At this point, we have a number of highs for the week - several regulars!, strong positive comments about the food (thanks Mark & Lois) and raves about the pastry - led by quiche, savory tart and goat's cheese galette. The baguette lead the charge in the bread area and one of my favorite comments was a long, contented -- ummmmm!
Our staff all have worked fingers to the bone keeping up with customer needs and learning the "ropes" of making the rooster hum. We have work to do to make it more efficient and the learnings from this week are important to that effort.
We have one serious problem -- the heat in the kitchen has made it neigh on impossible to create and bake the top quality laminated pastries that we want to provide. These are the croissant, pain au chocolat, all the danish and selected other items. Until we can assess and implement the necessary changes, WE WILL NOT BE MAKING ANY LAMINATED PASTRY DOUGHS.
We are extremely disappointed and know some of you may be as well, however putting out a less than top quality product is not in any of our plans and we need to do the right thing with this situation asap. As I know more, you will too.
2 comments:
Congratulations on a dream now realized!! We were very happy to finally get to stop by on Saturday, during Cranbury Day.
Not sure if you'd like some constructive customer feedback, but here are a few items:
-the room in the back, nearest the kitchen, where we sat was noticeably warmer and a bit uncomfortable in the admittedly sticky weather we had on Saturday. Perhaps this is due in part to the proximity to the kitchen. A bit more AC there would help.
-the French press comes in 3/4/6 cup sizes, but the cup & saucers you use are bigger than the usual european-style café cups, so you don't really get 4 cups of coffee from a 4-cup French press
-A bit of honey served or offered on the side for the fruit and yogurt parfait would help, since the Greek yogurt is a bit heavy and dry. The sweetness of the honey would also offset the tartness of the yogurt.
All in all, though, we had a good time.
Thank you so much for caring to provide constructive feedback -- it is much appreciated. I love the honey with parfait idea and we will plan to implement as soon as possible. I agree with the French Press assessment and I think we will drop the 3 cup or serve it with a double espresso cup. MOst of our pottery sizes are very generous and in all areas except this one, people feel the portions are very well sized and some would like to see a smaller size in some areas (like a cup of soup in addition to the bowl) -- we will implement that one, too.
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Re the AC, that is our toughest nut and has indeed prevented us form producing many of our basic pastries. The architect and his engineer were out on Tues to assess and recommend in this area. We are hopeful of a plan and resolution before too long.
Thank you again and we hope to see you in the near future.
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