We’ve all been reminded this year that change is inevitable. Beer and bread, however, have been constant staples in the family home for centuries. Few have been more capable of capitalizing on that fact during COVID-19 than Levi Fried and Harmony Sage at Long Beach Beer Lab / Long Beach Bread Lab.
I’ve long admired these two for their business-savvy practices (like repurposing used equipment), commitment to sustainability and waste management, and their love of the local community. Fried and Sage’s business was one of many small, literal mom-and-pop operations that I kept my eye on during 2020 and the challenges it has held. As I should have expected, however, they quickly and efficiently realigned their staff and resources to convert their licensed brewpub model to a local pantry, to-go beer shop, and specialty bakery and cafe.
Twice.
In the summer and fall we saw some sense of normalcy return, or at least an understanding of new rules and regulations. LBBL had learned how to react and operate while in crisis mode. And as winter arrived and a new wave of shutdowns hit, they once again rallied their staff and prepared. Whether it’s a Hazy IPA or a fruited seltzer, sourdough starter or vegan pizza, hot sauce or coffee, LBBL has become an example of how small businesses can survive by diving deep into their local community.
Words,Tim Decker