After the last pastry of the week is baked.

Moments after Mr. Amazing flipped the closed sign on the door this afternoon, I was falling asleep where I stood. I almost wish he had taken a video of it, because it had to have been worth a good laugh. Me, standing over the lamination table, covered in a day's worth of flour with cleaning rag in hand, barely realizing I had nodded off. I was standing up by sheer luck.

I'm quite sure there are a zillion cartoon moments depicting someone in that very state, falling into a big mess. Sometimes, behind the scenes, its slap stick comedy over here. Especially by Saturday afternoons. The great news is, there is absolutely nothing like the sleep we get after a week of pushing our boundaries baking.

As I'm wrapping up this long day and closing the 1871 kitchen for the week, I just want to take a moment to thank you all. I didn't get a chance to warn you that our reservation board (and our equipment capacity and time in the day) was overfilled. We watched the board stack up this week, at an unprecedented rate, and decided we were going to do everything we possibly could to keep up. After all, how do you really know how much two people making small batch bread and pastries, by hand, can really do? You try.

Days like this make us better and stronger, and we love them.

By the time we did our counts and baking schedule last night, we were well over 200 pieces of pastry reserved for Saturday alone. Add bread and our commitment to at least double the reserved quantities for the cases and, well, you can do that math (or watch the comedy of the baker falling asleep standing up).

While we didn't quite meet our ambitions (there are still two small batches of dough I didn't get into lamination, sitting with unfulfilled destinies in the cooler), we gave it everything we had. We came astonishingly close to our regular time schedule for bakes, filled reservations as quickly as we could, and sold goodies to wonderful walk-in smiles faster than we could fill trays. When our time and efforts were spent, we were down to crumbs by 11:00 am. We're so very sorry that we still sold out early.

We did learn a lot today, as we do most, about how to grow faster and stronger without compromising our quality promises to you. We still won't waver on the quality of our small batch processes, or baking fresh every day. Instead, we will celebrate our growth and work to overcome the found limitations. Day after day, we will be ever more grateful for your support and smiles.

I think you're all making me a better baker than I ever imagined possible ❤.

We may be exhausted, but we're the happiest exhausted people in the world, and feeling so very thankful for every one of you.

Thank you for being part of our incredible week, and our bakery dream.