Well, good friends, the adjustment period is winding down, and I'm getting closer to feeling like I'm not on vacation any more. We've made a few great contacts for the business, and this weekend I'm taking my goods to a local salon for the clientele to much on between shampoos and pedicures. This place supplies wine and snacks all the time, and I thought: what better way to get the word out about Joey Biscotti!
I'm considering making a few different things - Joeltz hazelnut brownies (never met a brownie I didn't like) mini bite-sized lemon cupcakes filled with lemon curd, and either some type of cookie or our famous Heart shaped double chocolate brownies with raspberry chips, chocolate ganache, and a drizzle of red chocolate on top - a REAL crowd-pleaser.
Florida has offered us a few challenges, as far as baking goes. For instance, we've had to go back to the drawing board in regards to our biscotti. The humidity causes them to come out completely differently than they did in New York City, so I've got some recipe tinkering to do and in the meantime I've taken them off our menu - no sense teasing people with something they can't order from us at the moment. (Call me a stickler, but I just won't sell someone something that I wouldn't eat, myself, and I believe that's the sign of a good business man.)
Otherwise, the weather is beautiful - the sunsets on the west coast of florida are some of the most beautiful I've ever seen. Talk about raspberry...thats the color of the sky just before the last rays of the sun sink into the horizon. Amazing!
Stay well, stay hungry - and keep on checking back for additions to our menu - who knows what this climate might inspire us to create next!
Ciao for now -