Decadent bites / dessert

I believe I originally started doing Facebook Live instructional videos at the beginning of the pandemic.  They were an awesome way to give back, stay connected with my fans, and entertain those in need of a friendly face NOT currently sheltering in place with them.  Then the Facebook Lives grew into a Sunday afternoon "Bake Along with Chef Maria" event/series.  All the while, I developed private baking classes teaching a variety of topics to individuals of various skill levels and ages.  It was a lot of morphing (aka "pivoting"), but it kept Beyond Decadence buzzing along.

After I started doing the neighborhood pop-up events, shipping nationwide, the lives and classes dwindled.  Since eliminating pop-up events and focusing purely on online sales, I still felt like something was missing.  I'm that weirdo that LOVES public speaking and teaching regardless of what media it comes in.  I've done Toastmasters and know the value of planning your speech, but I get a thrill out of trusting God to give me the exact words to vocalize from the dictionary swirling around in my head while the video is recording.  And yes, I'm a former IT geek, but I don't have time to master editing video, so what you see is exactly how it came out.

Here's the crux of my video strategy -- if you aren't content with the 10,000 feet view/explanation behind the science of baking then my videos are for you!  I'll SHOW you the reason behind the techniques without making you yawn AND in 3 to 6 minutes. 

Please subscribe to my YouTube channel and pickup some new tips and tricks to make your baking more successful regardless of what's on the menu.

Here's the first video in the series "How to measure flour https://youtu.be/jWqnJGbvx4M

Please leave a comment! I'd love to hear from you!

It's a quiet Memorial Day afternoon and I've managed to power through my to-do list at a pace that oddly enough feels relaxing.  Although, last night I did spend time relaxing with friends and over-indulgencing in a devine barbecued pork tenderloin and chicken breast.  My friends were excited over the brownies and cake I brought, while I was laser-focused and drooling over the BBQ!

Every month I meet with an amazing team of business mentors through a program called Innovate Charlotte who challenge me, hold me accountable for my goals, or help me fine-tune areas when I feel like the proverbial gerbil on the wheel.  This last month one of our pre-dawn meeting topics centered around customer feedback and finding out what desserts customers would like to see on the menu.  It's way too easy for me to tighten my creative apron and set the kitchen ablaze with unbridled creativity.  However, it's a colossal waste of time, energy, and ingredients if it's not what my customers want to purchase.  I really try to keep surveys to a bare minimum, because let's face it we get one with almost everything we purchase.   But the reality is -- if I don't ask, I'll never know for certain. 

On another note, I just completed editing all the product descriptions on the website so all the ordering details are MUCH clearer.  That should  clear up A LOT of confusion as I continue to add new desserts to the line-up. 

So the big $100,000 question is -- what desserts would you like to see on our summer menu?  Your response is as simple was posting a comment to this blog or email me at beyonddecadence@gmail.com .

Thank you in advance for sharing your feedback with me!

Has anyone else also lost track of how many new dietary preferences there are?  I get calls everyday from people inquiring whether I can accommodate their specific dietary need (or make decorated sugar cookies.  Decorated sugar cookies are not a dietary preference, but they are definitely not in my wheelhouse.)

One of the words we all got comfortable with at the beginning of the pandemic was "pivot".  However, I got soooooooo incredibly tired of hearing that word I replaced it with "morphed".  Just like every other small business owner, I found ways to morph to stay afloat.  But even when you morph, you still have to have boundaries so you aren't flopping around like a fish out of water.   

One of my boundaries ~ instead of constantly morphing with each new dietary preferences; I stay in my lane.  That means I focus on what I'm known for/good at and look for ways to grow without venturing into unfamiliar territory.  So what does that really mean?!  That means I won't be offering decorated sugar cookies, sculpted cakes that look like a duck, wedding cakes, donuts, or cake pops anytime soon, but instead look for ways to grow my current offering. 

But then again, maybe I should just nix everything else on the menu and simply become the Lemon Bar queen!  But I know I'd be bored to tears after the first week!  I discovered by accident how much I really enjoyed making the summer pies!  Now I have ZERO, zilch, nada, interest in being elbow deep in a bounty of fresh berry filling for a traditional fruit or berry pie with 2 crusts!  However, after I made some key lime pies I thought, "why couldn't I swap out the key lime for lemon?"  And ta-da, the Lemon Strawberry Pie was born and I LOVED selecting and arranging the fruit.  So I said all that to say, I'm excited to bring new seasonal show-stopping (regular & gluten-free) desserts to you in the upcoming weeks. 

I'll get the website/menu update before 9pm tonight.  But please be sure to read the order cut-off date and revised Memorial Day free pickup date at Pita Pit listed in each dessert description. 

Happy Sunday evening!  

So it was a typical Saturday and I was meandering around the grocery store filling up my cart with an admirable balance of junk food and bags of salad mix.  Then all of a sudden my phone rings.  One of my best friends was on the other end and asked "What are you doing?"  I said, "I'm wondering around the grocery store."  She said, "Well, I'll let you go."  I responded, "Ahh, this is the most relaxing thing I've done all week, I can talk!"

She went on to exclaim....

"Did you know that Reese's Peanut Butter Cups are GLUTEN-FREE?!"  I exclaimed back, "NOOOOO!  I know their peanut butter chips I use in the PB Explosions Bars are, but I'm heading to the candy aisle right now to check the package!"  Low and behold, there is was as plain as day on the back of the package...GLUTEN-FREE!  Reese's were already my FAVORITE candy on the planet, but NOW I can offer some new delicious options for my GF clients!  

My body was so tired after I left my commercial kitchen this weekend, I forgot to swing by the store and pickup a package of GF Oreos and see if they also had GF graham crackers.  I'm thinking a Milk Chocolate Reese's Peanut Butter Cheesecake with a GF-Oreo crust!

So my gluten-free fans - I'm open to ideas or suggestions!  What dessert would you like to see Reese's Peanut Butter Cups incorporated into.

Chime in...I'd love to hear from you!

Mother's Day is one of those dates appearing on the calendar each year that triggers a lot of deep meaningful thoughts for me and I think many others as well. 

My own mom graduated to be with Jesus in December 2016 after a severe stroke in 2010 altered the remaining 6.5 years of her life.  I remember her always quoting a line from my grandmother, "Give me my flowers while I'm alive so I can enjoy them!"  Prior to her stroke, I gave her proverbial flowers...sometimes.  Other times, I could only manage to come bearing the dirt they grew in.  It wasn't until her stroke that I swore off dirt and focused solely on the fragrant bouquet in various forms.

So today, I find myself pondering...

I wonder how many of us are seizing the opportunity to give those we love their flowers while they can still enjoy them. 

Today I also think of those longing to be a mom, but were never blessed with a child, or those suffering strained relationships with their children, or those children that were taken way too soon, or those wishing for one more moment with their moms.  If you found yourself in any of those scenarios, I hope your heart found some peace, joy and love today despite the date on the calendar.  If none of those scenarios fit, I hope you will squeeze your mom or children a little tighter and definitely a little longer today.

As for dessert-related news, I'm continuing to tweak the ordering process to reduce the wait time between ordering and receiving your order.  You would think it would be easy, but it is a lot of moving pieces to think through.  I'm also adding another free pickup day at Pita Pit. 

Moms rock and much love to my own adult daughter - Devin.💜

Almost everyday I get a call from someone who wants to order a birthday cake.  I always ask a few standard questions to see if they are looking for something in my wheelhouse or not.  Those who know me have heard one of my favorite lines, "If you want a cake shaped like a duck or with rockets shooting out of the top, I'm not the pastry chef for you."  Why?  I simply don't have a passion for sculpted cakes, fondant work, or any cake requiring anywhere close to 2 hours to complete.  So I don't do them -- problem solved.    

Most callers assume every bakery makes every imaginable cake or dessert.  (Of course there are some that do or at least try to.)  But the reality is -- everyone has their speciality.  If you are in the market for a new Honda SUV, are you going to go to the Maserati dealership and expect them to carry a Honda CR-V?  They both sell cars, but specialize in a specific product line/offering.

Two of the segments I enjoyed the least in pastry school were bread making and wedding cakes.  Now don't get me wrong, I have a deep admiration for the talented cake artists and dough whisperers that can make either media bend to their touch.  However, I am neither of  those artists.  One of the lessons I took away from pastry school besides a certificate and a lighter wallet was a realization that it was OK to not master every concept our education instilled.  I discovered my passion is set on fire when I create new flavor combinations/profiles or unique ways to present familiar desserts,  bite-size desserts or desserts that can endure shipping.  

We each have our strengths and unique skills that we continue to fine-tune each time we step into the kitchen.  The thought of being elbow deep in massive layers of cake, 5 different colors of fondant, and stressing over figurines is enough to make me check my wine stock.

I hope you enjoy the Mother's Day menu!   Everything will ship on Monday, 5/3 or enjoy free pickup at Pita Pit on Saturday, 5/8.

Quack quack, quack..