It has been a long while since I put finger to key to throw out my thoughts on food to the general Internet audience. Apparently, my last attempt was a complete lie as I said that I would only be halting this blog for a short bit. Well that short bit, is going to turn into a long while as other things have been cooking over in my neck of Brooklyn.
Starting this winter my friend and all-things-food partner and I will begin the operation of a baking company. Already three clients in, our products will appear in new coffee shops and restaurants opening in late February, early March, and April in the County of Kings. We are starting small and only providing catering and wholesale goods to establish businesses (though you may catch us at the Brooklyn Flea as well). An official announcement of our partnership will be announced shortly, and, trust me, y'all are going to hear about it.
So, what does that mean for NYCookery? Well, since my arms have been elbow deep in flour and sugar for the past few months and since it looks as if it will continue that way for the coming few, NYCookery, sadly, will be on indefinite hold. However, I've been talking to some creative folks, and we are discussing ways that NYCookery could become less blogg-y (i.e. eff all these written words) and more video- and film-focused. More on that when something comes of it.
Until I figure that out, keep checking back once in awhile. Who knows, maybe this thing will start again before too long.
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