By Published On: October 18, 2014

Thank You

We at Breeze In wish to say thank you to the community for the support and encouragement of our culinary endeavors.  Upon the launch of our updated and improved website a new feature will include a short commentary upon the epicurean delights that we strive to provide for the loyal clientele of Breeze In.  I will use this format to help keep the community abreast of the constant improvements we are working on in the shop, from roasted meats, wedding cakes and artisanal breads to “Rum and Coke” bacon and the expansion of Breeze In Catering into the Juneau Market.

For those who may not be familiar with the operation, we are a locally owned and run business that has been servicing the needs of this community by offering donuts, bagels, sandwiches, various sundries and groceries and the best selection of wine, beer and spirits to the folks of Juneau for Thirty Years.  With the construction of the Lemon Creek facility, food production was centralized to keep up with the demand.  Here at the central commissary, we produce all of our products from scratch.  We have a commitment to all natural, chemical free food with “clean” labels to offer the freshest possible food to our customers.  Given the circumstances of working with food in Southeast, we are proud to say we offer a slow food approach to our crafted foods.  Our finished meats are all handcrafted and produced on property.  Smoked Turkey, Cured Fresh Ham, Roast Beef, Pastrami, Corned Beef, breakfast sausage and, of course, bacon to the tune of an average of 500 lbs of pork belly a week.  Our soups are made from scratch, our breads baked Dailey without anti molding chemicals or unpronounceable chemical preservatives.  We are committed to making good food, fast, and reasonable priced, consistently.  “Good food worth paying for.”

In the coming months I wish to elaborate on the various aspects of the production in our kitchens and inform folks about what we are thinking about and hoping to roll into production, explaining what we do and how.  I look forward to taking this journey with our loyal following,

Thank You.

Chef Moorehead

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