According to Darlene Mast, I’ve traveled quite a bit, and I want to bring all of that back here," Mast said. She doesn't consider herself a "foodie," but when she travels, she makes a point to stop by bakeries and sample their selections. "I take pictures of every bakery I go to," Mast said. "I go in, and literally, I’m taking pictures of all the breads." Share 'N Dipity will feature homemade cookies, pastries, croissants, biscotti and more. Mast's favorite item to bake is bread. She intends to bake quite the variety. There will be potato dill bread, sour dough, ciabatta, baguettes and more. At farmer's markets, where she's previously sold her breads, the olive and the cranberry walnut were both popular among her customers. "It’s going to very diverse, from white to crusty bread," Mast said. "The baguettes, the sourdoughs, the kinds that we go to Columbus for, I want them here, so someone can have that fresh and local." Coffee will be available for purchase and muffins, scones and other breakfast favorites will be featured via a grab and go section of the bakery. Mast also intends to highlight other local vendors in a portion of the bakery. In early February, this section already featured a shipment of specialty olive oils and tea from Twisted Fig Tea. Later, it will grow to include jewelry, embroidery, signs and other crafts by local vendors, coffee and woven items, sourced through Crossroads Church's mission to help Guatemalan farmers."I want it to be local vendors. People I know who have been referred by someone I know," Mast said. "I want this area to be an outlet for them."Eventually, she imagines a full line of finger foods available for purchase.Mast found inspiration to start her own bakery when rearranging a small plastic bakery that once belonged to her daughter. "The Lord told me, I’m going to have a bakery, so I thought, let’s figure out how to do this," Mast said. She immediately got to work, setting an 18-month deadline, which has only recently been exceeded. In that time, she's refined her baking abilities with lessons in San Francisco and transformed the building she owned at 287 Taylor Rd. into a "homey bakery." She felt the aesthetic was especially important because the bakery is the only commercial property in the neighborhood.