Iveta Gourmet

We've Moved Our Blog

2010-01-23T11:53:00.000-08:00

We've moved our blog to http://iveta.typepad.com/iveta_gourmet

Honoring our Veterans

2009-11-11T04:58:00.000-08:00

Today is Veterans Day --- the day we honor the brave men and women, living and dead, who have served in the armed forces. We display our flags, watch a parade and say a prayer, but for those whose lives have been touched by war, it never seems to be enough.

All of the men in my family, my father and three uncles, fought in WWII. The threat was real, our cause was true and the mission was clear. There was no hesitancy about taking up the fight. Everyone volunteered --- committed to the victory we knew would be ours.

But every cause, no matter how true, has a price. My uncle Johnny, my namesake and the baby in the family, was killed in action in Belgium. He was a young man who never had a chance to experience all that life offered. The grateful words of his commander and even the Silver Star for bravery could not ease my family’s pain.

Then came Vietnam, which ripped the country apart. We sent hundreds of thousands of troops to fight a war where the mission wasn’t clear, the strategy was flawed and our government lacked the will to win.

I was an eighteen-year-old kid who joined the Marines. They were the toughest guys I ever met. They trained with a level of intensity most people never experience, yet no one was eager to go to war. They didn’t care about the politics and pushed the fear of dying out of their minds. There was a job to be done; a mission to be accomplished; and they were determined to be ready when the call came. In time, they bonded like brothers and came to feel invincible. But like every other war, there was a price to pay.

Young Marines, barely out of high school, were thrust into some of the most savage combat of the war. Before our training was even finished, body bags with members of our boot camp platoon were coming home.

From there it just got worse. Fighting increased, casualties mounted and before long it seemed that everyone had a father, son, husband or friend who was killed in action or had their life irreparably changed by the war.

And for what? To stop global Communism? Remember the “Domino Theory”? Because the South Vietnamese government asked us to be there? Yes, it’s true. We were even told that this was a counter insurgency action and we had to “win the hearts and minds” of the people. Sound familiar?

Years later we learned that John Kennedy’s fear of Communism was unfounded; Lyndon Johnson’s fear of failure paralyzed him into inaction; and Robert McNamara, the chief architect of the war, admitted in the last years of his life that going into Vietnam was a mistake. Maybe the death of 58,000 troops on his conscience was too much to bear.

Now we’re in Iraq and Afghanistan, which is ripping the country apart. We sent hundreds of thousands of troops to fight two wars where the missions aren’t clear, the strategies are flawed and our government lacks the will to win. Didn’t we learn anything from Vietnam?

The wars have cost billions of dollars and the loss of thousands of lives. Casualties are rising and the enemy is getting stronger. No one can explain our mission, the President’s fear of failure has paralyzed him into inaction and our strategy is decided on congressional “fact finding” missions by politicians trying to show they are tough on terrorism. The local governments are corrupt, the heroin trade is flourishing and by all accounts the terrorists we’re chasing are hiding out in Pakistan with impunity.

We’re always hesitant to criticize a war effort for fear of dishonoring the memory of the brave troops who sacrificed so much for our country. But its time to say enough is enough. Our troops in all branches of the military have served with distinction and deserve our respect and admiration. Like my Marine Corps brothers and sisters, they have given real meaning to the terms Honor, Courage and Commitment.

If we really want to honor our veterans, then bring the troops home.

Semper Fi

2009-11-10T12:44:00.000-08:00

Today is the 234th birthday of the United States Marine Corps.

As a veteran Marine I will always be proud to have served with this brave group of men and women who give meaning to the terms Honor, Courage and Commitment.

Yet, despite their unwavering commitment to the defense of our country, their valor on the battlefield and their great personal sacrifice in carrying out their mission, our government continues to ask the Marines to risk their lives when the President can't define the mission, Congress wastes billions of dollars in support of corrupt foreign governments and no one in Washington has the political courage to do what is necessary to win. Didn't we learn anything from Vietnam?

The Marines and all of our armed forces deserve more.

Happy Birthday Marines!

Baking with Paula Deen

2009-09-22T18:42:00.000-07:00

We're pleased to report that Paula Deen, the popular Food Network star, has selected our scone mixes and organic jams for the "Great Gift Ideas" section in the special Holiday Baking Issue of her magazine. This special collector's issue contains 155 great recipes, tips and ideas for the holidays.

Harvest Festival Tickets

2009-09-08T14:25:00.000-07:00

Thanks to all of you who entered our drawing for free passes to the 2009 Harvest Festivals. There were several hundred entries, but only 36 passes to give away. Based upon our random drawing of names, the winners are:

Terry McElhaney
Shirley Yee
Debbie Orlando
Diana Woods
Karen Adams
Linda Petruna
Jane Eckert
Tine Hayden
Christine Castillo
Jeff Warner
Suzanne Green
Donna Woodworth
Jacalyn Morri
Wendy Mathis
Katy Volpi
Sharon Walsh
Marty Feinmark
Liz Bonilla
Karla Wade
Lori Kodama
Sharon Gaffney
Delene Wolf
Gina Hicks
Rosanne Compitello
Karen Escobedo
Arleen Eblacas
Vicky Stiles
Margie Anderson
Marybeth Anicich
Chris McCoulf
Gloria Matson
Tisha Hee
Sheryl Gray
Bernadette Cassidy
Linda Terry
Nancy Dalton

We look forward to seeing you at the shows.

Cupcakemania

2009-08-05T16:10:00.000-07:00

The interest in cupcakes continues to grow --- despite the recession --- or maybe because of it!

The August issue of Better Homes and Garden magazine features our "finger-licking good" lemon ginger cupcake mix. All-natural and easy to bake, our mixes are made with the finest available ingredients, like freshly-milled unbleached flour, organic sugar, Australian crystallized ginger and real lemon.

They're perfect for the value conscious consumer who wants a gourmet version of the classic American dessert that's not too sweet, low in salt and costs a fraction of what you pay for cupcakes from your local bakery.

Make some this weekend. After all, baking is about sharing and spending time with family and friends. Enjoy this beautiful Summer.

For information on our products visit www.iveta.com and check out our schedule of Fall shows.

Surviving the Recession with Scones

2009-08-02T15:41:00.000-07:00

With the economy beginning to show signs of life, we invite you to join us at the Gourmet Housewares Show from August 8-10 at the Moscone Center in San Francisco.

San Francisco in August is the perfect time and place for retailers to kick off the critical 4th Quarter buying season. The Gourmet Housewares Show is the West Coast's marquee gourmet event, featuring upscale housewares, including gadgets, cookware, cutlery, bakeware, tabletop, small electrics, kitchen textiles and specialty foods.

Visit us in Booth 3877 to take sample our wide variety of award-winning baking mixes, including our Lemon Ginger Cupcake Mix which is featured in the current Better Homes and Garden Magazine, and our Cranberry Orange Scone Mix, which is a Gold Finalist in the Best New Specialty Food Category at this year's Gourmet Housewares Show.

As an added bonus, attendees at the Gourmet Housewares Show will have free access to the restyled San Francisco International Gift Fair which is also taking place at the Moscone Center.

Everyday Values at sconecentral.com

2009-03-04T15:32:00.000-08:00

The internet, particularly in these difficult economic times, has become an indispensable tool in helping small businesses like ours compete effectively with our much larger competitors. Over the past few years our wholesale web site, www.sconecentral.com has enabled us to:

• improve sales and marketing while reducing costs;
• communicate more effectively and improve customer service;
• offer timely information on discounts and special promotions; and
• reach a national customer base with a small staff.

As a result of our experience we have made some changes to our wholesale site to provide every day value to large and small customers alike:

1. It is now possible to split cases (12 boxes/case; 2 flavors, 6 boxes each);
2. There are volume discounts for as little as 24 boxes per flavor;
3. Freight rates have been lowered to approximately 10% below standard UPS rates;
4. Purchases over $1,000 have one flat rate, regardless of the amount of the order;
5. There is a new in-store baking program which provides foodservice customers who purchase one of our ovens with a year’s worth of free baking mixes; and
6. The minimum order is only $150.

These special values are available only on orders placed on www.sconecentral.com. In addition, we will continue to offer monthly “internet only” specials, twice a year “internet only” sales, gourmet recipes and serving ideas, as well as other cost savings that we realize from making better use of internet technology.

To encourage you to visit www.sconecentral.com we are offering, in addition to all of the items listed above, a discount of 10% on orders for all of our baking mixes placed online through the end of March, 2009. We look forward to hearing from you.

Iveta Gourmet In House Baking Program

2009-03-02T11:29:00.000-08:00

Create your own high profit in-house baking program and distinguish yourself from the competition with the enticing aroma and great taste of freshly baked gourmet pastries.

Start with our New Cadco ¼ size convection oven at a special discount price
This compact commercial convection oven is ideal for coffeehouses, tea rooms, caterers and other uses that require high performance in a small space. NSF and UL approved, the oven runs on 120 volts, covers less than 2 ft of counter space and doesn't require venting or an exhaust system. With advanced air flow design, a heavy duty fan, temperature settings from 175° to 500°, a 60 minute timer, heavy duty stainless steel construction, a "cool touch" double wall glass door and reinforced door design, this oven provides small baking operations with professional results at a cost-effective price.

We even include the baking sheets and silicone permanent parchment paper for Free!

We'll add a year's supply of our Award-Winning baking mixes – for Free!
Fill your shop with the aroma of freshly baked pastries and increase your average sale with high margin baked goods. Distinguish your shop from the competition with your own signature products. Offer your customers a variety of freshly baked products; no more stale pastries – bake what you need, when you need it and minimize waste.

Our products are all natural . . . easy to bake . . . made with the finest ingredients . . . and incredibly delicious. True gourmet products with baked from scratch taste. On the first of each month for a year we'll send you a case (12 packages) of assorted baking mixes selected by our staff to introduce your customers to our wide range of products and maximize your seasonal sales.

The Iveta Gourmet In House baking Program – Your Recipe for Success
Start now. If you sell only the free product we provide your equipment will be paid for in a little over 5 months. Buy just one more case of scones per month (which is only 3 more scones per day) and your investment will be recovered in less than 3 months.

For details visit our wholesale web site: www.sconecentral.com.

Heroes

2008-11-09T22:52:00.000-08:00

This week we honor our veterans and celebrate the 233rd birthday of the United States Marine Corps.

As a veteran Marine, I’m proud to be associated with this courageous group of men and women who risk so much in defense of our country while asking for so little in return.

Take some time this week to reach out to all members of the armed forces, past and present, and just say thank you. It means more than you can imagine.

Happy Birthday Marines! Semper Fi.

More Gourmet Desserts From Scone Mix

2008-08-19T15:37:00.000-07:00

One of my fondest memories of living in Chicago for many years was taking our family to the apple orchard on a crisp Fall Saturday afternoon. Our kids would run around the orchard and gather up a bushel of apples, then we would stop at the bakery and load up on taffy apples, apple slices (I think that's a pastry unique to Chicago) and fresh apple cider. For the next couple of weeks we would splurge on freshly baked apple pies and tarts, hot cider and slices of cold, crisp apples sprinkled with cinnamon.

With apple picking season approaching we put together a recipe for a quick and easy apple tart. We hope you enjoy it and create some great memories of your own.

Apple Tart (serves 8)

You will need:
• 1 package of Iveta Gourmet Apple Spice Scone Mix
• 8 tablespoons unsalted butter
• 1/3 cup milk
• 1 egg for egg wash (optional-creates golden brown crusts)
• 5 small fresh apples

Directions
• preheat oven to 350 degrees
• peel 5 small apples and slice into thin wedges (15-20 slices per apple).
• soften 6 tablespoons of butter.
• add 6 tablespoons of softened butter and 1/3 cup of milk to Apple Spice Scone Mix. (Mix well- make sure no large chunks of butter are in the dough).
• use a floured surface and cut dough into 8 equal parts.
• form 8 flattened circles.
• brush egg wash on both sides of dough circles. Place dough on cookie sheet lined with parchment paper.
• bake for 10-15 minutes.
• in a sauce pan, add the remaining 2 tablespoons of butter, the cut apples wedges and a pinch of cinnamon; saute for about 10 minutes.
• remove circles from oven; flip the circles and arrange the sauteed apple wedges on top; brush once again with egg wash and bake for another 10 minutes or until they are golden brown.
• remove from oven and serve hot with vanilla bean ice cream...yum!

Don't Raise Prices, Just Redefine Value!

2008-07-09T12:13:00.000-07:00

I recently read a blog by John Quelch, a distinguished Harvard professor, offering advice to "marketers" who are faced with managing prices in inflationary times. One solution offered by the professor is to "redefine value" instead of raising prices, which appears to be corporate-speak for making your product smaller or cheaper, which Quelch says is "something the candy industry always does in response to inflation."

I'm not sure I'm a "marketer" (somehow that sounds offensive), but I am old enough to remember decades of shrinking candy bars. We always called that "cutting corners", not redefining value. Customers understand the need to increase prices; they just don't like to be taken advantage of. Making something smaller or cheaper and hoping the customer doesn't notice is insulting. Maybe the professor thinks the average Joe is too dumb to care.

I wonder how the professor would feel if his cardiologist or Mercedes dealer decided they were going to redefine the value of the products or services he purchased.

From Scone Mix to Gourmet Dessert

2008-06-27T11:01:00.000-07:00

Planning a dinner party? Unexpected company? Interested in a quick, easy and inexpensive gourmet dessert to delight your family or friends?

Try our recipe for a Very Berry Trifle.

Ingredients
• one box of Iveta Gourmet lemon scone mix
• 4 cups seasonal berries
• 1 8oz jar of lemon curd
• 1 cup of heavy whipping cream
• 8oz whipped cream (home-made or from can)
• 8-10 clear serving glasses

Directions
• preheat oven to 350 degrees
• follow the directions on the scone mix to make the dough
• press the dough on a flat cutting board into a flat sheet 3/4" thick
• use a serving glass as a cookie cutter and cut dough into circles
• place dough on greased baking sheet (or use parchment paper)
• bake for 15-20 minutes
• test by inserting toothpick into center of scones until it comes out clean
• remove scones from oven and allow to cool
• slice scones horizontally (like a biscuit)
• begin layering in serving glasses – 1 slice scone, lemon curd, berries and whipped cream . . . repeat until glass is full
• refrigerate or serve and enjoy!

Visit us online for other quick and easy recipes.

Are baked from scratch scones really better?

2008-06-23T08:49:00.000-07:00

We manufacture baking mixes. Our scone mixes, in particular, are very popular. For ten years we’ve been traveling around the country sampling our products at hundreds of trade shows, consumer fairs and specialty stores. The customers like them; we’ve had favorable press and won awards; even Oprah liked them enough to feature them on her “O List”.

Yet, it seems like at every stop we have an encounter with a customer that goes something like this:

She approaches, sees our products and says: “Oh, I love scones.” I smile and offer her a sample . . . she tastes, pauses and smiles. I smile back . . . She says: “This is really good” . . . I smile again. She pauses . . . I know what’s coming . . . the dreaded three words: "for a mix”.

My stomach tightens. I smile through clenched teeth. Was that supposed to be a compliment or an insult? All the old insecurities I thought I conquered come rushing back: being stood up for a date; not making the team; the job rejections. I don’t care what the Godfather says. It’s not just business–it’s personal.

Just what is it that makes people think baked from scratch is always better?

The ingredients? Our mixes are all natural, not some box full of chemicals. We use freshly milled, low protein artisan flour, organic unrefined sugar, Blenheim apricots (the best on the market) purchased directly from the farm and other top quality ingredients. Compare that to what you find in your local supermarket.

Is it the preparation? Our mix is quick and easy; you just add heavy cream, mix and bake to get a fluffy, moist scone. People are in a hurry. They want quick and easy, don’t they?

Maybe not. I suppose that for some people, baking scones is an art form, requiring more precision and skill than the average home cook possesses. Quick and easy means you cut corners and don’t do it the right way. They take pride in doing it the traditional way. Beat the eggs in a separate bowl. Cut butter into the flour. . . but make sure the butter is cold. Mix the dough . . . but not too much . . . until its crumbly. Add the other ingredients and slowly fold in the eggs . . . but don’t handle the dough too much. Knead the dough . . . is it 4 or 5 times? . . . but not too much. Do it just right and chances are you’ll still end up with scones that are dense and dry.

Personally, I think it’s the nostalgia factor that makes people think baked from scratch is better. They remember their childhood when Mom made freshly-baked scones from Grandma’s recipe and the whole family was there together to enjoy them. No TV, cell phones, internet or soccer practice. The family actually sat around, read the Sunday paper and talked to one another. How could those scones not taste great?

I know, after ten years I should just get over it and stop whining. People are always going to think that baked from scratch is better than a mix, no matter what we do.

So I go back to sampling.

Another customer approaches and says “Oh, I love scones. I smile and offer her a sample . . . she tastes, pauses and smiles. I smile back . . . She says: “This is really good” . . . I smile again. She pauses . . . here it comes again . . . and she says: “Why don’t mine taste like this?

Life is good.

Become an Iveta Gourmet Affiliate

2008-06-19T17:13:00.000-07:00

Over the past 10 years Iveta Gourmet has become one of the leading manufacturers of all natural, easy-to-bake scone, muffin, biscuit and cupcake mixes. We offer gourmet baking mixes in over 30 flavors, imported English jams, curds and clotted cream, a selection of US made certified organic jams and a variety of quality kitchen and tea accessories.

By becoming an Iveta Gourmet Affiliate you can:
• earn extra cash immediately, with little or no effort on your part;
• raise funds for your favorite charity or not-for-profit organization;
• expand your product line if you’re an online retailer;
• add value to your web site if you don’t currently sell online; and
• enhance your site’s content with our award-winning gourmet products.

The program is free – no application or membership fees and no minimum purchase requirements. All you have to do is place our banners or logo on your web site, in your emails or wherever you have an internet presence. When a visitor to your site clicks our link and makes a purchase on iveta.com you automatically receive a commission. We handle the packing, shipping and billing. You can even sign up sub-affiliates and earn commissions on their referrals.

Getting started is easy. Just complete the brief application and you could be earning extra revenue in a few days.

For additional information on the program click here.

Re-stock Your Pantry Sale
Don’t forget to take advantage of our big, semi-annual Re-Stock Your Pantry Sale. Save up to 20%. Visit our retail or wholesale sites for details. Sale ends June 30.

Coping With Increasing Costs

2008-06-16T17:01:00.001-07:00

We’re all painfully aware of the impact that higher fuel and food costs have had on our businesses and every day lives. Since January, 2008 our cost of flour has increased by 60%; sugar is up over 25%; and dried fruits like cranberries, blueberries, cherries, apricots and strawberries have all increased from 10-25%. Even our English imports are 25% more expensive as a result of the substantial decline of the US Dollar. Gas is predicted to top $5.00 by July, the Dollar keeps sliding and we have been told to expect more increases in the cost of ingredients.

While there are no quick or easy solutions to the country’s economic problems, our goal is to provide value to our customers through our pantry sales and monthly promotions, while helping to reduce our costs by improving cash flow and keeping inventory low.

We never compromise the quality of our products by using inferior ingredients or reducing portion sizes and we try to share the burden of increasing costs. By working together we can get through these tough economic times.

Re-Stock Your Pantry Sale

2008-06-16T13:51:00.000-07:00

Its time again for our semi-annual Re-Stock Your Pantry Sale

With our entire product line on sale and no end in sight to skyrocketing fuel and commodity prices, this is the perfect time to re-stock your favorite gourmet foods, try some new items and purchase some great gift items.

• Save up to 20%
• Sale ends June 30, 2008.

For our online retail store click www.iveta.com.

Our wholesale customers can visit www.sconecentral.com

New Hours

2008-06-12T10:37:00.000-07:00

With skyrocketing gas prices and no let-up in sight we decided to try and do our small part to help ease the pain for our office and warehouse crew.

Effective Monday, June 16, 2008 our new business hours will be Monday through Thursday, from 8:00 am to 6:00 pm, Pacific time.

You can still contact us 24/7 toll-free at 877-712-2777; by email at iveta@iveta.com or by fax at 831-423-5169. Messages will be checked regularly on Friday, Saturday and Sunday.

Orders placed on Fridays and weekends will be given priority for shipment the following Monday.

Iveta Gourmet Opens New Showrooms

2008-06-06T10:03:00.000-07:00

Santa Cruz, CA – June, 2008

Iveta Gourmet Inc. announced the opening of new showrooms at The Market Center in Dallas (#180-A22) and Americas Mart in Atlanta (8102B). The Dallas showroom will be open for the upcoming Dallas Gift Show, June 18-24. The Atlanta showroom is under construction and will be open to the public in January, 2009.

The opening of the new showrooms is part of the company’s ongoing plan to substantially increase its marketing and sales operations throughout the US.

Iveta Gourmet Inc. is a leading manufacturer of award-winning, all natural gourmet baking mixes. The company also distributes a line of premium domestic organic jams and imported English jams, curds and clotted cream.

For information contact:
John Bilanko
831-423-5149 Ph
877-712-2777 Toll-free
831-423-5169 Fax
info@iveta.com
www.iveta.com

What is Clotted Cream?

2008-05-23T18:16:00.000-07:00

Clotted cream has been produced for generations in the counties of Devon and Cornwall in South West England. It is produced using milk from cows, similar to American jersey cattle, whose milk has a very high butterfat content. Traditionally, the cream was skimmed from the top of the milk and gently heated in shallow copper pans for at least an hour until the surface became encrusted with a rich golden top. It was then left to cool and used the next day with scones, already spread with jam and served with piping hot tea. A great British tradition! Commercially prepared clotted cream has been gently heat treated for a longer shelf life and is packaged in hermetically sealed jars without the encrusted top layer.

Describing clotted cream is more difficult. Too thick to pour, but too thin to slice, it is similar to butter, but tastes like cream not fat. Unlike crème fraiche, which has a faint sour tang, clotted cream is rich with the natural sweetness of cream. It is more like a very soft whipped cream without the air, with a very smooth and light taste. Our clotted cream has a 55% milk fat content and is similar in taste and texture to our Double Devon cream which has a 48% milk fat content.

A Proper Scone

2008-05-16T13:34:00.000-07:00

One of life's simple pleasures is a freshly baked scone topped with jam and clotted cream. But for many, a scone is a just a huge triangle of dense, dry dough, lathered with frosting, that's usually left over in the pastry case of the local coffee chain.

The British view them as snacks, just enough to bridge the gap between lunch and dinner. They should be small, two ounces is about right, and not larger than the palm of your hand.

Recipes for preparing scones are too numerous to mention, but proper scones should be tender and moist, kind of like Southern biscuits that are a little sweet. Golden raisins and currants are traditional British additions, but in America other dried fruits, even chocolate chips have become popular.

Frosting, however, is not acceptable. They're not breakfast pastries. Think of them as vehicles for thick and rich clotted cream and great fruit preserves.

Dense, dry scones are usually blamed on technique. Mass commercial production affects quality and even home bakers should handle the dough as little as possible. Great ingredients make a big difference and lay off the sugar.

Next time you're offered a scone with jam and clotted cream, try it. You may be pleasantly surprised.

All Apricots Are Not Created Equal

2008-05-09T10:52:00.000-07:00

Specialty food companies like to claim (often with little regard to the truth) that their products are the “best ever” or that they use the “finest available ingredients”. In the case of apricots, however, the differences in quality are dramatic.

In recent years the US market has been flooded with low priced, inferior quality apricots from Turkey and China. While some apricots are also produced in California, none can match the quality of the Blenheim apricot.

Grown in California’s Santa Clara valley, the Blenheim is tender and moist and generally regarded as the finest apricot on the market. Unfortunately, only 800 acres of orchards have survived the onslaught of land developers.

We buy our apricots directly from B&R Farms in Hollister, California, a family-owned business that has been growing incredibly delicious Blenheim apricots for over 30 years. Even the drive from Santa Cruz to Hollister is like a trip through Tuscany.

Since we use only Blenheim apricots in our products, it is no surprise that our apricot white chocolate muffin mix was awarded the $10,000 grand prize in the food competition held at America’s Best Food Show in Anaheim, CA and our apricot scone mix was honored as a finalist in the prestigious Outstanding Baked Goods competition held by the National Association for the Specialty Food Trade, something no other baking mix has achieved. Even Oprah liked our apricot scones enough to put them on her “O” list, “a few things she thinks are just great”.

Our Scones Have Been Nibbled

2008-05-04T16:56:00.000-07:00

We're pleased to report that the editors of The Nibble, the popular online specialty food magazine, recently selected our scones as their Top Pick of the Week . In their review, the editors concluded that:
"Sometimes we are delightfully surprised when a product we thought would
be good, or very good, turns out to be...splendid."

Welcome!

2008-05-01T10:22:00.000-07:00

We have a lot of new exciting changes for the upcoming year here at Iveta Gourmet and this Blog is one of them! We will keep you updated with baking tips, recipe ideas, news and upcoming events for our complete line of all natural, easy to bake, Scone, Muffin, Biscuit, and Cupcake Mixes.