Our blog this week is written by my daughter, Tressa Moelker. Hope you enjoy it! Tom.
I am always really excited when fruit season comes around because that means I get to start baking again! Baking started as my hobby and a way for me to relax. Now I get to do it every day as my job and I love it. Making the donuts and other goodies is fun, but I also love to see the smile on customer’s faces when they taste something I have made. It makes all of the long hours I spend in the bakery worthwhile.
pc: Mindy Beck
This spring I graduated from college and I immediately started to experiment with new baked goods. Pies and breads were my focus. And my family had to taste it all. What a hard job :).
Finally, when I had narrowed it down to a few recipes, I invited a bunch of family and friends over to do a taste testing. It was a really fun time and it was a good way to get honest feedback about the pies. Now I have selected the best recipes and I am ready to start making them for you to try! This Saturday we are going to be having a bakery open house. We will be serving samples of the pie. They will also be available to buy frozen, so all you have to do is take them home and pop them into the oven. The added bonus is that you get to fill your home with the aroma of fresh baked pie!
During all of this experimenting we also took time to expand our bakery. We needed more space to make the pies as well as our new Dutch Apple Bread. We are glad to be finished with the construction and are loving the new space. Make sure you come in this Saturday to check it all out and to get your taste of the pie!
As always, have a fruitful week!
The seasons are changing rapidly now. The temperature is dropping and the sun isn’t staying up as long anymore. The days are getting shorter and things may be slowing down on the farm, but in the bakery we are still going strong. We’re making fresh donuts every day and bringing our fudge to craft sales on the weekends. Craft sales are a fun way to get off the farm for a while to sell our products and meet new people. Our employees enjoy those days too!
Courtney showing off our display at the Jenison Christian craft sale
We also did a fudge fundraiser this year with a local high school. It was extremely successful and we are rushing to get 300 pounds of fudge orders filled. The nice part with fudge is that we can make it a few days ahead of time, unlike donuts. With donuts, we make them all the same day that we sell them to you. This is what causes the 3 o’clock mornings on Saturdays in October. We don’t mind though because the happy customer’s smiles are plenty of a reward for the early mornings. You may be wondering how many donuts we make on those busy Saturdays. Our biggest day was about 3,800 donuts! All with a little machine that puts out a maximum of 28 dozen an hour. Thankfully, I have a lot of dedicated and caring employees (and family members) that are willing to put in the hours with me to make sure everything gets done. Whether it’s coming into the bakery early to mix donut batter for me, or coming back out after hours to make apple dumplings!
Travis and I making dumplings and cookies on a Friday night
We enjoy those busy days, but it certainly is nice to be able to “sleep in” until 5:30 now on Saturday mornings. The slightly slower days provide rest and the ability to get caught up on things in the bakery that I wasn’t able to get done during the craziness in October. Which in turn helps me prepare for the busy holiday season ahead!
Have a sweet week!