GetRight’s bakery & plant nursery

09/02/2026

When first starting out, we wanted to have these flatbread sandos piled up in the display case, being something super exciting to see as a guest. A move seen in European bakeries that we appreciated and wanted to see here. The excitement eventually waned and we began to see more waste than we’d like to😢 a few sandos each day adds up in the big picture. So rather than making sandwiches 20 at a time like we started out with, we began to develop a savory station to cook and assemble these to order.

Now remember, in the beginning we started out as more or less a bake shop with a few savory things peppered in the mix. We started to see some momentum in that little halfway savory station and one focaccia led to a pizza that led to 4 pizzas always on hand, two sandwiches led to 8 and rotating specials always.

The savory side is now a 4 person line up and it’s a beast to manage and operate. I have always been one to enjoy the rush of a dinner service but when the rush lasts from 8am-2pm, that 6 hours truly makes you dig deep and find out what you’re made of. I love seeing it when we’re operating super smooth and all in sync. It’s madness when we start falling off the rails, if we don’t recover after a few mistakes it’s a long and incredibly difficult road to dig ourselves out 🤣

I love how I get reminded of the simpler moments we had(yet at the time they felt crazy) and looking back on the progress we’ve made in order to get to where we are now is pretty cool. The team continues to grow and take this thing to new heights and I’m looking forward to experiencing all that comes next.

08/26/2026

08/25/2026

Choco banana caramel cream pie tarts!
Friday-Sundays at 8am until sold out

Chocolate tart
Valrhona North America dark chocolate ganache
Fresh banana
Caramelized banana puree
Whipped dark chocolate ganache
Diplomat cream and salted caramel.

Find a friend to share this one with!

08/21/2026

Weekend vibes.
See you all soon!



Thanks Laura | New Denizen for the photo and blog post 🙏🏽

08/21/2026

Just a while longer for stone fruits . September and October bring us delicious apples so get these while ya can!!!

08/18/2026

The thing is, you’re going to make a ton of mistakes in this life.

You’ll most likely never feel like you’ve made it or achieved anything because there truly isn’t anything beyond you becoming a better version of a human being that is worth your efforts. The good thing about the striving towards trivial goals in the material world is that the type of person you need to become in order to reach those tangible places has to undergo many many changes if you are to get there. Hopefully the path that you carve out transforms you into a more patient, understanding and disciplined person. Hopefully the path offers you opportunities for more and deeper connections to the positive people and places it leads you to.

As the personal journey within GetRight’s continues, it feels as though I’m always at year 3 of a 5 year plan, close to getting somewhere but relatively no where just yet. Younger me would tell me to live lighter and love deeper, older me reflecting back would agree. Me where I’m at currently gets conflicted with the should’s the how’s and the why’s.

The bakery mimics life in its cyclical patterns. Following busy times by months and weather patterns, complimenting our yearly attire with strategic sweets to fit the bill. Rereading and rewriting the same story each year, trying to tell it better and strengthen the characters within it. Trying to convince why it’s so important to care and put in 100% effort into every single moment while working at the shop. Laughing at how crazy and eccentric I must be getting from outside perspectives.

My understanding of life ebbs and flows as much as my understanding of how to operate a restaurant. The moves within this shop are my reminders for life. Begging me to show up in the areas needed most. I make more mistakes than I can count. But I’m always learning. I have others involved in helping the dream stay alive and develop so I can continue to drop pepperonis without halting the process and progress.

A look down, briefly in defeat, with a reminder that all is well. Sweep up, move on, laugh and apologize for the pig who had to die for this…we carry onwards and upwards, sharing the truths along the way.

08/14/2026

Your weekend pastry box awaits….
Cooler temps means it’s perfect for a sweet treat or a picnic at the park.

We’ll be bringing more pastries to all of our markets starting this weekend as well so we can serve you a bit longer at each market! As always, be sure to arrive early to guarantee the goods and full selections.

Thanks Megan Palffy for the photo🔥

Thanks for being a part of the ride and we’ll see you soon!!
Markets down below:

City Park Farmers Market Lafayette Colorado Farmers Market TheHighlandsFarmersMarket harveyparkfarmersmarket

08/11/2026

Just over three years with this shop. About 8 months into a separate business, a production facility a mile down the road.
Combined we sit at about 40 employees total. We’ve grown in a way I still struggle to understand and have yet to wrap my head around how it keeps going.

Our children have grown up in the bakeries, knowing staff by name and giving hugs, while stealing treats from specific locations they know to be acceptable for grabbing. Sneaking away with a maritozzo or a handful of chocolate chips is a core memory they’ll have for a lifetime. Now 2 and 5 years old, they become more and more of a handful.

Our house is full of 3 dogs, one most recently diagnosed with bone cancer and had a fore limb amputation. Eleven years old and still fighting. A true warrior and now my mentor for how to keep going when things get tough, all the while staying positive through each moment. If I could keep her smile if even for a fraction of my days, I’d be in a better off place.

As it all grows, some things get more difficult, some things you just get used to. My patience has grown immensely yet it’s my biggest area for work still. Retaining compassion for my team when life gets rough while still moving this shop forward is a great challenge. Some weeks the lesson is to let go and let be. Some weeks are for digging deep and pushing through. What I’m beginning to see is that much of all that this restaurant has created, the smallest part of all of it is the food.

The relationships are the most crucial part. How we show up and who we show up for is the most valuable thing. I rely on so many people to keep this all going. It doesn’t even feel like I own it but rather I’m just working within this place like everyone else. There’s a ton of work still to be done. The garden always needs to be tended to. We preach the motto “every day better” because we know the work is never done. If it’s not about the food it’s about our relationships. If our intentions are solid then we dial in communication. If the results are good then we see what’s around the next bend. We continue to do the damn thing for at the base of it all, it’s all that it will ever be.