tag:blogger.com,1999:blog-5269295347248537302.post-23501823953534250862008-06-24T21:29:00.000-07:002008-06-25T05:50:35.570-07:002008-06-25T05:50:35.570-07:00<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_FM9bKL677GM/SGHKEAkrZjI/AAAAAAAABUM/g3lo2jp0Hp4/s1600-h/IMG_8594.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp2.blogger.com/_FM9bKL677GM/SGHKEAkrZjI/AAAAAAAABUM/g3lo2jp0Hp4/s400/IMG_8594.JPG" alt="" id="BLOGGER_PHOTO_ID_5215672013693871666" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Applewood smoked bacon, caramelized onions, red Russian kale courtesy of </span><a href="http://gardenertofarmer.blogspot.com/"><span style="font-style: italic;">Dancing Hills Produce</span></a><span style="font-style: italic;">, and Gruyere cheese. Completely unspoiled.</span></span><br /></div><br />Yes, we are still making strata at the cafe. The truth is that we have had no choice but to resort to using the ciabatta usually set aside for strata, simply to keep up with the influx in egg sandwich orders the past couple of weeks.<br /><br />Please remain calm, and know that we will adjust our daily bread order as soon as possible.Ali and Evanhttp://www.blogger.com/profile/04246118164184072480littleredbikecafe@gmail.com1