For most of the last month, the to-do list between Andrew and me has been like those soup bowls in comedy sketches that fill up as soon as a person reaches the bottom.
But – knock on wood- the website should launch May 30th and the store open on June 1st. Yippee!
This time around in opening a bakery, we are really hands-on, and in that process, we are learning so much. As well as Andrew seizing the opportunity-for-development to improve his painting skills a few weeks back, he has since proven to be adept at handing out samples on the street and reporting back on what’s popular. (Here’s what’s popular: butter tarts. They really are.) Andrew has also used his skill in fostering good stakeholder relationships to butter up the restaurant supply industry: just last week the salesperson at Tap Phong restaurant supply store asked him if, um, maybe he was new to the business, but today as he left the store, he called out – See ya later, Jessica! – to which she laughed, knowing that the newbie bakery owner will very likely be back tomorrow needing some new little thingamajing. (Now he’s lobbying to be named Team Member of the Week.)
As for me, I’ve always had a mental block about using commercial kitchen equipment. No way I could ever figure that out! But at some point during the Sticky planning process, my friend and former PGB colleague, Ailish, commented that even the large floor Hobart mixers are just like your Kitchen Aid but bigger. Surprise! She was right – and they’re actually kind of fun to use.
So that would be the latest update on Sticky: it is exhausting, exhilarating, and providing Andrew and I with endless opportunities for development.
