Until now, I’d always delivered to the front door of the restaurant. I’d lean my bike against one of the outdoor tables, open the trailer box, hoist two large bags of bread up into an awkward, two-arm hug, bang on the door with my elbow till the cook let me in, drop the bags on a table between the overturned chairs, and leave. Easy. But staff or schedules had changed. The restaurant was empty now on Wednesday mornings. I got directions to the basement delivery door and my own alarm code. No big deal, I thought. I could handle a change in routine.
Around back, at the end of a dead end alley, I leaned my bike against a stack of kegs. The alley was empty but for me and two men drinking out of paper bags. I walked to the unmarked door, decided that perhaps this was a good place to lock my bike, walked back to my bike and locked the front wheel to the frame, walked back to the door, decided that I shouldn’t leave my pannier and helmet behind, turned back to the bike to retrieve them, returned to the door and, at last, opened it. Immediately, the alarm began to shrill. I fumbled right and then left for the light switch. It was taped over, damn it. Who tapes over the light switch in a windowless basement? The alarm was still shrieking at me. How long did I have? Finally, my hand hit a second switch. The fluorescent lights flickered on. I crossed the room quickly, scanning the walls for the alarm box. There, by the inside door. I entered my code. The noise stopped. My heart was beating too fast. I returned outside to my bike for the bread, hoisted the bags up in an awkward, two-arm hug, fumbled for the door handle, and found it locked. Bread back into the boxes, key out of my pocket, door unlocked and propped open with my pannier, bread bags hoisted and carried through the open door, pannier hooked with a blindly seeking foot, and I was in. The door slammed shut. I crossed the room, again, passing the blessedly silent alarm, fumbled open the far door, climbed the stairs (still hugging the bread), fumbled open another door, and I was in the empty restaurant. I walked to a table and dropped the bags between the overturned chairs. I had done it.
But when I returned to the door at the top of the stairs I found it locked. I looked around, hopefully. The room was quiet and still entirely empty. I tried the basement door again. Definitely locked. There was nothing for it. I turned around and marched across the restaurant and out the front door. The front door started to swing shut behind me… and then it stuck. I pushed. It didn’t budge. I opened it again and tried to close it. The door jam was in the way. How was the door jam in the way? We wrestled back and forth, the door and I, until at last, with a heave, I triumphed.
Now, at this point the reasonable thing to do would have been to walk around the block to the alley’s entrance, but I wasn’t feeling very reasonable. I scrambled over the patio wall instead, climbed carefully down the other side, picked my way across the blackberry thicket, and wiggled through the only gap in the chain link not sewn shut with barbed wire. I was in the alley, and, thank god, so was my bicycle. I went back into the basement one last time, rearmed the alarm, grabbed my pannier and helmet off the floor, and walked out, leaving the light on behind me.
Owner | Baker
THANKSGIVING ORDERS are up!
Order today at market with cash or check or online with a credit card by Wednesday, Nov 20.
Pickup Wednesday, Nov 27, downtown (exact location TBD)
Apple Cake - because it's my favorite and should be yours, too. Rye, buckwheat, and heirloom apples. 78% Whatcom grown by weight.
Gingerbread Bundt - in all its dark and sticky glory.
Rosemary Rolls - with a little toasted corn & olive oil
Red & White - for a large or larger table bread
Roasted Potato & Garlic - 100% Washington grown (except the salt)
Harvest Miche - of wheat, rye, buckwheat, & corn
(I wish I had beautiful product photos of the Thanksgiving offerings to show you, but I never remember to make sample product to photograph beforehand, and, let's be honest, I probably wouldn't get around to it even if I did remember, so here's a sampler of the regular market treats and their grains instead)
TODAY AT MARKET
Red & White
Oat & Honey
Malted Chocolate Chip Cookie
Bittersweet Chocolate Cookie
Apple Marmalade Oat Scone
Apple Cake with Cultured Cream
Orange Cardamom Bread Pudding
FALL BREAD SUBSCRIPTION
5 weeks remaining
Every Wednesday, OCT 2 - DEC 18
Pickup downtown, Birchwood, Fairhaven
This week: Mountain Rye, Red & White, CIDER RYE
All Bakery Dreaming Bicycles Books And Other Stories Bread Without Metaphor Building A Bakery Business Values Changing Seasons Childhood Community Endings Harvest Forage Glean Home Kitchen Sink Philosophy Learning / Teaching Magic And Imagination Opinion Practicalities Starting With The Soil The Body The Commissary The Garden The Sky The World Outside Time Travel Wonder