Currently we are producing bagels for about 35 different wholesale accounts throughout the bay area. We also open up 5 days a week for our own retail service serving sandwiches and bagels in bulk. We consider our space a little lemonade stand because it's only 650sq feet! We make our own corned beef, brine and roast turkey, pickles, cookies, scones, muffins, cream cheeses, and we even cure our own lox. The demand has exceeded our facilities limit so we recently took over the space next door. The new space will be used to increase storage so we can turn our space into the Jack London's gather spot and cafe. There are not many bagel options in the Bay Area but there are a lot of people who have made it obvious that they love our bagels and want more!
Risks and challenges
We have been presented with some really tough challenges within the last 2 years. From mixers and ovens breaking, turn over in employees to the entire city block losing electricity at 2am in the middle of production of making 1200 bagels. But due to a tough, persistent, hard working team we have built we have proven to find a way every time to get the job done. We have had to ask for help from the communities restaurants and bars and they have risen to the task and helped out when ever needed. We have basically maxed out of refrigeration space but keep adding on wholesale accounts because we will find a way to make it work, just as we always have. Customers ask us all the time, "When are you going to have more hours?", "When will you offer indoor seating and a larger menu?". We told them we would figure it out and we have. We took over the space next door and we're going to offer everything they want.Learn about accountability on Kickstarter
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