2010 Winter Season
St. Valentine's Day!
Jampot confectioners were very busy this past Christmas season storing up extra truffle assortments for winter purchases. What better time to purchase than for St. Valentine's Day?
Click on the Bakery and Confections Link for information on our different assortments.
Buying by Mail?
If you want to buy by US mail or fax, please get a printable PDF order form from HERE, use "Print" function of your browser to get a copy.
2010 Schedule: May 1 - October 16
Monday through Saturday: 10:00am to 5:00pm
Closed on Sundays.
The Jampot is at 6500 State Highway M26, 3 miles East of Eagle River, and 5 miles West of Eagle Harbor, right next to Jacob's Creek Falls. See Map
2009 - The Season
Jampot closed its doors for the season on October 17, 2009. The day proved mild and partly sunny, one of the few pleasant ones we had seen since the end of September. We had been telling people for the previous six weeks the date of the season’s end, and many steady customers and old friends took advantage of the good weather to make a final Jampot run and lay in some goodies for their own hibernation. Business was brisk and steady, and, by end of day, the counter was virtually devoid of fresh baked goods. It had been the busiest final day ever, a fitting close to an already outstanding season.
Returning to the monastery for Vespers that evening, we pondered the season’s success. Certainly it would seem counter intuitive. We were in the midst of a severe economic downturn; many people in our State were either out of work or in fear of losing their jobs. And certainly the weather had been far from attractive, with the entire Mid-West enduring one of the coldest summers in years; there could have been little incentive to “head North” simply to escape the city heat.
Yet, there had definitely been more visitors to our area than the previous summer. We had lines of patrons waiting to get into our tiny shop on many days during July and August. The “peak” days were not as prominent as they had been the previous year, but the daily average was consistently higher. Occasionally, we would get word across the counter or from a vendor that other businesses in the area were experiencing a similar situation; we would be pleased to hear it, but seldom learned any specifics or details; the work at hand occupied our entire attention.
In general it went smoothly. Baked goods streamed out of the kitchen, and we were never out of anything for long. The jam shelf stayed well stocked, and we experienced fewer production snafus. The usual late August fruitcake crunch was quickly remedied with the burning of only a little midnight oil; some folks got cakes that were hardly aged, but we never ran out of any varieties.
Courtesy of a friend of the Monastery, we could now offer a delicious Gingerbread Pancake Mix, and, we added some maple and berry syrups to go with it. But the biggest increase was to our line of confections. In addition to keeping a bigger variety of truffles in stock than ever before, we added several butter cream filled chocolates to the mix. Acquisition of a marble confectioners table in the spring had allowed for greater efficiency in the production of truffles and caramels, and also for some ventures into barks and brittles.
New products had for some time been out of the question. We could find no additional display space in our tiny sales room, besides we could barely keep up with what we were already offering. Increased staff eliminated the second problem and provided incentive to solve the first. Consolidation on some existing shelves, a small cantilevered shelf over the fruit cake counter, an eight inch extension to the bakery counter, and a hanging basket or two provided the needed space. While a more spacious sales room remains a notion for the indeterminate future, we continue to jam more items into our little shop for your enjoyment.