{"id":4112,"date":"2005-12-30T10:01:31","date_gmt":"2005-12-30T15:01:31","guid":{"rendered":"http:\/\/www.sheilaomalley.com\/?p=4112"},"modified":"2005-12-30T10:01:31","modified_gmt":"2005-12-30T15:01:31","slug":"the-monetary-black-hole-of-pastries","status":"publish","type":"post","link":"https:\/\/www.sheilaomalley.com\/?p=4112","title":{"rendered":"The monetary black hole of pastries"},"content":{"rendered":"<p><a href=\"http:\/\/www.slate.com\/id\/2132576\/nav\/tap1\/\">A very funny essay<\/a> about the trials and tribulations involved in opening and running a rather twee little coffee shop in New York City.<\/p>\n<p>I loved this paragraph:<\/p>\n<blockquote><p>Pastries, for instance, are a monetary black hole unless you bake them yourself. We started out by engaging a pedigreed gentleman baker with Le Bernardin on his r\u00e9sum\u00e9. Hercule, as I&#8217;ll call him, embodied every French stereotype in existence: He was jovial, enthusiastic, rude, snooty, manic-depressive, brilliant, and utterly unreliable. His croissants were buttery, flaky, not too big, and $1.25 wholesale. We sold them for $2 and threw away roughly 50 percent\u0097in other words, we were making a negative quarter on each croissant. After a couple of months of this, we downgraded to a more Americanized version of the croissant (vast and pillowy). The new croissants ran 90 cents each and made us feel vaguely dirty. We sold them for the same $2. Ironically, their elephantine size meant that every time someone ordered a croissant with cheese, we had to load it up with twice as much Gruy\u00e8re.\n<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>A very funny essay about the trials and tribulations involved in opening and running a rather twee little coffee shop in New York City. I loved this paragraph: Pastries, for instance, are a monetary black hole unless you bake them &hellip; <a href=\"https:\/\/www.sheilaomalley.com\/?p=4112\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a> <a href=\"https:\/\/www.sheilaomalley.com\/?p=4112\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.sheilaomalley.com\/index.php?rest_route=\/wp\/v2\/posts\/4112"}],"collection":[{"href":"https:\/\/www.sheilaomalley.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sheilaomalley.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sheilaomalley.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sheilaomalley.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4112"}],"version-history":[{"count":0,"href":"https:\/\/www.sheilaomalley.com\/index.php?rest_route=\/wp\/v2\/posts\/4112\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sheilaomalley.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4112"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sheilaomalley.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4112"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sheilaomalley.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4112"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}