Three 2018 sofi Awards for Date Lady
By Lorrie Baumann
Colleen Sundlie was in the United Arab Emirates with her husband and infant son, Henry, and she was experimenting with ideas for taking refined sugar out of her diet when she stumbled, almost literally, over date syrup. Today, Pure Date Syrup and California Date Syrup have won two of the three sofi Awards won this year by Date Lady, the company she founded after her return to the United States, with a silver award for Pure Date Syrup in the category for dessert sauces, dessert toppings or syrup and a gold award for California Date Syrup in the condiment category. The third sofi-winning product was Date Lady’s Coconut Caramel Sauce, which won a bronze award in the category for vegan products. All of the Date Lady products are USDA organic, non-GMO, gluten free and kosher and made without any fillers, preservatives or artificial ingredients.
Sundlie discovered date syrup in a market in the town where she lived with her husband and two-month-old son after they moved to the United Arab Emirates so her husband could take a job teaching there. “I had this little two-month-old baby. He was blond, and we stuck out like sore thumbs. Emirati women would pinch his cheeks – ‘Habibi!’” she said. “We did a lot of walking, which people there don’t do – it’s hot. We would go to the market and people would gather around – ‘Habibi, habibi!’”
The women introduced her to date syrup, which was a common ingredient for them. “Date syrup there has been used for thousands of years,” Sundlie said. “They were telling me in broken English that it would be really good for the baby.”
Sundlie had already been interested in taking refined sugar out of her diet, so she decided to give it a try, thinking that the thick brown syrup looked rather like molasses and could perhaps be used the same way. “I was just blown away by the flavor! It’s a lot more mild than molasses. It’s as sweet as honey, but it has more complexity,” she said. “You can use it more in savory applications, but it’s also great as a condiment.”
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Sundlie and her family enjoyed eating the date syrup on their pancakes and waffles and over their yogurt so much that they brought suitcases of the stuff home with them when they came back to the United States in 2008. After that supply was exhausted, Sundlie found that she couldn’t get more unless she went to obscure Middle Eastern grocery shops, and even then, she was never sure about the quality of what she was getting. She decided that if she was going to keep nourishing her taste for date syrup, she was going to have to figure out how to make it herself. That involved searching for a supplier of dates. She quickly discovered that not a lot of them were being grown in the U.S., where they were generally grown for use as ingredients. “It’s hard to believe now, but dates were not a really popular fruit. People didn’t know what to do with them,” she said. It wasn’t like the Middle East, where dates are such a prized crop that there are boutique shops where there might be 100 different varieties of dates displayed in pyramids at different prices according to the varietals. In order to find enough dates, she went looking for date farms in Egypt and the United Arab Emirates. “We had to find an organic producer, which hardly existed at that time,” she said. “All kinds of crazy things happened because it is a hard product to find to bring to the United States because we have such high expectations for our products here.”
Some of the dates used to make Date Lady’s current product line – the date syrup has just one ingredient, and that’s organic dates – are imported from Tunisia, but Sundlie has finally found enough dates from a grower in the Coachella Valley, near Palm Springs, California, to begin making the syrup from California produce.
The product line has expanded to include the sofi Award-winning Coconut Caramel Sauce as well as a Chocolate Spread sweetened only with date syrup and made in their facility in Missouri, where the family moved after returning to the U.S. Date Lady has recently purchased larger machinery to keep up with the demand for the products, which appeal both to the epicureans who enjoy the luxurious complexity of the Date Syrup and to the health-conscious consumers who are using it to replace refined sugars. The Date Syrup can be used in addition to, or instead of, honey or maple syrup and as a substitute for refined sugar in baked goods. “Our business has really just exploded. We’re building the facility up to keep up with demand,” Sundlie said “The Coconut Caramel and Chocolate Spread have been very popular, so we’re looking at adding some more products. We’re keeping very busy – that’s for sure.”
For more information, call 417.414.2282 or email info@ilovedatelady.com.
Salad Chain Moves into Specialty Grocery
Sweetgreen, the fast-casual salad restaurant chain started by three Georgetown University students more than 10 years ago, has made a return to its very first location in Washington D.C. with the opening of The Tavern, a grocery with an emphasis on all things healthy and local.
The new market, which is the first-of-its-kind from Sweetgreen, aims to transform the way consumers experience the brand by bringing people one step closer to the locally-sourced ingredients they usually only see mixed up in their salad bowls, plus so much more. The Tavern features high-quality groceries and goods from more than 30 local makers and farmers, including Sfoglini, Sipp City, Sir Kensingtons, Soom, South Block, South Mountain Creamery and The Common Market, and while not all products are hyper-local to the D.C.-area (i.e. Sir Kensingtons condiments is from New York), everything stocked on the shelves was carefully chosen to celebrate purveyors who are making great products, quality products.
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Aligning with the brand’s core values of transparency and responsible supply chain, Sweetgreen sources from partners and growers the grocers know and trust, letting their yield and the seasons dictate what’s sold. Labels next to products boast where the goods come from, and which farms produce are sourced from.
Sweets with a Side of Opportunity
By Lorrie Baumann
The Rubicon, as those who remember their world history classes – and no one else – will recall, was made famous by Julius Caesar’s decision to cross it on his way from Gaul to Rome, thus trespassing onto Italian soil and sparking a civil war. The incident has survived in the mythology of the Roman Empire as marking a point of no return, a border between past and future, and Julius Caesar’s determination to shape that future.
With a name so redolent of self-determination, one would expect Rubicon Bakers, located in Richmond, California to have a story of its own. “We’re more than a bakery,” said Rubicon Vice President of Marketing and Sales Catherine Trujillo. “For over 25 years we have helped rebuild lives by employing, training and supporting people who need a second chance. Many employees come to Rubicon from life on the streets, from prison or recently recovered from substance abuse. We provide employment so they can turn their lives around.”
Rubicon Bakers, founded in 1993 as a nonprofit organization benefiting those in need of second chances and job training, is now a privately-owned certified B Corporation that continues to embrace the mission with which it was founded as it grows into a national brand, currently selling its cakes, cupcakes, cookies and muffins in more than 2,500 stores nationwide. The company currently employs more than 200 people, recruited from local substance abuse programs and the re-entry programs at San Quentin State Prison, the Santa Rita Jail and other facilities. “We get a lot of walk-ins, too,” Trujillo said. “People know us in the community for the work we do.”
“One of our core values is compassion,” she continued. “We keep blinders off and our hearts open here. It’s our not-so-secret ingredient – compassion – and it’s baked into our products. There’s a lot of kindness and love in all of our business transactions. We love to collaborate with retailers that appreciate what we do and what we stand for.”
With more than 50 unique items in its product line, Rubicon Bakers is well known for its Mom’s Chocolate Cake. “It’s the cake that you wish your mother made,” Trujillo said. The company has also just launched four new vegan items, Vegan Chocolate Blackout Cake in a 4-inch format and a four-pack cupcakes format and Vegan Vanilla Cake in the same 4-inch format and four-pack cupcakes format. “We’re really excited to share these items with those who choose to eat a plant-based diet and those who don’t. They’re delicious, rich and decadent, and ready to be enjoyed by all types of eaters.”
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The 11-ounce 4-inch format cakes will retail for $6.99. The 10-ounce four-pack of cupcakes retails for $4.99.
Like Rubicon’s other products, they’re made with clean, straightforward ingredients – vegan sugar, chocolate chips, non-GMO expeller-produced canola oil, with no artificial flavors, colors or preservatives. “All of our products are handmade. We make everything from scratch,” Trujillo said. “We use natural colors derived from vegetables and fruits… It’s something that we believe in with our ingredients. We always use clean, honest ingredients.”
Rubicon Bakers offers both retail-ready cakes and cupcakes and cake blanks in 8-inch rounds, 6-inch-rounds and 4-inch rounds as well as in cupcakes. They’re delivered frozen and ready to be frosted and decorated at store level. The 6-inch retail-ready cakes include several other flavors in addition to the Mom’s Chocolate Cake: California Lemon Cake is another everyday item, Trujillo said. “We love our lemons here in California,” she said. “We’ve had customers tell us it tastes like sunshine.”
Retail-ready cupcakes are filled and iced, and they’re also offered in several flavors. The Chocolate Cream Cupcake is particularly decadent, according to Trujillo – it’s filled with white cream filling, topped with ganache and hand-decorated.
A Pumpkin Pie Cupcake is offered during this fall season. It’s filled with pumpkin pie filling and frosted with cream cheese icing. “All of our items are hand-finished,” Trujillo said.
For more information, visit www.rubiconbakers.com.
