Stopped by the local donut baker 5:30 on the way in to pre-open the café, Wednesday's are "donut day". Still bake scratch muffins and scones of course, hence pre-open.

'Bout noon switched hats from café shift to roaster. Started out ho-hum run of the mill stuff for couple accounts and shelf before switching to high end SO's for shelf going into Christmas. Won't hit the entire run down but man the aroma from the tryer on some of the batches makes the long days worth it, particularly the Idido Misty Valley and Panama Esmeralda. Post roast bean munch too of course. Just wrapped up bagging, leaving roaster clean up for tomorrow morning. Close to dead beat but in a good way...