by goatlove

If I had a bakery in Eastport I would make it a small affair. I’d only be open a few days a week. And for limited hours, with a siesta of course, during which I would make a fresh batch of something.

I’d offer limited items each day, but I’d always have crusty baguettes and one or two kinds of sandwich loaves on the shelves. And I’d bake one or two types of cookies, and either two varieties of pie or one pie and one cake.
From morning to siesta I’d have fresh bagels – two or three varieties.

Maybe later on, if the business grew, I’d have for sale homemade vanilla extract, spices, artisanal cookbooks. And more breads. Maybe a variety or two of vegan ice cream. Pistachio anyone?