our lovin' is too big for our oven!!!!
Ok, I actually commented on my own blog post read my lips but afterward I thought, “you know, this really should be its own post” so here it is…
I’ve gotten a lot of feedback on this post (and not opening in Midtown in general) on the blog, by email, in person, etc. and obviously I’ve done a poor job of explaining to you, our lovely loyal and kick-a customers, exactly WHY we aren’t going to be selling out of this kitchen. So here goes… (deep breath!)
The real issues are supply and time (and sanity).
The reason we set up The Underground is because we can’t physically make enough product at the kitchen on Sanderlin, even baking 24 hours a day, and we need this 2nd kitchen to help supply the bakery and fill pre-orders.
Also, while I LOVE LOVE LOVE my job and wouldn’t trade it for another, my first 5 months I worked 18-24 hours EVERY day (that’s minimum 126 hours a week, folks) and now that I’ve cut back to 80 hours a week I’ve gotten spoiled by getting to see my family occasionally!
In order to open another shop, I have to make sure that we CAN produce enough goods to help out at Sanderlin AND support that location… and that I can personally handle the strain and responsibilities of another bakery. And by “I”, I mean not only myself, but my employees and my family. Imagine if you were already working 80 hours a week and told your spouse you were going to expand your business and work MORE (when you’ve been promising for over a year to work less)… yeah.
If we open up another shop and find we have the same problem (can’t bake enough product) as at Sanderlin or I just can’t handle it, I can’t just change my mind and close the doors- people’s jobs and livelihoods would be at stake, and more.
So in food-speak, we have to take one bite at a time… and remember to chew before taking another bite!
I hope this clears up any questions, but really, I love the involvement and I want y’all to let me know what you think. One of the things I LOVE about my business is that it has so much input from and owes so much to its customers, so definitely keep it coming! 
I think this is a good clarification of the mystery of The Underground. From my standpoint, it means a lot that you really try to serve your customers as well as possible, while treating your employees as well as possible.
Having seen how busy the current shop is, making the new location serve as a kitchen will make a lot of people happier, especially customers that might have been turned down previously, who now can make orders, and your employees, who I know will enjoy saying “yes” more than “I’m sorry!”
Way to go Kat!
Your products reflect your love for your baking and your customers. That’s part of what makes your shop unique and special. Don’t jeopardize the other aspects of your life – family, friends, faith ,etc.