However, in the last few weeks the full reality of running a bakery has hit me. I have hired 4 assistants in the last eight weeks, three of whom have already had quit or had to be let go for various reasons. My fourth assistant started a few weeks ago as full time, but recently switched to part time. So I now only have twenty five-ish hours of help a week. The rest of the time it's basically my sole responsibility to do all the ordering, the tweaking of the recipes, the majority of the baking, developing new products, sourcing packaging for those products, scheduling deliveries of the baked goods, and all sorts of other little things that get slipped into the everyday flow of things.
There have been many thirteen hour days. There has also been a lot of sweat and even tears. When I allow myself to stop thinking about everything I still need to do and realize how much has been done since the doors opened in May, it's pretty amazing.
Sometimes it's nice to just sit back and let yourself enjoy something simple like these popsicles. Something you didn't have to spend hours making and that feels refreshing. The raspberries also are tart enough to counteract the sugar. Because no matter how badly I want to tell people that I have not overdosed on sugar, there are definitely days where I don't want to test another cupcake or cookie or cinnamon bun for a very long time.
adapted from Family Kitchen
1.5 cup frozen raspberries
1 cup coconut water
1 cup apple juice
2 tablespoons agave nectar
Combine all ingredients in blender and puree until smooth. Freeze for at least 2 hours before snacking. Quantity will vary based on the size of your popsicle molds, but this made 8 for me.