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- We’re open for pre-orders/curbside pickup AND in-person shopping. Click here for more info, or here to start shopping!
- New & noteworthy: We’re open for in-person shopping! Also, there’s a fantastic Cheesy Potato & Kale soup coming out of the kitchen, Dusty’s pet kim chi project is on the shelves, beautiful blue & green eggs are back after a winter hiatus, and you may want to keep an eye on our Instagram story for news of special limited-edition treats available somewhat randomly.
- This week’s breads: Cinnamon Raisin, Jalapeno Cheddar, and Prairie (plus the standard Original, Sesame, and Irish Oatmeal).
I hope you’ll forgive me for not having written in a couple of weeks. We’ve been a little busy over here.
Happily, I’ve seen many of you up close (not too close!) in the interim, which has been a joy of unspeakable magnitude. Seriously.
I’m also very happy to report that after so many months of spending a lot of time telling you about all the things that were going wrong, everything in the past week or so seems to be going really well. I mean, almost everything. The software (softwares?) all work well enough, and the POS is even pretty great on a day-to-day level, but there are some things that will take weeks or months yet to be fully deployed, and I guess some features that we may actually never get. Remember that loyalty program we rolled out right before the pandemic? Enabling its return was one of our highest priorities in selecting a POS/e-commerce combo — ensuring we had a compatible combination probably contributed to a month or more of delay in implementing the POS — and yet…no. A few weeks, they’re telling us. We’ll see. Fingers crossed.
But we’ve got everything we need for normal operations (with just a little backend hassle), I’ve accepted where we are, and the annoyance of all those missing or delayed features pales in comparison to the joy of seeing the sunshine streaming through our windows and your shining faces streaming through our door.
And your response — we are humbled by the love we’ve felt over the last year, and especially over the last couple of weeks. I have loved seeing the looks on your faces when you’ve walked through the door, basked in your kind words, and been moved to tears more times than I can count. Mostly from joy, though I’ll confess to a few of exhaustion as well. 🙂
On the other hand, if, you visited us on, say, Sunday or Tuesday, I want to apologize for the bareness of the shelves. I was guessing that in our first week of being open we’d do maybe 30% more in sales volume than we’ve recently being doing under the curbside model, and I ordered accordingly. In the end, though, our first week of being open resulted in sales 50+% higher than our recent averages, and, well, we got wiped out! A great problem to have, but I’m sorry that it meant some of you may have had a somewhat underwhelming first experience.
While the nature of our business means that products will often cycle in and out of stock with the seasons and the reality of working with small-scale producers, we are now feeling fully recovered (from an inventory perspective) from the whirlwind that was last week, and we’re ready to do it again!
I should add, in case you’re wanting to come in but feeling a little squeamish about the possibility of a crowded scene, while we were busy enough on Saturday that there were lines on the sidewalk for some periods, we’re finding that there are very rarely more than a couple of people in the store at once on the other days. This is really the beauty of our new space and new hours — we can do the business we need to be viable, and you don’t have to feel like sardines. 🙂
In conclusion — if you came in last week, thank you, thank you, it was so wonderful to see you! If you haven’t been in, we are really looking forward to seeing you whenever you’re ready, whether that’s this week, in a few, or even in a few months. We’ll be here.