....Does not really seem like the holidays this year as we stand by the hearth of our warm bakery ovens. Busy in a different way than in years past. Busy trying to cut cost while never changing our ingredients. In fact we have improved the quality as a focus through the tough times.
Anyway, through the assistance of a friend from the east coast, we developed a Whole line of Whoopie Pies. I added the PEPPERMINT WHOOPIES to our website at www.mrsappletree.com today, so if you feel the holiday gift need or a special treat for you and the family, they are really very good.
Other, more long term, cost savings will come from the Solar Panels that will be installed in the next week or so. An immediate tax advantage and future marketing and cost savings. Lots of Cash out now for possible future profitability.
now we just focus on day to day operations in hope that normalcy will return to shopping patterns of years past and the small indulgences from the past will make their way back into the shopping carts.
I will try to get into the holiday spirit for the kids sake at some time between now and the 25th, but it may be much closer to the latter date. Keep your heads up and "keep swimming". We will all make it through, regardless of the decisions made by the lobby controlled politicians.
Happy holidays from our kitchen to yours!
Wednesday, December 2, 2009
Friday, September 25, 2009
What the #$%&!
This is a non food related post to our Bakery Blog - it has nothing to do with food - just common courtesy.
Ok, I swear. As any passionate line cook that can hold his own on a Friday night rush, you need to know when and where to use it to get a point across.
This is a rant - if you don't care to continue - click "next blog" now
The use of generally socially unacceptable language is not a necessity. It should also not be part of one's everyday vocabulary. Needless to say, it is use by some in every sentence, and several time in run-on versions.
Those who do not know the rules tend to use it on the wrong people (like me, who have heard it all and have opinions about its use and mis-use) and people that don't care (like me, unless my kids are around or at a sporting event - where the use is absurd as it will never cause one team or another to win or lose)
So, I don't care is you swear at me when upset or happy. Just choose your vulgarities and make them applicable to your point. Rage on! Just don't be surprised if I hang up on you. Not due to my fear, more so due to a general lack of respect for you and your inability to convey a point without swearing in the right context.
2nd rant - I feel like Adam Carolla this afternoon.....
the back handed compliment - another good tool, but also mis-understood and mis-used.
I am finding more people in this recession that need to find the negative in every situation to make their own lives seem less miserable (rash generalization).
Not every comment or response needs to be reflective of your life or need to hear yourself speak. I have picked up a few ideas and philosophies over the years and mostly from LISTENING.
was it not one of the golden rules as a kid - do not speak unless spoken to? and Unless you have something nice to say, do not say anything at all? (unless further questioned)
I like a good argument. I will engage you if you want, but if you cannot debate a topic fully, don't harp on a few negative points, raise your voice and storm away. we only get smarter with quality interactions. I am willing to say "hey, i was not aware of that" Although my wife may not agree.
I know that anything I do can be done better. I am a laborer of all trade, master of none. But are YOU REALLY an expert on everything? Can you really give me a professional commentary on my food, my classic car and my crown mouldings all in one evening? Maybe you wont come back anytime soon (no matter how good that wine you brought was (as you are an aficionado of the vine and juice)).
Ok, that's enough.
Just think once in a while BEFORE speaking. It may catch people off guard, but it will open a whole new world.
This is a non food related post to our Bakery Blog - it has nothing to do with food - just common courtesy.
Thanks for reading
Ok, I swear. As any passionate line cook that can hold his own on a Friday night rush, you need to know when and where to use it to get a point across.
This is a rant - if you don't care to continue - click "next blog" now
The use of generally socially unacceptable language is not a necessity. It should also not be part of one's everyday vocabulary. Needless to say, it is use by some in every sentence, and several time in run-on versions.
Those who do not know the rules tend to use it on the wrong people (like me, who have heard it all and have opinions about its use and mis-use) and people that don't care (like me, unless my kids are around or at a sporting event - where the use is absurd as it will never cause one team or another to win or lose)
So, I don't care is you swear at me when upset or happy. Just choose your vulgarities and make them applicable to your point. Rage on! Just don't be surprised if I hang up on you. Not due to my fear, more so due to a general lack of respect for you and your inability to convey a point without swearing in the right context.
2nd rant - I feel like Adam Carolla this afternoon.....
the back handed compliment - another good tool, but also mis-understood and mis-used.
I am finding more people in this recession that need to find the negative in every situation to make their own lives seem less miserable (rash generalization).
Not every comment or response needs to be reflective of your life or need to hear yourself speak. I have picked up a few ideas and philosophies over the years and mostly from LISTENING.
was it not one of the golden rules as a kid - do not speak unless spoken to? and Unless you have something nice to say, do not say anything at all? (unless further questioned)
I like a good argument. I will engage you if you want, but if you cannot debate a topic fully, don't harp on a few negative points, raise your voice and storm away. we only get smarter with quality interactions. I am willing to say "hey, i was not aware of that" Although my wife may not agree.
I know that anything I do can be done better. I am a laborer of all trade, master of none. But are YOU REALLY an expert on everything? Can you really give me a professional commentary on my food, my classic car and my crown mouldings all in one evening? Maybe you wont come back anytime soon (no matter how good that wine you brought was (as you are an aficionado of the vine and juice)).
Ok, that's enough.
Just think once in a while BEFORE speaking. It may catch people off guard, but it will open a whole new world.
This is a non food related post to our Bakery Blog - it has nothing to do with food - just common courtesy.
Thanks for reading
Too Too Long
As we have ventured into a brave new world of National distribution, we find ourselves in a convergence of emotions.
Extremely grateful for our blessings and ability to gain new clients in this tough economy yet frightened as we veer away from our core production schedules.
Proud of everything we bake, fearful (as all chefs) that our love will not translate to the general public and sustain sales.
Thankful to our new broker/partners that trust us to bake for them and stand up to their faith in our quality, worried that we could fall short.
As with any business run by a family of people that care about the community they serve, we only want the best. Fully aware fo the fact that not everyone will love what we make, we can only hope we hit a solid number of followers that will continue to demand our products.
We are hopeful that the stores where we sell give us good shelf space for our products to be seen and will give them enough time to catch on. In our experience it takes 6 months to truly test the viability of a fresh bakery item. In the retail world, we are luck to get half that.
So, once again, support your local baker. Although we produce for several major national brands as private label items, we are at heart a small family bakery. we know the names of all our staff and they know our family, and we hpe they know how much we apprecite their work.
Demand the best from your retail markets and let them know if they fall short. We can only get better with the right approach to feedback - positive or negative.
Thanks for reading
mrsappletree.com
Extremely grateful for our blessings and ability to gain new clients in this tough economy yet frightened as we veer away from our core production schedules.
Proud of everything we bake, fearful (as all chefs) that our love will not translate to the general public and sustain sales.
Thankful to our new broker/partners that trust us to bake for them and stand up to their faith in our quality, worried that we could fall short.
As with any business run by a family of people that care about the community they serve, we only want the best. Fully aware fo the fact that not everyone will love what we make, we can only hope we hit a solid number of followers that will continue to demand our products.
We are hopeful that the stores where we sell give us good shelf space for our products to be seen and will give them enough time to catch on. In our experience it takes 6 months to truly test the viability of a fresh bakery item. In the retail world, we are luck to get half that.
So, once again, support your local baker. Although we produce for several major national brands as private label items, we are at heart a small family bakery. we know the names of all our staff and they know our family, and we hpe they know how much we apprecite their work.
Demand the best from your retail markets and let them know if they fall short. We can only get better with the right approach to feedback - positive or negative.
Thanks for reading
mrsappletree.com
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