To all Sabahans and to those who would like to know more about Sabahan local products, please visit the Food & Beverage Expo from December 18 to 21, 2008.
Vedablu will also run a booth. So swing by and visit us!
Venue location: Sabah Trade Center, Likas.
See you there!
Friday, December 12, 2008
Thursday, December 4, 2008
Lets talk Gelato Flavours!
One of the things on my to do list today was to design some new flavour tags for my new ice cream flavours for Xmas and New Year. The two new flavours are Green Apple (milk base) and Red Wine Sorbet.
So as usual, 'google-ing' for ideas, and one website let to another and I came across this very nice website about Italian Gelato. The post was Italian Gelato Flavors Decoded. Check it out! Very informative as we have so many Italian flavours and we have many customers asking what are those flavours and others even dare not to order because they are afraid of pronouncing those flavours. I truly understand, because even all our staff are trained to pronounce each and every flavour name accurately.
Ice Cream flavours are endless and there are no limitation of ideas on what to create. There is only one limitation though being in Sabah, raw material! How are we going to source raw material for these new creations without going overboard on cost? Truth be told, we lose on some we make on some just to bring our customers the diversity of flavours.
So as usual, 'google-ing' for ideas, and one website let to another and I came across this very nice website about Italian Gelato. The post was Italian Gelato Flavors Decoded. Check it out! Very informative as we have so many Italian flavours and we have many customers asking what are those flavours and others even dare not to order because they are afraid of pronouncing those flavours. I truly understand, because even all our staff are trained to pronounce each and every flavour name accurately.
Ice Cream flavours are endless and there are no limitation of ideas on what to create. There is only one limitation though being in Sabah, raw material! How are we going to source raw material for these new creations without going overboard on cost? Truth be told, we lose on some we make on some just to bring our customers the diversity of flavours.
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