Sugar and cinnamon, no unwillingness to taste the sweet spice…
Act II is underway as the OCI Advanced Baking sugar bakers gathered again for next-level training after a 2+ week break.
Notwithstanding 9-11 hours of sleep per day, a break of such length is fertile ground for deepening of focus, sharpening of technique and business planning for the new year. Focus: What products truly qualify as Essential Confection contemporized classics? Technique: reinforcing muscle memory of basic skills such as rolling and cutting, piping Chantilly rosettes and decorative chocolate filigree. Planning: Who is the Essential Confection guest and how do we voice the business model of supporting food organizations through guest partnership?
Big plans require small and consistent execution. I practice a constant distillation of the excitement I feel in the creation of Essential Confection, with the balance of honing the number and type of products we offer.
And the search that helps our customer find us is on.
So, sugar and delectable new horizons once again hang in the air. Last night, both had the essence of spicy cinnamon. What do they have in common?
I can’t wait for the next bite.