Batter Bakery

Batter is 10!?!

Jen M.Comment

10 years ago, smack in the middle of May 2008, I took the leap. I said goodbye to being an employee, and transitioned my "on-the-side" bakery project to a full-time business. Technically I started Batter in March of 2006, delivering my first order to a VC on Sand Hill Road just days before my own birthday. For those first couple of years, though, I still had the security of a full-time job, a paycheck, benefits... you know, those "normal" things. As I reflect back on the past ten years, my mind and heart is flooded with memories and snapshots of experiences, tastes, smells, sounds, and people. I'm not a sappy, teary, soap box-y type entrepreneur who always wants to talk about feelings, but today I've been overwhelmed with allllll the feels, including a whole lot of tears.

I remember how that summer of 2008 was terrifying, with only my first few wholesale and catering clients, and definitely nothing resembling startup capital. I remember rolling out of bed early every single morning to deliver my orders, and staying at the kitchen late into the night scooping cookies and scrubbing dishes.  I can feel the sun on my back as we sanded and stained shelves for the kiosk. I remember the giddy squeal I let out the first time I saw the "Battermobile" mini cooper with its logo and polka dot racing stripes. I can vividly recall the quirks of every oven and kitchen I've ever used (6 kitchens in total). I remember my first employee interview, and my original crew of five amazing ladies. I wish I had a photo Rolodex for the hundreds of staff I've had since then. I can feel the thrill of our first press feature, our first "big gig", our first holiday season. I can so clearly recall the anxious excitement as I signed my name on lease documents for various shops and pop-ups, and the feeling of terror waking up some days wondering if my bank account was at zero. I can smell the raw wood that reminds me of every shop or kitchen construction project I've been a part of. I can feel the tears streaming down my face, from exhaustion, stress, fear, and frustration created by so many hurdles I've overcome. I can see boxes and boxes of baked goods piled high for "the biggest order we've ever had," which somehow keeps getting bigger every year. I can feel the bear hugs from fellow food business owners, who are some of the few who actually "get it." I can see the disappointed faces of friends and loved ones who I've had to cancel on, repeatedly, because someone called in sick. I can feel the adrenaline as I walked on set on The Food Network, and hear the wobble in my voice during my first public recipe demo. I can taste the original versions of recipes that have been changed time and time again. I can see the burn scars all up and down my arms. I could go on for pages, or probably even write a book (not joking) with all the events and memories of these past ten years.

When I started my business, I remember saying over and over, "in ten years, this.." or "in ten years, that.." I claimed that I was starting my business at such a young age so that, if I didn't like doing it after ten years, I'd still be in my early thirties and able to pursue an entirely different career. I don't think I could have painted any kind of picture back then that could have captured everything that Batter has brought with it along the way. I think back on that bright-eyed baby face who had never worked in any sort of food service job before, thinking she could just start a business in a major city, with no experience, no reputation, and no money.  I'm not sure if it was luck, insanity, or teeth-gritting perseverance that got me through the first many years. As most entrepreneurs would attest, probably a combination of all three.  

I've seen so many friends have so many babies in the last ten years. Last weekend at our farmers markets, many customers asked, " Are you a mom?" My most common response was a sideways grin and a gesture toward my tables. "Yes. This has been my child for the past ten years." Sarcasm aside, I actually do feel that way. I've loved it, nurtured it, watched it grow, struggle, and change; sacrificed everything for it, resented it at times, lost so much sleep for it, forgotten to take care of myself for it. The list of parallels could probably go on forever.

I wish I had captured every moment of the past ten years on video, since only I can see ALL the memories. Ten years down, with no plans of stopping anytime soon, so maybe I should start those videos now. In summary? THIS BAKERY LIFE IS CRAZY, but I still do love it.  Eat a Sand Angel® this week (or month) and help us celebrate a decade.

MOM deserves some treats!

Jen M.Comment
strawb cake2.jpg

Whether it's your actual mother, or a friend, wife, aunt, sister, or cousin, we can all agree that ALL moms deserve a little something special this weekend. Mother's Day is Sunday, May 12! Strawberry buttermilk upside down cakes, shortcake jars, and shortbread minis are perfect for gifting; coffeecakes, scones, and quickbreads are perfect for brunching. Pre-order (or stop by any of our retail locations!) for drool-worthy treats this weekend. Not local? Order on Good Eggs for Bay Area home delivery!

XOXOXO to all the moms.


Saturdays are for BUNS!

Jen M.Comment

Saturdays have always been a special day for Batter, since we LOVE selling at the Ferry Plaza Farmers Market. We purchase all of our weekly produce, find seasonal inspiration for new recipes, catch up with our market customers and neighboring vendors, and enjoy a day of being outside on the stunning SF waterfront.

Now Saturdays are even MORE special thanks to some new laminated dough experiments. We've been adding buns (savory, sticky, and morning) to our Saturday market offerings, as well as croissants. You won't find any plain, white croissants around here... sorry/not sorry! You'll see playful and seasonal flavors (blood orange marmalade, sesame tahini, sea salt poppy, manchego herb); as well as decadent buns (espresso cream, citron mascarpone, sun-dried tomato and feta, date cardamom, pear ginger sticky). To make it even more interesting, we're adding in freshly-milled local grains to our dough. Favorites so far include purple barley, rumsey light (a chiddam blanc de mars blend), and akmolinka flours. Who said breakfast should be boring?!?!

Visit us Saturdays at the Ferry Building to snag one of these limited quantity treats! You won't regret it.

Share your LOVE of cookies.

Jen M.Comment

Celebrate this Valentine's Day with festive, fun-loving treats! Vday menu available Friday 2/9 - Wednesday 2/14. Select items also available on Good Eggs.

Hand Decorated Shortbread Hearts
Iced Shortbread with Valentine message · $3.50 loose, $3.75 packaged
Small Iced Shortbread  (no message) · $2.25 loose, $2.50 packaged

Mini Shortbread Hearts - $1.25  each, $14/dozen
“Better Than Flowers” - Lavender Sea Salt Shortbread
“Nuts About You” - Chocolate Hazelnut Shortbread
“Red Hot” - Red Hot Candy+ Vanilla Bean Shortbread
“Honey, I Love You” - Honey Vanilla Shortbread

Lovestruck Snacks  - $2.25 each, $25/dozen
Double Chocolate Heart Sandwiches
Valentine Confetti Cookies
“XO” Peanut Butter Blossoms ·  

Chocolate “Heart-Beet” Cake (2 layer),  Bittersweet Chocolate Buttercream · $35
Red Velvet Heart Cake (2 layer), Cream Cheese Frosting · $30

Cupcakes {Valentine Decoration} - $36 per dozen
Red Velvet/Cream Cheese Frosting
Vanilla Bean/Vanilla Buttercream
Devil's Food/Chocolate Buttercream

Printable menu here!


New Year + New Treats

Jen M.Comment

Whether or not your holiday season was filled with overindulgence, we get it... the new year makes you want to start off on a fresh, healthy note. We don't disagree that a few months of excess EVERYTHING begs for simplicity to reset come January. Now, we aren't going to encourage your " New Year, New You!" diet, full of restrictions, limitations, and ridiculousness, because, let's face it... that's not our style here at Batter. We have an all in moderation approach, so we ARE going to encourage you to be extra active, squeeze that yoga class in, and, best of all, try some of our favorite new treats.

The other thing you might not know is that we sneak whole grain flours into just about everything we make; are on the constant mission to tone down sweetness in our baked goods, and use only the best produce to make flavors really shine. You might not even notice that a lot of these new treats are no refined sugar, whole grain, or gluten conscious!

18 Things YOU should try this month. Since it's 2018, and all...

1. Ancient grain biscotti
2. 100% whole grain chocolate chip cookies
3. Seedy Granola
4. Coconut Walnut Date Bars
5. Candied Citron Pound Cake
6. Apple Oat Pecan Muffins
7. Cashew Butter Coconut Banana Bread
8. Chocolate Fog Cookies
9. Mesquite Cornbread
10. Cashew Butter Chocolate Blondies
11. Fig & Seed Granola Bars
12. Graham Crackers
13. Chocolate Date Cake
14. Mandarin Molasses Bread
15. Chia Almond Overnight Oats
16. Spelt Crust Quiche
17. Cardamom Rye Bundt Cake
18. Pistachio Angel Food Cake

Now, raise an espresso and a treat to 2018!