Re: price - local grocery bakery is charging $9/dozen for 3 inch basic cookies (choc chip, oatmeal or sugar), so your first customers seem fair-minded. Have you calculated your actual ingredients cost, plus packaging and delivery mileage and paid yourself at least minimum wage for baking time, grocery shopping time and delivery driving time (if you are making an extra trip…)?
To me, adding the modified Tutu cookies to your product line seems like a winning idea if the ginger is a subtle note, rather than a sharp accent. The only way to know is to get customer reactions to samples.
Math isn’t my strong suit; I’m going to go at this as a hobby … I have too much free time. I go to the hairdresser once a week so it’s not out of the way. I’ll offer free samples. For the Tutu cookies, I add 1/2 cup finely minced candied ginger … people really love these; it’s not too much ginger. I’d thought about what I’d be willing to pay for 18 smallish cookies.
Have you ever tried adding the candied ginger? It’s not too much (I’m not terribly big on ginger) but my daughter’s ex, moved here from N. India, adores them. Instead of the ginger, I might try some with freshly ground cardamom. (The Pistachio-Cardamom cookies smell so intoxicating!)
Zucchini cake with ginger and hazelnuts, NYT thanks to the gift link from @MunchkinRedux . I used 4C of previously frozen shredded zucchini, thawed and mostly squeezed dry to give me about 1 1/4 C, and full measures of all other ingredients. Baking time from the recipe was perfect, in my Braided Bundt pan (12 cups). The cake did not rise to fully fill the pan, so I think it would have been fine in a 10 C pan, too. The orange and ginger were whispers - nice but not individually noticeable - and I would have liked more orange flavor so I may try using an added tsp of zest.
A little birthday treat for my stepmother: cheesecake tartlets topped with fresh pineapple curd and teeny tiny farmers market strawberries (for perspective, that’s a four-inch tart).
It easily could have been, because I do have stack of glass dessert plates. This one is part of a set I snagged during the Target/Diane Von Furstenberg collab a couple of years ago.
They are the smallest strawberries I’ve ever seen, smaller than your average raspberry. We’re still getting flavorful late-bearing strawberries at the local farmers markets, but not for long!
Its been years but i still think about when we stopped in a just ordinary diner in rural Quebec for breakfast and were served jam with these tiny wild strawberries suspended in the jam. That to me would be such a treasure to only serve on special occasions.
