Beautiful Brides of the Wedding World

An inevitable part of working in the wedding industry, is of course meeting brides. While at first glance it may seem like every one of them is the same, this couldn't be farther from the truth. There's one bride, in particular, I'd like to talk about, but first, let's look at some of the other types.

   1. The Classic Bride. They value timeless weddings, and are highly partial to the classic white wedding dress and other themes prevalent in classic weddings.

   2. The Creative Bride. Throw any pre-conceived notion of what you thought a wedding should look like out the window, because the creative bride will flip that on its head and turn it upside down. Their wedding will most likely be flashy and inventive, even eclectic to some.

   3. The Modern Bride. Modern Brides live in the here and now. Cutting edge and sophisticated are perfect words to describe their wedding

   4. The Nature Bride. In their eyes, anything that gets them closer to the outdoors is great for their wedding. Earthy tones may be present, and they may even walk around barefoot.

   5. The Anti Bride. A distant cousin to the Creative Bride, Anti Brides are determined that their wedding be the complete opposite of what a classic wedding should look like. Black dress, dark colors, gloomy lighting? You'll see it all.

   6. The D.I.Y bride. The one I've been waiting to talk about.

   D.I.Y brides usually have everything figured out, and will probably be taking care of most of it herself. She may be proficient with power tools, and isn't scared to get her hands dirty. D.I.Y brides are certainly one of a kind.
 
   However, D.I.Y brides think they can handle any task, and that's where trouble arises. I've met many D.I.Y (or Pinterest brides if you have an aversion to the term) who think that they can do everything themselves, including chocolate covered Oreos (if that's what they've chosen.) To them, it seems as simple as melting some candy melts, covering an Oreo, and presto! You're done.
  
   Unfortunately, it's not that simple. Candy Melts aren't even chocolate, they're primarily composed of sugar and vegetable fats. Not to mention that their primary function is decoration. When I make my sweets, I use actual chocolate, bought from a wholesaler, and specially flavored. I make every gourmet flavor by hand, including espresso and turtle crunch, for example. The process is laborious and not easy. It's worth it though, when I see a bride and groom's face light up, and I know I've made their day that more special. So if you're one of those D.I.Y brides (and even if you aren't) I highly suggest seeing what I have to offer. You won't regret it.

Here's a great video from our friends at Visionary Video highlighting a small peek at the process.






Your taste buds will thank us

The Wonderful World of Wedding Shows

    Wedding shows are an invaluable part of my business, both for meeting brides, and the fun and fellowship it provides. Although it can be hairy at times to make it on time and get everything set up, it's a priceless experience. I've had the pleasure to participate in many bridal shows, some here in Indiana, some out of state.
 

  I always bring samples of my cookies to these shows, and this is where one of the more humorous moments of my bridal show experiences comes in. At first, I cut my cookies in half, and offered those to the public. Within no time, however, they were gone. People were not only snagging several samples for themselves, but for family members as well!   

   Why do you do it? “What is the purpose of bridal shows?” you may ask. Well, there are a myriad of reasons. Getting your name out there, showing off your product, reactions to new flavors you create, and snagging samples from Cakes by Cathy. Ultimately, it's just plain fun to get out, get dressed up, and have a good time away from all the distractions.
   

    Looking back, I'm grateful for the opportunity to participate in these shows. It allows me to get my name and product out there, I get to have fun, and be with my friends. Being called a Premier Vendor by Indy Wedding Ideas doesn't hurt either. ;)

Chocolate Trouble

    Is the future of chocolate really in jeopardy? Well as someone who uses chocolate as a main ingredient in my treats, I have two answers: Possibly, and, I hope not. So what's with the predictions, and is there any truth to them?
   
    First off, it's important to know that the chocolate industry is huge. Over the last hundred years, it has transformed into an 80 billion a year global industry. However demand for chocolate is slowly overriding supply, and the future looks bleak. Or at least, it did In 2011, three years ago, it was estimated that chocolate would be in severe shortage, accompanying that would be a huge price hike.    

    Here we are, three years later. A lot of chocolate bars have reduced their size, while staying the same price. Price does seem to be increasing, however so far there is no evidence of the severe shortage that we heard about. Many predict that many producers of chocolate will offer either both, or one of the two: Premium and affordable kinds of chocolate. What caused this price hike?

   Chocolate prices are highly unstable, and can be adversely affected by many things. Weather, insects, disease, even political problems in producing countries. In the 2000's, an oversupply of beans caused chocolate prices to drop to $714 a tonne*. However years later, in 2011, fears of cocoa disruption prevailed, and prices spiked to a 32 year high of $3,775 a tonne. A shortage of certified fair trade cocoa farmers can be attributed to this, as well as political instability in the Ivory Coast, where 40% of the worlds cocoa is produced.

   As you can see, cocoa production is at somewhat of a standstill. While this can spell problems for those who use it in their businesses, chocolate is such a popular product, that it's not going anywhere anytime soon. While it may take a couple of years for the number of certified chocolate farmers and cocoa production levels to the number they used to be, it will eventually happen. No worries :)





*Metric unit of measurement. 1 tonne is equivalent to 1.10231131 short tons

Follow the Multi-Colored Brick Wall

After: It took me 12 hours to paint this wall
Credit: Jenna Hollinger Photography

   

Before: The bare wall, unpainted

    One of the hardest transitions I've made in my business was transitioning to storefront. Display cabinets had to be ordered, certifications had to be acquired, work needed to be done desperately, and appliances had to be installed. It was a long and tedious road, but it was well worth it.

     When I rented the place, it was “as is”. I had to install new flooring, baseboards, a toilet and sink. Walls had to be built. The place needed to be painted, which was fairly time consuming. Also, we had to assemble display cases to show off my products. Hands down, it was one of the most arduous tasks we encountered. After that it seemed to be fairly smooth sailing, but none of us could prepare for the challenge ahead. The refrigerator.

    

Due to the cost of establishing a brick and mortar shop, I had to buy some appliances second hand. Included was a gargantuan refrigerator. Before I begin, you have to know I'm not exaggerating. The thing was heavy. Stainless steel. Massive. However most irking of all, it stunk. I could never place my finger on it, but the stink needed to be eliminated immediately. We scrubbed, scoured and soaked. By the end, it felt like we had conquered a living, breathing thing. In the end we prevailed, and although ends needed to be tied up, the worst was behind us.

     Looking back, it was hard work to get the store in the condition it was, to where it is now. At times, it seemed like it would never be completed. It's done now, and I'm thankful for that. Hard work always pays off, but there's one thing I've learned through all of this: I'll be happy if I never have to touch another display cabinet in my life.

Credit: Jenna Hollinger Photography

Tuwanna's Tittilating Tastings

A highly rewarding part of my job is meeting a couple to discuss their wedding. I take special care in trying to get to know them, so that I can offer something very personal. There are many things I must factor in, and questions I must ask. The most basic is do they know what they want? If not, no worries. I discuss the wedding location, color, themes, how did they meet, what are some of their favorite things, etc... What time of the year their wedding is being held is also important, because let's face it: chocolate melts. 

    After the basic questions, I then assemble several different flavors for a tasting. I can match any flavor with the flavor of their wedding cake, except Red Velvet (I'm still working on that). I can add embellishments to match many different themes. Ultimately, the goal is to create a flavor that both complements the wedding and is pleasing to the pallet.

    Although some of these questions may seem insignificant, they all come together to present the couple with something they'll love. Nothing is more important to me than making sure the people involved are satisfied. Once everything is completed, it's up to me to assemble a tasty treat.

   While it can be time consuming, and even frustrating to get the finished product just right, it's undeniably worth it. Nothing beats having a bride and groom thrilled with my work. It's also exciting and heartwarming to know that I helped make their special day all the more special.

The History of Chocolate

    Chocolate is a key ingredient in many beverages and foods, from chocolate milkshakes, candy bars, hot chocolate, and chocolate chip cookies, to the chocolate covered Oreos I make. Chocolate has an amazing history, as well as a myriad of benefits.
    Evidence of chocolate beverages dates as far back as 1900 BC. However after it's arrival in Spain in the 16th century, sugar was added to it, whereupon it became immensely popular. In the 20th century, chocolate was a staple, immensely popular with soldiers at war.
    To harvest cocoa, and therefore make chocolate, one must locate cocoa trees that grow in the wet lowland tropics of Central and South America, West Africa and Southeast Asia. Once harvested, the football sized pods must be split open. Often, they contain up to fifty beans. They must then be fermented, and cooked under heat. Periodically, workers come along to stir them and ensure they are cooked evenly. Finally, they are dried and sent to a factory, where they are roasted and turned into chocolate liquor, where milk and sugar is added to create delicious chocolate.
    Chocolate has many benefits that many are not aware of. Did you know that:

1. Each coca tree produces roughly 400-800 bars of chocolate a year?

2. Dark chocolate has the largest quantity of cocoa solids – at least 70%?

3. Candy eaters live almost a year longer than those who don't eat chocolate?

4. The creator of the Nestle Tollhouse cookie struck a deal with Nestle when her cookies first came out? She would sell them the rights for her cookies in exchange for a lifetime supply of chocolate.

5. Dark chocolate contains many more anti-oxidants than red wine?

    As you can see, chocolate is fascinating. Not only is a time-consuming and grueling process to make it, but it also has many health benefits people overlook. Who would have though that a bitter drink in 1900 BC would turn into the sweet treat we all know and love today?

The World's Favorite Cookie

    The Oreo has an illustrious history, from it's humble beginnings in a New York baker in 1912, to the world's favorite cookie, being sold in more than 100 countries. In fact, the Oreo is so popular that it even has a street named after it! However, as popular as these delicious cookies are, no one is sure where it's name came from. Perhaps it derives from the French word for gold, the original packaging color. When the Oreo first came out, it came in two flavors: Original, and Lemon Meringue. Original was far more popular, and Lemon Meringue was soon discontinued. There have been many variations since, some only available in certain countries.
  
   1. Big Stuf Oreo. This cookie was several times as large as a regular Oreo, even larger than the double and mega stuf we have today. Unfortunately, it has since been discontinued

   2. Green Tea. This cookie is only available in China 3.

   Strawberry milkshake. This delicious cookie is available in Canada, and for limited times in the U.S

   4. Chocolate and Dulce de leche Oreo, sold in Chile and Argentina.

   And many others. The process to make these delicious treats is high on resources, in fact an estimated 18 million pounds of cocoa and 47 million pounds of cream are needed to make an annual batch! If there was ever any doubt that these cookies are immensely popular, here is a mind-boggling fact.
   381. That’s the approximate number of times all the Oreos ever made could circle the Earth along the equator. If you prefer to stack them, they could reach the moon and back 5 times. 450 billion cookies have been sold since their conception. 71% cookie and 29% cream is the original ratio of these cookies.
   As you can see, the Oreo has a long history, (close to 102 years) and has proven itself to be one of the most popular cookies in America, and perhaps the entire world. Whether you twist it, lick it, crunch it, or dunk it, the Oreo is a treat we can all enjoy.