The Man with the Hat Sells Cookies
By Lorrie Baumann
Wackym’s Kitchen is known for its all natural real butter-based crunchy cookies, with calories lower than many cookies out 
there – and for the hats that Owner and Baker Paul Wackym wears during his frequent sampling and demonstration visits to grocery stores and trade shows. A clothing designer during his early career and a department store chain’s creative director before he turned to baking cookies, Wackym has a collection of 70 different hats decorated with flowers, feathers, paper and butterflies and never makes a road trip without a few of them in his baggage or a cookie-sampling without one on his head. “When I started at the Dallas Farmers Market in December 2018, I put on a gray Tyrolean hat, stuck some red feathers in it and became the cookie man in a hat,” Wackym says. “I have them for every season, in every color.”
The flavors of his cookies are as bright as his hats. Made with real butter, cane sugar, unbleached and unbromated flour and aluminum-free baking powder, the cookies that are dropped onto the cookie sheets by Wackym’s Kook-E-King Dough Depositor in his Garland, Texas, bakery feature flavors both outrageous – Salted Sour Lemon and Spicy Apple, a mean snicker doodle with cayenne as well as cinnamon and sugar both inside and out – and as traditional as Maple Pecan. Wackym’s Halloween-seasonal Ginger Pumpkin sounds traditional, but it’s a little twisted with aggressively spicy cayenne pepper bite to it – it’s a cookie that begs to be served with a cocktail. “Even though they sound weird, we have a passionate following,” Wackym says. “That has been a huge point in our success – the word of mouth and the engagement of the customers and the store associates.”
“I’ve demoed aggressively for years,” he adds. “When I demo, I don’t sell cookies. I give away lots of cookies, but the result of giving away cookies is that we sell lots and lots and lots of cookies.”
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The cookies are made in a new 10,000-square-foot facility and are baked in two Hobart double-rack convection ovens with custom racks that can handle 6,400 cookies at a time. “The shocking thing about what we do is that as we’ve grown, we’ve done nothing but make our process smarter,” Wackym says. “We haven’t really changed anything.” The big difference between how Wackym’s making cookies now from the way he made them when he was baking 11 pans of cookies at a time for sale to Central Market, his first big customer, and the way he makes them now is that his equipment is a little better and he no longer has to hand-crank the dough depositor, which is the commercial-scale version of the cookie press found in a home kitchen. “It’s the same process – we’ve just figured out how to do it faster and smarter, but the process is the same,” he says. He no longer hand-scoops his drop cookies either. “But I still know how,” he says. “It’s not something you forget easily.”
Cookies from Wackym’s Kitchen are currently sold all over the Southwestern United States in Whole Foods as well as in H-E-B and in specialty stores across the country. A shortbread line introduced two years ago that features Butterscotch, Cornmeal Rosemary, Lemon Lavender and Triple Ginger Shortbreads has a following in California’s Wine Country. “They’re proving to be very popular with wine drinkers,” Wackym says. “The Cornmeal Rosemary is the bomb with a soft blue cheese smeared on it – like a Stilton, or any cheese that you might serve a fruit with. I’ve had extra-aged Gouda with it, but it’s very messy.”
For more information, visit www.wackymskitchen.com.
BOBO’s New STUFF’D Oat Bites
BOBO’s, the handmade oat bar brand, is launching STUFF’D Bites; sweet, jam-filled, snack-size morsels packed with protein and fiber. Baked with whole grain oats and real organic fruit jam, BOBO’s STUFF’D bites provide long lasting energy. BOBO’s wholesome and healthy snacks are also gluten-free, vegan and non-GMO. In a market filled with sugary, highly-processed snacks and bars claiming health benefits while hiding harmful ingredients, BOBO’S STUFF’D bites offer an option parents can trust and children will love, according to the company.
“I’ve always wanted our PB&J and Apple Pie bites to replicate the taste and texture kids expect from a homemade PB&J sandwich or fresh apple pie,” says BOBO’s Founder and President, Beryl Stafford. “These new STUFF’D oatmeal bites allow us to give consumers a delicious jam center inside of the oat bar crust they already love!”
BOBO’s was started in Boulder in 2003 by Beryl Stafford, a mom who named the company after her daughter Bobo, and is now headed by Chief Executive Officer T.J. McIntyre, who joined the company in 2016. Stafford started by making a batch of oat bars – soft oatmeal cookies in bar form – in her home kitchen over a weekend. They turned out well, and she started selling them to local cafes and then to Whole Foods. A few years later, she was baking her oat bars in a commercial bakery and selling them in supermarkets, and potential investors came calling.
Today, the company is still baking all of its products in its Boulder, Colorado, bakery and has completed a re-branding and the strategic work to establish a new foundation, and it’s now launching into the national mainstream market. The product range includes 15 flavors of oat bars, individually packaged 3-ounce bars that work as both breakfast and afternoon snacks. “It’s so simple that any of our consumers could make it at home, yet we do an incredible job of producing a bar that tastes homemade,” McIntyre said. “We’re the only bar in the category that has a home-baked aroma when you open it.”
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BOBO’s research indicates that about 50 percent of them are consumed for breakfast, with the rest of them consumed as snacks at scattered times throughout the day. “When our bars are purchased and brought into the house, it’s the whole family that eats them,” McIntyre said.
The new STUFF’D oat bites are a bite-sized version of the 2.5-ounce STUFF’D bars that the company introduced earlier this year in four flavors: Peanut Butter Filled, Peanut Butter Filled Chocolate Chip, Coconut Almond Butter Filled and Chocolate Almond Butter Filled varieties.
BOBO’s STUFF’D oat bites retail for $4.99 for a pack of five.
Seafood Jerky from OneForNeptune
By Lorrie Baumann
Seafood jerky? OneForNeptune Founder and Owner Nick Mendoza thinks it’s an idea whose time has come.
His OneForNeptune dried fish has a lot to recommend it to American consumers who want snack foods that offer healthy protein from a sustainable source along with interesting flavors, he says.
“One of the amazing things about working with seafood, and especially the fish we’ve chosen, is that it’s coming from wild fish, it’s U.S. domestic, and it’s from a fishery that’s truly sustainably managed,” he said. “As one of the best sources of selenium of any animal protein source, it’s sort of an underloved fish.”
His OneForNeptune fish jerky, which is offered in three flavors: Smoked Sea Salt & Juniper, Fiery Cajun and Honey Lemon Ginger, has, in addition to its flavor, about 1-1/2 times the protein of beef jerky, 30 to 100 times the Omega-3 fatty acids of beef and no saturated fat, Mendoza said. The fish he’s using is the West Coast Rockfish, a name given to a number of species of mild-flavored white fish with a medium texture. Available year-round, it’s often sold in supermarkets and on restaurant menus as Pacific Snapper.
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It comes from a West Coast fishery that was in collapse two decades ago, but recovery efforts since the 1990s have allowed West Coast Rockfish populations to rebound, and the fishery is now considered ready for commercial fishing – if Americans can be persuaded that it’s a fish they’re ready to eat again. “They’re only catching 24 percent of the scientifically-based quota for that fishery,” Mendoza said. “It’s an undervalued, underutilized resource. Fishermen that catch it don’t have a ready market for it.”
Mendoza thinks that recent growth in the American market for high-protein snack foods offers an opportunity for himself as a trained marine scientist to make an impact on the American food system – an idea that he took last year to Fish 2.0, a network of seafood industry professionals and investors designed to spur growth and innovation in the sustainable seafood business sector. From more than 200 applicants into the organization’s 2017 global pitch competition, OneForNeptune ended up in the finals after the 500 product samples that Mendoza brought to the meeting were gobbled up within 15 minutes. “The product that I brought with me went like wildfire,” Mendoza said. “On the way to the airport from the competition, I called a friend I’d worked with for a while and asked him if he’d co-found the company.”
Mendoza made his first commercial production run of 20,000 packages of OneForNeptune fish jerky this year. Each 2.2-ounce pouch sells at retail for $8.99, and each package has a QR code on its label that traces it back to the boat and the fishing ground where the fish was caught. The OneForNeptune website that’s at the other end of the QR code provides information on the fishery and the fisherman who caught the fish.
Mendoza is using an initial Kickstarter campaign as a way to raise both awareness and funds for his prototype production run. He expects to have the kinks worked out of the process and to be ready to ship his OneForNeptune fish jerky in October.
For more information, visit www.oneforneptune.com.
