Phase 1 was working out of a rented kitchen on North 27th St. Phase 2 is currently in our current bakery space, 70th and O St., with several commercially sized pieces of equipment. We now have about 2200 square feet of space with half dedicated to the retail space and the other half towards the production side of the bakery. Phase 2.5 was adding a second retail location at 27th and Pinelake Rd that included some dedicated space for pastries, cakes and savory items. The 3rd phase is going to add about 600 square feet towards the retail and about 1500 square feet towards the production side. One of the things this new production area will do is consolidate the production of pastries. This will be really nice for us because right now we make the pastry dough at our north location and have to send it south. It will also make room, not a lot, for a stress-free dough forming machine. This is what we are most excited about. It will be able to form most of our doughs more consistantly and quickly than with our current methods. It will also be able to laminate and cut our croissant and puff pastry doughs; also, more consistantly and quickly.
For all of you that like to see what's changing, my next post on this subject will have photos of my current baking space and the new.
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