To ALL the ladies,
This is our month to celebrate each other and ourselves! A confession: When I launched Valerie Confections in 2004, my gender wasn’t something I considered. Meaning, I didn’t define myself as a female business owner, nor was I really conscious of being or feeling marginalized in the workplace, or life really. For context, I am the youngest of four girls, and my mother is a fierce Chinese lady who always stressed the importance of an independent spirit. As my company grew, I noticed that I hired primarily women, and frequently women who hold strong opinions and talents, so I suppose I had a deep buffer in the female-centric world of pastry and chocolate.
It wasn’t until my late 30s that I became more actively aware of the ways sexism invades the workplace. As I started traveling for events and participating as a “guest chef” in kitchens around the country, I finally saw and felt how women are diminished. As my consciousness grew I became more sensitive to those nuanced ( or were they actually overt?) moments when women’s input would be glossed over or flat-out ignored by men in the room.
My true moment of illumination came when a female mentor in the food world instructed me to be more active in the female chef community. I naively explained to her that I felt fine as a woman in the industry. Sure, there were some irritating moments, but in general I didn’t feel belittled. Then Mentor cut to the chase and explained that I should participate for other women who haven’t had the same experience. What about that 25 year-old who DOES feel uncomfortable breaking into business on her own? Or the 50 year-old who has worked for men her whole life and would be energized by a peer in the industry? Right. Right. How lucky am I to have been given this kind of honest guidance?! This conversation happened well over a decade ago and truly transformed the way I approach community.
Today, I prioritize gathering with fellow female business owners more than ever. I find these dialogues extremely fulfilling, and the most comfortable forum for honest and supportive discourse. We may not all have the same experience, but there is a commonality in our experience. And when we join forces and lift each other up, we’re actually more powerful than we ever could be standing on our own.
I’ve also taken this one step further and am making a point of hosting events and speaking on panels around women in the industry. In less than two weeks, I’ll be moderating a discussion at ChowNow’s HQ here in Los Angeles with some other really incredible women in food. I’m also super chatty about women-owned brands I love — in fact, I’ve put together a list of some of my favorites for you to peruse.
Here's to all the strong, smart, fascinating women out there — Shine Bright, Ladies!!
XO,
Valerie
HOW I LIKE TO HIT PAUSE
In the summer of 2020, I was suffering, like many of you, from something I like to call Collective Stress Disorder. As I’m no psychologist, this is a loose diagnosis at best, but the compounded pressure of Covid-fear, running our company through those intense early months of the pandemic AND homeschooling two children…It was all too much. My husband Stan and I needed a break. Seeing as plane travel wasn’t an option, we booked an Airbnb in Joshua Tree, because hanging out in a house that’s not your own was an exotic trip in July of 2020.
The big bonus at this rental home was the pool: It was long and quiet, with a magnificent view of the desert. For 10 straight days, I languished on an oversized strawberry floaty with Harry’s Fine Line on repeat in the background. The sensation of floating foundationally calmed me and gave me a sensation of total release and support. It was also a sensation I craved upon return to Los Angeles.
What a relief to discover Pause Studio, a true urban oasis with four L.A. locations that a person can just pop into for a couple hours and feel transported to that strawberry floaty high. True bliss. Pause uses the term “flotation therapy” for what one experiences there, which feels appropriate because floating in one of the heated salt water tanks is definitely therapeutic. Purposefully selecting hours in my schedule to go without my phone, traffic, and the general overstimulation of everyday life is of increasing priority for me — and that’s exactly what spending a couple of hours at Pause enables me to do. If you’re like me and maybe you have all the stress and irritating sleep deprivation, I encourage you to try the float at Pause for a reset. It’s addictive!
ON AFTERNOON TEA
My love for afternoon tea runs deep. I started going to the Rotunda (the fancy restaurant atop Neiman Marcus in San Francisco’s Union Square) for afternoon tea with my best friend when we were teenagers. There we were, amongst the ladies-who-lunch eating popovers and $40 salads, teens eating our little tea sandwiches. I absolutely loved the ritual of it all, and the idea of treating yourself in the afternoon; we continued this tradition into young adulthood. Later, after I started Valerie Confections, there something of a genesis with tea at our company, too: We used to serve tea sandwiches at Valerie Echo Park, and tisanes were an integral part of our first menu.
And now, it’s really come full circle. I’m so thrilled that we’re launching a series of afternoon teas next month at our new Glendale headquarters (apparently you are too, because the first two teas we’ve scheduled have already sold out!). The teas we’re planning in Glendale are the exact opposite of stuffy tiered stands: We’re putting a fresher, more modern, more approachable take on the afternoon ritual. Think tea sandwiches on house-made milk bread, scones with fresh cream, and petits fours served in our beautiful garden.
If you can’t make it to one of the teas in person, I’ve included a couple of my favorite teatime recipes below. They’re the perfect excuse to treat yourself one afternoon, and to linger with a friend or two over a cup of something warm.
SMOKED SALMON TEA SANDWICHES
These smoked salmon tea sandwiches were a staple on our Valerie Echo Park menu back in the day, and couldn’t be easier to make. The Lapsang Souchong butter is what gives the sandwiches that something extra. For those who aren’t familiar, Lapsang Souchong is a Chinese black tea that’s dried over pine needles and pine wood, imbuing it with both sweet and smoky notes.
INGREDIENTS
2 large slices of sourdough bread, approximately 8 inches
3 tablespoons Lapsang Souchong Butter (recipe below)
1 medium avocado
4-5 ounces smoked salmon
1 lemon
Olive oil and cracked black pepper for finishing
DIRECTIONS
Lightly toast the bread.
Smear a generous amount of Lapsang Souchong butter on both pieces of bread, covering the entire surface area.
Thinly slice the avocado and evenly distribute on both toasts. Drape the smoked salmon aver the avocado. Using a microplane, zest the lemon over the toasts.
Finish with a drizzle of olive oil and an assertive sprinkling of cracked black pepper. Cut each toast into 3-4 pieces and serve.
LAPSANG SOUCHONG BUTTER
INGREDIENTS
4 ounces unsalted butter, softened
7-10 grams crumbled Lapsang Souchong tea
1/4 teaspoon Kosher salt
1/4 teaspoon lemon zest
DIRECTIONS
Smash the ingredients in a bowl until completely combined.
MEYER LEMON TEA CAKES WITH POMEGRANATE GLAZE
INGREDIENTS
For the Cakes:
3 1/3 cups (17.3 oz) all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
3 3/4 sticks (15 oz) unsalted butter, softened
2 1/4 (15.75 oz) cups sugar
1/2 cup (4 oz) crème fraiche
6 large eggs
1/3 cup grated lemon zest
1/2 cup (4 oz) lemon juice
For the Glaze:
2 cups (9 oz) confectioners’ sugar
2 tablespoons fresh lemon juice
1 tablespoon unsweetened pomegranate juice
DIRECTIONS
Make the Cakes
Heat the oven to 350°F. Coat 24 large muffin cups or 3-inch mini-cake pans with nonstick baking spray or butter.
Sift together the flour, baking powder, and salt into a medium bowl.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes.
Mix the crème fraiche, eggs, lemon zest, and juice together in a small bowl with a fork or small whisk. With the mixer on medium speed, alternately add the dry and wet ingredients in batches and continue beating until the batter is smooth, occasionally scraping down the sides of the bowl, about 3 minutes.
Using a large ice cream scoop or a large spoon, scoop approximately 1/2 cup batter into each prepared muffin or cake cup. Bake for 18 minutes, or until the tops of the cakes appear matte and the shiny center has disappeared; do not bake until golden. Let the cakes cool before removing them. Cool cakes completely before glazing.
Make the Glaze
Sift the confectioners’ sugar into a medium bowl. Add the lemon juice and pomegranate juice and stir with a small spatula until completely smooth. Let the glaze sit at room temperature for 10 minutes before using.
Glaze the Cakes
Pour the glaze into a wide shallow bowl. One at a time, pick up each cake, rotate the cake so the top is facing down, and dip into the glaze. Carefully move the cake in a slow circular motion so the entire surface is coated with glaze, then shake gently so any excess glaze falls back in the bowl. Put the cakes in a cool, dry area and let stand until glaze loses its sheen, and sets, about 20 minutes.
Storage note: Once glaze has set, the cakes can be stored in an airtight container for up to 3 days.
STEVE SCHWARTZ SPILLS THE TEA
The tea love continues! Recently Steve Schwartz, the founder of Los Angeles-based Art of Tea and author of a book by the same name, came by our Glendale HQ for a tour and a chat. Art of Tea is known for its expert blends and Ayurvedic elixirs. Here’s a snippet of our conversation about tea and how to enjoy it:
What are the most important elements of creating a balanced tea blend? Walk me through the process.
SS: Crafting a new tea blend is a sensory experience that involves taste, of course, but also aroma and aesthetics. All these elements play into the overall experience the consumer has when brewing a cup. So, while we might start from the standpoint of what leaves, herbs, botanicals, and spices work well together for a balanced and delicious tea, we also think about it holistically…My background is in Ayurveda, so I'm also considering the alchemy of combining certain ingredients to create unique wellness profiles…There's also something instinctual about the process. It's like painting; it starts with inspiration, but when the brush hits the canvas, there's a certain intuitiveness that takes over.
How would you recommend someone who's new to tea to start exploring?
SS: I really encourage new drinkers to look at it as you would any self-care ritual. What flavor profiles do you like? Do you prefer grassy, earthy notes or something more fruit-forward? Are you looking for an early morning caffeine boost, a mid-afternoon pick-me-up, or something soothing to relax you at night? The key is to find a tea experience that makes sense for you; there are no hard and fast rules. Remember, it's just water and tea leaves — use filtered water and high-quality tea from a trusted purveyor and have fun with it.
UPCOMING APPEARANCES
Join me for an intimate, hands-on class at the Valerie Confections HQ (1936 W. Glenoaks Blvd. in Glendale), or at the next BBQ Bootcamp at the Alisal Ranch in the Santa Ynez Valley!
CLASSES
Perfect Pies
Saturday, April 29th
2 to 4 p.m.; $200/person
I’ll show you how to make picture-perfect pies, including crimping techniques and dough tips and tricks.
The Art of Jam-Making
Saturday, May 25th
2 to 4 p.m.; $200/person
Learn how to make jam, from market to jar!
BBQ BOOTCAMP
Spring Classic
May 7-10, 2023
Alisal Ranch
1054 Alisal Road, Solvang, CA
Prices vary
Enjoy some amazing barbecue and learn live fire cooking techniques over four days with me and a curated group of guest chefs.