First Do What You Have to Do

I don't remember who said it, but there's a famous quote: First do what you have to do, then do what you want to do.

Right now, I'm itching to write a certain blog post I have in mind. But I can't. I really need to take a shower, and I also have to bake a Parisian Chocolate Tart before Moey gets here to visit for the day with her daughter, L. Moey wants to pay me for a big Key Lime Pie and a Parisian Chocolate Tart to bring to the party she's attending tonight. I won't want to take the money, but she will fight me.

Is that me saying have to bake? Yes. But I love to bake. I truly do.

The Rise & Fall of a Baking Business
Maybe it was trying to make it work as a business that changed me. From last May through December, I had my own little baking business--Desserts by Alice Rose, Writer & Baker. I had lost my job, and figured this was the perfect time to try something new. We needed cash. Bill collectors were calling. H.'s party business was down due to the economy, and he was spending all of his time on his book--the final payment was a while off.

I took orders for Parisian Chocolate Tarts, Little Sister Key Lime Tarts [named for Punch] and Mighty Mini Designer Cheesecakes [with creme fraiche in the batter]. I handed out samples on Sundays outside my friend's beading store on Church Street in Montclair. I loaded the table outside her store with many a tart, and packaged them with pretty ribbon and tags.

I have hundreds of pink bakery boxes in my basement.

To make a long story short, it was very hard to turn a profit. I spent a lot of money on the best ingredients and even though my prices were pretty high, I couldn't seem to make money. When I did, I had to turn around and use it to buy more premium chocolate, heavy cream, key lime juice. I guess I'm also not such a good businesswoman for a cottage industry like that. I spent more than I should have on beautiful ribbon and chic tags.

The lesson I learned was not insignificant. I can make way more money as a writer, and fortunately, writing is my passion, too. And it doesn't involve spending hours hunched over the sink, hand-scrubbing tiny, medium and large pleated silver tart pans, which you can't just throw in the dishwasher.

That's really not what I wanted to blog about. But now that I got that off my chest, let me move on to my Parisian Chocolate Tart.

Photograph by Martyn Thompson. Appeared in Gourmet Magazine, 2009 Paris issue. Recipe called Chocolate-Glazed Chocolate Tart. I tweaked it a bit for my business. Search gourmet.com for the recipe. It is a stunning dessert.