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Better Bites Bakery An Austin startup is changing the way we eat forever

Hardcore Cupcakes

We’re taking cupcakes to a whole new level

Austin Food Trucks Feeding Austin with some of the best food trucks around

#socialmedia+food How social media is leading the food industry into new directions

Table of Contents

all photos provided by pixabay

Our magazine’s theme is the “Past, Present, and Future of Food in Austin.” We will cover how how trailer food has grown in popularity in Austin, how advertising and social media have impacted our local food industry and how one of Austin’s startups is paving the road to a new kind of food.

M E N U

Meet the Contributors...................................................................ww Short introductions about the authors of MENU.

Introduction to the Past................................................................pg.7 Introduction page for the past of the Austin food scene.

One Version of the American Dream.........................................pg.8 Read about the history of food trucks in the Austin Community.

Your Next Food Truck Trip......................................................... pg.12 See which food truck you should visit next in Texas.

Introduction to the Present.........................................................pg.14 Transition page for the present of the Austin food scene.

#socialmedia+food.......................................................................pg.15 Learn about the effects of social media and online advertising on Kona Ice.

Top 8 Apps for Foodies........................................................pg.19 Find the culinary app you’ve been looking for, best fit for your taste.

Introduction to the Future...................................................pg.21 Transition page for the future of the austin food scene.

The Future of Food...............................................................pg.22 See how allergen free desserts are deveolping in Austin.

Hardcore Cupcakes...............................................................pg.26 Gourmet cupcakes you can make right at home.

Letter From the Editor photos provided by google

If I am to be honest with myself, I was terrified when I discovered that I was going to be the editor-inchief of this magazine. When initially faced with this task, I decided to try my best create a magazine that I, in the future will be proud of. MENU has made me realize that being a leader can be both hectic and fun at the same time. There were often times that I seriously wanted to scream because of how stressful it was, yet there were still instances where I would laughing so much with my group members over silly things.

While creating this magazine, there were of course many obstacles that I needed to overcome such as finding reliable sources or having a team of only three members, rather than five. Through this entire experience, I’ve learned how to deal with stubbornness, excessive placeholder text and how to settle petty arguments. The amount of time spent on the creation of this magazine was unbelievable. My group members and I had put so much effort into this magazine and I would like to see it be treated properly. I would like to thank the effort that my group members had put in, even though were times I wanted to slap them. Although, this task was proved to be difficult it was nonetheless, a pleasant experience.

I would like to see you enjoy our hard work in putting together MENU.

Sincerely, Marlen Avila Editor-in-Chief

Meet the Contributors all photos provided by Ava Ponder and Elena Alcala

Andrea Santos Andrea likes to spend her time watching old 90’s movies. She enjoys running and playing softball with her friends. Andrea grew up in Texas and wishes she had not, because she’d rather be in Europe. When it comes to eating in Austin, Andrea likes to eat from her local food trucks, which is why she decided to write a story covering the development of them in her community. She likes drinking “DiCaprisun,” eating crispy bagels and is a big fan of Studio Ghibli movies, her favorite being Howl’s Moving Castle.

Andrea is a complete mess and is never taken seriously. She would like to live her life as greatly as Frank Abagnale Jr. Catch her if you can, she’s always very busy.

Ava Ponder Ava spends her time playing volleyball and doing homework. Ava’s biography will not be as amusing and entertaining as the previous due to the fact that she has this class in the morning and is 100 percent sure that no one feels amusing or entertaining at such an early hour. Ava is often found stressing about Ezine and contemplating the idea of throwing her computer across the room.

Ava also likes to cook and eat and is therefore appropriately participating in a culinary magazine.

Ava’s favorite food is pizza and she doesn’t care how stereotypical that is because there is nothing like pizza. She also likes cupcakes.

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Marlen Avila Marlen enjoys her time sleeping and has no other hobbies because she is often seen to be doing homework that she has procrastinated the night before. Usually, when Marlen is not sleeping she tends to binge watch many korean dramas and cry over the k-pop boybands that she can never meet or understand what they are singing. Although Marlen seems to barely have a social life, she does try to hang out with her friends as much as she can. When given the task of writing for this magazine, Marlen realized that due to majority rules she was chosen to be editor-in-chief of MENU and had to face the horror of being in charge. Nevertheless, this experience has given Marlen a chance to stay during lunches working on this magazine and find out her favorite food is no longer Chinatown’s seaweed but Kona Ice’s shaved ice. Seeing the Kona Ice logo repeatedly has made Marlen realize that Kona Ice really does have the best shaved ice in Austin.

“Yes, there were some times that I truly felt that I was the only sane one working on this project.”

-Everyone MENU - ISSUE ONE - 6

The Past Of the Austin Food Scene Written

by Andrea Santos

I

One Version of the American Dream The Evolution of the Austin Food Scene

By Andrea Santos

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t’s Friday night, you head to your favorite food truck and order the usual. As the warm tin foil is placed in your hands, your mouth begins to water as you open it up. You sink your teeth into the warm tortilla enclosing the juicy meat and feel the tangy sauce drip down from your mouth onto your shirt. You pause, close your eyes and slowly chew only to start day dreaming you’re in heaven, but not just any heaven, taco heaven. You’ve made up your mind, there’s no way you’re going back to those stale pancakes or pudding like eggs. You slowly look into the sky and murmur a “Thank you, Taco Lord.” You start looking around in delight, your eyes dancing from food truck to food truck asking yourself who the revolutionary was that brought the food truck culture to Austin.

According to Legends of America, an online american history site, people used to tell a story about how the food truck was created by a Texan named Charles Goodnight. In 1866, Charles had the idea of a food wagon, after seeing how cowboys spent so much time herding their cattle with little time to stop and eat. He quickly modified the back part of his wagon to create a mobile kitchen. This idea would later sell and become very popular in places like a factory. The idea of quick and good food right outside your job was a major selling point for the average worker.

Before the street food movement, many streets like Congress ave were just your basic street decorated with electricity poles and a few plain buildings. When the first food trailer appeared on the road-side it only took a few months before another one followed and so on.

The street food movement in Austin began with a couple food trailers on South Congress ave.

With time and high demand, food trucks started opening up all across the city, leading to some of the most popular food trailers like Wurst Tex, Mrs. P’s Electric Cock, Crepes Mille and many others.

Austin would become home to an

People visiting food truck park. photo provided by flickr.

overwhelming amount of food trailers. According to the Austin Community Impact Newspaper, in 2012 there were 1,400 registered mobile food vendors in Travis County. If you take a drive down South Congress Avenue you’ll see this number in action as the busy scene formed by the stylized trailers and large crowds encircling them grow.

“Food trucks are something that is part of your neighborhood, your community culture, if there’s one in your neighborhood or where you work. It’s a place that you frequent,” Tiffany said.

You can expect to see an abundance of options to choose from when it comes to deciding where to eat in Austin.” When asked about the different cultural cuisines she frequents, she said,

“There’s Persian, there’s Moroccan, there’s Italian, there’s African, there’s Mexican, there’s you know, I mean there’s just Louisiana Caspian, there’s southern. There’s so many different cultures represented and it does definitely give I guess the consumer the opportunity to experience a lot of different backgrounds.”

Customers find a satisfaction in watching their meals being prepared, it’s the allure of having conversations with others around you as well as the cook that Food trucks offer that restaurants don’t. Eating from food trucks has more quirks than just a full stomach, it gives

A local food truck. photo provided by flickr.

you a sense of belonging and provides a base of connection to others. Take it from Campbell who is a frequent customer for Taco Wey, a taco truck located on the corner of fifth street and San Jacinto, “So I’ve been eating at this taco truck for about five years or so, it’s you know been a staple of my community and I love it. I try to go there as often as possible. When these guys rolled around, I tried their food and it was something new, it was delicious,” said Campbell. “It was definitely something that I would recommend and you get to meet directly with the actual chef and that’s always really nice.”

Campbell isn’t the only one who enjoys this aspect as Harelik also talks about why she loves visiting her local food trucks,

“I like to get to know the person and it feels like you’re eating at your aunt’s house or your friend’s house, because that person is frying the food, or cooking the food, or doing the dishes they’re interested in you know whether you like it or not or what they can do to tweak it and I just feel like I’m eating at a friends house,” Harelik said.

Food trucks have established themselves in the communities to deliver a multi-cultural cuisine experience for their clients. The cultures

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Customers in line ready to order at a local food truck. photo provoded by flickr.

carried by the trailers expose clients to not only new foods, but new flavors and from different origins. Many food trailer owners have decided to share and represent their roots through this type of medium. Monica Gutierrez is an example of this, she is the owner of La Sirena- la Fantabulosa taco truck,

“ I decided to travel all over Austin and around the world. I don’t know I just decided to buy it. It touches back to my roots, I’m Mexican.

It was just for me, I had another job but eventually, I decide to quit then I dedicated my full time to the taco truck,” said Gutierrez.

Food trucks are established to have food be more accessible and relatively cheap. Many food trailers are not only making profit but are returning to the very community they serve.

“ I also support nonprofits and a lot of 10 - ISSUE ONE - MENU

other causes out there. And because it’s not Tex Mex food, to get to know the cuisine so it’s just not you know fajitas on a taco and pico de gallo on top , which is really Tex Mex,” said Gutierrez.

The food truck movement like many other movements has had its problems. When owners struggled to find a permanent location according to Harelik, there was a period of time where land developers would rent land out to food trucks, that would eventually be used for a construction projects, so many food trucks never had permanent ground to settle on. This would affect many owners and their clients.

“So that way you know people can have a dedicated space, because when you start moving your business location around, I mean that breaks up different peoples businesses and it breaks up the people that go there. So, you know

like maybe they lost their job and they want to do some catering for a couple years, but then they want to eventually retire and that’s kind of their version,” said Harelik.

Austin is known for its truck food scene, it has some of the best spots to eat according to articles like, The Huffington Post. People here enjoy the lifestyle that comes with food trucks. Food trucks have become part of an Austinites culture and play vital roles in making Austin what it is today. Food trucks are deep in the heart of Texans and will continue to be in the foreseeable future.

Delicious tacos from local food truck. photo provided by flickr.

I mean I would like to see us have a few more dedicated food truck spots,” said Harelik.

Many owners also face competition from already established restaurants that decide to open up a food truck. Local food truck owner Monica explains why,

“We’re going to end up losing all the rituals, we’re going to lose the originality of the food truck, and it’s just going to become another corporate thing, just like everything else like all of Austin is becoming now.”

In the hope of reducing these issues, Austin has harbored many organizations and alliances that aim to have a more established voice to help improve conditions and relations for food trailers. An example of this is The Food Trailer Alliance, which was created to help Austin’s food trailers and food truck owners unify under one organization to solidify their goals to succeed in the food industry.

At the end of the day despite the harsh conditions, food truck owners manage to enjoy what they do for a multitude of reasons.

“Others, they are totally content just staying in a truck because they like the hours, they’re getting a good enough return and so for them that’s their version of the American dream. For others you know it’s just the in between thing

Italian ice cream from local food truck. photo provided by Wikimedia.

Burger meal from local food truck. photo provided by Wikimedia.

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Your Next Food Henry’s Hot Box ABOUT: Known for serving some of the best juicy, flavorful burgers.

The grilled buns and smoked meats will make anyone satisfied!

These burgers are what you’ve been looking for.

LOCATION: 1911 S Bryant Blvd San Angelo, TX 76903 source: Yelp

COST: $

photo courtesy of Wikipedia

Cost Key: $ = Inexpensive $$ = Moderate $$$ = Pricey

By Andrea Santos

El Par de Ases ABOUT: Serves Mexican food like tortas, tacos and burritos and other mexican traditional meals.

LOCATION: Reeves County, 3352 State Hwy 18,Jal, Tx 88252

source: Yelp

COST: $$ photo courtesy of Wikipedia

Hercules Barbecue ABOUT: Serves west texas barbecue along with many more popular meals like their ribs and glazed jalapeño poppers.Their menu also ranges from warm burritos and tacos.

LOCATION: 13552 W Stagecoach Dr Odessa, Tx 79763

source: Yelp

COST: $ photo courtesy of pixabay

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Truck Trip:

Texas is home to a large number of food trucks.

We know how much you love food, so here is a quick glimpse to some different areas in Texas that offer you some of the best mobile cuisine. Listed below are the 5 chosen food trucks to visit in Texas that will satisfy your appetite!

Gourdough’s ABOUT: An airstream that promises “Big. Fat. Doughnuts.” The menu includes many doughnut options, but you are able to create your own if you like. Enjoy new, clever and tasty combos of food here!

LOCATION: Suite B, 209 W 5th St, Austin, TX 78701

source: Yelp and gourdoughs.com

COST: $$ photo courtesy of flickr

The Smoke Shack ABOUT: A BBQ food truck, the menu is varied from sandwiches to meals, like crispy chicken fried tenders served with sides, they specialize in BBQ. LOCATION: 2347 Nacogdoches Rd San Antonio, Tx 78209

source: Yelp and smokeshacksa.com

COST: $$ photo courtesy of flickr

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The Present Of the Austin Food Scene Written by Marlen Avila

#socialmedia+food How modern businesses are seeking out a new way to appeal to customers

By Marlen Avila

L

iving in Austin, Texas can offer many surprises, whether or not you lived here your entire life. The constant smell of traffic and the chatter coming from high school students can never get old--it insteads brings reconciliation.

But once a new shop is opened or a new business is announced, the calmness is interrupted. There is new talk, more commotion than you are used to, and essentially new people to meet at the new shop.

Such popular examples include Coco Cafe, Franklin Barbecue and Kona Ice--a shaved ice franchise that has gathered respected attention from local Austinites. The attention, although, was achieved through not only their successful products, but their ability to utilize social media as a leverage to become more successful. Social media allowed Kona Ice to communicate and reach out to their customers, thus expanding their market to a wider audience and attributing to their popularity.

As social media began to develop more thoroughly, so did their impact on the general public. Many businesses big and small are utilizing social media to their advantage in the market by communicating to their customers and fans, relating useful information to them and 15 - ISSUE ONE - MENU

overall promoting their product, respectively.

“Right now we have Facebook, Twitter, and Instagram, we may have one other one, but I know those are the three that we mainly use,” says Sean Lutz, President of Kona Ice Austin.

Lutz says these are the main accounts that Kona Ice manage because these are the best ways to better reach out to people and interact with them. According to an article written by Lisa Marie Mercer, social networking provides enormous exposure and enhanced interaction with the customers. The promo created by social media is effective among the means of communication and interaction by increasing the chances of sought-out attention. This technique exclusively assisted Kona Ice as a growing food industry with their many ice cream competitors.

“From what I understand, we have a lot of interactions on social media,” says Lutz.

“People try and better reach our audience and interact with them.”

Established in 2007, by CEO Tony Lamb, Kona Ice became one of America’s fastest growing franchises. Lamb founded

Kona Ice due to the “terrible experience he

had with ice cream.” Lamb decided to create a better ice cream truck and came up with the idea of a shaved ice truck with a unique feature that differentiates it from other commercial trucks. This feature was the distinguishable patented flavor dispenser on the side of each Kona Ice has Kona Ice truck which allows customers to flavor various flavors their own shaved ice to their desires. Since their and sizes for establishment in 2007, Kona Ice has expanded their shaved ice. their company to over 600 locations in the US, photo provided including one in Austin, Texas.

by CAFNR on Flickr.

“There’s probably not that many trucks that does what Kona [Ice] does, but even then buy from Kona Ice. they are probably not as big as Kona [Ice],”

“Kona [Ice] and a lot of other says Patrick Gomez, a customer of Kona Ice. businesses are looking into the future when “Everyone knows that Kona [Ice] is the truck they are creating these accounts,” says with the penguin man.”

Gomez. “I mean, businesses in a lot of ways

Kona Ice is famous for their distinct act like humans, too. We both want to feel mascot, the Kona penguin. Adorned with a some sort of connection.” red cap and a Hawaiian shirt, the penguin can

Social media devices has offered be seen on every Kona Ice truck. Customers various amounts of praise throughout the are able to see the influences from Hawaiian years from selected audiences. The positive culture on the Kona Ice truck such as the feedback that social media receive displays color scheme, the imagery and the shaved the measure of appreciation and dependency ice flavors. Although the mascot offers Kona that many experience once using them. The Ice the opportunity to appeal to a broader dependency and urgency accompanied by audience, social media has played a bigger role these devices proves the impact caused by in engaging customers to interact and social media occurs within all grounds and mediums.

“Honestly, I’m not surprised,” says Abigail Lerman, a customer of Kona Ice. “Most businesses nowadays either have a Facebook or some other media account. It’s becoming a running trend within these kinds of businesses.”

The usage of social has helped many to reach to certain people and businesses and has served as a medium for conversation and updates. Kona Ice has utilized this technique This accesory to the Kona Ice truck lends the customer to not only alert customers of updates on the the ability to customize their shaved ice. photo provided business, but to also gather attention. Kona

by Steven A. Miller on Flickr.

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Ice’s social media accounts are easily accessible to the public, which makes curious people find out what’s the hype about Kona Ice.

“My friend recommended it to me,” says Lerman. “She told me that they had really good shaved ice and that I should try it out.”

Many of Kona Ice’s customers are aware of Kona Ice’s social media accounts such as Abigail Lerman, whose friend discovered Kona Ice on the internet. The internet provides the grounds in which many businesses are able to publicize their products.

Kona Ice used this method to approach oncoming customers and provide a clear image of their company to new people.

“We like to take pictures of the fundraising amounts we like to do for different schools and sports leagues,” says Lutz.

“That’s just a good way to promote what our business is all about, which is giving back to the community. The shaved ice is great but we love being a part of the community, so that’s a big part of it: showing people happy with our product and the type of money that we’re giving back to well organizations.”

Many businesses such as Kona Ice use the opportunity of social events as a way to fully communicate with their customers, rather than through social media. Although social media provides enough interaction with the customers that it satisfies the company’s expectations, it does not withhold the same connection as an in-person meeting in reality.

The advantages over in person meeting than an internet conversation vastly differs in the impression that is left with the customer. Like Gomez said, there is a need of connection among the customers in order for them to feel comfortable and have trust in the product.

Nevertheless, this does not exclude the fact

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The variety of flavors offers the customer the chance to mix and experiment with the flavors provided. photo provided

by Caleb Roenigk on Flickr.

that several businesses are thriving within the internet environment more than others.

“I mean, everyone is on social media these days, so I would assume that it definitely gives us an advantage,” says Lutz.

“I know the power of social media marketing, there’s some companies that do a real well and some that don’t.”

According to an article written

by Michael L. Diamond on USA Today, social media has not only offered positive advantages for businesses but negative feedback as well. Diamond says that businesses should be cautious on social media, as one mistake could result in severe consequences. One such example includes many from small businesses who are on the lookout of negative reviews as a single complaint can spread all through the internet. The internet and social media alike are able to give the customer more power over the company itself, at times.

Social media helps consumers weed out the companies that deliver good products and services from the companies that don’t, making the economy more efficient, says Diamond. Although this may be true,

consumers’ opinions are becoming more significant on social media as they are vital for a business’ growth.

“Consumers are doing more searching for reviews more than they are used to, and restaurants that are smart, play that up and use that in their social [media],” says Gary Wilcox, a professor in Communication at the University of Texas at Austin.

Reviews on the internet can also provide support for the businesses, rather than negate them. The effectiveness of online reviews relies on the attention that it receives and how the company reacts back, in order for the reviews to actually have a visible impact.

“I think in the last three or four years with the of sharing information about the quality and the service, those aspects of a restaurant has played a much more

important role,” says Wilcox.

Even though social media has transformed into a much larger role than expected, there are still those who don’t necessarily use social media in their routines.

This view offers that businesses cannot just rely on social media alone to promote their product but to also rely on other forms of advertisements, as well.

“Well, there could be a lot of people that like our product that aren’t necessarily our target audience, that may not be on social media, that don’t watch it as much as most people,” says Lutz. “So if you’re doing all your advertising on [social media], there’s obviously some that you may not be reaching. But I think that the way that our society is trending, it’s probably the best way to market right now.”

Through their many contributions to the community, Kona Ice has become a favorite to many. photo provided by Flickr.

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Top 8 Apps FOODSPOTTING

Nowadays, practically everyone about one if you don’t use it right? apps you should get if you

According to a TNW article written by Niall Harrison, his app allows you to see other food lover’s recommendations of restaurants and food trailers by showing you a variety of visuals and photos taken by them.

Available for: iOS and Android devices Cost: Free

WINEGLASS This app allows you to scan a wine list at a restaurant and it will automatically gives you an interactive version of it, thus helping you choose the best wine bottle.

Available for: iOS and Android devices Cost: $4.99 **must be 17 years or older to purchase this app

TASTEMADE This app displays videos taken by other food lovers that shows their favorite food moments and it lets you share your own videos.

Available for: iOS and Android devices Cost: Free

FOODUCATE This app helps you scan food products and discover healthy foods, overall helping you achieve a more healthier lifestyles by tracking your progress.

Available for: iOS and Android devices Cost: Free 19 - ISSUE ONE - MENU

for Foodies has a smartphone. But what’s good Here are some of the best 8 culinary are a food lover like me.

By Marlen Avila

KITCHEN STORIES

This app brings a unique experience for beginners as they learn recipes through stepby-step videos uploaded by other food lovers.

Available for: iOS and Android devices Cost: Free

ALLRECIPES According to a 2013 Forbes article, this apps shows you an amazing collection of recipes, ratings and reviews brought to you by other food lovers and allows you to interact with them.

Available for: iOS and Android devices Cost: Free

ROUXBE According to a popular Mashable article released in 2009, this app is essentially an online cooking school as it trains you to become more experienced and confident cook.

Available for: iOS Cost: Free

FOODGAWKER This app shows a variety of photos taken by food lovers that have a multitude of recipes and recommendations.

Spin the wheel and see what you get!

Available for: iOS Cost: Free **must be 17 years or older to download this app MENU - ISSUE ONE - 20

The Future Of the Austin Food Scene Written by Ava Ponder

Freshly-made Bites rest on the counter waiting to be packaged. photo provided by Better Bites Bakery

THE FUTURE OF FOOD How one Austin startup is changing the way we eat forever

i

By AVA PONDER

magine if Austin, a city notorious for allergies, became allergy free. A place where the little kid down the street who’s allergic to just about every food you can think of can still manage to have a delicious birthday cake on his big day. This is not far away, thanks to Better Bites Bakery, a bakery that’s paving the road to a new tomorrow.

You may have seen their products on the shelves of your local Whole Foods or Central Market. They’re Better Bites Bakery, an Austin startup that manufactures desserts that are non-GMO, vegan, Kosher certified, and exclude the top 8 allergens. Leah Lopez, founder and CEO of Better Bites Bakery, began the company without intention after addressing her youngest son’s severe food allergies.

“My son [Gabriel], when he was 2 and a half we thought he had autism, but] he actually had food allergies, and so we went through quite a lengthy journey trying to figure out what was going on with him,” says Lopez.

Turns out, Gabriel had opie defect with gluten, dairy, and chicken eggs, meaning that by eating these ingredients his body reacted as if he was taking the drug opium. This prevented the boy from eating any sweets or desserts, which is a big part of anyone’s childhood. Lopez describes how difficult it was to make sure her son had absolutely no exposure to the foods: MENU - ISSUE ONE - PAGE 23

Smores Cupcakes ready to be eaten.

“It was pretty scary, and just really an eye awakening experience because we realized that there was nothing at Whole Foods or Central Market or Natural Grocers or Sprouts or any local little manufacturers here in Austin that could create an actual desert line for him, and so he just didn’t have anything to eat when it was a holiday or a birthday,” says Lopez.

Lopez took it upon herself to begin creating delicious cakes and other desserts that her child was able to eat. Her delicious homemade experiments drew the attention of not only friends, but companies looking for a product like hers to put on their shelves. Fast forward a couple years, and Better Bites Bakery is changing hundreds of lives. This bakery has not only managed to experience exponential growth, but has also managed to maintain a strong customer relationship with the people of Austin.

“Better Bites Bakery has already had a huge impact in Austin, it being the only gluten free, vegan, and non-GMO bakery in the city. We are available in 50 locations while still maintaining a personal relationship locally through custom orders,” says Rachel Brocker, general manager of Better Bites Bakery.

Austin customers have the ability to visit the company’s headquarters in Dripping Springs and order customized cakes for any occasion, or simply purchase a freshly made product to enjoy. Customers can also view the back kitchen through a set of windows to see where products are being made and prepared to distribute.

“I think that’s what makes us unique, that we want to be available to our local clients who grew [with] us, who started with us,” says Brocker. “I think we also represent the entrepreneurial soul that is alive in Austin, Texas. And that’s global but it is definitely alive right here [...] and so, I 24 - ISSUE ONE - MENU

photo provided by Better Bites Bakery

really love that we have that entrepreneurial soul and yet we still feel local even though we’re in 5 states.”

This small startup is filling a major gap in the food industry, and representing Austin’s underdogs all the while. Their variety of products have each been extremely successful in satisfying the food sensitive population of the consumer world. An example of their great success is their famous cookie dough bites.

“The cookie dough bites, which is our #1 seller, is 49% of our sales,” says Lopez.

After creating the dessert for the first time, Leah Lopez took them to her buyer at Whole Foods and shared them. In love with the bites, the buyer’s immediate response was, “Everyone has a product that’s their gold, it’s the thing they should run with, and this is what you run with. This is your gold.”

He was right. These chilled, sugary chocolate-covered balls of cookie dough are addictive after the first bite, and the way they fly off the shelves is proof. “It’s funny because [they] really have been, [they’ve] been our gold,” says Lopez.

Although the products are delicious, they are also on the more expensive side of things, but that doesn’t seem to be holding customers back from purchasing them as it usually would.

“They are expensive, but there’s nothing else like them,” says Bite Bakery customer, Ben

Festive Gingerbread Men after being decorated.

photo provided by Better Bites Bakery

Ponder. “If you are on a restricted diet in any way, the Better Bites Bakery products are the only [desserts] out there that you can eat--and they even do wedding cakes and birthday cakes for people with serious food allergies. [Just] having the ability to get a really clean, gluten free, kosher, something with every kind of certification, cake--that can be a really big deal for people.”

All of a sudden, people with allergies are able to eat popular desserts that they’ve never been able to eat, therefore experiencing that calm and blissful feeling that comes along with eating sweets for the first time.

“This is really gonna affect the way that people celebrate life,” says Lopez, “It’s gonna affect the way that they feel like they have something that’s convenient for them.”

According to a 2013 CNN article, the Journal of Psychopharmacology performed an experiment and claimed that those who drank a polyphenol-rich chocolate drink once daily (equivalent of 1.5 ounces of dark chocolate) reported feeling calmer and more content than those who did not. Chocolate

especially has been notorious for boosting a low mood, and now those who could never just grab a chocolate cupcake after a bad day can indulge like the rest of us.

Better Bites Bakery plans to continue its exponential growth by expanding its borders and creating a sugar-free line for diabetics in the near future. This company is prepared to adapt to the needs of its customers.

“I would definitely say that Better Bites Bakery is changing the negative equity associated with gluten free and vegan products by being high quality and full of deliciousness while being strict under dietary guidelines,” says Brocker. “Our products are a result of mastering flavor profiles through ingredient blending and technique that results in indulgent experiences. It is food science and artistry at it’s best.”

“[After] we took him off of everything, he was a completely different kid. He was full of energy, bright eyed and comprehensive,” says Lopez. Her products have changed the life of her family and her son, and she hopes to do the same for families like hers around the country.

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Hardcore Cupcakes

These cupcakes will add a flavor to your kitchen like never before

BY AVA PONDER

Bacon Maple Cupcake

1¾ c. sugar 4 large eggs 2 tbsp. maple extract 1¼ c. milk 2 c. heavy cream 1 lb. semisweet chocolate pinch of salt bacon

1½ c. all-purpose flour 1½ c. cake flour (not self-rising) 1 tbsp. baking powder ½ tsp. salt 2 stick unsalted butter

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Preheat oven to 350°F. Line the cupcake pans with your choice of cupcake liners. Into a medium bowl, sift together flours, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in maple extract. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.

Using an ice cream scoop, fill the cupcake liners 2/3 full. Bake 20 minutes until golden and the tester comes out clean. (Or until your house smells like pancakes!)

Chill for a minute or two. While the cupcakes are chilling, cook up some of your favorite bacon however you like it. (Crunchy and toasted is recommended.) Chop in pieces, top the cupcakes, and voilà!

Sources: www.ohcupcakes.net delish.com pss thesushi.com

Cherry Coke Float Cupcake 3 cups flour 6 tbs cocoa powder 1 teas baking soda 1/2 teas salt 1 1/2 cups sugar 1 cup unsalted butter, room temperature 2 large eggs 1 cup buttermilk 1 1/2 cups Coke (don’t use diet) 3 tsp vanilla

extract 1 can cherry pie filling For the Glaze: 1 1/2 cups powdered sugar 3-4 tbs Coke White Icing

Preheat the oven to 350 degrees and spray muffin pan. Mix together flour, baking soda, salt and cocoa in a bowl and set aside.

In a mixing bowl, combine sugar and butter and beat on medium-high until light and fluffy. Mix in the eggs one at a time, beating well after each and scraping down the sides if needed. In a small bowl, combine buttermilk, Coke and vanilla extract.

Beginning with flour mixture, add to butter mixture, alternating with the Coke mixture. Beat each addition.

Fill each muffin tin. Bake for 18-20 minutes. Cool 5 minutes in the pan and then transfer the cupcakes to a wire rack to cool completely.

Once cooled, use a knife to cut out a cone shape in the middle of each cupcake. Add a spoonful of cherry pie filling to each cupcake. Top with icing and a marachino cherry.

1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1 1/4 cups sugar 2 large eggs 1 teaspoon vanilla extract 1/2 cup sour cream 2 cups chopped semisweet chocolate 3 tablespoons canola oil Store-bought frosting

Hi Hat Cupcake

3 ounces unsweetened chocolate, chopped 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1 1/4 cups sugar 2 large eggs cup all-purpose flour

Preheat oven to 350 degrees. Place chocolate in bowl, set over saucepan of simmering water; stir chocolate until smooth.Set aside to cool. Whisk together flour, baking powder, baking soda, and salt Cream butter and sugar until light and fluffy. Mix in melted chocolate. Add eggs and mix well. Add vanilla. Mix in sour cream. Add half of reserved flour mixture. Mix in 1/2 cup water. Add remaining flour mixture.

Fill cupcake liners with about 1/3 cup of batter. Bake about 20 minutes. Let cool for 10 minutes.

For chocolate coating: Combine chocolate and oil and set over a saucepan of simmering water; stir until smooth. Move

to another bowl, let cool about 15 minutes.

Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet.. Let cupcakes stand at room temperature 15 minutes.

Remove paper liners. Refrigerate for 30 minutes to let coating set. Serve cold.

MENU - ISSUE ONE - PAGE 27

Food for the family.

Siete Family Foods Austin, TX