🎈 C&C turns 4! 🎈

Hello dear friends,

I am writing this newsletter to you after spending all morning trying to create a photo montage of the last few years. It was quite a challenge trying to fit so many memories into such a small package, but I think it turned out pretty neat - check it out through the play button above! This coming weekend we are celebrating the 4 year anniversary of our bakeshop's opening and, of course, I can't believe it's already been FOUR YEARS! The days are long but the years surely are short.

As you may remember, I was MIA from the 3 year celebration this time last year because we were at the hospital welcoming our son into the world...he is now turning a year older as well. As a mother of two, and three if you count C&C, I can look back and tell you for certain that starting a small business is quite akin to having a baby. You are overjoyed but overwhelmed; you are ecstatic but exhausted. Everyone tells you how to raise that baby and you wonder if you're ever doing anything right. You're constantly worried about whether you're steering them towards the best future or not.

And then one day you look up and your baby has suddenly turned 4 and it's going off independently without you; a whole being with its own mind and presence...and they are amazing. This is how I feel today when I write this note to you. I feel amazed by where we are today! I feel amazed that we have the type of support that we do from all of you lovely people, our customers, and our greater Rockford community. I feel amazed by my staff who have helped me raise this proverbial baby side by side from day one and who have basically now shouldered most of the work while I've been trying to be more present for our own real baby at home. It truly takes a village and I just happen to be the luckiest person to have such an amazing village behind me.

We will be celebrating our 4th Birthday on Saturday, July 1st at the shop and we hope you'll stop by to join us for breakfast and/or a sweet treat! There will be free funfetti cake for everyone (while supplies last) as a thank you to all our loyal customers. Also the team will bake up tons of goodies for the case and cook up a storm back in the kitchen for you guys so it's a good opportunity to stock up for the holiday if you do so choose!

Due to the Independence Day holiday next week, we plan to be closed on Monday, Tuesday, and Wednesday and we will reopen to our regular hours (7am-3pm) on Thursday, July 6th. I will be sure to send out the preorder menu July's Pizza Night on that Wednesday though so keep an eye out!

Thank you for an amazing four years - I can't wait to see what our future holds!

Much love,

Jojo

🥰 Chris' Crust & Crumbles 🥰

Greetings friends!

Back in my solo baker days, what feels like a hundred years ago now, I found this old bread slicer at a used restaurant equipment store. It was a pretty small unit that had clearly sat in that warehouse for a long time...it was small enough for me to be able to load into my Jeep with minimal help and old enough for me to be able to afford. I was very excited because I knew my farmers' market customers would love some sliced bread. But the slicer needed LOTS of TLC before we could even think of touching food with it.

Enter a couple of friends of mine who agreed to help me bring this slicer back to life on a random weekend. After an intense session of watching YouTube instructional videos, my friend Lauren and I were able to take apart the outside components and get rid of the rusty old blades. It took so long that we had to stop at that point. My friend Chris took over the next day to help me scrub & clean every single piece of the slicer's insides, install the new blades, and to assemble it back together. This was not an easy job because the machine was absolutely gross from sitting unused for so long!

After what felt like forever, we were finally done with it and some time after midnight, we both stood there staring at a nice shiny bread slicer and excitedly brought over a loaf of Country White to run through. To our shock and dismay, IT. DIDN'T. WORK. The opening area where you insert the loaf was so small that my bread wouldn't fit through to even touch the blades! I couldn't believe what a stupid rookie mistake I had made by not even thinking to measure the cutting area dimension before I bought the dang thing and was ashamed about wasting all of our time and energy.

But he just laughed and thought it was the most hilarious thing in the world...and I'm pretty sure that it was in that moment that he and I started thinking of each other as the best thing since sliced bread! :)

Chris has been such an enormous part of our bakery from day one....there he is in the picture above painting the whole shop where we all gather every day now to work and commune. There he was helping cook breakfast every Saturday and every Pizza Night for the last few years for you guys. There he was being the best partner to me as we’ve gone through the ups and downs of small business life, and there he was being an amazing father to our two kids through all of this. I never share this much about him but I'm glad I can today.

We often joke around at the bakery that it's really Chris' Crust & Crumbles and for this upcoming Father's Day weekend, we are honoring that sentiment by baking up a menu of Chris' favorites. He loves things with citrus, passion fruit, kimchi, and bourbon...and maybe the special father or father figure in your life does too. We will be open later hours until 8pm on Friday with lots of extra treats as well as have special menu items on the breakfast menu on Saturday, so please join us and bring your "Chris" along too! <3

Sending love to all the amazing dads out there,

Jojo

💌 Christmas Week Info! 💌

Hello dear friends!

Christmas will be here in the blink of an eye and I, for one, cannot wait...it is definitely way up there on my "favorite holidays" list. Speaking of lists, we hit the ground running at the beginning of this week with a massive to-do list to prep for the big bake day this coming Saturday. There are a gajillion pies to bake, cakes to assemble, cupcakes to frost, cookies to decorate, tarts to fill, quiches to put together, and pastries and breads to shape...and that's just the tip of the iceberg. It's our last big push before the end of 2022 and we go about all this work always with gratitude that you chose us to bake for your family this year!

I don't know about you, but I am definitely a New Year's resolutions type of person and I recently got to thinking about what my resolution for this coming year will be. We won't get to it on the personal end but for my professional life, my resolution can be described in two words - community building. I think over these past years, the C&C family/community has really expanded and the relationship we have with our customers is continually growing and evolving...but I do sometimes miss the days when it was just me and my oven in my old rental kitchen distributing subscription loaves twice a week and teaching bread baking classes on the weekends. I used to "build community" in a much different and more personal & intimate way than I do now, and I want to get some of that back. I don't have dates set yet, but I am planning to start working on my resolution with bringing back my group bread baking classes in 2023.

Until then, we have been slowly stocking the store with all bread baking essentials (pictured above) such as heritage wheat flour perfect for artisan loaves, proofing baskets, linen couches, scoring lames, and, of course, our very own C&C sourdough starter. If you are needing a last minute gift for the bakers in your life, may I suggest you check out our offerings! We also have plenty of goodies that complement bread such as honey cream spreads, nut butters, and a variety of artisanal jams that we are sampling in store this week.

The Christmas preorder deadline is coming up shortly and there's not very much left on there. BUT if you didn't get an order in, don't fret - this coming Saturday, we are planning to have a bountiful spread for you guys so I hope you're planning to make a stop at the bakery to pick up some treats! There will be challah loaves, cupcakes, tarts, lots of pastries, cookies, and I'm sure there will be a few extras of pies and such that we end up with for the shop after fulfilling the online preorders. Here are some friendly reminders that I hope ya'll keep in mind as you stop by this weekend:

• Christmas pre-order pickup hours are 8am-2pm on 12/24. Christmas Eve is typically a busy day in the shop as we are serving all our walk-in customers alongside the pickup of all the preorders. There is also a busy breakfast service going on at the same time. We have a small shop and not a ton space. Please be patient as we try to serve everyone as quickly as possible.

• Please have your Order # with you to expedite the pick-up process. You can find your Order # on the confirmation email you received after placing your order online. There are hundreds of orders to sort through and we will not be able to search by your name or item description. 

• We will not be accepting phone preorders for shop goods. We are planning on baking up tons of goodies for the shop but these are first come, first served only and we will not be reserving anything if you aren't at the shop in person to place the order.

• Holiday hours. We are taking Monday off in observance of the holiday so our weekly prep schedule is pushed back by a day next week. So we will be closed on Tuesday, December 27th, and will reopen on Wednesday to our regular hours of operation. On New Year's Eve Saturday the 31st, we will be closing early at noon. 

So with all that said, if I don't see you this weekend...all of us at C&C hope that you and yours are having a wonderful holiday season and wish you a very Merry Christmas!

Much love,

Jojo

 

💖 Mother's Day with C&C! 💖

Dear friends,

Happy May to you and I hope this message finds you well! With Mother's Day as well as the First Friday of the month coming up on us this same weekend, we had to really think about how we would possibly make our usual Pizza Night happen on Friday night as well have enough time & energy to pull off a big Mother's Day bake right afterwards on that early Saturday morning. And after all things considered, we've decided to change up the schedule a bit so that we can better dedicate ourselves to both events.

We will be moving our monthly Pizza Night to the second Friday of this month (May 13th) and we will be canceling our late hours this coming Friday so that we can use the extra time to prep for our big Saturday bake. Just like we did for Easter, we are opening up online preordering for Saturday pickup of Mother's Day baked goods in lieu of the event night.

On the menu you'll find a couple different options for whole quiches (Ham & Caramelized Onion w/ Rosemary and Asparagus, Mushroom & Leek); a variety of pastries such as butter croissants, ham & Swiss croissants, pain au chocolats, cinnamon rolls, morning buns, and cruffins; a variety of scones, delicious Chocolate Strawberry tarts as well as Key Lime tarts, and a trio of cupcakes. Cheesecake Cupcakes w/ Fresh Berries, my favorite Tres Leches Cupcakes, as well as Lemon Raspberry Cupcakes are the choices. If your mom likes pie, then she'll love our mini-galettes which are made with our all-butter-pie crust - we'll have Peach & Blueberry as well as Cherry & Almond mini-galettes on the menu! The menu is live on our website shop now so you can head over there to reserve your goodies - deadline to place orders by is Friday morning!

We are planning on baking a ton on Saturday for the shop as well if you don't get a chance to preorder online but it will be on a first come, first served basis as we can only produce so much and we won't be accepting any phone-in orders for that day.

As I go through my days in this 8th month of pregnancy, I can definitely feel myself starting to slow down and at times lacking the physical stamina & energy needed to work as a baker and a small business owner. I am so thankful for my work family, the team at C&C, who have stepped up in so many ways to ensure that the bakeshop is running as smoothly as possibly...but I've gotta be honest with you - we have not been immune to the labor shortage issues that many businesses out in the community are facing.

While we are getting very close to rebuilding our team to what it was prior to losing some crew members to moves and other family changes, it has taken longer than expected. We are committed to excellence at C&C and the artisanal baking skills that make up who we are take quite a bit of training/practice. Unfortunately, some of this training will have to take place when I return from maternity leave. As a result, we have had to make some decisions so that we can continue giving you all the best service that we can during the upcoming busy summer months.

We will be cancelling all special events at the shop for the remainder of the summer with plans to pick it back up again in September. After this weekend's Mother's Day preorder pickup and next Friday's Pizza Night, we will not be having our specials on the 1st and 3rd Fridays through the end of August. We will also have some limitations in being able to take on large orders for private events as we've done before. But saying "no" to some things allows us to say "yes" to others! Unless something completely unexpected happens, we are indeed planning to participate in a couple of farmer's markets this summer - Friday night's Rockford City Market starting May 20th and Saturday morning's Beloit Farmers' Market starting June 3rd.

After becoming a mother to my sweet daughter, Sayana, many moons ago (pictured above), I have not felt such a strong need to care for and protect something until C&C came into existence. In many ways, the bakeshop has been my baby for a long while now...and just like with all babies, it took a village to raise it. An amazing village consisting of all our loyal customer and all our dedicated staff, past and present! I hope you continue to support the bakery and my team through these coming changes as well as through my absence, and I can't wait to be back and introduce you all to our new baby

Take care and talk to you soon,

Jojo

✌Bread Bowl Night and Other News!✌

Hello friends,

I hope this message finds you doing well and staying healthy! In my last newsletter, I had talked about how the slower pace of January allows us to reflect back on the past year and do some planning for the new one...and that's what we have been doing quite a bit of lately. I had also mentioned that we were going to be implementing some changes at the bakeshop which I wanted to share with you today and then we'll get right back into this coming Friday's event - Bread Bowl Night!

As we all know, COVID-19 has really thrown a big monkey wrench into pretty much all aspects of our lives for the last couple of years. And unfortunately, the end doesn't seem to be in sight. The wave of repercussions that this pandemic has produced is so wide and immeasurable...you can't ever really cover it all in a conversation. So I'll only speak to what I know and what we have been experiencing as a small business. Current global supply chain disruptions, historically high inflation rates, eye-popping price increases for raw goods, labor shortages, and rising wages are all creating a perfect storm that we have to brace ourselves against. For example, it has become increasingly difficult to find certain raw ingredients and costs on other things are becoming more and more prohibitive for us to use in our recipes. Or another example...if we find the containers for us to package to-go soups, then we can't find the fitting lids from anywhere. Frustratingly, once we find the lids, then the containers no longer are available.

I started really feeling the effects of this back in the fall but I didn't want to disrupt anything for our customers during the holidays and we did our best through the season to produce the same quality of goods with the same level of spirit & cheer that we strive for. I knew though that come 2022, we would have to start adjusting ourselves to the new reality. The camaraderie, dedication, and resourcefulness of C&C's team is what really allows us to be successful in these ongoing conditions and to provide the best service that we can to our community. In order to continue nurturing this type of environment for my employees (present & future), we must increase our prices starting in February. If we don't have some of your favorite flavors or can't bake the things we used to before, or our packaging is constantly changing, please know we are trying our best to source those items. We will also continue to require our customers to wear masks and enforce other safety protocols while on premises so that we can protect our staff's health & safety...it's hard to operate if no one is able to come to work. We are already short-staffed at the moment so another thing that we could really use your help with is to share with your friends and family that we are currently hiring! The details of the position and a job application that can be submitted online is on our website listed below.

So moving on...we are very excited to bring back our Bread Bowl Night for January's 3rd Friday event. As I always say, I love this particular event for its simplicity and for its goodness. There's nothing more comforting during the chilly winter months than soup and bread.

The preorder menu for Bread Bowl Night is now up on our website so you can find more pickup details there as well as place an order! We are planning to make Clam Chowder, Cream of Mushroom (vegetarian), and Chicken & Wild Rice soups this time around...all served inside a fresh sourdough bread bowl. If you haven't joined us for this event before, I hope you do :)

Here is the ordering/pickup info for the week and a link to our online shop:
DEADLINE to place online BREAD BOWL NIGHT orders is 1pm FRIDAY
After 1pm, we will take call-in/walk-in orders while supplies last.
Preorder pickups will be from 4pm-7:45pm
Please have your order # with you to expedite the call-in and pick-up process.

Thank you for reading, thank you for understanding, and as always, thank you so much for your ongoing support!

Jojo

💌 You're Invited! 💌

Hello dear friends!

When deciding on the opening day of the bakeshop back in 2019, aside from the fact that we were already a bit behind on schedule and everything just got completed, I remember grappling with a couple of questions...1) Oh my god, what if no one comes?!...and 2) Oh my god, what if everyone comes?! Thus we landed on opening day to be Friday, July 5th. I thought, "Well it's a holiday weekend so people will have more free time to stop by and make for a successful opening day. And...it's a holiday weekend so people will be out of town and not too many folks will be around to witness us messing up badly on our first day." I don't know if I'm the only business owner to ever feel this way but those first days and weeks were so anxiety-ridden!

Of course looking back now, it feels silly to have been so nervous and I know everything went just fine because not only did people show up on that fateful day but they kept showing up for the past two years since the bakery has been open. The shop has taken on a life of its own over this time and it has been a crazy albeit interesting ride to live alongside it and see it evolve, especially, through this past year. The resilience, dedication, and camaraderie of C&C's staff (past and present) as well as the love, support, and commitment of our amazing customers is truly what has held it all together during the tough times.

This is why for our 2 year anniversary celebration, we decided to dedicate our birthday party to you guys and do whatever we can to make YOU feel as appreciated and loved as we do! We have been steadily doing all the preparations needed to bake a gajillion treats for this coming Saturday because we are planning to give it away for FREE! Our front-of-house team has been planning for months on transforming the shop into the most festive, colorful, and bright place you could possibly be at that morning with their decorations. There'll be balloon arches, and selfie booths, and close to 500 individual items planned for just the pastry menu alone when I last looked at the production sheet for this weekend. Everyone will be giving it their all to make this day special for you and I hope you will come join us!

Now in order to make this day go smoothly, we had to make some decisions to help with that - we will be closing early on Friday at 3pm so that the shop can get prepped and dressed up for the morning; we will be moving July's First Friday Pizza Night to the next week because of this; we will not be at the Beloit market on Saturday so that all our staff can be present for the party; we will not be accepting call-ahead orders for Saturday; and we have to place limits on how much we are giving away so that we can make sure everyone gets something. Thus we will provide one free treat per person off of our pastry menu which includes all the croissants, sweet & savory pastries, cupcakes, cookies, galettes, dessert bars, scones, and cruffins! The special offer stands as long as supplies last and will unfortunately not extend to bread, breakfast, drinks, or merchandise since we can't humanly produce a lot of those.

Also even though the shop is closed to the public on Monday, we are usually there working to prep the bakery for the following week but since we are all putting in lots of extra effort for this celebration, we have decided to take July 5th (our actual anniversary day) off to R&R with our families. Therefore, the prep work will be pushed into the next day so we will be closed on Tuesday, July 6th, reopening back on Wednesday next week to our regular hours.

That was a lot to read and take in, I know, but I hope you're as excited as we are and I'm really looking forward to seeing you all at the party!


Until then,

Jojo

❤ C&C Community ❤

A couple of months ago, I had been asked to interview for an article in the upcoming (now current) issue of Northwest Quarterly magazine. It's always a great opportunity for a small business to have extra help in getting the word about what we do in our little corner of the world so I gladly said yes! I didn't know it at the time but apparently it was meant to be for a profile piece as I had been included onto their "25 Most Interesting People" list and it was certainly a pleasant surprise when the final article materialized. Part of this process also included me going into their office to answer questions for a video piece they were shooting as well and when I was asked "What are you most passionate about?", I was caught off guard.

I think when folks ask me this question, the expected (and easy) answer is that I'm most passionate about baking. And, of course, I love baking and creating delicious treats otherwise why would we be doing all this. However when I was put on the spot, the first thing that came out of my mouth is definitely the truer answer when I really think about it. I'm most passionate about creating community around what I enjoy doing which is baking. I love my team and getting to work side by side with these really awesome people as we bake is when I have fun. I love trying new recipes and baking different things because I want our customers to eat them and enjoy them. I loved the fact that I talked about a pavlova story last week that led me to baking them (pictured above) which led to people trying them for the first time and writing us about what they thought of it. The action of baking has allowed us at C&C to create a micro-community within which we can have connection and conversation with each other.

Each week when these newsletters are sent out to our ever-growing subscriber list and each day when new people discover us online and click "follow", I realize our C&C community expands a little and the new folks may not necessarily know who this random person is showing up in their emails and Facebook feeds. So I thought I'd include my picture from the article here so ya'll can put a face to a name and maybe if we see each other at the bakery, I can say hi and chat with you! I'm not always up front at the bakeshop during our service hours as I'm probably mixing up dough or whatever back in the kitchen but I see you in other ways and know some of you well just through baking for ya. I wonder if Kennedy has gone out of town when he doesn't come in for his weekly unglazed scones. I know something's not right with the world if Janet doesn't get a quiche on Saturday. And I may have to send out a search party if Joan doesn't come in to get her daily cup of decaf! I'm slowly learning whose daughters are getting married soon, whose birthdays are coming up, and who lives out of town but makes it a point to drive all the way to Rockford to see us. This is the best part of C&C for me...and I'm excitedly looking forward to getting to know more of you in the coming days, months, and years.

Anyway, onto this weekend's menu plans! The preorder menu is now posted on our website so you can go check that out to place orders if you'd like. For bread this week, we are planning on baking our Organic Country Brown as well as our Everything Bagel sourdoughs. The Country Brown is a bread made with a mixture of white wheat, whole wheat, and rye flours. For the brunch option this week, we will be making a Ham/Spinach/Mushroom/Gruyere Cheese Quiche as well as offering a Take & Bake Sausage Maple Bread Pudding. The last time we made these was at Christmas so some of you might still remember them. If you haven't tried them, the Take& Bakes come fully assembled but uncooked so the instructions to bake them up in your home oven are included. Scones are back in full force this week with 5 different flavor options. There are lots of buns, croissants, and other sweet/savory pastry options though available as well this week - you can see the full pastry lineup on our website's shop page.

Until next time,

Jojo

💕 Better Together 💕

Good morning everyone!

Over the last month or so, I have gone through quite a few interviews with many different candidates to find the right people to join our team here at C&C. Fall is a transition time for most food service businesses with the busy summer season winding down and our student workers who came on for extra help during the summer going back off to school. As some of you, our regulars, may have surely noticed - we have a few new friendly faces welcoming you into the bakeshop now. When I'm sitting down with our new employees and describing all the things that go on behind the scenes, I always stress the importance of understanding that "we all move as one" - by the time a single product goes to the hands of a customer, every person at the bakery has played a role in its creation. With artisanal goods, the production process is quite involved and there is no way that one person can do it all from beginning to end. Individual contribution and commitment to a group effort, for lack of a better word, is what makes the magic happen.

Outside the walls of our shop, there is a lot going on...restaurants in our community who are facing this ban on indoor dining right now alongside what may be a difficult winter ahead, folks losing jobs and their livelihoods being threatened, crucial discussions over race and systemic change, an ever important election coming up, and, of course, who can forget this never-ending pandemic that has changed all our lives as we know it.

I certainly don't know everything but if I view it through the lens of how we run things here at the bakery, it seems there is an opportunity for all of us to do something as individuals to contribute towards a solution. We can support our local businesses during this murky time, not just by patronizing them, but by adhering to safety guidelines when we visit ALL THE OTHER businesses and facilities that are allowed to remain open and helping to keep the COVID rates down in our region as a community. We can contact our local and state representatives about the RESTAURANTS Act to provide relief and job retention for countless people. We can make our voices heard and GO VOTE. We can engage in meaningful conversations with our family, friends, and neighbors about race, gender, empathy, and equity.

As I've said in the past, people need community and a community needs it people...it's never been truer than now.

Friends, I apologize for the serious tone my newsletter has taken this time however I felt it was important that I at least put my thoughts on the matter out there. But moving onto something lighter, this Saturday's pre-order pickup menu is posted up on our website now so you can go check it out to place orders. We are still open all our normal hours at the shop for carry-out and outdoor dining! The weather looks quite pleasant this week so I hope you'll be joining us for a treat :) 

 Here is the ordering/pickup info for the week and a link to our online shop:
DEADLINE to place Saturday bread/pastry orders will be 9am FRIDAY
Saturday Curbside Pickups will be from 10am-2pm 
Please call upon arrival to have orders brought out curbside or you can also come in to pick up.

Order Now

Talk to you soon,

Jojo

 

🎉 Re-Opening Day! 🎉

Hello friends,

It took me a little digging into the past to find the picture with which I wanted to open this newsletter with and I'm so happy I did...this was the very first picture I took on our opening day last year (July 5, 2019). There's Ella and Joanna in the process of putting out all the pastries into the case, and then there's my dear friend and mentor, Jeff, who was our very first customer of the day. I remember being so nervous and exhausted that morning from all the work we had done for months-on-end to get the shop ready for opening. As soon as people started trickling in and enjoying our pastries and being excited for us as well as with us, this huge sense of relief and joy just overtook us. We had done it!

No one would have guessed that our first year would unfold the way it has...we spent so much time trying to work through our inexperience of running a full time bakeshop and then when we finally thought we had figured some things out, the pandemic hit all of us and we went back to starting from "scratch". I think we did okay considering the circumstances and if there ever was a time a small group of people put all their energies together to scrape through challenging times, this has been it. I'm so proud and in awe of my team here at C&C...they simply are amazing. 

Turns out the timing of our region moving into Phase IV (i.e. indoor dining) is pretty serendipitous because our REOPENING falls on just the same time as our first opening. We are excited to start welcoming you all back into the bakeshop this coming Thursday, July 2nd! There will be social distancing guidelines in place with tables/chairs moved apart inside the shop. We will make sure to have everything cleaned and sanitized frequently and we'll also be requiring face masks of all patrons as well as staff (please respect this health dept rule!) Moving forward, these will be the days and hours we're open:

TUE / WED / THU - 7:00am - 3:00pm
FRI - 7:00am - 8:00pm
SAT - 8:00am - 2:00pm
SUN / MON - Closed

Other than the reopening day, we're even more excited to share a birthday with America as we plan to dedicate this Saturday to the celebration of our first anniversary. We are planning a huge selection of pastries, croissants, pies, tarts, bread, and other treats for this day. Breakfast will be back in full swing with our made-to-order croissant sandwiches, avocado toast made with our sourdough bread, and quiches by the slice. We'll have free birthday cake slices for all our guests and are planning some fun giveaways. And if you display some extra love by wearing your C&C gear for the visit, whether it's a T-shirt or tote bag, you'll get a 10% appreciation discount off your whole purchase. I hope you will join in the fun and kick off your July 4th celebrations with us this Saturday!

I completely understand that not everyone feels 100% safe about going out to public places yet and so we definitely will to continue our website pre-ordered curbside pickups for your convenience. Due to a space shortage in our kitchen though, we won't be taking pre-orders this week since we can't fit everything into our coolers. I'll post the menu on our website/social media for the week on Thursday morning so that folks can call and order over the phone. Please feel free to make your selection off the menu and wait outside while we package and bring it out curbside.

With all that said, let me just add one more time that we CANNOT wait to see you soon! 


Thanks for sticking with us this past year...here's to many more,

 Jojo

🙌 We Are Back!!! 🙌

Hello friends,

We are back from break and although it was really nice to take some time off, we definitely missed working with each other and we missed all of you too!!! We are back today at the bakeshop kicking off some prep work for the week ahead and also catching up with the rest of the team who are starting to rejoin us as we work towards full staffing levels and a full reopening of the shop.

Over the month of June, our plan is to conduct training/retraining and implement our own phased approach towards a full reopening at the beginning of July. Since we are still not allowed to provide dine-in services at the moment, we will continue to do only pre-ordered curbside pickups on Thursdays and Saturdays for now with an eye on adding an additional day towards the latter half of the month. As the rest of the state and our city navigates the different mandates and reopening guidelines, please know that the situation continues to be fluid and all of us in the food service industry are just needing to go with the flow and do our best to adjust. I will be sure to continue keeping you updated on the changes to come!

With that said, we're excited to share this week's pre-order menu with ya! Our online shop is now open and we have a couple different sourdough bread options as well as A LOT of pastry flavor options available. While there aren't any brunch items or cupcakes or pies this time around, we will be adding them back on the menu starting next week.
 
 Here is the ordering/pickup info for the week and a link to our online shop:

DEADLINE to place Thursday orders will be 9am WEDNESDAY

DEADLINE to place Saturday orders will be 9am FRIDAY

Both THURSDAY and SATURDAY pickups will be from 9am-1pm (for more info, go to Curbside Pickup FAQs)

Talk to you soon,

Jojo