Amanda Horton sat in a modest chair in the small, quaint dining area of the Texas Boulevard location of Flour Child Fine Foods, contemplating the place in its final days.
The business that she has spent the last seven years building is coming to a close.
When Horton opened it, she discovered an unexpected enthusiasm for what she wanted to bring to the region, that is, natural, locally grown food and cooking. Since then, she has watched her business not only build a steady base of customers who welcomed her products, but also a passionate fan base that is emotionally connected to the business and is sad to see Flour Child go.
But Horton strongly believes this is now the time.
"I've been going 90 miles an hour, doing everything I do. I have been running my business, taking care of my family, including my elderly mother, working on this expansion we had planned," she said. "It gets to the point where you are used to it, working at that pace. So when the planned expansion with the former Bryce's location ended and I got a chance to pause and catch my breath, it made me realize how limited my time is.
"I thought, 'What if I were to die tomorrow, what would I miss the most? I found my answer was my family. When I was going all out before the pause, I did not have time to consider this until then. So on hindsight, the Bryce's deal not working out has been for the best and I am extremely grateful."
Horton will be winding down Flour Child through next week, giving her customers one more chance to stock up and enjoy what they have loved from the place all this time. Despite her relief, Horton is very mindful of her customers and their loyalty and is grateful for them.
"I know this is the right decisions, but I worry for my customers, I worry for my employees, and I worry for my family. But again, this pause showed me the value of time and where I need to place my priorities," she said. "It has been an emotional roller coaster the last couple of weeks."
Customers have been asking what is next, and Horton is thinking about it.
"I don't want to be a wandering soul without purpose," she said, "but my family needs me and I need my family. The business, what it may become, I'll find out when the time comes."
This, of course, implies something will come next.
"We will be keeping my chef, Alaina, on staff for the time being," she said. "I'm going to be discussing what is to be next. There are still things to settle and I have plenty of ideas. That's part of what I am doing, sorting through all this and figuring it out."
"I have a business mind that does not stop dancing with a creative soul," she said, refering to a future project. "I don't know if it will be Flour Child, but it will be something."
For those who want to keep up with Horton's creations, plans and ideas as she releases them, go to the Flour Child Fine Foods Facebook page or go to the website at flourchildfinefoods.com and sign up for her newsletter.