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Bread News

As some of you know, i’ve been struggling to decide what to do about bread. We don’t make a sustainable profit on our bread. In the restaurant industry its called a loss leader. Meaning a restaurant will sometimes sell things they don’t make money on because there are other things they do make money on (like liquor). But as in our case, when too many people are only buying bread, it doesn’t work.  The bakery will quickly go out of business if we keep selling bread to the quantity of people who buy nothing else. (I had orders for 20 dozen bagels this week, for people who mostly bought nothing else!)

Our bread ingredient costs are 400+% more than a wheat bakery. While a wheat bakery pays $14 for $50# of flour, we pay $60+ for grain that we then have to mill and mix. It takes 5-6 ingredients to = that one cup of wheat flour. So our labor costs are also exponentially higher. Some customers have suggested we simply raise our bread prices, but to make the bread sales “sustainable” we’d have to raise the price of a loaf to $20 or more.

There is a reason why GF bread is hard to find. Mass produced GF bread for the most part is starch and white rice –that’s the only way they can profitably sell bread. Those items are cheaper, but also empty calories.

After lots of thought, i’ve decided to sell bread only to our newly established “Buying Club.” Buying Club members are people who commit to buying $75 of non-bread items (sweets and savories) a month.  The good news is I have hired a new baker who is making savories only, so we should soon be well stocked with our frozen savories. And we will be soon selling hot pizza by the slice (or whole). And this summer, pasta salads and other such things. To accommodate the occasional buyer, customers can also purchase bread if the bread total is 25% or less of the total one time purchase. (In other words if you spend $3 on a roll, you will need to buy $9 of sweets or savories, to purchase the bread.)

If this doesn’t work out, or it seems like too many people are upset with this new system of selling bread, i’ll have to simply stop making bread. Because it isn’t commercially viable to make the quality of bread that I make.

To sign up for the Buying Club, just tell us your intention to be a Buying Club member (via email or in person) and we will put you on a sheet kept at the register. At first it will be an honor system with us keeping general track of your non-bread sales. (Meaning you DON’T have to spend $75 before being able to buy bread.) Additionally, bread prices eventually will go up slightly.

I know some have told me they don’t eat sweets. We will have several savories you can choose from. If you are vegan, we have several vegan options to choose from.  Unfortunately, I have to make this a hard and fast policy. If i make exceptions for one, i’d have to make for all, and that doesn’t work for the viability of the bakery. I need to make sure that the people who are getting bread are the ones who are helping to sustain the bakery.

Thank you for understanding. This goes into affect on March 30th.


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We are hiring!

IMG_2858We are hiring! PT person Weds-Sat set hours based on bakery needs. (20-25 hrs week). Must have strong people skills. Main responsibility is to wait on customers and make coffee drinks. Secondary responsibility is to help with baking when not waiting on customers. Competitive pay plus tips. Must be reliable, timely, dependable. And like baking! Professional baking experience a plus but not required.

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What’s new this week!

Bread this week is bagels and teff bread! Bagels (poppy, sesame and everything) are vegan. Teff bread is DF.

Also new this week are billionaire bars. Cookie, salted caramel, ganache and chocolate glaze. Yum. (sorry, not DF)

Also, i’ll be making pot pies tmr for the freezer section! And hopefully spinach and cheese empanadas later in the week!

Come on in!


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Best not to have high expectations on Friday, or even wait until Sat or next week. (No worries, i will fill all orders for sat!). My oven needs servicing tomorrow, so not sure how much i can get done. But soon all these plates will be filled!

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Violette Bakers will reopen this Friday, Dec 4th

New address is 407 Concord Ave, Cambridge.  There is onsite parking!

Please be a little patient the first few days while i get everything up and running.

Hours to start will be :

Weds-Friday 11-7

Sat 9-5

As we get busier, we will increase the hours/days! Thanks for your patience.

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Update re bakery

The contractor has made good progress this week. He should be done by next Weds. However, there is a lot setting up that needs to be done before i can open. Primarily hanging shelving on walls and assembling tables, baking racks and metro racks.  I have 3 thumbs when it comes to this kind of task and it will undoubtedly take me 10xs longer than a normal person who has these skills. Anyone want to help this weekend to hang shelving and put together racks and tables?  If i have help, maybe i’ll actually be able to open before Thanksgiving and fill people’s Thanksgiving orders.  Sometimes it takes a community.

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Save the Date!

SAVE THE DATE! : Sunday, December 13. The Fireplace Restaurant (Brookline) and Violette Bakers are joining talents to create a special Gluten Free night. We will be converting everything on the The Fireplace menu  (that is not naturally GF), to GF. Imagine going into a nice restaurant and being able to order anything on the menu!  More information about the event to follow.

Double bonus, the event is a fundraiser to raise awareness and funds for the refugee crisis in Europe. All profits from the night will be donated to our fundraiser for the refugees. Want to know more? Check out this citizen’s action group (started my me and others), Americans for Refugees in Crisis (ARC), to learn more about how you can help! Pass it on, please!

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