A Week In the Life of Red Gate Bakery

Come be a regular with me.

In my Michelin days, I remember having dinner with an inspector who was lamenting the fact that we would never be regulars at a restaurant for as long as we had our jobs. It was true; eating somewhere new every night was the entire gig. But I realized in that moment that being a regular was not something I’d ever wanted. Maybe you know that old cliché o…