Ever since I decided to close the bakery, the number one question that people have been asking me, is "why?" so I felt a response was necessary.
I made the decision to close the retail wing of my company a few months ago for one simple reason: it was time. Most people don't sign a three year lease; most people who are starting restaurants sign a 5 or 10 or 20 year lease, but I knew going in that I had three years in me.
Not just three years of dipping my toe into what it is like having a brick and mortar; three glorious years of testing my flour blends to the greatest of my ability. (Every since I started this gluten-free journey, I have been obsessed with seeing how ineffably delicious I could make the gluten-free experience.)
And test away I did! I created everything from the best damn cake style donut holes I've ever eaten to whipping up perfect Ste. Honoré cakes and everything in between. Vegan coconut cranberry scones? Check. Melt your face off quiche? Check. Corndogs? Check. It was challenging and it was magnificent, all in the same breath; but the reality of running a bakery was never something that made me happy. If I was in the kitchen recipe testing, I was on cloud nine, but when it came time to deal with the day to day administrative tasks of running the bakery, I might as well have been a snail that just got doused with a handful of salt. Spiritually, I was walking a tight rope of flying high and sinking low every single day, and after three years of these very oppositional energies, I was ready to close the doors.
What most people don't know is that on top of running the bakery, I was also in charge of flour order fulfillment, which is an entirely whole other job in of itself. This meant marketing, promotions, food service expos, gluten-free expos, you name it, I did it. Which was all beautifully exhausting, but my heart always wanted to be in the kitchen, tweaking the flour blends and creating more recipes, because this is where my true talent resides.
So rather than wear fifteen different hats, when I closed the bakery, I got to put my favorite hat back on where it belongs, because wearing just one hat is howI can best serve the gluten-free community.
This being said, here at Blackbird Bakery, I will be showing you how seamless my flour blends really truly are with what I like to call my "Recipe Hack of the Week"-where I will randomly choose a recipe from a cookbook or an online source and I will hack it into gluten-free submission and show you how to do it.
If you have a recipe you'd like to have hacked, please submit a request today. If your recipe gets chosen you will receive a FREE flour blend so you can make the recipe at home after I've hacked it. Now doesn't that just sound FUN? I couldn't agree more.
It's been an amazing journey and I'm so grateful for each and everyone of you-now let's get to making the gluten-free world better than what came before.
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