After two months of red tape, applications, business plans and licenses, Papa Bear spent his first evening in the commercial kitchen in La Crosse tonight pumping out nearly 200 bite-sized cheesecakes from Serendipity Bakery.
Not only are they made from locally sourced, organic cream cheese and other gourmet ingredients, not only are they scrumpdilliocious, they are also Gluten-free and low sugar!
Really, how could you say "no" to this type of guilt-free decadence?
The 8-hour night in the commercial kitchen was a hot and painful memory I'd rather soon forget, with us dropping into bed at 4:00am, but I am so proud of the work that my sweetie (pun!) has put into this endeavor and so excited for his new business!
So, what goes into a Serendipity cheesecake, you ask?
The cast of characters, in no particular order:
This sexy biker-slash-cheesecake-chef (or maybe, Organic Valley cream cheese):
{Note the 20-quart industrial Hobart mixer in the background!}
Free-range chicken eggs (no, not from our flock - we're not allowed per the inspectors)...
Xylitol (glycemic index of 7 compared to sugar's 40)...
Soooooo Delicious regular flavor creamer (we often use this in place of milk or creamer, since it's coconut NOM)...
Pure vanilla extract...
Ghirardelli chocolate, which needs no introduction...
A little love, a little magic, and a Woodsie popsicle stick.
We sure hope we get a good crowd at the Cameron Park farmer's market in La Crosse this Friday!
4 comments:
This is AWESOME! Way to go Kelly! :)
So Exciting!! You guys just keep coming up with new surprises! Kelly must be in Cheesecake heaven :)
Congrats to both of you. May you be inundated with orders. luv ya.
Thanks everyone - it's been a lot of work so far, hopefully there will be a sweet pay off! haha...
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