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!

Another new beginning at Freed's

Well, here we are, Freed's Bakery's first attempt at blogging. Let's hope we can all manage here in the 21st century and keep all of those interested in Freed's sitting on the edge of their seats, waiting for updates on their favorite place to get cakes, cookies, desserts and more. Now that we've moved into a fabulous new location at Eastern and Richmar, and we've started using computers more and more to do business, it seems only natural that we should get into this cool new technology and keep you in touch with what we're doing and what we're thinking regarding the bakery biz here in 2008. We're glad to be taking you along for this wild ride!

PHONES EMAIL PHONES EMAIL PHONES EMAIL

My gosh... this has been the week for phones and email. I guess the quiet start of the year is a thing of the past. I must have taken about 20 orders yesterday just by myself. Our email is keeping two of us busy these days. It sure feels great to be able to give such great service. My husband Curt has learned how to do the price quotes and has helped me tremendously this past week with doing the email. He was so proud...he took his first cake order.

We are looking forward to a couple of record days. The first is 06/07/08 and the second is 08/08/08. Last year on 07/07/07 we did 240 wedding cakes in a 24-hour period. I believe we will be seeing some pretty strong numbers for 08/08/08 also. Having had the previous year for experience we are better off to be able to gear the work for this year's big days. Get those cake orders in soon for 06/07/08 and 08/08/08. Not only the cake orders but any reservations, whether it is for the chapel, dinner or flowers. Don't be disappointed by waiting too long to make a reservation or order.

Joni