Friday, November 4, 2016

Subscriptions, and contacting me

It can be pretty hectic, especially from about 5:00 to 5:30, at my stand. This process is new to me and I am still ironing out some rough edges, and I very much appreciate how patient and forgiving my customers are, especially when the line gets long, as it was yesterday!

The point of the subscriptions is purely to aid me in calculating how much bread to bake. One of the biggest expenses in the bakery business comes simply from waste -- from the labor, ingredients, and fuel expended in bread that doesn't get sold, along with figuring out what to do with those extra loaves.

The subscriptions help me know that I will sell some given amount of bread, and even out the variability a little bit so I have less waste.

But I will always make a little extra for people who do not want to subscribe, or who just stop by.

To subscribe, all you have to do is come by the stand and let me know you want to be on the list, and pre-pay whatever amount you wish. I keep a spreadsheet and mark down what your last pick-up date will be depending on what you pay. Most people pay $20 for four weeks of bread.

You can always contact me to reserve bread (even if you are not a subscriber) or to put your subscription on hold for a week or more if you will be out of town. You can email me at, or call me, 467-3354, or even send me a postcard, POB 541, Etna 96027.

--Erik Ryberg

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