Wintertime specials

Add on's to our lunchtime menu:

Ham and Chedder on Oatwheat

Turkey and Provolone on Oatwheat

Look Out- we just got a Panini-maker for Christmas!  Panini's soon to come! 

Wintertime specials are...

Rummy Mocha (the Betsy Drink!)
A drop of imitation rum extract into the espresso and chocolate, whisked and topped with foamed milk. We first made it for our Betsy and she hasn't stopped ordering it since!
    Can be made either "cappuccino", "latte" or "flat", your choice.

Caramel Creme Latte
Espresso with foamed milk mixed with creamy rich caramel syrups for a smooth taste with caramel drizzle on top.

Mint Hot Chocolate (Mocha version of this available too, of course)
Peppermint infused decedant hot chocolate.  Add espresso to make it a mocha!

We are really starting to miss the sunshine- and its only been winter for a week!  So we tossed up some sunny drink ideas and decided on coconut, an island fruit, to add a little fun to the winter dollrdrums.

Coconut Cappuccino
Foamy and fluffy, for you coconut lovers!

German Chocolate Macchiato (German Chocolate Mocha also!)
A blend of Coconut & Chocolate Syrup, with real shredded coconut on top, just like the icing on the cake of the same name... ;-)


Have a favourite from a previous specialty menu?   Just ask, we'll make the Orange Truffle, Autumn Spice, Honey Bunn, Raspberry Hot Chocolate, and much more!

Thanks to all you wonderful people for checking in on us.  So far, everything is going well.  Our community is full of kind hearts and caring people we are happy to call friends.  We hope to be ready to have Open Mike Night on Friday's, starting in February.   If you are interested, stop by, sign up, and spread the word! 

Add on's to our lunchtime menu:

Ham and Chedder on Oatwheat

Turkey and Provolone on Oatwheat

Look Out- we just got a Panini-maker for Christmas!  Panini's soon to come! 

Wintertime specials are...

Rummy Mocha (the Betsy Drink!)
A drop of imitation rum extract into the espresso and chocolate, whisked and topped with foamed milk. We first made it for our Betsy and she hasn't stopped ordering it since!
    Can be made either "cappuccino", "latte" or "flat", your choice.

Caramel Creme Latte
Espresso with foamed milk mixed with creamy rich caramel syrups for a smooth taste with caramel drizzle on top.

Mint Hot Chocolate (Mocha version of this available too, of course)
Peppermint infused decedant hot chocolate.  Add espresso to make it a mocha!

We are really starting to miss the sunshine- and its only been winter for a week!  So we tossed up some sunny drink ideas and decided on coconut, an island fruit, to add a little fun to the winter dollrdrums.

Coconut Cappuccino
Foamy and fluffy, for you coconut lovers!

German Chocolate Macchiato (German Chocolate Mocha also!)
A blend of Coconut & Chocolate Syrup, with real shredded coconut on top, just like the icing on the cake of the same name... ;-)


Have a favourite from a previous specialty menu?   Just ask, we'll make the Orange Truffle, Autumn Spice, Honey Bunn, Raspberry Hot Chocolate, and much more!

Thanks to all you wonderful people for checking in on us.  So far, everything is going well.  Our community is full of kind hearts and caring people we are happy to call friends.  We hope to be ready to have Open Mike Night on Friday's, starting in February.   If you are interested, stop by, sign up, and spread the word! 

Light Fare, Snacking, Breakfasting, and Luncheon Menu

Christmas Specialty Drinks!

Here's what we're making this month...

Christmas Cookie Latte:
A blend of butterscotch and vanilla in steamed milk, poured over espresso, sprinkled with cookie crumbles and drizzled with butterscotch.

Rummy Nutmeg Machiatto:
Two shots of espresso into a rum syrup topped with a dollop of foamed, nutmeg infused cream.  Very small, very pungant!

Mint Mocha:
Peppermint and chocolate combine in this classic!

Mint Hot Chocolate
Raspberry Hot Chocolate

Come and enjoy the season with us!

Here's what we're making this month...

Christmas Cookie Latte:
A blend of butterscotch and vanilla in steamed milk, poured over espresso, sprinkled with cookie crumbles and drizzled with butterscotch.

Rummy Nutmeg Machiatto:
Two shots of espresso into a rum syrup topped with a dollop of foamed, nutmeg infused cream.  Very small, very pungant!

Mint Mocha:
Peppermint and chocolate combine in this classic!

Mint Hot Chocolate
Raspberry Hot Chocolate

Come and enjoy the season with us!

Happy Thanksgiving

We will be closed Thursday the 25th in honour of Thanksgiving. 

We would like to give thanks to God, family, friends and our community support.  We would not exist without them.

Happy Thanksgiving!

We will be closed Thursday the 25th in honour of Thanksgiving. 

We would like to give thanks to God, family, friends and our community support.  We would not exist without them.

Happy Thanksgiving!

Grand Opening Week Starts Today

Spread the word, now more than ever!  Our "Now Open" sign is going up today, for Grand Opening Week. 
Friday, Nov. 19th is Light Up Night, and we're lighting up the block!  Free cookies for all who stop by to Christmas shop!
    What you can find in My Coffee Shop:

Fresh-as-always Coffee Beans (whole or ground to order)
Vibrantly Fresh Loose Tea (bagged to order).
A Unique Selection of Fine Mugs and Thermos Cups
Tapestry Wall Hangings
Figurines
Fun and Fashionable Hats
Tote Bags
Hand-Made Jewelry
Hand-Made Tapestry Bags
Hand-Crafted Ornaments
Winter Fashion Wraps
Accessories
Candle Holders
Incense Holders
and Much More!!

Stocking Stuffer Give-Away Nov. 19th, only a small selection available! 
Come in for a fresh cup, and browse around!

Spread the word, now more than ever!  Our "Now Open" sign is going up today, for Grand Opening Week. 
Friday, Nov. 19th is Light Up Night, and we're lighting up the block!  Free cookies for all who stop by to Christmas shop!
    What you can find in My Coffee Shop:

Fresh-as-always Coffee Beans (whole or ground to order)
Vibrantly Fresh Loose Tea (bagged to order).
A Unique Selection of Fine Mugs and Thermos Cups
Tapestry Wall Hangings
Figurines
Fun and Fashionable Hats
Tote Bags
Hand-Made Jewelry
Hand-Made Tapestry Bags
Hand-Crafted Ornaments
Winter Fashion Wraps
Accessories
Candle Holders
Incense Holders
and Much More!!

Stocking Stuffer Give-Away Nov. 19th, only a small selection available! 
Come in for a fresh cup, and browse around!

Veteran's Day

To honour Veteran's Day and the courageous men and women who defend this country with their lives, the very least we can do is give a free cup to veterans.   Today at the Veteran's Day Ceremony in Chess Park we handed out some postcards.  If you're a veteran, come in and get your free cup- and thank you for your service!

To honour Veteran's Day and the courageous men and women who defend this country with their lives, the very least we can do is give a free cup to veterans.   Today at the Veteran's Day Ceremony in Chess Park we handed out some postcards.  If you're a veteran, come in and get your free cup- and thank you for your service!

Grand Opening Week!!!!

Our Official Ribbon Cutting Ceremony will be held around 10 o'clock AM this Saturday November 13th!
The Messenger will be there to take pictures and chronicle the special occasion.

The Grand Opening Celebration is a week-long event promising free "Grand Opening" cookies, and a buy one get one espresso beverage free deal!  We end the week with a bang as the newly opened Coffee Shop participates in  Light Up Night, Friday November 19th.  With Santa Clause Shopping in Town, there could be some gifts and give-aways in store!  Come see what we have on our shelves, and enjoy the cheer of decorating for the season!

Our Official Ribbon Cutting Ceremony will be held around 10 o'clock AM this Saturday November 13th!
The Messenger will be there to take pictures and chronicle the special occasion.

The Grand Opening Celebration is a week-long event promising free "Grand Opening" cookies, and a buy one get one espresso beverage free deal!  We end the week with a bang as the newly opened Coffee Shop participates in  Light Up Night, Friday November 19th.  With Santa Clause Shopping in Town, there could be some gifts and give-aways in store!  Come see what we have on our shelves, and enjoy the cheer of decorating for the season!

Happy National Cappuccino Day!

Traditionally the cappuccino is a foamy little drink not much bigger than 5 or 6 ounces.   The difference between the cappuccino and the latte lies in milk foam.  The cappuccino has more of it.  Although the name "cappuccino" is not a cutesie italian term for "milk cap".  The drink is named for the Capuchin Friars, in reference to the colour of their original habits, white hoods, and possibly fluffy beards also.  The Capuchin monks are named for the cutesie little Latin term for hat, which is "cappa", because of their hoods.  In honour of National Cappuccino Day, we were going to send out each of our happy customers with a dollop of warm and cozy milk-foam on their heads, but thought better of it.

Have a great day, and don't forget to order a traditional Cappuccino so you can watch us lovingly sculpt the foam into mountain peaks reminiscent of the high altitudes the friars hermited in.

Traditionally the cappuccino is a foamy little drink not much bigger than 5 or 6 ounces.   The difference between the cappuccino and the latte lies in milk foam.  The cappuccino has more of it.  Although the name "cappuccino" is not a cutesie italian term for "milk cap".  The drink is named for the Capuchin Friars, in reference to the colour of their original habits, white hoods, and possibly fluffy beards also.  The Capuchin monks are named for the cutesie little Latin term for hat, which is "cappa", because of their hoods.  In honour of National Cappuccino Day, we were going to send out each of our happy customers with a dollop of warm and cozy milk-foam on their heads, but thought better of it.

Have a great day, and don't forget to order a traditional Cappuccino so you can watch us lovingly sculpt the foam into mountain peaks reminiscent of the high altitudes the friars hermited in.

"Take out" menu

The people who live in the high rise accross the street love take-out menu's, so we made one up just for them.  It'll have to be temporary, because we're still developing our full menu.  At least it will give them an idea of what is available here and now.

The people who live in the high rise accross the street love take-out menu's, so we made one up just for them.  It'll have to be temporary, because we're still developing our full menu.  At least it will give them an idea of what is available here and now.

La Menu - this week

 Specialty Seasonal Features!

Pumpkin Pie Latte:
Our take on a popular favourite.  We draw espresso into our very own pumpkin pie inspired syrup (with all natural ingredients), top it with steamed milk, a little foam, sprinkle some pumpkin pie spice on top, and viola!

Honey Bun Cappuccino:
A darling, real honey and toffee mix to create this warm and fuzzy cap with a dash of cinnamon to finish it off!

Orange Truffle Mocha:
Inspired by our mom's home-made seasonal truffles.  This decadent steamer is espresso mixed with chocolate, orange and caramel syrup, and topped with whipped cream and caramel drizzle.  Also can be made cold as a blended ice drink!  Absolutely mouth-watering.

Our milk comes from The Springhouse Dairy, which means it is organic, free of hormones, and fresh as ever. 

Breakfast feature for this week is a lightly toasted croissant with organic farm-fresh cream honey butter spread.

Luncheon specialties include a sun-dried tomato, turkey and provolone wrap.  Hot and hearty potato soup.  Snacks and sides available are pita chips and hummus, pretzel chips and cheddar dip, or a fresh and crunchy apple! 

Stop in and relax for a bit... :-)

 Specialty Seasonal Features!

Pumpkin Pie Latte:
Our take on a popular favourite.  We draw espresso into our very own pumpkin pie inspired syrup (with all natural ingredients), top it with steamed milk, a little foam, sprinkle some pumpkin pie spice on top, and viola!

Honey Bun Cappuccino:
A darling, real honey and toffee mix to create this warm and fuzzy cap with a dash of cinnamon to finish it off!

Orange Truffle Mocha:
Inspired by our mom's home-made seasonal truffles.  This decadent steamer is espresso mixed with chocolate, orange and caramel syrup, and topped with whipped cream and caramel drizzle.  Also can be made cold as a blended ice drink!  Absolutely mouth-watering.

Our milk comes from The Springhouse Dairy, which means it is organic, free of hormones, and fresh as ever. 

Breakfast feature for this week is a lightly toasted croissant with organic farm-fresh cream honey butter spread.

Luncheon specialties include a sun-dried tomato, turkey and provolone wrap.  Hot and hearty potato soup.  Snacks and sides available are pita chips and hummus, pretzel chips and cheddar dip, or a fresh and crunchy apple! 

Stop in and relax for a bit... :-)

Open for business October 27th

...That is the Wednesday of the Halloween Parade through Mon-city.  After that we have a plan to prep for a real grand opening.  This means fliers, coupons, and great big signs.  At least we can serve you coffee next week, and maybe then we'll have a date set for a Grand Fall Blast Off.  Thanks for following us and staying updated through all of this.  We try to stay consistent, but everything is always subject to change according to the will of God. ;-)

-Happy Brewing.

...That is the Wednesday of the Halloween Parade through Mon-city.  After that we have a plan to prep for a real grand opening.  This means fliers, coupons, and great big signs.  At least we can serve you coffee next week, and maybe then we'll have a date set for a Grand Fall Blast Off.  Thanks for following us and staying updated through all of this.  We try to stay consistent, but everything is always subject to change according to the will of God. ;-)

-Happy Brewing.

Turkish Coffee step-by-step

Turkish Coffee is a strong, rich and flavourful waker-upper when made properly.  You can put cinnamon and cardamom in the recipe to make it extra-Turkish and even more alluring!

Start with a clean moka-pot.  You can find these at T.J. Maxx, or your favouret gourmet coffee house.

Grind 2 to 3 TBSP fresh coffee beans as finely as possible until it is a fine powder.

Around three tbsp blue mtn coffee beans.

fine powder grind

Add sugar to the pot first.  My snobbery permits me only to use cane sugar, but you can use plain (although I can almost taste the bleach in plain sugar and I think it takes away from the flavour of my coffee & tea) .. if you like, honey is perfect for this too.  A couple of tea-spoons of either cane sugar or honey will do, but modify to your taste.

about 3 tsp Damara cane sugar

Pour in some cool, decent-tasting filtered water, bottled or spring will do just fine. My moka-pot holds around 10 oz. So thats what I put in.

Spoon the ground coffee on top - Do Not Stir- stirring will come later!

Heat on medium-low, so the flame is just under the pot.  This way the heat does not flow up and around the pot, but is directed where it is needed. 

Watch carefully as little bubbles form on top.  The coffee sits on top and seals in oxygen in the water, but as it heats, tiny air-bubbles will appear. 

You are watching because all of a sudden they will multiply, get excited, and the brew will overflow everywhere. Then you will have to pour it out and start again, after cleaning the stove top! 

After the bubbles have become foam, quickly take the pot off the heat and stir it down.  You don't want it to boil or overflow, that will ruin it!

                                                                   Move off the heat!

Stir!

After stirring, put it back on the flame and watch again.  You may add spices at this point if you like.

                                                   I add cinnamon to mine... just a tsp or so.

Take it off the flame and stir when it starts to froth again, you can repeat this a couple times, but don't push it. Four times is plenty enough. 

It looks more orange after the cinnamon.

At this point I know you're probably desperately hot and tired and I sympathise!  This is a grueling recipe for a cup of coffee- but so worth it!!

Turn off the heat- finally!  Let it sit for 30 seconds so that the grounds settle at the bottom, and to cool a bit, so you don't burn yourself on the pot.

Carefully pour it into your mug or thermose of choice.   It will be extremely hot.

Carefully! 

There will be a sludge of grounds at the bottom so don't pour too quickly, this way you can keep most of the sludge in the pot.

There will also be a little crema on top if you didn't boil it away or pour it into the cup sloppily.  That is the coffee's flavour oils, etc.  The fragrance of whatever spices you added will come wafting up as the steam dances on top of the crema.

                                                                        Crema and steam

 If you like, you may add anything from milk to heavy whipping cream and slowly stir, let it rest before sipping though, so the grounds are at the bottom of the mug. 

Because this makes very thick, fragrant coffee I like to keep out the milk and enjoy it like it is.   It stays hotter for longer, so it will take a while to cool down enough to drink without milk added of course.  When you pour in the milk it will take on a grayish colour because of how thick and dark the brew will be.  

 Enjoy your cup of Turkish!  It will send you flying!

Turkish Coffee is a strong, rich and flavourful waker-upper when made properly.  You can put cinnamon and cardamom in the recipe to make it extra-Turkish and even more alluring!

Start with a clean moka-pot.  You can find these at T.J. Maxx, or your favouret gourmet coffee house.

Grind 2 to 3 TBSP fresh coffee beans as finely as possible until it is a fine powder.

Around three tbsp blue mtn coffee beans.

fine powder grind

Add sugar to the pot first.  My snobbery permits me only to use cane sugar, but you can use plain (although I can almost taste the bleach in plain sugar and I think it takes away from the flavour of my coffee & tea) .. if you like, honey is perfect for this too.  A couple of tea-spoons of either cane sugar or honey will do, but modify to your taste.

about 3 tsp Damara cane sugar

Pour in some cool, decent-tasting filtered water, bottled or spring will do just fine. My moka-pot holds around 10 oz. So thats what I put in.

Spoon the ground coffee on top - Do Not Stir- stirring will come later!

Heat on medium-low, so the flame is just under the pot.  This way the heat does not flow up and around the pot, but is directed where it is needed. 

Watch carefully as little bubbles form on top.  The coffee sits on top and seals in oxygen in the water, but as it heats, tiny air-bubbles will appear. 

You are watching because all of a sudden they will multiply, get excited, and the brew will overflow everywhere. Then you will have to pour it out and start again, after cleaning the stove top! 

After the bubbles have become foam, quickly take the pot off the heat and stir it down.  You don't want it to boil or overflow, that will ruin it!

                                                                   Move off the heat!

Stir!

After stirring, put it back on the flame and watch again.  You may add spices at this point if you like.

                                                   I add cinnamon to mine... just a tsp or so.

Take it off the flame and stir when it starts to froth again, you can repeat this a couple times, but don't push it. Four times is plenty enough. 

It looks more orange after the cinnamon.

At this point I know you're probably desperately hot and tired and I sympathise!  This is a grueling recipe for a cup of coffee- but so worth it!!

Turn off the heat- finally!  Let it sit for 30 seconds so that the grounds settle at the bottom, and to cool a bit, so you don't burn yourself on the pot.

Carefully pour it into your mug or thermose of choice.   It will be extremely hot.

Carefully! 

There will be a sludge of grounds at the bottom so don't pour too quickly, this way you can keep most of the sludge in the pot.

There will also be a little crema on top if you didn't boil it away or pour it into the cup sloppily.  That is the coffee's flavour oils, etc.  The fragrance of whatever spices you added will come wafting up as the steam dances on top of the crema.

                                                                        Crema and steam

 If you like, you may add anything from milk to heavy whipping cream and slowly stir, let it rest before sipping though, so the grounds are at the bottom of the mug. 

Because this makes very thick, fragrant coffee I like to keep out the milk and enjoy it like it is.   It stays hotter for longer, so it will take a while to cool down enough to drink without milk added of course.  When you pour in the milk it will take on a grayish colour because of how thick and dark the brew will be.  

 Enjoy your cup of Turkish!  It will send you flying!

For those of you who don't like coffee...

We are taking our quality provision of tea just as seriously as our coffee.  You will be able to choose from a wide selection of high-grade organic teas handled directly from the sources.   We will sell loose tea brewed by the cup and dry by the bag, either 1/2 lb or more.  Have a suggestion on a special kind of tea you'd like to try?  We will do our best to source and provide it in as little time as possible.  Who knew a coffee shop could be a tea drinkers paradise?

-Happy Brewing

We are taking our quality provision of tea just as seriously as our coffee.  You will be able to choose from a wide selection of high-grade organic teas handled directly from the sources.   We will sell loose tea brewed by the cup and dry by the bag, either 1/2 lb or more.  Have a suggestion on a special kind of tea you'd like to try?  We will do our best to source and provide it in as little time as possible.  Who knew a coffee shop could be a tea drinkers paradise?

-Happy Brewing

My Coffee Jobs :-(

Recently our plans have changed where jobs are concerned.  It has been realized that we want to test the waters first, so we know for sure we can pay the people we hire without going into debt.  We are starting this coffee shop without going into debt, because we believe it is possible and very necessary.  Although we let everyone know we wanted to hire and pay, we shouldn't have said anything at first without looking into what all was entailed.  As we mentioned, all of this was subject to change according to the plans of God Almighty.  However, we aren't saying no, but we are most certainly delaying until further notice. So pray that we get great business, make money, and have enough to hire help, because we would love nothing more than to offer fun jobs to all of our friends and acquaintances. Thanks for your understanding!!

-MCS

Recently our plans have changed where jobs are concerned.  It has been realized that we want to test the waters first, so we know for sure we can pay the people we hire without going into debt.  We are starting this coffee shop without going into debt, because we believe it is possible and very necessary.  Although we let everyone know we wanted to hire and pay, we shouldn't have said anything at first without looking into what all was entailed.  As we mentioned, all of this was subject to change according to the plans of God Almighty.  However, we aren't saying no, but we are most certainly delaying until further notice. So pray that we get great business, make money, and have enough to hire help, because we would love nothing more than to offer fun jobs to all of our friends and acquaintances. Thanks for your understanding!!

-MCS

Painting Party

It is happening!  We're going to put a coat of primer on the big high ceiling.  We're going to stand on scaffolding together and lift rollers over our heads.  When the job is done, the pizza will commence!  If you show up and there aren't any brushes available, well hopefully there will still be pizza for you!  Its about hanging out, its about exchanging ideas, its about being a part of the action, its about getting the job done as friends working together! 

See ya Wednesday! 

It is happening!  We're going to put a coat of primer on the big high ceiling.  We're going to stand on scaffolding together and lift rollers over our heads.  When the job is done, the pizza will commence!  If you show up and there aren't any brushes available, well hopefully there will still be pizza for you!  Its about hanging out, its about exchanging ideas, its about being a part of the action, its about getting the job done as friends working together! 

See ya Wednesday! 

Ugh- this tastes horrid!!

Q:  Why is the coffee I just brewed correctly from freshly ground beans making me gag?   I kept it in its bag in the freezer, ground it fresh, and made it using 2 tbsp coffee/6 oz water for a strong morning cup.

*weep cry mourn*

A:  Coffee stored in the bag in the freezer will not be sealed from oxygen and odors.  That will cause the coffee to deteriorate and the flavour will be compromised.  Freezing coffee to keep it fresh is not actually necessary for small amounts of daily-use coffee.  Coffee stored in a cool, dry, air-tight container that is completely non see-through is coffee stored well.  Larger quantities of long-term coffee supplies can be stored in the freezer for several weeks as long as they are sealed tightly and safely from any contact with the air, or slight moisture.

Happy Brewing!

Q:  Why is the coffee I just brewed correctly from freshly ground beans making me gag?   I kept it in its bag in the freezer, ground it fresh, and made it using 2 tbsp coffee/6 oz water for a strong morning cup.

*weep cry mourn*

A:  Coffee stored in the bag in the freezer will not be sealed from oxygen and odors.  That will cause the coffee to deteriorate and the flavour will be compromised.  Freezing coffee to keep it fresh is not actually necessary for small amounts of daily-use coffee.  Coffee stored in a cool, dry, air-tight container that is completely non see-through is coffee stored well.  Larger quantities of long-term coffee supplies can be stored in the freezer for several weeks as long as they are sealed tightly and safely from any contact with the air, or slight moisture.

Happy Brewing!

The dream

Angelica dreamed a dream.  We had finally built the whole coffee shop with its 15 foot ceilings, its beautiful paint job, and its fantastic eclectic decorations.  It looked so posh.  We felt such relief and accomplishment.  We walk out the front door after our long night spent finishing all that work and see it...  Right across the street, in what we thought was the funeral home.... a Panera Bread. 

:-P  Just thought we'd share the stressy-ness and such!

Angelica dreamed a dream.  We had finally built the whole coffee shop with its 15 foot ceilings, its beautiful paint job, and its fantastic eclectic decorations.  It looked so posh.  We felt such relief and accomplishment.  We walk out the front door after our long night spent finishing all that work and see it...  Right across the street, in what we thought was the funeral home.... a Panera Bread. 

:-P  Just thought we'd share the stressy-ness and such!

the "Agenda"

On our agenda for this month are:

 

Fix up the bathroom..

 

Have a painting party!!

 

Finish some of the furniture (sanding and painting, if needed)

 

Developing the menu and selecting the Roastery & other suppliers

 

Printing business cards, and fliers

Contact the man who will help us with signage (Delmar)

 

The agenda for the month of September consists of:

 

Hanging a giant "Coming Soon" sign

 

Finishing the counters for the Coffee & Espresso Bar

 

Purchasing the equipment and all the coffee/espresso bar necessities

 

Confirming with potential employees, and interviewing the energetic happy people who want to work for us!!

 

Barista training!!

 

Confirming with artists, and crafters for the potential consignments in the shop

Confirming with the bakery and other food supply sources

 

Setting up the register hardware & Point Of Sale software, payrolls, and all that scary bank stuff. 

 

Printing and distributing fliers, and putting up signs for the Grand Opening event

 

During the first two weeks of October we will be:

 

Setting up the kitchen (installation of equipment, test runs, employee training)

 

Printing the Menu

 

Organizing the floor and furnishings, music and decorations in preparation for the Grand Opening event

 

Grand Opening event will be held for one official day, right now it is Saturday the 16th, but that may change according to the whims of God.

 

    

       Should any wise folk be willing to lend us wise advice, such as "What the heck is wrong with you!?!  Why are you doing THAT, THEN, when you should be doing THIS, NOW!!!"  we would love to be yelled at by you, as soon as possible.  We will thank you dearly.  :-D

Have a blessed weekend!!  And as they say, may the hair on your toes never fall out.  TTFN, ta-ta for now.

 

On our agenda for this month are:

 

Fix up the bathroom..

 

Have a painting party!!

 

Finish some of the furniture (sanding and painting, if needed)

 

Developing the menu and selecting the Roastery & other suppliers

 

Printing business cards, and fliers

Contact the man who will help us with signage (Delmar)

 

The agenda for the month of September consists of:

 

Hanging a giant "Coming Soon" sign

 

Finishing the counters for the Coffee & Espresso Bar

 

Purchasing the equipment and all the coffee/espresso bar necessities

 

Confirming with potential employees, and interviewing the energetic happy people who want to work for us!!

 

Barista training!!

 

Confirming with artists, and crafters for the potential consignments in the shop

Confirming with the bakery and other food supply sources

 

Setting up the register hardware & Point Of Sale software, payrolls, and all that scary bank stuff. 

 

Printing and distributing fliers, and putting up signs for the Grand Opening event

 

During the first two weeks of October we will be:

 

Setting up the kitchen (installation of equipment, test runs, employee training)

 

Printing the Menu

 

Organizing the floor and furnishings, music and decorations in preparation for the Grand Opening event

 

Grand Opening event will be held for one official day, right now it is Saturday the 16th, but that may change according to the whims of God.

 

    

       Should any wise folk be willing to lend us wise advice, such as "What the heck is wrong with you!?!  Why are you doing THAT, THEN, when you should be doing THIS, NOW!!!"  we would love to be yelled at by you, as soon as possible.  We will thank you dearly.  :-D

Have a blessed weekend!!  And as they say, may the hair on your toes never fall out.  TTFN, ta-ta for now.

 

Oh sweet Coffee!

We are looking for energetic people with a passion for the bean!  The coffee bean, that is.  Also, anyone who just loves to make drinks.  Barista training is coming up, and whoever signs on to work with us can sign up for training.

Remodeling is continuing to go smoothly, soon we will be painting! 

If anyone has any must-have menu suggestions, post them on our Facebook wall.

God Bless

-Joanna

We are looking for energetic people with a passion for the bean!  The coffee bean, that is.  Also, anyone who just loves to make drinks.  Barista training is coming up, and whoever signs on to work with us can sign up for training.

Remodeling is continuing to go smoothly, soon we will be painting! 

If anyone has any must-have menu suggestions, post them on our Facebook wall.

God Bless

-Joanna