It has been a very long time since I have blogged. I am going to get better at this since so many people ask me about it. Obviously DHBC has been changed a lot this year. We have had a really tough year as have many business'. I blame myself for much of the change. I am not good at reading people.
I had a great time working at the Stringbean and we were very successful there from a baking point of view. Customers were really happy with our product and my staff did an awsome job. Sometimes that is not enough. I learned alot about trusting too much when it comes to business.
So where do we go from here.... Well, my staff has moved on (miss them tons) since we left Belmont so that just leaves me, your humble Baker and her family. I love baking and it is such a part of my life! I thought I could just walk away after finishing the holidays now I am not so sure. I thrive on being busy and creative. In truth, I really want my own small bake shop. I don't want a full scale bakery that has to be open 18 hours a day because I love my family too much. I would love an open kitchen kind of store where when we are baking we can communicate with customers and they can buy from us as it comes out.
On the flip side I am a Mom first and I don't know what my kids would do all summer while I am at a store? They are teenagers and can stay home alone but it is not healthy to be left on their own to be occupied. I think that just gives opportunity to make bad choices. I know they could work in the store but how much?
Eventhough I have a certified kitchen at home it is a matter of pride and professionalism that keeps me from wanting to bake at home. I also cannot get away from it! So that is where I am at.... I am off to Florida on Christmas to spend my 42nd birthday with my family. Maybe when I get back I will know what I want to be when I grow up?
For now I leave you with a recipe:
Shortbread cookies dipped in chocolate:
4c flour
1c powdered sugar
1 # butter
1t vanilla
combine by hand until smooth. roll out and cut into rounds. Bake at 375 until light brown. Cool and dip into melted chocolate . eat. Yum
Chris, the crazy baker.
Merry Christmas Blessings too all.
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