We’re stoked about the week - apologies for the radio silence, but I’ve been heads down on some consulting work and Corinna’s been swamped in the kitchen, but it’s been a really great week over at Corinna’s.

We’re putting out several posts over the next couple of days; two new customers (Hawthorne Valley Farm Store and Kaaterskill Farm Store), some awesome sales and feedback at Chatham Real Food Market Coop, and some exciting new stores that we’re in discussions with.

Also I’m going to blog about the fantastic service we got from our local printer, Pro Printers, where Ryan went above and beyond to help us out. We’re also going to talk about last Saturday at the Hudson Farmer’s Market, where we met several local producers (mushrooms, cheese, eggs and veggies) and lest I forget, the new line of ham and cheese croissants that are selling out every time we bring them out.

But first, lemme tell you about tomorrow’s Ginsberg’s 100th Anniversary Open House. We’re there, under the big top with an array of goodies for sale. We’ll have ham and cheese, plain, almond and chocolate crouissants, of course.

We’ll also have, for sale for the first time Corinna’s quark-cakes. These are real German cheese cake, made with Quark and not Philadelphia - they’re three inches wide and about four and a half inches high and topped with a delicate  tuile butterfly cookie. Delicate and substantial, satisfying but not overly filling. Five bucks.

There’ll also be cheese sticks, lemon petits four, lemon tartlets, rye bread and  palmiers. We hope to see you there - Route 66 near Route 9H!

We’re psyched about the tasting and demonstration tomorrow at the Chatham Real Food Market Coop, 15 Church Street, Chatham, New York 12037.

At 10 am we bring in an assortment of croissants and cheese sticks for the market to sell during regular business hours. Then at 4pm, we bring in a boatload of stuff to give away. We’ll be there until 7 pm, chatting, eating, talking baking, pastry and bread and generally being convivial.

At 4pm, specifically, we’ll out roll plain, sugared, almond-filled, chocolate, our new sensational ham and cheese and cheese-stuffed croissants, plus scones (they’re fabulous, with a hint of orange zest and not too sweet, not too crumbly and not too moist); cheesesticks and some quark-berry windmills.

Please join us! We’d love to see you there.

At the request of a new customer we’ve not yet announced, Corinna’s been messing with scones again. The real thing with scones is that, like bagels in New York, they’re made correctly by few and incorrectly by the masses. There are legions of people out there who believe truly that a scone is some kind of triangular blueberry muffin.

So for the last week we’ve had scone-city up here in Harlemville, but now it looks like we’re good to go. We’re not selling these at many places, but will try them out at Strongtree and this new secret customer, and see how they go.

Meantime Corinna’s been cranking out the vanilla ice cream and that is pretty damn sensational. She does it with organic cream, Hawthorne Valley Farm raw organic (biodynamic, actually) milk and Ronnybrook Farms skim milk, organic egg yolks, and this pretty sensually spectacular fresh vanilla bean we had flown in from Madagascar - the result is out of this world, especially when she does it with a sauce from the raspberries growing on our land.

That last bit was not a product announcement, it was just to make you seethe with jealousy.

We’re really happy to announce that the final state inspection of our production facility took place this morning, and Corinna’s is open for business! We’re beginning with croissant, bear claws and scones for some fantastic local businesses including the Berkshire Co-op Market in Great Barrington, MA and several others we’ll list when we solidify the order process.

Looking forward to working with you all, and sharing recipes, baking tips and tricks, horror stories and sharing content about organic and local foods.