Thursday, May 22, 2008

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!

Wednesday, May 21, 2008

Changes to the Blog

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

Saturday, May 3, 2008

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.

Thursday, May 1, 2008

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!