View from the baking table...

A sunrise worth waiting for...8:55 am.

Inspration comes from everywhere!

My Son's class is exploring roots in his class right now...I'm pretty sure they weren't exactly thinking the way this gal was...

My friend Dan, told me of this amazing and creative woman he saw at the pop tech conference recently in Camden, Maine...truly, all I wanted to hear about was Michael Pollan, but he insisted Marje is the real deal, and I believe him! And it just so happens she has a studio in Amsterdam...

where they do some pretty amazing things!

SNOW!

We have our first snowfall of the winter today...Yay! Everyone was excited. The general consensus has been that we had a nice long autumn with moderate temperatures and more than a few sunny days, but now that November is well under way, it was time for snow. My own kids were fantasizing about Halloweens of years past when we could trick or treat AND sled. Not this year...todays snowfall was just enough to get our appetites whet for more. I love how it brightens everything up and covers up the unsightly mud (and junk in the yard-uh-oh!). Homer is lucky to have a very varied, but enthusiastic winter scene...you can ski, snowshoe, snowmachine...many hockey and broomball teams all flourish here. Some of my girlfriends have become hockey fanatics and are playing on a womens team (go Diva's! BTW, Who won the Armwrestling competition at the fundraiser last night?) It's nice to take a warm weather vacation, but then after a bit, I find myself wishing I could be cold...I guess it's true, we are all here a northern people, we love our summers, but we really love our winters. (which is a good thing because they last a long time) It's also what makes it such a great place to run a bakery. People stop by before, after and during their adventures...one long time customer uses the bathroom to change into his drysuit before heading out to kayak the wild winter waves on Nearby Bishops beach (Americano to go, no room) It makes for interesting days and adds inspiration to our own adventures...though I don't think you'll see me sea kayaking in 20 degree weather anytime soon!
Hot Chocolate, anyone?

it's 3 am...

and all I want to do is stare into the fire and drink my coffee as the gales of November rage on the beach outside.
But there is bread to be made and sticky buns to be attended to...so off I go!
Have a great morning!

The last Gourmet...

Like many people, both in and out of the food industry, I have been reading Gourmet Magazine for a very long time. As a kid it showed up in the stacks of magazines my family had in their office. And as an adult, especially one who loves food, it has been in my regular reading pile for as long as I can remember. I have not always been a subscriber, choosing to rotate my food publications every year or so...but I never threw any of the ones I did get, away. I still have the November 1991 issue, along with a whole stack of others, arranged by month, so I can check into seasons past at a glance. This year, thanks to the Homer Middle School magazine sales fundraiser, I have (had) a current subscription to Gourmet. When I heard that this November issue would be the last, I realized that we must indeed be living in a new world.

To further inspire my fall menus and help me through these next months of darkness I went book shopping. There are two ways I reconcile this, one is that it's part research for my bakery cookbook project and the second is after I carefully peruse them myself, many become holiday gifts for my friends (It's like two gifts in one!) The books by Ruth Reichl (Garlic and Saphires and Comfort me with apples) are destined for my sister-in-laws birthday box, which actually needs to be mailed, stat! (I love both of these books and have just discovered her blog...I'm sad she's out of job, but glad she is still writing! David Lebovitz's 'The sweet life in Paris' I have been loving and I think I will send this to my daughter in the Netherlands, she will be able relate to his funny observations of European life. 'The Kitchen Diaries' by Nigel Slater is laid out in an interesting way. It's literally a daily diary of his food adventures. (people have suggested we go with a seasonal format for our project, but I don't imagine us pulling it off this well) The photos are beautiful and printed on matte paper, one aspect I would like to consider for the bakery book. The Big Sur Bakery Cookbook by Michelle and Philip Wojtowicz was irresistable to me because of the fact it is about beginning a bakery on a whim and a prayer, a situation we can entirely relate to! I love the puveyor proflies, something I think would be great in our book as well. (This one's going to Sharon...shhh, don't tell!) 'The Fat Duck Cookbook' by Heston Blumenthal is just one of those books I know I will keep and pick up over and over, just for the shear whimsy and creative energy in his cooking and his words. (not to forget the awesome illustrations) and last, but definitely not least is Ad Hoc at Home by Thomas Keller and his impeccable team including Susie Heller and Michael Ruhlman. I have all of their books, the first being 'The French Laundry Cookbook' and I am excited to have all winter to devour this new release.

Pumpkin Carving is fun!

Little kids, sharp objects, lots of goo...what could be more fun than that?
I have to give myself the prize for best adult interpretation of a child's drawing...it only took me 15 years to get that one down!



Now some folks really know how to scare people...check out Chris Cosentino's interpretations here (the god of all things offal, though I still want to know if he's ever cooked a placenta!) Thanks to Ruhlman for the link via twitter

giving good weight and the art of being here now

Giving Good Weight is a short story by John McPhee originally published in The New Yorker in 1979. It is about a green market in NYC and focuses on the duality of the challenges faced by vendor and customer and how their lives collide amidst the produce. McPhee's colorful descriptions and careful prose transport you right to that moment in time.

In the story, 'giving good weight' means giving a little something extra. Here at the bakery the metaphor takes on a life of it's own. Giving good weight can mean a variety of things, whether going the extra mile for a customer, weighing (and therefore WORKING) accurately and speedily. It also, as I've recently realized, means giving proper attention to the moment at hand. No matter where you are or what you are doing, you are more likely to succeed if you give that moment, that task...good weight- ALL of your attention. One of the things I love about cooking and baking is that while, of course, there is a certain amount of planning and reflection, to execute a successful dish, it is completely necessary to stay present. Whether you are peeling 25 lbs of onions or rolling out 50 baguettes...you must take the time to smell and taste and feel. It's true, good cooking does require some waiting time, but it is an anxious, fully participatory wait. Your heart and soul are in the pan or in the bowl, watching over the sear, fretting over the rise. The reward is as much in the doing as in the end result.
It is that way with small children also, a matter that has challenged all 3 of us (Sharon and Kate and I) over the years, trying to be present in our jobs and in our families. At times the two worlds enmesh with alarmingly heartwarming results as the kids grow to become helpful and contributing members of the bakery team. It makes me proud and grateful and I hope that above all they learn the ablility to appreciate the moments they have to learn in such a warm and creative environment and with that, be capable to fully participate in the moment, because here, it makes no difference where you came from or where you are going, it's what you can contribute right now!
Isn't that right, Blaise?

The new deli case is here!

finally, two full months after we ordered it...here it is! We took delivery on Tuesday and Sharon spent all day Wednesday filling it up...it's everything we wanted. lots of shelves, sliding glass doors and that beautiful curved glass front. It matches up perfectly with our dry display case and will make the Holiday dessert crush a piece of cake! Because we occupy some strange equipment vortex, when the old one broke in the middle of August, we decided to bite the bullet and spend the money on a new case that was exactly what we wanted instead of making do. (which is how we normally roll) It helped that we had taken on an unusually involved cater gig in July that just happened to bring in enough revenue to cover the cost of the new case. We paid for it up front (goodbye $6000!) and the company we bought from said it would arrive in two weeks. After the third week and no deli case (it was September by this time, still busy, we couldn't stock any desserts, had to store the bars in the back and don't even get me started on the lack of chocolate mousse...very frustrating) We called and e-mailed and finally got word it was on it's way down from Anchorage. Then a few days later the driver calls, he's headed over. I wait patiently for him on the loading dock...my heart pounding as he almost backs into the ditch (!) eventually just stopping his truck in the middle of the road. He hopped down and before I could direct him, he looked up at me gloomily and said "You might want to take a look at this thing before we unload...I think it might be broken." My heart dropped right down to the gravely ground. I jumped on his lift and he silently raised the platform. The door opened and there it was, this beautiful, most perfect and looked forward to piece of equipment in Bakery history with the curved front glass completely shattered. Now it had been a hard summer already, so seeing this disaster, I started to cry right there in the back of the truck. The poor driver, led me back out and got his paperwork for us to refuse delivery. I pulled myself together (silly girl!) and called the company, starting a whole new slew of phone tag and e-mail updates. It took an entire month more, and much frustration on our part as we watched our revenue lower due to lack of dessert sales. I think in the end it was a good purchase and will be a good story to laugh about...someday.
Oh, and yes, Kathy, I'm incredibly pleased to report we DO have Boca Negra today!

View from the baking table...

We are experiencing some lovely fall days that have been unsettlingly warm. This time last year we had already had two snowfalls! We will enjoy it while we can...but, honey, could you still put the studs on my car, please?

it's all a blur...!

I returned from my travels this week to find the Bakery humming right along. Sharon pulled it out with the help of chef Ryan Lee, our new bakers Mel and Abbey kickin it in the early mornings and our most amazing barista staff- led by the lovely and delightful Brianna... Jill, Hayley, Rachel and Maggie. (a little redhead with your coffee, sir?) We are all enjoying the more relaxed pace that fall brings. A conversation overheard between old and new barista: "You'll love this time of year, it's mostly locals, and they know just what they want!"

Multigrain Bread is top on the list of local favorites...we're still working on getting it out earlier!
That and roasted vegetable focaccia sandwiches...nothing says fall like roasted sweet potatoes and smoked turkey on fresh whole grain bread. Get em while they're hot!

We are also conjuring up some pretty scary treats...
I may be a little overly obsessed with Halloween, but I think these cookies are watching me!

Field Trip...Cleveland!

photo above by Lou Muenz
Doesn't this look like a city in Europe? I have to say, when I told my Alaskan friends that I was taking my daughter on holiday to Cleveland, they looked at me a little strangely. Ultimately, I ended up saying that we were going to visit relatives. It's true that we were, in a way. Our adopted family Coyle had moved there for a year and after promising I would visit, it felt a little like a family obligation. (one we were so glad to live up to!) What we found when we got there was a beautiful, diverse and very cultural vacation destination!
Our first morning in town Jenny whisked us off to the West Side Market, where our small town alaska minds were blown by the array of meats, cheeses, vegetables...if it was edible, it was housed in that huge indoor marketplace. I bought a pomegranite the size of Jane's head.

We did as much as we could in our short time in C-town, the Rock and Roll Hall of Fame, hanging out for coffee in the university district, walking around Tremont. Even picking apples at Patterson's Farm. There wasn't enough time for everything and daughter Jane just kept saying "Mom, we are going to have to come back for longer next time!"

One of my favorite parts about traveling is to visit other bakeries and see their kitchens, perhaps even chat with the baker. My friend, food writer Micheal Ruhlman also lives in Cleveland and told me to check out On The Rise Bakery and talk to Adam. He and his 10,000 pound 4 deck steam injected oven produce the best baguette I have ever tasted! He handed me a fresh one after I had watched him pull them all out of that ginormous oven ( I felt a little like a groupie), I almost devoured it all at once in the car on the way back! Which would have been bad because that baguette was destined for a very special lunch.




We capped off the week with drinks at the Velvet Tango Room and Dinner at Lola's....both amazing! I'm ready to make my reservations for next year...

Live Blogging Sunday morning...

I'm not a big fan of working Sundays. Lucky for me I had them off all summer. But now that fall is here and we have experienced 'the great leaving' We are faced with having to all give a little where we hadn't before and my contribution is Sunday...(oh, all right!) Here we are only open from 9 am to 2pm, but can pull in as much as we do on a full 11 hour day. (hopefully this answers the obvious question of "why in the hell are we even doing this!)
It's 4:54 am- first things first...Coffee americano. short. with a little steamed 1/2 and 1/2...ok, and a splash of Carolans if we have some (it is...may I remind you, Sunday!)
Time to mix the white Trash for sticky buns and chocolate bread...back in a minute!
on the radio- (quietly, cause we have B&B guests upstairs!)...BBC on NPR is always a whole different view on the world!
5:10 am-Sourdough mixed for bagels and a few baguettes, sipping my coffee and making my list for the day...room 1 needs turning over, the planter boxes pullled, mats washed and kitchen floor scrubbed, suddenly the ice falling in the ice machine startles me. Last week at this time I had a banged up, very drunk dude knocking on my door desperately seeking his girlfriend...I called the poor guy a cab and made him a strong cup of coffee...hoping today the only drunk here is me! (just kidding, we are totally out of Carolans!)
5:42 am- Dry mix for Scones and Biscuits done, sticky goo made and poured into prepped pans...still waiting on rising dough so I check notes from yesterday. Oh Yeah, Sharon and crew had a crazy day. Wind storm blew down our Farmers Market Booth, so Sharon had to run out and take it down in the middle of the busy retail day...boy, it's always something! There was also a big gathering at the beach next door...something about a bunch of people lying on the sand at low tide to form the shape of a salmon in order to bring attention to climate change...(really, you gotta love this town!) All the cars and people walking around just added to the frantic atmosphere. No big functions in the area this morning, so hopefully they will all sleep in a little!
Time for one more cup of coffee...found some brandy...maybe just a little...and a little music, enough about the G20 summit and flooding in the phillipines, How about some Wild Colonials?
6:10- uncover the oven door...the coals, once they are spread out, shimmer with orange and red...I could stare into it all morning! The temp is just right at about 500 degrees. Time to mix muffins and quiche filling.
7:25 am- Bagels are boiling, sticky's rolled and proofing, 7 dozen white trash rolls rolled (16 minutes, in case you were wondering!) Ready for new music...Vampire Weekend anyone?
8:05 am-Scones, Biscuits, muffins all mixed and in the oven, Chocolate bread and bagels just came out...starting to smell really good in here! Danishes are all proofing, waiting their turn in the oven. Quiche is in, as are the sticky buns! (better have those ready by opening time or there will be hell to pay!) Put the IPod on Shuffle...
8:29 am - Barista's are here - Rachel and Natalia...yay! Big oven is cleaned out and all those white trash rolls are safely inside. We are ready to get the day started, doors open in 30...so I should probably go! Thanks for spending the morning with me! Next week I'm off to Clevelandia (as my friend Dan calls it) with daughter Jane to visit the family Coyle (I promised Jenny I would come have a drink with her at the Velvet Tango Room...rumor has it the Ruhlmans are joining us!) Rock and Roll Hall of Fame, here we come!

Linda Smogor, the photographer of our lives...

She's been here for almost everything, capturing images of bakery life for the past 17 years with beautiful and thoughtful photos of:
Lucious Bread...

The 'Sisters'!

































Her own daughter on the cover of the Sun Magazine

This photo below was part of a series Linda shot on my last day of work before giving birth to my daughter Jane (who just gracefully turned 13!!!). When she asked if she could submit the image to a magazine, I said yes and completely forgot all about it. Two years later I recieved a large envelope in the mail from her. In it was the current issue of a new publication called Hope. I opened the cover and there it was.

Another year or so went by and Linda called again asking permission to use the photo. I said yes, and again, forgot all about it. Then one day I get a call from a good friend in Portland who says she just got an ad in the mail to subscribe to this magazine and it had my picture on it...my mind swirled at the thought of my naked pregnant belly landing in all those random people's mailboxes. My sister Tarri put it all into appropriate perspective, she says to me; "Hey, big deal, you're on junk mail, it's flying around on the street and people are walking all over you!" I laughed and realized that maybe some of those people would love the photo and be inspired.. over the years we have watched Linda's work crop up in Mothering Magazine and even LIFE...
These images, from her Mars Cove collection, are some of my favorites:


I found this image os Spalding Gray that Linda took in 1988 at the McDowell retreat:

We have a whole new show of Linda's current work up in the Bakery throughout the fall.

Ahhhh...Fall

my sweet peas are basking in the long slow sunsets:

You can tell it's fall when...
-you start to recognize the faces in the line...the locals are back because they know they can get a seat!
-the food delivery shows up before 6pm...fewer places in town to deliver to!
-you can find a parking place on the spit
-the flowers on my porch are finally in full bloom:

-and you start to see other people 'in the biz' out and about...and they are smiling!
...on that last note: we had a lovely visit from the new owners of the Fire Island Rustic Bakeshop...Janis Fleishman and Jerry Lewanski opened their bakery earlier this year and are a rousing success. They are a hardworking couple enlisting the help of their whole family to make wholesome organic baked goods out of a cute little house near downtown Anchorage. It's always so inspiring to talk to people with such passion for what they do..and truly an honor for me that they love our place so much! We wish them a successful winter, and I can't wait to get up the road to check them out.
One more such source of constant inspration is the duo of Michael and Donna Ruhlman. Donna has gotten such great feedback from her classic and elegant photos on her husbands site, that she has started a blog of her own where she answers questions and talks technique about how she approaches a certain photograph. It is full of valuable information for beginners (like me) and pros alike and a visual treat to boot.

She has also launched a lovely website at ruhlmanphotography.com where you can view her gallery of work, purchase high res images and even get medium res photos to use for free.



Parting shot:

These strawberry plants refuse to give up...I like that.

Guilty Pleasure blog of the week:
Adrian Moore...he's the concierge at the Ritz-Carlton in Paris and according to Women's Wear Daily, the hottest food blogger in the city of light. Don't you wish he were your best friend?

Raspberries are in!

It's a little like waiting for a lover to return from a long trip out to sea, (a feeling us fishwives find all too familiar!) It's a time filled with breathless excitement and more than a little aniexty. This year, my perfect day to pick raspberries was Saturday. What I assumed would be the busiest picking day of the week. Now I know that every year I feel this way and every year there is always plenty for everyone...it still doesn't help. I don't know what i would do without our annual stash of summer in a jar. It is also the wonderful by-product of living in a small town for so long that my family has had access to the most amazing and awesome patch of raspberries for a dozen years or more. That patch has given us many a small but bright spot in the middle of those cold dark winter mornings...after all who can be crabby after being presented with toasted bakery bread with that brilliant red smeared all over and glistening like a jewel! Lucky for me, on this day, there was not a soul around. The morning had rained some, but as we pulled down the driveway to my friend Jane's (the funny and generous keeper of the patch) the sun came out and blessed us with perfect picking weather!

When my kids were small, we had picking parties... the little ones would play for hours on the tire and buoy swing while I and the other moms chatted and picked. Now that the kids are older they can pick faster than me! This year, it was my friend Celeste and I. I was picking for jam and her berries provided for our evening refreshment...raspberry marguaritas!

...So, with 4 quarts of raspberries picked (with one left behind for our wonderful hostess) and a case of jam done and cooling...you can bet we were ready for a little refreshment.
And just in time for sunset!

A little local inside tip: people here guard their favorite picking locations very closely, if you don't have one (or haven't befriended someone who does) there is always Mossy Kilcher's Seaside Farms. Mossy has herself a little slice of heaven there on the bench above Kachemak Bay. She also rents cabins and runs a hostel along with a great pick your own raspberry patch...it is a lovely spot!