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ONO: J. Hara, okay. I’m not a business person, but I need to ask -. You don’t anticipate selling
<br />only 40 loaves of bread for the rest of your life? I mean, that’s, you’re hoping -.
<br />T. ROBESON: No.
<br />ONO: To expand, I’m sure.
<br />T. ROBESON: And that’s why the retail component to this is so important to us. We’re not, we
<br />don’t want to be a wholesale bakery providing bread. That’s consistent with what staff has said
<br />about, you know, an industrial use. That’s not the point and purpose behind what we’re trying to
<br />do. We’re trying to be a local, community based, you know, a place for the community in that
<br />area to come get basic stuff that they want.
<br />ONO: Okay. I guess in my lay concept, if someone offers you a possibility of selling 100 loaves
<br />of bread, you’re not going to turn it down are you?
<br />T. ROBESON: Well, think about that for just a minute. Let’s go back to the picture that was
<br />upon the wall. We don’t have a conveyor baking system. We don’t have an industrial setup.
<br />Everything that we do is done by hand; and she does it. You know, if you, baking 40 loaves of
<br />bread is a good example because baking 40 loaves of bread takes her all day. You start at, you
<br />know, 7:00, 7:30 in the morning, you know, she drops the boy off at school, she comes down,
<br />she sets everything up; and it’s artisan, it’s a craft. It’s not, you know, where everything is
<br />premixed and you dump it on to a conveyor and out comes bread at the end of this. So that
<br />process, if I was going to do, you know, like you said, if somebody wanted 100 loaves, it would
<br />mean,my maxed capacity for bread is about 40 loaves a day. So, you know, when you look at it
<br />from the aspect of an industrial use or a commercial bakery that’s out, you know, with their
<br />delivery trucks driving in and out and going, I don’t have the facility for it. I mean it’s just not
<br />there. So -.
<br />ONO: Yeah, well, that’s leading up to my -.
<br />MELROSE: Can I just add briefly. Bread was not -.
<br />ONO: Excuse me, let me finish. My third related question though is that you’re also offering a
<br />request that other community groups could use your facilities beyond the -.
<br />T. ROBESON: Uh huh.
<br />ONO: And I guess my concern then is, you know, your neighbor is complaining, not
<br />complaining, have a concern about time. And if you’re going to be opening up your facility to
<br />other community groups it will probably be after your work day. So -.
<br />T. ROBESON: Can I respond?
<br />ONO: Sure.
<br />T. ROBESON: Okay. We’ve already done that. I mean we’ve already opened it up. A good
<br />example, we had a lady that contacted us that does rubs, spice rubs. But to mix those spices she
<br />needs a certified kitchen. So she comes in and she mixes spices. It takes her all of a half an
<br />hour. She doesn’t use the oven, she doesn’t use anything in there, other than she brings spices
<br />into a clean area, mixes them, packages and takes them back out. That doesn’t -. So that’s the
<br />type of uses that we’re talking about. And those are the kinds of things that, you know, coffee,
<br />coffee needs to be packaged. If it’s going to be sold to somebody to either in whole bean or in
<br />ground form, it needs to be packaged in a certified kitchen. Those are the types of functions.
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<br />EXHIBIT A
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