Showing posts with label twoblooms. Show all posts
Showing posts with label twoblooms. Show all posts

Monday, November 02, 2015

Outdoor market versus online


Outdoor market versus online

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Join us for day 15 of our 2nd 30 day blog adventure by Caron (the other bloom).

The tent has been taken out of the car, along with the folding tables, folding chairs (not the low ones, but the swanky high ones that allow you to slouch/stand), tent sides, trolley/dolly whatever it’s called, bamboo polls to support our cute little awning, bags of clamps, shelving, bags of bags and the crumbly remnants of 6 months of weekly craft/farmers markets.  Seats are propped back into their upright position and the captain has switched on the no smoking sign. (Just kidding about that one, checking to see if you’re really reading this :)

And now we’re smoothly transitioning into indoor Christmas markets and online.  Which got me thinking – what venue is best?  The answer for us will probably be radically different for every person.  And if we made something wildly unique that we could only makefrom tree resin that elves had licked, we would could rest on online sales alone.

Here’s the thing about outdoor venues – exposure and immediate feedback.  You will meet such a variety of people on a regular basis that it will help your brand immensely.  People are very happy to tell you exactly what they think of your product.  If the products sells really quickly, you’ll know right away that a) your prices are too low or b) you’re on to something good.

Downside is they are exhausting to set up/take down every single time.  You need to be bright and positive and engage every single person who looks your way.  Have a great sense of humour so when chocolate covered children come to your table and touch every single item leaving chocolate on everything, have a response (trust me, it happens).

Then there’s online, where you watch the sales roll in, go to your massive wrapping department, choose pretty paper and wrap the purchase up with ribbons and bows while birds chirp in the background.  Pack the 114 boxes up in colour coordinated shipping bins and skip to the post office where the happy people will burst into song when they see you.

Which would you prefer?

Online sales are fabulous.  In my opinion, having a unique product helps as well as knowing SEO and how to use it.  Social media on ALL platforms works well. Yes, I am on a first name basis with Facebook/Twitter/Instagram/Pinterest/Linkedin/Blog/Newsletters/Snapchat/Periscope and they work, but you have to know how they function and most importantly -  BE CONSISTENT.

So now your turn – what works best for you?  Outdoor markets or online?

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Caron is one of the blooms of Two Blooms Design Studio Est. 2002. She is the dreamer, production manager, self taught chef and the social media wannabe. Caron is married to the word adventure and she will never stop dreaming.

Thursday, September 17, 2015

The Best Coconut Custard Pie Now



The Best Coconut Custard Pie Now

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Many of you will remember The Classic British Dessert Recipe I did many posts back.  It was one of our most popular posts. I think it's because custard is a favourite. It's comforting, sweet, yet light and the sunny cheery colour just perks up your mood. It's perfect almost any time of the day which reminds me of our naturally blissfully scented candles that bring about that cozy warm feeling. Even better why not have a piece of pie while you light one of our candles on a rainy fall evening. If you loved that recipe you will love this one even more. It's one of my all time favourites from my mom's recipe book and I've perfected the recipe. I love how light it tastes and it has no crust so gluten free people can rejoice.  This recipe is not vegan and I have not yet attempted to try it without eggs.  If you do try that let me know as I'm not sure if it would work well or not. The eggs give it the flurry sponge like texture.

The Recipe:
  • 3 eggs
  • 1/2 cup of flour (gluten free flour can be used here)
  • 3/4 cup of sugar
  • 1 cup of shredded coconut flakes
  • 3 TBSP of margarine
  • 2 cups of milk
  • 1 tsp of vanilla


Put all the ingredients in the blender (I love using my Vitamix) except the coconut flakes and blend several seconds.  Then add the coconut. Pour into a greased 10" pan. The pie will form it's own crust.  Bake at 350 degrees for 50-60 minutes.  Serves 8.
It's delicious on it's own but feel free to add maple syrup as a topping. To make it even more decadent it's wonderful with ice cream, frozen yogurt or add some raspberries or blueberries on top.
I'd love to hear your thoughts it you give it a try.
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Hi, I’m Michelle the founder of Two Blooms Design Studio Est. 2002. I’m in charge of production, designing all of our labels in house, photography, customer service, alchemist behind all of our scent blends, designer, creator and pretty much whatever else needs to be done.