Third and Bird was two weeks ago, but somehow feels like just yesterday and a year ago!!! What a crazy week and to follow it up mothers day. I am incredibly grateful for all the support that we get from our amazing customers. We could not do it without everyone. Third and Bird was another very tiring but successful week for us. Long hours means, night bakes and day bakes around the clock for three full days. The spring Third and Bird marks the return of our amazing feta dill sourdough that will now be available for the rest of the summer, using fresh dill. Lots of fresh dill. We made the most pastries that we ever have for any market, we were so happy to have had our new sheeter for this event. For those who don’t know what a sheeter is, it basically saves our arms from getting carpal tunnel too soon 🙂 No but really, it’s like two rolling pins that rolls out your dough for you, rolling it back and forth making it thinner and thinner. Saves your arms and a whole lot of time so we can make lots of tasty pastries! Like the super one that we made for mothers day. Take our Kouign Amann (a caramelized croissant) and injecting it with lime pastry cream. Soooooo good! Sold out of them for all those amazing mamas out there! No time to rest for us though. Coming up is the grand opening of the summer St. Norbert Farmers market starting May long! That will mark the start of our craziness for the summer to come!