Q: How long have you been working at Sweet Life Patisserie?
A: I’ve been working here for nine years.
Q: What do you like about working here (Sweet Life)?
A: I think the thing that I like the most is the owners. The owners give a lot back to their employees and to their community and I really enjoy that.
Q: Can you tell us about the environment or the experience of Sweet Life, as a restaurant, when people come in? How you like to welcome them or what is it about the food or desserts that you guys have that is special?
A: I think that a part of it is the amount; there’s nowhere else you can go and see so many different types of desserts and so many types of things that have dietary restrictions. People who can’t have things with dairy; we have a lot of things that can accommodate them and a lot of desserts for anyone. I that it’s overwhelming for people but part of the thing that they enjoy is coming in and looking at this gigantic case full of any type of treat that you could think of.
Q: What do you think sets Sweet Life apart from other bakeries?
A: I think it’s story is one that precedes it; them starting in a garage baking muffins and wedding cakes, then them moving into this tiny spot (Sweet Life Café) and then growing and expanding it from a tiny one-case patisserie to what it is today. Also, it’s the sheer amount of production and the sheer amount of things that we have available that sets us apart from other patisseries.
Q: Why do you think people enjoy coming back to the restaurant?
A: I think people enjoy the whole experience, you know, trying to choose something new every time or going back to something they like. Also, it’s kind of a fun atmosphere, especially at night – everyone is packed into this line and everyone is looking at the sweets and asking someone they don’t even know behind them what’s their favorite – just getting into that because you have to cram in, there’s not that much space; it’s defiantly the night-time-party-time aspect.