It appears this is going in next door to Beer 30.
Quote■ 1243 King St., interior improvements for Sweet Revolution Bakery, $65,240. 916 square feet. JBL Corp.
http://jacksonville.com/business/2012-08-12/story/sunday-notebook-permits-2-apartment-complexes-would-add-700-units
1243 King is between the deli and the uniform shop.
Yet another cool spot for Riverside/Avondale. I can't help but to be jealous. How about "spreading the wealth" over to San Marco?
One thing about urban commercial districts is they tend to form organically and when the momentum gets going, the snowball effect comes into play. That's definitely happening with King Street right now.
Quote from: Roger904 on August 14, 2012, 07:21:13 AM
Yet another cool spot for Riverside/Avondale. I can't help but to be jealous. How about "spreading the wealth" over to San Marco?
NO for years all I heard was let's go to San Marco to eat? Well now I can stay on my side of the River Thank You!
Goddammit, what if someone eats too many sweet rolls and gets sick to their stomach? Here comes more piss and vomit on my lawn, obviously. We should change the zoning code so you're not allowed to serve cinnamon buns unless you have 1 more seat than they could possibly fit in there. That should solve the problem. I'm incorporating WeLoveKingStreet, LLC today, who's joining with me to stop this ruinous abomination?
Quote from: ChriswUfGator on August 14, 2012, 07:52:37 AM
Goddammit, what if someone eats too many sweet rolls and gets sick to their stomach? Here comes more piss and vomit on my lawn, obviously. We should change the zoning code so you're not allowed to serve cinnamon buns unless you have 1 more seat than they could possibly fit in there. That should solve the problem. I'm incorporating WeLoveKingStreet, LLC today, who's joining with me to stop this ruinous abomination?
Would I have to actually DO anything or could I just fabricate stories that fit within our corporate agenda and pass out flyers? We could use the plastic baggy and rock routine, that always goes over well.
If that's the case, count me in.
I heard this bakery is actually a nightclub in disguise. Let's crush this before it can even have a chance to prove otherwise.
Do you know why Bakery modern on stockton street closed?
Quote from: John P on August 14, 2012, 09:48:57 AM
Do you know why Bakery modern on stockton street closed?
My understanding is that they have closed their retail operations to focus on wholesale and restaurant business.
Quote from: Captain Zissou on August 14, 2012, 09:18:43 AM
I heard this bakery is actually a nightclub in disguise. Let's crush this before it can even have a chance to prove otherwise.
Expect King Street to be littered with the bodies of poor sods who went into diabetic shock, cinnamon glaze smeared across their mouths.
I hear councilman Love is introducing new legislation to increase the parking to sugar ratio on contributing structures in adaptive reuse projects.
Great news. Best area in town!
Don't cheer yet. Seems that the plan for the bakery is that it will exclude all ingredients that might cause allergies; no eggs, no gluten, no nuts, etc. Might just add up to no taste.
Quote from: Dog Walker on August 14, 2012, 02:33:38 PM
Don't cheer yet. Seems that the plan for the bakery is that it will exclude all ingredients that might cause allergies; no eggs, no gluten, no nuts, etc. Might just add up to no taste.
Where'd you find that info?
Ughhh
Quote from: John P on August 14, 2012, 09:48:57 AM
Do you know why Bakery modern on stockton street closed?
Whaaa??! When did they close? I was just out there a couple weeks ago!!
Quote from: ben says on August 14, 2012, 02:57:19 PM
Quote from: Dog Walker on August 14, 2012, 02:33:38 PM
Don't cheer yet. Seems that the plan for the bakery is that it will exclude all ingredients that might cause allergies; no eggs, no gluten, no nuts, etc. Might just add up to no taste.
Where'd you find that info?
Ughhh
So what is left???
Quote from: Bativac on August 14, 2012, 03:13:19 PM
Quote from: John P on August 14, 2012, 09:48:57 AM
Do you know why Bakery modern on stockton street closed?
Whaaa??! When did they close? I was just out there a couple weeks ago!!
Bold Bean is still selling their scones and sausage rolls. If you eat one of those, you're in luck.
Quote from: ben says on August 14, 2012, 02:57:19 PM
Quote from: Dog Walker on August 14, 2012, 02:33:38 PM
Don't cheer yet. Seems that the plan for the bakery is that it will exclude all ingredients that might cause allergies; no eggs, no gluten, no nuts, etc. Might just add up to no taste.
Where'd you find that info?
Ughhh
Story in Jax Business Daily today
QuoteKatie Riehm says the name of her new Riverside area business, Sweet Revolution Baking Co., is a spin on her plan to take the craft to the next step of producing sweet treats with all-natural, allergy-free ingredients.
That means doughnuts, cupcakes, cookie sandwiches, muffins and breakfast items free of egg, dairy, soy and peanut ingredients. Many of the products also will be gluten-free.
Riehm calls her venture, which she will open at 1243 King St., “an alternative bakery.â€
“It’s a whole new era of baked goods,†said Riehm, a 27-year-old Jacksonville native.
Katie is a very sweet person and a wonderful cook. I'm sure there's a niche in Riverside for this kind bakery, whether it suits all palates or not.
Quote from: ben says on August 14, 2012, 03:18:26 PM
Quote from: Bativac on August 14, 2012, 03:13:19 PM
Quote from: John P on August 14, 2012, 09:48:57 AM
Do you know why Bakery modern on stockton street closed?
Whaaa??! When did they close? I was just out there a couple weeks ago!!
Bold Bean is still selling their scones and sausage rolls. If you eat one of those, you're in luck.
But it's not the same as having that big variety, and sitting in the bakery, etc. Plus those cinnamon rolls. Dammit!
Bold Bean isn't going anywhere are they?!
Quote from: Bativac on August 15, 2012, 12:42:13 AM
Bold Bean isn't going anywhere are they?!
Not only is BB not going anywhere, they brought in one of the bakers from next door to start on a lunch menu.
Quote from: Dog Walker on August 14, 2012, 04:56:43 PM
Quote from: ben says on August 14, 2012, 02:57:19 PM
Quote from: Dog Walker on August 14, 2012, 02:33:38 PM
Don't cheer yet. Seems that the plan for the bakery is that it will exclude all ingredients that might cause allergies; no eggs, no gluten, no nuts, etc. Might just add up to no taste.
Where'd you find that info?
Ughhh
Story in Jax Business Daily today
QuoteKatie Riehm says the name of her new Riverside area business, Sweet Revolution Baking Co., is a spin on her plan to take the craft to the next step of producing sweet treats with all-natural, allergy-free ingredients.
That means doughnuts, cupcakes, cookie sandwiches, muffins and breakfast items free of egg, dairy, soy and peanut ingredients. Many of the products also will be gluten-free.
Riehm calls her venture, which she will open at 1243 King St., “an alternative bakery.â€
“It’s a whole new era of baked goods,†said Riehm, a 27-year-old Jacksonville native.
We get bread in Springfield delivered from Community Loaves, who also cook with all natural, vegan ingredients and the bread is AWESOME! Sometimes it is still warm on my doorstep when I get home. We have ordered sweets also and they are great too. A good baker doesn't need all that phony stuff to make awesome baked goods, after all, that is how baked goods have been made for thousands of years. The additives are usually to speed up the process and give it shelf life.
Quote from: avs on August 15, 2012, 08:58:21 AM
A good baker doesn't need all that phony stuff to make awesome baked goods, after all, that is how baked goods have been made for thousands of years. The additives are usually to speed up the process and give it shelf life.
Eggs, gluten, and nuts are not "phoney" nor are they additives used to lengthen shelf life.
Quote from: finehoe on August 15, 2012, 09:10:57 AM
Eggs, gluten, and nuts are not "phoney" nor are they additives used to lengthen shelf life.
Damn. Spot on financial analysis and a baker to boot.
When will we see you in the sports threads? ;D
Quote from: Non-RedNeck Westsider on August 15, 2012, 09:13:50 AM
When will we see you in the sports threads? ;D
Hey, I posted a picture of Tebow-as-Jesus. Isn't that enough?? :D
Quote from: finehoe on August 15, 2012, 09:10:57 AM
Quote from: avs on August 15, 2012, 08:58:21 AM
A good baker doesn't need all that phony stuff to make awesome baked goods, after all, that is how baked goods have been made for thousands of years. The additives are usually to speed up the process and give it shelf life.
Eggs, gluten, and nuts are not "phoney" nor are they additives used to lengthen shelf life.
Eggs and nuts are not needed to make good bread. They really are additives.
Quote from: avs on August 15, 2012, 09:36:47 AM
Eggs and nuts are not needed to make good bread. They really are additives.
Perhaps, but bakeries usually produce more than just bread.
To continue the pedantic tone this thread is taking, eggs and nuts are not needed to make bread. Whether the end result is "good" is subjective.
I've had gluten-free, egg-free, whatever-free cookies and such that were actually decent, but opening up a bakery that focuses solely on that may be entirely too niche to survive. I'd be happy to be proven wrong.
There are a lot of people who are excluded from eating anything @ most bakeries due to allergens.
My niece has a severe peanut allergy, which means she gets excluded from almost all cakes etc. at Birthday Parties and celebrations. For some kids this bakery could give them a good bit of excitement to have access to the things they usually can't have.
Until she came along 4 years ago I never paid attention to how many everyday foods are exposed to allergens.
http://www.babycakesnyc.com/ They seem to be pretty successful, although it is NYC.
Quote from: Non-RedNeck Westsider on August 15, 2012, 08:17:09 AM
Quote from: Bativac on August 15, 2012, 12:42:13 AM
Bold Bean isn't going anywhere are they?!
Not only is BB not going anywhere, they brought in one of the bakers from next door to start on a lunch menu.
Great news.
I believe that "bakery from next door" is Zach's brother. Could be mistaken though.
QuoteI can't help but to be jealous. How about "spreading the wealth" over to San Marco
We'll be back to San Marco once the City fixes the Darn Road!!!! Talk about a project taking forever!
Quote from: ben says on August 15, 2012, 10:40:03 AM
Quote from: Non-RedNeck Westsider on August 15, 2012, 08:17:09 AM
Quote from: Bativac on August 15, 2012, 12:42:13 AM
Bold Bean isn't going anywhere are they?!
Not only is BB not going anywhere, they brought in one of the bakers from next door to start on a lunch menu.
Great news.
I believe that "bakery from next door" is Zach's brother. Could be mistaken though.
I don't know either, but this is where I got my info:
(http://farm8.staticflickr.com/7116/7788805258_ff43e91594.jpg)
I am totally down with an alernative bakery, i hate having to go across to whole foods or native sun to get our goodies. Although Bakingundertheinfluence hooked us up with some great vegan cupcakes last weekend!
Hope this alternative bakery does well and makes huge profits. The more choices we have the better. Thank goodness we'll still have the classic alternatives to allergy-free vegan baked goods. As long as they keep making Twinkies, I'm good. They go great with scotch.