Comments on: How Old is Your Food? http://www.sweetnapa.com/2008/05/30/how-old-is-your-food.html In LA, but Still Exploring Desserts Thu, 17 May 2012 17:03:40 +0000 http://wordpress.org/?v=2.6 By: Nina http://www.sweetnapa.com/2008/05/30/how-old-is-your-food.html#comment-25937 Nina Thu, 05 Jun 2008 20:57:41 +0000 http://www.sweetnapa.com/2008/05/30/how-old-is-your-food.html#comment-25937 Bek - Thanks for the tip -- his website looks great. I'll keep him in mind for farmers market resources. And I'll see whether I'll sell frozen or cold. Frozen may be refreshing for the summer, but opening and closing the cooler may end up making me sell cool bars by the end of the day. :) Verena - Good! Thanks so much!! I'm always a little concerned about the Orange bar b/c it's a bit untraditional -- you're right, more floral and complex, not straight-on orange -- but I think it's cool that way. Actually, that's a great quote for my testimonials... I'd be happy to add it! :) Bek - Thanks for the tip — his website looks great. I’ll keep him in mind for farmers market resources. And I’ll see whether I’ll sell frozen or cold. Frozen may be refreshing for the summer, but opening and closing the cooler may end up making me sell cool bars by the end of the day. :)

Verena - Good! Thanks so much!! I’m always a little concerned about the Orange bar b/c it’s a bit untraditional — you’re right, more floral and complex, not straight-on orange — but I think it’s cool that way.

Actually, that’s a great quote for my testimonials… I’d be happy to add it! :)

]]> By: Verena http://www.sweetnapa.com/2008/05/30/how-old-is-your-food.html#comment-25934 Verena Thu, 05 Jun 2008 18:50:55 +0000 http://www.sweetnapa.com/2008/05/30/how-old-is-your-food.html#comment-25934 I did! I was gonna sample a small chunk of the Orange Bar last night for dessert, but it was SOOOO good that I ended up gobbling the entire piece. The flavor of the orange was so fragrant with floral hints and the caramel was really smooth; it melded nicely with the soft and fluffy nougat, which was almost meringue-like ... definitely one of the best nougats I've ever had. Thanks again for bringing sheer bliss! Maybe I should leave a proper comment for your testimonials! :P I did! I was gonna sample a small chunk of the Orange Bar last night for dessert, but it was SOOOO good that I ended up gobbling the entire piece. The flavor of the orange was so fragrant with floral hints and the caramel was really smooth; it melded nicely with the soft and fluffy nougat, which was almost meringue-like … definitely one of the best nougats I’ve ever had.

Thanks again for bringing sheer bliss! Maybe I should leave a proper comment for your testimonials! :P

]]> By: Nina http://www.sweetnapa.com/2008/05/30/how-old-is-your-food.html#comment-25929 Nina Thu, 05 Jun 2008 01:37:40 +0000 http://www.sweetnapa.com/2008/05/30/how-old-is-your-food.html#comment-25929 It was really nice to meet you, too.... and yes, taste them asap!!! :) It was really nice to meet you, too…. and yes, taste them asap!!! :)

]]> By: Verena http://www.sweetnapa.com/2008/05/30/how-old-is-your-food.html#comment-25921 Verena Wed, 04 Jun 2008 01:10:27 +0000 http://www.sweetnapa.com/2008/05/30/how-old-is-your-food.html#comment-25921 Fresh chocolate definitely makes a great difference, and I'm sure customers would be willing to pay more for products that use fresh and natural ingredients (not chemicals that I can't pronounce the name of) - at least I would! I really enjoyed meeting and talking to you the other day - you beamed with joyful excitement :D. Thank you so much again. Now I've got to try your BonBonBars as soon as possible, while they're still fresh and pristine ... but I'm sure they're tasty any way! Fresh chocolate definitely makes a great difference, and I’m sure customers would be willing to pay more for products that use fresh and natural ingredients (not chemicals that I can’t pronounce the name of) - at least I would!

I really enjoyed meeting and talking to you the other day - you beamed with joyful excitement :D. Thank you so much again. Now I’ve got to try your BonBonBars as soon as possible, while they’re still fresh and pristine … but I’m sure they’re tasty any way!

]]> By: Nina http://www.sweetnapa.com/2008/05/30/how-old-is-your-food.html#comment-25897 Nina Sun, 01 Jun 2008 03:25:30 +0000 http://www.sweetnapa.com/2008/05/30/how-old-is-your-food.html#comment-25897 haha yeah.... no more steady-as-it-goes chocolatier :) haha yeah…. no more steady-as-it-goes chocolatier :)

]]> By: Bek http://www.sweetnapa.com/2008/05/30/how-old-is-your-food.html#comment-25896 Bek Sun, 01 Jun 2008 02:53:01 +0000 http://www.sweetnapa.com/2008/05/30/how-old-is-your-food.html#comment-25896 At the Oakland Grand Lake Farmer's market Peter Brydon sells his line of chocolates: http://www.barloventochocolates.com/ I am pretty sure that he keeps them in a cooler with gel packs, but they are not frozen. He is always willing to talk to me about his chocolate, therefore he might be a good resource for you. At the Oakland Grand Lake Farmer’s market Peter Brydon sells his line of chocolates: http://www.barloventochocolates.com/
I am pretty sure that he keeps them in a cooler with gel packs, but they are not frozen. He is always willing to talk to me about his chocolate, therefore he might be a good resource for you.

]]> By: Mr. Shain http://www.sweetnapa.com/2008/05/30/how-old-is-your-food.html#comment-25895 Mr. Shain Sun, 01 Jun 2008 02:03:07 +0000 http://www.sweetnapa.com/2008/05/30/how-old-is-your-food.html#comment-25895 yay for emotional blogging! yay for emotional blogging!

]]> By: Nina http://www.sweetnapa.com/2008/05/30/how-old-is-your-food.html#comment-25891 Nina Sat, 31 May 2008 15:21:43 +0000 http://www.sweetnapa.com/2008/05/30/how-old-is-your-food.html#comment-25891 Jessica - This is very close to one of the issues that gets me so irate. To be told by a store that, in effect, they would keep selling them if it wasn't for the unremovable expiration date that I wrote on the back is just disrespectful towards their customers and me. It's not like I arbitrarily write on a date -- they spoil and will only anger customers and reflect poorly on my products. And to feel no guilt about charging full price (or anything at all!) and encouraging anyone (including staff) to even eat them is mind-boggling. Grrrr... I could go on and on about this... Jessica - This is very close to one of the issues that gets me so irate. To be told by a store that, in effect, they would keep selling them if it wasn’t for the unremovable expiration date that I wrote on the back is just disrespectful towards their customers and me. It’s not like I arbitrarily write on a date — they spoil and will only anger customers and reflect poorly on my products. And to feel no guilt about charging full price (or anything at all!) and encouraging anyone (including staff) to even eat them is mind-boggling. Grrrr… I could go on and on about this…

]]> By: Jessica http://www.sweetnapa.com/2008/05/30/how-old-is-your-food.html#comment-25888 Jessica Sat, 31 May 2008 09:22:32 +0000 http://www.sweetnapa.com/2008/05/30/how-old-is-your-food.html#comment-25888 This was a real issue I had with where I used to work. People paid good money for "fresh" organic baked goods and chocolates that were past their prime. Yes, in theory a chocolate will stay edible for a month or so, but when you are charging upwards of $10 per 100gr it should be fresh. As a result a particular brand of quality, handmade chocolates had a very poor turnover. The individuals willing to spend that money were often dissapointed by the quality. (I can not tell you how embarassing it was when someone came back after having discovered that the chocolates she had bought as a gift for a third party were spoiled!) This was a real issue I had with where I used to work. People paid good money for “fresh” organic baked goods and chocolates that were past their prime. Yes, in theory a chocolate will stay edible for a month or so, but when you are charging upwards of $10 per 100gr it should be fresh. As a result a particular brand of quality, handmade chocolates had a very poor turnover. The individuals willing to spend that money were often dissapointed by the quality. (I can not tell you how embarassing it was when someone came back after having discovered that the chocolates she had bought as a gift for a third party were spoiled!)

]]> By: Nina http://www.sweetnapa.com/2008/05/30/how-old-is-your-food.html#comment-25887 Nina Sat, 31 May 2008 07:52:21 +0000 http://www.sweetnapa.com/2008/05/30/how-old-is-your-food.html#comment-25887 David - It's true about shelflife expectations. And I've even had people eat old bars and say that they're fine, but I know they're way past their prime and I would never sell them like that. Such a shame that standards can be so low! I really regret not selling at Farmer's Markets sooner for the reasons that you mention -- it really is the perfect crowd for them... and whenever I do a demo or talk to customers face to face, they sell really well and I have really good conversation. I'm so happy to hear two farmers markets to retail successes! I like the idea of the homemade freezer packs. I get my gel packs that I use for shipping for a quarter each, so I could also charge a quarter each for them to take home... and if they bring them back to me, I'll give them their quarter back. I don't have a vacuum-sealer, though to make ice packs myself, but maybe ziploc bags would work? I could give those away for free. David - It’s true about shelflife expectations. And I’ve even had people eat old bars and say that they’re fine, but I know they’re way past their prime and I would never sell them like that. Such a shame that standards can be so low!

I really regret not selling at Farmer’s Markets sooner for the reasons that you mention — it really is the perfect crowd for them… and whenever I do a demo or talk to customers face to face, they sell really well and I have really good conversation. I’m so happy to hear two farmers markets to retail successes!

I like the idea of the homemade freezer packs. I get my gel packs that I use for shipping for a quarter each, so I could also charge a quarter each for them to take home… and if they bring them back to me, I’ll give them their quarter back. I don’t have a vacuum-sealer, though to make ice packs myself, but maybe ziploc bags would work? I could give those away for free.

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