"Don't think about making art, just get it done. Let everyone else decide if it's good or bad, whether they love it or hate it. While they are deciding, make even more art." -Andy Warhol
Some of you may know that I hold a Bachelor's degree in Studio Art. It doesn't really mean that much, but art was a large part of my life for four years (more if you include high school). After graduating, I made a conscious choice not to delve into the art world. To me, art was a way of seeing differently, a different framework to make decisions. For me, it wouldn't be a career. Instead, I choose to work at a small bakery in Fremont called Simply Desserts. In some ways, I learned just as much there as I did from my formal education. Simply Desserts was my Graduate School where I realized my art would be whatever I set my mind to and create. It is where my identity in the love and knowledge of food was born. Where, I decided one day I would open a shop of my own.
Now, Noah and I have Argonaut and it is where we get to be artists together. But the baking, that is where I get to be an artist with just me. The beautiful thing about baking, is that your creation is tasted. People get to experience your work in a wholly different way than any other art. They sip and swallow, letting their palates be the judge of whether it is good or not. I love this. Baking is not my creation alone, it wouldn't be as good without feedback from others.
To be the best artist, you have to listen and make changes. An artist is nothing if people do not respond to the work. If it is not of value to the community, it is not worthwhile. This is a tricky balance because the artist's responsibility is to help the community see deeper, know more, expand their minds, challenge. The trick is how to do that with where the people stand currently.
That is why this quote from Andy Warhol rings so true to me. In the time when people are deciding if what you are doing is beneficial, keep producing and fine tuning. Make it a discipline to create. Through discipline, a true artist will emerge.
This season, we are bringing on a few new items to the shop. First, we have a new Orange + Almond Biscotti made with Oh Yeah Farms whole grain wheat, milled fresh here in Leavenworth. Next, and I’m oh so excited about, our new sweet bread is a Rustic, Rye cake (with Rye from Oh Yeah) served with an infused butter. And last but not least, you may have seen from Facebook our tests with the Chocolate swirl, Blondie Brownie to take the place of the Salted Chocolate Chip Cookie.
Now, I will continue to bake. Will you continue to taste and help make me a better artist?