A lot happens behind the scenes in small business. We are happy, and oftentimes excited, to show our processes and offer some insight in to how we operate. One thing should be made abundantly clear - we do not take any decision that impacts our business lightly. We will agonize over the most inconsequential details, like which shade of blue is the right one for our shortbread label. Imagine how much we think about more consequential decisions?
Shifting to all butter puff pastry was massive for us. For as long as we've been making puff pastry, we used a specific type of shortening that was made for puff pastry. In recent years, the cost of that shortening has been creeping higher and higher to the point where it was becoming cost prohibitive to make puff pastry. That didn't sit well with us. Add to that, we were no longer thrilled with the final product.
Rather than agonizing over which shortening to use, we went back to basics and considered butter. Much to our delight, we found that butter was now more affordable than the shortening - something that had never been true in the past. Price was a major factor, but the recipe was just as major.
The shortening we had been us ing previously was 100% fat. Butter is not 100% fat, on average butter is about 85% fat & 15% water. Cue R & D. Megan worked tirelessly to find the ideal ratio and function for the products we make. For the last month or so, we've slowly rolled out (pun intended) our all butter puff pastry in all of our puff pastry offerings.
Shifting to all butter means a number of things but the two most important are it tastes better and we can keep prices stable. If you loved our sausage rolls, they're even better with our new all butter puff pastry.
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