30 Days of Joy Hath September!

I have figured out the whole beach-instafriendship equation! It’s like summer camp for grown ups!! We are the counselors and each week we have new campers that we are instantly enamored with and form friendships with, so that we are excited to see them the next year! Some campers this year were returning campers, others were new and some came to camp for several weeks! Parting isn’t quite so hard though-because we ship so nobody has to go without!

(And no, there is NO reason to compare the classic Parent Trap with that mess Disney tried to recreate years later. Blech.)

Of course it is time to change the hours and update the menu to reflect what’s coming into season down here!  Due to threats and cajoling by the locals, we will be sticking to a 5 day schedule AND opening earlier.

New from Nye’s this month-Blackberry Cobbler and Latte! The Latte ice cream sandwich is pure genius.

Speaking of lattes…Shawn, Logan and Tanis will be attending latte school this month so soon they will be slinging chai, espresso and dairy in specific 27 second intervals. We are going to be using all organic coffees from our beloved Java Estate and making our own hot chocolate blend that will make you grin!

Again, the Muscadine Festival is coming up and we will be in attendance (http://www.muscadineharvestfestival.com/).

That Sunday, the 28th, we will be having another Logan Smith Art Show! It’s been three years so Mr. Smith has had time to build up a fair collection of intriguing pieces. This show will be combined with cider, punch, wine and samples of our holiday fare! We look forward to seeing you. An email and mailer will go out with the specific times on that day.

This month we will also be taking our annual apple trek and taking orders once again. The list will be at the bakery of what apples are available and when you will be able to expect them.

It really was a spastic and fantastic summer and we thank you all for indulging your sweet tooth, embracing you inner bread loving self and coming to interact with the ever-amazing talents of the Tanis-Shawn counter show. NEVER A DULL MOMENT.

September Hours (NOTE-We will be closed from Sunday, September 7-Wednesday the 10.)

Thur-Fri 9-4

Saturday 10-4

Sun 10-4

Mon-9-3

Happy 2013!

So many, many thanks to all our loyal friends, family and customers. It has been quite a year! From magazine publications, TV interviews and film crews and debuts it’s kept us hopping.

We have done a ton of weddings and all went well-oh, except for the restaurant downtown that LOST THE WEDDING CAKE. Yeah, that happened. They eventually found it and delivered it to the couple’s hotel AFTER THE WEDDING.

We had a lot of fun rolling out custom coffee blends and lattes-till the shop was vandalized. That was no fun. Luckily, our friends at Astoria in Greensboro and our friends at Java Estate here in Hampstead were able to come to the rescue and save our espresso machine! Not so for the coffee bean grinder but you can’t win ‘em all!

We got goats and chickens and a new puppy this year-just so we were NEVER bored!

Logan started high school-crazy!

We partnered with some wonderful chefs and artisans here in our 120 mile radius to provide you guys with the best honey, jams, soaps, salsas and pickles and to in turn provide them with some pretty tasty treats for their establishments as well!

In a world that can seem overwhelming with the sadness and violence and strife, I continue to feel that providing a place for people to come for a smile and a bite of happiness is a good thing to do. There have been quite a few baffling moments this year and I can only take from them that it is truly important to spend huge amounts of time with your loved ones-whether they be biological family or family of your making-and appreciate the talents you have, the things you enjoy and the freedoms we have.

That being said, there will be changes at Sugar this 2013. Some of them effective immediately, others effective February 1. Our hours are changing-starting this week-we will no longer be open on Saturdays. You can still get orders on Saturday but we will schedule a pick-up time or provide delivery. Effective February 1, 2013, the hours of the shop will be 9:30-3:00 Monday thru Friday as we shift the focus more towards wholesale, special orders and special events. After two years, the pattern of our little shop has finally made itself clear and this is the most efficient way to do things while keeping my family happy!

Thanks to Meg Reid and Gaby Tallmadge for helping us through the fall and a super-special thanks to Anna Sutton who put up with me the mostest. Amongst ourselves we have called this year The Great Duh-pression for the amount for sheer stupidity levelled at us by criminals, wanna-be criminals, reckless drivers, crooked banks, litigious-losers and vindictive panhandlers. We survived it and what made it worthwhile were our favorite customers and friends.

Thanks again for all that you’ve done for us, for supporting a local business, local farmers and loving food! Happy, Happy New Year! We welcome the changes 2013 will bring and look forward to many new taste adventures!

Tryptophan, catnip and chocolate, please.

The making of the sign
pumpkin chzck under glass

December 26th you are snowy and smooshy!  We received a few tips from new customers and I am working on one of them and pondering the other! One customer said we were hidden and hard to find so today we are working on some signage! Hence the shop-bake which are 2 things I love to do and by shop I mean YARD SALE but the end result will be a vintage-y sign that says BAKESHOP! Meaning, I bake and you shop or that we are indeed a “bakeshop.”  I hope you all drink lots of tea and hot chocolate today and cozy up with a new-to-you Christmas book. I got all sort of treasures and am driving myself crazy trying to read them all at once!  I have a napping baby, an Earthen Acres (www.earthenacres.com) turkey in the oven, a pot of Java Estates coffee brewing (www.javaestates.com) and a stack of books that are being guarded by a catnip-high tabby and some turkey-stuffed hounds-it doesn’t get much better than this…

I do want to pass on one psuedo-recipe however, for using up your holiday odds and ends:
Leftover ham and turkey bits
1 cup celery and carrots
1 cup old rice
Kosher salt and pepper to taste
Med stock pot with water to cover ingredients plus 2 cups
Put all ingredients in stockpot and simmer for one hour till carrots are soft. When soft, slowly whisk in pieces of Nature’s Way or Celebrity Dairy herbed goat cheese till combined. Serve with piping hot homemade sourdough and some American Spoon Fruit crabapple butter. You’ll love me forever.