In corporate speak, Artysans is
‘Going forward establishing a leverage on our competitive advantage vis a vis resisting paradigm shift, following through on our current key-deliverables with blue-sky R&D, HR synergy and solid CRM’.
Complete and utter jibberish, I know.
Translated into Artysans speak,
‘We’re genuinely chuffed with how well our first menu was received, so (while paying attention to what our customers have already enjoyed) we’re coming up with cracking ideas for the spring menu’.
One of the things that we have been talking about enthusiastically is sponge toffee, that utterly fascinating, delicious and many-titled treat variously called honeycomb, sponge-candy, yellow-man, hokey-pokey, bonfire-toffee, sea-foam, fairy-food, cinder-toffee or sponge toffee – the name you would recognise most depending usually on which part of the world you are from. In Scotland at least, puff candy is the most recognisable name to most people.
The thing about puff candy is that it brings out the mad scientist in you, just make some toffee so it’s rich, hot and silky, add some baking soda = yahoo! …think erupting volcano crossed with a pan of milk boiling over – it’s all very very exciting.
On the sweetie theme, we’re also having a go at conquering (sorry!) Edinburgh Rock but – just like the man who accidently invented post-its – we ended up making the best kendal mint-cake completely by mistake.
Let’s just say we’ll be moving forward looking for the low-hanging fruit.