Hosting An Exceptional Get Together: Part 2

You paid attention to all the details and as your shindig begins to wind down and it becomes apparent you’ve got a hit on your hands, you are about to pull off one final exceptional move.

Hopefully you were given many thoughtful hostess gifts as party goers arrived (if not, how rude!).  And unless you’re attending a wedding, a shower, a child’s birthday party, a graduation or some sort of business function, you likely don’t expect to be on the receiving end of such niceties at a social gathering at someone’s home.  So just as the first guests are preparing to make their exit, pull out the parting gifts.  An unexpected gesture.  A small token of appreciation for coming.  And let’s be clear, I’m not dishing out the goodies on fire pit night or after a backyard BBQ with my besties.  I save this showstopper for bigger occasions handing each over personally along with a hug and a kiss.

What to give?  Edible always gets my vote.  The first time I did this, I spent hours making treats, putting them in little bags and tying them with pretty bows.  Homemade treats are fantastic, but most of us just don’t have time for all that prep.  So instead, consider purchasing them.  Fine chocolates, cookies or macaroons are great options.  And I’m talking about something that gives you an OMG-that-was-amazing moment and leaves you wanting more.  An attractive package on the outside and a handful of mouth-watering bite size treats on the inside.  Many will be consumed before your pleasantly surprised guests drive off your street.

Now get started on those hand written thank you notes for your hostess gifts like the good southerner you are.   –M.T.

Hosting an Exceptional Get Together: Part 1

 

My house is definitely not the biggest on the block, nor is it the most remarkable.  In fact, more than a few remodeling projects stand before me.  But my parties are rarely forgotten and I’ll tell you why (and no, it’s not for any of the reasons your best college parties went down in history).

A memorable gathering is a sensory experience from beginning to end.  Look at every detail from a guest’s perspective.  Make it warm, comfortable and inviting with fresh flowers, candles, and holiday décor if applicable.  And for goodness sakes if it’s a nighttime gathering, dim the lights y’all.  No dimmers?  Simply switch out your bulbs to a lower wattage.  Don’t overlook the exterior either…it’s your guests’ first impression.   Pay attention to your soundtrack.  If your budget allows, consider hiring a musician, even if it’s just for a short time, and wow your guests.

Stock the bar.  Consider including at least one signature drink.  Pour it into an old fashioned glass beverage jug, clearly labeled and surrounded by the appropriate drinkware, stirrers, and any other necessary garnishes.  Perhaps hire a bartender.  Have plenty of non-alcoholic beverages on hand as well.

Your menu choices can make your soiree.   Whether it’s a sit down dinner, buffet, or you’re just serving apps, folks will remember your delicious offerings, so make them count.  Food prep can be very stressful, so do as much as you can ahead of time.  Call on your pals to pitch in, or even have it catered…whatever you must to do take some of the pressure off of yourself (a glass of wine helps too).  You need plenty of time to get yourself looking fabulous!

Set up multiple food stations based on theme or kind in different areas.  This gets people moving around the space.  Of course, my favorite is the dessert bar.  Have fun with serving pieces…vintage-looking tiered dessert trays make my heart beat fast.  Offer a small variety of options.  Petit fours topped to match your party’s theme, sugar cookies decorated for the occasion or with a special message for your guests.  Doberge squares, Cajunnolis®, or turtles add local flavor.  Surprise people with slices of King Cake out of season.

Stay tuned for Part 2 and find out how to amaze your guests on their way out the door with more than a gracious goodbye.  Have fun y’all! – M. T.

Hostess Gift Required

The host or hostess gift should never be overlooked.  A tradition of days gone by?  Not if your mama raised you right!

Regardless of the occasion, nothing says “thank you for opening your home to us or it’s my pleasure to be here” like a small, personal token for the host.  This southern girl would rather chase a man than show up to anyone’s house empty handed.

There are many traditional and popular host and hostess gifts.  A bottle of wine or some other spirit, assuming of course, that you are certain the recipient drinks, is always a hit.  If you know their cocktail of choice, even better.  Candles, fresh flowers, something useful for entertaining, or monogrammed items are classics.  And of course you can’t go wrong with an edible gift.

In said category you can choose to bring anything from an entire dessert for guests to share to treats especially for the host(s) to enjoy once everyone has said goodbye (who doesn’t love a little midnight or later snack after a long night of socializing?).  We also adore tiny, one or two bite luxury treats…each so rich and flavorful they are each meant to be savored.  Enjoyed slowly.  Appreciated.  Raved over.  Thought about long after they’re gone (like your best girl).  Consider gourmet chocolates or truffles, bite size Tiramisu, or macaroons.  Or perhaps, my personal favorite, a box of melt-in-your-mouth petit fours decorated with the host’s initials.

Remember, your choice of host or hostess gift need not be monumental.  In this case, it truly is the thought that counts.  Regardless of the occasion, if you are wondering whether or not you should bring a little something along, always err on the side of yes.  – M.T.

Springtime Sweets

What comes to mind when you think about Springtime in New Orleans?  Jazz Fest, French Quarter Fest, Strawberry Fest (or any of the various fests celebrating something nearly every weekend here in the Crescent City this time of year)?  Maybe it’s crawfish boils and ice cold beer or being outside and enjoying the not-too-hot yet weather, which is a narrow window here in south Louisiana!  Whatever it is that comes to mind, when the sun begins to set a little later and it’s time to cocktail outdoors and pull out the grill, it’s also time to re-think the sweet ending to your meals.

Set aside the heavy, rich confections for a bit and kick off Spring with light, airy, fresh, fruity, and creamy.  Here are some of our favorites…

Five butter cake layers each filled with lemon custard and iced lovingly with a Lemon French Cream make up the delightful and appropriate for any occasion Lemon Doberge.  

Made with buttery vanilla gold cake and layered with seasonal berries and whipped Mascarpone cream icing, Fresh Berry Cake is delicious and oh so easy on the eyes!

White Chocolate Strawberry Shortcake Cups are filled to the top with buttery vanilla gold cake, layered with strawberries, white chocolate sauce, white chocolate curls, and whipped Mascarpone cream icing…mmmm.  Hold on, I need a moment to gather myself.  Okay. 

Rich, creamy vanilla custard contained in a buttery shell and topped with seasonal, glazed fruit, the classic Fruit Tart was born to be a warm weather treat….absolutely mouthwatering.

And of course, we had to include the classic New Orleans snoball!  Cherry please and heavy on the condensed milk.  Now go celebrate the change of season with your favorite sweet treat!  Happy Spring y’all! – M.T.

King Cake by the Numbers

We may have closed the books on Carnival 2013, but as we prepare for 2014 (yes, that is already happening), we thought we’d take one last look at exactly what, or more specifically, how much went into this year.

Haydel’s is a full service, year-round bakery, but the weeks that make up carnival season are without a doubt our busiest.  One of the most common questions we get is just how many King Cakes we produce during Mardi Gras.  Annually, we bake well over 60,000, the majority of which are made and sold between Twelfth Night and Fat Tuesday.  So exactly what does it take to make enough King Cakes for nearly every man, woman and child that make up the population of say, the Marshall Islands?  Take a look at some of the jaw dropping amounts of ingredients we go through to help fuel the world’s biggest party.

  • Vegetable Oil:              100 Gallons
  • Flavoring:                  1,116 Pounds
  • Sprinkles:                  2,000 Pounds
  • Yeast:                       4,465 Pounds
  • Eggs:                         6,700 Pounds
  • Cinnamon Sugar:      10,000 Pounds
  • Water:                     17,587 Pounds
  • Icing:                       30,000 Pounds
  • Danish Flour:            62,500 Pounds

One last piece of Haydel’s King Cake trivia…our highest sales volume, which will likely come as little surprise, takes place on Lundi Gras, the day before Fat Tuesday.  A team of nearly 50 produces approximately 7,000…yes, you read that correctly, 7,000 King Cakes in one day for shipping and front shop sales.

Counting down till March 4th, 2014!  Doughs up ya’ll!  – M.T.

 

 

 

 

 

 

 

 

 

Destination Desserts

Perhaps it’s not your first trip down the aisle.  Maybe your family and friends are scattered across the globe, or you and your groom simply want to say your I Do’s in an exciting locale…regardless of the reason, destination weddings are hot!  In fact, with its mild climate and enchanting atmosphere the Big Easy is a popular place for visitors to take the plunge. Here at Haydel’s, we produce upwards of 15+ destination wedding cakes alone per week during our peak season.

Since destination weddings typically have significantly fewer guests than a hometown ceremony, brides often choose smaller versions of traditional or themed wedding cakes…sometimes with a twist. For small celebrations, we’ve created personal mini cakes for each individual guest. We also offer wedding cakes for the most intimate of ceremonies that serve just two. Couples traveling to exchange vows may opt out of a cake all together and instead serve guests themed cupcakes or even daintily decorated petit fours, a southern favorite.

Selecting flavors that are popular or appropriate for the particular region where your nuptials are taking place is always a hit. Home sweet home may be landlocked, but if you’re getting hitched seaside, consider coconut, lemon, pineapple or other tropical flavors and fillings.  We fill lots or orders for red velvet, and even tiered King Cake wedding cakes, the traditional carnival season treat. But our most popular wedding cake flavor with all of our Haydel’s brides is our famous Almond Wedding Cake.  With a hint of almond enveloped in rich vanilla and butter, it’s a distinct and delicious taste that you’ll not soon forget.

When you’re planning your destination wedding, don’t be afraid to think outside of the traditional dessert box.  Get creative.  Go ahead, make bold choices.  Have fun and embrace the local flavor!  And if you’re still deciding on where to tie the knot, we’d love to have you!

- M.T.

 

Cake Pulls: A Southern Tradition

 

Ahh, the South.  With its grand tradition and fanfare, this Louisiana native thinks there is simply no finer or more magical place.  We cherish and celebrate long-held customs, many of which have either fallen by the wayside elsewhere or simply never existed…the blessing of a hand written thank you note, use of the classic monogram anywhere we can put it, a gentleman holding the door for a lady (especially the car door *sigh*), and of course, our customary greeting, a kiss on the cheek.  If you’re not a Southerner, bless your heart, you may have never heard of cake pulls, but here in New Orleans, they’re as traditional and beloved as red beans and rice on Monday night.

The history of cake pulls can be traced back to Victorian times.  Originally called “ribbon pulling,” a bride would place tiny charms of fortune in the wedding cake for her single friends.  Still popular with modern southern brides, sterling silver charms are placed inside the cake and attached to ribbons or bracelets.  Members of the wedding party are invited to pull a charm from the cake before it’s cut.

Sometimes, the bride will request that a member of the wedding party receive a specific charm. In this case, the special charm is denoted with a different knot or a slightly different ribbon than the others. The bearer keeps the charm and often the bride will give a charm bracelet as a gift to her bridesmaids on which the charm can be displayed.

Charms are not baked into the cake, but rather added after baking.  They are hidden between the layers or underneath the cake for easy removal.  Each charm has a different meaning.  Here are some of our favorites, many traditional and others unique to New Orleans:

High Chair – Next to have a baby
Rocking Chair – Long life ahead
Chili Pepper – Red hot romance
Telephone – Good news is coming
Cinderella’s Carriage – Happily ever after
Clover/Shamrock/Horseshoe – Good luck
Money Bag – Financial security
Wishing Well – Wish will be granted
Guardian Angel – Someone special is looking after you
Captain’s Wheel – Confidence
Flower – A blossoming relationship
Tiger – Wisdom
Button – Old maid or bachelorette
Ring – Next to marry
Bells – Soon to be wed
Heart – Your love is a true love
Hot Sauce Bottle – Sizzling love
Fleur De Lis – New beginning or rebirth
Oyster with Pearl – Wealth and prosperity
Lamp Post – Bright future
Street Car – Good news is coming with travel
Water Meter – Strength and stability
Mardi Gras Bead Dog© – Young at heart

No matter where it is you call home, embrace your local tradition by including it (or even some of ours) in your festivities and laissez les bons temps rouler!

Happy wedding season y’all!

 

 

 

The Making of a Haydel’s Holiday Tradition

The Cajun Kringle®…flaky, buttery pastry with praline pecan filling, topped with caramel icing and decorated with sweet southern pecans. This one-of-a-kind dessert has become a traditional New Orleans holiday treat since it debuted here at Haydel’s in 1989. The unique blend of southern tastes was born out of David Haydel Sr.’s desire to create something new and unique. After discovering the traditional Danish Kringle popular in the north (Racine, Wisconsin is the Kringle capital of the U.S. as it reportedly has the largest population of Danes outside Denmark and Greenland), Mr. Haydel, son of founder Lloyd Haydel, invented the now legendary Cajun Kringle®.

How does the traditional Danish Kringle differ from the “Cajunized” version? The Danish version originated in Denmark hundreds of years ago and is available in double-digit fruit, nut and gourmet combinations. The Cajun Kringle® hasn’t even hit the quarter century mark yet and there is one available filling…praline pecan.

Haydel’s makes 20,000+ Kringles annually, about 75% of those November through Mardi Gras. Whether gifting yourself or someone else, the lucky recipient always receives the Story of the Cajun Kringle® (printed on the wax paper wrapper), about the generous baker, Alfonse and his encounter with a Kringle-loving gator on the bayou, told in Cajun dialect of course. The story was actually penned by Dave Haydel Jr. for a school project when he was just 15 years old.

Ryan, who was only 10 when the Cajun Kringle® premiered, recalls helping on the production line well into the wee hours of the night because they had oversold, working alongside his father, brother, and even his grandmother. “I had to stand on an old Coke crate to reach the workbench. This was before we’d mastered the assembly line, so I would move the crate down the bench as I worked, hoping off and on, until too many people tripped over it and I was eventually confined to one spot.”

Today, you will still find all three Haydel men making Cajun Kringles® at the bakery. And Ryan could actually still use that old Coke crate. Merry Christmas y’all!

 

A new website for a traditional New Orleans bakery

Welcome to our new site and blog! Offering a new and improved web presence seemed necessary to keep our customers updated and in the know, as well as provide an even more convenient way to shop anytime you want. With an easy to navigate layout and simple shopping cart options, you can create an account (if you wish) making it easy to place orders for holidays, birthdays or any special occasion. Corporate ordering can be completed in a few simple steps, so ordering multiple items during the holidays is as easy as….well, you know. The taste of New Orleans is always just a click away!

Old Fashion Maple Syrup Pecan PieWhile you’re here, be sure to check out some of our NEWEST desserts…Brownie Marble Swirl Cheesecake, Praline Pecan Cheesecake and the perfect holiday treat, our Old Fashion Maple Syrup Pecan Pie with large pecan halves and thick, rich maple syrup baked in a fresh pie crust that will leave you wanting more!

Stay up on all of the headlines and happenings by connecting with Haydel’s on Facebook, Twitter and YouTube. We appreciate your business!