2013, blog, Chichester, tattoo

Moving On Up


Exciting times, after months, yes, literally months of having Valerie, my web designer chase me at odd hours of the day with her occasionally being across the pond and being up at silly time of the night just so that she can catch me on Facebook, my bakery’s website is finally live.

This is my last post from the WordPress platform itself as posts are being transferred to my website, where you will find past and future posts on a separate tab. Please do visit the website, change your bookmark and sign up to be kept abreast (oh how I chortle at that word).

You can find the new website here.

See you on the other side. I have a pretty amusing post to follow. Remember that Miss Tattoo Liverpool competition I was in the finals for? I never did tell you what the outcome was, did I?

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2013, bakery, Chichester, home education, Whipped&Baked

Thirty Six Days


In a nutshell: After several years of deliberating about it, I’m finally taking the plunge and opening a bakery in Chichester. The dream is to have a bakery which sells decadent cakes made with al ingredients, sourced as locally as possible. The perfect time finally came along when a shop premises that has been in our family for over three generations finally became available again. These posts will chronicle our process of getting the shop reading for opening, hopefully in less than forty days.

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This was not the cappuccino I had today. If you want excellent cappuccino like this, you need to get yourself to Attibassi Chichester and this baby is the standard.

Unlike the cappuccino I had at the establishment I was at this morning. The operator approached the milk frother like he was a junior doctor being handed a medical instrument he’d never seen before. I know I complain about excessive froth a lot but I didn’t really even get any froth this morning.

But enough of the middle class woes.

I’ve gotten into the habit of dragging myself out of my warm bed and meeting up with local home educating mothers in Chichester. It’s an impromptu sort of set up, nothing is set in stone and no one’s nose is put out of joint if the turn up is slim.

It was a good couple of hours, abundant on good positive and friendly interactions, with a smattering of cheeky impropriety courtesy of Spiker who is now my best fwend seeing that she is a career girl paid with real life currency, not just Monopoly money and chocolate coins.

The subject of my bakery, bakehouse, nom nom shop did pop up. I was finding myself more able to talk about it in finer details. The puzzle is slowly coming together, or at least I think I’ve managed to piece together what looks like the corner window of Hansel & Gretel’s gingerbread house. It’s amazing what a complex topic coffee is and I really hadn’t prepared myself to spending this much time deliberating on it.

So after all the swings and roundabouts and the violently swinging pendulum of pondering about something that I initially thought was an easy matter, I’ve come to some progress. I’m getting Attibassi of Chichester give me a crash course in the art of coffee making – sometime in between organising Whipped & Baked’s cupcake stall at Brighton Tattoo Convention, helping Izzy The Rockstar fill in his student loan form for his Jazz Music degree and trying not to break myself during roller derby training.

Oh, and building a bakery business funded by the content of a piggy bank while watching independent shops around me fold.

I am woman. Hear me roar.

In the laundry room.

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2013, bakery, Chichester

Thirty Seven Days


In a nutshell: After several years of deliberating about it, I’m finally taking the plunge and opening a bakery in Chichester. The dream is to have a bakery which sells decadent cakes made with al ingredients, sourced as locally as possible. The perfect time finally came along when a shop premises that has been in our family for over three generations finally became available again. These posts will chronicle our process of getting the shop reading for opening, hopefully in less than forty days.

It’s a complete week until I get the keys to my new bakery. Sigh. Bakery. I’m not sure that’s what I would like to call it. Maybe it’s a bakehouse? Or just a shop. Nonetheless, it is happening. The premises is currently being let to a guitar shop and as of 1st of February, work will commence on refitting the shop. The skip has been hired and scheduled for the first day and I have a friend builder/joiner on hand to undertake the task of revamping the place. It feels like a vomit inducing roller coaster ride, one that plenty of people are asking details about and I am doing this bunny caught in the headlights routine because I honestly don’t feel like I possess the vocabulary to properly come across like I know what I am doing. I’ve had the flooring man come over and measure the shop, working around guitars, amps and belt sanders (the guitar repairer’s). I’ve been chatting to talented artist friend of mine, Samo, who is designing Whipped & Baked’s logo. To those who are looking for something creative and different, which displays the human touch and is a mile away from the soul-less digitised approach, you should really give her your time of day. Hashed and rehashed the topic of commercial coffee machines with Heather of Harrie’s Food who is knowledgeable in all that is coffee-ness and also a great example of an independent business person who understands the worth of the personal approach, the ratio of froth in a cappuccino, the merits of buying a mass produced brand of flour from the local wholesaler (thus supporting a business that employs local people) or going for flour from a smaller independent mill which will require transporting from across possibly five counties. I’ve even been canvassing the viewpoints of my Facebook friends on the subject of selling coffee made with commercial grade coffee machine (significantly sizeable initial cost outlay due to having to purchase the machine) or going down the route of offering a selection of different coffee beans freshly ground to order and made in single serving cafetiere. The jury is still out but I can tell you one thing that I am beginning to get tired off….. The incessant cold calls I am getting from businesses (?scams) which have somehow found out that I am taking over the shop premises and wanting to convince me that I need to do business with them.

There is a stud wall to be removed, flooring that needs to be afforded, commercial ovens to be installed and counters to be built and I’m determined to do all this without the help of a hefty loan from Mr. Bank Manager. The budget is tight, and honestly, SniffSnorters, if I pull this off, I would happily publish at a later date just how little was spent. It just strikes me in this day and age where the word austerity is being thrown about in large measures, it simply does not make good business sense to plough £3500 on a commercial coffee machine, or £2000 on a whoopie do website when I already have a strong following on Facebook and Twitter, or even try to achieve that absolute perfection nirvana because this project just simply would not come to fruition if I allow those to get in the way.

So tune in, I’m hoping to post every day, or at least four times a week. I promise photos for the following posts. I’d really appreciate all the good vibes you can send me and don’t forget to get in touch, or leave a comment. I’ll always respond.

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2012, bakery, cake, Chichester

In Pursuit of Cake Revelry


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We are finally taking the plunge. For years, Slaveboy and I have tentatively talked about opening a business together. Over the years, I have been indulging myself with some prolonged market research by taking my cake stall to the Brighton Tattoo Convention and next year will be the fourth year running. Recently, I took up the challenge of setting up a pop up cake stall on a privately owned ground next to a shop that Slaveboy owns. I didn’t really know where it was going to take me but after almost six months of operating a stall for Saturdays, the general consensus is that there are indeed true cake revellers out there who are tired of the mass produced, margarine laden and artificially preserved baked confections which are dominating the cake market.

So, for the next few months, I’ll be chronicling our journey through the whole myriad local council that seem to be less than keen to support local businesses (I might be wrong), environmental health inspections, sourcing out local small independent suppliers and also bundle all that up with raising seven children.

See you guys on the other side. Don’t forget the sweeties.

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