Sauk carroll county living springsummer 2018

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Permit No. 440 Sterling, IL 61081 P.O. Box 498 Sterling, IL 61081

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New Milledgeville eatery offers rustic charm, good eats

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Lanark Food Center offers convenience to its customers in town

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Mount Carroll couple adds to their footprint downtown with bakery

Timber Lake Playhouse (TLP), the professional summer theatre of northwestern Illinois, has the shows you will love: hot new shows just leaving Broadway, great American plays, everyone’s “old favorite” musicals, and the best in country, pop, and rock-n-roll revues in our “JukeBox Series.”

Timber Lake Playhouse hires the best young theatrical talent from all over the United States, and we regularly bring back talented alumni who have gone on to stellar careers on Broadway, TV and Film. Noted past performers are Tony Winning Actress Jayne Houdyshell, Michael Gross (Family Ties), Jennifer Garner and Saundra Santiago (Miami Vice, Guiding Light, The Sopranos, and Broadway's Evita and more).

Santiago last appeared at TLP in 2016 as Rose in Gypsy.

Located just south of Mount Carroll, Illinois about 10 miles from the Mississippi River, TLP is a short drive from Fulton, Sterling and Rockford, Illinois. The current theatre building opened in 1975 with 371 seats. The building is fully air conditioned, and the nine-acre wooded campus is perfect for any other activity you and your guests desire. From picnicking on the deck overlooking beautiful Timber Lake to attending a pre-show activity in our newly acquired rustic barn, TLP is a great destination for a day of fun.

Check out our website at www.timberlakeplayhouse.org for more information about our shows and other activities.

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Publisher Don T. Bricker Advertising Director Jennifer Heintzelman Editor Jeff Rogers Magazine Editors Lucas Pauley Rusty Schrader Page Design Lucas Pauley Published by

Sauk Valley Media 3200 E. Lincolnway Sterling, IL 61081 815-625-3600

SM-ST1500758

Articles and advertisements are the property of Sauk Valley Media. No portion of Carroll County Living Magazine may be reproduced without the written consent of the publisher. Ad content is not the responsibility of Sauk Valley Media. The information in this magazine is believed to be accurate; however, Sauk Valley Media cannot and does not guarantee its accuracy. Sauk Valley Media cannot and will not be held liable for the quality or performance of goods and services provided by advertisers listed in any portion of this magazine.

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Lanark Food Center received a new storefront, including a new sign, paint, and awning, with work completed in August. Owner Tushar Patel said the storefront adds charm to the downtown. Read more about the grocery on page 6.

Step inside the store

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Grocery continues small-town traditions STORY BY PHILLIP HARTMAN & PHOTOS BY MICHAEL KRABBENHOEFT FOR CARROLL COUNTY LIVING

Lanark Food Center

Address: 13 N. Broad St., Lanark Phone: 815-493-2750 Email: lanarkfoodcenter @gmail.com Hours: 7 a.m. to 8 p.m.

Monday through Saturday, and 8 a.m. to 6 p.m. Sunday Online: lanarkfoodcenter.com or search for Lanark Food Center on Facebook

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anark Food Center may have gotten a facelift, but the store’s commitment to helping the community remains the same.

The store got a new storefront, including a new sign, paint, and awning, with work completed in August. Owner Tushar Patel, who moved to Lanark in 2011 with his family, said the storefront adds charm to the downtown.

The store offers a variety of different products and services – produce, dairy and frozen foods, quality meats, deli-sliced meats, cheeses, salads, roasted chicken, beer, wine, liquor, magazines, and local newspapers.

The new storefront is only part of the upgrades made to the building.

“We took over the store from Ken Patel, no relation, in January 2009.

He bought the store from Bill Piper in February 2008. We installed [an] all-new cooler and freezers about 3 years ago,” Patel wrote in an email.

Its appearance isn’t the only thing that offers small-town charm. The store also offers carry-out service for people who need it, and the store offers delivery to the rest of its customers, on Wednesdays.

The store also donates 1 percent of its total sales to all of the churches in Lanark.

“Customers turn their receipts in to churches [and] we donate on those receipts [that] get turned in,” Patel wrote.

While social media campaigns are still being worked on, the staff is making the most of its website.

The site features weekly specials and printable coupons. The recipe page covers a variety of categories – main or side dishes, lunch, desserts, and more – with dishes as varied as root beer can chicken, peanut butter bars, and lettuce-wrapped cheeseburgers.

In the future, wine pairings will be available on the site, to find which bottle goes best with which dish.

The store’s Facebook page features recipe videos, and customers share photos of their experiences at the store. The page also features tips on

ABOVE AND LEFT: The Lanark Food Center has a wide variety of goods in downtown Lanark. slow cooking, winter salads, stuffed meatloaf and cookies.

The grocery also supports other area businesses. They carry SQZ wine, made in Lanark, and items for pets from Tuff Dog Bakery in Sterling.

The Patels are working to expand their operations to Polo, as well. On Feb. 1, the Polo City Council increased the amount of a loan to Tushar from $30,000 to $70,000.

The funds will help the Patels purchase and fix up the former Polo Super Valu building, more recently Polo Food Center, at 205 S. Division Ave. Patel is purchasing the property for $120,000 from the First National Bank of Amboy. s

At Sloan Implement, we are here for your equipment needs. We have many types of equipment, large or small, to help you get jobs done better and faster. Our excellent PARTS & SERVICE departments are here to keep your machines running strong all year long. Stop in or call to see what we can do for you!

We have a wide variety of Lawn & Garden equipment to help you keep your property in shape. Stop in to see our Sales Department to find out exactly what you need.

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Tale of two trips What a difference a decade made for Lanark business owners STORY BY PHILLIP HARTMAN & PHOTOS BY MICHAEL KRABBENHOEFT FOR CARROLL COUNTY LIVING Brothers Inn Family Restaurant will celebrate its 14th anniversary May 19. The well-known Lanark eatery offers a wide variety of items.

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on’t let it be said that a Lanark family will let a good thing pass them by twice.

Brothers Inn Family Restaurant will celebrate 14 years of providing food favorites on May 19, but the road from a Delite to dinner almost didn’t happen – well, the first time anyway.

The second time – now that’s a different story.

You could call it a case of Delite-ful deja vu.

Ozzy Seferi co-owns the restaurant with his brothers, Mazi Seferi and Kimi Seferi, the sons of Amy and Ray Seferi.

In 1994, the brothers were driving through Lanark with their dad to visit a friend in Savanna when they stopped at Dairy Delite, a fast food and ice cream shop.

During the visit, Ray chatted up owner Jack Kampemeier, and the two joked about selling the restaurant, right there on the spot.

“Jack said he could sell it right then, for $400,000,” Ozzy recalled.

The family didn’t take him up on the off-thecuff offer and life went on. The brothers eventually took a job as chefs in Sugar Grove, in the Chicago suburbs.

But a decade later, the Seferis found themselves in a familiar situation as they passed by Dairy Delite again.

Brothers Ozzy and Mazi Seferi pose inside Brothers Inn Family Restaurant in Lanark.

Continued on page 11

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“We passed by in 2004 to visit the same friend, and we were shocked,” Ozzy said.

“We were just driving by to visit a friend in Savanna, and noticed the sign [that the shop] was for sale.”

“My dad asked if we remembered. Now, it was for sale,” Ozzy said.

The family called the number on a sign by the restaurant, and Kampemeier called them back after about 10 minutes.

“He didn’t recognize us at first, because it was 10 years ago,” Ozzy said, but it didn’t take long for the men to strike a deal. “They made a deal right there, that night, and shook hands. The next day, we came here and talked to National Bank. We got the loan, and we bought the restaurant. Now, we’ve been here for almost 14 years,” Ozzy said.

The Seferis relocated from Sugar Grove to Lanark, and have made the town their home.

“Our kids grew up here, so we do love it. My parents’ wish was to work in the same location.

They work very hard to help us. They also live in Lanark,” Ozzy said.

Besides the Seferis, about 20 employees work at the restaurant.

Patrons enjoy the salad bar at the restaurant

Continued on page 13

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The menu reads practically like a dictionary of dining, with skillets, more than a dozen different kinds of omelets, pancakes, waffles, a salad bar, seafood, and sandwiches. Kosher corned beef, Monte Cristos, a beef roll, various kinds of melts, and desserts.

Customers took a few moments to discuss their favorite dishes during a recent afternoon visit to Brothers.

Elaine Huggins of Lanark is one of a group of ladies who’ve been meeting for coffee since 2004 at the restaurant. She said, “I like everything. I’ve never had a bad meal.”

Sally Grove, one of Elaine’s friends, said she liked the ribs, but when it comes right down to it,“Everything’s good,” she said.

Marie McDonnell and her husband, Tom, are from Lake Carroll, and started coming to Brothers in 2004, too.

“All the food is very good. The soups are excellent.

I like the rice soup, and the walleye,” Marie said.

Tom has his own favorite dishes – “the fish and ribs,” he said.

Whatever you’re a fan of, chances are good you’ll find it at Seferis’ restaurant, where the family has spent nearly 15 years learning the Inns and outs of running the restaurant – and judging by the Inn crowd, they’ve done a pretty good job. s

Brothers Inn Family Restaurant

Address: 103 state Route 64, Lanark Phone: 815-493-2555 Hours: 6 a.m. to 9 p.m. every day (closes at 2 p.m. on Thanksgiving and Christmas) Online: On Facebook

Friends share a cups of coffee and conversation at Brothers Inn

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GET YOUR FILL AT THE MILL

Milledgeville family loves to serve both familiar and new faces at their unique establishment

STORY BY CODY CUTTER & PHOTOS BY MICHAEL KRABBENHOEFT FOR CARROLL COUNTY LIVING

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Curt Eubanks, owner of the Mill Wheel Tavern in downtown Milledgeville, stands behind the bar. He’s celebrating the bar’s first anniversary, and has many renovation plans in the works.

The Mill Wheel Tavern is the only bar in Milledgeville to offer a full menu.

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urt Eubanks can’t stress it enough: The Mill Wheel Tavern is “a work in progress.”

“Eventually, we want to go over the whole building and we’re going to reconfigure some of the stuff,” he said.

Eubanks has owned the tavern at 337 N. Main in Milledgeville since February 2017, when he purchased the former J J’s Come Back Inn from Jerry Spencer. He has a final vision of what he wants his business to look like and there is a methodical – albeit, open-ended – approach to it: new this down the road, new that down the road.

The next time customers visit the place, it will look a little different – but the feel will remain the same.

“I want them to come in and feel at home,” Eubanks said. “I want them to feel like it’s their place, I want them to feel welcome, and I want them to have a good experience, good food,

The Mill Wheel Tavern

Address: 337 N. Main St., Milledgeville Phone: 815-225-7714 Online: millwheeltavern.com and Facebook Hours: The kitchen is open for breakfast from 5 a.m. to 9:30 a.m. Monday through Saturday; for lunch from 11 a.m. to 2 p.m. Monday through Friday; and for dinner from 5 to 9 p.m. Monday through Saturday.

The bar is open from 9 a.m. to midnight Monday through Thursday; 9 a.m. to 1 a.m. Friday and Saturday; and noon to 10 p.m. Sunday. good conversation, good vibrations, good beer, good spirits. I want them to feel comfortable and stay.”

After retiring from the Illinois Department of Corrections, Eubanks worked part-time for Spencer as a bartender and took over the establishment about a year later.

Along with a staff of bartenders, servers and cooks, the Eubanks family – wife Pam and sons Collin and Connor – also help out.

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“It’s something we’ve always talked about doing,” Eubanks said. “Both my wife and I are from here, and my family is from here. We’re familiar with the patrons. We may not know everybody, but we know a lot.”

Eubanks revamped the menu, and it includes a variety of different breakfast, lunch, and dinner options.

Continued on page 16

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Continued from page 15

Along with fried chicken, another the popular special is the Mill Wheel Chicken: boneless chicken breasts trimmed of all the fat and cut into 1-ounce chunks and batter fried. Servings come in quarter (4-ounce) and half (8-ounce) options, and are served with in-house Victory Sauce.

Burgers, beef, pork, and rib-eye steaks also are available, and a lot of it comes from Lanark or Chadwick.

“People have a little more confidence in localsource-drawn meat,” Eubanks said. “We try to support the local economy there, too.”

A variety of nightly specials are offered Monday through Friday, among them: Tacos on Tuesday, hand-rolled pizzas on Thursday, and deep-fried pollock on Friday. Wednesdays and Saturdays specials change each week.

People sometimes plan their week based on the specials, which are posted both inside the restaurant and on The Mill Wheel Tavern’s Facebook page.

“It may be the smothered burrito, it may be the tacos, it may be a fajita, or roast beef, or a hot beef sandwich, a Cuban sandwich, an Italian grilled cheese,” Eubanks said. “It is something different every day.”

As the menu wheel goes ‘round, so will the overall look.

Eubanks is planning on installing new ceilings and flooring, and will touch up the banquet room as well. He also hopes to bring back the local pool league and host line dancing and winter bags tournaments.

What won’t change, as far as looks go, is the rustic atmosphere.

Along with plenty of Chicago Cubs decor, farm signs advertising seed companies grace one of the walls. One sign on loan comes from Polo, another has an orange missile – similar to Milledgeville High School’s nickname.

“It fits the agriculture,” Eubanks said. “We’re in a very strong agricultural community, so I tailor the place to that. It’s what I like and feel comfortable with, and most of my patrons feel comfortable with it.

“It’s home – that’s what it’s all about.” s

Perfection starts with nature

A half order of the Mill Wheel Chicken with homemade sauce.

The smothered burrito meal is shown at the restaurant.

Perfection is now within rreach each

It continues with you

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A place for primitives Find your treasure for at country antique shop in rural Mount Carroll STORY BY ANDREA MILLS & PHOTOS BY MICHAEL KRABBENHOEFT FOR CARROLL COUNTY LIVING

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hen Susan Shire opened an antique shop, she not only found a new purpose in life, she found a new purpose for the antiques she sells.

Susan Shire Antiques sits behind a stone house just off a beautiful stretch of state Route 78 – a combination antique shop/ workshop that’s a retiree’s dream, and a big change for the Susan and her husband, Bruce.

“We were looking for someplace to retire that would be pretty and still close to grandkids and kids, and this is where we ended up,” Susan Shire said. “We saw this house and changed our lives.”

The former Aurora couple built the shop 18 years ago, and then Susan started her antique business.

“It’s taken years for people to find me, but now I actually have a very good business here,” she said. “Some dealers tell me I’m their secret.”

The shop caters to both dealers and shoppers, but regardless of who she sells to, Susan’s passionate about what she wants to see when antiques leave the store.

Susan Shire (above) specializes in primitive antique items at her antique shop, which sits behind a stone house just off a beautiful stretch of state Route 78 in rural Mount Carroll.

Susan Shire Antiques

Address: 9469 state Route 78, Mount Carroll Phone: 815-990-6658 Online: Facebook Hours: Open all year; by appointment or chance

Continued on page 21

CUSTOM HOME BUILDERS Kevin Miller, General Contractor 12841 IL Rt. 73, Lanark, IL

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“I truly think they’re our heritage and we’re caretakers, and I want to see people continue to take care of them,” she said. “It’s become such a throwaway society that I like fixing and restoring and making sure that they have a purpose again. And I found a beautifully comfortable way to live.”

Her inventory is made up of mostly of items from the early 1800s to the early 1900s.

“I’m strictly primitive and the primitive market is very good right now – more the utilitarian hand-done pieces,” Shire said. “But I also love folk art.”

She looks for the unusual and unique, like a sample of German Scherenschnitte, or scissor-cut artwork. The design was probably a wedding present to a Mr. and Mrs. Blossom, whose names are on the work. Shire estimates the piece is from sometime around the 1840s to 1860s.

“You look at this and you think, ‘Wow,’ the workmanship’ – cut birds, angels, the hands – there’s even a little squirrel. You have to really look. It’s amazing when you see it,” she said of the intricately cut paper work. “I was told this was probably museum quality.”

She gets her items through antique hunting and items that come her way.

“You never know what you’ll come home with or what people will bring in,” she said.

“I’ve been in the business so long that people will call me. Some of my friends have downsized now and call and sell privately.”

Her Facebook page also helps. There, she’ll post new items, but she doesn’t ship.

“Facebook has changed my landscape,” she said. “All the young dealers talked me into it.

They said that’s the way to do it.”

Still though, she gets plenty of foot traffic, from far and wide.

“I thought I’d have more Galena traffic, but it’s not the case,” she said. “The Galena people aren’t here for antiques. I get mostly serious antiquers because I’m off the beaten path, and once they find me, they keep coming back.”

The shop is open all year by appointment, or by chance.

“I’m usually here, but at [70], I don’t want to have to be here,” she said. “Believe it or not, people know just to call. It’s not a big deal.”

Business is turning out just the way she wants it.

“What an awesome retirement, to do something fun; and I’m busy enough. I don’t want it like it used to be,” Shire said. “It ran me for a while. You were always going. That’s why I don’t want regular hours. I want to make it fun

The antique shop is open all year

by appointment, or by chance.

now. And I think people like coming out here and watching me work on stuff, too.”

Yes, work on stuff. Shire is quite capable at fixing items that are broken or need a little TLC. It all dates back to her time in Aurora.

“Back in the day, when I was young, we built our own house in Aurora and I had no money to furnish it, so I started running around to yard sales and fixing things up,” Shire said. “Believe it or not, that’s how I got into it.”

So there she was, raising two sons and grabbing things to fix up.

“I was doing flea markets and you name it,” Shire said. “And here I am, but it’s so interesting. I would go around to older dealers and ask them questions – some would give you information and some were stingy – but eventually by trial and error I figured things out. I’m not afraid to try, to experiment. For Christmas all I want are my tools.”

Sometimes her workshop leaves men confused.

“I get so many guys up here who go, ‘Your husband does so much work.’ I go, ‘It’s me,’” she said, “although he’s starting to do a little more repair. He’s older than me. He’s more patient now. He’s a car guy. I had to teach him.

You don’t want things so perfect. You never take your sandblaster to this stuff.”

Back in Aurora, Bruce bought an old trainrefueling station to give her room to get her stuff out of the house and garage. Her workshop was there, too.

“People wanted to see me between shows, because back then I was doing shows full time,”

c a r r o l l

c o u n t y

she said, adding that people loved to see the projects she was working on.

“And then we bought this place and I thought, ‘Why not make it an antique shop/ workshop and see what happens?’” she said.

“But I think it’s a good way.”

She used to do refinishings, something she was known for, but now she said paint sells better.

“They want it rougher,” she said, “but still, all my years of knowledge of fixing things up helps me, and I was an art major, so I’ll tweak and paint something, but I’m always honest.”

She likes to keep things as authentic as possible.

“Sometimes when I get a piece and it isn’t pretty underneath, I’ll paint it” Shire continued. “I don’t like shabby chic. I like authentic, but then I’ll tell somebody that so they know. I’ve asked my customers in the past, ‘Would you rather I refinish or paint it?’ and they say ‘paint it’ and I’ve done really well with it.”

Shire does one show a year in July at Bishop Hill.

“I gave all the rest up,” she said. “The shop is doing good enough and I don’t want to work that hard.”

But scaling back a bit, doesn’t mean retiring altogether.

“People keep coming and buying,” Shire said. “What a fun retirement. Some people totally retire. I thought I’d play it by ear. When I can’t do it anymore, I’ll know. But I hope to always have something going on, because I think it keeps you younger and healthier.” s

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STORY BY ANDREA & PHOTO MILLS S BY MICHAEL K RABBEN HOEFT FOR CARR OLL CO UNTY L

IVING

Molly’s B akery in Carroll o ffers caff Mount eine, sw and othe eets r delicio us treats .

O

n Jan. 23, husband and wife Molly McDonough and Ben Johnson opened the doors of Molly’s Bakery and let the delicious scent of bread float out into the chilly air of a downtown Mount Carroll winter.

“We do muffins and scones,” McDonough said. “We’ve got cookies, baguettes, sourdough bread, croissants and bagels …”

“And bagels,” Johnson interrupted with enthusiasm. “We’ve got bagels.”

“Lemon bars,” finished McDonough.

“We also make our own lox,” Johnson added. And that includes salmon gravlox.

The couple’s talents don’t stop there.

“We make our own cheese mixes, and we have espresso and espresso drinks and we also sell cheese, prosciutto and wine,” Johnson said.

“We have a selection of some nice wines, and just some other things that we make. We have some giardiniera that our sous chef [Grant Juracek] makes that we’ve canned up. We have some

local soap, some pottery from local potters.”

And they have fresh flowers. That’s a lot of a variety, and there’s more to follow.

“We’re still in our infancy, “ McDonough said, shortly after the opening. “We’ll continue to put out local stuff.”

That probably will include jams and salsa and items from the fruits of the labor in the family’s summer gardens.

Continued on page 25

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“And we’ll be adding more baked things, too, as time goes on,” Johnson said. “This is just our starting menu. We have a lot of ideas.

We have a lot of things we love baking, so over the coming months, we’ll be introducing more and more.”

While they don’t have cupcakes, they do plan on doing some cakes later on.

“Everybody who comes in kind of has something they want us to make, so we will be implementing things as it kind of grows and develops,” he said.

The bakery currently has a staff of three – the couple and Elizabeth DeHaven.

“That’s just for opening though,” Johnson said. “Eventually, we think the bakery will employ four people.”

And in the summer, he said the hours may expand.

“We’ll be open a little later as people are around more in the area,” Johnson said.

Customers can take home their goodies or sit and eat at the bakery.

“We have a few tables and we’re actually going to put in a bar in a window, so there’ll be a few stools, so there is some seating,” he said.

“We’re just trying to figure out what we’re capable of with the restaurant schedule and this new bakery schedule,” McDonough said.

“Everything that we’re selling is made from scratch here as far as baked goods go.”

The restaurant she’s talking about is Molly’s Kitchen & Bar, which the couple opened first.

Johnson said they had talked about opening a bakery before.

“We felt like the bakery would really reflect the things Ben and I enjoyed doing,” she said.

“And that it compliments the restaurant in the kinds of products we make,” Johnson said.

“We can use a lot of them in the evening on the restaurant’s menu as well. And we’re also really enjoying being open during the daytime, being able to serve people throughout the day,

Chocolate oatmeal cookies, donut holes and poppy seed muffins are just the tip of the iceberg for the offerings at the bakery.

not just at night for dinner.”

“Yes,” McDonough agreed, “we’re getting a lot more kids in, which is really nice to see.

You know moms bringing their children, dads bringing their children. And it’s just nice to see a different clientele during the day, than we do in the restaurant. Feels much more like a community atmosphere.”

“Yeah,” Johnson continued, “that interaction with the community is really fun for us, and we’ve been just amazed by the support we’ve had just being open one week. So many people came in and came in the next day, too. It was amazing.”

The restaurant

Molly’s Kitchen & Bar opened in the summer of 2014, and employs anywhere from six to 10 people. Similar to the bakery, they make as much as they can from scratch. McDonough can be found cooking

and Johnson mans the bar.

“We have a small menu,” Johnson said. “We try to source as many local in ingredients that we can. The restaurant’s menu changes about every month and it’s seasonal.”

The menu always includes a fish and a pasta special, and they have a full bar with the cocktails made with fresh fruit juice and in-house syrups.

Here, too, the couple have received community support.

“It’s going very well,” Johnson said. “We did not know if it would work at all, and so far, it is working. We have a lot of regular customers who are incredibly supportive of the business and we’re excited to keep the following.”

“Every day is a new day,” McDonough said.

“We’re always learning something.”

Continued on page 27

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The Inn at Molly’s Also clustered with the restaurant and the bakery is the Inn at Molly’s, open a little over 2 years, and run by Johnson’s parents, Patricia and Michael Johnson. It has two suites.

“There’s a pull-out bed in each room in addition to a queen-size bed,” McDonough said. “If you had a really big party or lots of family, you could open the two rooms into one giant room.

It’s got a kitchenette and baked goods in there and a full bathroom.”

“They’re very nice, very comfortable,” Johnson said.

A hot breakfast isn’t served, but baked goods are provided for the morning meal, along with fresh fruit, he said.

The couple

McDonough and Johnson, who are in their early 30s, met in college on the East Coast.

Johnson grew up south of Mount Carroll and McDonough was born in Jacksonville, Florida, but spent her formative years in Alberta, Canada.

“We got married on the West Coast, and then you never know where life is going to take you,” he said. “We ended up back in Mount Carroll opening up a restaurant, and now we open up a bakery, so we’re just as surprised as everyone else.” s

The bakery offers other items, such as giardiniera.

More about Molly’s

• Molly’s Bakery, 108 W. Market St., is open from 9 a.m. to 5 p.m. Tuesday through Saturday.

• Molly’s Kitchen & Bar, 110 W. Market St., is open from 4:30 to 9 p.m.

Wednesday through Saturday.

Go to mollysmountcarroll.com for more information. Call 815-906-0052 or email mollyskitchenandbar@gmail.com for more information about the restaurant and bakery.

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