Sugar Coated

Summer is beginning and we are talking full advantage of the time to make important changes to our operating system. We have looked at the data and run reports to help us determine the volume we can prepare for and expect to sell in the coming months.  Math has never been my strong suit but we have to look at the numbers to make changes for the better.

Bakeries can be a hard business to operate. The work is tough on the body. The pay does not commiserate with the talent.  It’s nearly impossible to predict the next baking trend, the next flavor rage or honestly, on some days, the next customer who will walk through the door. 

For almost all of the 10 years, we have been in a reactive space. That may feel right for a bakery, knowing the science involved in the elements we tackle.  As much as I don’t enjoy it, it is also important to look ahead, sharpen the pencil and use the slow season of summer to study and prepare as best we can for what comes next.  Even though it feels scary, we are taking risks to continue to grow the bakery to “Make Life Sweeter” for all.

I’d rather be blissfully licking spoons and scraping up the batter bowl, but I know I also need to eat my fruits and veggies to stay the course, just as Sweet LaLa’s Bakery must make simple tweaks to stay on course.

Good thing for me, it’s easy to sugar coat the stuff that’s hard to handle. There are plenty of days I just want to eat my feelings and give in to the distractions, but what I am betting on is this… we will need a lot of sugar for the days ahead.  I can have my cake and eat it too, even with a handful of strawberries baked into the equation.   Whatever comes our way, whatever comes your way, we are stocking up.

We hope you will too.