The Blue Rooster Bakery and Café Blog

Tuesday, April 6, 2010

Our second April - our second spring

It is amazing to me that we are coming into the heart of springtime -- the second April in the life of the BRBC.
This year we are excited about several approaches we've chosen to bring great food to our customers. You will soon see an announcement & bio of our new head baker. He has a broad, rich background, a flare for desserts that are hitting the mark with our lunch & dinner crowds & he has a solid bread background as well. This will allow Bob the possibility of a day off now & then (Hopefully before too much longer!) --I digress to say -- Bob did sit & watch a few innings of the opening day B'ball game with a hotdog (one of his lifelong traditions!

In addition to the new head baker, we are bringing a new spring dinner menu out this week, courtesy of our head chef, Rich Huarte. He has combined a number of light, delicate taste treats with several items our dinner customers have requested. We will keep this menu set of the month of April, with vegetable changes based on best finds & fish changes based on best catch each week. If you have a taste of great food, prepared with solid skill & a deft hand with flavor combining, join us for dinner soon - the menu is full of great meals.

And although it will not come to fruition in April, we are excited that this year we will bring more local NJ produce into the kitchen directly from the farm. We now have two farms, each within 5 miles of the BR, working with us to bring the freshest, best quality produce to our kitchen. Cornercopia will again be a partner and for the first time, in her second year, Brown Dog CSA has agreed to provide a wide array of vegetables, lettuces, and other summer garden bounty for the BR. This is a great step for both Brown Dog & The BR, thanks Samantha!

The rhythms of a retail / cafe business are wide & varied; at this juncture we have hit a bit of steadiness -- like the beat of a drum, marking the tempo of each day with some degree of precision. How long will it last, what will come up next, what shall we plan, how will we find an avenue to bring growth & perhaps stability? Not clear from here. And if you are a seasoned professional in this business, I imagine you are laughing that I think there could be stability -- seems that change is it & unpredictable change is the usual "it" -- so we go.


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