I thought we would offer a local pro tip as the busy busy Memorial Day weekend (and summer) approaches.

If you are going to need bagels for this weekend and want to avoid the bagel frenzy consider stocking up during the week.

Our bagels freeze beautifully  just slice, put in a plastic bag and keep in the freezer until you want them.

This time last week we were deep in the heart of Thanksgiving baking madness.  I remember looking up from my pie baking frenzy around 9 a.m to see the long line of patient customers, the swirl of bakers, and the steady movement of the front of the house people and thinking I need to stop for one minute, take a breath and just be thankful for it.  I snapped this iphone image in that minute, the only one for the day unfortunately, but all the same I’m glad I have it to give me a small reminder that we did really bake a lot of stuff.  Many people ask about the volume we do on a day like that so I thought I’d break it down.  In some ways I look at these numbers and think  – ‘hey that’s not that much’ – but then I think of our commitment to do everything in small batches from scratch, our limited space and tight quarters and I realize it’s quite something!  So here goes!

150 pies, 24 Harvest cakes, 100 caramel apple cupcakes, 20 Pumpkin bombes (plus some little ones), 48 creme brulee, 48 ring dings, 24 ganache cakes, 25 pumpkin cakes, 20 or so loaves chocolate cinnamon crunch bread, 10 coconut cakes, 12 cranberry orange cheesecakes, muffins, scones, and 48 cinnamon rolls, brownies, blondies, a whole selection of cookies, 48 lemon ricotta cakes and I’m sure a few things I can’t remember.

plus

1400 bagels, 750 rolls, 200 plus loaves of assorted bread, 40 baguettes, and bags and bags of stuffing mix

plus

lots and lots of soups, sandwiches, and salads by the kitchen crew

What a day and what a great effort by our fabulous staff.

Apparently the holidays are like summer – crazy with no time to even take a breath – but here we are in the new year with lots of things planned.  The next issue of Baker’s Notes is percolating, new desserts are in the works, Al is hard at work on bread projects and we’re taking the time to do a little winter deep cleaning.  Thanks for sticking with us.  Oh and that up there was the backside of the counter on Christmas Eve right before the bedlam, it was a very good time.

My inspirational friend and wonderful all around person MAV made bagels from our recipe in Baker’s Notes!  You can read all about it over at 3191.  She is such an important part of making our publishing dream come true, so we are glad that we are able to help her with first bread baking experience!  We’d love to hear about your bagel making exploits so feel free to drop us a line.

p.s. you can read about our friend and very talented photographer Stacey Cramp’s bagel experience over on her blog.

Mary came down and brought her first bouquet of the season. Daffodils are just so happy. If you have Issue No. 1 you will remember that Mary was our very first customer!