One thing we a missing in the morning is a orange item in our pastry line up and what is better than orange and cranberries.
  One of the girls made this really nice orange pastry cream, and hydrated our dried cranberries in orange syrup and roll it all together and this is what we got.

Couple months ago we did a post on some wedding cakes we did for a friend, and here is the professional
photo's. A good photographer is a great friend to have, the cake looks even better than in person.

Couple days ago I sent a offer on a location off of Eastern in the area of SunCity Anthem Henderson, Nv

here is the counter offer,

Chris


I’ve attached your Proposal. The response I received from the Landlord is below



Rent Rates: $1.20 per sf
Base Rent Increases: Base rent shall increase $0.20 per sf annually for the initial lease term.
Months 1-6 Base Rent $0.00 plus NNN
Months 7-12 Base Rent $2,250.00 plus NNN
Months 13-24 Base Rent $2,625.00 plus NNN
Months 25-36 Base Rent $3,000.00 plus NNN
Months 37-48 Base Rent $3,375.00 plus NNN
Months 49-60 Base Rent $3,750.00 plus NNN
Term: 60 months with (2) 5 year options at then market rate
Rent Abatement: 6 months
Commencement Date: August 1, 2010
Occupancy Date: August 1, 2010
Prepaid Rent: $2,250.00
Prepaid NNN: $562.50
Security Deposit: $2,250.00
Tenant Improvements: Will be completed and paid by Tenant.
Landlord to Warranty Systems: Landlord to warrant the HVAC system for one month after Commencement/Occupancy Date. No exceptions for significant repairs as the Landlord maintains the roof. The plumbing, grease trap, hood ventilation and electric are tenant specific.

 there is a few things I am not going to go for

1. the rent needs come down in this market no one is doing anything
2. market value needs to be base off of consumer idex this is where landlords try get business that become succesful, they rasie the price to high to stay in business
3. Rent Abatement needs to be atleast 10 months it will take 3-4 months just to get open
4. still a lien on the spot from the last tentant at the elctrical company

this is starting to get fun now,they say the hardest part is getting the place open should be a good challenge

Here is a fun think from the Internet I seen today:



"Bread and butter" is a superstitious blessing or charm, typically said by young couples or friends walking together when they are forced to separate by an obstacle, such as a pole or another person. By saying the phrase, the bad luck of letting something come between them is thought to be averted.[1] Both walkers must say the phrase, and if they do not do this, then a bitter quarrel is expected to occur.[2][3] The concept derives from the difficulty of separating butter from bread once it has been spread – buttered bread cannot be "unbuttered"

Great event coming up in Orem Utah a pizza place called Pizzeria 712 is doing a event on a farm to help raise funds for a Farmer that is down on this luck growning product this year, as I find out more information I will pass on, setting up the plane ticket as we type probably going the morning of the 26th then come back the next day early, should be great a time.

When I was in Michigan last week we stopped at the Zingerman's Deli and tried a few items one was
a "Moon Pie" very simple chocolate cake vanilla marshmallow dipped in chocolate coating, then drizzled with white chocolate. Fun easy product that could be eating on the go, so when I came back home we tried making a strawberry one.

One of my favorite things is Root Beer something about it brings a smile and a memory to all.

In the research stage of finding a cooler that will hold only root beer, found this web-site above that
says there is 2541 different brands of root beer, now I need to find a bigger cooler and will need a root beer manager!

My ultimate goal is brew my own bottle sort of a cross between spiced root-beer and cream soda, huge flavor with a smooth finish lets see there is a beer brewing company in town that does a small production of root beer sent them a email see what they can do.

Big design meeting tomorrow should have everything ironed out and ready to go, hopefully we can start construction around the 24th of this month.

Bread & Butter 2010

What is Zingerman’s anyways?

Opened in March of 1982 by Paul Saginaw and Ari Weinzweig in an historic building near the Ann Arbor Farmers’ Market, the Deli got its start with a small selection of great-tasting specialty foods, a host of traditional Jewish dishes and a relatively short sandwich menu.
Today, Zingerman’s Delicatessen is an Ann Arbor institution, the source of great food and great experiences for thousands of visitors every year.
The Deli serves up thousands of made-to-order sandwiches with ingredients like premium Black Angus corned beef and pastrami, free-range chicken and turkey, housemade chopped liver and chicken salad. The Deli also stocks an exceptional array of farmhouse cheeses, estate-bottled olive oils, varietal vinegars, smoked fish, salami, coffee, tea and much, much more

This is the business model I would like to follow, these two guys started with this tiny deli probably no more than 1100 sqft and filled the place with everything food the day I went there was a twenty minute wait just to get inside. If anyone is ever in Ann Arbor Michigan you have to go here.

As they they grew over the years they stayed in that area but instead of making the same concept they now have a creamier, bakery, chocolates, coffee, pizza, a roadhouse restaurant, all under the zingerman's name.

They offer bakery classes to kind of expensive for me but my dad went to a few and had a great time.

Here is the first page of the front of the house service manual for employees

Congratulations and once again, welcome.

Retail Bakery & Café Uniforms

 

Pants:

Aprons:

Print Full Name & Employee Number                                    Signature                                                Date

Part of this blog is to list just about anything and everything about opening our little
breakfast bakery. Here is the sheet to allow employees to work ten hours a day four days a week.

Today sent out the First Lease Proposal for the Bakery should be exciting to hear back from the landlord,
get this project moving. If we can sign this lease we will look for a October opening ideally around 10.10.10.

Recieved a few more items for the garage used deck oven really small but can't beat the price $500, then
another sandwich prep tabel brand new, and then a huge piece of equipment that is used for keeping items warm like chicken in the grocery stores well I am going to use for making candies can't wait.


here is the proposal hope this one goes






July 5, 2010

The Bread Merchant LLC
342 Bekasina Drive
Henderson, NV. 89014


Proposal For Lease at 10890 S. Eastern Ave., Ste 108

Henderson, NV. 89052



1. Tenant: Bread Merchant LLC. Christopher Herrin

2. Premises: 10890 Eastern Ave., Ste. 108, Henderson NV. 89052

3. Space: 1875 square foot

4. Use: Restaurant/Bakery

5. Rent Rates:

• $.85 per sf for the first year

• $.1.00 per sf for the second year

• $ 1.10 per sf for the third year

• $ 1.20 per sf for the fourth year

• $ 1.28 per sf for the fifth year

6. CAM: $.30 per sf per month

7. Security Deposit: $1593.75

8. Prepaid Rent: $ 1593.75

9. Terms: 72 months with (2) 5 year options

10. Tenant Improvements: Will be completed and paid by Tenant, with exception being
Significant repairs to the plumbing, heating, cooling, grease trap,
hood ventilation system, roof, electrics

11. Signage: To be installed and paid for by the Tenant on the face of the building and pylon sign
12. Rent Abatement: 1 year
13. Occupancy Date: July 19th 2010
14. Commencement Date: 120 days from the Occupancy date. October/November 2010

I am a big fan of the crock pots some many great things can be cooked at that low gentle heat, it might take more time but as long as we are organized it all works out.

Here is the base to French Onion Soup, get some really nice onions and slice toss with a little oil to coat,
and place in the crock pot on high and 8 hours later the onions are perfectly caramelized and ready to be mixed with the stock.

What it so great is the machine does the work, there is no hot spots, nothing really needs to stirred, and it give off a great onion smell. This with some Wisconsin Swiss Cheese and big hunk of bread Thats dinner right there.