Good morning Gingerbread friends.
This week we are focusing on letting you know a little more about who we are and what we're doing.
Gingerbread Folk is the creation of Blue Mountains based Karen Sharman. Whilst practising as an architect Karen began playing with a gingerbread recipe, drawn to the artistic design process, she refined her style of decorating gingerbread.
Combining her ability to design, with her passion for baking and a keen eye for spotting a demand in the marketplace, Gingerbread Folk was born.
Karen began baking from her home kitchen, with a few cutters, a mixer and 1 rolling pin, but it soon became clear that more space was needed and the business now operates from a commercial kitchen and warehouse in the Blue Mountains.
Gingerbread Folk uses the finest quality ingredients in their cookies and have a strong loyalty to using all natural and egg-free products.
“We don’t support the use of battery hens, and we aim for cruelty free philosophy".
10 years later Karen's gingerbread products have travelled the world and have received phenomenal praise from the fine food industry, media and delighted customers. With the assistance of her husband Dominic Mason who joined the business in 2008, and a small team of helpers, Karen is very much hands on with all aspects of her business.
Karen's attention to detail fused with her vision of an environmentally sustainable business has resulted in a high demand for production of her products. Gingerbread Folk’s packaging uses
compostable wrappers, chlorine free and recycled cardboard to further cement this ethical vision.
Gingerbread Folk now produces cookies for retail purchase, foodservice, corporate gifts, events, wedding bomboniere and is constantly innovating new ideas.
"Gingerbread makes people happy. It's a timeless concept that brings out joy and appeals to old and young alike".
For more information about Gingerbread Folk products head over to www.gingerbreadfolk.com.au
Don't forget that Gingerbread Folk will be at Taste of Sydney this week from Thursday 10th to Sunday 13th. Drop in to say hello and meet the Folk behind the delicious cookie.
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