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KeylimeSteve

By KeylimeSteve
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KeylimeSteve

KeylimeSteve

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Hey Folks. My name is Steve; I am the owner and operator of a small commercial bakery located in Brooklyn, now on our 25th year. We specialize in key lime pie and are one of only a few commercial bakeries in the US who juice fresh key limes as a source of our juice. I'm a bit of a stickler on key lime; as I see it, key lime is an ingredient, not a style. But that isn't why I joined this forum nor what brought me here.

 

I don't think our bakery will expand our line; key lime has served us well. However, I do look for other products to add to our lineup that incorporate the wonderful qualities of the key lime. We make a frozen chocolate-dipped key lime tart on a stick (The Swingle) and are now working on some other items as well.

 

I purchased a small tabletop chocolate enrobing machine last year, and we're finally getting around to putting it to use. What led me to this forum was a Google looking for downloadable operators manual for the machine, a Dedy-120. 

However, I realize this forum might be able to help me in other ways. Aside from answering general questions about preparation and technique for meals prepared at home, I think the resources here on the forum might also help answer questions regarding tools, technology, and equipment that are difficult to find in the consumer arena. 

 

So thanks for welcoming me. I'll spend some time searching for specific areas of interest and try to keep my questions to a minimum. Cheers.
  

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Smithy

Smithy

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Welcome, Steve! I wish I lived near enough to come try your Key Lime pie or the Swingle; based on your description and your attention to the juice they both sound delicious.

 

You're right that this is a welcoming and informative forum. Feel free to wander around, ask questions, and let us know about other aspects of your culinary life. Do you cook at home, and if so, what? You should also feel free to ask questions about how to use the forums, if any questions arise: either by sending a PM to a host (I am one) or by asking in the Moderation and Policy Discussion forum.

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Nancy Smith, aka "Smithy"
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kayb

kayb

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Hi, Steve, and welcome. I'll be of no help on chocolates and little help on baking other sweets (although @Kerry Beal's lime meltaways do come to mind -- Key lime meltaways?), but being a lover of Key lime pie, be assured if I find myself planning an NYC trip, I'll be in touch to find out where you are.

 

Meanwhile, I'm curious as to what kind of juicer you use to juice those pesky little devils on a commercial basis? Using my little hand juicer to get enough juice for a pie means I need to juice enough extra to make myself a couple of drinks.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Alex

Alex

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1 hour ago, kayb said:

Hi, Steve, and welcome. I'll be of no help on chocolates and little help on baking other sweets (although @Kerry Beal's lime meltaways do come to mind -- Key lime meltaways?), but being a lover of Key lime pie, be assured if I find myself planning an NYC trip, I'll be in touch to find out where you are.

 

Just use the search engine of your choice for <key lime pie Brooklyn>  

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"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

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Kerry Beal

Kerry Beal

Posted
Posted
On 2/24/2020 at 1:10 PM, KeylimeSteve said:

Hey Folks. My name is Steve; I am the owner and operator of a small commercial bakery located in Brooklyn, now on our 25th year. We specialize in key lime pie and are one of only a few commercial bakeries in the US who juice fresh key limes as a source of our juice. I'm a bit of a stickler on key lime; as I see it, key lime is an ingredient, not a style. But that isn't why I joined this forum nor what brought me here.

 

I don't think our bakery will expand our line; key lime has served us well. However, I do look for other products to add to our lineup that incorporate the wonderful qualities of the key lime. We make a frozen chocolate-dipped key lime tart on a stick (The Swingle) and are now working on some other items as well.

 

I purchased a small tabletop chocolate enrobing machine last year, and we're finally getting around to putting it to use. What led me to this forum was a Google looking for downloadable operators manual for the machine, a Dedy-120. 

However, I realize this forum might be able to help me in other ways. Aside from answering general questions about preparation and technique for meals prepared at home, I think the resources here on the forum might also help answer questions regarding tools, technology, and equipment that are difficult to find in the consumer arena. 

 

So thanks for welcoming me. I'll spend some time searching for specific areas of interest and try to keep my questions to a minimum. Cheers.
  

Steve, TCF sales in Texas sells the Dedy-120. Perhaps drop a line to Tom and ask him if he could copy it for you. 

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
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