The weather will be turning even warmer, though, which means cold drinks like iced espresso drinks, cold press coffee, smoothies, frappes, iced tea, and lemonade are going to really start picking up. It also means that those of you that are making gelato will start to see some serious sales increases.

We have used this winter to make some serious improvements around here with a focus to better serve you, and want to let you all know again how much we appreciate your business!

Please check out our newest Brewsletter – Volume 46 – Winter 2011/12

Also, please go to the Brewsletters Page on our website to download and read previous Brewsletters. They contain lots of useful information!

Enjoy and thanks again from all of us at UMG!

We are very happy to have our relationship with Papa Gelato at the Minnesota State Fair. He started at the Fair many years ago with his amazing pizza at The Pizza Palace and decided to stay in the authentic Italian theme when he introduced gelato to the State Fair and most of Minnesota, for the matter, back in 2005. He has been producing gelato/Italian ice cream at the MN State Fair for seven years now and it continues to get better and more creative every year. This year he has introduced new flavors like the super popular “Sea Salt Caramel Gelato” and the savory “Bacon Gelato!” Yes, BACON GELATO!

 You have to make sure to stop and get some gelato or sorbetto on your next visit to the MN State Fair and tell them that the Beanheads at UMG sent ya! Remember, you can always ask for a sample of a flavor to try first if you just can’t decide which flavor you want.

(For pricing or additional product information, please Contact Us. Thank you.)

A number of customers have asked why we don’t call them when there are price increases?  It would be impossible for us to notify you all without hiring a full-time employee for just that job alone, which would again lead to more price increases.  However, we try and update the brochure as the increases occur and UMG customers have 24-hour access to the latest version 365 days a year.  Just go to the Upper Midwest Gourmet home page and click on the Information and Training materials link on the right hand side.  The very first item is our most current catalog.  This is for UMG wholesale customers only so make sure to get the current password from your UMG sales representative.   Of course, you can always call or email if you’d like a hard color copy mailed to you.  Hang in there everyone and remember, raise your prices, too, so you can still provide the best product and service that your customers expect.

Upper Midwest Gourmet now has a Facebook Page!

The Beanheads

Yeah right. I hear it many times a week from coffee shop owners who wonder why their sales are going down and their shop isn’t going to survive. They continue to offer non FTO coffee because it costs less money and kid themselves into believing that they have the only consumers in America that don’t care about FTO products.  I argue that they are not saving money but driving customers away from their store.   Sales of Fair Trade Certified Coffee in grocery stores alone rose 30% this year to $140 million dollars! Fair Trade is growing despite the bad economy. Why? Fair Trade is 100% consumer driven, that is why. If you think your customers don’t care you are flat out wrong and don’t understand Americans philosophy on Fair Trade. Three fourths of respondents in a 2009 BBMG conscious consumer report stated that they believe they can make a difference by buying products from socially and environmentally responsible companies. Two thirds said buying products with social and environmental benefits is important in tough economic times and MORE THAN HALF SAID THEY WOULD PAY MORE!!!!! If grocery stores are adding more Fair Trade it’s only because consumers are demanding it. Nobody wants to sell products that cost more. They do it because customers are leaving their stores and going somewhere else to buy what they believe is as good a product if not better and they are making the world a better place at the same time. Stop kidding yourself, your customers care and you should too. The specialty coffee customer is the number 1 buyer for FTO products. If you own a Specialty Coffee Store and don’t sell Fair Trade Organic coffee what are you waiting for?

Please check out our newest Brewsletter – Volume 42 – Winter 2010

Also, please go to the Brewsletters Page on our website to download and read previous Brewsletters. They contain lots of useful information!

Enjoy and thanks again from all of us at UMG!

Isn’t she cute!

Please check out our newest Brewsletter – Volume 41 – End of Summer 2010

Also, please go to the Brewsletters Page on our website to download and read previous Brewsletters. They contain lots of useful information!

Enjoy and thanks again from all of us at UMG!

It’s kind of like my own little cupcake heaven.

If you would like to play too, give us a call. All their ingredients can be drop shipped to you. Let us know if you would like to experiment with any bakery, pastry, beverage, gelato or ice cream applications. I promise you. It is a lot of fun.

Here’s the basic cupcake recipe that I have been using for my experiments (makes a dozen):

1/2 cup butter (room temp)

2/3 cup granulated white  sugar

3 large eggs

1 1/2 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour (also try subbing sifted cake flour)

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup milk

Be sure to add your favorite flavoring ingredient (See below inspiration).

Directions:

Preheat oven to 350 degrees. Line or grease 12 muffin cups.

Beat butter and sugar together until light and fluffy. Add in the eggs and vanilla, beat until well blended.

In a separate bowl, whisk together flour, baking powder and salt.

With mixer on low speed, alternately add flour mixture and milk. Mix thoroughly.

Evenly fill cups and bake 18-20 minutes or until a toothpick comes out of the center clean.

For Orange Cream Cupcakes:

Add 2 tablespoons of Amoretti’s Blood Orange compound and the zest from 1 orange.

Top with Cream Cheese frosting! (See recipe below)

For Blackberry-St. Germain Cupcakes:

Add 2 tablespoons  Amoretti Blackberry compund, 1 teaspoon Amoretti Elderberry Blossom extract, and 1 teaspoon Amoretti Champagne extract.

Top with Berry Buttercream (See recipe below).

For Strawberry Champagne Cupcakes:

Add 2 tablespoons Amoretti Strawberry compound.

Top with Champagne buttercream!(See recipe below).

Cream Cheese Frosting:

2 (8 ounce) packages cream cheese,  1/2 cup butter, softened

2 cups sifted confectioners’ sugar,  1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until smooth. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

Berry buttercream:

1 cup (2 sticks) butter
4-5 cups powdered sugar, sifted
2 teaspoons Amoretti Blackberry compund, 3-4 tablespoons of milk

optional: 1/2 cup of fresh blackberries and/or raspberries whipped into frosting. Yummmm.

1. Beat butter until creamy, scrape bowl.
2. Add 2 cups of sifted powdered sugar, one tablespoon of milk and blackberry compound, beat until combined.
3. Add more powdered sugar (One cup at a time) along with milk (one tablespoon at a time) as needed to get to whatever consistency/sweetness you wish to achieve.

***Champagne buttercream: Sub 2 teaspoons Amoretti Champagne extract for blackberry compound.