Rainy days equals eating waaayy to many cookies.

When I am testing recipes I like to do it when nobody is home...for various reasons. I think the main one is failure. I have made sooo many inedible things that I am afraid if I give one more foul tasting product to my family they will never want to try anything else. But in reality they are quite open to the things I make and always offer their valuable opinions. When a testing goes bad I like to toss it in the trash before anyone will see it. I have worked very hard and long on my recipes and sometimes through all of the mess ups I begin to doubt myself and what I am doing. I always have to go back and realize that nothing will come easy and success will come in time. Having others try my recipes is also extremely nerve racking. Will they like it? Is the texture right? Mostly because I am overly critical with my work and tend to be a perfectionist. Another reason why I continue to alter recipes even after they get the green light form my family.


Last night my mom asked me to bake my double chocolate chip cookies for a student of hers who can't have gluten. In a conversation he described how hard it can be to find gluten-free products that are actually good but won't empty your wallet. I can't agree with this statement more. Yes Trader Joe's and Whole Foods carry some gluten free or vegan items but they either taste like crap or cost an arm and a leg. I was delighted to hear he loved the cookies and said, "they were the best gluten free cookies he has ever had." It's those types of things that make me feel good about what i'm doing and keep me moving forward.


As a person who eats a mostly vegetarian and vegan diet (I don't eat any meat and most recently have begun to avoid dairy for health and other reasons) I can sympathize with people who can't have gluten or suffer form food allergies and sensitivities. Five years ago it was impossible to find a restaurant that even offered a vegetarian option. Thankfully now because of the demand restaurants have broadened their menu to accommodate everyone.


I want the products at my bakery to be affordable. At the French Confection we sell my double chocolate chip cookies for .80 cents. Incredibly affordable! While prices may be slightly higher than at a conventional bakery, I believe my customers will see a greater value in my products. From my goods being vegan and gluten free, produce coming from local farmers and other small businesses, and offering natural, healthy, and organic products. So ready to open up!


Anyway, as promised here is pictures of my double chocolate chip cookies!! Crunchy outside and soft and chewy center. Have a great weekend. It's going to be a early morning with lots of orders at the bakery so bed time for me. Night! - kb