creative and keeping busy. In addition to this, I’ve always loved baking and cupcakes for me have been the perfect way to mix both these activities.
The idea of starting a business, even if it’s home-based and still very small, sort of happened by chance mainly on the suggestion of family and friends who at every occasion I’d bake some cupcakes, would tell me they were so good, I should sell them!
I guess after hearing this for so long, I just took them up on it! It’s really been more of a personal challenge than an actual business choice, really!
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JBH: On your website you mention having traveled a lot from a young age. Where did you travel and what types of sweets and other cuisines did you try that you particularly enjoyed?
CiR: I’ve been very fortunate because I travelled a lot thanks to my dad’s job. We’ve lived in 4 countries, including Indonesia (in Asia) and this has given me the opportunity to see, smell and taste all the wonderful things these places have to offer, from tropical fruits to different kinds of desserts.
I must say though that, having grown in an Italian household, REAL Italian remains my fave, but I do also love Asian-style cuisine (so long as it’s not too spicy!). As for desserts, American and English are my faves! I guess they remind me of treats during school friends’ parties or other occasions.
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JBH: Why the fascination with American cupcakes? What is it about our type of cake that intrigues you? Is it the texture? Layers? Variety of flavors? How does it differ from ones you’ve tried in Europe and other locations?
CiR: There’s something about these tiny cakes that just makes me smile! I love the variety of decorations I have discovered. I love how one tiny bite-sized cake can often become a work of art… like a canvas waiting to be brought to life! I love how, depending on the flavour and decoration, they can be great for any occasion!
Personally, I have not experimented with too many “cake” flavours, though I plan to slowly expand the variety we offer. Italians have a much less “sweet” tooth than the Americans or English… so I have somewhat adapted the selection of what I offer.
I think that the best cupcakes I’ve had were definitely in New York!
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JBH: You also have a blog that you’ve recently created. The tagline says that you aim to have a loving relationship with food and share that on your blog. By delving into your loving relationship with food do you aim to mainly post recipes that you’ve created and comparisons with baked goods native to you versus those native to America?
CiR: The aim with my blog was and is, to offer simple yet interesting recipes any working girl like me can whip up without too much trouble. I’d say I mainly prefer sharing Italian recipes that not many foreign readers may be aware of or know how to prepare.
On the contrary to my cupcake site, the blog is only in English, because my intention was to share these easy (mainly) Italian recipes and tips with English speaking readers.
The fact that I don’t update it too often, is another story!
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JBH: Beyond cupcakesinrome.com and your blog are there other ways that people can connect with you online?
CiR: I am very passionate about photography, though I’ve somewhat neglected my first love, ever since I got involved in “Cupcakes in Rome.”
My photography has always been just a hobby, but it’s something that I care about and that is another way to flaunt the creative side of my character!
Cupcakes in Rome is on Facebook and Twitter.
Websites where you can see some of my work:
http://alextakesphotos.carbonmade.com
http://www.flickr.com/photos/alexandra_n
Thanks, Alexandra for sharing your inspiration for baking and these lovely photos of your creations. Wishing Cupcakes in Rome the utmost success!
Interview with Hot Blondies Bakery co-founder Laura (Bringing edgy and fun eats to NYC.)
After trying Hot Blondies at last year's Hester Street Food Fair I reached out to do an interview with founders Laura and Lorin. Laura was extremely gracious in granting me an interview during one of their busiest fall seasons, which says a lot for the delectable treats that Hot Blondies Bakery has to offer New Yorkers.
Last year my friend Lesley and I were introduced to Hot Blondies Bakery (HBB) at the Grub Street Food Fair. My fave is the peanut butter chocolate chunk blondie. A moist, dense block of brown sugar, chocolate, peanut butter goodness. In this blondie nothing overwhelms. It is a fine balance, which is definitely a delicate thing to accomplish in baking. My husband, a purist at heart, very much enjoyed HBB's classic blondie. After tasting said confection I Googled HBB in the hopes that I could visit them for more blondie goodness and found that they're an online bakery based in New York City specializing in blondies and brunettes (aka brownies). Blondies have fast become a go-to baking item for me and a fave. As a fan and emerging baker I decided to reach out to HBB founders Laura (marketing guru) and Lorin (brains behind the baking) for an interview. Laura was extremely gracious and kind (and excited!) to grant me an interview during one of their busiest fall seasons, which says a lot for the delectable treats that Hot Blondies Bakery has to offer.
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JBH: In terms of branding I have to say I love the signature blonde baking. It seems to take a fun jab at the dated “housewife” idea that women can’t be adept in the kitchen and be attractive, or shouldn’t be in the eyes of a conservative society. If I may ask, who came up with the branding and was it easy or was it a sudden epiphany?
HBB: It was really a collaborative effort. We [Laura and Lorin] are both creative people and we wanted to start a bakery that stood apart from all the rest. In our opinion there are too many cutesy, pink, grandmother-like bakeries specializing in cupcakes out there. Hot Blondies Bakery is not your average, traditional bakery. Our vibe is edgy, yet fun. From the conception, we knew we wanted to establish Hot Blondies Bakery as a unique, luxury baked goods brand.
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JBH: Hot Blondies Bakery (HBB) is an online bakery. What was the impetus for having Hot Blondies available online mainly and not having a storefront where people could pop in anytime they please? Also, how long has Hot Blondies been around?
HBB: The start of HBB kind of happened organically. We didn’t have a huge amount of money to invest at the beginning and we were both working full-time office jobs, so starting with an online shop seemed to make the most sense. Once our business started to take off we realized it was time to move from renting commercial kitchens to building out our own. We started HBB a little over 3 years ago and feel that a retail shop is the next step in growing our business. Stay tuned for more details…
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JBH: Hot Blondies doesn’t just offer blondies and brunettes, but also cereal bar treats, tarts, as well as gluten-free items and other bars. Is Hot Blondies strictly for us bar lovers or would you consider offering other varieties of baked goods? Or do you think that may take away from the appeal and branding of Hot Blondies?
HBB: At the beginning we wanted to focus on just blondies and brunettes. We’ve slowly expanded our menu to include other baked-goods and our customers really love the new additions. Shipping perishable, delicate items can be a challenge, so it’s something we’ve always had to be mindful of before adding a new item to our website. But when it comes to our baked goods we try to innovate everything, or it just gets very stale very quickly (no pun intended). We can’t wait to offer other varieties of baked goods and when we open up our retail store we’ll definitely be adding more to the HBB menu!
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JBH: And since I’ve brought up gluten-free. A few months ago I did all gluten-free baking. It was an eye-opening experience. When you started developing gluten-free goods did you find that there was a lot of experimentation involved, as there is in baking naturally? As gluten-free items can be just as tasty yet it seems that mainly the texture, depending on the flour(s) you’re using, is the difference.
HBB: Yes, definitely. We have experimented with our gluten-free brunette recipe quite a bit. The recipe we use now is not the one we originally started with. Not that our original recipe was bad. But you evolve, and the one we have now is even better. Since the need for gluten-free products seems to be on the rise we’re continuing to educate ourselves and explore this new trend in baking.
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JBH: Are there flavors that you would completely rule out using in one of your blondie or brunette recipes? For instance I’ve heard many times over that my two loves, lemon and chocolate, just do not go together but I think if one found the right recipe....
HBB: We’re open to everything! We’ve noticed in our baking classes that people love to go crazy mixing the most random ingredients together when customizing their blondies. And they actually end up tasting quite delicious. We’re also fairly adventurous eaters so we’re not scared to experiment.
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JBH: Speaking of, I see Hot Blondies offers classes, most recently in decorating and Passover brunette baking, what other classes have you offered or intend to offer those interested in trying their hand at baking? In your classes do you seek to show that baking shouldn't be a nerve-racking experience? Many of my friends fear their ovens, really.
HBB: We usually tie our group baking classes into specific holidays/seasons. We also offer private baking classes for bachelorette parties, team building/corporate events, children’s birthday parties, or just for people that want to have a fun evening with friends. Our baking classes usually involve a little bit of alcohol (not the kids ones!), which helps people relax. By the end of the class they all realize it’s not nearly as intimidating as it looks.
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JBH: After enjoying Hot Blondies at the Grub Street Food Fair last fall I was hooked, and inspired! I had a blondie versus brunette competition for my 30th birthday where friends made (or purchased) blondies or brunettes and we enjoyed both in harmony. I think it helped people realize that there’s a lot of variety in bar form. Is showing variety something you sought or seek to do with Hot Blondies? Especially with the blondie of the month club (the latest flavors are Candy Corn Blondies and Pumpkin Patch Brunettes)? And when developing new flavors/recipes do you find that you try to make new flavors by the season or whatever inspiration you may have at the moment?
HBB: Thank you for the compliments! Lorin has a real talent for coming up with new recipes for our blondies and brunettes. The seasons definitely play a role in what recipe we develop and we’re always open to ideas and suggestions from clients/customers. Our brand is influenced by contemporary culture– film, music, fashion, etc. We’re lucky to live in a city like New York; we find inspiration everywhere.
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JBH: Hot Blondies was a staple at Madison Square Eats over the past few weeks. (Yay!) And I’m happy to see a list of eateries that offer your delicious treats on your ‘News’ page. But where else will we be able to find Hot Blondies? Do you frequent places like Brooklyn Flea or Chelsea Market or various street fairs that pop up around NYC? Do you have staples that you appear at annually or monthly? Were you at this year’s Hester Street Fair?
HBB: We’re very selective about the food festivals/events that we’re involved with. We only choose those that have a very well-edited group of artisan food vendors. We’re very proud to have been a part of the Brooklyn Flea and Smorgasburg since the beginning. We now take a hiatus from doing them during the warmer months because our product melts in the heat, but we’ll be back this winter. Sadly, we had to stop doing the Hester Street Fair for that same reason. And we love being a part of Mad. Sq. Eats and the Grub Street Food Festival each year and are already looking forward to the next ones! And of course people can place orders any time they want with same day delivery in Manhattan through our website: http://shop.hotblondiesbakery.com/
I want to thank Laura again for taking the time out of her very busy schedule to do an interview and to her and Lorin for creating some delicious baked goodies in a different way for us New Yorkers.
Hot Blondies can be found on Twitter, Facebook, and their website where you can make orders, check for classes & HBB appearances, and join their mailing list to get first dibs on the new blondie of the month and receive special discounts!