For those of you who have been my guinea pigs, you know what kind of awesomeness we have in store for you. I spent nearly a month on developing a quick and fresh way of making breakfast sandwiches that you can't wait until morning for.
What we developed was the breakfast bagel. Now I can't give away my secrets, but I can tell you that the choices are either plain or everything bagel thins with a choice of egg & ham, egg & bacon, and egg & sausage. Cheese is optional (and ohh so yummy!)
For later in the day there are croissants with ham or turkey, then a choice of cheeses.
The plan is to have a rotating menu, where there will be a few daily mainstays, then the rest will vary according to season and availability. The Dream is in the direction of FLOSSIE foods: fresh, local, organic, self-sustaining bought from local farmers.
As for the rest - muffins and such - I'm still looking for input. Lots and lots of input. It's all about providing what people really want.
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