Decadent bites / treats

A look behind the curtain

A look behind the curtain

For some odd reason the movie "The Wizard of Oz" came to mind and I was recalling the scene where Dorothy peeked behind the curtain and saw the wizard ....

So here's your peek behind the curtain for what it takes to execute an on-site class.  (Obviously, the mixer I also took isn't in the sink.)  

On-site classes are open to all customers, not only corporate clients.  However, they do take a significant amount of planning in order to execute the event flawlessly and there are minimums that apply:  

  • Pre-baked final shortcake
  • Assemble student gift bags
  • Prep and pack all tools, ingredients, and supplies
  • 2 trips to load car at kitchen
  • 2 trips to unload car on-site
  • On-site setup
  • On-site cleanup
  • 2 trips to reload car on-site 
  • 2 trips to unload car at kitchen
  • Restock ingredients
  • Wash/sanitize all tools and supplies
  • TOTAL APPROX.  10 hours (not including the actual class)

I've taught private on-site baking experiences and baking classes at a community college in Illinois, so I've perfected my system of handing the massive Rubbermaid containers of items that I bring back after the experience is over.  I put all the refrigerated items back in the fridge, replace any dry ingredients, put up supplies, and toss ALL the tools that left my kitchen in the sink.  I sanitize the Rubbermaid containers and return my collapsible wagon to it's designated space.  (Currently, the sink is still brimming with the tools shown in the picture from Fridays class as the dishwasher will be loaded this evening.) 

The upside is I had every tool I needed for the class with me.  I did forget to pack an optional offset spatula, but it wasn't the end of the world.   

The on-site classes are considerably more expensive as they require approximately 10 hours of additional time to execute a 1.25 hour demo.  If you are looking for a cost conscious way to enjoy a private baking experience, I would suggest the virtual option via Zoom.  Over my hiatus, I will be building a series of baking experiences ideal for the upcoming holiday season. 

Final August orders go out this week!  I'll be working behind the scenes just not baking until October 1. 



Maria Kemp
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Every now and then...

Every now and then...

I had every intention of sitting down Sunday and writing the weekly blog post, but at this point (Thursday evening) I don't even recall what was vying for my undivided attention instead.  

I often wonder what my readers expect when they open up my latest blog post.  Are they looking to get to know me better as a person, humor, a new recipe/tip/technique, or "I'm just here for the latest menu item"?

Well I'm just going to roll with what's being going on and coming up.  So get your favorite adult beverage, relax and find the levity in my words. 

In most of my social media posts, I uses pronouns like, "we, us, she" etc.  But in reality, many of you know that I am Beyond Decadence.  There are NOT any food suppliers pulling up to my back door delivering my weekly ingredients, there's no staff to dedicate to specific aspects of the business, a dedicated shipping department, social media expert, admin person, customer service, or Shopify expert, delivery driver, order drop-off driver, webmaster, or volume discounts from suppliers, etc.  It all begins and end with me and a plethora of trips, errands and tasks.  Welcome to entrepreneurship or solopreneurship as it often called!  It won't stay that way forever, but it's not time to farm out or hire just yet.

God has obviously blessed me with an abundant amount of energy, stamina, focus, dedication and technical skills.  As I mentioned previously, I can get an incredible amount of work done 95% of the time without any nudging, encouragement or even music on in the background.  I simply make a list of what needs to be done and chip away at it bit-by-bit.  But last week, I set aside donning my standard baking ensemble and got dressed up to attend the Lake Norman Chamber of Commerce - Diversity Council Woman's Conference at The Peninsula Club.  The title was "Renew Your Mind, Body and Spirit".  

You know usually when you go to conference there's always at least one speaker that is a dud?!  Well not this time!  Every single one of the ladies and one brave man that took to the podium were AH-mazing!  They each focused on a different aspects, but the bottom line was self-care, living in your "why", health, avoiding burn out, and the importance of rest. 

After having what has felt like the most stressful July and August ever, I decided to heed the conference's message and take the month of September off to recharge, rest, and plan for the holiday season.  This year has been filled with some unimaginable blessings for which I thank God for every single day.  My mind is continually blown every day that I am now cultivating relationships to do business with Fortune 50 and Fortune 100 companies.  ME, a pastry chef originally from a blimp on the map town in Central IL articulating my value with confidence, poise, knowledge and a proven track record with billion dollar (with a B y'all) corporations.  Nothing BUT God!

I can't wait to share with you the latest things that are unfolding, but I haven't been given the green light just yet.  I'm excited about what the future holds, but regardless I'll still be the same lady when given a choice puts on her favorite smiley face shorts, my jazzy hat, and loves bright colors that nearly sear your eye balls. 

The final day to order before my break is Wednesday, August 18.  UPS orders will ship Monday 8/23 - Wednesday 8/25.  Free Pita Pit pickup days will be Tuesday, 8/24 and Thursday 8/26.  I'll still be "around" on social media during my break, but just not baking until October 1.  I did add the Spiced Pumpkin Cake back on the menu since it's officially fall now, right, kinda....not really???!

Maria Kemp
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It's FALL 🎃🍁🍂!

It's FALL 🎃🍁🍂!

The calendar officially says it's AUGUST, so now it's time for the humidity drenched days to end...right?!  Ah, who am I kidding?!  This is North Carolina!  We likely won't get a noticeable break until late September or October!  Well, either way I'm sure it's time for Starbuck's to start pushing everything pumpkin or caramel, so I'll jump on the bandwagon!  

The Pumpkin Mousse Cheesecake is the first autumnal flavor to welcome the season!  Perhaps your like me and not a lover of cheesecake.  Well then this is “the dessert” for you!  The magic of whipped cream elevates this from a cream cheese tasting dessert to a light airy mousse creation.  There is too much whipped cream gently folded into the batter for the texture to resonate as a traditional cheesecake. The addition of pumpkin’s favorite spicy friends will warm your palette in the most delightful way — fresh cinnamon, ginger, nutmeg and a hint of clove.  And wait, there’s more!  All that lusciousness is hidden under a billowy blanket of even more whipped cream topping the mousse cheesecake!  There’s a total of nearly 2 cups of heavy cream (before it’s whipped and nearly doubles) between the mousse and the topping.  Take it to ANOTHER level by choosing optional Heath toffee or toasted coconut to grace the whipping cream topping.  No graham cracker crust in sight!  It’s gingersnap crust all the way for the perfect finish.

I had some of my friends very excited when they read one of my FB post and thought I was opening a retail storefront.  After reading a few comments, I realized the word "digital" was down at the very bottom of the post.  🤦🏾‍♀️  If you know any my story, you already know I've been down that path right of pastry school and have ZERO, zilch, zippo, nada desire to do so again.  

I feel like I have enough activities going on in a given week for enough material for a sitcom, so I'll share 2 key "festivities" with you. 

After an automatic iPhone update my (ancient) 6S Plus would no longer connect to WiFi and then needed to stay plugged in constantly or the battery drained at an accelerated rate.  I was leaving on my birthday weekend getaway to my friend's lakehouse in Tennessee, but when I fired up the phone's GPS it immediately flashed a "temperature too high" or "phone too hot" warning.  It promptly shut itself down never to come on again.  Thankfully, I had already received my replacement phone -- I'm up to an iPhone 7 Plus now!  So only 5 minutes away from home, I was forced to turn around and setup the new one in order to have a working phone for my trip.  The new one connected to WIFI like a champ and within an hour all my apps had downloaded.  I made note of my passwords for a few key apps then hopped in the car to start my mini vacation.  I didn't realize until I arrived in TN, I wasn't logged into 99% of my applications after the upgrade, didn't have any of those passwords with me, so I was cut off from email the entire trip.  Not the worst thing ever since it was supposed to be a mini vacation.  

As for my frost-free freezer fail...

I discovered ”the store” will close your service ticket if they don't have an ETA on the required part AND offer you a buy out BUT for the price you ORIGINALLY paid.  Don't take the buy-out until you check the NEW selling price for the appliance.  When you get the buy-out email you only have 1 BUSINESS DAY before they start issuing the payment and cancel the remainder of your protection plan, so you have to move quickly.  Thankfully I got on the phone first thing the next morning and found the service company had just received notification from their distributor that TWO of the parts I need just came in!  Thankfully again, I wrote done the reps name, the time, and exactly what she said.  This turned out to save me as this whole event unfolded as a 2nd rep (45 minutes later) at the service company was giving me the "we don't have that part" response.  I was on the phone for 1 hour getting everything straightened out, but it was worth it!  The part for my freezer is scheduled to be installed this week.  Thank you Jesus!  Now I don't have to spend many hundreds of dollars more on a new unit AND pay for the old one to be hauled away.  

I'll save the rest of my adventures for a subsequent post!

Be sure to check out my new article in LKNConnect!  It's scheduled to post on 8/3! Until then, order the Pumpkin Mousse Cheesecake -- it's truly love at first bite!



Maria Kemp
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But I WANT it...NOW!

But I WANT it...NOW!

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!”🤣

Maria Kemp
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The person behind the chef jacket or jazzy hat!

The person behind the chef jacket or jazzy hat!

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 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!
Maria Kemp
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A fancy pen writing Pro-Tips by Chef Maria on graph paper

Pro-Tips Index

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!

There are now several ways you can keep learning: 
  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!!!🇺🇸🥧🍰🧨🌭

Maria Kemp
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Maybe just a little Grand Marnier or Kahula....

Maybe just a little Grand Marnier or Kahula....

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!




Maria Kemp
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Get on board the baking tips train!

Get on board the baking tips train!

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!


Maria Kemp
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You know Father's Day is 1 week away, right?!

You know Father's Day is 1 week away, right?!

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! 

Maria Kemp
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Mastering the Details - Learn "how to" video baking series

Mastering the Details - Learn "how to" video baking series

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

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

Maria Kemp
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Your feedback REALLY matters to us!

Your feedback REALLY matters to us!

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 .

Thank you in advance for sharing your feedback with me!

Maria Kemp
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Do you make Paleo, Keto, Whole 30, sugar-free, gluten-free, vegan, etc.

Do you make Paleo, Keto, Whole 30, sugar-free, gluten-free, vegan, etc.

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!  


Maria Kemp
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