The Life and Times of The Mean Bean
Posted 5 February 10 by Mark Engels
Sadly we have decide to sell the Mean Bean and “move on”. We will be putting the espresso equipment back into the Bakery.
If you, or anyone you know, is interested in purchasing a skookum commercial food trailer/kiosk, please check out our listing on Craigslist or UsedVictoria: http://www.usedvictoria.com/classified-ad/11202126?preview=insert
Please excuse the poorquality of the photos on this site – the original files are much sharper!
Espresso Is Coming Back to The Village
Posted 4 February 10 by Mark Engels
Enough customers have requested the return of our espresso machine now that we have given up on The Mean Bean since the apparent demise of the food court next door.
We have some planning to do, cabinets and shelving to build and a gorgeous piece of furniture to sell!
In other words, give us a few weeks before asking for the BEST espresso beverages in Cook Street Village – bar none!
With a “souped-up (don’t ask), hand-built Synesso from Seattle, two Anfim espresso grinders and VERY well trained baristas, we will rock again in Cook Street Village. Just like we do up the street near Fort on Cook.
A recipe request
Posted 4 February 10 by Mark Engels
A perfect excuse to blog a little (a tiny bit anyway). Dave asked for the Morning Gold Muffin recipe. It’s now one of the few recipes I have gotten it together to publish.
Where Have I Been?!!!
Posted 9 January 10 by Mark Engels
I am sorry for my absence, everyone. Such times suck “it” out of me.
The City, Marc Fegan and The Mean Bean. The weather and a cold. Our daughter, Marissa, returned after 16 months of travelling. Our monthly rental bills have risen by 14% at Bubby 2 and 18% at Bubby 1 (city property taxes are apparently to blame)! Cook Street Village is still suffering the loss of about 50% of the foot traffic seen there in 2005. Rod, one of our bakers, injured his finger at work and will hopefully be able to keep the tip of his right-hand pinky!
Now, after a beautiful, balmy day (about 10°C) I feel better. Sales are up, the product coming out of the oven is gorgeous and customers are happy. I have reconciled myself to raising some prices enough to cover the rent increases, and I feel relieved. Of course, I also found a few items that I can lower the prices on – that always feels good.
We are gearing up for the Third Annual Victoria Tea Festival. Oy! Another year has passed! We are proud to be Platinum sponsors and we look forward to entertaining thousands of people, and introducing our goods to all – for free! Check out http:\\www.victoriateafestival.com and visit us on Saturday and.or Sunday, February 13 and 14, 2010.
The City of Victoria and Vision (or lack therof)
Posted 19 November 09 by Mark Engels
Well, the saga continues as the City of Victoria faces off against Marc Fagen and his dream. While the community visits and expresses its pleasure in this little enclave of street vibrancy and food, the politicians fiddle and the bureaucrats continue to dot the i’s and cross the t’s of ancient (25 year-old) guidelines that do not even refer to developments such as this.
Imagine cities such as Toronto, New York, Seattle and Portland with such archaic rules as the ones this City is trying to apply to the “market” of kiosks on private property at 325 Cook Street in Cook Street Village.
After years of neglect, this vibrant village is gasping for air and the City is responding with a chokehold! Either move the kiosks every day or face the regulations applied to restaurants. This includes, but does not end with, overhead ventilation and fire suppression systems for outdoor barbeques. Next, there will be a need to request a variance for parking.
The folks who have signed the petition to save this development do not want more parking. They may want more bicycle racks but Victoria has VERY specific rules about where these can be placed, and there are rarely enough anywhere.
Recently, it was announced that the City is about to embark on a campaign to attract visitors to our “exciting” city. This is it: no sidewalk vendors except in a very few locations downtown, extremely limited buskers and street musicians and now this problem with stationary food stands. The most exciting thing about this city so far, is that you can go out and get drunk at night, leave cause trouble and cost the taxpayer a fortune in policing costs. Beside the taxpayer, there was a threat, at one time last year, that the City would try to force the earlier closure of restaurants nearby the bars!
Now, in all their wisdom, the politicians have looked outside their boxes and found that other cities have dealt with this problem in a very different way: open ‘er up!
So, what’s going on? A local painter/artist and columnist at the Times-Colonist has declared this food court to be tacky and not up to his standards. Surely, he (and the politicians) have not come down to consult with the people on the street or the more than 525 signers of a petition to save this little piece of community social spontaneity.
Anyway, as I see it, nothing will likely get done except that I will have said my piece. Here is my little note to the councillors, mayor (who never responds to email) and the Times-Colonist.
Well, notwithstanding the fact that my email(s) may get in the way of another productive day for councillors (Lynn Hunter stated that this may be a concern), I believe it is time to remind you all that Robert Amos does not represent the 525 signers on the petition to protect and preserve this little enclave of activity found at 325 Cook Street. Yes, we are a shrinking lot thanks to the City of Victoria Planning Department and politicians, but we still have a passion and desire to be a part of a vibrant concept.
The sudden meeting today, without public input, and its subsequent outcome is simply another example of a city without a vision. Still trying to paint the new with old paint and brushes (Mr. Amos might relate to this), is not the best way to promote the City of Victoria as exciting (the new tourist advertising campaign comes to mind).
Telling kiosk owners to move so that they do not need overhead fire suppression… imagine Toronto and New York without hot dog stands and chestnut roasters! Why don’t they have to move every night?
Come on – fold down the flaps of your boxes and come on out! We, the taxpayers, pay you to do more than wait for the bureaucrats to interpret 25-year old guidelines that do not even hint at developments such as this. This is late 2009 – not 1984. Victoria deserves, and can do better with creative leadership.
Feel free to add your two cents worth by writing me or them. Here are their email addresses:
ccoleman@victoria.ca
Gyoung@victoria.ca
Jluton@victoria.ca
Lhunter@victoria.ca
Mayor@victoria.ca
pmadoff@victoria.ca
Plucas@victoria.ca
schandler@victoria.ca
and the Times-Colonist
letters@tc.canwest.com
It's The Season
Posted 7 October 09 by Mark Engels
Aaaahhhh…. Horse chestnuts falling on our heads, the sweet smell of wood fires, cranberries and pumpkins, and the last of the apples on the trees, . Nostalgic aromas of seasons past dance by our nostrils again as pumpkin pies and gingerbread cakes come out from the oven.
Comfort foods elicit an internal response akin to a sigh of pleasure or a release of endorphins after a great piece of chocolate. Where have we experienced this more than at family gatherings where our grandmothers taught us about comfort foods? (Bubby is a Jewish grandmother).
Someone’s been eating Gingerbread Cake served with our own caramel sauce
Here, at Bubby Rose’s Bakery, we tickle the taste buds with Grandma’s Pumpkin Pie – a legacy of Grandma Grace Barkes (Valerie’s mom). In our flaky, all-butter pastry, the filling is a moist, creamy balance of warm flavours and Thanksgivings past.
Fresh ginger and “fancy” molasses give the Gingerbread Cake zip , while the butter provides the not-too-rich “let’s-have-more” quality.
Note that the pumpkins on the pie start out as 1/8” thick pie dough. We get a huge “jump” because it is almost puff pastry!
Looking for cranberries? You’ll find the little jewels throughout our Apple Cranberry Pie – always a family tradition.
So, remembering that we are a “small bakery”, PLEASE, if you’re going to want some of the above for Thanksgiving, order ahead… heck, if you don’t want any, just relax and allow yourself a Naked Cocoa for a delightfully unique endorphin-releasing* experience!
We give thanks to you all at this time of year,
Valerie, Mark, and Staff
- a natural painkiller found in the brain
Comment [1]
It's Been a Long Time (this is from two years ago!)
Posted 18 September 09 by Mark Engels
Christmas is hell for a bakery. We try so hard to please everyone with a vast number of items that we do not make the rest of the year. This is normal but for the fact that Bubby Rose’s Bakery continues to make the effort to produce all of our regular offerings at the same time. Crazy. Especially since the revenues spike mostly over a 2 – 3 day period only!
In any case, after being thrown through this period, it takes a while to get back to “business-as-usual”. Actually, another phenomena around this time is the fact that staff (bakers particularly) tend to move on around this period of the year. We have employed people who claim to “hate Christmas” for personal reasons, and it is not easy on them professionally either – lots of stress to keep up to the demands of the season.
So, now after, losing many staff to school, travels, career moves, etc, we face the future of much higher organic flour costs, walnuts price escalation and egg prices moving up and training many new employees.
Welcome to the land of small business!
A Little Rant from the Other Side of the Counter (from 2 years ago)
Posted 18 September 09 by Mark Engels
What we see is so very different from what our customers see. Duh!
Up close and personal with the sesame on a Jamaican Tortano
Folks walk in and see a bakery & cafe, busy and thriving. Orders are “processed”, we all smile, laugh and cajole each other. The Staff run around accommodating everyone. The accolades come in and we’re all “happy”.
Still, there are issues that would make everyone’s day even better:
Customers would be happier if the option for avoiding leaving a tip on the PIN pad was not a “CORR” yellow button! The hurry to avoid leaving something for the Staff is sometimes so desperate that the electronic device “times out” and we have to start the process over again! Please slow down – we are able to reverse errors.
(We would appreciate it if our customers acknowledge our Staff as generously as they do waitresses who actually have a much easier job to do. But this is not what I am really concerned about: we are struggling, with every other business, to address the shortage of employees).
Some happy Staff
Bubby was thinking of expanding into a third location but for the lack of employees. Both Valerie and I have been forced to work as front-line staff – not because anyone was sick. (Our roles are to fill shoes much greater – manage the bakeries). We simply have not got enough people working – even with 39 folks on the last payroll! This will continue for the foreseeable future…
By the way, this is a major reason why we ask our guests to clear their own tables as much as possible. The less there is to do, the less reliant we are on staff who do not exist.
Something else that can assist us is when customers listen for the sound of their name being called after they have ordered. We do not have time to locate a customer amongst the tables, out on the the sidewalk, or washroom.
Also, please do not sit children (or babies) on the front counter. This is a food service surface and, as such, we must sanitize it whenever someone places their child there while placing an order. (Parents should see the faces in line when this happens)!
Here’s another request: please return outside tables and chairs to their original position after finishing a meal or snack. Bubby Rose’s Bakery is permitted only a finite area in which to place our furniture outside: check with Staff to see if you are staying within the City of Victoria’s set limits.
Sidewalk eating at Bubby Rose’s #2
If you bring your dog, please be sure that s/he does not make constant noise. Occasionally, we receive complaints about this from other patrons. Remember that our guests are seeking a peaceful spot to enjoy food and drink, and that they may not be accustomed to the sounds of a pet – or a screeching baby for that matter. However, do feel free to ask for water for your pet.
Thank you for hearing me out.
The Mean Bean
Posted 7 August 09 by Mark Engels
It’s here! Beside Bubby Rose’s Cafe at 313 Cook Street in Cook Street Village, in the lot with other fine street food vendors.
Come on down to watch us beat the elements (wind, temperature fluctuations and humidity changes) to put out great shots of Discovery Coffee espresso drinks.
Also, serving Mario’s Gelati and Bubby Rose’s Bakery goodies, we are The Mean Bean!
What's in a trailer?
Posted 16 July 09 by Mark Engels
Well, when we saw this little trailer our reaction was immediate – “prefect”. So, we bought it and had it moved to Victoria.
A few days later, after a more thorough inspection, we realized that “due diligence” is not something we perform well! Black mold in the water reservoir, cracked floor tiles and a pretty counter that was too low. Duh!
The budget died a few weeks back – after our projected opening day. We’re still not open.
This is the before look. There are no pictures of what it is now because it is not finished – yet.
We have still to hook it up to power, set up the Synesso espresso machine, the two Anfim grinders, drill out the hole for, and install the knock chute. There are the soap and paper towel dispensers, sinks to plumb, grease trap and waste water storage tank to be connected. We have to plug in the cash register, test the wireless electronic card swipe (for debit and credit cards). Of course, we must stock the gelato freezer. (It is easy to understand why we’ll be pulling 60 to 100 amps of electrical power to operate)!
Custom-quilted galvanized metal siding, custom stainless steel sinks in a stainless counter, colourful arborite, solid wood trim all combine to present a unique image. Painted wooden poles to support the sizable sheltering front and side flaps. We look forward to engaging in the pleasure of pleasing passersby, neighbours, friends and regular patrons.
When it’s ready, it WILL be The Mean Bean (espresso and gelato kiosk). Customers will be able to find their bliss in a fabulous Americano along side a Bubby Rose’s Bakery goodie. Afogato with Mario’s Vanilla Bean gelato? Now, that really is blissful.
The target opening date is Friday, July 24. Prior to that, we will be softly, gently and quietly offering our wares for a day or two. See you soon.
Cook Street Village between the “old’ dry cleaner building (under renovation) and Bubby Rose’s Bakery at 313 Cook Street.
Comment [1]
This Week at Bubby Rose's
Posted 9 July 09 by Mark Engels
We “fixed” the Chocolate Cream Pie. Oy! So good…
The pastry that we use for the Apple Yum has been mistaken for puff pastry. That would not have been the case over the last ten days or so… that’s been “fixed” too!
Cathryn made a delicious Peach and Caramel Cake today. You never know what’s going to appear here.
Sampling out on the sidewalk in front of Bubby Rose’s Cafe in the Village today… many people are still astounded to find that such fine goodies are available in that area. Many did not know that there is a bakery there – even after seven years.
The Mean Bean is coming. Huh?
Pssst… gelato anyone?
In case you did not notice, we have a “new” (three-month old) Bubbymobile flitting about the city. We love its versatility, comfort, look and very minor zoom-zoom.
Just in case you pass us on the street or highway, here’s a side view!
Vancouver Spaces
Posted 5 July 09 by Mark Engels
We finally managed to get off the rock and paddle across the pond to Vancouver. People recommended a number of places to visit, and we stumbled on a few surprises.
Read on... · Comment [3]
What is a Cafe? What is a Restaurant?
Posted 29 June 09 by Mark Engels
A little while ago we made the realization that we had not raised the price on our amazing pizza for more than two years…. Well, a similar realization has recently struck!
Where Did You Go?
Posted 27 May 09 by Mark Engels
Sometimes we suddenly realize that something is wrong. It may take a few days before one of us asks, “Has anyone seen so-and-so?” If there is a negative response, we are often dumbstruck. Why, you ask?
Read on... · Comment [2]
A Brief Respite
Posted 5 May 09 by Mark Engels
We made it to Seattle last week. The Clipper got us there and back without me getting sick!
Three nights at The Moore (on 2nd Avenue between Pike and Virginia) with two room changes was not the best experience although the front desk folks are always very pleasant and helpful folks (our fifth stay there). Being placed above 1St Avenue when we asked for a “quiet room” was not fun. The second room had a leaking faucet and a poorly operating toilet which was not repaired while we were out for the day.
Read on... · Comment [1]
Keeping Up
Posted 1 April 09 by Mark Engels
It’s here!
Wi-fi has arrived at Bubby 1.
Enjoy all the great food and beverages while surfing or working.
Please be kind to strangers, and give up your seat when we’re busy!
Comment [2]
Wi-Fi
Posted 28 March 09 by Mark Engels
Well, we have to “keep up with the Jones”. So we have decided that, although we are very limited in seating at Bubby 1 in Cook Street Village, we will offer free wi-fi.
Read on... · Comment [2]
The Victoria Tea Festival - 2009
Posted 11 February 09 by Mark Engels
We are pleased to be a sponsor of this formidable approach to fund-raising! Combine the delights of myriad tea vendors with the samples offered by our bakery and how can you resist the opportunity to assist the Camosun College Child Care Services?!
Last year we sampled out over 1600 pieces of delight. This year we are madly preparing to provide 5000 bites!
This is what part of out table looked like last year. We will have more table space this weekend
We’ll be there Saturday and Sunday this weekend, Feb. 14 & 15. Check out Victoria Tea Festival.
Drop by our table and say hello. Ask us for a gift card for a free coffee of your choice at our Cook Street location. (No purchase is necessary).
Pictures
Posted 14 January 09 by Mark Engels
We have been asked for pictures of cakes! Everyone wants cakes and but some folks want pictures?!
Well, it is bad enough trying to decorate cakes as pretty, or cool, as possible. Now we have to take photos too?
In all seriousness, though, we have tried, over the years, to photograph many of our items. We employed a student for a short stint about three years ago. I have taken shots from time to time – some are even worthy enough to have been posted on this site. Bubby Rose’s even has its own unofficial official photographer when we can get it together at the right time(s) to accomplish ANYthing at all… (Colin, you know who you are).
It’s tough, you know. We are very proud of what we can do but it is especially difficult to find the time to blow our own horn with panache (ganache?) and vigour.
So bear with us, please and we will attempt to showcase some of our products. Keep in mind, whoever, that we do not strive to impress with fancy eye-catching effects so much as captivate the taste buds!
Thanks for writing, everyone.
Here is a teaser:
Comment [4]
Fruit Cake
Posted 12 December 08 by Mark Engels
A great fruit cake contains fresh eggs and butter, unbleached and untreated flour combined to support dried fruit untainted by colouring and preservatives. Don’t forget the rum!
Ours is deliciously inundated with currants, raisins, cranberries, dates, papaya, apricots and squeezed pineapple that have been mixed together with a generous amount of rum and left to marinate for 48 hours before being mixed in with the eggs, flour and marzipan! Of course, we add a number of spices as well.
After it spends 1-1/2 hours bathing in the warmth of a relatively low heat oven, it is slathered in rum. Wrapped in a cozy “blanket”, the cake rests overnight.
Then it tastes the rum again! Passed out, we cover the poor thing again for another night before permanently covering it in a layer of pure marzipan. Now, finally, it is ready to be cut, wrapped and labelled for upwards of three (3) weeks to mellow with age, so to speak.
No pictures can describe this delicacy. This is mainly due to not having a picture of it that does justice to the divine qualities of a fruit cake that transcended a Jewish boy’s extreme dislike of same throughout childhood introductions to artificially coloured rutabaga-studded, trans fat-marbled garbage that was passed as “fruit” cake.
Check it out…