Bakery Owner Quotes

Reading for me, was like breathing. It was probably akin to masturbation for my brain. Getting off on the fantasy within the pages of a good novel felt necessary to my survival. If I wasn't asleep, knitting, or working, I was reading. This was for several reasons, all of them focused around the infititely superior and enviable lives of fictional heroines to real-life people. Take romans for instance. Fictional women in romance novels never get their period. They never have morning breath. They orgasm seventeen times a day. And they never seem to have jobs with bosses. These clean, well-satisfied, perm-minty-breathed women have fulfilling careers as florists, bakery owners, hair stylists or some other kind of adorable small business where they decorate all day. If they do have a boss, he's a cool guy (or gal) who's invested in the woman's love life. Or, he's a super hot billionaire trying to get in her pants. My boss cares about two things: Am I on time ? Are all my patients alive and well at the end of my shift? And the mend in the romance novels are too good to be true; but I love it, and I love them. Enter stage right the independently wealthy venture capitalist suffering from the ennui of perfection until a plucky interior decorator enters stage left and shakes up his life and his heart with perky catch phrases and a cute nose that wrinkles when she sneezes. I suck at decorating. The walls of my apartment are bare. I am allergic to most store-bought flowers. If I owned a bakery, I'd be broke and weigh seven hundred pounds, because I love cake.

In a world that has essentially turned away from racism, it is shocking to me that the color of the skin of the bakery owners should still matter to anyone.

A dismal omen: ...this morning a woman handed me a dollar bill that was translucent from age, as soft and warm as living tissue.

One of the ways in which cooperatives rectify the injustices of capitalism is by instituting a relatively equal compensation-scheme for their members. While in the U.S. the average ratio of CEO compensation in the Fortune 500 companies to the ordinary worker’s has recently been reported as 344:1,49 in co-ops the pay-differential between management and the average worker rarely exceeds 4:1. In collectives, everyone is usually paid the same amount. For example, a British study from the 1980s reports that all of the dozens of small co-ops it researched had lower pay-differentials than conventional businesses, and most had little or no differential at all.50 At Arizmendi Bakery everyone currently receives about 20 dollars an hour plus a percentage of the year’s profits. The worker-owners of Mondragon Bookstore and Coffeehouse in Canada earn the same rate of pay. At Equal Exchange, a relatively large co-op, there is a 4:1 pay ratio.

Today I realize that I’m not marrying the one I thought loved me, I’m just Morgan Lewis, the owner of a bakery, a tiny apartment in downtown Atlanta, and a 2012 Camry. Nothing special, just another person walking through town to start her day.

Cooking involves a deadline and hungry people and ingredients that expire in a week. It's stressful. Cooking happens on the stove and on the clock. Baking happens with ingredients that last for months and come to life inside a warm oven. Baking at Zomick's Bakery is slow and leisurely.

A display cake read JUNETEENTH! in red frosting, surrounded by red, white, and blue stars and fireworks. A flyer taped to the counter above it encouraged patrons to consider ordering a Juneteenth cake early: We all know about the Fourth of July! the flyer said. But why not start celebrating freedom a few weeks early and observe the anniversary of the Emancipation Proclamation! Say it with cake! One of the two young women behind the bakery counter was Black, but I could guess the bakery's owner wasn't. The neighborhood, the prices, the twee acoustic music drifting out of sleek speakers: I knew all of the song's words, but everything about the space said who it was for. My memories of celebrating Juneteenth in DC were my parents taking me to someone's backyard BBQ, eating banana pudding and peach cobbler and strawberry cake made with Jell-O mix; at not one of them had I seen a seventy-five-dollar bakery cake that could be carved into the shape of a designer handbag for an additional fee. The flyer's sales pitch--so much hanging on that We all know--was targeted not to the people who'd celebrated Juneteenth all along but to office managers who'd feel hectored into not missing a Black holiday or who just wanted an excuse for miscellaneous dessert.

By the time Lillian had turned twelve ears old, cooking had become her family. It had taught her lessons usually imparted by parents- economy from a limp head of celery left too long in the hydrator, perseverance from the whipping of heavy cream, the power of memories from oregano, whose flavor only grew stronger as it dried. Her love of new ingredients had brought her to Abuelita, the owner of the local Mexican grocery store, who introduced her to avocados and cilantro, and taught her the magic of matching ingredients with personalities to change a person's mood or a life. But the day when twelve-year-old Lillian had handed her mother an apple- fresh-picked from the orchard down the road on an afternoon when Indian summer gave over to autumn- and Lillian's mother had finally looked up from the book she was reading, food achieved a status for Lillian that was almost mystical. "Look how you've grown," Lillian's mother had said, and life had started all over again. There was conversation at dinner, someone else's hand on the brush as it ran through her hair at night. A trip to New York, where they had discovered a secret fondue restaurant, hidden behind wooden shutters during the day, open by candlelight at night. Excursions to farmers' markets and bakeries and a shop that made its own cheese, stretching and pulling the mozzarella like taffy. Finally, Lillian felt like she was cooking for a mother who was paying attention, and she played in an open field of pearl couscous and Thai basil, paella and spanakopita and eggplant Parmesan.

By the time Lillian had turned twelve years old, cooking had become her family. It had taught her lessons usually imparted by parents- economy from a limp head of celery left too long in the hydrator, perseverance from the whipping of heavy cream, the power of memories from oregano, whose flavor only grew stronger as it dried. Her love of new ingredients had brought her to Abuelita, the owner of the local Mexican grocery store, who introduced her to avocados and cilantro, and taught her the magic of matching ingredients with personalities to change a person's mood or a life. But the day when twelve-year-old Lillian had handed her mother an apple- fresh-picked from the orchard down the road on an afternoon when Indian summer gave over to autumn- and Lillian's mother had finally looked up from the book she was reading, food achieved a status for Lillian that was almost mystical. "Look how you've grown," Lillian's mother had said, and life had started all over again. There was conversation at dinner, someone else's hand on the brush as it ran through her hair at night. A trip to New York, where they had discovered a secret fondue restaurant, hidden behind wooden shutters during the day, open by candlelight at night. Excursions to farmers' markets and bakeries and a shop that made its own cheese, stretching and pulling the mozzarella like taffy. Finally, Lillian felt like she was cooking for a mother who was paying attention, and she played in an open field of pearl couscous and Thai basil, paella and spanakopita and eggplant Parmesan.

He glanced down at the movie poster art that had been skillfully airbrushed not his custom apron, thanks to Lani's interesting assistant, Dre. He had thought the eclectic collection clever and a fitting contribution to the tone the show was trying to strike, being set in a cupcakery, and featuring its whimsical owner. 'Whimsical she might be,' Baxter thought, 'but when it comes to smoldering sensuality, even Marilyn Monroe in her movie star prime doesn't hold a candle to little Miss Snow White.' He'd been attracted to her drive, her focus, her steady demeanor and steadier hand. She'd been steel wrapped in sunshine, a dependable beacon of light he could rely on and trust in his always loud, rushed, chaotic world. Now he looked at her, with the warm, buttery, bakery sweet scents filling the air, accented with rich, dark, chocolate undertones... and all he could think about was adding the taste of her to the mix.

Elane Photography’s owners were fined more than $6,000 for declining on religious grounds to photograph a same-sex commitment ceremony. A small family bakery was fined $135,000 for refusing to bake the wedding cake for a same-sex wedding. And seventy-year-old Barronelle Stutzman was sued for declining to make floral arrangements for a same-sex wedding.8 Stutzman, who has employed gays and lesbians since opening her store, had for ten years designed arrangements for the couple that sued her. Her only objection was to lending her artistic talents to their wedding celebration. Here

Askıda ekmek: there is bread on the hook. It’s an ancient tradition in Turkey. When buying a loaf at the local bakery, you can choose to pay for an extra loaf and, after bagging your purchase, the owner will hang the second loaf on a hook on the wall. If a person in need comes by, he or she can ask if there’s anything on the hook. If so, the bread is shared, and the hunger is relieved. Perhaps as important, community is built.

Gruyère and Black Pepper Popovers This recipe was inspired by Jodi Elliott, a former co-owner and chef of Foreign & Domestic Food and Drink and the owner of Bribery Bakery, both in Austin, Texas. Butter for greasing the popover pans or muffin tins 2 cups whole milk 4 large eggs 1½ teaspoons salt ½ teaspoon freshly ground black pepper 2 cups all-purpose flour Nonstick cooking spray ¾ cup Gruyère cheese (5 ounces), cut into small cubes, plus grated Gruyère cheese for garnishing (optional) 1. Place the oven rack in the bottom third of the oven and preheat the oven to 450°F. 2. Prepare the popover pans or muffin tins (with enough wells to make 16 popovers) by placing a dot of butter in the bottom of each of the 16 wells. Heat the pans or tins in the oven while you make the popover batter. 3. Warm the milk in a small saucepan over medium heat. It should be hot, but do not bring it to a boil. Remove from the heat. 4. In a large bowl, whisk the eggs with the salt and black pepper until smooth. Stir in the reserved warm milk. 5. Add the flour to the egg mixture and combine. The batter should have the consistency of cream. A few lumps are okay! 6. Remove the popover pans or muffin tins from the oven. Spray the 16 wells generously with nonstick cooking spray. Pour about ⅓ cup of the batter into each well. Place several cubes of cheese on top of the batter in each well. 7. Reduce the oven temperature to 350°F. Bake the popovers until the tops puff up and are golden brown, about 40 minutes. Remember not to open the oven door while baking. You don’t want the popovers to collapse! 8. Remove the popovers from the oven and turn them onto a wire cooling rack right away to preserve their crispy edges. Using a sharp knife, pierce the base of each popover to release the steam. Sprinkle grated Gruyère over the finished popovers, if desired, and serve immediately. Makes 16 popovers

Drawn to the oven like bees to nectar, she marched across the room. Until a butt entered her line of vision. An exceptional butt. Extraordinary, really. Perfectly rounded and muscular. Biteable. Sloane halted. Suddenly, finding her brother or getting to cupcakes were no longer her top priorities. Time to appease a different type of hunger. One she didn't allow herself to indulge in much because embarrassing the shit out of herself once was more than enough times to last a lifetime. Yeah... but this was different. The owner of the butt couldn't see her, so ogling was allowed.

Askıda ekmek: there is bread on the hook. It’s an ancient tradition in Turkey. When buying a loaf at the local bakery, you can choose to pay for an extra loaf and, after bagging your purchase, the owner will hang the second loaf on a hook on the wall. If a person in need comes by, he or she can ask if there’s anything on the hook. If so, the bread is shared, and the hunger is relieved.

The master stroke for this campaign was a concerted effort to rebrand the debate as one about the “death tax.” Frank Luntz, a political operative on the repeal payroll, later revealed that this rebranding “kindled voter resentment in a way that ‘inheritance tax’ and ‘estate tax’ [did] not.” To control the ownership narrative, the repeal campaign relied on personal stories that activated people’s fears. That’s why Thigpen was not alone testifying on the panel. With him were Bill McNutt, owner of Collin Street Bakery in Corsicana, Texas; Jim Turner, a rancher in Florida; and Robert Lange, a farmer from Malvern, Pennsylvania. Each expressed concern that their family businesses would need to be sold to pay estate taxes. The key for pro-repeal lobbyists was that nearly 40 percent of Americans mistakenly believed they were in the top 1 percent, or soon would be, and thus were potentially subject to the tax. Thanks to the lobbying campaign, Thigpen’s story went viral. Luntz and his hired associates transformed a tax that affected fewer than two out of every hundred Americans into a seemingly populist cause. As one commentator notes, “Thigpen’s story was repeated over and over again, and its racial undertones implied that the tax disproportionately impacts Black families. The only problem? It was a complete lie.

Ask anyone in Pariva, and they would have agreed that Chiara Belmagio was the kindest, warmest girl in town. Her patience, especially, was legendary. Then again, anyone who had grown up with a sister like Ilaria Belmagio---local prima donna in both voice and demeanor---and still considered her to be their best friend had to be nothing short of an angel. Chiara was newly eighteen, having celebrated her birthday a month earlier, in June, and she was the middle child of Anna and Alberto Belmagio, beloved owners of Pariva's only bakery. In short, she had modest ability on the harpsichord, favored blackberry jam over chocolate, and loved to read outside under her family's lemon tree, where she often helped children with their arithmetic homework and nurtured nests of young doves. Like her neighbors, she knew each name and face of the 387 people in Pariva, but unlike most, she took the time to make anyone she encountered smile, even grumpy Mr. Tommaso---who was a challenge. And she took pleasure in it.

Consider Lochner v. New York,5 where the Court refused to find that the state’s police powers extended to protecting bakery employees against employers who required them to work in physically unhealthy conditions for more than 10 hours per day and 60 hours per week. Such maximum hour legislation, the Court held, would interfere with the bakers’ inherent freedom to make their own contracts with the employers on the best terms they could negotiate…. For blacks, of course, we can compare Lochner with the decision in Plessy v. Ferguson.6 In that case, the Court upheld the state’s police power to segregate blacks in public facilities even though such segregation must, of necessity, interfere with the liberties of facilities’ owners to use their property as they saw fit.

Hillary Clinton and Donald Trump walk into a bakery. As soon as they enter, Hillary steals three donuts and puts them in her pocket. She remarks to Trump, “See how clever I am? The owner didn’t see anything and I don’t even need to lie.” I will definitely win the election. Donald says to Hillary, “That’s the typical dishonesty you have displayed throughout your entire life, crooked Hillary. I am going to show you a more honest way to get the same result.” Donald goes to the owner of the shop and says, “Give me a donut and I will show you a magic trick.” Intrigued, the owner accepts and gives him a donut. Trump swallows it and asks for another one. The owner gives him another one. Then Donald asks for a third donut and eats it too. The owner is starting to wonder where the magic trick is and asks, “What did you do with the donuts?” Trump replies, “Look in Hillary’s pocket

Askıda Ekmek Askıda ekmek: there is bread on the hook. It’s an ancient tradition in Turkey. When buying a loaf at the local bakery, you can choose to pay for an extra loaf and, after bagging your purchase, the owner will hang the second loaf on a hook on the wall. If a person in need comes by, he or she can ask if there’s anything on the hook. If so, the bread is shared, and the hunger is relieved. Perhaps as important, community is built.