Author: Tea Collection

Jessie tweets & chats her days away working in the social media and public relations departments of Tea. Born and raised in Austin, Texas, Jessie moved to New York after college to work in the fashion industry. Still new to San Francisco, she's constantly discovering new sushi spots and hidden boutiques. She's still dreaming of her last trip to the Caribbean and hopes one day soon she can play on the beaches of Thailand.

Tea & Hundreds of Thousands of Women Around the World

I started my first business when I was about 9 or 10 years old. It was a retail business. Well, I’m not sure you would call it retail. Or even a business. But I sold stuff. Sometimes I would convince my neighborhood friends to raid their family pantries for ingredients that we could somehow turn into a baked good. Then we would go door-to-door. Who needs Thin Mints or a good cause! We had sugar, flour, and social networking. (Although I’m pretty sure I didn’t track my cost of goods sold very accurately — or at all.)

My first real business was also in retail. When I was 15, I started a delivery business for helium-filled balloons. Keep in mind that even in Tennessee you can’t drive when you are 15. So I guess that means that I co-founded my first legitimate business with my parents. They were the drivers, the landlords, and my board of directors. I had marketing collateral and financial statements — all hand-written on bright yellow paper and kept in a turquoise 3-ring binder that held my official business license tucked in the side pocket.

Tea works with 300 local boutiques around the country. These boutiques provide a service, human connection, and meaningful work for local communities.

Gifts for A New Baby

new baby

When you become an auntie (or uncle!), gifting becomes an important job. But where do you even start? We’ve gathered a few items that are sure to be a hit at the next baby shower on your list. Let’s start with the basics…

Little Citizens of the World

A post from Tea Collection CEO and co-founder, Leigh Rawdon.

This is Rudi. Age 11. Loves reading. Loves music, especially listening to his parents and their friends singing and playing piano or violin or bass. He generally gets along with his brother, and he appreciates the home his parents have made for their family.

Rudi Friedrichs, Age 10. Berlin, 1937 or 1938

 

Rudi is proud of his dad, a doctor, who served in the first World War as a medic, taking care of fellow Germans. He enjoys the family’s traditions such as the humor from the annual search for matzah at Passover. He has a lot in common with most kids we know.

I’ve seen this picture and heard these stories, and I always put myself in Rudi’s shoes. But now, as a mother of a ten-year-old, I see myself in Rudi’s mom.

Cast Iron Cinnamon Rolls

cast iron cinnamon rolls
Cast Iron Cinnamon Rolls
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Servings
16 rolls
Servings
16 rolls
cast iron cinnamon rolls
Cast Iron Cinnamon Rolls
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
16 rolls
Servings
16 rolls
Ingredients
Dough
Filling
Icing
Servings: rolls
Units:
Instructions
  1. Mix together and knead all of the dough ingredients. This can be done by hand, mixer or in a bread machine (on dough setting).
  2. If mixed by hand or mixer, once smooth and soft, place dough in lightly greased bowl. Cover and let rise for 60 minutes or doubled.
  3. Gently transfer dough to a floured surface. Roll dough into a large rectangle until dough is roughly just under a centimeter.
  4. Spread melted butter onto the surface of dough (reserving 1 tbsp). Sprinkle brown sugar and cinnamon evenly on top.
  5. From the shorter end, roll the dough into a log and cut into 15-16 slices.
  6. Place buns in a well-greased cast iron. Drizzle reserved 1 tbsp butter over buns. Cover skillet and let buns rise for about 30 minutes.
  7. Preheat oven to 400 degrees F.
  8. Uncover buns and bake for about 15 minutes, just until they're golden brown.
  9. While buns are in the oven, beat cream cheese, butter, sugar and vanilla.
  10. Remove cinnamon rolls from the oven and spread icing evenly on top while they're warm.
  11. Best served warm with a tall glass of milk. Wrap in plastic wrap to store at room temperature for a few days... If you're able to stay away for that long!
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