Week 11

Things continue to go well. We are gearing up for a busy catering season as Christmas approaches. We've been lucky to get lots of business purely by word of mouth since we haven't done any formal advertising yet. 

I've been having lots of fun experimenting with dessert recipes. In order to meet the Food and Beverage guidelines for the schools, baked goods need to have a minimal amount of fat and at least 2 grams of fibre. Most traditional dessert recipes do not fit the guidelines so I make substitutions to make them fit. Sometimes the substitutions work but sometimes they don't! Some of the favourites: dark chocolate dipped strawberries, apple slices with low fat caramel dip, chocolate cake, black bean brownies, butterscotch blondies, apple streusel cake, double chocolate cookies and apple crisp.

However, when it comes to catering outside of the school setting, the guidelines don't apply so I can bake whatever I want! It's such a treat to indulge in recipes that I wouldn't necessarily make at home. I get to taste test too. I sometimes add some healthier selections to the trays, to balance things out. I AM a nutritionist after all!

Week 9

I don't want to jinx anything, but things seem to be running better each week. This week we were able to get 25 pizzas ready for the elementary students by 10:45am, prepare for a corporate catering event for 11:30 and prepare another 10 pizzas for the highschool students and staff. 

And we had fun doing it!