Our hammies are sore from the stair-stepper, the gluten is in the garbage, and we’re well on our way to our goal writing in our journals more in 2015.
At CREMA, we’ve made a lot of resolutions for the New Year. We’re outfitting our training lab with more room and more tools for training and classes. We’re redesigning our cafe with an eye towards improved service, comfortability, and flow (comflowtability?). We’ll be going on even more sourcing trips this year, and for the first time, we’re bringing our baristas along.