Newsletter
August 2007
Hi folks!
I hope everyone is having a fabulous summer, staying cool, finding some time to relax and enjoy.
Speaking of summer, we have a couple of fun and seasonal announcements from the Cooqi kitchen.
First, I am extremely pleased and proud to say that we have finally overcome the gluten-free baking pan deficiency* and we are now baking hamburger and hot dog buns that will satisfy the toughest of customers. The hot dog buns are extremely kid-friendly, sized for a small hand, and not too overwhelmingly bready (remember the extra few inches of bun you always had-on the end as well as the sides-in the standard-issue wheat buns?). They are a little thin for a fatter grown-up sausage or brat, but you can just move on to our big burger buns. In taste-testing, we found that these babies hold up to a very juicy burger, piled with cheesy, gloppy toppings. YUM! Come on in for a cookout-inducing bag o' buns this week! (NOTE: Quantities may be limited-we recommend that you call ahead to reserve some if you want to be on the safe side)
In Addition, we have partnered with Izzy's Ice Cream, to create our very own custom gluten-free version of cookies-n-cream, We call it 'That's the way the Cooqi Crumbles.' It's made with Izzy's amazing vanilla ice cream, swirled throughout with chunks of our Chocolate Chip, Double Fudge, and Nut Butter cookies, as well as hunks of our to-die-for brownies. A really fun and special cool summer treat. We're selling it in pre-packed pints-it's in the self-serve freezer with the pizza crusts.
And, with the state fair just around the corner (not to mention the Simpsons movie just out), we have been inspired to come up with DONUTS. No lie! They're not fried, made with our wholesome and nutritious ingredients, they're cute as can be with assorted icing and sprinkle toppings, and they taste like actual cake donuts. When I was a kid, my dad used to get us chocolate iced cake donuts from a bakery near Brainerd when we were on vacation. I can still taste them. When Maggie and Kari presented me with our donuts to test, I swear, they took me right back. Get 'em while they're fresh, you will not be sorry. Call the bakery to check on the donut baking schedule.
By the way, speaking of the Great Minnesota Get-Together, if you are going, don't miss the celiac and gluten-free information booth, sponsored by Northland Celiacs, back for its second year in the Kare-11 Health building. Cooqi folks will be volunteering at the table (date and time yet to be determined), as well as many others in our GF community, so come on by and see us!
Have a fun and joyful August!
Judy
* For those of you fortunate enough to have missed my grumbling about it, traditional baking pans are not the friends of us gluten-free bakers. Gluten-free bread dough has none of the self-sufficiency of regular bread dough; it requires loving support from all sides. Thus a standard hamburger or hot dog pan (not much more than a cookie sheet with a shallow indentation for the bun to sit in, all by itself) yields a thickish pancake. We have had to get creative with pans developed for other, unknown purposes.
Other Newsletters:
June 2008 Newsletter
May 2008 Newsletter
March 2008 Newsletter
February 2008 Newsletter
July 2007 Newsletter
August 2007 Newsletter
October 2007 Newsletter
November 2007 Newsletter
December 2007 Newsletter
