#sweetintentions

I have been drinking waaaay too much tea lately. Currently I am surveying a kitchen littered with tea boxes, royal dansk butter cookies, the case for the last season of Fraggle Rock, and a wayward resume stained with Earl Grey. Job interviews have been interesting. Not in the thought provoking night at the theater kind of way. Rather, the experience is reminiscent of the blind date from hell a well meaning friend set you up with for a lark. You smile a lot, mentally freak out, second guess, you wonder if you sound like an idiot when you’re talking about the social ramifications of Sesame Street. Before you ask, yes, it can come up in kitchen interviews. And no, the way Cookie Monster eats is not a manifestation of repressed sexuality. Can you guess what I have been up to the past few days? Fingers crossed, lovelies, that I may have a new kitchen home soon.

Admittedly, I am a cad. I should be promoting the hell out of Sweet Intentions. Instead of diving into my project, my baby, I got thumped in the stomach with a curveball from the Universe. The boyfriend had to have some extensive knee surgery and was on strict bed rest for a week. Now he finds out (the day before returning to work, no less) that he has to work in D.C. for the next 3 months. Life, you imp, you. My apartment looks like a packing tornado rent through it, and- shoving emotions aside- it’s a slight shock to the system having never lived alone. How the hell does a person cook for 1 anyway? And no, I will not be that crazy pet lady who makes candlelight suppers that are dog and cat friendly. We shall just have to see how this goes, I suppose. 

NOW let’s get back to the fun stuff! 

In my past life I was the Pastry Chef for the Franklin Fountain. Located right here in Old City, Philadelphia, it was definitely one of those experiences that is truly unique. Owned by Ryan and Eric Berley, their world is truly realized within brick and mortar. Step over the threshold, and you are completely inundated with authentic turn of the century charm complete with wise cracking soda jerks clad in bow ties and snoods. I was lovingly referred to as “The Basement Troll” due to my humble kitchen. Okay okay, it really is a stretch calling the tiny sliver of the Fountain basement (complete with a tiny toaster convection looking oven that made one pan of brownies at a time) a kitchen. Ice cream, sundaes, sodas, pies, cakes, brownies, candy…I was partly responsible for the cavities a lot of the soda jerks ended up with. I am probably also partly responsible for their future diabetes as well.

It seems only right that this candy bar encompass my happiest memories of my Franklin Fountain family. The Birch Beer Malted, hello friend. Birch oil infused caramel, malted milk chocolate nougat, a touch of malt kissing a velveteen coating of milk chocolate. Two sassy finger snaps and a shimmy of ecstasy for you, darling! A soda fountain classic, minus the straw. And the glass. And…well, this one can be shipped anywhere with a cold pack. No fuss, no muss, just the bliss of creamy dreamy goodness melting on your tongue. 

 You know that before I leave I have to plug the campaign, right? I want you dreaming about receiving your bars of chocolate bliss. You need this. And I need the cash flow to make your wants and needs a reality. Soooo, let’s help each other out. Contribute, spread the word, like the hell out of this! Contributions of $75 and above receive the added bonus of a gorgeous 935 silver “Sweet” pendant and chain courtesy of the lovely and talented Jennifer Wong. More about her in the next blog post;) So in the mean time check out the campaign, love it since you know you want to, and let’s move forward. Until next time my dears….

I have been drinking waaaay too much tea lately. Currently I am surveying a kitchen littered with tea boxes, royal dansk butter cookies, the case for the last season of Fraggle Rock, and a wayward resume stained with Earl Grey. Job interviews have been interesting. Not in the thought provoking night at the theater kind of way. Rather, the experience is reminiscent of the blind date from hell a well meaning friend set you up with for a lark. You smile a lot, mentally freak out, second guess, you wonder if you sound like an idiot when you're talking about the social ramifications of Sesame Street. Before you ask, yes, it can come up in kitchen interviews. And no, the way Cookie Monster eats is not a manifestation of repressed sexuality. Can you guess what I have been up to the past few days? Fingers crossed, lovelies, that I may have a new kitchen home soon.

Admittedly, I am a cad. I should be promoting the hell out of Sweet Intentions. Instead of diving into my project, my baby, I got thumped in the stomach with a curveball from the Universe. The boyfriend had to have some extensive knee surgery and was on strict bed rest for a week. Now he finds out (the day before returning to work, no less) that he has to work in D.C. for the next 3 months. Life, you imp, you. My apartment looks like a packing tornado rent through it, and- shoving emotions aside- it's a slight shock to the system having never lived alone. How the hell does a person cook for 1 anyway? And no, I will not be that crazy pet lady who makes candlelight suppers that are dog and cat friendly. We shall just have to see how this goes, I suppose. 

NOW let's get back to the fun stuff! 

In my past life I was the Pastry Chef for the Franklin Fountain. Located right here in Old City, Philadelphia, it was definitely one of those experiences that is truly unique. Owned by Ryan and Eric Berley, their world is truly realized within brick and mortar. Step over the threshold, and you are completely inundated with authentic turn of the century charm complete with wise cracking soda jerks clad in bow ties and snoods. I was lovingly referred to as "The Basement Troll" due to my humble kitchen. Okay okay, it really is a stretch calling the tiny sliver of the Fountain basement (complete with a tiny toaster convection looking oven that made one pan of brownies at a time) a kitchen. Ice cream, sundaes, sodas, pies, cakes, brownies, candy...I was partly responsible for the cavities a lot of the soda jerks ended up with. I am probably also partly responsible for their future diabetes as well.

It seems only right that this candy bar encompass my happiest memories of my Franklin Fountain family. The Birch Beer Malted, hello friend. Birch oil infused caramel, malted milk chocolate nougat, a touch of malt kissing a velveteen coating of milk chocolate. Two sassy finger snaps and a shimmy of ecstasy for you, darling! A soda fountain classic, minus the straw. And the glass. And...well, this one can be shipped anywhere with a cold pack. No fuss, no muss, just the bliss of creamy dreamy goodness melting on your tongue. 

You know that before I leave I have to plug the campaign, right? I want you dreaming about receiving your bars of chocolate bliss. You need this. And I need the cash flow to make your wants and needs a reality. Soooo, let's help each other out. Contribute, spread the word, like the hell out of this! Contributions of $75 and above receive the added bonus of a gorgeous 935 silver "Sweet" pendant and chain courtesy of the lovely and talented Jennifer Wong. More about her in the next blog post;) So in the mean time check out the campaign, love it since you know you want to, and let's move forward. Until next time my dears....

http://www.indiegogo.com/projects/sweet-intentions

I'll start this off in a Roald Dahl-esque sense from "Charlie and the Chocolate Factory".

My name is Davina Soondrum and I am a pastry chef and confectioner. Hello, how do you do, and how are you? It is a pleasure to meet you, and please accept this heartily extended virtual handshake. Though it is fairly late, sleep just seems determined to elude me tonight. Hence, it's a brilliant idea (in my sleep deprived state anyway) to start a blog right now! It's only fair that I be open and honest with you as now we are officially virtual bff (whether you like it or not). So sit back and enjoy the confectionery odyssey we are about to embark on:)

Background. Okay, we will start with yesterday. I was let go from my pastry chef position for Fitler Dining Room and Pub & Kitchen. Sorry, did that startle you? I couldn't think of a better way to phrase this so...surprise! It is one of the disheartening aspects of the hospitality industry- sometimes no matter how hard you try to work it out financially, you do have to let people go. It was not a reflection of my work, my attitude, or my love of Queen. Sometimes a position is just not feasible. Sometimes dessert just does not sell.

I am so thankful to both teams for the opportunity that I was afforded while working for them. Made new friends, fought the culinary war, cursed way more than I should have, and tried some amazing food. I will always be grateful for that. I won't lie, being let go bums you out. It's jarring. It probably is why I can't sleep right now. You'll hear more about those stories later. So much time, and so little to say. No, wait. Strike that, reverse it.

Ahh, but what about the doors opening and closing? It's true. The world works in mysterious ways. From the first time I saw Willy Wonka and the Chocolate Factory, I knew I wanted to be a candy maker. I did not, however, actually think it would happen. We'll get into more of the backstory later, but here I am in my madness trying to start a candy bar venture for the fall of 2014. If you are asking "Why candy bars?" then I am afraid we are no longer virtual bff. You hurt me enough to make me burn the friendship bracelet I started looming for you. 

My reason is simple: I love candy bars. Always have, always will. And I think it is a crime that there aren't more artisanal candy bars out there. Cupcakes, donuts, and macaroons did it, so why not show some love to the chocolatiers?! If you are still with me on this one, then get ready for some campaign plugging! Check it out, the link is at the bottom of this post. And holy moses, we already got a little over $1000 raised?! Freddie Mercury, preserve me, Zagat Philly even wrote a promotional blurb! Read that too (link's at the bottom too;)! The love, support, and happiness is so overwhelming- hell, it's enough to snap me out of my doldrums at 4 am.

I'd really like to keep everyone abreast of what is happening, so please, keep visiting me here as I curse, document, curse, promote, curse, and did I mention I curse the journey of starting a business and balance a life. For now, I take my leave to finish watching Willy Wonka and the Chocolate Factory. I wish you a pleasant evening- er, morning, and a very lovely day as well. Sweet dreams, dear ones. 

http://igg.me/at/sweetintentions/x/4945557