There is a bakery down the street from my house that operates in a league of its own, run by a man who can only be described as a magician. Open a few days a week for a handful of hours, our local wizard produces the finest gluten indulgence man has to offer: great bread.
This artisan bakery is perhaps not a secret, but it is not well known. The space resembles a laboratory kitchen designed by Dr. Seuss and Howard Hughes. Whimsical precision.
Giddy locals come to see the daily specials, guided trance-like by the hypnotic smells floating around the neighborhood. Il maestro offers a variety of classic breads using traditional techniques. Mouth-watering options range from brioche, Shokupan, baguette, sourdough, 5-grain, to cornbreads… all slow-fermented and made with patience. When the bread runs out, we’ll see you tomorrow!
The scarcity is not a strategy but rather a byproduct of living life by the priorities one chooses. The bakery does not maximize revenue nor even optimize business hours. It exists out of pure passion and a desire to deliver one of life’s greatest delicacies to a local community. The delicious smell, taste, and feel of freshly baked bread.
It’s as simple as that.