I am so excited to tell you that I’m starting a specialty food business! I have a major sweet tooth and my philosophy is that every dessert is better with some marshmallow in it. So, I thought to myself, why not try to replicate the flavors of all of my favorite desserts using a marshmallow as the base.
I first thought up Fluffed Up Desserts in February and after some research I thought I’d get state approval by St. Patty’s day. You know what they say about best laid plans? Yeah, so four plus months later I am finally getting started!
Waiting turned out to be a great opportunity to invent more recipes, get more taste testers, work on my website and hike through the bureaucratic jungle. One of the most frustrating parts of the process was how little information there was on the interwebs. But I will get to that later.
To prepare for my first day in the kitchen I made a list and checked it twice but I would be a terrible Santa since I left the key ingredient, sugar, at home. I can work around a lot of missing ingredients and sugar is not one of them. Thank goodness I was able to buy some from the owner but I do not think I came off as the professional marshmallow goddess that I had intended to look like.
My foolishness aside, I got through my first day in the kitchen in one piece! For now, I am so excited to have some marshmallows ready to sell this weekend at two farmers markets.
On Saturday I’ll be in the Baltimore area at the Green Spring Station from 2-5 pm
Parking lot at Green Spring Station in Lutherville, Maryland
On Sunday I’ll be in Alexandria at the West End Farmer's Market from 8:30 am-12 pm at Ben Brenmen Park, 4800 Brenman Park Drive Alexandria, VA 22304
Stay tuned for some info on navigating the bureaucratic process, new flavors and fun recipes to use the marshmallows in. So go, check it out and I’ll be able to add inventory to buy online on Sunday.
Does anyone have any tips on selling at a farmer’s market?