We make most everything from recipe. Often we'll have a guest with a particular allergy or dietary restriction, and though almost always I feel sure about all of our ingredients, I'll still walk in the back, grab the recipe, and go over it with the customer. If it does include a complex ingredient, such as ketchup, the jug comes with me so we can discuss all of the details. Digestion has to be better if one's really sure about what one's eating. We read the ingredients on a well known national cheesecake in a store the other night. The list was as big as this paragraph. Really? We use six ingredients, and, OMG it's fantastic! Our caramel sauce? Two ingredients on the stove. That's it. No more. Your hot cocoa? Four ingredients. Simple stuff.
Two things have been true since we opened:
"Simplicity" tastes so much better.
"Local" is consistently higher quality than the alternative.
Stop in. Relax.
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