Studio Kitchen Blog: Tammy Herr, Franchise Owner, Cary Parkside and Holly Springs Towne Center
Hello from Flour Power Cary Parkside!
My name is Tammy Herr and I’m an owner of Flour Power Kids Cooking Studios in Cary and the recently opened Holly Springs location. I am honored to be the first Franchise and to write the first blog for Flour Power Kids Cooking Studios.
Ever since I was a little girl I enjoyed cooking. Growing up in a (Polish) home with lots of homemade meals helped harness my love of cooking and baking. I have wonderful memories of my mom making homemade crepes for breakfast and rolling out dough in our kitchen, prepping for the home made pierogies. Holidays were filled with family and friends enjoying lovely home cooked meals including many Polish favorites such as pierogies, fresh noodles, egg soup, stuffed cabbage and Polish Angel Wings. The house smelled amazing!
I spent the early part of my career as a programmer with a large tech company focusing on customer service. I stopped working for a while to spend time with my children. During this time I spent a lot of time volunteering at my children’s preschool, elementary school and eventually became a substitute teacher. As my children grew I knew I wanted to continue my focus with children. It was around this time the opportunity to open the first Flour Power franchise location came along.
It’s been sprinkles and cupcakes ever since!
While owning a business presents many challenges, I still find my favorite part is being at the studio with the kids. Each child brings something special and unique to the studio. From the experienced ‘junior chef’ to the child just starting to develop an interest in cooking Flour Power has something for everyone. That is the beauty of Flour Power … it provides a safe and nourishing environment for all types of children.
Well, my kitchen timer has sounded and it’s time for me to go.
I want to leave you with one of my favorite kid friendly recipes, one that I use often with my kids at home:
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- Fillings (sweet: fruit & savory: ham & cheese)
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
- Tammy Herr Owner, Flour Power Kids Cooking Studios Cary Parkside and Holly Springs