My how time flies. I became an accidental baker in Wisconsin agreeing to help a friend at his new job. The first night on the job we baked about a thousand loaves of bread. This was quite an introduction to baking. After moving away from this job that started at midnight in the cold Wisconsin winters then to Tallahassee and Orlando, Florida I received job offers from three different bakeries including Disney World, a commercial bakery, and a family owned bakery operated by a Danish pastry chef who specialized in French and Danish pastries. I chose the family bakery as I thought I could learn more from them than the other bakeries. This article appeared in the Orlando, Florida Sunday food section of the paper around 1977. My name was mentioned in the article. I've kept the article all these years. The author had a love of croissants. The croissants in the background photo were prepared by yours truly. For years my wife has asked me to bake some desserts and bread. I just didn't have the desire until recently. Lately I've been baking sourdough bread for the Stone Soup Kitchen at the Golden Magnolia Sanctuary. I'm enjoying making a contribution to the "Rural resilience hub with a pay-what-you-may, plant-based community kitchen open Thurs-Sat 5:30-8pm". You can find the bread one day a week at the Stone Soup Kitchen. I’m also making sourdough bread by special order. The product list and pricing are available on request.