If you love what you do, then the world will fall in love with you

i was inspired by a recent piece on chuck williams, the creator of williams sonoma. for me he is the ultimate entrepreneur. at 94 years old, he still loves the business he started back in 1956 after a trip to france so much that he still shows up for work. one of my favorite interview questions at the bakery is when we ask "what people are passionate about?". it is hard to explain the kind of passion that gets you out of bed every morning, but if you don't have it you may never understand that feeling that keeps you reaching for more in life. his staff had this inscription on his birthday cake "If you love what you do, then the world will fall in love with you" i feel extremey thankful as the new year takes off that griff and i still are passionate about what we do and that our customers are still falling in love.

xo
cheryl

Counting Down to 2010

i hope everyone is enjoying a happy holiday.

i am looking forward to all of the exciting

things that are coming up in the new year.

griff and i are planning all sorts of new ideas

at the bakery including our new website

launching in january. i have another tv appearance

coming up with Paula Deen in february, and

we are getting very serious about the cookbook too.

so many exciting new things to look forward

to in the coming year and i can hardly wait

to share all of the details with you.

in the meantime, i am leaving you with one

of our family traditions during the holidays

and wishing comfort and joy.

Egg Nog French Toast

6 large eggs

1 1/2 cups eggnog

1 Tablespoon vanilla

1 pinch salt

1/4 teaspoon cinnamon

1/4 teaspoon fresh ground nutmeg

About 6 slices thick sliced bakery bread (a hearty, day-old sourdough bread)

About 4 tablespoons butter

About 4 tablespoons oil

1. Preheat oven to 200 degrees.

2. Whisk together eggs, eggnog, vanilla, nutmeg, cinnamon and salt in a bowl and set aside.

3. Place bread in shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread and soak for 10 minutes. Turn slices over and soak for 10 minutes or so until soaked.

4. Over medium heat, heat butter and oil and fry in small batches until golden brown (about 2-3 minutes on each side). Transfer to oven while cooking the remaining toast. Keep in oven until ready to serve. Serve with warm maple syrup and sprinkle with powdered sugar.

@home is where my heart is

not a day goes by that someone comments on all the wonderful
treasures that decorate the bakery. everyone knows that i love collecting
all sorts of vintage treasures many of which come from my favorite shop
in savannah @home. it’s not just a business on broughton…it is a very special
place where i go for as liz and i call it “shopping therapy”. liz and i have been friends for many years and we have shed many tears of joy and sadness..its not just business it is a very personal place for me. it will be hard to imagine not being able to shop at a place that everyone knows what i love….today liz announced her shop closing but i will not make her cry (again) and although i am happy for opportunities coming her way in the future…@home, the magical shop created by liz demos will be missed.
xo
cheryl

New address, New Look

A big thanks to Katie Runnels for my new banner logo, I love it!
With the new look I've also had to create a new address, so please click here and bookmark my new blog address. Or, refresh your browser window and hopefully that will refresh the new address
of Buttercream and Roses.
:D

Check out our new bakery blog

I decided that I wanted to include
everyone in on the fun of blogland
that works at the bakery. So if you
don't see me here, you will always
know what I'm up to by checking
out our new blog.

xo cheryl day

It's a good day!

Happy Birthday Bakery!
Today you are 6 years young
and I am very proud to be a
part of your existence.
It is a very exciting time.
It is a very emotional time
It is a time for giving thanks.

I ran into two of my most adorable
little customers about your age
at Target today. They were so excited
to show me the new uniforms they were
getting for school.
We chatted for a while and
then they waved goodbye and
said "See you at the bakery Miss Cheryl"

I can still remember going to Blums bakery
with my Dad and getting that pink box
filled with pastries when I was about their age.
It is cool to know that they may not remember
me when they are all grown up. but they will
remember Back in the Day Bakery and that
makes me feel that it is a good day indeed.

Griff and I set out to create a special place
that would become a food landmark in Savannah.
We are truly thankful to everyone that has made
our dream a reality and for continuing to support
our passion.

Get Cookin

I was asked to be a guest blogger
over at Paula Deen's new website.
Be sure to check it out!