December 2011
3 posts
Moving Past the Present into The Future
I know, I know - we should live in the moment! However, sometimes we have to face the reality that we may be approaching a rock face! That is what Christmas can feel like in our industry as we strive to produce a line of products specifically for the season while still keeping “the same old” going - with integrity.
Really though, our “rock face” is a walk-in cooler and...
Sometimes You KNOW Awe
Just uploaded recently to Youtube, this clip has got to remind us what part(s) we play on this planet. Wow! Enjoy this: http://www.youtube.com/watch?feature=player_embedded&v=hg2hCuDy2wg
It's Been a Long Time
Well, when you’re down, you’re down. Now, as I “come back”, it’s holiday season. This is the time of year we dread the most in our industry.
Every bakery strives to provided products that the public wants for the season, and still maintain a full (in our case), or almost full compliment of the usual suspects on the shelves.
Bakers go crazy, front staff have lots of...
July 2011
3 posts
Driver Wanted - updated!
Bubby Rose’s Bakery & Cafe is looking for a person to deliver our goodies forEVER! The lucky winner of this position will be able to lift 35 - 45 lbs from time to time. S/he will also be called on to be organized, self-directed, read and write English, understand numbers, wash dishes, understand FOODSAFE, and be a safe, conscientious driver. The person will have to be able to take...
Progress Report for Bubby's Kitchen
The cobb and cord wood bench is almost complete. Pillows and seat cushions are being made. The cobbed pillar looks great and the pass-through dish shelving in the kitchen was installed today.
The dish pit is taking shape, and the sound system was being installed today. Torahn re-finished the communal dining table and the outdoor patio picnic table and benches.
It is coming together!
The Little Bubby That Could (and Did) is Closing!
Bubby Rose’s Bakery & Café at 313 Cook Street is closing after nine (9) great years in Cook Street Village. Our last day of operation will be Saturday, July 16.
We want to thank everyone for their ongoing support, patronage, accolades and encouragement. Without your enthusiastic feedback and kind suggestions along the way, we would not have opened our very successful second location at 1022...
June 2011
1 post
Takeout Cups
We went to compostable cups about three years ago. We love the idea. Still, questions are still out there. What IS the ecological footprint of one of these cups as opposed to a regular paper cup, styrofoam, mason jar or whatever.
I found this blog: http://www.sustainabilityissexy.com/blog/?p=9
Now, we sell an amazing travel mug made by Thermos. It is truly leak-proof, and will hold a coffee HOT...
May 2011
2 posts
What's Going On
Many of you may know but here’s the scoop: similarly to 2005 when we felt the need to expand out from our small location in The Village, now we are busting out of that site completely!
In partnership with Joel Margolus, formerly of Bagga Pasta, we are building Bubby’s Kitchen, at 355 Cook Street across from Pic-A-Flic. This restaurant will be about 35% larger than Bubby 2 at 1022 Cook, and will be...
In The Mood For Music
As I plough through equipment specs, costing, visions of a new logo (a BIG thank you to Justus at Grass Hut Media), my ears are filled with this: http://www.youtube.com/watch?v=7uMGH3kHhzM&feature=related
Enjoy!
April 2011
6 posts
Okay - Here's a Photo
The black specks in the photograph of the Lemon Shaker Pie are the vanilla bean seeds. This is one of those pies that you just want to say “THIS is pah!”
Sorry - no photo at this time!
There is nothing like our Shaker Lemon Pie! Paper-thin slices of organic lemons, sugar, freshly scraped out vanilla beans, eggs, butter and flour in perfect harmony. All this in a wondrously flaky all-butter pastry. If you like lemon, this is heaven!
WatchSmoothing out the cob on top of the cord wood is a pleasing task. Meditative. we’ll end up with a very rare bench indeed - you may not find another cobbed bench in a commercial setting in North America!
Sometimes Greatness
Gorgeous video and music with timely lyrics: http://www.youtube.com/watch?v=55s3T7VRQSc&feature=player_embedded
Bubby's Kitchen
A work in progress, this build-out is very interesting to us. As we attempt to “go green” more and more, we have enlisted the talented Riki Bowden to design and build our bench seating.
It is constructed of local cord wood, mortared together with local clay and stray. Accented with beach driftwood, and up against a wall covered in natural plaster, this area of the restaurant will be...
Equipment Sale!
We have a variety of pieces for sale at our Cook Street Village location. Nothing will be available to be taken until late June/mid-July.
We have posted ads starting with “Equipment, Miscellaneous” on Craigslist. please check them out if you are looking for light fixtures, large mixer, commercial coffee grinder, cabinets or any other odd thing one might find in a bakery!
March 2011
6 posts
Hot Cross Buns
Come and get ‘em! They’re back and as wonderful as always. All natural dried fruit, fresh butter, our own Venetian cream (for the cross) real spices and organic flour - they don’t get any better than this.
Some Things Just Get Better
Throughout the days of interminable “fire-extinguishing”, I try to find time for taking photos, sampling out our products and concocting new items. Today we sampled out cinnamon rolls and sticky buns with currants (instead of raisins), Bubbymosas, and croissants - among other goodies. The currants are winners as is our newly improved (again) croissant. See the picture.
You Don't Need to Walk on Two Legs
We find all kinds enjoying the atmosphere and food at Bubby Rose’s Bakery!
The Puzzle
A little silver-haired lady calls her neighbuor and says, “Please come over here and help me. I have a killer jigsaw puzzle, and I can’t figure out how to get started.” Her neighbour asks, “What is it supposed to be when it’s finished?” The little silver haired lady says, “According to the picture on the box, it’s a rooster.” Her neighbour...
355 Cook Street
The new location has been wired and plumbed! Insulation is half complete. we are running around collecting quotes, looking for savings as our contractor amasses estimates way beyond our projections!
We are choosing wood for flooring, colours for stain, tiles, cordwood and cob bench, natural plaster, materials for counters, cabinets, work tables and mantelpiece. Busy, off to this place and that,...
Job Applicants
From time to time, someone applies for a position with us via this web site and the email address listed. Unfortunately, not being very tech-savvy, I lost one yesterday from my phone (not as smart as it is, I’m afraid).
So, if that was you, please re-send or apply in person at 1022 Cook Street.
Thanks for reading.
February 2011
3 posts
Checking In!
Baking baguettes in the morning is the way to go. Folks love ‘em. Check out Real Taste of India on Fort - excellent Goat Masala and Kahari Paneer, Chicekn Panada and Lamb Biryani.
Another Lazy Out!
With no good time to “blog”, here is a link to an article worth reading if you’re interested in coffee.
http://jasondominy.tumblr.com/post/3171409188/how-coffee-is-like-oil-why-you-shouldnt-be-pissed-to
Empty Head
Her’s all I can muster today:
http://www.youtube.com/watch?v=R55e-uHQna0&feature=player_embedded
January 2011
1 post
No Photos!
I cannot seem to get this blog really going. My apologies.
I am also unable to remember to take photos of the new location as it rises. At this time the walls are up, the roof is on and the interior is slowly (in this weather it’s tough) drying out.
We surveyed the basement today and discussed options with the architect, mechanical engineer, contractor, foreman and the refrigeration...
December 2010
2 posts
Let's Get Ready to Rum Baaaall!
Christmas Season 2010 has been a strange one for us…HST and the continuing trend towards purchasing baked goods in places that use machines, chemicals and high efficiency systems have made it difficult to know what to expect. Some items are lingering while we cannot keep up with others. (We sold out of Fruit Cake today - two days early)!
Rum Balls, as seen below, are hot this year and...
Some Fun
Valerie and many staff enjoy decorating Gingerbread Cookies.
I enjoy hand-forming Stollen: before applying hand-formed pieces of marzipan, we butter the flattened dough. Then we fold, seal and bake the loaves. While still hot, we brush them with hot butter (again) and cool them. When they are room temperature we dust each one, top and bottom, with icing sugar.
Wrapped, with last year’s...
November 2010
6 posts
Sarah Palin: “We Gotta Stand With Our North... →
Too funny - and so m uch easier to post than write something of my own!
Updates
In the last little while we have introduced a new line of scones that kick the heck out of anything else around. We have developed five flavours so far: Cranberry Orange, Cheddar (Organic) and Red Onion, Lemon Blueberry, Creamscicle (Orange and white Chocolate) and, tomorrow, we’ll present a new version of a famous hit, the Rosemary Hazelnut & Raspberry scone.
The Cheddar &...
New Site Update
The architect (Sid Chow and his team) found a glitch or two in our plan, and presented us with a nice layout. Now we have to bust our buns to get some stuff together for the electrical engineer and mechanical engineer before heading down to City hall in hope of getting a building permit without a glitch (I don’t know that this is possible).
I’ll post an updated version of the plan...
A Fresh Take
Driving by the new location today I was struck by how small it seemed. I hope we can fit everything in!
BTW, both locations will be open 9-4 on Thursday, Nov. 11 (Remembrance Day).
This is Colin's Idea!
I am referring to writing about the process of starting up a new location. Colin always has an idea on how to jump start the writing habit.
So, to continue on the last entry, Joel, Valerie and I have this idea of combining the attributes of Bubby Rose’s bakery & Cafe with the fine concept of Bagga Pasta (many folks remember this from the 80’ and early 90’s). We will provide...
A Tribute to A Friend and The Start of Something...
I was sitting with a friend today when he smartly suggested that I post some ramblings and stuff on our new location. Stumped for things to write about, all I could think was “duh”!
So, I was sitting with my friend, Joel Margolus, about six months ago. We had spoken maybe fifty times in the past 15 years when I mentioned that a space was available for a cafe in Jams Bay. Joel had...
October 2010
2 posts
Here and Now
Likely, you all have noticed a change in faces serving you. Thanks for your patience as the training continues! You may also have seen fleeting glances of new products… we’ll keep them coming but you have to grab them quickly as they are often going to be “one offs”.
When you shop the supermarkets you probably take note of some rising prices. We have been really affected by some over the last six...
The Changing of the Pies
It is that time of the year when Pumpkin Pies emerge from the oven along with their offspring, Pumpkin Tarts. Apple-Cranberry Pies appear as well as Gingerbread Cake (served with Caramel Sauce and Crème Fraiche). We say goodbye to Lemon Shaker, Chocolate Cream, Banana Cream , Coconut Cream and Key Lime pies.
All this has been happening as we bid adieu to our friends from BC Ferries who have...
September 2010
2 posts
No Pain - No Gain
You cannot feel good if you don’t put yourself into something. This is what I kept thinking as I watched customer after customer spend between $2.50 and $25, and not leave a tip.
Our staff run around like crazy making people feel good: they make amazing espresso drinks with fine latte art, grill sandwiches, and bring food to tables. Each front-end employee washes dishes, clears and cleans...
Another Quickie
Three bakers gone, three new folks on board. Three baristas have moved on, a baker is on holiday and another barista is taking a vacation and four new front staff have joined us. Life is hectic. No, actually, it is non-existent!
Rugelah season (one of four per year) is upon us. Get ‘em while you can - someone will declare them to be illegal as an addictive item soon.
The cranberry...
August 2010
3 posts
Just Another Day
We were given two weeks notice of resignation by another baker today (after more than 3-/2 years)…another one of life’s curve-balls at a time when the the pitcher is running wild! Whenever we think that we can squint to see a glimmer of light, someone has to remind us that we have a ways to go before we can “relax” (take a few days off).
There have been folks applying with...
Bakers Wanted!
Where have all the bakers gone, long time ago could be a folk song… or it could be a serious lament! If anyone knows anyone who can bake professionally, PLEASE send him/her our way. Thanks.
S/he is Back!
A new twister appeared on our shutter within the last few days. Thanks!
I like to thin that this is a happy rope skipper…
July 2010
5 posts
The Twister
Someone has been delighting us for months with the wonderful twist tie people and animals. There are found on our exterior window sills and shutters.
Here is a bungee jumper. It is about 3 inches in size.
Buns
Not everyone can say that have great buns. We can. In 2006 we won “Best of the Island” for our Cinnamon Roll and Sticky Buns. That was when people did not vote Starbucks to be the “Best” of anything!
Anyway, insofar as BREAD buns are concerned, I want to address some people’s concerns for the lack thereof (at Bubby Rose’s anyway).
Sometime ago, within the last...
Stress
This is a small business, and nothing reminds me of this more than losing a professional baker. Three weeks notice is like being given three weeks to watch a train barrelling down on me. When an experienced baker leaves, I am the one to step up if nobody applies for the position. For me, this means early mornings (4:00 a.m.) stretching into the late afternoon and, sometimes, evening as I must bake...
Faces
As we go through our daily routines we often form relationships, however fleeting, with people who serve us in grocery stores, offices, clothes shops, bakeries and cafes. Their faces appear regularly and, in some cases, we find their smiles outside of the places where we are accustomed to seeing them.
We’ll miss Breanne, Hannah and Catherine from Bubby 2, and Kristina from Bubby 1 as they have...
To Cream Pie or To Key Lime Pie?!
Our authentic Key Lime Pie is now available. we zest a lot of these tiny little limes, then juice the heck out of them before adding fresh free-run eggs and condensed milk. The pies are then baked in a nut (and flour) crust before being topped with whipped cream.
Tart, refreshing and oh so summery.
June 2010
2 posts
Something new
Chocolate cream pie is not new. Taking a photo of it, and posting a photo on Tumblr IS new! For me.
Heck - just writing something on the blog is “new” because I cannot find the time to write anything meaningful… well, maybe now.
We are supplying some wickedly fine waffle batter to the West Coast Waffles boys (Jordan and Mike). At this time they are operating out of our old...
Where's Summer?
I don’t know but we’re rolling out the cream pies: Chocolate, Coconut and Chocolate Coconut Banana (a real killer). These are all so light and velvety. You won’t feel it going down, you’ll just taste it for a long time after! Soooo good that I have to allow one forkful for myself (I’m diabetic) when we sample a slice out to our guests.
I’ll rty to get some...
May 2010
4 posts
It's Tough
I’ve been bad - unmotivated to write. Here’s an update.
Shaker Lemon Pie time is winding down and we are gearing up for a run of (authentic) Key Lime Pie. Playing with these tiny limes can be mind-numbing, but the results are well worth the effort.
Cream pies will be returning soon - chocolate, coconut or banana. Any combination of those three is amazing.
The Lemon Tarts, with the...
What's Goin' On?
I can’t find my “groove” and I don’t have a clue where it is. If you find it, let me know.
Something Special
Eric Akis printed a recipe for a Chocolate Quinoa cake in the Times Colonist last week. A little more cocoa, some cardomom and an orange glaze has made this a delightful, wheat-free cupcake to rotate in with other “specials.