Q | What are the most popular items on your menu? Why?
A | Definitely the Double Lemon Bar because it’s super lemony. It’s also a labor of love since every part of it is made by hand.
Q | Are there any items that are NOT on your menu that are staff favorites (that you’d be willing to serve up to any customer who asked)?
A | Regulars know about some secret items, and I’ll make “replacements” if something has sold out for the day. A “secret” item I’m making today is a cream cheese croissant. They sell so quickly!
Q | There are tons of people who eat gluten. Which of your treats is the one that impresses gluten-eaters most?
A | Honestly, I think half of our customers don’t even know that we’re gluten free. Everything is amazing because it’s lighter. Everyone thinks our blueberry muffins are the best.
Q | Do you bake savory items as well? (I already know the answer but I want more details!)
A | Yes! Our most popular savory item is our egg strata, a baked egg layered in a casserole dish with other ingredients. Our quiche is great because the crust is never tough (which is what gluten does to crusts!).
Q | When you decided to open a bakery, did you have any past experience with owning a business or baking, or was it all a new adventure for you?
A | I’ve had lots of experience baking. My mom was a baker who had a wedding cake business. I’ve also had business experience in operations at a staffing company. Managing those types of businesses is different than a bakery! It was a big, crazy leap!
Have a wonderfully sweet day!