Bakery Sign Quotes

As dawn broke over the mountains on the horizon, Iduna rode into the sleepy village. She spotted the sign for Tomally's Baked Goods almost immediately. It was just as her friend had described in her letters. The bakery was attached to a modest house that was clean and bright, with a window box filled with golden crocus. They were Anna's favorite flower. It had to be a sign.

I looked up to see the sun struggling behind a gray mass of snow clouds. I could relate. And then a beam of sunlight found a way through. A sign? Maybe. But what was this? I gasped. The bakery esters had refracted into visible bands of flavor. Red raspberry, orange, and the yellow of lemon and butter. Pistachio, lime, and mint green. The deepest indigo of a fresh blueberry The violet that blooms when crushed blackberries blend into buttercream. The Roy G. Biv that a baker loves. And then the darkness: chocolate, spice, coffee, and burnt-sugar caramel.

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.

Orchard stores advertising cherries and apples, fresh baked goods, gifts appeared along the road. Some promised the best cider donuts or cherry pie, others had outdoor activities where children could burn off some energy, and yet others offered to let you pick your own cherries when the season started. As they approached a store offering a wide selection of samples, Isaac pulled into the parking lot. It seemed like a good time to stretch their legs and grab a snack at the same time. "Let's see what we've gotten ourselves into, Barracuda," Isaac said. He stepped onto the gravel parking lot, the rocks shifting under his flip-flops. Minivans, SUVs, and cars, many bearing out-of-state plates, filled the lot. Inside the store, freezers contained frozen cherries, apple juice from last season, and pies. Fresh baked goods lined shelves, and quippy signs hung from the walls that said things like IF I HAD KNOWN GRANDKIDS WERE SO MUCH FUN, I WOULD HAVE HAD THEM FIRST and I ENJOY A GLASS OF WINE EACH NIGHT FOR THE HEALTH BENEFITS. THE REST ARE FOR MY WITTY COMEBACKS AND FLAWLESS DANCE MOVES. Bass slid his hand into Isaac's as they walked around the store, staying close to him as they sampled pretzels with cherry-studded dips and homemade jams. A café sold freshly roasted Door County-brand coffee and cherry sodas made with Door County cherry juice. In the bakery area, Isaac picked up a container of apple turnovers still warm from the oven- they would be a tasty breakfast in their motel room tomorrow.

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

everything is made of elements, yet the pure elements themselves seem oddly elusive, almost always locked away in inscrutable minerals and compounds. Searching for the elements in nature was like raiding a bakery and finding plenty of cakes and buns but no sign of the flour and sugar from which they were made.

1979, Ron Shaich, the future CEO of Panera Bread, left his job as regional manager for the Original Cookie Company, a shopping mall–based cookie conglomerate, to start an “urban cookie store” in Boston, where he’d gone to school, that would take advantage of all the foot traffic that downtown city streets get on a daily basis. Ron had $25,000 to get started, but that wasn’t nearly enough to open a storefront in a major American city. “I had no credibility. I had no real money. I had no balance sheet to sign a lease,” he said. “So I went to my dad and said, ‘I want my inheritance, whatever it’s going to be. I want the opportunity to use it.’” And his father agreed. He gave Ron $75,000, and with that combined $100,000 Ron opened a 400-square-foot cookie store. He called it the Cookie Jar, and within two years he had folded it into the bakery and café chain we know today as Au Bon Pain.

I've lived my whole life across the street from the Molinas, but this is the first time I set foot in Sugar. The theme inside is very gaudy. Twinkling lights shaped like icicles hanging from the ceiling. Red walls, just like the facade, the shade of Santa Claus's clothes. Glass shelves and counters polished until they sparkle, not one sign of fingerprints or kids' fogged breaths. There's a translucent wall in the back with display slots. Most are empty by now, but an assortment of bolos de rolo, Seu Romário's famous cakes, takes the main spot at the center. The special lighting shows off the traditionally super thin spiral layers--- twenty layers in this roll cake, he claims--- filled with guava and sprinkled with sugar granules that glisten like a dusting of crystals. The shelves to the right and left are packed with jujubas, bright candies, condensed milk puddings, cookies, broas, and sweet buns, filling the air with a strong, sweet perfume, the type you can actually taste. It's like being inside a candy factory.

In 1929, a new sign went up over many of his factories: although Ward’s Tip-Top bread would continue to be made into the 1950s, the Ward Baking Company would henceforth and forever be better known as the Wonder Bakeries, makers of Wonder bread.

A few doors down from the 'locally sourced' bakery there's a florist that assures you--via a hand-painted sign on its storefront window--that the flowers have been picked gently and with love, so that you can pass the love on. Meanwhile, inside, chopping the stems aggressively in front of you and saying, That'll be sixty-four eighty please.

If she hadn't known that Mallow Island had been famous for its marshmallow candy over a century ago, Trade Street would have told her right away. It was busy and mildly surreal. The sidewalks were crowded with tourists taking pictures of old, narrow buildings painted in faded pastel colors. Nearly every restaurant and bakery had a chalkboard sign with a marshmallow item on its menu---marshmallow popcorn, chocolate milk served in toasted marshmallow cups, sweet potato fries with marshmallow dipping sauce.

to know about all my new releases and have the opportunity to get free books, make sure you sign up for our Cozy