Earl Mulley is the man behind the counter, handing out melt-aways to the after-school crowd and planning orders for holiday pies.
By Ashley Young Turner
Photography Kim Torres Photography
There is something romantic in the clinking of glasses, shaking of hands, and the reward of guests’ smiles every day in a restaurant, but for many chefs, the days also end in aching bodies and exhausted minds after extraordinarily long hours of cooking, plating and problem-solving. Many in the industry struggle to carve out a career that allows for a work-life balance and desired quality of life. For Mulley, the pursuit of that balance led to the purchase Halfmann’s, which has allowed him to do quality work, maintain a personal life and involvement in various local and state projects that benefit culinary students and restaurateurs.
“You gotta give back,” Mulley said. “Giving back to the community is what it’s about. I was lucky enough to have people who helped me along my way, so now it’s time to do it for them.”
Mulley has been able to reinvent his varied career yet again at Halfmann’s, all while remaining meticulously devoted to the traditions and recipes that established the bakery as a San Angelo fixture.
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