Author Note: This is the second in a series of weekly essays (by Karen Gay) about starting a small food business in Virginia. This article was written in February, 2016. Future essays will discuss the Bars and Cookies I am making, regulations, my planned investment and how it actually turned out, and other topics that I have not yet written about. I have two more essays that I’ve already written, and the rest are being written as things happen. I hope you enjoy the articles and feel free to express opposing and supporting opinions.
Developing a good recipe takes a lot of trial and error. First comes the initial concept, a blend of ingredients, information about a healthy spice, or a vibrant color seen in the market. Making the recipe requires judgement about how much of each ingredient to add, making it and then waiting and waiting for the ferment to mature. Tasting along the way gives a feel for how the flavors are evolving. Usually,the first test of a recipe results in at least one jarring taste or texture. Then, back to the drawing board.
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