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Monthly Archives: October 2012

{Bakery Interview} Cake Crumbs

Today I was lucky enough to sit down with local bakery luminary Denon Moore, owner of Cake Crumbs, the Denver Cupcake Truck and the Denver Pie Truck! She was super nice and told me all about her baking endeavors and sent me home with a tasty treat! Check out what we chatted about!

 

 

 

 

 

When did you first start baking? About ten years ago I started baking as a hobby and then started baking cakes for friends and family. I was creating art and selling a bit at local craft shows, and decided that baking was the perfect marriage of art and food, and since people buy more food than art, I opened a bakery!

What’s your favorite thing to bake? Cake. I’ll always go back to cake.

To eat? I love the classics, like chocolate chip cookies.

What’s your biggest selling baked good? Cupcakes. We currently make about 1,000 cupcakes per day and last summer we were averaging about 10,000 per week.

WOW!

In 2010 you revved up your first food truck, how has that affected your business? The Denver Cupcake Truck currently brings in about 30% of our business. It’s also been a great marketing tool for our storefront. Within the first month we saw a 20% increase in sales due to the truck advertising us, by the end of the first year, that grew to a 40% increase.

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What has been the biggest contributor to your success? Keeping it real with our customers. We keep an open door policy as far as feedback is concerned and take requests from our customers. We really try to make them feel like they’re a part of the Cake Crumbs family. Also, owning up to mistakes and working hard to fix them.

What tips do you have for someone looking to start a baking business? Work in restaurant industry in any way you can. Start getting into repetitive work, the biggest thing for me was separating the whole process into pieces. You don’t always get to see every baked good from start to finish. Some days I scoop cupcakes into pans all day, other days I have to try and fix a broken mixer. I don’t always get to deliver the finished product to the customers. Sometimes I just have to be a part of the process and that can be difficult because when I first started I was hands-on every step of the way and that gives me a sense of accomplishment. Seeing my customers so happy was a big reason why I got into this business. But now that we’ve grown so big, I have to do what I can to keep the business running, and that’s a different sense of accomplishment.

Great advice! Thanks so much Denon! 

Follow the Denver Cupcake Truck here
Follow the Denver Pie Truck here
Visit Cake Crumbs here

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Perfect for Fall: Poached Pears

Most pears come into season September/Octoberish so right now is the perfect time for this warm, spiced treat. For this recipe, I used Bosc pears, which are great for poaching because of their crisp texture. Softer pears like Bartlett will fall apart during the boil.

Here’s what you’ll need:

5 cups of water
3 cups of sweet white wine (I used Riesling)…this will leave you with just enough for a glass for yourself. I suggest you drink it
3 cinnamon sticks
1 vanilla bean
1/2 cup of honey
4 ripe but firm pears

Start by getting your poaching liquid together. Put everything except the pears into a large pot and bring it to a boil. Prepare for your kitchen to smell amazing.

You can essentially throw anything you want into that liquid. Whatever flavors you want your pears to take on-put it in the pot. You can exnay the wine, add some orange peel, clove, ginger, anise…whateva you like! Experimentation is up to you!

While the liquid heats up on the stove, grab those pears and start peeling and coring.

Once your pears are all peeled and cored, and your liquid is boiling; put your pears in and lower the heat to medium.

Nummers.

Let those bad boys simmer down now for about 45 minutes to an hour.

Enjoy with some vanilla ice cream, chocolate ganache, or all by themselves.
I’ll probably throw them in with my yogurt and pumpkin granola for breakfast. mmmmm mmm! You’re welcome!

Original recipe by Coco Roost
Check this guy out too: David Lebovitz

Featured Blog: Sweet Ambs

Featured Blog: Sweet Ambs

Rarely am I so captivated by a blog to forage wildly through the entirety of the archives, but such was the case when I stumbled upon Sweet Ambs cookie blog. Her lovely little cookies are showcased through beautiful photos and videos set to classical music. Some of her cookies are hand painted, others are painstakingly embellished with royal icing to resemble lace or embroidery. Regardless of your affinity for baking, this blog is worth the click.

Pumpkin flavored EVERYTHING! …or just granola…

I love pumpkin. Yes, I know at this time of year this is not an earth-shatteringly original proclamation. Right now you can find pumpkin flavored just about anything. I get it. I’m totally following the crowd right now, but I wanted some damn pumpkin flavored granola. Sue me.

This recipe is beyond easy and makes a delicious breakfast when paired with some honey vanilla greek yogurt. mmmmm tastes like fall.

Gather your ingredients:

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Dries:
4 cup oats
1 cup chopped pecans
1 cup shredded coconut
½ cup light brown sugar
1/3 cup flaxseed <– this shit is seriously legit.  it’s an awesome addition to granola, loaded with omega-3 business, fiber & antioxidants
1 Tbsp pumpkin pie spice mix*
1 tsp cinnamon
¼ tsp nutmegImage

Wets:
¼ cup canola oil (don’t use olive oil)
¼ cup honey
1/3-1/2 cup pumpkin puree
2 Tbsp peanut butter
1 or 2 squirts of vanilla

*Pumpkin Pie Spice Mix
3 Tbsp cinnamon
2 tsp ginger
2 tsp nutmeg
1 ½ allspice
1 ½ cloves

Mix up the dries in a large bowl. Make sure there are no brown sugar clumps and everything is fully integrated.

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Now mix up your wets in a small bowl (I just used my 4 cup pyrex for pouring ease).
Pour your wets into your dries and thoroughly mix until all the dries are coated evenly. Put the spoon or spatula down and get in there with your hands. It’ll be messy and sticky, but it works better. Trust me. It’s fun.

Divide up into two 9×13 pans or baking sheets.
I used the 9×13 pans because it doesn’t make as big of a mess when tossing. It doesn’t really matter, as long as you have a nice thin layer of granola on the pan so it gets nice and crispy.

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Bake at 350 F for 20 minutes, tossing every 5-7 minutes. The tossing is important because if you don’t, you’ll end up with granola bars.

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I’ve been learning Photoshop, can you tell? ha

Anyway, after 20 minutes, take your granola out of the oven. It might not feel super crispy, but as it sits it’ll crisp up. Wait til it cools to put it in a jar or bag or whatever you’re using to store it (I used an empty oats container). If you don’t, the remaining steam will make your granola soft and soggy.

The end!

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