Well there's simply too much going to limit this post to one particular topic. This would be a like a weatherman only talking about the wind during a hurricane rather than the wind, rain, storm surge, flooding, power outages...you get the point. It is ever so apparent that part of the deal to get traction on your product is the cold hard fact that you have got to do the hustle! "The hustle?" you might ask; yes, the hustle. The hustle of lining up times with the stores who have graciously agreed to afford you the opportunity of placing your product on their shelves. The hustle of gathering your supplies such as cooking equipment, ingredients, marketing materials, etc. and pacing them up to go to a store and offer free samples to all the passers by in hopes that they are so overwhelmed with flavor that they immediately place an order for 1,000 units! Yes, the hustle...a necessary part of hawking your wares. My wife and mother-in-law are to be commended for their efforts this week and kudos on what could seemingly be described as a couple of successful tastings.
Meanwhile, back in the bat cave, the reality sets in that a new space is not a matter of "if" but rather a question of "when". Many new thoughts and ideas come flooding in: how much space is needed, what type of equipment, what is the layout, what is the expense going to be, can this be done, will we make it and, from this armchair baker's view: should they sell retail out of a store front or should they not? This is a very daunting question as it entails a whole new breadth of questions and complexities. Now don't get me wrong, this is not any insight as to what will happen one way or another as, quite frankly, the decision has not been made. Weat Free is, first and foremost, a bakery whose inspiration was to provide delicious gluten free products through appropriate channels such as the previously mentioned (previously in other blog posts that is) Cook's Warehouse and Natural Foods Warehouse. All i can say is that it is windy outside
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