Hi folks,

I've got a bakery in a high-volume, seasonal theme park. This is the 4th season I've owned it, and I've been tweaking the menu to make up for the fact that I have no "Home Run" food items. There is an extensive jurying process, and protection of items, so I am challenged to stay creative and either improve my existing items to a higher level, or come up with new items that no other food vendor here carries.

Last year, it seemed I had some success; in that I took the quiche, which had been sold as a 1/6 slice, and sold it in a 4.5" savory quiche shell for a higher price. Sales doubled every week for 8 weeks. (Awesome!!)

Unfortunately, my source dried up. I know it was a Pidy product, but my Texas supplier went out of business. I found the source for the sweet shells he was supplying for my fruit tartlets and mini cheesecakes, and Hafner is willing to ship me those directly, but they don't have a 4.5" savory.

I'm using the 3.8" savory that Hafner had available, but sales are falling. They had a 5.5", but it was too big, and came with a foil pan that made it look like a pre-bought pot-pie ... (*not* the look we're going for).

I've only got 5 more weekends of this show, but I feel I'm not only missing sales, but damaging the good will associated with the product I was selling last year. If I haven't damaged the reputation too much,  I estimate I'm looking for 300 to 500 shells per weekend for the next month.

Any help is appreciated, and no, I can't make them myself.

Thanks in advance,

Rhonni

Phil still claims to be typing-impaired, but that might just be so that Rhonni feels needed.

Until that is remedied:

Rhonni's Blog

Rhonni on Twitter

Totally unrelated.  I just read a few of your blogs.  Suffice it to say, "I love 'em."  Hey, I lived in Scotland for 5 years.  Do you think my dialect would work???  I also lived in Spain for 4.

I might have to give your Gagh a shot.

Do you have the ability to make your own pastry shells?  If so, you could blind bake them and fill/use as required.

Steve,

I can't bake them. I don't have the capacity, and the festival has a requirement of not running out of a signature item.

It seems that we'd have lots of time available, since we're only open on weekends, but we're already tied up all week with prepping Scotch Eggs, and decorating all of the cakes for the festival's wedding program.

Thanks for your reply.

Rhonni

Phil still claims to be typing-impaired, but that might just be so that Rhonni feels needed.

Until that is remedied:

Rhonni's Blog

Rhonni on Twitter

http://chef-source.com/

1 800 495 5980

I think they have what you are looking for. I would call them,
The website catalog is a pathetically customer unfriendly.

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