Ah -- the soft opening is here

The last weeks have been a whirlwind!  Staff training in how to serve our customers, plate our meals and help one another make the BR run.  We are a group with great talents and a willingness to learn all that is necessary to be good at serving and making coffee beverages.

It must be real, we are serving breakfast to the first 50 respondents to our email distribution list invitation, tomorrow!

It must be real, the sign now hangs on the wrought iron hanger.

It must be real, the shelves are starting to fill with tasty treats, the walls are hung with an array of interesting art.

It must be real, the smell of bread is now coming regularly from the kitchen.

Join us next week if you can, we are so looking forward to welcoming all those who have supported us through the work of getting to these next days.

Thank you. 

bags and boxes, ribbon no bows

We are adding the final necessary purchases to make the bakery work - as noted in title.

The cooks and bakers are bringing ingredients into the kitchen and as early as Wednesday we may have aroma of bread wafting through the kitchen.  After the months of construction smells - spackle, saw dust, plumbers glue and PAINT -- a palatable odor is to be embraced!

Many of the staff are taking turns making espresso beverages, helping to organise the waitstaff area in the kitchen and in general 'getting comfortable' with the workings of the BR.

We say: "Onward to opening day!"

BR Opening Hours ++

A query from a blog reader about our opening hours, here they are:

Monday - Friday:  7 am - 6 pm

Saturday: 7 am - 4 pm

Sunday: 8 am - 2 pm

Plus:

On Saturday afternoons, starting in late September, we will host demonstrations by a number of our key partners.  We have firm commitments from:

Ariston - First Cold press Greek Olive Oil & Balsamic Vinegar

School House Kitchen - mustard, chutney +++

Ambrosial - granola

On Sunday afternoons, likely once a month, we will have live music in the afternoon.

So, hopefully something there will intrigue you enough to visit!

the windows are blocked...

Yesterday a friend of the BR stopped by and wanted a peek -- and I turned him away!  

It was hard to do, as any of you who have been subjected to my; "Do you have time to come in?, Let me show you around, it will just take a minute.."  

 

From the day we closed on the house, it has been open to all comers.  

Now, while the final decorations and set up is underway, the doors are shut, the windows are papered over and we look forward to welcoming you either during one of our pre-opening events or during our grand opening week.

• What are the pre-opening events?  Sign up on the website and you'll be invited.
  
• 
  
• When is the Grand Opening Week?  Soon to be announced.
  

And now the training begins

Staff training began today.  

The BRs were out in full force -  full of ideas, questions, and a willingness to learn from one of the best barista-trainers in the US.  

Wally came out from NYC to teach us how to use our espresso machine to the full.  He gave us all a  workout on the basics and some of the especially nice touches when making:  

• espresso
• latte
• macchiata
• cappuccino

Trieste espresso, roasted over wood, made in small batches is our brew and everyone test-tasting today agrees - it is excellent!

Whole milk and soya milk make phenomenal cappuccino, latte, and macchiata!

news

we now have a health inspection certificate, signed and read to be placed in the front hall.  It says: SATISFACTORY

Final Pre-opening pics

The windows are papered, the workers are just about done with the punch list, the inspectors are coming through and we are within weeks of opening the doors!

From now to opening day - we'll be focusing on the staff, the menu and the wonder of making it through the construction phase and into the open for business phase!

The little things...

So, a few of the little things that are done or underway:

1) the historic plaque - sent it out to West Pattern on Hightstown's Main St - they are the firm that does all the plaques for Cranbury.  Out plaque looks great!  You'll see it on the front of the house when you come visit.

2) hanging small shelves, throughout - so we have a spot to set the menus, the small "take-aways", the ???

3) planning for additional / alternate display tops for the daily bakery special -- it might be a small cookie for the after school crowd or a minin s'more cheesecake for that dynamite dessert -- or, or, or... what would you like to see?

4) coat hooks - check and check

5)which baskets will be used where and for what -- decisions being made

6) shelves starting to be stocked with a few of the goodies we think will go great with our breads - we hope you'll take some home and give it a try: jams, fruit butters, oils and more

7) Cleaning -- not really a little thing, however it is ongoing and a number of our future waitstaff are pitching in -- way to go!!

8) Where should the various roosters roost?

9) The music is set and sounds quite fine

10) Signage to help everyone find what they want:  cafe, coffee, bakery...is in development.

And so it goes these last few weeks.  

What little things??

If you have any thoughts on what we may likely not have ready for day one and should -- those little items that can be easily forgotten -- I'm all "ears" -- 

And the countdown begins...

We are less than 1 month from our opening.  

• The final construction and pre-opening inspections are scheduled for this week. 
  
• Finalising the menu and its pricing is underway with our cooks now onboard and in the midst of that process.
  
• Ordering the goods necessary to open is underway.
  
• Hiring staff for all positions and shifts is underway, and indeed close to complete for day one.
  

What encouragement we continue to receive from locals, walkers, those who sign up on the website-- thank you all for helping us keep the vision strong as we come close to the next finish / start "line"!