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Author Topic: Danish Pastry guinea pigs needed  (Read 26944 times)

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Dervacumen

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Danish Pastry guinea pigs needed
« on: February 06, 2012, 08:32:30 pm »
I thought this might garner me some real feedback since nobody here knows me well enough to refrain from hurting my feelings.

I'm a few months out from launching my Danish pastry business, and one of the things I'll be testing is the mailing of pastry once ordered over the internet.  I have a few ideas, but what I really need is a group of people who will receive my pastry, do final preparation at home, consume, and then give feedback.  Options include selling cooked but frozen, ready to heat, and secondly selling raw and frozen, ready to defrost and cook.  This is high end stuff, so the targeted clientele wouldn't have a problem reading and interpreting final stages of baking.  I still need to know which one results in the better product.

So the call is going out for willing participants in a product review.  No charge for the pastry.  Currently I'm checking on viable shipping methods.  BTW, any ideas?  Anyone order a baked good over the internet?
Any and all ideas welcome.

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crashwg

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Re: Danish Pastry guinea pigs needed
« Reply #1 on: February 06, 2012, 09:09:26 pm »
I can't say I've ever had a Danish Pastry.  I'm not sure if that makes me unbiased or if I will not know a good one if I tasted it but I can certainly give my opinion anyway!

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Re: Danish Pastry guinea pigs needed
« Reply #2 on: February 06, 2012, 09:09:57 pm »
I am 100% down to test and my wife has beaucoup d'experience with these type of mail order products.  Usually the big cost isn't in the shipping but in the packaging, insulated boxes with dry ice packs.  She sent fresh baked goods all the time to Iraq and Afghanistan from the States and Europe and everyting was edible, although I understand a lot of cooked products are more stable than their uncooked components, but these were taking 10 days to get to me and were fine.  We even had a birthday cake show up and the cold pack was still relatively cool to the touch.  

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Re: Danish Pastry guinea pigs needed
« Reply #3 on: February 06, 2012, 09:10:48 pm »
Will have to get you in touch with my sister. she is pretty close to launching her own food blog.  :applaud:

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Re: Danish Pastry guinea pigs needed
« Reply #4 on: February 06, 2012, 09:40:35 pm »
I'd be happy to participate. I've only had baked goods shipped to me once when my sister sent a box of pain au chocolat to us from William Sonoma. Good luck on your business. I imagine that's super exciting and maybe a bit nerve racking.
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Re: Danish Pastry guinea pigs needed
« Reply #5 on: February 07, 2012, 12:42:43 pm »
Sign me up, I think it's a cool idea and am willing to help out in any way I can. I feel pretty confident in my ability to give good feedback.


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Re: Danish Pastry guinea pigs needed
« Reply #6 on: February 07, 2012, 12:48:40 pm »
I'd test this for you.  I used to work as a cook for a living, now it's just a hobby.   :cheers:

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Re: Danish Pastry guinea pigs needed
« Reply #7 on: February 07, 2012, 01:02:53 pm »
Count me in if you are still looking for testers?

My baking experience is limited to Cheesecakes and cookies, but I make a good cheesecake! :)  I have received frozen cookie dough through shipping before, and those came out just fine.  Styrofoam cooler with some frozen jellpacks I believe.  Omaha steaks uses stryafoam coolers and dry ice packs.  Think the dry ice arrived colder, but don't know which more expensive.  The Omaha shipping cooler is nice though, disposable but I still use it! :)

If you do this by Easter I'll be able to have a bunch of taste testers for feedback as well! :)
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Re: Danish Pastry guinea pigs needed
« Reply #8 on: February 07, 2012, 01:12:32 pm »
I'm in if you need more testers.

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Re: Danish Pastry guinea pigs needed
« Reply #9 on: February 07, 2012, 01:21:37 pm »
Every year for Christmas, I receive a couple of Kringles from ohdanishbakery.com. They're UPS'd to us. They come fully cooked and not frozen, and they taste great right out of the box. They come packaged in a wax paper bag and just boxed for shipping, nothing too special.

I'd be happy to help you out with testing if you need me to. ;D
« Last Edit: February 07, 2012, 01:24:09 pm by Nephasth »

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Re: Danish Pastry guinea pigs needed
« Reply #10 on: February 07, 2012, 01:58:03 pm »
Damn, I wish I got in on this before everyone said they would sign up, I would love to help out and test some pasty!

My gf, mom, and sister all excel at baking, and Im a damn good eater, been eating my whole life. I can give some reliable feedback for sure.  ;D
Pictures are overrated anyway.

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Re: Danish Pastry guinea pigs needed
« Reply #11 on: February 07, 2012, 02:04:16 pm »
OK, there are several good ideas here and they pretty much mirror the ideas I had about shipping.  I'm currently looking for a sturdy box to put these in with dry ice and I still need to determine shipping method.  I want to try a few variations to see what the overall experience is.
I think for now I've got enough testers to try this out.  It's going to be a couple of weeks I think before I send stuff out, so expect a PM from me in the neat future to see if we can get this rolling.
You're all awesome.

Here's the list of participants I have lined up:

crashwg
Le Chuck
shmokes
knave
HaRuMaN
Rando
Hoopz
Nephasth
Mikezilla

I guess I better get to work.  By the way, they will all have almonds and almond paste, so if any of you have an almond nut allergy I'll have to remove you from the list...
Bringing to life a child's imagination.

Dervacumen

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Re: Danish Pastry guinea pigs needed
« Reply #12 on: February 07, 2012, 02:04:32 pm »
Damn, I wish I got in on this before everyone said they would sign up, I would love to help out and test some pasty!

My gf, mom, and sister all excel at baking, and Im a damn good eater, been eating my whole life. I can give some reliable feedback for sure.  ;D

Just added you!
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Re: Danish Pastry guinea pigs needed
« Reply #13 on: February 07, 2012, 02:21:02 pm »
I guess I better get to work.  By the way, they will all have almonds and almond paste, so if any of you have an almond nut allergy I'll have to remove you from the list...

No almond allergies here, but the wife is allergic to walnuts. Let me know if that will be an issue.

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Re: Danish Pastry guinea pigs needed
« Reply #14 on: February 07, 2012, 02:30:01 pm »
Damn, I wish I got in on this before everyone said they would sign up, I would love to help out and test some pasty!

My gf, mom, and sister all excel at baking, and Im a damn good eater, been eating my whole life. I can give some reliable feedback for sure.  ;D

Just added you!

Awesome! Thank you sir! Hell yeah. Not only do I love getting stuff in the mail, but stuff to eat is an even better plus! No allergies at all here, put whatever you want in there.  :cheers:
Pictures are overrated anyway.

Dervacumen

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Re: Danish Pastry guinea pigs needed
« Reply #15 on: February 07, 2012, 02:41:55 pm »
I guess I better get to work.  By the way, they will all have almonds and almond paste, so if any of you have an almond nut allergy I'll have to remove you from the list...

No almond allergies here, but the wife is allergic to walnuts. Let me know if that will be an issue.

I wouldn't touch walnuts with a 39 1/2 ft pole.  I'm allergic too.  I won't use any nuts other than almonds, and there won't be any cross contamination with any other nuts.
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Re: Danish Pastry guinea pigs needed
« Reply #16 on: February 07, 2012, 02:43:43 pm »
My wife lives on danishes and coffee.  We are stoked to participate!  She humbly requests cheese danish if these are going to a variety.  We will, of course, prepare and serve whatever you send but a good cheese danish will gurantee you a regular customer right off the bat  ;D    

shmokes

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Re: Danish Pastry guinea pigs needed
« Reply #17 on: February 07, 2012, 02:46:40 pm »
My wife and I are fine so long as you don't put penicilin in them.
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Re: Danish Pastry guinea pigs needed
« Reply #18 on: February 07, 2012, 02:47:28 pm »
Just FYI, FedEx now has a shipping option whereby you actually stuff dry ice into the box and it's supposed to keep the contents frozen for ~10 days.  Got a couple of quotes and we were looking at ~$35 to ship to first world countries like Japan or Switzerland.  You'll need to contact them for more info.

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Re: Danish Pastry guinea pigs needed
« Reply #19 on: February 07, 2012, 02:52:51 pm »
Just FYI, FedEx now has a shipping option whereby you actually stuff dry ice into the box and it's supposed to keep the contents frozen for ~10 days.  Got a couple of quotes and we were looking at ~$35 to ship to first world countries like Japan or Switzerland.  You'll need to contact them for more info.

Looking to sell a kidney?

Don't ask too many questions, I guarantee it's not his own.

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Re: Danish Pastry guinea pigs needed
« Reply #20 on: February 07, 2012, 03:05:06 pm »
OK, there are several good ideas here and they pretty much mirror the ideas I had about shipping.  I'm currently looking for a sturdy box to put these in with dry ice and I still need to determine shipping method.  I want to try a few variations to see what the overall experience is.
I think for now I've got enough testers to try this out.  It's going to be a couple of weeks I think before I send stuff out, so expect a PM from me in the neat future to see if we can get this rolling.
You're all awesome.

Here's the list of participants I have lined up:

crashwg
Le Chuck
shmokes
knave
HaRuMaN
Rando
Hoopz
Nephasth
Mikezilla

I guess I better get to work.  By the way, they will all have almonds and almond paste, so if any of you have an almond nut allergy I'll have to remove you from the list...

Outstanding.  I'm looking forward to this.  I've never had anything shipped to me from Europe!   ;D

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Re: Danish Pastry guinea pigs needed
« Reply #21 on: February 07, 2012, 03:20:44 pm »
OK, there are several good ideas here and they pretty much mirror the ideas I had about shipping.  I'm currently looking for a sturdy box to put these in with dry ice and I still need to determine shipping method.  I want to try a few variations to see what the overall experience is.
I think for now I've got enough testers to try this out.  It's going to be a couple of weeks I think before I send stuff out, so expect a PM from me in the neat future to see if we can get this rolling.
You're all awesome.

Here's the list of participants I have lined up:

crashwg
Le Chuck
shmokes
knave
HaRuMaN
Rando
Hoopz
Nephasth
Mikezilla

I guess I better get to work.  By the way, they will all have almonds and almond paste, so if any of you have an almond nut allergy I'll have to remove you from the list...

Outstanding.  I'm looking forward to this.  I've never had anything shipped to me from Europe!   ;D

The only thing I have ever got from europe was my IPac.  ;D
Pictures are overrated anyway.

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Re: Danish Pastry guinea pigs needed
« Reply #22 on: February 07, 2012, 03:29:34 pm »
What's coming from Europe?  Dervacumen is clearly an American or he wouldn't have said 39 and 1/2 foot pole.  It would have been a 10m pole.   ;D

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Re: Danish Pastry guinea pigs needed
« Reply #23 on: February 07, 2012, 03:33:48 pm »
What's coming from Europe?  Dervacumen is clearly an American or he wouldn't have said 39 and 1/2 foot pole.  It would have been a 10m pole.   ;D
We were promised Danish pastries.  Not American pastries.  D-A-N-I-S-H.  That means from Daneland.  Which is clearly in Europe.   :cheers:

Oh, and I forgot about my Ipacs.

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Re: Danish Pastry guinea pigs needed
« Reply #24 on: February 07, 2012, 03:39:44 pm »
What's coming from Europe?  Dervacumen is clearly an American or he wouldn't have said 39 and 1/2 foot pole.  It would have been a 10m pole.   ;D

He obviously watched the Grinch, they have that in Europe, and he got the unedited version.  :laugh2: :cheers:

Man. I love me some pastries. Cant wait.  :)
Pictures are overrated anyway.

shmokes

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Re: Danish Pastry guinea pigs needed
« Reply #25 on: February 08, 2012, 12:16:32 am »
I grant that it's possible that I'm wrong, but seriously . . . these aren't being shipped from Europe.
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Dervacumen

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Re: Danish Pastry guinea pigs needed
« Reply #26 on: February 08, 2012, 08:55:57 am »
They'll ship from California.  The recipe is based on traditional pastry doughs from Denmark.
Sorry to disappoint Hoopz.
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Le Chuck

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Re: Danish Pastry guinea pigs needed
« Reply #27 on: February 08, 2012, 09:14:16 am »
Told you! Metric system will always be a dead give away... unless you're dealing with our Northern neighbors... sneaky ---daisies---.

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Re: Danish Pastry guinea pigs needed
« Reply #28 on: February 08, 2012, 09:17:16 am »
If you want another tester, my daughter (2nd year culinary student) and I would love to help out.
http://cheeseisalifestyle.blogspot.com

Hey...don't judge me...everyone has a blog nowadays...

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Re: Danish Pastry guinea pigs needed
« Reply #29 on: February 08, 2012, 10:29:52 am »
They'll ship from California.  The recipe is based on traditional pastry doughs from Denmark.
Sorry to disappoint Hoopz.
I was being facetious.  I'm glad I didn't go with the joke about not tasting guinea pig before in my breakfast as that could have been read incorrectly also.   :P  Given that Dervacumen was active in the NFL pick em, I was pretty comfortable understanding that he was in the US.

I look forward to receiving European baked goods that are shipped through California. 

On a serious note, do you have a list of questions, guidelines, form etc that you'll want completed? 

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Re: Danish Pastry guinea pigs needed
« Reply #30 on: February 08, 2012, 10:42:52 am »
I was being facetious. 

I can't believe I'm on a tasting panel with a bona fide fascist.   ;D

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Re: Danish Pastry guinea pigs needed
« Reply #31 on: February 08, 2012, 11:21:15 am »
If it bothers you that much, I'll take your slot.  :P

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Re: Danish Pastry guinea pigs needed
« Reply #32 on: February 08, 2012, 11:25:24 am »
If it bothers you that much, I'll take your slot.  :P

Bothered?  Hell, I'm thrilled! 

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Re: Danish Pastry guinea pigs needed
« Reply #33 on: February 08, 2012, 11:34:10 am »
Aww. too bad. I'll have to come up with another plot to trick someone out of their slot.  >:D

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Re: Danish Pastry guinea pigs needed
« Reply #34 on: February 08, 2012, 11:47:57 am »
They'll ship from California.  The recipe is based on traditional pastry doughs from Denmark.
Sorry to disappoint Hoopz.

Sweet, Im in California, so Ill get em before all of you, muhahahahaha!!! There is finally a perk in this hobby being in California!  ;D
Pictures are overrated anyway.

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Re: Danish Pastry guinea pigs needed
« Reply #35 on: February 08, 2012, 12:31:57 pm »
They'll ship from California.  The recipe is based on traditional pastry doughs from Denmark.
Sorry to disappoint Hoopz.

Sweet, Im in California, so Ill get em before all of you, muhahahahaha!!! There is finally a perk in this hobby being in California!  ;D

Nope, to keep it fair those of us in CA will have to leave them in the car for an extra three days... :lol
But really Fedex and to some extent the USPS can get your goods pretty much anywhere in the US in two to three days. Being in the same state might not matter that much.

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Re: Danish Pastry guinea pigs needed
« Reply #36 on: February 08, 2012, 01:00:16 pm »
They'll ship from California.  The recipe is based on traditional pastry doughs from Denmark.
Sorry to disappoint Hoopz.

Sweet, Im in California, so Ill get em before all of you, muhahahahaha!!! There is finally a perk in this hobby being in California!  ;D

Mikezilla, I forgot to mention that you have to pay the "California Housing Expense Tax".  That's probably in the range of $60-$70. JK.
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Re: Danish Pastry guinea pigs needed
« Reply #37 on: February 08, 2012, 01:03:43 pm »
Only one additional tax in california? You guys are getting better.  :lol

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Re: Danish Pastry guinea pigs needed
« Reply #38 on: February 08, 2012, 01:36:41 pm »
So many good ideas here, almost too fast for my brain. :applaud:

Right now I have a limited selection of flavors, so each of you can choose what you want on your pastry given the following set of choices and suggestions.

Apricot
Cherry
Pear
Apple (includes a trace of alcohol)
Almond Paste
Pastry Cream
Cheese

I would highly suggest including Almond Paste in your selection, but it's not necessary.  Additionally I wouldn't choose more than one fruit because it confuses the issue.
Your best bet, IMO is Almond Paste and a fruit, or cheese and a fruit.  I can honestly say I haven't made one with cheese, but I'm accomplished enough that I promise it won't be bad.  I will need to offer it as an option when I go live, so I might as well do it now.
Each of these sample pastries will be a ring about 7" in diameter.  If I can figure out how to package other shapes without destroying them I will.  I'm making a few batches for a Valentines Day event and I'll post pictures.
Each pastry will be topped with a sugar glaze and sliced almonds.

For this first phase I'll send finished baked goods since they do not require refrigeration, and I can better afford this little experiment.  I'll continue to investigate the dry ice situation for the frozen option.  It may not be reasonable without a pretty significant up-charge.  That said, to truly appreciate these, fresh baking is pretty key.

Thanks for everyone's enthusiasm!  I got some very good feedback this morning from an event I did on Friday.  I hope they translate well through the mail.


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Re: Danish Pastry guinea pigs needed
« Reply #39 on: February 08, 2012, 01:40:51 pm »
Almond paste + cherry sounds awesome!  :cheers:

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Re: Danish Pastry guinea pigs needed
« Reply #40 on: February 08, 2012, 01:43:45 pm »
Dang, that sounds awesome!  :cheers:

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Re: Danish Pastry guinea pigs needed
« Reply #41 on: February 08, 2012, 01:56:46 pm »
Almond paste + Apple sounds great.

In the future would you like us to PM you answers of continue answering in the forum?

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Re: Danish Pastry guinea pigs needed
« Reply #42 on: February 08, 2012, 02:13:41 pm »
They'll ship from California.  The recipe is based on traditional pastry doughs from Denmark.
Sorry to disappoint Hoopz.

Sweet, Im in California, so Ill get em before all of you, muhahahahaha!!! There is finally a perk in this hobby being in California!  ;D

Mikezilla, I forgot to mention that you have to pay the "California Housing Expense Tax".  That's probably in the range of $60-$70. JK.


Sounds about right, I was expecting some sort of tax.  :laugh2:

Oh man, all those choices sound amazing. The first combo that popped into my head was apricot and almond paste. Man. Im so glad I got in on this thread!  :cheers:
Pictures are overrated anyway.

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Re: Danish Pastry guinea pigs needed
« Reply #43 on: February 08, 2012, 02:15:42 pm »
Count me in for either

Cherry & Almond Paste
 OR
Pastry Creme (is that like a boston cream filling? Would that be recommended with the almond paste?)

Whichever you get less demand for.

Kewl.
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Re: Danish Pastry guinea pigs needed
« Reply #44 on: February 08, 2012, 03:14:21 pm »
I'm being greedy.  I want Apricot + Cheese (for the wife) + Almond Paste (for the fat kid typing right now).  Soooooo stoked for this!

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Re: Danish Pastry guinea pigs needed
« Reply #45 on: February 08, 2012, 03:39:59 pm »
I think I'll go apricot + almond paste. What kind of cheese are you thinking of? Apple + brie seems like it could be pretty stellar. Thanks. I'm pretty excited about this.
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Re: Danish Pastry guinea pigs needed
« Reply #46 on: February 08, 2012, 03:42:05 pm »
Cherry & Almond paste please.

This is pretty awesome.

 :cheers:

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Re: Danish Pastry guinea pigs needed
« Reply #47 on: February 08, 2012, 03:42:28 pm »
 :drool

Thinking apple with almond paste, but I'll have to clear that with the boss first. ;)

Edit: The boss has spoken. Cherry with almond paste it is!
« Last Edit: February 08, 2012, 10:07:19 pm by Nephasth »

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Re: Danish Pastry guinea pigs needed
« Reply #48 on: February 09, 2012, 10:17:46 am »
Almond paste + Apple sounds great.

In the future would you like us to PM you answers of continue answering in the forum?
I think for now let's keep this in the forum.  Once I get everything together here and am ready to bake I'll send everyone a PM with details and to get your shipping address.  For now, I think it's most efficient to keep everyone in on the loop.
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Re: Danish Pastry guinea pigs needed
« Reply #49 on: February 09, 2012, 10:24:18 am »
Count me in for either

Cherry & Almond Paste
 OR
Pastry Creme (is that like a boston cream filling? Would that be recommended with the almond paste?)

Whichever you get less demand for.

Kewl.
IMO The pastry creme would be best accompanied by one of the fruit fillings.  It's not really like boston cream filling, it's lighter.  And I also think it's better with almond paste.  Everything is better with almond paste.  It keeps you wanting more.  I'll mark you down for Cherry, Almond Paste, Creme.
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Re: Danish Pastry guinea pigs needed
« Reply #50 on: February 09, 2012, 10:26:20 am »
I'm pretty sure that everything is better with bacon.

Just sayin'.    ;)

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Re: Danish Pastry guinea pigs needed
« Reply #51 on: February 09, 2012, 10:39:53 am »
I'm hungry now.  When does it get here?   :P

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Re: Danish Pastry guinea pigs needed
« Reply #52 on: February 09, 2012, 10:43:25 am »
I hope you ---daisies--- all choke on your delicious homemade and delivered pastries and die, thereby opening up more slots for the rest of us!  >:D
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Re: Danish Pastry guinea pigs needed
« Reply #53 on: February 14, 2012, 09:21:14 pm »
Here is a representative picture showing the approximate size of the ring I'll send.  It's about 8-9 inches across in this picture.  These two were experiments in filling and I'm not happy with the results, primarily because the product I bought was not up to par.  Tastes good, looks ok, but I have to make several more before I send these off.  I'm trying the combinations you all requested.  I also included a few pictures of some valentine pastries I made just for fun.  If I were to sell these, I'd make damn sure the almonds were placed a little more carefully.  I didn't give them to anyone, they're just sitting on my counter along with a bunch of others.  These were a test for an upcoming event, to be drizzled with a small amount of chocolate from the local chocolate factory and the cavity filled with a small chocolate dipped dried strawberry.  Maybe some whipped cream around the base.   I'm much more pleased with these, but there's still a few more tests to do.  What do you think?
Based on these pictures, I would appreciate feedback if you're so inclined.


« Last Edit: February 14, 2012, 09:30:20 pm by Dervacumen »
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Re: Danish Pastry guinea pigs needed
« Reply #54 on: February 14, 2012, 09:34:24 pm »
I hope you ---daisies--- all choke on your delicious homemade and delivered pastries and die, thereby opening up more slots for the rest of us!  >:D
I wish these were cheaper to ship, so I could send them out to more mouths.  Until I get some volume going I'm looking at covering almost $12 for each one.  The ingredients add up to another nice chunk.  Maybe for round two...?
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Re: Danish Pastry guinea pigs needed
« Reply #55 on: February 14, 2012, 09:36:12 pm »
I'd like to volunteer for Round Two!  :cheers:
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Re: Danish Pastry guinea pigs needed
« Reply #56 on: February 14, 2012, 09:47:27 pm »
My mouth will not stop watering.  I am in danger of dehydrating just staring at this gooey goodness.  I think I may have unconsciencously licked the screen.  I don't mind paying shipping to help defray costs.  Just let me (us) know your paypal email.  I mean, if it would make the difference between one mega awesome pastry and two mega awesome pastries I think I can speak for the group and say we don't mind kicking in some postage.  Even if it's just one, same deal, but my stomach is grumbling and I'm not above begging. 

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Re: Danish Pastry guinea pigs needed
« Reply #57 on: February 15, 2012, 06:57:16 am »
 :droid

They look good enough for me to kick in some bucks to cover shipping.  Wouldn't bother me to help out.  Lemme know. 

 :cheers:

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Re: Danish Pastry guinea pigs needed
« Reply #58 on: February 15, 2012, 10:21:31 am »
Sounds great, looks better, let us know what you need to get started!

I may bring to work and give out pieces and illicit feedback.
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Re: Danish Pastry guinea pigs needed
« Reply #59 on: February 15, 2012, 11:31:56 am »
Oh I was expecting to pay shipping costs, just kick me the paypal and bam. The funds will be delivered. They look amazing, I like the design of the last one. They all look great, I just think that won looks the best.

Im super stoked for this. I cant wait to type up a review!  ;D
Pictures are overrated anyway.

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Re: Danish Pastry guinea pigs needed
« Reply #60 on: February 15, 2012, 12:31:23 pm »
I also think the last one presents the best, though the top two, with all the almonds, look tastier.
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Re: Danish Pastry guinea pigs needed
« Reply #61 on: February 15, 2012, 12:42:38 pm »
Those look great! I can't wait to try one out! I'll let you know what it tastes like, yotsuya. ;)

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Re: Danish Pastry guinea pigs needed
« Reply #62 on: February 15, 2012, 12:43:49 pm »
Those look great! I can't wait to try one out! I'll let you know what it tastes like, yotsuya. ;)

May a piece of stray Molex get embedded in your pastry and ruin your experience!  >:D
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Re: Danish Pastry guinea pigs needed
« Reply #63 on: February 15, 2012, 12:56:53 pm »
Apple and pastry cream sounds tasty.
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Re: Danish Pastry guinea pigs needed
« Reply #64 on: February 15, 2012, 12:59:38 pm »
I'm a fan of the chopped/sliced almond look so I vote for the top two...but they all look great.

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Re: Danish Pastry guinea pigs needed
« Reply #65 on: February 15, 2012, 01:31:36 pm »
Keep the comments coming, and thanks!
A few things about the pics above.
The last picture was the cherry/cheese/almond paste pastry before adding the icing and almonds.  The first and second pictures were the apricot/cheese/almond paste after I added the icing and almonds.  The two varieties looked essentially the same before I added the icing/almonds.
Interesting that there's a preference for the unglazed over those with the glazing/almonds.  This is the type of feedback I crave.
I do agree, the almonds and glazing confuse the presentation significantly.  At least in picture form.  In person they seem more inviting.
I think I'll try a few with varying degrees of icing/almonds and solicit feedback.

yotsuya, you're in.  Gotta love the luv.  :cheers:

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Re: Danish Pastry guinea pigs needed
« Reply #66 on: February 15, 2012, 01:34:27 pm »
Yay! I'd be happy to PayPal the $12 for shipping, if you need me to. Just let me know.
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Re: Danish Pastry guinea pigs needed
« Reply #67 on: February 15, 2012, 01:47:16 pm »
Apple and pastry cream sounds tasty.
I made some apple filling and totally spaced on using it for this round.  It's insanely flavorful.  When I took the first bite my mouth and brain exploded.  I can't even explain what I felt, other than it piques the senses in a very good way.

I'm concerned about the pastry creme making it through the mail.  The problem is this.  If I ship with the creme just applied, it's going to go all over the place in the shipping container.  If I ship with the pastry/creme wrapped with plastic it really softens the dough, to the point that it doesn't have the right texture.  Maybe this is a good chance to try shipping with a small bit of info on how to crisp the pastry back up in the oven?

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Re: Danish Pastry guinea pigs needed
« Reply #68 on: February 15, 2012, 02:06:06 pm »
A few have offered to help with shipping costs.  I honestly didn't consider this when I made my offer for free pastry.  I still expect this to be free - including shipping, because my payment is the feedback on the whole process, from arrival condition to taste, texture, presentation, etc.  I want brutally honest info, and for that I'm willing to pay a pretty penny.  If this is to go live and command the premium I expect, it has to be I-can't-stop-picking-at-it good.

I asked my wife about this issue this morning.  She said, "If they're offering, sure.  Why would you turn it away?"  I told her that wasn't the deal when I put the call out, and she understood.  Maybe if you all like these you'll give me a shout out when I go live.  For now, it's all free, all the time.  For feedback, and a lot of questions to follow. :)
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Re: Danish Pastry guinea pigs needed
« Reply #69 on: February 15, 2012, 02:12:46 pm »
Someone teach me how to respond to multiple posts in my post, please?  So may things to respond to and I don't want to post individually.  Is there a quicker easy way other than opening up several posts, cutting snippets and adding them in to my post?
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Re: Danish Pastry guinea pigs needed
« Reply #70 on: February 15, 2012, 02:15:09 pm »
Someone teach me how to respond to multiple posts in my post, please?  So may things to respond to and I don't want to post individually.  Is there a quicker easy way other than opening up several posts, cutting snippets and adding them in to my post?

Nope, that's how we all do it.   :D

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Re: Danish Pastry guinea pigs needed
« Reply #71 on: February 15, 2012, 02:16:47 pm »
if I get what you are asking, on the post reply page, you scroll down to the post you want to respond to and click the "insert quote" link. you can do this for multiple posts at a time.

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Re: Danish Pastry guinea pigs needed
« Reply #72 on: February 15, 2012, 02:21:47 pm »
Maybe this is a good chance to try shipping with a small bit of info on how to crisp the pastry back up in the oven?

No objection here.
If there's bees in the trap I'm catching em
By the thorax and abdomen
And sanding the stingers down to a rough quill
Then I dip em in ink, and I scribble a bit
But if it they wriggle then I tickle em until they hold still
Lemme say it again
In my land of pretend
I use bees as a mf'n pen

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Re: Danish Pastry guinea pigs needed
« Reply #73 on: February 15, 2012, 02:25:10 pm »
Those look great! I can't wait to try one out! I'll let you know what it tastes like, yotsuya. ;)
Glad to have you on board.
I also think the last one presents the best, though the top two, with all the almonds, look tastier.
I agree on on both counts.
Wow, this multi-posting thing is kinda neat.  Thanks for the training Vigo!  I vaguely remember that from a long time ago.  Sometimes it's the little things that count.
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Re: Danish Pastry guinea pigs needed
« Reply #74 on: February 15, 2012, 02:34:30 pm »
Ahh, learn something new every day...   :D

if I get what you are asking, on the post reply page, you scroll down to the post you want to respond to and click the "insert quote" link. you can do this for multiple posts at a time.

Someone teach me how to respond to multiple posts in my post, please?  So may things to respond to and I don't want to post individually.  Is there a quicker easy way other than opening up several posts, cutting snippets and adding them in to my post?

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Re: Danish Pastry guinea pigs needed
« Reply #75 on: February 15, 2012, 02:45:28 pm »
if I get what you are asking, on the post reply page, you scroll down to the post you want to respond to and click the "insert quote" link. you can do this for multiple posts at a time.

More importantly you can (unethically) change what people said:

Wow, this multi-partner thing is kinda neat.  Thanks for the training Vigo!  I vaguely remember that from a long time ago.  Sometimes it's the little things that count.  Just don't tell the missus.

But only a real sleaze-ball would do that.  When do the pasties ship?  Not rushing you or anything  ;D

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Re: Danish Pastry guinea pigs needed
« Reply #76 on: February 15, 2012, 03:28:51 pm »
A few have offered to help with shipping costs.  I honestly didn't consider this when I made my offer for free pastry.  I still expect this to be free - including shipping, because my payment is the feedback on the whole process, from arrival condition to taste, texture, presentation, etc.  I want brutally honest info, and for that I'm willing to pay a pretty penny.  If this is to go live and command the premium I expect, it has to be I-can't-stop-picking-at-it good.

I asked my wife about this issue this morning.  She said, "If they're offering, sure.  Why would you turn it away?"  I told her that wasn't the deal when I put the call out, and she understood.  Maybe if you all like these you'll give me a shout out when I go live.  For now, it's all free, all the time.  For feedback, and a lot of questions to follow. :)


Any chance you will be doing a second round of testing? I would be happy to pay $12 to help you test if you are looking to further test and tweak things.

When do the pasties ship?  Not rushing you or anything  ;D

Wait, you're testing pasties?? I thought everyone here was testing pastries. Have the missus do the testing. Post picks. :P

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Re: Danish Pastry guinea pigs needed
« Reply #77 on: February 15, 2012, 04:08:28 pm »

Wait, you're testing pasties?? I thought everyone here was testing pastries. Have the missus do the testing. Post picks. :P


 :laugh2: well played!

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Re: Danish Pastry guinea pigs needed
« Reply #78 on: February 15, 2012, 08:20:25 pm »

Wait, you're testing pasties?? I thought everyone here was testing pastries. Have the missus do the testing. Post picks. :P


 :laugh2: well played!

Speaking of... what time from do you have in mind? Looks like I'll have a new address in about a month.


Those look great! I can't wait to try one out! I'll let you know what it tastes like, yotsuya. ;)

May a piece of stray Molex get embedded in your pastry and ruin your experience!  >:D

I could always use more parts! :)


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Re: Danish Pastry guinea pigs needed
« Reply #79 on: February 16, 2012, 01:31:31 pm »
I could not help myself.
If there's bees in the trap I'm catching em
By the thorax and abdomen
And sanding the stingers down to a rough quill
Then I dip em in ink, and I scribble a bit
But if it they wriggle then I tickle em until they hold still
Lemme say it again
In my land of pretend
I use bees as a mf'n pen

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Re: Danish Pastry guinea pigs needed
« Reply #80 on: February 16, 2012, 02:36:52 pm »
 :applaud: Thats awesome! How much time did that take you?  :lol
Pictures are overrated anyway.

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Re: Danish Pastry guinea pigs needed
« Reply #81 on: February 17, 2012, 11:41:09 am »
LOL!  My new desktop photo.
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Re: Danish Pastry guinea pigs needed
« Reply #82 on: February 23, 2012, 10:39:18 pm »
Sorry for the dead air.  I tapped out the local almond paste supply and decided to order in bulk online, and it should arrive tomorrow.  I'm doing one or two more trial bakes before I send these out.  In the meantime, here is the plan:
1.  Later tonight or tomorrow I'll send each of you a PM so I can get your address.
2.  I'll have my kid select four of you based on your handle (why not, sounds fun to me) for the first shipment because the batches work in even numbers and I don't want to send it all at once in case something goes wrong.
3.  I'll PM the first wave recipients and also note in the public thread who is getting what.
4.  I want the feedback to be PM only, to protect the integrity of the polling.  Most importantly I'd like a few (or more) free-form sentences about the experience.  From the moment it arrives, the condition of the container, the yummy (or not) part.  What you liked and didn't like, what could be better.  I may ask a few more questions after I get your reply, but initially I don't want a survey.

The second wave will come pending the results of the first wave.  Regardless, you'll all get something.  If I have to tweak something, so be it.  The worst case scenario is it takes a tad longer to get the next batch out.  If all goes well, I'll be ready just a few days after the first shipment.

For this first shipment, I'm going inexpensive with the USPS Priority.  I'm also not going to go nuts on the packaging, so please forgive me.  I have ideas, and know what I'll do when I send to paying customers but for now I just need it to arrive in good shape.

Thanks again for contributing to this venture!

Thoughts?
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Re: Danish Pastry guinea pigs needed
« Reply #83 on: February 23, 2012, 11:08:24 pm »
Quote
Thoughts?
Yeah, I was hungry like two weeks ago, I'm about to die now.  CAN'T WAIT!   :applaud:

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Re: Danish Pastry guinea pigs needed
« Reply #84 on: February 24, 2012, 11:04:02 am »
Quote
Thoughts?
Yeah, I was hungry like two weeks ago, I'm about to die now.  CAN'T WAIT!   :applaud:
At the risk of stalking Le Chucky, I'm pretty sure I can follow most of his posts with:

 :stupid

Looking forward to this.  Make sure your son/daughter likes "Hoopz" so I get to go in the first group.   ;D

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Re: Danish Pastry guinea pigs needed
« Reply #85 on: February 24, 2012, 11:23:28 am »
Make sure they like "Haruman" :bat

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Re: Danish Pastry guinea pigs needed
« Reply #86 on: February 24, 2012, 11:53:22 am »
Make sure you show them the Forum avatar,
Kids love Zombie plushies!






not to mention that LeChuck and Haruman's avatars are kinda scary to kids, dontcha think??   >:D
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Re: Danish Pastry guinea pigs needed
« Reply #87 on: February 24, 2012, 11:55:37 am »
I was thinking the same thing regarding my Avatar pic. Kids love a father smashing a door down with an ax in an attempt to murder his wife and then his kid. I'll be a shoe-in for the first batch.
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Re: Danish Pastry guinea pigs needed
« Reply #88 on: February 24, 2012, 12:04:04 pm »
See, I dont even have an avatar picture, so I cant be scary, and all kids like Godzilla right?! So he will see Mikezilla and think "oh man Godzilla is cool, and he has zilla in his name so send him some first!"  :laugh:

Seriously though, I better be in the first batch.  :bat

Man I cant wait for this. As of late, I havent ordered anything on line so I havent even had a reason to check the mail. Im going to be like a kid running to the mail box everyday.  ;D
Pictures are overrated anyway.

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Re: Danish Pastry guinea pigs needed
« Reply #89 on: February 25, 2012, 08:14:10 am »
Finaly got my almond paste in late yesterday afternoon.  I'll be making my final test batch on Monday.  I got pulled in another direction Friday so I didn't send out the PM's.  I'll do that today.
Thanks!
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Re: Danish Pastry - DRUM ROLL
« Reply #90 on: February 29, 2012, 06:56:10 pm »
Without further ado, here are the first four to receive pastry, in order picked by my daughter.

1.  Nephasth
2.  HaRuMaN
3.  shmokes
4.  Mikezilla

The rest of you, please commence with the hostility.  If it makes you feel any better, my daughter made it clear that her ranking was based solely upon name desirability for her next hamster, should it be a male. :laugh2:  Of course, Dervacumen is named after my cat so at least she gets it honest.

The second group will include:

5.  yotsuya
6.  knave
7.  Rando
8.  Hoopz

The last group will include:

9.  crashwg
10.  Le Chuck

Le Chuck, I don't get it.  I mean, she absolutely LOVED helping me play Monkey Island on the Wii.  I thought you were a shoe-in.

A few of you asked for specific things to think about while garnering and providing feedback.  I'd first say that because it's a layered dough many people expect it to be like puff pastry or croissant dough.  It's really not.  It's dryer than a croissant, and has yeast unlike a puff pastry.  Just take it as it is and let me know what you think about the texture and flavor.

Other things to think about are:
Did it arrive intact?
Did you try it before and after warming?  --> I'll include a note in the package, but pop it in the oven at 350F for about 8 minutes for the best result, though not necessary.
Visuals?  Doneness?  Texture?  Flavor, or Sweetness?
Toppings?
Filling proportions and taste?
What would you pay for it?  For a slice?
I'll likely probe a bit more after I get your initial reactions, and any free form thoughts or reactions are most encouraged.

Thanks everyone.
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Re: Danish Pastry guinea pigs needed
« Reply #91 on: February 29, 2012, 07:07:56 pm »
LAST?  Arrrrgh!

I bet if my name was Guybrush I would've been top pick.

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Re: Danish Pastry - DRUM ROLL
« Reply #92 on: February 29, 2012, 07:56:24 pm »
...
1.  Nephasth
...
...If it makes you feel any better, my daughter made it clear that her ranking was based solely upon name desirability for her next hamster, should it be a male. :laugh2:

Your daughter has good taste... possibly naming her next hamster after a turn of the century Brazilian Death Metal force! When I think cute and cuddly, first thing that comes to mind is brutal, rip-your-face-off metal. ;D If you let her listen to the music, she may reconisder... :lol

Impatiently waiting for the pastry goodness! :applaud:

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Re: Danish Pastry guinea pigs needed
« Reply #93 on: February 29, 2012, 10:56:46 pm »
LAST?  Arrrrgh!

I bet if my name was Guybrush I would've been top pick.
I think if your name was Elaine she might have picked based on her next hamster being a female.  ;)

...
1.  Nephasth
...
...If it makes you feel any better, my daughter made it clear that her ranking was based solely upon name desirability for her next hamster, should it be a male. :laugh2:

Your daughter has good taste... possibly naming her next hamster after a turn of the century Brazilian Death Metal force! When I think cute and cuddly, first thing that comes to mind is brutal, rip-your-face-off metal. ;D If you let her listen to the music, she may reconisder... :lol

Impatiently waiting for the pastry goodness! :applaud:

When I think of hamsters and Death Metal, I think of Harry and Flash Gordon who were my hamsters when I was my daughter's age.  Flash did the .. uh .. rip-your-face-off to Harry, literally, who was his dad.  Maybe my kid's channeling my memories.  You just did.
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Re: Danish Pastry guinea pigs needed
« Reply #94 on: February 29, 2012, 11:08:02 pm »

When I think of hamsters and Death Metal, I think of Harry and Flash Gordon who were my hamsters when I was my daughter's age.  Flash did the .. uh .. rip-your-face-off to Harry, literally, who was his dad.  Maybe my kid's channeling my memories.  You just did.

Uh, don't make your kid angry, dude!
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Re: Danish Pastry guinea pigs needed
« Reply #95 on: March 01, 2012, 12:35:42 am »
Honestly, as excited as I am to find a gratuitous high-end dessert in my mail soon, finding out your daughter named her hampster shmokes would put a way bigger smile on my face, lol.
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Re: Danish Pastry guinea pigs needed
« Reply #96 on: March 01, 2012, 08:38:16 am »
Haruman the hamster has a nice ring to it...   :cheers:

Excited to try this out for you!  Thanks!  :)

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Re: Danish Pastry guinea pigs needed
« Reply #97 on: March 01, 2012, 02:07:31 pm »
Shmokes is right.  What better award than having a kid name their pet after your avatar?  Man, I'm getting old.

I do hope she forgets this because as cool as shmokes and haruman sound I really want her to name the next hamster Dolphin.  As in, "This is My Hammy, Dolphin."  I've been brainwashing her for a year and a half.  Go FINS!   :D

Another bake goes in today in about 10 minutes.  I have my opinion, can't wait to hear all of yours.
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Re: Danish Pastry guinea pigs needed
« Reply #98 on: March 02, 2012, 02:33:09 pm »
Which do you like?  I had a comment about too many almonds, so I reduced the chaos on this one.  I also tried a powdered sugar.  This one is almond/cheese/apricot.  What do you think?
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Re: Danish Pastry guinea pigs needed
« Reply #99 on: March 02, 2012, 02:45:06 pm »
I like the look of fewer almonds. Not much of a fan on the powdered sugar (appearance wise). Looks like there was some icing (maybe?) drizzled on the pastries in 82.jpg and 83.jpg in a previous post, I think it would look great on this one (minus the powdered sugar).

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Re: Danish Pastry guinea pigs needed
« Reply #100 on: March 02, 2012, 02:49:05 pm »
I like the almond side. It doesn't hide all the filling and layered, browned pastry. My dessert preferences, though, don't really line up with middle America, so take that with a grain of salt. I go into a place like Applebee's or Chili's or Red Robin, Cheesecake Factory . . . and there's not a single dessert on the menu that I don't find revolting. It's like, you can't just have chocolate cake, it has to be a brownie baked into a chocolate cake, with caramel drizzled over the top, with a scoop of ice cream sandwiched between another brownie-cake layer, all of which covered in molten fudge with a cherry on top. Even cheesecake factory. You'd think a place called cheesecake factory would have . . . like . . . really good cheesecake, but the only one that is even edible is the plain cheesecake with plain strawberry topping, and even then it's a pretty poor cheesecake--but at least edible. All the others are just monsters--they're revolting.

 
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Re: Danish Pastry guinea pigs needed
« Reply #101 on: March 02, 2012, 03:47:48 pm »
I like the look of fewer almonds. Not much of a fan on the powdered sugar (appearance wise). Looks like there was some icing (maybe?) drizzled on the pastries in 82.jpg and 83.jpg in a previous post, I think it would look great on this one (minus the powdered sugar).

I agree.  The original plan calls for icing and almonds.  Kinda funny how you always go back to what works.


I like the almond side. It doesn't hide all the filling and layered, browned pastry. My dessert preferences, though, don't really line up with middle America, so take that with a grain of salt. I go into a place like Applebee's or Chili's or Red Robin, Cheesecake Factory . . . and there's not a single dessert on the menu that I don't find revolting. It's like, you can't just have chocolate cake, it has to be a brownie baked into a chocolate cake, with caramel drizzled over the top, with a scoop of ice cream sandwiched between another brownie-cake layer, all of which covered in molten fudge with a cherry on top. Even cheesecake factory. You'd think a place called cheesecake factory would have . . . like . . . really good cheesecake, but the only one that is even edible is the plain cheesecake with plain strawberry topping, and even then it's a pretty poor cheesecake--but at least edible. All the others are just monsters--they're revolting.

 

I agree. Most of our food is so bastardized we lose the connection with the essence that made it good in the first place.
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Re: Danish Pastry guinea pigs needed
« Reply #102 on: March 05, 2012, 12:18:50 pm »
Ok I got to this thread late because I have been sick but tell your daughter I said thanks that Im in the first batch!  ;D

Im super stoked about this. I cant wait to get my batch in the mail.

On the Cheesecake Factory topic, Im the same way with dessert, I dont like a ton of crap on it. And being a diabetic, it needs to be really good in order for me to justify eating it, because it causes a spike in my blood sugar. I went to a CF the other day and I wanted the plain cheese cake with the strawberry topping, and they replaced the fresh strawberries with that fake high fructose corn syrup goo ---steaming pile of meadow muffin---.  :puke I was pissed.
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Re: Danish Pastry guinea pigs needed
« Reply #103 on: March 05, 2012, 12:53:18 pm »
I am generally a libertarian but I am a firm believer that federal regulation limiting this use of high fructose corn syrup is long overdue.  It is ridiculously difficult get that stuff out of one's pantry. 

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Re: Danish Pastry guinea pigs needed
« Reply #104 on: March 05, 2012, 01:14:50 pm »
I am generally a libertarian but I am a firm believer that federal regulation limiting this use of high fructose corn syrup is long overdue.  It is ridiculously difficult get that stuff out of one's pantry. 

Living so close to Mexico, we get the Mexican version of Coke, Pepsi, etc in the grocery stores.  Pure sugar goodness, no HFCS.   :cheers:

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Re: Danish Pastry guinea pigs needed
« Reply #105 on: March 05, 2012, 01:20:23 pm »
I am generally a libertarian but I am a firm believer that federal regulation limiting this use of high fructose corn syrup is long overdue.  It is ridiculously difficult get that stuff out of one's pantry.  

Living so close to Mexico, we get the Mexican version of Coke, Pepsi, etc in the grocery stores.  Pure sugar goodness, no HFCS.   :cheers:

It's more just becoming such an issue, especially with higher income shoppers, that retailers are seeing a separate market for it. I buy Mexican Coke from my local Costco in Maryland.
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Re: Danish Pastry guinea pigs needed
« Reply #106 on: March 05, 2012, 01:28:41 pm »
I buy Mexican Coke from my local Costco in Maryland.

But by the time it gets up there, it's likely to have been cut several times. The Coke near the border is of much higher quality...

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Re: Danish Pastry guinea pigs needed
« Reply #107 on: March 05, 2012, 01:51:55 pm »
I buy Mexican Coke from my local Costco in Maryland.

But by the time it gets up there, it's likely to have been cut several times. The Coke near the border is of much higher quality...

 :applaud: Well played good sir. 

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Re: Danish Pastry guinea pigs needed
« Reply #108 on: March 05, 2012, 02:05:57 pm »
I buy Mexican Coke from my local Costco in Maryland.

But by the time it gets up there, it's likely to have been cut several times. The Coke near the border is of much higher quality...

 :applaud: Well played good sir. 

Well, I cant drink Coke like I mentioned before, but man that pisses me off. They use pure cane sugar (mexican coke) at the Coke Store in Disneyland because it tastes so much better. I hate how something we make/invented here tastes better from other countries because what we make for our own people is crap because its cheaper. Thats terrible.  :blowup:
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Re: Danish Pastry guinea pigs needed
« Reply #109 on: March 05, 2012, 07:47:53 pm »
I enjoy eating cakes, cookies and other baked goods. I'd try the pastry, infact I would pay shipping cost. Sorry to be late to the party.
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Re: Danish Pastry guinea pigs needed
« Reply #110 on: March 05, 2012, 08:55:05 pm »
I am generally a libertarian but I am a firm believer that federal regulation limiting this use of high fructose corn syrup is long overdue.  It is ridiculously difficult get that stuff out of one's pantry. 

Living so close to Mexico, we get the Mexican version of Coke, Pepsi, etc in the grocery stores.  Pure sugar goodness, no HFCS.   :cheers:

It's more just becoming such an issue, especially with higher income shoppers, that retailers are seeing a separate market for it. I buy Mexican Coke from my local Costco in Maryland.

You really should tweak that, being a lawyer and all.  You're talking about the store, not the parking lot, right?

I buy Mexican Coke from my local Costco in Maryland.

But by the time it gets up there, it's likely to have been cut several times. The Coke near the border is of much higher quality...

 :applaud: Well played good sir. 

Well, I cant drink Coke like I mentioned before, but man that pisses me off. They use pure cane sugar (mexican coke) at the Coke Store in Disneyland because it tastes so much better. I hate how something we make/invented here tastes better from other countries because what we make for our own people is crap because its cheaper. Thats terrible.  :blowup:

No corn syrup in these pastries.   ;)

I enjoy eating cakes, cookies and other baked goods. I'd try the pastry, infact I would pay shipping cost. Sorry to be late to the party.


Keep an eye on this thread because I may need two more testers, er, testimonials.  Vigo volunteered for the next round and he doesn't even know he's a potential tester unless he's reading this.  You would fill out the group.  No paying for shipping, but I thank everyone for their offers.

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Re: Danish Pastry guinea pigs needed
« Reply #111 on: March 05, 2012, 09:11:58 pm »
I guess I'm playing the waiting game now.  The first group has pastry in the mail.  I did say you were all guinea pigs, right? :)

I intended to include a one page note but I forgot to include it so here it is:

[name] ,
Thank you for participating in the first road test of Hollister's Own fine Danish Pastry.  The original recipe was a classic almond paste ring, perfected over 30 years and served to countless friends during the holidays.  The addition of homemade fruit fillings is a relatively new process.
Please try a piece before heating so you can compare the results to a reheated pastry.  If you feel like snapping a photo so I can see what damage if any occurred during shipping that would be welcome.
To reheat:
Preheat oven to 350F.  Put ring directly on a cookie sheet and heat for about 8 - 12 minutes.
Enjoy!
This pastry has a shelf life of about a week and you can keep it on the counter at room temperature or in the refrigerator.  Keep loosely covered with aluminum foil or wax paper.  For best results don't put it in a plastic bag, as the pastry will get soggy .  You can also freeze portions for up to two months by securely wrapping it in plastic wrap and then aluminum foil.  To reheat frozen pastry, remove from freezer and let stand at room temperature until defrosted, about 3 hours.  Proceed with reheating instructions above.
Thanks!

Here are some pictures.  I don't know how or if it's even possible to attach photos to PM's.  Anyway, these are good for all to see.

The group is shown in pic 20, and all of these are before I added icing and sliced almonds.  I forgot to take pictures of the final product.

Nephasth / HaRuMaN both chose the same - Cherry / Almond.  See pics 1, 3, 21.
shmokes chose Almond, Apricot, Cheese.  See pics 17, 12.
Mikezilla chose Almond, Apricot.  See pics 14, 16.

I hope these translate well.  Honest feedback is welcome.




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Re: Danish Pastry guinea pigs needed
« Reply #112 on: March 05, 2012, 09:17:43 pm »
The last time I stared at a set of pics that long there was a less than fully clothed girl in them.  Those look amazing, can't wait for my turn... at the end... after almost everyone else... so sad...

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Re: Danish Pastry guinea pigs needed
« Reply #113 on: March 05, 2012, 10:17:38 pm »
 :drool

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Re: Danish Pastry guinea pigs needed
« Reply #114 on: March 06, 2012, 02:21:11 pm »
Oh my god those look exquisite. I can not WAIT to give you some feed back!  :cheers:

Dervacumen, youre in California right?! Am I going to be the first one to get to try one of these glorious pastries?!?!  :drool
Pictures are overrated anyway.

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Re: Danish Pastry guinea pigs needed
« Reply #115 on: March 06, 2012, 06:12:59 pm »
Oh my god those look exquisite. I can not WAIT to give you some feed back!  :cheers:

Dervacumen, youre in California right?! Am I going to be the first one to get to try one of these glorious pastries?!?!  :drool

You should get yours very soon since you're only about 7 hours away by car.  I'm near the Bay Area in CA.
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Re: Danish Pastry guinea pigs needed
« Reply #116 on: March 06, 2012, 07:23:53 pm »
Oh my god those look exquisite. I can not WAIT to give you some feed back!  :cheers:

Dervacumen, youre in California right?! Am I going to be the first one to get to try one of these glorious pastries?!?!  :drool

You should get yours very soon since you're only about 7 hours away by car.  I'm near the Bay Area in CA.

Hmmm...If these didn't HAVE to go in the mail...I'd offer to drive over and pick them up...Plus it would be fun to jump the list...that and offer some cool hamster names too... :lol

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Re: Danish Pastry guinea pigs needed
« Reply #117 on: March 06, 2012, 07:26:56 pm »
Oh my god those look exquisite. I can not WAIT to give you some feed back!  :cheers:

Dervacumen, youre in California right?! Am I going to be the first one to get to try one of these glorious pastries?!?!  :drool

You should get yours very soon since you're only about 7 hours away by car.  I'm near the Bay Area in CA.

Hmmm...If these didn't HAVE to go in the mail...I'd offer to drive over and pick them up...Plus it would be fun to jump the list...that and offer some cool hamster names too... :lol

14 hours round trip and $250+ in gas for a pastry?  I'm hard core but damn. 

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Re: Danish Pastry guinea pigs needed
« Reply #118 on: March 06, 2012, 10:06:12 pm »
Oh my god those look exquisite. I can not WAIT to give you some feed back!  :cheers:

Dervacumen, youre in California right?! Am I going to be the first one to get to try one of these glorious pastries?!?!  :drool

You should get yours very soon since you're only about 7 hours away by car.  I'm near the Bay Area in CA.

Hmmm...If these didn't HAVE to go in the mail...I'd offer to drive over and pick them up...Plus it would be fun to jump the list...that and offer some cool hamster names too... :lol
If you want to come by I would be happy to bake you a fresh pastry.  I'm still a good couple of hours from you and once you get here, it's not like there are alternatives unless you enjoy off road activities.  Or we could play a few games.  That's always welcome, too.
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Re: Danish Pastry guinea pigs needed
« Reply #119 on: March 07, 2012, 11:14:22 am »
Oh my god those look exquisite. I can not WAIT to give you some feed back!  :cheers:

Dervacumen, youre in California right?! Am I going to be the first one to get to try one of these glorious pastries?!?!  :drool

You should get yours very soon since you're only about 7 hours away by car.  I'm near the Bay Area in CA.

Sweet!  8) :cheers:
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Re: Danish Pastry guinea pigs needed
« Reply #120 on: March 07, 2012, 11:16:08 am »
I'm in AZ so hopefully mines will be next.   :cheers:

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Re: Danish Pastry guinea pigs needed
« Reply #121 on: March 07, 2012, 08:50:54 pm »
Ok, so I got mine in the mail!! I'm typing this on my phone, so it will be brief. I'll write a proper review tomorrow.

Two thumbs up! Outstanding! Almond paste and cherry was a gooood combo.

Pics, and a better review tomorrow!

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Re: Danish Pastry guinea pigs needed
« Reply #122 on: March 07, 2012, 09:40:08 pm »
I literally shed a small tear.  I gotta go before I shed more.  I was planning on posting a few pics of today's bake but I think I'll wait.
« Last Edit: March 07, 2012, 10:56:29 pm by Dervacumen »
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Re: Danish Pastry guinea pigs needed
« Reply #123 on: March 07, 2012, 09:49:11 pm »
Ok, so I got mine in the mail!!

Jealous... :'(

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Re: Danish Pastry guinea pigs needed
« Reply #124 on: March 07, 2012, 10:20:00 pm »
I literally shed a small tear.  I gotta go before I shed another bigger tear.  I was planning on posting a few pics of today's bake but I think I'll wait.

--> modified because the second sentence was redundant.  Dizzy...
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Re: Danish Pastry guinea pigs needed
« Reply #125 on: March 07, 2012, 10:37:36 pm »

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Re: Danish Pastry guinea pigs needed
« Reply #126 on: March 08, 2012, 12:01:07 am »
I just walked in from work and there was a package waiting for me on the porch; I saw when I pulled up that it said 'perishable'! Low and behold the pastry has arrived!!!  ;D

Dervacumen, I'll have to email you pictures because I don't know how to upload them here. I took pictures of the packaging and everything. PM your email address.  

Ok, I got multiple people tasting this. My girlfriend, my sister, myself, and my mom. Upon opening the package, there was no damage to the pastry, everything was packed well. Like I said, I took pictures.

We all tasted it before I heated it, and the voting was unanimous, it was delicious. I personally thought that it could use a little more apricot, but Im an apricot fiend, but everyone else said the apricot content was delicious, and the almond flavor was in every bite. It was flaky, and not too sweet, which I like in a pastry. It pulled apart with ease when I was serving it to everyone. Nobody could believe how good the almond flavor was. When we heated it per your instructions, the middle was nice and warm, and it was velvety, and a little on the raw side, which I love.

So, to sum everything up, the pastry itself was buttery, flaky, and delicious. Could use a little more apricot in my opinion, but everyone else thought it was a good amount. Definitely prefer the heated version vs the room temperature version. Also, there is a minor flaw. If you eat half the pastry in about 5 minutes, you get a little queasy.  :lol I couldnt stop eating it, well done Dervacumen, thank you so much for letting me be a part of this! Let me know if you need a better review, or have any specific questions you want me to answer. Im stuffed right now, and I cant write as well as I normally can considering I gorged myself on pastry. Bravo my friend, well done.  :cheers:
Pictures are overrated anyway.

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Re: Danish Pastry guinea pigs needed
« Reply #127 on: March 08, 2012, 06:17:27 am »
I'm just really really happy.  Regarding the Mikezilla comment about the apricots, take a look at this one that I made today.  It's a totally different experience, from the raw ingredients to the creation and application of the filling.  I'm quietly compiling your feedback for those in round two.   I guess there's good and bad being first in line.  You don't have to wait, but those at the end will benefit from all you early adopters. :laugh:
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Re: Danish Pastry guinea pigs needed
« Reply #128 on: March 08, 2012, 08:38:02 am »


So, when I saw that this was in the mail yesterday, I thought about bringing it with me to my Wednesday night bowling league.  After I sampled a piece, I decided to keep it all to myself!   ;D

This morning, I decided to do it right, and heat up a couple of servings.  So I cut some pieces, put them in my convection toaster oven on bake at 350 degrees for 8 minutes...  

What a difference!  What was outstanding yesterday, at room temperature, was even better warmed up!

The pastry itself I found to be just right.  Not too dense, not too flaky, just in between.  I also thought that the pastry dough had just the right amount of sweetness.

I thought the amount of cherries in mine was right balance.  Any more, and they would overwhelm the almond flavor (which was awesome, btw).

Bottom line, if I were a paying customer, I would have been extremely happy with this purchase.  My wife agrees.   :cheers:


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Re: Danish Pastry guinea pigs needed
« Reply #129 on: March 08, 2012, 08:41:15 am »
I want one!
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Re: Danish Pastry guinea pigs needed
« Reply #130 on: March 08, 2012, 09:11:31 am »
If you eat half the pastry in about 5 minutes, you get a little queasy.
Pansy.  Looks like the vetting process needs to be ironed out.  Why let some light weight get his first if he can't handle it?
 :laugh2:

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Re: Danish Pastry guinea pigs needed
« Reply #131 on: March 08, 2012, 09:14:38 am »
Don't be sore. It's not his fault you chose a name completely unsuitable for a hampster.
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Re: Danish Pastry guinea pigs needed
« Reply #132 on: March 08, 2012, 10:40:07 am »
My pastry came yesterday as well. Pictures are attached. Note that I hadn't modified/opened the packaging in any way until you get to the pics of the entirely unwrapped pastry.

I believe that I am primarily meant to be testing the pastry only, and that the packaging was more-or-less an afterthought. Nevertheless, I will comment on it in case anything useful can come of it. First, the empty space in the box was filled out with folded up bubble mailer envelopes. I assume you wouldn't do this with your retail product if for no other reason than that those things are super expensive. I'm guessing you had them on hand and weren't inclined to seek out more suitable packing material before getting these things in the mail.

Aside from the mailers, the pastry sat upon a piece of cardboard, loosely wrapped in wax paper. As you can see from the pictures, the wax paper tore in a couple places during shipping. Although this probably doesn't affect the product's actual quality, considering your care instructions, I believe it will affect the perceptions of your customers. It looks like the product was damaged in-transit and did not arrive altogether in-tact. You don't want your customer's first impression to be, "Uh oh . . ."

Edit: I should mention here that I am inexperienced with danish pastries. I had no idea that wrapping them in an airtight container was verboten. So when I saw ready-to-eat food essentially just sitting in a box, entirely exposed, I was pretty shocked. Honestly, my first thought was, " . . . the ---fudgesicle---?" You'll probably have to consider this, because I think many many Americans are like me. It's probably a pretty common preconceived notion that you can't just leave baked goods sitting out or they'll rapidly become stale or otherwise decline qualititatively. I think you need to do something to adjust their expectations before they lay eyes on the seemingly unwrapped product, or take care that the product appears to be 100% wrapped and guarded from outside evils.

Additionally, as you can see from the photos, the pastry was a bit squashed down and to one side during shipping. It's quite noticeable. I tried unsuccessfully to think of a way (beyond freezing) to guard against this. But you might devote some time to it. You obviously take great care in the presentation and it's a shame to have it spoiled in transit.

As for the pastry itself, let me say first off that the difference in quality between eating it right out of the box and first heating it in the oven is so dramatic that I don't think you should dream of even suggesting that the former is even an option. The pastry should simply come with explicit directions to heat it. Frankly, it didn't just taste better. My initial impression was that the pastry was slightly doughy. I thought that perhaps it wasn't getting enough airflow in-transit and had suffered a bit of the fate you described with regards to storing it in plastic wrap. The filling, I thought, had a nice texture and I could taste that it was very high quality, But while overall it was better than the typical Danish Pastry, considering the quality of the typical continental breakfast danish, this is faint praise. I was slightly underwhelmed . But once heated, the entire confection was transformed. The pastry became flaky, the almonds crunchy, the filling warm and far more flavorful. It was far and away the best danish I've ever had. Nothing else even comes close.

In short, if you wish to position these as high-end gourmet products, commanding a high price, you will have to consider the packing/shipping predicament thoroughly if you wish to ship them unfrozen. I also think that suggesting that it can be consumed heated or unheated is a heresy along the lines of making the same recommendation regarding a Papa Murphy's pizza. You want your customers to take a bite of your product and say, "Oh my god." Make sure this happens. Tell them only how it should be consumed, not how it can be consumed.

Oh yeah . . . I should also mention, I thought the apricot, almond paste, cheese combo worked well.

edit: Substantial edits.
« Last Edit: March 08, 2012, 11:04:20 am by shmokes »
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Re: Danish Pastry guinea pigs needed
« Reply #133 on: March 08, 2012, 10:50:02 am »
Those really do look awesome.

IF it help me get bumped ahead of certain others, I will easily state that I hope the Fins sign Peyton Manning, that he starts every game for them until he retires in 4 years and that they never lose a game.   :angel:

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Re: Danish Pastry guinea pigs needed
« Reply #134 on: March 08, 2012, 11:03:33 am »
Those really do look awesome.

IF it help me get bumped ahead of certain others, I will easily state that I hope the Fins sign Peyton Manning, that he starts every game for them until he retires in 4 years and that they never lose a game.   :angel:

He's coming to the Cards...   :whap

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Re: Danish Pastry guinea pigs needed
« Reply #135 on: March 08, 2012, 11:04:09 am »
Those really do look awesome.

IF it help me get bumped ahead of certain others, I will easily state that I hope the Fins sign Peyton Manning, that he starts every game for them until he retires in 4 years and that they never lose a game.   :angel:

He's coming to the Cards...   :whap

+1

Larry Fitzgerald is a great recruiter.
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Re: Danish Pastry guinea pigs needed
« Reply #136 on: March 08, 2012, 11:38:24 am »
Back on topic... I'm going to be sad when I finish this up... probably tonight.   ;D


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Re: Danish Pastry guinea pigs needed
« Reply #137 on: March 08, 2012, 11:50:12 am »
Back on topic... I'm going to be sad when I finish this up... probably tonight.   ;D



Same here. I wish I didnt have people over when I got mine. I hate sharing.  >:D
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Re: Danish Pastry guinea pigs needed
« Reply #138 on: March 08, 2012, 12:10:27 pm »
This may be the longest thread in EE that's stayed on topic.  Well, besides the cheesecake one.  Ironic that they're both about we want to eat.   :o

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Re: Danish Pastry guinea pigs needed
« Reply #139 on: March 08, 2012, 12:23:34 pm »
This may be the longest thread in EE that's stayed on topic.  Well, besides the cheesecake one.  Ironic that they're both about we want to eat.   :o

Thats rich, coming from you Mr. Thread Derailer! Talking about football. Sheesh.  ::)

 :laugh2:  :cheers:

Pictures are overrated anyway.

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Re: Danish Pastry guinea pigs needed
« Reply #140 on: March 08, 2012, 12:27:29 pm »
This may be the longest thread in EE that's stayed on topic.  Well, besides the cheesecake one.  Ironic that they're both about we want to eat.   :o

Totally serendipitous that you mention that, I was just thinking about how a danish thread would be a great place to discuss how my single malt pez dispensing angled wico leaf switch developer designed joysticks just got lice in a tornado.  

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Re: Danish Pastry guinea pigs needed
« Reply #141 on: March 08, 2012, 12:33:02 pm »
Too soon, Chuck. Too soon.
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Re: Danish Pastry guinea pigs needed
« Reply #142 on: March 08, 2012, 12:40:22 pm »
Thats rich, coming from you Mr. Thread Derailer! Talking about football. Sheesh.  ::)

 :laugh2:  :cheers:
No, no, no.  I was on topic as Dervacumen is a Fins fan.  I'm just trying to get bumped on the list.  Blame the mod for taking it off topic with his post about the dorky Cards.   >:D

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Re: Danish Pastry guinea pigs needed
« Reply #143 on: March 08, 2012, 01:02:44 pm »
Too soon, Chuck. Too soon.

I know, that single malt is a touchy subject  ;)

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Re: Danish Pastry guinea pigs needed
« Reply #144 on: March 08, 2012, 01:11:26 pm »
I can't wait! Those look delicious!


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Re: Danish Pastry guinea pigs needed
« Reply #145 on: March 08, 2012, 01:12:59 pm »
Post Hell access for whoever wants to forward their pastry on to me!   >:D

I'm kidding, of course!

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Re: Danish Pastry guinea pigs needed
« Reply #146 on: March 08, 2012, 04:54:21 pm »
Mine arrived today. Had an unwarmed piece already... yum! Full review and pics once the family has tried it out... :applaud:

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Re: Danish Pastry guinea pigs needed
« Reply #147 on: March 08, 2012, 04:58:42 pm »
Dervacumen just PM'd me and wanted me to let all the group 2 people know that they'll be having to wait as he has decided to skip directly to group three for the next batch.  I know it sucks, but please understand that this was a very hard decision for him but I think we can all get behind his prerogative.  Thank you and good day.    

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Re: Danish Pastry guinea pigs needed
« Reply #148 on: March 08, 2012, 09:13:53 pm »
Got home after work this afternoon to find a medium flat rate box sitting on my stoop. I smiled because I knew what was inside waiting for me. But the damned postman set it on the step upsidedown! The box arrived intact and in good shape so I was hopeful. However when I opened the box, I found a lot of almonds and other pieces loose inside. The wax paper wasn't ripped at all like it was with shmokes, but the the pastry was "squared" moving about during transit. I would recommend finding a somewhat stiff cardboard ring to place the pastries inside to prevent the "squaring".





Right out of the box this thing smelled great! After seeing this thread bumped so much today, I had to try a piece out immediately. Typically, if I was given a number of options for flavors of pastries, I would go with apple or bear claw. The wife was the decision maker on the flavor of ours, cherry w/ almond paste, and cherry is usually on the bottom of the list of flavors I would normally pick. But to my surprise, I was quite pleased with this flavor combonation. Most pastries I eat (I maybe have only 10 a year) are unheated. As Mikezilla already stated, the center of the pastry was a little on the raw side, which is not a bad thing, because I like this too. One thing I did like was that the pastry wasn't "sweaty" and sticky like the mass produced ones that are individually wrapped in plastic. On a scale of 1 to 10 I'd rate the unwarmed piece at about a 7.5 for "total pastry experience." The last bite wasn't very enjoyable. It was a dark brown, not quite burnt bottom, and didn't taste very well.

I warmed up 4 pieces after dinner for dessert for the family. The flaky texture of the warmed pastry definitely makes this the best way to consume, much better than unwarmed. The family didn't like the pastry as much as I did, however. The kids had no idea that this thing was coming. The wife had a little bit of anticipation for its arrival. The wife enjoyed the flavors and textures, but the pastry didn't wow her. Our daughter (7) took one bite and said she didn't want to eat anymore. Usually she's crazy about anything sweet, but her taste may not be developed for these types of rich flavors yet. Our son (15) thought the kitchen smelled great while they were warming up. He said the pastry was "pretty good" overall. But he didn't want to finish his sister's piece. I wasn't about to argue with him and happily took her leftovers. I'd rate the warmed pastry an 8.5-8.75 out of 10. The dark brown bottom tasted much better on the warmed pieces than the unwarmed one.

I was really impressed with the appearance of the pastries in the photos of them before they shipped. I really like the layered circle. The "squaring" caused by shipping definitely hurt the appearance. The wife told me that this is probably something she wouldn't buy. I'm not much of a pastry consumer, so I wouldn't be inclined to buy such a large pastry (which surprised me, you said 8" diameter, but this thing ended up being much larger than I expected). I would probably buy a piece or two with a cup of coffee somewhere, but this isn't something I would order to have shipped to me, but I have never ordered any food item off of the internet that needed to be shipped. My work gets kringles shipped to our office every xmas from one of our customers, and I could see ordering one of these easier as a gift for someone than buying one for myself.

I am greatly appreciative that I was given a chance to participate in this testing, thank you! I do, however, wish I would have gone with my initial flavor pick of apple. The cherry is good, but I'm a sucker for apple. Although this wasn't enjoyed by everyone in my house, I will be thoroughly enjoying it until there is nothing left to enjoy!

 :cheers:
« Last Edit: March 08, 2012, 09:17:19 pm by Nephasth »

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Re: Danish Pastry guinea pigs needed
« Reply #149 on: March 08, 2012, 10:06:52 pm »
Derva, would something as simple as a disposable plastic pie pan work to keep the pastry a bit more together in shipping?  If ventilation is a concern I'm sure an office hole punch could make short work of getting some air in there. 

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Re: Danish Pastry guinea pigs needed
« Reply #150 on: March 08, 2012, 11:50:47 pm »
This will be short, more to come.
First and most importantly, the feedback both positive and negative is exactly what I need.
Second, the shipping issue is unsurprising, and that even half of you received this in decent shape is a testimonial to the USPS and the job I did packing it.  This trial was largely about getting the pastry to you in a form that at least comes close to replicating the smell, bite, and flavor experience I provide locally.  I have learned a TON for you all.
Thanks again folks.
Next up is group two.  It may take a bit to get these out because I want to work on what I've learned and that takes a lot of time, baking, and eating way to much pastry.  I promise it won't be much over a couple of weeks if that.
More feedback to come...
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Re: Danish Pastry guinea pigs needed
« Reply #151 on: March 09, 2012, 11:50:35 am »
Next up is group two.

Back off my dainish Le Chuck!  :bat

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Re: Danish Pastry guinea pigs needed
« Reply #152 on: March 09, 2012, 01:02:44 pm »

I believe that I am primarily meant to be testing the pastry only, and that the packaging was more-or-less an afterthought. Nevertheless, I will comment on it in case anything useful can come of it. First, the empty space in the box was filled out with folded up bubble mailer envelopes. ... those things are super expensive. I'm guessing you had them on hand...
Aside from the mailers, the pastry sat upon a piece of cardboard, loosely wrapped in wax paper ...  I believe it will affect the perceptions of your customers. It looks like the product was damaged in-transit and did not arrive altogether in-tact. You don't want your customer's first impression to be, "Uh oh . . ."

Edit: hen I saw ready-to-eat food essentially just sitting in a box, entirely exposed, I was pretty shocked. Honestly, my first thought was, " . . . the ---fudgesicle---?" You'll probably have to consider this, because I think many many Americans are like me. I think you need to do something to adjust their expectations before they lay eyes on the seemingly unwrapped product, or take care that the product appears to be 100% wrapped and guarded from outside evils.

Additionally, as you can see from the photos, the pastry was a bit squashed down and to one side during shipping. It's quite noticeable. I tried unsuccessfully to think of a way (beyond freezing) to guard against this.

As for the pastry itself, let me say first off that the difference in quality between eating it right out of the box and first heating it in the oven is so dramatic that I don't think you should dream of even suggesting that the former is even an option ... the pastry was slightly doughy. The filling, I thought, had a nice texture and I could taste that it was very high quality, But I was slightly underwhelmed . But once heated, the entire confection was transformed. The pastry became flaky, the almonds crunchy, the filling warm and far more flavorful. It was far and away the best danish I've ever had. Nothing else even comes close.

In short, if you wish to position these as high-end gourmet products, commanding a high price, you will have to consider the packing/shipping predicament thoroughly if you wish to ship them unfrozen. I also think that suggesting that it can be consumed heated or unheated is a heresy.

Oh yeah . . . I should also mention, I thought the apricot, almond paste, cheese combo worked well.

edit: Substantial edits.

-->Edits to the above for brevity...

shmokes,
There are a lot of things here, so I'll just get in to it.
1.  Packaging was absolutely not what I'll use, either in presentation, security, wrapping, or carrier.  I made a commitment to a Monday ship and as Monday afternoon approached I grabbed whatever I had that would be acceptably functional given the intent to provide edibles through the mail.  I have given a ton of thought to this and even sourced competing products to learn from those who have experience in this sort of thing.  I'll make up a mock box and post it here for comment.  Being in sales and marketing for a couple decades has given me some experience in this area.
2.  Freezing before baking and providing instructions for the final bake is not an option as I'll lose quality control.  Freezing after baking and shipping frozen will not require dry ice so the cost will not go up.  The moisture trapped in the packaging during the defrost while in transit will likely destroy the bottom of the pastry as all the water from condensation gets pulled down by gravity.  I will probably try this, but I think with the proper packaging the best alternative is shipping unfrozen.  Again, quality control is at stake.  When it comes down to it, the visual risk outweighs the quality risk be a wide margin.
3.  I agree that the instructions will not provide an option for eating before reheating.
4.  I'm pleased you like the combination.  It's looking like that's one of the preferred choices around here, and if I were ordering one that's the one I would try first.  I'm glad I could provide a little guidance with the flavor choice combinations.

Will you clarify your thoughts on the relative amounts of each of the three component fillings, dough texture (especially the inside of the ring and the bottom), amount of glazing and almonds?  After reheating, please, since going forward that's the only option.


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Re: Danish Pastry guinea pigs needed
« Reply #153 on: March 09, 2012, 01:30:11 pm »
Got home after work this afternoon to find a medium flat rate box sitting on my stoop. I smiled because I knew what was inside waiting for me. But the damned postman set it on the step upsidedown! The box arrived intact and in good shape so I was hopeful. However when I opened the box, I found a lot of almonds and other pieces loose inside. The wax paper wasn't ripped at all like it was with shmokes, but the the pastry was "squared" moving about during transit. I would recommend finding a somewhat stiff cardboard ring to place the pastries inside to prevent the "squaring".





Right out of the box this thing smelled great! ... Typically, if I was given a number of options for flavors of pastries, I would go with apple or bear claw ... to my surprise, I was quite pleased with this flavor combonation. Most pastries I eat (I maybe have only 10 a year) are unheated. As Mikezilla already stated, the center of the pastry was a little on the raw side, which is not a bad thing, because I like this too. One thing I did like was that the pastry wasn't "sweaty" and sticky like the mass produced ones that are individually wrapped in plastic. On a scale of 1 to 10 I'd rate the unwarmed piece at about a 7.5 for "total pastry experience." The last bite wasn't very enjoyable. It was a dark brown, not quite burnt bottom, and didn't taste very well.

I warmed up 4 pieces after dinner for dessert for the family. The flaky texture of the warmed pastry definitely makes this the best way to consume, much better than unwarmed. The family didn't like the pastry as much as I did, however ... The wife enjoyed the flavors and textures, but the pastry didn't wow her. Our daughter (7) took one bite and said she didn't want to eat anymore. Usually she's crazy about anything sweet, Our son (15) thought the kitchen smelled great while they were warming up. He said the pastry was "pretty good" overall. But he didn't want to finish his sister's piece. an 8.5-8.75 out of 10. The dark brown bottom tasted much better on the warmed pieces than the unwarmed one.

I was really impressed with the appearance of the pastries in the photos of them before they shipped. I really like the layered circle. The wife told me that this is probably something she wouldn't buy ... I wouldn't be inclined to buy such a large pastry (which surprised me, you said 8" diameter, but this thing ended up being much larger than I expected). I would probably buy a piece or two with a cup of coffee somewhere, but this isn't something I would order to have shipped to me, but I have never ordered any food item off of the internet that needed to be shipped. My work gets kringles shipped to our office every xmas from one of our customers, and I could see ordering one of these easier as a gift for someone than buying one for myself.

I would have gone with my initial flavor pick of apple. The cherry is good, but I'm a sucker for apple. Although this wasn't enjoyed by everyone in my house, I will be thoroughly enjoying it until there is nothing left to enjoy!

 :cheers:

--> Edited the above for brevity ...

Nephasth,
I think you got the short end of the stick.  Now your family will never trust your judgement again.  Just kidding.  I'll try to dissect this experience without making excuses.
1.  I like that you identified twice that the smell was an important indicator.  That's very valuable marketing information for me.
2.  The options for fillings will include apples as well as several others including several stone fruit and berries as well as pears.  There will be savory choices as well.
3.  The sweaty and sticky comment is also critical in my marketing.
4.  The bottom of your pastry was ruined, and I'll take care no ensure that doesn't happen again.  I know exactly why this happened with yours.
5.  Many hundreds, perhaps over a thousand people have eaten this pastry and the reaction from your wife and kids was atypical.  I would love for you to nail down the exact reasons they had these reactions.  What would they have preferred this to be?  Sweeter?  Not burned?  Different filling?  Texture?  Arriving in one piece and not looking like $H*T?
6.  Your wife would buy ... why?  Because it sucked so bad or because your household aren't really pastry eaters?  I understand your point about not wanting such a huge pastry and I make individual portioned pastries for that reason.
7.  You mentioned this would be a better gift for someone that for yourself.  Because the quality is not there, or because you don't like sweets too much?  Or a combination of both?  In other words, if it were fantastic would you even consider buying such a pastry for your family?  What would it take to make it fantastic?

Very interested in some of your responses.
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Re: Danish Pastry guinea pigs needed
« Reply #154 on: March 09, 2012, 01:45:54 pm »
I could answer a few of your questions now, but I will wait until I can answer all of them at once. Those were just our initial reactions to our first tastings. We still have just over half of the pastry left. My wife didn't dislike the pastry, she thinks it's tasty, but she just didn't get that "wow" impression. I will ask my wife and our son to go more in depth with their thoughts on this, the little girl might not be able to explain her reasons for not liking it though (but I will try to get her to try it again).

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Re: Danish Pastry guinea pigs needed
« Reply #155 on: March 09, 2012, 02:19:20 pm »

Will you clarify your thoughts on the relative amounts of each of the three component fillings, dough texture (especially the inside of the ring and the bottom), amount of glazing and almonds?  After reheating, please, since going forward that's the only option.


Unfortunately I have little to add. I just heated and consumed two more pieces so I could address your questions with fresh information (the tough life of a product tester). But I feel like the pastry is pretty well nailed, at least beyond my experience/skill to suggest many improvements. I wouldn't want more or less filling, and the proportions of each filling tasted right to me. I couldn't say that any one should be increased or reduced without trying two different prototypes side-by-side. But I think I could tell if it was wrong . . . like if you used too much almond paste and not enough apricot. So I think your instincts were probably just right.

I'm a toasted almond fiend, so I wouldn't mind more of those, but I'm also the guy who earlier in this thread said that putting on too many almonds was interfering with the presentation.

Icing, too, I thought was perfect. But I don't have much of a sweet tooth, so maybe the average person would prefer more. I'll take a baguette over pain au chocolat any day of the week. I lived for a few months a block away from a bakery that sold demi-baguettes with apricots baked right into them. I bought one every morning (except Thursdays when they were infuriatingly closed) still hot from the oven, on my way to work. But I don't really buy pastries ever. Maybe the occasional custard tart covered in raspberries, but rarely anything like a danish or a croissant.

The bottom of my pastry was fine. It's only a shade darker than the rest of the pastry with a few dark spots peppered about it here and there. It doesn't exhibit any burned qualities. It doesn't stand out as being noticeably different at all in flavor or texture from the rest of the pastry.
« Last Edit: March 09, 2012, 02:21:05 pm by shmokes »
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Re: Danish Pastry guinea pigs needed
« Reply #156 on: March 09, 2012, 02:43:44 pm »
I could answer a few of your questions now, but I will wait until I can answer all of them at once. Those were just our initial reactions to our first tastings. We still have just over half of the pastry left. My wife didn't dislike the pastry, she thinks it's tasty, but she just didn't get that "wow" impression. I will ask my wife and our son to go more in depth with their thoughts on this, the little girl might not be able to explain her reasons for not liking it though (but I will try to get her to try it again).

I'm in no rush, and I understand not everyone will have that "wow" moment, nor should they.  Just getting very appreciated feedback.  Sometimes the feedback provides an "AHA!" moment, sometimes it's noise, and both are valuable.  Look at it this way: pretend I'm building my own arcade machine (assuming you want one in the first place).  How do I make it one just have to play?  And why do you come back?
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Re: Danish Pastry guinea pigs needed
« Reply #157 on: March 09, 2012, 02:55:49 pm »

Will you clarify your thoughts on the relative amounts of each of the three component fillings, dough texture (especially the inside of the ring and the bottom), amount of glazing and almonds?  After reheating, please, since going forward that's the only option.


Unfortunately I have little to add. I just heated and consumed two more pieces so I could address your questions with fresh information (the tough life of a product tester). But I feel like the pastry is pretty well nailed, at least beyond my experience/skill to suggest many improvements. I wouldn't want more or less filling, and the proportions of each filling tasted right to me. I couldn't say that any one should be increased or reduced without trying two different prototypes side-by-side. But I think I could tell if it was wrong . . . like if you used too much almond paste and not enough apricot. So I think your instincts were probably just right.

I'm a toasted almond fiend, so I wouldn't mind more of those, but I'm also the guy who earlier in this thread said that putting on too many almonds was interfering with the presentation.

Icing, too, I thought was perfect. But I don't have much of a sweet tooth, so maybe the average person would prefer more. I'll take a baguette over pain au chocolat any day of the week. I lived for a few months a block away from a bakery that sold demi-baguettes with apricots baked right into them. I bought one every morning (except Thursdays when they were infuriatingly closed) still hot from the oven, on my way to work. But I don't really buy pastries ever. Maybe the occasional custard tart covered in raspberries, but rarely anything like a danish or a croissant.

The bottom of my pastry was fine. It's only a shade darker than the rest of the pastry with a few dark spots peppered about it here and there. It doesn't exhibit any burned qualities. It doesn't stand out as being noticeably different at all in flavor or texture from the rest of the pastry.

This really helps me understand what's going on.  I wonder about the few dark spots, however I'm pretty certain about the cause so I'll pay close attention to that.   It's kinda funny about the almonds, only because I could really see they didn't translate well in pictures.

Thanks again.
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Re: Danish Pastry guinea pigs needed
« Reply #158 on: March 09, 2012, 03:13:49 pm »
No need to guess at what the bottom looks like. Here's a couple pictures taken in the same light so you can compare the top to the bottom.
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Re: Danish Pastry guinea pigs needed
« Reply #159 on: March 09, 2012, 04:50:52 pm »
Next up is group two.  It may take a bit to get these out because I want to work on what I've learned and that takes a lot of time, baking, and eating way to much pastry.  I promise it won't be much over a couple of weeks if that.
Nice,
Not as long a wait as group 3, but a better pastry than group 1... Group 2 FTW!!!  :D

Seriously, looking forward to this, moreso now that I'm seen and heard some responses.  If this arrives right before Palm Sunday, I'll have a houseful of Italian and Polish feedback.  If way before (how long could I store it before serving?) or after, I'm thinking about bring it to work, but don't know if I'll be able to heat it which appears to be key.  Microwaving would be a bad thing I assume, wonder if we have a toaster oven in the building anywhere??

Thanks Derv,
Take your time enhancing the second batch!! :)
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Re: Danish Pastry guinea pigs needed
« Reply #160 on: March 09, 2012, 06:36:34 pm »
I'll probably send it to arrive a few days before Palm Sunday but I'll know better after Monday.  I've been requested to serve desert for a pretty large crowd (about 300) on March 23.  If that happens, I may be a little busy right about then.  If I am able to send them out ahead of time, you can pop it inthe freezer by wrapping lit tightly in plastic wrap, then aluminum foil.  When you pull it out Sunday morning, unwrap it completely, sit it on a wire cooling rack and let it defrost for a couple of hours, maybe three.  Then you can reheat it at 350F for 8-12 min.  If you do take it to work, just take some foil and let people take chunks home, but make sure you give them the reheating instructions.  and make them promise to give you feedback.  ;D
One of my testers here in town reheated a piece in the microwave for 20 seconds, and my wife did the same this morning.  The microwave has a plus in that it gets the butter liquified again and the filling gets softer, which are significant.  The minus is that it totally loses the flakiness.  It still tastes very, very good though.  I'm with shmokes on this.  It really should get the oven treatment, if even you put it in the oven right before you head to work if that's possible.
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Re: Danish Pastry guinea pigs needed
« Reply #161 on: March 09, 2012, 06:48:50 pm »
About the only thing my microwave is used for is melting butter and a timer.

I'm pretty stoked but understand that RL (tm) may affect when I get mine.  I'm more than ok with that.  I'd still like to kick in a few buck to cover shipping.  Not a big deal to me to do that.

Since raspberries were brought up, I'll comment that I'd love to see that as an option.  Or cinnamon.  I asked for cherry and it's my number 2 fruit flavor but raspberry is a personal favorite.  And anything with warm cinnamon is the greatest thing ever. 

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Re: Danish Pastry guinea pigs needed
« Reply #162 on: March 09, 2012, 07:43:38 pm »
Both raspberry and cinnamon will be available.  I don't have a source for raspberries yet, but I'll look around.
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Re: Danish Pastry guinea pigs needed
« Reply #163 on: March 11, 2012, 09:43:04 pm »
Alright, my pastry is gone. :'(

I took the rest of it over to my parents' house to let them try it out after dinner. I had my dad, my mom, and brother try it out and fill out a questionnaire afterwords. They all thought it was great, and also had pretty similar thoughts about the pastry.

My mom:
She thought the outside of the pastry was done right but the inside was a little too "mushy" for her. She liked the tart cherries but thought it could have used some cream cheese frosting or more icing. She thought your filling ratio was "just right." When asked what would make it better, she said more icing and almonds. She said that this is something she would buy, both a whole pastry as well as a single slice.

My dad:
Said that the textures of the pastry were "OK" and that the pastry wasn't sweet enough for his liking. He said the pastry could have been more done in the center and that it needed more icing, but it had the right amount of filling. He wouldn't buy a single slice, but he would buy a "whole log or roll." :lol He wants to know how much these are and if you can make them in blueberry.

My brother:
Thought it was all together very good, the filling was just right, and the flavor was "perfect." His only complaints were that it didn't have enough icing and it was under cooked inside (but still very edible). He said he would buy a whole pastry as well as a single slice. His other thoughts on the pastry were "excellent."

It may have just been this particular pastry, but my parents and brother all thought the middle wasn't done enough and that it lacked enough icing (which may have been caused by mishandling during shipping). But they all thought it was great and were all happy that I brought this over for dessert.

4.  The bottom of your pastry was ruined, and I'll take care no ensure that doesn't happen again.  I know exactly why this happened with yours.
5.  Many hundreds, perhaps over a thousand people have eaten this pastry and the reaction from your wife and kids was atypical.  I would love for you to nail down the exact reasons they had these reactions.  What would they have preferred this to be?  Sweeter?  Not burned?  Different filling?  Texture?  Arriving in one piece and not looking like $H*T?
6.  Your wife would buy ... why?  Because it sucked so bad or because your household aren't really pastry eaters?  I understand your point about not wanting such a huge pastry and I make individual portioned pastries for that reason.
7.  You mentioned this would be a better gift for someone that for yourself.  Because the quality is not there, or because you don't like sweets too much?  Or a combination of both?  In other words, if it were fantastic would you even consider buying such a pastry for your family?  What would it take to make it fantastic?

Very interested in some of your responses.


As far as the bottom goes, it was only that last bite of the unwarmed piece I had that left an unpleasant taste in my mouth. I didn't experience any off flavors from the bottom once it was reheated.

As far as my family's responses... I think they would prefer a sweeter pastry (especially the kids). The texture was nice, I like the softer, "not completely done" center as well as the crisp flaky outside. The filling was good, but the kids weren't crazy for it, they both said the cherries were "sour", but they're also both very picky eaters. What dinged our pastry was the burned bottom and the mishandling during shipping that removed some of the almonds and icing.

I talked with my wife again about why she wouldn't buy one. She said she would if the pastry was sweeter (maybe having more icing). She also said the cherries were "sour", but I agree with my mom that they're tart. Apparently it's not a flavor quality my wife enjoys, so a different filling might suit her fancy better. She also wasn't impressed with the condition of the pastry upon arrival. If she knew the pastry would arrive in good shape she would feel more comfortable buying one. And if she did buy one, she would buy a full sized one like this, depending on price.

As far as myself, I don't consider myself a big pastry eater, or sweets eater for that matter. When I said I would buy a full sized one as a gift for someone wasn't meaning that it wasn't up to my standards, the things I buy for other people tend to be of higher quality than the things I buy for myself. And with the reaction my parents had with this, it looks like a pretty good holiday gift idea. I might have dessert once a week. I like sweets, I just try not to eat them very often.

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Re: Danish Pastry guinea pigs needed
« Reply #164 on: March 15, 2012, 09:48:26 pm »
Alright, my pastry is gone. :'(

I took the rest of it over to my parents' house to let them try it out after dinner. I had my dad, my mom, and brother try it out and fill out a questionnaire afterwords. They all thought it was great, and also had pretty similar thoughts about the pastry.

My mom:
She thought the outside of the pastry was done right but the inside was a little too "mushy" for her. She liked the tart cherries but thought it could have used some cream cheese frosting or more icing. She thought your filling ratio was "just right." When asked what would make it better, she said more icing and almonds. She said that this is something she would buy, both a whole pastry as well as a single slice.

My dad:
Said that the textures of the pastry were "OK" and that the pastry wasn't sweet enough for his liking. He said the pastry could have been more done in the center and that it needed more icing, but it had the right amount of filling. He wouldn't buy a single slice, but he would buy a "whole log or roll." :lol He wants to know how much these are and if you can make them in blueberry.

My brother:
Thought it was all together very good, the filling was just right, and the flavor was "perfect." His only complaints were that it didn't have enough icing and it was under cooked inside (but still very edible). He said he would buy a whole pastry as well as a single slice. His other thoughts on the pastry were "excellent."

It may have just been this particular pastry, but my parents and brother all thought the middle wasn't done enough and that it lacked enough icing (which may have been caused by mishandling during shipping). But they all thought it was great and were all happy that I brought this over for dessert.

4.  The bottom of your pastry was ruined, and I'll take care no ensure that doesn't happen again.  I know exactly why this happened with yours.
5.  Many hundreds, perhaps over a thousand people have eaten this pastry and the reaction from your wife and kids was atypical.  I would love for you to nail down the exact reasons they had these reactions.  What would they have preferred this to be?  Sweeter?  Not burned?  Different filling?  Texture?  Arriving in one piece and not looking like $H*T?
6.  Your wife would buy ... why?  Because it sucked so bad or because your household aren't really pastry eaters?  I understand your point about not wanting such a huge pastry and I make individual portioned pastries for that reason.
7.  You mentioned this would be a better gift for someone that for yourself.  Because the quality is not there, or because you don't like sweets too much?  Or a combination of both?  In other words, if it were fantastic would you even consider buying such a pastry for your family?  What would it take to make it fantastic?

Very interested in some of your responses.


As far as the bottom goes, it was only that last bite of the unwarmed piece I had that left an unpleasant taste in my mouth. I didn't experience any off flavors from the bottom once it was reheated.

As far as my family's responses... I think they would prefer a sweeter pastry (especially the kids). The texture was nice, I like the softer, "not completely done" center as well as the crisp flaky outside. The filling was good, but the kids weren't crazy for it, they both said the cherries were "sour", but they're also both very picky eaters. What dinged our pastry was the burned bottom and the mishandling during shipping that removed some of the almonds and icing.

I talked with my wife again about why she wouldn't buy one. She said she would if the pastry was sweeter (maybe having more icing). She also said the cherries were "sour", but I agree with my mom that they're tart. Apparently it's not a flavor quality my wife enjoys, so a different filling might suit her fancy better. She also wasn't impressed with the condition of the pastry upon arrival. If she knew the pastry would arrive in good shape she would feel more comfortable buying one. And if she did buy one, she would buy a full sized one like this, depending on price.

As far as myself, I don't consider myself a big pastry eater, or sweets eater for that matter. When I said I would buy a full sized one as a gift for someone wasn't meaning that it wasn't up to my standards, the things I buy for other people tend to be of higher quality than the things I buy for myself. And with the reaction my parents had with this, it looks like a pretty good holiday gift idea. I might have dessert once a week. I like sweets, I just try not to eat them very often.

There is a lot of info here, and I've been consulting with others about these and all the other feedback I've gotten.  That you spent so much time going through this exercise is very much appreciated.  I can't say that enough.
First I'll apologize about the middle being underdone.  It's apparent that was the case with yours, else everyone wouldn't have mentioned it.  I'm now set on a consistent timing and process that should alleviate this as an issue.
I also received more feedback than expected about the icing.  I always liked a little less, but all indications are to add more, so I'll do that with the next batch.
Third, the shipping works.  Now I'll spend a bit more time on the presentation so test that.  I won't spend the $$ to get it perfect, but I can now emulate the expected packaging so I think that will add to the overall presentation.
Last, the cherries I chose were intentionally sour, and I may have to consider two varieties.  This is valuable info.

Round one is in the books, round two is coming up!
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Re: Danish Pastry guinea pigs needed
« Reply #165 on: March 15, 2012, 10:02:41 pm »
Round two is about to commence.  I received word that I will be making pastry for an event on March 23 but it's only for 150 people, so that's good as far as production goes.
I'm hoping I can get round two out on the 27th, which is a Tuesday.

For this large event, I'm now tasked with throwing together a bastardized website so I might attract a few inquiries.  People seem hesitant to call me on my cell, and a passive inquiry form on a website might be more effective.  That's going to be interesting.  I have WebEasy8 that I can use but right now I think that's overkill.  All I want to do is put together maybe one or two pages with a few pictures and a spot or three for text.  Maybe just a splash screen with an email link.  Can someone give me a really quick rundown of how to do this?  I tend to get caught up in detail when I'm working on new projects.  I'd like to keep it simple and functional.  Just getting a web host, email address and page is all I need.  I've got a name in mind for the domain.

Many thanks!
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Re: Danish Pastry guinea pigs needed
« Reply #166 on: March 16, 2012, 09:04:29 am »
Maybe consider setting up a Wordpress site. Just browse through the templates, find one you like, customize with logos and the like. There are plugins to do pretty much anything you can think of. You'll find free plugins for everything from email forms to mailing lists (for newsletters and the like).
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Re: Danish Pastry guinea pigs needed
« Reply #167 on: March 25, 2012, 10:41:39 pm »
I successfully got 22 of these Danish rings off to a decent sized event on Friday so now I'm about to bake for round two.  I sent the round two group a PM just to confirm.
I also decided to put up a static page at www.hollisterdanish.com.  It's rough but functional.  After I finished the rings I had one batch of dough to play with so I started making shapes.  Which ones appeal to you?  I had several more shapes but I didn't get decent pics.  I was exhausted.
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Re: Danish Pastry guinea pigs needed
« Reply #168 on: March 26, 2012, 01:44:16 pm »
After I finished the rings I had one batch of dough to play with so I started making shapes.  Which ones appeal to you?

Those woven diamonds in the second pic look awesome.

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Re: Danish Pastry guinea pigs needed
« Reply #169 on: March 26, 2012, 01:47:10 pm »
Ditto, in a cafe I'd take a woven diamond or a bear claw type one over all the others.  The square one isn't as appetizing to me.

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Re: Danish Pastry guinea pigs needed
« Reply #170 on: March 26, 2012, 02:50:12 pm »
After I finished the rings I had one batch of dough to play with so I started making shapes.  Which ones appeal to you?

Those woven diamonds in the second pic look awesome.

Ditto, in a cafe I'd take a woven diamond or a bear claw type one over all the others.  The square one isn't as appetizing to me.

Both good observations.  I don't like the square one either, but maybe if I made it in a different shape I could do something with it.  The idea was to make something that had a higher ratio of filling to pastry to accommodate that preference.  I was making 1" circles with an apricot on top for "pastry poppers" and I had these left over squares with holes in them.  Those poppers are really good, btw.
The woven one and bear claw are classic designs, as is my horrible rendition of a pinwheel.
The woven one always gets noticed, especially when it's dusted lightly with sugar.  Still have a way to go on these...

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Re: Danish Pastry guinea pigs needed
« Reply #171 on: March 26, 2012, 04:41:50 pm »
I sent the round two group a PM just to confirm. 
I'd not worry about sending it to the group 3 people.  I'm sure they've lost interest.  I'll sacrifice and take their's though.  I don't mind.  I'm a team player.   ;D

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Re: Danish Pastry guinea pigs needed
« Reply #172 on: March 26, 2012, 04:54:53 pm »
I sent the round two group a PM just to confirm. 
I'd not worry about sending it to the group 3 people.  I'm sure they've lost interest.  I'll sacrifice and take their's though.  I don't mind.  I'm a team player.   ;D

If that's the case I just want to reconfirm that my flavor was cherry and arsenic... bon appetit Hoopz  >:D 

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Re: Danish Pastry guinea pigs needed
« Reply #173 on: March 26, 2012, 04:56:39 pm »
With all the improvements you are making I think the next batch needs to go to the group 1 people... so we can make a back-to-back comparison for you.   ;)

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Re: Danish Pastry guinea pigs needed
« Reply #174 on: March 26, 2012, 10:19:41 pm »
With all the improvements you are making I think the next batch needs to go to the group 1 people... so we can make a back-to-back comparison for you.   ;)
That's interesting.  I wonder if it would make sense to loop back on the interested parties to remake and ship each of their pastries using the current gen processes?  This is what I do locally of course.  Once I finish up the first round we can figure this out.
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Re: Danish Pastry guinea pigs needed
« Reply #175 on: March 26, 2012, 10:48:04 pm »
With all the improvements you are making I think the next batch needs to go to the group 1 people... so we can make a back-to-back comparison for you.   ;)
That's interesting.  I wonder if it would make sense to loop back on the interested parties to remake and ship each of their pastries using the current gen processes?  This is what I do locally of course.  Once I finish up the first round we can figure this out.


I'm in! ;D

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Re: Danish Pastry guinea pigs needed
« Reply #176 on: March 27, 2012, 11:21:52 am »
With all the improvements you are making I think the next batch needs to go to the group 1 people... so we can make a back-to-back comparison for you.   ;)

This is a GREAT idea. Im all for it.  ;D I could really use another dose of delicious patry Dervacumen.  :cheers:
Pictures are overrated anyway.

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Re: Danish Pastry guinea pigs needed
« Reply #177 on: March 27, 2012, 12:21:52 pm »
If you do that, the Group 1 people should at least throw a few bucks your way for shipping. If you do that with eventually with Group 2 (yay!), I'd be willing to cover the shipping the second time through.
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Re: Danish Pastry guinea pigs needed
« Reply #178 on: March 27, 2012, 12:25:39 pm »
Not that I wouldn't be happy to do so, but how many times does Dervacumen have to tell you he's not interested in any help with shipping costs?   ;D
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Re: Danish Pastry guinea pigs needed
« Reply #179 on: March 27, 2012, 12:41:05 pm »
I'm still hungry.  Have been for months now.  I'm getting hard to see from sideways on.  Please... feed me. 

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Re: Danish Pastry guinea pigs needed
« Reply #180 on: March 27, 2012, 01:21:45 pm »
Not that I wouldn't be happy to do so, but how many times does Dervacumen have to tell you he's not interested in any help with shipping costs?   ;D

While I get that, I still think it's the right thing to do.
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Re: Danish Pastry guinea pigs needed
« Reply #181 on: March 27, 2012, 02:03:24 pm »
This is a little out there but I'd like opinions.  Is there any interest in a live cam feed or video of your pastry being made?  Would it add to or detract from the product when it arrived?
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Re: Danish Pastry guinea pigs needed
« Reply #182 on: March 27, 2012, 02:09:31 pm »
This is a little out there but I'd like opinions.  Is there any interest in a live cam feed or video of your pastry being made?  Would it add to or detract from the product when it arrived?

Sorry. This is cool, but its a whistle I wouldnt particulary care for. There are a ton of shows on TV showing how pastry is made, I just want to eat the stuff. Maybe an 8x10 glossy with an autograph would be cool?  :D
Pictures are overrated anyway.

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Re: Danish Pastry guinea pigs needed
« Reply #183 on: March 27, 2012, 02:15:08 pm »
This is a little out there but I'd like opinions.  Is there any interest in a live cam feed or video of your pastry being made?  Would it add to or detract from the product when it arrived?

Sorry. This is cool, but its a whistle I wouldnt particulary care for. There are a ton of shows on TV showing how pastry is made, I just want to eat the stuff. Maybe an 8x10 glossy with an autograph would be cool?  :D
:stupid

It'd just be a tease.

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Re: Danish Pastry guinea pigs needed
« Reply #184 on: March 27, 2012, 02:32:58 pm »
Not that I wouldn't be happy to do so, but how many times does Dervacumen have to tell you he's not interested in any help with shipping costs?   ;D

While I get that, I still think it's the right thing to do.

This is a recurring theme.  First of all, thanks to all of you who want to help out with the shipping, and that's most of you BTW.  Believe me, it's not only very cool but also financially helpful considering my current employment status. :badmood:
That said, I intend to ask each of you for testimonials for my website when this is done and unpaid comments, good or bad, are worth the costs I'm incurring now.  No one is obligated to provide feedback, good or bad, but I will ask for it at some point.   I love making people happy through my food.  For round two I'll probably ask for some assistance but for now, please enjoy my danish.

Poor Le Chuck.  I can send  you a bottle of pox if that makes you feel better.
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Re: Danish Pastry guinea pigs needed
« Reply #185 on: March 28, 2012, 07:21:49 pm »
Okey Dokey, just got back from the Post Office, so a few of you should have pastry in the next couple days.   I hope they arrive to each of you in good condition.  Don't forget to heat them up!  This time I included heating instructions in the box.  I'm really interested in the packaging this time around.  It's a little closer to what I envision once I take the plunge and actually have boxes and inserts manufactured.  Two of the four boxes were put in priority mail flat rate boxes at the post office, to reduce shipping costs a couple bucks.
Just in time for the weekend, I hope.
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Re: Danish Pastry guinea pigs needed
« Reply #186 on: March 28, 2012, 11:28:51 pm »
I sent the round two group a PM just to confirm. 
I'd not worry about sending it to the group 3 people.  I'm sure they've lost interest.  I'll sacrifice and take their's though.  I don't mind.  I'm a team player.   ;D

Hey, now!
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Re: Danish Pastry guinea pigs needed
« Reply #187 on: March 28, 2012, 11:36:23 pm »

Poor Le Chuck.  I can send  you a bottle of pox if that makes you feel better.


A pox?  A pox.  How delightful a pox. 

Great, now I'm channeling Tim Burton.  Probably delirious from starvation.     

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Re: Danish Pastry guinea pigs needed
« Reply #188 on: March 29, 2012, 11:25:12 am »

Poor Le Chuck.  I can send  you a bottle of pox if that makes you feel better.


A pox?  A pox.  How delightful a pox. 

Great, now I'm channeling Tim Burton.  Probably delirious from starvation.     

Is that from Nightmare before Christmas? Whats that from?  :hissy:
Pictures are overrated anyway.

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Re: Danish Pastry guinea pigs needed
« Reply #189 on: March 29, 2012, 11:43:21 am »
Just in time for the weekend, I hope.
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Re: Danish Pastry guinea pigs needed
« Reply #190 on: March 29, 2012, 12:42:51 pm »

Poor Le Chuck.  I can send  you a bottle of pox if that makes you feel better.


A pox?  A pox.  How delightful a pox. 

Great, now I'm channeling Tim Burton.  Probably delirious from starvation.     

Is that from Nightmare before Christmas? Whats that from?  :hissy:

Ding ding ding.  The lead vampire asks what is in the present Jack brings from Christmas town. 

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Re: Danish Pastry guinea pigs needed
« Reply #191 on: March 29, 2012, 12:50:01 pm »
which group am I in again?
If you're replying to a troll you are part of the problem.
I also need to follow this advice. Ignore or report, don't reply.

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Re: Danish Pastry guinea pigs needed
« Reply #192 on: March 29, 2012, 01:20:18 pm »
Just in time for the weekend, I hope.
:woot :w00t :woot :w00t :woot :w00t

I hope no fights break out on Sunday.  BTW, yours was supposed to have cream filling with cherries but the cream wouldn't stay in this style of ring very well so I invented a hybrid between creme and almond paste.  I think it adds a glorious texture, but I'm anxious to see what you think about it.  I may consider using it rather than almond paste as a base for my rings.  Since you have no experience with the original almond paste variety you obviously can't compare the two.  The flavor should be about the same as regular paste but the resulting pastry should be lighter on the palate.

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Re: Danish Pastry guinea pigs needed
« Reply #193 on: March 29, 2012, 02:29:43 pm »
Haha I knew it! Rock on!  :cheers:

So. Dervacumen. Whats it gonna take for me to get in on this second round hmmm?  ;D
Pictures are overrated anyway.

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Re: Danish Pastry guinea pigs needed
« Reply #194 on: March 31, 2012, 06:16:08 pm »
Package arrived!!!

Taking notes and complete analysis to come, but delivery was good, package was good, everything in good shape, pastry protected and in good form upon opening, very excited.  Pastry currently stored in packaging in fridge, will bring out and heat up for party guests tomorrow afternoon.  I'll get information from all involved about appearance, texture, taste, and whatever else I can think of for you.

Excited! :)
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Re: Danish Pastry guinea pigs needed
« Reply #195 on: April 02, 2012, 12:37:05 pm »
Pastry arrived Sat. afternoon. I think it survived pretty well in the mail, I'll post pictures when I grab my camera. I will offer more of my feedback about the packaging then.

I tried a small sliver straight from the packaging and thought it was delicious. I was most pleased that the ratio of almond flavor to Apricot was very well balanced, not too sweet and not so "apricoty" (my new word) as to overpower the almond taste. I really like my pastry's to have a gooey center so right out of the box I loved it.

For the real taste test I used the conventional oven, preheated to 350 for 8 minutes. Warming the pastry really does a lot to enhance all the flavors plus crisp up the outside crust and almonds providing a nice contrast to the softer center. It was better warm but I still enjoyed it out-of-the-box. I shared it with my girlfriend who is not usually a sweets person. First thing she said was that it was delicious, and that she really liked that it was not too sweet. She then asked for another piece.  :)

My second sample I heated a slice in a pre-warmed toaster oven. I set the temp to 350 and baked it for about 8 min again. This time, since the pastry was so much closer to the heating elements the top was toasted a golden brown including the almonds. This was amazing. The toasted almond flavor accentuated the almond-apricot filling and the extra crispiness of the crust provided a wonderful contrast to the warm gooey filling.

I'm bringing the rest to family dinner at my mom's this Wed. I will bake it in the conventional oven for closer to the higher recommended range probably 14 minutes.

Thank you Dervacumen for opportunity to test out the pastry. Feedback on the packaging to come...

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Re: Danish Pastry guinea pigs needed
« Reply #196 on: April 02, 2012, 03:36:46 pm »
Excited! :)
Excitement warranted!

Ok,
Made it through the family gathering and all went well, and am finally able to post.  Overall impressions were very positive, I’ll try to summarize best that I can, comments were fast and furious as fork hit food:

Initial delivery/packaging:
Everything arrived in great shape on Friday, box within a box, corners held pastry in place nicely, cup in center rounded out middle well, no damage or issues.  Wife commented that receiving food in cardboard and packing peanuts seemed odd, “doesn’t it need to be refrigerated?” she asked?  I said “no” per you, but customers will likely expect it to be shipped/received similar to other foods ordered.  But overall the item itself looked great, I left it in its packaging and stored in a fridge in preparation for Sunday family bash.

Preparation:
At desert time we laid out all the deserts and I finally remembered the pastry.  Preheated oven as instructed, grabbed pastry, loaded onto cookie sheet, got peppered with lots of “What is THAT?” types of questions, warmed, and brought out to table with rest of deserts: Homemade brownies, cookies, cakes, death by chocolate tiered thing, and an ice cream cake.  Surely this would be an action packed competition!

First comment, this thing smells AWESOME when heated up.  Great aroma filled the kitchen and heighted the excitement as I explained the pastry came from a “Friend” of mine on the Internet looking to start an online pastry business.  Curious onlookers became excited about being able to share their opinions, my comments below in ()’s:

Mom:
Flavorful, light, tastes like “more” meaning she wanted more than she got.  Rated a 9 out of 10.  Would be great for breakfast, would order.

Aunt:
Called this an “adult” desert and was delicious (adult meant less sweet, as there were a number of super sweet items on table detailed above, this was more refined).  Nice flake, but moist, excellent flavoring, love the almond, Cherry was very good.  Would order.

Dad:
Was just okay, too crumbly for his taste, only tried a couple bites from his wife.  Said it was a bit too “Fancy” for him.

Uncle:
Not bad, different, never had anything like it, tasty.  Liked that it wasn’t “Fake” cherry, but not a big fan of almonds in general, was able to eat around them.  Echoed his brother’s “Fancy” comment.

Uncle 2:
Very good, rated 8 out of 10

Mom-in-Law (just turned 80):
Really really liked it more so than any of the store bought deserts on table, really liked the inclusion of almonds.  Would order.

Female Cousin:
Tasty, moist, sometimes these things are too dry but this was just right.  “Adult” tasty, not too sweet.  Rated an 8 out of 10.  Commented that there are few good bakeries any more, would order this and freeze (?) for when having company, or be good for corporate type events.

Me:
(I haven’t stated this yet, as I didn’t want to get bumped from sample, but I’m not a big fan of pastries.  I usually avoid them.  I’m more of a sweets fan.  Cheese in a Danish doesn’t interest me, and I generally don’t like eating cooked fruit, something to do with the texture, so I wanted to see how I would react to this type of item)  Took little bites at first, crust was yummy, crunchy and light, but moist, not dry.  Surprised at use of actual cherries, which actually scared me because of the cooked fruit issue, but they weren’t gooey, and were actually really good.  I was actually one of the last to try it, and finished my piece (after sampling most of the other deserts) despite my fears.  I would eat again myself (which is unusual given the ingredients) and definitely order for others.

Wife:
(Later on in night, she didn’t get much of desert during party, I heated up a piece for the second time) Excellent smell when heating, not a big Cherry fan but this tasted good, don’t know if this is already in it but Cinnamon might be a nice addition, maybe add a glaze on top as well, otherwise delicious, nicely flakey, little doughy deep down but was very good for having been heated twice.  Did not expect it to be as good as it was, ate more than originally intended.

Overall impressions where that it was really good, most would eat again or order if available and could freeze for future use, interested in other flavors, liked almond usage, really liked real cherry filling, flakey crust while remaining moist.  Women seemed to be bigger fans of it than men, but guys apparently had that “Fancy” issue and felt that the item was above them or something.

Regardless, thank you very much for including us in your test, family was very positive and wishes you well in your business trial, and asked me to provide information when you have a storefront or something.  IF you have additional qustions that I can answer, please let me know!   :applaud:
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Re: Danish Pastry guinea pigs needed
« Reply #197 on: April 04, 2012, 02:40:56 pm »
Pastry arrived Sat. afternoon. I think it survived pretty well in the mail, I'll post pictures when I grab my camera. I will offer more of my feedback about the packaging then.

I tried a small sliver straight from the packaging and thought it was delicious. I was most pleased that the ratio of almond flavor to Apricot was very well balanced, not too sweet and not so "apricoty" (my new word) as to overpower the almond taste. I really like my pastry's to have a gooey center so right out of the box I loved it.

For the real taste test I used the conventional oven, preheated to 350 for 8 minutes. Warming the pastry really does a lot to enhance all the flavors plus crisp up the outside crust and almonds providing a nice contrast to the softer center. It was better warm but I still enjoyed it out-of-the-box. I shared it with my girlfriend who is not usually a sweets person. First thing she said was that it was delicious, and that she really liked that it was not too sweet. She then asked for another piece.  :)

My second sample I heated a slice in a pre-warmed toaster oven. I set the temp to 350 and baked it for about 8 min again. This time, since the pastry was so much closer to the heating elements the top was toasted a golden brown including the almonds. This was amazing. The toasted almond flavor accentuated the almond-apricot filling and the extra crispiness of the crust provided a wonderful contrast to the warm gooey filling.

I'm bringing the rest to family dinner at my mom's this Wed. I will bake it in the conventional oven for closer to the higher recommended range probably 14 minutes.

Thank you Dervacumen for opportunity to test out the pastry. Feedback on the packaging to come...

Knave,
These are great observations, and thank you for your trust in my experiment.  From your experience I learned I should modify the warming time instructions.  My original plan called for about 12 minutes in the center rack of an oven, and your experience supports that.
If I were to change the essential directions to the following, what do you think the result would be?

Place rack in center of oven.  If there is no center rack mount choose the one right above center.
Preheat oven to 350F.  Heat for 8 minutes.
Turn Heat to 425 and heat for an additional 4 minutes.


I think this will give the internals time to heat, and give a nice roasted - just out of the oven - crisp to the exterior.

This is so fun.

I love your comment regarding the balance between the sugar and apricot.  I'm using two apricot varieties, and the one I sent to you is certainly more "apricoty" than the other.  I've worked really hard getting the balance right.

Yay!
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Re: Danish Pastry guinea pigs needed
« Reply #198 on: April 04, 2012, 02:54:38 pm »
Excited! :)
Excitement warranted!

Ok,
Made it through the family gathering and all went well, and am finally able to post.  Overall impressions were very positive, I’ll try to summarize best that I can, comments were fast and furious as fork hit food:

Initial delivery/packaging:
Everything arrived in great shape on Friday, box within a box, corners held pastry in place nicely, cup in center rounded out middle well, no damage or issues.  Wife commented that receiving food in cardboard and packing peanuts seemed odd, “doesn’t it need to be refrigerated?” she asked?  I said “no” per you, but customers will likely expect it to be shipped/received similar to other foods ordered.  But overall the item itself looked great, I left it in its packaging and stored in a fridge in preparation for Sunday family bash.

Preparation:
At desert time we laid out all the deserts and I finally remembered the pastry.  Preheated oven as instructed, grabbed pastry, loaded onto cookie sheet, got peppered with lots of “What is THAT?” types of questions, warmed, and brought out to table with rest of deserts: Homemade brownies, cookies, cakes, death by chocolate tiered thing, and an ice cream cake.  Surely this would be an action packed competition!

First comment, this thing smells AWESOME when heated up.  Great aroma filled the kitchen and heighted the excitement as I explained the pastry came from a “Friend” of mine on the Internet looking to start an online pastry business.  Curious onlookers became excited about being able to share their opinions, my comments below in ()’s:

Mom:
Flavorful, light, tastes like “more” meaning she wanted more than she got.  Rated a 9 out of 10.  Would be great for breakfast, would order.

Aunt:
Called this an “adult” desert and was delicious (adult meant less sweet, as there were a number of super sweet items on table detailed above, this was more refined).  Nice flake, but moist, excellent flavoring, love the almond, Cherry was very good.  Would order.

Dad:
Was just okay, too crumbly for his taste, only tried a couple bites from his wife.  Said it was a bit too “Fancy” for him.

Uncle:
Not bad, different, never had anything like it, tasty.  Liked that it wasn’t “Fake” cherry, but not a big fan of almonds in general, was able to eat around them.  Echoed his brother’s “Fancy” comment.

Uncle 2:
Very good, rated 8 out of 10

Mom-in-Law (just turned 80):
Really really liked it more so than any of the store bought deserts on table, really liked the inclusion of almonds.  Would order.

Female Cousin:
Tasty, moist, sometimes these things are too dry but this was just right.  “Adult” tasty, not too sweet.  Rated an 8 out of 10.  Commented that there are few good bakeries any more, would order this and freeze (?) for when having company, or be good for corporate type events.

Me:
(I haven’t stated this yet, as I didn’t want to get bumped from sample, but I’m not a big fan of pastries.  I usually avoid them.  I’m more of a sweets fan.  Cheese in a Danish doesn’t interest me, and I generally don’t like eating cooked fruit, something to do with the texture, so I wanted to see how I would react to this type of item)  Took little bites at first, crust was yummy, crunchy and light, but moist, not dry.  Surprised at use of actual cherries, which actually scared me because of the cooked fruit issue, but they weren’t gooey, and were actually really good.  I was actually one of the last to try it, and finished my piece (after sampling most of the other deserts) despite my fears.  I would eat again myself (which is unusual given the ingredients) and definitely order for others.

Wife:
(Later on in night, she didn’t get much of desert during party, I heated up a piece for the second time) Excellent smell when heating, not a big Cherry fan but this tasted good, don’t know if this is already in it but Cinnamon might be a nice addition, maybe add a glaze on top as well, otherwise delicious, nicely flakey, little doughy deep down but was very good for having been heated twice.  Did not expect it to be as good as it was, ate more than originally intended.

Overall impressions where that it was really good, most would eat again or order if available and could freeze for future use, interested in other flavors, liked almond usage, really liked real cherry filling, flakey crust while remaining moist.  Women seemed to be bigger fans of it than men, but guys apparently had that “Fancy” issue and felt that the item was above them or something.

Regardless, thank you very much for including us in your test, family was very positive and wishes you well in your business trial, and asked me to provide information when you have a storefront or something.  IF you have additional qustions that I can answer, please let me know!   :applaud:

Rando FTW!
Wow.  I didn't expect this, but man, this is like gold to me and thank you for the PM :).  Even the funny parts like the guys thinking it's "too fancy".  That's exactly what I needed to hear because women may be my target audience.  As I think I said earlier, this is going to be positioned as a high end treat.  I can't thank you enough for your participation and your feedback.  Just Wow.

What I need to know is how to get it from an 8 or 9 to a 10.  I don't like to settle for less than perfection.
Any ideas?

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Re: Danish Pastry guinea pigs needed
« Reply #199 on: April 04, 2012, 03:05:08 pm »
Hoopz, yotsuya, did your danish arrive?  No rush for the feedback, just want to know if the USPS works ok for some of these shipments.
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Re: Danish Pastry guinea pigs needed
« Reply #200 on: April 04, 2012, 03:05:54 pm »
I'll do my writeup tonight when I get home.
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Re: Danish Pastry guinea pigs needed
« Reply #201 on: April 04, 2012, 03:26:52 pm »
I'll do my writeup tonight when I get home.
As I said, no rush just wanted to make sure the post office employees aren't taking a dip.  They seem awfully interested here.... Hey, it's a small town.
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Re: Danish Pastry guinea pigs needed
« Reply #202 on: April 04, 2012, 05:19:40 pm »
I want another one. I have money.  ;D
Pictures are overrated anyway.

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Re: Danish Pastry guinea pigs needed
« Reply #203 on: April 04, 2012, 05:47:21 pm »
I want another one. I have money.  ;D

That's music to my ears, friend. For those who have participated and those who are casual watchers, I'll soon put together a pricing poll.  I still need to work on a few details though.  I'll bet pricing will be all over the place.

I really want pictures of the most recent shipment if any are available, so I can see how these survived.  Heh.  I have to admit it's getting better.  Getting better all the time.

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Re: Danish Pastry guinea pigs needed
« Reply #204 on: April 04, 2012, 05:50:27 pm »
I'll post photos with feedback tonight.
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Re: Danish Pastry guinea pigs needed
« Reply #205 on: April 05, 2012, 01:04:47 pm »
Fate intervened and I wasn't able to take the Pastry to my moms last night. bit I invited my mom and brother over to finish it Saturday morning. I'll post their feedback later.

For now I have the Photos of the packaging.

My overall impression of the packaging was that it was very secure. There was virtually no movement in the box as I was carrying it inside.
I'm not a big fan of the foam peanuts though, they are annoying to remove and just messy overall. I understand that they do the job but I would encourage you to explore other options if possible. I ended up holding the box over an empty paper sack and lightly blowing the peanuts out.

The cardboard brace looked as if it had gotten compressed in transit but this did not seem to damage the center of the pastry at all.
The edges of the pastry did have some squaring from the box but I still think it looked fantastic. The label stickers are a nice touch.
Whatever you did to secure the almonds was perfect. Only a couple seemed dislodged when I removed the danish.

In conclusion I would have been pleased with the presentation of this pastry had I purchased it. I would have preferred perhaps those plastic air filled packaging as opposed to the peanuts but in the end it wasn't a big deal.

See the pictures below.

Knave

edit* As for adjusting the heating instructions. I would not mind adjusting the temp of the oven as you describe, but I am a firm believer that for-the-masses, simple is better. Plus, not everyone will like their dainish like I do. I was going to stick with 14 minutes at 350 for Saturday morning but now perhaps I will try the new instructions Just-for-fun.

« Last Edit: April 05, 2012, 01:31:08 pm by knave »

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Re: Danish Pastry guinea pigs needed
« Reply #206 on: April 05, 2012, 02:18:08 pm »
Sorry, real life got in the way of me being able to upload pics and post.

We were out of town from Friday mid-morning until late Saturday afternoon so I don't know when the package was delivered.  It was waiting at my door when I got home though.

I thought the packing was great and the danish was very secure when I opened up the second box.  I agree about the packing peanuts that I'd rather not have to mess with them but it's a minor issue.

I thought the smaller brown box that held the danish itself may have been secure enough for the danish without using the USPS priority shipping box.  My danish came out of it in excellent condition.  I don't know if others received their's in that type of setup and had them look less than appealing.  My suggestion would be to ship two danishes to the same person (or even to yourself) and see how they compare with different packing.  It's not exactly apples to apples but it's closer than comparing one container to me and a different one to someone else.  I'd actually be willing to pay for the product to review that aspect for you.  That's how good the danish was.

I too tried it cold and thought it was good.  Waiting for the oven to heat up and then warm the danish was a painful process.  But well worth it.  I had the cherry with almonds and thought it was delicious.  I was not overly enthusiastic about the almonds when I requested them but went with it anyway.  The cherries were delicious.  I don't know if these were the same cherries that others said were tart, but I found them delicious.  They weren't necessarily sweet but not tart either.  Very good texture and great flavor.  The almonds really added a nice layer that went well with everything.  

My initial thought was that the pasty was a little more dense than I thought it would be.  That's not a criticism though.  I thought it was very filling and a small piece filled me more than I thought it would.  The family enjoyed it but I didn't get any feedback that I could post.  One daughter didn't care for the cherries but doesn't enjoy them in general.  I specifically didn't tell her that they were in there but her only comment was that she didn't like cherry.  She liked the pastry itself though.

I'm not a big fan of the other fillings that were initially available but thought the cherry was outstanding.  I'd be curious to try one without a filling though.  I'm ready to order and would definitely get cherry again but my first choice would be cinnamon, then cinnamon again, with cinnamon coming in 3rd too.  Raspberry would then round out the rest of my top 10 choices.  I can only imagine how the warm cinnamon would taste.  

I don't have any criticism and thought it was great.  The only question I had was if any lard was used as the shortening or fat in the pastry?  I tried to see if I could tell but ultimately decided I didn't think so.  Not that it matters, I was just curious.

Somebody better take my order and money for the cinnamon ones asap.  Or else.   :timebomb:

I do much appreciate the opportunity to test these and thought it was great.  10/10.  Thank you.  
« Last Edit: April 05, 2012, 02:19:54 pm by Hoopz »

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Re: Danish Pastry guinea pigs needed
« Reply #207 on: April 05, 2012, 05:59:53 pm »

What I need to know is how to get it from an 8 or 9 to a 10.  I don't like to settle for less than perfection.
Any ideas?


This got me thinking about how I rate things that I eat.  If I grab a bottle of two buck chuck and it knocks my socks off then I call that a 10, because I'm getting a lot more than a I bargained for.  If I am drinking a retardedly expensive single malt that is outstanding but a bit too smokey or to peat heavy for my taste that will be an 8 or 9 because I didn't get the bang for my buck to justify the difference I could have spent on a cheaper brand.

This is how I personally evaluate luxury items, like alcohols, hotel rooms, and very likely gourmet pastry.  I don't think a price point has been provided yet but I am interested because I know that price does affect my expectations.  In other words, perfection comes more easily for say $20 than for $80.  If you want to share your price (or target range) I think that you could get some valuable comments on whether or not people would buy your pastry at that price, and what it rates at that price.  The poll is a good idea but I don't feel like I could make a realistic contribution without knowing cost to produce and time involved etc.  Rather than get that far in the weeds though it's be easier for you to just put down a fair range.      
« Last Edit: April 05, 2012, 06:02:12 pm by Le Chuck »

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Re: Danish Pastry guinea pigs needed
« Reply #208 on: April 05, 2012, 06:35:52 pm »
Just looking at the pictures, I think you should change the font you use to state the flavor on the packaging. Comic Sans does not mix with elegant pastry in my mind. I know you are still in beta stage, but I think if it looks more like a font you would find on a champagne bottle, it might bump up the presentation.

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Re: Danish Pastry guinea pigs needed
« Reply #209 on: April 05, 2012, 11:54:20 pm »
Comic Sans does not mix with elegant pastry anything.

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Re: Danish Pastry guinea pigs needed
« Reply #210 on: April 06, 2012, 12:13:00 pm »
these look so good, how do I get in on it?

I wouldnt feel comfortable at LEAST paying for shipping
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Re: Danish Pastry guinea pigs needed
« Reply #211 on: April 10, 2012, 12:16:53 pm »
I served up the rest of the danish over the weekend. This time I heated it at 350 for 10 minutes and then upped the temp to 425 for about 3.
It definitely gave the pastry a nice flaky crust but having had it before I think I preferred the more gooey inside. this time around was much less moist, not dry though. This probably was  because the pastry had been in my fridge for a while at this point.

Just about everyone liked it, the consensus was that the flavors were really well balanced and that it wasn't too sweet.

Mom and her friend, really liked the almond flavor. My mom compaired it to the high end bakery we have in our area. Both would buy.

Mom's friends son. Also really liked it he liked the almonds on top, and that it was not too sweet.  he would buy.

My bro liked it just fine he said but He's not a pastry eater so he seemed underwhelmed. Would not buy.

My older daughter said it was yummy.

My younger daughter who is 8 said she doesn't like apricot.

I brought a piece to my Girlfriends Dad and he loved it. Said it reminded him of the old time bakery's he grew up with in San Francisco. He would buy.

My consensus, I enjoyed the more moist pieces to the more crisp pieces that I had but I'm ready for another one to test out that theory!

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Re: Danish Pastry guinea pigs needed
« Reply #212 on: April 12, 2012, 07:42:59 am »


My overall impression of the packaging was that it was very secure...I'm not a big fan of the foam peanuts though.

The edges of the pastry did have some squaring from the box but I still think it looked fantastic. The label stickers are a nice touch.


Back from vacation with some follow up comments.  The above quote is edited for brevity.

This packaging will be similar to the final package, but I'll ditch the foam peanuts in favor of something else.  I originally wanted to use shredded Easter-like paper grass of varying colors based on the season, but now I'm not sure if that will be more of a pain than an nice touch.  I'll have to play around with that.  Regular bubble wrap squares would work well so I may go that route.  The stickers were just made at home so I'll get nicer ones made.  For the sticker that seals the bag opening, I'm leaning toward using sealing wax with the Hollister Danish coat of arms stamped in to it.

To further secure the pastry and prevent squaring of the edges, I'll have plastic trays made at some point.  The trays will be round and about an inch high or so on the edges.  The center peg will be 3" high and removable, providing a solid brace for the center of the pastry.  The center piece might be something like those little plastic things you sometimes see in pizza boxes to prevent the lid from touching the top of the pizza, with the company logo in the center.
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Re: Danish Pastry guinea pigs needed
« Reply #213 on: April 12, 2012, 08:01:58 am »

I thought the smaller brown box that held the danish itself may have been secure enough for the danish without using the USPS priority shipping box.  My danish came out of it in excellent condition.  I don't know if others received their's in that type of setup and had them look less than appealing.  My suggestion would be to ship two danishes to the same person (or even to yourself) and see how they compare with different packing.  It's not exactly apples to apples but it's closer than comparing one container to me and a different one to someone else.

Waiting for the oven to heat up and then warm the danish was a painful process.  But well worth it.  The cherries were delicious.  I don't know if these were the same cherries that others said were tart, but I found them delicious.

My initial thought was that the pasty was a little more dense than I thought it would be.

I can only imagine how the warm cinnamon would taste. 

The only question I had was if any lard was used as the shortening or fat in the pastry?


Interesting thing about the double box you got.  I didn't plan on that, but when I got to the post office i found it was less expensive to shove my custom box in to a priority mail box.  For addresses that are closer to CA it was less expensive to ship in my custom boxes.  I think shipping both ways to the same address is a good idea.

Waiting for the pastry to heat up probably adds to the enjoyment of the final product because of the smell.  I know we always go nuts when we bake, even after all these years.  This dough is much denser than a puff pastry, and had a different bite than a croissant.  The filling also has an impact so the pastry with only almond paste will be lighter.

Cinnamon.  Would you still want almond paste, or just a cinnamon and sugar filling?  The production process for these always results in shreads and pieces of left over dough.  Ususally when I'm done for the day I take all of these shreads which contain bits and pieces and globs of various fillings from the day and mix them with sugar and cinnamon, cut them in to bite sized pieces, and bake them in a loaf, like pull apart sticky buns.  They are some of the best things I make, really.  They're full of chewy carmelized goodness with little surprises of fruit every few bites.  I'll sell this by weight.
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Re: Danish Pastry guinea pigs needed
« Reply #214 on: April 12, 2012, 08:16:41 am »

What I need to know is how to get it from an 8 or 9 to a 10.  I don't like to settle for less than perfection.
Any ideas?


This got me thinking about how I rate things that I eat.  If I grab a bottle of two buck chuck and it knocks my socks off then I call that a 10, because I'm getting a lot more than a I bargained for.  If I am drinking a retardedly expensive single malt that is outstanding but a bit too smokey or to peat heavy for my taste that will be an 8 or 9 because I didn't get the bang for my buck to justify the difference I could have spent on a cheaper brand.

This is how I personally evaluate luxury items, like alcohols, hotel rooms, and very likely gourmet pastry.  I don't think a price point has been provided yet but I am interested because I know that price does affect my expectations.  In other words, perfection comes more easily for say $20 than for $80.  If you want to share your price (or target range) I think that you could get some valuable comments on whether or not people would buy your pastry at that price, and what it rates at that price.  The poll is a good idea but I don't feel like I could make a realistic contribution without knowing cost to produce and time involved etc.  Rather than get that far in the weeds though it's be easier for you to just put down a fair range.       

I'll stop beating around the bush.
The target for these is between $20-$30.  I figure they provide about 8 portions at about $2.50 - $3.50 each.  My individual pastries will be various sizes and shape and range from $2 to $4.
As for knowing the cost to produce and time involved, I guess you could look at it that way, but it makes sense to do so only if you're the producer, not the consumer IMO.  The thing about this pastry is there is a lot of waiting time involved.  I mean, a LOT.  I can make two or ten, and in each case I'll start at the same time and finish at the same time.

Comic Sans does not mix with elegant pastry anything.

Truth

Huh.  I like that font.  I wanted a font that was easy to read for the large event I recently catered.  Point taken though, and I'll change it to something else.  Thanks!
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Re: Danish Pastry guinea pigs needed
« Reply #215 on: April 12, 2012, 10:18:21 am »

Huh.  I like that font.  I wanted a font that was easy to read for the large event I recently catered.  Point taken though, and I'll change it to something else.  Thanks!


A Google search of "comic sans" will give you an idea of the widespread disdain for comic sans, especially it's frequent incongruous use (a silly font used for serious subject matter). The Wikipedia entry for comic sans has a section titled "Opposition".

I'm married to a graphic designer, so I am probably exposed to a higher level of comic sans hate than you.
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Re: Danish Pastry guinea pigs needed
« Reply #216 on: April 12, 2012, 11:06:30 am »
I want another one. I have money.  ;D

That's music to my ears, friend. For those who have participated and those who are casual watchers, I'll soon put together a pricing poll.  I still need to work on a few details though.  I'll bet pricing will be all over the place.

I really want pictures of the most recent shipment if any are available, so I can see how these survived.  Heh.  I have to admit it's getting better.  Getting better all the time.

My pleasure man. It was delicious. A girl at work brought some "pastry" in yesterday and it look like she dumped an Entemanns onto a plate. I was like "blegh, this sucks ass compared to Dervacumens pastry". I didnt even eat any. Thanks for making me a pastry snob.  ;D :cheers:
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Re: Danish Pastry guinea pigs needed
« Reply #217 on: April 12, 2012, 11:15:04 am »
If you do another round of taste-testing please count me in, but it looks like I'm a little late to the party...   ;D

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Re: Danish Pastry guinea pigs needed
« Reply #218 on: April 12, 2012, 12:57:47 pm »

Huh.  I like that font.  I wanted a font that was easy to read for the large event I recently catered.  Point taken though, and I'll change it to something else.  Thanks!


A Google search of "comic sans" will give you an idea of the widespread disdain for comic sans, especially it's frequent incongruous use (a silly font used for serious subject matter). The Wikipedia entry for comic sans has a section titled "Opposition".

I'm married to a graphic designer, so I am probably exposed to a higher level of comic sans hate than you.

Jumpin' Jehosaphat!  BTW one of the articles I just read said it may be making a comeback as a retro-chic thing.  I'm either out of touch or ahead of my time.  I guess I better google some font's before I put them to use.  :-[

I want another one. I have money.  ;D

That's music to my ears, friend. For those who have participated and those who are casual watchers, I'll soon put together a pricing poll.  I still need to work on a few details though.  I'll bet pricing will be all over the place.

I really want pictures of the most recent shipment if any are available, so I can see how these survived.  Heh.  I have to admit it's getting better.  Getting better all the time.

My pleasure man. It was delicious. A girl at work brought some "pastry" in yesterday and it look like she dumped an Entemanns onto a plate. I was like "blegh, this sucks ass compared to Dervacumens pastry". I didnt even eat any. Thanks for making me a pastry snob.  ;D :cheers:

LOL.  I'm going to have to quote this.  Heh. :cheers:

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Re: Danish Pastry guinea pigs needed
« Reply #219 on: April 12, 2012, 02:54:13 pm »
For the record, I have no problem with Comic Sans font.  It's simple, easy to read, and depending on the context conveys a fun type of styling without getting too silly.  At no point while looking at your packaging did I think "My enjoyment is marred by his choice of font!"

Whatever you choose keep it readable and don't get too fancy/frilly.  I think that will turn more people off than a simpler font will.  The guys in my family were already on the fence about how "fancy" it was.  A difficult to read gotchic type font would increase this feeling I think.

$20ish sounds good depending on shipping, $30ish + shipping may start to sound too high.  Definitely blows away comparable items that I have seen and tried, definitely have us provide tesimonials and such when you put your site together.  Word of mouth will work well for this, difficult to order something like this when you don't have or know anyone who had a previous positive experience.

My wife also had the cinnamon request, I'd like to see the "extra" cinnamon pieces offered as a yummy type option! :)

Keep plugging along!
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Re: Danish Pastry guinea pigs needed
« Reply #220 on: April 12, 2012, 03:04:10 pm »
I read this on that Wikipedia page: When selecting Comic Sans to display instant messages in Skype, the emoticon menu icon changes from a happy smiley to a sad smiley.

Tested it and it's true. Lol.
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Re: Danish Pastry guinea pigs needed
« Reply #221 on: April 12, 2012, 03:41:37 pm »
Dervacumen-

My review (sorry it took so long, I've been sick)-

The Packaging

I received my Apple pastry in the mail. The box was study, and there was no damage. It was clearly marked as perishable, which I thought was a nice touch. I refridgerated it for a few days since we weren't going to eat it right away, even though there wasn't any instruction to do so. I wasn't sure if it was necessary, but my wife thought it was a good idea.

I opened it in front of my wife after I explained why some stranger was sending me food  ;D (she was a bit apprehensive at first until I explained what was going on). I wanted her to give me feedback as if she had ordered it and received it. She wasn't fond of the packing peanuts, mainly because they're messy once they get all over the place. However, the pastry itself was covered nicely and well protected. There was no instance of food touching foam.

I'm glad to see you are going to get shipping plastic plates made, as she felt the dixie cup looked a bit amateurish. I told her that you were still in the planning phase, so that's just a suggestion. Overall, the outside packing was fine, the actual food packaging was fine, but the shipping materials needs improvement (which you know).

The Pastry

We all went ahead and tried it cold and agreed that it was very, very tasty. In fact, I had a second piece that way  :laugh:. I had the apple pastry, and I really enjoyed it. The amount of almonds was just right, as well as the amount of filling. The frosting was subtle and not overdone.

Later that day, we heated part of it up. I went with the 10 minutes heating (thanks for the directions, btw). It smelled great when warming up, and when it came out of the oven it looked delicious. It tasted great, exactly as I expected based of previous comments. The center part was still a bit cold and "doughy", but that was probably due to the fact that it had been refridgerated for two days as well as the shorter cooking time. I like my pastries like that, though, so it was fine.

The next day, I heated up the remaining pieces and did it for a longer time. It cooked more evenly, and I didn't notice any cold parts. The middle was still doughy, but not negatively so. It was gone in two days.  :cheers:

As far as opinions go, my 9 year old daughter really liked it. Her preference was actually for the colder version than warmed up. Not that she didn't like it warmer, but she told me she like the first way better. She loved the apple flavor.

My wife liked it cold and hot, and preferred it heated up. She liked the fact that it wasn't too sweet. She felt like there were quality ingredients, and you could taste it. You are definately on to something good there.

When I asked her if she would order it online, she said that the hard thing is that she would now because we had a chance to taste it, but if it were just some website she found with no prior knowledge, probably not. That's where word of mouth or low-cost trial portions might be nice.  

On the whole, it's a quality product I would be inclined to purchase in the future for events or instances where I needed a pastry to impress.
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Re: Danish Pastry guinea pigs needed
« Reply #222 on: April 13, 2012, 06:51:53 am »
$20ish sounds good depending on shipping, $30ish + shipping may start to sound too high.  Definitely blows away comparable items that I have seen and tried, definitely have us provide tesimonials and such when you put your site together.  Word of mouth will work well for this, difficult to order something like this when you don't have or know anyone who had a previous positive experience.

Keep plugging along!

I've identified two potential brick and mortar locations downtown and the farmer's market is about to start up so I think I'll have a spot there, handing out samples.  The farmer's market is two blocks from the store location.
I'll start working on financing next week.  The hardest part really is finding the time to put together the website, facebook, twitter, etc... you know, all the digital marketing.

Group 3, I'll be in touch very soon but first I want to tweak the packaging a bit as per feedback.
Group 1 & 2, thank you for your encouragement.

The pricing.  It's easy to sell cheap, it's harder to sell quality, and finding the balance is where I look to each of you.  Shipping will be about $10 for 2-3 day delivery and I'll only ship once a week, probably on Wed so it can arrive for the weekend or a Friday meeting.  As volume increases I'll produce and ship more frequently.
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Re: Danish Pastry guinea pigs needed
« Reply #223 on: April 13, 2012, 08:28:49 am »
I read this on that Wikipedia page: When selecting Comic Sans to display instant messages in Skype, the emoticon menu icon changes from a happy smiley to a sad smiley.

Tested it and it's true. Lol.

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Re: Danish Pastry guinea pigs needed
« Reply #224 on: April 13, 2012, 09:43:29 am »
Cinnamon.  Would you still want almond paste, or just a cinnamon and sugar filling?  The production process for these always results in shreads and pieces of left over dough.  Ususally when I'm done for the day I take all of these shreads which contain bits and pieces and globs of various fillings from the day and mix them with sugar and cinnamon, cut them in to bite sized pieces, and bake them in a loaf, like pull apart sticky buns.  They are some of the best things I make, really.  They're full of chewy carmelized goodness with little surprises of fruit every few bites.  I'll sell this by weight.

I didn't have almond paste (cherry filling instead) but I would want just cinnamon and sugar without any other filling.  caramelized cinnamon is more than enough by itself.

My mom makes a dish called a plucket that sounds a lot like what you do with your leftovers.  Delicious.

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Re: Danish Pastry guinea pigs needed
« Reply #225 on: April 13, 2012, 11:37:28 am »
Cinnamon.  Would you still want almond paste, or just a cinnamon and sugar filling?  The production process for these always results in shreads and pieces of left over dough.  Ususally when I'm done for the day I take all of these shreads which contain bits and pieces and globs of various fillings from the day and mix them with sugar and cinnamon, cut them in to bite sized pieces, and bake them in a loaf, like pull apart sticky buns.  They are some of the best things I make, really.  They're full of chewy carmelized goodness with little surprises of fruit every few bites.  I'll sell this by weight.

I didn't have almond paste (cherry filling instead) but I would want just cinnamon and sugar without any other filling.  caramelized cinnamon is more than enough by itself.

My mom makes a dish called a plucket that sounds a lot like what you do with your leftovers.  Delicious.
Yours had almond paste as a base with cherry as an addition.  Everything I've sent has had almond base as  base.  I guess I can make something with no almond paste.  I'll do that and see how it works out.  I'm sure it will taste good, just have to play with the filling a bit to get the right consistency.
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Re: Danish Pastry guinea pigs needed
« Reply #226 on: April 13, 2012, 11:38:49 am »
I didn't realize that.  Regardless, it was great. 

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Re: Danish Pastry guinea pigs needed
« Reply #227 on: April 16, 2012, 07:04:06 am »
Some shippers are using thin brown paper instead of packing peanuts.  it's inexpensive and not as messy as the packing peanuts.

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Re: Danish Pastry guinea pigs needed
« Reply #228 on: April 17, 2012, 05:28:51 pm »
Just looking at the pictures, I think you should change the font you use to state the flavor on the packaging. Comic Sans does not mix with elegant pastry in my mind.

I'll change the font anyway, but turns out I used Tekton Pro, not Comic Sans.  FWIW.  There doesn't seem to be the same backlash against this font.
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Re: Danish Pastry guinea pigs needed
« Reply #229 on: April 17, 2012, 05:37:30 pm »
I think probably not worth too much. I can't think of a situation where using a font that appears to be Comic Sans would be any more appropriate than using Comic Sans.
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Re: Danish Pastry guinea pigs needed
« Reply #230 on: April 20, 2012, 09:36:29 pm »
I think probably not worth too much. I can't think of a situation where using a font that appears to be Comic Sans would be any more appropriate than using Comic Sans.
Unless you dabble in architecture.  I owned a steel erection company for a short while so that's probably why I chose it.

For group 3, what about shipping for Mother's Day?  Would you trust what you've read to give this to YOUR MOM?  If you can't share this with your mom for whatever reason I apologize.
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Re: Danish Pastry guinea pigs needed
« Reply #231 on: April 20, 2012, 09:44:48 pm »

For group 3, what about shipping for Mother's Day?  Would you trust what you've read to give this to YOUR MOM?  If you can't share this with your mom for whatever reason I apologize.


Funny you should mention this. Today I just realized Mother's Day is coming up and the first thing I thought to get her was a gourmet pastry. :)

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Re: Danish Pastry guinea pigs needed
« Reply #232 on: April 20, 2012, 10:46:09 pm »
I think my wife would love a giant pastry from our sons for mother's day  >:D

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Re: Danish Pastry guinea pigs needed
« Reply #233 on: April 21, 2012, 05:59:43 am »

For group 3, what about shipping for Mother's Day?  Would you trust what you've read to give this to YOUR MOM?  If you can't share this with your mom for whatever reason I apologize.


Funny you should mention this. Today I just realized Mother's Day is coming up and the first thing I thought to get her was a gourmet pastry. :)

Either I'm blissfully ignorant or I got a compliment.
I think my wife would love a giant pastry from our sons for mother's day  >:D

I'm convinced the market for these is as a specialty gourmet food item, and that's exactly how I want to position it.  After all, for the past 30 years my family's enjoyed this only on special occasions.  Thankfully, every day I wake up it's a special occasion.


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Re: Danish Pastry guinea pigs needed
« Reply #234 on: April 23, 2012, 10:45:33 am »
Mother's day sounds good to me. My kids have been wondering what to get their mother.  ;D
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Re: Danish Pastry guinea pigs needed
« Reply #235 on: April 23, 2012, 01:31:31 pm »
Can I buy a pass for all future testing groups...?  8)

 >:D hehe...

crashwg

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Re: Danish Pastry guinea pigs needed
« Reply #236 on: April 23, 2012, 02:17:00 pm »
My mother is not with us anymore and the wife doesn't like almond flavored anything (she says it tastes like cherries which she hates) but whenever it comes is fine by me.
If there's bees in the trap I'm catching em
By the thorax and abdomen
And sanding the stingers down to a rough quill
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But if it they wriggle then I tickle em until they hold still
Lemme say it again
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Vigo

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Re: Danish Pastry guinea pigs needed
« Reply #237 on: April 23, 2012, 02:29:03 pm »
If you want by chance need some extra feedback, my offer still stands to pay you for your costs to get in on this. Win-win, right? :angel:





Not to mention this would double as a perfect mother's day gift, and I hate going out and shopping for gifts.

Dervacumen

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Re: Danish Pastry guinea pigs needed
« Reply #238 on: April 23, 2012, 02:42:57 pm »
My mother is not with us anymore and the wife doesn't like almond flavored anything (she says it tastes like cherries which she hates) but whenever it comes is fine by me.
I'll send a PM.
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Dervacumen

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Re: Danish Pastry guinea pigs needed
« Reply #239 on: May 09, 2012, 12:55:24 am »
It's been a while but I'm sending out the last two pastries tomorrow, just in time for Mother's Day.  In the meantime I've picked up a few orders locally and have gravitated toward building out a kitchen that I can lease space to for other aspiring businesses.  There are numerous examples of shared kitchens around the country but this will be a first around here.  I'll send everyone that participated a PM after I get the last round of feedback.  Yeah baby!
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Re: Danish Pastry guinea pigs needed
« Reply #240 on: May 09, 2012, 01:20:19 am »
Good luck with this!!!!
***Build what you dig, bro. Build what you dig.***

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Re: Danish Pastry guinea pigs needed
« Reply #241 on: May 09, 2012, 09:22:53 am »
Good luck with this!!!!
+1!

Definitely keep us posted, I for one would definitely place an order for when I'm hosting an eventt.  For Easter it was great, would work well for Mothers day brunch, definitely good for other occassions.

Luck!
Rando - My build thread: http://forum.arcadecontrols.com/index.php?topic=107741.msg1142843#msg1142843 (work slowed but still progressing!

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Re: Danish Pastry guinea pigs needed
« Reply #242 on: May 11, 2012, 01:41:27 am »
Thanks for the continuing support!  Yesterday I sent out the last group for our guinea pigs.  Le Chuck and crashwg, you should have yours no later than Saturday.  I sent others to Idaho and N. California.  It still gives me a kick to see these go out and tomorrow I'm preparing another batch for other commitments.
crashwg, you are the first to try my zero-almond cinnamon/sugar approach.  I've had several requests for that combination including a couple of people here.  I'm very interested in your feedback.  I'm making one with the same filling but also using almond paste and sprinkled almonds for my wife for mother's day.
Le Chuck, you were the last on the list and hopefully you'll enjoy the cherry/cheese danish.  I know you waited long enough for it.  I guess I'll have to play a little more Monkey Island with my daughter.
Enjoy!
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Re: Danish Pastry guinea pigs needed
« Reply #243 on: May 11, 2012, 02:51:44 pm »
I've been asked by a few people about orders.  I am currently accepting and fulfilling order requests.  The price is $28 per 10" danish ring, plus $10 for shipping anywhere in the continental U.S.
The orders will go out USPS priority mail, and I'll bake and ship once or twice a week depending on volume.  Currently the following flavors are available with more to come soon:

Classic Almond Paste <--- the original and still my favorite
Almond Paste / Cherry
Almond Paste / Blenheim Apricot <---Much more intense apricot flavor, more tart
Almond Paste / Turkish Apricot <---Less intense apricot flavor, sweeter
Almond / Apple / Cinnamon / Kahlua

Coming very soon:
Cinnamon / Sugar
Almond Paste / Cinnamon / Sugar

Coming a little later:
Almond Paste / Raspberry
Almond Paste / Pear
Blueberry

Savory choices are in the works, suggestions welcome.

I'm also offering a referral bonus.  To participate, refer someone to my website: www.hollisterdanish.com and have them send an email to the "info" email address to initiate their order, referencing your username here on the forums.  In the body of their email I just need their flavor choice, shipping address, and they can arrange payment with me via email.  Once I complete their order I will PM you for your paypal address and I'll send a $5 paypal referral gift.  There is no limit to the number of referral bonuses you can earn.  For example, if you refer a friend and they order 3 times in the next couple months, you'll receive a total of $15 in paypal gifts.  I may change these terms in the future (likely) but for now lets go this route.

Did I forget anything?

<edit: I did forget to add the apple option.  Done>


« Last Edit: May 11, 2012, 07:08:03 pm by Dervacumen »
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Nephasth

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Re: Danish Pastry guinea pigs needed
« Reply #244 on: May 11, 2012, 03:00:55 pm »
If you can have Blueberry ready before mid-June, I'd like to order one for my Father's birthday / Father's Day.

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Re: Danish Pastry guinea pigs needed
« Reply #245 on: May 11, 2012, 03:24:24 pm »
Devra, pastry arrived today.  I could smell it through the box.  My delightful mail handler left it leaning against the front door on its side.  Pastry is a little slumped from the hard handling but none the worse for wear.  I took pics as I deboxed and will post after tonight's tasting.  We are having several friends couples over this evening and it was serendipitous that your package arrived when it did.  I just used serendipitous in a post.  More to follow.   

Dervacumen

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Re: Danish Pastry guinea pigs needed
« Reply #246 on: May 11, 2012, 06:59:40 pm »
Your website ain't working right with Firefox or IE.



I know it's not fantastic, but aren't you at least seeing a home splash page with functional email links?
I've tried on three computers using IE and Firefox and with the exception of some text in the top red box being cut off everything else works.  I'm not at all surprised if it doesn't work tho.
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Dervacumen

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Re: Danish Pastry guinea pigs needed
« Reply #247 on: May 11, 2012, 07:05:37 pm »
If you can have Blueberry ready before mid-June, I'd like to order one for my Father's birthday / Father's Day.

I will have it ready, I just want to work on the flavor combo a bit more.  Send me a PM with the date you need it by and I'll make arrangements.
I'll do some more trials next week.  I'm actually really excited about this one because blueberries are my favorite fruit.
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crashwg

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Re: Danish Pastry guinea pigs needed
« Reply #248 on: May 11, 2012, 10:52:47 pm »
Mmmmmm mmmm mmmm, this thing smells good.

It finally came.  I had a little bit better luck with my postal worker as it was put down flat when it reached my home.   Unfortunately upon opening it it was evident that it had been on it's side at some point in time as it was "D" shaped.  I've barely been able to restrain myself from eating it up until now but I'm waiting for a time when more people can participate in the taste testing so my review at this time is purely on the aesthetics and packaging.

I'll start with the bad.
Pastry had obviously slid to one side in transit.  Never having shipped something like this I can offer no suggestions on fixes, sorry.
The "scotch" tape holding the waxed paper closed didn't scream upper crust sort of pastry.  I'm wondering if you could find large enough waxed paper bags for your pastries then you'd only have to have your sticker hold it shut.
Priority mail flat rate packaging.  I'm assuming you won't be shipping to paying customers this way but just in case, it would be nice to be able to identify the box from a few feet away with a fancy logo of some sort.  I completely missed the "Perishable" stamps on the box so I had no clue what was in there until I opened it.


The good.
It friken smells delicious.
The waxed paper holder offer doodad worked as intended.  No smearing of the toppings.
My mouth is watering.
The lovely tissue paper looks nice when you open the box.  Emphasis on the looks due to pastry sliding in transit.
The cinnamon sugar is not a gooey mess like it would be in a plastic bag.
It was really easy to put it back in the round which would be better for presentation yet it would be better still if it came round.  (I guess that one could go either way, good or bad.)
I imagine the "good" list will get much longer if it tastes as good as it smells and looks.

I don't know if you're looking for input on the note you've included and I'm certainly no English major but if the note you send with paid for orders is going to be based on this one I'd like to make some suggestions.  Perhaps you'll post the note looking for feedback other than my own.

"Place ring" sounds better (to me) than "Put ring."  I would remove the "about" in the heating instructions and again with the "abouts" but this time where you say "shelf life of about a week" I think "about one week" is less offensive to my ears.  Then again it could just be one of those things like when you say a word so many times it sounds weird but "about a" just sounds wrong.  One more thing and this one I hope you will not take offense to as it's a little more personal and kind of odd for someone to critique something as simple as but when I think of fancy pastry and the people making them, I tend to think of them as artists and your signature doesn't coincide with that image.
If there's bees in the trap I'm catching em
By the thorax and abdomen
And sanding the stingers down to a rough quill
Then I dip em in ink, and I scribble a bit
But if it they wriggle then I tickle em until they hold still
Lemme say it again
In my land of pretend
I use bees as a mf'n pen

Dervacumen

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Re: Danish Pastry guinea pigs needed
« Reply #249 on: May 11, 2012, 11:42:42 pm »
Mmmmmm mmmm mmmm, this thing smells good.

It finally came.  I had a little bit better luck with my postal worker as it was put down flat when it reached my home.   Unfortunately upon opening it it was evident that it had been on it's side at some point in time as it was "D" shaped.  I've barely been able to restrain myself from eating it up until now but I'm waiting for a time when more people can participate in the taste testing so my review at this time is purely on the aesthetics and packaging.

I'll start with the bad.
Pastry had obviously slid to one side in transit.  Never having shipped something like this I can offer no suggestions on fixes, sorry.
The "scotch" tape holding the waxed paper closed didn't scream upper crust sort of pastry.  I'm wondering if you could find large enough waxed paper bags for your pastries then you'd only have to have your sticker hold it shut.
Priority mail flat rate packaging.  I'm assuming you won't be shipping to paying customers this way but just in case, it would be nice to be able to identify the box from a few feet away with a fancy logo of some sort.  I completely missed the "Perishable" stamps on the box so I had no clue what was in there until I opened it.


The good.
It friken smells delicious.
The waxed paper holder offer doodad worked as intended.  No smearing of the toppings.
My mouth is watering.
The lovely tissue paper looks nice when you open the box.  Emphasis on the looks due to pastry sliding in transit.
The cinnamon sugar is not a gooey mess like it would be in a plastic bag.
It was really easy to put it back in the round which would be better for presentation yet it would be better still if it came round.  (I guess that one could go either way, good or bad.)
I imagine the "good" list will get much longer if it tastes as good as it smells and looks.

I don't know if you're looking for input on the note you've included and I'm certainly no English major but if the note you send with paid for orders is going to be based on this one I'd like to make some suggestions.  Perhaps you'll post the note looking for feedback other than my own.

"Place ring" sounds better (to me) than "Put ring."  I would remove the "about" in the heating instructions and again with the "abouts" but this time where you say "shelf life of about a week" I think "about one week" is less offensive to my ears.  Then again it could just be one of those things like when you say a word so many times it sounds weird but "about a" just sounds wrong.  One more thing and this one I hope you will not take offense to as it's a little more personal and kind of odd for someone to critique something as simple as but when I think of fancy pastry and the people making them, I tend to think of them as artists and your signature doesn't coincide with that image.

I take no offense to anyone in this trial.

I love the feedback, keep it coming.  I'm busy all weekend so I'll be weak to post but often to read since I'll be with the impetus for this project for the next few days. :)
More feedback early next week crashwg.  Thank you.
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Le Chuck

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Re: Danish Pastry guinea pigs needed
« Reply #250 on: May 13, 2012, 10:33:42 am »
Pastry was heated in accordance with instructions and then cut into small pie shaped wedges to be served.  It was sampled by 4 sober women, 6 hyper-active children, and 3 drunk men-children.  The kids mostly picked at theirs (we put one slice on a plate and let me see how they would do) they didn't seem to care for the richer flavors but we expected as much.  All four womens liked the consistency and flakiness of the pastry.  The cheese filling was sweet and savory and was well executed.  We aren't big cherry eaters in the family but this was nice, just not something we would have ordered ourselves.  Being that we don't eat cherry anything I can't really evaluate that filling, Bri thought it had a cranberry edge but I didn't get that.  

The women tasters all said that this was an excellent product and that they would buy by the slice at a coffee shop or restaurant but that they probably would not order an entire ring as they can get cheaper desserts that feed more people from the local stores.  They really enjoyed the gooeyness of the filling and the bite of the pastry and didn't have any negative comments aside from basic price aversion - but you run into that a lot in the south.  

The men (myself at the time) were too entrenched in beer to be bothered with pastry.  The following morning I rewarmed one piece then ate the remaining pieces for breakfast/lunch.  The pastry really is great and reminded me of what we would run in to when we lived in Germany.  The balance of sweet and savory coupled with the layered flakiness of the pastry is a very subtle rich flavor.  It is in no way overpowering and leaves one satisfied yet craving another piece.  I would order rings for my parents and siblings for the holidays but as I work in a generally all male environment I probably would not show up with this to a meeting.  The cherry was a surprize but the filling was a high quality and wasn't the syrupy medicine tasting mess I've come to associate with the flavor.  

Thanks for having me as part of your trial and let me know if you need any thing.   :cheers:    



« Last Edit: May 14, 2012, 03:31:12 pm by Le Chuck »

Dervacumen

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Re: Danish Pastry guinea pigs needed
« Reply #251 on: May 15, 2012, 01:29:56 pm »
It's evident I need blocking in the corners for this interim step.
Can someone help me figure out what the length of the sides of the orange triangle in the attached picture would be?
Thanks everyone,
Derv

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HaRuMaN

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Re: Danish Pastry guinea pigs needed
« Reply #252 on: May 15, 2012, 01:39:25 pm »
The sides of that triangle are

2.93", 2.93", and the hypotenuse is 4.14"

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Re: Danish Pastry guinea pigs needed
« Reply #253 on: May 15, 2012, 01:56:20 pm »
Mmmm...the most delicious Pythagorean use I've seen yet...

a squared plus b squared = yummy pastry.

Dervacumen

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Re: Danish Pastry guinea pigs needed
« Reply #254 on: May 15, 2012, 02:09:10 pm »
The sides of that triangle are

2.93", 2.93", and the hypotenuse is 4.14"

Crowd sourcing at it's finest!  Now I can get some blocks for the next shipment.  Thanks!

<of topic> So quickly, in math terms how did you figure so fast?  I tutor math, trig, etc. and I know the steps to get to the answer but your method must be better than mine or I wouldn't have asked for help.  Pastry and math.  That's a pretty close approximation of my current existence.  Kudos knave for recognizing that...
Did you drop a right angle on the triangle first?
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HaRuMaN

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Re: Danish Pastry guinea pigs needed
« Reply #255 on: May 15, 2012, 02:16:29 pm »
Figured out the length of a line from the center of the box to the corner, call it A:

A = sqrt(5^2 + 5^2) = 7.0711

Subtract 5 for the radius leaving:

2.0711, which is half the hypotenuse of the triangle you need.

And, since it is a right triangle, with a = b, you then can use

2 * 2.0711 = sqrt(2 * a ^ 2)

which simplifies to

(2 * 2.0711) ^ 2 = 2  * a ^ 2

and so on...

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Re: Danish Pastry guinea pigs needed
« Reply #256 on: May 15, 2012, 02:32:53 pm »
I just cheated and used a online pythagorean calculator...


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Re: Danish Pastry guinea pigs needed
« Reply #257 on: May 15, 2012, 02:38:15 pm »
The exact answer is 10-5*sqrt(2).

Or just 3 inches.
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Re: Danish Pastry guinea pigs needed
« Reply #258 on: May 16, 2012, 11:11:24 am »
Good to see you moving forward.  Some questions/ideas/suggestions I had:

-Offer a rewards type of club.  10th pastry ordered has free shipping or something.
-Special orders or combos available?  Raspberry and blackberry (ie razzleberry) or other combos allowed?  I doubt one-off orders are that big but if someone wanted olallieberry or something like that, is that an option?

I think the price is fair but personally, the shipping makes it more difficult to order often.

I think that I'll have a danish be the prize for the winner of the 2012 NFL pick em.  Fins fans not eligible of course.   ;D

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Re: Danish Pastry guinea pigs needed
« Reply #259 on: May 16, 2012, 11:13:09 am »
Figured out the length of a line from the center of the box to the corner, call it A:

A = sqrt(5^2 + 5^2) = 7.0711

Subtract 5 for the radius leaving:

2.0711, which is half the hypotenuse of the triangle you need.

And, since it is a right triangle, with a = b, you then can use

2 * 2.0711 = sqrt(2 * a ^ 2)

which simplifies to

(2 * 2.0711) ^ 2 = 2  * a ^ 2

and so on...

***Build what you dig, bro. Build what you dig.***

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Re: Danish Pastry guinea pigs needed
« Reply #260 on: May 16, 2012, 11:19:12 am »
I'm an engineer... what can I say?   :dunno

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Re: Danish Pastry guinea pigs needed
« Reply #261 on: May 16, 2012, 11:22:05 am »
Good to see you moving forward.  Some questions/ideas/suggestions I had:

-Special orders or combos available?  Raspberry and blackberry (ie razzleberry) or other combos allowed?  I doubt one-off orders are that big but if someone wanted olallieberry or something like that, is that an option?


A couple half and half options could be cool as well, like you can do with a pizza. I am not sure if that would be easy to do on a pastry though.

....oh, and Vigo proposes a BYOAC discount.   ;D ;D ;D ;D ;D ;D ;D ;D ;D

Vigo

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Re: Danish Pastry guinea pigs needed
« Reply #262 on: May 16, 2012, 11:22:50 am »
I'm an engineer... what can I say?   :dunno

Who said engineers need to know math?

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Re: Danish Pastry guinea pigs needed
« Reply #263 on: May 16, 2012, 11:27:35 am »
I'm an engineer... what can I say?   :dunno

Who said engineers need to know math?

My major required so much math that all I needed was one extra math course to receive a math minor.

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Re: Danish Pastry guinea pigs needed
« Reply #264 on: May 16, 2012, 04:17:26 pm »
The pastry is gone.  I've got my wife's and my review so far.  Up to five more coming if I can manage to get the other people to say more than "it was good."

Wife: "It was good.  I liked it.  More apples."  <- See what I mean with the simple responses...  ::)

Mine: I have to agree with the wife.  If I were to buy one of these it would have to have twice as much filling.  I suppose my palette has been trained over many years of eating sugary sweets.  I imagine the target audience would generally prefer it as is though.

The pastry was perfect.  Flaky but not a dry 'choke when you breath' flaky.  After some of the early reviews I was worried it would be less cooked than I like but was presently surprised that it wasn't.

Cinnamon sugar was a good amount but perhaps a little too much cinnamon to the sugar ratio.  If you were to add more apple filling I would not add more C&S.
If there's bees in the trap I'm catching em
By the thorax and abdomen
And sanding the stingers down to a rough quill
Then I dip em in ink, and I scribble a bit
But if it they wriggle then I tickle em until they hold still
Lemme say it again
In my land of pretend
I use bees as a mf'n pen

Vigo

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Re: Danish Pastry guinea pigs needed
« Reply #265 on: May 16, 2012, 04:37:18 pm »
I'm an engineer... what can I say?   :dunno

Who said engineers need to know math?

My major required so much math that all I needed was one extra math course to receive a math minor.

One of my old man's degrees is in engineering. When it was his major, he only took two math classes. The degree requirement was that he completed math through differential calc or something like that. He just had his adviser sign off so he take that class without the classes leading up to it and aced the course. Skipped years of math in the process. Left room for him to rake in some other minors and some fun classes as well. The guy is a fricken paragon on how to beat the system. :lol

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Re: Danish Pastry guinea pigs needed
« Reply #266 on: May 31, 2012, 01:22:16 pm »
I'm ready to order and would definitely get cherry again but my first choice would be cinnamon, then cinnamon again, with cinnamon coming in 3rd too.  I can only imagine how the warm cinnamon would taste. 

The only question I had was if any lard was used as the shortening or fat in the pastry?

Somebody better take my order and money for the cinnamon ones asap.  Or else.   :timebomb:


For those interested, these are the ingredients.  I'm not shy about them, rather I'm proud that these are rich, wholesome, and without any artificial anything (unless my suppliers are lying).  The art of combining and working them to my bidding is what makes these so incredible.  I'm not quite organic YET, but I'm on the way for those who care.
Take a look at the ingredients in other pastry, mail order or in the store.  Stabilizers, preservatives, thickening agents, yada yada.  I call BS.  Hollister Danish FTW!

Flour
Water
Salt
Sugar
Brown Sugar
Eggs
Spices (heh, can't tell you which ones though!)
Whole fruit
Butter
Yeast

I think that's it.

The cinnamon/almond  is my new favorite, but only when combined with the almond paste.  One member here got one that had only cinnamon and sugar, no almond paste and no fruit and wasn't so impressed.  I understand why.

Wait.  I also love the blueberry.  If I were to rank my choices right now, they would be:
Cinnamon
Classic almond
Blueberry
Cherry
Apricot

Both the cheese accompaniment and the berries are too wet to work well in this orientation so I'll have to work on those. I'm very close.

Things are definitely picking up.
Bringing to life a child's imagination.

Le Chuck

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Re: Danish Pastry guinea pigs needed
« Reply #267 on: December 02, 2012, 10:13:23 pm »
Bump - I'm having a Christmas party later this month and thought of you.  How's business been going and did you ever work a cheese filling solution out?