10/30/2023
I had a lot of familiar faces greeting me on Saturday, checking in and asking how I was doing, and how bittersweet it must be to be doing my last market as Crust Worthy. Bagging up bread in my flying squirrel costume, I really didn't feel it then. I was excited to be working side-by-side with Beth and Erika, and to be telling customers about our bakery space renovations. Excited to see so many dogs in costumes. Excited that it finally, FINALLY wasn't raining on a Saturday. I was excited to just be in my element at the Bloomfield Saturday Market.
I feel it now, though. Entering my sales into the last date line of my spreadsheet. Researching ways to clean a chalkboard a-frame that has had CRUST WORTHY scrawled at the top for years. And maybe it's the Sufjan Stevens playing in the background (I was really asking for it with Casimir Pulaski Day) but I do feel it now. A little bit of welling behind the eyes, thinking about the last five years, and how much it means to me to be able to take these next steps. Thank you all so, so much for doing this with me.
This might be the last big post from Crust Worthy, but HEY. We're not done at the markets yet! If you want to keep pre-ordering and following along with our baking, you NEED to sign up for Third Space Bakery's mailing list. It's simple - visit thirdspacebakery.com, go to our "contact us" page, and enter your email at the top of the page. Click "Sign Up," and you're done. We'll let you know when and where our pre-orders open next, plus updates on our opening. And, of course, don't forget to follow us at Third Space Bakery.
That's all for now. Thank you again, it's been a real one ❤
(Nostalgic photos: the beginning of our logo, the raw garage before baker-izing it, the launch of our kickstarter in 2019, our super careful early-pandemic farmers market, the completion of the garage bakery.)
