This week, rumors have been circulating — among bread and coffee-lovers, and those who enjoy finding a corner of Old City to hang out in during the daytime — that Metropolitan Bakery was ready to close its Second and Market branch. In fact, it's true, but there's more.

Turns out that the current location, between Front and Second streets on Market, was "not a great block for business, not for Metropolitan," according to co-owner Wendy Born. With the lease up, she's decided to consolidate in an unusual way. "We are not closing exactly, but moving into the Farmicia bar."

The advantages of such a move, slated for early April, are financial: Since Born and Metro co-owner James Barrett also own the aforementioned restaurant just two blocks over, they will neatly end up with only one Old City rent to pay. But is this "consolidation of brother and sister locations" a solution for restaurateurs who want to offer two choices to different clienteles, all under one roof? Born anticipates the move will help both businesses: Metro will benefit from the attentions of "a professional kitchen" and will offer hot items each day for breakfast, while the regular appeal of brioche and hot beverages should increase traffic to the upscale Farmicia. Other branches will remain unchanged.

Staff arrangements and menu additions and subtractions are still being finalized, but the bakery's original fans won't be bereft of their local hangout. In fact, Born reckons they'll be better served in mornings and afternoons than they are by bars catering to visiting night owls. This is "an attempt to give local people in Old City somewhere to go!"

Paul Steinke, general manager of Reading Terminal Market, will spill the beans — lima and black varieties — about the city's temple to fresh produce as part of the Philadelphia City Institute Library's program, "Philadelphia Treasures III." He'll discuss the generations of market owners, the market's connections to immigrant communities and the rare foods still available at more than 80 stalls there. (Mon., March 7, 6 p.m., $5-$10, Free Library, PCI Branch,1905 Locust St., 215-665-0989.)

Terence Feury, chef at the Grill at the Ritz-Carlton, caters the 200-guest VIP reception for The Red Ball, a fund-raiser for American Red Cross this Saturday. (March 5, 8 p.m.-midnight, reception 7-8 p.m., $100-$125, National Constitution Center, 525 Arch St., www.theredball.org.)

The Snowflake Food Festival will collect dishes from local restaurants in Philadelphia, Montgomery and Bucks counties to raise money for Center School, educating children with learning difficulties. Participants will include La Cucina Fanti, Moon and Stars Café and Huntingdon Valley Country Club. (Tue., March 8, 5:30-8:30 p.m., Center School, 2450 Hamilton Ave., Abington, 215-657-2200.)