Let me tell you a little about the UrbnSpice kitchen. There is often a gently simmering bone broth, a recipe or two in development stages, a course outline on the writing desk, cookies baking in the oven or jar labels being printed off for Urbnspice Confitures, Compotes and Jellies. It is a busy place where my background as a chef, pastry chef, administrative and office technology is extremely useful in putting together high-quality products and training.
I have been making confitures (jams), jellies and preserves since I was a little girl helping my Mom preserve food from our market garden. There was something inherently satisfying looking at shelf upon shelf of multicoloured jars brimming with preserved fruit and vegetables, jams, jellies and sauces. I will always fondly remember the spicy fragrances of chilli sauce and apple butter simmering away on the stove.
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