It is hard to believe that it has been 35 days since we opened the doors. Time passes so fast that many days I am unaware of what day of the week it is. Ok, that is not always true, I know Wednesdays, Thursdays, and Sundays. Like today!!
I got in to work a bit late, around 6:15. I immediately took out the croissants to let them proof so I could bake them. I also used that time to make more croissant dough. The croissants that I baked from last night turned out perfectly, but the ones I made this morning and baked were a bit raw in the middle. I had two customer complaints and that made me sad. So I baked them again and they took on a dark golden brown color, but for sure were complete. I also made some chocolate croissants too. People ask for them when they are not there and then when they are, they do not buy them.. its funny.
Side note: there is a couple that comes every Sunday. I am getting to know them better, but they are originally Sandy's friends, and they are two of the nicest people, and super smart, which gives me a chance to talk about things I do not talk about much (like technical things etc.).. When I learn Spanish Sandy and I can talk about these too!! But I am telling you this because they are extremely supportive of us and it really means a lot to me.
....
I do not often post photos of my croissants to my instagram page other than story posts (maybe that is not completely true I do not know) .. but, I did get a lovely message from someone who "[is] french" and told me "what I made are not croissants but french palmito." At first, because she had a typo I misunderstood her french, so I said thank you. Then she corrected herself and told me there was "[no] compliment". I will reply to her later (which I wish I could do on the computer instead of my phone as that would be easier).
You tell me.. is this a croissant or a palmito?
no need to answer... I am sure it is just a camera view that makes them look less like elongated pastries.. but, she follows me and she sees my other posts so I think it is simple math... then again, I still use my fingers for counting :)
...
We had a good day today. In the four hours we made more money than we did all of yesterday. Which, by the way, we had one customer for the tapas, and that was another couple we are very good friends with. That made me sad a bit, but I do believe if we keep at it, in time people will come around. I also need to start working on presentation and flavor pairings to get much more beautiful results!!
It is bed time so I want to say thank you as always for taking the time to read my posts, that really means a lot to me. I cannot gauge if it is one person or ten, but I appreciate it. Which reminds me, is there anyone technical who might know how I can get such data?
#doeverythingwithlove
I got in to work a bit late, around 6:15. I immediately took out the croissants to let them proof so I could bake them. I also used that time to make more croissant dough. The croissants that I baked from last night turned out perfectly, but the ones I made this morning and baked were a bit raw in the middle. I had two customer complaints and that made me sad. So I baked them again and they took on a dark golden brown color, but for sure were complete. I also made some chocolate croissants too. People ask for them when they are not there and then when they are, they do not buy them.. its funny.
Side note: there is a couple that comes every Sunday. I am getting to know them better, but they are originally Sandy's friends, and they are two of the nicest people, and super smart, which gives me a chance to talk about things I do not talk about much (like technical things etc.).. When I learn Spanish Sandy and I can talk about these too!! But I am telling you this because they are extremely supportive of us and it really means a lot to me.
....
I do not often post photos of my croissants to my instagram page other than story posts (maybe that is not completely true I do not know) .. but, I did get a lovely message from someone who "[is] french" and told me "what I made are not croissants but french palmito." At first, because she had a typo I misunderstood her french, so I said thank you. Then she corrected herself and told me there was "[no] compliment". I will reply to her later (which I wish I could do on the computer instead of my phone as that would be easier).
You tell me.. is this a croissant or a palmito?
no need to answer... I am sure it is just a camera view that makes them look less like elongated pastries.. but, she follows me and she sees my other posts so I think it is simple math... then again, I still use my fingers for counting :)
...
We had a good day today. In the four hours we made more money than we did all of yesterday. Which, by the way, we had one customer for the tapas, and that was another couple we are very good friends with. That made me sad a bit, but I do believe if we keep at it, in time people will come around. I also need to start working on presentation and flavor pairings to get much more beautiful results!!
It is bed time so I want to say thank you as always for taking the time to read my posts, that really means a lot to me. I cannot gauge if it is one person or ten, but I appreciate it. Which reminds me, is there anyone technical who might know how I can get such data?
#doeverythingwithlove
I am reading! Does your platform have analytics? I use squarespace for my website and I can track visitors and also see where they are from and how they got to my site.
ReplyDeleteDo you recommend square space over Wordpress? I am not sure how much time I have to invest in setting up the site in a new environment. I did find a stat report that showed me how many readers there are and where from. So that is not so bad.
ReplyDeleteI really appreciate you reading the blog and taking the time to comment
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