Bakery Love Quotes

There was a table laid with jellies and trifles, with a party hat beside each place, and a birthday cake with seven candles on it in the center of the table. The cake had a book drawn on it, in icing. My mother, who had organized the party, told me that the lady at the bakery said that they had never put a book on a birthday cake before, and that mostly for boys it was footballs or spaceships. I was their first book.

Here it is. Let's say you're married, you love your wife, but you're attracted by another woman.' 'Excuse me, but I absolutely cannot understand how after eating my fill here I could go past a bakery and steal a roll.

Mom put dense cheddar bread into a bag for a man who said this was his wife's favorite - he'd driven all the way from New Jersey to buy it because today was their anniversary. Several women in the store jabbed their husbands on hearing this. I hung my head - Peter Terris wouldn't cross the street to buy me a Twinkie.

I had a lot of things I wanted to do… I want to be a teacher…I also want to be an astronaut…and also make my own cake shop…I want to go to the sweets bakery and say “I want one of everything”, ohhhh I wish I could live life five times over…Then I’d be born in five different places, and I’d stuff myself with different food from around the world…I’d live five different lives with five different occupations…and then, for those five times…I’d fall in love with the same person…

Love again: wanking at ten past three (Surely he's taken her home by now?), The bedroom hot as a bakery, The drink gone dead, without showing how To meet tomorrow, and afterwards, And the usual pain, like dysentery. Someone else feeling her breasts and cunt, Someone else drowned in that lash-wide stare, And me supposed to be ignorant, Or find it funny, or not to care, Even ... but why put it into words? Isolate rather this element That spreads through other lives like a tree And sways them on in a sort of sense And say why it never worked for me. Something to do with violence A long way back, and wrong rewards, And arrogant eternity.

The Lazio fans always stop [at the bakery] on their way home from the stadium to stand in the street for hours, leaning up against their motorcycles, talking about the game, looking macho as anything, and eating cream puffs. I love Italy.

I want to be with a person who orders my favorite cake just because it’s Tuesday. That might be my new working definition of love.

Even in the weak morning light trickling through the bakery’s window, Wylan could see how weary Colm looked. “I made some big mistakes.” Wylan drew a line on the floor with his finger. “You gave him someone to run to. No matter what he did or what went wrong. I think that’s bigger than the big mistakes.” “See now? That’s why he likes you. I know, I know—it’s none of my business, and I have no idea if he’d be good for you. Probably bring you ten kinds of headache. But I think you’d be good for him.” Wylan’s face heated. He knew how much Colm loved Jesper, had seen it in every gesture he’d made. It meant something that he thought Wylan was good enough for his son.

I wake up and fall in love with you like that day at the bakery

He preferred to not think of his mother as having hips. He preferred to not think of her as a woman at all, more as a traveling mass of loving annoyance - a mother-shaped storm that inhabited the bakery and, in bringing rain for the growth of the living things over which she hovered, didn't mind scaring the piss out of them with a few thunderbolts from time to time.

Reading for me, was like breathing. It was probably akin to masturbation for my brain. Getting off on the fantasy within the pages of a good novel felt necessary to my survival. If I wasn't asleep, knitting, or working, I was reading. This was for several reasons, all of them focused around the infititely superior and enviable lives of fictional heroines to real-life people. Take romans for instance. Fictional women in romance novels never get their period. They never have morning breath. They orgasm seventeen times a day. And they never seem to have jobs with bosses. These clean, well-satisfied, perm-minty-breathed women have fulfilling careers as florists, bakery owners, hair stylists or some other kind of adorable small business where they decorate all day. If they do have a boss, he's a cool guy (or gal) who's invested in the woman's love life. Or, he's a super hot billionaire trying to get in her pants. My boss cares about two things: Am I on time ? Are all my patients alive and well at the end of my shift? And the mend in the romance novels are too good to be true; but I love it, and I love them. Enter stage right the independently wealthy venture capitalist suffering from the ennui of perfection until a plucky interior decorator enters stage left and shakes up his life and his heart with perky catch phrases and a cute nose that wrinkles when she sneezes. I suck at decorating. The walls of my apartment are bare. I am allergic to most store-bought flowers. If I owned a bakery, I'd be broke and weigh seven hundred pounds, because I love cake.

Everyone, if they are lucky, loses parents that they love, in the end.

My love!" Kevin said. "You must rise. Get up! Get up so far into the future, we can meet and I can go to your bakery and eat the royal hell out of your croissants!

She has never been in the presence, before, of two people who are in love with each other. She feels like a stray child, ragged and cold, with her nose pressed to a lighted window. A toy-store window, a bakery window, with fancy cakes and decorated cookies. Poverty prevents her entrance. These things are for other people; nothing for her.

Unfortunately, the ten-cent-store Jesus being preached now by many men is not the Jesus that will come to judge the world. This plastic, painted Christ who has no spine and no justice, but is a soft and pliant friend to everybody, if He is the only Christ, then we might as well close our books, bar our doors and make a bakery or garage out of our church buildings. The popular Christ being preached now is not the Christ of God nor the Christ of the Bible nor the Christ we must deal with finally. For the Christ that we deal with has eyes as a flame of fire. And His feet are like burnished brass; and out of His mouth cometh a sharp two-edged sword (see Rev. 1:14-16). He will be the judge of humanity. You can leave your loved ones in His hands knowing that He Himself suffered, knowing that He knows all, no mistakes can be made, there can be no miscarriage of justice, because He knows all that can be known... Jesus Christ our Lord, the judge with the flaming eyes, is the one with whom we must deal. We cannot escape it.

1. I told you that I was a roadway of potholes, not safe to cross. You said nothing, showed up in my driveway wearing roller-skates. 2. The first time I asked you on a date, after you hung up, I held the air between our phones against my ear and whispered, “You will fall in love with me. Then, just months later, you will fall out. I will pretend the entire time that I don’t know it’s coming.” 3. Once, I got naked and danced around your bedroom, awkward and safe. You did the same. We held each other without hesitation and flailed lovely. This was vulnerability foreplay. 4. The last eight times I told you I loved you, they sounded like apologies. 5. You recorded me a CD of you repeating, “You are beautiful.” I listened to it until I no longer thought in my own voice. 6. Into the half-empty phone line, I whispered, “We will wake up believing the worst in each other. We will spit shrapnel at each other’s hearts. The bruises will lodge somewhere we don’t know how to look for and I will still pretend I don’t know its coming.” 7. You photographed my eyebrow shapes and turned them into flashcards: mood on one side, correct response on the other. You studied them until you knew when to stay silent. 8. I bought you an entire bakery so that we could eat nothing but breakfast for a week. Breakfast, untainted by the day ahead, was when we still smiled at each other as if we meant it. 9. I whispered, “I will latch on like a deadbolt to a door and tell you it is only because I want to protect you. Really, I’m afraid that without you I mean nothing.” 10. I gave you a bouquet of plane tickets so I could practice the feeling of watching you leave. 11. I picked you up from the airport limping. In your absence, I’d forgotten how to walk. When I collapsed at your feet, you refused to look at me until I learned to stand up without your help. 12. Too scared to move, I stared while you set fire to your apartment – its walls decaying beyond repair, roaches invading the corpse of your bedroom. You tossed all the faulty appliances through the smoke out your window, screaming that you couldn’t handle choking on one more thing that wouldn’t just fix himself. 13. I whispered, “We will each weed through the last year and try to spot the moment we began breaking. We will repel sprint away from each other. Your voice will take months to drain out from my ears. You will throw away your notebook of tally marks from each time you wondered if I was worth the work. The invisible bruises will finally surface and I will still pretend that I didn’t know it was coming.” 14. The entire time, I was only pretending that I knew it was coming.

When I get to heaven, it’s going to be a bakery,” I sigh with pleasure, tearing into another roll. “Nothing but butter croissants as far as the eye can see. Or a doughnut shop. Or a bakery-slash-doughnut shop.

Dia tidak pernah takut pada laba-laba, sepeda yang kotor, atau jemarinya terkena panas oven--dan dia sering mengalami semua itu. Namun, berjalan ke ruangan yang sama dengan pria yang ditaksirnya? Itu menakutkan.

And sometimes when I’m feeling extra down, when I’m missing my grandmother, I have to remind myself that love comes in all sorts of packages.” She motioned to the bakery. “I got this place. Hell, Emilienne, I got you.

Directly in front of the Muffin Man Bakery. He ground his teeth in frustration. Dammit! He’d been doing a fine job of avoiding Sugar and the Muffin Man since she’d practically taken off running last week. It was hard not to take it personally when a girl was so intent on getting away, she ran like the hounds of hell were nipping at her heels.

The important thing is not being afraid to take a chance. Remember, the greatest failure is to not try. —Debbi Fields, founder of Mrs. Fields bakeries

Misery loves to look pretty.

If baking at Zomick's bakery is any labor at all, it's a labor of love. A love that gets passed from one Zomick's generation to the next one.

Today I realize that I’m not marrying the one I thought loved me, I’m just Morgan Lewis, the owner of a bakery, a tiny apartment in downtown Atlanta, and a 2012 Camry. Nothing special, just another person walking through town to start her day.

Elizabeth ran her finger along the windowsill, gathering dust. The view was almost exactly the same as from her own bedroom, only a few degrees shifted. She could still see the Rosens' place, with its red door and folding shutters, and the Martinez house, with its porch swing and the dog bowl. She'd heard once that what made you a real New Yorker was when you could remember back three laters -- the place on the corner that had been a bakery and then a barbershop before it was a cell-phone store, or the restaurant that had been Italian, then Mexican, then Cuban. The city was a palimpsest, a Mod Podged pileup or old signage and other people's failures. Newcomers saw only what was in front of them, but people who had been there long enough were always looking at two or three other places simultaneously. The IRT, Canal Jeans, the Limelight. So much of the city she'd fallen in love with was gone, but then again, that's how it worked. It was your job to remember. At least the bridges were still there. Some things were too heavy to take down.

Don’t be afraid of aging. As the saying goes, don’t be afraid of anything but fear itself. Find “your” perfume before you turn thirty. Wear it for the next thirty years. No one should ever see your gums when you talk or laugh. If you own only one sweater, make sure it’s cashmere. Wear a black bra under your white blouse, like two notes on a sheet of music. One must live with the opposite sex, not against them. Except when making love. Be unfaithful: cheat on your perfume, but only on cold days. Go to the theater, to museums, and to concerts as often as possible: it gives you a healthy glow. Be aware of your qualities and your faults. Cultivate them in private but don’t obsess. Make it look easy. Everything you do should seem effortless and graceful. Not too much makeup, too many colors, too many accessories …  Take a deep breath and keep it simple. Your look should always have one thing left undone—the devil is in the details. Be your own knight in shining armor. Cut your own hair or ask your sister to do it for you. Of course you know celebrity hairdressers, but only as friends. Always be fuckable: when standing in line at the bakery on a Sunday morning, buying champagne in the middle of the night, or even picking the kids up from school. You never know. Either go all gray or no gray hair. Salt and pepper is for the table.

BOWLS OF FOOD Moon and evening star do their slow tambourine dance to praise this universe. The purpose of every gathering is discovered: to recognize beauty and love what’s beautiful. “Once it was like that, now it’s like this,” the saying goes around town, and serious consequences too. Men and women turn their faces to the wall in grief. They lose appetite. Then they start eating the fire of pleasure, as camels chew pungent grass for the sake of their souls. Winter blocks the road. Flowers are taken prisoner underground. Then green justice tenders a spear. Go outside to the orchard. These visitors came a long way, past all the houses of the zodiac, learning Something new at each stop. And they’re here for such a short time, sitting at these tables set on the prow of the wind. Bowls of food are brought out as answers, but still no one knows the answer. Food for the soul stays secret. Body food gets put out in the open like us. Those who work at a bakery don’t know the taste of bread like the hungry beggars do. Because the beloved wants to know, unseen things become manifest. Hiding is the hidden purpose of creation: bury your seed and wait. After you die, All the thoughts you had will throng around like children. The heart is the secret inside the secret. Call the secret language, and never be sure what you conceal. It’s unsure people who get the blessing. Climbing cypress, opening rose, Nightingale song, fruit, these are inside the chill November wind. They are its secret. We climb and fall so often. Plants have an inner Being, and separate ways of talking and feeling. An ear of corn bends in thought. Tulip, so embarrassed. Pink rose deciding to open a competing store. A bunch of grapes sits with its feet stuck out. Narcissus gossiping about iris. Willow, what do you learn from running water? Humility. Red apple, what has the Friend taught you? To be sour. Peach tree, why so low? To let you reach. Look at the poplar, tall but without fruit or flower. Yes, if I had those, I’d be self-absorbed like you. I gave up self to watch the enlightened ones. Pomegranate questions quince, Why so pale? For the pearl you hid inside me. How did you discover my secret? Your laugh. The core of the seen and unseen universes smiles, but remember, smiles come best from those who weep. Lightning, then the rain-laughter. Dark earth receives that clear and grows a trunk. Melon and cucumber come dragging along on pilgrimage. You have to be to be blessed! Pumpkin begins climbing a rope! Where did he learn that? Grass, thorns, a hundred thousand ants and snakes, everything is looking for food. Don’t you hear the noise? Every herb cures some illness. Camels delight to eat thorns. We prefer the inside of a walnut, not the shell. The inside of an egg, the outside of a date. What about your inside and outside? The same way a branch draws water up many feet, God is pulling your soul along. Wind carries pollen from blossom to ground. Wings and Arabian stallions gallop toward the warmth of spring. They visit; they sing and tell what they think they know: so-and-so will travel to such-and-such. The hoopoe carries a letter to Solomon. The wise stork says lek-lek. Please translate. It’s time to go to the high plain, to leave the winter house. Be your own watchman as birds are. Let the remembering beads encircle you. I make promises to myself and break them. Words are coins: the vein of ore and the mine shaft, what they speak of. Now consider the sun. It’s neither oriental nor occidental. Only the soul knows what love is. This moment in time and space is an eggshell with an embryo crumpled inside, soaked in belief-yolk, under the wing of grace, until it breaks free of mind to become the song of an actual bird, and God.

Don't misunderstand me," I said. "Intelligence is one of the greatest human gifts. But all too often a search for knowledge drives out the search for love. This is something else I've discovered for myself very recently. I present it to you as a hypothesis: Intelligence without the ability to give and receive affection leads to mental and moral breakdown, to neurosis, and possibly even psychosis. And I say that the mind absorbed in and involved in itself as a self-centered end, to the exclusion of human relationships, can only lead to violence and pain. "When I was retarded I had lots of friends. Now I have no one. Oh, I know lots of people. Lots and lots of people. But I don't have any real friends. Not like I used to have in the bakery. Not a friend in the world who means anything to me, and no one I mean anything to.

i said, so what do you want to do? you said paint the sky black, break pearl necklaces and watch the beads dance on the wooden floor, open a bakery and only serve pecan pies, take my dog to church, open windows in the middle of winter, burn the taste of your tongue off of my skin, ask strangers for their laughter, open your neighbors mail, tip the waitress way too much, fly myself to anywhere but here, open doors for all kinds of people, bleed my secrets into your soul, cancel credit cards, watch old couples, young couples, say things like i love you and mean it

My father doesn't ask why I'm in the back after the first morning rush, making green and purple sugar paste for pan dulce. He's working on a batch of unicorn conchas, his latest stroke of genius, pan dulce covered with shells of pink, purple, and blue sugar that sell out every weekend.

She is resisting the Internet idea...because she doesn't want to one day tell her children that she posted an ad on the Internet, interviewed twenty-five hopeful candidates, and finally their father turned up and looked good in comparison with the rest of them. It just doesn't seem right.

When I got to Zomick's Kosher Bakery I realized I didn't know very much about food at all. I'd never had a real cake. I'd had those cakes from cake mixes or the ones that have a lot of baking powder in them. A really good Zomick's challah doesn't have anything like that in it - it's all egg power.

a big company makes a wonderful place to go and semiretire for a while if you’re burned out. But if you’re striving to be remarkable (which you are!), a big company is a hard place to get into the right groove in the same way that a bakery is a bad place to go to try to work off your love handles. The solution? Go independent!

Funny chap, Jesus. First, it's a little strange to assert that a piece of bread is your body. If you or I tried that we wouldn't be believed. We certainly wouldn't be allowed to run a bakery. Yet, given that Jesus was the son of God (this point has occasionally been disputed by people who will burn for ever in God's loving torment), we'll just have to take him at his word.

We would wake and have smoothies every morning with fresh whole-grain bread from the small bakery in town, then run and climb and take walks together, and catch up on e-mail in the evening before we went to bed and talk about food and music and life and death and meaning and love. We fell asleep to the rushing of the stream and the cool spring breeze wafting through the window.

Tomorrow I want to get a New York bagel and see how it stacks up against Bodo’s.” Bodo’s Bagels are legendary in Charlottesville; we’re very proud of those bagels. Putting my head on his shoulder, I yawn and say, “I wish we could go to Levain Bakery so I could try their cookie. It’s supposed to be like no chocolate chip cookie you’ve had before. I want to go to Jacques Torres’s chocolate shop too. His chocolate chip cookie is the definitive chocolate chip cookie, you know. It’s truly legendary…” My eyes drift closed, and Peter pats my hair. I’m starting to fall asleep when I realize he’s unraveling the milkmaid braids Kitty pinned on the crown of my head. My eyes fly back open. “Peter!” “Shh, go back to sleep. I want to practice something.” “You’ll never get it back to how she had it.” “Just let me try,” he says, collecting bobby pins in the palm of his hand. When we get to the hotel in New Jersey, despite his best efforts, my braids are lumpy and loose and won’t stay pinned. “I’m sending a picture of this to Kitty so she’ll see what a bad student you are,” I say as I gather up my things. “No, don’t,” Peter quickly says, which makes me smile.

Your jam puts store-bought to shame. As I ate it on a fresh croissant from the French bakery at the Farmers Market down the street from my house, I savored the image you painted with your words. I would love to spend a summer morning in the Pacific Northwest sunshine picking wild blackberries. I also crave your backyard access to crisp apples, plums, and pears, although I am not sure I would trade them for the grapefruit and oranges I pluck from my own trees for breakfast whenever I like.

A world without memory is a world of the present. The past exists only in books, in documents...A spinster sees the face of the young man who loved her in the mirror of her bedroom, on the ceiling of the bakery, on the surface of the lake, in the sky. The tragedy of this world in that no one is happy, whether stuck in a time of pain or of joy. The tragedy of this time in that everyone is alone. For a life in the past cannot be shared with the present. Each person who gets stuck in time gets stuck alone.

I looked up to see the sun struggling behind a gray mass of snow clouds. I could relate. And then a beam of sunlight found a way through. A sign? Maybe. But what was this? I gasped. The bakery esters had refracted into visible bands of flavor. Red raspberry, orange, and the yellow of lemon and butter. Pistachio, lime, and mint green. The deepest indigo of a fresh blueberry The violet that blooms when crushed blackberries blend into buttercream. The Roy G. Biv that a baker loves. And then the darkness: chocolate, spice, coffee, and burnt-sugar caramel.

and Anna could smell sushi, baked bread, and frying hot dogs. She could even catch the faint tang of Indian spices- not the kinds of spices she was used to, of course, the very specific kind in pandhi curry or masala crab, but then she had never come across those flavors outside the small, beautiful corner of India that her mother had once called home. That said, this place did smell yummy. There was food everywhere she looked: street vendors, bakeries, cafés, take-out places, you name it. Hungry Heart Row, that's what this neighborhood was called, and it seemed its residents had taken that very seriously.

By the time they'd finished their tea, they were almost in love with each other — not quite yet, because true love took time and memories, but as close to love as first impressions could take them. The days had not yet come when Ramy wore Victoire's sloppily knitted scarves with pride, when Robin learned exactly how long Ramy liked his tea steeped so he could have it ready when he inevitably came to the Buttery late from his Arabic tutorial, or when they all knew Letty was about to come to class with a paper bag full of lemon biscuits because it was a Wednesday morning and Taylor's bakery put out lemon biscuits on Wednesdays. But that afternoon they could see with certainty the kind of friends they would be, and loving that vision was close enough.

Marie Antoinette would have loved this place!" Piper Donovan stood agape, her green eyes opened wide, as she took in the magical space. Crystal chandeliers, dripping with glittering prisms, hung from the mirrored ceiling. Gilded moldings crowned the pale pink walls. Gleaming glass cases displayed vibrant fruit tarts, puffy éclairs, and powdered beignets. Exquisitely decorated cakes of all flavors and sizes rested on pedestals alongside trays of pastel meringues and luscious napoleons. Cupcakes, cookies, croissants, and cream-filled pastries dusted with sugar or drizzled with chocolate beckoned from the shelves. "It's unbelievable," she whispered. "I feel like I've walked into a jewel box---one made of confectioners' sugar but a jewel box nonetheless.

Lillian lifted the cake pans from the oven and rested them on metal racks on the counter. The layers rose level and smooth from the pans; the scent, tinged with vanilla, traveled across the room in soft, heavy waves, filling the space with whispers of other kitchens, other loves. The students food themselves leaning forward in their chairs to greet the smells and the memories that came with them. Breakfast cake baking on a snow day off from school, all the world on holiday. The sound of cookie sheets clanging against the metal oven racks. The bakery that was the reason to get up on cold, dark mornings; a croissant placed warm in a young woman's hand on her way to the job she never meant to have. Christmas, Valentine's, birthdays, flowing together, one cake after another, lit by eyes bright with love.

Ten years! It was queer. Fennelli hadn’t changed much in ten years, but I knew I had. I wondered how he recognized me so readily. Maybe it was something about the way I looked; maybe it was the situation. I don’t know. I couldn’t understand. I went back a long way. For the first time in a long while, I thought about the folks and wondered what they were doing and where they were, and about the kids I used to know—Jerry and Marty and Janet. What had happened to them? But it was such a long time ago it was hard to remember. I remembered breakfast with the folks: the smell of the rolls, slightly warm from the bakery after I had just brought them in—the way my aunt would smile at me. I remembered high school and the kids laughing as we crossed the big yard going home. I remembered so many things, and all of a sudden I began to feel old and tired.

Sarah's first introduction was the signature sugardoodle. Big, billowy, and buttery, sparkling with a generous coating of sugar crystals and cinnamon, it has the perfect savory-sweet balance that comes from creamed butter and sugar. When she created it, the bakery's cookie menu was dominated by chocolaty options. She was looking to add something with a different flavor profile. Then, for the 2013 holiday season, she was playing with recipe ideas that would evoke nostalgia and home baking and struck upon the ginger spice cookie, a soft, sweet molasses number with the bite of ginger, cinnamon, and nutmeg. It was so popular it stuck around beyond the holidays and became a year-round best seller. Then came the killer red velvet. Rich from cocoa, savory from a cream-cheese center, and crunchy from its sugar-dusted top, it gives red velvet lovers a whole new creation to die for.

But then I don’t begin to understand a lot of things about Sweden and Norway. It’s as if they are determined to squeeze all the pleasure out of life. They have the highest income-tax rates, the highest VAT rates, the harshest drinking laws, the dreariest bars, the dullest restaurants, and television that’s like two weeks in Nebraska. Everything costs a fortune. Even the purchase of a bar of chocolate leaves you staring in dismay at your change, and anything larger than that brings tears of pain to your eyes. It’s bone-crackingly cold in the winter and it does nothing but rain the rest of the year. The most fun thing to do in these countries is walk around semi-darkened shopping centers after they have closed, looking in the windows of stores selling wheelbarrows and plastic garden furniture at prices no one can afford. On top of that, they have shackled themselves with some of the most inane and restrictive laws imaginable, laws that leave you wondering what on earth they were thinking about. In Norway, for instance, it is illegal for a barman to serve you a fresh drink until you have finished the previous one. Does that sound to you like a matter that needs to be covered by legislation? It is also illegal in Norway for a bakery to bake bread on a Saturday or Sunday. Well, thank God for that, say I. Think of the consequences if some ruthless Norwegian baker tried to foist fresh bread on people at the weekend. But the most preposterous law of all, a law so pointless as to scamper along the outer margins of the surreal, is the Swedish one that requires motorists to drive with their headlights on during the daytime, even on the sunniest summer afternoon. I would love to meet the guy who thought up that one. He must be head of the Department of Dreariness. It wouldn’t surprise me at all if on my next visit to Sweden all the pedestrians are wearing miners’ lamps.

So before you pass judgment on this cake, maybe take a look at yourself and what's going on in your own screwed-up life that's given you a warped perspective on an innocent, beautiful, phenomenal in every way----" I lay a hand on Benny's shoulder and when he turns toward me, his mouth falls open in a perfect circle, dark eyebrows wrinkling his forehead under his cap. He is flushed and startled and so, so handsome. It's the first time I've looked at his face since we were on a city sidewalk and I was walking away from him and goodness, I've missed it. "Sounds like a pretty good cake," I manage with a soft smile. "The best," he breathes. I step closer still, just a few inches from him now. "I'm a little sweeter on the baker, to be honest." His eyes close and his chin tips down for just a moment, and he exhales on a laugh before looking at me with so much warmth and intensity. "You have no idea how it is to hear that," he murmurs, and then he's kissing me hard, one hand in my hair and the other wrapping around my waist to pull me to him. I bring my arms up around his shoulders, barely registering the cheers and applause in the packed kitchen before I pull the cap off Benny's head. I hold it up to cover our faces from the camera, as our kiss goes on much longer than I'd ever want my mama to see. When we break apart, Benny whispers, "I love you, Reese. And I'm sorry for not making that totally clear before now. I want to be with you, and support you, and fight for you----" "I love you, Benny." I hadn't said it out loud before, for fear that this would end and I'd be heartbroken. But it appears that will not be the case. And I'm so, so certain that I love him. "Woo!" he shouts, lifting me by the waist and twirling me around. Then, since the camera is still rolling---perhaps a sense of "what do we really have to lose at this point?" on Charlie's part---he yells, "I LOVE REESE CAMDEN! Who wants cake?

I was thinking about changing into a different sort of person than the one I am. I do think about that. I read a book called The Art of Loving. A lot of things seemed clear while I was reading it but afterwards I went back to being more or less the same. What has Cam ever done that actually hurt me, anyway, as Haro once said. And how am I better than he is after the way i felt the night Mother lived instead of died? I made a promise to myself i would try.I went over there one day taking them a bakery cake - which Cam eats now as happily as anyone else - and I heard their voices out in the yard - now it’s summer, they love to sit in the sun - Mother saying to some visitor, “Oh, yes I was, I was all set to take off into the wild blue yonder, and Cam here, this idiot, came and danced outside my door with a bunch of his hippie friends - ‘ ‘My God, woman,’ roared Cam, but you could tell he didn’t care now, ‘members of an ancient holy discipline.” I had a strange feeling, like I was walking n coals and trying a spell so I wouldn’t get burnt. Forgiveness in families is a mystery to me, how it comes or how it lasts

A short while later, they were all covered in flour. "Anna, do you have to use so much flour?" her mother asked, waving a cloud of dust away from her face. "I hate when the cookies stick, Ma, you know that." Anna sifted more flour onto the wooden table that doubled as a workspace. She loved flour and she used it liberally, but it did make cleanup much harder. The bakery wasn't large and it wasn't bright; the windows were high up, just below the ceiling eaves. Anna had to squint to see her measurements. Spoons and pots hung on the walls, and the large wooden table stood in the middle of the room, where Anna and her mom baked bread, cinnamon rolls, and Anna's famous cookies. The majority of the bakery was taken up by the cast-iron stove. It was as beautiful as it was functional, and Anna was constantly tripping over it- or falling into it, hence the small burn marks on her forearms. Those also came from paddling the bread into and out of the oven. Her parents said she was the best at knowing when the temperature of the stove was just right for baking the softest bread. Maybe she was a little messy when she baked, but it didn't bother her.

Tomally had always wanted children of her own. Unfortunately, she'd never been able to conceive. Tomally said she had made her peace with it years ago, but Iduna suspected there was still a part of her that longed to be a mother. Iduna had always thought Tomally would make an exceptional one... and now she'd have the chance. Tomally loved hearing stories about Anna's spunk- Tomally had been just like her when they were young- and expressed delight whenever Iduna wrote about Anna doing something precocious. Iduna knew they'd get along well. She could just picture Tomally and Anna baking in their shop. Anna loved to bake and was always so proud of her krumkaker. Tomally would have to be the one to teach her new recipes now and help her keep up with her studies and learn about the world around her. It wasn't the childhood Iduna had envisioned for Anna, but it would still be a good life and excellent training for her future as a princess. When Elsa someday ascended to the throne, it would be Anna who understood their people and could help her sister relate to their kingdom. Their relationship would be much like the one she and Tomally had shared when they were children.

With the heady scent of yeast in the air, it quickly becomes clear that Langer's hasn't changed at all. The black-and-white-checked linoleum floor, the tin ceiling, the heavy brass cash register, all still here. The curved-front glass cases with their wood counter, filled with the same offerings: the butter cookies of various shapes and toppings, four kinds of rugelach, mandel bread, black-and-white cookies, and brilliant-yellow smiley face cookies. Cupcakes, chocolate or vanilla, with either chocolate or vanilla frosting piled on thick. Brownies, with or without nuts. Cheesecake squares. Coconut macaroons. Four kinds of Danish. The foil loaf pans of the bread pudding made from the day-old challahs. And on the glass shelves behind the counter, the breads. Challahs, round with raisins and braided either plain or with sesame. Rye, with and without caraway seeds. Onion kuchen, sort of strange almost-pizza-like bread that my dad loves, and the smaller, puffier onion rolls that I prefer. Cloverleaf rolls. Babkas. The wood-topped cafe tables with their white chairs, still filled with the little gossipy ladies from the neighborhood, who come in for their mandel bread and rugelach, for their Friday challah and Sunday babka, and take a moment to share a Danish or apple dumpling and brag about grandchildren.

David Chang, who had become the darling of the New York restaurant world, thanks to his Momofuku noodle and ssäm bars in the East Village, opened his third outpost, Momofuku Milk Bar, just around the corner from my apartment. While everyone in the city was clamoring for the restaurants' bowls of brisket ramen and platters of pig butt, his pastry chef, Christina Tosi, was cooking up "crack pie," an insane and outrageous addictive concoction made largely of white sugar, brown sugar, and powdered sugar, with egg yolks, heavy cream, and lots of butter, all baked in an oat cookie crust. People were going nuts for the stuff, and it was time for me to give this crack pie a shot. But as soon as I walked into the industrial-style bakery, I knew crack could have nothing on the cookies. Blueberry and cream. Double chocolate. Peanut butter. Corn. (Yes, a corn cookie, and it was delicious). There was a giant compost cookie, chock-full of pretzels, chips, coffee grounds, butterscotch, oats, and chocolate chips. But the real knockout was the cornflake, marshmallow, and chocolate chip cookie. It was sticky, chewy, and crunchy at once, sweet and chocolaty, the ever-important bottom side rimmed in caramelized beauty. I love rice crisps in my chocolate, but who would have thought that cornflakes in my cookies could also cause such rapture?

By the time Lillian had turned twelve ears old, cooking had become her family. It had taught her lessons usually imparted by parents- economy from a limp head of celery left too long in the hydrator, perseverance from the whipping of heavy cream, the power of memories from oregano, whose flavor only grew stronger as it dried. Her love of new ingredients had brought her to Abuelita, the owner of the local Mexican grocery store, who introduced her to avocados and cilantro, and taught her the magic of matching ingredients with personalities to change a person's mood or a life. But the day when twelve-year-old Lillian had handed her mother an apple- fresh-picked from the orchard down the road on an afternoon when Indian summer gave over to autumn- and Lillian's mother had finally looked up from the book she was reading, food achieved a status for Lillian that was almost mystical. "Look how you've grown," Lillian's mother had said, and life had started all over again. There was conversation at dinner, someone else's hand on the brush as it ran through her hair at night. A trip to New York, where they had discovered a secret fondue restaurant, hidden behind wooden shutters during the day, open by candlelight at night. Excursions to farmers' markets and bakeries and a shop that made its own cheese, stretching and pulling the mozzarella like taffy. Finally, Lillian felt like she was cooking for a mother who was paying attention, and she played in an open field of pearl couscous and Thai basil, paella and spanakopita and eggplant Parmesan.

By the time Lillian had turned twelve years old, cooking had become her family. It had taught her lessons usually imparted by parents- economy from a limp head of celery left too long in the hydrator, perseverance from the whipping of heavy cream, the power of memories from oregano, whose flavor only grew stronger as it dried. Her love of new ingredients had brought her to Abuelita, the owner of the local Mexican grocery store, who introduced her to avocados and cilantro, and taught her the magic of matching ingredients with personalities to change a person's mood or a life. But the day when twelve-year-old Lillian had handed her mother an apple- fresh-picked from the orchard down the road on an afternoon when Indian summer gave over to autumn- and Lillian's mother had finally looked up from the book she was reading, food achieved a status for Lillian that was almost mystical. "Look how you've grown," Lillian's mother had said, and life had started all over again. There was conversation at dinner, someone else's hand on the brush as it ran through her hair at night. A trip to New York, where they had discovered a secret fondue restaurant, hidden behind wooden shutters during the day, open by candlelight at night. Excursions to farmers' markets and bakeries and a shop that made its own cheese, stretching and pulling the mozzarella like taffy. Finally, Lillian felt like she was cooking for a mother who was paying attention, and she played in an open field of pearl couscous and Thai basil, paella and spanakopita and eggplant Parmesan.

When you buy from an independent, locally owned business, as opposed to nationally owned businesses, you strengthen the economic base of our city. And of course there’s no doubt that you’ll receive a better quality product or service. I share John Roeser’s amazement that people today tend to prefer saving a dollar or too two on a birthday cake, for example, by purchasing a sub-par cake made with artificial, cheap ingredients from a mass retailer, when Roeser’s Bakery offers some of the most delectable, housemade cakes in the world. How could anyone step into a fast food joint when we live in a city that has Lem’s barbecque rib tips, Kurowski’s kielbasa, Manny’s matzo ball soup, and Lindy’s chili within reach? You can’t even compare the products and services of the businesses featured in this book with those of mass retailers, either: Jjust try putting an Optimo hat on your head—you’ll ooze with elegance. Burn a beeswax lambathe from Athenian Candle and watch it glow longer than any candle you’ve ever lit. Bite into an Andersonville coffeecake from the Swedish Bakery—and you’ll have a hard time returning to the artificial ingredient– laden cakes found at most grocers. Equally important, local, family- owned businesses keep our city unique. In our increasingly homogenized and globalized world, cities that hold on tightly to their family-owned, distinctive businesses are more likely to attract visitors, entrepreneurs, and new investment. Chicago just wouldn’t be Chicago without these historic, one-of-a-kind places, and the people that run them from behind the scenes with nothing but love, hard work, and pride.

Saturday is birthday cake day. During the week, the panadería is all strong coffee and pan dulce. But on weekends, it's sprinkle cookies and pink cake. By ten or eleven this morning, we'll get the first rush of mothers picking up yellow boxes in between buying balloons and paper streamers. In the back kitchen, my father hums along with the radio as he shapes the pastry rounds of ojos de buey, the centers giving off the smell of orange and coconut. It may be so early the birds haven't even started up yet, but with enough of my mother's coffee and Mariachi Los Camperos, my father is as awake as if it were afternoon. While he fills the bakery cases, my mother does the delicate work of hollowing out the piñata cakes, and when her back is turned, I rake my fingers through the sprinkle canisters. During open hours, most of my work is filling bakery boxes and ringing up customers (when it's busy) or washing dishes and windexing the glass cases (when it's not). But on birthday cake days, we're busy enough that I get to slide sheet cakes from the oven and cover them in pink frosting and tiny round nonpareils, like they're giant circus-animal cookies. I get to press hundreds-and-thousands into the galletas de grajea, the round, rainbow-sprinkle-covered cookies that were my favorite when I was five. My mother finishes hollowing two cake halves, fills them with candy- green, yellow, and pink this time- and puts them back together. Her piñatas are half our Saturday cake orders, both birthday girls and grandfathers delighting at the moment of seeing M&M's or gummy worms spill out. She covers them with sugar-paste ruffles or coconut to look like the tiny paper flags on a piñata, or frosting and a million rainbow sprinkles.

Mondays are for baklava, which she learned to make by watching her parents. Her mother said that a baklava-maker should have sensitive, supple hands, so she was in charge of opening and unpeeling the paper-thin layers of dough and placing them in a stack in the tray. Her father was in charge of pastry-brushing each layer of dough with a coat of drawn butter. It was systematic yet graceful: her mother carefully unpeeling each layer and placing them in the tray where Sirine's father painted them. It was important to move quickly so that the unbuttered layers didn't dry out and start to fall apart. This was one of the ways that Sirine learned how her parents loved each other- their concerted movements like a dance; they swam together through the round arcs of her mother's arms and her father's tender strokes. Sirine was proud when they let her paint a layer, prouder when she was able to pick up one of the translucent sheets and transport it to the tray- light as raw silk, fragile as a veil. On Tuesday morning, however, Sirine has overslept. She's late to work and won't have enough time to finish preparing the baklava before starting breakfast. She could skip a day of the desserts and serve the customers ice cream and figs or coconut cookies and butter cake from the Iranian Shusha Bakery two doors down. But the baklava is important- it cheers the students up. They close their eyes when they bite into its crackling layers, all lightness and scent of orange blossoms. And Sirine feels unsettled when she tries to begin breakfast without preparing the baklava first; she can't find her place in things. So finally she shoves the breakfast ingredients aside and pulls out the baklava tray with no idea of how she'll find the time to finish it, just thinking: sugar, cinnamon, chopped walnuts, clarified butter, filo dough....

Every once in a while at a restaurant, the dish you order looks so good, you don't even know where to begin tackling it. Such are HOME/MADE's scrambles. There are four simple options- my favorite is the smoked salmon, goat cheese, and dill- along with the occasional special or seasonal flavor, and they're served with soft, savory home fries and slabs of grilled walnut bread. Let's break it down: The scramble: Monica, who doesn't even like eggs, created these sublime scrambles with a specific and studied technique. "We whisk the hell out of them," she says, ticking off her methodology on her fingers. "We use cream, not milk. And we keep turning them and turning them until they're fluffy and in one piece, not broken into bits of egg." The toast: While the rave-worthiness of toast usually boils down to the quality of the bread, HOME/MADE takes it a step further. "The flame char is my happiness," the chef explains of her preference for grilling bread instead of toasting it, as 99 percent of restaurants do. That it's walnut bread from Balthazar, one of the city's best French bakeries, doesn't hurt. The home fries, or roasted potatoes as Monica insists on calling them, abiding by chefs' definitions of home fries (small fried chunks of potatoes) versus hash browns (shredded potatoes fried greasy on the griddle) versus roasted potatoes (roasted in the oven instead of fried on the stove top): "My potatoes I've been making for a hundred years," she says with a smile (really, it's been about twenty). The recipe came when she was roasting potatoes early on in her career and thought they were too bland. She didn't want to just keep adding salt so instead she reached for the mustard, which her mom always used on fries. "It just was everything," she says of the tangy, vinegary flavor the French condiment lent to her spuds. Along with the new potatoes, mustard, and herbs de Provence, she uses whole jacket garlic cloves in the roasting pan. It's a simple recipe that's also "a Zen exercise," as the potatoes have to be continuously turned every fifteen minutes to get them hard and crispy on the outside and soft and billowy on the inside.

We've been here three days already, and I've yet to cook a single meal. The night we arrived, my dad ordered Chinese takeout from the old Cantonese restaurant around the corner, where they still serve the best egg foo yung, light and fluffy and swimming in rich, brown gravy. Then there had been Mineo's pizza and corned beef sandwiches from the kosher deli on Murray, all my childhood favorites. But last night I'd fallen asleep reading Arthur Schwartz's Naples at Table and had dreamed of pizza rustica, so when I awoke early on Saturday morning with a powerful craving for Italian peasant food, I decided to go shopping. Besides, I don't ever really feel at home anywhere until I've cooked a meal. The Strip is down by the Allegheny River, a five- or six-block stretch filled with produce markets, old-fashioned butcher shops, fishmongers, cheese shops, flower stalls, and a shop that sells coffee that's been roasted on the premises. It used to be, and perhaps still is, where chefs pick up their produce and order cheeses, meats, and fish. The side streets and alleys are littered with moldering vegetables, fruits, and discarded lettuce leaves, and the smell in places is vaguely unpleasant. There are lots of beautiful, old warehouse buildings, brick with lovely arched windows, some of which are now, to my surprise, being converted into trendy loft apartments. If you're a restaurateur you get here early, four or five in the morning. Around seven or eight o'clock, home cooks, tourists, and various passers-through begin to clog the Strip, aggressively vying for the precious few available parking spaces, not to mention tables at Pamela's, a retro diner that serves the best hotcakes in Pittsburgh. On weekends, street vendors crowd the sidewalks, selling beaded necklaces, used CDs, bandanas in exotic colors, cheap, plastic running shoes, and Steelers paraphernalia by the ton. It's a loud, jostling, carnivalesque experience and one of the best things about Pittsburgh. There's even a bakery called Bruno's that sells only biscotti- at least fifteen different varieties daily. Bruno used to be an accountant until he retired from Mellon Bank at the age of sixty-five to bake biscotti full-time. There's a little hand-scrawled sign in the front of window that says, GET IN HERE! You can't pass it without smiling. It's a little after eight when Chloe and I finish up at the Pennsylvania Macaroni Company where, in addition to the prosciutto, soppressata, both hot and sweet sausages, fresh ricotta, mozzarella, and imported Parmigiano Reggiano, all essential ingredients for pizza rustica, I've also picked up a couple of cans of San Marzano tomatoes, which I happily note are thirty-nine cents cheaper here than in New York.

unopened. When her son stands in the night outside her house, she goes to bed early. In the morning, she looks at his photograph, writes adoring letters to a long-defunct address. A spinster sees the face of the young man who loved her in the mirror of her bedroom, on the ceiling of the bakery, on the surface of the lake, in the sky. The

Lexy felt her shoulders relax. Creating new recipes was a key to success for her bakery business and she loved trying them out on her grandmother, Nans, and the other ladies because they always provided an honest critique.

Hospital When you get out of the hospital Let me back into your life I can't stand what you do I'm in love with your eyes And when you get out of the dating bar I'll be here to get back into your life I can't stand what you do I'm in love with your eyes Oh I can't stand what you do Sometimes I can't stand you And it makes me think about me That I'm involved with you But I'm in love with this power That shows through in your eyes I go to bakeries all day long There's a lack of sweetness in my life And there is pain inside You can see it in my eyes Oh there is pain inside You can see it in my eyes And it makes me think about me That I've lost my pride But I'm in love with this power That resides in your eyes You live in modern apartments Well I even got scared once or twice Last time I walked down your street There were tears in my eyes Well now these streets We all know They help us cry When we're alone late at night Don't you love them too, That where you got your eyes Oh and I can't stand what you do Sometimes I can't stand you And it makes me think about me How I'm involved with you But I'm in love with this power That shows through in your eyes Now your world is beautiful I'll take the subway to your suburb sometime I'll seek out the things that must've been magic to your little girl mind Now as a little girl you must've been magic I still get jealous of your old boyfriends in the suburbs sometimes And when I walk down your street There'll probably be tears in my eyes (I knew it would happen) I can't stand what you do Sometimes I can't stand you And it makes me think about me That I'm involved with you But I'm in love with this power That shows through in your eyes So when you get out of the hospital Let me back into your life I can't stand what you do, But I'm in love with your eyes.

Her father and grandfather were two of the most romantic, caring, generous men she knew. And neither of them had ever had more than a couple thousand bucks in the bank at one time. They'd both lived paycheck to paycheck--her dad still did--but they still provided a safe, happy, loving home and treated their wives like queens. Just queens without jewels or gold or servants. That was what Josie wanted. Just to be loved with someone's whole heart.

I want to take ten gazillion photos and put them on Instagram, since I'm proud of myself for baking and decorating this cake when I was horny as fuck." "Did you just say...?" "Did I just say what, Lindsay?" He wanted her to repeat his words, damn him. "That you're horny as fuck?" she said. "Might have done," he said innocently, as he started removing his clothes. No, his apron. He was only removing his apron. She did the same and hung it on a peg, bumping into him in the process. An accident. She hadn't done that on purpose. But then she was in his arms again, and he was kissing her, and God, why was he so good at this? His hands slipped beneath her T-shirt, touching her skin above the waistband of her jeans. It was enough to nearly make her combust, and at the same time, it frustrated her. She wrapped a leg around him and tried to climb him like a tree. He laughed softly, in a way that made her insides turn into runny strawberry filling

It was nuts that after a year and a half of being casual work acquaintances, we'd ended up all over each other after a few whiskeys and croissants. But hey, I'm not complaining. I've always had a crush on Joelle. From the minute I met her when I opened Stacked next door to her bakery, I couldn't get her out of my head. She was so kind and welcoming. And so fucking pretty. I'm a sucker for a sexy and sweet girl in glasses, and that's exactly what she is.

Then I saw the card taped to the mirror. Congratulations on your new chapter, Katie! Wishing you and Declan all happiness and love- and the most organized closet on the block! Blessed Be ~ Lucy, Mimsey, Bianca, Cookie, and Jaida. P.S. look in the cupboard above your scarves.

The bite melted on her tongue. Golden oil and toasted flour. Powdered sugar clinging to the roof of her mouth like summer and sunshine. But all that faded away when Quentin stepped closer, cupped her elbows. Her senses filled with him---earthy spices---cloves and cinnamon and the cleansing hit of ginger. Deep notes of molasses, unique unto itself. Her eyes opened. "Alisha? What did you taste?" You.

I kind of associate people with flavors. My grandpa? He's an acquired taste, but the closest I can get is crème brûlée. A caramelized shell on the outside. Burnt, bitter notes. But crack the surface, and you find nothing but sweet custard. And Granny? She's a lemon meringue pie. A classic. Pillowy, silken-sweet egg whites, tamed with a hint of sour lemon and a snap of rich, buttery crust." Squinting at him, she stopped rambling, feeling naked under his smoldering gray gaze. She lifted her heavy twists off the spot between her shoulder blades and fanned her neck. "Told you it was weird." "It's not. It's beautiful." He looked down at the water, then met her eyes. "Do you have one for me?" "I didn't. Before. I tried to figure you out, but nothing ever fit. I think maybe because my doubts got in the way. But now...?" "Now?" She traced her finger along the veins in his arms, watched his breath catch. "A ginger cookie. Not a gingersnap. Those are brittle and grate against your teeth. You're a chewy molasses cookie, the kind that gives when you bite into it, with exciting zings of crystallized ginger and pops of raw sugar." She dipped her chin, leaning on the railing again. He moved behind her and slipped his arms around her waist, melting her to the core. He placed his mouth right by her ear, his breath tickling her neck. "What I'm hearing is, you like things a little spicy." Laughing, she craned her neck around to catch the gleam in his eyes. "That's what you got out of that?" "I heard what I heard.

Welcome to Vanilla Honey," Alisha sang out, sliding a tray of golden-brown scalloped madeleines onto a display shelf. Butterscotch notes of blond chocolate wafted toward her. The flaked sea salt on top balanced the sweetness and lent texture to the airy cookies.

Sure, you could go to the bakery and pick out the exact cake you want, but there is a thrill in not being sure what you’ll end up with.

Now we need to put buttercream on the sides, since we're not doing a naked cake..." She put a hand to her mouth. Oh, hell. He'd---barely---managed to keep quiet when she found excuses to touch him, but he wasn't going to let that go. He put down the spatula. "Did you say something about naked cakes?" Yes, Lindsay had mentioned naked cakes. clearly, she hadn't been thinking straight. This wasn't the best topic of conversation around Ryan Kwok, but it was difficult to think clearly in his presence----especially when he was wearing that dark T-shirt that clung to his muscles----so she just opened her mouth and words came out. "Naked cakes are...well...they've become popular in the past several years. You don't put frosting on the outside, so you can see all the different layers. There are also semi-naked cakes, which are..." To her horror, she'd forgotten. She wasn't even sure she'd be able to make chocolate ganache right now. Ryan's lips quirked in a way that said, I know exactly what you're thinking. "What are semi-naked cakes, Lindsay? Is that what happens when I take off my shirt before I eat some cake?" He reached around to the knot he'd tied at the back of his apron. Oh God. Did he intend to get semi-naked in the kitchen?

You taste like chocolate buttercream," he murmured against her lips. "I had to taste it to make sure you did an adequate job." "Mmm. I think I did a more than adequate job." "Cocky." He smiled against her lips before kissing her again. He swirled his tongue into her mouth and she gasped, pressing herself more firmly against him, wrapping one leg around his. His hands moved to her hips to keep her steady, and hers moved up to his neck. He pressed her against the edge of the counter, and she almost bit him when she felt his erection at the apex of her legs. It made her greedier, and it made everything a little sloppy---but in a good way. Because it was Ryan, and she'd wanted him for a while now.

I am persuaded that neither death, nor life, nor angels, nor lords, nor leaders, nor the present, nor the future, nor the heights, the depths and no other creature can separate you from the love of God, from Jesus Christ our Lord. They were pretty verses, whatever you believed; and comforting too, the concept of a huge blanket of love that could never let you down.

Shelves were jam-packed with orange and brown packaged treats: chocolate-covered Cheerios, chocolate-covered cornflakes, chocolate-covered raisins and pretzels and espresso beans. Chocolate malt balls, chocolate almonds, and giant 2.2-pound "Big Daddy" chocolate blocks. There was caramel corn, peanut brittle, mudslide cookie mixes, and tins of chocolate shavings so you could try replicating Jacques's über-rich hot chocolate at home- anything the choco-obsessed could dream was crammed in the small space. An L-shaped counter had all manner of fresh, handcrafted temptations: a spread of individual bonbons with cheeky names like Wicked Fun (chocolate ganache with ancho and chipotle chilies), Love Bug (key lime ganache enveloped in white chocolate), and Ménage à Trois (a mystery blend of three ingredients). Platters of double chocolate chip cookies and fudge brownies. And there were his buttery croissants and pain au chocolat, which duked it out in popularity with the French bakery across the street, Almondine.

I didn’t want to think how time had transformed such a lovely girl into a withered old woman.

Do I keep some of these memories? How do I pick? Is it healthier to get rid of them all? Can you actually burn photos like they do in movies, or will that release some kind of noxious chemical? Do I stash them somewhere, so I’ll find them in ten years and laugh about my first love? Why does that idea — that I could fully let go of her — feel even worse than losing her?

Then go for it. You get one life, so go out, take chances, make mistakes, fall in love, get your heart broken and then fall in love all over again. There’s no point in half measures, and I can say that with a great deal of authority.

To her untrained eye, the cupcakes looked perfect. They smelled delicious. He handed her one, and she took a big bite. The perfect combination of milk chocolate, graham crackers, and fluffy, sweet marshmallows burst onto her tongue. She couldn’t stop a moan from slipping past her lips. She was officially in love. “Better than decent, I take it?” Donovan drawled in her ear. Jada froze as a treacherous yet delicious shiver raced down her spine, then turned to face him. He’d come around the counter and was standing right next to her, the heat from his body seeping into hers. She lifted her head to meet his challenging gaze. She took another delightful bite and swallowed. “Yep. They’re terrific. You didn’t make them, did you?

Remember the happy surprise of the bakery with the delicious croissants and coffee? You were walking along expecting nothing, something good appeared, and your dopamine system leaped into action—hence your “prediction” was wrong, and you experienced the burst of dopamine from reward prediction error.

Their tumultuous love story was adapted into the 1974 Broadway musical Mack & Mabel. * Peeping Pete was released on June 23, 1913, with A Bandit; they are the oldest surviving Arbuckle movies. * Custard tended to break up in flight, and it faded into the background when shot in monochrome, so later pies consisted of blackberries and whipped cream—a concoction local bakeries readily learned to devise.

I’m always more interested in the people around me,” Mrs. Mantle said. “All the details that tell me about a person. For example, I have some ideas about you.” “As in?” I couldn’t help but be intrigued. Most people didn’t notice me at all. “Your love of art. The glimmer of intelligence in your eyes. Your simple dark skirt and white blouse hinted that you’d been at work, although I’d guessed a secretary, not a bakery. You mentioned a father but no mother, which leads me to believe your mother has passed away some time ago. You’re in obvious distress, given the tears. I’m guessing a man has broken your heart.” My brows shot up in surprise. “How did you know?” “As I said, I watch people carefully. The way you brushed away the tears with such ferocity, as if you wanted to punish yourself for crying. Tell me about him. What happened?” I thought for a moment. Did I want to tell my pitiful story to a stranger? It was surely one she’d heard before. Left for a woman’s best friend. An image of Lionel’s face danced before me. His soft brown eyes and a mouth too pink for a man, yet perfect. The pitying way he’d looked at me while saying the words, “I love her. We’re going to marry. I’m sorry, Faith. Truly, I am. But you deserve a man who loves you, and I’m not him.

Yes, actually, that's right.' I say to Jack. And the entire bakery. 'I love you. I'm like, hopelessly in love with you. And I was supposed to come here tonight and offer you this gift in friendship, but I don't want to be your friend.

Always be fuckable: when standing in line at the bakery on a Sunday morning, buying champagne in the middle of the night, or even picking the kids up from school. You never know.

I love you, Cleo.” Saying the words loosened something in my chest. Something that I’d been holding in for far too long. “I’ve been in love with you since the day I walked into the bakery and spotted you, covered in flour and blueberry stains on your fingers.

The coffee and croissants were so good, you made that bakery your regular breakfast stop. But after a few weeks, “the best coffee and croissant in the city” became the same old breakfast.

Ask anyone in Pariva, and they would have agreed that Chiara Belmagio was the kindest, warmest girl in town. Her patience, especially, was legendary. Then again, anyone who had grown up with a sister like Ilaria Belmagio---local prima donna in both voice and demeanor---and still considered her to be their best friend had to be nothing short of an angel. Chiara was newly eighteen, having celebrated her birthday a month earlier, in June, and she was the middle child of Anna and Alberto Belmagio, beloved owners of Pariva's only bakery. In short, she had modest ability on the harpsichord, favored blackberry jam over chocolate, and loved to read outside under her family's lemon tree, where she often helped children with their arithmetic homework and nurtured nests of young doves. Like her neighbors, she knew each name and face of the 387 people in Pariva, but unlike most, she took the time to make anyone she encountered smile, even grumpy Mr. Tommaso---who was a challenge. And she took pleasure in it.

They hand me one lemon, then another, and all I can think when their fingertips leave is that we're mixing ourselves together. That's what happens when skin presses skin. We think of ourselves as solid and separate, but we're not. We trade and swap tiny pieces of ourselves all the time.

Now Where Do You Find Customers? When novice entrepreneurs search for opportunities, they too often look beyond their Zone of Influence. They think the action is happening somewhere else, in some other location or industry. But seasoned entrepreneurs almost always find and create opportunities within the context of who they are, what they know, and especially who they know. In each of the examples above, the business validation process begins with potential customers in the entrepreneur’s orbit. Actual people with names. Tribes you belong to or are interested in, most of whom are already self-organized online. People you know how to reach, today. Though it’s rarely a part of their official origin stories, the biggest companies in the world—even the viral apps now worth billions—started through personal networks and real human connections. Mark Zuckerberg started Facebook in a weekend by emailing friends to use it. Version 1 did well, validating it. And Microsoft started with Bill Gates building software for a guy in Albuquerque. He had a CUSTOMER FIRST. In the beginning, founders should reach out to their friends, their former colleagues, their communities. You may think your business is unique, but trust me, it’s not. Every successful business can start this way. For example, Anahita loves her dogs and wanted healthier snacks for them. She started taking her homemade organic dog treats to her local dog park. She would sell out every time. A year later she now has a store called the Barkery, a dog bakery. Before you even think about picking a business idea, make sure you have easy access to the people you want to help. An easy way to do this is to think about where you have easy access to a targeted group of people whom you really want to help—like, say, new moms in Austin, cyclists, freelance writers, and taco obsessives (like me!). CHALLENGE Top three groups. Let’s write out your top three groups to target. Who do you have easy access to that you’d be EXCITED to help? This can be your neighbors, colleagues, religious friends, golf buddies, cooking friends, etc. The better you understand your target group, the better you can speak to them. The more specifically you can speak to their problems, the better and easier you can sell (or test products). Note how this process prioritizes communication with people, through starting (taking the first iteration of your solution straight to customers) and asking (engaging them in a conversation to determine how your solution can best fix their problem). Business creation should always be a conversation! Nearly every impulse we have is to be tight with our ideas by doing more research, going off alone to build the perfect product—anything and everything to avoid the discomfort of asking for money. This is the validation shortcut. You have to learn to fight through this impulse. It won’t be easy, but it’ll be worth it.

When we arrived at the bakery, I unbuckled my seat belt and was halfway out the door when Alex grabbed my arm and pulled me back into my seat.

I love you, Cleo.” Saying the words loosened something in my chest. Something that I’d been holding in for far too long. “I’ve been in love with you since the day I walked into the bakery and spotted you, covered in flour and blueberry stains on your fingers.” “But that was . . .” Her forehead furrowed. The beginning. I’d been in love with her from the beginning. “All this time?

Welcome to Nadines Bakery, where baking traditions come to life. Since 1982, our family-owned institution in Tucson, Arizona, has delighted customers with exquisite cakes, pastries, and pies crafted with love and expertise. Phone: (+1) 520-326-0735 Address: 4553 E Broadway Blvd, Tucson, AZ 85711, United States Website: nadines-bakery.com

A few doors down from the 'locally sourced' bakery there's a florist that assures you--via a hand-painted sign on its storefront window--that the flowers have been picked gently and with love, so that you can pass the love on. Meanwhile, inside, chopping the stems aggressively in front of you and saying, That'll be sixty-four eighty please.

The entire town comes together in comradery for the Blood Moon, with most shops giving away free gifts to everyone who passes by. Clair De Lune Bakery passes out lychee mooncakes, reminding me of my childhood celebrating the Lunar New Year. Petals Tea Shop hands out sachets of white peony tea and jasmine blossoms. Luna's Love Shack tosses free ribbons out at the front of the store, embroidered with metallic stars and moonflowers. A French restaurant, La Vie en Rose, offers moon water in polished wine glasses to anyone who stops to look at their menu. Some flower stands even hand out moonflowers for free instead of selling them.

to carry such a grudge. He was so cold to her that she wondered if any love for her remained in his heart. Despair surged through her veins as another wave of nausea overtook her. She hoped God would give her the guidance she needed to reach out to her husband and find the love they once had.

I’m so sorry, I’m trying to keep your family from putting a hit on Tate if he elopes with the prodigal daughter.” “They wouldn't,” Tate said. “They love me.” “Not that much they don’t,” Mel said

A toast before we go into battle. True love. In whatever shape or form it may come. May we all in our dotage be proud to say, ‘I was adored once, too.

Wiggly Worm lived in a backyard garden with his best friends, Snarky Snail, Rattles Snake, and Munchy Mosquito. As much as he loved wiggling around in the mud, Wiggly often wondered what it would be like to live in a town. Wiggly and his friends knew all about towns because they liked to listen to the kids who played in the backyard. The kids were always talking about how they had done this or that, or gone here or there, downtown. Wiggly knew that towns had parks and stores and restaurants and bakeries and places to get sweet treats. That sounded wonderful to him! “All we have here is plants,” he said to his friends. “Wouldn’t it be amazing if we had all kinds of special places to go, like the kids always talk about?” “I’d like that,” said Rattles. “Imagine a five-star restaurant where we could eat tasty little insects all day long. Except for mosquitoes, of course!” he added, glancing quickly at Munchy.

Bernard Bastable!” Miss Thistle shouted, finally. “I love you too! I want to make you my frog prince! Never in all my years have I seen a man with such magnificent, froglike charisma! You are a treasure! Kiss me now!

THE NEXT DAY WAS RAIN-SOAKED and smelled of thick sweet caramel, warm coconut and ginger. A nearby bakery fanned its daily offerings. A lapis lazuli sky was blanketed by gunmetal gray clouds as it wept crocodile tears across the parched Los Angeles landscape. When Ivy was a child and she overheard adults talking about their break-ups, in her young feeble-formed mind, she imagined it in the most literal of essences. She once heard her mother speaking of her break up with an emotionally unavailable man. She said they broke up on 69th Street. Ivy visualized her mother and that man breaking into countless fragments, like a spilled box of jigsaw pieces. And she imagined them shattered in broken shards, being blown down the pavement of 69th Street. For some reason, on the drive home from Marcel’s apartment that next morning, all Ivy could think about was her mother and that faceless man in broken pieces, perhaps some aspects of them still stuck in cracks and crevices of the sidewalk, mistaken as grit. She couldn’t get the image of Marcel having his seizure out of her mind. It left a burning sensation in the center of her chest. An incessant flame torched her lungs, chest, and even the back door of her tongue. Witnessing someone you cared about experiencing a seizure was one of those things that scribed itself indelibly on the canvas of your mind. It was gut-wrenching. Graphic and out-of-body, it was the stuff that post traumatic stress syndrome was made of.

Draw a line in the sand As you get going, keep in mind why you’re doing what you’re doing. Great businesses have a point of view, not just a product or service. You have to believe in something. You need to have a backbone. You need to know what you’re willing to fight for. And then you need to show the world. A strong stand is how you attract superfans. They point to you and defend you. And they spread the word further, wider, and more passionately than any advertising could. Strong opinions aren’t free. You’ll turn some people off. They’ll accuse you of being arrogant and aloof. That’s life. For everyone who loves you, there will be others who hate you. If no one’s upset by what you’re saying, you’re probably not pushing hard enough. (And you’re probably boring, too.) Lots of people hate us because our products do less than the competition’s. They’re insulted when we refuse to include their pet feature. But we’re just as proud of what our products don’t do as we are of what they do. We design them to be simple because we believe most software is too complex: too many features, too many buttons, too much confusion. So we build software that’s the opposite of that. If what we make isn’t right for everyone, that’s OK. We’re willing to lose some customers if it means that others love our products intensely. That’s our line in the sand. When you don’t know what you believe, everything becomes an argument. Everything is debatable. But when you stand for something, decisions are obvious. For example, Whole Foods stands for selling the highest quality natural and organic products available. They don’t waste time deciding over and over again what’s appropriate. No one asks, “Should we sell this product that has artificial flavors?” There’s no debate. The answer is clear. That’s why you can’t buy a Coke or a Snickers there. This belief means the food is more expensive at Whole Foods. Some haters even call it Whole Paycheck and make fun of those who shop there. But so what? Whole Foods is doing pretty damn well. Another example is Vinnie’s Sub Shop, just down the street from our office in Chicago. They put this homemade basil oil on subs that’s just perfect. You better show up on time, though. Ask when they close and the woman behind the counter will respond, “We close when the bread runs out.” Really? “Yeah. We get our bread from the bakery down the street early in the morning, when it’s the freshest. Once we run out (usually around two or three p.m.), we close up shop. We could get more bread later in the day, but it’s not as good as the fresh-baked bread in the morning. There’s no point in selling a few more sandwiches if the bread isn’t good. A few bucks isn’t going to make up for selling food we can’t be proud of.” Wouldn’t you rather eat at a place like that instead of some generic sandwich chain?