Dual Layer Dvd: Baker And Nosh

Thursday, 15 November 2012

Baker And Nosh

After countless test batches of sourdough rolls, endless tastings of pumpkin spice bread and innumerable pinches of yeast, Baker & Nosh finally opened their doors at 7am this morning. "It has been crazy!" said owner Bill Millholland. "But in a good way." With a line out the door of people waiting for fresh pastries and La Colombe coffee, the success topped anything the new bakery had hoped for. Millholland and co. managed to reach their goal for the day by 10am and were almost sold out of everything by 3pm.Baker & Nosh traffics in housemade breads, coffee cakes sold by the slice, muffins, brioche, croissants and (and this is where the "nosh" part comes in) artisanal cheeses. Flatbreads, sandwiches and baking/cooking classes are also all part of the plan. However, B&N will wait a week or so to release a set menu, using customer comments to see what is working. (This give and take with customers is nothing new—the bakery has utilized social media since its origins. Their food and drink offerings, business hours and even cup sizes have been crafted around feedback from their Facebook and Twitter pages.)