It is hard to believe that as I sit and write today’s blog entry, the bakery is 110 days old. As I think back in time, I can remember most of the days very easily, and the others would come back to me with a little thinking power (maybe a green juice to help).
We have changed so many things in this time, and we have tried so many other things. Some worked, some did not. But, the things that remain constant are as follows:
– I am always tired
– I am very emotional
– I work many hours trying to keep the bakery in good order
– and I love the bakery, despite all the walls I must hurl myself over… a measurable amount of work, for sure…
If I am being honest, and I am, some days I honestly wonder what on earth I was thinking in regards to opening a bakery. It just fell in to my hands as a thought and we went with it. I get aggravated on the days I make a lot of beautiful breads but no one buys them, but I get sad at that very same time. Some days my breads do not turn out as lovely as other days, but I know I have this problem because I am still trying to figure out my oven, and how the decreasing temperature is impacting the dough, the masa, the sexy soft stuff I get to play with every single day.
I make many bad decisions in the bakery, but I see those “bad” ideas as good ideas because I know what not to do the next time I am faced with similar thoughts or ideas. I believe that in order for me to learn, I have to take backwards steps. These will help me when I push harder to move in the forward direction.
and…. I had a chat with the business owner who is about 30 meters away this morning. He told me it will be very slow until possibly March. That means three months of worrying about bills, and increasing customers. I look at this as an opportunity. One, I will work harder to make better products, and because I will not be open as often, I will have more time to experiment. Two, I believe that no matter the circumstances, I will find more people coming because I am putting my love in to my work, and how can that ever be a show stopper? Ok, maybe this argument does not really equate to potentials, but, I like the way it sounds. And three, I see many local repeat customers, who love the cafe part of the bakery, and somehow, love us, and what we are doing… So I will not, nor do I, worry, more than I should. Yes, this will be hard for me, but I will make it my winter mantra!!
I really appreciate all the support and love I get from so many people. I was telling Sandy the other day that it still has not sunk in yet that I own a bakery. Somehow, I suppose the amount of work supersedes the time necessary to absorb such thinking. And, thank you, for taking the time from your busy days/lives and spending a couple of minutes with me, here. I am sure, you are learning more about me than maybe you expected, or cared to expect. Either way, I am really happy to have you along side me every step of the way.
and remember… do everything with love, or please, do something different