Oh my, how time flies!
As I sit here trying to write this blog, I'm enjoying the sounds of ATB's "Let you go" and looking back at everything I had written over the past years and i'm blown away by the memories it brings. I was in a bad place for a few years and didn't have the willpower to write about what I loved.
Time heals all wounds and so it has begun.. the time to start writing again. So much has happened in the past few years I don't even know where to start with trying to tell you! My last post was regarding my naming of the bakery concept (because back then it was only a concept). I'm sure as you could have guessed by the page re-design, the name morphed from "The Holbrook Bakery, Romo's Bakery, The Red Velvet Bakery, to The Velvet Buttercream".
It's funny how difficult it is to choose a name for a bakery. In this day and age when a single word name is the best option(Sauce, Dough, Pieology,Sprinkles, etc), I opted for something different. Why try to follow the trend when you can make your own path?
The Velvet Buttercream became the concept after I had kept hearing people complaining about thick sugary buttercream icing. I personally have no problem with it, but I wanted to make something that other people would enjoy. An icing that's light and fluffy, but also has the same properties as a traditional buttercream with a velvety taste. That's right, I spent three years doing my own R&D creating this recipe. Several hundred dollars later I can finally say that i'm satisfied with the recipe, and i'm sure you will be too!
After one year of intense self searching I decided to put myself back in the driver's seat of my destiny. The bakery "concept" is no longer a concept and is quickly becoming reality. I've added a "dream board" to my bedroom to showcase all of my personal advancements toward making the bakery a reality. It started with just the business cards and some paint swatches and has quickly morphed into a board with recipes, excel spreadsheets, and concept idea's. I wake up and look at it every morning as a reminder of what I want out of life.
As I finish this blog, I find myself in tears thinking of how far i've come and how hard I had to pull myself out of some of the roughest years of my life. I'm on the road to success and no one can stop me.
Time heals all wounds and so it has begun.. the time to start writing again. So much has happened in the past few years I don't even know where to start with trying to tell you! My last post was regarding my naming of the bakery concept (because back then it was only a concept). I'm sure as you could have guessed by the page re-design, the name morphed from "The Holbrook Bakery, Romo's Bakery, The Red Velvet Bakery, to The Velvet Buttercream".
It's funny how difficult it is to choose a name for a bakery. In this day and age when a single word name is the best option(Sauce, Dough, Pieology,Sprinkles, etc), I opted for something different. Why try to follow the trend when you can make your own path?
The Velvet Buttercream became the concept after I had kept hearing people complaining about thick sugary buttercream icing. I personally have no problem with it, but I wanted to make something that other people would enjoy. An icing that's light and fluffy, but also has the same properties as a traditional buttercream with a velvety taste. That's right, I spent three years doing my own R&D creating this recipe. Several hundred dollars later I can finally say that i'm satisfied with the recipe, and i'm sure you will be too!
As I finish this blog, I find myself in tears thinking of how far i've come and how hard I had to pull myself out of some of the roughest years of my life. I'm on the road to success and no one can stop me.
Way to forge ahead! I love the passion. I'm routing for you!
ReplyDelete