Thank you for your patience during the radio silence over the last few weeks. It’s not something I’m especially proud of, but the headlong rush of Christmas preparations at the shop and a few personal issues cropping up meant that pretty much any time I was not working I was resting. Especially after my last post (and indeed reflecting more on the role of my spirituality in my life,) I didn’t want to scribble out some half-assed nothingburger post.
I know that “finished is better than perfect” but I’ve gotta have some standards, dammit.
Now that the rush is over and it’s time to look at the New Year and what that might entail, I figured I’d just let you know what’s been going on for me, the blog, and future projects.
Thanksgiving in an American pie shop can best be described as the World Cup and the Super Bowl rolled up together- then stretched out over 21 days. Christmas, remarkably, tends to be less busy, but only slightly. I had to let my writing work slide for a couple weeks there because all my energy was being spent in the shop- physically, mentally, and emotionally.
The experience is always a trying one- I’m not complaining about that. My team and I handled it well, pulling off over 2000 pies in about a week. What it can mean, however, is exhaustion leading to strained nerves and losing sight of why the work we do is important. Not just to the world at large, but to ourselves personally.
You can’t blame a guy for not seeing the glory in the 500th pumpkin pie he’s made in a week, after all.
It’s almost providential then that, just before Thanksgiving, I rediscovered an important insight: “I chose this. I chose baking. I chose love. This is my calling.”Not many of us can say we work at our calling… but how many can also say their day job is their spiritual practice?
You might think it’s odd for a baker to go out and find other bakeries on their day off. I bake all the time, and surely I can make anything I want at home for a fraction of the price. Why should I go check out other bakeries in the city?
You might as well wonder why musicians go to other peoples concerts. Baking is my skillset and profession, and I definitely make a commodity, but it’s also acraft- and I like seeing how others practice it.
The same as there are different genres of music or literature, there are different cuisines. Within those genres, everyone has their own style. A way they practice their art that’s all their own, or a kind of art that they just vibe with and respond to.
There’s lots of ways to do this cooking thing, after all.
I love the patience and craft involved in making what is functionally a poison enjoyable and desirable. I love the various ways it can be consumed, the kaleidoscopic pallet of flavors, colors, and styles that people have discovered over the millennia, and the fact that like any great creation it can be used and abused.
I love the conviviality that can spring up across barstools and beer halls. My wife has told me that I need to be careful where I go to sit down and write because I’m likely as not to lose time just getting into conversations with total stranger.
Not specific beverages or cocktails or places- the confluence of ALL of them with a particular feeling or mood. What times of the day, under what circumstances, do I find myself not saying “Ugh, I could use a drink” but “The right drink would make this perfect.”
Kick off your shoes, fill a glass, and vibe with me for a minute.
Fall is without a doubt my favorite season. Flip flops and shorts give way to jeans and boots, t-shirts becomes hoodie and scarves, and the world makes it clear that it’s getting close to time to wind down.
For everyone who’s not running a pie shop, that is.
As soon as summer ends, it’s the signal for my pie shop to shift into high gear. We’ve pulled out of farmer’s markets for the remainder of the year to focus everything on production. A frustrating and confusing decision for sure- fall is prime farmer’s market business- but in the context of a tight team, it makes more sense. The time between Halloween and New Years Eve is our Super Bowl. I have been trying to train my team and stock us up on supplies for the entire year, because we are about to make fully 30% of our income for the year in 8 weeks.
It’s “go time.” We’ll be ready, though. It’s what I’ve trained for, in the career I was born for. As pie after pie flies out the door into waiting hands, though, it’s easy to forget why I love being a baker. I’m no longer the adrenaline junkie I was when I started in this field, despite what my caffeine addiction might say about it.
Pie after pie after pie into one set of hands after another, it’s easy to forget that these customers are people- that our pie is going to be enjoyed by their families, and that it will make their various holiday dinners that much more enjoyable.
It’s important to do business well, but you can never forget why you chose to go into business or join an industy like this. For me, no matter how many pies I sell or books I write, I have one small and simple dream.
There’s lots of ways to be a “baker” or “pastry chef,” and the job itself can vary wildly. More time in the kitchen or less? Small operation, or a cog in a corporate machine? Fine dining or simple cafe? Year-round or seasonal? It takes a while to figure out what you like to do, and you can waste a lot of time chasing what you think you’re “supposed” to want or like doing.
So who would I be as “Matt the Baker,” and what would I do?
I would be Matt the Baker, and Matt the Baker would be me. I’d be a part of my community- The Baker. I’d make pies, cookies and pastries all day, everyday. I’d sell them and know each and everyone of my customers by name and face. I want to remember their birthdays and anniversaries, and make sure I have their favorite flavors on hand.
I want to have regulars. I want people who make my pie part of their routine, and I want to see their kids grow up eating my pie. I want to hire the ones that are curious, teach them to bake, and send them off to culinary school to learn to do more and better.
I have no interest in wholesale or catering. I want to pick and change my menu based on what is available near me and what my customers love. I don’t want any middleman between me that the people who eat my work. I know that will make my work more seasonal and give me less wiggle room- wholesale and events do offer a certain amount of financial security for all the effort that goes into making a retailer or organization happy- but it will never be worth the frustration and irritation to me.
My business will start. It will grow as far as I care for it to, and when- if- I’m ready to move on and not be Matt the Baker anymore, I will sell or leave it others and move on knowing I spent my life and time building something simple and beautiful, and needed for its time.
Plenty of people in this world will make a lot more money and be more “successful” without being able to say that.
I want to leave behind happy people, a lot of stories, and plenty of good memories. It may not happen as “Chef Matt”- but it will happen the closer I get and stay to just being “Matt the Baker.”