The Secrets to Success for Alexander's Patisserie

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In a busy afternoon on Saturday in Mountain View, California, the Alexander’s Patisserie line, a bakery known for its precision and innovation, can be extended through the door. Customers look at a delicacies showcase, from Croissants of Sesame Black to more than 20 flavors or macarons. It is easy to assume that the appeal is in the presentation, but under the viral popularity of the bakery it is an authentic history: one of the leadership of the team, the crafts and a dedication to continuous improvement.

Central of this story is Shuyao Cao, better known as chef shu. While the pastelera is the Alexander menu, leads with creativity and intention, joining the business with a collaborative spirit.

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“I feel that our whole team, everyone has their own talents,” says Cao. “Each of them is unique, and I take off the rope, and then the joint. I can’t find [the brunch menu] Everything alone. “

The dynamics of the team is evident at the time customers enter the door of the door. Whether the staff manages a full tea service or update with regular customers, the environment is warm and cozy. David Brungard, vice president of operations of Alexander, the corporate group, says that Cao’s leadership has helped make this work environment possible.

“[Chef Shu] He won the respect of each person, including the dishwasher, because she does everything, “says Brunfring.” She cleans the without appointment, makes the croissants, come up with ideas and walk to try things. She makes family meals for our employees so that when they come to work, [they don’t have to eat pastries all day]. “

According to Brungard, Cao’s practical leadership style has fostered a culture in the workplace based on trust and appreciation: “The level of quality in your life depends a lot on feeling while you are at work, Yyyy [Chef Shu] He knows how to make everyone in our team feel valued, “he says.

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One of the most commented menu elements of the Pastelerie, the famous flat Croissant was not for customers at the beginning. “I wanted to try it because it goes viral in my Asian area,” says Cao. “I wanted to try it myself, so I made one in the bakery, and the front and the back of the house really enjoy it. So I said:” We go in the menu. “

Since then, Cao flat crossings have become a fans favorite, promoting traffic in person and social networks. But trend cakes are just an answer for a part of the pastry success. What keeps Alexander relevant is his commitment to adaptation through customer comments.

“We see how customers react and how much we sell every day,” says Cao. “We also see how people react on the Internet. I read every review that the client leaves me, and I seriously say. I take opinions and then let the whole team try it. [Brungard]When it comes, I throw it. “

For Brungard, the reviews function as valuable comments and a celebration of the team’s efforts: “When they mention an employee by their name in a delusional review, it makes me super happy because they deserve credit,” he says. “I love when the public recognizes their hard work. And then, when they don’t, I take it. That’s what I am here.”

Part of Alexander’s power of permanence comes from the reflective supply that does not cause quality expenses. “We use chocolate imported from France … the best chocolate in the world,” says Cao. “We make sure to use an AOP butter for our croissant. AOP butter is super face and only a region of France does it.”

And when specialized ingredients cannot be used through traditional suppliers, CAO becomes creative. “Sometimes Matcha dust encounter [or] The best sesame fire in the supermarket or in the Chinese grocery store, “he says.” I can choose different things for me and then my seller, you can find a bulk article. “

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From the tasting of recipes to the fixation of kitchen equipment, execution operations of Cao and Brungard as a clock, but always with a heart. “Part of our meeting is to talk about new products, reviews, what is broken in the kitchen,” says Brungard. “How can I fix it? How can I give you what you need to succeed?”

This support behind the scene reinforces a policy of the entire company: caring for the team and will take care of the guest.

Ultimately, Alexander’s success comes from the pastry shop being faithful to its values. The thoughtful leadership and the space for experimentation allow the team to pursue their passions, resulting in a sweeter experience for guests. “When you put love in something, Reverbere in the world,” says Brungard.

Consider Alexander’s guiding principles of Alexander to create a reflexive experience for both customers and staff:

Lead from the inside. Respect is obtained. Set the tone working on the team and remain practical in the operation.
Innovate with intention. Let the curiosity, creativity and customer comments drive their menu, instead of solo trends.
Feedback helps you pivot and grow. Read and discuss each review to identify areas for refinement and improvement.
Quality begins with supply. Whether it is imported French butter or perfect sesame paste, the supply must be deliberate and can help your business align with your values (and customers).
Culture is the secret ingredient. A cozy team translates into a positive guest interaction. When your team feels compatible, the entire operation is successful.

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Listen to the episode below to listen directly to Cao and Brunard, and signed Behind the review For more information from the new business owners and reviewers of every day.