Having Remy has created rituals. Kids will do that. I’ve loved sinking into the everyday rhythms and rituals we’ve created.

My favorite is the Saturday morning walk to the farmer’s market. The most anticipated item from the market, the carrot spelt loaf from La Calavera bakery. I rip off a corner and shove it in my mouth before the card is run and the receipt signed. By Sunday, the entire loaf is gone. Meredith gets a slice, I eat the rest.

La Calavera closed their doors last week. It’s sad to watch one of your favorite makers throw in the towel.

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It’s time to say adiós. La Calavera Bakery is closing. We will hopefully sell at our beloved farmers markets this weekend, and then our oven is off. Our shop on Memorial Drive is open today for the last time; the city has our driveway all torn up anyway as they build a sidewalk in the rain over the next however many wet days. So if you’d like one more loaf, come see us on Saturday at the Morningside and Freedom Farmers Markets or on Sunday at the Grant Park Farmers Market. Baking bread for a living looks a lot simpler, easier and more charming than it is. The toll that this work takes on the body and mind is heavy. One man can’t do it alone indefinitely, on the scale that we’ve been attempting. Unable (still, despite constant searching) to get the production help we need to make our bread and sustain this business, we have to make a change. Please spend your money with the makers and farmers out there who are working so hard to produce honest, nourishing food. It’s harder than one might imagine. We feel so much gratitude for the customers who kept us going over the past 8 years, from one small farmers market to our current location. We’re also endlessly grateful to the people and communities that helped us grow: the markets, our fellow vendors and small business people who always supported us along the way, and our families. Thank you! Our property at 1696 Memorial Dr SE is for sale. It’s got a beautiful retail area, a brand new commercial kitchen, and a big backyard ready to be converted into lovely outdoor seating. And it’ll have a sidewalk out front soon… https://www.shumacher.com/atlanta-freestanding-commercial-bakery-cafe-for-sale-w-real-estate-kirkwood-memorial-drive-area-fully-equipped-turnkey-or-convert/

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It’s a theme I’ve been seeing a lot lately, weirdly among bakers. Running a local food business is hard. And baking is amongst the hardest.

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hey y’all, coming at ya with some bittersweet news...Nita and I will be moving down to LA come January, meaning that the Voyage of the Tugboat is nearing its end. So many thanks to all who supported me over the past year and a half, it has been wild and educational beyond belief. Ive learned lots about bread and a bit about running a real business—and despite the absolute fact there’s nothing more rewarding than sharing loaves you believe in, I’m not quite ready to take the PLUNGE. To all the cottage bakers making the magic happen out of your homes and janky kitchens, with failing craigslist fridges and looong hours and generally unorthodox set-ups, y’all are golden. PDX, if ya need GOOD bread or pastries and somehow don’t already know, I can’t recommend my friends @starterbread @lareinitapdx @wildflowerbaking @jensbagelsandpastries highly enough. And if yer in LA, find me @bubandgrandmasbread if ya need a loaf!

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Yesterday, I was reading Emily Wilson's ode to LA restaurants. Which led to a meandering over to Bub and Grandma’s and a rabbit hole down their Insta. They’re amazing and seem to be super successful.

But the angst of the owner was pretty clear. It’s a brutal business.

So where am I going to get my bread?! I tried Root, but in another sign that the struggle is real, they’ve shifted their focus to pizza. When I stopped by this morning they had four sourdough loaves for sale.

They used to have at least 20 loaves and four varieties. I asked for a whole wheat sourdough. The guy at the counter said, “oh we don’t sell that anymore, but you can special order it if you want”. It makes sense. Pizza sells better and is easier to scale than running a full on bakery.

Baking and selling bread is hard. Selling food is hard. I tried it once and failed. I really respect those that commit to it, whether they fail or succeed.