Thanks, Ha, ha,..... the story is probably the same as what happens to a lot of guys!!
I really couldn't take over my wife's kitchen any more.....so I bought an old building
in Buchanan MI (sort of a Chicago getaway) and started fixing it up, after two years,
It's almost done. I use it to show the ovens as well as testing various flours and dough
formulas. We will also be open to the public in the morning (3hrs.) for stone roasted coffee,
Norwegian pastries and 3 hrs of pizza in the evening. Our menu will be small with 4-5 pizzas
at the most. If all goes well, we will also offer a limited supply of stone baked sour dough Boules.
I have been working on a natural starter (started locally in the old flour mill here in town) for a couple
of years now. With lots of washing and feeding the bread we are making with it is starting to taste pretty
good along with having some good spring to it.