The organic apricots arrived.
First, we canned.
Then the award-winning galette,
this time, apricot raspberry.
At last, the cheese and apricot Danish,
tucked into folds of croissant dough 

The bakers, working quietly in their little “bakery,”
paused to give thanks,
to the trees and the fruit,
to the farmers, the weather,
to all the small mercies 

that brought sweetness to their hands.

They relished the poetry of their lives,
just as they were.