Robicelli’s

Ah the Robicelli’s. I think if I get married…someday, I like for me and my wife to be just like the Robicelli’s. 2 people with the same passion and so passionate about their passion (nice eh?)

I was at the Robicelli’s kitchen from 5pm to 10pm and they never took a break (except to eat a quick dinner) and was still working after I left. I was told that they make about 2000 cupcakes each week and each batch of batter is tweaked to accommodate the changing weather and other factors. I’m not sure how they manage to run a business, work the night shift and still have a family? They recently got interns to help out but there are still unseen hours of work that we’ll never get to see.

I have thought about this many times, why I started this project. One of the reasons was to show people the behind the scenes stuff so hopefully people get a better understanding of what goes into making a food business happen. When people eat, they don’t think about all the hours that had happened before and if something isn’t right, people get all nasty about it. Like people getting angry when the line to the Big Gay Ice Cream gets cut off. Yes he is there to serve you ice cream but he probably hasn’t taken a break for 10 hours! If you find something wrong, go talk to them. This is why I love these artisans, you can get talk to them instead of calling a number that might put you on hold for 2hrs. Don’t go all yelp-y on them.