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Response from the owner
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Hi Fred. We have always two people working the till and coffee until 3pm. If it happens by chance there’s 100s of things to do in the bakery, like stock up on bags, or yes make coffee, or you know they need to run to the bathroom. The other …Hi Fred. We have always two people working the till and coffee until 3pm. If it happens by chance there’s 100s of things to do in the bakery, like stock up on bags, or yes make coffee, or you know they need to run to the bathroom. The other 4-5 people you will see behind the counter are our baking team which produce everything ‘behind’ the scene, not there to serve customers as their job is to bake, prepare all the doughs and so on. Isn’t it great to see everything made right in front of your very eyes rather than closed doors? Being a little patient is key. Otherwise there’s so perhaps other bakeries that can afford to have more staff on that will serve you better. Regarding price, I bet if you tried other breads you’d think they’re reasonable. We don’t just sprinkle a few grains or nuts in them, they are simply loaded and the cost is much higher because it’s also all organic. Our petite épeautre is arguably the best in town and much cheaper than anywhere else considering the cost of grain. More
