After many hiccups along the way it is refreshing (and frightening) to see so much progress every time I walk into the bakery. At first the framing went up so fast, but then I blinked and there were walls.
We now have an oven (on wheels) that is waiting for the gas and electric so it can be removed from the wheels and installed ready for me to make some toast for it’s first official test. Yes, toast, I just learned that the first test for the oven is to place bread on the top rack, the middle rack, and the bottom rack to be sure it toasts evenly on all three racks…maybe I’ll make some chocolate chip cookies after that to bring in that nice smell for any visitors before we get the cakes rolling.
And just two days ago I got to watch them build the walk in chiller and cooler. It was pretty impressive watching them put it all together panel piece by panel piece as if it was a puzzle.
Starting today, while I’m in Chicago for a regional meeting, they begin epoxying the floors. When I return to the bakery next on Monday I’m quite certain I will be blown away by even more progress which just adds to my panic. It’s a silent panic that I have become numb to the majority of the time as I continue to plow through my ever growing to do list trying to prepare for us to start training on 11/13 shooting for a soft opening of 11/17 and then a grand opening on 12/8. So much to do, so little time to do it, but so much fun to continue building something for the future of my family.
On that to do list is to capture at least 500 emails during our marketing efforts prior to the grand opening. If you are local to our area and interested in receiving email updates on our grand opening plans and special offers throughout the year, please send me your email address and I’ll have you added to our mailing list. Don’t worry, it’s not a ton of spam, oh and you get a free bundlet on your birthday month every year. Guess I buried the delicious lead there.