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Eatery owners chew on Slow Food Movement's message; group aims to be the diametric, polar opposite of fast food--even if that means longer waits.(Slow Food USA)

On a recent sunny, but blustery, Friday morning, a group of four middle-aged tourists shuffle into the Mount Bakery and seem to wonder whether to seat themselves or wait to be seated.

Servers swish by and gesture the group to a table. Owner Olivier Vrambout follows minutes later with menus.

Vrambout continues darting around the squash-colored bakery on West Champion Street--ringing up customers and checking on his crepe batter.

One server is late, and the doorbell keeps jingling as customers keep coming in.

"Ugh, it's crazy today," a server says, swinging around a corner.

Despite Vrambout and the servers' fervor, there is a breezy European calm to the ...

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