Be intentional

For 25 years I have had a problem with gluten. For decades I've accepted that gluten-free bread, that in some cases is like cardboard, comes in a loaf that never replicates a fresh loaf of traditional bread. Travelling through Moss Vale in the Southern Highlands recently, it was time for a brew. I pulled in at the What If Society. After ordering my Machiatto, I asked whether they had any gluten-free bread. Someone appeared from the kitchen, grabbed a fresh loaf out of the window and said "would you like me to cut a piece for you?" I bought the loaf. The bread was sensational. Probably one of the best gluten-free loaves I've ever tasted. The only rival would be Gordon Ramsay at the Savoy in London. My story is not just about the bread, it's about the intention. The lady brought me my toasted GF bread and explained how she made it.... seeds, sprouting etc, then explained how she made the butter and how she made the rhubarb jam. The coffee was great. On the wall was a poster that showed all the food producers they used in the cafe and not only the farm it came from, but where it was geographically located around the cafe. Everything in this cafe was intentional.Intentionality means you need to slow down. Haste does not bring intentionality. As the Navy Seals would say "slow is smooth and smooth is fast." This lady was not only the owner, the chef and the baker she was an artisan. Intentionality came in every aspect of her work, her standards, her product and her business. I would highly recommend The What If Society when you're passing through the Southern Highlands. It's worth a detour to find this hidden gem. But you'll need to be intentional as it's off the highway. ​