Thanksgiving came and went last week in a flurry of baking activity. We baked 1500 bagels, 200 loaves of various breads, 900 or so rolls, 144 pies, too many to count pumpkin cheesecakes, harvest cakes, and creme brulees. There were 6 dozen cinnamon rolls, cornbread, gingerbread, and of course the old favorites rings dings, ganache cakes, and coconut cake. We filled the oven again and again with buttermilk spice apple coffeecakes, pumpkin cakes and upside down cranberry pecan pumpkin cakes. The counter was stocked with cranberry/blueberry muffins, chocolate chip scones and banana bread loaves and I went a little crazy making citrus brown sugar pound cakes just because. Of course all of this holiday bounty was filled out with the attendant brownies, blondies, cookies and shortbread. And while it may not seem like much to some it is a huge effort given the size of our bakery and the fact we still consider ourselves somewhat of a rinky dink operation. It is demanding, tiring, and at times frustrating trying to make it all work smoothly and efficiently, but we persevere and push forward ignoring the tired feet, sore backs, and addled brains.
But when it is done and all of the beautiful goods are arrayed and we pull the last things from the oven the sense of relief and gratitude is palpable as we greet customers, fill orders and begin to relax. We are so very grateful for the opportunity to share our passion for baking and community with so many people and have our goods be a part of their celebrations.
So now Thanksgiving is over and we’ll soon begin it all again as the Holiday season swings into full gear. But for this week at least we try to slow down a little, count the blessings, take a deep breath and embrace the fading light and like Marty always says “treat yourself, don’t cheat yourself” ……definitely words to live by.