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On a busy Saturday afternoon in Mountain View, California, the road at Alexander’s Patisserie — a pastry store identified for its precision and innovation — can stretch out the door. Clients eye a show case of delicacies, from black sesame croissants to greater than 20 flavors of macarons. It is easy to imagine the attraction is within the presentation, however beneath the patisserie’s viral reputation is an genuine story: one in every of group management, craftsmanship and a dedication to steady enchancment.
Central to this story is Shuyao Cao, higher often called Chef Shu. Because the pastry chef behind the Alexander’s menu, she leads with creativity and intention, uniting the enterprise with a collaborative spirit.
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“I really feel like our entire group, everybody has their very own skills,” Cao says. “Every one in every of them is exclusive, and I take the string from them, after which I put it collectively. I am unable to provide you with [the brunch menu] all on my own.”
The group dynamic is obvious from the second clients stroll within the door. Whether or not workers are managing a packed tea service or catching up with regulars, the environment is heat and welcoming. David Brungard, vice chairman of operations for Alexander’s Group Company, says Cao’s management has helped make this work setting doable.
“[Chef Shu] earned each single individual’s respect, together with the dishwasher, as a result of she does every little thing,” Brungard says. “She cleans the walk-in, makes the croissants, comes up with concepts and walks round to style stuff. She makes household meals for our workers in order that once they come to work, [they don’t have to eat pastries all day].”
In keeping with Brungard, Cao’s hands-on management model has fostered a office tradition constructed on belief and appreciation: “The extent of high quality in your life relies upon so much on how you are feeling if you end up at work, and [Chef Shu] is aware of the best way to make everybody in our group really feel valued,” he says.
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One of many patisserie’s most talked-about menu gadgets — the well-known flat croissant — wasn’t even for patrons at first. “I wished to strive it as a result of it went viral in my Asian space,” Cao says. “I wished to style it myself, so I made one on the patisserie, and the entrance and the again of the home actually loved it. So I stated, ‘Let’s put it on the menu.'”
Since then, Cao’s flat croissants have change into a fan favourite, driving site visitors in-person and on social media. However trending pastries are solely liable for a portion of the patisserie’s success. What retains Alexander’s related is its dedication to adaptation via buyer suggestions.
“ We see how clients react and the way a lot we promote day-after-day,” Cao says. “We see how individuals react on the web, too. I learn each overview the client leaves me, and I imply it. I take opinions, after which I let the entire group style it. Even [Brungard], when he comes, I pull him.”
For Brungard, opinions perform as each invaluable suggestions and a celebration of the group’s efforts: “Once they point out an worker by identify in a raving overview, it makes me tremendous joyful as a result of they deserve the credit score,” he says. “I find it irresistible when the general public acknowledges their exhausting work. After which once they do not, I take it on. That is what I am right here for.”
A part of Alexander’s endurance comes from considerate sourcing that spares no expense for high quality. “We use chocolate imported from France… the perfect chocolate on the earth,” Cao says. “We ensure we use an AOP butter for our croissant. AOP butter is tremendous costly, and just one area of France makes it.”
And when specialty substances aren’t out there via conventional distributors, Cao will get artistic. “Typically I discover matcha powder [or] the perfect sesame paste model within the grocery store or the Chinese language grocery retailer,” she says. “I can select totally different stuff for myself after which ask my gross sales man if he can discover me a bulk merchandise.”
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From recipe tasting to fixing kitchen tools, Cao and Brungard run operations like clockwork, however all the time with coronary heart. “A part of our assembly is to speak about new merchandise, opinions, what’s damaged within the kitchen,” Brungard says. “How can I repair it? How can I offer you what it’s worthwhile to achieve success?”
This behind-the-scenes assist reinforces a company-wide coverage: Maintain the group, they usually’ll deal with the visitor.
Finally, Alexander’s success comes from the patisserie staying true to its values. Considerate management and room for experimentation enable the group to chase their passions, leading to a sweeter expertise for the friends. “Whenever you put love into one thing, it reverberates into the world,” Brungard says.
Think about Alexander’s Patisserie’s guiding ideas for making a considerate expertise for each clients and workers:
- Lead from inside. Respect is earned. Set the tone by working alongside the group and staying hands-on within the operation.
- Innovate with intention. Let curiosity, creativity and buyer suggestions drive your menu adjustments, reasonably than traits alone.
- Suggestions helps you pivot and develop. Learn and focus on each overview to establish areas for refinement and enchancment.
- High quality begins with sourcing. Whether or not it is imported French butter or the proper sesame paste, sourcing needs to be deliberate and can assist your small business align with its (and clients’) values.
- Tradition is the key ingredient. A welcoming group interprets right into a constructive visitor interplay. When your group feels supported, the complete operation succeeds.
Hearken to the episode under to listen to instantly from Cao and Brungard, and subscribe to Behind the Evaluate for extra from new enterprise homeowners and reviewers each Thursday.
Editorial contributions by Alex Miranda and Kristi Lindahl
This text is a part of our ongoing America’s Favourite Mother & Pop Retailers™ collection highlighting family-owned and operated companies
