Our Fall Season Begins Today!

Our fall season begins today!

So, we took a moment to roughly calculate the number of hours we worked in July and August given we worked 67 days straight for roughly 15 to 17 hours per day and realized we worked 1,000 (plus) hours each (give or take an eight hour day or two); that's six months worth of hours in two months and after two days off we're… still exhausted, but determined to see the fall season through. 

If you have visited The Little Tart, one of the things you discover is that we don't operate our little pastry shop the way the big bakeries operate. The reason is simple… we can't. This past summer Bill and I began to see The Little Tart less like a bakery and more like a studio.

We operate an artisan kitchen: we create small batches, by hand, from raw ingredients. For that reason we make decisions that allow us to please as many people as possible while making it possible for us to keep operating. 

After that long winded intro, here's where I'm going with this… 

At this time of year we usually begin taking orders again. A lot of you know this and this week we received an influx of order inquiries; so many that we realized we would be opening our doors on Saturday with only three kinds of tart which contradicts, "Arrive early for best selection." 

For this reason (and many others we won't go into) we have decided to continue to operate on a first come – first serve basis. (With the exception of Thanksgiving when all pies are made to order.) 

We realize not everyone will be happy with our decision, but we try to operate in the spirit of fairness and we feel this is fair to everyone who makes the trek to our little store.

The Little Tart - small batch artisan home baking