Reflecting on 6 Months of Verveine Cafe & Bakery: Lessons Learned & Recipes to Share
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How have the weeks and months flown by in the blink of an eye?! Opening Verveine Cafe & Bakery has been a whirlwind! While I’ve wanted to write a post sharing about it for some time now, as a recovering perfectionist I kept putting it off for the perfect time (mind you, I have been just a wee bit busy). But there is no perfect fucking time. As we’re about to hit Verveine Cafe & Bakery’s 6th month of being in business on November 6th, now seems like a very appropriate time to take a moment to pause and reflect on some key lessons being a new business owner.
Key Lessons Learned as a New Business Owner
Be Willing to Do the Dirty Work: No job is too small or unimportant. As a new business owner, I expected to and still expect to do a lot and everything — I’m the owner, I’m the operator, and everything in between — the teacher, the coach, the cheerleader, the toilet bowl cleaner, the handywoman, the fill in anytime someone calls out, and the get hands and knees on the floor Pick Cleaning Queen, among many other things. But I’m also the one my staff looks to as an example, and that’s why I choose to do it all. If I won’t do it, how can I expect someone else to? My way of training and leading is by example — showing how things look through my eyes and explaining as thoroughly as I can why I do what I do. That’s not to say my way is the only way; I’m also learning alongside them every day.
The Right People are Worth Everything: No matter the size, a company’s biggest asset is its people — I am nothing without my people. It takes a village, and I can easily say that without my village, my team, this journey would have been much harder, if not impossible. It is also vital that I create a culture fostering respect, compassion, and inclusivity, where my team all feel valued and that they are all making an impact. They are all incredibly important to me and the success of the cafe and are helping me bring this dream to life every day. I thank them tremendously from the depths of my heart.
Celebrate the Small Wins: Success is a journey of small steps taken along the way, and it’s all too easy to let the small wins of each day pass by without acknowledgment. Taking a moment to recognize little things like a beautifully composed plate of food, or when someone starts to develop the positive habits you’re trying to instill as part of a daily routine, or when a team member finally learns something they’ve been stuck on, or your teams hard work each day in general, can really have a powerful effect on morale. Recognizing their efforts and small steps of progress undoubtedly boosts the energy and mood of the team, creating a more powerful and positive environment for guests.
Empower a Sense of Ownership: I aim to empower my staff to take ownership over their work, to take responsibility and pride in their actions and decisions, and to feel invested in the outcome. Their actions affect not only their personal success, but the success of the entire team. One way I encourage their autonomy is to regularly ask for their opinions and maintain open communication. I’ve also always adhered to the "Thomas Keller Way” of “If you treat it like your own, one day it will be”. This is how I’ve always approached anywhere I’ve worked, and I try to instill that attitude in my staff. I want them to want to treat this space like their own, as if they’re in their home, really take pride in their home, and, in turn, treat our guests like their guests.
Our Guests are Our Community: Our dear guests, I love feeding you and chatting with you and am so grateful you have welcomed us with open arms. All of your stories have been so touching, and it’s just so incredible to see you all visiting the cafe day in and day out. Verveine Cafe & Bakery was born out of the idea of creating a space where everyone is welcome at the table and the community is a vibrant extended family. At the heart of it all, good food, good feelings, and good connections that support human wholesomeness is the centerpiece. We want to make a genuine impact on your every day lives. So it is so amazing to have your help bringing this dream to life! I happy cry a lot. Thank you for creating this community with me.
Embrace the Ebb and Flow: Cafe life can be unpredictable. One moment it’s quiet, and the next, we’re bustling with guests (for this I am so grateful, I cannot express enough how much)! Learning how to navigate the craziness of the first 6 months has been so challenging and so fun. And now that we’re feeling more comfortable and we have some time to breathe, it’s time to play more and bring some newness into the mix. I also have to remember to use any quieter time to rest — I won’t be able to continue this if I’m not taking care of myself and my health. I’m 41. Not 22 anymore, and sometimes I need to sleep a little more. I’m learning that if I can come into work and realize that everything is done without me and I wouldn’t change a thing, then I did my job. It’s a marathon not a sprint, and crucial to be prepared to embrace the chaos and the calm.
Now, for the best parts of my job:
When “it” clicks with my team and they really understand what I’m teaching. Seeing them glowing and growing and learning and really enjoying it is everything!
You, our awesome guests. I didn't get to interact with the people I feed for so long, and you’re the reason why I do this day in and day out. I love hearing your stories, meeting your families, providing a safe space, and creating delicious food for you. Please always say hi! I’m sorry if I might be busy at that exact moment, but I always want to connect and learn about you!
The most challenging parts of my job:
When the team doesn't get it and they have to do things over and over again. It might be the way I’m teaching, it might be the way they learn, it’s hard to figure out, but at the end of the day sometimes it feels like I’m just banging my head against the wall. I also hate any waste and often come up with creative ideas on how to salvage something in the moment, if we can.
I cannot be everything to everyone, and that is OK. Believe me, I wish I could. But I can only promise that everything is 100% dedicated gluten-free and 100% delicious. We take ALL allergies seriously, and I am trying my best to accommodate everyone’s individual dietary needs and choices. It’s a huge challenge, but I DO HAVE GREAT OPTIONS. Guests with dietary restrictions other than gluten are encouraged to communicate their needs with myself or my staff, who are all prepared to provide guidance on menu options. I personally would love to speak with you and get to know you, so just ask for me! Supporting a satisfying and inclusive experience is one of my core values and EVERYONE is welcome here — but also if you don’t like what we’re doing, you’re welcome to not dine here. I can’t be everything to everyone, and most people understand and are appreciative, so thank you. If something is truly not good or not up to our quality standards, please tell me — in person or in an email preferably. I want to know so we can improve and do better. And to the person who called this a “hobby business” on Google because we are closed on Mondays and Tuesdays — it might come as a shock, but I’m human and need a day off, too. I chose to close on Mondays because it’s typically the slowest day of the week. We also need Mondays and Tuesdays to prep after being so busy and often selling out on Saturday and Sunday YAY! There is a lot of prep behind the scenes that goes into feeding you. In case you didn’t know, I have put my heart and soul and life — and the last 16 years of my research and trials and errors as a celiac chef — into this cafe for YOU. So, I’m gonna hold your hand and tell you this — being a mean girl isn’t a flex.
THANK YOU FOR YOUR SUPPORT
There is so much more that I’ve learned and experienced in the past 6 months of Verveine Cafe & Bakery being opened, past 2+ years of planning and building this space, 16 years of building this dream, holy moly. But I just really want to THANK YOU for visiting, for your kind words of encouragement and support, for your WLDFLR orders, for sharing your stories, for telling your friends and family to check us out, and for becoming part of the greater community! I created this space for you, and I couldn’t do it without you.
As I’m writing this, I’m working on what this space (my website) will become and want to keep you in the loop. I’ve been slowly but diligently working on a new series of welcome emails (if you’re already on my newsletter list, I’ll send them to you so you don’t miss you. But if not, sign up now!) You’ll soon be receiving my new Kitchen Essentials Playbook soon, along with some of my favorite signature recipes so you can bring WDLFLR and Verveine Cafe & Bakery into your own kitchen.
RECIPE: SWEET SUMMER MEMORY IN A JAR
In the meantime as a special treat, I’m excited to share a recipe for my favorite PEACH VERBENA CONFITURE
With their scent of warm sunshine and heavenly, velvety nectar, a bite into a perfectly ripe peach and feeling the sweet juices dribbling down your chin IS the essence of summer. I wanted to capture that essence in our Peach Verbena Confiture. This confiture is not just a recipe; it’s a love letter to the vibrant flavors of the season and our namesake, Lemon Verbena. We’ve used it to elevate our Pain au Levain and to create those heavenly Peach Galettes you’ve all raved about. I can’t help but smile every time I see someone enjoy it! Whether you’re spreading it on toast, pairing it with cheese, or using it as a filling for pastries, this confiture brings a taste of summer to your kitchen all year long.
So let’s dive in and create a jar of sunshine together!
EQUIPMENT:
