{*All together now: Deep sigh of relief.*}

As of Monday, December 17th (G-d willing, two weeks from today) Wesley boards our bus.

For over 15 years Wesley has been a professional cake decorator and, more recently, retail-store manager at Baskin-Robbins in Westwood.

That means three fabulous things are about to happen:

1. We’re increasing our hours. (Oh, thank G-d!) Starting December 17th, we’re open 10am-6pm, Monday-Thursday. Friday & Sunday, 10am-2pm, same as before. Calling ahead is still encouraged. (With another person here, we may even be able to answer the phone!)
2. Eugenie will get off the cash register and back to more important things, like lunch. By mid-January, on a very limited basis, we’re serving real live food, mostly soup & sandwiches, from 11:30am-2pm, Monday-Thursday only.
3. We’ll have dependable special-occasion cakes. We’ve had decorators moonlight, and our cake-baker has been taking cake-decorating classes, but overall it’s been pretty catch-as-catch-can around here in the cakes department. Not anymore. (We can always get celebrity-decorators to moonlight for really special occasions, like weddings.)
   In fact, we’re also investing in one of those edible-image-printers (where we can “Place any image/photo onto a cake or decorated cookie!”), and shipping boxes, etc. We hope to build decorated-cakes into a significant stream of income for us.

As always, we’ll keep you posted with any new developments!

Grandma Evie - and mom Stacie - made what look like the most incredible gf/cf-sufganiyot ever last week from the recipe on Gluten-Free by the Bay. (If you missed the link, check out the post below). Stacie says the donuts were a labor of love, and I believe it - both the labor part, and the love!

These were made with nut-milk and lemon juice instead of buttermilk, and with a blend of rice and quinoa flour instead of straight rice flour; proving once again that gf-recipes are more flexible than you think.