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February Wrap Up

  We knew that the start of Kitchen Angel would see us face challenges, long hours, new things to learn and lots of fun in the test kitchen, but we didn’t realise it would be as eventful as it got last month.  Here’s a wrap up of some of the fun and games we got up to in February:   • Lots of baking and tasting in our test kitchen and by one little kitchen angel in particular   • Coffee, coffee and more coffee as we trawled through pages and pages of legislation • The arrival of our new packaging  (yeah!!!) • Shopping up a storm for some new homes for our baked goods   • Boutique Market day • A photo shoot with Hannah • Staff training (good work team!) • Working on our next event, the Fine Food Queensland show on the 11-13th March       • So much paperwork (aarrgghh!!) •

You too can bake like an Italian pastry chef!

Kitchen Angel premixes are now available for purchase online – just visit https://www.kitchenangel.com.au/products.  Our premixes are nut based, produced from quality ingredients using traditional Italian techniques and are gluten, dairy and preservative free.  We think they are comparable to some of the delicacies you would find on your travels throughout Italy … but we might be biased, so why don’t you give them a try for yourself? To celebrate the release of our products to market, we are offering FREE SHIPPING Australia-wide on all products until 15th

What a week!

  Some exciting things have been happening this week and it’s got us all pumped around here. Firstly, we’ve got our very talented cabinet maker working on some new display shelves and can’t wait to show it off to you. We also bought a few new and vintage bits and pieces to feature on the display. We think it will be a real visual feast when it all comes together!!     Then of course our much anticipated packaging came back from the printer’s for approval. It’s all looking pretty good and fingers crossed our online sales channel will be up and running before the end of the month. Here’s a sneak peak at the pack.   And then of course there’s the best news of all … we are going to be a part of the Boutique Markets this month. It’s on from 9am to 1pm Sunday, 26th February at King George Square Brisbane.

Shh, don’t tell anyone …

    … but I’m working on baking my sweetheart some heart shaped biscuits for Valentine’s Day.  You see, we kind of used up our savings last year pursuing one of our dreams and whilst it was one of the best things we’ve done together as a couple, it also means we need to be a little more discerning with where our money goes these days.  We’re also saving for a little overseas jaunt later this year, so we’ve decided that until we’re back on track, no more pressies.  Know what I mean?     But that doesn’t mean that Valentine’s Day needs to be boring.  It just means I need to get a little more creative.  So I’ve decided to bake him some biscuits.  He’s quite partial to Italian food, especially Sicilian desserts, that being his background and all.  And eating his way around the regions of Italy was definitely the highlight of 2011

Caffe Cali – where it all began

The Cali` family has been making almond biscuits (pasta di mandorla) for 60+ years in their patisseries in Sicily and Brisbane. Let us help you become a Sicilian pastry chef in your own home! How they’re made at Caffe Cali, Sicily.