Hi there. It’s been a while and I’ve really missed you. Starting up my bakeshop turned out to be exponentially more difficult than I imagined, involving very little sleep, lots of scrubbing, painting, moving and much more. I’d say I wasn’t prepared, but I was. It was time to move Thistle to the next level. I want to be successful. But until you do it, you cannot know what to expect. And I underestimated the time, money and labor that would be necessary. But I think a lot of businesses do. You just have to power through. So that’s what I’m doing. It helps to be surrounded by tons of sugar and caffeine. It also helps to be in with the pizza guy and drink lots of beer.
Recently, several Dayton media outlets have had some nice things to say about me. So I thought I’d share:
Food52.com Cook’s Spotlight:
I’ve also made a number of cakes, and I can only post a few, so here are some highlights.
I’ll be back on Thursday to share with you our opening day menu. Opening day is Saturday, February 11. And we’ll be coming in with a bang- with enough red, pink and hearts to make Valentine’s Day extra special.