It was 6:30 a.m., and Bottletree Bakery was empty. The only sounds came from the bakers in the back and the hum and click of the coffee-maker.
“Want some coffee?” Laura Robuch, who works at the bakery, asked.
I accepted gratefully. “Do you still get it imported from Oregon?” I asked.
“Every week,” she replied as she set the steaming mug in front of me.
The imported coffee is not the only thing unique about Bottletree.