Renae, my husband, Captain Argentina, told me I had to read this piece and see the photo of your croissant (what we call a medialuna, the name used for croissants in his native Argentina).

That is a perfect croissant — buttery, flaky, and golden brown. He and I are bakery hounds. Actually, he taught me what good baking is. Argentinians create some of the best (he would say THE best) pastries in the world, influenced strongly by Italian, French, and Spanish baking recipes and secrets.

I applaud your courage to steer your life in a new direction. Any type of restaurant business is demanding and risky but I’m sure you know that. Those that succeed are monuments to imagination, planning, creativity, grit, and hard work.

I hope you do post regular blogs about your adventure to becoming a coffee shop entrepreneur. You can do it.

Seven or so years ago, my husband frequented a farmer’s market booth that had the best pastries he’d ever seen in our area. The baker was a woman from a Serbian family of bakers who immigrated to NYC when she was a child.

My husband encouraged her to open a shop and six years ago, she did. Hers is now the most popular bakery café in our city and by far, the best. Besides her baked goods, she serves breakfast and lunch and sells grab-and-go meals to heat at home. She employs her daughter and husband and two or three other helpers.

Our city is one with mostly students and people on tight budgets, but when it comes to uniquely delicious food, a small bakery/coffee shop and survive with the proper preparation and lots of determination.

I look forward to future posts about your journey!!

I was always a writer but lived in a bookkeeper’s body before I found Medium and broke free — well, almost. Working to work less and write more.

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