Wet. Lots of wet.

If you live around here, you know what I’m talking about. It’s been raining for what? Six months? Straight. Yes. I remember that it was only last year that we were deep in drought, so I’m reluctant to grump. But still.

It’s not so much the grey. Or the squishy. Or even the mold that grew on my boots during the warm months. It’s that our wood never fully dried. That means our oven is spending a lot of time boiling the water out of the wood before it gets to take it’s share of the heat.

but.. and I’m not joking.. this is part of the beauty of firing the bakery with wood. We are with our world and weather, full-contact. When the air is full of water, so is the wood. When the dry finally comes, we feel it in our every move. That’s a good thing.

Happy New Year to you!

with affection,



As the cold sets in, we contract a little bit. We will be taking some breaks over the holidays, and we will not be at the farm distributions where so many of you have been getting bread.

Here is some more information!

We currently distribute bread with quite a few farms and farm distributions!




Well, all of these farms shift over to their winter distribution schedule, and so do we.

If you are currently picking up your bread at one of these farm distributions, please contact us (be EMAIL!) to change your pickup!

During the winter season, we will have distributions at

DEWITT MALL (Tuesdays and Fridays)





BAKERY PICK UP at THE BAKERY (By arrangement)

If you are picking up your bread with one of our Farm Partners, you may want to change your pickup! Please be in touch!

New Baking Classes for 2019!

We’ve been getting lots of emails about baking classes, and that’s led us to get our calendars out for next year. NEXT YEAR?! Hard to believe, but true!

Here is the sketch:

Come 2019, we’ll be doing two classes a month until mid-June, when the hot season kicks in. We’re aiming for the 2nd and 3rd Saturdays of each month, but I can imagine a few changes as we go along. Each month, the first class, the one that comes on the 2nd Saturday, will be a full-day class, and the second class will be a half-day.

Here’s what’s on our list right now:


October 6: Specialty Breads (Full Day Class)

November 10: Pastry Intensive (Full Day Class)

November 17: Pie! with Iron Owl Kitchen (Half-Day Class)

December 1: Basic Artisan Baking (Full Day Class)


January 19: Ancient and Local Grains (Full Day Class)

January 26: Pizza! (Half-Day Class)

February 16: Hand-Skills! (Full Day Class)

February 23: Pretzels (Half-Day Class)

March 16: Building a Bakery (Full Day Class)

March 23: Rye Breads (Half-Day Class)

April 20: Artisan Baking (Full Day Class)

April 27: Pizza! (Half-Day Class)

May 18: Home Artisan Baking (Full Day Class)

May 25: Pizza! (Half-Day Class)

We’ll be adding more information as we develop the schedule, but for now, that list is a good place to start!

In addition to our regular classes, we also offer special classes for schools, colleges, and private groups. We’ve taught large extended families, high-school classes in Environmental Studies, and college classes in Russian Studies; Agriculture; and Sustainable Development. Does your group or class need some time at the bakery? Let us know!




I'm in my truck, having just dropped a young boar off to be castrated (that's another story altogether).

Cell phone rings. Woman's voice. 

She: "Hi, this is Susie from the Food Channel. Are you Stefan?"

Me: "Ah.. yes. Who is this?"

She: I'm calling from the Food Channel, I'm calling from Chopped."

Me: "What? Chops? Like 'lamb chops?'"

She: "CHOPPED. We're the top-rated cooking show on the ..."

Me: "OK. What can I do for you?"

She: We were wondering if you'd be interested in being on our show. We're doing an episode about baking. Bread. You know, we're going to have proof-boxes and baskets and linen and all that stuff.

Me: "Uh?"

She: "There's prize money! 10 thousand dollars. You compete against other bakers. You have to use the ingredients in our mystery basket to create an appetizer, an entre, and a dessert. And if you don't get 'chopped' you win."

Me: "OK. But I don't see how you're going to do that. Baking takes time."

She: "We're working on that. We really want to do this show on bread and bakers."

Me: "Uh huh. But when I make bread I ferment the dough for 30 HOURS. How do you do that for a one-hour show?"

She: "Well.. can't you make some.. ah.. bread-thing.. that you don't have to ferment.. to make an appetizer maybe? 

Me: "Bread-thing?... ah... Thanks for calling."


Parents! Why you should get your Ithaca-bound child a breadshare!

Over the past few weeks I’ve been meeting a LOT of parents of kids coming to Ithaca to go to school. It’s always a sweet moment. The family comes to our booth at the Farmer’s Market and exclaims over the bread, and then the parents turn to their child, no longer so much of a child, and ask, “Would you like some bread?”

I find it moving. For the kids, it is a tender reminder of the ways their parents care and nurture them. It’s probably not the “last” meal they’ll have together, but it may be the last of an era. For the parents, it’s an opportunity to send their child off with a tangible symbol of love and enduring support. It’s more immediate, and almost more intimate, than any other gift. Sure, money for books helps, but that bread? It goes right inside.. it becomes the body, the mind, the spirit. It is almost as primordial as those first moments of care in your child’s life. For real.

I love these moments, and I think: Man! If my child were coming to Ithaca to go to school, I would get that kid a breadshare! Now.. of course I would think that. But even if I DIDN’T offer a breadshare, I would STILL think that!

Here’s the thing: when you set your children up with a breadshare, you know that every week they will hold in their hands a loving symbol of the care you would give them if you could. You know that your child is getting some of the best food that money can buy. You know that your child will be thinking of you, and thinking of the community that surrounds them, and feeling the love. And.. and this is no small thing.. you’ll have a topic ready for those weekly phone calls! What did you get at the breadshare?!

For all these reasons, I say, “get that kid some bread!” I know I would do it for my own kids if I could!

Yours in parental joy and obligation,


How to Care for your Bread!

How to Care for your Bread


You’ve just picked up a loaf of beautiful, hand-made, wood-fire baked bread. So how do you take care of it? The best way to take care of a loaf of bread is to... eat it, savor it, and share it! But let’s say you want to keep it around for a while, what then?

Here are “best practices” for keeping your bread in good condition:

1) Choose a bread that keeps well.

2) Eat it now. Share it.

3) If you can’t eat it now, but you intend to eat it soon, keep it at room temperature.

4) If you like a crispy crust, keep it in a paper bag.

5) If you like a softer crust, keep it in a plastic bag.

6) If you thought you liked a softer crust, but it turns out you like it crispy, put your bread in the oven, pre-heated to 350F, for a few minutes until it has regained its crisp.

7) If you have a breadbox, that works very well.

8) If you want to keep your bread for a longer period of time, like, say.. until the world ends, wrap it well in plastic wrap, or seal it well in an airtight bag, and freeze it. To revive it, allow the loaf to thaw, wrapped, before putting it in that oven, pre-heated to 350F, to freshen up.

9) Cut your bread with a high-quality bread knife.

10) Accept that things change, and learn to enjoy that.

Thinking about this in more detail:

Choose a good-keeper:

You can start by choosing breads with good keeping qualities: sourdough breads keep longer than yeasted breads; breads made with rye keep longer than those without rye; breads with more whole grains keep better than all white breads.

Eat it:

The best thing you can do with bread is.. Eat it. Soon. With friends. Seriously. But if you can’t eat it now, and you want to keep it “fresh” for a while, there are a number of things you can do.

Keep it comfortable:

Once you’ve selected your bread, keep it warm and comfortable.

 If you like a crispy crust, you can keep your bread in a paper bag and it will fare well.

If you like a softer crust, keep your bread in a plastic bag. Note that mold loves plastic bags, so along with your soft crust comes a modicum of risk. To keep mold at bay, keep your place clean. A contaminated bag, breadbox, cutting board, or knife can quickly ruin a fine loaf of bread.

 Keep your bread at room temperature.


No refrigeration!

Want to keep your bread? Keep it OUT of the REFRIGERATOR! I know that the refrigerator is magic, but the fridge is not the place for bread. Here’s why: your bread loaf got its rise from starches and proteins in the wheat that your bakers hydrated, leavened, stretched and baked such that the starches eventually formed a gel. The starches, and wheat is mostly starch, start out in a crystalline form, but in the heat of the oven they absorb water and become a soft gel that yields to the touch and feels cool to the tongue. That’s what you’re feeling when you feel “fresh” bread.

As soon as the bread begins to cool, the water in the starch gel is released and the starches start to return to their crystalline state, which feels hard, dry, and warm in the mouth. That, in simplified form, is what you’re feeling when you feel “stale” bread. The process I’ve just described is called “starch retrogradation,” and that’s the most important part of the staling process. Starch retrogradation is temperature sensitive, and it happens most quickly at around 40F, which is about the temperature of your refrigerator.  So that’s why you want to keep your bread either warm, or VERY cold (frozen).

Refresh your bread:

If your bread is feeling a little old, you can always refresh it (up to a point). To refresh your bread, but it in a pre-heated oven and warm it. As the bread warms, the water is reabsorbed into the starch gel, and the loaf again feels soft.

Freeze your bread:

If you want to keep your bread for a long time, wrap it well and tightly and freeze it. At those low temperatures starch retrogradation comes to a halt, and the bread will keep pretty much indefinitely. If you only eat a few slices a day, you can slice your bread when you get it, and then freeze it in a plastic bag. Each day, just whack off a couple of slices and pop them in the toaster. Easy!

Revive frozen bread:

To revive frozen bread, allow it to thaw to room temperature while it is still wrapped. Then refresh your bread in the oven. You will be amazed.

Cut it sharp! (and how I became a product booster):

You will enjoy your bread more and longer if you have a high-quality bread-knife.  It makes a difference. I was skeptical, but I am no longer.

When we first started the bakery I gave my dear friend and fellow baker David a very snazzy knife.. a razor-sharp, Japanese bread-knife with a Damascus-steel blade made by a company called “Shun.” It was expensive. He told me it was great.

The following year, David gave me an identical knife. Now I tell you.. it’s great.

This knife actually extends the shelf-life of the loaf by at least one day. Let me repeat that. This knife.. ONE DAY. Why? We decide that a loaf is “too old” by interacting with it. We feel it. We squeeze it. And most importantly, we try to do something useful with it. Usually we try to cut it. With my old knives, which are all fine and “professional” knives, I would find myself trying to cut a crust and failing, at which point I would consider the loaf too stale to use for simple eating purposes. With this NEW knife, the blade slices gracefully through the crust and crumb, leaving me holding a lovely slice of bread.. a little stiff, maybe, but ready to go. A couple of minutes in the toaster and voila!  Another day!

That is how I became a product booster. If you would like to know more about this knife, I will be happy to tell you more. I am sure there are other great knives out there, but as I said, this one beats the heck out of all our other knives, and it comes with lifetime free sharpening. OK.. rave over.



Accept change.

Enjoy your bread longer by seeing that it can teach you to accept and embrace change.


And that’s how you do it.

With great affection,



Salty! Thoughts on Salt, Sodium, and Human Agency as it Pertains to Bread

Over the last few weeks I’ve gotten a number of questions about salt and sodium in our bread, and I thought I should write to let you know more about what’s in our bread, and how you might want to think about it in the broader scope of your diet.

I know that the CDC and the American Heart Association have been working hard to reduce the amount of sodium in our diets. Dietary sodium, as you likely know, tends to increase blood pressure, and that’s bad.

I know, too, that there have been some articles pinging around the web suggesting that bread is often packed full of sodium, and that it’s the number one source of sodium in the American diet.

With that as the starting point, let’s talk about sodium and bread.


Are we talking about SALT, or about SODIUM?

I hear you cry!

Salt is sodium-chloride, and it’s about 40% sodium.

There is virtually no sodium in flour itself.


As bakers, we talk about SALT.

Bakers don’t put sodium in bread; Bakers put SALT in bread! Bread and salt have a sensitive relationship. Too much salt, even just a little too much, and the bread tastes noticeably salty. Too little salt, even just a little too little, and the bread is weak on the baker’s table, ferments and bakes poorly, and tastes bland.

When bakers think about salt in bread, we think about the ratio of salt to flour. If we were to put in equal parts salt and flour, we’d call that “100%” salt, because the weight of the salt is the same as, or 100% of, the weight of the flour. Similarly, if we used 100 train-cars full of flour and we used 2 train cars full of salt, we’d say our salt quantity was “2%.”

I’m not joking. This is how bakers think!

Here’s the thing: bakers, all bakers, use between 1.8% and 2.2% salt. To clarify again, that means 1.8% of the flour weight, or 2.2% of the flour weight. Every 100g of flour gets between 1.8g and 2.2g of salt. Every kilo (1000g) of flour gets from 18-22g of salt.

In my experience, 2% is just right, and at our bakery, we always put in 2% salt. That means, for every 1000g of flour, we use 20g of salt.

If we were on the lower end of the salt spectrum, we’d put in 18g of salt per kilo of flour, using 1.8%. I have a baker friend who always puts in 2.2% salt. For every kilo of flour in the bread, he adds 22 grams of salt. He thinks it tastes better. Me, I think it tastes salty. I don’t like that much salt in my bread.

You can see this is a pretty tight window!


Alright then..How much salt is that in each loaf?

Again, I hear you cry!

If we were going to be super-precise about this, we’d have to account for small variables, such as the quantity of water in the bread, which can vary by the humidity of the day, and by the quality of the flour. If we’re willing to settle a bit, we could say, as we do in the bakery, that every kilo of flour makes 2.5 loaves of bread. There’s some play in there, but it’s pretty close.  So every 10 kilos of flour makes 25 loaves of bread. Because every 10 kilos of flour gets 200 grams of salt, then each loaf has in it 8 grams of salt.

How much sodium in each loaf?

I was wondering the same thing!

Because salt is 40% sodium, there are approximately 3.2 grams of sodium in each loaf.


But how much sodium in each serving?

I agree. That is the question!


This is where it gets tricky. It MATTERS how you eat your bread. If you cut 10 slices per loaf, then you’ve got 320mg of sodium in each slice. Cut it into 20 slices and you’ve got 160mg in each slice. Of course, the shape of the loaf matters, and it matters whether it’s a slice from the heel or a slice from the middle. A heel slice from a boule is significantly smaller than a center slice. The differences among slices are less pronounced in a baguette, but baguette slices are generally smaller than boule slices, and there are lots of them in a single baguette. A rye bread that is fully rectilinear, like our Vollkornbrot, will generally have slices of equal size from end to end, but that bread likes a VERY thin slice, so likely the quantities of sodium in a single serving are smaller than in other breads. Oh brother.


So the answer is: Although we always put the same amount of salt in our bread each time, and although the amount of salt we put in our bread is basically the same as every other baker puts in her bread, the amount of salt in a serving of bread varies a lot! And that’s good, because it makes it easier for you to manage your sodium intake.

I’m not a doctor, so I won’t be giving you dietary advice.. Wait! I AM a doctor! But I’m not that kind of doctor. I’m a “real” doctor!! Anyway. I will still refrain from giving you dietary advice. But.. I will say these few things, mainly about bread:

Is bread “salty”? Nah. It’s way less salty than many things you eat every day, and it hasn’t gotten any saltier over the last 100 years.

Is bread a significant source of sodium in your diet? That depends on how much bread you eat.

The amount of salt, and thus the amount of sodium, in all real bread, if it’s baked by a precise and skilled baker, is almost always THE SAME. Even “salty” bread isn’t much saltier than “normal” bread.

 Is there such a thing as “no-salt bread”? Is there such a thing as “low-salt bread”?  Yes. But if we confine our conversation to bread made by fermenting and baking wheat and rye flours, you know, “BREAD,” then.. not so much. Even “Tuscan no-salt bread” and suchlike are so bland that you’ve got to slather them with anchovies to make them worth eating. And quite a few of the “no-salt bread” formulas actually contain…  salt!

Let’s get real.

If you want to reduce the amount of sodium in your diet that comes from bread, the easiest thing to do is to cut THINNER slices.  

And there you have it!

Written, as ever, in haste. If you have comments or questions, send them to me and I’ll do my best to answer and revise as necessary.


With great and salty affection,



Wide Awake Bakery in the news!

We are thrilled to have been mentioned in two recent articles in the Cornell Chronicle and in the Ithaca Voice.

Interested in learning more about the local grains movement? Check out the Cornell Chronicle article here: "Heritage and Ancient Grains Project Feeds A Growing Demand"

And we love the Atlas Bowl - and are so excited to have been featured on their menu for one of their Locavore Wednesday Specials. Read more here: "Atlas Bowl's "locavore" special brings the Trumansburg farmers market to the table"

One action - two great Causes!

In one action: support some of the newest and most vulnerable members of our community – refugees – and help ensure that Southside Community Centerwhich has recently lost the majority of its funding from the City of Ithaca - can continue to provide support, education, and essential services in Ithaca.

Individual/Organization/Business Sponsorship for:

A Night of Extremely Vetted Comedy

A show to benefit Ithaca Welcomes Refugees and Southside Community Center Inc.

at the State Theater of Ithaca


Friday, May 5th 2017

Doors open at 7 PM, show starts at 8 PM


Event Details: Ithaca Welcomes Refugees and Southside Community Center present an evening of Extremely Vetted Comedy for your enjoyment!  We’re thrilled to have the amazing Eman Morgan as our headliner for the evening.  He’ll be joined by 4 other talented stand-up comedians for a night of laughter and fun, all while supporting two wonderful community organizations.  

All net proceeds from the event will go to:

Ithaca Welcomes Refugees (IWR) & Southside Community Center Inc.

The goal is to sell out every single seat in the State… this will provide much needed funds for IWR, and will allow Southside Community Center Inc. to keep its doors open, as it has recently lost the majority of its funding from the City of Ithaca.

Both organizations provide vital services and support

To so many people in our community - and now

we all have a chance to support them in return!


How can you or your organization be involved?

By purchasing a ticket block!

What’s a ticket block?

A ticket block is 10 tickets to the comedy show, for $220.


Can I buy more than one ticket block?

Absolutely! If you’d like to buy 5, 8 or 10 blocks and distribute 50, 80 or 100 tickets to your employees/students or family and friends, we’d be delighted! You can also make a tax-deductible donation and donate the tickets to our community pool of tickets (these tickets will be distributed to members of our community in order to make the show accessible for all – more information below).


How can I purchase tickets?

Easy! Tickets can be purchased at the State Theater box office, or online at the State Theater’s website (www.stateofithaca.com).  You can choose to buy any number of tickets you’d like – any amount over 10 tickets will count as a sponsorship of the event.  If you’d like to buy more than 20 tickets (which is the limit on the State Theater website, you can do so in 20 ticket increments. 


What if I want to contribute to the cause, but would rather donate the tickets?

If you’d like to purchase a ticket block and donate the tickets, they will go towards our community pool of tickets (these tickets will be distributed to members of our community in order to make the show accessible for all).  The easiest way to do this is to mail a check to IWR for the amount of your block(s). 

Checks can be made out to “Ithaca Welcomes Refugees” – just be sure to put “Extremely Vetted Comedy” in the memo line!

Checks can be mailed to 315 N. Cayuga Street Ithaca, NY 14850.


If I donate the tickets, is that donation tax deductible?

Yes! We’ll mail you a thank you letter that you can use for tax purposes. Please be sure to include your name and address with your check!


How will my business/organization be recognized for being a sponsor?

We will have all sponsors names up in the lobby the night of the show, as well as having a list on our Facebook page.   You’ll also have our undying gratitude!


I still have so many questions.  Who should I ask?

No problem! Send any ticket and event questions to Rachel at rachel.ostlund@gmail.com, and she’ll get you taken care of.


Learn more about Ithaca Welcomes Refugees and Southside Community Center:

Ithaca Welcomes Refugees is a community initiative that fosters a welcoming and fair environment for refugees who come to our region. Our work includes resource gathering, fundraising, resettlement assistance, and education and awareness efforts. Our aim is to provide help for all refugees, with priority given to those bearing the additional burden of hate and fear.  IWR is currently working to house and resettle refugee families that have come to live in Ithaca, and also works in tandem with international aid organizations such as the International Refugee Assistance Program.  Our hope is that these efforts will continue the development of Ithaca as a welcoming host community in times of great global need.  Interested in learning more?  www.ithacawelcomesrefugees.org.

Southside Community Center, Inc. has been an important Ithaca institution for over 80 years.  Southside Community Center affirms, empowers, and fosters the development of self-pride among Black citizens of greater Ithaca while providing programming for all underserved people throughout the county. Southside Community Center’s programs fill the invaluable role of providing essential services—such as a safe and supervised environment, academically enriching activities, healthy snacks, and caring and supportive mentors—to young people most in need of support. Our center is located in a community that is experiencing higher levels of poverty and food insecurity, where young people face disparities in access to extracurricular activities. As part of our mission to serve the people of Ithaca, we strive not only to keep young people safe but to support their academic, social, and emotional growth, working to distribute opportunities for extracurricular growth more equitably.  In addition to educational activities, Southside Community Center provides recreation, cultural events, opportunities for political & social awareness, a food pantry, and other direct services.  Southside Community Center, Inc. is in a time of crisis and is seeking community support. 

We need institutions that make our communities resilient – when we invest in refugee support organizations, we are creating stability for all of our futures. When we invest in Southside Community Center, we are investing in an institution that has worked for decades to build a foundation of support, education, and outreach – a foundation that benefits every single person in Ithaca.  The security that many of us enjoy today could change tomorrow.  Thank you!



With gratitude,

Your bakers



Angel Shares!

The offer made in the letter below is currently closed! We may open it again in the early months of 2019.

But you are welcome to read on and to consider in anticipation!


Oh Dear Breadfriends,

It’s a new year, and we face it with skepticism, hope, drive, and gratitude. Skepticism for the waves of pestilential nonsense that are unleashed upon us daily. Hope for the great arc and its eventual bending towards justice. Drive to do a little more this year than last, and with a little more grace and courage. Gratitude for our community, for this place, for our possibilities, for you.

But I strive to stay focused!

I have things to tell you about your BAKERY that you will want to know!

In this letter I want to let you know about ONE THING!

That one thing is our CAPITAL CAMPAIGN!

We are having a CAPITAL CAMPAIGN! Yes!!

Our goal is to raise ten-thousand dollars for infrastructure projects here at the bakery, including improvements in our pastry production, and a new ventilation system.

Fear not! We’re not asking for donations, but here is what we are doing.

We are selling $10,000 in “Angel Shares.”  

I hear you cry: What the heck is an “Angel Share”?

An “Angel Share” is an opportunity to buy a GREAT BIG BREADSHARE at a low cost.

We are offering five “Full Angel Shares,” for each of which we will bake 220 loaves, for $1000. That’s a mighty low-priced loaf of bread, and a very nice return on your investment.

And because we know that not everyone has that kind of money just lying around, we’re also offering ten “Half Angel Shares” at the $500 level, for each of which we will bake 110 loaves of bread.

If you are thinking.. How in the heck am I supposed to come up with that money? Consider banding together with friends! You can take your bread in whatever delivery size you like--Need 220 loaves for a wedding? Done! Need one loaf every other week for few years? It’s easy!  Anyway, you get it. This is a way for us to raise capital in the short-term and to offer you a nice deal in the process.

The shares work just the same way as current shares. If you purchase a Full Angel Share, you will give us $1000, and we will put $1210 on your account. If you purchase a Half Angel Share, you’ll give us $500 and we’ll put $605 on your account! That’s good money! Your breadshare will click along as ever, and you can continue to manage it though your Farmigo account.

You are welcome to buy multiples if you please.

If you are one of the Angel Share Holders from our first opening almost SIX YEARS AGO!!, your share is now EMPTY! You are welcome to purchase another! If you are one of our wholesale customers, you can see what a deal this is, and you might want to purchase one or more Angel Shares at these prices!

To purchase an Angel Share, you can simply add the share through Farmigo by clicking clicking on the MY ACCOUNT link at the top of the page.

If you would like us to help you with your purchase, please let us know!

We do ask that when you purchase an Angel Share, please do your best to pay by check or cash, rather than by electronic means.  If you have any questions, or if you just feel like donating money to our capital campaign, please drop us a line at wideawakebakery@gmail.com.

And there you have it!

I have many other things to tell you--about new markets, new faces, new projects--and I'll be writing to you about all that shortly.


With gratitude and affection!


A Long Night. A Cold Morning.

Oh! My Dearest Breadfriends,

My heart goes out to each and all of you. Here we have been up till all hours, and then sleeping fitfully. Bakers do that anyway, but last night was different.

We started the bakery a little more than five years ago. Why? Because we were hungry for good bread. Because we wanted to work and play with our dear friends. Because it seemed like the right thing to do at the time. But it was more than that.

We built this bakery because we had a vision--of a place that would nurture our community, that would feed us all honestly and with the fruits of our shared soil and water. We saw the bakery as a place where skilled and hard work would be applied to simple materials, and that our work would then feed us all. We envisioned loaves shaped with care, each embodying our attention and love. We imagined those loaves shared and eaten, given away, or simply (if briefly) appreciated as a source of quietness. Nourishment.

There have been days--too hot or too long or too dry or too wet--when all of that has seemed a dream. But this morning, I feel it more strongly than ever. What I saw last night was half a country intoxicated by the pleasure of finally being allowed to openly express anger, resentment, and hatred. It is that awful pleasure that concerns me. I do not think it will subside anytime soon.

There will be plenty of work to do in the weeks and months to come.

For now, I wanted to tell you this about our bakery: we rededicate ourselves to kindness, to generosity, to difference, to complexity, to respect, and to reason. We rededicate ourselves to hard work, to vision, and most of all, to love.

With great and sorrowful affection,