2013, bakery, Chichester, Whipped&Baked

Thirty Three to the Thirty Two (I’m behind with 31 already)

In a nutshell: After several years of deliberating about it, I’m finally taking the plunge and opening a bakery in Chichester. The dream is to have a bakery which sells decadent cakes made with al ingredients, sourced as locally as possible. The perfect time finally came along when a shop premises that has been in our family for over three generations finally became available again. These posts will chronicle our process of getting the shop reading for opening, hopefully in less than forty days.

A harrowing end to Season 4 Dexter later, I’m conscious of the fact that I’ve missed two updates. It’s all self inflected, brought upon my Tuesday evening off skates training session which involved me gingerly jogging along the length of our practice warehouse while the rest of the gang sped by me to their inner soundtrack of Mean Machine. If I had to associate any soundtrack to my attempt at sprinting that night, I’d have chosen one akin to the music played by an ice cream van except it’ll be running at half speed and slightly distorted.

We are almost ready to start real work with the bakery. Flooring has been arranged and the shop is almost empty now.

I took some photos the other night on the way back from the Chinese Takeaway (don’t judge me, roller derby at the age of near forty is hard).


The view of the 16 pane sash windows, front door and large window. The bars on them have now been taken off.

The wall at the far end is going to display artwork from local artists and the brick walls will be left bare.

And here’s a better view of the large window.


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