Good Afternoon Katherine, Dan, Suzan, Smiley, Debbie and Brian:
I decided if I’m going to say it just to one person, well…all of you need to hear this! I am posting this on my blog as well. Please visit there to see the rest of the pictures. http://www.myheartcansing.blogspot.com/
I wanted to bring something to your attention, perhaps you already know, perhaps not.
For over 30 years I have been enjoying your chocolate éclairs, but I am disappointed to report to you that the quality of these éclairs is quite inferior to what I have enjoyed in the past.
1. They appear “bigger” and are “bigger”—so much that It’s hard to open one’s mouth high enough to discretely and politely bite into them without undo mishap and pieces falling everywhere. I honestly remember them being smaller—I WOULD GLADLY SETTLE FOR SMALLER IF THE QUALITY WERE BETTER. And I could have sworn (but alas I don’t swear) that the outer shell tasted better and more “eggy” in years gone by too.
2. The Chocolate Icing on the top has “lightened” in color and also “lightened” in the amount of DARK CHOCOLATE/FUDGE TASTE and type of ingredients. TOO SWEET and NOT enough CHOCOLATELY FUDGE TASTE—just tastes “sugary” mostly—sigh!
3. The Filling: Oh well, the quality on this has been lacking for years but I’ve been overlooking it. It’s pudding in there (I say) not “CUSTARD”. My brother out of the blue the other day complained about it to me. We are both “éclair” fans…well hopefully the “are” doesn’t change to “were”. He asked me if I knew where he could find a chocolate elcair with REAL custard filling. I told him, “my kitchen” is the only place I know in Cincinnati.
4. The Filling: as you can see in the pictures that I have attached, the filling stays only at one end and so invariably one is left with a “dry end”—ugh! OH and BY THE WAY…the pictures make the icing appear darker than it really is…sorry for the POOOOOR QUALITY of my camera. Amazing what “quality” brings to the table.
5. The price: For goodness sake charge more if you put the original quality ingredients back in them.
6. The name “ÉCLAIR”-- In the meantime I suggest you retire the name of “éclair”—as for that monstrosity it’s just undignified to continue calling it something that it’s not, kindly stop trying to pass off as an éclair and call this “dadburned” imposter something other than an éclair, for goodness sake.
I just have to say this….do you honestly think that you are fooling people by offering this substitute?
HEALTH AND CHOCOLATE SNOBBERY:
As a connoisseur of good pure CHOCOLATE—it was always so enjoyable not to have an icing that was too sweet and DARKER!
As a person who is looking for a ‘sweet” that COULD BE healthier in the long run, it is sad that this has degenerated from its roots. The Éclair has so much potential.
I’ve said my piece now, so now it’s up to you.
THE FUTURE IS IN YOUR HANDS:
Leave things as they are and some other bakery or retail establishment might come up with the real thing and then you will be spaghetti out of luck.
Change your éclair to reclaim its roots –by doing so--impress the chocolate snobs and the health mongers.
If you change it back I wouldn’t be surprised that your business will improve. After all, I am sorry to say, but it does appear that you are a bit desperate for business with the new “skinny” cookie. Good grief! This idea that I give to you is far superior to that lame attempt.
OH WELL, I do continue to enjoy your egg buns—I hope they won’t be changing any time soon, And I did try your Schneken (sp?) and enjoyed that this Christmas as well.
I decided if I’m going to say it just to one person, well…all of you need to hear this! I am posting this on my blog as well. Please visit there to see the rest of the pictures. http://www.myheartcansing.blogspot.com/
I wanted to bring something to your attention, perhaps you already know, perhaps not.
For over 30 years I have been enjoying your chocolate éclairs, but I am disappointed to report to you that the quality of these éclairs is quite inferior to what I have enjoyed in the past.
1. They appear “bigger” and are “bigger”—so much that It’s hard to open one’s mouth high enough to discretely and politely bite into them without undo mishap and pieces falling everywhere. I honestly remember them being smaller—I WOULD GLADLY SETTLE FOR SMALLER IF THE QUALITY WERE BETTER. And I could have sworn (but alas I don’t swear) that the outer shell tasted better and more “eggy” in years gone by too.
2. The Chocolate Icing on the top has “lightened” in color and also “lightened” in the amount of DARK CHOCOLATE/FUDGE TASTE and type of ingredients. TOO SWEET and NOT enough CHOCOLATELY FUDGE TASTE—just tastes “sugary” mostly—sigh!
3. The Filling: Oh well, the quality on this has been lacking for years but I’ve been overlooking it. It’s pudding in there (I say) not “CUSTARD”. My brother out of the blue the other day complained about it to me. We are both “éclair” fans…well hopefully the “are” doesn’t change to “were”. He asked me if I knew where he could find a chocolate elcair with REAL custard filling. I told him, “my kitchen” is the only place I know in Cincinnati.
4. The Filling: as you can see in the pictures that I have attached, the filling stays only at one end and so invariably one is left with a “dry end”—ugh! OH and BY THE WAY…the pictures make the icing appear darker than it really is…sorry for the POOOOOR QUALITY of my camera. Amazing what “quality” brings to the table.
5. The price: For goodness sake charge more if you put the original quality ingredients back in them.
6. The name “ÉCLAIR”-- In the meantime I suggest you retire the name of “éclair”—as for that monstrosity it’s just undignified to continue calling it something that it’s not, kindly stop trying to pass off as an éclair and call this “dadburned” imposter something other than an éclair, for goodness sake.
I just have to say this….do you honestly think that you are fooling people by offering this substitute?
HEALTH AND CHOCOLATE SNOBBERY:
As a connoisseur of good pure CHOCOLATE—it was always so enjoyable not to have an icing that was too sweet and DARKER!
As a person who is looking for a ‘sweet” that COULD BE healthier in the long run, it is sad that this has degenerated from its roots. The Éclair has so much potential.
I’ve said my piece now, so now it’s up to you.
THE FUTURE IS IN YOUR HANDS:
Leave things as they are and some other bakery or retail establishment might come up with the real thing and then you will be spaghetti out of luck.
Change your éclair to reclaim its roots –by doing so--impress the chocolate snobs and the health mongers.
If you change it back I wouldn’t be surprised that your business will improve. After all, I am sorry to say, but it does appear that you are a bit desperate for business with the new “skinny” cookie. Good grief! This idea that I give to you is far superior to that lame attempt.
OH WELL, I do continue to enjoy your egg buns—I hope they won’t be changing any time soon, And I did try your Schneken (sp?) and enjoyed that this Christmas as well.
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