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.
The only conclusion I’ve come to since my last post is that I LOVE smashing things up. I spent half of Monday smashing up floor tiles at the bakery with a hammer in preparation for the new flooring. These tiles must have been nearly forty years old and it was back breaking work made even more tedious by having to periodically sweep up the debris to see the areas that had been missed.
Work on the bakery is progressing well. It’s somewhat made more interesting with our builder’s parent taking ill and therefore him having to reshuffle his diary. Slaveboy has been very good at keeping very focused and dotting the is and crossing the ts. you know, small but important details like making sure we call the electrician in to sort out the rewiring so that we don’t blow a fuse every time we flip a switch.
At the moment every thing feels like it’s going slow, especially as I’ve very little to do with the nitty gritty of transforming the bakery. My job is at home, ordering supplies, transferring funds, feeding the 5000 and begrudgingly doing a little bit of creative writing in the form of projected profit & loss.
Oh, and counting grey hairs. I seem to be sprouting them lately. Much as this venture is for the benefit of the family, I’m still re-jigging the finer details of just how exactly we are going to reorganise home educating the sproglets around running a bakery. I’m still stuck on this point. Solutions on the back of a postcard, please.