When my old friend from high school, Mac Dalton, and I launched a small line of products in December 2010, I called it an experiment. The experiment worked, but not perfectly. The products, while of superlative quality, were nonetheless more expensive than we wanted them to be.
I’m thrilled to announce that we’ve now cleared a threshold that has allowed us to restock our warehouse in enough quantity to lower the prices to what we’ve always wanted them to be.
We hope you’ll have a look at the new catalog, tell friends via Facebook, let me know on Twitter, or, better still, leave subtle hints with loved ones who may be inclined to give you a gift (especially if you’re the one doing the cooking!).
We’re well aware that we have only gotten here because of the many who paid the high prices. To thank you all, those of you who chose to leave your email address, you’ll be receiving a code that will give you 25% off even these new prices for all purchases for the rest of the year.
Also, by request from chefs, we’ve created prices for bulk sales, especially useful for our offset spoons.
Again, many thanks to all. Never stop cooking!
If you liked this post, take a look at these links:
- My past post on poaching an egg with the badass egg spoon.
- Preorder my new hardcover The Book of Schmaltz, out next week!
- Pioneer Woman shares a recipe for grilled peached & pecans.
© 2013 Michael Ruhlman. Photo © 2013 Donna Turner Ruhlman. All rights reserved.