A Sweet Spoonful

I’ve been a big tease lately. I mention secrets and new endeavors without as much as a hint. Truthfully, I wasn’t doing this to build suspense or for any other weird reason. I just have this theory that it’s bad luck to say you’re starting something unless you’re pretty darn sure you’re starting something. So today… I’m pretty darn sure that Marge is actually happening. Health permits are filed. Logos and menus are finished and Sam is working his magic on a lovely, more detailed website.

So Marge. At the beginning of the summer I decided I’d open a bakery. I had a teeny bit of money saved that I’d always wanted to use to buy a house. But then it occurred to me, post-breakup, that it probably wouldn’t be a whole lot of fun spending my entire life’s savings to go and sit in a little house all by myself and stare at the white walls. So instead I decided I’d put it all into a business. A baking business. The thing I’ve always loved to do. So I set out looking at real estate. It was exciting. I met with brokers. I researched architects and small business loans. I started getting quotes on vintage wallpaper (expensive, by the way).

And then: reality hit. Building out a kitchen in a bakery takes a whole lot more money than I had scrimped and saved. And after a series of events, I realized it was best to tackle this one on my own rather than involving family with the financial piece of the business. So, a little change of plans. I found a lovely commercial kitchen to bake in, and I’m still pounding the pavement looking for a teeny little storefront where I’ll sell my sweets.

So where does that leave me now? Well, I’ve done a heck of a lot of recipe testing over the last few months and people are starting to place orders. People I know and people I don’t know. It’s delightful to think that numerous doctor’s offices in Marin will be eating my apple pie this week. I’m taking catering orders, going to start appearing at local food events and festivals and am working my booty off trying to get a table at one of our competitive farmer’s markets. And of course, continuing to look for that sweet storefront. I know it’ll happen. Just not tomorrow.

Why Marge? I specialize in classic American baking. I’m not drawn to fancy French-style desserts or elaborate plated creations. Instead, I’m really inspired by nostalgic flavor profiles and old-school recipes: American bars and cookies, darn fine pie, housemade oreos and pop-tarts, a heavily tweaked version of this amazing granola, and lots of lovely breakfast treats. And Marge is such a great classic American name. Fitting. It’s also my grandma’s name. She’s awesome. I’ve inherited my sweet tooth from her, for sure. When I was little and my family would visit my grandparents back East, we’d go out on picnics or boat rides and my grandma would always sneak in a few Twinkies or Ho Ho’s for the afternoon. My mom never bought that stuff so I always thought this was basically the best thing that had ever happened to me.

Grandpa, my younger sister Rachael, me, Gram sporting some pretty sweet sunglasses

It’s been funny telling people about the business. When you have a solid physical location, it seems really real. You can say definitively to people: I’m opening a bakery! With Marge at this point, I’m not quite opening a physical bakery yet. I guess I’m just approaching it in more of a non-traditional way for awhile.  The funniest thing happened a few days before Thanksgiving. I got a call from an old freelance client asking if I’m free to take on a big project. A few hours later I got a call from a local high school and there was a potential job opening. Then the bakery where I’ve been helping out on Sundays contacted me to ask if I wanted some holiday hours.

Don’t think I didn’t think long and hard about the teaching job (benefits!). But Marge needs me right now. This is the path I’m on. It’s now or maybe never. And of all the people I’ve talked to about Marge, I’ve been so excited to formally announce it to you all here online. Many of you who live here locally have become my real life friends, and so many others of you are cherished online friends. You guys have my back. And that’s what I need as I turn down more logical job offers and tread into unknown territory full of baker’s twine, a mess of flour, and a large crate of hundreds of aluminum pie tins that just arrived.

As I embark on this baking adventure, I really want to keep ya’ll posted on news and events, recipes and menu additions, and where to find me around town. And if any of you local folks know businesses with a sweet tooth who tend to order catering/deliveries, email me or leave a comment here. I’d love to chat with them and bring them a sample (or two)! Now then, please, please, please stay in touch!

• “Like” Marge on Facebook to get updates and news/events/photos
• Follow Marge on Twitter for immediate news, menu additions, and bakery chatter
• Email me anytime at megan@margebakery.com
• Visit our website for major Marge info  (full website’s coming soon–this is just the splash page)

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