Saint & Olive

Two months after I shut the business I have the biscotti making nightmare...I went to the kitchen to bake, but I forgot flour, vanilla extract, butter...I asked the Bakeworks folks if I could borrow one thing after another, and they said yes, but I could tell they were tiring of my lack of preparation. Finally, I realized I didn't have eggs, but I couldn't ask for more, so I drew tiny pictures of eggs and threw them in the batter. Marta noticed, even though I tried to be secretive, and told me I would have to mix them extra long to break down the fibers. As much as I miss the folks at Bakeworks, and my business, I'm happy to be going to the senior center today...

My phone told me I should post something for Saint & Olive...I guess I forgot to tell it that we broke up...or that the dream died. Mercedes Benz called me yesterday as well, wanted to know if I wanted to buy a car of theirs for the business...ha! You know it's hard times when Mercedes is knocking on your door...

And the last delivery has been made! (Well, I have one more for the little spot on south van ness tomorrow, but then that's really it)...I'm having a wake for the business this coming Monday at Mission Pie from 4-7, eulogies around 5:30. Please come, I don't want to take any leftovers home! It will be your last chance to get some biscotti, and to celebrate everyone that has contributed to this amazing journey I've been on these last 4 years.

I can't believe it's my last day baking biscotti for Saint & Olive over here at Bakeworks! Tomorrow I'll be dropping off the spicy cheddar cornmeal at Rainbow Grocery, the chocolate almond toffee & Mexican hot chocolate at Borderlands & Eureka cafe...then I will almost, almost be done...

Right now, this is happening! http://www.sfmade.org/event/sfmade-holiday-gift-fair-2/ Come by & get some treats for yourself or last minute giftsit's the last holiday fair of the year, and the last hurrah for Saint & Olive. Biscotti, chocolate-dipped marzipan filled figs, and embroidered fancies, along with so many delights from some of my favorite small businesses, are available until 5 today!

Merriam-Webster defines success as the fact of getting or achieving wealth, respect, or fame, as well as the desired result of an attempt. I like to broaden the idea a bit; for me, success is defined by... Learning. Moving beyond anything I imagined, opening to new worlds, ways of being, and perspectives, challenging old paradigms, and developing new skills. Relationships. Expanding community, being accountable to forces outside of myself, deepening the roots of my networks, ...and cultivating awareness of our interdependence. Humility. Asking for help, acknowledging the importance of others - their knowledge, support, all the work people have done before me to create these opportunities, recognizing that this business is so much more than the sum of my efforts - and of course, asking for more help. Change. I am not the person I was when this began. Four years ago La Cocina accepted me into their incubation program. I will be eternally grateful for their guidance and support. I was so excited to embark on this adventureto start a business that provided jobs and skills training to formerly incarcerated folks that perhaps would one day grow into a worker-owned cooperative. I was so passionate about this dream, and I hoped my great-aunts biscotti would be the vehicle through which it would begin to manifest itself. I feel that, in so many ways, I have been incredibly successful in this pursuit. Alas, Merriam-Webster's definition is an important part of the equation as well. And so, it is with deep sadness that I share with you that I will be closing Saint & Olive down at the end of this year. I will be sharing more about this over the next few weeks. But for now, I want to thank you all for all of your support these last four years. This is yet another measure of success, that so many folks I've never met have had the opportunity to delight in my great-aunts biscotti. Thank you all so much. See more

Today I'm at Pinterest headquarters! Come on by for all you holiday gifty needs, and a few treats for yourself, brought to you by San Francisco small businesses & SFMade.org!

I'm here with at the fort mason center for the Urban Epicurean festival with my friend Eddie. Here's what folks have to say about my biscotti... "Hmm...that's interesting." "It's a little dry." "Five star!!" Come by and try for yourself!

Happy 40th birthday Rainbow! I'm demoing here for another hour in celebration of this amazing business community. Someone just tried a sample...'not bad' they said...that encompasses so many things. Come on by and try some yourself!

Thanks to everyone at Bakeworks for all the birthday love! It's always a treat to work at a bakery, especially on one's birthday

I spent a lot of time at Bakeworks this week as their baker is on vacation...so while I baked bread and cookies and biscuits and scones in addition to hundreds of biscotti I also got to experiment with a new galette flavor, chocolate pear with toasted hazelnuts & salted caramel. I must admit, I love folding these treats. And they are pretty tasty.

Fall/winter flavors are here...I can't believe it, but my perception of time and the passage of time are two separate things. Find these flavors and the usual suspects at the La Cocina kiosk, as well as at their pop-up in the old La Boulange space at the Westfield shopping center. Also at The Village Market, Rainbow Grocery, and Drivers Market over in Sausalito!

If it's before 9am on Sunday morning and I've already finished up a 6 hour shift baking in the kitchen, does it still count as a day off?