January 6, 2011
I don't know if I can call this a blog and not update it regularly! Currently, the truck is in the shop and I am home. Just a few days off and already I'm ready to get back, too much time to sit around and I think myself into a tizzy. That was half my problem as a lawyer, too much thinking, not enough doing. I'm a natural spazz who needs to run around. Working out doesn't really get the job done, I'm too acutely aware of the time while climbing steps to nowhere. I need an activity, like baking, camping, gardening. Exercising with purpose.
A quick note on the cupcakes because it's something that comes up--TEMPERATURE and TIMING. At present, our baking method with the cupcakes is to bake and frost the night before we sell, and immediately put the frosted cupcakes into sealed containers and into the fridge. We do this for a few reasons, but the most important one is the practicality of transport. We usually put a cute design into the cupcakes, and the only way to keep that design is to CHILL it into place. Otherwise, a warm cupcake would bounce all over the truck and arrive at our destination looking a fright. Once we arrive, we attempt to bring the cupcakes to room temperature as much as possible, but always err on keeping them COLD. This helps you transport them home, and saves them from sagging too much on a hot day.
Although some people enjoy eating our cupcakes cold or frozen, they are generally BEST when allowed to come to room temperature before enjoying. Sometimes I even warm them a bit in a microwave if I am too hungry to wait. A cold cupcake will feel hard, both the cake and the icing. It's similar to butter, hard when cold but soft and supple at room temperature. If your have a hard Buttercream Cupcake, that is a COLD cupcake. Give it a few minutes in a warm place and she will be ready to go.
I generally tell customers to keep their take-home cupcakes in the fridge until they are ready to enjoy them. If you do not want to eat your cupcake within the first 2 days, I recommend FREEZING it. This will keep your cupcake...as long as you like. Some people eat wedding cake after a year. I did. Take your cupcake out an hour before you want to eat it, letting it come to room temp. Or cheat and microwave it on defrost. Also works.
The hardest part of what we do is consistently getting a good product to you every single day. We make everything by hand and as any baker will tell you, certain batters are grouchier than others. A change in atmospheric pressure, an oven with a door open one too many times, cake is a PICKY GIRL. We try everyday to bring you a great tasting, great looking product and will continue to do so in the coming year. Thanks to all those who have supported me, the truck, cakes, frostings and sprinkles. It makes me happy.
April 27, 2011
More roller coaster of ups and downs here at Cupcake Truck. The ups would be YAY interview with Women's Day Mag. The Downs would be the old truck having broken belts and shifted steering columns and every other weird thing you can imagine.
My sister has been going through stuff, my stepmom lost her mom, and then my Grams was struggling to breathe, finally passed away over the weekend.
I have been trying to keep everything moving, my beloved hubby forced to step in and be Cupcake Lady on numerous occasions. Yes, I made him wear the shoes. He was unable to cover for me today cause he DOES have a day job and I have the super sad eyes from crying. I am supposed to bring all this happiness, but what happens when the Cupcake Lady is sad? It's been tough. I am hopeful that things get easier in the coming weeks and I will be back to my silly, frosting covered self. All good vibes, prayers and bottles of scotch will be appreciated.
Keeping it positive, an update 3/11
Many of you have read of my troubles on here operating the Cupcake Truck, from the wrong gas in the truck, to parking troubles, to sick grandmas. I have been doing this for 2 years (almost), and the first year...well, it was like I made a Frankenstein monster and accidentally set it loose on the city. So many mistakes were made, most of them by me.
I wanted to thank the city specifically for helping me in the last year to figure this out, and I pledge to continue to work in conjunction with the city to make this thing work.
(I took down prior blogs because I would rather move forward than stay stuck in being upset or whatever. Life is just too short)
In the new year!! 12/29
As I prepare for my break with the truck in January, we will be working on lots of new things for the New Year. The truck itself will feature new items, to include a seasonal TINY PIE, a daily brownie and cookie. Think of a menu with the cupcake favorites plus a daily FANCY flavor, An Apple Crumb Tiny Pie, A dark chocolate brownie with a salted caramel buttercream and ganache drizzle.
I'm sitting here working on the website and watching non-stop workout and diet commercials. A diet is only good if you are happy, if you can stick with it, and if you still eat the foods you love. I believe it is important to have a sweet treat that is fully decadent--chocolate, butter, and all the best of life, but nicely portioned and NOT the size of your head. I don't know about anyone else, but I get so much info on what is good for you, what is bad. I try to eat like french people do--real bread, wine, real sweets, but very little fast food, fried food, boxed food. Lots of freshly made food, color, flavor. I think it makes your mouth happy and sated, and less tempted to overeat.
That's one of the reasons I gravitated to the truck idea, I liked that I wouldn't be in one spot all the time. I would be in your neighborhood once a week, a nice time to get a real treat that you could savor.
I promise in the new year to make all my new products as good as the cupcakes. Everything is handmade, with the love of 5 grandma's, and must pass my rigorous taste screenings. No short cuts, no mixes, no frozen pastry, no fake fillings. I want things to be seasonal, fresh and amazing!
University City 11/5
We tried again today (11/5) to vend at 33rd and Walnut. We contacted the Business Compliance Unit last week to show them our map of the prohibited zones, and that the law looked (at least to us) like we were ok on 33rd. We asked and we were told it seemed ok, but they would come check the spot today and let us know. We got an email around 11am (as we were parking) that the spot was indeed prohibited, but we could continue to sell for the day as long as no one complained. At that same moment, the gentleman in the cart next to us came up and indicated that he was going to call the police if we did not leave immediately. Not wanting to repeat the past, I got out of there! I am sorry to anyone who came looking for the truck, I know so many of you walk long distances to find me and it kills me to let you down!
Pricing Updates October, 2010
So as I get further in this process, I have learned more about food costs and I want to be able to bring my customers the best of the best when it comes to ingredients, especially the seasonal ones. Accordingly, our cakes will now be $2 and 6 for $10.00 for our basic cakes and flavors (chocolate, yellow, red velvet and banana). For our seasonal specials (which will now be called FANCIES), they will be $3.00 each. This is so I don't skimp on the good ingredients, nuts, etc., but people will still be able to get their favorites at a good price. I want everything to be inexpensive, but must be realistic about adding more pricey ingredients. We will try to bring 3 fancy flavors with us per day. Thank you in advance for your understanding!
When the Challahman Met Cupcake Lady
September, 2010
We are opening the Four Worlds Bakery storefront Wednesday, Sept. 1 at 4634 Woodland Ave; near the University of the Sciences and Clark Park. We will be open M-F 6:30 TO 11AM; Sat/Sun 8am-1pm; we are open in the mornings when the breads are still warm from the oven. We will be selling the FWB classic products like croissant, bagels, bread, challah, babka, baguettes...when it's fresh; within minutes of coming out of the oven. Also Joe Cesa (formerly Joe Coffee Bar at 11th and Walnut...Philly's first fair trade coffee shop) will be roasting fair trade organic coffee right at the bakery and we will be serving hot coffee (tea and cocao) and whole roasted coffee beans. And we will also sell Buttercream cupcakes, which are baked at FWB. And my newest product will be my granola parfait: Pequa Valley yogurt, fresh fruit and FWB granola: grab and go.
Help bring back the neighborhood bakery!!! Come visit us and tell a friend or two. Please forward this to anyone you think might be interested.
Michael Dolich, aka Challahman
Four Worlds Bakery
215-967-1458
August, 2010
I started my Cupcake Truck business in September, 2009, and though I tossed the idea around for years, in the end, I quit my job and jumped into it full force, without all the necessary research into the laws. I knew that my idea was of the moment and if I did not go for it, I would miss my chance.
To say I was naive and uninformed was an understatement. I literally knew next to nothing about commercial kitchens, baking in large batches, licensing, permitting, starting a business, health inspections. I thought my law degree and familiarity with reading actual law would help me navigate the city hurdles and get my truck licensed, but I greatly underestimated the difficulty of my endeavor.
I went to the health department armed with my request, paid extra to expedite the inspections, got my plans approved, paid to have the truck built and inspected, purchased business privilege license online in my own name. I received written approval from the health department, got a sticker to put in the truck. From my perspective, I was fully licensed and ready to rock and roll.
I operated for 10 months or so before I was told that I did not have 2 of the necessary licenses. I was to take the original approval from the health department and pay for the licenses. I missed this step. The day I found out, I canceled all future stops and ceased operations of the truck. I was very upset with myself--how did I not know? What did I miss? Where did I go wrong? Was my dream over based on paperwork? Because that would suck.
At that point, all I could do was fix it. I had the kitchen inspected, the truck re-inspected, and bought all new licenses. Everything passed within 10 days, and I was back on the road.
The problem was still where to park. I had the law and link to the city's website and laws, and from it my husband drew a map of legal vending zones and well as the prohibited ones. I have *never* returned to a location where I have been asked to leave. In the beginning, I would be invited to a spot for an event and it would go so well, people would ask me to return. I continued to do so until someone would say I was not allowed to be there, and then I would try to find a new legal spot.
According to my map, the spot I chose this past Tuesday was legal for me to be in. It is important to note that at the time my truck was confiscated, I had all 3 licenses, as well as a kitchen and truck approved by the health department. My only error that day was where I parked. I also admit that they warned me once before, in a different spot. A person from L&I flagged me down and said "if we saw you selling, we would have taken your truck." I explained to him that day my reading of the law, the map, that I was on 33rd street where my map says I can legally be. They told me I did not know the law.
Additionally, since we started, we have had ongoing correspondence with the business compliance unit asking them for help, info. We were given a link to the law and told to "figure it out." My problem has been finding the right person, right information, and the right tools to do what I am supposed to. I feel that if it has been this hard for me to figure this out, I cannot imagine what someone goes through without the legal tools that I have. I feel that I should have been more informed, and I accept responsibility for that without question.
The last thing I want is to fight with the city, break the laws, or be where I shouldn't be. Ever. I do not want to steal thunder from other businesses, cause traffic, hurt animals, whatever. I am a lover, not a fighter. I make fricken cupcakes.
What I would like to do now is take what I have learned about starting your own business and help other people. People with good ideas but who feel intimidated by the process of starting. In this economy, we need all the good ideas we can get, and I do not think we have the luxury of stifling good ideas with too many restrictions and reforms on small business. Our country was built on the buying and selling of goods and services, and we need to get back to the heart of that if we are to move forward.
Buttercream
