^^^to break up the bakery-related monotony, of course. Plus, AWWWWW!
We’ve been doing a bit of experimenting this past month with our production schedules. When we opened the retail-store part of our new Bay Ridge commissary, we went about with business as usual- new flavors, new items, every single week. Those of you who have known us over the past six years loved this- loved our sense of adventure, loved trying new things. After all, this was no different than eating at a seasonal restaurant,
People in Bay Ridge, though? They HATE it.
We’re using this shop as a prototype for bigger things — which can be fun sometimes, but also maddening/confusing/occasionally itchy. This past month, we’ve tried running with the same flavors over and over for a few weeks.to see how that goes. And it has gone kinda ok. Some people seem to like the consistency, particularly when it comes to ordering for delivery weeks in advance. Some people don’t really like it, but by keeping the rotation the same, it’s forcing them to get out of their comfort zone and try flavors they’d previously ignored for their favorites. There’s people who like the idea, but don’t like the fact that it now may be months before their favorites return rather than weeks. And then there’s the people who just hate the whole thing.
We’re learning. We’re always learning, even after six years. We learn about what you like, how you like it, and how we can work to make you happy. We learn that apparently in New York, you’re not allowed to have monkeys as pets, so we may have to open a bakery in Rhode Island one day if I’m serious about getting a pygmy marmoset.
WHICH I TOTALLY AM.
This week, we’re going to be doing a little “come down” from Easter/Passover. There was a lost of stuff we made over the past few weeks people couldn’t eat because of Lent or other religious obligations, so we want you to have a chance to try the Carrot Custard Cream Pie or the once-a-year “Pizza Grana”. Likewise, we’re going to be phasing in a few more things, as we get ready to debut a schedule we think might make everyone happy.
Beginning next week, there will be four cupcakes that will be available all the time. No matter what. Barring a sell-out, you will be able to come to our shop, or place an order for delivery, and be guaranteed one of these cupcakes. They are:
Plain Ol’ Vanilla
The Ebinger: Chocolate cake, chocolate custard buttercream, chocolate fudge, chocolate cake crumbs
Tres Leches: Three milk soaked brown butter cake, dulce de leche buttercream, caramel shards
The Elvis: Banana cake, peanut butter buttercream, candied bacon
I know you’ll all be happy to see these every single day.
Next up, there will be four “Flavors of the Month”. Again, you can place orders weeks in advance and know at least eight flavors that will be on the menu. These flavors will include many of your old favorites like Root Beer Float, Pecan Potato Chip, Banana Nutella, and many more.
Then, on any given day, we’ll have 2 to 4 “wild card flavors”. I hesitate to call this the weekly flavors, because with peak produce season coming up, and with the rate we’re R&Ding new items in out kitchen, testing things out, I have no idea what sort of wackiness will ensue. Some of these will be new items, some will be old favorites, some will be flavors that get requested enough that we buckle and bring them back.
S’aright, pygmy marmoset? S’aright.
For the rest of this week, look to the flavors that were posted for Easter a little bit of the ways down the page. As always, keep up with what we’re doing on Facebook, Twitter and Instagram, which will give you full access to any last minute specials, experiments, or whatever we’re doing. We’ll be back here on Friday with our menu for this weekend’s LIC Flea, and any other exciting developments that arise.