01/29/2020
" The only constant in Iife is Change" Yep, change is here again.... I Love Bread, I love this business and most of all I love the people I meet each day. A friend of mine has a plaque on his desk that reads, "The world would be an amazing place if it weren't for the people" . I disagree. If it weren't for the people (all of which I consider family) there would be no purpose, no growth and no true joy. Yes, we all have differences, we all have ups and downs, beliefs and dis-beliefs...but we are all in this journey, this school, this adventure together and I wouldn't want it any other way.
So, because of you...my family of bread Connoisseurs..I made an Executive decision on Nov 30th .to change the baking and distribution facility of Granny's Delight Breads.
Due to the unexpected sale of our beloved Dunford Bakery (who has baked our breads for many many years) to Franz Bakery, I had to make an immediate decision to remain and have our prices raised as much as $1.00 per loaf and at the same time lose 50% of earnings ......or to change baking and distribution to another trustworthy facility. After lots of meditation,analyzing, consulting with legal teams, FTC, grocery store buyers and management and then proposing options to various potential business partners, it became very clear that the best option with such little notice was to move our production to Sara Lee BBU Bakery.
It it NOT easy to move from stability to the unknown, but people were more important than stability. Most customers could certainly afford a major price increase and the charities that I donate over 30% of net profits could learn to survive without as much from us, but I'd rather step into the unknown with hope than remain in defeat.
It's still a "work in progress" transitioning these "difficult" breads" to a large facility like Sara Lee, but we're getting there.
Yes, the breads are "too perfect" in texture, color and bake. The breads are mixed too thoroughly, evenly whipped into a pure batter before baking , which give them no character, no flaws (no more holes inside) and no "home made" feel.
After 3 weeks of production, I have instructed our new bakery experts to ease off on the perfection mode and give us back what we had before....normal, flawed breads with character and charm of our Grandmother's generation....except without the big holes inside of coarse:)
It's difficult for such a perfected team to do this, but they are sincerely trying it and getting better at it.
So,to our loyal and mostly patient customers.....Hang in There....we're getting it back....we love you more than the bread....both kinds:) I'm okay with 50% less earnings in this transition but you, the customer, will NOT get a price increase.
Thanks Again and may God Bless us ALL in these changing times and this changing world around us
