Early December

Dec 6, 2022

WHAT HAPPENED/IS HAPPENING:

Thanksgiving has come and gone. It was so fabulous and everyone on our team did a tremendous job!! Wow! No snafus, no blowups and failures or major issues. Just happy customers, productive staff, and helpful front counter workers. We put out over 190 special orders and every single one was picked up and well received! We are replicating the system for Christmas orders, with some slight differences. There are three days we are taking pre orders, the order window is 12/9-12/18 and then orders are available for pick up the 22nd ,23rd, and 24th.

We have quite a few large special orders. We do these each year and its a tradition of our bakery to work with certain doctors, dentists, veterinarians and business folk to put together custom gift towers and bags. We try to organize each order so that everyone involved with baking has plenty of notice and that we have product out of the oven and ready for preparation- with plenty of time for cooling and packaging perfection!

TRAINING…

We’ve got the savory department getting dialed in and Chef Kaylah is keeping our standards high and our skills sharp! Roma is full time (mostly, except when it snows a lot!) and Caden is making sandwiches at AH.

Gillian and Caden are under the tutledge of both Kaylah and Erin G to help get salads happening regularly.

Amy is training on packaged goods, and Aubry and Ryta are making cool new holiday cookies and items.

WHATS TO COME:

We have two more slower weeks before the mayhem!! This first part of December, lets all be diligent not to over produce, whilst having product to sell when the people are there to buy it.

Starting this week (12/9-12/18) we will open up online special orders, closing them on Sunday December 18th. This is allow the die-hards to put in their orders and reserve their holiday favorites.

We will still have plenty of product to sell over the counter.

We are closed christmas eve at 2pm, and also the 25, 26th, and 27th. Then open for a final (slower) week wednesday-saturday. We are closed January 1st through the 18th. Hallelujah!

FACILITY PROBLEMS AND SOLUTIONS:

Seems like refridgeration and ovens are agreeing with us these days. Plus Lawrence is keeping us in working order.

We have no major equipment that is out of order at this time. And that is great news.

Lawrence is also training Miron on company maintenance, including compressors.

CUSTOMER FEEDBACK:

Positive review: “A little slice of heaven! Fantastic pastries”

Weird review: “I love this place but just wish these guys would be open on Mondays and Tuesdays. Its confusing and we can’t make a weekly routine of going here since they are closed two major working days. I do like the new location though, so I guess we’ll take what we can get.”

Negative review: None at this time! Booya

End of Year notes and dates…

December- Xmas falls on a SUNday. Xmas eve (we are open until 2pm. Then closed christmas and the day after which leaves just the last week of december 12/28-12/31. (Wednesday-Saturday)

12/31 -Closed new years EVE day at 4, then closed January 1st, New Years day.

January- We are closed at both shops 1/1-1/18, reopening on the 19th!!! Full-time bakers should be ready to work the 16/17th so they can get 40 hour weeks and be ready for our first 3 day week, Friday-Sunday.

Early November

Nov 9, 2022

WHAT HAPPENED/IS HAPPENING:

Winter came in like a bat outta hell… hello snow and cold!! It sure is pretty!

With actual snow days possible now, it seems the weather is negatively impacting business. We have seen drops in traffic on days where it snows 2”+ and believe people are staying off the streets and out of businesses when we experience in climate weather.

Harrison is here! and Kaylah comes later this week. We are beyond stoked to be working with talented, driven, creative individuals and know that fire island is about to get a whole bunch cooler. You’ll see both our new exec baker and chef working side by side with their teams and learning the shifts they are soon to supervise. They will be figuring out the way we operate and filling in low spots and then will bring their expertise and wisdom to the team..

TRAINING…

Harry in bread

Leslie training in galletes

Josie training cinnamon rolls

Ryta training in packaged goods

Roma will be training in savory prep and working with Finn to get sandwich makings produced and ready for the week. Roma and Finn are working Monday-Friday until the downstairs is built out and completed (estimated late Jan 2023… we’ve been wrong before.)

Cake team training on macarons

Max training Avery on cranberry coffeecake and salted caramel tarts

WHATS TO COME:

We are in a slow time until business pops up for thanksgiving week and then slower again until the week/week a half before xmas. Then one more slow week until our annual closure. wahoooo yippee cayeaaaa, or however you spell that. And i should know. After all, I did name my first born MacLane, after the Die Hard protagonist. Not really.

So please be sure to check production levels and be weary of over production. We can still make good money, especially if we can have product in front of people when they are in the shop to buy it, and not land of too much unsold food at days end.

Next week (11/12) we will open up online special orders for 7 days, closing them on Nov. 20. This is allow the die-hards to put in their orders and reserve their favorites. We are only committing, at most, 75% of our production to special orders. The rest will be for sale over the counter. We will still have plenty of product to sell on Wednesday and Thursday, but due to Thanksgiving being an “assignment holiday” we are anticipating lots of special orders!! We are closed thanksgiving at 2pm, and all day Friday. Then open for a normal (slower) weekend.

FACILITY PROBLEMS AND SOLUTIONS:

Seems like refridgeration and ovens are agreeing with us these days. Plus Lawrence is keeping us in working order. Thank you for replacing the slicer blade so that Airport Heights can slice their own bread.

We have no major equipment that is out of order at this time. And that is great news.

Lawrence is also training Miron on company maintenance, including compressors.

CUSTOMER FEEDBACK:

Positive review: “The scones here are amazing! I like that they are not overly sweet or glazed with icing. Definitely a great place to stop for a quick breakfast. ”
Weird review: “Divinely brewed black coffee ”

Negative review: “Airport heights location is often out of goods, gets old fast when wasting so many trips. Don't see the point of a bakery that runs out of pastries and breads in the middle of the afternoon. ”

End of Year notes and dates…

November -Thanksgiving is thursday the 24th, and we are open this day until 2pm. We are closed on (black) Friday the 25th, and reopen for the weekend.

December- Xmas falls on a SUNday. Xmas eve (we are open until 2pm. Then closed christmas and the day after which leaves just the last week of december 12/28-12/31. (Wednesday-Saturday)

12/31 -Closed new years EVE day at 4, the closed January 1st, New Years day.

January- We are closed at both shops 1/1-1/18, reopening on the 19th!!! Full-time bakers should be ready to work the 16/17th so they can get 40 hour weeks and be ready for our first 3 day week, Friday-Sunday.

OCTOBERRRRRRR

Mid October at the bakeriesssssss

WHAT HAPPENED/IS HAPPENING:

Business is still steady even though we’ve seen a substantial decline in tourists visiting K St and AH, which just gives us the opportunity to serve our locals better! The shops are running well and product looks great!!

We have had MOST of our team in the shops last week and working hard.

A few individuals out here and there but we are fully staffed and CRANKIN.

Erica and Naomi are out for another week, back the 29th. Porter and Bronco have a weekish off each, coming up at the end of Oct/early Nov. (their outs will be covered by Molly/Lourdes and Miron/Roma) .

The buildout at K st is still in the permitting phase and making its way though the municipality. We will see more workers and progress in the coming weeks. The decommission of 91 is happening slowly and surely. There was another big push over our weekend, and we are getting cozy at K.

Quick aside… did y’all hear Beeke got a NINETY EIGHT on her anatomy and physiology exam?!?! Whatta friggin smarty smart!!! Hard work does pay off.

TRAINING…

Training on the packaged goods team this week is Marghryta! Going by Ryta, she has been training with Aubry and will be doing 4 hours of pkg goods, and another 2-4 hours of cleaning each day. The cleaning will help Sheldon which is SO helpful with the increased load at K st once we have a functional upstairs and downstairs. Ryta moved to Alaska 3 months ago from the Ukraine. Say pryvit {pri-VYEHT] (hello in Ukrainian) when you see her!

With Avery gone for the next two weeks, we have a couple people jumping into the breach to fill the void- Karen and Beeke are still 2 days a week each. Then Molly, Miron, Max (mmmmm!) and Gillian are helping to support our cookie team. Avery sure did make lots and get us stocked before he left (so many BSBs and shortbread cookies!)

Remember, “First you’re slow, then you’re good, then you’re good and fast.” -Jerry

WHATS TO COME:

Thank goodness we are getting closer and closer to November when our Executive Baker and Chef start and take on big rolls. Both individuals are former employees who have dedicated their careers to the industry and have a wealth of knowledge and experience to bring to Fire Island. Harrison will start Nov 2, and Kaylah Nov 9.

We are encouraging dress up like anything for Halloween weekend! Both Saturday and Sunday of next weekend are fair game to dress like whatever you fancy… wigs, facepaint, wings or full blown inflatable costumes are allowed and requested… but lets also get some work done.

We have mega costumes if you don’t have one and are housing our collection at 91. Come by and riffle through our costume containers… we have a gumby, marshmallow man, squirrel and queen gown.

FACILITY PROBLEMS AND SOLUTIONS:

We are still dealing with refridgeration and making sense of the units coming over from 91. Its funny, cause we all need the refers and the chillers, but faaacccckkkk they are so annoying, expensive and finicky.

We have hired Superman moving company on numerous occasions and have brought over truck loads of equipment, supplies and ingredients. also some crap. but we now have the bulk or our refers, mixers, work stations, and the smoker all at K st.

We have set up another work station in savory where the bread slicers use to be. Now we have three main surfaces where sandos can be assembled.

Finn is working a modified schedule to work savory prep and keep our sandos rolling out the door. He will prep on monday and tuesday, and then work a 9-5 weds-friday for the next week or two.

CUSTOMER FEEDBACK:

Positive review: “The brown butter brownies 🤤 these were absolutely amazing! But let’s be honest anything fire Island bakes is amazing. The challah bread, scones, focaccia, you name it it’s always good.”

Weird review:

“Outside, we saw a lovely Fire Island Rustic Bakeshop lady with this awesome cart that folds down into nothing! It's pretty sweet and seemed perfect for half-sheet trays. It locks the folding baskets in place and has little kick stands to make it stand up while folded. What cool engineering! There was a Pokestop next door and some really interesting ones nearby.”

Negative review: “Over price small sandwiches. Unclean tables.”

End of Year notes and dates…

November -Thanksgiving is thursday the 24th, and we are open this day until 2pm. We are closed on (black) Friday the 25th, and reopen for the weekend.

December- Xmas falls on a SUNday. Xmas eve we are open until 2pm. Then closed christmas and the day after which leaves just the last week of december 12/28-12/31. Closed new years EVE day at 2.

January- We are closed at both shops 1/1-1/18, reopening on the 19th!!! Lets get the heck outta here!!!! Come talk to us about setting up a stage in another state. Hit the beach, find sun, see family, go solo, ENJOY the break!!!!

late sept/early oct. 2.0

WHAT HAPPENED/IS HAPPENING:

Business is still steady even though we’ve seen a substantial decline in tourists visiting K St and AH, which just gives us the opportunity to serve our locals better!

The shops are running well and product looks great!!

Thank the heavens Nic and Lourdes are back from their awesome European adventure and have added so much talent and muscle back to our current team.

Miron returned from his East Coast adventures too! Between he, Bronco, and Roma, plus Donovan on the weekday afternoons and full day weekends, we’ve got sandos covered! Caden is gone for 10ish days and returning next week thursday.

TRAINING…

Liam and Amy both have the privilege of training with Lourdes- the scone queen and department lead- this week and probably next week as well. Liam has been a trooper, and Amy has been excellent in working with the AH scuffins team. However, Grace and Chelsea are able to satisfy that bakeries needs, so Amy is heading west to help K st out!

Roma has been training about 4 hours a day in sandwiches. He is working on his English comprehension and fast twitch muscles!! Roma has been in Alaska/The US for about a month now. He has a sweet wife and adorable 1 year old, Nadia and Anya. Lets make them feel welcomed and comfortable.

Naomi, our brave and cool counter lead, is leaving for almost 3 weeks. She has recruited her smart and capable buddy Brianna to help fill in the hours. Please welcome Brianna to the team, she will be both opening and closing at K st for the next couple weeks.

Remember, “First you’re slow, then you’re good, then you’re good and fast.” -Jerry

WHATS TO COME:

Construction still happening at K st…. we are moving through the permitting process and will see more workmen and equipment downstairs this week.

We will have some guys working the stairs and downstairs spaces to install protective coving - thats the stuff between the floor and the wall. Turns out, its real necessary.

Still rolling out the new sandwiches and seeing what sells best and when. Bacon Blue, Smoked Beet, Chicken Salad, Ham and Swiss. Thank you Gary for smashing these guys to the front lines. People seems to be enjoying them and disappearing many sandwiches. The Bacon, Beet and chicken are put out on Sliced sandwich bread until ciabatta is available.

CUSTOMER FEEDBACK:

Positive review: “The finest of pastries and friendliness of staff. I totally drive 100 miles round trip to get their brownies and peanut butter creamed cookies! Delicious nutritious sandwiches too; especially the beet.”

Negative review: “Sometimes you don’t want to be the one to have to state the truth, especially when nobody wants to admit it. But this place is just not that good. It is overpriced and the quality is just so so. I used to go because they had a quaint, pleasant little seating area. But now that’s gone, so why even bother. I won’t come here anymore.” Good luck with you life buddy.

Questionable review: “Parking and wait times are ridiculous” Sir, have you been to a city before? Most excellent things ARE worth a wait… and I really don’t think anyone waits more than 15 minutes. AT MOST.

FACILITY PROBLEMS AND SOLUTIONS:

Lawrence will be around this week, mostly working on replacing filters and belts on our roof.

We had a reliable mechanical operation come out and give us a quote and it was outrageous. So Lawrence said he could maintain our rooftop units and replace the filters/belts a couple times a year for probably a tenth the cost!! So thats neat. Thank you Lawrence (our red-headed maintenance department of 1)

We plugged in the two fridge units downstairs so that Max can move more savory supplies over and we can go into mad soup production. Gary is still at 91 (we miss you Fynn Igor!) but until the downstairs kitchen is further built out, he needs the space and amenities (the smoker, range, and open ovens) to make mad sandwich makings.

November -Thanksgiving is thursday the 24th, and we are open this day until 2pm. We are closed on (black) Friday the 25th, and reopen for the weekend. No non-emergency time off request will be granted this week.

December- Xmas falls on a saturday. Xmas eve we are open until 2pm. Then closed christmas and the day after which leaves just the last week of december 12/28-12/31. Closed new years EVE day at 2.

January- We are closed at both shops 1/1-1/18, reopening on the 19th!!! Lets get the heck outta here!!!! Come talk to us about setting up a stage in another state. Hit the beach, find sun, see family, go solo, ENJOY the break!!!!

9/5-9/18ish... mid September 2.0

WHAT HAPPENED/IS HAPPENING THIS WEEK:

Holy cow the landscaping at K street really came together! We had small equipment, truck loads of dirt, and workmen out front last week! The crew dug down in our front patio area under the big trees. They put in non-organic material, pavers, dirt and grass fertilizer- we are hoping the seeds will take and we will have grass started before first frost. We will put the black metal furniture out there (not as much as before, and minus the picnic tables) and keep the colored stuff on the front step in front of the garage doors. We are trying to sell those chairs that won’t stack but 4 high and have ordered better chairs- they are on their way!

A pop up for the children’s museum happened this Sunday, 9/18. It was outside at AH and was a huge success. About 30 kids and their families came by to explore and imagine and be intrigued! Thank you to AH staff for helping these guys get their name out there and promote this community minded effort. We might be able to host them at K street before the snow flies!

And finally, we got the good word the Harrison will be joining our team in early November. This is a HUGE come up for our bakery. He’s got mega talent and is a dedicated baker whose been working on his craft for nearly 10 years!! Harrison worked at Fire Island for a couple years about 6 years ago, and was skilled, passionate and fun to work beside. So we flew him up for the weekend, and after seeing our operation and spending time in Anchorage, he’s decided to move back and work with us full-time. HECK YEA BROSKIS!!

TRAINING…

Liam L is still training in bread and getting faster and wiser by the week! Porter and Alex round out a bad ass bread team. Thank you guys!! Molly still on oven and holding it down, pulling out gorgeous loaves of rustic bread. wahoooooo. Missing Nic and Lourdes, but we’ll see them back after another week in Italy!

Josie still training in croissant and working with Leslie to get our croissant numbers increased. Got some gorgeous crumb shots this week, and boy oh boy that lamination can’t be beat.

Branden is training in sandwiches but was out this past week. Naomi is still in training in sandos too when she’s not needed being counter lead. Miron is gone for another couple weeks but we’ve got the fire power to keep up and put out. Caden getting faster too! Caden starts with us full-time this next week so it will be awesome to get our new sandwiches out to the public. (a fall turkey, bacon and blue, chicken salad, and smoked beet!)

Maggie is doing a fabulous job cleaning Airport Heights bakery for about 2 hours each day, tuesday-Sunday. We are so stoked AH is getting the TLC it needs and deserves.

Amy B. is training in Scuffins at AH with Chelsea and Grace, and Liam William O is training at K. Grace came over last week to work with Liam on muffins and other scuffins related tasks and made mad product for the downtowners. Thank you Gracie!!

Remember, “First you’re slow, then you’re good, then you’re good and fast.” -Jerry

WHATS TO COME:

Construction still happening at K st…. we are moving through the permitting process and will see more workmen and equipment downstairs next week and into October. Don’t worry pals, we have the space at 91 and are still able to work out of there. However we are working hard to decommission the space- in fact Jerry worked everyday last week to take apart the oven. So many parts, so much mass.

We think we will continue to see a slight drop week over week in business. The tourist are mostly gone for the season and now we want a major emphasis on recognizing and serving our regulars, locals, neighbors. we are trying to bring back old favorites, like macarons and cinnamon rolls. But at this time we are just focusing on our current menu and transitioning to more fall appropriate items…

CUSTOMER FEEDBACK:

Positive review: “Great atmosphere for brunch and coffee with old friends! Food was better than great, coffee was hot, and friendly smiling faces behind the counter. Will definitely be paying this hidden gem another visit in the near future! (Most of my party had the sausage breakfast sandwich and all loved it!! Also had the brown butter brownie and the chocolate chocolate cupcake but they were gone before I could snap a photo!)”

Negative review: “The finest of pastries and friendliness of staff. I totally drive 100 miles round trip to get their brownies and peanut butter creamed cookies! Delicious nutritious sandwiches too; especially the beet.

Haha, that just another good review. Didn't find any negative ones so good, lets go with that. Tune out the bad, bring in the good!!

FACILITY PROBLEMS AND SOLUTIONS:

Well, the annex was becoming quite the dumping ground, so Miron and friends took that place APART. They moved the big storage racks away from the windows and LET THERE BE LIGHT, so thats hella neat. Honestly feels like a whole new space. There was just too much stuff in there so even though it was raining, these guys set up tents outside and dragged everything out, only putting back what fit without overcrowding or being redundant! Thank you guys, looks awesome.

November -Thanksgiving is thursday the 24th, and we are open this day until 2pm. We are closed on Friday the 25th, and reopen for the weekend. No non-emergency time off request will be granted this week.

December- first two weeks are the last opportunity to use your PTO, unless previously

third and fourth week in Dec are black out dates, same as thanksgiving week. Xmas falls on a saturday. Xmas eve we are open until 2pm. Then closed christmas and the day after which leaves just the last week of december 12/28-12/31. Closed new years day at 2 (I think…. check back on this)

January- We are closed at both shops 1/1-1/18, reopening on the 19th!!! Lets get the heck outta here!!!! come talk to us about setting up a stage in another state.

late sept/early oct.

WHAT HAPPENED/IS HAPPENING:

Business is still steady even though we’ve seen a substantial decline in tourists visiting K St and AH, which just gives us the opportunity to serve our locals better!

The shops are running well and product looks great!!

Thank the heavens Nic and Lourdes are back from their awesome European adventure and have added so much talent and muscle back to our current team.

Miron returned from his East Coast adventures too! Between he, Bronco, and Roma, plus Donovan on the weekday afternoons and full day weekends, we’ve got sandos covered! Caden is gone for 10ish days and returning next week thursday.

TRAINING…

Liam and Amy both have the privilege of training with Lourdes- the scone queen and department lead- this week and probably next week as well. Liam has been a trooper, and Amy has been excellent in working with the AH scuffins team. However, Grace and Chelsea are able to satisfy that bakeries needs, so Amy is heading west to help K st out!

Roma has been training about 4 hours a day in sandwiches. He is working on his English comprehension and fast twitch muscles!! Roma has been in Alaska/The US for about a month now. He has a sweet wife and adorable 1 year old, Nadia and Anya. Lets make them feel welcomed and comfortable.

Naomi, our brave and cool counter lead, is leaving for almost 3 weeks. She has recruited her smart and capable buddy Brianna to help fill in the hours. Please welcome Brianna to the team, she will be both opening and closing at K st for the next couple weeks.

Remember, “First you’re slow, then you’re good, then you’re good and fast.” -Jerry

WHATS TO COME:

Construction still happening at K st…. we are moving through the permitting process and will see more workmen and equipment downstairs this week.

We will have some guys working the stairs and downstairs spaces to install protective coving - thats the stuff between the floor and the wall. Turns out, its real necessary.

Still rolling out the new sandwiches and seeing what sells best and when. Bacon Blue, Smoked Beet, Chicken Salad, Ham and Swiss. Thank you Gary for smashing these guys to the front lines. People seems to be enjoying them and disappearing many sandwiches. The Bacon, Beet and chicken are put out on Sliced sandwich bread until ciabatta is available.

CUSTOMER FEEDBACK:

Positive review: “The finest of pastries and friendliness of staff. I totally drive 100 miles round trip to get their brownies and peanut butter creamed cookies! Delicious nutritious sandwiches too; especially the beet.”

Negative review: “Sometimes you don’t want to be the one to have to state the truth, especially when nobody wants to admit it. But this place is just not that good. It is overpriced and the quality is just so so. I used to go because they had a quaint, pleasant little seating area. But now that’s gone, so why even bother. I won’t come here anymore.” Good luck with you life buddy.

Questionable review: “Parking and wait times are ridiculous” Sir, have you been to a city before? Most excellent things ARE worth a wait… and I really don’t think anyone waits more than 15 minutes. AT MOST.

FACILITY PROBLEMS AND SOLUTIONS:

Lawrence will be around this week, mostly working on replacing filters and belts on our roof.

We had a reliable mechanical operation come out and give us a quote and it was outrageous. So Lawrence said he could maintain our rooftop units and replace the filters/belts a couple times a year for probably a tenth the cost!! So thats neat. Thank you Lawrence (our red-headed maintenance department of 1)

We plugged in the two fridge units downstairs so that Max can move more savory supplies over and we can go into mad soup production. Gary is still at 91 (we miss you Fynn Igor!) but until the downstairs kitchen is further built out, he needs the space and amenities (the smoker, range, and open ovens) to make mad sandwich makings.

November -Thanksgiving is thursday the 24th, and we are open this day until 2pm. We are closed on (black) Friday the 25th, and reopen for the weekend. No non-emergency time off request will be granted this week.

December- Xmas falls on a saturday. Xmas eve we are open until 2pm. Then closed christmas and the day after which leaves just the last week of december 12/28-12/31. Closed new years EVE day at 2.

January- We are closed at both shops 1/1-1/18, reopening on the 19th!!! Lets get the heck outta here!!!! Come talk to us about setting up a stage in another state. Hit the beach, find sun, see family, go solo, ENJOY the break!!!!

9/5-9/18ish... mid September

WHAT HAPPENED/IS HAPPENING THIS WEEK:

Holy cow the landscaping at K street really came together! We had small equipment, truck loads of dirt, and workmen out front last week! The crew dug down in our front patio area under the big trees. They put in non-organic material, pavers, dirt and grass fertilizer- we are hoping the seeds will take and we will have grass started before first frost. We will put the black metal furniture out there (not as much as before, and minus the picnic tables) and keep the colored stuff on the front step in front of the garage doors. We are trying to sell those chairs that won’t stack but 4 high and have ordered better chairs- they are on their way!

A pop up for the children’s museum happened this Sunday, 9/18. It was outside at AH and was a huge success. About 30 kids and their families came by to explore and imagine and be intrigued! Thank you to AH staff for helping these guys get their name out there and promote this community minded effort. We might be able to host them at K street before the snow flies!

And finally, we got the good word the Harrison will be joining our team in early November. This is a HUGE come up for our bakery. He’s got mega talent and is a dedicated baker whose been working on his craft for nearly 10 years!! Harrison worked at Fire Island for a couple years about 6 years ago, and was skilled, passionate and fun to work beside. So we flew him up for the weekend, and after seeing our operation and spending time in Anchorage, he’s decided to move back and work with us full-time. HECK YEA BROSKIS!!

TRAINING…

Liam L is still training in bread and getting faster and wiser by the week! Porter and Alex round out a bad ass bread team. Thank you guys!! Molly still on oven and holding it down, pulling out gorgeous loaves of rustic bread. wahoooooo. Missing Nic and Lourdes, but we’ll see them back after another week in Italy!

Josie still training in croissant and working with Leslie to get our croissant numbers increased. Got some gorgeous crumb shots this week, and boy oh boy that lamination can’t be beat.

Branden is training in sandwiches but was out this past week. Naomi is still in training in sandos too when she’s not needed being counter lead. Miron is gone for another couple weeks but we’ve got the fire power to keep up and put out. Caden getting faster too! Caden starts with us full-time this next week so it will be awesome to get our new sandwiches out to the public. (a fall turkey, bacon and blue, chicken salad, and smoked beet!)

Maggie is doing a fabulous job cleaning Airport Heights bakery for about 2 hours each day, tuesday-Sunday. We are so stoked AH is getting the TLC it needs and deserves.

Amy B. is training in Scuffins at AH with Chelsea and Grace, and Liam William O is training at K. Grace came over last week to work with Liam on muffins and other scuffins related tasks and made mad product for the downtowners. Thank you Gracie!!

Remember, “First you’re slow, then you’re good, then you’re good and fast.” -Jerry

WHATS TO COME:

Construction still happening at K st…. we are moving through the permitting process and will see more workmen and equipment downstairs next week and into October. Don’t worry pals, we have the space at 91 and are still able to work out of there. However we are working hard to decommission the space- in fact Jerry worked everyday last week to take apart the oven. So many parts, so much mass.

We think we will continue to see a slight drop week over week in business. The tourist are mostly gone for the season and now we want a major emphasis on recognizing and serving our regulars, locals, neighbors. we are trying to bring back old favorites, like macarons and cinnamon rolls. But at this time we are just focusing on our current menu and transitioning to more fall appropriate items…

CUSTOMER FEEDBACK:

Positive review: “Great atmosphere for brunch and coffee with old friends! Food was better than great, coffee was hot, and friendly smiling faces behind the counter. Will definitely be paying this hidden gem another visit in the near future! (Most of my party had the sausage breakfast sandwich and all loved it!! Also had the brown butter brownie and the chocolate chocolate cupcake but they were gone before I could snap a photo!)”

Negative review: “The finest of pastries and friendliness of staff. I totally drive 100 miles round trip to get their brownies and peanut butter creamed cookies! Delicious nutritious sandwiches too; especially the beet.

Haha, that just another good review. Didn't find any negative ones so good, lets go with that. Tune out the bad, bring in the good!!

FACILITY PROBLEMS AND SOLUTIONS:

Well, the annex was becoming quite the dumping ground, so Miron and friends took that place APART. They moved the big storage racks away from the windows and LET THERE BE LIGHT, so thats hella neat. Honestly feels like a whole new space. There was just too much stuff in there so even though it was raining, these guys set up tents outside and dragged everything out, only putting back what fit without overcrowding or being redundant! Thank you guys, looks awesome.

November -Thanksgiving is thursday the 24th, and we are open this day until 2pm. We are closed on Friday the 25th, and reopen for the weekend. No non-emergency time off request will be granted this week.

December- first two weeks are the last opportunity to use your PTO, unless previously

third and fourth week in Dec are black out dates, same as thanksgiving week. Xmas falls on a saturday. Xmas eve we are open until 2pm. Then closed christmas and the day after which leaves just the last week of december 12/28-12/31. Closed new years day at 2 (I think…. check back on this)

January- We are closed at both shops 1/1-1/18, reopening on the 19th!!! Lets get the heck outta here!!!! come talk to us about setting up a stage in another state.

FIRST WEEK OF SEPTEMBER

WHAT HAPPENED/IS HAPPENING THIS WEEK:

It was kinda an uneventful week…which is a GREAT thing!

The downstairs project is moving along and the paint colors look awesome and outrageous.

We still have a few of our team members at 91 but are working towards full consolidation.

Airport Heights bakery is experiencing more business and capturing more of the southside traffic. Their back courtyard is growing strong and has some beautiful florals.

TRAINING…

Liam is training in bread and adding a lot of thought and muscle to the bread team.

We have a new gal named Josie training on croissant starting this thursday and another new gal joining our team, most likely in scuffins.

Branden is training in sandwiches and Naomi is too! Miron has got that department slammin and so many sandwiches are happening!

We also have a new Clean team member, Maggie Dworian! Thats right, both expo queens have their daughters working here at this time!!

Maggie is cleaning Airport Heights bakery for about 2 hours each day, tuesday-Sunday. We are so grateful for her eye to detail and her willingness to work around her class schedule to keep the Logan bakery sparkling.

New faces on the counter…. Schuyler, Brooke, Colton, Emily and

WHATS TO COME:

More construction happening at K st….

A pop up for the children’s museum is happening next sunday, 9/18. It will be outside at AH and shouldn’t have a huge impact on business. 2ish hours sunday morning… more details to come.

ACCOLADES:

Our very own Molly D and the Pipeline Vocal Project was offered a contract to sing on Disney Cruises!!! This 3 man a cappella group will perform for cruisers in the pacific northwest starting in the spring of 2023. We are so proud of Mols, and know that she will still work with us when she can and however she can contribute. The girls got many talents.

ATTA BOY: Naomi’s music vide drops this friday!!!! It may not be suitable for younger ears, but we all know it will be fireyyyyyy! Maybe we can all watch it at Lauries big fun birthday/end of summer party on Saturday!

CUSTOMER FEEDBACK:

Positive review: “I come to Anchorage to visit my sister. Fire Island is always a must-do when I come. If my sister ever moves, I may still come to Anchorage just for Fire Island”

Negative review: “The vibe is nice, the line moved quickly for the amount of people in it, but sadly everything I ordered tasted horrible. This is one of those places where there’s surprise super spicy hot sauce on random things—the breakfast sandwich made me gag. I also got a fruit danish, which I figured a danish can’t be messed up, itʼs just sweet right? Nope, whatever spice they used did not belong on a danish. Soo if you like spicy food and weird danishes this is probably great, but for me it was a disappointing waste of money 🤷🏻‍♀️ ”

Questionable review: “i am one of many, many voices; we on the southside are massively mourning your recent closure. you were the bright spot in my day at least 2 times per week, and literally my favorite, favorite place in anchorage, and one of, if not my favorite bakery of all time! and i even lived in switzerland for a few years, so that is saying something!!!

i drove past the bakery the other day--knowing that it was closed. i have never felt such deep attachment to a business before. your bakery brought a great deal of simple joy to so many people, and we desperately hope that you'll come back soon. we miss our bright spot.”

FACILITY PROBLEMS AND SOLUTIONS:

A reach under fridgerator was unplugged over the weekend and we unfortunately lost everything in there.

Yearly schedule…. seems like this would be a good time to lay out the rest of the year!!

November -Thanksgiving is thursday the 24th, and we are open this day until 2pm. We are closed on Friday the 25th, and reopen for the weekend. No non-emergency time off request will be granted this week.

December- first two weeks are the last opportunity to use your PTO, unless previously

third and fourth week in Dec are black out dates, same as thanksgiving week. Xmas falls on a saturday. Xmas eve we are open until 2pm. Then closed christmas and the day after which leaves just the last week of december 12/28-12/31. Closed new years day at 2 (I think…. check back on this)

January- We are closed at both shops 1/1-1/18, reopening on the 19th!!!!!! Lets get the heck outta here!!!! come talk to us about setting up a stage in another state.

LOVE YOU GUYS AND APPRECIATE YOU and all your hard work.

Thank you squad!