Check Out Emma And Sean Schacke’s Story

Today we’d like to introduce you to Emma And Sean Schacke.

Hi Emma and Sean, so excited to have you with us today. What can you tell us about your story?
We met while working as the pastry chef and sous chef at the One Eared Stag in Inman Park back in 2012. Since meeting, we’ve moved around the country working in our crafts, with the ultimate goal of opening this business together. We found this abandoned building in Kirkwood back in 2018 and renovated it to open our bakery and butcher shop. We opened in 2019 with the goal of working and continuing to love and learn in our crafts while serving our customers the best product we can make.

Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
We opened in September 2019 to a higher demand than we anticipated. After a few months of getting our footing and upping production, March of 2020 arrived and Covid changed everything for us. We decided right away that our priority needed to be feeding our neighbors safely. We shifted to serving our customers from a table set up in our doorway and a handwritten menu posted on the front window, so our neighbors could queue up and order safely from outside the shop. It felt great to be able to provide meat and bread and pantry staples to our customers when it was at its scariest and people didn’t want to do groceries. I think that helped us become a bigger part of our community and allowed us to get to know our neighborhood on a more personal level. We’re proud to have stayed open and made it through those times, to come out better for it on the other end. We just turned 6 last week, and have grown about 20% year over year since our grand opening. The steady growth has allowed us to up our production in a practical way without huge expansion or watering down our product.

Where do you see things going in the next 5-10 years?
Hopefully customers are seeking quality over quantity and valuing small businesses who care rather than larger operations. Six years ago, we received a lot of flack for taking our annual summer and winter breaks(we close down for a week at a time for our staff to have a break). Now, we’ve noticed far more restaurants are doing the same thing. It’s nice to feel that the consumer can see the human side of restaurant work rather than just seeing it as a service they are entitled to.

Contact Info:

• Website: https://www.evergreenbutcherandbaker.com
• Instagram: evergreenbutcherandbaker

Image Credits
Tommy Nagle
Lydia Mayfield