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My year is like a mountain. In the fall, I climb, up and up towards that last, tired scramble through the holiday scree. Here, in winter, I stop to rest at the peak, catching my breath and admiring the view stretching out in all directions. Through spring and summer I descend, running faster and faster, limbs loose, feet skidding as I pick up momentum, all my attention focused on the path just ahead. Taking in the winter view, to stretch the simile, I look out over the past year's business, and ahead to the coming years'. I spend more time writing, number crunching, and dreaming. I visit other bakeries for ideas and inspiration, and for the pleasure of talking to people who share my peculiar passion for fermenting flour. These past few days, I've been driving down the I-5 corridor, stopping along the way to talk and watch and, occassionally, help to bake bread. The glimpses into different approaches to baking and business are galvanizing. The friendships with other bakers give me hope. And each stop sharpens my vision of my own bakery's future, filling in details I didn't know were missing, and brightening the colors. Tomorrow I'll drive back to Bellingham (in my new/old truck!) to bake your bread and translate what I've learned on this quick trip into the business plan I'm writing for the next iteration of Raven Breads. On the menu for the coming weeks are: Wednesday 2/28 OAT & HONEY ($8) Sweet, tender, and perfect for toast. MOUNTAIN RYE ($7) VOLLKORNBROT ($8) Wednesday 3/7 MÉTEIL ($8) A beautifully crackled rye/wheat country bread. MOUNTAIN RYE ($7) VOLLKORNBROT ($8) Wednesday 3/14 CINNAMON TWIST ($8) Because who didn't love cinnamon sugar toast as a child? MOUNTAIN RYE ($7) VOLLKORNBROT ($8) Sophie
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