6/2/2023 0 Comments Crumb donutcoli and render the flour safe to eat without baking. Bummer, right? However, some sources suggest that you can heat treat flour at home to kill E. May I confess that it exceeded my hopes for it? That it was the best donut I have made so far? Indeed, I will confess this and suggest that you make these for your Saturday morning.Ī quick note on flour safety: the recommendation has been given in the last few years that raw flour should not be consumed due to the risk of E. I was unable to find a recipe that sounded like what I wanted, so I paired my favorite basic donut and glaze recipes with an Entenmann’s Crumb-Top Donut copycat recipe. The thought of it has been lodged in my gustatory memory ever since. The community was even better.Ī few weeks ago, I tasted a delicious Dutch Crumb Donut: tender cake donut, glazed, some crumb topping, liberal amount of powdered sugar topping. We savored and shared and talked and laughed and sighed. I can tell you this, though: this week I made donuts to feature in this blog post. Where does that leave me with my vocation? For the time being, it’s not possible for me to start this business again. I’ve been thinking a lot about my baking business lately, rather wistfully. When we sit with others at a table to eat a meal, when we collectively savor something delightful, when we share and talk and laugh and sigh and come together over food, we are transformed into what the world deeply needs: a community. What I’ve seen over and over again, though, is that the sharing of food brings people together. When people gathered together and celebrated, the work of my hands, the work of my heart, was part of it.įrederick Buechner wrote that vocation "is the place where your deep gladness meets the world’s deep need.”īaking is my deep gladness, of this I am sure.ĭo I think the world actually needs baked goods? No, not really. For no other reason that it was a Saturday morning and scones make Saturdays better. For Thanksgiving dinners, for Christmas parties, for Valentine’s Day dates, for Easter celebrations, for Mother’s day brunches. This is basically a people pleaser’s dream come true. It’s also quite a warm and fuzzy feeling to have people squeal with excitement and hug you when you show up at their house with bakery boxes in hand. The process of transforming raw ingredients into something delicious and (hopefully!) pretty never failed to thrill me. I don’t think I ever quite figured it out. Bless you, dear customer.) Probably my biggest cause for fretting was how to price items so that the price valued my time and skill but was one customers would actually be willing to pay. She graciously declined and told me she loved it. Shed tears over a cake whose frosting somehow looked worse the longer I worked on it (I offered it to the customer at cost. I worried about whether a item had baked through all the way. Not a surprise to anyone who knows me well, but I worried a lot too. There were a lot of bleary-eyed early mornings, cracked fingers from repeated hand washing, burns from hot pans. I actually weight trained so that my body could manage the labor of all-day baking. It was hard work, physically and sometimes (unexpectedly) emotionally. "Do I really want to do this? To invest in something I will leave soon? To deal with all these rules? To make myself vulnerable to failure?" I had walked away from a training required for home bakers feeling overwhelmed and defeated by the list of regulations to follow. I already had a small business teaching cooking classes that I had been working hard to grow. My husband and I had just made the decision to move our family across the country in a few months. The timing was, to be honest, pretty terrible. A few years ago, I started a baking business from my kitchen.
0 Comments
Leave a Reply. |