by Sweet Flour on June 21, 2010
Article in The National Post about Sweet Flour’s creative use of social media tools.
We’d like to thank all of our followers for your contributions to our social media efforts.
Ms. Gans says those dialogues help her understand what her customers want. “We have added a lot of different mixes based on feedback. We’re not just asking people, we’re listening to what they have to say online. For example, we found out that a lot of customers wanted gluten-free choices so we added that.”
Read more at The National Post
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by Sweet Flour on August 16, 2009
Amy Rosen of The National Post visited our Store in Bloor West Village. She wrote of her visit and the trend towards customized treats.
..In the name of research I hit the field and stepped up to the counter of the cheery bakery to make a cookie I could call my own. The first step was to choose the dough: There is a basic sugar dough, oatmeal or peanut butter. I choose the basic. Then Gans gets out my personal mixing bowl and drops a scoop of my chosen dough into it. The next step is choosing from the 24 mix-ins that range from chocolate chunks to name-brand candy bars and a cornucopia of nuts and dried fruit options. I opt for Snickers and pecans because I’m feeling a little nutty. Gans mixes a couple of tablespoons of the goodies into my dough and then forms my cookie using an acrylic hamburger shaper-looking gizmo. Into the oven it goes. It’s a quick and easy process – the two-minute wait being the hardest part.
Just a couple of months old, the shop is already doing brisk business, with people creating mix-in cookies, buying tubs of raw cookie dough, homemade granola and even bespoke fresh-baked muffin tops. If you can’t wait the two minutes, there are custom sandwich cookies (may I recommend the basic shortbread with salted caramel?) some already baked cookies (the Matchmaker, Gans’s favourite, is butterscotch toffee in the regular dough) and even shots of raw dough (using pasteurized eggs) that are kind of fun and kind of gross…
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