Tuesday, 24 March 2015
I began to write “tarticles” almost two years ago when we opened Tartistry. However, much has happened and I look at my words with hesitation. I want only positive vibes to go out to you, my customers, no negativity. Thus begins my second in the series of tarticles.
I once read that people don’t buy a product only because they like it, but because they also like the people selling it. I hope that both are true in the case of Tartistry. The purpose of this tarticle is to share some insights and experiences with you that will allow you to get to know us.
In January 2013, Mary Louise came into Tartistry. In the course of conversation with this lovely person, I learned that she had tragically lost her 23 year old son two years earlier. This revelation hit me like a ton of bricks. No one should have to lose a child. We became friends. Some weeks later, I learned that Mary Louise has polycystic kidney disease and was looking for a donor. I knew in that moment that I needed to “pay it forward”; I needed her to have one of mine, kidneys that is. It really was that simple. Sometimes we are struck by the certainty of a decision – this was one such time. As luck, or the universe, would have it, I am, of course, a perfect match for Mary Louise. The saga continues as she recently underwent the removal of a second kidney. It’s all looking good to proceed and I will provide an update when I have news. It’s hard to explain this decision because it’s entirely emotional, and it’s not the way I usually make decisions. However, I’m very happy knowing that I’ll be able to make a difference. I know it’s somewhat intimate information to be sharing with people, however, I have an intense need to connect to our customers and it feels right. Be well my dear tart lovers.
With Warmest Butter Tart Regards,
Tuesday, 16 December 2014
When you google butter tart , Wikipedia tells you that it is “considered one of Canada’s quintessential desserts.” That makes me oh so proud as I love all that stands for our country. Having spent a great deal of time outside Canada made me love our country more dearly than I can express. It feels good to know that the precious butter tart, born in Canada, was common in pioneer Canadian cooking, and is apparently one of the “few recipes of genuine Canadian origin”.
With Warm Tart Regards,
What I have observed since we conceived the idea of a “butter tart store”, is that butter tarts are sensual. You tell people that you sell butter tarts, and they do a little moan or in some cases a bigger moan. I’ve been thinking about the reason for this. Well, for one thing, many of us were introduced to butter tarts by our mothers or grandmothers. This takes us back to childhood and often to one of the most delicious things we had ever tasted to that point in our young lives. The rich butteryness (is that a word?) of the pastry and filling virtually goes to a person’s soul and defies description. Further still, most of us being cautious about our figures, have some sense of the calories contained therein, but, we also know that a good butter tart is well worth the caloric sacrifice. Whatever the cause for the tart’s sensuality, it’s certainly here to stay, and we are proud of our tarts.
Recipes between families do tend to vary considerably and generally people like whatever they grew up with. But what is quite humourous is the discussion between the contractor who blew a gasket because his runny tart dripped on his steering wheel versus the woman, also driving while tart eating, who revelled in having the tart drip up her wrist as she was eating it, thereby forcing her to lick every drop of it off her arm. Maybe this somehow relates to the sensual nature of the butter tart.
With Warm Tart Regards,