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Cubby's Cookies News
| Cubby's Cookies is pleased to announce the
following newsworthy events: |
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Good
Times Emporiums, Inc., of Denver, Colorado, is proud to announce
their appearance on “Food Finds”, on the Food
Network starting at 9:00 P.M., EDT, on Thursday, July 29,
2004. |
“Cubby’s Cookies”, which
is Colorado’s fastest growing cookie brand and is owned
and baked by Good Times Emporiums, Inc., will be a highlighted
segment on “Food Finds” with Sandra Pinckney.
Vikki O’Donnell, daughter of C.L. “Cubby”
Hood, Baker on the USS Tennessee, during WWII, has
revived the recipes for her father’s legendary cookies,
which were served to 2500 U.S. Navy personnel on this Battleship,
during the tumultuous war, in the South Pacific. These preservative-free,
all pure-ingredient cookies are now showing up on specialty
retailers’ shelves, hotel buffet tables and as the cookie
of choice for many of Colorado’s top catering companies.
The customer list for “Cubby’s Cookies” reads
like a “Who’s Who” of caterers, resorts, hotels
and sports venues.Please tune in to the Food Network on Thursday,
July 29 at 7:00 P.M., MDT, to learn more about this nostalgic
story and the legacy that is being carried on today. Then visit
www.cubbyscookies.com or call 720-747-9231 or 800-593-0880 to
order from more than a dozen different flavors of these cookies,
which got their start in 1941, and today are sweetening palates,
world wide! Check you’re schedule for the exact time for
“Food Finds” in your local area.
Deborah Crane, founder of “Treats for Troops”, America’s
leading gift and “care package” supplier to Armed
Forces personnel, around the world, writes, “Cubby’s
Cookies have been in the Treats For Troops gift shop from the
day we opened. We have shipped many thousands of cookies to
soldiers all over the world. I spoke with one of our soldiers
who was in Iraq. He said, ‘Those cookies you send are
the best anyone ever got while in Iraq. They are better than
homemade!’”
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October
2000 – “Cubby’s Cookies” Enters the
Foodservice Arena With a Complete Line of Gourmet Cookie Products. |
“Cubby’s Cookies”, the
fast growing line of preservative-free, all pure ingredient
cookies has entered into the Denver, Colorado foodservice market.
Bob O’Donnell, co-owner of Good Times Emporiums, Inc.
with his wife, Vikki, is introducing their line of thirteen
flavors of cookies, without the retail packaging, to hotels,
caterers, restaurants and resorts. O’Donnell was quoted
as saying, “the retail market for specialty food can be
very seasonal, with the first quarter being slowest, due to
post Holiday recovery and the dreaded tax obligations”.
So, they decided to test the waters of the foodservice industry
and found a positive acceptance to their products.
In addition to the thirteen flavors, “Cubby’s Cookies”
are available in one, two, three and four ounce sizes. “Initially”,
O’Donnell said, “we were offering a finished baked
product only, but the hotel industry seemed to prefer purchasing
frozen cookie dough and baking the cookies as they needed them.
So, ‘we aim to please’ and immediately began to
offer the same flavors and sizes in frozen dough pucks”.
This additional sales direction has increased the sales of “Cubby’s
Cookies” dramatically and allowed the production facility
and its employees to operate near capacity.
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April
2000 – St. Louis Group Inks Pact with the Creators of
“Cubby’s Cookies” to Produce Line of Caffeinated
Cookies. |
Denver, CO – Bob O’Donnell,
co-owner of Good Times Emporiums, Inc., wholesale bakers and
manufacturers of “Cubby’s Cookies”, announced
an agreement between his company and Buzzies LLC of St. Louis,
MO to produce a line of “caffeinated” and “non-caffeinated”
cookies. Called “Buzzies Gourmet Cookies”, Good
Times Emporiums, Inc. will develop the recipes for the “world’s
first caffeinated cookie”, bake and package them, and
ship them directly to the end-user or retail outlets. Carrying
the tag line of “Everything we do stimulates you”,
Buzzies Gourmet Cookies will be available, immediately, through
Amazon.com.
When interviewed, St. Louis based Mike, Paul and Butch gave
us the background of their innovative idea. “Caffeinated
Cookies? Why not? After several micro-brews at a local pub,
Butch, Paul and I decided that we could make a million bucks
off something as simple as a cookie with lots of caffeine! (40
mg caffeine per cookie.)
“After ruling out a
few ideas for putting caffeine in our system (toast…milk…steak…)
we decided that cookies would be easy to ship.
“Okay,
here’s the deal: EVERYONE WANTS OUR COOKIES! Really. We
teamed up with Amazon.com so that we could keep up with the
volume.
“Decaf Cookies? After we discussed e-commerce
options, marketing strategies, taste-testing techniques and
how to bond caffeine with cookies, Butch mentioned one minor
problem: Four miserable words, “I can’t have caffeine”.
Ouch!
“At first, we thought a decaffeinated cookie
was insane, but as we talked with people we quickly realized
that many people cannot have caffeine. We were able to create
the same quality gourmet cookie- without the extra 40 mg of
caffeine.”
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March
2000 – “Cubby’s Cookies” Success Creates
Need for Larger Production Facility |
Denver, CO – Vikki O’Donnell,
co-owner of Good Times Emporiums, Inc. and daughter of C. L.
“Cubby” Hood, recently announced that the positive
and “overwhelming” response to the introduction
of her Dad’s World War II cookie recipes has created the
need to move into a larger production facility.
“Cubby”
Hood, a Baker Second Class on the USS Tennessee during WWII,
developed many recipes for multiple baked items including pies,
cakes, breads and of course, his most popular culinary delight,
cookies. 2500 service personnel stationed on the USS Tennessee
enjoyed all of these baked treats in between naval battles on
the Pacific’s high seas.
O’Donnell stated, “there’s no keeping up with
the product demand in the “cramped” facilities that
we occupy now. We weren’t “cramped” when we
started, but now…”
Additional mixing equipment, work tables and new ovens were
installed in this Southeast Denver wholesale bakery and as Vikki
O’Donnell says, “we closed on Friday afternoon and
started producing Sunday night”. Based on this last year’s
growth, O’Donnell feels she is now prepared for an ongoing
increase in sales and plans to add many additional bakery items
to the daily production schedule.
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May
1998 – “Cubby’s Cookies” gets new
life from the daughter of WWII U.S. Navy baker. |
By Joanne Friedrick
Denver – (Continued from above)
The cookie line called Cubby’s Cookies are preservative
free, but have an one-month shelf life because of special cellophane
packaging, O’Donnell explained.
The plan to make cookies has actually been in the works since
1990, she said. “We started the project with my dad, who
was a baker in the Navy during World War II”, she said.
When he died in early 1991, they put the project on hold, then
revived it with the opening of the new plant.
Her father, nicknamed, “Cubby” during the war, created
16 cookie recipes. Although he initially made them in batches
large enough to serve 2500 sailors, he scaled down the recipes
for home use.
O’Donnell said she eventually quadrupled his home recipe
to produce the cookies in commercial batches. Of the 16 varieties,
the O’Donnells settled on a dozen. The one ounce cookies
come four to a package and are sold in both the Paradise Marketplace
and other local retail stores. (Excerpt from “Gourmet
News” – the business newspaper for the gourmet industry)
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May,
1998 – “Biscotti firm expands offerings with new
plant” |
By Joanne Friedrick
DENVER – Good Times Emporium, which has been making four
kinds of biscotti through a contract baker for the past three
years, is now producing six varieties of biscotti, three new
candy bars and a dozen cookie flavors in its newly opened 400
square foot production facility.
Located next to its 400 square foot Caribbean-themed retail
food and gift store called Paradise Marketplace in a historic
downtown building, Good Times Emporium is doing “big things
in a small space”, explained Co-Owner Vikki O’Donnell.
The exhibition-style bakery is where O’Donnell and her
husband and partner, Bob, have been producing their biscotti
and new cookie line since late February.
In the past, she said, they relied on contract bakers to produce
their Almond, Cinnamon, Double Chocolate and Orange Walnut biscotti.
“But some (contract) chefs have a tendency to get creative
and change the recipe or design”, O’Donnell explained,
or put production on hold during their own busy season. So the
O’Donnells decided to take over production themselves.
They added Key Lime and Toasted Coconut Macadamia flavors to
the biscotti line. The 1.5-ounce, all natural biscotti are packaged
individually and are a “softer, cakier” variety.
The O’Donnells sell their biscotti to specialty stores,
gift basket packers, hotels and some natural food stores in
the Northeast, Southeast and parts of the South and West. (Excerpt
from “Gourmet News” the Business Newspaper for the
Gourmet Industry)
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