that ridiculous… thing is gone
Such an emotional time for us, right? I mean, no more self-indulgence? Hedonism? Excess? That’s right: the Ridiculous chocolate chip cookie has been slapped on the butt, spurred to a gallop, and is melting away into the sunset. As this bread project unfolds, I’m learning more about myself, and how it’s shaping my product strategy… read more
New product alert - looking at early March - mostly baked pizza crust! I’ve been lucky enough to get to know quite a few of you, and appreciate how busy you are. Time and energy are always tight, but you still want to eat as healthfully as possible… read more
Farmer’s Market! Since I can’t have market days from the home any more, I’ll be pitching a tent at the Barton Creek Farmer’s Market, which is the oldest in Austin… read more
Yep, It’s True
First, I’ll bring those Ridiculous cookies back for short stints around holidays and will be sure to let you know via email. But their retirement comes from some moments of clarity on keeping Jinx around for a long time, which is in both our interests.
A product needs to pass all of these criteria to stay in the mix:
I love eating it
I love making it; and,
A customer has ordered it multiple times
Items that have, or will shortly, face retirement: Hamburger brioche buns, Humble Challah, the Ginger cookies you haven’t even tasted, and now, Ridiculous cookies. Respectively, the failed criteria for each is 3, 3, 2, and 2. Regarding the cookies, sure, the recipe was highly developed - in fact, I just lost most of the weight gained from the 37 times I made them before I thought they were ready for you. But there’s no craft involved. I could give anyone the recipe and, after a couple adjustments, you could make them.
But bread is different. There are multiple independent and dependent variables involved: the weather, the starter activity, the batch of flour, the bread being made, etc. There are hundreds of variables I’m still learning to cope with and hopefully, I’ll never feel completely comfortable making bread. It is so challenging, which makes it different each time, which makes it fun and rewarding, which means I’ll want to keep doing it for a long time.
In short, anyone can make cookies; but bread is a different creature. I do look for new products, which leads me to the next topic…
It’s Only Mostly Baked…SAturday Pizza
The past month or so, I’ve been testing pizza crusts. My goal is a tender crust that’s crunchy to the points; no sagging allowed! The first iteration will be delivered mostly baked; browned on the bottom and 90% done. You can just add toppings and put it either in a hot oven or under the broiler for 10 minutes or less. I’m thinking Saturday only for now.
Like all of my bread, it’s Texas wheat and naturally leavened. So those of you who are mildly gluten intolerant should be able to stomach this crust better than most. There’s a hint of whole wheat as well, which makes it more than just a vessel for your toppings - it’s actually delicious on its own.
It should be ready some time in February or maybe early March - I’m still working out the kinks since baking a crust without toppings has a few challenges. I’ve just tested baking a frozen crust, and it was actually better than the fresh, so we’ll see if that leads anywhere. A big thank you to my neighborhood testers, bravely baking and topping and reporting. If you have any strong suggestions regarding how it’s delivered to you or pricing, I’m all ears!
I can hardly believe it myself: But you will, on Saturday, February 20th.
I’ll be setting up a booth at the Barton Creek Farmers Market. It’s Austin’s oldest and was originally located in the old Whole Foods parking lot in 1987. There is so much relaxed funky Austin vibe here that you’ll get a glimpse of what Austin was like back in the day.
This is obviously a pretty big step for me and Jinx, as were the market days we had at the house. The big sticking point for me has always been the possibility of making bread and not selling it. I realize how stupid and naive this sounds, but I put so much work into each bread that I have a hard time coming to grips that any would be unsold and unappreciated. Luckily, there are plenty of organizations who do appreciate the gift of bread, which is where any unsolds will be headed.
I’d love to see you out there and appreciate your patience during the few days before if I’m a little frazzled. Follow Jinx Bread on Instagram to see the set up.
Thank you again!!!
For your friendship and tough love - tell me what you want, or where I’m messing up - I can take it, I promise. For those of you who don’t know, my first job was as an infantry officer in the Marines. When I had stinky breath, my belt buckle wasn’t aligned with my shirt placket, or I needed a shave, a fellow Marine would just say, “Holt, you have stinky breath…,” in the same matter-of-fact manner as if they were saying, “it’s raining outside.”
I appreciated the observation so much that I never even thought about how thick my skin had become. So bring it on. And show up at the Farmer’s Market on Saturday, Feb 20th (please).