Back in the day, my friend Julie and I would spend the few minutes after before our cycling class trading stories about our baking conquests.
Yes, it’s not uncommon for me to talk about food at the gym. No matter if my fellow gym rats know what I do for a living or not, we somehow always manage to gab about what we’ve cooked or eaten lately.
But then again, I guess that’s why we all go to the gym in the first place — to do penance for all the calories we’ve either already consumed or are about to after that grueling class ends.
Like me, Julie loves to bake. After pedaling like there’s no tomorrow, she’d tell me about the fruit pies she baked during the holidays and the biscuits she labored over to perfect, even going so far as to mail-order just the right flour to ensure they’d bake up extra light and flaky.
Although Julie has since moved on to do her pedaling at another gym, I remember how she was especially excited about traveling to the South to take a few baking classes. When she came back, she surprised me with a gift: a copy of the “The Back in the Day Bakery Cookbook” (Artisan, 2012). Autographed, too, by Cheryl Day and Griffith Day, the owners of the Savannah, GA Back in the Day Bakery.