The Delicious Journey Continues
Lessons and thoughts from Week 1 of Bake Sale
Week 1 is in the books, and wow - what a start! Thank you to everyone who ordered, shared, and cheered me on. My feet might be questioning my life choices, but my heart is full (and the standing mat in the kitchen is earning its keep!).
Let’s just jump to the updates:
First week numbers are in, and I think I can scale up a little (but not much) more:
8x Carrot Cakes
132x Cookies
Delivery and pick ups have gone smoothly. Website has worked (with only a minor mistake on my part where I forgot to list the price of one of the cookie variants, but thankfully someone was kind enough to tell me).
And while I’m sleeping better than ever (turns out baking is great alternative to exercise), I need to make a small adjustment. Prices will increase by HKD10 - still keeping things accessible while making sure we’re on track for our ice cream kitchen goals.
This week, the Bake Sale will feature - Chocolate Chip Cookies, Gochujang Caramel Cookies, and Sticky Toffee Pudding. Just like last week, orders will open from 10am today, until 8pm Tuesday, 25 Nov (or until they are all gone).
Sticky Toffee Pudding (mine doesn’t come with ice cream, but does come with extra toffee sauce)
Delivery will be available: THU/FRI, 27/28 NOV, 4:00-8:00pm
Pick Up (in Happy Valley) will be available: SAT/SUN, 29/30 NOV, 2:30-5:30pm
💸Other Bake Sale Things:
Thinking of having 2x small 4"cakes available, instead of 1x large 9"x5" cake. Might make it more interesting, and more fun to eat if you’re just 1 or 2 people (and don’t want to share with others - which is how I usually approach cake, unless it’s not good, and then I want to ‘share/let others try’ most of it).
Balancing these bakes to be delicious but not the core of FKS has been something I’m thinking about. Everything’s designed to complement future ice cream adventures. Consider these baked treats a delicious preview of what’s to come.
I started baking because I was (still am) poor, and refused to pay absurd amounts of money for cakes/cookies outside (HKD500+ for a chocolate cake?!?). I don’t think I’ll ever forget and change how I feel about cakes being expensive, so if you want these bakes but don’t want to pay - please just message me (I think you can just reply to this email, or DM me on IG), and I will happily share the recipe with you. The price of baked goods should not be the limitation of sharing the joy of having them (with others).
💡 OTHER QUICK UPDATES
Taobao is amazing. Ordering packaging and having them arrive within the week = incredible. Very grateful because small volume packaging in HK stores is at least 3-5x more expensive.
I’ve got a whole wish-list of ways to make your treats even more special - from custom paper linings to perfectly sized bags. The dream is to create an experience that feels as good as the treats taste. For now, we’re taking it step by step, making small improvements as we go.
Found out about a Soho House one-day Holiday Market (14 Dec) - would have been great to participate, but found out too late, and wasn’t in the cards. Maybe there will be other markets I can join.
Walking Ice Cream = ice cream you eat while walking. Going to make this a thing.
A quick note about social media: while the kitchen’s been bustling, our IG has been quietly napping. I’d rather spend time making your treats perfect than staging the perfect photo. Sometimes the best stories are told through butter and sugar rather than filters and reels
Finally, you all have been the best marketing team I never hired - sharing, supporting, and spreading the word while I focus on what I do best: making good things in the kitchen. That means everything. Even if you don’t want to buy anything, sharing the Bake Sale with others has been monumental.
Thank you so much,
Ernest