I can't believe it!! We survived our first year!!! WOO HOO!!! This past Saturday marked one year since we opened our doors to the public. When I look back at the journey of the last 12 months I am in awe of how far we have come. Our family grew by one member, our dear Nathan, and our store grew to 3000 sq feet! A look back:
Here's the very first article written about our shop. This is a significant article for several reasons. Firstly, it shows all of us crazy hard working fools (including my stellar bro, Morgan) yet Mark is nowhere in sight. The reason? He was still working full time in crop research. His resignation from his position as Research Station Manager has been a HUGE change in the past year. The other thing you will notice is how MASSIVE I am (front and centre). Yep, that's right. I am the only 8.5 month pregnant woman I know who goes out of her way to create a job for herself.
This is our cutsie little teensy weensy store as it existed from May long weekend 2008 to December 2008.
And then all sorts of chaos broke loose! Here Mark and Dayle eye up the situation after smashing down the existing walls. There was soooooo much work involved with the renos and we did them all ourselves with the help of family and friends over Christmas "vacation". Next year can we just eat turkey and relax? :)
The finished product! Here's a view of the retail area. On the right is the walk in freezers and coolers where we display our wares. We use the walk in cooler for aging our meat "the old fashioned way" by hanging it versus the new fangled big business method of aging it in a vac bag. On the left are the stand up coolers filled with frozen entrees and desserts (all made from scratch using local ingredients of course!)
Our front counter and fresh meat cooler filled with fresh cut locally raised, natural meats. Behind the pillar you will notice a wooden door leading to the butcher shop. We have sides of beef and pork hanging at all times so that if a customer has an inclination for a specific cut or an extra thick steak we can zip in the back and cut a fresh one for you. Old fashioned service is our speciality! :)
The butcher shop where all the action takes place. I have been banned from the butcher shop following my (failed) attempt at smoking jerky (it kinda vapourized into crispy little bacon bits). But Mark and Dale the Butcher seem to enjoy their work back here.
Here we are now!!! You'll notice that Will is much bigger (he's officially our VP of Public Relations), I am much smaller and you'll see a sweet little button that is Nathan! Hurray!. Mark is managing the store full time with a smile on his face. On the far left is Roxanne, the Sweet Delight's baker who supplies us with awesome cakes and cupcakes. Its been a wild ride!
Here's the very first article written about our shop. This is a significant article for several reasons. Firstly, it shows all of us crazy hard working fools (including my stellar bro, Morgan) yet Mark is nowhere in sight. The reason? He was still working full time in crop research. His resignation from his position as Research Station Manager has been a HUGE change in the past year. The other thing you will notice is how MASSIVE I am (front and centre). Yep, that's right. I am the only 8.5 month pregnant woman I know who goes out of her way to create a job for herself.
This is our cutsie little teensy weensy store as it existed from May long weekend 2008 to December 2008.
And then all sorts of chaos broke loose! Here Mark and Dayle eye up the situation after smashing down the existing walls. There was soooooo much work involved with the renos and we did them all ourselves with the help of family and friends over Christmas "vacation". Next year can we just eat turkey and relax? :)
The finished product! Here's a view of the retail area. On the right is the walk in freezers and coolers where we display our wares. We use the walk in cooler for aging our meat "the old fashioned way" by hanging it versus the new fangled big business method of aging it in a vac bag. On the left are the stand up coolers filled with frozen entrees and desserts (all made from scratch using local ingredients of course!)
Our front counter and fresh meat cooler filled with fresh cut locally raised, natural meats. Behind the pillar you will notice a wooden door leading to the butcher shop. We have sides of beef and pork hanging at all times so that if a customer has an inclination for a specific cut or an extra thick steak we can zip in the back and cut a fresh one for you. Old fashioned service is our speciality! :)
The butcher shop where all the action takes place. I have been banned from the butcher shop following my (failed) attempt at smoking jerky (it kinda vapourized into crispy little bacon bits). But Mark and Dale the Butcher seem to enjoy their work back here.
Here we are now!!! You'll notice that Will is much bigger (he's officially our VP of Public Relations), I am much smaller and you'll see a sweet little button that is Nathan! Hurray!. Mark is managing the store full time with a smile on his face. On the far left is Roxanne, the Sweet Delight's baker who supplies us with awesome cakes and cupcakes. Its been a wild ride!
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