News

The Valentine’s sales this year were off to a slow start. It’s the nature of vending at events. Sometimes they hit strong and sometimes it’s a whisper in a forest. Nevertheless, we enjoyed ourselves and ventured out to new markets. When you have time to reflect on your business and the product, you come up with good ideas.  A few weeks ago, a friend of mine posted a beautiful image of macarons. I’ve been wanting to try my hand at these. We are starting to experiment with recipes and hope to launch our line just in time for Mother’s Day,...

Several years ago, I learned about a gluten-free diet first from my friend Maya. She had to change her diet after under going a series of tests. After I underwent a food cleanse where I could not eat any foods prepared with enriched flour or wheat bread, I became more conscious of what is gluten-free. My awareness of the need for gluten-free products became more pronounced with my business. Clients would ask if I had gluten-free options. In November, with the pan de muerto (Day of Dead Bread), I baked our first gluten-free product. We continued to produce gluten-free treats...

Five years ago, I started making truffles to give away as Christmas presents. The first two truffles I made were Rose Water and Amaretto. Each year, I experimented with different flavors and coatings. This past holiday season, I created a sampler box of artesian chocolates that are hand painted with powder food coloring. We came up with flavors including non-alcoholic and alcoholic ganache fillings such as: Dulce de Leche Cheesecake, Strawberry Cheesecake, Lavender & Sea Salt, Caramel, Rum Raisin, Amaretto, Irish Cream, Chocolate Liqueur with Cayenne, Red Wine, or Brandy.  Along with creating truffles, we also have chocolate lips made with...

My namesake in Spanish is queen. So each January 6 on the day of the Epiphany I would also celebrate my namesake. In Mexico this day is known as Dia de los Reyes. It was also great because as a child I would leave my shoes out to get presents from the Magi. When we bought our home, I made it a point to have a Three Kings party and learned how to bake the Rosca de Reyes that is traditionally served. I struggled each year to master working with yeast and waiting to see if the bread would rise....