Friday, June 14, 2013

My Turn...

Hi!  Thanks for coming by today. I want to talk with you about an idea I've been toying with for a long time.

You may know from reading my bio, that I used to co-own a dessert catering business. That business, called I Love Cheesecake!, was started with a recipe from my late mother's baking collection. And while successful for a few years, my good friend/partner and I came to a crossroads that eventually led us to disband the business (keep the friendship, leave the business). But I've always had a small voice in the back of my head, quietly saying, "someday I will do that again." Well, that day is here.

But it's not without a little bit of fear and trepidation that I tiptoe back in. I certainly can't afford to give up my full-time job. But if I don't take a stab, it will never happen. And while this is something I am passionate about from my foodie side, it's also something I want to do to keep my mother's memory alive. Being an only child, I don't have the collective history of siblings to fall back on. And as I've gotten older, memories of my childhood and teen years get harder to recollect. My mother died when I was 19 so I don't have alot of years with her in my memory banks. But I do remember the wonderfully delicious cakes and cookies she made. And the warmth of the house on baking days. She and my grandmother made many fabulous baked items, but the most standout thing was this cheesecake.

So I am excited to present
I've decided the best way to honor my mom's memory is by naming this venture after her. I just love how it sounds! 

I'm starting small -- just baking for family, friends (and friends of friends) so I can keep the quality top-notch (one cheesecake at a time). And as the tag line says, this is classic cheesecake, albeit with a slightly modern twist. No "frou-frou" flavors here - no jelly bean or margarita cheesecakes! 

What makes this cheesecake different from others? This is the lightest, creamiest cheesecake I've ever had (and believe me, I sample them everywhere I go!). This is not dense, New York style cake (no offense, NY cheesecake lovers). And the modern twist? Well, the original flavor is kicked up a notch with a hint of freshly grated orange rind. The hazelnut? It's baked in a vanilla cookie crust and the batter has an essence of Frangelico liqueur. Are you a chocolate lover? Then the double chocolate cheesecake is for you. And at Thanksgiving, look no further. With a bit of Jack Daniels in the batter and gingersnaps in the crust, this pumpkin cheesecake will be the star of your holiday table.

More info to come as my adventure progresses. Would love to hear your thoughts on this. Have you started a small business recently? Any tips/advice you'd like to pass along?

Thanks for listening!


  1. wow! you makes my mouth drips for some of that cheesecake...i lov the name and also the concept of it follow your heart and you dream will come true.

  2. Good luck in your venture!
    I'm a new reader and hope to read more on your upcoming cheesecake business.

  3. Kym, thanks very much for your good wishes! And thanks for reading The Cook's Tour!


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