Superette

We’ve been open for six months now and it feels like a week. There hasn’t been much online word from us but we’re settling down enough now to have things to say and time to say it. So here it is: our First Word.

Things are going well. There has been a great response, an amazing response. The space is beautiful, the coffee excellent, the food tasty and people are always surprised walking through our doors.

We’ve been learning as we go and we hope you don’t mind our education while we figure it all out, we’re having a lot of fun doing it. There have been some pretty chaotic times, especially when our Saturdays suddenly started heaving - people standing everywhere, coffees going missing, food taking forever… But we’ve increased our seating and employed some great people so there is a little more calm when things are in fact bat crazy.

We hope to use this space and our Newsletters to tell you about whats happening at Superette. What we’re cooking, how and why. What we’re selling and why its so special. What’s new on the walls and what new furniture we’ve brought in. When the next Supper Club is and what you’ll be eating. So for your first little taste of online update news stuff here goes…

At the moment the most exciting part of our day is Bake Time! We initially started to play around with baking wheat free goodies, it was interesting but we felt we ran out of options pretty quickly. But after more experimenting and some new concepts we have had some Major Bake Time Breakthroughs. So much so that just today we were discussing what is the point of All Purpose Flour anyway? We have a couple guarantees: The Hazelnut Hellraiser, The Banana Grain Train and our Pumpkin Fritter Muffins plus our brand new Apple Brittle, which is still in the development phase but is showing major promise. But the King of all Kings, one not to be missed, our pride and joy… is The Jaffa Cake Cake. It’s outstanding and you really should come get a slice.

See you soon.