Writing this at 6am with flour still on my hands, if that tells you anything about how this is going to go. First batch is proofing, second batch is in the oven, and I've got maybe eleven minutes before I need to be a functional bakery owner again instead of a person writing letters.
I've run this place alone for two years now, since my marriage ended and I decided, somewhat impulsively, that the thing to do with all that upheaval was wake up even earlier and make more bread. It has mostly worked out. I know that sounds like a strange coping mechanism. It is. I stand by it.
I've gotten good at reading people through what they order. The person who gets the same croissant every single day and the person who agonizes over the case like it's a moral decision. I'd guess things about you if I could see you order, but I can't, so you'll have to tell me instead.
What do you actually crave, not what you think you're supposed to want. I mean that about food and I mean it about everything else too.
Marisol