BY ALICIA DORSET
Clarkston News Staff Writer

Joan Kopietz is giving new life to an age-old daily tradition: breakfast.
‘People are who they are at breakfast,? Kopietz said. ‘They haven’t had the chance yet to put on their daily mask.?
Since 1995, Kopietz, along with husband Buck, has been serving homemade meals and caring conversation at the Millpond Inn’s breakfast table. And while it might seem like an easy task to get scrambled eggs going, her days are busy preparing a comfortable environment for her guests.
There is no set breakfast time at the Millpond. Instead, Kopietz asks each guest what time they would like their meal. Typically breakfast runs from about 6:30 to 10:00 a.m.
‘Guests aren’t here for my schedule, I’m here for theirs,? Kopietz said.
On this Friday, Kopietz prepared what she refers to as a ‘short order? breakfast, referring to the fact that it’s for a smaller group of people. The guests, the Doherty family, were all too eager to sit down and begin the day.
‘I hear Joan and Buck setting the table at night and I think, ‘Mmm, breakfast!? ? Suzanne Doherty said. The Dohertys have been guests at the Millpond while waiting to move into their new home in Clarkston.
The Dohertys have a wide variety of breakfast favorites to choose from. Yogurt, fruit salad, griddle toast and cinnamon buns were all waiting on the fully-set table. As always, everything that Kopietz makes is homemade and often comes from her own garden.
‘The food is incredible,? Doherty said. ‘It needs to have a capital ‘B? in front of breakfast!?
Cooking since the age of eight, Kopietz prefers to work alone in her kitchen to get the morning meal underway. She knows right where everything is and can have a short order breakfast, such as the Dohertys? selection of pancakes and eggs, ready in about half an hour.
All food wishes and needs are accommodated in Kopietz’s kitchen. Soy milk is on hand for those allergic to milk, as are eggs for her well-known omelettes that guests following the Atkins diet appreciate. Often, visitors develop new breakfast traditions that they take away with them, even around the world.
Kopietz recalls one guest from China was excited to try Western breakfast dishes. Confused with all of the choices, Kopietz offered homemade chicken soup on the first breakfast to ease him into to the selections. Soon after that she suggested a vegetable omelette. The suggestion was a winner with the guest. For the rest of his 10-day stay at the Millpond, he requested a vegetable omelette every morning.
The Millpond’s breakfast table often features a variety of diverse guests. No matter what time they eat or who they’re with, Kopietz sits down with each person while they start the day.
‘It’s no fun to sit and stare at the walls alone!? Kopietz said.
There’s no dress code required to dig into Kopietz’s morning selections. Guests are encouraged to treat her breakfast table as if it were in their own home.
‘I couldn’t believe I was sitting here in my jammies with people I didn’t know!? Doherty said. ‘It just felt right!?
While not too much food is left over after breakfast, any remains are never put to waste. Kopietz recycles bread crusts and scones into her famous savory bread pudding. Untouched toast hits the griddle the next morning for a new twist. Such creative thinking is a result of Kopietz’s vast knowledge and techniques gained over the years.
‘I enjoy watching the Food Network, but I actually don’t use the recipes they have,? Kopietz said. ‘Watching those shows allows me to incorporate the ideas into my own recipes to understand the flavors I come up with.?
When all the breakfast orders have been taken, which Kopietz always memorizes and never writes down, and the food has been served, the rest of the day is spent cleaning the table and kitchen. From start to finish, Kopietz’s day can last anywhere from six to eight hours just serving the first meal of the day. The long day in the kitchen doesn’t stop her from always keeping her famous cookie jar stocked.
‘I’ve created progressive cookie doughs that start out as one type and end up as another,? Kopietz said. ‘I try to add different ingredients each time so that each batch yields something different.?
Chocolate chip is by far her favorite cookie to make, but Kopietz doesn’t shy away from admitting that she bakes a tasty shortbread cookie, too. The time and care put into each batch of cookies adds to the comfortable feeling at the Millpond that keeps guests coming back year after year.
‘A lot of my guests are like family,? Kopietz said. ‘Sometimes they just show up at the back door and say, ‘Mom, I’m home!??
The Dohertys can attest to that. Daughter Emily celebrated her first birthday at the Millpond, and even earned the nickname ‘Scooter? from Kopietz as she scooted and crawled throughout the inn.
‘My kids are going to come looking around here for their breakfast when we leave!? Doherty said.
With her philosophy that everyone needs a comfy bed and a good breakfast, Kopietz keeps her guests coming back when on the road. She loves the surprise that each new visitor brings, just one of the many benefits of being an innkeeper.
Even after all these years, Kopietz still has one favorite thing to cook up each morning.
‘My favorite thing to make?? Kopietz asks. ‘To make my guests happy!?