Posts Tagged ‘bakery’

I don’t know what it is about my savory station. I think it’s cursed… must be. It’s not a hard station by any means, demanding for sure, but I’m a demanding boss and expect my staff to join our vision of creating an exceptional dining experience for each and every guest. If you show up late, if you don’t care, if you don’t mesh with the team, then I’m on you. Most of my people get it, and get it quickly… if they don’t, then they don’t stay. I’ve had people working here for years; Brittany for five this year, Ariana for four, kindra for three. I understand that turnover is high in this business, but three DAYS?

Employee X started last week, a personal suggestion from a chef friend of mine (who is now 0 for 2 on her suggestions, btw). He did a ‘stage’ the week before, seemed to work out well. Good attitude, certainly green and in need of guidance, but…

Saturday he showed up late for brunch service… to the tune of almost an hour and a half. I sent him home, I didn’t need him. Today he comes in and says he can’t work, he’s sleep deprived working these hours. After three days. Sleep deprived. Please don’t have any kids dude, we can talk about sleep deprived. Brittany comes in at 5:30am, Kindra at 3am. David’s working the front today, came in at 6am and said he was up till 2pm working on homework. Don’t talk to us about sleep deprived.

So we’re back to having no cook on this station… again. Honestly, I think in the two years since we expanded, we’ve gone through a dozen cooks. Crazy. Ok, I gotta go start making some prep, Kindra and I are tag teaming again like usual.


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Merry Christmas and happy new year.  We had a good Christmas, it wasn’t quite as busy as we were hoping, but it seems like that’s been a common theme with retailers this season.  We did well though, were busy, and we were much more organized than Thanksgiving.  It helped that we were closed the day before Christmas eve (Sunday), because we all came in, focused on what needed to get done, and we did well.   Now we go on winter holiday!  Jill and I are headed down south, Brittany is going to get some painting and relaxing done.  It’ll be nice and well deserved.  This time of the year is notoriously bad in our business… most people gorge themselves over the Thanksgiving/Christmas month and are fat full of food.  So they create a new years resolution to diet or not eat so much… and quite predictably, most people forget or lose their will power and they come back for their sweet treats.  And as we tell everyone, our pastry is to be eaten in moderation anyway.  Take care of yourself, exercise, eat whole grains and veggies, and you can eat our lovely pastry.  Moderation!!!  Look at Jill and I, for instance.  We do everything I just mentioned above, and we’re a couple of sticks. We will be open New Years Eve (which is a Monday, and we’re usually closed on Monday).  We will then be closed for the first two weeks on January, from the 1st to the 14th.  We reopen on the 15th at 7am.   Thank you everyone for your support and your business.  We’ll talk to you soon, and we hope you have a great time while we’re on vacation! 

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Happy Chanukah!  We’ve been celebrating by preparing jelly doughnuts and sugar cookies for the Jewish Federation here in Vineland.  They’ve placed an order for every day of the eight day celebration, and we’ve been staying busy with them.  The doughnuts have turned out well, and we’ve finally fired up the deep fryer to cook them.  What we’re likely to do, once the new year is here, is to have a doughnut special once a week.  We haven’t decided on what day, but probably Tuesday or Wednesday.  And since the fryer is in use, we’re going to be using it for other fried specials, including cannoli!  For now, doughnuts will be available every day until the end of the Jewish holiday.  

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Thanksgiving week is done (almost). We still have a lot to do for the Holiday parade on Landis Avenue this Saturday, but Thanksgiving is done until next year. We made it! Many many thanks go out to Sara Molinaro, Jill’s mom, and Stephen’s dad for putting in a LOT of hours for free at the bakery. Thanks to Brittany as well for being so enthusiastic about working several 15 or 16 hour shifts in a row. It was crazy busy, but we really had a good time.  We think we did around 163 pies, in addition to several dozen brownies, cupcakes, challah, cakes, cookies, etc… It was awesome, and we are very happy with almost everything. (I say almost, because there are a lot of ways that we could improve.)And lastly, thanks as well to all of our customers for supporting us and inviting our pastries into their home and the homes of their families!

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