Good news and bad news.
The good news is The Village Baker opened its second cafe in Port Townsend in addition to the one in Poulsbo. In a floundering economy, our business is booming. It's encouraging. My theory is that people will still spend money on affordable treats for themselves.....like good coffee and food. We've got that. Our main problem is that we run out of things constantly. It's been hard to keep up with the crowds.
We had our VIP preview opening on February 7th. Here's some pictures from that day.
I'm behind my pastry case because I like to hide my fat. Besides, the pastries look great.
true......Tyson takes that award, and it's not an award I'm particularly working on getting. More on that later.
He's the lead bread man, and if you've never worked in a bread shop, cranking out more than 2000 lbs of
dough nearly every night in very hot conditions (even in winter), then you don't know what kind of sweat goes into that "pricey" loaf of artisan bread. We're not outsourcing our bread to India, so you pay a little more to keep our bread people contributing to our economy. Tyson's co-hort, Mo, isn't pictured, but she busts her butt just as hard. I have nothing but the utmost respect for those guys, because you couldn't pay me enough to be in that bread room. No way.
I've been there and done that.........no more! Also note how we bakers are usually seen with a cup of coffee.
Or, as the saying goes, "Drink coffee! Do stupid things faster with more energy!"
Standing behind Molly is Marla, our new addition to the night pastry crew (danish and croissants) and she also works part time at the cafe as a counter girl. She's crazy too. If you have "crazy" on your resume, you're "in" dude!
pic just after he opened a bottle and it sprayed over everything. A good laugh had by all, including
Now the bad news.
Mr. Boss says I'm welcome back at the bakery anytime, but I don't know when anytime will be. It could be years. Months.....weeks........it all depends. But I must say it's a generous offer and a compliment to my hard work that I've done for them in the past. Perhaps I'll be able to come back, but perhaps things will have evolved in the future and there won't be room for me there. I accept that. This is a big change for me.
Most of all I will miss the fantastic Jewlz. She's in the number one spot now, and she kicks ass. We'll stay in contact for sure, but I'll miss seeing her every day. You know how co-workers can be like family and she's more than family to me.
I'm hoping we can find some sort of body to replace me before I leave on the 11th of March. The pickin's are slim around here as far as finding dependable food people. There's plenty of people who have "crazy" on their resumes, but it's not the right kind of "crazy". We need crazy AND dependable, and that's a hard combo to find.
Well, if you don't mind reading various ramblings from an ex-pastry chef turned elder caregiver, than that's where this blog is headed. There'll be pastry thrown in here and there, since it's my first love, but since it won't be my primary job, it won't be my primary subject. I'll always be a burned out pastry chef though....whether I'm working or not......
I wish my co-workers and bosses the very best.....they've got a good quality thing going and I'm sure it will be very very successful......