Summer Plans ποΈ
Get your bread now! (announcing schedule changes starting in June)
Good morning bread friends!
I hope your day is starting off well. Iβm having a wonderful week!
Yesterday was our Pizza with Purpose class at Pasture & Plenty. This was the first pizza class that Iβve done where by the end of the night everyone got to eat their own pizza that they had made by hand. That was really fun!
One of my favorite surprises from the night was that there were a handful of parents there with their kids. This was amazing & so many yummy pizzas were made. I also learned a bunch of little things throughout the process too that Iβll try to take forward to keep improving the process.
Somehow I managed to take zero pictures the whole timeβ¦ but Iβm definitely hoping to do more of those classes eventually ππ
Okay soβ¦ the headline of todayβs newsletter promises some news for the bakeryβ¦
For the summer, Iβm going to move from a weekly bake schedule, to a pop-up schedule.
What exactly does this mean?
Starting in June, I wonβt be writing every Thursday & then baking every Saturday. Instead youβll get the occasional email from me on a Thursday that says HEY SURPRISEβ¦ WEβRE BAKING THIS WEEKEND - IF YOU WANT TO ORDER SOME BREAD!
Why exactly would I do this?
A few reasons actually:
When the kids are out of school I really want to be able to prioritize long weekend activities with them. This is a lot more practical if the family schedule doesnβt need to revolve around the bakery schedule.
The summer is historically the slowest time of year for our bakery anyway. (Iβve come to learn that this is somewhat common in the industry)
Because my day-job work rhythms are going to be shifting starting in June, and it feels important to give myself space to acclimate to that.*
What does this mean for this weekβs bake?
For this week and next week, bread is available for sale as usual. Iβve got plenty of capacity to make a good amount of bread! Itβs been a little while since Iβve sold out, but go ahead and stock up on bread. (click here to order)
Iβm so grateful to this community and the ability to bake for you all. Iβm looking forward to trying this new schedule for the summer while continuing to bake and donate the profits from our bakes.
Reminder that this month, weβre donating 100% of our profits to The Center For Black Excellence and Culture.
See you soon!
Cheers,
Mo
P.S. *Iβll finally share more on my updated work rhythms next week. π I promise!