Oil, Butter, Sugar and Wheat.
Say what you will, but there seems to be no really good reason for the sudden 10% jump in butter pricing. With The Corn for Fuel debacle continuing, I somewhat understand the egg price holding high.
The wheat price is dropping due to the plentiful crop plantings (thank you), but with the same weather, why are canola prices shooting up?
Can someone with a free moment and the excessive tax dollars that this small business is charged, take a look at these staple items and help not only the small business bakers, but the general public gain a clearer understanding of why we are not able to feed our families as well as 1 year ago.
We will continue to use only the best products around and keep our standards above the corporate and less ethical bakers. We are true to our business model and love what we do. Our passion for the better foods that enrich our tables, lives and friends compel us to continue.
We would love to hear from anyone.
Thanks and . . . Go Dodgers
Thursday, September 4, 2008
Monday, March 10, 2008
Support Your Local Bakery
Whether it is the local donut shop, pizzeria or tradtional bakery, we all need your support right now. Even though the price of your favorite product may be higher right now and give a bit of "sticker shock", please, please, indulge yourself.
I was once told by a loyal customer that "this place is the best kept secret" and "I dont tell anyone about it because you will get busy and I won't get the special attention any more". I told her that if she doesn't tell any one, we won't be here to give her the attention. She told three friends. Good enough for me.
Some of Us Bakers are the producer of that private label bread you enjoy from the specialty food store near your home or work. So if you enjoy our product, don't hesitate to pick it up to share with your family or co-workers. If everyone cuts down on wheat based product, the overall quality will decline. The bakeries that do remain after the wheat become plentiful again, will most likely not be the smaller, 'family owned and operated' kind. They will be the big brands that had the financial reserves to ride out the wheat crisis and will work to re-coup their losses. Most likely at the expense of quality.
I applaud the smaller grocery chains for continuing to support the small bakers and work with us to mitigate the burdens of the insanely high wheat cost we now have to pass on. Thank you!
We look forward to a stronger dollar and great crops to ease the pain - no pun intended.
So for now, we appreciate your understanding and will continue to work our passion into the delights you can share with others or indulge yourself.
I was once told by a loyal customer that "this place is the best kept secret" and "I dont tell anyone about it because you will get busy and I won't get the special attention any more". I told her that if she doesn't tell any one, we won't be here to give her the attention. She told three friends. Good enough for me.
Some of Us Bakers are the producer of that private label bread you enjoy from the specialty food store near your home or work. So if you enjoy our product, don't hesitate to pick it up to share with your family or co-workers. If everyone cuts down on wheat based product, the overall quality will decline. The bakeries that do remain after the wheat become plentiful again, will most likely not be the smaller, 'family owned and operated' kind. They will be the big brands that had the financial reserves to ride out the wheat crisis and will work to re-coup their losses. Most likely at the expense of quality.
I applaud the smaller grocery chains for continuing to support the small bakers and work with us to mitigate the burdens of the insanely high wheat cost we now have to pass on. Thank you!
We look forward to a stronger dollar and great crops to ease the pain - no pun intended.
So for now, we appreciate your understanding and will continue to work our passion into the delights you can share with others or indulge yourself.
Friday, February 1, 2008
Wheat Pricing
I am not a conspiracy theorist, but...
Why, in this great, vast land of ours could we face a shortage of the most basic of food staple items. Wheat prices have tripled in the past 12 months. There is not 1 American Family not affected by this. Reasons from the horribly devalued dollar and crop failures overseas partially contributed to the initial increases.
At this point the wheat growers, millers and distributors must be looking at the phenomenal earnings from the gasoline companies and trying to get in on the action.
Volatile markets and speculators are driving these prices so high that many small bakeries will be forced out of business! I guess that will solve the problem – no more shortages if there are no bakeries.
Everyone need to calm down a bit. Forcing the prices higher on staple items will only contribute to the fear and certainly push the reality of a full blown recession, regardless of what the Fed does with interest rates.
90 % of bakers only keep a week worth of Flour on hand. There are no silver bullets out there for us. We have to take the increase and we have to pass it along, unless we are tired and just want to call it quits, close up, take a vacation and wait for the markets to come back down.
What would you rather see in the bakery window?.. Sorry Folks, no bread today, market too high for us! ..or.. Bread sale $5.99/ 1lb loaf.
Life is too short – we cannot give up on the simple bread or scone with your coffee AT HOME. I can only imagine what any of the 7 Starbucks around my house will charge for a single slice of bread – they already get 1.95 or more for most. Latte and a slice of poppy berry bread will be $6.10. Sure goes make gas look cheap. Maybe the oil guys are behind all this?
Why, in this great, vast land of ours could we face a shortage of the most basic of food staple items. Wheat prices have tripled in the past 12 months. There is not 1 American Family not affected by this. Reasons from the horribly devalued dollar and crop failures overseas partially contributed to the initial increases.
At this point the wheat growers, millers and distributors must be looking at the phenomenal earnings from the gasoline companies and trying to get in on the action.
Volatile markets and speculators are driving these prices so high that many small bakeries will be forced out of business! I guess that will solve the problem – no more shortages if there are no bakeries.
Everyone need to calm down a bit. Forcing the prices higher on staple items will only contribute to the fear and certainly push the reality of a full blown recession, regardless of what the Fed does with interest rates.
90 % of bakers only keep a week worth of Flour on hand. There are no silver bullets out there for us. We have to take the increase and we have to pass it along, unless we are tired and just want to call it quits, close up, take a vacation and wait for the markets to come back down.
What would you rather see in the bakery window?.. Sorry Folks, no bread today, market too high for us! ..or.. Bread sale $5.99/ 1lb loaf.
Life is too short – we cannot give up on the simple bread or scone with your coffee AT HOME. I can only imagine what any of the 7 Starbucks around my house will charge for a single slice of bread – they already get 1.95 or more for most. Latte and a slice of poppy berry bread will be $6.10. Sure goes make gas look cheap. Maybe the oil guys are behind all this?
Thursday, September 13, 2007
Scone of the Month...Club
Due to popular demand, and the underlying idea from the start of Mrs. AppleTree.com, we finaly got around to adding a Scone of the Month . . . Club. Out best selling items are our tea scones, but for some strange reason we all thought the breads would be better online sellers.
Shows you how much we know about the internet....
We are just here to make the best breads and scones. We'll leave it up to all you folks out there to decide which one you prefer best.
Uncle Paul says that our gift to the world is the Cranberry Orange Tea Scones. I think its the Maple Walnut, others still disagree with me. Hard lessons to learn is that what you think may be the best thing ever, may not be appreciated by all. I have to thank Chef Charles Crossley for that revelation, too late into my career to save me, but a devastating realization nonetheless. That's a story for another time.
So, take a look if you have time. Consider passing along this valuable information tho those in need of a quality sugar fix, or a recurring gift for the upcoming holiday season. It works out great for families and smaller offices that need to be reminded that you exist on a monthly basis.
Thanks a GOOD EATING!
Shows you how much we know about the internet....
We are just here to make the best breads and scones. We'll leave it up to all you folks out there to decide which one you prefer best.
Uncle Paul says that our gift to the world is the Cranberry Orange Tea Scones. I think its the Maple Walnut, others still disagree with me. Hard lessons to learn is that what you think may be the best thing ever, may not be appreciated by all. I have to thank Chef Charles Crossley for that revelation, too late into my career to save me, but a devastating realization nonetheless. That's a story for another time.
So, take a look if you have time. Consider passing along this valuable information tho those in need of a quality sugar fix, or a recurring gift for the upcoming holiday season. It works out great for families and smaller offices that need to be reminded that you exist on a monthly basis.
Thanks a GOOD EATING!
Wednesday, September 5, 2007
End Of Summer
As we have not posted in some time and Labor day has now passed, I thought it time we chime in again from the Bakery world.
Summer is not the "high season" for sweet baked goods, which gives me more time to develop product, work on the place and visit friends.
Some of the better foods encountered during this summer...
The heirloom tomatoes in July were the best I have had in 5 years. Color, variety and the true flavor were to all be enjoyed with a bit of quality olive oil and a pinch of salt.
Slow roasted leg of lamb that had been marinated in greek yougurt and herbs for a few days.
Seared scallops and risotto from the Enterprise Fish Co in Santa Barbara. This could have been the rare vacation or the company, but memorable nonetheless.
Slow cooked short ribs with apricot-serrano glaze
...but one of the best was a full family style Greek dinner we bought into with friends at an auction. The donating crew went all out with this and it showed! They even brough in dancers from the local greek community to put on a show. But the food...handmade, tradtional recipes that have been perfected over generations. Dolmas and Ouzo to start, salads, pasta, braised beef that was Perfect and tradtional lamb.
We are so fortunate in California to be able to Grill all year round, but the best off the grill tends to show up during the summer.
Let me know what the best outdoor meal you had this summer.
Now that the kids are back in school and it will start to cool down a bit (hopefully), its time to get back to developing pineapple bread (again) and something with teh dried figs I came across.
Let me know if you have any food questions.....!
Summer is not the "high season" for sweet baked goods, which gives me more time to develop product, work on the place and visit friends.
Some of the better foods encountered during this summer...
The heirloom tomatoes in July were the best I have had in 5 years. Color, variety and the true flavor were to all be enjoyed with a bit of quality olive oil and a pinch of salt.
Slow roasted leg of lamb that had been marinated in greek yougurt and herbs for a few days.
Seared scallops and risotto from the Enterprise Fish Co in Santa Barbara. This could have been the rare vacation or the company, but memorable nonetheless.
Slow cooked short ribs with apricot-serrano glaze
...but one of the best was a full family style Greek dinner we bought into with friends at an auction. The donating crew went all out with this and it showed! They even brough in dancers from the local greek community to put on a show. But the food...handmade, tradtional recipes that have been perfected over generations. Dolmas and Ouzo to start, salads, pasta, braised beef that was Perfect and tradtional lamb.
We are so fortunate in California to be able to Grill all year round, but the best off the grill tends to show up during the summer.
Let me know what the best outdoor meal you had this summer.
Now that the kids are back in school and it will start to cool down a bit (hopefully), its time to get back to developing pineapple bread (again) and something with teh dried figs I came across.
Let me know if you have any food questions.....!
Friday, May 25, 2007
Weekend add-ons
We forgot to include those who give us some of the joy in our celebrations
Wine Stewards and the trained Bartender. Those that can work a crowd, keep the drinks flowing, listen to our stories and make a meal complete with the perfect suggestion.
Thanks to you all and your craft!
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mrsappletree
Wine Stewards and the trained Bartender. Those that can work a crowd, keep the drinks flowing, listen to our stories and make a meal complete with the perfect suggestion.
Thanks to you all and your craft!
Technorati Profile
mrsappletree
Memorial Day
Happy Memorial Day. . . Weekend
For those of you not in the baking or hospitality industries, enjoy your hard earned time off.
For all of us, Let's not forget those who made and continue to make this day possible. Regardless of politics, brave men and women sacrifice DAILY for our ability to live in freedom. The freedom to live, love, laugh and learn. The freedom many cherish, but all should appreciate. Thank you to all our troops, wherever you may be.
For those of you in the baking and Hospitality (service) industries.. well, you won't be getting a three day weekend. We get to serve all those who do. We don't whine or complain, we just go to work, thankful that others have the time and money to buy our products and services. So hold you heads high and be proud of our chosen fields. Chefs, Sous', line cooks and pastry artisans that have vowed to make the best food possible in some of the worst working conditions - 365 days a year. Thank you!
....Off to make a batch of zucchini bread from the awesome, plump zucchini that just showed up on the dock. Should go well with the salds and tangy ribs we plan to share.
Have a great Week!
mrsappletree
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For those of you not in the baking or hospitality industries, enjoy your hard earned time off.
For all of us, Let's not forget those who made and continue to make this day possible. Regardless of politics, brave men and women sacrifice DAILY for our ability to live in freedom. The freedom to live, love, laugh and learn. The freedom many cherish, but all should appreciate. Thank you to all our troops, wherever you may be.
For those of you in the baking and Hospitality (service) industries.. well, you won't be getting a three day weekend. We get to serve all those who do. We don't whine or complain, we just go to work, thankful that others have the time and money to buy our products and services. So hold you heads high and be proud of our chosen fields. Chefs, Sous', line cooks and pastry artisans that have vowed to make the best food possible in some of the worst working conditions - 365 days a year. Thank you!
....Off to make a batch of zucchini bread from the awesome, plump zucchini that just showed up on the dock. Should go well with the salds and tangy ribs we plan to share.
Have a great Week!
mrsappletree
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