By co-owner Jennifer Park
OK. I will admit it. I am nervous. Excited but still nervous.
Forge Baking Company has been, to this date, our biggest undertaking. Not because it is physically the largest space we have ever built out, not because we have a staff larger than the total size of our busiest café, and not because we have borrowed the largest amount of money to finance this project.
But because we are about to rely pretty much exclusively on ourselves to provide everything for the Diesel, Bloc and Forge. We have been making our own soups, dressings, and spreads for nearly a decade, but we have always had an outside vendor provide us with our breakfast pastries, breads, and dessert bars. In less than two weeks, we will be taking on all of those products for Diesel and Bloc at Forge.
We have spent the past 5 weeks recipe testing items, debating presentation, the amount of glaze on our maple scone, the amount of salt in a batter, and the weight of cookie dough. We have put our bread and pastry team through the ringer to test, test, and test again. Because more than anything, we want to make the best version of that scone or muffin that we can offer. And we want you, our customers, to like it, to enjoy it, to savor it, to remember it. So that is a week from today, you can recall the crunchy housemade peanut butter brownie and crave it. Not just because it was a sugary treat, but because you have, hopefully, not had something quite like that and it was memorable.
I have my fingers crossed. And I am hoping that the middle of the night awakenings in which I remember some small detail will prove useful. Mostly, though, I have complete faith in the dozen or so key members who have been invaluable through this planning process, of which, some might call a logistical shit show.