Finally!

I finally did it!

I finally created a blog account and truth be told I am nervous. Anything to do with computers and the Internet makes me nervous. See, I am not the most technical person on the face of the earth. Heck, I can't even remember my passwords (haha). Someone gave me an iPod shuffle for Christmas and I was afraid it might electrocute me. That's how hopeless I am. I am definitely no Nobel Laureate where computers and other gadgets and gizmos are concerned.

Now you may be wondering: so why on earth did a non-Nobel Laureate like you create a blog account?

Here are a few reasons:

1. People have been asking for my business web address (huh?) so they can view my products online;

2. I need a new form of mental exercise;

3. I think it's high time I use the power of the Internet to reach out to the people who have grown to love my edible creations.

And yeah, you may have guessed from the name of my journal alone that I bake or own a bakeshop. I say "BINGO" to both. Yes I bake and I own a bakeshop called "The Tender Trap" in honor of the 1955 film, um, "The Tender Trap" (yes of course! *rolls eyes*) starring Frank Sinatra and Debbie Reynolds, which by the way happens to be my parents' favorite film. I've always thought it was a catchy name and it took me a mere second to decide on that name for my business.

I've been baking since my youth and the first several attempts were laughable and inedible. I remember when my brother Michael asked me to make him his fave -- Black Forest Cake -- I ended up giving him what looked like a plate of black mush with cherries. Suffice to say he went elsewhere for his Black Forest Cake fix.

Fast-forward to my twenties when, out of the blue, I had a hankering for blueberry cheesecake. But back then, there weren't too many places serving decent cheesecake and I disliked the fact that they used gelatine in their cheesecake recipes. I wanted pure cream cheese, a generous graham crust, and lots of blueberry topping. I went to the supermarket, picked up the best ingredients, went home, experimented well into the night, and by dawn I discovered a combination that hit that sweet spot.

My blueberry cheesecake is now one of my best sellers, thanks to word-of-mouth marketing over the years by relatives, friends, acquaintances, and every person who has tasted my creations ranging from cheesecakes to brownies to cookies to fruit bars. I started giving them away at first, then upon the jocular coaxing of my grandfather Benigno Zialcita Jr., began charging for them. And as the orders continued to pour in and my little kitchen oven could no longer bear the brunt, I figured it was high time to take what was a little money-making hobby a step further.

I won't bore you with a Biblical account of my passage into this business. Let me just tell you how happy I am that my business has grown and continues to grow. I owe it all to God, my family and friends, and my customers for making me thrive in what I think is a competitive arena. Creating this journal is one way of expressing my thanks. My hectic schedule does not allow me the luxury of composing and delivering individual thank-you notes, nor does it let me personally answer customers' queries on the phone at all times. I would like this blog to be an avenue for acknowledgement and exchange as well as product information and updates...all with a personal touch.

But to those who are curious as to what my first kitchen looked like, here are a few pics. :)

I'll end this post on a sweet note by sharing photos of my perennial bestseller -- Parmesan Ensaymada. Three pieces of ensaymadas arranged on a simple white plate. I made a few extra ones for my niece Charina who likes to make them baon. Sorry if the pic's not of the best quality. Hey, non-techie, non-Nobel Laureate, remember? :) I'll do better next time, I promise. :D

Oh, if you sweet-toothed peeps would like to order, just pick up the phone and dial 722.9844 or 0917.530.1936. Email me at tender.trap.bakeshop@gmail.com. Visit my store in Virramall (more details in next post). Or you can always leave a comment. Be kind. :)

Have a sweet night!

Beth Zialcita

10:23 PM