A Secret: Revealed
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!
Healthy Comfort Food
Thai Carrot, Coconut and Cauliflower Soup
People describe raising young kids as a particular season in life. I hadn't heard this until we had a baby, but it brought me a lot of comfort when I'd start to let my mind wander, late at night between feedings, to fears that we'd never travel internationally again or have a sit-down meal in our dining room. Would I ever eat a cardamom bun in Sweden? Soak in Iceland? I loved the heck out of our tiny Oliver, but man what had we done?! Friends would swoop in and reassure us that this was just a season, a blip in the big picture of it all. They promised we'd likely not even remember walking around the house in circles singing made-up songs while eating freezer burritos at odd hours of the day (or night). And it's true.
Oliver is turning two next month, and those all-encompassing baby days feel like a different time, a different Us. In many ways, dare I say it, Toddlerhood actually feels a bit harder. Lately Oliver has become extremely opinionated about what he will and will not wear -- and he enforces these opinions with fervor. Don't get near the kid with a button-down shirt. This week at least. He's obsessed with his rain boots and if it were up to him, he'd keep them on at all times, especially during meals. He insists on ketchup with everything (I created a damn monster), has learned the word "trash" and insists on throwing found items away on his own that really, truly are not trash. I came to pick him up from daycare the other day and he was randomly wearing a bike helmet -- his teacher mentioned he'd had it on most of the day and really, really didn't want to take it off. The kid has FEELINGS. I love that about him, and wouldn't want it any other way. But, man it's also exhausting.
Cheesy Quinoa Cauliflower Bake
I just finished washing out Oliver's lunchbox and laying it out to dry for the weekend. My favorite time of day is (finally) here: the quiet of the evening when I can actually talk to Sam about our day or sit and reflect on my own thoughts after the inevitable dance party or band practice that precedes the bedtime routine lately. Before becoming pregnant for the second time, I'd have had a glass of wine with the back door propped open right about now -- these days though, I have sparkling water or occasionally take a sip from one of Sam's hard ciders. Except now the back door's closed and we even turned on the heat for the first time yesterday. The racing to water the lawn and clean the grill have been replaced by cozier dinners at home and longer baths in the evening. You blink and it's the first day of fall.
Stuffed Shells with Fennel and Radicchio
I'd heard from many friends that buying a house wasn't for the faint of heart. But I always shrugged it off, figuring I probably kept better files or was more organized and, really, how hard could it be? Well, I've started (and stopped) writing this post a good fifteen times which may indicate something. BUT! First thing's first: we bought a house! I think! I'm pretty sure! We're still waiting for some tax transcripts to come through and barring any hiccough with that, we'll be moving out of our beloved craftsman in a few weeks and down the block to a great, brick Tudor house that we wanted the second we laid eyes on it. The only problem: it seemed everyone else in Seattle had also laid eyes on it, and wanted it equally as much. I'm not really sure why the homeowner chose us in the end. Our offer actually wasn't the highest, but apparently there were some issues with a few of them. We wrote a letter introducing ourselves and describing why we'd be the best candidates and why we were so drawn to the house; we have a really wonderful broker who pulled out all the stops, and after sifting through 10 offers and spending a number of hours deliberating, they ended up going with ours. We were at a friend's book event at the time when Sam showed me the text from our broker and I kind of just collapsed into his arms. We were both in ecstatic denial (wait, is this real?! Did we just buy a house?) and celebrated by getting chicken salad and potato salad from the neighborhood grocery store and eating it, dazed, on our living room floor. Potato salad never tasted so good.
Smoky Butternut Squash and Three Bean Chili
If your house is anything like ours, last week wasn't our most inspired in terms of cooking. We're all suffering from the post-election blues -- the sole upside being Oliver's decision to sleep-in until 7 am for the first time in many, many months; I think he's trying to tell us that pulling the covers over our heads and hibernating for awhile is ok. It's half-convincing. For much of the week, instead of cooking, there'd been takeout pizza and canned soup before, at week's end, I decided it was time to pour a glass of wine and get back into the kitchen. I was craving something hearty and comforting that we could eat for a few days. Something that wouldn't remind me too much of Thanksgiving because, frankly, I can't quite gather the steam to start planning for that yet. It was time for a big bowl of chili.
To Talk Porridge
Porridge is not the sexiest of breakfasts, it's true. It doesn't have a stylish name like strata or shakshuka, and it doesn't have perfectly domed tops like your favorite fruity muffin. It doesn't crumble into delightful bits like a good scone nor does it fall into buttery shards like a well-made croissant. But when you wake up and it's 17 degrees outside (as it has been, give or take a few, for the last week), there's nothing that satisfies like a bowl of porridge or oatmeal. It's warm and hearty and can be made sweet or savory with any number of toppings. The problem? Over the years, it's gotten a bad rap as gluey or gummy or just downright boring or dutiful -- and it's because not everyone knows the secrets to making a great pot of warm morning cereal. So let's talk porridge (also: my cookbook comes out this month! So let's take a peek inside, shall we?)
Bria
Wow - congratulations! This is such exciting news. Best of luck with your new adventure, and keep us posted on the process. Hooray!
Shannalee
I am so freaking happy for you. You made the right decision. I love that you're pursuing this. And if I were in Cali, I would SO want to help somehow.
my little expat kitchen
Congratulations! What an exciting time this must be for you. I wish you the best of luck and may all go perfect with your bakery!
Magda
Mardi@eatlivetravelwrite
Megan - CONGRATS!!! I am soooooo excited for you and so impressed that you are following your dream. I wish you the best of luck and please open a branch in Toronto! xoxoxoxox
Jacqui
Eeeeee! I am silently squealing from my office cube, and sending virtual hugs and high fives and all that good stuff. Love that you are following your dreams and living that American fairy tale with all-American sweets. And I definitely caught that hint when you mentioned opening a bakery in a previous post -- Couldn't help but pause and think, Hmmm... :) Good luck and congrats!
Anne Zimmerman
yes!!!
Still can't believe I've never tasted a marge inspired creation. soon!
Liz the Chef
Best of luck and congratulations for "following your bliss"!
Amy P
Woo hoo!!! So excited for you- way to go for being brave and doing the thing you love. Your goodies look (and taste) heavenly. Congrats!
Kasey
I am SO excited for you, Megan. Your goodies will be in high demand! And I've already said it, but I'll say it again: LOVE the branding. You nailed it!
Janet
I'm so happy for you, and so proud of you, too! I think it's the greatest when people listen to their hearts and follow their dreams (ok, how cheesy do I sound? But you know what I mean). I was telling Allison the same thing recently, and it just makes me so happy (and inspired) to see you guys going for it.
Cheers to Marge!
PS: Love the picture! Sweet outfit. :)
Anna
Congratulations. Sounds fabulous!
Sarah
Congrats! You make beautiful stuff. We'll have to stop by when we're in Marin (and when you've found a "home"). Good luck!
merry jennifer
Congratulations on following your heart! If you were here in Florida I would seriously funnel you some business. I'm looking forward to seeing Marge progress and grow.
PS - Seriously, north Florida is a good market. Think about it. ;)
Staci Shultz
I am just so darn proud of you, Megan. And having written many letters of recommendation on your behalf, I KNOW what it must have meant to turn down that teaching job! Take this baking plunge, my sweet friend, and know that your friends from coast to coast do indeed have your back.
Danielle
So happy for you, and so excited. I know you're going to do great and that 1 year from now, Marge is going to be THE place to get delicious holiday treats. Mark my words :)
Anonomous
WAHOO SO EXCITING!
but does this mean no more blog :( ????
megang
JILL! A first comment...I've been waiting so long :)
No, of course it doesn't mean that. The blog stays. Love you.
rebecca
Fantastic news. I wish you the best of luck and admire you for going after your dream, which many of us share.
Pop Gordon
Yippee, the first of my three...elated to have a fledgling entrepreneur in launch mode and absolutely KNOW you're going to slide into this with success, surprise and finally satiation for all things sweet. Love you Guinness.
Heidi
Congratulations on your new venture! I can't wait to order!!!!
Vanessa
I have a big soft spot in my heart for Marge because she is 'Mom' and my daughter.
Both are real sweet and so are you.
One of Gram's favorite pictures is of her in her apron on the porch steps!
Such a wonderful tribute. She will be so touched as I am.
Love...Aunt V
momgordon
I will be able to say that my kitchen and I were there from the start! Cookies in the pantry, pies in the oven and all those dribs and drabs of stuff in the refrigerator that you insist on saving (we need to save that half teaspoon of egg wash, really?!) You got your sweet tooth from Gram and a bunch of your determination! The journey begins.....
El
Megan, this is awesome. I am so happy for you. The long and winding road has landed at Marge-perfect. (BTW, I cannot believe the school called. That's insane.) Sounds like Marge is definitely the better choice. I know you'll do great. I didn't know you made pop tarts too. Can't wait to try those!! Congrats!
tracy
you are SUCH an inspiration! I can't wait to get my hands on your goodies! *snort*
CousinJill
Darn..Rachael told me I could post anonymously. Oh well, STILL VERY EXCITED TO COME BE YOUR TASTE TESTER AND MARKETING MANAGER!
Mary
Congratulations, Megan! I kept smiling today thinking about Marge. So excited for you. I love the name and the inspiration behind it - can't have a better start.
Your website, packing, logo + design are as gorgeous as your photos and baked goods. I can't wait to order. Again. And again.
Btw: As I write this, your cranberry + orange scones are in the oven. The dough came together beautifully. I promised I would not buy another cookbook this year, but...
Sasa
Yay! That is so cool ^_^ You totally did the right thing following your heart. I've been doing a tiny cottage industry selling granola bars here in Austria and your beautiful packaging is a total inspiration!
Andrea
OMG congrats! You're living all of our dreams, I assure you. I only wish I had the guts to do the same. I'm so happy for you! I would totally come to your bakery.
Erin
Congratulations! Now I have yet another reason to plan another trip to the West Coast! Tons and tons of luck!
Lori
Megan,
You are a true inspiration. Congratulations on Marge and really more so on following your heart.
All the best, Lori
Katie
Congrats again to you, Megan! How exciting to launch your own business. Lucky you to have identified your passion and calling--and then to have found the courage to follow it. Best of luck and wishing you many fun adventures ahead with Marge Bakery.
RM
Great news! I'm so happy for you and for all of your lucky customers. Let me know where to bring the kids. And I've got some farmer's market scoop for you.
kickpleat
Hooray!!! How super exciting. I love the idea of starting small, I think you'll do great. I wish you were a traveling mobile bakery and would make it up to Vancouver!
Lauren
The secret is out! Congratulations on following your heart! Also, happily, I kicked you over to 100 fans on Facebook. Here's to many more!
Amanda@EasyPeasyOrganic
You are so inspiring! I'm actually in the process of following my heart, too ... more writing and less secure employment ... more making of organic goodies for the body ...
Oh, it's scary! What if I fail?
But I'm happy I read your post, because it made me feel so much less alone out there :)
xx
megang
Oh boy. You all stun me once again. Thank you so, so much for all of your support. I'm not sure how I got so lucky to have such amazing readers, but apparently I've done something really good somewhere down the line.
No, this does not mean that the blog's going anywhere. Far from it. I can't imagine ditching it for anything. And I'd love to keep you updated on how Marge is doing here, too. So let's do that, shall we?
Kelsey/TheNaptimeChef
YEAHHH! I am SOOO excited for you!!! This is so amazing, you should be so proud of yourself. The storefront will come, I know it! :) Brava!
Denise | Chez Danisse
Exciting! I love the name. Woohoo!
Dmarie
wow, living the dream! congrats & MUCH success!
Aunt Jill
Megan,
The colors, logo, NAME...... just perfect for what you are doing!!
It all seems to be evolving in a thought out, sentimental way with lots of hard work. Congratulations to you. Now weren't you just bursting at the seams at Thanksgiving wanting to tell everyone. Now I know you can keep a secret! Your reveal, however, is your way and special. Looking forward to many more milestones and celebrating along the way with you. Congratulations.
Love Aunt Jill
letitia
Congratulations!! I wish Toronto was just a tad bit closer to SF so we could come support your new business. Your goods look amazing! Best of luck, it looks like you're already on the right track...
jill
Congratulations! This is so exciting. Your kind of baking is what I like best. Any plans to ship your goods to hungry people in NYC?
By the way- I drive by Baked every week to go to the grocery store. I've never stopped in, always thinking, someday... Then I thought of you, reading their cookbook and loving the place having never been there. So last week I parked my car and got a piece of coffee cake in your honor. It was amazing!
Jill
(long time reader, very occasional commenter)
megang
Jill! We're definitely planning on shipping our granola, cookies, and bars eventually but we're not quite there yet. I'll let you know when we're more readily equipped to do so! And I loved your comment and thinking about you heading over to Baked for a little treat. Isn't that place great? I visited in NYC over Thanksgiving and forced my sister to sit down and share about 5 things with me. We overdid it a little. Anyway, thanks so much for reading (and commenting!) Happy Holidays!
Quay Po Cooks
Congrats Megan for following your heart. I wish you success!
Dana
How exciting! Congratulations! Best wishes for your endeavor, I'm sure everything will go great!
retro sweets
Wow, it's my first time here and I'm so glad to hear about your new business gig. Congratulations! Your cookies look yummy and I think your grandma would be very proud. Hope Martha would cater even to Londoners soon. :)
Adrianna from A Cozy Kitchen
Wow! Yay for new adventures. Your tags and logo is really super pretty. And those mini-apple pies look dreamy. Can't wait to try.
Jen @ My Kitchen Addiction
So excited for you... I want to rush out to San Francisco to taste all of your baked goods! Do you ship to PA? :)
megang
Hi Jen! Thank you! I need another taste-tester, actually. So we don't really ship quite yet...just getting all of our systems in place. I'll let you know when we do :)
olga
OMG I am so happy for you and your logo is so so so cute!!! I'm super late in commenting but I am so inspired and excited for you!! Please keep us all posted!!
megang
Thanks, Olga! I will, absolutely.
Stephanie
Congratulations Megan, this is the best. Looks utterly cool - of course - and delicious. I'm so excited for you!
retro sweets
Your cookies look yummy. Hope Martha will cater even to Londoners soon.