![]() ![]() Bailey-Morey offers baking space and mentoring to small artisan food companies, acting as a consultant to entrepreneurs and advising on anything from regulations and production to marketing and growth strategies. “The one question we kept getting over and over again was, ‘When we come to visit Charleston, where can we get your biscuits hot?’ It set me out on a mission to meet with restauranteurs in Charleston and try to figure out how to, in a food service way, provide these biscuits so they could have Callie’s Biscuits on the menu. “Most people start the other way around they have a brick-and-mortar, and then they add an on-line business,” she said. ![]() Bailey-Morey opened the first shop a couple years ago in response to on-line customers seeking the brand’s fresh-baked biscuits in area restaurants. The product was inspired by a popular menu item at Callie’s Hot Little Biscuit bake shops, a small chain of grab-and-go eateries with two locations in Charleston and one in Atlanta. The brand is introducing a new iced blueberry biscuit, featuring a sprinkling of sugar and a packet of icing. We top the biscuit with a topping that consists of salt, pepper and turbinado sugar to give it texture and sweet and salty pop.” “It has all-natural, hormone-free bacon that we roast in house and add spices and brown sugar to, then we chop it and fold it into a buttermilk biscuit dough and add freshly chopped green onion. “It took a lot of testing and a lot of eating before coming to the perfect recipe,” she said. ![]()
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