text/html; charset=utf-8" /> Lovescool – For the Love of Dessert » Blog Archive » Dewa Mata


28
October
2005

Dewa Mata

Japanese Instructions on Microwavable Cake

After nine months of planning and a lifetime of waiting, my trip to Japan is finally here. I will be flying from New York City to Tokyo tomorrow and will stay in Japan for the next three weeks. Andrew and I planned this trip when we both had full time jobs, and had no idea we would both be in the middle of starting our own companies during this time. We set our trip dates in stone and said that no matter what happens, we are going. So, I’m putting my baking aside for three weeks and will finally be able to enjoy watching others do the work. We’ll travel between Tokyo and Kyoto, stopping in small cities along the way. I plan to go in every bakery I see, taking in all the different flavors, designs and everything else that makes Japanese products so unique. I’m especially excited to see the department stores I’ve heard so much about, with their sprawling food halls and interesting packaging. I expect to come back refreshed and inspired.

Since it is Japan, the technology capital of the world, I assume I will have plenty of opportunities to get online. I will post as often as I can, but the blog will be unusually quiet until I return at the beginning of December. To help keep you going during November, I compiled a few topics into one post. You can read them all at once, or pace yourself and read each one on a new day (see, it’s like I haven’t left).

The Great Pumpkin

Polka Dot Cake Studio Pumpkin

Looking for a fun cake for your Halloween celebrations or Thanksgiving feasts? Pick up a festive pumpkin cake at Polka Dot Cake Studio.

Same Thing, Different Block

I just found out that the co-owner of Baked in Brooklyn is one of the former owners of the Chocolate Bar, Matt Lewis. It seems that Matt Lewis and Alison Nelson, current owner of the Chocolate Bar, separated and Matt opened up Baked in Brooklyn. This sad news explains why Baked looks exactly like Chocolate Bar, with orange and brown colors and a retro theme. I understand he probably played a key role in developing the initial concept for Chocolate Bar, but why does the new place have to look so similar? When partners split, like Buttercup and Magnolia and now Chocolate Bar and Baked, why do partners essentially copy the old theme from the original store? The original experience can never be recreated, and I don’t understand why a store owner wouldn’t want to differentiate themselves more with a new shop. I guess it’s to be expected in a town now filled with Grey’s Papaya, 14th Street Papaya, Papaya Dog, Ray’s Original Pizza, Famous Ray’s, Famous Original Ray’s…

Back to Business

I thought learning to bake like a pro would be enough to get my bakery business started, but it’s just the tip of the iceberg. You have to be able to create a product that people actually want to buy (as opposed to just gobble up for free) and that you can easily mass produce. Perfecting a recipe at home is just one step, but scaling that recipe to make large quantities, with commercial equipment, and get consistent results is quite another. The owner of Polka Dot Cake Studio, Ayse Dizioglu, has been gracious enough to let me use her kitchen at night to work on my recipes. I plan to debut a few products during December and January, and start the business early next year. We’re still picking a name, putting together packaging and perfecting products, but will be looking for help from Lovescool readers to taste-test and provide feedback. If you are located in New York City and are interested in participating in a taste-test session in December and January, please e-mail me at kelli at lovescool . com, with “Taste-test” in the subject line. We will also begin selling a few items at the end of the year, so save room for more dessert this holiday season.

The Ultimate Chocolate Event

Chocolate Fashion ShowThe 8th Annual Chocolate Show will be held in New York City from November 10-13, 2005 (the Gala Fashion Show, featuring wearable chocolate, will also be held on Tuesday, November 8, 2005.) I recommend you go as early as possible since lines quickly grow around the block and you can wait up to 2 hours to get in. I’m relying on you to find some of this year’s best vendors for me since I’ll be out of town. Have fun and please e-mail me with your findings!

I look forward to reporting back my adventures in Japan and hearing about everything that happened in good old New York while I’m gone. But for now I must say (in my terrible Japanese), dewa mata, or as they say in America, see you later!



14 COMMENTS SO FAR...

Alice says on October 28th, 2005 at 11:54 pm:

Wow, I didn’t know you were going to Japan! There’s a ton of great food there, and the bakeries are wonderful. But be ware, quality can be variable. Definitely get local recommendations wherever you go – if either of you read Japanese, get local area magazines at the first bookstore you see – they will have a ton of information on all the great food in that city. If you are in a smaller city or don’t read Japanese, just ask anyone you see – most Japanese people LOVE to share what’s good to eat (ha, case in point, my extra long comment!).

Have a great time and have a croissant for me! Japanified breads are some of the tastiest bread products!

Cheryl says on October 29th, 2005 at 3:40 am:

Yeah! Your trip is here at last. I can’t wait to hear every detail. Have a wonderful time Kelli.

Ginger says on October 29th, 2005 at 1:55 pm:

You must go to Kappabashi, it’s on the Ginza line. You’ll have so much fun there.
http://www.japan-guide.com/e/e3020.html

keiko says on October 30th, 2005 at 10:46 am:

Oh, you could have asked me where to go! I’m sure you’ll be amazed how great the food halls at Japanese departments stores are – have a lovely time.

Kristin says on October 30th, 2005 at 10:41 pm:

We’ll miss you, but be safe and have fun!!

Clarice says on October 31st, 2005 at 1:49 am:

As I told Andrew, I’m envious of you both :) . Have a wonderful time – I’m already looking forward to the posts and the pictures!

Laurie says on October 31st, 2005 at 1:53 pm:

Darn, NY is just too far for me to travel to be in the “taste-test” group! That is either a blessing (weight-wise) or a curse, for obvious reasons!:-) I can’t wait to see what goodies you come up with after you return from your trip…enjoy!

chronicler says on October 31st, 2005 at 8:39 pm:

Wowzer! Have a really great time! Bring back all kinds of memories and flavors to share with us!

Eva says on November 1st, 2005 at 11:37 am:

It’s my first time to post something in this webpage, although I’ve been here for long… I just want to say, I love here! All sweets looks great! And hope you have a nice trip in Japan. (We’re quite close, though. I’m a Taiwanese.^^)

Alan says on November 1st, 2005 at 11:58 am:

Hi Kelli & Andrew: I’ll be in Tokyo the week of 11/12 – 11/19. Finally decided to go for it. If you’re in Tokyo during this time, let’s meet up for sushi! I’ll be staying nearby Ginza (Shimbashi Station). Have a wonderful trip!

debbie says on November 1st, 2005 at 1:49 pm:

Have a great time, Kelli! And consider me signed up for the taste-testing… I’m drooling already.

Yuriko says on November 1st, 2005 at 10:18 pm:

Hi Kelli! I wrote about the Depachika(department store sweets) here before.
I am grad to see how you are excited to leave for Japan. Please have a wonderful trip!!
Looking forward to reading you again! ;-)
Your first picture shows how to make “Cocoa Chiffon cake” baking in a mag cup. Just adding an egg to chiffon mix(of this box), you will have a soft chiffon cake (like angel cake) in a few minutes by microwave. How easy and fun to make chiffon cake in a mug cup!
I know it is sold in Japan for a dollar or so.
If you have time, please check several “convenience stores” such as Seven Eleven, Family Mart, Lawson’s, etc. They definitely have good cheap sweets which must be quite popular in Japan!!

shuna fish lydon says on November 3rd, 2005 at 5:43 pm:

I’m sure you saw the incredible article about tofu making in Japan in the food issue of The New Yorker, yes?

I very much look forward to your full report as I would love to go to Japan next year.

Congratulations on your trip but also sticking to your guns!

Candy says on November 7th, 2005 at 10:46 pm:

Kelli, enjoy Tokyo! It’s my absolute favorite city and such a food paradise. The depachikas are amazing — beautiful packaging for everything, and the variety is endless. Looking forward to some pictures!




28
October
2005

Dewa Mata

After over nine months of planning, and a lifetime of waiting, my trip to Japan is finally here. I will be flying from New York City to Tokyo tomorrow and will stay in Japan for the next three weeks. Andrew and I planned this trip when we both had full time jobs, and had no idea we would both be in the midst of starting our companies during this time. We set our trip dates in stone and said that no matter what happens, we’re going. So, I’m putting my baking aside for three weeks and will finally be able to enjoy watching other people do the work. We’ll travel between Tokyo and Kyoto, stopping in small cities along the way. I plan to go in every bakery I see, taking in all the different flavors, designs and everything else that makes Japanese products so unique. I’m especially excited to see the department stores I’ve heard so much about, with their sprawling food halls and interesting packaging. I expect to come back refreshed an inspired.

Since it is Japan, the technology capital of the world, I’m assuming I’ll have plenty of opportunities to get online. I will post as I can, but the blog will be unusually quiet until I return at the beginning of December. To help keep you going during November, I compiled a few topics into one post. You can read them all at once, or pace yourself out and return to each on a new day (see, it’s like I haven’t left).

The Great Pumpkin

Looking for a fun cake for your Halloween celebrations or Thanksgiving feasts? Pick up a cute pumpkin cake at Polka Dot Cake Studio.

Same Thing, Different Block

I just found out that the co-owner of Baked in Brooklyn is one of the former owners of the Chocolate Bar, Matt Lewis. It seems that Matt Lewis and Alison Nelson, current owner of the Chocolate Bar, separated and Matt opened up Baked in Brooklyn. This sad news explains why Baked looks exactly like Chocolate Bar, with orange and brown colors and a retro theme. I understand he was probably played a key part in the original concepting for Chocolate Bar, but why does the new place have to look so similar? When partners split, like Buttercup and Magnolia and now Chocolate Bar and Baked, why do partners essentially copy the old theme from the original store? The original experience can never be recreated, and I don’t understand why a store owner wouldn’t want to differentiate themselves more with a new shop. I guess it’s to be expected in a town now filled with Grey’s Papay, 14th Street Papaya, Papaya Dog, Ray’s Original Pizza, Famous Ray’s, Famous Original Ray’s…

Back to Business

I thought learning to bake like a pro would be enough to get my bakery business started, but it’s just the tip of the iceberg. You have to be able to create a product people that people actually want to buy (as opposed to just gobble up for free) and that you can easily mass produce. Perfecting a recipe at home is just one step, but scaling that recipe to make large quantities, with commercial equipment, and get consistent results is quite another. The owner of Polka Dot Cake Studio owner, Ayse Dizioglu, has been gracious enough to let me use her kitchen at night to work on my recipes. I plan to debut a few products during December and January, and start the business early next year. We’re still picking a name, putting together packaging and perfecting products, but will be looking for help from Lovescool readers to taste-test and provide feedback. If you are located in New York City and are interested in participating in a taste-test session in December and January, please e-mail me at kelli at lovescool . com, with “Taste-test” in the subject line. We will also begin selling a few items at the end of the year, so save some room for more dessert this holiday season.

The Ultimate Chocolate Event

The 8th Annual Chocolate Show will be held in New York City from November 10-13, 2005 (the Gala Fashion Show, featuring wearable chocolate, will also be held on Tuesday, November 8, 2005.) I recommend you go as early as possible since lines quickly grow around the block and you can wait up to 2 hours to get in. I’m relying on you to find some of this year’s best vendors for me since I’ll be out of town. Have fun and please e-mail me with your findings!

I look forward to reporting back my adventures in Japan and hearing about everything that happened in good old New York while I’m gone. But for now I must say (in my terrible Japanese), dewa mata, or as they say in America, see you later!



WHAT DO YOU THINK?



http://www.lovescool.com/wp-content/themes/LovescoolTheme2.0/images/sidebar_frame_top.gif" width="240" height="18" border="0"/>
SWEET PLACES
Capogiro Gelato
Magnolia Bakery
Minamoto Kitchoan
Jin Patisserie
Orwasher’s Bakery


FAVORITE BLOGS
Kuidaore
Cupcake Blog
Sweet Freak
Eggbeater
Nomad With Cookies
Oishii
One Sweet World
She Who Eats
Stinkytofu
Sugar Bomber
Tea Masters
Strong Buzz
Tish Boyle
A Full Belly
Buttercream and Roses
Breath of a Salesman
Brownie Points
Domestic Goddess
Cravings
Food Beam
L’Atelier Vi
Love Made Visible
Restaurant Girl
Girl Who Ate Everything
Nordljus
Su Good Eats
Voice of Tea
Food Section
Food Whore

RECOMMENDED READS
BabyCakes: Vegan and Gluten Free Baking
by Erin McKenna

Super Natural Cooking
by Heidi Swanson

BakeWise: The how's and whys of successful baking.
by Shirley O. Corriher

Baked Brooklyn
by Matt Lewis

Atlas Shrugged
by Andrea Dinoto

Atlas Shrugged
by Ellen Williams

http://www.lovescool.com/wp-content/themes/LovescoolTheme2.0/images/small_lovescool_mark.gif" width="29" height="19" border="0" />

ABOUT LOVESCOOL

Lovescool is the documentation of a journey to discover what sweet things are out there, why people love them so much, and perhaps what it takes to start something new.

Read more about us...


AMAI TEA & BAKE HOUSE

An interest, that turned into a blog, that turned into a career. Kelli Bernard is now the owner and baker of Amai Tea & Bake House.

Find out more...

ARCHIVES

Blog posts are dropped into categories like cookies on a cookie-sheet.

Baking Equipment (5)
Classes (11)
Events (43)
General (160)
Recipes (40)
Resources (9)
Sweet Places (51)

More...

But I think we are all searching for that special something.

 

CONTACT KELLI

Whether you are just saying hello or wish to ask a question, feel free to send me a sweet note anytime.

E-mail me.


RSS

You can subscribe to our RSS/XML feed here.