This past Saturday we opened the door at the new Bakery. It wasn’t our official “Grand Opening”, however I did pass word along to friends, family and social media, that our door would be open. It was quite a day for sure.
My nerves honestly got the best of me, as I turned the sign to open. It was amazing !! I didn’t bake nearly enough and ran out of things faster than I ever imagined. But it was also the most exhilarating feeling ever !! We were overwhelmed by the support of family, friends and complete strangers, coming in and trying out the bakes and showering us with their well wishes. What a blessing. It is clear that our community is as excited as I am about Bakes !!
My pledge to you is to learn each day and improve not only my products continuously, but also to improve your experience while at the Bakery. We want you to have a tasty experience and a safe experience. My kitchen is small, yet we have found a way just today to expand that a little.
While the space is small, I want you to know, that when I am working on a gluten free bakes, I make sure that everything is clean of gluten in the area and keep those things separate. I also knew to keep peanut butter and other nut filled bakes away from other items. Just yesterday, I talked with someone who has a banana allergy. So, something else that I will keep in mind. We will be diligent to be extremely careful with how we not only make and bake items, but also how and where we display them.
It took me some time to come up with the hours that we will have the Bakery open. These times will probably change until we get the feel for what is the right fit. I would like to have at least one day a week with some later afternoon-evening hours. We may also have special event days or evenings. This is just the beginning.
Many of you asked about donuts. We do not have permission to have a fryer at this time. I will tell you, if you like an old fashion fry cake doughnut, my Muffin Tin Donut is pretty close !! It’s a favorite of mine. I will also be making some baked donuts this coming week.
Also, many of you have asked how I came up with the unusual Bakery name. My niece is a web designer and has designed my website. Kyrie, also came up with my sweet hen logo and name. I have a love for hens and baking, so it was the perfect fit!
My menu will probably change as we learn what the most popular items are. This weeks menu will already have many tweaks from yesterdays. First of all, I just made my menu too big. With the menu so large, I didn’t make enough of any one thing. So, I will be making the menu smaller, so that I can have the time to bake loads more of the popular items.
Thank you again for your support and your patience. I heard from some friends that drove by and didn’t stop, because the line was outside the door. I wish someone had taken pictures of that. We threw the closed sign up at 2:00 instead of 3:00, because we were just about out of everything. Then a few people who had eaten lunch in Jack’s Kitchen, came over and gobbled up the last of it !!
As I said earlier, yesterday was not our “Grand Opening”. We will keep you posted as to the date. Until then come on in Tuesday, Wednesday, Friday and Saturday form 7:00 am to 3:00 pm and check the place out. We welcome your feedback and ideas.