Picking up where I left off, the week featuring the launch of ice cream sandwiches and paninis was a decent one, but it ended with a very, very slow Sunday. So as we looked ahead to the following week (and the start of September), I felt that pushing my ice cream sandwich day to Sunday might help me boost sales.
Jeffrey purees the roasted strawberries for a new ice cream flavor.
Considering the sizable contingent of customers who opt for my vegan chocolate chip cookies and vegan brownies, I figured that the vegetarian (and vegan) panini would be an attractive addition to the menu. Like the chorizo sandwich, in which it’s pretty quick to put the operation together, I aimed for similar components for this panini.
It’s been about a month since my last post, and while business has been kind of slow, a lot has transpired in that time period. From a broad bakery standpoint, August-into-September was very quiet. Having never been in Antigua during this time of year, I didn’t know in advance that September is the deadest month of the year. From the boom of July, to a moderate pace in August, as I approached September, I could see what people were talking about.
So while the volume of sales wasn’t what I’d seen before, the relative quiet of the time of year allowed for us to innovate in the bakery and look ahead at expanding our menu and variety of offerings.
Close-up of the chorizo and mozzarella scone.