You can't have a light without a dark to stick it in...

This quote by Arlo Guthrie always inspires me (I got to make Mr. Guthrie a latte and watch him enjoy it in the bakery yard a few years back, truly a highlight of bakery life!),  especially now as the light is slowly returning to our cosmic hamlet by the sea but the grip of winter is still firm. Which can mean anything, really. We have had snow and rain, cold temps and warm ones, high winds and icy roads. Baker Abbey had to take a cab to work in the wee morning hours yesterday and even with their four wheel drive and studded tires ended up in the ditch in front of the bakery. She went on with her morning to make these amazing jalapeno cheddar buns, though....Go Abbey!

one of these will spice up your day!

This is the time of year that tests the hardiest of souls. The dark is waning, but it is still pretty dark. Winter will not be gone for 4 more months... there is no fresh produce at the grocery store and people walk around with pale faces and blank stares. (though a new tanning salon just opened up in town, woo-hoo!) When there's no snow, you have to work pretty hard at staying entertained, especially difficult to do without stretching your vices, or pocketbook to the limit. When we opened the bakery 18 years ago, it was in response to the need that Homer had, or so I thought, for a little bright spot that was open during those dark times, not just for the summer when things are bright and bustling. Turns out I was right and we have carved out a merry and loyal following who keep us opening the doors every day no matter what the weather. If we do close it's because we are concerned for our employees safety in getting home, or to take a few days  to scrub the walls and slap on a fresh coat of paint. I'l admit, last winter we actually closed on sundays for a while to give our staff (and me!) a little breather. Not this year, though, instead of cutting back, we are adding on...in more ways than one! The new enclosed porch is done and to celebrate all this new space we are opening for dinners starting in February. It will just be friday and saturday nights for now as we collect signatures (only 600 more to go!) for a beer and wine license and get this whole dinner thing figured out. By spring we hope to be open 5 nights a week and to be able to serve you a refreshing locally brewed beverage with that.  It will be a bright and busy couple of months for us, so if things start looking a little too dark in your neck of the woods, come by and see what's up, or, as my friend Tom Bodett likes to say: "We'll leave the light on for ya..."