And a whole lotta sugar. That right there about sums up why I haven’t shown my mug ’round these parts in over two (two!) full weeks.
That I’ve been up to my earlobes in a bunch of the good stuff is an understatement; over the past two weeks, I transitioned from the cafe to the bakery, and for a good chunk of that time, I was cramming long shifts at both into days that suddenly came up much too short.
Starting my days at a chipper six-thirty in the morning and wrapping them up just before the clock turned me into a pumpkin is exhausting (to say the very least), and where on weekends I should have been catching up on my precious lost winks, I was entertaining out of town guests, dancing the night away at a wedding in California, and chasing one cheeky pug and her new BFF feline around as they terrorized and tornado’d about the house.
That all said, there are far, far worse things to be inundated with than cherry pies, blackbottom cupcakes, shortbread, and chocolate ganache, and the past few weeks have been a sugary whirlwind that would send my dentist scampering off for the hills.
Dough has been flying, bread has been rising, mixers have been whirring, and I have drank more double-shot macchiatos than I care to admit. I’m finally almost (almost) past that awkward very beginning phase – the one where you still have to ask how to use the phone (so….do I need to dial a ’9′?) and manage to be in the way of every baker who’s carrying a blazing hot tray of bubbling raspberry scones
The bakery is starting to feel like a warm, coffee-scented second home.