Ahh, that crisp fall air is here. You know what that means.... Fresh Apple Cake season! For all of those die-hards who've been waiting anxiously for the fall season to roll around you're in luck. Our dee-licious (and yes that's a word) Fresh Apple Cake is now available. Savor it slowly and preferably when it's warm with perhaps a little side of vanilla ice cream for that perfect fall dessert.
Now let's talk turkey. What goes best with your Thanksgiving bird other than our Homemade Dressing Mix (coming in November). No one will ever have to know you didn't spend hours in the kitchen whipping up homemade dressing (and no, it's not the same as "stuffing"). It'll be our little secret. But if you want to let your friends and family know you got the mix from us we'd be delighted!
If you can't wait til November for new items, check out some of our new products that have been added to our regular product line.
Cornbread: You can have something Traditional for those of you who remember Grandma making homemade cornbread in cast iron skillets. Or maybe you want to add a little flavor to it? Try the Bacon & Cheddar version. Wanna kick it up a notch? Check out the Jalapeno & Cheddar cornbread. Yum!
Biscuits: We've got a great line of brown and serve biscuits already, but why stop there. We've added two more flavors. Check out the Sweet Potato Biscuits and the Jalapeno Cheddar & Garlic Biscuits next time you're around.
Saturday, October 22, 2011
Garden & Gun Magazine
And I quote: "Reid's Fine Foods. Recently reopened in the swank Myers Park neighborhood, Reid's has been selling groceries since 1928. Here the tennis dress and pearl necklace set shop for zippered bags of diminutive garlic cheese biscuits from A Lit'l Taste of Heaven, a Charlotte-are concern whose handiwork shouts homemade." Wow, that's some five-dollar words if I've ever seen them!
Creative Loafing Charlotte LOVES A Lit'l Taste of Heaven
We've been honored to be mentioned three times over the past couple months in Charlotte's Creative Loafing online magazine. Thanks for the free press!
July 5th, 2011: Reid's Fine Foods Returns to Myers Park
Heidi and the Reid's crew are among our favorite supporters. This is a great article about the reopening of their store on Selwyn Avenue. Need directions on where inside the store you'll find our products? Check out this paragraph from the article: "Just inside the door is a refrigerated unit filled with locally made products, including Beverly's Gourmet Foods, all of which are vegetarian and vegan; locally made pimento cheeses; pickles; and desserts. Angel biscuits made by A Little Taste of Heaven in Monroe line the section with fried pies and cheese straws." So the term "angel biscuits" is a throw-back to earlier times, but what the hey.
August 23rd, 2011: Taking a Stand: The Bradford Store
The Bradford Store is just plain cool. Our friends in Huntersville did a great job with the design and ambiance of the store. We'd love to have a store that looks just like it. The Bradford Store has carried our products for a couple of years now, which is awesome. "Some of the best finds at Bradford are the baked items. Pam Hyatt makes delicious fried pies, a Southern treat..."
October 18th, 2011: The Square Root of Pie
Who knew pie was the new cupcake? This article (and I'm pretty sure I recognize that fried pie in the photo) is all about pie and one of the largest nods we've had yet. "Small pies come in another format: the fried pie. Baker Pam Hyatt bakes these half-moon pies at her A Lit'l Taste of Heaven bakery in Monroe. She sells at CRFM, too, and her products are available at Reid's Fine Foods in Myers Park. Three years ago, the Prices — of Price's Chicken Coop — discovered her fried pies and began selling her fried apple and sweet potato pies at their iconic Charlotte eatery.
Hyatt says that although her pies are seasonal, apple is her number one seller. She notes the crust for fried pies is different than the crust required for traditional pies. In fact, the reason fried pies are common in the South is the crust is made from leftover biscuit dough. "Fried pies are just Southern for turnover," she adds." Wow, we even got a quote!
July 5th, 2011: Reid's Fine Foods Returns to Myers Park
Heidi and the Reid's crew are among our favorite supporters. This is a great article about the reopening of their store on Selwyn Avenue. Need directions on where inside the store you'll find our products? Check out this paragraph from the article: "Just inside the door is a refrigerated unit filled with locally made products, including Beverly's Gourmet Foods, all of which are vegetarian and vegan; locally made pimento cheeses; pickles; and desserts. Angel biscuits made by A Little Taste of Heaven in Monroe line the section with fried pies and cheese straws." So the term "angel biscuits" is a throw-back to earlier times, but what the hey.
August 23rd, 2011: Taking a Stand: The Bradford Store
The Bradford Store is just plain cool. Our friends in Huntersville did a great job with the design and ambiance of the store. We'd love to have a store that looks just like it. The Bradford Store has carried our products for a couple of years now, which is awesome. "Some of the best finds at Bradford are the baked items. Pam Hyatt makes delicious fried pies, a Southern treat..."
October 18th, 2011: The Square Root of Pie
Who knew pie was the new cupcake? This article (and I'm pretty sure I recognize that fried pie in the photo) is all about pie and one of the largest nods we've had yet. "Small pies come in another format: the fried pie. Baker Pam Hyatt bakes these half-moon pies at her A Lit'l Taste of Heaven bakery in Monroe. She sells at CRFM, too, and her products are available at Reid's Fine Foods in Myers Park. Three years ago, the Prices — of Price's Chicken Coop — discovered her fried pies and began selling her fried apple and sweet potato pies at their iconic Charlotte eatery.
Hyatt says that although her pies are seasonal, apple is her number one seller. She notes the crust for fried pies is different than the crust required for traditional pies. In fact, the reason fried pies are common in the South is the crust is made from leftover biscuit dough. "Fried pies are just Southern for turnover," she adds." Wow, we even got a quote!
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