Shopping, Baker's Style


Last weekend Lulu and I drove up to LA (again!) for a superfun birthday party and to take my mom to dinner for Mother's Day. Aforementioned superfun birthday party took place right around the corner from the most amazing restaurant supply store we have in LA, Surfas. This place is a mecca for bakers, home cooks and chefs alike. They have almost everything one could possibly need in the kitchen, plus a huge supply of gourmet foods and a cute little cafe that always has something interesting and yummy.

Naturally, I went straight for the cake boards chocolate. I mean, this is ME, right? I've been a little obsessed with hot fudge sauces lately and trying out quite a range of sauces and wanted to try some even more premium chocolate for a new recipe I was testing. Although I truly love the Ghirardelli 60% Cocoa Bars I use (I mean, this chocolate fits my taste buds like, well, like chocolate), there really is nothing better than Valrhona. So, I'm trying a 66% and an 85% just for kicks.

I also bought malt powder for a malt chocolate cake I'm planning and vanilla beans because I'm so inspired by The Vanilla Bean Blog's post on homemade vanilla extract last week that I'm going to make my very own Bourbon Vanilla Extract. Beware, friends, come holiday time, this is what you'll be receiving!

While my extract brews, though, I will need supplies, so, I broke down and bought the $30 32 ounce bottle of Nielsen Massey Madagascar Bourbon Pure Vanilla Extract. Buying this baby kind of felt like I'd arrived. Like in some parallel universe, I actually need this much vanilla extract for my customers. Perhaps because I've bought it, they will come.

In other news, I'm looking into selling a few things at the Leucadia Farmers Market if I can get a booth and studying for my health certificate test. Exciting stuff!

Thanks for reading and see y'all next week. Happy weekend!

xox,

A.

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