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

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