On 21 Aug 04  13:35:47, Ward Dossche got back to Danny Ceppa 
-> Re: A Day in a parents life

 WD> on a wood/coal-floor, not factory-made bread. The business has been
 WD> owned and operated for over 175 years by the same family always handed
 WD> down from father to son and they have an at least more than 100 year
 WD> old recipe-book for stuff that no-one knows to make anymore. 

One of my recipes was developed by my Dad from my Grandma's "a 
little of this, some of that and then do this..."  It took him 
about 3 years to come up with the basic recipe, as the bread 
was not made often.  It was then another 2 years for him to 
perfect it.  

 WD> You go there by 7am when the fresh bread comes out of the oven and the
 WD> smell is just so rich, the bread is so good you can have an excquisite
 WD> meal while having nothing on it. 

I always make 2 loaves minimum.  One is invariably gone as soon as 
it's out of the oven.  

 WD> These places are even here becoming rare...

Which is a shame.  I can't remember the last time I saw a corner 
bakery or butcher shop.  



... Spotted Owl tastes a lot like.....well.....Bald Eagle!
--- OMX/Blue Wave/DOS v2.30