Time to take a breath and then get back to it

This is the first weekend, since the farmers markets started, that there aren't any. It was so nice. Both Friday and today were short days and for now gave me some extra time to relax and catch up on my sleep. I know that I can't catch up on 6 months of sleep deprivation but any extra amount can't hurt.

The exciting thing is that now I can spend time on all of those projects that got pushed to the back burner. Things like honing in on what Le Quartier is and how to give us a broader appeal. Then, how to market that to new potential customers.

There is also work to be done with our baking system. In a few short months, both my main baker and my brother will be new first-time fathers and their lives and schedules will need to change. Giving everyone a later and more flexible start time will great. Not only for them but for me too!

There is also new product research to be done. A lot of times we'll start something but not quite have the time to finish it. For example, I made a pie crust that could sheet through Rondo but I have yet to actually make a pie. I love pie and have been picturing myself devouring an apple and rhubarb pie that I've been saving the ingredients for.

I hope to be able share all of these new changes with you in the next 6 months. Until then good night...

Farmers' Markets Update

Here we are, four weekends into the farmers' market season. In previous years, Thursday, Friday, Saturday and Sunday were hectic getting ready for and doing the markets. Monday through Wednesday were days to recover from the work load. This year has a different feel. We now have so many accounts that every day seems jam-packed. From an accounts recievable standpoint, my brother Seth's job, this is a great thing. From a bake-it, make sure it gets done standpoint it gets tougher. How to get it all done in the few open days that we have? That is a good question. I think that we have become more efficient. In fact, I know that we have. I guess that it's just apart of the growing pains of our bakery. As of today, Seth and I have one day off per week. My goal for this summer is to figure out how we can get two days off per week, despite all the extra work. I know that we can. Working harder and smarter will be the solution. Hopefully more smarter than harder because I think that we already work pretty hard. What I want is the ability to have a little bit more time to stand back and enjoy what the bakery has become and where it's going.