Mia & Grace Update

-----email from Jamie-----
Hi Bob.
Sorry we haven’t been able to get back to you. We’ve been keeping busy trying to get the bakery open. Heavy duty cleaning has kept me from my email a bit the past couple of weeks.
Just wanted to give you a little information. Jeremy and I are the chefs, owners, and general managers of Mia & Grace. Jeremy’s parents are our principle investors and like us, they have really put the last two years of their lives on hold for our project as well. We feel it is very important to stress the fact that we are a chef-driven, family owned and operated business.
We are still working on the menu, it’s coming together nicely. We are lining up some great local farmers and purveyors. The breakfast and pastry menus are pretty much finished. It’s all very exciting. Jeremy and I are ready to retire our hardhats and paintbrushes and get cooking again.(Giant Cinnamon Rolls, Kolaches, Quiche, Key Lime Pie, Carrot Cake, Eclairs, just to name a few things you can look forward to…) To start, the business hours will be 7am – 5pm, mon-fri; 9am-5pm, sat; and closed on sun. We’ll see what business dictates in the first few weeks before we set anything in stone. And we’re not sure yet if we’ll change to winter hours or just keep the same schedule year-round.
We still have a couple of inspections yet and some odds and ends construction tasks. But most of the art is here and hung and the tables are in place. So we’re moving forward. As soon as I know a better estimate for the opening, I’ll let you know. I’ll try to keep you posted on any milestones until then.
Talk to you soon,
Jamie
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Still sounds like a couple of weeks due to inspections ect. Just working through the bumps as they come up. They seem used to it and it hasn’t dulled their enthusiasm any.
She stressed that she and Jeremy do not want to open until they are both completely comfortable with all aspects of the operation. That they have all the parts in order and running smoothly. They seem to be quite sure of what they want to build and are willing to sacrifice to make it happen. Jamie stressed that they have been working for two years on this and a question of a week is not an issue. They do not plan a grand opening per say. Rather a slow or soft opening as they and their staff work out the final kinks. The store by the way is looking nicer and nicer. There are pictures from local artists hanging on the wall to admire as you eat the fresh local produce mentioned in the email, and cooked by two Chefs that have your happiness in mind. Well I was hooked on the large Cinnamon Rolls.

I will keep posting as she let’s me know any dates, ect.

Regards, Live Dangerously Be A Conservative