Bakery Shop Quotes

I had a lot of things I wanted to do… I want to be a teacher…I also want to be an astronaut…and also make my own cake shop…I want to go to the sweets bakery and say “I want one of everything”, ohhhh I wish I could live life five times over…Then I’d be born in five different places, and I’d stuff myself with different food from around the world…I’d live five different lives with five different occupations…and then, for those five times…I’d fall in love with the same person…

The Bergson boys, certainly, would have been happier with their uncle Otto, in the bakery shop in Chicago. Like most of their neighbours, they were meant to follow in paths already marked out for them, not to break trails in a new country. A steady job, a few holidays, nothing to think about, and they would have been very happy. It was no fault of theirs that they had been dragged into the wilderness when they were little boys. A pioneer should have imagination, should be able to enjoy the idea of things more than the things themselves.

Suddenly, Maili broke the silence and yelled, “Release Red now or pay the consequences!” “Hm? Oh, you’re here for Red? I thought you wanted to buy some cookies or something from our bakery shop,” I said.

When I get to heaven, it’s going to be a bakery,” I sigh with pleasure, tearing into another roll. “Nothing but butter croissants as far as the eye can see. Or a doughnut shop. Or a bakery-slash-doughnut shop.

He would go to the bakery for a cake, and somewhere in the shop-I had never discovered where; it was one of the few secrets I had not fathomed-he kept a candle, which came out on this day every year, was lit, and which I blew out, with as good an impression of happiness as I could muster. Then we ate the cake, with tea, and settled down to quiet digestion and cataloging.

In Floral Heights and the other prosperous sections of Zenith, especially in the “young married set,” there were many women who had nothing to do. Though they had few servants, yet with gas stoves, electric ranges and dish-washers and vacuum cleaners, and tiled kitchen walls, their houses were so convenient that they had little housework, and much of their food came from bakeries and delicatessens. They had but two, one, or no children; and despite the myth that the Great War had made work respectable, their husbands objected to their “wasting time and getting a lot of crank ideas” in unpaid social work, and still more to their causing a rumor, by earning money, that they were not adequately supported. They worked perhaps two hours a day, and the rest of the time they ate chocolates, went to the motion-pictures, went window-shopping, went in gossiping twos and threes to card-parties, read magazines, thought timorously of the lovers who never appeared, and accumulated a splendid restlessness which they got rid of by nagging their husbands. The husbands nagged back.

Why are people okay with not walking? Does Father not miss his daily walks to the shrine and his shop? What about Mother and her long walk to her parents' home? Does Bobeh not get bored now that she can't kill time watching people walk on the streets? What happened to my sister who lived her life outside; going to college with her friends, walking long distances to make umpteen visits to her tailor? I miss playing hopscotch on the streets. I miss walking in the courtyards and the run to buy kyencza. Why can't I play hide-and-seek in with Mogli's daughter in our courtyard again? Who walks in the by-lanes, on the bridges, outside the school? Who can walk to the bakeries? These are not built for walking.

There was already a shop selling fabrics there; another sold mangoes and lentils and yams. There was a café- no alcohol, but mint tea, and glass-water pipes of kif- that fragrant blend of tobacco and marijuana so common in Morocco. There was a market every week, selling strange and exotic fruit and vegetables brought in from the docks at Marseille, and a little bakery, selling flatbread and pancakes and sweet milk rolls and honey pastries and almond briouats.

outside the watchmaker shop. It was sandwiched between a deli and a bakery and only time would tell if a condiment store would strap on in its place.

the truth, then I suppose you’re right. Did you say something about the bakery order? I glanced in

I slid Ingrid’s journal out of the bag and wrote the caption out on the first page, then glanced quickly over my shoulder in case I had been seen. But I was the only person who would judge a woman who was sitting by herself in a shopping centre bakery on a weekday morning, when her running clothes and her gratitude journal testified to an effort to improve herself on two fronts.

Tomorrow I want to get a New York bagel and see how it stacks up against Bodo’s.” Bodo’s Bagels are legendary in Charlottesville; we’re very proud of those bagels. Putting my head on his shoulder, I yawn and say, “I wish we could go to Levain Bakery so I could try their cookie. It’s supposed to be like no chocolate chip cookie you’ve had before. I want to go to Jacques Torres’s chocolate shop too. His chocolate chip cookie is the definitive chocolate chip cookie, you know. It’s truly legendary…” My eyes drift closed, and Peter pats my hair. I’m starting to fall asleep when I realize he’s unraveling the milkmaid braids Kitty pinned on the crown of my head. My eyes fly back open. “Peter!” “Shh, go back to sleep. I want to practice something.” “You’ll never get it back to how she had it.” “Just let me try,” he says, collecting bobby pins in the palm of his hand. When we get to the hotel in New Jersey, despite his best efforts, my braids are lumpy and loose and won’t stay pinned. “I’m sending a picture of this to Kitty so she’ll see what a bad student you are,” I say as I gather up my things. “No, don’t,” Peter quickly says, which makes me smile.

In my light-headedness and fatigue, which made me feel drastically cut off from myself and as if I were observing it all at a remove, I walked past candy shops and coffee shops and shops with antique toys and Delft tiles from the 1800s, old mirrors and silver glinting in the rich, cognac-colored light, inlaid French cabinets and tables in the French court style with garlanded carvings and veneerwork that would have made Hobie gasp with admiration—in fact the entire foggy, friendly, cultivated city with its florists and bakeries and antiekhandels reminded me of Hobie, not just for its antique-crowded richness but because there was a Hobie-like wholesomeness to the place, like a children’s picture book where aproned tradespeople swept the floors and tabby cats napped in sunny windows. But there was much too much to see, and

There’s a heavenly bakery in one corner, and a whole local snacks section, and between the six of us, it’s like shopping with very bougie, somewhat drunk toddlers, one person wandering off every time the rest of us are ready to go.

potatoes, melons, and fruit trees in the long backyards behind their houses. He gave out seeds and bulbs. The town came to life. The Rosetans began raising pigs in their backyards and growing grapes for homemade wine. Schools, a park, a convent, and a cemetery were built. Small shops and bakeries and restaurants and bars opened along Garibaldi Avenue. More than a dozen factories sprang up making blouses for the garment trade. Neighboring Bangor was largely Welsh and English, and the next town over was overwhelmingly German, which meant—given

There were two streets: Main ran along the oceanfront with a row of shops; the Piggly Wiggly grocery at one end, the Western Auto at the other, the diner in the middle. Mixed in there were Kress's Five and Dime, a Penney's (catalog only), Parker's Bakery, and a Buster Brown Shoe Shop. Next to the Piggly was the Dog-Gone Beer Hall, which offered roasted hot dogs, red-hot chili, and fried shrimp served in folded paper boats. No ladies or children stepped inside because it wasn't considered proper, but a take-out window had been cut out of the wall so they could order hot dogs and Nehi cola from the street.

Yes, I had dreamed of becoming a botanist, my entire life, really. I'd thought a great deal about the various species of maple and rhododendron while braiding challah, and I'd successfully planted a wisteria vine in a large pot and trained it over the awning of the bakery. And at night, after we closed shop, I volunteered at the New York Botanical Garden. Sweeping up cuttings and fallen leaves hardly seemed like work when it provided the opportunity to gaze into the eye of a Phoenix White peony or a Lady Hillingdon rose, with petals the color of apricot preserves. Yes, horticulture, not pastries, was my passion.

Back in Moscow our finest minds are working on the bread supply system, and yet there are such long queues in every bakery and grocery store. Here in London live millions of people, and we have passed today in front of many shops and supermarkets, yet I haven’t seen a single bread queue. Please take me to meet the person in charge of supplying bread to London. I must learn his secret.’ The hosts scratched their heads, thought for a moment, and said: ‘Nobody is in charge of supplying bread to London.

There was a pub looking out over the graveyard. The Queen’s Arms, where Pünd had stayed, was actually called the King’s Head. The village noticeboard where Joy had posted her notice of infidelity was on one side of the square. The village shop and the bakery – it was called the Pump House – was on the other. The castle, which cast a shadow over Dr Redwing’s house, and which must have been built around the same time as the one I had seen in Framlingham, was a short distance away. There was even a Daphne Road. In the book it had been Neville Brent’s address but in the real world it was Alan’s sister who lived there. The house was very much as he had described it. I wondered what this meant. Claire Jenkins had been unable to see me the day before but had agreed to meet me at lunchtime. I got there early and strolled around the village, following the main road all the way down to the River Alde. The river doesn’t exist in Alan’s book – it’s been replaced by the main road to Bath. Pye Hall is somewhere over to the left, which would in

If you run a bakery, you need a baker, a shop assistant to sell the cakes, and someone to oversee the finances. Would you employ the same person to do all three jobs? Of course not. Your financial wizard may know nothing about baking, but he will keep your accounts in perfect order. Your shop assistant may know nothing about finances, but he understands how to treat his customers. Each brings a unique skill to his job. In the same way, you may know enough about each set of skills to be able to manage a team of people, but you aren’t necessarily the best person to actually do the baking, even if you have a rough knowledge of it.

The mated males are biased. They want more females here for their own females. Many of the single males will likely have an issue, since it is tradition.” “Well if the single males want more females here, that’s the only way to do it. They’re only hurting themselves.” His fingers flexed slightly against hers. “Why do you think females would come here, anyway?” “Why wouldn’t they? I knew nothing about this sector and even after my tour I still don’t know much about it. Maybe if there was an attraction here— other than the males— it would bring more females.” He straightened and pushed up so that his hands caged her against the headboard. “This facility puts out the best warriors and we do some of the most intense and covert off-world missions. We will not have attractions here like a… carnival.” She blinked, realizing he’d misunderstood her. Unable to stop herself, a giggle escaped. She cupped the side of his face. Midnight black stubble already covered his jaw. She shivered, remembering the feel of it against her inner thighs not too long ago. “I didn’t mean that kind of attraction. I mean, give the females an incentive, like luxury housing or the chance to run a business here. There are so many business opportunities here for women. So far I’ve only seen one clothing shop and one bakery run by females.” He was silent a long moment as he watched her. “I think I might be biased too.” “How so?” “Because I want to change the law simply to please you.” The way he said it was almost grudging.

But then I don’t begin to understand a lot of things about Sweden and Norway. It’s as if they are determined to squeeze all the pleasure out of life. They have the highest income-tax rates, the highest VAT rates, the harshest drinking laws, the dreariest bars, the dullest restaurants, and television that’s like two weeks in Nebraska. Everything costs a fortune. Even the purchase of a bar of chocolate leaves you staring in dismay at your change, and anything larger than that brings tears of pain to your eyes. It’s bone-crackingly cold in the winter and it does nothing but rain the rest of the year. The most fun thing to do in these countries is walk around semi-darkened shopping centers after they have closed, looking in the windows of stores selling wheelbarrows and plastic garden furniture at prices no one can afford. On top of that, they have shackled themselves with some of the most inane and restrictive laws imaginable, laws that leave you wondering what on earth they were thinking about. In Norway, for instance, it is illegal for a barman to serve you a fresh drink until you have finished the previous one. Does that sound to you like a matter that needs to be covered by legislation? It is also illegal in Norway for a bakery to bake bread on a Saturday or Sunday. Well, thank God for that, say I. Think of the consequences if some ruthless Norwegian baker tried to foist fresh bread on people at the weekend. But the most preposterous law of all, a law so pointless as to scamper along the outer margins of the surreal, is the Swedish one that requires motorists to drive with their headlights on during the daytime, even on the sunniest summer afternoon. I would love to meet the guy who thought up that one. He must be head of the Department of Dreariness. It wouldn’t surprise me at all if on my next visit to Sweden all the pedestrians are wearing miners’ lamps.

Tomally had always wanted children of her own. Unfortunately, she'd never been able to conceive. Tomally said she had made her peace with it years ago, but Iduna suspected there was still a part of her that longed to be a mother. Iduna had always thought Tomally would make an exceptional one... and now she'd have the chance. Tomally loved hearing stories about Anna's spunk- Tomally had been just like her when they were young- and expressed delight whenever Iduna wrote about Anna doing something precocious. Iduna knew they'd get along well. She could just picture Tomally and Anna baking in their shop. Anna loved to bake and was always so proud of her krumkaker. Tomally would have to be the one to teach her new recipes now and help her keep up with her studies and learn about the world around her. It wasn't the childhood Iduna had envisioned for Anna, but it would still be a good life and excellent training for her future as a princess. When Elsa someday ascended to the throne, it would be Anna who understood their people and could help her sister relate to their kingdom. Their relationship would be much like the one she and Tomally had shared when they were children.

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.

When you buy from an independent, locally owned business, as opposed to nationally owned businesses, you strengthen the economic base of our city. And of course there’s no doubt that you’ll receive a better quality product or service. I share John Roeser’s amazement that people today tend to prefer saving a dollar or too two on a birthday cake, for example, by purchasing a sub-par cake made with artificial, cheap ingredients from a mass retailer, when Roeser’s Bakery offers some of the most delectable, housemade cakes in the world. How could anyone step into a fast food joint when we live in a city that has Lem’s barbecque rib tips, Kurowski’s kielbasa, Manny’s matzo ball soup, and Lindy’s chili within reach? You can’t even compare the products and services of the businesses featured in this book with those of mass retailers, either: Jjust try putting an Optimo hat on your head—you’ll ooze with elegance. Burn a beeswax lambathe from Athenian Candle and watch it glow longer than any candle you’ve ever lit. Bite into an Andersonville coffeecake from the Swedish Bakery—and you’ll have a hard time returning to the artificial ingredient– laden cakes found at most grocers. Equally important, local, family- owned businesses keep our city unique. In our increasingly homogenized and globalized world, cities that hold on tightly to their family-owned, distinctive businesses are more likely to attract visitors, entrepreneurs, and new investment. Chicago just wouldn’t be Chicago without these historic, one-of-a-kind places, and the people that run them from behind the scenes with nothing but love, hard work, and pride.

This extreme situation in which all data is processed and all decisions are made by a single central processor is called communism. In a communist economy, people allegedly work according to their abilities, and receive according to their needs. In other words, the government takes 100 per cent of your profits, decides what you need and then supplies these needs. Though no country ever realised this scheme in its extreme form, the Soviet Union and its satellites came as close as they could. They abandoned the principle of distributed data processing, and switched to a model of centralised data processing. All information from throughout the Soviet Union flowed to a single location in Moscow, where all the important decisions were made. Producers and consumers could not communicate directly, and had to obey government orders. For instance, the Soviet economics ministry might decide that the price of bread in all shops should be exactly two roubles and four kopeks, that a particular kolkhoz in the Odessa oblast should switch from growing wheat to raising chickens, and that the Red October bakery in Moscow should produce 3.5 million loaves of bread per day, and not a single loaf more. Meanwhile the Soviet science ministry forced all Soviet biotech laboratories to adopt the theories of Trofim Lysenko – the infamous head of the Lenin Academy for Agricultural Sciences. Lysenko rejected the dominant genetic theories of his day. He insisted that if an organism acquired some new trait during its lifetime, this quality could pass directly to its descendants. This idea flew in the face of Darwinian orthodoxy, but it dovetailed nicely with communist educational principles. It implied that if you could train wheat plants to withstand cold weather, their progenies will also be cold-resistant. Lysenko accordingly sent billions of counter-revolutionary wheat plants to be re-educated in Siberia – and the Soviet Union was soon forced to import more and more flour from the United States.

We've been here three days already, and I've yet to cook a single meal. The night we arrived, my dad ordered Chinese takeout from the old Cantonese restaurant around the corner, where they still serve the best egg foo yung, light and fluffy and swimming in rich, brown gravy. Then there had been Mineo's pizza and corned beef sandwiches from the kosher deli on Murray, all my childhood favorites. But last night I'd fallen asleep reading Arthur Schwartz's Naples at Table and had dreamed of pizza rustica, so when I awoke early on Saturday morning with a powerful craving for Italian peasant food, I decided to go shopping. Besides, I don't ever really feel at home anywhere until I've cooked a meal. The Strip is down by the Allegheny River, a five- or six-block stretch filled with produce markets, old-fashioned butcher shops, fishmongers, cheese shops, flower stalls, and a shop that sells coffee that's been roasted on the premises. It used to be, and perhaps still is, where chefs pick up their produce and order cheeses, meats, and fish. The side streets and alleys are littered with moldering vegetables, fruits, and discarded lettuce leaves, and the smell in places is vaguely unpleasant. There are lots of beautiful, old warehouse buildings, brick with lovely arched windows, some of which are now, to my surprise, being converted into trendy loft apartments. If you're a restaurateur you get here early, four or five in the morning. Around seven or eight o'clock, home cooks, tourists, and various passers-through begin to clog the Strip, aggressively vying for the precious few available parking spaces, not to mention tables at Pamela's, a retro diner that serves the best hotcakes in Pittsburgh. On weekends, street vendors crowd the sidewalks, selling beaded necklaces, used CDs, bandanas in exotic colors, cheap, plastic running shoes, and Steelers paraphernalia by the ton. It's a loud, jostling, carnivalesque experience and one of the best things about Pittsburgh. There's even a bakery called Bruno's that sells only biscotti- at least fifteen different varieties daily. Bruno used to be an accountant until he retired from Mellon Bank at the age of sixty-five to bake biscotti full-time. There's a little hand-scrawled sign in the front of window that says, GET IN HERE! You can't pass it without smiling. It's a little after eight when Chloe and I finish up at the Pennsylvania Macaroni Company where, in addition to the prosciutto, soppressata, both hot and sweet sausages, fresh ricotta, mozzarella, and imported Parmigiano Reggiano, all essential ingredients for pizza rustica, I've also picked up a couple of cans of San Marzano tomatoes, which I happily note are thirty-nine cents cheaper here than in New York.

Cake Shop Accused Of Religious Discrimination For Refusing To Write Anti-Gay Slur On Bible Cake American Voices • Opinion • ISSUE 51•03 • Jan 22, 2015 A bakery in Arizona is facing a religious discrimination complaint after refusing to comply with a customer’s order to decorate a cake shaped like a Bible with the words “God hates gays” and an image of two men holding hands with an “X” over it. What do you think? “A homemade anti-gay cake is more meaningful anyway.

the congregation just sat or stood on the sidelines watching the splendor of it but without, as far as my experience went anyway, having any very satisfactory part in it. I felt like a child with his nose pressed to a bakery shop window—impressed by what I saw but a little lonely and unnourished. The sermon, on the other hand, was one that I will long remember. It was preached by a huge monk in cloth of gold, and his point was that there are many people in this world who do not realize how impoverished they are spiritually. “Even a dog knows when it is uncomfortable” was a phrase he used, but we whose spiritual discomfort is apt to be so profound are in many cases entirely unaware of it.

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

Flora Steele pedalled slowly along the high street, past the bakery, already busy despite the early hour, past Mr Houseman arranging a tray of cauliflowers and past the butcher, his burly figure at the window of his shop. This morning everyone wore a smile - for once this spring, the sun was shining

Shop for Delicious Cakes in Charleston SC Need Cakes, Visit Grey Ghost Bakery shop located in West Ashley, Charleston. Usage of our secret family recipe and premium ingredients in preparing Cakes for Charleston SC customers boosted Grey Ghost Bakery's image to grow as a top bakery shop in the state. Order online from our website.

Word of Mouth: the Power of True Believers As everyone knows, word of mouth is the most effective advertising of all. Or, when in my cups, I have been known to say that there’s no better business to run than a cult. Trader Joe’s became a cult of the overeducated and underpaid, partly because we deliberately tried to make it a cult once we got a handle on what we were actually doing, and partly because we kept the implicit promises with our clientele. I used to work every Thanksgiving Day in one of the stores. They only let me bag, because I had lost all my checker skills. One Thanksgiving, a woman came in and asked for bourbon. I told her that we had none, because we had not been able to make the right kind of deal (this was after the end of Fair Trade, when we were deep in the Mac the Knife mode). “That’s all right,” she exclaimed. “I know what you’re trying to do for us!” Note the us. There aren’t many cult retailers who successfully retain their cult status over a long period of time. A couple in California are In ’n Out Burger and Fry’s Electronics. But across America, in every town, there’s a particular donut shop, pizza parlor, bakery, greengrocer, bar, etc., that has a cult following of True Believers. The old Petrini’s of the 1950s and 1960s had that status when it came to meat. Brooks Bros had that status until the 1970s. S. S. Pierce in Boston was another. But all of them failed to keep the faith. Beware of ever betraying the True Believers! The fury of a woman scorned is nothing compared with that of a betrayed cultee.

Inside an H Mart complex, there will be some kind of food court, an appliance shop, and a pharmacy. Usually, there's a beauty counter where you can buy Korean makeup and skin-care products with snail mucin or caviar oil, or a face mask that vaguely boasts "placenta." (Whose placenta? Who knows?) There will usually be a pseudo-French bakery with weak coffee, bubble tea, and an array of glowing pastries that always look much better than they taste. My local H Mart these days is in Elkins Park, a town northeast of Philadelphia. My routine is to drive in for lunch on the weekends, stock up on groceries for the week, and cook something for dinner with whatever fresh bounty inspires me. The H Mart in Elkins Park has two stories; the grocery is on the first floor and the food court is above it. Upstairs, there is an array of stalls serving different kinds of food. One is dedicated to sushi, one is strictly Chinese. Another is for traditional Korean jjigaes, bubbling soups served in traditional earthenware pots called ttukbaegis, which act as mini cauldrons to ensure that your soup is still bubbling a good ten minutes past arrival. There's a stall for Korean street food that serves up Korean ramen (basically just Shin Cup noodles with an egg cracked in); giant steamed dumplings full of pork and glass noodles housed in a thick, cakelike dough; and tteokbokki, chewy, bite-sized cylindrical rice cakes boiled in a stock with fish cakes, red pepper, and gochujang, a sweet-and-spicy paste that's one of the three mother sauces used in pretty much all Korean dishes. Last, there's my personal favorite: Korean-Chinese fusion, which serves tangsuyuk---a glossy, sweet-and-sour orange pork---seafood noodle soup, fried rice, and black bean noodles.

The best and most interesting food in America was inseparable from the landscapes that produced it. It was all right there, in country diners and small-town grocers’ shops; in roadside dinner houses and bakeries. All you needed to do was look.

The shops of Palo Alto's Sorcerer Square are in plain sight, but this ordinary-seeming plaza has a secret side. My favorite is my parents' shop, of course, where they sell the most energizing, freshly made tea in the city---with a hint of a joy charm. Plus there's Ana's bakery, where her just-baked cinnamon streusel cupcakes brighten up her customers' days and give them a shot of courage. We've also got what looks like a pharmacy (but it is truly an apothecary for everything from bottled charms to elixirs that fix spells that go wrong); a clothing store (useful when you need jeans that have real pockets---and magical ones to hide charms and enchanted vials); an ensorcelled vegetarian South Indian restaurant with the most fragrant spice mixes ever; a cozy gem store filled with healing crystals and magic-gathering mood rings; and an enchanted fruit shop with dragon fruit that burns with a sugary fire.

She had gone past the bakery shop again the next afternoon. The windows had been smashed, the front door had apparently been broken in, because it was boarded up. There were messages chalked on the sidewalk in front of the store. They all said the same thing: "White man, don't come back." She was surprised to see that there were men still standing around, on the nearest corners, across the street. Their faces were turned toward the store. They weren't talking. They were just standing with their hands in their pockets—waiting. Two police cars with their engines running were drawn up in front of the store. There were two cops right in front of the door, swinging nightsticks. She walked past, thinking that it was like a war that hadn't got off to a start yet, though both sides were piling up ammunition and reserves and were now waiting for anything, any little excuse, a gesture, a word, a sudden loud noise—and pouf! it would start. Lutie moved uneasily on the bed. She pulled the robe more tightly around her. All of these streets were filled with violence, she thought. You turned a corner, walked through a block, and you came on it suddenly, unexpectedly.

The next day's papers said that a 'burly Negro' had failed in his effort to hold up a bakery shop, for the proprietor had surprised him by resisting and stabbed him with a bread knife. She held the paper in her hand for a long time, trying to follow the reasoning by which that thin ragged boy had become in the eyes of a reporter a 'burly Negro.' And she decided that it all depended on where you sat how these things looked. If you looked at them from inside the framework of a fat weekly salary, and you thought of colored people as naturally criminal, then you didn't really see what any Negro looked like. You couldn't, because the Negro was never an individual. He was a threat, or an animal, or a curse, or a blight, or a joke. It was like the Chandlers and their friends in Connecticut, who looked at her and didn't see her, but saw instead a wench with no morals who would be easy to come by. The reporter saw a dead Negro who had attempted to hold up a store, and so he couldn't really see what the man lying on the sidewalk looked like. He couldn't see the ragged shoes, the thin, starved body. He saw, instead, the picture he already had in his mind: a huge, brawny, blustering, ignorant, criminally disposed black man who had run amok with a knife on a spring afternoon in Harlem and who had in turn been knifed.

Sana has been so busy; Winifred took one look at Vera’s shop and immediately hired Sana to paint her bakery, that copycat. And before that’s even done, Sana has already been hired to paint two more places—a dumpling shop down the street and a swanky restaurant opening at the Embarcadero. The latter has agreed to pay her mid-five figures, which pleased even Sana’s mother.

The old man pointed to a baker standing in his shop window at one corner of the plaza. 'When he was a child, that man wanted to travel, too. But he decided first to buy his bakery and put some money aside. When he's an old man, he's going to spend a month in Africa. He never realized that people are capable, at any time in their lives, of doing what they dream of.' 'He should have decided to become a shepherd,' the boy said. 'Well, he thought about that," the old man said. 'But bakers are more important people than shepherds. Bakers have homes, while shepherds sleep out in the open. Parents would rather see their children marry bakers than shepherds.' The old man continued, 'In the long run, what people think about shepherds and bakers becomes more important for them than their own Personal Legends.

The recaptured sense of her own childhood kept coming back to her whenever she met the two sons of the young woman who owned the bakery shop. She often saw them wandering down the trails of the valley—two fearless beings, aged seven and four. They seemed to face life as she had faced it. They did not have the look she had seen in the children of the outer world—a look of fear, half-secretive, half-sneering, the look of a child’s defense against an adult, the look of a being in the process of discovering that he is hearing lies and of learning to feel hatred.

The recaptured sense of her own childhood kept coming back to her whenever she met the two sons of the young woman who owned the bakery shop. She often saw them wandering down the trails of the valley—two fearless beings, aged seven and four. They seemed to face life as she had faced it. They did not have the look she had seen in the children of the outer world—a look of fear, half-secretive, half-sneering, the look of a child’s defense against an adult, the look of a being in the process of discovering that he is hearing lies and of learning to feel hatred. The two boys had the open, joyous, friendly confidence of kittens who do not expect to get hurt, they had an innocently natural, non-boastful sense of their own value and as innocent a trust in any stranger’s ability to recognize it, they had the eager curiosity that would venture anywhere with the certainty that life held nothing unworthy of or closed to discovery, and they looked as if, should they encounter malevolence, they would reject it contemptuously, not as dangerous, but as stupid, they would not accept it in bruised resignation as the law of existence.

The entire town comes together in comradery for the Blood Moon, with most shops giving away free gifts to everyone who passes by. Clair De Lune Bakery passes out lychee mooncakes, reminding me of my childhood celebrating the Lunar New Year. Petals Tea Shop hands out sachets of white peony tea and jasmine blossoms. Luna's Love Shack tosses free ribbons out at the front of the store, embroidered with metallic stars and moonflowers. A French restaurant, La Vie en Rose, offers moon water in polished wine glasses to anyone who stops to look at their menu. Some flower stands even hand out moonflowers for free instead of selling them.

recommend to all storytellers a watchful attitude and a thoughtful, careful choice of adjectives and adverbs, because the bakery shop of English is rich beyond belief, and narrative prose, particularly if it’s going a long distance, needs more muscle than fat.

My daughters-in-law, you know..." she shrugs her rounded shoulders resignedly. "They are such sweet girls, good mothers, kind to me..." "And such bad cooks!" we all say in unison, the refrain of every Leftovers Brunch in our history. "Tell us," Benji says, all of us relishing the litany and details of failed dishes. "Well, Gina, you know, she is Italian, so she brings sausages in peppers, which smells like feet. And she takes the beautiful sausages that Kurt makes at the butcher shop and cooks them until they are like hard little rocks. Ellie, she is afraid of getting fat, so she makes cheesecake with no-fat Greek yogurt and Egg Beaters and fake sugar that tastes mostly of petrol. Lisa wanted to do stuffing, and it was so dry that you could barely choke it down. I had to make a second batch of gravy in the middle of dinner because everyone was trying to soak it so that it didn't kill us." "But you made that beautiful turkey, and those dumplings are like pillows," Andrea says. "And your famous German potato salad," Eloise says. "And all of those desserts from the bakery," I say, dreaming of crispy, sweet pastries, oozing custard and homemade jam and dolloped with whipped cream. "A good meal in spite of the girls." Lois beams, knowing that we all really mean our compliments.

I pass the bakery on the corner, the smells hitting me before I reach the shop itself. They are thick and sweet. Cars are double-parked down our street, locals dashing from the passenger doors to pick up their breakfast. A long queue snakes from the entrance. Inside there are piles of pork buns, slices of dark honey cake, rolls topped with pork floss, bread with ham laid on top and stuck fast with melted cheese. It is a different smell from bakeries back home. I tried a loaf of bread once, but the slices are thin and sugary.

into the bar area and through the kitchen, letting herself out of the back door. She knew the shops would be shut at this time but she had a faint hope that she might stumble across some kind-hearted baker who would open his door just for her. She could almost taste the thick warm dough, sniffed the air for a telltale whiff of it. There didn’t appear to be a bakery in the village at all. Or a café. In fact, as she moved down the high street she was shocked to see so many ‘For Sale’ signs, shops with nothing in the windows but a few chairs or rolls of carpet. Other windows were boarded up, even the graffiti half-hearted, illegible squiggles in spray paint, dull colours. There was faded writing drawn into the dust on one window, a notice promising an end-of-stock clearance

Munich is the capital of Bavaria. It was founded in the 11th century after a bridge was built across the River Isar, next to a Benedictine monastery, an important crossing place that soon saw the growth of a fortress. Munich’s city centre sits now within these old fortifications. It offers rich shopping and plenty of good cafes, bakeries and restaurants. In addition, these old city walls encircle the Residenz, the former palace of Bavarian kings, which was once moated and has been expanded hugely over the last 700 years. Also in the city centre is the Glockenspiel, a wonderfully theatrical clock that enacts stories from the 16th century at set times during the day.

Draw a line in the sand As you get going, keep in mind why you’re doing what you’re doing. Great businesses have a point of view, not just a product or service. You have to believe in something. You need to have a backbone. You need to know what you’re willing to fight for. And then you need to show the world. A strong stand is how you attract superfans. They point to you and defend you. And they spread the word further, wider, and more passionately than any advertising could. Strong opinions aren’t free. You’ll turn some people off. They’ll accuse you of being arrogant and aloof. That’s life. For everyone who loves you, there will be others who hate you. If no one’s upset by what you’re saying, you’re probably not pushing hard enough. (And you’re probably boring, too.) Lots of people hate us because our products do less than the competition’s. They’re insulted when we refuse to include their pet feature. But we’re just as proud of what our products don’t do as we are of what they do. We design them to be simple because we believe most software is too complex: too many features, too many buttons, too much confusion. So we build software that’s the opposite of that. If what we make isn’t right for everyone, that’s OK. We’re willing to lose some customers if it means that others love our products intensely. That’s our line in the sand. When you don’t know what you believe, everything becomes an argument. Everything is debatable. But when you stand for something, decisions are obvious. For example, Whole Foods stands for selling the highest quality natural and organic products available. They don’t waste time deciding over and over again what’s appropriate. No one asks, “Should we sell this product that has artificial flavors?” There’s no debate. The answer is clear. That’s why you can’t buy a Coke or a Snickers there. This belief means the food is more expensive at Whole Foods. Some haters even call it Whole Paycheck and make fun of those who shop there. But so what? Whole Foods is doing pretty damn well. Another example is Vinnie’s Sub Shop, just down the street from our office in Chicago. They put this homemade basil oil on subs that’s just perfect. You better show up on time, though. Ask when they close and the woman behind the counter will respond, “We close when the bread runs out.” Really? “Yeah. We get our bread from the bakery down the street early in the morning, when it’s the freshest. Once we run out (usually around two or three p.m.), we close up shop. We could get more bread later in the day, but it’s not as good as the fresh-baked bread in the morning. There’s no point in selling a few more sandwiches if the bread isn’t good. A few bucks isn’t going to make up for selling food we can’t be proud of.” Wouldn’t you rather eat at a place like that instead of some generic sandwich chain?

We window-shopped along Court Street, the closest thing Brooklyn has to Manhattan, perusing the indie clothing boutiques, bookstores, and Italian bakeries, and stopped at Frankies 457 Spuntino, a casual Italian restaurant that every young Brooklynite loves, to pound fresh ricotta, gnocchi, and meatballs. Afterward, I dragged us ten blocks out of the way to hit up Sugar Shop, a modern-retro candy store I loved, to load up on malt balls and gummies. We strolled the magnificent blocks of Victorian homes and green lawns in Ditmas Park, as if suddenly transported from the city's whirl to a faraway college town, perusing the rhubarb, Bibb lettuces, and buckets of fresh clams at the farmers' market, before demolishing fried egg sandwiches on ciabatta at the Farm on Adderly, one of the boroughs now-prolific farm-to-table restaurants. We shared pizza at Franny's: one red, one white, both pockmarked with giant charred blisters from the exceedingly hot brick oven. In a borough known for its temples of pizza worship, before it closed in the summer of 2017, Franny's was right up there, owing to the perfect flavors oozing from each simple ingredient, from the milky mozzarella to the salty-sweet tomato sauce to the briny black olives.

I loved shopping on rue Montorgueil so much that I often carted home more food- slices of spinach and goat cheese tourtes; jars of lavender honey and cherry jam, tiny, wild handpicked strawberries; fraises aux bois- than one person alone could possibly eat. Now at least I had an excuse to fill up my canvas shopping bag. "Doesn't it smell amazing?" I gushed once we had crossed the threshold of my favorite boulangerie. Mom, standing inside the doorway clutching her purse, just nodded as she filled her lungs with the warm, yeasty air, her eyes alight with a brightness I didn't remember from home. With a fresh-from-the-oven baguette in hand, we went to the Italian épicerie, where from the long display of red peppers glistening in olive oil, fresh raviolis dusted in flour, and piles and piles of salumi, soppressata, and saucisson, which we chose some thinly sliced jambon blanc and a mound of creamy mozzarella. At the artisanal bakery, Eric Kayser, we took our time selecting three different cakes from the rows of lemon tarts, chocolate éclairs, and what I was beginning to recognize as the French classics: dazzling gâteaux with names like the Saint-Honoré, Paris-Brest, and Opéra. Voila, just like that, we had dinner and dessert. We headed back to the tree house- those pesky six flights were still there- and prepared for our modest dinner chez-moi. Mom set the table with the chipped white dinner plates and pressed linen napkins. I set out the condiments- Maille Dijon mustard, tart and grainy with multicolored seeds; organic mayo from my local "bio" market; and Nicolas Alziari olive oil in a beautiful blue and yellow tin- and watched them get to it. They sliced open the baguette, the intersection of crisp and chewy, and dressed it with slivers of ham and dollops of mustard. I made a fresh mozzarella sandwich, drizzling it with olive oil and dusting it with salt and pepper.

I’d swept the whole thing first with a regular broom and then with the besom grandma had made me when I’d turned sixteen, cleansing the shop and kitchen of all negative energies. I’d sprinkled salt and sage along all the windowsills and across the doorways and cleaned the glass in all of the windows with a mix of sun water, and vinegar that I’d steeped citrus peels in, to add to the positive energy and vitality of the bakery. It felt renewed, clean, and happy.

Sandra Bullock, who lives in Texas, owns Walton’s Fancy and Staple in Austin. It’s an upscale restaurant, bakery, floral shop, and event planning business.

It took almost two hours for the shopping, unloading on the conveyor, and loading it all back up, then into the SUV, and driving it home to unload it and putting it away. How the hell did humans do this all the time? It was exhausting.

only heard that bark twice. The first time when he’d found them in the old surf shop, and the second when Ian had fallen on his hurt leg outside the bakery. Scott had been walking past with Casper and Casper had run towards Ian and barked. It could only mean one thing. Opening her

my paranoia of him now was that he was looking at cameras or how many customers were in the shop so I wasn’t alone.

Naples and Pompeii Today we took the express train south to Naples. The guide on our city tour pointed out some of the magnificent cathedrals. We also explored the National Archaeological Museum. It contains some of the finest treasures in the world. It has coins, paintings, household items, and other artifacts from nearby Pompeii and Herculaneum. In A.D. 79 when Mt. Vesuvius erupted, these ancient cities were covered with a thick layer of hot ash and pumice stone. Thousands of people died. When archaeologists excavated the city more than 200 years ago, they found intact houses, temples, and shops. They even unearthed a bakery with bread still in the oven!

The walls were painted a robin's-egg blue. Antique wood-and-glass display cases had mottled milk chocolate-brown marble countertops. Antique iron-and-glass stands would make the future little cakes (under their glass domes) pop up and down on the counter like jaunty hats. From the top of the left wall of the bakery, Gavin had hung a canvas curtain and arranged a display area in front of it. Both the curtain and display would change each month- as would, of course, the colors and flavors we showcased. The idea was to sell not only cakes, but also cake stands, serving pieces, plates, paper napkins, and other goodies, so once your little cakes got home, they'd look as good as they did in my bakery. One-stop shopping. On the right, Gavin had arranged a seating area with dark bentwood chairs and cafe tables. It looked like a tea salon in Paris. I sighed with delight. But I wanted to see where I would spend most of my time. The work and storage areas were screened off in the back, although I would have been happy to show off my two Vulcan convection-ovens-on-wheels and the big stainless steel worktable with the cool marble slab at one end for chocolate work. The calm milk-chocolate plaster walls, stainless steel, and white marble made the workspace look like a shrine to the cake baker's art.

By Anne Kihagi - For Wine Enthusiasts Looking for Off-Beaten Path Ideas- Consider the Town of MurphysSuggested by Anne Kihagi California is known for its numerous vineyards and wineries. Located in Calaveras County, the town of Murphys is situated between Yosemite National Park and Lake Tahoe. It is home to several dozen wineries that operate year-round. Some of the wineries in the town include Indian Rock Vineyards, Mineral Wines Tasting Room, Newsome Harlow, and Courtwood Wine Tasting Tours. The town also offers unique boutique shops, art galleries, and fine dining. You can find items that are new to you at Best Friends Consignment Shop, peruse baseball cards at KCK Collectibles, and sample olive oil at Marisolio Olive Oil Tasting Bar. Unwind after a long day of shopping and wine tasting with dinner at Gabby’s Mexican Cuisine or V Restaurant, Bar, and Bistro. If you have a sweet tooth, visit JoMa’s Artisan Ice Cream or Aria Bakery. A place of interest located near Murphys is Moaning Cavern in Calaveras Trees State Park. It is the largest cavern in the state. If you are a history buff, you will enjoy learning about the town’s origins during the Gold Rush Era. It was started in 1848 by brothers John and Daniel Murphy. Some of the town’s original buildings are still in operation, like the Murphys Historic Hotel and Lodge. It earned a registered historic landmark designation because of the significant figures who once visited it, including Mark Twain and General Ulysses S. Grant.

The old man pointed to a baker standing in his shop window at one corner of the plaza. “When he was a child, that man wanted to travel, too. But he decided first to buy his bakery and put some money aside. When he’s an old man, he’s going to spend a month in Africa. He never realized that people are capable, at any time in their lives, of doing what they dream of.

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

The grocery list is dedicated to items available at the grocery store that I visit on a weekly basis and that I have carefully chosen based on its bulk selection, location, and on-premise bakery. When we want to get something from another store, we write it on the errands list. By the time I leave for my weekly shopping, I have typically found alternatives, or simply eliminated the need to buy many items on the list. I also use the errands list to jot down such things as donation drop-offs or “specialty bulk” items.

Periodically the International Red Cross, or some neutral—the Swedes, for example—will demand an inspection of a concentration camp. They are brought here. And so they are shown the bank, the cinema, the bakery, the shops—and they are asked for their approval. What are those Jews complaining about? The Führer has given them this beautiful city." "And they get away with it? The inspectors believe them?" Karl felt he was losing his mind. "Maybe they want to believe," Felsher said.

Something sharp slashed at Cass’s left arm and she cried out. Snapping her head around, she searched for her assailant, but the crowded alleyway blurred into a sea of arms and hands all reaching out toward her. She gasped, beginning to panic, struggling against the current of faceless flesh. “What? What is it?” Falco pulled her from the tangle of sweaty bodies and pressed her up against the side of a small bakery shop. Cass looked down at the sleeve of her teal chemise. Someone or something had sliced right through the silky fabric. Falco separated the torn material to examine Cass’s skin beneath. He lifted her arm to show her the swollen pink line just below her elbow. “Look, no blood,” he said. “You probably just got your sleeve caught on a sword hilt or belt buckle.” Or a knife. Cass searched the crowd again, but no one was paying her any attention. Falco’s hand felt hot on her flesh, almost burning. She pulled her arm away, turning to look back at the entrance to the alleyway. It seemed impossibly far away. Unreachable. Falco traced his finger along one of the delicate fishbone braids that framed her face. “It was just an accident,” he said. Cass felt the blood return to her face. She glanced down at her torn sleeve. The scratch on her arm was already starting to fade. “Sorry,” she murmured. “I’m being silly. It just scared me, that’s all.” “It’s all right,” Falco said. His voice was surprisingly gentle. Cass had been certain he would mock her for being a child, a spoiled little aristocrat afraid of her own shadow.

So I took my phone to a bakery and coffee shop called Some Crust and read Elena Ferrante at an outdoor table and hoped for some amusing college student to hit on me. I got hit on by amusing senior citizens instead. Perhaps they, like the Klan, had been lately emboldened.