10/04/2026
I built something beautiful. I did what I came to do. Now I’m choosing to go home to a life that is already full.
I will be CLOSING the bakery October 17th then reopening to sell my equipment and decor.
I know there will be a lot of questions, so let me answer them now
WHY?
I am very tired. While I hope I’ve made your visits at Top Tier seem effortless, after 30+ years in the industry, not only do my ears now constantly ring, I have work related arthritis in my hands, which is no longer allowing me to do some of the techniques needed to create to the fullest of my abilities. The bakery was always the final journey in my career, not the beginning.
WHY NOT GO THROUGH THE END OF THE YEAR?
I did consider staying until the end of 2026, but ultimately I would be back to 60-80+ hours of work a week in order to successfully finish out the holiday months, and I just don’t have it in me. And honestly, I am looking forward to being coherent and present with my family instead of sleeping and taking massive quantities of Advil just to recover to do it again.
WHY NOT HIRE?
I’m hard to replace
WHAT WILL YOU MISS THE MOST? Patrick 🤣🤣🤣🤣🤣🤣🤣🤣💯💯💯💯💯💯💯. He will in a lovingly way hate me for this. I’m old enough to know what having made another close friend in my 50’s truly means.
And of course my loyal clients, many whom I consider friends as well. And my incredible staff!!
WILL YOU BAKE FROM YOUR HOUSE AFTER YOU CLOSE?
Very unlikely.
WILL YOU SELL THE BAKERY?
Are you interested?
WHAT NEXT?
We will be open for the next two weeks as usual. If you are interested in placing an order for your favorite Top Tier Pastry treat I am accepting as many as I can. However, I have a limited quantity of ingredients on hand, so once they are gone some items will no longer be available. Orders for the 17th will need to be prepaid.
Gift cards are not eligible for preorders, but please come in and use them for pastries in the case and retail items. Expired gift cards will not be accepted. They hold no monetary value.
More information and thank you’s to come…
