Bakery Day 137: taking a break

I am going to take a blog break for a few days. many things are going on and I need to focus my attention.

Thank you so much for riding on the bakery train with me this year.  December 31st will mark the 147th day of the business.  I think that is incredible and many times I forget to stop and realize just how much has been accomplished.

I want to wish all of you a very happy, very safe, and lovely holiday season and start to your new year. May all of your dreams come true, and may you discover a few new dreams along the way. And, may you smile more than ever before, and find love and happiness in places you never knew existed.

do everything in your life with love, you will not regret it.


Bakery Day 136: it comes down to one thing…

In the mornings while walking to work, albeit a short walk, I sometimes reflect on really what is the hardest part of owning a bakery.  Here is a list of ten things (in no order):

1.  time of day I have to get up
2. continual costs to the government
3. baking bread people do not want (on a particular day)
4. do paperwork
5. not knowing if the bakery will break even on any particular day
6. working on a new recipe that just keeps failing
7. the feeling of unappreciation
8. never knowing if it was the right decision
9. seeing other bakeries and how much more beautiful they are, and
10. with #9, seeing how many more options they have and how guilty I feel every single day because I do not offer as much.

As I look through this list, #1 is by far the hardest of most. It is so difficult to get out of bed so early in the morning and then work so long, so hard, and so much.  Some days I do not move until 6 AM and that is the truth. I am just too tired.

I also think #10 is very hard on me. Some days I see what I offer and I feel embarrassed. Yesterday a woman from New York came in and said, “are there more things that I do not see?”  She has no idea how hard that was to hear, and to swallow. Sometimes I find myself making excuses to the customers, but I think the truth is, I probably just do not work hard enough.  That could be the sad reality.

Tell me again.. why am I doing this?

#doeverythingwithlove … please!!

ps – I am unable to work on the video for this week. I have it recorded, but I seem to just be running out of time and not able to complete it. I will try to slide some in tomorrow if possible.  Thank you so much for reading today’s entry <3

Bakery Day 135: Closing in on the year end.

We are a bit more than one week away from finishing out 2018. This puts us at almost 5 months of operations. Oh we have seen many ups and downs and continue to experience such things. But, we push and push and push for the purpose of doing better every single day.

This week we have had to say tomorrow is the last day to place orders. We have many requests and in order for us to be able to complete all of them, we have had to pick a day to say no more.  I wish we could take orders up until the last minute, but it is nearly impossible with me to be able to fulfill all of the orders without some time.  It would be so great to have a large space and a few bakers so we could take more orders, but, I would rather deliver a smaller amount and make sure we do a great job.

We also have decided to take the first week off from the bakery to get some air and rest a bit. It is predictably a very slow time so we might as well use it to rest a little bit.  I will actually do my best to not even go to the bakery every day, though it is hard to stay away 🙂

In closing, I hope you find this journey a bit interesting. Some days it is very boring, and other days are filled with drama. The highs and lows seem to be equal and while I believe I am learning a lot about many things, I feel like I know very little. Honestly, many days I wonder what right I even have to own a bakery, and really, about the “owning” part, that has certainly not sunken in yet. Maybe one day.

Thank you all very much for reading today’s entry, I really appreciate it.


ps – Sandy made cookies 🙂

Bakery Day 134: the croissants

Today I baked those lovely croissants and they are indeed much bigger than I expected them to be.  I also got two more orders via facebook today, one of which is due for tomorrow.  That makes me happy. I wish I had more time for preparation but I am happy to deliver the order.

I noticed on our delivery schedule today that many of the ensiamadas are medium sized, not small. This means I have to make more of them because the ones I have prepped are all small (100g). The medium sized ones are 250g. This will heavily impact my ability to deliver a video this week and I am not happy about that. Making them weekly is important to me, along with this blog. I admit that some days the blog is a blur and I forget to get the posts done, but, I always do my best to go backwards and write the necessary updates to keep each day up to date. How much longer will this go on?

I am writing today’s entry early because I know it will be a long afternoon/evening in the bakery and I will be very tired when I am complete. I have a feeling that the next two weeks are going to be a lot more work than I expect and I will have many moments of wanting to run away. To be honest, even when things are not crazy I have these feelings sometimes. Really, I wonder what on earth I was thinking to open a bakery. What made me think I could really pull this off and be successful?  And, I will tell you, to this day, I still do not feel like I own a bakery. It just does not sink in.

Thank you for reading this entry and remember to do everything with love <3

Oh yes.. the croissant….

Bakery Day 133: prep

Today is a day of preparation. This means we had to go shopping in a few places and then come back and do prep work for tomorrow. I am excited about this because it means I get to use the laminating machine. That is fun.

So, I made 5 batches of croissants. When they are normal size I suppose this would be roughly 100 croissants in total. But, I decided to make oversized croissants for fun and I made 70. These are very big but I am sure they will turn out lovely after being baked.

I also spent a couple of hours making ensaimadas. We have orders for them so I need to get them prepped and ready for baking for the delivery days. We decided to not have many in the store due to the demand with orders, it will be too much work for just me to get done for sure.

And, my assessment of the day is that it turned out to be way too long for the one day off (I think I worked 10 hours), and this is the reason I wanted to be closed two days a week, so I could actually have one day off completely. Uff!!  I am not sure if that is a complaint or not to be honest, but it sure sounds like one :).

Thank you for reading todays post <3


Bakery Day 132: it’s winter time

The weather in Mallorca has been cold. Ok, maybe not as cold as expected in the great north, but, I am cold a lot of the time. Today was no exception. But strangely in the evening it warmed up a little bit and got very windy. This time last year we went away for a few days and the wind blew 80kph and broke out our windows in the apartment. The police where there, the firemen where there, and when we got home, it was a big open hole to the world.

The bakery was quiet today. A few spurts of people but not overly busy. I look around the neighborhood and I see everyone else is very quiet too. I think it is the time of year and the cold. Ha!

We are getting more and more holiday orders. I am not sure if I should be nervous or not to get them completed, but I will try my best to not be. I am happy about the orders, but I do wish we could take a few days off and relax afterwards. I cannot imagine my entire life being about working and no time to enjoy life.

Short and sweet.. thank you for reading <3


Bakery Day 131: catching up….

Somehow I am either too tired or just forget to post in the daily blog. Even though the bakery is not super busy, I still work a lot and try different things. Today, for example, I have made some small changes to my carrot cake and right now, I have both layers cooling down. Later I will go back to the bakery and complete them. The taste last time was amazing, but maybe I think I had too much oil, so this time I cut the oil down and used milk. One of the problems I had with the last cake is it was too soft and broke apart very easily. Also, I felt it was too heavy with oil. It is strange when I review different recipes and they all have so much oil. So, lets see what happens. I also added something different to help bind the ingredients after the baking.  I will know later today if that idea worked. If not, I try something different.

and in other news.. even though my panettone’s did not rise as much as I had hoped, I now have 5 orders for the holidays. THAT is awesome!!!! I am so happy that people have come in and tried them and like them enough to want more more more more more!!  Of course, it is more work for me, but it is a labor of love.

Ok… thanks for reading today’s entry. You are the best, that is for sure.  Have a lovely rest of your day <3


Bakery Day 130: predictions are manisfestations

I do not know if the subject of today’s entry is true or not, but I do believe we attract what we wish for in life, even if it is not a conscious wish.  Yesterday I said that we would be slow today, and for sure we were. Yesterday was the slowest Thursday since opening. Wednesday was REALLY the slowest day ever. I think even the very first day we made more money and we only had a few customers.

These things, when they happen, I like to use as opportunities to see what I can change, or add, to remind people just how much we love baking for them, and giving them top quality breads, pastries, and desserts, at very good prices.   I know the next couple of months will be slow, but I do not worry a lot because I believe that once March comes and the winter weather subsides, we are going to be busier than ever.

I also want to say that I am starting to see sales of our breads go up some and people are coming back. Time is going to increase this for sure and we will be ok. I do need money if you are making donations so that we can pay the bills, but I know we are on a good path.

Thank you for reading today’s entry, even though it was posted a bit late <3


Bakery Day 129: rolling rolling rolling

Today was a slow day at the bakery, even for a Thursday. That is the bad news. The good news is it was slow for everyone. The outdoor market was slow, the other businesses had no one, and it was a very quiet day. Ok, this is not good news for business owners I know, but, for me I find the positive in this that it is not about the bakery, but the time of year, the weather (raining / cold / windy).

Tomorrow will be a bit slower than normal because in part tapas was cancelled. We have a regular group of customers who come in, but this week they are unable to come so the chances are we would only have a few clients. The amount of work and money spent for a few sales really makes it impossible to even break even. Also, I think it is good to take a break from time to time from tapas so people miss it more 🙂

For my YT channel I have this idea I have been thinking about for some time and I am going to try and make it work. I want to just have a conversation with other bakers and talk about baking, bakeries, etc. Interview different people and just have a nice dialogue around the topic. Now, it is time to find some willing participants 🙂

Have a lovely day and thank you for reading today’s entry <3


Bakery Day 128: in dog years…

Exactly how long has the bakery been open in dog years? Seems like a lifetime or two, but I suppose no.

The interesting thing about the bakery for me is every single day is completely different. You never know who will walk through the doors, or who will not. You do not know if a regular Wednesday customer will come again or skip this week.  What I can tell you for certain, today was indeed the absolute slowest day since opening on August 6th. We had three customers plus a person who came in last night and ordered a birthday cake for today.  Because of the cake, it was not the lowest day in terms of gross income, so that was helpful .. always something good to look forward to…. 🙂

In a few minutes I will be heading back to the bakery so that I can prepare for tomorrow. It is the busiest day of the week and I will be alone. So, my hope is I can get as much done as possible in about 90 minutes so I can come back home, take a bath, and make it in bed with eyes closed at 8:00PM. This will give me 8 hours of sleep and plenty of time to get in to the bakery by 4:30. Tomorrow morning I will bake some more goodies and make a couple of sandwiches which I hope people will like. We sold three yesterday, and zero today. But, this is part of the bakery/cafe game I suppose 🙂

Ok, it is now that time again where I must say goodbye.  Did you forget to subscribe to my YouTube channel? I would hope not! I do not want to have to come to your home, take over your computer, and do the subscription for you, that would just be silliness!!


ps – I know that hashtag is useless here, but, you can see it is used widely on instagram. When I started posting it with my messages the number of people using it was relatively small. Now it is around 15-17k.. one day soon there will be 2-3 more 0’s at the end <3