We already have our first alumna -- Samantha Scott has left us after a stellar few weeks waiting tables at both breakfast and lunch. Sam has taken a job in the field of study she pursued in college and we are all extremely happy for her. (And we trust that she will visit and eat with us when she visits her folks in town).
Many of you continue to look for the croissant. They are being test-baked this week and we are hopeful that they will go back into production SOON. The problem with heat in the kitchen has dissipated with the change of season, so we will look at a more permanent fix in the spring.
This week we have made great strides with varieties of breads: Irish Soda Bread, Sourdough Rye, Fougase, Foccaccio, Cinnamon Raisin, Apricot Walnut -- along with our daily favorites: baguette, pain de campagne, white and wheat pan. We are a bread bakery!
The cafe is reflecting on your comments about the size of portions, the presentation and the price.
Cupcakes, cookies, fruit tarts and cheesecakes are the mainstays of our pastry case and we strive to have a good variety most days --still working on this!
Our olive oil and balsamic vinegar are "wowwing" many with the clean taste and lack of bitterness. It is our house dressing and we hope you will all give it a try!
Bob and I are beginning to find a rhythm to our days. He is up and at the shop before 5 (since many of you ask me and I needed to confirm this with him - it is confirmed!). I try to arrive with the staff at 6. So it is working and we are thrilled with the support from all of you.
Thank you!
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