Jun 28 , 2019

This has been a busy week for Gem City Fine Foods, with lots of developments, including beginning work on our new updated and what will be as beautiful as our desserts website, a great podcast adventure with Andy Imhof at Pardon My Fork, a look at our jazzy new product labels, and the chance to check out how well our brand new dessert (you will be blown away by the amazing flavors Whitney has put together into this individual treat) holds up in frozen shipping.

Where to begin? First, one savvy judge in the Specialty Food Association sofi award competition this year enjoyed the complex, fun and fruity flavors of our Lemon Zest and Pomegranate Cheesecakes, but suggested we update our packaging. We took that to heart, and while no one on the management team is interested in changing our logo and floral background, we asked our fantastic team at Paragon Press to work on spiffing up our labels, which they have done admirably. Not only will product name appear much bolder and clearer, but we’ve updated “Made in a nut-free facility” to “Made in a gluten- and nut-free facility.” This was a no brainer; it’s not enough these days to simply plop a gluten-free certification seal on a package. If a product is made in a dedicated gluten-free facility, then that eliminates one avenue for human error that could really make someone sick.

And how about our website? We’ve wanted to update this for a while, to make it cleaner, crisper, and easier to use, while at the same time highlighting the beautiful artisanal look and quality of our desserts. The new site will retain that floral element, but soon you’ll see an updated look that we hope will make navigating our website a real visual pleasure. We are pleased to be working with Alicia of Bran Marketing to make this happen. (And we are especially happy to be able to say that both Alicia and our team at Paragon are local!)

We will leave our brand new product for a future blog post, closer to launch time. But speaking of new product, for those of you who haven’t heard, as soon as the labels arrive, you’ll see our decadent new Chocolate Caramel Cheesecake for sale online. This rich and creamy sweet and chocolatey treat will be available in a 3-inch size that’s perfect for one person, or to share with another. Hello, date night in front of the TV with dessert!

Finally, our CEO and Sales and Marketing Manager Lisa had a blast talking with Andy Imhoff this week, doing a show for Pardon My Fork The intention, when Andy got in touch following the Northwest Food Show this spring, was to talk pure dessert decadence. The conversation, though, turned many corners, and much of our time was spent discussing the ins and outs of food allergies, including celiac disease and gluten sensitivity, dairy and soy allergies, along with veganism, how gluten-free and food allergies are embraced differently around the country (and in other countries), and many other topics- even a nod to dinosaur fossil bones. This podcast episode will be available for a listen any time today 1 pm PT onward at the link above. Check it out. Pardon My Fork is a laidback conversational podcast with all sorts of foodie people, from chefs to food writers to World Food Champions and more.

As always, and especially with so much going on, changes on the way, we encourage you to be in touch with questions, comments, and suggestions. Remember to check us out on Facebook, Twitter, and Instagram, and sign up for our monthly newsletter to learn about specials, events and to hear our latest news. And as always, we are respectfully dedicated to making delicious specialty certified gluten free, nut free and food allergy friendly desserts for you and your friends and family.


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