LITMIR.BIZ

      When Faith unlocked the door to Let Them Eat Cake early Tuesday morning she was met with the tantalizing smell of baking bread. She’d hired Oliver Rollins the year before because some of the regular customers who frequented the patisserie had requested freshly baked bread. Oliver made the ubiquitous white, rye, wheat and pumpernickel, then one day he added onion-dill rye and maple-pecan breakfast loaves. The nontraditional varieties became so popular that Faith and Oliver decided to forgo the traditional loaves. On Saturday mornings a line of customers stretched down and around the block as they waited patiently to get into the tiny shop to purchase loaves of bread, rolls, cake, candies and delicate pastries for the weekend.

      During the warmer weather, the selections varied when Faith made beignets, diamond-shaped donuts made famous in New Orleans where they’re traditionally eaten warm with café au lait. Foccacia had become an instant favorite the first time it was offered, along with pesto swirl bread. A delicious layer of pesto spread on light whole-wheat dough rolled up and baked into a tasty loaf was the perfect complement for soups, salads, pastas and grilled meat and fish.

      Let Them Eat Cake’s reputation hadn’t flourished from the exotic pastries and desserts offered to their customers but from the individual-size portions on display in the showcases. Someone wishing to purchase a black forest cherry cake as dessert for three was given the choice of buying three individual-size cakes rather a whole cake that would serve eight to ten. It took more time to create the smaller cakes, but customers were more than willing to pay extra for the more precise portions. Those who’d admitted being on diets expressed their gratitude because of the all-natural ingredients and size proportions.