I have been an owner of The Panetteria di Teppisti for about 1 year now, and I love it as much now as I did when I started. My passion has always been pastry having my Nonna as a inspiration and influence from a young age.
Nonna couldn't stand the fact that my own mother was not interested in the "Fine Arts of The Kitchen" (that's a direct quote) but in "Running around killing people." as she still to this day says with a disgruntled tone.
The fact that I did both when I was older, somehow, did not pain her as much.
So when the time came and I want to open my pastryshop, she was the first "investor" even tho she did not want any money back. I fought her on that point, until she merely said "Pfft, you have knowledge and drive Isabella, it will be a success. But do remember that when I drop by there better be fresh cannolis ready." I really couldn't dispute that.
When I told my father that I was to leave the family business, he was tentative at first and only after explaining my reasoning for doing something different and nonlethal, he understood. And when given the promise of help whenever he needed a second opinion or force, he began to get excited.
A notion quite uncommon for my father, the cold and calculating assassin.
I think my Nonnas happiness was a big part of the final persuasion, she had been crucial to our survival and happiness before and now my father felt he could give back some of it, mainly by letting her see something nondestructive coming out of a family enterprise for once.
I am still smug about the reaction I caused at the unveiling of the Panetteria, or more precisely the unveiling of the name: La Panetteria di Teppisti - The Thugs Bakery if to be roughly translated and a clear homage to my mother and family, blood or not. It was also a hint to their collective nickname for me from my younger years - Piccola Teppista. It was my way of telling them that I would always be on their side. No matter what.
As I was saying: Jaws were dropped, eyes were bulging and speechlessness ensued. It was simply fabulous.
As for the shop itself, it was an bright space, with several open windows facing the street and a higher floor level with a few 2 and 4 seater tables. It had rustic themes throughout with mellow colors but with an accent wall in lavender.
The main floor was centered by the display case in glass, connected to an marble counter that held the cash register, boxes, folders etc. The main event, however was behind the low counter. It was my very own decorating station. It was a big square marble board (it took three men plus me to carry it to its proper place) with steel counters lining the walls, a big silver colored fridge and everything I would need to make pralines, decorate cakes and just generally dazzle people with my skills (my employees words, not mine).
I liked it because of the fact that it meant I could run the shop almost alone. Me and my employee Angela worked the early mornings and while I prepared for the days opening, she could continue baking. Then when all the major breads and cakes was done, I could man the register and finish the decorating and Angela could go home. The main bakery was behind a set of swing doors, complete with a proofing oven and a special temp. controlled room for all of the sensitive pralines and chocolate decorations.
It was Heaven.
It was mine.
It was the Panetteria.