Welcome to 2016
I really can't believe we are starting all over again this week. In reality we have not yet completed a full year since reopening after the fire. The startup was sure challenging and it took a lot of our energy and capital to get it off the ground. I look forward to this new year and to continue to improve our products and return to the efficiencies that were a trademark of our operations in years past. This month you will find me opening the bakery at 7am tuesdays to Fridays where i'll be present making espressos on our now vintage Gaggia and running the show more from the front of the house. I will likely be in the Bakery at my usual 430am as I still desire to get my hands in the doughs and contribute to the goodies for sale. I look forward to seeing you all over the course of the year and continue to encourage you to order breads and sweetbuns in advance so to help us with our efficiencies and assure that you will get your desired products. Our intentions are to sell out daily and to keep ourselves busy day in and day out.
Buon Anno a tutti voi.