News

The Trade-off of the Season: Mixing Our Syrups to Make Drinks Without Alcohol

Carl Johnson Floral Mint Sparkle Pomegranate Mojito Strawberry Dalgona Tropical Fizz Virgin Cranberry Basil Sangria

The Trade-off of the Season: Mixing Our Syrups to Make Drinks Without Alcohol

The Trade-off of the Season: Mixing Our Syrups to Make Drinks Without Alcohol Anyone can make an alcoholic drink by using an assortment of cheap ingredients. But it takes real time, class, and craft to make a delectable non-alcoholic drink. The recent surge in the sober bars is a trend that is here to stay. These bars were initially launched to counteract substance abuse at a larger scale. However, as time progressed, marketers started incorporating these as a part of the wellness revolution. The rest, as they say, is history. Developing a retinue of non-alcoholic drinks is your ticket to...

Read more →


Supporting Frontline Workers

Carl Johnson frontline workers

Supporting Frontline Workers

During these times when we don’t know what the next day holders it’s great to see frontline workers from around the world taking the lead in keeping all of us safe. Every morning they wake up and go into battle defeating the Coronavirus disease. From EMS to hospital workers, I appreciate you and hope you and your family are staying safe. Over the last couple of weeks, week have shipped our frontline workers cookies to anyone that that wants to support frontline workers for free. Send us an email with the contact worker you would like to support and we’ll...

Read more →


How We Turned Nerd Bakery into a Lean & Agile Running Machine

Carl Johnson

How We Turned Nerd Bakery into a Lean & Agile Running Machine

When I created Nerd Bakery the goal was always to be different. I was inspired by Dodo Pizza and there mix of technology and pizza. That said, I wanted a bakery that embraced all the things I enjoyed about IT such as agile, Kanban, Lean and Digital Marketing. I knew if I focused on process management I could produce a consistent product every time. For large bakeries, this isn’t much of a big deal. For a bakery that operates out of a shared commercial kitchen, this can be a daunting hurdle. This space is not yours so you’re always setting...

Read more →