Simply Sweet | Summer 2022

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SUMMER 2022

SUMMER PIE! CRAVE CO-FOUNDER RECIPE FEATURE


What makes you think of summer? Is it the warm breeze? Or maybe it’s the longer days? For us, Summer is the time to get out into our communities and celebrate the beginning of a sunny new season! Experience is at the heart of Crave and we are excited to connect with you all - whether it be at an upcoming pop up shop, online on social media, or stopping in to grab a sweet treat from our stores. Keep reading our Summer issue of Simply Sweet to find out more about our local loves, what our teams are up to and where to find inspiration this season!


Pictured above: Ribbed Cake All products pictured in this magazine will be subject to availability.

summer 2022 | cravecupcakes.ca


TEAM FEATURE

MEET OUR WILLOW PARK TEAM Manager Jenna Clarke What is your favourite part about working at Crave? The people and the product! From amazing staff to loyal customers, my job’s focus since becoming a manager is investing in all people who I interact with, helping staff achieve goals, grow in their roles and giving incredible customer service to those who come back for all their special occasions or daily treats! The product is also my favourite part about Crave, from developing new recipes to taste testing, our product is great and I love eating and sharing it! What sparked your love for baking? My mom co-owned a catering company when I was very young and I have been in the kitchen helping with mass production of baked goods since I was quite young. How would you describe yourself? Kind, open minded, considerate and if I do say so myself, VERY funny! What’s your number 1 baking tip? Don’t rush, read the recipe all the way through, make sure you have all your ingredients and enough of them before starting.

Fun Facts 1 I love murder mysteries, especially Agatha Christie. 2 My entire family comes from England. My sister and I are the first-generation Canadians in our whole family! 3 I love Classic movies, anything from the 20’s to the 80’s. 4 Triple Chocolate Brownie is my favourite Crave product. 5 Master at all Scooby-Doo trivia.

Crave Faves | Willow Park Team Local Laundry | Love our Crave x Local Laundry Collaboration pieces, so comfortable and I always get compliments on my sweaters when I wear them anywhere outside of work, a fabulous high-quality product! Bowtie Pizza | Favorite Calgary pizza company, always super fresh and delicious, this is a Crave Willow Park favorite! Opal & Oak Occasions | Events planning company operated by one of our very own bakers, every event she coordinates looks incredible, exceptional attention to detail and customer service. Joystock Cards | Local card business owned by the Crave Crowfoot manager, sweet and beautiful cards of high quality for every occasion.


TEAM FEATURE

“The product is also my favourite part about Crave, from developing new recipes to taste testing, our product is great and I love eating and sharing it!”

Bakery Team What is your bucket list destination? Greece, Hawaii, Ireland, Italy, Switzerland, Iceland, and Japan. What is your secret talent? Double jointed elbows, multi-tasking, and icing tonnes of cupcakes! What is your favourite movie? Anything Disney, Lord of The Rings/ Hobbit, Classic Movies, pretty much all movies…we all watch a lot of movies! What’s your favourite Crave treat? Hazelnut Cookie, Toffee Oatmeal Cookie, Cold Brew Buttercream, Espresso Buttercream, Earl Grey Buttercream, and Triple Chocolate Brownie.

– Jenna Clarke, Willow Park Store Manager

summer 2022 | cravecupcakes.ca


“Thanks for continually making the most delicious cupcakes that make me feel like a kid again” – Ashton


summer 2022 | cravecupcakes.ca


LOCAL LOVE

Introducing

Little May Papery Thoughtfully designed by illustrator Leanne Thompson, Little May Papery is a hand-crafted stationery company that creates playfully whimsical paper goods and accessories. You may have even picked up one of our collaboration pieces with Little May Papery in the form of Crave-o-licious vinyl stickers or Red Velvet keychains! Keep reading our interview to learn more about Leanne and what fuels her creativity! Why did you start Little May Papery? Little May was born out of a love (& need) to be creative. Back in 2014, I was working at an office whilst pursuing theatre acting and in all my spare time would be painting and making cards for family and friends. From there, I started an Etsy shop selling watercolour custom portraits and got a few sales. I then signed up to the amazing Market Collective and seeing first hand a need in our community for playful, locally made paper goods motivated me to keep creating! Now, 8 years later I have my products in over 300 stores worldwide and am so grateful that I followed the need to create - I pinch myself everyday that I get to illustrate for a living and have the chance to collaborate with amazing local companies like Crave! What does the word “creativity” mean to you? Making something out of nothing! Where do you draw inspiration from? I love to look at the in-between moments; the simple, joyful, hard, messy, beautiful, sweet, complicated and hilarious complexities of life - I take them and strip them to their simplest form. I strive to make it easier for people to connect in this wild and wonderful life. I was actually thinking of Father’s Day cards this morning, and the little moments I share when I’m with my Dad. I kept thinking of our endless thermostat battles and I thought... I can’t be the only one... this could be a card! What is your current local love? Obsessing over local food right now and want to shout out the amazing Connie & John’s Pizza in Marda Loop. Also want to give a special mention to our sister companies: Friday Sock Co. & Weekday Candles! Where can we find out more about you? You can find me at littlemaypapery.com and on Instagram + TikTok at @littlemaypapery


LOCAL LOVE

“I strive to make it easier for people to connect in this wild and wonderful life.” - Leanne Thompson, founder of Little May Papery

summer 2022 | cravecupcakes.ca


RECIPE FEATURE

BAKING INTO SUMMER Written by Carolyne McIntyre Jackson As the Founder of Crave Cupcakes, I’m a baker at heart! I’m happiest when I’m in the kitchen, baking for family and friends. After a cool start to the spring, we’re heading into the warm summer months and with summer comes the abundance of fresh fruit at Farmer’s markets and in grocery stores. Seeing baskets of fresh fruit I start thinking about the beautiful pies I will make each weekend of the summer. I encourage you to bake a pie or a fresh fruit crisp this summer. Following are a few of my favourite tools, essential ingredients and the base recipes which can be used to create delicious fruit pies and crisps all summer long!


RECIPE FEATURE

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Essential Pie Tools 1 Glass Measuring Cup | Pyrex 2 cup is my favourite. 2 Emile Henry Pie Plates | Emile Henry Pie Plates are my favourite! I have several colors and styles and love how my pies look in them. The Pie Dish or The Ruffled Pie Dish. Find these pie plates locally in Calgary at Britannia Home. 3 Food Scale | All our store recipes are created using weights for ingredients, therefore we use scales instead of traditional cups. I do the same in my kitchen at home and will only make a new recipe if the ingredients are listed with weights. Weighing ingredients takes the guesswork out of a heaping or level cup, how much brown sugar is in 1 cup of packed brown sugar etc. Honestly once you start using a scale to bake, you will find it faster and makes for easier clean up.

4 Small Paring Knife | Used for prepping fruit and trimming pastry. 5 Wood Spatula | You always need a good spatula - this is my favourite! 6 Solid Wood Rolling Pin with Handles | I love the feel of a large solid wood rolling pin with handles. It is the surest way to evenly roll out pastry with the fewest number of strokes creating perfectly flaky pastry. Cuisinart Food Processor | Although not essential to make pastry, it does make the job easier!

summer 2022 | cravecupcakes.ca


RECIPE FEATURE

Tips & Tricks FRESH FRUIT Farmer’s markets are brimming with fresh fruit! I always buy enough for at least 3 pies so I can make one pie and freeze the rest of the fruit and make pies when the fruit is not in season. Although I usually buy my fruit from Farmer’s markets, grocery stores are getting better and better at sourcing local fruit. Look for signs in stores to indicate where the fruit is from to ensure you are purchasing as local as possible. A few of my favourite spots for Alberta fresh fruit are: Sunterra Market • New Dutchess Strawberries (pictured on the right page) Calgary Farmer’s Market • Innisfail Growers For all British Columbia has to offer: Panorama Orchards • Peaches in August

FREEZING FRUIT When I make my first pie of the season, I buy extra fruit, prepare it, and freeze it. The best way to freeze fruit is to lay it evenly on a cookie sheet and place in the freezer until frozen. I like to transfer the frozen fruit into small bags, like Stasher bags, pre-proportioned so I’m ready to make my next pie.

BUTTER We only use Foothills Creamery Salted Butter

LARD Our pie dough recipe started with my grandmother’s recipe which was made with 100% lard. Over time, lard pastry recipes have been replaced with all butter recipes. The first time I tried an all-butter recipe, I felt it tasted more like cake than pie. I love butter don’t get me wrong, but the pastry was missing the flaky texture of the pies I grew up eating. Years ago, I went on a mission to determine the ultimate pie dough recipe. My mom said it had to be all lard, while magazines and blogs were telling me it had to be all butter. After 50 + iterations (no joke) of using every variation of fat possible; all butter, all lard, all vegetable shortening and combinations of all three. On page 14 is the recipe we use today. It is truly the ultimate pastry – tender and flaky with rich butter flavour.

My grandmother’s original pie dough recipe

“I always buy enough for at least 3 pies so I can make one pie and freeze the rest of the fruit and make pies when the fruit is not in season.”


RECIPE FEATURE

Strawberry rhubarb pie ingredients. Find the full recipe on page 15.


RECIPE FEATURE

Pie Dough The key to great pastry is very cold ingredients and light hands (or using a machine) when mixing the ingredients together. The following method uses a food processor. If you do not have one you can easily make the pie dough using a pastry blender or your hands. Because making dough feels like the most daunting task, I like to double the recipe, so I always have a disc of pie dough waiting for me in my freezer.

YOU WILL NEED: 1/3 cup (80g) cold water 1 tablespoon granulated sugar ¾ tsp salt 2/3 cup (160g) Tenderflake Lard *** cut into 1” pieces and place in the freezer until needed 1/3 cup (80g) Foothills salted butter cut into 1 “ pieces and place in the freezer until needed 3 cups (375g) flour *Vegetable shortening or butter can be used in place of the lard, but you will not get the same flaky texture. 1 Measure the water, sugar and salt into a glass measuring cup. Mix the ingredients together until the sugar and salt dissolve. Set in the freezer until needed. 2 Place the flour into the bowl of a food processor fitted with the blade attachment. Add half the lard and half the butter to the food processor and pulse machine until blended. Add the remaining lard and butter and continue to pulse until flour and fat mixture resembles a coarse cornmeal consistency. 3 Turn the processor to “on” and add the water mixture in one steady stream through the opening of the food processor. Turn the food processor off once all the flour is absorbed and a dough begins to form. 4 Place dough onto a floured surface. Gently work in the scrappy bits of dough and divide into two 350g balls. Place the balls of dough on saran wrap and shape into a disc. Wrap tightly and chill for at least 1 hour.

STORAGE INSTRUCTIONS Pie dough can be kept in the refrigerator for up to 2 days and in the freezer up to 6 months.

If you’re short on time, purchase frozen pie dough at Crave, found on page 17.

“The key to great pastry is very cold ingredients and light hands” Brown Sugar Crumb Depending on how much time I have or who is coming to dinner, I’ll top my pies with pie dough (my favourite is making a lattice top) or with a brown sugar crumb. Here’s the recipe our mom used for years to top pies or make fresh fruit crisps when there was not enough time to make pie.

YOU WILL NEED: ½ cup (113g) butter ½ cup (100g) brown sugar ¾ - 1 cup (140g) flour Place all ingredients in a bowl. Using your hands or a pastry blender, mix together until the butter is evenly dispersed through the sugar and flour.


RECIPE FEATURE

Tip: Choose either a lattice finish or a brown sugar crumb topping. Both are equally delicious!


RECIPE FEATURE

Strawberry Rhubarb Pie This is usually my inaugural pie each summer and is always on our table at our Father’s Day celebrations. You can switch up the ratio of fruit to more suit your flavour palate (our mom would prefer straight rhubarb) however, I prefer the sweetness of strawberries to mellow the tartness of the rhubarb! We use brown sugar in this recipe but feel free to swap with white sugar if you prefer.

YOU WILL NEED: 9” pie plate lined with pastry Single batch of brown sugar crumb 2 cups (340g) strawberries stemmed and cut in half 2 cups (300g) rhubarb cut in ¼” pieces 150g brown sugar 60g flour

ensure the fruit is heaping as it will shrink during baking. 2 For almost all fruit except apples, I will mix in ¼ cup to ½ cup of sugar with the fruit. If you like spices with your fruit, add a couple teaspoons of your favourite spice. Top the fruit with the brown sugar crumb. 3 Bake for 45–60 minutes. The crumb should be a deep golden brown and the fruit lightly bubbling on the outer rim. Remove from oven and place on a cooling rack.

STORAGE INSTRUCTIONS Fruit crisps are best stored in the fridge up to 5 days.

1 Turn the oven to 400°F. Place the flour and sugar in a bowl and mix together. Place the fruit in the bowl and gently mix until all fruit is evenly coated with the flour sugar mixture. 2 Place the mixture into the prepared pie pan ensuring the fruit is level throughout. Top fruit with the brown sugar crumb. Place the pie in the oven for 20 minutes at 400°F. Turn down the oven to 325°F and continue to bake for 40–60 minutes. 3 The crumb should be a deep golden brown and the fruit lightly bubbling on the outer rim. Remove from oven and place on a cooling rack.

STORAGE INSTRUCTIONS Fruit pies can be kept at room temperature for up to 2 days or in the fridge up to 5 days.

Apple Crisp (or any fruit crisp) If you do not have pie dough on hand and do not have time to make a batch, bake a fruit crisp which is equally as delicious.

YOU WILL NEED: Pie Plate 4-6 cups of fruit ¼ to ½ cup sugar 1 to 3 teaspoons of spices Single batch of brown sugar crumb 1 Preheat your to 350°F. Prepare your fruit. How much fruit depends on how large your pie plate is, however

Apple crisp may also be baked as a pie using the same recipe as the Strawberry Rhubarb pie, while substituting the filling.


RECIPE FEATURE

Tip: Bake your pie in a tin dish — ideal for camping or backyard gatherings. Melamine Side Plates | West Elm

Pies at Crave! If you’re running low on time or don’t feel like baking your own pie from scratch, we have frozen and baked pies available in all Crave locations for the summer! We also have frozen pie dough available if you’d like to make your own filling.

Strawberry Rhubarb Pie

Raspberry Sour Cream Pie

Frozen: $30 Baked: $35

Frozen: $30 Baked: $35

Frozen Pie Dough $7.50 each - makes one 9” pie

How to Roll Pie Dough

How to Bake The Pie

1 Place well-chilled dough on a floured surface and sprinkle the top with flour. Place your rolling pin in the middle of the dough and roll outward from center to edge applying even gentle pressure.

1 Remove pie from freezer and allow to thaw.

2 After a few rolls, lift and turn the dough. Roll outward again from center to edge. Repeat rolling and lifting until dough reaches your desired thickness. Lightly flour underneath and on top of dough as necessary to prevent sticking.

3 The crumb should be a deep golden brown and the fruit lightly bubbling on the outer rim. Remove from oven and place on a cooling rack.

2 Preheat oven to 400°F. Place the pie in the oven for 20 minutes at 400°F. Turn down the oven to 325°F and continue to bake for 40–60 minutes.


BAKE AT HOME

Camping with Crave Craving the outdoors? We are too! Our bake at home products are the perfect sweet treat to bring camping or for an outdoor picnic. Here are some of our favourite ways to bring Crave along for your outdoor adventures this summer! • Our cake mixes can be baked directly in a Foil Square Cake Pan with Lid for easy transport and storage. If you’re located in Calgary, find everything you need including our cake mix and buttercream at Calgary Co-op locations. • Our frozen cookie dough can be baked ahead of time and kept in an air tight container for an afternoon snack, ice cream sandwiches, or even s’mores around the fire! Our favourite ice cream is Foothills Old-Fashioned Vanilla.

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BAKE AT HOME

1 Chocolate Chunk Cookie Dough, also available in Confetti, Gluten Free Chocolate Chunk and Vegan Chocolate Chunk. 2 Red Velvet Cake Mix 3 Cream Cheese Buttercream 4 Chocolate Buttercream 5 Chocolate Cake Mix Not pictured: Gluten Free Chocolate Cake Mix, Gluten Free Red Velvet Cake Mix, Vegan Chocolate Frosting

FIND OUR BAKE AT HOME PRODUCTS Shop Online cravecupcakes.ca shoponline.calgarycoop.com In Store Crave Cupcakes Calgary Co-op Crave Stockists

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LOCAL LOVE | CRAVE TEAM FEATURE

Say hello to

Joystock

Allow us to introduce you to Alyssa! Not only is she the Store Manager of our Crowfoot location, she is also the heart behind the handmade card company, JoyStock. Keep reading on to learn more about Alyssa and how she’s helping create joy through card stock! How long have you been creating cards for? I have been making cards for as long as I can remember! As a kid, my mom always encouraged us to make our own cards for friends and family for every occasion so that’s what started my love for cards. About 4 years ago I wanted to create cards on a larger scale and that’s when JoyStock started. What inspired you to start JoyStock? I fell in love with calligraphy about 10 years ago. I found that it was a bit of a lost art so I practiced often in journals until I found my own style. One of my favourite things to receive are handwritten cards. I wanted to create something that incorporated my love for calligraphy and the joy I feel when receiving a card. I found through JoyStock I could help recreate that feeling of joy for others through card stock. What has been your favourite design that you’ve made? When I was about 3 years old, my mom and I would go for a walk every day. She would sing the song “You are my Sunshine” to me while we walked. One of my very first designs is in honour of this memory. So I think that would be my favourite as it is associated with such special moments of my childhood. What is your favourite part about working at Crave? What a tough question! I love seeing our customers light up with happiness when they see their cake, or seeing how happy a bride is when she sees her wedding cake. Moments like those really stand out to me and keep me craving more of that emotion. I also really enjoy working with my team; there’s nothing more special then coming into a positive and encouraging work environment each and every day! What is your favourite Crave treat? I would have to say our Triple Chocolate Brownie; such a decadent treat! Where can we find JoyStock cards? You can find JoyStock cards at all of our Crave locations as well as my Etsy shop and on Instagram @joystockcards!


LOCAL LOVE | CRAVE TEAM FEATURE

“I wanted to create something that incorporated my love for calligraphy and the joy I feel when receiving a card.” – Alyssa Mehta, manager at Crave Crowfoot and founder of JoyStock

summer 2022 | cravecupcakes.ca




We Bake Togetherness cravecupcakes.ca Calgary | Edmonton | Saskatoon FOLLOW US @cravecupcakes @cravecupcakesyeg @cravecupcakesyxe All content created by Crave Cupcakes. All products pictured in this magazine will be subject to availability.