Tuesday, October 12, 2004
I have finally added the words "hand crafted" to my literature.
After all, I'm still explaining that my breads do not spring from the ground unassisted(artesian) - I enjoy the punny conversations with educated customers that I must be guarding this free-flowing well of loaves the way wild mushroom foragers guard their forests. I especially love the picture of me in baker's whites with a burlap bag of freshly harvested breads slung over one shoulder.
Whenever asked, I usually reply with Craig Ponsford's description of the artisan being the craftsman of a carefully considered loaf of bread as described at www.artisanbakers.com.
So my new sign at the farmers' market will simply state: "Hand Crafted Artisan's Bread" so my customers can enjoy the experience of sorting through 100 unique breads looking for a loaf that calls out to them. I market my own handmade variability as an opportunity for choice. I explain that my breads aren't ever going to look like the grocery store's rtb artisan breads.
After all, I'm still explaining that my breads do not spring from the ground unassisted(artesian) - I enjoy the punny conversations with educated customers that I must be guarding this free-flowing well of loaves the way wild mushroom foragers guard their forests. I especially love the picture of me in baker's whites with a burlap bag of freshly harvested breads slung over one shoulder.
Whenever asked, I usually reply with Craig Ponsford's description of the artisan being the craftsman of a carefully considered loaf of bread as described at www.artisanbakers.com.
So my new sign at the farmers' market will simply state: "Hand Crafted Artisan's Bread" so my customers can enjoy the experience of sorting through 100 unique breads looking for a loaf that calls out to them. I market my own handmade variability as an opportunity for choice. I explain that my breads aren't ever going to look like the grocery store's rtb artisan breads.
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