The Dough Bar

Dallas Cookie Bakery

CONTACT US: 469.844.3528
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Branding with Cookies – Featuring Dream, Pray, Hustle

Eat Dessert First – the EGGstronomical reason behind the rising cost of your favorite desserts and treats

08.19.15

In January of 2015 it was quietly announce that the Avian flu otherwise known as Bird flu had made its way to the US and was now effecting chicken farms in the Midwest. By May of this year it was announced, a little more loudly this time, that the flu had spread so rapidly 85% of the hen laying egg population had to be destroyed and consumers would soon begin to feel the strain of the virus in their wallets.EggsonMarble_Stockistry

As a small craft bakeshop this hard hitting reality caused panic and frustration on my part. Due to the fact I am a small biz (one woman show primarily) I don’t have the luxury of ordering at volume discount from manufactures and suppliers. I am pretty much purchasing all of my ingredients including my eggs at retail cost. While business slows in the summer due to travel and beach body season the fall is approaching quickly and so is baking season. Over the weekend I headed to a wholesale big box store to refresh my supplies and to pick up several cartons of eggs when I almost fainted in the dairy section……WHAT! EGGS $7.98 for 36 ct (GASP, OUTRAGE, TEARS) were just a few of the emotions that flooded my body. Just a few short months ago eggs were half that price. I strolled down a little bit further as I gathered my composure and there it was another SMACK in the face, butter was a whopping $10. We are now talking a 30% increase in the price of butter over the course of 2 months and 50% increase in eggs. This is only a fraction of the ingredients most bakers use but they are the two most critical ingredients. Right now we are hearing reports stating the cost could increase by as much as 19% or more by November, the peak of baking season.

The cost of eggs doesn’t just affect the bakery it affects every facet/layer of the process. Items that use egg by products such as meringue powder is also rising due to increased shortages in dried egg whites, which means less royal icing to make pretty decorated cookies.

While the Avian flu is no longer a major threat over 49 million chickens and turkeys died due to the outbreak. Faced with these staggering and frightening facts in front of me what’s a small bakeshop to do? Do I raise my prices? Do I close my doors and hide my head in the sand and hope it passes quickly or, do I tough it out, limit my menu and pray, you my awesome customers will bear with me during this rough patch. I of course am counting on the later of these scenarios but of course I can’t promise we won’t have to raise our prices at some point. It is expected to take a minimum of two years to recover the full population of lost egg laying hens during this epidemic.

You can read more about the Avian Flu epidemic here and here.

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Weekend Recap – Workshops at The Dough Bar

08.17.15

Happy Monday everyone!! This past weekend was a whirlwind and we were busy as bees preparing for the amazing Mac Queen Andi of I-dolci Macarons and her two day workshop we hosted here in Dallas, TX.

You know you are going to be on a faced paced, exciting learning adventure when I-dolci comes to town. Andi, inspires creativity, excitement and is so much fun in her classes. She loves her “Mean Girls” quotes and is a baking whiz so when you get an opportunity to go to one of her classes I say drop everything and go. I took Andi’s class earlier this year in Houston and loved it so much I had to find a way to bring her to Dallas. It didn’t take long but after a few emails and text messages we settled on a date and the queen was on her way to teaching here in Dallas. Day One’s class was a 5 hour intensive focused on the art of French Macarons and delicious uniquely inspired fillings, such as guava, mango and passion fruit and my new favorite, strawberry lemonade with a fresh strawberry in the center. We made beautiful colorful macarons and I ate as many as I could stuff in my cheeks.

The next day we were back at it for a 3 hour course focused solely on decorating,embelishments and even sugarveil. I was so greatful and thankful to host Andi and her students the “mean mac’n crew” over this past weekend and I am truly inspired by all of their creativity and work. Below you can see a few pictures of their lovely detailed work from the class.

box of macs    decorated macs

I was so inspired by the lemonade mac that later that night we decided to have a cookie making party to celebrate a class well taught and made strawberry lemonade shortbread in Andi’s honor. We love shortbread and one of our other cookie specialties we make here at The Dough Bar is our “cocktail sweeties.” “Sweeties” are classic sable/shortbread cookies and ours are made with mix-ins like cranberries, pecans and lemons. You can ask for them by name when ordering a “Cosmo Girl sweetie” (Cranberry & Orange zest), “Toasted Pecan sweetie” (loaded with sweet Texas pecans) and our “Lemon Drop sweetie” (filled with bright fragrant fresh lemon zest). Keep on the look out this fall as I’ll be launching our new savory line of Cocktail sweeties.

Save calories and Eat Cookies

Andi and me   back to school

Fittingly I wrapped up the weekend baking party by assembling our Back To School cookie set. With the first day of school here in Dallas being August 24th you will want to get your little ones teacher welcome gift out the way. Just announced, pre-orders for our “Excited to Bee in your class” cookie set. Order by Thursday August 17th and we will personalize the large hive cookie with your child’s teacher name. Each set comes with a large bee hive and four mini bees, email us today to reserve your set. This set was for our favorite Mac teacher Andi, I was Sooooo Excited to Bee in her class all over again!

 

Until next time, Bee Sweet

Rosilind

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Fresh Baked Friday – It’s A Girl

08.14.15

Fresh Baked – It’s a Girl

Happy Friday everyone! Someone is baking up a sweet bundle of joy and It’s A Girl. I was so thrilled when a long time client reached out to me and requested the prettiest pink, gold and white baby shower themed cookies. We collaborated on some ideas and she sent me inspiration photos but, can I tell you what I most enjoy about our relationship, she totally trust my creative process.

I know your want your special event to be perfect and so do I. That’s why when working with my clients I love to get as much information as possible on your design ideas and your event up front. That extra steps helps me to brainstorm and create something that is in line with your theme and hopefully something that is far beyond your wildest expectations.

For this sweet charming set we hand painted the gold gilding on the words “It’s a Girl”  “Baby Girl” and the baby’s initials.

Girls….We Run the World! -Beyonce

itsagirl

If you are interested in placing an order or a consultation drop us a quick note using our contact form at the top right of the page I will respond within 48 hours.

Until next time, Be Sweet

Rosilind

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Weekend Recap – Izehi Photography, Love Fiercely

08.10.15

Happy Monday everyone!! I’m taking todays weekend recap back a few weekends to the start of my little cookie hiatus when I teamed up with the lovely and fiercely talented Izehi of Izehi Photography. Izehi and I met a few months back at networking event in Houston, ironic since we both live in Dallas but had to travel all the way to Houston to meet.

Since meeting Izehi she has blessed me so with her kindness, generosity and friendship. When I decided I needed a fresh set of headshots and branding photos to go along with the new image I’ve been developing for The Dough Bar I knew I had to reach out to my new friend. I mean seriously go check out her work it’s just beautiful! We met up in Bishop Arts district, one of my favorite areas of the city and I got the chance to be a supermodel for about 2 hours. She has this incredible knack for making you feel completely at ease in front of the camera lens which allows you to express your best face.

Rosilind C Headshots Web Res-15    Rosilind C Headshots Web Res-3

Rosilind C Headshots-7

Baking with love provides food for the soul – R.Renee

Rosilind C Headshots Web Res-34

Stay tuned as I continue to share glimpses leading up to our full brand new brand reveal. If you are interested in placing an order or a consultation drop us a quick note using our contact form at the top right of the page I will respond within 48 hours.

Until next time, Be Sweet

Rosilind

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Fresh Baked Friday – Keeping It Classy

08.07.15

Happy Friday everyone! Today’s Fresh Baked post is all about keeping it classy. I returned from vacation refreshed, rejuvenated and re-energized so when a potential DB-Bride called about her bridal shower I couldn’t help but say yes. She was so sweet and had been referred to me by another client and with a theme like Chanel, who could say no.

She stated she only needed something simpl but, of course I had to frufru up the simple for her. To fit her budget she requested our small size cookie. Often times in order to meet a client’s budgeting needs I can work with you to find the right mix of size, quantity and design options to keep your investment within your requirements.  However, to her advantage I actually baked the wrong size and she was blessed with our standard size cookies instead. Here is a look at our interpretation of a Chanel inspired bridal shower cookie set.

Chanel     chanel cookies

Everyday is a fashion show and the world is the runway – Coco Chanel

Watch us work the runway; follow us on Facebook, Instagram and Twitter. If you are interested in placing an order or a consultation drop us a quick note using our contact form at the top right of the page I will respond within 48 hours.

Until next time, Be Sweet

Rosilind

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The Dough Bar is the manifestation of all the things i love the most, style, good taste, scrumptious sweet and giving to others. I honed my baking skills in the kitchens of my loving grandmothers and along side my mother at every opportunity given. Baking is my passion. The Dough Bar is my purpose! I find it truly a blessing from God to have the opportunity to whole-heartedly work on my dream. I strive for perfection in taste, texture and presentation in each of my delectable cookie creations. My motto is life should always be sweet and for that reason the Dough Bar is here for you!
xoxo, Rosilind

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The Dough Bar is the manifestation of all the things i love the most, style, good taste, scrumptious sweet and giving to others. I honed my baking skills in the kitchens of my loving grandmothers and along side my mother at every opportunity given. Baking is my passion. The Dough Bar is my purpose! I find it truly a blessing from God to have the opportunity to whole-heartedly work on my dream. I strive for perfection in taste, texture and presentation in each of my delectable cookie creations. My motto is life should always be sweet and for that reason the Dough Bar is here for you!
xoxo, Rosilind

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