my my my
today was a special day – it was our last day serving coffee & toast out of our little tent inside of the construction site that is soon to be The Mill. we heard from many of our regular customers that they didn’t want the tent to go, that they’d come to love the tent vibe, where they’d eat their toast & coffee while leaning next to a sack of concrete, all to the soundtrack of chainsaws in the backyard. but friends, all things must pass, and so today we said goodbye to the tent. hopefully this wonderful little lady will keep coming to visit us, even though we’ll be tent-less.
but why why why, why is the tent going away?
because we’ve got a frikkin cafe bakery to open dudes, and we can’t do it with a tent plopped right down in the middle of the space.
so here we go, for real this time – we’re closed to finish the build out, and we’re gonna open up that whole sucker at the end of the month.
but since i have you here, i’d love to share a bit with you about what i’ve been doing for the last month or so. mostly i’ve been at The Mill, test baking up a storm, but also setting a loooooooot of tile on the walls and counters. mind you, i had no idea how to set tile a few weeks ago, but truth is, you can do anything if you put your mind to it. check it out! ain’t it purty?
but make no mistake, i haven’t completely given up adventuring outside of the bakery, oh no. just last weekend i had the pleasure of going on a moonlit trip to a secret lake, where me and my man love Rafi had ourselves an extremely brief night swim. i even did a front flip off a rock into the water, which made me very proud of myself. check out our cute little butts:
i hope Rafi doesn’t mind that i’m showing you his bum.
i’ve had to stop delivering bread for the time being, as i am just too darn busy with the build out. regardless, i got a glimpse of what it’s like to be one of those lucky bread loaves, as i did find time to give my good friend Ben Hardy a ride around the Mission in my bread trailer.
i’ve also really been exploring my hippie roots, making breads like this one, which was a 100% whole grain sourdough loaf, made with a blend of red wheat, white wheat, and spelt, then covered in wheat bran and oatmeal. i mean, come on, it doesn’t get much more crunchy than that, but what can i say, i LOVE it.
expect a lot more of that stuff once we get rolling. and baguettes! i’ve fallen in love with making baguettes. and people tell me that they taste pretty fine. expect to see a lot of these once we’ve opened up, too.
soooo, i’ll see you on January 30? i hope so. just a quick sneak peak about what we’ve got in store beyond the bread: toast out the wazoo, a few cookies for you to munch on with your afternoon cup of joe, perhaps a brownie or two spiked with some FourBarrel espresso, oven-baked oatmeal w/ maple syrup, house-made granola w/ yogurt, cornbread w/ crumble top, and maybe just maybe we’ll have some afternoon *P*I*E* for ya. only time will tell now won’t it.
really cannot wait y’all, so pumped to share this with all of you.