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The Create Series: Grovestreet Press

An Interview with a New Orleans based Letterpress & Design Company
Filed Under > Everyday

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Let’s just say that The Grovestreet Press, a New Orleans based letterpress and design shop, has us falling in love with snail mail again.  Founders Kate and Anna are to thank for that; the best friends and cousins design and produce refreshingly tasteful greeting cards and prints that we can’t get enough of.  Their Instagram, for one, is a testament to their great aesthetic…think quintessential Southern flair with irresistible preppy details.  And with a peek at Nola’s charming streets and drool-worthy grub, we’re itching to go down and visit the girls STAT. 

We recently sat down with Kate to hear more about what it’s really like to start a business with your best friend, how letterpress REALLY works, their favorite hotspots in Nola, and what’s next for this talented duo.  Cheers, Kat

WOM: Please take us through your professional journey (how you two started, what made you think consider working together and starting your own business, how you decided on your niche, etc.).
GSP: Anna and I are cousins and best friends (frousins!), and we’ve been close ever since we were little.  Our moms are sisters and very close, so we grew up seeing each other every time our moms did.  This created a special kind of bond that’s really the foundation of our business – we inherited our moms’ tastes and personalities, too, which is something that could never be repeated in any other type of friendship.  We grew up in Lake Charles, LA, a smaller town in the ‘heel of the boot’ of Louisiana, right on the water. We both left for college.  Anna studied graphic design, and I studied English.  We reunited in New Orleans as adults, and combined our knowledge and shared tastes into the craft of letterpress, which we always say is where the study of design and words meet.  We’ve definitely had to settle into our niche a bit over the first phase of our business.  The process wasn’t so much a search for our niche, but rather culling through the many things we are drawn to and deciding to focus on one strain of it purposefully and fully. 

WOM: Give us a “Letterpress for Dummies” run-down. How do you make your custom print letterpress cards? How did you learn the process?
GSP
: We have two antique presses at our shop.  They’re on site, right behind our retail storefront, so visitors can browse our products and have a peek at how they were created, giving our shop a museum-like quality.  We explain the process to people who stop in regularly, hoping that the visitors leave with an appreciation for the craft and a basic understanding of the history of printing.  One press is a Chandler & Price platen press, on which we print most of the cards – it’s a clamshell style, that opens and closes like a wide open alligator’s mouth, touching the printing plate to the paper that rests on the platen.  The other, which we use mainly for our larger art prints, is a Vandercook proof press.  It uses the same method (letterpress is a form of relief printing), but the paper rolls on a cylinder over the printing plate that lays flat.  I know this is complicated!  It’s worth looking up on YouTube to see it in action if you never have – much easier to understand visually.  YouTube is actually how I first learned about letterpress (the irony in the technology!).  I stumbled upon a clip of a press in Massachusetts printing the cover of a book, and I was mesmerized. I remember emailing the link to Anna right then, saying “when we go into business, this is how we’ll print our cards!”  Anna doesn’t really remember this… but so it goes 🙂 

My mom was at the vet in their hometown not too long after I fell in love with the idea of printing, and she mentioned the new interest to the vet’s wife – mainly out of general interest, because her father had been a commercial printer.  She paused and said “well, we actually have an old press here!  At the vet’s office!  We’ve held onto it for sentimental reasons, but Kate can have it if she’ll use it.”  And sure enough, under a stack of cat crates, there was an a Chandler & Price press.  I spent the following summer refurbishing it and teaching myself about its operation. 

Long story short: I moved to Chicago for a couple of years, where I apprenticed under a typsetter and printer at a popular printship, while Anna was finishing college. I was ready to come back to the South and be closer to my family, and so, once Anna was done with school, we both found ourselves in New Orleans.  It was sort of on a whim that we decided to give the business a go, but it turned out to be a very happy whim!

WOM: We’ve loved discovering you and keeping up with your success in the press over the past couple of years. When did you realize that GSP had “made it”? Was there one moment when you realized this was all going to be a hit, or were there a bunch of little moments?
GSP
: Definitely a bunch of little moments!  We’ve made a lot of connections over Instagram, which has been really wonderful for us.  Some of those little moments are just having a big insta-name start following up,  and some are big press opportunities.  We had a small feature in Country Living right when we were getting off the ground, and it was incredibly surreal.  So surreal, in fact, that we didn’t even remember to tell our moms!  My mom called me in happy tears from the jetway in an airplane after landing, after having stumbled across the feature while reading magazines during her flight. 

WOM: Where do you find inspiration for your cards?
GSP
: As I mentioned before, we really edited our tastes and consciously chose a direction / “feel” that we wanted to give with our designs.  Our moms are both collectors of American antiques, and we’ve been inspired by the classic style of New Orleans in our time here, so the American heritage style is what we were drawn to more than any other.  We often say that our designs are Americana vintage with a little quirk. 

WOM: We’re BIG advocates of snail mail here at WOM. Could you two narrow it down to a favorite card to send (probably impossible, we know!)?
GSP
: That is really tough!  Our cocktail cards are our most popular right now (and we have another coming out soon!), but I think our favorite will always be our pup Mildred, riding in the car, with the caption ‘She understands Sit and Stay; She simply prefers to roam.’  It’s just a general greeting card, which means that it would be sent with no particular purpose other than just telling a loved one hello – a sentiment we also really love and want to encourage.

WOM: What’s the craziest time of year for you guys?
GSP: We gave up custom work a little bit ago to focus on expanding our retail line, which means that the busyness has been steady. 

WOM: Is there a specific way you like to fill your “creativity tanks”? Favorite way to unwind after a workday?
GSP: The Old Fashioned is the signature cocktail of GSP, and we have an ongoing Old Fashioned taste test going on.  It’s always our go-to when trying a new bar, so we can rate it against others, and we’ll often stop for one on our way home after a workday, or get one at the bar next door to the shop when we need help making decisions towards the end of the day. 

We both love New Orleans so, so much, and we don’t ever want to get jaded at what a gem of a city we live in.  When we need to fill our creativity tanks, we’ll often make a trip to a beautiful part of the city in the name of taking an Instagram photo or coffee break and try to step back, appreciate the architecture and history, and relax surrounded by it. 

WOM: How has balancing friendship and entrepreneurship been so far with your success?
GSP
: Our friendship is the reason for our success!  Being able to be completely candid with the person you work closely with is the most important.  I’m not afraid to tell Anna when I don’t like one of her designs, and she’s not shy to tell me that she thinks a picture I’ve taken is boring.  We’ll sit in silence at the shop for hours, if one of us can tell that the other is annoyed or tired and needs quiet time.  Enjoying each other’s company outside of the shop, too, when we’re ‘refilling our creativity tanks’ adds so much – we can reference experiences and travels we share when we’re working, and we know exactly what makes the other tick. 

WOM: What bumps have you hit along the way?
GSP
: So, so many.  We taught ourselves most of what we now know – about the specifics of stationery production and the ins and outs of business licenses and the such.  We’ve experienced all the missteps that come with being self-taught.  I don’t know what we were thinking, but we didn’t even think to buy envelopes for our first card show!  It’s little things like that – Anna having to learn a new way to digitize her sketches and figuring out the complex world of shipping methods.  And bigger things – rearranging 1500 lb presses to accommodate a retail storefront in what was just going to be a studio space, or deciding to step away from wedding invitations.  It’s all been a process, with decisions often made because we were faced with a bump in the road. Just like that C.S. Lewis quote: Experience: that most brutal of teachers. But you learn, my God do you learn.”

WOM: Unfortunately in the creative industry, there can be a lot of copy-cats. Have you had to deal with any?
GSP
: Not many, thankfully!  At least not many that we’re aware of… yet.  We did have one little incident with a recreation of a tote we designed for West Elm, but it was for someone’s wedding, not for resale.  I’m hoping it stays this way!

WOM: What are your tips to others starting out on the same path as you did? 
GSP: We hear the word ‘passion’ thrown around a lot in the creative industry, and I kind of hate it.  Following your passion is a terrible idea!   We are fortunate that things lined up the way we did that allowed us to explore the small business world, but at the end of the day, it’s still work.  And work should be difficult.  Your passion needs to be tempered by reason – the decision to start a business should be a prudent one, with the advice and help of many people.  You’ll fall out of love with something and become disheartened quickly if you don’t think about it as work, something that requires trudging through rough patches. 

WOM: Anything new and exciting coming down the pipeline this year? Anything you can slip on what’s next for GSP?
GSP: There’s lots were excited about.  We’re continuing to expand our card line, but we’ll also be introducing our first non-paper items into our regular wares.  We have a set of Southern Saying felt pennants on order that we designed and are going to test on the market.  We have plans for totes, tea towels, notebooks, and other little gifty items. 

WOM: And because we can’t NOT ask: what are your favorite Nola hotspots and must-try restaurants?
GSP
: New Orleans is just bustling right now.  It feels like there is some highly anticipated restaurant opening every week!  The New Orleans classics that have been around forever are classics for a reason, though, and shouldn’t be ignored.  Commander’s Palace and Galatoire’s, for instance, are worth the splurge. You also get a little ticket to time travel when you visit for a meal – they transport you back in time to old New Orleans.  Fresher favorites: Cochon Butcher is right around the corner from our shop, and we recommend it to every hungry passerby who’s famished after a long Garden District walk.  Willa Jean is in the new South Market Shopping district not too far from us, too.  They serve updated Southern favorites (amazing biscuits!) and have a drink called Frosé Y’all, a frozen rosé cocktail.

WOM: Oh! And one last one we promise…favorite Instagram accounts to follow?
GSP
: Our best insta-pal is @JackieGreaney.  We met her through the ‘gram, took a trip to Rhode Island with her to visit @kjp and @sarahkjp, and we’ve stayed in touch ever since.  @Lsteffan has a great eye for capturing New Orleans architecture, and we’re super excited for @ernapier‘s big debut on HGTV! 

Photos courtesy of The Grovestreet Press

Dark Chocolate Ganache Cookie Cake

Filed Under > Desserts

Dark Chocolate Ganache Cookie Cake, Waiting On MarthaDark Chocolate Ganache Cookie Cake, Waiting On MarthaFood-CookieCakePDark Chocolate Ganache Cookie Cake, Waiting On Martha Dark Chocolate Ganache Frosting, Waiting On Martha Dark Chocolate Ganache Cookie Cake, Waiting On Martha

When Bahlsen North America reached out to ask if I’d help celebrate their 125th anniversary with a “Let the Good Times Roll” birthday cake contest I was all in.  I mean who doesn’t love cake?  Plus the only rules were I had to use Bahlsen’s signature rolled cookies (which I’ve had at least 100 times) and the recipe must be easy.  Enter my Dark Chocolate Ganache Cookie Cake.  A richer, than rich chocolate cake complete with mini chocolate chips, layers of Bahlsen cookies, butter cream frosting, and topped with a chocolate ganache frosting.  A recipe that is so, so very easy because you can choose to make it from scratch, or simply add ingredients to store bought cake mix and frosting (recipes and helpful baking tips for both below), plus the ganache topping makes it truly a showstopper.  And I promise you ganache is one of those things that looks impressive and extremely difficult to re-create but is beyond simple.  

Now, lets break out your aprons and let the good times roll!  Happy Birthday Bahlsen!  truly, MKR 

Dark Chocolate Ganache Cookie Cake - From Scratch
Yields 3
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Prep Time
1 hr 30 min
Cook Time
45 min
Total Time
2 hr 15 min
Prep Time
1 hr 30 min
Cook Time
45 min
Total Time
2 hr 15 min
Ingredients
  1. ...For the Cake
  2. 1 package of Bahlsen Dark Chocolate Waffeletten cookies
  3. 2 cups boiling water
  4. 1 cup unsweetened cocoa powder
  5. 1 cup mini chocolate chips
  6. 2 3/4 cups all-purpose flour
  7. 2 teaspoons baking soda
  8. 1/2 teaspoon baking powder
  9. 1/2 teaspoon salt
  10. 1 cup butter, softened
  11. 2 1/4 cups white sugar
  12. 4 eggs
  13. 1 1/2 teaspoons vanilla extract
  14. ...For the Butter Cream Frosting
  15. 1 1/2 cup solid vegetable shortening
  16. 1 1/2 cup (3 sticks) unsalted butter softened
  17. 3 teaspoons clear vanilla extract
  18. 12 cups sifted confectioners' sugar (approximately 1 lb.)
  19. 6 tablespoons milk
  20. ...For the Ganache Topping
  21. 16 ounces high quality semisweet chocolate chips
  22. 1 cup heavy cream
Instructions
  1. ...For the Cake
  2. Preheat oven to 350 degrees.
  3. Grease 3 - 8 or 9 inch round cake pans.
  4. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool.
  5. Sift together flour, baking soda, baking powder and salt; set aside.
  6. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, stir in vanilla.
  7. Add the flour mixture with the cocoa mixture. Spread batter evenly between the 3 prepared pans and sprinkle mini chocolate chips in each pan.
  8. Bake in preheated oven for 30 to 35 minutes.
  9. While cake bakes crumble your Bhalsen cookies and set aside.
  10. Allow to completely cool before leveling and frosting, you can even allow them to cool overnight.
  11. ...For the Butter Cream Frosting
  12. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
  13. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
  14. Gradually add milk; beat at medium speed until light and fluffy.
  15. ...For the Ganache Topping **begin making this once cake is chilling in the refrigerator**
  16. Cook the chocolate chips and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
  17. ...Build your Cake
  18. You can make the cake 2 or 3 layers, it's completely up to you.
  19. Level each cake using a cake leveler or large knife. Simply place your hand on top of the cake and cut the top, rounded layer off to make it flat and thinner.
  20. Place your first layer on a cake plate and frost the top with a thin layer of buttercream, add a layer of cookie crumble. Continue with the second, and third layer if desired. Do not add cookie crumble to the top layer.
  21. Once cake is assembled add remaining frosting to the top and begin frosting the entire cake until the entire top and sides are frosted.
  22. Place in refrigerator to chill for 20-30 minutes.
  23. Remove and pour ganache on the top of the cake allowing it to drip down the sides. Add remaining cookie crumble, serve immediately.
Notes
  1. *The easiest way to grease a cake pan is by using a napkin.
  2. *Using an actual cake leveler is the easiest and most accurate way to even out your cakes, however if you do not have a cake leveler simply use a bread knife.
  3. *When frosting a cake you want to make sure your frosting is a light and fluffy as possible. Begin with all of the frosting on top and then slowly move the frosting over the top of the cake, and down the sides. Using an icing spatula continue to frost the sides of the cake.
  4. *For the messy, lined icing look as seen on my cake simply take a think icing spatula and run it all around the cake lightly to form parallel lines. A cake turntable makes this extremely easy.
  5. *Instead of a double boiler I used a Candy/Chocolate Melting Pot to make the Ganache Topping
Welcome by Waiting on Martha https://waitingonmartha.com/
Dark Chocolate Ganache Cookie Cake - From Boxed Mix
Write a review
Print
Prep Time
1 hr
Cook Time
45 min
Total Time
1 hr 45 min
Prep Time
1 hr
Cook Time
45 min
Total Time
1 hr 45 min
Ingredients
  1. ...For the Cake
  2. 1 package of Bahlsen Dark Chocolate Waffeletten cookies
  3. 1 Dark Chocolate Cake Mix for a double layer cake, 2 Dark Chocolate Cake Mixes for a triple layer cake and all of the suggested ingredients on the box (eggs, oil, and water)
  4. 1 cup mini chocolate chips
  5. 3-4 jars of Butter Cream Frosting
  6. ...For the Ganache Topping
  7. 16 ounces high quality semisweet chocolate chips
  8. 1 cup heavy cream
Instructions
  1. ...For the Cake
  2. Preheat oven to 350 degrees.
  3. Grease 3 - 8 or 9 inch round cake pans.
  4. Follow cake mix directions to make batter
  5. Spread batter evenly between the 3 prepared pans and sprinkle mini chocolate chips in each pan.
  6. Bake in preheated oven for 30 to 35 minutes.
  7. While cake bakes crumble your Bhalsen cookies and set aside.
  8. Allow to completely cool before leveling and frosting, you can even allow them to cool overnight.
  9. For the Ganache Topping **begin making this once your cake is chilling in the refrigerator**
  10. Cook the chocolate chips and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
  11. ...Build your Cake
  12. You can make the cake 2 or 3 layers, it's completely up to you.
  13. Level each cake using a cake leveler or large knife. Simply place your hand on top of the cake and cut the top, rounded layer off to make it flat and thinner.
  14. Place your first layer on a cake plate and frost the top with a thin layer of buttercream, add a layer of cookie crumble. Continue with the second, and third layer if desired. Do not add cookie crumble to the top layer.
  15. Once cake is assembled add remaining frosting to the top and begin frosting the entire cake until the entire top and sides are frosted.
  16. Place in refrigerator to chill for 20-30 minutes.
  17. Remove and pour ganache on the top of the cake allowing it to drip down the sides. Add remaining cookie crumble, serve immediately.
Notes
  1. *The easiest way to grease a cake pan is by using a napkin.
  2. *Using an actual cake leveler is the easiest and most accurate way to even out your cakes, however if you do not have a cake leveler simply use a bread knife.
  3. *When frosting a cake you want to make sure your frosting is a light and fluffy as possible. Begin with all of the frosting on top and then slowly move the frosting over the top of the cake, and down the sides. Using an icing spatula continue to frost the sides of the cake.
  4. *For the messy, lined icing look as seen on my cake simply take a think icing spatula and run it all around the cake lightly to form parallel lines. A cake turntable makes this extremely easy.
  5. *Instead of a double boiler I used a Candy/Chocolate Melting Pot to make the Ganache Topping
Welcome by Waiting on Martha https://waitingonmartha.com/
**All images original to Waiting On Martha.  This post was sponsored by Bahlsen North America, a brand I love and order.  Recipe and opinions are 100% my own.

Pan Roasted Halibut and Coconut Braised Cabbage with Citrus Pistachio Relish

A Light, Yet Vibrant Dish from Homespun
Filed Under > Everyday Dinner

Pan roasted halibut with coconut braised cabbage recipe via Waiting on MarthaPan roasted halibut with coconut braised cabbage and citrus pistachio relish | Waiting on Martha #recipe Pan roasted halibut with citrus pistachio relish | Waiting on Martha Pan roasted halibut recipe with coconut braised cabbage and citrus pistachio relish Pan roasted halibut with citrus pistachio relish recipe | Waiting on Martha

Today, Chef Jason from Homespun, brings us another one of his delectable dishes: Pan Roasted Halibut and Coconut Braised Cabbage with Citrus Pistachio Relish.  A mouthful to say, yes, but it was also one of the tastiest mouthfuls I’ve had the pleasure of trying in awhile. I’m big on getting the perfect “bite” of everything on the plate (…you know, a forkful of ALL the flavors!) and the combinations on this dish definitely did not disappoint.

The light, fresh halibut is masterfully paired with the tender, braised cabbage. I’m such a fan of anything subtly flavored with coconut, and the cabbage is braised to perfection with it here.  And I’ve never met a relish (or any kind of chutney for that matter) that I didn’t like.  So I was delighted to snag a bit of the relish here, with its vibrant citrus notes and the subtle, nutty flavor of the pistachio. You probably remember I’ve posted my ode to all things pistachio, and this recipe deserves an immediate spot on the top of that list. Cheers, Kat

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Photography and Styling, Kathryn McCrary | Recipe, Homespun 

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