In 2011 we were able to use the commissary kitchen of another restaurant to launch our business. In 2013 we finally got our own kitchen/commissary. An large empty former kitchen in downtown Salem. On July 1 2015 we ended the lease on our old kitchen, turned in the keys and now another group of bakers is making their own history in the space. We made hundreds of gallons of crêpe batter, tens of thousands of pretzels and bread products, and learned a lot about ourselves. They say you learn more from you mistakes than your successes. If that truly is the case, it feels like we have a PhD. Even though there were a lot of learning experiences, a lot of very good food came out of this space. We were able to let a few other folks share the kitchen and help their businesses launch. It has been a good run. Now we are in our new Cafe, with much of the furniture in storage. We don’t miss the view (none) we do miss all the room, our small walkin and will remember the good times.