ShoeBoxOven

Sounds like you were successful! From the August 2, 2006 Washington Post article "Into Each Pastry, a Dollop of Imagination" comes this tidbit of information:

Yes. After calling and asking around for months and getting no answers or leads, out of the blue Michael gave me a chance. Didnt even know the guy. Had "heard" of him. But like the Wiz, wasnt sure if he really existed. But his generosity is the pair of red slippers that keeps ShoeBox Oven walking down her yellow brick road.

Thank you Mr. Landrum

The pao de queijos and the prussians are baked the (early) morning of the market. So they are fresh and you can eat them at room temperature. But as some of you expressed, and as I prefer, heating them up only makes them better.

Here is how I heat them up:

Baking the pao de queijos and prussians:

Preheat oven to 350 degrees. Place pastries on a baking sheet and place in middle of oven and bake for at least 5 minutes. (I line my baking sheets, because I dont like cleaning up after the melted cheese). Five minutes is the very minimum. Depending on how gooey you want your cheese and how brown you want your dough you may want to bake them for another 5 to 10 minutes.

If you are not planning to eat the pao de queijos or prussians immediately, then freeze them. When you are ready to eat, pop them in the oven as described above.

Please let me know if this helps.

Hi,

We've since added "best eaten warm" label on all the pao de queijos and the prussians. Thank you NCPinDC and HillValley for coming by the market and letting me know about this concern.

Ideally, I'd serve the pao de quiejos and the prussians warm. That is how they are traditionally eaten--warm. But right now we have to adjust to the conditions of an an open air market. We make it a point to let everyone know to heat up the pao de queijos and the prussians. So I hope the additional labeling will help too. Thank you guys for the feedback.

It is VERY helpful.

How bout coming over to Eastern Market on weekends. We could use some good baked goods in the hood.

I just spoke with Eastern Market again and was told they had enough bakers. Period.

Ouch. Yikes. Moving on.

I tried earlier this year to get into the Eastern Market. I was told they were not accepting anymore vendors this year. Perhaps I spoke to the wrong person? If anyone has a contact I could pitch to please let me know. ShoeBox would love to be at the Eastern Market.

This sounds like fun. Wish I could attend. I definitely could use the discounted appliances.

If someone is willing to come by the Arlington Courthouse farmers market on Saturday, ShoeBox Oven has baked some champagne chocolate, prussians and a few other pastries for this soiree. Please PM me and let me know if anyone can swing by and pick them up.

FreshFarm runs a market on Wednesdays in Foggy Bottom and Arlington and Alexandria have Saturday Markets, perhaps building the business at these alternatives would be better.

I should have stated:

I am currently at the Clarendon market on Wednesdays and the Arlington Courthouse market on Saturdays. For strategic/production reasons, I'm looking for a Sunday market.

Does anyone visit or know about the farmers market on Columbia Pike?

Hello,

I'm new to the DC Metro area food scene...well, who am I kidding I'm just new to the food scene and I need some advice. I've been trying to get into the Dupont Circle Sunday farmers market. At my first attempt, when FreshFarm was accepting applications, I was told that the market had enough bakers and were not accepting any new applicants. Some of you may know ShoeBox Oven is not the typical bakery, as we offer a very different fare of pastries. Lately an increasing number of people are asking me why I am not at the Dupont market. I'd like to try to get into the market again, hopefully with better success. If anyone has any ideas, any leads, any contacts that can help ShoeBox Oven with this effort, please let me know.

Anyone (commercial kitchen) in the Alexandria/Del Ray area have extra freezer space they can rent to me?

Good Morning,

I am a baker looking to sell my goods commercially. I've been looking for shared commercial kitchen space in the Alexandria/Arlington area and have not had any luck. Do you know of any incubator kitchens in this area? Any help or suggestions is needed and appreciated!

Thank you,

Ms. Brown

ShoeBox Oven Bakery

a very tiny merry bakery