Then of course Thursday is when our baker, Hunter, is stressing out about the 140+ cakes he has to bake between Thursday and Saturday.
We usually post it on our facebook site as well. But we do make it again the next day for sure. If it's great, you won't find it on the shelf on Tuesday though as we are usually consuming half of it and offering samples and selling it off that day. Tuesday and Wednesdays are usually when we try something new. Each week we normally have some sort of "test run" on a given bread, cookie, cake, etc. My staff and I are all avid Pinterest surfers and I always encourage them to find new fun recipes to try.
There are days when I do not have enough wine on hand, -).īaking is great fun.challenging, but great fun. I thourghouly enjoy what I do each day, good and bad, but it takes a strong individual to endure the everyday challenges of running any business. If you have done baking in high humidity, you will understand that statement. I want to shake them and tell them "Get a grip on yourself! Have you gone mad!!?" Every day is an adventure and weather permitting, sometimes a struggle. I feel slightly guilty admitting that when I hear that this is a life long dream of some people. Seriously, when I decided to open a commercial bakery I was scared out of my mind.
We argue like siblings sometimes when we have opinions about baking, cakes, personal lives, and day to day operations, but I wouldn't trade one of them for the world right now.well maybe a million dollars, then I would just split it with them.lol. I think they would all agree that we have become quite a tight knit family over the past six months. We are a complete team and it has taken so much to get here. I have the most amazing staff right now! And I love each and every one of them individualy.
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