Nov 9, 2022
WHAT HAPPENED/IS HAPPENING:
Winter came in like a bat outta hell… hello snow and cold!! It sure is pretty!
With actual snow days possible now, it seems the weather is negatively impacting business. We have seen drops in traffic on days where it snows 2”+ and believe people are staying off the streets and out of businesses when we experience in climate weather.
Harrison is here! and Kaylah comes later this week. We are beyond stoked to be working with talented, driven, creative individuals and know that fire island is about to get a whole bunch cooler. You’ll see both our new exec baker and chef working side by side with their teams and learning the shifts they are soon to supervise. They will be figuring out the way we operate and filling in low spots and then will bring their expertise and wisdom to the team..
TRAINING…
Harry in bread
Leslie training in galletes
Josie training cinnamon rolls
Ryta training in packaged goods
Roma will be training in savory prep and working with Finn to get sandwich makings produced and ready for the week. Roma and Finn are working Monday-Friday until the downstairs is built out and completed (estimated late Jan 2023… we’ve been wrong before.)
Cake team training on macarons
Max training Avery on cranberry coffeecake and salted caramel tarts
WHATS TO COME:
We are in a slow time until business pops up for thanksgiving week and then slower again until the week/week a half before xmas. Then one more slow week until our annual closure. wahoooo yippee cayeaaaa, or however you spell that. And i should know. After all, I did name my first born MacLane, after the Die Hard protagonist. Not really.
So please be sure to check production levels and be weary of over production. We can still make good money, especially if we can have product in front of people when they are in the shop to buy it, and not land of too much unsold food at days end.
Next week (11/12) we will open up online special orders for 7 days, closing them on Nov. 20. This is allow the die-hards to put in their orders and reserve their favorites. We are only committing, at most, 75% of our production to special orders. The rest will be for sale over the counter. We will still have plenty of product to sell on Wednesday and Thursday, but due to Thanksgiving being an “assignment holiday” we are anticipating lots of special orders!! We are closed thanksgiving at 2pm, and all day Friday. Then open for a normal (slower) weekend.
FACILITY PROBLEMS AND SOLUTIONS:
Seems like refridgeration and ovens are agreeing with us these days. Plus Lawrence is keeping us in working order. Thank you for replacing the slicer blade so that Airport Heights can slice their own bread.
We have no major equipment that is out of order at this time. And that is great news.
Lawrence is also training Miron on company maintenance, including compressors.
CUSTOMER FEEDBACK:
Positive review: “The scones here are amazing! I like that they are not overly sweet or glazed with icing. Definitely a great place to stop for a quick breakfast. ”
Weird review: “Divinely brewed black coffee ”
Negative review: “Airport heights location is often out of goods, gets old fast when wasting so many trips. Don't see the point of a bakery that runs out of pastries and breads in the middle of the afternoon. ”
End of Year notes and dates…
November -Thanksgiving is thursday the 24th, and we are open this day until 2pm. We are closed on (black) Friday the 25th, and reopen for the weekend.
December- Xmas falls on a SUNday. Xmas eve (we are open until 2pm. Then closed christmas and the day after which leaves just the last week of december 12/28-12/31. (Wednesday-Saturday)
12/31 -Closed new years EVE day at 4, the closed January 1st, New Years day.
January- We are closed at both shops 1/1-1/18, reopening on the 19th!!! Full-time bakers should be ready to work the 16/17th so they can get 40 hour weeks and be ready for our first 3 day week, Friday-Sunday.