A Concerted Effort...

Welcome to the Freed's Bakery blog! As many of our very astute customers have noticed (and pointed out, thank you for getting on us about that), we've been somewhat sparse in our posts to our Freed's Bakery blog. Over the next couple of months we'll be making it a priority to update regularly (at least once a week) to give our incredibly intelligent, fantastically lovely, and unbelievably loyal customers a deeper view of the inner workings of Freed's Bakery. 

Please bear with us as we try and learn how to post photos and videos as well as we relearn the basic grammar rules pounded into us by our third grade teachers. It'll also be quite a challenge to make the words interesting next to the incredible photos we plan on posting. So if it gets a bit boring, feel free to send me an email letting me know I'm getting off track and that frankly you don't care too much on how I feel about a particular shade of green. In addition, if you have any suggestions on what you'd like to see more or less of please feel free to send us ideas and/or recommendations... We'll try our best to accommodate.

Without further ado, here's the cool stuff! Photos!

As you can plainly see, this cake was awesome. It was done for a baby shower, but I don't think I can stress enough just how awesome it was. Totally awesome.

Sometimes, we have absolutely no idea what the story behind the cake is. Often, it's best not to ask. I'm still curious on the monkey doctor. 

This poor gentleman is one of our cake decorator's by the name of Sonny. He got a hold of the camera and it looks like he took a photo of himself while no one was looking. I'll bet he never imagined he'd be up on the blog. Surprise Sonny! Seriously though this photo is hilarious.

Jukebox Cake Design

We recently did a jukebox design for a customer and it turned out so well, that we're now offering it as a standard design. It hasn't been added yet to the website, but if you call the cake gallery staff and request it, we will be more than happy to recreate this cake for you.

China, India, and Australia Oh My!

Due to rising food costs (see increased demand in China and India, the drought in Australia, etc;), Freed's Bakery will no longer be baking danish or other dry goods Sunday through Thursday. I know, I know, you're understandably upset. I completely understand where you're coming from. However, we will STILL be baking these delicious items fresh every Friday and Saturday.

The complete list of things that are no longer available Sunday through Thursday is as follows: Bow Tie Cookies (Kichel), Baklava, Cheese and Fruit Danish, Coconut Custard Danish, Bear Claws, Chocolate Chip Frozen Dough, Bran and Blueberry Muffins, Chocolate and Raspberry Logs, Elephant Ears, Crispies, Apple Turnovers, Tire Cake, Poppyseed Strudel, Apple Strudel, Hungarian Cheesecake and all the coffee cakes. We will still be offering Bobka but we're turning them into smaller loaves. All bread is still baked fresh on Friday and Saturday as well.

Before you freak out and do something drastic, know that we're going to be offering a few new things in the store to make up for the lost space. Within the next week we will start carrying cupcakes on a regular basis. You used to be able to get them only during the holidays or by special ordering them. We will begin by carrying white and chocolate ones with buttercream icing, but we'll expand the flavors as soon as we figure out what those are going to be. I'm leaning towards a Red Velvet cupcake with cream cheese frosting and a fancy-pants new name to sell it: Red Rock Velvet. Take it in. Not too shabby, right? Our marketing team is brilliant.

We apologize for any inconvenience this may cause and we appreciate your understanding.

Memorial Day Hours

The bakery will have different hours on Memorial Day (05-26-2008) but we'll still be open!

The Tropicana location will be open from 9am to 3pm and Richmar (along with the cake gallery) will be open from 9am to 4pm.

Happy Memorial Day!

Changes to the Blog

Bear with us as we find the right look for the main blog page. Expect many versions and variations...

Freed's on the web in Chicago...

My connection to the town of my birth, and where I was born and raised, Chicago, is tenuous at best these days. My family is here with me in Las Vegas now, and the vast majority of my friends have scattered to the winds. But there are a few remaining old friends back in the old ‘hood. One of them happens to be a long time photographer, whose work I have become re-familiar with in recent months as we have grown reacquainted while we’ve explored reunions from our old junior high and high school days. Russ was kind enough to make mention of Freed’s Bakery on the blog that he keeps to document not only his adventures in the photography business, but his interesting and varied life outside photography. I’ve had the chance to enjoy the images that Russ made at recent reunions and of our old schools, and to see how great his wedding images are. So, Las Vegans, if you are planning a wedding in the Chicago area, and are in need a photographer, you might want to check out the fine work of my friend Russ Lowe at www.russlowe.com, and for those of you who’d like to see Freed’s fame continuing to spread far and wide, take a look at his blog at www.russlowe.blogspot.com.

E-Mail

Hello all,

I just wanted to take a moment to reflect on e-mail. As Freed's Bakery, along with the rest of the world, becomes more and more internet connected, and the more we recognize how significant the internet is to conducting a successful business in the new century, the more we are trying to be particularly attentive to the many e-mails we receive each day. We get requests for quotes on cakes, for information about we can (and cannot, which is almost nothing!) do, and other things. We are trying very hard to respond to our clients' e-mails the day we receive them, and at the very worst case, by the next day. Customer service is our watchword, and just because we are dealing with a new way to have to serve our clients, doesn't mean we are not just as concerned about it. So, for those of you who are reading this, and who have sent us an e-mail, rest assured that we take your requests for information very seriously, and are doing the best we can to give you what you need!