Sable Shortbread is growing and changing.
So much has happened in the last five years as we’ve gone from just two flavours of shortbread (Traditional and Chocolate Chip), changing it up to over FIFTY flavours of shortbread – everything from Traditional to Double Chocolate, Eggnog to Margarita and Tiramisu to Coconut Cream Pie. We love creating new flavours and sharing them with our customers.
We’ve gone from a first foray into markets back in 2014, thankful for those first market organizers who took a chance on us and invited us to attend, to participating in one of the biggest Christmas markets in the country in 2018 at Circle Craft. We love bringing our shortbread to our customers and seeing your faces light up when you try a new flavour or try Sable Shortbread for the first time.
In five years we went from one oven booked by the hour at a shared kitchen to changing it up to baking every day, sometimes thousands of cookies. Things changed from ordering butter 10 pounds at a time to ordering it 100 pounds at a time. At first it was just me and Julia, now we have a whole team helping us bake, package, sell, and administer our shortbread bakery. We love how our team has grown and come together and we love working with each and every one of them.
And now it is time for more change, to move from our current location where we just don’t have enough room to grow our brand from farmers markets to the retail shelf. It means building a kitchen. Much thought and research has gone into this next phase for Sable Shortbread. A lot of blood, sweat and tears has gone into Sable Shortbread over the last five years and we want to honour that, to honour the dream and the vision, to honour the people and the process, to honour the product and our customers who are the reason we keep going.
Now comes the hard part – to do all these things – we have to close down our operation for a while so we can focus on this growth phase and be ready to spring forward with a new look and a new place, with new equipment and a new outlook as we move from farmers markets to store shelves.
And now for the really hard part to tell all our loyal local customers – we’re moving to Eastern Canada! Lorraine and our shortbread recipe are originally from Montreal and the rest of our family is all in the east (including the most important family members – the grandchildren) so we’ve decided this is the perfect moment in Sable Shortbread’s development to move the operation and be closer to family. We hope you will come along with us on our journey.
We’ll be keeping you posted on our progress.
Once the kitchen is ready, Sable Shortbread will be available to ship direct to you and it will appear on store shelves across Canada starting in Halifax and heading west…
Sable Shortbread is growing, changing and heading home and we’re going along for the ride.