henry your direct sale site is amazing. without compare it is the most professional baker's site i've ever seen. around here (chattaroy/spokane) most folks bake seasonally for food fairs or go the f.b. mkt. place route. average price $6-$14. money isn't the issue for me though. decades ago while visiting the seattle farmer's mkt, my son remarked that he'd be happy owning a tiny bread booth and making bread his whole life. i admired the simple honesty of that. well he turned out to be a doctor of bio engineering instead, but still maintains a sour dough starter he developed in the boston u lab. my initial ambition in c&c was to perfect s.d. baking skills my son and i could share during his visits. he say's he's proud of me for joining your club. that matters. however while following that pursuit i seem to have aquired the baking bug that runs in the family. let's see where that leads. recently my local master baker (marshall) transferred, leaving a huge gap in the burgeoning artisan bread market here. combining my vintage restaurant experience, equipment and newly developed skills might make commercial baking worth a try. if i never sell a loaf, my goat bock loves my baking as does the food bank i regularly donate to.

although i'm way behind most of you in baking skills and require a lot of catching up, nevertheless i always try to dress for the position i want, not the one i'm currently in. so thanx henry for allowing me entry.