Want to try Thea’s Christmas baking, but you can’t get to the Abbotsford Christmas Craft Fair this weekend?  No problem!    We will ship Sweet Thea’s great baking to you!

Stollen $14

Stollen with Marzipan Centre $16

Stollen with a delicious strip of Marzipan!

—

Lebkuchen $10

Also known as Pfefferkuchen, a delicious glazed traditional German Christmas cookie, a marvelous concoction of citrus peel, ginger, nuts, and spices.

—

Shortbread $6

A Christmas favorite!

—

Chocolate-Dipped Shortbread $9

Dipped in delicious dark chocolate!

—

Fruit Cake ,  1lb $12
Fruit Cake ,   2 lb $20

Dark traditional style Fruit Cake – always a Christmas favorite!

-–

All prices in Canadian dollars, and does not include shipping.

You can arrange for pickup at our South Surrey location, or we can arrange shipping, anywhere in the world.

Email Laurie@SweetThea.com with your Christmas order, and we will let you know the total including your shipping costs.

For B.C. outside the Lower Mainland, we find Greyhound to be the most economical shipping choice.

We accept Visa, Mastercard, and PayPal!

Order soon to ensure you have your baking by Christmas time!!

and inside the bakery

fresh Chocolate-dipped shortbread  get into their packages

Spicy glazed Lebkuchen  wait, tasting better every minute

and loaves of Stollen lay nestled, all snug in their wrappers

Tasty Fruit cakes, deliciously ready, all wait in a row

for Christmas in Cloverdale – today and tomorrow!

Proudly introducing Sweet Thea's 2009 Christmas Baking!

Thea will only have a limited amount of baking available for Christmas this year – avoid the disappointment of reading our ‘Sold Out!” blog post in a few weeks.  Come visit us tonight and tomorrow at the Cloverdale Fair Grounds.

Friday November 20th, 6pm-10pm
Saturday November 21st,  10am-5pm

Shannon Hall
at the Cloverdale Fairgrounds
6050A – 176 Street Surrey, B.C. (Where is that?)

You will notice that we (and other vendors) often have a letter, and a small sign, visible at our booth.    The sign states ‘This Food Has Been Prepared in a Kitchen that is Not Inspected By a Regulatory Authority’, and it is one of the conditions of approval by the Health authorities for us to sell at Cloverdale, Abbotsford, or any other temporary food market.

We often take Environmental Health Services for granted; this process gave me a small glimpse into the jobs that Health Inspectors and support staff do for us, constantly vigilant to protect the public from illnesses and toxins in our food supply.

Fraser Health is the name of the organization that, among many other things,  monitors and polices food safety in our province, and so we had to go to them to get a Letter of Approval before selling Sweet Thea’s baking to the public.  Fraser Health supervises all the temporary food markets, and breaks food into two categories; the first is  Higher Risk Food, which is food in a ‘form or state which is capable of supporting growth of disease causing microorganisms, or the production of toxins’.  Examples of foods falling in this category would be antipasto, meat pies, cakes with whipped crea mor cheese filling, pesto, pies, or chili.  The second category is Lower Risk Food, which, of course, means food that  is in a ‘form or state which is NOT capable of supporting growth of disease causing microorganisms, or the production of toxins’.

Only Lower Risk Foods should be sold at temporary food markets, and do not  inspect facilities to issue a permit for Lower Risk Food – thus the sign we will be displaying.  Fraser Health however does do  a detailed analysis of our ingredients,  preparation and processes, our methods of preparing and distributing samples, before giving their approval.  After their very meticulous vetting process, they issued our Letter of Approval, which will be at our booth in the next few weeks,  at Christmas in Cloverdale and the Abbotsford Christmas Craft Fair.

So, next time you eat anything, remember that most often somewhere, somehow along the line, a Health Inspector has closely studied the process that has brought the food to you, to protect your health, and your family’s health.

Props to Fraser Health – see you at the Christmas fairs!

Thea delivered some of her chocolate-dipped Shortbread to the Vancouver Club for a function last week – here is a peek at what you will be able to buy at Christmas in Cloverdale and the Christmas Craft Fair in Abbotsfair over the next few weekends.

Thea will have Shortbread, Chocolate Dipped shortbread, Fruit Cake, Stollen, and Lebkuchen available to the public at these two events only:

Christmas in Cloverdale, November 20-21, Cloverdale Fair Grounds

Christmas Craft Fair, November 27-29, Abbotsford

See you there!

Photo by Tobyn Ross http://tobynross.com/

Janel Casey marries Mike Holroyd

Friday, July 24, 2009

location: Brock House Restaurant, Vancouver (where is that?)

Photos by Toby Ross, Tobyn Ross Photography

two tiers Black & White (chocolate and vanilla)

two tiers Passionfruit

Photo by Tobyn Ross http://tobynross.com/

Here is what the flyer says:

Avoid the wedding show crowds and join us for a relaxing afternoon of wine and canapes at a chic location.  A small group of top wedding pros have agreed to share their afternoon to offer advice, answer questions, and let you pick their creative brains.  So grab your fiance or friend and join in the fun!

It will be held at Milestone Events beautiful location, near 56th Avenue and 195 Street in Surrey.  This is not a bridal show – it is much more casual than that.  It goes from 11am to 4pm on SUNDAY OCTOBER 25th.

Thea will be in attendance, with some of her delicious cake samples.  Come buy and say hello!

You need to RSVP by email if you want to attend – contact Kathy at weddings@marlissproductions.com to get your invite.  And make sure you come try Thea’s cake samples!

August 15, 2009

Beach House Residence, Dundarave Pier, West Vancouver, B.C. (where is that?)

Photos by Toby Ross, Tobyn Ross Photography

Photo by Tobyn Ross http://tobynross.com/

50 guests

Carrot cake

Photo by Tobyn Ross http://tobynross.com/

Matt & Nicole

September 12, 2009

location: Brock House Restaurant, Vancouver  (where is that?)

Base tier Mocha; 2nd tier lemon; 3rd tier black & white (chocolate and vanilla) with fresh raspberries; top tier mocha.

]]> http://www.sweetthea.com/blog/2009/09/25/matt-nicoles-wedding-cake/feed/ 0 http://www.sweetthea.com/blog/2009/09/21/tanya-knights-wedding-cake/ http://www.sweetthea.com/blog/2009/09/21/tanya-knights-wedding-cake/#comments Mon, 21 Sep 2009 08:48:54 +0000 laurie http://sweetthea.com/?p=4470
September 13, 2009

location: Brock House Restaurant, Vancouver  (where is that?)

Lemonberry base tier, carrot cake top two tiers

“I just love this book!” she said, waving ‘The Flavor Bible.

That was the first  book she reviewed on Amazon (Thea’s book reviews appear on Thursdays on this blog).   We were surprised and delighted to immediately receive a lovely email from the writers, Karen and Andrew, thanking Thea for her review!

Today, Publisher’s Weekly is celebrating the one-year anniversary of this excellent book. If you haven’t checked out, you should definitely put it on your ‘must-buy’ list!

**********************************************************

(review reprinted from April 2009)

‘How do you know what goes with what?’

Lucille had asked me several times over the Christmas break, as we chatted happily and celebrated Christmas together at my Dad’s place in Ontario. Lucille is Joanna’s brilliant best friend, a multi-lingual vivacious Italian New Yorker, now living in Montreal. She is a super foody – she loves to talk and she loves great food – we were having fun, and I could she was seriously interested.

I thought of Lucille immediately when I spotted ‘The Flavor Bible’ at a bookstore in Vancouver, several days later. I was amazed and delighted when I started flipping through it – I knew immediately I had to have this book. I bought two copies, one for me and one to send to Lucille.

This book is brilliant! Flavors are arranged alphabetically, and each flavor is examined in delicious detail.

Say you want to do something with Apples, for example. Flip to the section on Apples, and you get such facts as season, taste, function, weight, and volume; a list of cooking techniques, a lengthy list of flavors and ingredients that combine well with apple, Next you get tips and dishes from famous chefs (such as Emily Luchitti of Farallon, or Michael Laiskonic, from Le Bernardin). Finally you get my favorite part, the Flavor Affinities, a deliciously-detailed list (apples + almonds + caramel or apples + cinnamon + dark chocolate + yams, for example). It’s so cool! I love it!

Ok, let’s try something else, something savory. Foie Gras. Again, a nice list of complementary ingredients – including allspice, Armagnac, cherries, figs, grapes, rhubarb! Dishes like Carrie Nahabedian’s Foie Gras with Roasted Plums. Bob Iacovone from the Cuvee in New Orleans, talking about stuffing Twinkies with foie gras (hmm) And of course the Flavor Affinities, including foie gras + strawberries + black pepper. Yum.

And there is more. You can also find these detailed flavor guides listed by regions, with sections such as Portuguese, Spanish, Cajun, or Thai cuisine, including of course those wonderful Flavor Affinities. Being from a German background, I took a look at the 10 different listed Flavor Affinities for German Cuisine. The list – including such favorites as ginger & sauerbraten; dill + cucumbers; cream + paprika + poppy seeds – is quite accurate, definitely convincing me the Flavor Bible knows its way around a kitchen.

Needless to say, Lucille was thrilled with the book, and has been using it daily. I have a standing invitation to stay with her and husband Valmont in Montreal. I must take them up on that!

For a chef, this book will open up cooking opportunities that may have been forgotten, and offer some new viewpoints. For a committed or curious foodie it is an exciting guide to ingredient combination and flavor opportunities. This is a great book, and I am sure you will love it as much as I do!

**********************************************************