Here I go again.....Everyone hold your breath!
The last few weeks have been quite a ride......and have prompted me to put some thoughts together to post on our blog. This is only the second blog entry I've posted....thank goodness! We would have far fewer avid readers were I to post more often. Kenny does a much better job of entertaining than I will ever be able to do, and for that we can all be grateful. Nonetheless, I felt the need to subject you all to my (less than) literary prowess in order to thank everyone for their support this past while.
January 2009.....yeah, that month. Remember? It was supposed to be the month we opened. Unfortunately, for the collective sanity of our Sweet Thing crew and loved ones....that was five months ago!
Late June, early July 2009....the new "norm", the new target date range, and hopefully, the last opening date we'll have to give out.
So, without further ado....thank you all for bearing with us as we've journeyed through the tangled web of oh-my-goodness-are-you-kidding-me?-set-back-infused-grey-hair-inducing-FUN that is creating something from nothing. The shop will be something to behold, I'm sure! Not only for those who are anticipating our opening, but especially for those of us who are privy to the melt downs, late nights, sweat, blood, tears, and joy, that have gone into making the dream a reality!
Here's to the next few weeks and to not losing our tenuous-one-tired out-weak-little finger-hold on something that (sort of, but not really) resembles sanity.
All for now.....let's all go get some sleep! I have a feeling we're going to need it!
Shawna
Sunday, May 10, 2009
Friday, March 27, 2009
Tea too
Our focus is pastries and coffee, not tea. We will have tea, though, and it will be good tea. Kindra's been in communication with Matt, the owner of Townshend's Tea Company. His teas are fantastic and locally made (hardly a dozen blocks from our shop, actually). We will offer eight teas to begin with, but if we get mass requests for more, or different kinds, we will adjust that.
The loan is still in the works, but I have seen evidence (communications) of its forward progression. This is good. More evidence of successful certainty is that Shawna ordered a "Coming Soon" banner for the store front. That should get there in less than a week. Then everyone can drive by and say, "Hey, I know that place!"
Also, Marty, our fantastic chef wanted to be trendy and miles ahead of the curve, so he has looked into possible ways for us to offer our customers nutrition information on our products. His actions (and emails to the right people) has landed us the opportunity to be interviewed by the AP. The reporter wants to research eateries that offer nutrition information when they aren't required to by law. We need to get back ASAP about this lest the reporter dredge up another exciting start-up to question. Hopefully, though, national exposure will be ours.
The loan is still in the works, but I have seen evidence (communications) of its forward progression. This is good. More evidence of successful certainty is that Shawna ordered a "Coming Soon" banner for the store front. That should get there in less than a week. Then everyone can drive by and say, "Hey, I know that place!"
Also, Marty, our fantastic chef wanted to be trendy and miles ahead of the curve, so he has looked into possible ways for us to offer our customers nutrition information on our products. His actions (and emails to the right people) has landed us the opportunity to be interviewed by the AP. The reporter wants to research eateries that offer nutrition information when they aren't required to by law. We need to get back ASAP about this lest the reporter dredge up another exciting start-up to question. Hopefully, though, national exposure will be ours.
Saturday, March 7, 2009
This sure is fun...
We have a lease, yes. For proof, there is a picture of the draft below. We currently have two experienced lease people giving it the once over to assure that those of us not well versed in legalize did not miss something significant. But, as of the moment, it looks perfect. The location also has begun to look like an inhabitable building of late. If you drive by, you can see people working, and we recently noticed the building actually has windows in it now! Fantastic.
At the moment we don't have any problems. We have finally managed to rummage together all information required for business loan requirements. That was nothing to scoff at. The rigmarole required for such would make climbing mount Everest look enjoyable. Sadly, though, I shudder to think that our dealings with bureaucracies has just begun. Thankfully, Dina (our manager) has experience with such insanity. That fact is most wonderful and welcome.
Martin (our chef) has been hard at work creating menus and prices. He is very experienced and very talented. He knows what he wants and he knows what he needs. With such precision on our side we cannot fail. We have become anxious to open if for no other reason than to be able to sample his wares on a more regular basis. =)
Our menu will not be immutable—several things about it will cater to the excitement of mystery. The main idea has been the consideration of world holidays—we plan to make specials associated with world holidays. We aren't settled on a frequency for this plan. It could be hectic to have a new recipe every day when we are just starting up, but perhaps as we become more established the frequency can increase. Each special will be texted to customers the morning they are made, and once they are consumed it's, "sorry Charlie," for the late comers.
The exciting part of this plan is there is pretty much a holiday for every stinking day of the year. How could it not be fun to make something for a, "Mother Goose Day"?
At the moment we don't have any problems. We have finally managed to rummage together all information required for business loan requirements. That was nothing to scoff at. The rigmarole required for such would make climbing mount Everest look enjoyable. Sadly, though, I shudder to think that our dealings with bureaucracies has just begun. Thankfully, Dina (our manager) has experience with such insanity. That fact is most wonderful and welcome.
Martin (our chef) has been hard at work creating menus and prices. He is very experienced and very talented. He knows what he wants and he knows what he needs. With such precision on our side we cannot fail. We have become anxious to open if for no other reason than to be able to sample his wares on a more regular basis. =)
Our menu will not be immutable—several things about it will cater to the excitement of mystery. The main idea has been the consideration of world holidays—we plan to make specials associated with world holidays. We aren't settled on a frequency for this plan. It could be hectic to have a new recipe every day when we are just starting up, but perhaps as we become more established the frequency can increase. Each special will be texted to customers the morning they are made, and once they are consumed it's, "sorry Charlie," for the late comers.
The exciting part of this plan is there is pretty much a holiday for every stinking day of the year. How could it not be fun to make something for a, "Mother Goose Day"?
Friday, February 20, 2009
Rolling Along
Here's a little more excitement. Things are rolling along. Perhaps in a little while longer we will have rolled the edges off our square wheels and might roll more smoothly.
Thursday, February 5, 2009
Stuck in a Rut
Sweet Thing is in a lull at the moment. The economy stinks right now, and that fact has caused lenders and landlords to be skeptical little devils. How to drive them forward to believe in our vision is our predicament at the moment. There are many hopeful signs, but none-the-less it has been a cause for stress... which is never a welcome thing.
We have looked at another space over near the pearl, but just a hair off the beaten path. It's a brand new building with lots of square feet. We were promised a fair deal and even more if needed. We like it, but wonder how much excess work it will be to market our brand when we are not on a main thoroughfare. Who knows? All we know is that the Alberta and MLK space is pretty much the perfect space for a new bakery. Hopefully something will work out soon -- we are getting anxious.
Last night it was mentioned, "you guys better have a dollar menu!" Ha! I don't know how feasible that is, but it's a good thought. Maybe if we made mini pastries... hmm. Anyway, the point is, all suggestions are considered around this joint. We plan to be successful and that doesn't happen without listening to our adoring public. So suggest away... but do be aware I don't subscribe to that dumb saying, "there are no dumb questions." Yes there are. And yes there are dumb suggestions. So no doggy log biscuits please. =)
We have looked at another space over near the pearl, but just a hair off the beaten path. It's a brand new building with lots of square feet. We were promised a fair deal and even more if needed. We like it, but wonder how much excess work it will be to market our brand when we are not on a main thoroughfare. Who knows? All we know is that the Alberta and MLK space is pretty much the perfect space for a new bakery. Hopefully something will work out soon -- we are getting anxious.
Last night it was mentioned, "you guys better have a dollar menu!" Ha! I don't know how feasible that is, but it's a good thought. Maybe if we made mini pastries... hmm. Anyway, the point is, all suggestions are considered around this joint. We plan to be successful and that doesn't happen without listening to our adoring public. So suggest away... but do be aware I don't subscribe to that dumb saying, "there are no dumb questions." Yes there are. And yes there are dumb suggestions. So no doggy log biscuits please. =)
Saturday, January 31, 2009
Cupping
Last Saturday, Sweet Thing's management and family got together for an official coffee cupping. Talk about your snooty individuals. We were encouraged to be discriminant and determine which coffee was preferable over another. We are not normally encouraged to be discriminant, so it didn't come easy. None-the-less the caffeine slurping was pleasurable.
For a cupping, a few ounces of freshly ground beans are put into a small cup. Steaming water is then poured over the ground beans. The gritty concoction is left to brew for four minutes and then the cupping begins.
First, the individual is encouraged to get his or her nose down next to the lip of the mug and embrace the aroma that wafts from it when the surface is broken with his or her spoon. When the intoxicating aroma is fully comprehended, the individual then tastes the coffee. He or she sets a spoon on the surface of the coffee until the spoon has coffee in it, then the spoon is brought to the mouth and a fantastic slurping sound is made as the coffee is dispersed to every area of the tongue.
Quite amusing, actually. Yes, there was a little gagging as a few errant coffee grounds pummeled unsuspecting uvulas, but overall the event caused little harm. A little enjoyment was even had!
In the process, our forced discrimination determined three brands to be our favorites. When we get our espresso machine up and about we will then have the final judgment to determine the overall winner.
After the cupping the party moved on to a meal. An Italian meal, to be exact. After all the coffee tasting we needed something to overwhelm our palates.
For a cupping, a few ounces of freshly ground beans are put into a small cup. Steaming water is then poured over the ground beans. The gritty concoction is left to brew for four minutes and then the cupping begins.
First, the individual is encouraged to get his or her nose down next to the lip of the mug and embrace the aroma that wafts from it when the surface is broken with his or her spoon. When the intoxicating aroma is fully comprehended, the individual then tastes the coffee. He or she sets a spoon on the surface of the coffee until the spoon has coffee in it, then the spoon is brought to the mouth and a fantastic slurping sound is made as the coffee is dispersed to every area of the tongue.
Quite amusing, actually. Yes, there was a little gagging as a few errant coffee grounds pummeled unsuspecting uvulas, but overall the event caused little harm. A little enjoyment was even had!
In the process, our forced discrimination determined three brands to be our favorites. When we get our espresso machine up and about we will then have the final judgment to determine the overall winner.
After the cupping the party moved on to a meal. An Italian meal, to be exact. After all the coffee tasting we needed something to overwhelm our palates.
Thursday, January 22, 2009
What A Zoo!
In places of unknown, fears are elevated; emotions run high; tension attempts to tear apart all that has been put together. During such times it is essential that life, purpose, and sanity not be neglected. Overwhelming support is key in such a miracle.
Sweet Thing has been in the midst of pushing through first phases of "ideating" to apparent physical achievement — many contract meetings and emails have led to many design meetings, which, sadly, have led back to more contract meetings and emails. We love our place — it is perfect for traffic — but we would like some allotment for bumps in the road. Who wouldn't? How many people expect to get things perfect on the first attempt. So, that is the why of our intense correspondences: Sweet Thing WILL be successful and a good lease agreement is a vital step.
On another, happier, note Sweet Thing's management has begun its weekly meetings. The first meeting was simply to provide assurance of job descriptions and to provide assignments for each to accomplish before next meeting. There is little more exciting than actually using physical things (i.e. people, hard copy documents, etc) to produce progress—virtual and imagined progress looses its comfort factor after a time.
Tonight will be our second manager's meeting. Assignments solutions will be related, ensuing ideas pitched, and final decisions promulgated within the organization. It is very exciting. We have a very talented and productive team!
Tomorrow Sweet Thing's management will meet again for a blind cupping. We have five brands of coffee that we have looked into serving at the shop and tomorrow we will test them all together. The hope is that through this process we can narrow the field down to two or, at most, three brands and then (when we actually hook up our espresso machine) we can compare the coffees as they would be served in the shop. For some of us this is a completely new experience and we hardly know what is required of us, but we are slowly learning to become snooty connoisseurs.
At some point in the near future we plan to roast our own beans, but in the beginning, simplicity dictates, that would not be possible with minimal employees.
So, Sweet Thing still exists, yes, and is more real than ever. We will have updates from the meetings with new ideas and such. Opinions are more than welcome—as was stated earlier, "Overwhelming support is essential in such a miracle."
Below, for you enjoyment, is the platter that Martin (our pastry chef) prepared for us as an introduction to his wares. Quite fantastic.
Sweet Thing has been in the midst of pushing through first phases of "ideating" to apparent physical achievement — many contract meetings and emails have led to many design meetings, which, sadly, have led back to more contract meetings and emails. We love our place — it is perfect for traffic — but we would like some allotment for bumps in the road. Who wouldn't? How many people expect to get things perfect on the first attempt. So, that is the why of our intense correspondences: Sweet Thing WILL be successful and a good lease agreement is a vital step.
On another, happier, note Sweet Thing's management has begun its weekly meetings. The first meeting was simply to provide assurance of job descriptions and to provide assignments for each to accomplish before next meeting. There is little more exciting than actually using physical things (i.e. people, hard copy documents, etc) to produce progress—virtual and imagined progress looses its comfort factor after a time.
Tonight will be our second manager's meeting. Assignments solutions will be related, ensuing ideas pitched, and final decisions promulgated within the organization. It is very exciting. We have a very talented and productive team!
Tomorrow Sweet Thing's management will meet again for a blind cupping. We have five brands of coffee that we have looked into serving at the shop and tomorrow we will test them all together. The hope is that through this process we can narrow the field down to two or, at most, three brands and then (when we actually hook up our espresso machine) we can compare the coffees as they would be served in the shop. For some of us this is a completely new experience and we hardly know what is required of us, but we are slowly learning to become snooty connoisseurs.
At some point in the near future we plan to roast our own beans, but in the beginning, simplicity dictates, that would not be possible with minimal employees.
So, Sweet Thing still exists, yes, and is more real than ever. We will have updates from the meetings with new ideas and such. Opinions are more than welcome—as was stated earlier, "Overwhelming support is essential in such a miracle."
Below, for you enjoyment, is the platter that Martin (our pastry chef) prepared for us as an introduction to his wares. Quite fantastic.
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