Last Chance for Thanksgiving Preorders
Hello!
For the past few weeks, we have been steadily climbing towards our busiest week of the year….Thanksgiving! I think it’s fair to say that there is equal excitement and trepidation for what’s to come. As I’ve mentioned many times before, the rhythm and repetition of baking is my meditation, and nowhere is this more obvious than the work that it takes to make pies at the scale at which we do. However, even I am a little daunted!
Pie dough production has increased exponentially since Halloween with the rest of the pie work culminating over the next ten days. Cases of apples, sweet potatoes, chocolate, pecans and Steen’s old fashioned syrup have been arriving steadily. Hands are busy, BUSY, mixing dough, prepping apples, pureéing deeply roasted and caramelized sweet potatoes, cracking eggs and toasting pecans. The dough sheeter has been in a near constant state of motion, compressing and rolling out our pie dough over and over again. Busy hands are shaping shells by the hundreds, readying the pies for fillings and par bakes as we move into next week. This is the bakery equivalent of running a marathon and I can guarantee you, it includes the same highs and lows as we make our way down this path.
Gratefully, this year, we are operating with bakers who have (mostly!) experienced this wild ride. Unbeknownst to the more recent hires, we have been training them for just this moment. Saturday afternoon, I sat down to organize the batch sizes of each of the recipes needed to make our holiday menu. Next, those lists were passed on to our manager, Melissa, who takes the info and slots each of the jobs into production lists and places orders for all of the ingredients. This is an organized and well oiled machine!
As of yesterday, we began to follow our map that leads us to the end of the road, a bakery game of Candyland, if you will. While we realize that we will encounter challenges along the way, we also know that we will face and overcome them, and that too will add to the excitement and memories that we will make this year.
Pies are close to selling out and orders will close Thursday evening. If you have yet to place your order, now is the time! Also, while you are on our webpage, remember to take a look at the section featuring our selection of wines which you can order to take away when you pick up, including a new bottle of champagne that pairs beautifully with our pies.
As a reminder, the bakery hours and details for preorder pie pickups next week are:
•Tuesday 11am - 1pm.
•Wednesday 10am - 1pm. Assorted pastries will also be available to order at the counter on this day only.
Thank you for your support, as always! We understand that the line and wait will be long next week, and we really appreciate your patience. We are truly grateful to bake for you!
All the best,
Kim and The Bakeshop Team