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Atol Bakery celebrates anniversary at Colleton Kitchen | News | The Press and Standard

by | October 29, 2016 5:00 pm

Last Updated: October 26, 2016 at 1:38 pm


LaShaughn Williams, owner of Atol Bakery, recently celebrated his first year in business at the Colleton Commercial Kitchen. Located at 514 E. Washington Street within the Colleton Museum and Farmers Market, Atol Bakery has grown by leaps and bounds over the past 12 months.
Williams calls the past year nothing short of 10-out-of-10 stars for his business when it comes to the experience with Colleton Kitchen and the support of the community. “It is kind of hard to compare to anything else,” said Williams. “Based upon my experience in the food service industry, the Colleton Kitchen has enabled me to set myself apart from my competitors by allowing me to offer something totally different and more upscale.
“It is actually very simple,” he added. “People want to come eat here because we make everything from scratch. There is nothing that we use that is pre-made — we basically make everything from scratch. Every day we make homemade croissants and seven different types of breads and we add seasonal items like bread pudding and apple crisp. I can honestly say that what makes us different is that we focus on fresh, local ingredients.”
According to Williams, his business plan for the first year included formulating a rhythm and establishing a pattern based on test and error. “We had to find our niche,” he said. “We have a nice upscale location, so we wanted to have quality ingredients and give people a taste of something that can’t find anywhere else locally, like our éclairs and French macaroons.”
According to Williams, the addition of a lunch menu proved to be the key to his success. “Once we added the lunch menu, we were really able to progress and reach a whole new market,” he said. “We started with chicken salad and shrimp salad. Now, we have really expanded that menu and, with the fall and the winter season approaching, we’ll be adding more soups and bringing back our quiche. The plan is to add something new each week.”
The next goal for Williams and Atol Bakery is to implement an online ordering system. “I hope this will reach a whole lot of different people by allowing them the convenience of pre-ordering so they can make the most of their lunch hour,” said Williams. “No more waiting in line at a drive-thru. It will also allow large groups to make online orders, enabling fast and efficient service. Your lunch will be ready when you are.”
Williams’ ultimate goal is to expand to a second location somewhere down the road. He also hopes to become a mentor to other small business owners who are hoping to take advantage of the Colleton Commercial Kitchen.
But for now, he is busy whipping up his menu for the fall.

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