We were lucky to catch up with Keturah Fleming-Hall recently and have shared our conversation below.
Keturah, thanks for joining us, excited to have you contributing your stories and insights. Can you talk to us about a risk you’ve taken – walk us through the story?
We are currently under construction for a larger space for the bakery! It has been a long process and a high risk. This space will be larger- more space for the kitchen and a full service bar and tables. During the pandemic we got rid of our tables and went to only take out. We miss having our regulars in the bakery. This new space will have full service and plenty of space for our regulars to hang out! We are doing away with our counter service and will offer bar, tables, patio dinning and online togo pick up!
It has been a lot dealing with inflation and building cost but we are excited to almost be open in our new space! There has been a lot of sleepless nights, stress and growing pains but I know it will all be worth it!
Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers
la fillette means “little girl” in french.
us: Pastry Chef, and Owner Keturah Fleming-Hall started the bakery in 2015. Chef, and part owner Joshua Hall brings 20 years of experience to the bakery providing expertise to the savory side of our menu.
goods: We are a French-inspired from scratch bakery. We pride ourselves in using seasonal produce and the labor of love that is a croissant.
why: Our team is built of passionate, committed, food loving people. We love what we do, creating delicious dishes, and connecting with our customers.
Have you ever had to pivot?
The pandemic hit us hard. We are so thankful that our customers have been so loyal to us! We had to pivot and get rid of our tables,
Every week felt like a uphill battle. Trying to keep up with the city and state’s guidelines, cutting cost and moving our team members around to keep everyone on board. It stretched us thin. It brought our team together and now we are ready to expand into our larger location. We will go to full service, offer more coffee and food options and a bar program.
It was a tough couple years but we have come out stronger than ever!
What’s worked well for you in terms of a source for new clients?
Social Media has been big for us in the last few years. It is a way to connect with our guest and get information out to them. We are very proud of the products we put out so have a way to share that and get feedback has been invaluable.
Contact Info:
- Website: https://www.lafillettebakery.com/
- Instagram: @lafillette_bakery
- Facebook: https://www.facebook.com/lafillettedenver
Image Credits
Patrick Meehan