17 January 2011

New Year, New Start & Fresh Expectations









The holiday season seems like so long ago now, we have a feeling that this year will fly by. Lots of preparation is in being put into place for our grand opening of 'Sweet Studio' later on this year. We have been working on all aspects of the business from staffing, overseeing building works, training manuals, packaging..........the list goes on and on.

With all of this happening we managed to take some time last week to work on the cakes for the shop.

Refining finishes, compiling a photographic library and recording recipes and weights for food cost were on the agenda and we were very excited with the results.

A big thanks must go to executive chef John Savage at the Sofitel hotel in Melbourne for the use of the facilities in the culinary academy, we appreciate the help and support we have received from John and look forward to welcoming him into our boutique once we have opened.

So much was gained from working through all of our cake range last week and we have lots of changes to implement, sometimes as a chef we are clouded in judgement on certain products or dishes. Valuable feedback can be gained and it is imperative to have non chefs try out your food. Many points were raised that sometimes you don't see as you have been working to closely for so long. So with all of the feedback on board from our tasters and with working out better production methods and practical finishes we hope to have an outstanding product to present to the public by the time the doors are open.

We are so excited by what this year may offer for Burch & Purchese and we will work extremely hard in many areas in order for us to achieve our goals.

We plan on working on, in no particular order and not limited to:

  • Improving ourselves as pastry chefs and as business owners.
  • Ensuring our customers receive the very best product we can provide.
  • Working hard on training our staff and promoting our trade.
  • Taking nothing for granted and appreciating our opportunities.
  • To try to give back to those who are not as fortunate as ourselves.
  • To collaborate and partner with talented businesses and individuals to enhance our brand, their brand an our industry.
We hope you enjoy the images and we will keep you updated as always on the progress of our opening.

QUICK REMINDER! We still have a few tickets left for our 'Sweet Architextural' event at the Espy in March and we have some very special surprise guests in store for those who plan on attending. Check out the link to the Melbourne Food & Wine Festival here for more details.

3 comments:

lostpastremembered said...

Happy New Years, guys. I look forward to many lovely dessert ideas from you... always innovative and exciting!

Jane said...

How extraordinary and beautiful! I sincerely wish I didn't live on the other side of the world from your pastry business.

Burch & Purchese said...

Thanks Deana & Jane, we plan on bringing you both more yummy goodness this year. xx