Opening TRF

I'm in Todd Mission, Texas, opening our shops at the Texas Renaissance Festival. I have a great crew, and now that it's my 4th year with the bakery, the opening chores are becoming more of a routine. The Hubby is enroute from our summer show, which closed last weekend. The van and the Wells-Cargo trailer are totally overloaded, so it's slow-going.

When he gets here, we'll have another batch of signs to hang, and we'll set up the solar array and tent at our newest fruit location. We've got the first stand-alone solar-powered food booth. We already tend towards healthier food items than most festival vendors (pay no attention to the pastries behind the curtain). This new shop is no exception. Of course Ghirradelli decadence enrobes the fresh strawberries, but nutritionally it's still several steps above a funnel cake.

So we're midway through the craziest part of our work-season. We're hoping that by hiring more help, we can cut back from the 80 hour work-weeks that The Hubby and I tend to experience from August through November. (Fingers are crossed.)

The Texas Renaissance Festival opens on October 10th, and runs weekends only, including the Friday after Thanksgiving, through November 29th.