September 2, 2011 I board a Delta flight headed for Stockholm, Sweden for an education in ecological baking.
I've been a real estate broker in South Florida for the past 8 years. In this business you meet some really interesting people. The beginning of 2011 a past client, Stan, called me saying he had two people stop by and were in the market for a summer home. Erica and Stefan, a Swedish couple, were honeymooning in Boca Raton and the house Stan purchased was once owned by Erica's parents. They went to see the place where Erica had spent many vacations. We spoke briefly on the phone and arranged to meet the following day at their resort. We met and spent an hour discussing the RE market in Florida. Who knew where this new friendship was going to lead.
After many trips to Boca, Erica and Stefan found the place they could call home #2. During the 6 months they were house shopping, there was one thing Erica always said, "This place needs better bread!". She raved about the sour dough in Sweden and how different the flavor/texture was. I was a bit skeptical! How could 'bread' be so different?
Well, let me tell you...It is!
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