As anyone who has been to the store at lunch hour knows, Baker s Best has also developed a crowd of local residents and employees of nearby businesses. We do a great volume of business. We use all fresh ingredients. There aren t a lot of leftovers. Sometimes, like when it snows and we have, say some left over chickens, then we ll make chicken pot pies the next day.
Produce comes in fresh everyday.
We don t necessarily want to do soup and turkey sandwiches at night. We want to make ourselves into a really good, clean grill. It s not the Ritz, but we will use all the best stuff. I always cooked at home, but it was steak and potatoes and a really good salad. I don t cook gourmet.