Cookie, meet my friend Internet...

Life these days doesn't often allow for long moments of reflection, but I had a big "wow" moment yesterday while unpacking a package from Amazon containing a new all natural, no-stir peanut butter and some organic, 100% natural non-partially hydrogenated shortening.

How did anyone manage to start a business before the Internet???

Okay, I know that sounds ridiculous and somewhat spoiled, but seriously, here is a quick list of things I've been able to accomplish with the help of my good friends Internet Explorer (I know...I haven't made the jump to Google Chrome yet) and Google.

  1. Email. 'Nuf said.
  2. All the pesky but oh-so-crucial documents you have to file with the State of Virginia and the Federal Government in order to form a recognized, official business.
  3. Monthly sales tax filing. Everything is linked! I enter in gross sales, the program figures it out and automatically debits my operating account. No letters, no checks, no stamps, no need to pass calculus.
  4. Research!! Hours of my life have been spent conducting food science research for no charge whatsoever. Like finding out the reasons behind using Dutch Processed Cocoa as opposed to the regular stuff or understanding why some of my cookies refused to puff up in the oven. Thank god because microfiche used to make me want to throw up back in the day. (All that visual moving while sitting still! Bad combo!)
  5. Shopping!! With two young kids and a slew of other responsibilities, who has time to physically scour local grocery stores for all-natural, organic alternatives to mainstream ingredients? Plus, for those times I did actually have to visit a store, Google gave me the address and my navigation system led me there. Back in the day I suppose I'd consult the yellow pages and dial the phone. Hmm...I don't think I even have the yellow pages.
  6. Networking. Facebook, Twitter, this blog, random searches for topics with answers found on listserves... CookieZen is "connected" to all these individuals and entities who would otherwise be so difficult to find. And since these options are all free it makes spreading the excitement much more appealing.
  7. Business planning. Sometimes I wonder if I should have made a trip to the library to check out "Business Plan Writing for Dummies" or "How to Start a Cookie Company Without Monopolizing Your Kitchen", but then I remember libraries require time and using a reference book's index can be confusing if you don't know exactly what you are looking for. Plus photocopying stuff??? Remember trying to press down on the spine of a really thick book so you wouldn't get that annoying black bar in the center of your page that inevitably covered up the important stuff? Weeding through all the crap on the Internet can be time consuming, but I've discovered some of the best resources by randomly clicking my way through links.
  8. Bragging. Let's face it. People, including the ladies of CookieZen, want to succeed. And we want other people to recognize or appreciate all the hard work it's taken to get from point A to point B. Minus the pitfalls and errors, of course! These negative little bits, while certainly not pleasant, make what we've managed to do seem more realistic. How else can we learn from our mistakes if we don't allow for helpful critiques and suggestions?

So yeah...I kind of consider CookieZen a card holder of "Business Planning: Doing it the 21st Century Way". It's amazing what Laura and I are able to accomplish whilst juggling a million other things.

Still, at the end of the day, I like to return to the kitchen where it's just my mixer and me and I can imagine the smiling faces of all the soon-to-be customers enjoying the cookies.

Thank you, Mr. Internet, for getting me here.

CookieZen featured as a favorite from Fancy Food Show!

Wow...we were honored to see that we were a show favorite! It's nice to hear from someone with a refined palate that our cookies are outstanding and that paring them with wine is a hot new trend started right here by us!!

2010 Winter Fancy Foods Show. It's a wrap!

Taking it all in...


A slightly better shot of our space

Cheers to a wonderful experience!

Apologies for the lack of photos from the show. NASFT has very strict photography rules which is all right because we seriously had very little time to roam. In fact, our lunches primarily consisted of potstickers and teriyaki chicken samples from the Day-Lee Foods booth strategically placed directly behind ours. Yum! I, being the "don't-want-to-look-like-a-mooch" aka "chicken-liver-rule-following" type of person, would grab a few samples and then insist on alternating the rest of the trips with Laura. Although what exactly I was afraid of I'm not sure considering there were probably at least 20,000 attendees of which there were certainly no shortage of tall Caucasians and short Asians! Besides, towards the end of the show we were all bartering our leftovers. "Hey! If you give me some onion and coriander fava bean hummus I'll give you some cookies!" or "Yo...can you hook this girl up with some 5-alarm pepper sauce if I give you some shortbread?" My personal favorite? Some random guy I had never seen before asking if I would trade a bottle of wine for a jar of bruschetta topping. Which I did, mind you! Because I'm trusting like that. Just watch. He probably wasn't even an exhibitor and came into possession of the bruschetta topping through unsavory means...

Which reminds me, by the way, of Tuesday morning's crowning moment when we discovered someone had pilfered our display 2 oz Snickerdoodle cookie!! Laura and I were ecstatic! You know you made it in some form when a complete stranger deems your product steal-worthy! Woot woot! We were just thankful they stole a fresh display cookie.

Honestly though, we had a wonderful, career-altering experience at the show. The educational resources provided by NASFT have already helped guide our next steps (homework! homework! homework!), and the networking among specialty food industry members is bar none. Best of all, we've made new friends. And in an industry with goat milk caramels, black pearl rice, cream-filled fresh mozzarella, Goji berry cookies, wasabi foam, apple sauce in squeeze containers, Valrhona chocolate, and a million different types of salsa how can you possibly resist these offers of friendship?
Top 5 from the 2010 Winter Fancy Food Show
  1. Discovering that not all plastic food storage bags are the same! Why wasn't "Barrier Bags 101" taught at the Cooking and Hospitality Institute of Chicago?!
  2. Putting real faces to industry giants like Harry and David, Williams Sonoma, Food & Wine, and Starbucks.
  3. Secretly enjoying the expressions on people's faces when they realize after asking that a) I am NOT the girl in our poster and b) she's not even Asian.
  4. Delighting in the joy of speaking to professional chefs and culinary instructors and suddenly realizing that I actually AM a professional baker!
  5. Experiencing the show with my business partner of less than 8 months and being amazed at how far we've come since our first business plan draft.

A Crash Course in Baking 101

Before we got to this moment of triumph there was this...


This will be easy! The bigger the mixer, the faster the dough...right?!

An hour later...


Work those muscles! Full sheet pans loaded with cookies are heavy!


Analyzing the dough to chip ratio...


I need Cara around every time I bake!


Prepping the cookies for transport...


Ming, Leah, Ileana, and Gina pause in the middle of a dough rolling demo...


Ming and Ileana


Hmm...do you think fries and wine pairing is the next big thing?

*~*~*~*~*~*~*

First of all, cheers to the BEST assistant bakers ever. Not only did Northern California locals Gina, Cara, Ming and Ileana volunteer for the job (stingy pay in the form of half portions of cookie samples each!), they added an air of levity that was sorely missed the next night when it was just Laura, me and the Hobart mixer from hell.

The assistant bakers delivered 80s music, plenty of bottles of wine, and In-N-Out Burgers. Laura and I, on the other hand, served up 3.5 hours of cookie dough ball rolling in the form of: Just a half ounce each! Do you call that round? Why is this ball missing chocolate chips? Who forgot to watch the timer?

Hmm...and I wonder why no one showed up the next night.

Seriously though, everyone did a great job. We don't look like we're having too much fun, right? After all, there's nothing "zen" about all work and no play. Still, next year we're contracting out the baking. Or paying our help so they return. :)

NASFT 2010

Wow! We had a great time at the Fancy Food Show in San Francisco. It was the first appearance for CookieZen. We are so excited to get our products out there to people...everyone loved the cookies! Better still, the concept of pairing our cookies with fine wines (not your garden-variety dessert wines) was very well-received. There are plenty of trend-setters out there looking to become a part of the Cookies & Corks movement!

A big shout out to the NASFT organization for allowing us to exhibit as Member Candidates in their New Brands on the Shelf Pavilion with 29 other fantastic new businesses. It will be great fun to watch the other companies gain success too.

We're busier than ever now getting things just right so we can get our delicious CookieZen cookies out there for your taste-buds to enjoy...with wine. We'll tell you how...keep your eyes posted.