|Good old fashioned “For FREE”|
|How best to enjoy the products?|
|What is Quakebake's Gingerbread like?|
|What makes the Gingerbread so tasty?|
|How to store the products?|
|What is the shelf life of the products?|
|Why does the icing on the Gingerbread look different?|
|What is the shipping cost for one order?|
|Can I pay without Credit Card?|
|Where to purchase Quakebake products?|
|Where does the Gingerbread come from?|
|Why certified organic?|
|What is Fair Trade?|
|Where are the Quakebake products produced?|
|Where does the name Quakebake come from?|
|What ingredients are in the Quakebake products?|
|What is Saffron?|
|What is the “Buy Nothing Day”?|
Does it still exist the good old fashioned offer of something for free – and no strings attached? Who knows!
Anyway, what I can offer you is the following: If you tell me where you found out about me, I will add a FREE Sweetheart to your order.
How to make sure you will receive it? Easy, when you place your order, just write under “delivery instructions” where you found out about me.
In principle there is no sorcery necessary, just make yourself a cup of tea or coffee to partner any of my products and you are ready for a nice little special morning or afternoon tea break. While it can be a dunker's delight, they are also nice by themselves. Naturally you can go one step further as described below.
The Gingerbreads work very well with hot drinks, but some like the Swiss do like to have it with a light easy drinking red wine.
The Biscotti work again very well with hot drinks, especially if you like dunking. In Italy it is quite common to enjoy them with a glass of bubbly (champagne) or wine. Although the sweetness interferes with this type of drinks. Unlike your usual food and wine experience, where you eat a piece of steak for example and then sip your wine and enjoy the enhanced flavour sensation in your mouth, you may enjoy it better to first sip the wine or dunk your biscotti and then enjoy the enhanced flavours; which I find particularly nice with the Saffron Biscotti. Another way of enjoying biscotti is to use them in dessert creations adding a crunchy texture and experience to cake and ice cream combinations or fruit and ice cream combinations. That holds true for the Gingerbreads as well.
Quake Bake re-creates the flavour of German Gingerbread, where it is known as the "Lebkuchen". It boasts a mix of spices which together with honey, nuts and citrus peel create this wonderfully unique flavour.
Ironically it is not the ginger but the cinnamon which dominates the special spice blend in Middle Europe.
The Gingerbreads are a handmade artisan delicacy, and only the finest organically certified ingredients are used to produce it.
A special mix of five different spices creates that unique and distinct flavour. Whereas the hazelnuts give it crunch and a full bodied taste, and the citrus peel adds that chewy texture and freshness. With the honey comes not only sweetness, but nutritious value through its enzymes, antioxidants and trace elements, as well as a deep earthy and herbaceous taste. And finally the traditional raising agent of the German bakers gives it its unique consistency.
Generally the shorter the storage time, the better the product quality.
The products keep best at room temperatures of 18 oC or less in a dark and dry environment. Which makes your pantry an ideal place.
If packs are opened but not finished, please transfer the remaining pieces into an airtight clean container for further storage.
If necessary you can freeze all the products (safely wrapped), except for the biscotti for up to 3-4 month.
If the Gingerbread dries out too much, you can refreshen by placing it in an airtight container with a few slices fresh apple over night. Make sure the apple doesn't touch the Gingerbread directly, otherwise it takes up to much moisture of the apple and becomes prone to moulding. In any case Gingerbread shouldn't be stored much longer after this refreshing treatment.
All products come with a best before date. But one can say, that generally the Biscotti and Gingerbread last for up to 3-4 month (less in summer). The Espresso Slices last app. 3 weeks, which is due to the higher moisture content compared with the other products.
Quakebake charges a flat rate of $7.99 per order throughout Mainland New Zealand. End of Story.
But I hear you say: I only want to order a small quantity to find out what it tastes like, after all I don't know it yet. Well, click here and send me an email enquiry asking me what I can do for you in such a case.
Or you subscribe to my newsletter, because every now and then I will send one out offering a free delivery deal (either register under go shopping by creating an account, or simply by sending me an email).
Yes, that is possible, instead of using the Quakebake e-shop, you just click here an send me an ordinary email detailing your order.
I will then contact you via email and arrange payment via direct debit or a good old cheque. Once payment is received in full, I will courier your goods.
The appearance of the icing on the Sweethearts, Ambrosia Slice and Yumlets can vary at times. This is due to processing fluctuations and depends on the temperature of the icing as well as the temperature of the Gingerbread at the time when the icing gets brushed on.
You can buy online on this site, just go shopping here.
Or you can click here to find a list of shops/outlets which stock my products.
As is so often the case the historical origin of these cakes are not exactly known, but forerunners were the special honey cakes of Egypt. They were found buried together with Egyptian Kings because honey was seen as a gift of the Gods, expelling the demons and with healing and life giving powers. The honey cakes later found their way through the Greek and Roman Empire into Middle Europe.
By now it was the monks who were enjoying their dry gingerbread cakes spiked with black pepper, washed down with strong dark beer (the black pepper causing thirst!).
It was not before long word spread and nowadays Gingerbread and similar cookies are found in many varieties all over the world.
In a nutshell ?it is better for our environment?. Organic farming treats nature far more sustainable than any other form of farming, and thus helps to keep our planet a pleasurable place for future generations. Furthermore many years of experience in the food industry (starting right from farming through to chefing and baking) have shown me that organic ingredients and practises can in themself enhance the flavour of many foods, because more often than not they carry better flavour than their non-organic counterparts. Organic produces are often attributed with benefits for the human health (more vitamins, more minerals, less nitrites..). If this is the case I take it as an added bonus and am happy to provide this to you as well.
As an aside, these days most people can't affort or access everything in organic. But if you like to do a bit of targeted shopping for yourself, the following is a list of the Top 10 produce you should buy in organic quality:
1. Peaches 2. Apples 3. Bell Peppers 4. Celery 5. Nectarines 6. Strawberries 7. Cherries 8. Lettuce 9. Grapes
That is because they usually have the highest count of pesticides, especially when they are imported. (Obviously buying local should always be the first choice, organic or not :-)
Anyone can claim to be producing organic food, and if you look into the market place here in New Zealand, there are many companies, saying that their products are organic.
But how would you as a customer know how serious this companies are in their commitment to organic production?
Since there are no legal obligations or requirements regulating the use of the word organic, the only way to proof the true level of organic production is by having a third party conducting regular audits and checks on the producer. Only after successfully passing stringent audits, will the auditing agency issue a certificate as proof.
While such audits are costly and time consuming, they are the only way to ensure the integrity of an organic product.
If “organic” is a major consideration for your purchasing decisions, you should look for “certified organic” products.
I will happily send you a copy of my most current organic certificate if you request one. Always! click here to order one.
Fair Trade ensures that producers in developing countries get a fair deal through:
By choosing Fair Trade, consumers can use their purchasing power to ensure that some of the benefits of trade reach the poor.
They are produced in Napier, Hawke's Bay, by a skilled baker, using local or regional ingredients whereever possible.
That is very simple, the bakery premises are situated in an earthquake prone area, hence combining "bake" and "quake" into Quakebake.
Yumlets: Flour (wheat, rye), sugar, honey, milk, crystallized fruit, hazelnuts, spices, raising agent (503).
Ambrosia Slice: Flour (wheat, rye), sugar, honey, milk, crystallized fruit, butter, hazelnut, spices, raising agent (503).
Sweetheart: Flour (wheat, rye), sugar, honey, milk, crystallized fruit, hazelnuts, spices, raising agent (503).
Espresso Slice (gluten free): Flour (rice, soya), sugar, butter, water, hazelnut, egg, cocoa powder, coffee, raising agent (336, 500).
Hazelnut Biscotti (gluten free): Flour (rice, soya), sugar, hazelnut, egg, cocoa powder, raising agents (336, 500).
Saffron and Coconut Biscotti: Wheat flour, sugar, egg, desiccated coconut, butter, raising agents (336, 500), spices.
Coffee Bean Biscotti: Wheat flour, sugar, egg, coffee beans, cocoa powder, raising agents (336, 500).
Simply Crackers: Flour (rice, soya), sesame seeds (9%), sunflower oil, sea salt, spices.
Horopito Crackers: Flour (rice, soya), sesame seeds (9%), sunflower oil, sea salt, horopito, spices.
Harakeke Cookie: flour (wheat, rye), raw sugar, sunflower oil, egg, hazelnut, water, harakeke, raising agent (500)
Saffron (crocus sativus) is the world's most expensive spice. Not surprising when one considers, it is derived from stigmas of an autumn flowering crocus. Each blossom has just three stigmas. It is estimated about 150.000 blossoms are necessary to yield one kilogram of saffron.
The plant originates from Western Asia, most likely Persia. It was highly priced in former times for its healing, flavouring and colouring properties, growing in many countries including Spain, England and Switzerland. Nowadays most of the Saffron comes from Iran, although New Zealand's crop has been noted in the culinary world for its powerful flavour and colour. Many small growers in Hawke's Bay, Canterbury and Otago produce it now as a sought after spice ranking with the best in the world. Buyer's Beware: If you are holidaying overseas and you are offered saffron as a good deal, be wary because it might be tampered with (by adding cheap and useless substances to bulk it up), especially when finely powdered.
As it is, this is actually not a frequently asked question, but I think it should be.
Every year many people celebrate the “Buy Nothing Day” around the 24th of November. Quakebake supports and endorses this action, therefore the online shop closes temporarily for that day, to help people not buying anything on the “Buy Nothing Day”. To read more about Quakebake's 2007 campaign click here.
Quakebake Ltd., Napier, New Zealand phone (06) 833 6446 © Copyright 2005 All rights reserved.