New

In so many ways, the start of a new calendar year is only that: a new calendar. With my schedule posted on a computer desktop or phone app, I don’t have the joy of that new paper calendar each year, often a holiday gift, selected just for me. The holiday break at the year end provides some closure to old and welcome to new, but that’s it? Everything just chugs along the same as it ever was. Where’s the new?

Primarily a Market baker, we at the Tiny do get to hold new in January. Our big bakes don’t begin until May leaving time to finish up the books, get our permit & licenses renewed, and develop new offerings. As a Cottage Food Operation, part of our process is to have all items approved by the WSDA before we can produce them. Labels must be created and vetted by our inspector. Having the gist of a recipe is easy as ingredients are listed by volume. Fine tuning those ingredients into a Tiny Kitchen product takes time and brain energy. This is what we’re doing now.

Since our labels must be approved ahead of time, much thought goes into what we might want to make at anytime during the year, what items might be seasonal, what customers might want to try. New variations of scones, biscotti, shortbread are on deck. We’re adding granola and quick breads to the roster, as well as a new chocolate rye cookie – yum! All of the new needs to be fine tuned and finished by end of April. Folks who order from our mailing list will get first dibs on new as we offer up what’s available any given week. This is hard work but good work, fun work when we enjoy our successes with a cup of coffee. Happy New Year!