PIE 'BYE

In late fall of 2011, I began my stint @the able baker, decorating holiday cookies. At that time, the bakery had only been open a few short months. It was a single storefront away from the retail hubbub. The post office had not yet relocated and the soundtrack of the bakery was Etta James on repeat. Pie was baked on the weekends, one or two flavors, max. 
Ten years later, as I step away from the bakery, I am filled with enormous gratitude. The Able Baker provided not only a launch pad for creativity, but an opportunity to establish lasting friendships. Thank you, @juliepauly, Thomas, Ella, and Declan for all the butter, coffee, camaraderie, and the sheeter. And warm appreciation to @andreablock who is sunshine in a bandana. 
Additionally, thanks to the dozens, no, hundreds by now, of folks in the kitchen and front of house, and all of the enthusiastic pie peeps who frequented the bakery on a regular basis. Along the way, I consumed way too much, (but never enough) @arturososteria and should have listened to @aliciawalter about those compression socks. Special shout out to to those who start their day at half past dark o'clock; not only bakers, but farmers and delivery truck drivers. The food industry teaches us to never underestimate the importance of those slinging suds at the 3-compartment sink, repairing the espresso machine, plowing the snowy roads so you can get to work, clear the grease trap, or fix the a/c in August. 
Heartfelt appreciation to @mschweppe15, @beerswithbrahms, @maggieschweppe, @aliharveyyy, and @bkgray66 for always listening. There's much to keep me busy; words to write, roads to run, and without a doubt, plenty of pie. Always pie.