May 15, 2013

I started out my day much like the day before. I arrived around eight fifteen and was immediately put to work. I was given a rack of unpackaged cookies. I put the Belgium Chocolate Chip cookies into individual bags, sealed them, then addressed them with the beautiful La Duni stickers and price tags. After packaging eighty three Belgium Chocolate Chip cookies, I transferred them to the shipping boxes, and Mark loaded them into the van and took them to the store at Northpark. Then I sorted the smaller Belgium Chocolate Chip cookies into six packs, sealed them, tied on the green bow and put them in the sorting room. Lastly I filled a special order of Cranberry Walnut Scones, and decorated the bag with the special La Duni seal.
Once I finished with my rack of unpackaged cookies, I was summoned to help sort cookie cutters. Duni has over three hundred different types of cookie cutters, all crammed into ten different drawers. Angie and I took out every cookie cutter, and put them back into their original packages. We made sure all sets were complete, and threw away any broken or morphed cookie cutters. There were cookie cutters for every occasion; Easter, Christmas, Baby and even Circus! We worked on organizing the cookie cutters for three hours, and when we were finished we had one more order to fill.



The kitchen produced thirty apple shaped sugar cookies that we were required to decorate, package, and send out. We began by rolling out the red fondant. It is very sticky and requires concentration and skill. Then we used the newly sorted apple cookie cutters to cut out the red fondant and lay it carefully on the fresh sugar cookie. Then we rolled out the brown fondant and created little brown steams that were carefully put on the cookie. Then we rolled out the green fondant and made leaves that I sculpted and laid on the cookie. Lastly, Angie used the new white icing to write "Thank You!" on each cookie. Then we let them dry, packaged them, and sent them off to their destination!