8th: Learn all the deep dark secrets of jam-making.
on the Food Network's "Unwrapped"
at 9.30 pm. Or, a repeat broadcast later that night at 12.30
us for Cheese Plus'
second annual Harvest Festival
at 2001 Polk Street in San Francisco.
We'll be there from 11 am- 2.30 pm sampling the latest from
fall collection-- apple-honey butter,
pomegranate jelly, blood
at home with a bushel of strawberries,
a tub of sugar and some empty jars? Then try your hand at
is a ten-minute process: crush some fruit, addsugar, a packet
of pectin and stir. Ladle into jars. Done.
a complete how to, catch us on ABC 7's "View
from the Bay" at 3pm, August 8th
in San Francisco. Or, watch the entire process online. It's
archived at http://abclocal.go.com/kgo/story?section=food&id=5549775.
always thought we had the world's most delicious jam. It's
nice to know The
such quality fruit, the preserves are largely untampered-with:
chunky whole berries, minimally cooked, that stay true
to the flavor of the fruit (for
the most part, there are no added herbs, spices, or other
Aficionado is a jar of apricot halves,
cooked with a little almond extract and lemon juice. There’s
a citrusy lilt, and the fruit is so good, it can be used
to top pancakes or even a pork chop."
Retainer is the thickest raspberry preserve
we have ever seen: the raspberries seem more hefty than
they were pre-cooked. This sweet spread is a
most impressive raspberry preserve—so
far above most of its kind that it seems more like a raspberry
is not only wholesome, good food, it’s fun food."
the entire review online at http://www.thenibble.com/reviews/main/jams/jam2/cmb-sweets.asp.
a jar of the world's most delicious jam at the Ferry
Plaza Farmers' Market in San Francisco. At the
booth. Every Saturday, from 7am-2pm.
us at the Fancy Food Show, January
21-23rd at the Moscone Center in San Francisco.
Not only will you be able to sample the world's
most fabulous jam, but we've also got
some lovely new dessert sauces-- strawberry
that go great with a bowl of vanilla ice cream, a stack
of pancakes or a cheesecake that just melts in your
mouth. Plus a shortbread
sandwich cookie, filled with our raspberry
jam and drizzled in chocolate and glaze.
#2315 in the South Hall. It's at the base of the 3100 aisle.
the first day of the show, we were lucky enough to meet
food bloger extraordinaire Sam of Becks
& Posh. Check out her initial review of the show-- and
her photo of Amanda riding the Jelly Belly motorcycle!)
that Sinatra song-- Was
a very good year?
Well, it was. But 2007 will be even better, a barrel full
of fun and surprises.
first is our debut at San
Francisco's Ferry Plaza farmers' market.
Under the banner of La
will be available alongside other local favorites, clairesquares
and Mystipies. Our
first day at the market is Saturday, February 2nd. We'll
have more details to share soon enough...
like we survived the holiday season. Though maybe just barely.
And while you were out shopping (and we were desperately
trying to convince you to buy), behind the secenes, life
marched on as ususal at the jam factory. Wondering what
a day in the life is like? Read about Yumna,
our friend and co-worker, as she stirs and bakes in this
article in the Christian Science Monitor.
make the holidays a little bit sweeter with cmbsweets!
up some of the world's most fabulous jam Saturday
Dec. 9th at the Shop
Local First event on Union
Square in San Francisco from 10am-5pm. Or
the Renaissance Center's Holiday
Fair in the San Francisco Citigroup
Building on Sansome Street Friday Dec. 15th from 10am-7pm.
And if you can't make it there, we'll be in Berkeley, at
the Relish@Home Boutique on
Saturday Dec. 16th from 5-8pm.
on the menu: Slather some strawberry
jam on your bagel at Velo
Rouge Cafe! 798 Arguello at
McAllister, one block north of Golden Gate Park in San Francisco.
McCarren Park in Brooklyn is more your speed, it's
on the menu at Mamalu
too. 232 North 12th Street in Williamsburg.
you can have
the world's most fabulous jam delivered fresh to
your doorstep, thanks to our new
online store. You'll find our best-selling flavors,
along with limited-edition seasonal favorites and gift sets
for the holidays!
Visit us at http://www.honestfoods.com/jam.html.
come try some of cmbsweets'
fabulous fall flavors.
spread. Mmmmm. Vanilla-pear
October 21st at the Pasta
Shop in Bekeley, 11.30am.
October 28th at Village
Market in San Francisco's Ferry Building, 9am.
Out The Jams!
Please join us for The
Curiosity Guild's first ever West Coast workshop
"Kick Out the Jams!" on
Sunday, September 3rd.
We'll learn all about everyone's favorite fruity
condiment, enjoy a tasting of fabulous jams, and of
course create a few of our very own delicious spreads
to take home.
We're thrilled to have jammaster extraordinaire Carolina
B. of cmbsweets
leading this event. Check out her website, or visit
location lucky enough to carry her tasty treats.
is limited so please RSVP.
Location: Guild HQ
3824 Mission St. in San Francisco.
sampling strawberry jam
from 13 artisanal producers, Sunset Magazine
declared ours "the best in the West."
"With a pronounced strawberry
flavor , balanced acidity, and spoonable
texture, it's a perfect breakfast treat with toast or scones."
Magazine likened our raspberry
jam to, "a hot, sunny day in the mountains.
Its heady, pure raspberry
flavor carries a Proustian punch, instantly
transporting all who have ever picked berries back to the
briar patch of their youth. That clarity of flavor, along
with Braunschweig's judicious
use of sugar, her jams have far less than
commercial brands but enough to give the perfect
sweetness, make cmbsweets
jams as close to homemade as you'll find."
on the photos to read more.
wonder how the jam-maker thinks? Check out Amy's
interview with Carolina Braunschweig over at KQED's
the San Francisco Chronicle:
the 15 jams, jellies and butters from cmbsweets
are syrupy sweet, they're also sassy. Catchy
names like Bodacious Boysenberry,
Prissy Li'l Pomegranate
and Raspberry Retainer
made us try all seven of the samples by the spoonful.
Each was unique and delicious.
are available at Cheese Plus, Gumps and Glen Park
Cheese Boutique in San Francisco, and the Pasta Shop
in Berkeley and Oakland.
the Wall Street Journal Online:
How a Jam-Maker Found Her
Recipe for Success
October 17, 2005
By STEPHEN GROCER
Editor's Note: This piece is the first in a new
series about ways people generate extra income while
working a regular job.
The entrepreneur: Carolina Braunschweig,
28, worked as a reporter covering the venture-capital
industry for Thomson Corp. in San Francisco. During
that period, she also began contemplating the direction
of her career and considering ways to supplement her
modest reporter salary.
The business: Ms. Braunschweig launched
cmbsweets in June 2004, selling jams over the Internet
at cmbsweets.com. Today her product line, which includes
strawberry, boysenberry and olallieberry jams and
apple-honey butter, is also sold in stores in New
York, Chicago and the San Francisco Bay Area.
The idea: Ms. Braunschweig and a
co-worker, inspired in part by their job covering
the venture-capital industry, would discuss "get-rich-quick
schemes" over lunch. One day, the idea for a
jam-of-the-month club struck her fancy. "I wasn't
an engineer or doctor, so I wasn't going to come up
with the next great technology or medical invention,"
Ms. Braunschweig says. She says she was drawn to the
idea from California's numerous varieties of fresh
fruit, her friends who worked in the restaurant business
and having seen specialty jams sell for as much as
$12 a jar.
Getting started: From the beginning,
there were several hurdles she needed to overcome,
among the first, learning how to make jam. After she
first proposed the idea over lunch, Ms. Braunschweig
picked up some strawberries at a farmers' market and
began researching jam making. Shortly thereafter,
she launched her business, sending out an email to
friends and co-workers, asking if they wanted to join
her jam-of-the-month club.
Ms. Braunschweig says determining her start-up costs
is difficult. When she decided to attempt the venture,
she assumed the amount of money needed to begin would
be low -- just enough to buy a pot, some fruit, sugar
and jars. But she says she soon realized it was more
complicated. First, there were the costs associated
with complying with health-code regulations, she says.
to pay $350 for a license from the San Francisco health
department, and to make and sell her jam, the health
department also required that she use a commercial
kitchen, which she says costs between $10 and $15
an hour to rent.
The business plan: Ms. Braunschweig's
business plan has evolved since she first conceived
of the venture. During the first few months, she says,
her efforts focused on selling to co-workers, friends
and friends of friends. That changed in the fall of
In late September, a popular online magazine, Daily
Candy, wrote a short article about her jams. That
day, she says, her Web site received about 91,000
hits. Her site didn't have a page to take orders online,
but she got hundreds of emails from customers with
order requests. "That is when I first realized
I could actually make a business out of this,"
Ms. Braunschweig says.
That led to the next evolution in her business. Ms.
Braunschweig quit her job in October 2004, and the
next month she upgraded her Web site, allowing costumers
to order online.
But after months of filling orders, she discovered
the inefficiencies of her plan. "The amount I
received for filling a $10 order was mitigated by
the amount of time I would spend putting the order
together," Ms. Braunschweig says. That realization,
she says, led her to shift from individual orders
to building relationships with specialty shops, which
order in quantity, while also promoting her product.
Her sales pitch to businesses is simple, Ms. Braunschweig
says. She brings jam samples to stores for the proprietors
to sample. Once the tasting piques their interest,
she explains how she makes the jam -- using fresh
fruit from small producers -- and then they discuss
pricing. Packaging, she points out, is also crucial
to her pitch. The label for each flavor tells a little
story about what inspired its creation or the emotion
it should elicit.
The pitfalls: Ms. Braunschweig admits
she's hit her share of stumbling blocks. First and
foremost was her inexperience. Having little know-how
in the business world meant a steep learning curve.
Not initially knowing about health-code regulations
is one example. She also hadn't seen an order sheet
prior to starting the business. For the first few
months, she kept track of orders in a spiral-bound
notebook until a friend put some order sheets in her
hand. Finally, she points out, it took her a long
time to realize that she should focus on stores instead
of individual orders.
The payoff: Ms. Braunschweig declines
to specify how many orders she receives a month or
the revenue the business generates. But she is on
target to reach her goal of signing on 20 stores to
sell her jam by the end of the year. Since June, the
list has reached 15.
Beyond the tangible business goals, Ms. Braunschweig
still finds it exhilarating every time she gets a
"What I love about it is it's really, really
neat to watch your own project grow and develop, to
know that you've crafted this thing, and this thing
now has a life of its own," Ms. Braunschweig
-- Mr. Grocer is a reporter for the Wall Street
giving jam away as a wedding favor? No??!! Brides
Magazine has! Read on...
Not Jonesing for Jordan Almonds? You have alternatives.
of the standard edible favors? Then consider another guest
giveaway that will create tasty memories (and costs $6 or
less each). Pass out private-label hot sauce
from www.productswithpersonality.com. Make it look like
you've been slaving away at the stove with organic jewel-toned
preserves from www.cmbsweets.com or granola
cups from www.1-800-granola.com. Let your guests
wake up to whole-leaf teas packaged in
pyramid-shaped infusers from www.teaforte.com. Encourage
them to experiment with internationally-themed spices
from www.pinchplus.com (recipes included.) Prettily packaged
culinary sea salt with seaweed is a great
choice for beach weddings; you'll find them at www.gourmetcountry.com.
For a taste of California, try an olive spread
from www.napatraditions.com. www.moosewoodhollow.com offers
herb-infused maple syrup, perfect for an
autumn wedding or if you're saying "I do" in New
England (for more regional choices, visit www.foodlocker.com.)
In the decadence department, Krispy Kreme now makes cozy
two-packs and will even send a paneled truck to distribute
the doughnuts hot and fresh to departing