00:00 We realized that we didn't have enough space and the demand on Division Street has just increased over the last three, four years that we've opened.
00:10 And obviously looking at the venue itself, we realized with 10 meter high ceilings that there was space for a mezzanine floor.
00:18 So we created the mezzanine floor, we were closed for about four weeks and we opened up last week and we've already seen the increase in footfall.
00:27 People are now able to come in, sit down and really enjoy the croissants.
00:32 We've changed the food offering completely.
00:34 What we want to do now is offer basically the croissant as a vessel with different fillings.
00:40 So we have the savory fillings and we have obviously the sweet fillings.
00:43 Going forward, we're looking at doing an ice cream sandwich filling.
00:47 But right now, our latest addition to the La Croissanterie brand is our Wagyu beef burger.
00:54 So we work very closely with Wurttly Wagyu.
00:58 They supply us with all their halal Wurttly beef and we've now created the Wurttly Wagyu beef burger, which is doing very, very well for us.
01:07 Even considering the weather that we've had over the last few days, we realized this is what people wanted on Division Street.
01:14 Somewhere where they can have one of our lovely coffees, but be able to actually sit down and relax.
01:19 We now have 20 seats upstairs as well.
01:22 We've changed the ambience, we've changed the furniture inside so people can come in now, sit down.
01:27 Over the last few days, I've been doing and throwing between the bakery probably three times a day to go collect more freshly baked croissants.
01:35 It caused me running out during the day, so it's been a very, very good week for us.
