I've talked a little bit in the past about why I bake by order and only open once a month, but in case you need a refresher:
-I'm the only baker/owner so I do all the work.
-I want Steph's Sweet Treats to be different and unique.
-Opening once a month creates more of a crowd and makes it special.
-Opening daily wouldn't move the same amount of product-I don't think the area could sustain more than one open daily bakery.
Once I have a day picked, I start picking flavors. I like to do one gluten free, two flavors that are deluxe level and at least six that are specialty flavors. Sometimes I go overboard and do more specialty flavors (because I can't decide) and throw in some regular vanilla and chocolate as well. For June's open day I did: Gluten free vanilla strawberry, birthday cake, funfetti, thin mint copycat, raspberry white chocolate cheesecake, strawberry rhubarb, hot fudge sundae, Mississippi mud pie, and peanut butter cookie dough. (Plus some random extras I had throughout the day) I try to throw in a few flavors I've had at previous open days, a few go-tos/favorites, as well as some flavors that are new to open days.
Every open day I do I feel like a kid on their first day of school...I can't sleep! I love seeing customers, seeing their reactions if it's their first time, catching up with repeat customers, etc. Even though I have to wake up early and get going again, it's always hard for me to sleep through the night because I'm excited to wake up and see everyone!
The morning of an open day I wake bright and early (again) and start baking (again)! This time around it's for the weekend orders that are not related to the open day. I try to get everything baked so I can go back throughout the day and finish frosting and decorating whatever it is that needs to be done. So if you come in and I'm running around in back, I'm trying to finish an order, baking, doing dishes, or washing containers all the cupcakes were stored in.
I open at 6:30 in the morning because there's always a few people who go to work early and want to stop before work so they don't run the risk of not getting any after they are done with work. Lately, getting my door open by 6:30 has been a challenge. It takes a long time to load my cases now that I have four of them....I have no idea how I survived on two cases before! So I start loading the cupcakes around 5:45 am, then move things around so I have space for the rest of the cupcakes in the kitchen while keeping the weekend orders separate.
In the first hour of being open I try to get as many of my weekend orders done as possible and get any pre-orders packed up. I got lucky this past open day and didn't have too many orders for the weekend. Normally, I would have been freaking out about not having very many weekend orders, but since it was an open day, I was pretty relieved. I also knew that people who would have normally ordered chose to just use the open day cupcakes for whatever their weekend events were.
My husband stopped by after he got done with work and did my dishes and kept me company...thank you, thank you, thank you! It was a busy day, so even though I had the weekend orders finished, I had not had the chance to do the dishes yet. He also brought me lunch....which took me three hours to fully eat. Like I said...it was a busy day! I was running around so much my husband said I was making him tired just by watching me. I love every minute of it though!
I started the open day with 671 cupcakes, but with some extras I had from my weekend baking and the baking for the wedding tasting I had to do the next morning, I put out 736 cupcakes...and sold them all. Did I mention how amazing all my customers are?! Thank you all so much! Thank you for another week of orders and helping me sell out the open day! Hope to see you all on July 24 for the next one!