In short, I have decided to close two of my locations: Pioneer Square and White Center. I figured it was high time to let ya know what’s going on with the Bitch. Staff who have grown together, helped each other through life events, were accepting and welcoming when adding new members, who created a culture where differences and originality were celebrated! This is a heartbreak for me that may never mend.”īiscuit Bitch will have just 10 employees when it reopens its remaining two locations at Pike Place Market and Belltown, projected for early June. “Not only am I letting most everyone go, I’m breaking up a tight-knit family. “This was the most excruciatingly painful thing I’ve ever had to do,” she added. White Center, along with Pioneer Square and their headquarter office were closed and employees were laid off. Luckily, our other shops generated enough revenue to get it through the rough winter and it had just started to generate a profit in early March when everything came to a standstill.” Plus, wouldn’t it be great to offer some jobs with great benefits to a community other than downtown? In September 2019 we opened White Center. Would my concept work in a neighborhood without tourists? I needed a project, and the White Center community was warm and welcoming. “Even though it didn’t work out as a new bakery, there was something challenging about moving out of downtown. The White Center location was opened in Sept., 2019. So, how did I decide which shops to close? It wasn’t easy.” To sell even 500 biscuits a day (more than best-case scenario), having all that overhead is just not sustainable. “You need an Operations Manager, HR Manager, Distribution Manager, Quality Control Manager, Bookkeeper, Maintenance Tech and salaried Shop Managers. “To manage four locations, provide benefits, employ 58 staff members and produce and sell upwards of 1,500 biscuits and 50+ gallons of gravy a day, you need a production facility, an office and a staff,” Spice said. Owner Kimmie Spice made the announcement on Facebook on Sunday, May 10, 2020. Seattle Eater also lists us in best late night coffee and this article on Bitchin' Good Buttermilk BiscuitsĪ really nice writeup at this blog: Much Ado About Foodingĭay of Gluttony ate at 24 Seattle restaurants in 24 hours.Photo courtesy Biscuit Bitch / RJB Photo Studioĭue to impacts of the COVID-19 pandemic, Biscuit Bitch will be closing its White Center location at 9602 16th Ave SW. Seattle Eater had a reader poll Seattle's best late night dining options. We get a shout-out in this Wall Street Journal articleĪnother shout-out in this New York Times article We're listed in Food and Wine's article Best Biscuits in the U.S. Media, Shout-outs and Reviews See clips and details about our appearance on "Feed the Beast" at The Travel Channel This is a place to put a smile on your face, because even if it’s not, it feels like it could easily be home. The ambiance is kitschy- the energy palpable.
The while flipping your eggs and calling out the orders. But even if there’s a long line you can watch our staff dance to the beat in our tiny kitchen all Laugh with you! Our music will be upbeat and usually oldies, motown or southern rock because we’re a little bit trailer trash too.
Don’t worry if your face turns red, we might tease you a bit, but we’ll A place where locals mingle with tourists and nobody feels uncomfortable asking for directions to the Space Needle.Ī place where you can get a kick-ass local espresso and order a comforting meal while getting to say the word “bitch” over and over. I recreated that feeling of southern hospitality by showing my staff how good it feels to treat all our guests as if they are family. That they feel this is their place and they are cherished here. IĪlso want to be sure we build real relationships with our locals, that we know more about them than just their order. I want to make sure those tourists remember their incredible experience, tell their friends about us, like us on Facebook, Tweet, Instagram and Yelp about us- then come back to see us again on their next trip to Seattle. Any business that is as close to Pike Place Market as us is sure to have a flood of tourists When I bought the caff� I vowed that no customer would ever enter my business and feel the “Seattle Freeze” like I did when I first moved here. But I don’t think that’s the biggest reason for our success. It’s not fancy, but it’s homemade, filling and well-priced. A note from the Head Bitch in Charge, Kimmie Spice
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