Decadent bites / pastries

Over the last couple of weeks I've fielded more than my share of "I know it says "Local" only, but I want it!"  These "statements" usually are in reference to a client who lives beyond a realistic distance to make a free pickup day at Pita Pit.  However, their tastebuds are on fire and their drooling eyes are firmly fixed on Key Lime Pie, Cheesecake, Mini Strawberry Shortcakes, or something else on the menu that would NEVER survive 2-days in transit via UPS.  

At this point, I could easily take the same detailed text explanation and do a copy and paste into every subsequent request.  I've had people tell me how I could successful ship it to them.  I'm always willing to learn, but usually it ends up making me chuckle a bit instead.  Apparently not every client knows or recalls the sheer amount of research and testing I did last summer before I even shipped the first package.  To be exact, 1.5 months of testing/research of the shipping process.  My friends thought my research was a bit excessive, but they aren't responsible for food safety and getting the dessert(s) across country intact. 

Most dessert clients don't want to spend an extra $15+ for me ship everything using the gold standard -- dry ice.  (BTW, I did test dry ice.)  Most food companies shipping with dry ice are monthly subscription boxes or huge bakeries receiving massive shipping discounts.  So my research powered on!  I know which packaging to use, how to insulate it, how long the ice packs will last, what size ice packs, how many to use, what needs to be shipped frozen, which items can withstand regular UPS Ground service and which ones cannot, and I understand the UPS shipping nuances.  

Shopify offers deeply discounted UPS shipping which I pass along to my clients since I cannot compete with the free shipping most people are used to thanks to  Amazon.  I stopped shipping to states 3 days or more away unless upgraded shipping is purchased.  Why?!  The only service UPS will guarantee is air service.  Most clients don't want a dessert that is over 3 days old via ground service.  I learned about the "ouch" of the no ground service guarantee when a package took 6 days to arrive in Texas instead of 3!  

So I say all that to share these key points -- if you live in a state 3 days or more away (please consult the Shipping/Delivery page for the affected states), I can still ship to you, ONLY if you purchase 2-day air or overnight/next day air.  Regardless of your state, I can ship a (Local) only item to you ONLY if you purchase overnight/next day air.  You will need to contact me directly via email or phone.  The system will prevent you from completing the purchase online. 

Now you know the story behind "Local" only....😉 And I’m happy to give you an upgraded shipping quote if you decide you “want it…NOW!”🤣

Happy Sunday evening everyone!   I decided today I wanted to write a blog post that was less "buy now" and more of "here's a little more about me."  

• I love bright colors - love purple and fuchsia!
• I don't like getting dressed up and my first question will always be, "Can I wear my chef jacket?"
• I'm an extreme extrovert.  A stranger is just someone I haven't met yet or gotten to say "howdy" to yet.  ("Howdy" is my favorite greeting for the last few months.)
• I'm a life-long single parent, but officially an empty-nester since my daughter, Devin flew the coup over 16 years ago.  (If you are trying to do the math -- she's 34.)
• I grew up in Illinois, Upstate NY (outside of Albany not NYC), Connecticut, and Massachusetts.
• I still have a mild Northeastern accent.
• I am the youngest of 2 children.  
• I don't like to cook.  I have a mini George Foreman countertop grill, microwave, and a small frying pan I used to cook everything in.  The oven -- that's for baking only and far too much work for real food. 
• I can hunker down and bake or get the most mundane tasks done without music or 97% of the time without anyone prodding me.
• I call to chat (and check on) my "29 and holding" (his age disclaimer, not mine) dad at least once a week unless I get sucked into too many Zooms.
• I don't like being hot although in 4 years, I have acclimated to NC summers fairly well.  You'll find me hibernating in AC on my MacBook Pro or watching Netflix, if there's not worth venturing out into the blistering sun to do.
• I drive my mom's 2004 Honda CR-V, because it's reminds me of her and makes me feel like she is always with me, its great for hauling stuff AND it's paid for. 
• I love watching action movies, romantic comedies, or sitcoms on Netflix.  I don't like scary/horror movies, supernatural/para-normal, sci-fi, super violent, or war movies.
• I enjoy sitting in the car in a parking lot catching up on email, responding to social media and just soaking in some vitamin D.
• My favorite candy is/are the mini unwrapped Reese's Peanut Butter Cups and unsalted waffle fries from Chick-fil-A with Chick-fil-A dipping sauce!
• I used to weigh 70 pounds more, but the last 25-30 pounds are being very resistant (Hmmmm, might have to do with the previous bullet).
• I rejoined the gym because I decided walking wasn't entertaining enough for me.  I love to people watch and exercise is a lot more palatable when there are other people around to see.
• 6.5 months ago I had total knee replacement on my right knee.  It will still swell a bit and get sore when my Superwoman activities are on overload. However, with my new bionic knee -- I can conquer the Stairmaster for 45 minutes climbing a total of 82 floors!
• I'm a Leo, detailed-oriented, a planner, and organized.  People either love or hate that about me...it just depends on whether it's working for or against them at that specific moment.
• Favorite quote from 20 years ago - "Your lack of planning does not constitute an emergency on my behalf."
• I will be writing a food article for a local digital magazine very soon!

Happy 4th of July everyone!  I hope you are enjoying a relaxing day, great food, and a deep appreciation of the freedom we enjoy in this country!

I think I've adequately recovered from all the hustle and bustle of getting all the July 4th orders out!  But as always, this upcoming week is full of a flurry of activity and preparations.  

I decided to keep the blog light and breezy today because the popularity of the Pro-Tips has been phenomenal!  Pro-Tip #17 just dropped this morning!

1. A new "Mastering the Details" video posts on YouTube each Sunday night at 6:00pm EST.   Subscribe to our channel and turn your notifications on.
2. Enroll now in one the the Private Virtual Baking Experiences.  The classes can be held via Zoom or on-site at your kitchen location!
3. Follow Beyond Decadence on social media for the daily 8:00am EST Pro-Tips!  Or if you miss one, click over to "How-to-videos & Pro-Tips" on our website for the weekly recap complete with links.  

Happy Birthday America!!!🇺🇸🥧🍰🧨🌭

Happy HOT Sunday evening everyone!  I love the quietness of Sunday afternoons as it slowly slips into Sunday evening. 

Last week I had a 11.5 or 12, Zoom calls which felt like an all-time record.  By the time I finished my last one Friday evening at 6:30pm, my brain was fried, my eyes were red, and my mental capacity had left the building.  

In between all the Zooms, I managed to get orders prepped for Saturday.  As I was in the middle of preparing Margarita Cheesecakes, the tequila well ran dry!  I should have  had plenty to get through the final orders if only there wouldn't have been a "bobble" which sent a pre-measured cup of the liquid silver running all over the counter and eventually soaking my left sneaker!  So in the middle of making the cheesecakes, I had to run to the ABC Store to restock.  While I was there I wandered around and looked at all the liqueur flavors and pondered what would go with the excess of lemons in my fridge.  That was when my eyes fell upon Bacardi Lemon!  It's rum kissed with lemon!  I thought perfect!  So I bought a little airplane size bottle and tested it!  It gave the creamy lemon cheesecake a little extra "something" without being overpowering.  I shared some with my neighbors and asked for their feedback.  The yellow post-it is what one of them returned with the empty container - it made me smile from ear to ear!  

I also picked up some small bottles of Kahula and Grand Marnier.  They both would pair really well with a chocolate cheesecake. 

In case you are wondering, "Does everything you make have alcohol in it?!"  No, definitely not!  I do have about 10 different liquors in my inventory, but not everything is the right fit for most recipes.  These just happened to be the perfect fit for Father's Day, July 4th and summer. 

This week Mini Strawberry Shortcake Kits and the Bacardi Lemon Cheesecake are joining the line-up!   

Dates and things to keep in mind:

1. Ordering cut-off for free local pickup at Pita Pit will close on Thursday, July 1 at 9:00am.  Order pickup with take place on Saturday, July 3 anytime after 12pm until they close. 
2. We only ship via UPS Monday - Wednesday. 
3. "Mastering the Details" videos on our YouTube channel.
4. Daily Pro-Tips on any of our social media channels. 
5. Our Private Virtual Baking Experiences are now open for enrollment!  

We look forward to serving you soon!

Many of you may not know in my former professional life teaching a plethora of software classes was at times part of my full-time responsibilities or something I did on a part-time basis.  Then as the years went by and my love for baking re-emerged, the curriculum shifted from applications to sweets.  

Really I think about it, I think I've truly just come full circle from the days of learning to bake with my Mom in our small kitchen in Upstate NY.   So where is all this headed in 2021?  Well, that answer is actually very easy!  As I said before I'm one of those anomalies who actually gets a thrill out of public speaking and being in front of the camera.  Now that doesn't mean everything goes smoothly every time or I don't get nervous, but big deal!  It makes me real, human, relatable and gives me something to improve on next time.  

I love baking so much I want everyone to feel more comfortable and confident in the kitchen.  Even in all the years I've been baking as a hobby or professionally, I learn something new every single day.  So I'm not afraid to share some of my coolest tips and tricks with you all, because I think I really have like a bazillion!

Currently, I have Pro-Tips scheduled to publish on all my main social media channels each morning.  And on YouTube, I have my "Mastering the Details" videos scheduled to publish every Sunday evening.  They are all FREE, FREE, FREE, so please share them with your friends and groups.  

Before this month is over, I will be releasing a completely redesigned private virtual baking experiences aka "classes".  Now these WON’T be FREE, FREE, FREE.  The baking experiences will be ideal for individuals, friends, groups or corporate clients looking for a unique team-building activity.  I have an entire notebook of class topics I'm narrowing down. 

Here's another opportunity for your voice to be heard!

1. Would you prefer a 1.5 hour - 2 hour class finishing in 1 session OR
2. Would you like to learn something more in-depth over 2 different sessions?
3. Would you like a class during the day, evening or weekend?

The Margarita Cheesecake will remain on the menu through the end of June!  Some loved the saltiness in the cheesecake, but some didn't so please be sure to let me know your preference when you order. 

Can't wait to read you feedback on the upcoming classes!  Happy Father's Day to all the papas!

Welcome Sunday night!!!   I've actively been working on mending my workaholic ways, so I clap loudly for myself with every step I make to actually take time off.  Saturday I went to Camp North End for the first time with my friend.  It was a nice little get a way and experience.  We sat outside eating snacks enjoying a breeze that FINALLY wasn't humid.  Getting rained on wasn't even that bad.  I managed to relax in the breeze although my iPhone still buzzed with notifications that were all work-related.    

I've already recorded an entire series of videos for the "Mastering the Details" YouTube series.  As I get more efficient with managing my time, I realized what else is there to do when the kitchen is clean and I'm waiting for things to cool?!  Why not record videos!  I will release them slowly so viewers can watch them without ever feeling like they need to binge watch to get caught up.  Like I said, in my FB post last week the videos are unscripted, unedited, and in real-time.  This way you will know EXACTLY how long it takes to do whatever I'm demonstrating.  

Now, back to Father's Day!  I don't have pictures of the actual desserts I will be spotlighting for Father's Day, so I'll use a stock photo with a note to that effect so I can get the website updated this evening.  THANK YOU to all who responded to my poll request!  I did get quite a few votes on what should be on the Father's Day menu:  Cheesecake and Summer Pie (Fruit/Berries) were tied!  My brain is spinning with flavor combinations infused with Tequila, Maple/Bacon, and Bourbon.

Make sure you subscribe to the Beyond Decadence social media updates or our mailing list.  I will definitely post later this evening and send out an email blast tomorrow morning with the final menu.  Shipping will still take place Monday - Wednesday, but the free pickup days at Pita Pit will shift a little (Thursday AND Saturday) to accommodate picking up as close to Sunday as possible.

YouTube requires videos safe for kids to have the comments disabled, so feel free to post any comments here.

Happy Sunday evening! 

I believe I originally started doing Facebook Live instructional videos at the beginning of the pandemic.  They were an awesome way to give back, stay connected with my fans, and entertain those in need of a friendly face NOT currently sheltering in place with them.  Then the Facebook Lives grew into a Sunday afternoon "Bake Along with Chef Maria" event/series.  All the while, I developed private baking classes teaching a variety of topics to individuals of various skill levels and ages.  It was a lot of morphing (aka "pivoting"), but it kept Beyond Decadence buzzing along.

After I started doing the neighborhood pop-up events, shipping nationwide, the lives and classes dwindled.  Since eliminating pop-up events and focusing purely on online sales, I still felt like something was missing.  I'm that weirdo that LOVES public speaking and teaching regardless of what media it comes in.  I've done Toastmasters and know the value of planning your speech, but I get a thrill out of trusting God to give me the exact words to vocalize from the dictionary swirling around in my head while the video is recording.  And yes, I'm a former IT geek, but I don't have time to master editing video, so what you see is exactly how it came out.

Here's the crux of my video strategy -- if you aren't content with the 10,000 feet view/explanation behind the science of baking then my videos are for you!  I'll SHOW you the reason behind the techniques without making you yawn AND in 3 to 6 minutes. 

Please subscribe to my YouTube channel and pickup some new tips and tricks to make your baking more successful regardless of what's on the menu.

Here's the first video in the series "How to measure flour https://youtu.be/jWqnJGbvx4M

Please leave a comment! I'd love to hear from you!

It's a quiet Memorial Day afternoon and I've managed to power through my to-do list at a pace that oddly enough feels relaxing.  Although, last night I did spend time relaxing with friends and over-indulgencing in a devine barbecued pork tenderloin and chicken breast.  My friends were excited over the brownies and cake I brought, while I was laser-focused and drooling over the BBQ!

Every month I meet with an amazing team of business mentors through a program called Innovate Charlotte who challenge me, hold me accountable for my goals, or help me fine-tune areas when I feel like the proverbial gerbil on the wheel.  This last month one of our pre-dawn meeting topics centered around customer feedback and finding out what desserts customers would like to see on the menu.  It's way too easy for me to tighten my creative apron and set the kitchen ablaze with unbridled creativity.  However, it's a colossal waste of time, energy, and ingredients if it's not what my customers want to purchase.  I really try to keep surveys to a bare minimum, because let's face it we get one with almost everything we purchase.   But the reality is -- if I don't ask, I'll never know for certain. 

On another note, I just completed editing all the product descriptions on the website so all the ordering details are MUCH clearer.  That should  clear up A LOT of confusion as I continue to add new desserts to the line-up. 

So the big $100,000 question is -- what desserts would you like to see on our summer menu?  Your response is as simple was posting a comment to this blog or email me at beyonddecadence@gmail.com .

Thank you in advance for sharing your feedback with me!

Has anyone else also lost track of how many new dietary preferences there are?  I get calls everyday from people inquiring whether I can accommodate their specific dietary need (or make decorated sugar cookies.  Decorated sugar cookies are not a dietary preference, but they are definitely not in my wheelhouse.)

One of the words we all got comfortable with at the beginning of the pandemic was "pivot".  However, I got soooooooo incredibly tired of hearing that word I replaced it with "morphed".  Just like every other small business owner, I found ways to morph to stay afloat.  But even when you morph, you still have to have boundaries so you aren't flopping around like a fish out of water.   

One of my boundaries ~ instead of constantly morphing with each new dietary preferences; I stay in my lane.  That means I focus on what I'm known for/good at and look for ways to grow without venturing into unfamiliar territory.  So what does that really mean?!  That means I won't be offering decorated sugar cookies, sculpted cakes that look like a duck, wedding cakes, donuts, or cake pops anytime soon, but instead look for ways to grow my current offering. 

But then again, maybe I should just nix everything else on the menu and simply become the Lemon Bar queen!  But I know I'd be bored to tears after the first week!  I discovered by accident how much I really enjoyed making the summer pies!  Now I have ZERO, zilch, nada, interest in being elbow deep in a bounty of fresh berry filling for a traditional fruit or berry pie with 2 crusts!  However, after I made some key lime pies I thought, "why couldn't I swap out the key lime for lemon?"  And ta-da, the Lemon Strawberry Pie was born and I LOVED selecting and arranging the fruit.  So I said all that to say, I'm excited to bring new seasonal show-stopping (regular & gluten-free) desserts to you in the upcoming weeks. 

I'll get the website/menu update before 9pm tonight.  But please be sure to read the order cut-off date and revised Memorial Day free pickup date at Pita Pit listed in each dessert description. 

Happy Sunday evening!  

So it was a typical Saturday and I was meandering around the grocery store filling up my cart with an admirable balance of junk food and bags of salad mix.  Then all of a sudden my phone rings.  One of my best friends was on the other end and asked "What are you doing?"  I said, "I'm wondering around the grocery store."  She said, "Well, I'll let you go."  I responded, "Ahh, this is the most relaxing thing I've done all week, I can talk!"

She went on to exclaim....

"Did you know that Reese's Peanut Butter Cups are GLUTEN-FREE?!"  I exclaimed back, "NOOOOO!  I know their peanut butter chips I use in the PB Explosions Bars are, but I'm heading to the candy aisle right now to check the package!"  Low and behold, there is was as plain as day on the back of the package...GLUTEN-FREE!  Reese's were already my FAVORITE candy on the planet, but NOW I can offer some new delicious options for my GF clients!  

My body was so tired after I left my commercial kitchen this weekend, I forgot to swing by the store and pickup a package of GF Oreos and see if they also had GF graham crackers.  I'm thinking a Milk Chocolate Reese's Peanut Butter Cheesecake with a GF-Oreo crust!

So my gluten-free fans - I'm open to ideas or suggestions!  What dessert would you like to see Reese's Peanut Butter Cups incorporated into.

Chime in...I'd love to hear from you!