at First Bite

market report
february 2016
Love
at First Bite
12 DLM Foodies Divulge
Their Favorites
The Art of ChocolateMaking with Ghyslain
8 Tips to Extend the Beauty
of Fresh Flowers
Taking a moment whenever possible to mark and appreciate beauty is an important
part of mindful living. Flowers, with all the splendor of creation present in the most
unpretentious bloom, are a perfect way to bring beauty into your everyday life.
Cut flowers are living organisms. The better you care for them, the longer they
will brighten your days. At DLM, we work hard to ensure the highest quality
flowers are available for your enjoyment. Here are some simple steps to
keep your bouquets pristine.
1. Start with fresh flowers. Look at the flowers, the
foliage, and stems. If they don’t look fresh, they probably aren’t. Look
for signs of bruising on the foliage. Creasing is a sign of rough handling
and a good indication of bad quality.
2. Beware of extreme temperatures. When
transporting flowers, this is key. Cut flowers left in a hot car are
doomed. On the flip-side, sub-freezing temperatures, even for a short
time, will ruin them. So care for your flowers accordingly and don’t
leave them in your car to sweat it out or freeze.
3. Flowers need water. This isn’t negotiable. When
transporting cut flowers, keep them in water if at all possible. Plus, if you
take flowers to a friend at dinner, it may be another few hours before they
even make it to the vase. Certain DLM bouquets come pre-wrapped in water
bags. But any of our cut flowers can be wrapped with water bags upon request.
Just ask! These water bags will keep your fresh-cut flowers hydrated temporarily; an important first step in longevity.
4. Fresh cut, fresh start. Always recut the stems before putting
the flowers in a vase. The cleaner the cut, the better. It’s best to cut with a sharp
knife but sharp flower snips are almost as good. Stems that are poorly cut and
mashed don’t take up water. This will significantly shorten the life of your
flowers. Also, remove any foliage that will be below the water.
5. Use a clean vase. This is easy to forget but is
important. It’s best to clean vases between uses with a mild
bleach solution.
6. Floral preservative is your
friend. Always use the DLM supplied floral
preservative. The preservative contains nutrients
to feed the flowers and ingredients to inhibit the
growth of stem-clogging bacteria. Don’t fall for
old wives’ tales about adding sugar or a penny.
Floral preservative is best.
7. Placement matters.
Direct sun and drafts cause flowers to
transpire (lose moisture) rapidly and
shorten the life of your flowers. It’s
best to place vases out of direct sun.
8. Be in for the long
haul. After three days, change
the vase water and re-cut the
stems. This easy step can double
or triple the life of your flowers.
Floral & Plant Director
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DLM Market Report February 2016
Ghyslain Chocolates
Love at First Bite
As cliché as it sounds, the love affair with Ghyslain chocolates starts not just at first bite, but at first sight. Each piece
of chocolate isn’t just meant to be savored (or devoured),
but indulged from the hand-painted dark chocolate shell to
the flavorful ganache encased inside. It’s a world-class experience brought to us from Ghyslain Chocolatier, Inc, which is
less than 70 miles from Dorothy Lane Market.
It’s in the small town of Union City, Indiana, that you’ll
find the big-city personality of Ghyslain Maurais, foodie
extraordinaire, chef, and renowned chocolatier. It’s not just
the thick French accent that conveys instant authenticity
(although it helps), but it’s the knowledge, the passion, and
the drive that’s brought him literally around the world and
to our neighboring state where he set roots for Ghyslain
Chocolatier nearly 20 years ago.
Born in Québec City, Ghyslain spent several years as the
head chef for the Québec ambassador at the Canadian Embassy in London and New York City. It was during his service
in London that the ambassador said that he needed to cut
back on the desserts from his daily menu in an effort to curb
his weight. “I didn’t like that,” says Ghyslain with a smile. So
he used his vacation time to head to Zurich to enhance his
chocolate-making knowledge. After that, his creativity was
unleashed at the embassy as it was a way for him to provide
bite-sized morsels for the ambassador and his guests. Later,
Ghyslain continued to work as the ambassador’s chef at the
embassy in New York City. He made it his personal mission
to expand his knowledge any chance he could, often spending his vacation time working alongside premier chefs at
top restaurants. “If you are there, you may as well do it,” he
says. “It’d be silly not to.”
In the mid-90s, he found himself back in Canada, but
he longed to return to the United States. He saw a listing for a head chef position for the Ohio-based Inn at
Versailles, which is heavily influenced by French culture.
It was there that he met his wife, Susan, whose family
was from Union City, where the two moved and Ghyslain started making his chocolates from the kitchen of
a farmhouse in 1998. Dayton Daily News food critic Ann
Heller eventually caught wind of Ghyslain, and wrote
about him in 1999. We at Dorothy Lane Market had to
taste the chocolate sensation and began our long-lasting partnership with Ghyslain around February that year.
That Valentine’s Day, Ghyslain recalls a line forming
all the way down the gravel driveway leading up to the
charming farmhouse painted in white.
The company eventually grew out of the farmhouse
and expanded to include a number of culinary endeavors, but it’s still a place that Ghyslain looks at with
great pride, as it was within those walls that his vision
took flight. It was there that he made the decision to
not just concentrate on unique flavor concoctions, but
he became one of the first to master the art of handpainting chocolates in a scalable way. “Inspiration comes
from desperation,” Ghyslain says, as he knew at the time
that he had to prove that the small-town based chocolate shop could hold a unique sweet spot in the market
alongside big-city chocolatiers.
As February approaches, we aren’t just celebrating our
love for the fine chocolates by Ghyslain, but we’re celebrating 17 years of sharing his passion
Staff Writer
at Dorothy Lane Market!
DLM Market Report February 2016
3
A Parm to Adore & So Much More
True Parmigiano-Reggiano is a
gateway to Italian cultural for it’s like
biting into the essence of the culinary
epicenter of this beloved country.
This is why we have had extensive
discussions in the past about Parmigiano and the many different types
marketed to consumers, from plastic
green containers to inexpensive,
tasteless renditions. Our goal has
always been very simple: provide the
very best from authentic, true providers. This quest led us to visit the
beautiful countryside just outside of
Modena where the Minelli family lives,
small-scale producers putting out just
14 wheels of this magnificent cheese
per day.
The lingering taste of ParmigianoReggiano alone leaves you with a
sense of place, as it has been made
nearly the same way since the 12th
century from only the regions of
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DLM Market Report February 2016
Modena, Parma, Reggio Emilia, and a
small section of Bologna and Mantova.
The cows from which the milk comes
from cannot be fed silage: rather, only
fresh grass, hay, or alfalfa. It’s also
made from skim milk, reducing the
fat content of the cheese. The parm
we carry is “extra,” being aged longer
than typical Parmigiano. Of all the
Parmigiano-Reggiano we’ve tasted
over the years, this continues to be
our favorite whether using on a cheese
plate, in a soup or salad, or over pasta.
And it’s a great value, as well!
200-Day Old Gorgonzola
Made under strict regulations by about
40 small Italian family dairies, this is
ripened for a period that is double the
norm and has a greater degree of blue
marbling. Toss into a salad, use on a
cheese plate, or dollop onto crusty
DLM Artisan Bread.
Villa Calcinaia Chianti Classico
Lovingly produced by our friend Count
Sebastiano Capponi’s family near
Greve since 1524, this is a Chianti with
lots of plum and dried cherry flavors.
This wine would pair beautifully with
roasts and wild game. $24
Fontaleoni Vernaccia Di San
Gimignano
This is a pleasant white wine from
Tuscany that’s superb with crab cakes,
roasted chicken, or light pasta dishes.
It’s mineral rich, dry yet not bone dry,
and elusive yet very pleasing. $14
La Serra Chianti
This is a great beginner’s Chianti, but
will still wow with its complexity and
versatility. It’s a great companion to
an array of dishes ranging from pizza
to braised
VP of Beer, Wine, &
The DLM Cheese Shop
lamb. $10
the
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ood fo
The food. Of course the food is what everyone knows
and loves about Dorothy Lane Market. But there’s something else layered behind the buttery Asiago Cheese Bread, a rich Chocolate Mousse
Cup, and vibrant towers of fresh fruits and vegetables. Yes, there’s
something very important: the passionate people who work at DLM.
As you walk through our stores, take a look around. You’ll
notice that you’re in good company with fellow foodie enthusiasts,
experts, makers, and passionate purveyors. A question those of
us who work here are often asked usually goes as follows: You see
amazing food all day. How do you resist? The answer is simple. We
are surrounded by chef-driven recipes, homemade soup, artisan
bread baked daily, fresh meats and seafood, and produce that is
often locally sourced. There’s nothing to resist. We love food. We
talk about food. And we feed ourselves and our families breakfast,
lunch, dinner, and everything in between just like you.
When we arrive through the doors in the morning, we are greeted by
the clinking sound of coffee beans and the intoxicating smell of fresh brews
dancing past French baguettes peering from the top of a basket. We live
for these moments. We all work a variety of roles at DLM, but a common
thread found is a true passion for food, a desire to master one’s culinary
craft, and a natural yearning to learn as much as possible in one’s field of
expertise. In fact, just a few months ago, Teresa Kearney in our Washington
Square DLM Wine department received recognition as a Certified Specialist
of Wine—joining the ranks of four other CSW colleagues.
You’ll often find folks who have worked here for 10, 20, even 40
years! They make it their mission to make DLM a hub for the very
best, as they’ve worked hard to deepen our relationships with the
fishermen who often think of DLM as they bring in their first catch of
the season or the winemaker who knows they have something special
the DLM customer will love. “We travel, we taste, we talk. We go to
a granular level of understanding. We dive deep, but not so that we
can be snobs about food. It’s the opposite. We want to share these
beautiful experiences with everyone who comes in our doors,” says
DLM’s Calvin Mayne. “Take our Bakery for example, where people can
enjoy authentic artisan bread, hand-shaped and hearth-baked by our
own bakers. And then we hear comments such as ‘this is just like the
bread I tasted in Paris.’ That makes us so happy!”
So the next time you come to DLM, we invite you to set your list
aside for a moment and smell the coffee and fresh-baked bread. Soak
in the reds of apples and deep purples of the eggplant. But most importantly, talk to us. Food is our passion,
Staff Writer
food is our love.
DLM Market Report February 2016
5
We took a moment to catch up with DLM associates and ask them about some of the
DLM foods they love, hidden gems, and to share what they are most passionate about
when it comes to working at DLM. Here is what they had to say:
“I’ve always been a foodie, had a garden, and
enjoy coming up with recipes. And working at
DLM, we get the best, the biggest, and the most
unique things. I love being able to be creative in
building awesome displays of fruits and vegetables with a ‘wow’ factor.”
—Sue Lamb, Produce Manager
Washington Square
“What I love most about baking artisan bread is
starting something by hand, crafting something,
and watching it come to life and seeing it on
display in our stores. That’s really special for me.
It is a chemistry, but it’s also like being an artist.
The science of it fascinates me. Even though I’m
making the same breads every day, it changes
every day because bread is a living thing. It’s
definitely the chemistry of such natural ingredients that I love.”
—Greg Tyzzer, DLM Bakehouse Manager
“I absolutely love the whole process involved
with making Naples-Style Pizza—hand-shaping
the fresh dough, the fresh sauce, and the combination of all the yummy ingredients. For my
lunch, the bambino is just perfect. For breakfast,
I have to go old-school—Oatmeal. Yes, it’s only
made with two ingredients, but it’s ready early
when I get in and I feel like I’m always off to a
good start by choosing this as my breakfast.”
—Chef Carrie Walters, Culinary Director
“What makes DLM different is the fact that the
employees care about the customers. We won’t
lie or evade a question no matter what it may
be. Many customers are friends because I’ve
gotten to know them.”
—Stephanie Seeberger, Dairy Assistant
“Our Ficelle sandwiches—especially the Caprese—are easy and they’re the perfect portion.
I also love our DLM Kettle Cooked Potato Chips
... they always take me back to my childhood in
Mexico. I like to add a little lime and hot sauce.”
—Erika Cuellar, The DLM Cheese Shop
Manager, Washington Square
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DLM Market Report February 2016
“DLM is a great spot for getting delicious food,
but what I love most is the extensive craft beer
selection. The market for craft beer is growing
fast and DLM is definitely keeping up with the
trend while supporting a lot of local businesses
in the process. … I think our taps of craft
beers at the wine bar are a hidden gem of
DLM. You can enjoy a pint with your meal
or take it home in a growler.”
—Nick Pfeiffer, Second Shift Manager
Washington Square
“My favorites? Dinner at Jack’s Grill
(yes, they cook it for you!), a dirty
chai from the DLM Coffee Bar,
our beautiful salad bar, and
rotisserie chicken. And above
all else, sourcing the best—
and knowing where it
comes from, including
our local farmers.”
—Dennis Chrisman,
Springboro Store
Director/VP
of Produce
“Questions are highly encouraged! We
want people to know
why they’ll love a piece of
Robiola or that Huntsman
that they [may] choose for
their cheese plate. I love helping customers find what they’re
looking for. Perhaps they’ve
had a bad experience with
blue cheese or they can’t have
cow’s milk cheeses. I make it
my mission to turn them back on to blue
cheese or help them find that perfectly
aged goat Gouda.”
—Maritza Cuellar, The DLM Cheese Shop
Manager, Springboro
“What I love most are all of the associates I work with—
they are like family. But nothing can compare to our Deli
or the prepared food options (think Deli salads, dips, sandwiches, soups, etc.). It’s all
made in-house at each store. Real people
make it all from quality ingredients.”
—Donna Howell, Director of
Food Service & Merchandising
“Everyone knows where a cow or a pig
come from, but seafood is different.
Customers develop a trust in their
fishmongers that they depend on. … My
two favorite fish that we have at Lent
are Grey Sole and Sea Scallops. Both are
fantastic and something I can go home
and have on the table in 15 minutes.”
—Kim Swing, Seafood Manager
Washington Square
“One item that I love to recommend
to customers all year long would be
the Arctic Charr. It is a farm-raised
fish out of Iceland that is a member of the salmon family. It has a
semi-firm flesh with plenty of fatty
tissue that helps creates a buttery
flavor. It is a little bit milder than
salmon but is similar in taste. You’ve
gotta try my recipe!”
—Joe Gunder, Seafood Manager Oakwood
“I take pride that people can come in and buy fresh
fish and know that we’ve vetted it. One of my favorite
items is Oysters—hands-down. Another is organic farmraised King Salmon, or Chinook Salmon. It’s a clean fish
[fed a certified organic diet] ... Generally, I’d say it’s best
grilled, but baking or sautéing works as well.”
—Jon Lemaster, Seafood Manager Springboro
Find recipes to match each of the
fish recommendations online at
www.DorothyLane.com/FishRecipes
DLM Market Report February 2016
7
Savor the Flavors of New Orleans
New Orleans is a one-of-a-kind city. Forget the beads, fanfare,
and booze, and think of the sights, sounds, and taste. Oh, the
taste. Colonized by the French, it’s full of rich, European roots
mixed with Southern influences. If you have been there, you
know what I mean. A green tomato pie that was out of this world
comes instantly to mind. There was a time in history when they
were short on apples, but that didn’t stop them. They used tomatoes instead; and wow, it’s delicious! That tenacity pervades the
city, and it’s a feeling that draws you in. Then there’s the music.
Just walking along Bourbon Street, you may find an acoustic guitar player for an open mic night in one dive, a full brass jazz band
at the next, and a hip-hop group on down. The sights and sounds
instantly envelope you, but it is the people and the culture that
really reel you in, including the food, which is truly a reflection of
New Orleans’ colorful history.
The city was first colonized by the French, then the Spanish,
then back to the French, and finally to the U.S. through the Louisiana Purchase. Those influences and the fact that New Orleans
was home to one of the largest ports on the continent, meld together for an incredibly diverse and distinct cuisine. The French,
for instance, brought the Galette des Rois (or King Cake), which
is a puff pastry and almond crème dessert in which a single bean
is baked inside. Whichever guest gets the bean is the recipient of
good luck for the following year. If you’d like to experience that
cake, come to our bakery and ask for Le Pithivier, which is named
for a town near Paris where the recipe originated.
In New Orleans, what started out as the Galette des Rois
from France developed into the New Orleans-style King
Cake—the version that’s a yeast-risen, brightly colored cake,
which you’ll also find at DLM. The King Cake is deep-rooted
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DLM Market Report February 2016
in New Orleans’ culture and is the star of any Mardi Gras
party, celebrated on Fat Tuesday (February 9), the last day
prior to the Lenten season’s start. Instead of a bean, it has
become the custom to place a tiny plastic baby inside the
cake. The person who grabs the piece that contains the baby
will have good luck and the task of hosting the bash the following year. Even the colors of the sugar used to decorate
the cake all have meaning. Purple represents justice; green
stands for faith; and gold is a symbol of power.
Speaking of tradition—there’s no greater one than visiting Café
du Monde. You must simply have a beignet, or two, or three …
with the famous New Orleans chicory coffee, either enjoyed plain
or in the form of the café au lait. Roasted chicory root tossed in
with the coffee makes a smooth, less bitter cup. This welcomed
addition was born out of survival for coffee lovers. New Orleans
had become the second largest importer of coffee in America,
and folks were addicted to the new and different taste of coffee
vs. tea. When the Union cut off the port of New Orleans during
the Civil War, people tried a number of ways to stretch out their
much-loved beans. In desperation, they began adding things
such as beets, even going so far as trying acorns! They found
that roasting chicory root with the coffee beans was the one that
hit the mark, and it has stuck ever since.
The people of New Orleans are proud of their history and
celebrate it with great food traditions. We are excited to bring
some of those to you leading up to Fat Tuesday, from a New
Orleans Café au Lait complete with the flavors of chicory root,
to the King Cake, which is just as delicious as it is festive. Pick
Director of Coffee &
up a little taste of the Big Easy right
Bakery Merchandising
here in Ohio at DLM!
Health Fair:
March 5
Salute your health at our 14th annual Health Fair, held at our
Springboro store 11 a.m.-3 p.m. March 5, with complimentary
practices, giveaways, and more. Thanks to our friends at
Kettering Health Network Community Outreach, you can
undergo a complete analysis to determine your body composition. A registered nurse will be on site administering blood
pressure screenings. Plus, there will be DermaScan to reveal
sun damage that may be hidden beneath the surface of your
skin. No appointments or registration required!
Think your health is pretty good? Head upstairs to the
mezzanine and find out for sure! Meet with local holistic
and health practitioners, such as Dr. Cathy Rosenbaum
from Rx Integrative Solutions, Patti McCormick from
the Institute for Holistic Leadership, and reps from The
Happy Hormone Cottage, BioMale, and The Reiki Room
of Dayton.
If you head down to our Healthy Living department,
you’ll find ample samples of natural foods, supplements,
and body care, such as Solgar, Garden of Life, Get Real
Nutrition, Keys, Good Greens, Clear My Head, Hidden
Pond, Tallowderm, ZenEvo Chocolate, Aloha Bay, and
more. Plus, information will be readily available to learn
more about gluten free foods and local support.
You’re going to walk out of the Health Fair feeling like a
winner. And some lucky winners, whose names get drawn out
of the drop box, will win some fantastic door prizes and gift
baskets! Don’t miss out—mark your calendars for March 5!
DLM Springboro • March 5 • 11 a.m.–3 p.m. • FREE
Join us in the Springboro DLM Community Room for these
informative seminars held during the Health Fair.
Spring Cleaning For your Body
11:30 a.m. • Lori Kelch, Nutrition & Wellness Educator
Many of us spend the winter hibernating, eating
comfort foods, and moving minimally. Our New
Year’s resolutions to eat better, get more exercise,
and lose weight have fallen by the wayside. It’s no
wonder we can feel sluggish when spring finally rolls
around. Lori will discuss specific foods and nutritional supplements that can help our bodies naturally
cleanse, promoting optimal digestion, increased
energy, and overall feelings of well-being. Lori
has given many community and corporate
presentations on a variety of health and
wellness topics, and is an instructor at
Antioch University Midwest teaching a
class entitled “Health and Nutrition in the Family.”
Improving Inflammation
with Curcumin
1:30 p.m. • Decker Weiss, NMD FASA
Learn how to be healthy at any age. Dr. Weiss says
that inflammation is everywhere, unavoidable, and is
likely the No. 1 thing affecting how you feel.
Everyone has inflammation, even if you
don’t realize it. Dr. Weiss is the first Naturopathic physician to complete an internship, residency, and fellowship in cardiology. He trained in the Columbia Hospital
System (Phoenix), the Arizona Heart Hospital,
and the prestigious Arizona Heart Institute.
In his 14 years of practice as a naturopathic
cardiologist, Dr. Weiss has helped over 25,000
patients avoid bypass and angioplasty procedures, reduce or eliminate cardiovascular medication, and avoid heart transplant surgery.
He has lectured and taught in some of the
finest academic and medical institutions in
the world, including the Cleveland Clinic.
Healthy Living
Director
DLM Market Report February 2016
9
FEB 2016
What’s Happening at DLM
SUN
MON
TUE
WED
THU
FRI
SAT
1
2 GROUNDHOG DAY
3
4
5
6
pizza & pints
Wine tasting
Wine tasting
Wine tasting
oyster
happy hour
Steak &
cabernet
11
12
13
Wine tasting
oyster
happy hour
Wine tasting
burgers & beer how to
pressure cook
(O) 5–9 p.m.
(CC) 6–8 p.m.
(W/S) 11 a.m.–8 p.m.
(W) 4–7 p.m.
(W) 5–8 p.m.
(S) 4–7 p.m.
(O) 4–8 p.m.
(W/S) Noon–5 p.m.
(O) 2–6 p.m.
(CC) 6–8:30 p.m.
Wine tasting
(W) 4–7 p.m.
7
8
9 FAT TUESDAY
10 ASH WEDNESDAY
burgers & beer Simply Soufflés pizza & pints
(O) 5–9 p.m.
(CC) 6–8:30 p.m.
(W/S) 11 a.m.–8 p.m.
oyster
happy hour
(S/o) 4–7 p.m.
Favorite italian
Soups with
how to taste
chef Liz
Wine Like a pro
(W) 4–7 p.m.
Wine tasting
15
16
Naples-Style
pizza of the Month
burgers & beer White clam
(O) 5–9 p.m.
(W/S) Noon–5 p.m.
(O) 2–6 p.m.
valentine’s
Dinner
6:30–8:30 p.m.
(CC) 6–8:30 p.m.
(CC) 6–8:30 p.m.
17
18
19
20
pizza & pints
Wine tasting
Lunch & Learn:
Winter Fare
Wine tasting
(W) 4–7 p.m.
14 VALENTINE’S DAY
(W) 5–8 p.m.
(W/S) 11 a.m.–8 p.m.
(W) 5–8 p.m.

(CC) 11 a.m.–noon
oyster
happy hour
(W/S) Noon–5 p.m.
(O) 2–6 p.m.
Wine tasting
(W) 4–7 p.m.
(S) 4–7 p.m.
(O) 4–8 p.m.
Wine tasting
(W) 4–7 p.m.
21
22 PRESIDENTS’ DAY
Family Night:
Spaghetti &
Meatballs
burgers & beer What’s on
(O) 5–9 p.m.
Kate’s plate?
(CC) 5–7:30 p.m.
cake
Decorating 101
23
(CC) 6–8:30 p.m.
(CC) 6–8:30 p.m.
24
25
26
27
oyster
happy hour
Wine tasting
oyster
happy hour
Wine tasting
Fundamentals
of chocolate
Mediterranean
Dinner w/ chef
Jenn DiSanto
(W) 5–8 p.m.
(W) 4–7 p.m.
(CC) 6–8:30 p.m.

28
29
bridal Showcase burgers & beer
(S) 11 a.m.–3 p.m.
(O) 5–9 p.m.
Sausage Making
Family Night:
beef Stroganoff Workshop
(CC) 6–8:30 p.m.
(CC) 5–7:30 p.m.
(CC) 6–8:30 p.m.
(S/o) 4–7 p.m.
(W/S) Noon–5 p.m.
(O) 2–6 p.m.
Wine tasting
(S) 4–7 p.m.
(O) 4–8 p.m.
Valentine’s Dinne�
Dine at your favorite DLM with a classic menu full of gusto.
Serving: shrimp cocktail, salad, châteaubriand, lobster tail, and a chocolate
covered strawberry torte. Wine will be paired with each course.
Saturday, FEB 13 • 6:30–8:30 p.m. • $75/person
Get your tickets by FEB 11 • www.DorothyLane.com/ValentinesDinner
unless otherwise indicated, events are at all of our stores.
(O) Oakwood (W) Washington Square
(S) Springboro (CC) Culinary Center (registration required)
 Find additional events for this day online
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DLM Market Report February 2016
View all of our events at www.DorothyLane.com/events
Bridal Showcase Coming to DLM
I’d like to cordially invite you to our annual Bridal Showcase, February 28, at DLM Springboro. This is a truly
special event that’ll give you a taste of what we do at
Love Cakes by Dorothy Lane Market (and yes, there will
be cake samples!). It’ll also be an opportunity to engage
with top-notch local vendors in the wedding industry all
in one place.
The Bridal Showcase is not only a day for us to show
you what we are capable of, but it’s also a time for us to
meet you and start a conversation about your special day.
We genuinely look forward to getting to know you so that
we can make your dream wedding cake a reality. At Love
Cakes by DLM, our passion is so much more than designing
jaw-dropping cakes—it’s you and your story!
YOU ARE INVITED TO OUR ANNUAL
BRIDAL
SHOWCASE
FEBRUARY 28
11 A.M. TO 3 P.M.
DLM Springboro 740 N. Main St.
When you come to our Bridal Showcase, our goal is for
you to walk away inspired by your experience from our
bridal show. Learn about all of the ways we at DLM can
help “wow” your guests, from our very own Pâtisserie and
Laura’s Cookies to an extensive trove of wine knowledge.
Plus, our good friend Ghyslain will be there as well.
You’ll find a large presentation of our specially designed
wedding cakes, along with other bridal vendors who make it
their mission to make your wedding day a success. To sweeten the pot, we’ll have several door prizes, including a dream
wedding cake giveaway. We’d be honored if you decided to
start your wedding prep at our Bridal Showcase. So, come
meet your future cake designers,
Love Cakes Manager
vendors, and so much more.
Taste our wedding cakes and
meet our talented designers.
Plus, discover some of the best
vendors in the area for photography, linens and table settings,
gowns, and more! All attendees
are eligible to win door prizes,
awarded hourly.
LOOK FOR VENDORS LIKE PRIME
TIME PARTY RENTALS, DARE TO DEFY
PRODUCTIONS, ALL THE RIGHT TUNES,
AND LAUREN SCHIERLOH PHOTOGRAPHY.
FREE ADMISSION
LoveCakesbyDLM.com
DLM Market Report February 2016
11
Spread the Love with
shopDLM.com!
February
Club DLM Prizes
shop
1) St. Patrick’s Day Gift Basket (value $60)
2) $50 Gift Card to Wild Birds Unlimited at
The Marketplace at Settlers Walk in Springboro
3) Half of a Heavenly Ham® (value $60)
Each time you scan your Club DLM card, you’ll be entered in our
monthly drawing. One set of prizes will be awarded at each store
location. No purchase necessary to enter.
A SERVICE OF
DOROTHY LANE MARKET
6177 Far Hills Avenue
Dayton, OH 45459
Address Service Requested
www.DorothyLane.com • www.shopDLM.com
/dorothylanemarket
/dorothylanemkt
dlm gives back
Approximately
55,600
$
worth of products
donated to local
food banks in december.
GAME DAY
snacking playbook
DIPPED
SALTY
SWEET
Savory
Mexican Appetizer
Tray
Bavarian Pretzels
with Beer Cheese
What’s your Super Bowl snacking strategy? After a
team huddle, we assembled our playbook for a winning game day spread.
DLM Guacamole + DLM
Classic Mexican Salsa
Spinach Dip
DLM Take &
Bake Pizza
DLM Kettle Cooked
Potato Chips
Try with DLM
pumpernickel bread!
Laura’s
Cookies
Killer Brownie®
Tray
Game Day
Cupcakes
DLM BBQ
Meatballs
Chicken
Wings
Pretzel Sandwich or
the Ultimate Sandwich
Order from DLM Deli
Oakwood (937) 299-3561 | Washington Square (937) 434-1294 | Springboro (937) 748-6800 • Prices herein are valid through February 29, 2016.
Club DLM card is required for all sale prices except beer and wine. In the event of a typographical error, in-store prices will prevail. ©Dorothy Lane Market.
Dorothy Lane Market; the Dorothy Lane Market logo; and Killer Brownie are registered trademarks of Dorothy Lane Market, Inc.