In order to showcase the snacks and grilled sandwiches, the cheesecake menu is scaled back to classic strawberry and blueberry flavors, with only a few of the creative variations Val’s is known for, such as “It’s Britney Peach” with peach preserves, and the Bae with caramel, vanilla pudding, and candied pecans.
Twelve of their recipes have been incorporated into his first self-published recipe book, which was released last month,A slice of classic cheesecake with blueberry preserves sits between a jar of It’s Britney, Peach , which is Val's Classic Cheesecake topped with peach preserves, and a jar of Bae , classic cheesecake topped with caramel sauce, vanilla pudding, and candied pecans.
The goal to keep her memory alive underlies most everything at Val’s Cheesecakes. “I owe it all to my mom,” he says. “Taking risks is in my DNA. Cheesecakes and taking risks is who I am,” Jean-Bart says. “Me being here is a total risk.”
Food businesses are stigmatized by most incubators as unmarketable and too hard to scale. I wonder how they can stand out from the crowd in this oversaturated world
PAYING 5Grand TO The First 7 People To Message Me 'Difficult TIMES' Cus I’m Blessed Being A millionaire.