Ya’ll I’ve been called out on my lack of blog posting here in Atlanta… I suppose you could take comfort in the fact that I’ve been doing a lot of book writing… but a fat lot good that does when you’d like to know what the heck is going on.
So, now that it’s my last day in the ‘A’ what has this month been?
work. work. and more work. I finally had the opportunity to work my tushie off this month. Every day that the pie shop was open, I was there, rolling and baking. It turns out, I’m quite an accomplished pie baker. When I think back to what I knew nearly a year ago and what I know now I am actually astounded. Slowly, and somewhat subconsciously I’ve actually been doing what I set out to do; becoming a pie expert. AND this week, this final and finished week, was the first week since my arrival that waking up at 4:30am actually felt ok. My body didn’t feel as though it were breaking every morning as my alarm gently vibrated me awake to the iphone tune of ‘harp.’
And biking to work this week (thanks to a lighter, faster, correctly sized borrowed bike) became a breeze. Everything has finally come together, just in time for me to leave. This tour of pie can sometimes take a toll.
But the best part of Atlanta, by far, has been the friends I’ve managed to gather during this brief time. The girls at the shop were lovely and my fellow intern Belinda went out of her way to help me experience some great Atlanta spots. She was also a very consistent companion in coffee and conversation every day at the shop. My darling host, Kay Golan invited a few close friends to come play with pie this last weekend. We filled her kitchen with wonderful smells as each of the ladies made their own pies from scratch. It was an official pie party and I was super proud of each of the lady bakers.
Also. I’ve been watching A LOT of Olympics.
Now it’s time to fly to LA, and learn the business of wholesale with the seemingly delightful company ‘I Heart Pies.’ I’ll spend three and a half weeks in LA, then I’m flying to Chicago rounding up all of my worldly possessions that are scattered all over the state and drive them to DC with Aaron to start my new grown-up baker life. I’ve postponed my Colorado trip until January, where I can roll my Christmas trip home into a month of momdaughter baking… and that’s the next few months of the tour of pie. I promise to update more often so you follow along at home.
bye bye Atlanta. helloooooo LA.
… doesn’t this new blueberry recipe look delicious? thanks Kim!
Apparently, (according to a newly made Atlanta acquaintance) it’s no longer cool to call Atlanta ‘Hotlanta’ and the proper term-age is the ‘A’ and since I’m all for being ‘cool,’ ‘in,’ ‘hip,’ and definitely all about jumping on the bandwagon, the ‘A’ it is.
I’ve made it safely to Atlanta and, in fact, finished an entire week of work at Pie Shop. A week of work that included waking up at 4:30am every day, walking two miles, navigating some MARTA public transportation, and blissful amount of pie baking. While the baking hours are killer, they are hardly surprising. It’s actually most surprising that I managed to evade them for so long. It turns out I’m a pie crust rolling champ; helping roll out 120 bottom crusts my second day and 250 handpie crusts my third day. I’ve really made some progress on my killer baker muscles.
I’ve also come to realize that I know a lot more about pie, baking and owning a business than even I suspected. Almost unconsciously I’ve been gathering knowledge and confidence over the last year and now can say with absolute certainty that not only am I a good pie baker, but I’ll be a good pie shop owner as well. Of course, there will always be something else to learn, and ways to make improvements, but overall I think I’ve done a really wonderful job creating and following through with my pie education. I know that was the point, but I’m not sure I was aware of how well it was going to succeed. And the fact that I’m just coming to realize it now, means that I really did need to experience and internalize all of this in order to feel as though this far reaching dream was actually attainable.
So, yet again, I feel like I owe everyone who has seen me this far a huge thank you. I can’t thank everyone enough for supporting me every step of the way. For seeing a future in pie, when maybe I couldn’t even see it myself. But I can tell you right now, it’s achievable. It’s going to be hard; so much work and very little sleep. It’s going to be exhausting and exhilarating. It’s going to cost so much money. But it’s achievable. And that’s all that matters right now.
The tour of pie… who knew?
crust babies and butter will be plentiful!