open a bakery

i’m more confident in my skills . . . and now i’m considering locations: boston or dallas. boston’s tough because my bosses are here . . . dallas has a lot more room for growth and opportunity. however, boston’s got people who are used to artisan bread—i feel that dallas people would prefer to buy mrs. baird’s bread. am i wrong?

my friend opened a bistro in honduras, and she says it’s a very good experience . . . i’m kind of scared to take that first step. i feel that i should work in more places, learn more, etc. at this this news is somewhat encouraging . . . ?

i don’t know if i’m getting any closer to opening a bakery, but in the past few weeks i’ve had several people come up to me to ask me about dough mixing, baking, and shaping. i’m not a real teacher or anything, but it’s nice to see that i can explain things in layman’s terms instead of trying to talk bread mumbo jumbo to show what i know (like i’ve seen some people do). people who are asking for help don’t know and don’t want to be impressed by being even more confused! i love helping people, especially when it comes to bread and math.