Newsletter
June 2010
June begins, school year ends,
where's Cooqi?
Hi everyone, I wanted to drop a line to update you on what's cooking at Cooqi these days.
First of all, I want to thank you for all the continuing emails and comments and Facebook postings. It breaks my heart to hear about people who have shown up at the bakery and unexpectedly found it closed. I knew this would be an inevitable result of closing, as of course I can't reach everyone by email or even word of mouth or publication. I am, of course, glad to have created something so wonderful and well-loved, but also deeply sad that it could not keep itself afloat.
But let's not beat that poor dead horse again.
The good news is that I have some really exciting things in the works!
As you probably know, I have been working for some time on launching a line of Cooqi Gluten-Free baking mixes, based on our most popular items from the bakery, and designed to bring fresh, delicious, nutritious, and economical gluten-free excellence to your own kitchen. I am so excited about this, because I know it represents a quantum leap forward in quality over what is available on grocery store shelves, which is where most of us choose to get our food. I want us, the ever-expanding masses of gluten-free consumers, to have meaningful choices and access to Cooqi's really great stuff.
And I want that to happen soon. Now. Well, last month, actually, but unfortunately, as it turns out, there are details which need to be attended to that take a little time. Brick by brick, as my wise friend Sherry likes to remind me. I am having to learn about patience, which is fine for me, but I'm worried about all of you, who have so graciously offered me your well wishes, but who I know are also stealing glances at the clock, perhaps tapping your foot a little nervously, wondering just how long is this going to take? Your supplies of stocked-up bread and pizza crust are dwindling. Your flour mix is gone. I know, believe me-my flour is gone too!
So, here's the update. As of this week, I am putting the finishing touches on the packaging, and I should be placing my order by week's end. With luck, I will be ready with initial products within the next two weeks: Ellie Bread Mix, Pizza + Pita Mix, and Flour + Baking Mix. Hopefully, there will be at least a skeletal version of the website from which you will be able to learn where products are available, if not order directly (online ordering will be my next priority and we'll get that up and running ASAP).
And then, well, it all just keeps getting better from there! My plan is to get the rest of the initial line launched (Pancake Mix, Vanilla and Chocolate Cake Mixes, and Mega-Grain Bread) before the end of the summer, as well as to film and post demonstration videos showing you step-by-step how to make everything and achieve great results. Also in the works are lots of recipes, baking classes, a blog, and, oh, I don't know, other great stuff.
You can certainly play a part right now by asking your grocer or coop to carry Cooqi products (feel free to give them my contact info: Judy Malmon, judy@cooqiglutenfree.com, so they are aware of the demand. Tell them they can contact me now and place orders!
And I will get the next email notice out just as soon as my stuff is ready to go!! (it's coming, it's coming, it's coming...)
Also - a reminder that Cooqi Gluten-Free Pizza Crust is still a daily and ongoing reality, right now, at several area pizza restaurants, including Pizza Lucè (all TC locations), Galactic Pizza, and the Birchwood Cafè.
In patience (of a generous nature but with a definite end date),
Judy
Other Newsletters:
June 2010 Newsletter
May 2010 Newsletter
April 2010 Newsletter
