#artysans

In corporate speak, Artysans is

'Going forward establishing a leverage on our competitive advantage vis a vis resisting paradigm shift, following through on our current key-deliverables with blue-sky R&D, HR synergy and solid CRM'.

Complete and utter jibberish, I know. 

Translated into Artysans speak,

'We’re genuinely chuffed with how well our first menu was received, so (while paying attention to what our customers have already enjoyed) we’re coming up with cracking ideas for the spring menu'. 

One of the things that we have been talking about enthusiastically is sponge toffee, that utterly fascinating, delicious and many-titled treat variously called honeycomb, sponge-candy, yellow-man, hokey-pokey, bonfire-toffee, sea-foam, fairy-food, cinder-toffee or sponge toffee – the name you would recognise most depending usually on which part of the world you are from.  In Scotland at least, puff candy is the most recognisable name to most people.

The thing about puff candy is that it brings out the mad scientist in you, just make some toffee so it’s rich, hot and silky, add some baking soda = yahoo!  ...think erupting volcano crossed with a pan of milk boiling over – it’s all very very exciting.

On the sweetie theme, we’re also having a go at conquering (sorry!) Edinburgh Rock but – just like the man who accidently invented post-its – we ended up making the best kendal mint-cake completely by mistake. 

Artysans opened for the first time on Tuesday 14th December, it seems an age since we opened yet in reality it’s only 6 weeks, how time flies!

It has been an incredibly busy time for the team, getting to grips with new equipment, practising and perfecting the new menu and so on. Making a transition from a construction site to a fully functioning cafe on a very tight schedule, is certainly not for the faint-hearted.

Now that we are feeling more established, it’s brilliant to see and hear customers talking about the quality of our food and the team here at Artysans. We are absolutely made up to have such postive feedback but we’re not standing still.  Graham and the kitchen team are working on the Spring menu which we hope will be a big hit. Out front, Corey, Andrew and Neil go from strength to strength, roasting and brewing really great coffee, looking after our customers and being generally charming chaps. They are developing some ideas for a new blockbuster hot chocolate and some seriously good loose leaf tea to stand beside our brilliant arabica coffees.

So that’s our first blog post. Wow. We have arrived in the blogosphere*.