On a recent business trip to Fort Worth, Texas, my friends there took me to the Bavarian Bakery and Cafe. Such an establishment may not seem to jive with the stereotypical Texan cuisine, but it is a very popular place with the locals and it is decidedly authentic as both the owner/operators–husband and wife, Stephan and Melitta Bueschel–were raised in Germany.
I had a sandwich on thick rye bread, still warm from the oven. Warm bread of any sort is olfactory ecstasy and warm rye bread is special. The fragrance is like wine.
The one thing that definitely fit the Texas (the biggest, the best, “don’t mess with Texas”) mystique was the enormous real Bavarian clock on one wall that’s taller than a human…taller even than a Texan. Apparently, from what I’m told, it took a special crew and moving procedures to even get the object inside the restaurant. I kept wondering how it stayed attached to the wall. It must weigh a ton.
If this bakery were near where I live, I’m afraid I would weigh as much as the clock. I have a real weakness for fresh bread. It must be in the genes. Our (my sister and I) maternal great-grandmother and her sons once owned bakeries in Southern Illinois. I sometimes wonder if I’ve missed my calling.
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