BUT YOU WILL! And you will be rewarded handsomely for it. According to our data, most people are creatures of habit (though we didn’t really need data to tell you that) and they won’t try something new for the sake of playing a game. This is such a numbers game for you, I hope you realize your odds of winning are way higher than you think. (And you’re not limited to one punch per visit - in theory, you could buy all the items and complete 2 online orders in one day and get ALL THE PUNCHES.) Get all the punches, and you can enter your card into a drawing for 1 of 4 $50 Rebelle gift cards. This is how it works: Anytime you come in this month and get a qualifying item, you get a punch.
So I spent my commute home from school one evening designing these and sending them to print. Sometimes the things I don’t think are going to work end up being a smashing success.
I went back and forth between thinking it’s a genius idea and thinking it’s soooooo lame! But I am trying to be adventurous in our marketing efforts. But I’m very ambitious and this isn’t going to be the last thing I do.I came up with this idea to make “bingo” cards at the shop when drafting our 2019 goals. Just be happy and feel like I’m making a good contribution. You can go to sleep with a clean conscience, and that’s all I’ve ever really wanted from a career. It’s very fulfilling, it addresses that nurturing side of me. I’ve always enjoyed working with my hands, I like creating, I like the instant gratification of making something really good, selling it right away, seeing people enjoy it.
Rebelle artisan bagels how to#
I just taught myself how to bake because someone had to do the baking. I think of myself as a business person first.
What’s the transition been like between working with your hands and being a business owner? Then the day after, we bring them out and boil them and then bake them. The yeast are producing alcohols, the bacteria are producing acids and that gives it the unique flavor and… the crust, so when you see a bagel and it has a blistery crust, that’s the sign of a cold-proof. Then we put it in the walk-in cooler to do a cold-proof, slows down the yeast, ramps up bacteria and other kinds of funky microorganisms that are in the dough, and gives it a more developed taste. We do that many, many, many hundreds of times. Then you roll it into a log and wrap it around your hand, and then you press on it to seal it. We let proof for a little while, then we a dough divider… splits it into equal-sized portions. Walk me through the process of how the bagels get made.
Rebelle artisan bagels full#
Because we have exactly the kind of personality to be like, I’m going to take something very simple and unassuming and elevate it to its full potential. When I was trying to figure out how many bagels we could make per day, for example, I scheduled out each part of the process everything was timed, we figured out ways to do things faster, how to cut a few minutes off of this that.Ī lot of people are very confused by the fact that I would do this but when I talk to people from MIT, they get it, weirdly enough. We run the kitchen kind of like an engineering facility. Do you find that any of your chemical engineering skills come into play?
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