pastry different
quality
There’s really nothing more wonderful than freshly baked pastries. They fill the room with the most amazing aromas, and the flavors and textures are so much better.
Do you really want to be serving old, stale, pastries? If you’re getting deliveries every morning, that’s what you’re doing. By the time your customers enjoy them, they’re at least 6-7 hours old. Gross. That’s a problem.
Wouldn’t it be great to serve fresh pastries right out of the oven?
opportunity
What’s worse, throwing out a bunch of pastries at the end of the day, or selling out early and disappointing all your other customers?
They’re both a problem, and they’re both bad.
If you bake your own pastries, you can produce exactly what you need. Everyone’s happy, and you’re not throwing away money.
no minimums,
no fees
Running a restaurant is really hard. Especially when your wholesale bakery bleeds you out every day with minimums, fees, cumbersome rules about altering your orders .
What are your options?
Use only one vendor
That’s not that very interesting for your customers. And even worse for your brand. Basically you’re just working for them, and taking all the risk.Use multiple vendors
Awesome for your customers, they’ll have so many things to choose from. Great for your brand, you can curate something truly special. Terrible for your bottom line, so expensive, and so much waste.
our model
We deliver frozen buns to our clients weekly.
We train you and your staff, and source all the tools and equipment.
You bake what you need each day.
No Minimums
No Fees
No Waste
Minimal Notice
Delicious Fresh Pastries
