1850 - construction techniques were very different

We opened a wall to gain a view into the past.  It is (to us anyway) amazing to see how construction techniques that were 'state of the art' in 1850 have:  1) held up and 2) not changed totally - barring the evolution of materials.  In the following pictures you may be able to see the large wooden pegs used to tie the beam and post.  If you can't see it, you will be able to when you visit the Blue Rooster -- we will keep this glimpse into the past visible for all to enjoy. 

What's happening in there??

In the last 2 weeks, remarkable progress is being made at the Blue Rooster.  Siding is complete on the north side, to assure best possible matchup with the neighbor's needs.  The south side is also complete and the back (facing the school) will be complete this week.  The north side has been painted as well and thanks to each of you who have complimented us on the quality of the building and its look that fits so well with the original portion of the building and with the overall neighborhood and village.

Inside the work continues to bring the electrics, plumbing and heating up to code in the original portion of the building and to install them in the new.  It is amazing to see the care and thought that go into craftsmen considering how best to keep the look and feel of an 1850's building while assuring our safety and comfort in this day in the 21st century.  We have a very talented and committed crew working at the Blue Rooster.

Pictures to follow, however I will say that the last bit of demolition included exposing an interior wall that has beautiful examples of the original craftsmanship of the building.  The beams and the pegs used show how it was done before stainless steel, etc.  We hope to find a way to let a portion of this remain on view for you all to see when you visit.

It won't be long now before we can put a date to our opening... more to follow.

It's got to be love.......

Sunday morning, outside the village of Levens, France.

I am sitting on the terrace of my friend's home, looking over an ancient glacially dug valley.  At its mouth is Nice and beyond, the cote d'Azure.

The shades of green and the palette of blues are astonishing in their range and abundance.  The birds' song is riotous and beyond them, the silence is just so -- broken by the occasional group of cyclists going by as they do the mountain circuit or by the bark of a dog off down the valley.

My first thought is -- I wish Bob (the baker and husband) were here and I ope we come here together before too long,.

My second thought is -- wouldn't the pups (our 3 English Cocker Spaniels) love to romp across the 6 terraces that make up my friend's rural acreage.  (He has 50 olive trees, lavender run wild and an herb garden that fills the air with sweet and savory fragrances throughout the day and into the evening.

And then it happens, my third thought -- as the fragrances of the Herbs de Provence waft deliciously in my direction -- wouldn't an egg dish made with a bit of luscious cheese and these herbs be a lovely addition to the Blue Rooster menu?

Yes, I've been away.  I've not been blogging to keep you informed of the massive progress made toward completion of our construction project.  However, you and the Blue Rooster are rarely far from the front of my mind!

60 + entries and counting

Over 60 of our friends and future customers have entered the contest to guess when we will open first and take in $$$.  The range of dates is from early June to mid September.

Keep your guesses coming, a $50 gift certificate to the winning entry!

Siding is now started --

More of the same from our builder and his crew.  They press on, doing solid work and working solidly each and every day.  Siding is now in progress and will be done before the week is out.  

One of our key inside men is the plumber, Charlie.  Those of you who walk, ride or drive by see Charlie's black van 6 or 7 days a week outside the Blue Rooster.  He is a master craftsman who is most interested in doing a good job for his client.  What a joy!  so far we are 100% in the good job category.  If you see Charlie, let him know how you appreciate his helping us move toward opening day.  Speaing of opening day....  see next installment.

It looks like it may open soon.....

Many folks stop me and ask, will you be opening soon?  Some ask, "how many weeks?", some "will it be before school lets out?", others query - "it's going so quickly, surely you will be open soon!?!"

The inside scoop is this:

turns out that the 'big stuff' - basement, walls and roof are really the fast and easy to get done quickly items.  

we are now working on the 'fine stuff' - plumbing, electrics, heat, ventilation and air conditioning. This work will be done tying in the original structure to the new and it requires much knowledge, skill, patience and time.

We also found an unusual alignment of support in one area which required us to install additional beams -- and that took time.

So, we are moving along very well on all fronts.  The workers are there 6 and sometimes 7 days a week.  The commitment of each one of them to doing a fine job for the blue rooster is 100% and we are thrilled with the progress and the outlook.

However, we will not be opening in a couple of weeks, nor before school lets out, nor will it be soon because the frame is up.

Our estimation still holds that we will be opening in late summer.  Don't forget to place your date for our opening in the contest (go to website:  www.blueroosterbakery.com ) to win a $50.00 gift certificate.

Thanks to each and everyone of you who inquires and follows our progress.  It is so encouraging and we wish to move as quickly as possible -- while maintaining the quality of work that each of you deserves from the blue rooster!

Just a peek inside

Here are a sampling of the 1850's framing, still keeping the integrity of the building at 17 N Main.  We are opening the back wall to the new kitchen area, and this is what we found.  

Now the real fun begins -- plumber, electrician and carpenters are working together to maintain the character of the main rooms of the building and integrate our new bakery kitchen to provide the top level of service and product that will be the hallmarks of the Blue Rooster.