After taking a hiatus from writing the Three Brothers Bakery blog, I, Janice, am back behind the keyboard to write. I look forward to sharing many more of my personal stories and experiences once more here on this site.
This feels like an appropriate way to kick off the year because 2016 was not a particularly fun one for us, like I suspect it might not have been for you. It was all epitomized in having to deal with more water affecting our main bakery location at Braeswood – not an enjoyable experience to undergo once again – and a fire in our main freezer right before the December Hanukkah/Christmas holidays. But my cup is always half full, and we are looking at 2017 with optimism for many great things to come.
A big goal of mine in the coming year is to continue growing the coffee program that we rolled out last fall. This collaboration between Bobby and our roast master and coffee saucier, Jack Babin, is already off to a great start, and I see it as a new line of business for the bakery going forward as we hopefully move into wholesale. We are not ever going to give up our bakery roots, don’t worry – we envision it as a fun, refreshing complement to the sweet treats you have known and loved for so many years.
I am also focused on employee growth this year. It used to be that you had a single job that you did all the time, and no one ever moved around. Now, people come to Three Brothers Bakery to learn about the craft of baking from many different perspectives. One proud accomplishment of ours in 2016 was seeing Daisy Hall, who started at our Memorial location, graduate from culinary school. Also, I love seeing more women in the back of the bakery working production – there were not any when I started here. We now have a waiting list!
You’ll also see some more physical improvements around the Braeswood location. You may have noticed the stylish new wallpaper that we have added in recent months, and there is a lot more where that came from in the months to come – you’ll have to stop in to see for yourself.