Mood Optimizing Cinnamuffins here to save the day!

Cinnamuffins debuted this spring as "Cinnabunnies" for my local Marinwood Community Center spring egg hunt and breakfast with bunny. Adorable. They are however great year round!

First place Blue Ribbon award winning (Marin County Fair 2015), Cinnamuffins are fantastic in the morning warmed with morning tea or coffee - just enough sweetness, and healthy too - all premium organic ingredients, no wheat, no refined sugar.

They are great served like a little personal coffee cake, split and eaten with a spoon. They are fantastic as a short cake loaded with fresh seasonal fruit and topped with creme fraiche or yogurt, mmm!

Right now berries are awesome at our local farmers markets, so I top mine with berries and mint from the garden, adorned with rose petals for special occasions, which is everyday, really, right?

They feature "Cinnamon Verum" from Ceylon, a more rare and expensive variety than the common "Cinnamon Cassia" - with a more subtle and complex flavor. Cinnamon is a mood optimizer! It's sweet scent and flavor has been used as a healing herbal medicine for thousands of years in the East. It helps circulation, digestion, and lifts the spirits - it is a good daily tonic for most people.

I sell them locally by the dozen, $5 each or $60/dz - you can wrap each in a little foil packet and freeze, then pop in the oven 350 for about 15 min for a warm, fresh baked treat.

Scroll down below to read more about why I use ancient grain refined spelt flour and unrefined coconut sugar - they are far healthier, although you would not know that to taste them, except they are extra delicious!

Call a day or so before, they are custom baked for your pick up in San Rafael, I am licensed for "home cottage permit" baking in Marin.

I look forward to sharing these delicious healthy treats with you soon and think they will become favorites of yours too!

Your local artisan organic baker,

Kimberly

office 4154990480

info (at) kcalldesign (dot com)

Rumba.2 Release ~ The Ultimate Organic Chocolate Cognac Cake is Here

And just in time for Ground Hog's Day, Valentine's Day, Lunar New Year, Beltane and all other timely feasts and festivities....

Keeping with the theme of "Spirit Cakes"...this artisanal organic super premium cake is soaked in French Hennessy VS Cognac eight hours overnight, and is made with heirloom premium "Rio Arriba" raw cacao beans, unroasted, to preserve enhanced nutritional qualities, not to mention reputed aphrodisiac.

It's drizzled with melted raw chocolate and adorned with 24 karat gold leaf for the ultimate touch of grandeur.

And of course, it is all organic, made with no wheat, and no refined/cane/beet sugar.

Each cake is handmade one at a time, and takes 12 hours start to finish. The texture is fine grained, moist, and improves at room temperature for at least a week. The flavor and aroma is well balanced, not too sweet, the chocolate is not too strong, and marries well with the distinctive cognac. A triumph.

Cognac is an incredibly complex and regulated centuries old liquor, considered a prized art with great mystique, from a small select region of France only, made of certain grapes only, double distilled with historic equipment only, must be aged in only a certain French oak barrel, and must be made only during a certain time of year. The French.

Call to order yours. The fine cognac and raw heirloom chocolate ingredients are costly and reflected in the prices (which are still well below actual cost to make), and will be well appreciated by those who prize a superb dessert of a caliber that cannot be found in any restaurant in the entire San Francisco Bay Area.

Recommended serving - excellent topped with home made whipped cream sweetened with touch of maple syrup & vanilla, garnished with raspberries and mint. Wrapped well, it also freezes well.
But who can wait.

Enjoy!

The Ultimate Chocolate Cognac Cake

Whole Cake - 5# - serves 24 - $180 - $7.5 per serving
Half Cake - 2.5 # - serves 12 - $90 - $7.5 per serving

Find a Chef/tasting event near you
Slices - $8/slice, $9 with homemade whipped cream

Rumba Cake Chocolate Cognac Cake Debuted at Cowgirl Creamery Cantina in Point Reyes Station!




email your baker:
info (at) kcalldesign (dot com)
for pick up in Marin or delivery anywhere
you'd like your Uber driver to take it

Rumba Cakes

Shaking up the baking world...

A step ahead in baking...

Marin's first

licensed baker

to commit to

all artisan organic

no wheat, no refined/cane/beet sugar

hurrah! at last ~ a fabulous dessert I can eat!

Announcing the Tesla of Rum Cakes Launches in Marin...

The Tesla of Rum Cakes Launches in Marin

At last, the ultimate rum cake in the world has debuted, just in time for holidays 2015.

Eco-conscious, super premium, ultimate, organic, artisan rum cake.

For your list of People Who Have Everything Else Already.

People Ran Out of Superlatives Raving About this Cake

Marin Green Certified, award-winning baker and personal chef Kimberly Call produced the cake last year for friends Mike and Sharon Wick of Sausalito as holiday gifts for their close friends. Sharon Harts Wick, former West Coast Editor of Vogue, Travel + Leisure; House and Garden, says:

"We loved Kimberly's superb artisan rum cakes for the holidays last year - we have eaten, enjoyed and gifted them to family and friends - rave reviews from all. Kimberly is a baker with a mission - to replace modern wheat and refined sugar with delicious, alternative healthy ingredients. A cause worth supporting!"

Mike, her husband, executive and investor, agrees: “Fabulous. People ran out of superlatives raving about this cake.” 

One would never guess that this cake features no wheat and no refined, cane or beet sugar.

Herself a passionate organic activist and gourmet chef, Call replaces modern wheat flour with refined ancient grain organic spelt flour, and cane sugar with coconut palm sugar, which tastes like light brown sugar with caramel overtones, perfect for rum cake.

“The flour I use exclusively is not yet available in Marin County. I have to source this and other leading edge ingredients for the cake elsewhere.” Call does side by side taste testing of premium organic ingredients to select only the best for her cake, down to rare vanilla beans, scraped by hand to flavor the cake, fine rum, local fresh walnuts, cream and butter, cage-free eggs, and unrefined coconut sugar.

Each cake is handmade, one at a time, and takes 12 hours, start to finish, including steeping overnight in homemade rum syrup. It ends up encrusted with fine walnut topping, and glazed completely with heady Mt. Gay rum syrup.

Call recommends a hearty dollop of home whipped organic heavy cream to top the cake, which she lightly sweetens with a touch of organic maple syrup and Madagascar Bourbon vanilla. Call adds the cake keeps admirably for at least a week, if you could fend off devouring devotees.

Why is this cake more eco conscious? 

Call says she herself became educated about the ecological implications of our sugar choices when unrefined coconut sugar came onto the market several years ago - and she is now an avid sugar activist. She explains, “Cane sugar is a slash and burn annual crop that contributes to global warming. Coconut palm sugar, made from the tapped, dehydrated sap of the flower bud, is 100% unrefined, low glycemic and is a tree based sweetener. These trees live for decades, their canopies oxygenate the atmosphere and provide habitat, they use only 20% of the environmental resources as cane, and they provide 3-4 times the yield per acre. Best of all, it's delicious and replaces cane sugar 1-to-1."

Call studied nutrition at the Institute for Integrative Nutrition where she attended a lecture in 2010 by Julia Ross, of the Addiction Recovery Center in Mill Valley, entitled: “White Sugar is Four Times More Addictive Than Crack Cocaine and is the Single Biggest Cause of Epidemic Disease Facing Humanity”. Call says, “I kicked cane sugar that day, read the clinical studies from the University of Bordeaux in France, went through withdrawal one week, experienced remarkable freedom afterwards, and have not looked back since.”

“I went into Whole Foods bakery after that and asked, ‘What do you have without cane sugar?’ The answer was zero. That’s the answer almost everywhere. They may call it “organic sugar” or “organic evaporated cane syrup” - it's still cane sugar. 80% of foods in most grocery stores have sugar in them. Dog treats have sugar in them. Even Chez Panisse - the mother of California cuisine, does not have a refined sugar free dessert - other than a cheese and fruit plate.”

“There are a few raw desserts made with alternate sweeteners; a few paleo or other goods made with alternate sweeteners that are heavy or flat drops or bars - but they don't take the place of classic favorite raised baked goods." 

From pies to cakes to profiteroles, Call set out to show that she can make superb desserts, with healthier ingredients, and no one can tell any difference except that they are fabulously delicious, and her audiences confirm she’s succeeded. She has been a multiple award-winning baker since 2010, winning First Place, Best of Show and Special Commemorative Award for her organic Sour Cream Coffee cake in 2010, and her blue ribbon first place this year at the Marin County Fair was for her organic French Breakfast Cinnamon Puff, also made with spelt flour and coconut sugar.

With limited production before the holidays, contact the baker directly to purchase whole cake, for interviews and to arrange tastings.

Check back for locations where cake will be available sold pre-packed by slice this holiday season.

Full Size Rumba Cake - serves 24 - $125

Half Size Rumba Cake - serves 12 - $75

Delivery available in SF Bay Area - As Quoted

Gift Wrap/Packaging - $15 - $25

Sorry no shipping available, but cake can be made ready for you to ship.

Rumba Cakes

www.rumbacakes.com

Kimberly Call

San Rafael, CA 94903

info (at) kcalldesign (dot com)

office 4154990480

Welcome to Rumba Cakes - the World's Ultimate Rum Cake

Greetings Rum Cake Lovers!

How These Cakes Came to Be...

November 2015 - There I was, relaxing by the fireplace with my dog mulling over a name for these cakes, chatting with with a girlfriend on the phone who suggested "Rumba!" and thus - Rumba Cakes was born.

Christmas 2014 - I had gone into production with these cakes for a private client as holiday gifts for very special friends - all of whom loved them and raved about them. Bundt pans stored away over the summer, are now dusted off, oiled and gleaming and ready to go.

Fall 2015 - I sought a cottage permit to bake at home in CA. This law was just created in 2012 to allow artisans to create certain categories of products at home, so here we are. I can relax by the fire, write books and poetry, sip hot apple cider, and watch over my cakes steeping overnight in the warming oven.

Each cake takes 12 hours to make. That's right. One at a time, completely hand made. No mass produced products here. All ingredients are organic but rum, salt, baking powder and vanilla. Where possible, they are local. There is no wheat and no refined/cane/beet sugar. They are made in a beautiful sunlit home with glass walls surrounded by gardens and open space. Birds chirp and soft music plays, waterfalls softly sound in the background. Yes, all those magic touches infuse into these cakes.

This is the world's ultimate rum cake, super premium, handmade one at a time, and the first with these more healthful gold standards set. It is incredibly delicious.

It is being introduced in Marin this holiday season - stay tuned for locations to be announced where it will be sold by the slice - and it is sold whole, direct from moi, the baker. There will necessarily be limited production for the holidays, and a finite number of happy rum cake lovers may order and pay in advance for your cake.

Special Intro Pricing Direct:
Full Size Rumba Cake - over 5# - Serves 24 - $125 picked up at San Rafael bakery
($5.20 per 3.3 oz slice)
Half Size Rumba Cake - Serves 12 - $75
($6.25 per 3.3 oz slice)
Delivery in SF Bay Area - As Quoted
Gift Wrap/Packaging: $15 - $25
Sorry no shipping available, but can can be packed for you to ship


At Home with your Cake - Enjoy warmed with whipped cream and spiked coffee. Mmmm.

Contact the baker:
info (at) kcalldesign (dot) com

**************************

And now we answer these 2 questions:

Why Unrefined Coconut Sugar?

Cane sugar, refined, is no longer a "food". Were it invented today, technically it would have to be classified as a "drug" - it has no nutritional value, and it is a harmful drug at that, clinically proven more addictive than cocaine. (Original report, University of Bordeaux, France, repeated studies verifying those finds easily available online, search for "sugar more addictive than cocaine, clinical studies".) It has become a global addiction, a global epidemic and it's causing a global health crisis. It is commonly in 80% of foods in grocery stores, including pet foods, and has become the single biggest contributor worldwide to chronic and degenerative disease, including heart disease, cancer, diabetes, and obesity.

Coconut sugar comes from the pure sap tapped from the flower bud of certain varieties of coconut palm, which is collected and then simply dehydrated into crystals. It is unrefined, low glycemic (less impact on blood sugar), and delicious - it tastes like light brown sugar with slight caramel flavor - so it can be easily used in many everyday or baking applications, substituted one-for-one.

Environmentally, cane sugar is an annual grass like crop, whose vast plantation fields are generally slashed and burned after harvest, which contributes to global warming. By contrast, coconut sugar is a tree based sweetener - whose trees live and produce for decades, with forest canopies that oxygenate the atmosphere and provide habitat for wildlife. Coconut sugar uses only 20% of the environmental resources as cane, and produces 3-4 times more yield per acre. Other renowned tree based sweeteners are maple, date, fig and pomegranate. These trees have been valued for centuries for their renewable benefits.

Why Spelt Flour?

In the last 50-100 years, modern wheat has become so overly hybridized that it bears little resemblance to the grain humans ate for thousands of years. Once, wheat had long stalks with small grain heads, which lent it to being harvesting and threshed by hand, and it was composed of a natural balance of hull, bran, starch and germ. Now, man-made wheat has been bred with short stalks for mechanized harvesting and with supersized endosperms with greater starch production.  The chromosomes have been changed, the protein molecules have been changed - which compose the gluten make-up of wheat - so therefore the gluten content has also been changed. Modern wheat today, and it's gluten component, no longer bears any resemblance to ancient grains. Holistic nutritionists believe this is is a key part of what is causing an epidemic of gluten intolerance and celiac disease. The ancient grain is no longer eaten whole as it once was. Now, the processed foods industry separates and sells products such as "wheat starch" , commonly added to many processed foods, and "wheat gluten", added to breads.

Spelt is still an ancient grain. It is a form of wheat, a relative of wheat, yet it has not been hybridized by humans like wheat has. It has gluten, but it's structure is more original, and it seems to be more digestible to many. It is delicious and can be used in most applications in place of modern wheat. It is milled into whole flour and refined flour. This cake is made with the refined version for more close replacement to the refined white wheat pastry flour typically used in this cake recipe.