While living in Los Angeles is much cheaper than San Francisco, the fact remains that it’s still a costly place to live. And, more importantly, to do business. I left SF when I realized that opening a bakery there was going to be cost-prohibitive (especially since just living there was!) and while I thought LA might be the permanent (or semi-permanent) landing spot, my eyes havestarted to wander. Part of what used to turn me off about LA – the traffic, the size, the impersonality – is still bothersome, but the closeness to family and friends, and basking in the beautiful weather, has been great. And that’s what makes looking to leave harder.
So, as I consider possible next stops, I have a few important criteria: it should be a food-loving town; it should be a walkable town; it should be relatively close to LA; it can’t snow; and it should be significantly cheaper. Now, I understand that a place meeting all of these criteria would be utopian and, in all likelihood, not very cheap. After all, who wouldn’t want to live there?
Beautiful sky awaits me on arrival at the Portland airport.
As September neared, I began to think more and more about the amazing food experiences I’d had multiple times at Smorgasburg LA (click here for a recap), and how I’d really like to be a part of it. When I first was exploring my return to LA last winter, Smorgasburg was accepting vendor applications in anticipation of their June, 2016 launch. I had considered submitting an application so that I could start something of my own on the side. However, considering it was a Sunday market and whatever job I ended up getting in LA would likely include working on the weekends, I cast it aside.
Fast forward about eight months, though, and everything was different. Plus, I knew two different people with booths at Smorgasburg and was able to pick their brains a little bit about what it was like to sell there. I felt like it was worth a shot, and so I sent in my application and crossed my fingers. In the meantime, I got back to my own recipe testing.
Babka one, after proofing, in a traditional loaf pan.
Babka one, cross-section.