Hi, Anne! Thanks so much for joining us this afternoon! I hope you are well and getting everything in order for your appearance at CookieCon!

Hi, Anne! Are you with us?

Hi Julia!! I'm happy to be here! I'm almost ready for CookieCon!!

Yay!

Before we get started, just a few housekeeping notes for newbies to our chats: questions are answered in the order received, but they will not post to the public/viewable area of the chat until Anne reads and answers them. We'll work through questions that were logged in advance first; then start working on questions asked live during the chat. That said, please be patient and do not re-post the same question. It may take some time to answer your question, depending on where it sits in the queue. But I will personally make sure every question gets answered! Ready??

Please also try to post just one question at a time (per post). It's just easier to see and read all of the questions this way. But, by all means, feel free to ask as many questions as you want throughout the chat.

OK, first question coming up . . .

OK, so lots of questions!

Hi SusieQ! Those are all great questions! Moving my baking space out of my home kitchen into my remodeled garage was a big project, but really worth the effort. I live in PA and we have a cottage food law that allows me to sell cookies from my home. There are regulations, like no pets (much to the dismay of my little girls!), but they are straight forward and easy to follow. There is a ton of info if you google it. (the link is a little long for me to post it here). Finishing my garage into bakery space was a difficult decision, but I'm so happy I did it. I love having larger, more efficient space SEPARATE from our family space. But, I can still be at home with my girls during the day. It's the best of both worlds. Not to mention the overhead is very low Family, friends and professionals helped us through the process. I know a lot more about hanging drywall now! I have separate equipment and sink/dish washer space too. Many items were gently used, but I did get my oven and mixer new. For designing cookies, if it's the first time I'm doing it, I'll trace the cutter on paper and sketch a plan. Some plans are thought out and some are just a basic idea. I try to match and mix colors as best as I can. Asking customers to be very specific about their ideas is helpful. I ask customers to limit designs (2/dozen ordered) and simplify designs to make it manageable. I hope you find this info helpful!!

Giving you all some time to read the answer . . .

Hi Kvue! I'm excited for you as you start your baking adventure! There are a lot of 'behind-the-scenes' decisions that go into the process of making and selling cookies. When I first started, I calculated my cost for making the cookies (ingredients, packaging, etc) and set a price so that I would make a profit. But, I priced too low in the beginning, not taking into account the time and effort that goes into each cookie. So, I have had several price bumps since I first started. I try to keep most cookies around $4, but for gifts at holidays, I like to keep the price under $40 (as much as possible). I think that is a reasonable price range for customers. So, I mix a few simple designs together with a few more complex designs to hit that price point. I also make those in larger batches, bringing down the production time. In the beginning, I just did my best to try new designs and come up with something to offer for each holiday. As I sold orders, I invested that money into new cutters and equipment. It didn't take long before I had a big portfolio of photos. But, until you get to that point, customers will be happy to see sketches or examples of your work. It just takes time and patience. I use a 9x9x3 box...comfortably fits 12-16 average cookies. I have another that is half that size (mostly for a few custom orders I get regularly) I have also started using some of the great boxes from BRP and love them. I have only used word of mouth to advertise my business, and so far it is working for me. Facebook (and other social media) is a great lead generator! I hope you'll message me your page once you set it up! I would love to follow your adventure from the start!

Thanks, Anne! So much info there! Kvue - Cookie Connection's contributor Aymee VanDyke also has a series of posts about cookie pricing that you might want to check out: http://cookieconnection.juliau...rom-dough-to-dollars It's ongoing . . .

Great question!

Hi @reregarman! Thank you for your questions about designing cookies. When I first started to experiment with cookies, I would stick to 2-4 icing colors only. I would plan 1 or 2 cookie designs. It helped me to stay focused so that I didn't get overwhelmed by the project. I also sketched every cookie. Going in with a plan helps. I find cookie inspiration for designs EVERYWHERE. I'll snap a photo with my phone or pin it to remember what I liked. I like to use two icing consistencies, a thicker icing for outlining and details and a thinner icing for flooding. One easy way to manage the number of colors and consistencies is to use black as an outline (pipe) and then only mix the other colors in the flood consistency. I hope that makes sense and I can explain it more if needed. Thanks for your question!!

Two related questions coming up from Patricia Moraes . . .

I'll post them at the same time.

how long does the royal icing drying?

The royal icing hardens?

Hi @patricia moraes! I use a fan to blow air on my cookies and find they are dry enough to add details after about an hour or so. But, it's like thin ice....that top layer might be dry, but underneath it's still liquid. So you have to take care when adding details. If the cookie is going to be packaged in a plastic bag, I allow for at least 12-18 hours of drying time. Otherwise the moisture from the cookie and icing can create color blending or sticky spots against the packaging.

Okey dokey, we're done with the questions that were logged in advance and are moving into live questions now.

Please allow Anne a little more time to answer, as she'll be typing live now.

I'm all ready!!

Here goes . . .

What was the biggest unexpected challenge you faced when expanding your business?

The actual construction of the bakery was a big undertaking for my husband and I. We did most of the work with the help from Family and Friends.

Now that it is finished, I really appreciate my cookie space!

I think the other surprise was keeping up with the cleaning!

Me chiming in . . . what aspect of the construction was most challenging?

I like an organized space, and when a bunch of orders overlap, I am surprised at the time it takes to keep up!

DRYWALL!!! LOL!

LOL

How do you avoid cookie burnout when doing so many cookies every week?

I block 'off times'. I use that time to catch up on paperwork, bookkeeping, and just general rest! Last year I took the entire month of June off to enjoy my life outside of cookies!!!

So what do you say to your loyal customers when you are taking downtime? Is that a challenge to manage?

It is very hard for me to say no, so I occasionally make a few exceptions. But I tell them I'm booked and help with a referral if they are interested.

How was it going from a "real world job" to a home business?

@Yael's Yummies...The hours are longer with so much behind the scenes work to do (beyond the cookies). The responsibilities are greater, too. BUT...I love having control over my schedule and it is extremely rewarding!

Do you have any rules or guidelines you use for custom orders to ensure that you don't spend too much time on these types of orders? I am thinking in terms of the design decisions you make, how many colors and consistencies you use, etc.

And...it allows me to be with my two little girls (2 and 6) at home.

That's critical! (Being with the girls.)

@HappyLorisBaking, I do have general guidelines for custom orders. I ask clients to select no more than 2 designs per dozen. I price per inch and increase the price by .50 or $1 for complex designs. I also try to share icing colors between orders as much as possible...looking at my schedule for the week instead of each individual order. And, those complex designs, I just simplify them.

Do you use a Kopykake?

@michelle Picon Robles. I use my kopykake for mostly writing on cookies. I love to play with fonts. But I avoid it for most designs, because it takes me longer to do cookies when I'm worried about them being exact. Most of my non-text cookies are freehand (and vary a little from cookie to cookie), But, it's quicker and more profitable to do it that way (in my opinion).

Hi Anne! (Hi Julia xoxo) I have always wanted to tell you how in love I am with your addition (garage/kitchen) so I want to take a question back to that topic. Is there anything that you would do differently with that remodel, choices you would change? Also...did you go with conventional or convection oven. Thank you!

Hi, Sweet Bella!

Hi Amanda...big fan of you too! <3 I really love my space. Maybe I would add a massage chair, but other than that, it is a real dream come true. I'm happy that I found a lot of good deals on gently used items. That helped my budget! My oven (was new) is convention. It's amazing...100 cookies baking at a time. Makes the whole house smell fantastic!

I don't really have a question....I just wanted to say how very lovely all of your cookies are.  They are so...inspiring.

Well gosh, Meliha...now you're making me blush! Thank you!!

@Nancy, I use meringue powder. Similar to the dried egg whites. I like the ease of it. I haven't tried pasteurized egg whites, so I'm sorry I can't speak to that. Julia? Maybe you know?

Yes, I use pasteurized and unpasteurized whites when serving me.

There is little difference between those two things and pure dry egg whites.

good to know! Thanks, Julia!!

However, some difference between those things and meringue powder.

Because meringue powder contains other additive beyond dehydrated whites, but that's another chat . . .

additive = additives

Being a cottage industry bakery, do you find it difficult to list all ingredients on thelabels ior do you add a sheet with each order listing the ingredients?

One last thing on meringue powder, it contains add'l sugar and forms of starch, so icing made with it tends to be a little sweeter and spongier than that made with pure whites.

Ha ha...yes, I'm always reviewing my label. Since I'm small, I fall under the exception to provide nutritional information (calories and such), My ingredients are fairly simple, and I do list allergens.

where do you get inspiration from?

@meliha...I find inspiration everywhere I look. I love playful designs and tend to be more whimsical. I do have a practical approach to design too, since I'm selling. I try not to get too crazy with embellishments because that increase my decorating time.

Love at First Bite just started a new blog dedicated to mixing colors. LilaLoa is another great resource and of course Sugarbelle!

I tend not to mix colors.

Yes, was going to mention LAFB if you didn't. Here's a link to her blog: http://loveatfirstbiteyork.blogspot.com/

Thank you Anne for your answer! You are a reference to my cookies work. My idea is create something like you have created, but here in Portugal.

Thanks so much! Massage chair...noted, lol.

Your welcome!!

Hello Anne! I just ordered 17 cookie cutters last night! Anxiously awaiting their arrival! Since taking your class a few weeks ago, have been practicing with Christmas cookie shapes.

**You're (oops)

@denisemarie - that is awesome!! I'm excited to see your work! I just had another student make cookies and drop them off at my house. If you have an extras and want to share ...

@sdreier1 I find that there are a few essential tips for writing on cookies...

First, icing consistency. If it's a thin font, I like a medium consistency of piping.

For a thicker blockier font, I like a 20-second icing.

Any other writing tips before I launch the next question?

Hand pressure is also critical. I find I use varying amounts as I script out a word. Strong as I start a letter and then less as I finish it

What sort of techniques (marketing, promotion, etc) did you use to grow your business? How did you establish a relationship with the cafe that sells your cookies?

I will def share! I'm working on the icing consistency. Seem to second guess and it ends up a little thick. But practice makes perfect.... Eventually!

@HappyLorisBaking As much as my time allows I use social media. I have also visited several local social and business groups as a speaker. The cafe owner is a family friend and super supportive of my business!

Thanks for answering all my questions, Anne! I loved following along with your blog posts during your kitchen build. It was so fun and exciting to see it come together.

@jessica Yes, I am looking at a date in May. Please email me and I can provide more info. I will also post on facebook if the class doesn't fill from my 'wait list'. I hope to hold more classes over the summer as well, including a few with themes (wedding, birthday, etc).

Your last set of Wizard of Oz themed cookies gave me inspiration for COSTUMES...to wear!  Funny enough.  But seriously.  Really lovely work.  I'm a fan.

My email is anne@flourboxbakery.com!

Do you have a good recipe that you use for the frosting that uses meringue powder?  I've never used that before....  Thx

This is the recipe I use and a few tips http://www.flourboxbakery.com/...cing-recipe-and-tips

Hi Anne,
I have done a few cookie recipes but I haven't found one that I truly like the taste. What should I do so it can have a more shortbread, more sweeter, or buttery taste?

@rose, I use a classic butter cut-out recipe. I think it depends on the amount of flour/butter/sugar ratio. Have you tried several? I did when I first started and had a taste test with my family. It was fun and helped me identify what I liked best!

You may have touched on the next question before, but so that everyone sees the response again, here goes . . .

@Bettybiscotto, for me the 9x9x3 size works great. I can fit 12-16 average sized cookies

I love this question - how to improve the consistency of your consistency!

Until you get a 'feel' for it, I would measure the water used to keep track.

But, an excellent way is the seconds test

Hi Anne! Hi Julia!!I'm Ann from Twisted By Poe, Inc, First of all I am a huge admirer of you both. I have been in business for about a year. What is your best advice for having a successful cookie business? I just had my biggest order for 1100 cookies (insane, I know!) but those orders are far and few in between. How do you keep a steady flow of business? Would loveto hear your ideas.

Run your spatty through the icing and count how long it takes for the line to dissappear

Oops, sorry if I interrupted your train of thought on icing consistency, Anne. Please continue . . . then we'll come back to TBP's question if needed.

Back to consistency....

I think if you measure water (to get an idea of what it takes to get it right) and then count the seconds...it will allow for consistent results

Ready for TBP's question not? I'll re-post if so.

I Also think Royal Icing is very 'flexible'. I add water or sugar all the time to get what I want without affection the end result!

Yes...bring it!

Bringing it!

@affecting (not affection)

Hi Anne! Hi Julia!!I'm Ann from Twisted By Poe, Inc, First of all I am a huge admirer of you both. I have been in business for about a year. What is your best advice for having a successful cookie business? I just had my biggest order for 1100 cookies (insane, I know!) but those orders are far and few in between. How do you keep a steady flow of business? Would love to hear your ideas.

BTW, Thanks TBP!

@Twisted by Poe Inc. Hi! I have found the corporate orders are the most profitable. They allow for more of a production style assembly. I also only offer specific collections at holidays. Again...it allows for 'batching' approach to making cookies. Saving tons of time!

I think word of mouth has been so valuable to me. And, facebook has made a huge difference!

So, 1100 cookies is HUGE, TBP. Anne. what was your largest order and how did you manage the production, storage and packaging of that order?

I did a 1400 order and hired helpers!!

I prepped everything in advance. Created a schedule

While she's answering, we've got about 15 more minutes in the chat, so now's the time to enter your remaining questions!

And only ended up in tears once that week (a success in my opinion)!

Ha!

Hi Anne,  I love your cookies.  My question to you is:  Are you ever going to write a book?  I would buy it in a heartbeat.  Thank you.

Thank you! It sounds like we think along the same lines! I'm so glad I got a chance to participate!! Thanks!!

@Judi, I haven't considered a 'cookie book', but I am working on a children's book (with a baking theme). I'm not sure about the publishing world, so it might only ever be seen by my daughters!!

I was looking for a peacock cookies on the Internet and that is how I found you.  Judi Griss

I've thought about hiring help before, but I'm never sure of how much to pay them. Do you have any suggestions? It's hard to make a decent amount of money on my cookies to begin with, in addition to then having to pay help.

Ah, the perennial question: to hire not to hire?!

Thank you Judi. I actually just designed my FIRST cookie cutter...a new twist on the peacock!! You can see it here! http://www.flourboxbakery.com/...eacock-cookie-cutter

I think you should give it some serious thought.  You would be perfect for it.

Hi, I absolutely love your work. I am having so many problems with the color red, I sometimes end up with grease like blotches on my red cookies. I also have bleeding issues with my americolor food writers. Do you have any tips on how to quickly fix these issues and cover up the flaws?

On a side note: I work for a writers association. Look into self-publishing! Don't give up on the idea!

@Sweet D.Lights. Thankfully my mom and husband help me for free. I'm at the point where I need to hire too, but my family schedule does not allow it. I have considered what tasks would need to be done, how much more productivity would come from a 2nd person. So far, my calculations show me that I would be able to pay for a helper and it would increase business I hope to get to that point soon!!

@morgan, I have heard about red and bleeding issues. Do you use anything to help dry your cookies (fan, heater, dyhydrator)? I think that helps reduce it.

Yeah, I would have to agree . . . with Sweet D. Lights. There is very little money to be made in traditional publishing, and publishers do little now to assist with marketing and PR of their books, which is critical to their success.

Self publishing, especially in digital (ebook or other platforms) seems to be a more profitable way to go these days.

@Morgan I use a bead border or flower accent to hide any boo boos. And no one knows but me and the cookie :

While we're waiting to hear from Morgan about how she dries her cookies, I'll post the next question.

The publishing info is very interesting to me! I have had these ideas for years, but never knew what to do. I'm going to get more serious about it!

Call me - I can tell you stories. But children's books may be completely different than cookbooks.

@silvia I typically, bake, decorate and pack within 36 hours. (Storing drying cookies in my big oven or on the rack with a cover). I use a heat seal on the package (these are cheap if you don't have one) and suggest that people eat the cookie within 2 weeks for the best taste.

I would happily do editing for you.  I have a few college degrees and a pastry/culinary grand diploma  Judi Griss

@Julia...I might bend your ear for a minute at CC I'll buy you coffee!

Deal!

The only think I would suggest investing money in, regarding a book, is a good editor. Otherwise, you don't really need the rest! Give it a shot! And thank you very much for your response regarding hiring help!

@judi, can you email me? I'd love to chat more about this!! anne@flourboxbakery.com

Speaking of CookieCon, now that we're within a couple of weeks of it, what more can you tell our fellow chatters about what you will be presenting?

Sure thing.

I am covering the foundation/basics of decorating. I hope it will be helpful to those just starting, but also be a great opportunity for the veterans to think about what they do and why. I'm trying to make it as interactive as possible. I will demo a few things and there will be a few giveaways too!!! All very exciting cookie stuff!

Heads up: About 8 more minutes to go. Last chance to get in your questions!

Ahh, Morgan is back . . .

I have used a fan before which has helped especially with black but I just don't seem to understand these grease like spots. I do live in the south so there is a lot of humidity. I think a dehumidifier is the only way I'm going to get through the summer. Is the grease from the butter in the cookies? And can I try and paint on top of them with food coloring to make the dark spots less noticeable?

@Morgan...humidity is a STINKER!!! You do need a dehumidifier. I know some people will set their cookie on a paper towel for a period of time to soak out any extra grease. I don't do that, but it might be worth trying if you're seeing significant problems!

I keep my cookie space air conditioned in the summer, too!

Morgan, there's a super interesting chat about mottled icing here on Cookie Connection, where the folks from Tru Color suggest that the cookies can act as sponges, drawing moisture from the cookie icing at different rates . . .

. . . thus leading to mottling. But lots of other theories too. http://cookieconnection.juliau...ding-tends-to-mottle

This has been very informative. Hope you do it again!

Thanks Judi...this was fun. Special thanks to Julia for setting it up and moderating!

A few more questions coming at you . . .

Hey Krista!! I'm starting small with my tools/supplies and offering only the products I use. I get a lot of questions from other decorators on what I use and where I get it. So, I'm thrilled to be an outlet for the. I don't plan to have an extensive line (just yet), but I have a few exclusive Flour Box stencil designs (from the cookie countess) and my first cutter design. I like to start small and take things in stages!! It's all very exciting.

Heads up: There are currently three more questions in the queue. We'll try to get those answered before the chat time runs out, but I don't think we'll have time for any more.

I don't see any Alice in Wonderland themed cookies on your site (did I miss them?) ... maybe that is one of your to consider?

What type of mixers do you use, Anne?

@Meliha...Alice in Wonderland is on my to-do list and so is Harry Potter and his crew. I like to create my own character version, so these take a little extra planning time. I hope to do both this year!

@Bakerloo, my 20 Qt is an Advantco (love it even though it isn't name brand). I use it for all dough mixing. Then I use my pink kitchenaid for icing. I have a few bowls that I can switch out!

Morning Anne!! I'm late but I made it!!

The scribe. I offer it here! http://www.flourboxbakery.com/...-scriber-needle-tool

Hi, Karen, If you have a question, we'll take it as our last. Chat is almost over.

Which model is your pink KA?

Hi Karen!!! Morning! How is life half way across the world!!!

@Bakerloo - it's only 5 QT and it's lasted me years and years. I'm the queen of making the best with what I've got. So I haven't upgraded. Just don't feel the need to!

Too early for questions!! Ill come back later and read everything

Okay, gang! I think it's a wrap. Any parting words for Anne before you see her (or don't) at CookieCon?

Thank you all so much! And, thank you, Julia! I can't wait to see you all at CookieCon...it's just days away. Let the countdown begin!

You will be hearing from me today Anne.  Judi Griss

Well, I'd love to thank Anne for her time and generosity, esp with spelling out the challenges of starting up a home-based business. THANK YOU!

I look forward to finally meeting you at CookieCon!

Thanks! Have a great weekend!

You too! Closing our chat . . . 'til next time!