The terms “hand-made” and “small-batch” seem to be everywhere these days. What do they really mean?
Every recipe in my kitchen is measured by hand, mixed and trayed up by hand, and packaged by hand.
Smaller batches mean that primary ingredients are purchased in smaller quantities. This improves rotation and helps maintain freshness.
More attention can be paid to each batch. Mixing everything in a big bowl with a paddle allows me to mix with a light hand and preserve the ingredient textures instead of pulverizing them in a motorized machine.
The batches are made more often, and each successive batch is incrementally just that much fresher that the last. By not stockpiling and warehousing inventory, every package gets to you as fresh as possible!