Coffee shop/bakery name

For a quiet opening we sure are making a splash.
All we did was unlock the front door and turn on the "open" sign.

And people are coming in and buying food and drinks.

The reviews are of shock and awe. People are ALL saying that they will definitely be back. On Google, yelp, and FB.
What is really confusing is that everyone is saying I'm an "old school" chef. When I came to middle TN 30 years ago in 1991 the local American Culinary Federation chairman claimed I was one of those "new breed of chefs" and then proceeded to tell me where I could find a job locally but that he had no use for me. I still feel that burn to this day.

The cookie my wife and I developed together are outselling chocolate chip. So I've named them after her.

The Savarin were slow out of the gate but catching on and gone and now demanded....I've got to make more. I'm completely Out of the backstock I had of them. Cheesecakes flying, cupcakes by the hundreds, cookies by the dozens. Eclairs too....of course the meat pies and breakfast sandwiches. Homemade sage sausage, smoked gouda, scrambled egg on a homemade English muffin.

And somehow I have failed too....
We are supposed to be a coffee house with great coffees and teas. And they are there being expertly brewed and extracted with the best espresso machine and tea pots available with the best specialty products. But I have blown out the drink sales with bakery sales. The drinks are moving but very slowly as an afterthought. They are so far in my shadow that they are not getting to see the light of day.

I've got some ideas as to how to fix this....hopefully they will work.

It ain't broke

Hearty congrats on your success. Oh how I wish I had a breakfast burrito/sandwich right about now

I found this review

It is so much fun visiting a newly opened spot where the owners and employees are so engaged with the customers. My daughter and I visited Overflow-Brews & Bakes on the Square after strolling the Farmer's Market on the Square. This place is a cornucopia of pleasures and raises the bar when it comes to incredible baked goods. It was a pleasure to meet Doug and Sally...the owners along with their entire crew and children this morning. You have to watch out for Doug though, he seems to appear out of nowhere with samples of the various baked goods they sell to tease you. I opted for a Mango/Black Tea Bubble Tea and it was delicious, a nice balance of tea flavor, and not too sweet, Sally told me I needed to come back later in the week, she will be getting some special mango puree from overseas and I would be impressed with the different flavor. With the help of Doug we also sampled some of their cookies and they were great! In the end, we bought a smorgasbord of items...here's the verdict:

Blueberry Scone with an Orange Glaze: Tried this and it was warm out of the oven...so moist and flavorful. The orange glaze really adds to the scone versus overpowering it...LOVED the flavors and texture on this one.

Sausage Egg & Cheese English Muffin: This isn't your fast food breakfast muffin...this is homemade sausage and English Muffin with a nice slab of cheese and fluffy egg. This a very special breakfast sandwich...I added a dollop of Duke's Mayo and it didn't take long for it to disappear.

Éclair: This is one of the best I've had in a very long time...everything is homemade (nothing pre-packaged or frozen) and you can tell the difference. I doubt you'll find better anywhere in Middle Tennessee.

Blackberry Mini Pie: The crust is flaky and sweet, the blackberry filling tart, but the filling lacked the juiciness I expect in a berry pie. It was good...but I think maybe something was amiss on this item.

English Muffins: No doubt these muffins will be a treat when I pop one in the toaster. The one used on the sandwich had great flavor, was dense, and had what seemed like a biscuit/muffin flavor and texture. I was very curious...based on the density of the muffin would there be the "nooks & crannies" like the store bought muffins. These don't split apart, you need to cut them BUT voila...there are the nooks and crannies!!! Can't wait to see butter melting on them with some strawberry jam.

This place has all the makings of success...great food, wonderful homemade flavors, beverages of all types, and great people making you feel welcome.

And THAT is why bakery is outselling coffee.

I have a cookie recipe that will fix that. It involves oat flour (oats in a blender) and the oat flour gives chocolate chip cookies that old-time texture.

I made a batch last night for church today, and the two gallon storage bags of extras have been talking to me from the kitchen all doggone morning...

Do you know what aspect made him say you were one of the new breed of chefs, and why he disliked it? Did you make bread with packaged yeast? Use an electric mixer? Make home deliveries in a car instead of a horse buggy?

It was the way I made Filet of Sole in Papiotte. I didn't use a heavy bechamel....

CHOCOLATE CHIP COOKIES
Recipe found in a cookbook, "50 Cookie Recipies from 50 States." This was from Montana.

4 cups self rising flour
5 cups oat flour (oats in a blender)
2 cups sugar
2 cups brown sugar
2 teaspoons vanilla
4 eggs
2 cups melted butter
24 ounces chocolate chunks

Mix all the dry stuff, then mix in all the wet stuff, then mix in the chocolate chunks. Drop tablespoons of cookie dough onto greased cookie sheet and bake at 350F for 11-15 minutes.

These are always a big hit at church dinners. Sometimes I see certain kids walking by with three of them on their plates.

NOTE: You could use a lot more chocolate chunks if you want. Shoot, you could scale it up to 48 ounces if you really love chocolate. It'll be hard to hold the cookie together, but it won't affect the rest of the recipe.

Well that's really a matter of taste, isn't it?

I guess if you want to get the approval of the mighty Cuisine Arbiter of the City, you have to do it to his specific taste...

Doug is my business partner. He manages the front of house while I manage the baking.

From the review about the "nooks and crannies" I take it your muffins rose properly.

What kind of cheese do you use for breakfast muffins? The review didn't mention. A good havarti would go well in it.

a prescription for a scoop of ice cream may be warranted

see post #140

How many cookies does that make??? Nine cups of flour! LOL

He was the chairman of the local ACF chapter. It's a chefs association that helps local chefs find the things and people they need. So since I wasn't from here 30 years ago I went to him to find a job.

The chef of a kitchen is the executive...he commands the kitchen brigade because it's his food everyone makes. He approves of every dish that goes out and every plate has his signature on it. Some chefs, like the Michelin boys, sign theirs in sauce in a specific fashion. (I once had to learn how to copy their signature)

My "signature" i guess is the combination of order and random/chaos. Very deliberate lines with a splash or slash or something out of order.

Doug was trying to get me to pipe the pate Choux a bit different when he seen the eclairs look almost like a music note. I tried explaining that I didn't have the control and that the little blob on the end was a mistake....they were supposed to be straight lines. Meanwhile a customer stuffing his face was just giggling at our exchange.
I'm rusty on a lot of this stuff but I'm getting better as time goes by. (Practice, practice, practice) The dry pie was because I've been using grocery store fruit vx foodservice quality. Grocery store froze fruit has a LOT of water in it...the berries I bought did not. So I found out the difference and have made the appropriate changes.

I use weight when measuring flours. It's more accurate than volume. 2½ cups is about 12-15 oz....depending on the person doing the measuring. So when doing a 5x batch....it becomes extremely relevant to how the cookies come out. They can be piles of burnt bottoms and raw centers or cookie crepes with chocolate bumps depending on the amount of flour.

I've had assistants doing both things to me because they didn't use the scales correctly.

I got fifteen blobby but well-baked cookies out of my two cups of flour

I also added almond slivers I don't cook or bake from scratch very often
any more so when I do I want to up the nutrition value as much as possible

Yes, these cookies are good for you! LOL

Yeah, well... I should have made only a quarter of a batch.

I've already eaten three cookies this morning, but it hasn't done a thing to quiet down the rest of them calling me from the kitchen.

Come over and I'll give you a cookie. Shoot, I'll give you a bag. I need to get rid of these before I become a diabetic.

Perhaps whip-cracking lessons are in order

I just ate one of my own cookies, but thank you for the offer

I may try adapting your recipe, though...

I am not keen on how this batch of cookies turned out

I think the blueberry applesauce was overkill