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On running out of product.
: Posted in by Garner on 11.11.2009
Some people may have noticed (rather a lot really) that on busy days at the bakeshop we tend to sell out of items. On days that are extremely busy, such as last Saturday, we may even sell out of everything. While we obviously want to be able to sastify everybody, there are definite limits as to how much we are able to produce on a given day. Having been open for only a month there is a significant amount of equipment that we are lacking and do not have a large staff. Also, the fact that we make everything from scratch means that in the event of a busy day, we are not able to simply pull product out of the freezer or make up a batch of filling from a mix. Apples have to be washed, peeled and cut by hand, dough has to be first made from sugar and flour and butter and then rolled out, again, by hand. Croissant in particular take a great deal of time and effort to make and once they run out for the day it is very challenging to make any more.
I’m very thankful to the vast majority of customers who have been understanding and patient when they arrive at the shop only to find that the macaron or croissant or eclairs have already sold. For the very few who have been upset I’d ask that you be patient and try to understand that an enourmous amount of effort goes into making these products and that we are first time business owners who have a great deal to learn.
Again a huge thankyou to everybody who has supported us and given their encouragment to myself and our staff. We will continue to try to meet the demand and provide the best quality baking that we possibly can.
Sincerely,
Garner Beggs
4 Responses to “On running out of product.”
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10720-124 Street, Edmonton, AB, T5M 0H1 : T : 780.488.4999 : info@duchessbakeshop.com
Photography by Amanda Gallant : Design by Dana Woodward
Hi Garner,
First let me congratulate you on a very successful opening. Although I havn’t had the opportunity to make it in yet, I can tell you we have heard, from day 1, how wonderful your high, high quality baking is. Many of our customers frequesnt your bakery on a regular basis.
As far as your overwhelming success, let me assure you, you are facing a problem many start-up businesses would love to have. When we opened four months ago, we were consistantly running short of coffee. We strictly adhere to serving our coffee within 2 weeks of roasting and, I can tell you, there were more than a few weeks when we were looking up and down the street hoping for the week’s delivery to arrive.
We are continually amazed at how deep a need there is in Edmonton for pure quality and have no fear, as long as you stay true to your original beliefs your clientelle will stick with you and you will continue to grow.
I will be sure to drop in and introduce myself, and if I can help in any way, please don’t hesitiate to give me a call.
Again, congratulations and thank you for taking the risk – it sounds like you are well rewarded already.
Best regards,
Geoff Linden
Credo Coffee
People can be extremely lame. It’s a shame that they can’t be more understanding in these situations.
Mmmmm. Everything I’ve had so far was sublime. I hope the menu, methods and ingredients don’t get watered down as sometimes happens with good bakeries: suddenly, an influx of cinnamon buns where once beckoned macarons.
It’s not a disappointment at all to see empty trays. That will be the first tray I look at when I come again. Wow! The (whatever) is here today! I’ll have two. Oh, only one now? Ok. One.
I was one of those people who came into your shop, only to find most of your baked goods sold. While personally disappointed, I certainly did not think it was something to complain about. In fact, in the back of my mind I was thinking your shop might sell out because of the Journal article coming out that day. It is not uncommon for high quality bake shops to sell out quickly. Gourmet Croissants in Canmore usually sells out its pastries by the morning. We also encountered this often in our favourite places in southern Germany, so we learnt to go early in the mornings.
Please do not compromise the quality of the baking in order to produce quantity in order to please a few disgruntled people. I am looking forward to coming back soon to try your goodies.