Eavesdropping on this conversation about sweets, I got that these are the young turks shaping the independent food scene in Detroit. [the polar opposite of the up and coming Michigan movie people I’ve seen around town (link)] The three were tasting, talking about techniques of boiling sugar, the merits of sour/cultured/amish butter, and caramel recipes.

Though I have opinions of my own about how to make traditional caramel and how to make modern twists upon them, it isn’t my place to barge in on people. I fight the inner food hipster in me all the time. I know if I butt in, I’ll come off as some snide pedantic pedagogue.

This scene got me thinking of all the possibilities of owning my own business. Creating things that people can interact with and enjoy, in a storefront where I can see them enjoying. All the experiences that I gathered over the years, culminating in a range of food stuffs made from my own hands.

Then again, I have no head for business, my wide range of interests makes me a dilettante at best, and I have grown dependent on a steady paycheck with health benefits.