Dec 6, 2022
WHAT HAPPENED/IS HAPPENING:
Thanksgiving has come and gone. It was so fabulous and everyone on our team did a tremendous job!! Wow! No snafus, no blowups and failures or major issues. Just happy customers, productive staff, and helpful front counter workers. We put out over 190 special orders and every single one was picked up and well received! We are replicating the system for Christmas orders, with some slight differences. There are three days we are taking pre orders, the order window is 12/9-12/18 and then orders are available for pick up the 22nd ,23rd, and 24th.
We have quite a few large special orders. We do these each year and its a tradition of our bakery to work with certain doctors, dentists, veterinarians and business folk to put together custom gift towers and bags. We try to organize each order so that everyone involved with baking has plenty of notice and that we have product out of the oven and ready for preparation- with plenty of time for cooling and packaging perfection!
TRAINING…
We’ve got the savory department getting dialed in and Chef Kaylah is keeping our standards high and our skills sharp! Roma is full time (mostly, except when it snows a lot!) and Caden is making sandwiches at AH.
Gillian and Caden are under the tutledge of both Kaylah and Erin G to help get salads happening regularly.
Amy is training on packaged goods, and Aubry and Ryta are making cool new holiday cookies and items.
WHATS TO COME:
We have two more slower weeks before the mayhem!! This first part of December, lets all be diligent not to over produce, whilst having product to sell when the people are there to buy it.
Starting this week (12/9-12/18) we will open up online special orders, closing them on Sunday December 18th. This is allow the die-hards to put in their orders and reserve their holiday favorites.
We will still have plenty of product to sell over the counter.
We are closed christmas eve at 2pm, and also the 25, 26th, and 27th. Then open for a final (slower) week wednesday-saturday. We are closed January 1st through the 18th. Hallelujah!
FACILITY PROBLEMS AND SOLUTIONS:
Seems like refridgeration and ovens are agreeing with us these days. Plus Lawrence is keeping us in working order.
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: “A little slice of heaven! Fantastic pastries”
Weird review: “I love this place but just wish these guys would be open on Mondays and Tuesdays. Its confusing and we can’t make a weekly routine of going here since they are closed two major working days. I do like the new location though, so I guess we’ll take what we can get.”
Negative review: None at this time! Booya
End of Year notes and dates…
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, then 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.