December 2010
21 posts
Closing for two days
(Sorry for the double post to Facebook- I hadn’t realized that I did link the accounts when I was looking at whether to do it or not).
So we’ve been wanting to get our floors refinished for a while, and the contractor we are working with on it had an unexpected opening, and we decided it would be better to close for two days (since we’re closed the 1st to start with) instead of...
12 days of Christmas
We all know the song, from a partridge in a pear tree to twelve lords a’ leaping, but what I didn’t know is that the first day of Christmas is the 25th. The full Christmas season ends on the Epiphany, January 6th. We found this while looking up dates to bring out our King Cakes and Paczki again, and tradition for King Cakes is to have them on the Epiphany. We mighthave a traditional...
Cases delivered today! We'll be closing at 5!
New Year's Hours
Just to let everyone know, we’ll be closed on New Year’s Day. We will be open regular hours on New Year’s Eve (i.e., from 6 am ‘till 9 pm). That means we’ll have pizza to start the night with, and desserts to take to a party.
It’s a bit sunny right now in West Seattle, get out and enjoy it! (We believe sunny is good, regardless of the temperature)
Monday notes
First, we wanted to thank everyone who braved the lines on Christmas eve. We truly appreciate everyone spending some of their time with us, and we hope everyone had a great Christmas with friends and family.
We will continue to produce Stollen through this week, but we’ll stop production after the new year. Stollen makes a nice New Year’s party snack, and also great for New...
Wednesday Quick Notes
We just got an update on the new cases, and they are getting pretty close to being done:
Chef is getting pretty excited! It might mean we have to close for a couple of days for the install (it’s nearly time for our yearly patch/paint/repair anyway). We don’t have any dates set yet, but we’ll keep you informed if or when that will happen (we might be able to just drop the...
Holiday orders
Just a brief post- today (21st) is the last day for Christmas eve orders. We can take orders over the phone, or one of our staff can assist you in the cafe.
If we don’t get another post up this week, have a very happy Christmas everyone!
Suprise 2nd bonus post!
We’re just photo taking fools today. There is always a lot going on in production, especially during the holidays, and there can be lots to see. In this case, it’s new equipment for the bread mixers.
We make bread in a wide variety of flavors and batch sizes. Our largest batch size is around 60 kilograms (baguettes), a bit over 120 lbs. It’s mixed using this spiral mixer:
...
Open House
We’ll be having our annual holiday open-house, this Friday (the 17th) from 4pm to 6 pm. We’ll have lots of samples, and be able to take any pre-orders. Since recovery after an open house can take a little while, we will be closing for the night directly after. So, unfortunately, no pizza service this Friday evening.
Have a good Tuesday everyone!
Sugar, science, politics and, well, everyone
So- today I’m flirting with a potentially flame-worthy issue. Namely, the trifecta of environmental public policy, GMO as food stocks, and food pricing. Singly, each of these can be the subject of heated and intense debate, and combined, well…let’s just say I wouldn’t want a festivus pole in the immediate vicinity.
Why then, do I even bring it up? Well, some recent...
Komo's West Seattle page
Recently, we had a visit by Rose Egge, Community Reporter for Komo News. She’s been working on the West Seattle page for Komo, and along with other area businesses, we got a brief profile. If you wanted to see a little about what it’s like here just before opening (Ms. Egge was here at 6 am!), check out her post, ‘Tis the Season…
"Who influenced you?"
This is a question often asked by others and sometimes by ourselves. Sometimes it’s not a who, but a what, as in what someone has written, or produced (thank you, supermarket bakery in Stade, Germany for introducing me to great bread well before the artisan movement had really taken off here in the central US). Sometimes, you get to meet the person who influenced you through words, works...
Tuesday notes and other reading
We’re getting further into the holiday swing of things around here. Natalie has yet to break out her elf hat, but it’s on its way. The open-house is still pending - we want to make sure it’s planned properly, as we got a bit overwhelmed at the volume last year (we were extremely happy about it though!).
This is definitely a cookie year- there’s been a bit of nostalgia...
Holiday Menu, pt 2.
We have our menu up now. It can be found here. We have a lot of cookies coming out now as well, from sugar cookies to gingerbread men. Yes, there are times of the day were it smells absolutely wonderful back in production (in the holiday cookie and nostalgia kind of way, as opposed to the more regular ‘mmm…buttery goodness’ or ‘mmmm…bacon’ or...
Holiday Menus pt. 1
Our holiday menus will be coming out soon. The peppermint cheesecake will be out tomorrow, and the Buche de Noel will also be coming out soon (anyone know how to get didactic marks in Tumblr?). The coconut snowball is also going to be on it’s way out soon. And of course, we already have our stollen out (mmm…stollen). We’ll get information on ordering and a full list of our...