The Dream is Over is what John Lennon said

And I am not so sure he was only speaking about himself. But, of course more directly he was.

Today is a day I did not expect to come, but alas it is here. After long deliberations, Sandy and I have decided to close the bakery, our last day being December 31st, 2019. This was not an easy decsion and it hurts our hearts to say goodbye to what we have worked so very hard on building. I will go into some reasons why below, but first….

We look at this closing as an opportunity. We are already making appointments to speak with people, and move on to the next idea. We do not want you to feel sorry for us, even though we are indeed very sad to let it go, but it was a decision that had to be made.

As many of you know from reading my blog entries, we have suffered financially since we opened on August 6, 2018. For the first 7 months we were riding the wave because I prepaid the rent and I also was not informed about many expenses that would later hit us.

Tablesponn Bakery will live on in a new form. Do not be surprised if we show up in Palma, or again in Inca, or somewhere else, but with a different concept, and more aggressive goals. I have always had the idea of doing b2b transactions and I feel that is where opportunity will be the best, especially since we do have the best croissants, ensaimadas, and donuts in Mallorca. Two of those are for sure, the third I added for good measure.

I love the bakery as it is. I love going there. I love saying goodbye and thank you, every single time I leave. But most of all, the bakery was never just about bread for me, it was about friendship, relationships, and community. I feel very strongly that we surpassed all three of those goals.

– We have made the most amazing friends, near and far. In Mallorca, Switzerland, Germany, and further, and we keep in touch with all of them.
– We have built community where people who would never meet now are friends and go to dinner, share stories, and meet for coffee once in a while.
– We have shown Inca that it is ok to have a different business and be successful every single day, even when the mountains seem to grow taller as we try to climb them.

A few lessons learned that I share with you, if you ever decide to run a business in Spain. If you are renting a place, be prepared to pay 21% tax on the rental. Be prepared to pay 300 euros a month for the right to operate a business, via Autonimo or SL Be prepared to pay a large amount of money for trash removal. I did the calculations and we pay roughly 2,50 € per bag based on the number of days we are open and number of bags. We know of a business near by that does not even serve food and they pay almost double what we do. Your loval city government sets these prices and they are the ones you should be talking to before making your contract. We have also learned that when the leadership of your town tells you he or she will help you with a handshake, it does not always mean it is true. Ask other businesses how they feel the relationships are with the city before you invest your time, money, sweat, tears, and love. I should add that I am very fortunate with my contract, as I am allowed out of it with 30 days notice after the first year, even though it is a five year contract. Make sure you are protected!!

And I will be very honest, when I sold my car to pay the bills in October, I knew it was a sign that this was coming. At that point we were open 14 months and should see an upswing in sales, which we did, just not enough.

I am sad but I am not angry. I am optimisitc because I now know what works and what doesn’t work. I have also refined my craft with baking and feel I am working at a level I never thought possible one year ago. We will be doing something new, and doing it in the next few months. We will also umbrella it under Tablespoon Bakery so I will keep this website going, and hope you will follow along in this journey.

And I will close with two things. First, I want to say thank you to YOU. Many of you bought tshirts which helped pay the bills, given us advice, bought our products, said amazing things in the reviews on Google and Happy Cow, and you have always made us feel welcome. We have made amazing friends that I hope we can find ways to work with in the future, including our beautiful friends at Villa Vegana, David Thomas & Kathryn Hayward, just to name two. And second, I want to leave you with a few photos of my work so you never forget just how yummy our food is.

I love you all very much, and Sandy and I are endlessly thankful for you being a part of our lives.

Vacation is over… well, almost

Today’s Topics
The Usual

It took thirteen months and 7 days for us to close the bakery and take a vacation. So we closed for ten days. Two of those days I still had to work to fulfill orders (under protest). I suppose it is already over because today I did the shopping and I made the Living Whole Burgers and Living Whole Buddha Balls (they are baking as I type).

Yesterday was my birthday, which I made sure fell inside of the “on vacation” window. In the morning we went for a lovely walk in Playa de Muro. Photos…

For the afternoon, I literally did my best to do nothing. I slept, I relaxed, and did nothing. Then, our two amazingly lovely, beautiful, kind, sweet, amazing friends Kathryn and David took us to Villa Vegana for dinner. What a beautiful, relaxing, peaceful evening. The food was amazing. The owners are amazing. The animals are amazing. And of course, the company was outstanding.

Photos in no particular order

The Usual
So, now it is back to the grind… We were not able to save nearly enough money for the winter so far, so I am REALLY hoping that a miracle happens over the next two months. We need money to pay the bills. I am looking into getting a part time consulting or teaching job for the evenings to help, but it will be hard.

I have started a patreon account. A few people have offered to support the business on a monthly basis. I can use the help. So, in turn I will post recipes, have talks about baking, give some tips and coach the members through their baking experiences.. and a few naked photos of my breads 🙂 I would be endlessly thankful if you thought about doing the same.. you can find me at

And last but certainly not least, I was interviewed on the radio this morning (Mallorca Sunshine Radio 106.1). Well, truth be told, I was interviewed on Monday, but it was broadcast today. I really did not do as well as I would have liked during the interview. A lot of “ums” and other sounds.. and a few pauses which I was not happy about. But Jan was amazing, a great professional, and super sweet to spend some time with. I am so thankful to her for that opportunity.

Here is a link to the section of their website where the podcast is posted. Once it is there I will update you with that exact link. I would love to hear your feedback too <3

are you still reading?

for your amusement
1. in the first photo of the long doc, there were people standing on it, but I did not want them in the photo, so I removed them in photoshop 🙂

and 2… those jeans I am wearing at dinner last night, today had two major breakouts.. one in my ass, and the other just below the zipper. Only funny in the sense that I noticed this while checking out in the food store today when a) I went to my back pocket for my phone, and then when I heard a noise pulling the keys out of my front pocket…

Happy Anniversary/Birthday

Who would think I could be sitting here, at 7PM, exhausted more than I ever have been, but smiling and writing this blog post? Certainly not me!!

If I had a euro for every time I thought we would fail, close, give up, or run away, I probably could fund a business…. all of those things are true. Are they part of being a business owner? Is this normal?

As we began to celebrate our first year anniversary, we made a couple of changes to our menu, we are selling burgers (Living Whole Burger as named by the two most amazing people we now call family – I’ll explain more in a moment), and making smoothies. These two things I fought for a long time but now I see they are our gateway drugs to wellness, kindness, inclusion, growth, and change.

CHANGE… change is the most important ingredient we must all have to success in life. We must be willing to see what we can do differently, in order to grow. Staying in the same place but expecting things to change will not do it for sure!

About six days ago we had a family of three come in, while on holiday. Instantly you could feel their kindness, honesty, and inclusion. I never met them before (not true, they came Monday and I hadn’t to turn them away because we were not open and I had nothing to offer) but was happy to enjoy talking with them and learning about who they are as human beings. The photo above is from their Instagram feed this morning, of our new Living Whole Burger for breakfast. Oh I love these burgers…

Today, they came into the bakery early and brought us flowers. I tell you, it took a lot for me to not cry. Strangers, people we only met days ago, we’re moved enough by our time together, brought us flowers to congratulate us on making it one year. I am still moved to tears just writing about this.

Today they were playing cards and I asked how come I wasn’t invited and they said their daughter actually asked if I could play with them, maybe they thought I was too busy. Sandy took control of the ship and for an hour the four of us played a card version of rock/paper/scissors/a lot of cheating!! 😂😂😂😂 … how amazingly lovely and beautiful was that time?

30 minutes later we played a little more. I gave them hugs to say goodbye and the daughter came up and said she wanted one too! We will stay in touch as they are now our friends.

That, is what is the underlying gift of the bakery, relationships… the food is just a connection to bring people together.

Not long after this family came in the bakery, the two people who really have already given us more hope, love, kindness, inclusion, and integrity, than anyone I’ve known in a very long time, came into the bakery with balloons.

Here you can see those beautiful balloons and the plant we received as well. How does one escape the love from such thoughtfulness? It is not possible.

Sidenote: I just lost three paragraphs I wrote so I hope to recreate those words below

These two people have given Sandy and I so much it will be hard to express everything in a short blog post. They are beautiful, kind, generous, loving, honest, and oozing with integrity.

As the time has passed we have gotten to know them better and they really are family for us and we love them dearly. I could hug them all day every day and never get bored (unless I’m hungry of course 😂).

A week or so ago, Sandy and I had a bad fight. With the bakery this has happened a lot mainly due to stress and being so tired, but this was one of the worst. We were not talking nor even interacting at one point. But when these two beautiful humans came into the bakery, we lit up, smiled, and got amazing hugs. That is what they give to us. It is that beautiful pure energy that is helping our tree grow with change.

The burgers were their idea. A week ago Sunday they said, “you should sell burgers, healthy burgers”… and I was not so sure. But I sat on it a few days and then told them just three days ago that starting today we would have them and smoothies on the menu. The details were not worked out, but I believed that once I made the verbal commitment that I would do it. They gave us the beautiful name, Living Whole Burger. They are plant based, oil free, and loaded only with goodness and whole foods. You eat one and you transform yourself to another place, wel that is what I believe anyway!

We are changing. We are growing, we are evolving. It is absolutely necessary and these two have given us the tools to not worry and just be. I see many more changes to come and I hope they are with us with their guidance every step of the way. I trust them like I trust Sandy, and that is really in the center of my heart.

I want to briefly back up one moment about relationships. A few months ago a couple from Switzerland came into the bakery and we immediately found common ground, including our mutual love for Rich Roll, a man who defines transformation. So we kept in touch and a couple of weeks ago they came back and brought me a copy of their book. A few years ago they wrote a cookbook for vegan families. It is beautiful and I love it very much. Below is a photo (I have cropped their names out as it isn’t important to the story).

These relationships continue with many people who come in the bakery. We know what they like when they come in, they feel like they matter, and the fact is, they do matter. I love this so much about what we are doing, even when I am not exactly sure what it is we are doing… 😂

So I close with these two thoughts…

One, I could not do this without Sandy. She really lifts me up when I’m down and she is so much stronger than anyone I have ever known. Sure we have our moments but that is all they are, moments, and we move forward every single time. I love her and I’m endlessly thankful for everything she brings to our tree.

And two… we did it!!! We made it one whole year. I believe that this second year will be the most challenging and when we pass this one, we will have transformed Inca, and working on the rest of Mallorca (for starters). I cannot thank you enough for taking the time to always read my blog entries and being so supportive with your private messages and encouragement. It is that journey that I love sharing with you, and that same journey, which keeps me going every single day.

I love you, and remember, do EVERYTHING with love!!

Closing in on ten months

And what a journey it has become!!!

I don’t know what to say or where to direct my energy in this blog entry. Some of the content is a repeat of what I’ve said many times and some maybe different. The bakery continues to struggle to meet the ends and while there are more customers it does not seem to change many of the outcomes. I spend time looking at the costs versus the income and I see little in terms of gaps that can be tightened.

Really… I want to give up! I want to close the doors and never look back. We were closed last week for multiple reasons, including the installation of an air conditioner. I felt it was absolutely necessary to have colder air when it starts getting hot outside. We were also supposed to do a festival on Sunday, but when I found out it was more about marketing than making money I decided against it. Yes, marketing would help, but I would have had to buy a table and then invest in the foods with my fingers crossed that I would sell everything. So, such is life…. I don’t know if it was a good or bad decision to not go and I won’t look back on this with regret.

I had also hoped this week would find me more rested but it did not help. I was in the bakery Wednesday all day, Saturday all day, and finding myself a bit resentful. Now, I am not so sure what deepens my feeling a more, the idea that I have to stay open because I need every possible dollar I can get, or, that it’s eating at the fabric of my life. Not as funny of a topic but it is a true one!

With all of that said, I am now baking this morning and I find it a nice experience. I love making breads and for sure it is my favorite part of the work, 100%!!!

And for those of you who do not follow me on social media, I was able to catch a street cat who turned out to be pregnant and now we have a family of 8 cats with her and her four babies and of course reina …

Bakery Day 239: April Fools…

Image may contain: food

Ok, I do not have any April Fools jokes.. I made one a year ago and it backfired. I actually lost a couple of friends as a result (they did not like my humor)…

The bakery is picking up a bit. It is not yet to where we are breaking even, but my hope is the warmer weather is a good start. We have had the tables open a couple of days and when the weather really breaks, we will try to have them up most days. I also think that one night a week we will do something different, like a burger and fries night, a sushi night, or pizza, etc. Just to get some people coming in to keep the good energy flowing.

Also, I am working on some physical changes in the bakery. We will remove two of the round tables after I build three new square ones. They will take up less space and we can then offer more seating. We bought some chairs at a second hand place and Sandy is painting them and putting new covers on them. It is a nice feeling when we are completely full and people have to stand, or get take away.

Really, I would love to move the business to Palma. I do not know how I would survive with the driving on top of the baking, but I am sure we would not be on the low side of money. I think in season we would sell four or five times the amount of what we sell now. Maybe even more, who knows>?!?!?!

And that is that… the bakery work is still the same, except now I am more there at 4:30 instead of 5:30 to get more done. And still the hardest part of my day is getting out of the bed in the morning 🙂

Lastly, it is so nice when people come in the bakery and say they found me on Happy Cow, or they were referred to me by Villa Vegana, or Lo Vegano, etc. It really means a lot that people care about the bakery enough to send their customers there. I would love for some of you to surprise me and show up too!!


Bakery Day 209: what’s going on?

In a few days, tablespoon bakery will be open for 7 months, the 6th to be specific.  A milestone I suppose…. Over the last 20 days since the last post some things have been happening, so I will dive in with a little detail.


Lets talk about support….

What occurs to me is when people offer to help you, I am not sure they really mean it. I do not want to generalize, so I am speaking specifically about the bakery. In my life, I take nothing for free. I have a strange quirk about me where it is extremely hard to accept gifts from people. One person offered me financial support monthly and I said no. Unless that person was getting something in return for that money, there is just no way I would accept it. Other people (many actually) told me to do a go fund me page or something similar to raise money, but again, this is a give without get and I do not like that.

So, I came up with the idea of t shirts. Many people said it sounds like a great idea, and I thought, ok, I will get a little bit of money for a lot of giving. Really, they generate very little money for me, but, I thought ok, I invest a few hours of my time to set it up and maybe I can sell a few shirts. And, like crickets, I heard from only a very few people, those who I have known for a long time.

Words do not say what it means to me when someone gives like that. For me, it is very special. What i like the most about the idea is that any time those people have a shirt on, I am kinda, sorta, with them. It is interesting, I have no idea who the people are who buy the shirts because of data privacy, but I know they wrote me messages telling me more or less. That means a lot to me.

I set a goal, and as of now, I am 19% of the way there. More than I expected, but of course, the road I want traveled is much longer.

I do not know, maybe t-shirts is a bad idea. Maybe they are too expensive. Maybe they are ugly. Maybe someone does not want to buy one because most of them say “vegan” somewhere on the shirt, though, I am not so sure that is a crime, yet!!

And so that is where I am. I tried to get advice from someone but i never got a response even though the person offered. So I just close that door and move forward. And what you do not know is, the reason I am trying to raise money is times are very difficult. Three days ago I was just shy of 6 euros in my bank account after paying some bills (not all). We have been having some good days so I am thankful for that, but I need many more good days.


And the work….

I now get to the bakery around 4:30 or 5:00 am. I do not want to say much as to why it is necessary to do this, but, the work must get done. I am truly feeling like a zombie most days, and now that I am working 7 days a week again, it is all a blur.

Here are a few of the things I have been selling over the weeks since we last spoke:

This is a vanilla two layer cake with freeze-dried rose petals

This is a croissant muffin filled with cinnamon and raisins

Who doesn’t like focaccia? When in season I will make a more traditional one with tomatoes, basil, red onions, and olives, but right now the tomatoes are not good enough.

A few croissants I have baked.. I work very hard on these to get to perfection.  I have a long way to go, but I know I am working towards that goal.

One day I took a sample of some of the breads I made that day.  In this photo there are the following: integral, white, gluten free, spelt, and baguettes. I never get tired of making bread <3

And the inside of a croissant. Truth be told, this is what I work on the most. I want that inside filled with beautiful little bubbles, to be soft, with a slightly flaky outside, and the taste that you could get naked and roll around with.

I am very proud of that work  Some of them are not perfect, I understand, but it is the journey that I travel that really I enjoy. The downside is, honestly, I have no life at all. I am so tired every single day that I come home, fall down on the sofa, try to relax for a few hours, and then I start all over again the next morning. The only saving grace is on Mondays I can sleep because the bakery is not open. So I do not have to go until about 10AM,  This past Monday, I was there for 9 hours working on croissants and a couple of other things.  What scares me is that the season has not begun yet. The cost is far too high to hire someone to help (and with me not being able to even pay my bills in full it is impossible anyway).  So, I just need to buckle up for the bumpy ride. Fingers crossed, head down, and work!!! work work work!!


That is it! Thank you so much for reading the update. I hope you enjoy these little pieces of information. I am still working on the Breaking Bread podcast. I am so behind with everything I have not had time to edit my interview with Jack. Also, I do not have more interviews lined up yet either… I must focus!!!!

Do not forget to buy a t-shirt if you have not already

#doeverythingwithlove or stay in bed!

Bakery Day 188: 6 months in and I am selling tshirts

We are six months and change into the bakery… it is more than a roller coaster. I tell you, when I walk into a small business, I think to myself, anyone can do it.. then, I open a small business, and realize, like most things, a business is like an iceberg… and wow is it ever.

Now, combine that with the notion that Inca is as quiet as a mouse in January and February, and you find yourself in times of must stress.. ok, maybe not you, but certainly me. Wednesday, we did not sell a single croissant. This is the nature of the beast…

So, congratulations to us for lasting this long…

and I segue into … we are selling t-shirts… honestly, the cost is very high so we will not really make much money at all with them, but, I like the idea of selling them, they look nice (my design, thank you very much), and really, it keeps my mind off the very quiet days. So be sure to shop early to fill your 2019 christmas orders  …. hehe…

click here

Thank you so much for sticking with me.. I love you

PS – I am sorry for the less frequent updates, really, I am shut down. I am keeping this blog post positive, but, it has been very, very, very hard.. and that is all I will say about that.

Bakery Day 178: a random update

I LOVE the bakery..  sure, we do not offer a large selection of pastries or many other different things, but, we sell what we do have and the customers come back many times to enjoy them.

On Saturday we went to a party. A couple who we met as coming in to the bakery as customers that I consider friends now, invites us over. So, I made 30 mini croissants to take with me as a gift for them and the other guests. As one was being bitten into, I noticed the inside, and it is that perfection I am working towards in my croissants.. (note, the croissant is a bit smashed only because of a bite, but then spend a moment with that beautifully constructed inside.

Really, I could not be happier with the results. To me, this is beautiful, 100%.

If you are interested, here is my recipe for the croissants, minus the instructions (look for croissant lamination for those details – google will be your friend):

Strong bread flour 758g
Water 379g
Butter 100g
Sugar 85g
Fresh Yeast 20g (temperature dependent)
Salt 17g
Laminating butter 438g

and I leave you with a recent photo of some bread.. thank you for reading today’s entry.. and remember, do everything with love <3

Bakery Day 164 – A year in review: The future

Let me take a moment and look into my crystal ball. I wanna know what is coming around the corner….

…5 minutes later

Ok, that did not work…   On any given day I have many thoughts that race through my mind about what will happen this week, and the weeks and months to follow. Some days I want to pack up shop and just stop this nonsense. Other days I love the bakery so much and believe in the future that I think it is nonsense to even think it is nonsense .. did you keep up with that one? hehe

My hopes are that we do not struggle more with money, and we find resolutions to the problems with the landlord. I would love to be able to hire one or two people to help in the baking, and customer service. I love the tables on the plaza and I really want them to be a success for us.

What I am generating for myself is a business that is so successful that I can close for a month, and maybe go to India, or even just relax and think about other things in my life that I love to do or want to do but never find the time.

On the 21st of this month I am doing my first interview with a baker. I have an idea to do a podcast (video too) where I have shop talk with a different baker. I would like it to be every week but I know I do not have the time for that now. In time, I would like to see it grow to something people are really interested in and we can really have nice chats about the baking life. It is something I like to do and will utilize YouTube for.

I also want to post more videos on YouTube about my day to day life. But I really think it is time I switch from just me chatting, to me doing demonstrations.  Not everything can be explained without seeing what is being done. Besides, we all love visuals.

I am also generating a more positive approach to relationships. In 2018 I gained 15kg (stress eater) and I had many conversations with people I am not proud of. I do not believe in resolutions, but for me, this is a new start for the bakery this year and I want to use that fuel to help me really move more in the direction of love, happiness, kindness, growth, peace, and freedom, however each and every one of these look, collectively, or alone.

I will end this year in review with one of my all time favorite quotes… by no other than Willy Wanka
“We are the music makers, and we are the dreamers of dreams”

May all of your dreams come true this year and may they bring you more joy, love, and happiness than you ever imagined!!


Bakery Day 163 – A year in review: money, money, money…. monnnney

The dreaded topic of money. I have said this before but I will go in to some detail this time so you have a clearer picture.

In short, the bakery does not make money. We operate in the red. I have projections for us making more money and growing the business, but I did not take in to account the tourist season impacting us. As I have spoken about, much of our business comes from tourists, or people from other parts of the island, looking for vegan treats.  We have some amazing customers, whom I now consider friends, that come and we are really endlessly thankful for. In some respects, they are pieces of the glue that hold us together.

With that said, we do not have income. Neither of us take home any pay. It just is not possible.  There are many bills (taxes, rent, electric, supplies, etc.) that cost a fortune. The money goes out the windows very fast let me tell you.

What is important for me is that we build relationships with out customers. Almost to the point where taking money from them for baked goods is hard. Of course we will as it is not only the service we provide, but I know they are very happy to help us in those ways.

I am reminded of something someone once told me. I will not say his name. I am not a friend of his at all, but we did work together. in fact, he was a creepy guy for sure… but, he said one smart thing to me. “Streams flow in to rivers, and rivers flow in to the ocean.” … If we continue to provide different products then we will sell more, no matter what stream they come from (cookies, tapas, breads, sandwiches, etc.) and in turn, these will fill up our ocean.

And.. I doubt many of you are really paying attention. But, I would really like some ideas on raising a bit of capital to help us through the winter. I believe this year is going to be great for us, but that really is not coming until April or May when the market starts filling up and more tourists come in to the area.  I do not want a loan to be honest, but I suppose I am not against a small low interest loan. I just do not like owing money, or digging a well that i jump immediately in to.  So, if you have some ideas, please pm me (you know how to find me) or even make a comment here. I was told to do crowd funding a couple of times, but that is not easy for me as it seems more like charity than investing.

Anyway.. ideas ideas ideas.. this is what I am asking for. Thank you so much for reading today’s entry. We only have one more entry for the year in review – stay tuned…

#doeverythingwithlove … please