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Day One. It actually looks like a real busy functioning cafe! Yippee...
Brian surprised me with a phone call to an old friend midway during the first day. The old friend was also the most influential employer I've ever had in my life and one of the inspirations for my bakery cafe concept. Maybe Avery will visit here one day and see the offspring of his amazing creation, Zabby's Stone Soup in Burlington, Vermont.
Even Oliver is happy that the bakery is open. This week his dad finally took over as primary caregiver and took Oliver fishing, canoeing, to the playground and brought him to the bakery to enjoy a scone and a glass of milk!
Every Friday I will make the rich, tender traditional Sabbath bread called Challah. It makes the BEST french toast, looks beautiful and I even snuck in a little whole wheat flour, just for Esther. I made 20 of them today and only three were left at the end of the day. I have a feeling there might be a reservation list for these in the future. Challah is not only a tangible connection to my Jewish upbringing but also to my roots at Stone Soup where Avery was (and still is) the Challah baker.
"hamozti lechem min ha aretz..."
blessed art thou who brings forth bread from the earth....
It makes me thankful for everything. For rain and sun that grow the wheat. For modern civilization that brings the wheat to my door. For my health and my hands that shape the loaves. For my family and friends and neighbors that walk through the doors of Flying Squirrel and say, "WOW. It's beautiful. Congratulations."
Amen.
