WHAT HAPPENED/IS HAPPENING THIS WEEK:
****the pic of my first born in his island best is because its the only picture i could upload at this time. he’s a sweetie boy! with NBA sized hands.
K Street had another busy week, and so did AH . Even though the weather hasn’t improved much- we’ve had garage doors open and it seems K Street market is the happening spot! There was a line out the door for many many hours on both saturday and sunday!
We brought mad metal furniture over from 91 and have at least 40 seats outside. They are often ALL filled.
It would be rad if the black furniture stayed on the grass area near the front entrance and the color metal furniture stayed on the patio. But people move the tables and chairs, both inside and out and thats okay.
AH now has 4 picnic tables and some smaller 2 and 4 top tables as well as the front benches. Plenty of outdoor seating at both shops and we will try and maintain this outdoor option for as long as possible.
We are still tweaking seating, both inside and out. Trying to make the most people happy. No easy task!
TRAINING…
Porter and Alex are seriously getting up to speed and bread is looking WORLD CLASS!!!!! Thank you so much to everyone who has helped our bread team slay so hard.
Kat is continuing training with Lourdes on scones and muffins for another week. Then Kat is out for 2 weeks and Lourdes will take on the shift until Kat is back and then Lourdes will be out for travel for 3 weeks. Chelsea and Grace holding it down at AH. Grace will come produce at K when Kat/Lourdes are away.
Leslie is continuing training on croissant with Tori for another 2 weeks!
We have our newest baker Aubry whose working on the cookie and packaged goods team getting super trained up and producing tons of cookies!!
Holly is heading over from 91 to work this week at K st. This will alleviate the need for Expo to be triangulating so much. The oven from 91 was transfer to K and now we will have 4 working convection ovens, Halleluah
WHATS TO COME:
Walls are coming down on Saturday, and we’ve had the whole downstairs primed and ready for painting! We are so stoked this project is already under way and slated for demo, construction and move in all within September (still no promised but looking good for a full move out of 91 by Oct 1. )
More equipment and ingredients and packaging will continue to come over from 91 so that we drain that supply and create redundancy at K with double mixers, double refrigerators, and all the packaging that was on the shelves at 91.
ACCOLADES: Shout out to the incredible Beeke for flexing between packaged goods, expediting and learning brownies!!! Thank you Beeke, you are a pleasure to work around and so much fun to run into!
ATTA BOY: Dude. Miron, are you real life?! some 700 miles down and he’s so far ahead of the competition! He has been on his bike for some 22 hours a day and is crushing the race. What a force!! get it down Miron!!!
CUSTOMER FEEDBACK:
Positive review: Reminds me of something you’d find down in the Seattle area. I loved the atmosphere and supporting all the local shops.
Negative review: Can’t express how much I miss your presence in South Anchorage…. Although I suppose my credit card and waistline don’t mind so much. I hope someday you’ll return!
Questionable review: Irish Breakfast tea was terrible, really weak.
If you ever have tea in Ireland you’ll see it’s dark and very strong.
Otherwise great atmosphere and service.
FACILITY PROBLEMS AND SOLUTIONS:
We got the ovens switched so that K st has 4 working convection ovens.
There is a lot of product (mostly packaging and ingredients) in the break room downstairs as we work through this renovation. There are green products in the mothers room, outside the conference room and stashed here and there throughout the bakery. We are trying to compile and organize extra supplies so we stop having such a large inventory of the things we can easily order… better for stuff to be on other peoples (Green Prducts/Costco/Linfords) shelves if we can order it frequently.
We are switching up freezers and fridges so lets make sure everyone double checks units to ensure they are storing ingredients and products correctly. We will be moving more of the single units downstairs into the new kitchen space, and moving over the working doubles from 91.