06/15/2026
We are changing our hours again. We do not have enough staff or afternoon traffic to stay open later. We tried this schedule last year and again last week, but it is too demanding for our small team, and we began to lose laughter in the kitchen.
Last week was the first time I felt a sense of dislike toward my little bakery. Some of you may not know our story: this bakery was not something Donna and I originally signed up for. It began as someone else’s dream, and when they gave up, we stepped in. Then we fell in love with it—with the joy it brings people and with all of you. I do not want to lose that feeling. I was once told that bakeries run on passion, and I have found that to be true.
So, for those that say we are always closed or it must be nice to only have to be open 4-5 days a week…I apologize for this. We want to not only see the sun but feel it. Spend time with our families and pets that did not sign up for this. Eat healthy. Sleep! We identify as a morning spot and that gives us a healthy work-life balance.
For anyone frustrated when we sell out or who feels our prices are high, there is a reason authentic laminated pastries are rare. They take a lot of time and skill. The process can span over three days, and lamination is truly an art. The dough, butter, and room temperature all must be just right, and even after hours of work, the warmth from a table or our hands can damage those delicate layers. There are even Worldwide competitions for lamination (Korea won last year) And then there’s chasing the perfect proof, waking up at 2am to start baking by 3am ( Just ask Donna!)
Our goal is to be open until 1pm or until we are sold out. Weds-Sun.
Thank you for taking the time to read this. It took a lot to admit we just can’t do it. And it took a lot to tell the people pleaser in me to “STOP”
We hope for your understanding and see you weds!