It’s not every day that someone decides to leave their successful business and follow a risky dream. Doreen Birdsell and Lisa Feistel, a pair of entrepreneurial women with busy careers, decided it was time to slow down and find something more fulfilling. In a serendipitous moment, they found their calling. An unexpected opportunity arose to buy The Inn at Cook Street in Provincetown, Massachusetts—an inn they had previously stayed in as guests and fantasized about owning—and the rest is history.

I interviewed these partners in business and in life to learn about their peaceful inn, their brand new tea room that benefits elephants, and the pleasant surprises they’ve encountered after eight years of running a B&B.

Emily Gerson: What led you to become innkeepers?

Lisa Feistel: It really began as we were in our regular lives in Connecticut; we just always loved to entertain. We loved hosting people at our house for whatever event or dinner. We loved having people stay over, and it was oddly an easy fit for us...We were looking for a change in our life. One day we said, “Geez, what would it be like innkeeping?” There were other things that were precursors. The big thing was that we both have been in professions that were really high-paced, then 9/11 came. It just really changed our thinking. We know at that time that it was a big eye opener, and we were ready for a change.

Doreen Birdsell: We had made our commitment prayer at the end of August right before 9/11. We met [an innkeeper] and said, “Wow, this felt like a good life for us.” A friend had just died. Our businesses were owning us rather than us owning them. Things had become very busy for my photography business, and Lisa was in the car business. They were very high-strung jobs, and innkeeping looked like a way for us to use our entrepreneurial skills and give back to other people while doing what we love to do--to entertain.

EG: How wonderful that you followed your dream! How long did you plan this out before buying your inn?

LF: It was one of those real turning points in life that come, and you just have to recognize it. We went back to Provincetown for a vacation. We weren’t really looking at B&Bs. It was sort of a fantasy and a dream. We weren’t really out actively seeking it out. Doreen decided to write a book, which she has written. I was going to go to seminary school. It’s 2005, and we’re up in Provincetown. We were staying [at a B&B]. We got on our bikes and started looking at real estate as a hobby.

This is the fun part of our story. It’s something I love to share with guests to help them recognize when there’s a vision, and when to take that risk. We’re on a bike ride, we pop in a real estate office, and we see The Inn at Cook Street for sale. Three years prior, we had been guests there. We saw this inn for sale, and it all came flooding back how we fell in love with the building, this beautiful house. It needed a lot of updating and an aesthetic makeover, but we remember being guests and sitting in the living room I now own, and I thought, “Man, what I could do with this place,” never imagining that three years later, it would be for sale.

EG: When did it become real for you?

LF: I thought it was just a dream and vision; I didn’t take it seriously. We walked in the office and saw it was for sale! We might as well do it! And she said it’s sold. It sold the same day it went on the market. We left, but that night we went to dinner with a friend. A woman they had invited, who I’d never met, said she knew who bought it. She said they were going to break it up and sell it as condos. That’s what was happening in Provincetown at the height of the market...We thought how it would be awful to turn that beautiful B&B into condos! She asked us if we wanted their number. Now it’s back in our court again! This dream just keeps coming back at us. We called them, and we realized they’re just in it for the money.

D: If it was an inn, we’d let them pursue their dream. But they just wanted it for a profit.

L: So we took the next step, and that’s when it all began. We had to sell everything we had to make it happen. In one way, the charm is that we saved a beautiful B&B from being broken into a condominium.

D: The neighborhood really appreciated it, too! People have found us online a long time later and said they’re so happy they found it had remained a B&B. It was really gratifying to see people applauding our purpose. Provincetown has lost many of its B&Bs.

EG: What drew you to this B&B in particular?

LF: When I was a guest at the inn, I was so charmed by the beautiful building. When I sat there as a guest, I thought, “Wow, this is such a special place!” There are beautiful gardens. There are many days when I walk through, and I can’t believe we’ve done this! And it’s ours. There’s something very special about it, but I think most people reflect that it’s a beautiful, amazing home that goes back to what we love doing--being entertainers to family and friends. Now we do that with people from around the world. But it still feels like a home, though it’s a B&B—people say they feel like they came home! We make sure it stays that way.

DB: Even though it has the home appeal, for the traveler that wants privacy, five of our accommodations have private entrances, and we have two cottages. People can be anonymous. As an individual innkeeper, you have to know when someone wants to talk versus when someone wants to left alone. I think we’re pretty savvy about how to be intuitive about that.

EG: I saw that you’re adding the Triangle Tea Room to your inn this year! Can you please tell me about it?

DB:  Lisa started a loose leaf tea company. Since I’m a professional photographer, I have enlarged many canvases that will go on the wall as we open about a tea room and gallery. We have the go-ahead from town to do that and incorporate that in the inn.

LF: We are doing that, but we’re very aware of our guests and making sure that it maintains itself as traditional B&B...Last year, we began to do tea tastings at the inn. It was only for our guests. It went over so well because it gave people something to look forward to. It was also another opportunity for people at the inn together and to get to know each other. I make sure it’s fun! Where some guesthouses do wine or cheese to bring guests together, I do tea tastings. It’s also something that we feel has become another benefit we offer to help people in general…It’s a quiet place where people can come if they like, and it's separate from the rest of the inn

EG: I saw that part of the proceeds go toward helping elephants. Why did you choose this cause?

LF: There’s a worldwide awareness right now about elephants becoming endangered because of the ivory trade. Both of us are drawn to philanthropy, and it’s a big calling for us. The biggest goal for both of us is to be able to give back. My tea is a product, but we are really very focused on making sure partial proceeds go to organizations we believe in. Right now, elephants really need help. It’s all over the news. There’s a huge demand to stop ivory trade and a huge amount of money is needed. I’m a big animal lover. I was very moved by a woman who her and her husband were pilots. They’re in Africa; they gave up their pilot positions to go open an orphanage for elephants. Because of that connection, they hosted two orphaned elephants.

I became so interested in this, and I started realizing how much they needed. I thought I’d tie the tea in to help them. It’s a win-win. People digesting tea are healthier, and I can do something about tea—something I love—and part of the proceeds are getting sent to elephant orphanages. It’s so beautiful...it’s a greater reward when you can share prosperity where there’s a great need. We’d like to share that…I make sure people get to see how it’s changing the lives of the elephants. And the people who are donating their time tirelessly to help.

EG: That’s incredible. Have there been any surprises about being innkeepers? Are there any aspects of the job that you weren’t expecting?

DB: I had no idea that our outreach would extend around the globe. That today I’m Facebook friends with so many of our guests! We have heard so many incredible stories, met such amazing people.

LH: Yes, amazing stories from people all over the world! The best part of innkeeping is there are people we’ve met that we’ll know for a lifetime. We’ve been invited to stay in our guests' homes; people who have said, “Whenever you’re in Ireland, come on over!” I know there’s a sincerity around that. The other part is that there’s nothing more satisfying as an innkeeper—nothing—than when you have a return guest…when that guest comes back, that says to you that you did a good job. I’m not talking just about things like fine sheets. There’s something about coming back to your home; they feel welcome and cared for. We really work hard to make sure that happens.

EG: When your guests ask you what to do in Provincetown, what are your favorite recommendations?

LF: Whalewatch. You have to do it—the whales are beyond special here. There’s just something magical about it.

DB: The art!

DB: And the ocean. We have the most beautiful National Seashore. Sometimes I stand at the top of a dune and I can’t hear anything but the wind. But I say, “Somewhere in the world, it’s rush hour.” We tell people to take magnificent walk through dunes and forest.

LF: Here’s the other thing--you don’t need a car in Provincetown. Get a bike! When staying where we are in the Gallery District, we tell them park your car. The only thing you’ll need it for to get to the National Seashore if you don’t like to bike.

DB: If they don’t want to go to the ocean, we have a private access to the bay beach for guests right down the block. We give guests beach umbrellas, chairs, and towels. Because we’re in the Gallery District, we have some of the finest Provincetown restaurants like The Mews and Devon’s. There are some great galleries. Walk five minutes in the other direction, and you’ll be at The Provincetown Theater. At the end of the night, you get to return to the neighborhood, not a commercial center.

EG: What else makes your B&B unique?

LF: You get to come home at the end of the day! Also, because Doreen is a professional photographer, guests very often ask her to take them on photo shoots. It’s a really wonderful thing we can offer, since we already have an intimate relationship with guests. I also do video work. It’s just another special thing that happens for us. We also do small weddings and family events at the inn. There’s something really magical about that.

By Emily Starbuck Crone

Love to travel but sensitive to chemical or environmental conditions? When planning your next getaway, choose a B&B where the innkeepers can accommodate your special needs. When making reservations, be sure to ask before booking about the relevant items in the list below:

1. Smoke-free environment: Most B&Bs prohibit smoking anywhere inside the inn, ensuring you of a smoke-free guest room. Some allow it on the porch and/or grounds; others prohibit it completely.

2. Pet-free environment: Many inns have a resident dog, and some have cats, too. Although pets aren’t usually allowed in guest rooms, it’s essential to ask in advance if you are allergic.

3. Natural cleaning agents: Because most innkeepers consider their inn to be their home, they are unlikely to use the industrial strength cleaners found at hotels. Some B&Bs try to use only non-toxic, gentle cleansing products.

4. Air filtration systems and/or windows that open: Although there are exceptions in regions where air-conditioning systems are often in use, many inns have screened windows that you can open to enjoy cool evening breezes, a delightful alternative to the sealed windows of many hotels.  Some inns have air filtration systems available on request.

5. Hypo-allergenic bedding: Although down pillows, featherbeds, and comforters are popular at many inns, hypo-allergenic bedding is usually available on request.

6. Unscented linens/towels: Use of scented soaps and fabric softeners varies from one B&B to the next; if you’re sensitive, ask if your linens and towels could be washed with fragrance-free detergents.

7. Unscented air: Some folks love potpourri and scented candles; others can’t abide it. If you fall in the latter category, ask the innkeeper to air out your room before your arrival.

8. No wall-to-wall carpets: Many B&Bs are in historic homes with magnificent hardwood floors, but some inns do have guest rooms with wall-to-wall carpeting. Be sure to inquire when making reservations.

9. Special dietary needs accommodated: Almost every innkeeper will do his or her best to accommodate dietary needs, from vegan to gluten-free, vegetarian to Kosher, Atkins to low-cholesterol. Some make an extra effort to use organic projects. Advance notice essential.

10. Organic, natural soaps, and shampoos: Some innkeepers use locally-crafted organic shampoos, but if you are used to a particular brand, it’s best to bring along a bottle and bar of your favorite soap and shampoo.

One of the most fascinating aspects of many B&Bs is the history within their walls. Some B&Bs were built in the last few decades, but the majority are in historic homes with architecture that just isn’t used anymore. I recently visited one such inn, 1908 Ayres Inn in San Antonio, TX. The neoclassical gem tucked in the Monte Vista Historic District was built in 1908 by Atlee B. Ayres, one of the most famous architects in Texas. One of my colleagues actually stayed there as her very first B&B and loved it, so I was eager to I sit down with the innkeepers, Michael Eifler and Hector Llanas. They allowed me to come visit with them and learn about their experiences as innkeepers and what it was like renovating and opening this historic B&B. My photos don't do it justice!

Emily Gerson: Mike, I saw that you used to work in IT, and Hector, you were an aspiring interior designer. Why did you decide to change careers and become innkeepers?

Michael Eifler: Well, we always wanted to do it. But this was a good time and a good place. We lived next door. I worked at USAA. We decided we wanted something different, and this opportunity presented itself. We said, OK, let’s try it! We were aware of it because we lived next door and it went up for sale. We finally decided to do it. We were looking at other places, but it was cost prohibitive.

EG: Were you only looking for a B&B in San Antonio, or were considering you elsewhere?

M: Oh, we were looking everywhere. Statewide, anywhere, and everywhere, even in Colorado. We were looking at cost, and it made more sense to take this and convert it.

E: I saw that you are both from Texas--was that a big factor in choosing San Antonio?

M: Well, since we could do it here, since it was in the historic district, then it really did make sense to stay here. And there was a lot of character in the house.

Hector Llanas: And there’s a lot of tourism here already, so it made sense.

E: Hector, did you do all of the interior design here? It’s beautiful!

HL: We both did. I think we went to every furniture store in the state!

M: I think he has a good grasp and really is good at fabrics, colors, furniture, and how it all goes together. More of my stuff was materials, like the tile.

E: How did you balance wanting to be true to the history of this home with wanting it to be a contemporary B&B?

M: What we try to do is keep the character, but then provide the modern conveniences. Each room has flat-screen TVs, iPod docking stations, Blu-ray disc players, and there is wireless Internet. So we tried to take the existing character and add those features to it to make it feel more modern.

E: Could you tell me more the history of the inn?

M: The house was built for the Hartung family. They owned a grocery store. It was built starting in 1907 and completed in 1908, and they lived in it for 50 years.

E: So it was loved!

M: Oh yes, it was very much loved! The family spent a lot of time here. In fact, we got some pictures from the granddaughter of the original owner. She found us online by searching the address and said she’d love to come see it and bring some pictures. We were expecting one or two, but she brought 12 or 13 of these amazing pictures from it back then.

E: [They showed me black and white photos from the early 1900s.] These are amazing—San Antonio has such history!  When did you actually open the inn?

M: We started renovating it in late 2006 and it took a year to complete.

E: How much did you change?

M: The overall layout of the house remains about the same. What was changed is was taking the additional space and adding bathrooms. Two bathrooms—a lot of bathrooms were already here. In the upstairs, we had to re-do a bathroom, add a bathroom in the bottom room, and re-do the carriage house-that needed the most work. It was pretty much gutted.

E: What has been the most gratifying part of being innkeepers so far?

H: We meet a lot of nice people that we would never meet otherwise, and from all over. We’ve had folks from Singapore, UK, a lot of Canadians, Australia, Mexico…

M: To meet them and hear their stories and talk to them for a bit, it’s great!

E: Did they come to San Antonio as a destination for tourism?

M: Yep, sure did. A lot of them make their way across—they have a good amount of time for vacation, so they start at one end, work their way down and work their way back up.

E: I wouldn’t think people from Singapore would be interested in San Antonio, Texas!

H: You know what, that was the best experience we’ve had. They were a family—there were three generations. They brought a little kid. Normally we don’t accommodate children, but it was fine. But the kid, as soon as they walked in, he took off his shoes and put them on the side. It was so cute.

E: Wow. What do guests say they love most about staying here?

H: They love the fact that we’re so close to downtown, but far enough that you can enjoy the neighborhood, and it’s quiet.

M: you can get right in the middle of things, but it’s quiet, and their ability to relax. And people love the memory foam mattresses. They say, we love this mattress! This is great! A lot of them try to go out and buy them themselves—what brand is it? I love it!

E: When somebody comes and stays here and asks what they have to see, what do you tell them?

H: They have to do the River Walk, The Alamo, the missions. We’re very close to the Pearl, which has become a very cool culinary center.

M: They have apartments on top and it’s very unique. All of that is right there—the Culinary Institute of America with the five or six fantastic restaurants. It’s a great destination.

H: And of course the water parks, and we’re close to the Hill Country.

M: A lot of people base themselves here, then head out to Fredericksburg and the Hill Country, then come back. You have a lot of different options when using this as a base.

E: Had you stayed in a lot of B&Bs before deciding to be innkeepers?

M: A few. But we did have a really good friend in Houston who opened a B&B two years before we did. It’s since been converted to a hostel. We even got to babysit one time and see what we did and didn’t want to do. His was a lot bigger, 12 rooms, plus they did weddings. So we jumped right in and got to see and get the whole jibe.

E: Has there been anything about being innkeepers that has surprised you?

H: I think it’s weird that a lot of people don’t have fruit. We serve fruit in a little cup, and they don’t want it! I think it’s weird!

M: Even on pancakes, they’ll eat everything but leave raspberries and blackberries, and I’m like, that’s the best part! Also, the kindness. A lady made quilts, and she had always wanted to stay at B&Bs, and she gave us a brand new quilt. It was so sweet.

E: Which of you does the cooking?

M: Hector does most of it since I’m still a consultant. I’ll help the food cups and baking, and he’ll take it from there. And he can do omelets blindfolded. He does them really well. I’m more nervous when I’m doing them.

H: But you should have seen the first one I made—it was so shaky!

E: Did you have a culinary background, or did you learn as you went?

H: Not at all. I think we go out to eat a lot, so you get a lot of ideas.

M: We experimented. Because before we opened, we did have our friends over as guinea pigs. And they’re not shy about saying what they do and don’t like. We bounced ideas off them. One of our friends, Robert, is a good cook himself. He gave us ideas.

E: What are some of your guest’s favorite dishes?

H: I think the waffles and the eggs.

M: We have buttermilk Belgian waffles, and we looked a long time to find a recipe that didn’t require yeast to rise and sit overnight. That took a little bit of effort, but once we found it, buttermilk without the yeast, we’re really happy with it. I think they like the presentation because we do it with powdered sugar with the fruit on top with the whipped cream.

H: it almost looks like dessert!

M: It looks so good. Also, the scrambled eggs. We had seen all over the place with truffle oil. We were like, ok, we have to try this stuff. The first time we tried it was on French fries, and it was not bad! We wondered how it would taste on eggs. Hector experimented, and it doesn’t take much, just a little bit. That with the fruit cup and the croissant, and bacon—all that together! And his patience when he scrambles the eggs, he’s very patient—he doesn’t overcook them and doesn’t try to cook them fast. He has a nice low heat, and it almost turns into ribbons when you’re using the spatula. So you get a really good texture, and then with that texture and the drizzle, it’s an experience. People say, “There’s something different about these! I really like these!”

E: When somebody asks why they should stay at a B&B instead of a hotel, what is your answer?

M: Really, it’s the environment. There’s no waiting in the lobby. There’s no waiting to get your room. It’s a more home away from home experience. We always make sure to introduce them to the gathering areas in the house. We tell them this is open for you. Just relax, read a book, have coffee. We have DVDs--a huge collection that we show them. It’s interesting, some people will do a staycation from San Antonio, come here, and for several hours they’ll just enjoy watching three DVDs because they just never get to do it. They’re away, they get to relax. The breakfast, going back to their room, then going out to dinner is a great experience because they have a chance to do it otherwise.

By Emily Starbuck Crone

The Bartlett Inn in Bartlett, NH is running a great deal for guests who love winter skiing. The New Hampshire inn is located in the middle of five excellent downhill ski areas.

Starting at just $60 per person, you get two nights of accommodation (double occupancy) during mid-week in addition to one lift ticket per person for use at your choice of six local mountains: Attitash (2 miles), Bretton Woods (15 miles), Black (10 miles), Cranmore (13 miles), King Pine, Shawnee Peakone.

Your stay includes two nights in a cottage room with a private bath, cable TV, and gas wood stove. You also get to enjoy a hot country breakfast along with afternoon hot cocoa, tea, and cookies. Your stay also includes free snow tubing at Great Glen Trails.

Call 1-800-292-2353 to book your winter adventure at The Bartlett Inn. Ask about an upgrade to larger rooms with fireplace cottages, kitchenettes, or spa tub.

This month's annual award recognized the Top 10 Romantic B&Bs of 2013. The winners were selected based on their over-the-top romantic atmosphere, amenities, and add-ons. If you and your loved one need a romantic getaway to reconnect or relax, these 10 inns are ideal destinations.

Congratulations to the following winners:

• Antigua Capilla B&B in San Miguel de Allende, Mexico

• Cascade Valley Inn in Cashmere, WA

• Dashwood Manor in Victoria, BC

• Domaine du Moulin in Saint Laurent des Arbres, France

• Heartstone Inn Bed & Breakfast in Eureka Springs, AR

• High Pointe Inn on Cape Cod in West Barnstable, MA

• Inn at Riverbend in Pearisburg, VA

• Island Cottage Oceanfront Inn & Spa in Flagler Beach, FL

• Inn at Sunrise Point in Lincolnville, ME (pictured)

• Victorian Mansion in Fredericksburg, TX

Which of these B&Bs would you love to visit?