Bakery Opening Quotes

One minute it was Ohio winter, with doors closed, windows locked, the panes blind with frost, icicles fringing every roof, children skiing on slopes, housewives lumbering like great black bears in their furs along the icy streets. And then a long wave of warmth crossed the small town. A flooding sea of hot air; it seemed as if someone had left a bakery door open. The heat pulsed among the cottages and bushes and children. The icicles dropped, shattering, to melt. The doors flew open. The windows flew up. The children worked off their wool clothes. The housewives shed their bear disguises. The snow dissolved and showed last summer's ancient green lawns. Rocket summer. The words passed among the people in the open, airing houses. Rocket summer. The warm desert air changing the frost patterns on the windows, erasing the art work. The skis and sleds suddenly useless. The snow, falling from the cold sky upon the town, turned to a hot rain before it touched the ground. Rocket summer. People leaned from their dripping porches and watched the reddening sky. The rocket lay on the launching field, blowing out pink clouds of fire and oven heat. The rocket stood in the cold winter morning, making summer with every breath of its mighty exhausts. The rocket made climates, and summer lay for a brief moment upon the land....

A fantastic librarian can help you find what you are looking for, and not just if it is a book. A fantastic librarian can help you find a hobby or an occupation, a cure or a challenge, a quiet fact or a loud opinion, or a small town where you might hide for months. A fantastic librarian knows more about what you are looking for than you do, the way a cookie in a bakery knows you want to eat it before you even know it is out of the oven, and like a good cookie, a fantastic librarian doesn’t show off about it, just waits silently for you to open your mouth.

Mel opened her jaw wide to stretch it out before she spoke again so that her words were very clear. “I am going to kill you. I’m going to drag your sorry carcass out into the desert, pour honey all over you, and let the fire ants eat you.” “You’re angry,” he said. “Thank you, Captain Obvious,” Mel snapped.

A long hug when you really need it Sometimes we all get rattled. When bad news surprises you, painful memories flash back, or heavy moments turn your stomach to mush, it’s great to fall into a warm and comforting pair of big, wide open arms. Shaking with sobs, dripping with tears, you snort up your runny nose and smear snot across their shoulder as that hug relaxes you and comforts you and helps you get through everything, even for a minute, even for a moment. Maybe there are “It’s going to be okay” whispers, some gentle back rubbing, or just the quiet silence of knowing that they’re not going to let go until you let go first. As their steady arms support you, and the pain washes over you, the hug gives you a warm glow in a shivery moment. So when you eventually pull back, smile that classic “I’m sorry and thank you” smile, and swipe wet bangs off your forehead, you still might not feel great, but if you’re lucky you’ll feel a little more AWESOME!

Really?” I whispered. He crossed his arms on his chest and stated, “Babe, you think I found the woman of my dreams at forty-five years old and I’m gonna let anything happen to her, think again. That’s a long fuckin’ time to wait for what you want. I waited. I found it. I’m pullin’ out all the stops to take care of it. I know you feel the same for me so I’m doin’ the same to keep me safe for you. So yeah, really, I called Delgado. I made peace and asked a favor. His woman is in your posse so she wouldn’t be doin’ cartwheels, he said no and something went down with you or, for you, me. And he isn’t dumb, he’s a man who knows to collect favors and he’s a man whose business means he often has the need to call markers. So his ear’s to the ground and his eyes are open so if a cop isn’t cruisin’ by your house or bakery, one of Lee’s boys or one of Hawk’s commandos are. Smart people pay attention to who’s cruisin’ around people they want to fuck with and smart people will see cops, Nightingale’s men and Delgado’s crazy motherfuckers and, my hope is, they’ll steer clear. So, there you go. Now you got a full explanation of what I mean when I say you’re on radar.” I heard all he said, I really did. But I was stuck at the beginning part where he told me I was the woman of his dreams.

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.

potatoes, melons, and fruit trees in the long backyards behind their houses. He gave out seeds and bulbs. The town came to life. The Rosetans began raising pigs in their backyards and growing grapes for homemade wine. Schools, a park, a convent, and a cemetery were built. Small shops and bakeries and restaurants and bars opened along Garibaldi Avenue. More than a dozen factories sprang up making blouses for the garment trade. Neighboring Bangor was largely Welsh and English, and the next town over was overwhelmingly German, which meant—given

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

At the bakery it's just me. It's a small place. Just me and the raspberry horns and the tourtiere pies and my cigarette going in the ashtray near the black sink. Every once in a while a car passes through the dark street outside the storefont windows, but that's pretty much all I see of people while I'm there, until the end of my shift at eight when Monica shows up to open the store for the day. A solid twelve hours by myself, nothing but the radio to keep me company, and I like it just fine, being alone. It's even better in the winter, during a storm, when the snow piles up outside and no cars come by at all. Inside the bakery it's warm and there's plenty to keep my hands busy. Times like that, for all I can tell I'm the only person left on earth. I could go on making pies and watching the snow pile up until the end of time, so long as there was enough coffee on hand. I don't need company like some people seem to.

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.

Books, however, are just one part of a library. A proper library has at least one fantastic librarian, preferably more than one, so if the fantastic librarian goes out to lunch or falls into a tar pit, there will be a spare. A fantastic librarian can help you find what you are looking for, and not just if it is a book. A fantastic librarian can help you find a hobby or an occupation, a cure or a challenge, a quiet fact or a loud opinion, or a small town where you might hide for months. A fantastic librarian knows more about what you are looking for than you do, the way a cookie in a bakery knows you want to eat it before you even know it is out of the oven, and like a good cookie, a fantastic librarian doesn't show off about it, just waits silently for you to open your mouth.

Once she'd graduated from Ever After High, she'd open her own chain of bakeries. She'd publish cookbooks and create an entire line of gourmet treats under her label, Ginger's Goodies. By sharing her talents on a larger scale, she'd help make the world a happier place. For Ginger Breadhouse believed, with every ounce, gram, and sprinkle of her soul, that good food was one of the secret ingredients to happiness. Whether in times of celebration or sadness, beautifully prepared goodies had the power to bring people together.

Oh my god,” I shrieked. “Who did I screw over in a former life that those douches get to go to cool cities and I have to go home to an island called Hung?” “Those douches do have hairy asses and not just on a full moon. You’re the only female agent I have that looks like a model so you’re going to Georgia. Period.” “Fine. I’ll quit. I’ll open a bakery.” Angela smiled and an icky feeling skittered down my spine. “Excellent, I’ll let you tell the Council that all the money they invested in your training is going to be flushed down the toilet

Under the seeming disorder of the old city, wherever the old city is working successfully, is a marvelous order for maintaining the safety of the streets and the freedom of the city. It is a complex order. Its essence is intricacy of sidewalk use, bringing with it a constant succession of eyes. This order is all composed of movement and change, and although it is life, not art, we may fancifully call it the art form of the city and liken it to the dance — not to a simple-minded precision dance with everyone kicking up at the same time, twirling in unison and bowing off en masse, but to an intricate ballet in which the individual dancers and ensembles all have distinctive parts which miraculously reinforce each other and compose an orderly whole. The ballet of the good city sidewalk never repeats itself from place to place, and in any once place is always replete with new improvisations. The stretch of Hudson Street where I live is each day the scene of an intricate sidewalk ballet. I make my own first entrance into it a little after eight when I put out my garbage gcan, surely a prosaic occupation, but I enjoy my part, my little clang, as the junior droves of junior high school students walk by the center of the stage dropping candy wrapper. (How do they eat so much candy so early in the morning?) While I sweep up the wrappers I watch the other rituals of the morning: Mr Halpert unlocking the laundry's handcart from its mooring to a cellar door, Joe Cornacchia's son-in-law stacking out the empty crates from the delicatessen, the barber bringing out his sidewalk folding chair, Mr. Goldstein arranging the coils of wire which proclaim the hardware store is open, the wife of the tenement's super intendent depositing her chunky three-year-old with a toy mandolin on the stoop, the vantage point from which he is learning English his mother cannot speak. Now the primary childrren, heading for St. Luke's, dribble through the south; the children from St. Veronica\s cross, heading to the west, and the children from P.S 41, heading toward the east. Two new entrances are made from the wings: well-dressed and even elegant women and men with brief cases emerge from doorways and side streets. Most of these are heading for the bus and subways, but some hover on the curbs, stopping taxis which have miraculously appeared at the right moment, for the taxis are part of a wider morning ritual: having dropped passengers from midtown in the downtown financial district, they are now bringing downtowners up tow midtown. Simultaneously, numbers of women in housedresses have emerged and as they crisscross with one another they pause for quick conversations that sound with laughter or joint indignation, never, it seems, anything in between. It is time for me to hurry to work too, and I exchange my ritual farewell with Mr. Lofaro, the short, thick bodied, white-aproned fruit man who stands outside his doorway a little up the street, his arms folded, his feet planted, looking solid as the earth itself. We nod; we each glance quickly up and down the street, then look back at eachother and smile. We have done this many a morning for more than ten years, and we both know what it means: all is well. The heart of the day ballet I seldom see, because part off the nature of it is that working people who live there, like me, are mostly gone, filling the roles of strangers on other sidewalks. But from days off, I know enough to know that it becomes more and more intricate. Longshoremen who are not working that day gather at the White Horse or the Ideal or the International for beer and conversation. The executives and business lunchers from the industries just to the west throng the Dorgene restaurant and the Lion's Head coffee house; meat market workers and communication scientists fill the bakery lunchroom.

Thanksgiving dinner is vast and steaming, crowded over the tabletop in hot platters bumping against each other. There are three open bottles of wine, all different colors, and there seem to be far more plates and silverware than are actually needed. Among the guests' contributions, there's a big round fatayer- a lamb pie- that Aziz bought from the green-eyed girl at the Iranian bakery; six sliced cylinders of cranberry sauce from Um-Nadia; whole roasted walnuts in chili sauce from Cristobal; plus Victor brought three homemade pumpkin pies and a half-gallon of whipping cream.

I reached into my bag and pulled out the macaroons, holding them between us. “Here. These are for you.” He glanced at the white bakery box, his frown even more severe than before. He didn’t take the box. “What’s in there?” The look of suspicion made me smile in spite of myself. “Cookies.” “Where’d you get them?” “I made them.” His expression cleared and he snatched the box from my hands. “You did? What kind?” “Macaroons.” “Coconut!” He’d ripped open the box with impressive speed, his eyes widening with what looked like elation. “Come to me,” he said reverently to the cookies. “I hate coconut,” Derek said conversationally, coming to stand next to me. “She didn’t bring them for you, did she?” Matt said, his head doing an unexpected, sassy bobbing movement. I rolled my lips between my teeth, breathing through my nose while my eyes bounced between the two men. “Maybe she will, next time.” Derek grinned at me. “I like chocolate.” Matt’s eyes cut to mine. “Are you making a mental note? You look like you’re making a mental note. Don’t. Don’t make a mental note. Don’t bring him cookies.” “Gentlemen.” I pasted on my best professional smile. “I will be happy to bring cookies, to you both, but first I need to see what you’ve been working on.” “Fine.

How Madeline slowed when she passed women pushing strollers, how she smiled at the babies in those strollers, whether they were cheerful or fretful or sleeping, how she smiled and said hello to the women, asked how they were, commented on the weather, even though—Mia could see it—there was a deep hunger in her eyes. She rushed to open doors for these women, even the nannies pushing fair-skinned children obviously not their own, holding the door open until woman and child were well into the bodega or the café or the bakery before letting it swing slowly shut after them with a wistful, almost mournful look. When a mother—harried, in heels—clip-clopped past her, Madeline Ryan scooped up a pacifier thrown

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.

May we imagine for them a vector, passing through the invisible, the "imaginary," the unimaginable, carrying them safely into this postwar Paris where the taxis, battered veterans of the mythic Marne, now carry only lovers and cheerful drunks, and music which cannot be marched to goes on uninterrupted all night, in the bars and bals musettes for the dancers who will always be there, and the nights will be dark enough for whatever visions must transpire across them, no longer to be broken into by light displaced from Hell, and the difficulties they find are no more productive of evil than the opening and closing of too many doors, or of too few. A vector through the night into a morning of hosed pavements, birds heard everywhere but unseen, bakery smells, filtered green light, a courtyard still in shade...

Then came the Scientific Revolution and the idea of progress. The idea of progress is built on the notion that if we admit our ignorance and invest resources in research, things can improve. This idea was soon translated into economic terms. Whoever believes in progress believes that geographical discoveries, technological inventions and organisational developments can increase the sum total of human production, trade and wealth. New trade routes in the Atlantic could flourish without ruining old routes in the Indian Ocean. New goods could be produced without reducing the production of old ones. For instance, one could open a new bakery specialising in chocolate cakes and croissants without causing bakeries specialising in bread to go bust. Everybody would simply develop new tastes and eat more. I can be wealthy without your becoming poor; I can be obese without your dying of hunger. The entire global pie can grow.

Happy birthday, Kya,” he said. “You’re fifteen.” A two-tiered bakery cake, tall as a hatbox and decorated with shells of pink icing, rose from the basket. Her name scripted on top. Presents, wrapped in colorful paper and tied with bows, surrounded the cake. She stared, flabbergasted, her mouth open. No one had wished her happy birthday since Ma left. No one had ever given her a store-bought cake with her name on it. She’d never had presents in real wrapping paper with ribbons. “How’d you know my birthday?” Having no calendar, she had no idea it was today. “I read it in your Bible.” While she pleaded for him not to cut through her name, he sliced enormous pieces of cake and plopped them on paper plates. Staring into each other’s eyes, they broke off bites and stuffed them in their mouths. Smacking loudly. Licking fingers. Laughing through icing-smeared grins. Eating cake the way it should be eaten, the way everybody wants to eat it.

If the global pie stayed the same size, there was no margin for credit. Credit is the difference between today’s pie and tomorrow’s pie. If the pie stays the same, why extend credit? It would be an unacceptable risk unless you believed that the baker or king asking for your money might be able to steal a slice from a competitor. So it was hard to get a loan in the premodern world, and when you got one it was usually small, short-term, and subject to high interest rates. Upstart entrepreneurs thus found it difficult to open new bakeries and great kings who wanted to build palaces or wage wars had no choice but to raise the necessary funds through high taxes and tariffs. That was fine for kings (as long as their subjects remained docile), but a scullery maid who had a great idea for a bakery and wanted to move up in the world generally could only dream of wealth while scrubbing down the royal kitchen’s floors. The Magic Circle of the Modern Economy It was lose-lose. Because credit was limited, people had trouble financing new businesses. Because there were few new businesses, the economy did not grow. Because it did not grow, people assumed it never would, and those who had capital were wary of extending credit. The expectation of stagnation fulfilled itself.

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?

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....

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?

Quickly she shredded the cabbage on the chopping block and tossed it along with the onion and tomatoes in a blue Pyrex bowl. Then she slid the lamb chops, encrusted with fresh rosemary, into the oven. While the lamb baked, she brushed her hair in the washroom and pinned it back again. Then she zipped on a silk floral dress she'd purchased in Bristol and retrieved her grandmother's rhinestone necklace, one of the few family heirlooms her mother packed for her, to clasp around her neck. At the foot of the bed was the antique trunk she'd brought from her childhood home in Balham more than a decade ago. Opening the trunk, she removed her wedding album along with her treasured copy of 'The Secret Garden' and the tubes of watercolors her father had sent with her and her brother. Her father hoped she would spend time painting on the coast, but Maggie hadn't inherited his talent or passion for art. Sometimes she wondered if Edmund would have become an artist. Carefully she took out her newest treasures- pieces of crystal she and Walter hd received as wedding presents, protected by pages and pages of her husband's newspaper. She unwrapped the crystal and two silver candlesticks, then set them on the white-cloaked dining table. She arranged the candlesticks alongside a small silver bowl filled with mint jelly and a basket with sliced whole-meal bread from the bakery. After placing white, tapered candles into the candlesticks, she lit them and stepped back to admire her handiwork. Satisfied, she blew them out. Once she heard Walter at the door, she'd quickly relight the candles. When the timer chimed, she removed the lamb chops and turned off the oven, placing the pan on her stovetop and covering it with foil. She'd learned a lot about housekeeping in the past decade, and now she was determined to learn how to be the best wife to Walter. And a doting mother to their children. If only she could avoid the whispers from her aunt's friends.

I will change my expression, and smile.” —Job 9:27 (NIV) When I was arranging a meeting with a woman I’d never met to talk about my nonprofit organization, I sent her a link that had a thumbnail picture of me smiling big. I typed, “I’ll smile, so you’ll recognize me!” On our meeting day, I arrived at the restaurant/bakery fifteen minutes early. I sat down in a seat facing the door. As the door swung open, I tried to gauge the likelihood that the person coming in was the woman I was meeting. This person seemed too old. This one was dressed like she’d just come from the gym. After a while the second-guessing became exhausting, so I gave up and smiled at every stranger who glanced in my direction. They, in turn, smiled back at me. The more I smiled in those fifteen minutes, the more I became aware once again that we're all God's beloved children, deserving of a smile from a stranger. At long last someone asked, “Are you Karen?” I nodded in relief. My fifteen-minute experiment in smiling showed me that it takes more energy to mentally separate people into categories of potential friend versus stranger than it does to briefly acknowledge everyone—all deserving---with a welcoming smile. Dear heavenly Father, may my deliberate act of smiling renew my awareness that we’re all beloved children of Yours. Amen. —Karen Barber Digging Deeper: 2 Cor 6:17--18

I miss my husband, miss my mother. Two chips out of my heart like birthmarks. Today I'm exhausted from carrying on as though this is all right. I'm starting over! I'm moving! I'm sleeping with someone else! I'm going back to school! I'm opening a business! Screw it. I'm lying down.

I stood and filled a pot with water to boil. I’d had red beans with andouille sausage simmering in a Crock-Pot all day. I added rice to the water when it boiled, then I started to chop green peppers and onions. My chopping was quick but masterly. I placed a baguette from the Flour Bakery in the oven. I opened a second bottle of Abita, interspersing sips of beer with a glass of water. I pulled out some plates and opened a bottle of sauvignon blanc for Susan. I put an old Louis Jordan album on the turntable. “While you slave over the stove, I’ll freshen up,” she said. “A truly modern relationship.” “Would you rather me cook?” “We each have our talents.

Cinnamon Sinners Cupcakes A moist cinnamon cupcake with cinnamon cream cheese frosting. ½ cup butter, melted 1 cup sugar 4 eggs 1 teaspoon vanilla extract 1½ cups flour 1 teaspoon baking powder 1 teaspoon cinnamon ½ teaspoon salt ¾ cup buttermilk Preheat oven to 350 degrees. Line cupcake pan with paper liners. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add the eggs and the vanilla. In a medium bowl, sift together the flour, baking powder, cinnamon, and salt. Alternately add the flour mixture and the buttermilk to the large bowl, mixing until the batter is smooth. Fill paper liners until two-thirds full. Bake for 17 to 22 minutes until golden brown. Makes 12. Cinnamon Cream Cheese Frosting with cinnamon stick garnish 8 ounces cream cheese, softened 1 stick unsalted butter, softened ½ teaspoon vanilla extract ½ teaspoon cinnamon 3½ cups powdered sugar ¼ cup sugar ⅛ teaspoon cinnamon Cinnamon sticks Beat cream cheese, butter, vanilla, and cinnamon in a large bowl until well blended. Gradually add powdered sugar and beat until frosting is smooth. Put frosting in a pastry bag and pipe onto cupcakes in thick swirls, using an open tip. Mix together the sugar and cinnamon to make cinnamon sugar and spread on a flat plate. Roll the side of the frosted cupcake so that the cinnamon sugar mixture coats the edges just above the wrapper. Top with a cinnamon stick.

To say that Bittersweet Café was her happy place was perhaps an understatement. In the last two years, Rachel had left behind her high-pressure executive chef job and Melody her dead-end position in a chain bakery, then decided to open their dream restaurant together. The way all the details had come together was downright magical; nowhere in Denver's history had a functional café and bakery materialized in under four months. But Ana had no doubt there had been a healthy measure of divine intervention in the situation. She could feel it in the mood and the atmosphere of this place. Light, welcoming, refreshing. It was no wonder they'd quickly developed a devoted following. They were already in the middle of plans to take over the vacant space in the strip mall beside them and expand to meet their ever-growing demand. Ana couldn't be prouder. If she were truthful, she was also a little jealous. She might be good at her job, and she was certainly well paid, but there was an allure to the idea of working with her best friends, being surrounded by delicious food and baked goods. Too bad she had absolutely no culinary talent. Her mom had made sure she could cook rice properly and prepare Filipino dishes like adobong manok and kaldereta, but her skills stopped there. Considering the fat and calorie content of those foods, she'd left her childhood meals behind in favor of an endless stream of grilled chicken or fish over salad.

What Is True Prayer? Spiritual exercises are the way to become more aware of this life. Spiritual exercises, contemplation, and prayer of the right kind are all the same. Basically, it’s opening your heart to God or the Holy Spirit and listening. Correct prayer is listening to God. If a person is going to err in prayer, it’s through too much telling or talking to God. There’s nothing wrong with telling or asking; there’s nothing wrong with talking to God. But after you’ve asked your question, listen. Be quiet and listen. Listening is true prayer, prayer of the highest sort. Even prayer where you’re asking God something is of a high sort, or it can be. But sometimes people carry it to extremes. When I was a child, my parents had us say our childhood prayers at bedtime. As I grew up and went to divinity school, I would still say my prayers at night. Not that those of us at divinity school were very righteous. A very small percentage were truly pious, and the rest of us were about average. We got along. We knew God was there. We did our lessons; we did our Bible study and science and math. There were also those in divinity school who were quite nonpious. I used to say my prayers nightly, but away from home I could try out my wings a little bit. Some nights I’d just lie there and ask God for all kinds of things. I’d ask God for riches. I’d ask God to get rid of my toothaches. They came from all the sugar I ate; I hadn’t made the connection between sugar and tooth decay. Every Sunday I’d go to the bakery and buy all this wonderful chocolate, all these jelly-filled rolls—I’d just stuff myself. I’d buy enough for my friends too. It took me years to figure out what I was doing, and I think the toothaches helped. Life has a way of teaching us better. This is what I learned about prayer, that sometimes there is a wrong sort of prayer: you ask God to take away a toothache when basically you should stop eating the things that give you the toothache. But that’s how we learn. People ask God to make them rich, and at the same time they squander their money. They have done this their whole lives. What kind of a prayer is that? It’s a prayer of irresponsibility. You’re not taking responsibility for your own welfare. I’m not talking about people who through the circumstances of life find themselves in a bad situation or after being retired for twenty years find that inflation has eaten into their savings and it’s very difficult for them to take care of themselves. These are very real problems. If these people ask God for help, you would expect that. But mostly, true prayer is listening to God.

Rich, what are you doing here?" I asked, my gaze going over toward Brant, finding him watching and feeling almost guilty. Which was ridiculous because I hadn't invited Rich. "Didn't have much of a choice after you blocked my calls and texts, Mads," he said, shaking his head. "Didn't you maybe consider that was because I didn't want to talk to you?" I asked, lifting my chin slightly. "The only possible explanation for that," he said, his charming boyish smile in place, "is because you have somehow forgotten how awesome I am. You can give me five minutes, can't you?" "Because five years wasn't enough of my time to waste?" I asked, not caring how snippy that came off. "I know I hurt you," he said, looking apologetic. "Let's not romanticize it," I cut him off. "You proposed to me and then dumped me because your parents were going to stop paying your bills." His head jerked back, likely not having expected that. "I fucked up," he admitted, shrugging. "I made the wrong choice." "Yes, you did," I agreed, having no plans on sparing his feelings. He hadn't spared mine. "Maddy, come on," he said, shaking his head. "Give me a chance here." "A chance to what? Somehow try to make me think that dumping me and telling me to get my things out before you came home from work was not possibly the worst possible thing you could have done after I gave you five years of my life?" "I was..." "Insensitive and cold-hearted and money-hungry and a complete and utter asshole," I filled in for him. "Maddy, I didn't even think..." "That sentence was complete right there," I cut him off. "You didn't even think. Period. You didn't think about how much it would hurt me that you valued your money more than the life we had built together. You didn't think of the fact that I had nowhere to go but back to live with my mother. You didn't think that loving me and me loving you would be enough. You didn't think. And now what? You've finally given it some thought." "I talked to my..." He talked to his parents. Ugh. I had thought maybe he had grown a set and told them to take their money and shove it. Not that it would change anything, but it would have restored my faith in him being the decent person I had always thought he was. "And what, Rich? Tried to convince them that I was good enough for them? I don't need their approval. And I don't want to be with a man who values their approval of the person you've chosen to be with so much that it changes your feelings for them." "It never changed my feelings about you," Rich said, voice sad. And I did believe him. He had loved me. There was no way he had been faking that. Again, the bitter truth was- he never loved me enough. Now that I knew that, there was no forgetting it. And the fact of the matter was, I deserved to be loved enough. "I don't want to be a decision, Rich. I want to be someone you love and are with because you can't not love and and you can't not be with me. Who you love isn't something you can flip-flop on. And I am thankful I found this out before I married you. Before we started a family. Before it could have begun to mean more than it already did.'' "What? You moved on already?" he asked, tone heavy with skepticism. "Yes." And I had. Not just to another man who had the potential to really mean something to me. But to a version of myself that I had forgotten existed. To live somewhere that everyone cared for me. To be near my mother who I missed dearly. To do a job because I loved it, not because I was looking for adulation. He couldn't factor into any of that. And it was right about then that the door to the bakery opened and out walked Brant, holding his jacket and moving to slip it over my shoulders. "Figured you were cold," he offered, but his eyes also said: and maybe needed an escape. He was right on both.

You just happen to be our ten thousandth customer," I lied, "and this is our special thank-you." I slid the bakery box across the counter to him. "Hmmmmm. Usually, I prefer to be number one, but I guess I can make an exception this time." He grinned. "What's in here?" He snapped the red-and-white -striped string on the white bakery box and opened the lid. A little greedy, too, I thought. Wanted to enjoy life now. He downed the cupcake in two bites- all moist devil's food with a dark truffle center, spread with a white-chocolate-and-coffee frosting I made with confectioner's sugar, the easy kind of buttercream. He grabbed a napkin to wipe the crumbs from his lips. "That was some cupcake, Cupcake." And I knew I had gotten him right. Strong, dark, and handsome chocolate truffle- that masculine "shoulder to lean on" fix that women loved. Risk-taking devil's food. Gregarious white chocolate, because it's boring alone, but good with almost any other ingredient. And take-charge coffee.

At the far end of the bakery, our canvas curtain heralded April's lime and coconut theme. Little bags of coconut meringue polka dots with lime buttercream filling were there for the taking. I was proud of our little cakes shaped like a cracked-open coconut- white coconut cake interior with a dark chocolate "shell," complete with a lime cookie straw inserted in the center for imaginary sipping. Lime bars with a coconut crust and lime curd filling sat on a snowy white cake stand.

Elane Photography’s owners were fined more than $6,000 for declining on religious grounds to photograph a same-sex commitment ceremony. A small family bakery was fined $135,000 for refusing to bake the wedding cake for a same-sex wedding. And seventy-year-old Barronelle Stutzman was sued for declining to make floral arrangements for a same-sex wedding.8 Stutzman, who has employed gays and lesbians since opening her store, had for ten years designed arrangements for the couple that sued her. Her only objection was to lending her artistic talents to their wedding celebration. Here

into the bar area and through the kitchen, letting herself out of the back door. She knew the shops would be shut at this time but she had a faint hope that she might stumble across some kind-hearted baker who would open his door just for her. She could almost taste the thick warm dough, sniffed the air for a telltale whiff of it. There didn’t appear to be a bakery in the village at all. Or a café. In fact, as she moved down the high street she was shocked to see so many ‘For Sale’ signs, shops with nothing in the windows but a few chairs or rolls of carpet. Other windows were boarded up, even the graffiti half-hearted, illegible squiggles in spray paint, dull colours. There was faded writing drawn into the dust on one window, a notice promising an end-of-stock clearance

pastries at a bakery early in the morning, but bakeries generally don’t serve coffee or provide seating. Lunches:  Plan to carry food with you for lunches, since the routes often take you away from towns and cities.  It’s best to purchase food for lunches the evening before so you don’t have to find a grocery store.  Most are not open early in the morning. Remember that most grocery stores close by 8:00 pm. Health: Water and Sanitation

Sundays when they could come, my mother would bring a piece of cake and some cookies from the bakery. Of course, the cookies and the cake were past their prime, but that was just the way I liked them. I really don’t know how happy my parents were to see me since most of the time they were there; they would talk to my teachers in conference, and then tell me all the things I had supposedly done wrong. Sadly, I would always wind up with a lecture on how bad I had been and what was expected of me. It was something I had grown to expect, but more importantly, I was grateful for the cake and pastries. I have no idea why, but they also brought me cans of condensed milk. I can only guess that they believed that the thick syrupy milk, super saturated with sweet, sweet, sugar, would give me the energy I needed to think better. After one such visit, I made the mistake of leaving my cake unattended. It didn’t take long before it grew legs and ran off. I couldn’t believe that one of my schoolmates would steal my cake, not at a Naval Honor School! Nevertheless, not being able to determine who the villains were, I hatched a plan to catch the culprits the next time around. Some months later when my parents returned to check on my progress, my mother brought me a beautiful double-layer chocolate cake. This time I was ready, having bought all the Ex-Lax the pharmacy in Toms River had on hand. Using a hot plate, I heated the Ex-Lax until it liquefied, and then poured the sticky brown substance all over the cake in a most decorative way. With that, I placed the cake on my desk and invitingly left the door open to my dorm room. I wasn’t away long before this cake also grew legs, and, lo and behold, it also disappeared. The expected happened, and somewhat later I found the culprits in the boys’ bathroom, having a miserable time of it. Laughingly, I identified them as the culprits, but didn’t turn them in. It was enough that I caught them with their pants down!

She let him kiss her, let all the sensations he brought with his kiss course through her freshly relaxed body. His mouth was warm, strong, and he tasted sweet and spicy, partly from the ginger-laced cupcakes they'd been baking and testing, and partly because she knew that's just how he tasted. Under his continued exploration, she relaxed further, opened her mouth to him, took him in... and sighed as he filled her so perfectly. She groaned softly, or maybe it was him, as he took the kiss deeper, and it slowly turned more ardent. She realized she'd dug her nails into his shirt, pressing her knuckles into him as she clutched the linen in her fists in her urgent need to get closer to him. "Wow," she gasped against the skin of his jaw as he left her mouth to kiss the corners of her lips, then her cheek, her temple, and dropped his head down to nuzzle at the tender side of her neck. It was the sweetest seduction and a primal rush, all at the same time. She rose up on her toes, wanting more heat, more contact, more... Baxter. "How can this not be the right thing, Leilani," he whispered gruffly against the sensitive skin below her ear.

R, E, P, E, N, T. Highlight the P and the T. Because I'm about to use them relatively to creatively articulate some neat verbal imagery. Yeah. P as in "pie" and T as in "try." Welcome to the bakery. Anyone who's hungry can get a free piece of repentance "pie" to "try." There's a new appetite in every bite. So just rearrange. Open up wide, and be filled with, thrilled by a change on the inside. Delicious and nutritious.

1979, Ron Shaich, the future CEO of Panera Bread, left his job as regional manager for the Original Cookie Company, a shopping mall–based cookie conglomerate, to start an “urban cookie store” in Boston, where he’d gone to school, that would take advantage of all the foot traffic that downtown city streets get on a daily basis. Ron had $25,000 to get started, but that wasn’t nearly enough to open a storefront in a major American city. “I had no credibility. I had no real money. I had no balance sheet to sign a lease,” he said. “So I went to my dad and said, ‘I want my inheritance, whatever it’s going to be. I want the opportunity to use it.’” And his father agreed. He gave Ron $75,000, and with that combined $100,000 Ron opened a 400-square-foot cookie store. He called it the Cookie Jar, and within two years he had folded it into the bakery and café chain we know today as Au Bon Pain.

Carmen and Nan arriving interrupted my listing and worrying. I went over all of it with them, along with what we agreed should be numbers for everything.

amora,

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?

only heard that bark twice. The first time when he’d found them in the old surf shop, and the second when Ian had fallen on his hurt leg outside the bakery. Scott had been walking past with Casper and Casper had run towards Ian and barked. It could only mean one thing. Opening her

I would like for her not to be as powerful, as she still has temples and people praying to her under another name, and that gives her power.

heinous

inebriated

Next was the matcha crepe cake with banana cream filling.

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.

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.

Sana has been so busy; Winifred took one look at Vera’s shop and immediately hired Sana to paint her bakery, that copycat. And before that’s even done, Sana has already been hired to paint two more places—a dumpling shop down the street and a swanky restaurant opening at the Embarcadero. The latter has agreed to pay her mid-five figures, which pleased even Sana’s mother.

there would suddenly be a package of bologna to fry up, some thin slices of American cheese, or a jar of mayonnaise and a couple of pieces of bread, even though he had eaten his fill of mayonnaise sandwiches. Some Saturdays, he woke to Spam fried to golden beside scrambled eggs and a chunk of fresh Italian bread from the bakery in Ridgewood where he and his friends snuck to some nights, reaching beneath the half-closed grate to steal warm loaves off the cooling rack. He wondered, as his hand reached into the bakery’s darkness and clasped the bread, why the grate was left half-opened. Was there a science to the cooling? Or was this some small act of kindness from the Italian bakers—a gift to hungry brown children sneaking up to Ridgewood in the middle of the night. He

deciding how best to play with Bambi before taking her down. Fallyn met his gaze, refusing to feel small in his presence, though in her bare feet, she was exactly that. “Your whole family spat on my mother’s casket, but you’re bringing me flowers?” “Papa D left the family business to me, and I’m tired of burying people. Aren’t you?” “Well, yeah. I’ve been trying to make peace for years, but you never seemed up for it. Now you’re bringing me flowers?” Tired of holding onto the declaration of a truce, Vince laid the bouquet on the employee desk. “I guess I am. You’re well within your rights to open a store here. Killian and I have an understanding. I trust you’re keeping everything above board?” Fallyn raised her chin defiantly, knowing her sass made her look every bit the twelve years younger than him she was. “Our family never dealt.” His lower lip tightened. “I’m well aware. I was talking about the loan sharking. None of that going on through here?” Fallyn took a steadying breath. “Killian’s moving the family business away from sharking so he can dole out more reasonable loans, and I was never involved in any of that when we did. You know that. It’s just a bakery, nothing more.” “We stopped dealing, too. I was just checking.” “You can check with Killian. You know he’s in charge.” “Yes, but I can tell if you’re lying to me or not. With them, it’s anybody’s guess. I want things to stay peaceful. With one look, you’re an open book.” He motioned around the kitchen. “More things like this happening is what I want.” He lowered his gaze to hers, piercing her with his icy stare that was both scrutinizing and superior. “Joey told me he was here last week. Did he cause any trouble?” “No, but he probably should stay away for a bit. He showed up fishing for trouble, and Danny and Carrigan almost gave him exactly that.

The recaptured sense of her own childhood kept coming back to her whenever she met the two sons of the young woman who owned the bakery shop. She often saw them wandering down the trails of the valley—two fearless beings, aged seven and four. They seemed to face life as she had faced it. They did not have the look she had seen in the children of the outer world—a look of fear, half-secretive, half-sneering, the look of a child’s defense against an adult, the look of a being in the process of discovering that he is hearing lies and of learning to feel hatred. The two boys had the open, joyous, friendly confidence of kittens who do not expect to get hurt, they had an innocently natural, non-boastful sense of their own value and as innocent a trust in any stranger’s ability to recognize it, they had the eager curiosity that would venture anywhere with the certainty that life held nothing unworthy of or closed to discovery, and they looked as if, should they encounter malevolence, they would reject it contemptuously, not as dangerous, but as stupid, they would not accept it in bruised resignation as the law of existence.

Like I said, New York is out of control when it comes to chocolate chip cookies. City Bakery, Levain, and Momofuku are my top three. (Maury, as much a hippie as a Francophile, opened several City Bakery offshoots called Birdbath, where all the fixtures are recycled and green, the ingredients are local and organic, and the cookies are still giant and delicious). Ruby et Violette is an Oprah-endorsed, closet-sized outpost in Hell's Kitchen with over one hundred crazy flavors (only about twenty are served at any one time) like root beer float, peach cobbler, or French vanilla.

Meanwhile, other cupcakeries were popping up all over Manhattan. A near Magnolia replica turned up in Chelsea when a former bakery manager jumped ship to open his own Americana bakeshop, Billy's (the one AJ and I frequented). Two Buttercup employees similarly ventured downtown to the Lower East Side and opened Sugar Sweet Sunshine, expanding into new flavors like the Lemon Yummy, lemon cake with lemon buttercream, and the Ooey Gooey, chocolate cake with chocolate almond frosting. Dee-licious. Other bakeries opted for their own approach. A husband-and-wife team opened Crumbs, purveyor of five-hundred-calorie softball-sized juggernauts, in outrageous flavors like Chocolate Pecan Pie and Coffee Toffee, topped with candy shards and cookie bits. There were also mini cupcakes in wacky flavors like chocolate chip pancake and peanut butter and jelly from Baked by Melissa and Kumquat's more gourmet array like lemon-lavender and maple-bacon. Revered pastry chefs also got in on the action. After opening ChikaLicious, the city's first dessert bar, Chika Tillman launched a take-out spot across the street that offered Valhrona chocolate buttercream-topped cupcakes. And Pichet Ong, a Jean-Georges Vongerichten alum and dessert bar and bakery rock star, attracted legions of loyal fans- no one more than myself- to his West Village bakery, Batch, with his carrot salted-caramel cupcake.

I loved shopping on rue Montorgueil so much that I often carted home more food- slices of spinach and goat cheese tourtes; jars of lavender honey and cherry jam, tiny, wild handpicked strawberries; fraises aux bois- than one person alone could possibly eat. Now at least I had an excuse to fill up my canvas shopping bag. "Doesn't it smell amazing?" I gushed once we had crossed the threshold of my favorite boulangerie. Mom, standing inside the doorway clutching her purse, just nodded as she filled her lungs with the warm, yeasty air, her eyes alight with a brightness I didn't remember from home. With a fresh-from-the-oven baguette in hand, we went to the Italian épicerie, where from the long display of red peppers glistening in olive oil, fresh raviolis dusted in flour, and piles and piles of salumi, soppressata, and saucisson, which we chose some thinly sliced jambon blanc and a mound of creamy mozzarella. At the artisanal bakery, Eric Kayser, we took our time selecting three different cakes from the rows of lemon tarts, chocolate éclairs, and what I was beginning to recognize as the French classics: dazzling gâteaux with names like the Saint-Honoré, Paris-Brest, and Opéra. Voila, just like that, we had dinner and dessert. We headed back to the tree house- those pesky six flights were still there- and prepared for our modest dinner chez-moi. Mom set the table with the chipped white dinner plates and pressed linen napkins. I set out the condiments- Maille Dijon mustard, tart and grainy with multicolored seeds; organic mayo from my local "bio" market; and Nicolas Alziari olive oil in a beautiful blue and yellow tin- and watched them get to it. They sliced open the baguette, the intersection of crisp and chewy, and dressed it with slivers of ham and dollops of mustard. I made a fresh mozzarella sandwich, drizzling it with olive oil and dusting it with salt and pepper.

The old man pointed to a baker standing in his shop window at one corner of the plaza. 'When he was a child, that man wanted to travel, too. But he decided first to buy his bakery and put some money aside. When he's an old man, he's going to spend a month in Africa. He never realized that people are capable, at any time in their lives, of doing what they dream of.' 'He should have decided to become a shepherd,' the boy said. 'Well, he thought about that," the old man said. 'But bakers are more important people than shepherds. Bakers have homes, while shepherds sleep out in the open. Parents would rather see their children marry bakers than shepherds.' The old man continued, 'In the long run, what people think about shepherds and bakers becomes more important for them than their own Personal Legends.

Gruyère and Black Pepper Popovers This recipe was inspired by Jodi Elliott, a former co-owner and chef of Foreign & Domestic Food and Drink and the owner of Bribery Bakery, both in Austin, Texas. Butter for greasing the popover pans or muffin tins 2 cups whole milk 4 large eggs 1½ teaspoons salt ½ teaspoon freshly ground black pepper 2 cups all-purpose flour Nonstick cooking spray ¾ cup Gruyère cheese (5 ounces), cut into small cubes, plus grated Gruyère cheese for garnishing (optional) 1. Place the oven rack in the bottom third of the oven and preheat the oven to 450°F. 2. Prepare the popover pans or muffin tins (with enough wells to make 16 popovers) by placing a dot of butter in the bottom of each of the 16 wells. Heat the pans or tins in the oven while you make the popover batter. 3. Warm the milk in a small saucepan over medium heat. It should be hot, but do not bring it to a boil. Remove from the heat. 4. In a large bowl, whisk the eggs with the salt and black pepper until smooth. Stir in the reserved warm milk. 5. Add the flour to the egg mixture and combine. The batter should have the consistency of cream. A few lumps are okay! 6. Remove the popover pans or muffin tins from the oven. Spray the 16 wells generously with nonstick cooking spray. Pour about ⅓ cup of the batter into each well. Place several cubes of cheese on top of the batter in each well. 7. Reduce the oven temperature to 350°F. Bake the popovers until the tops puff up and are golden brown, about 40 minutes. Remember not to open the oven door while baking. You don’t want the popovers to collapse! 8. Remove the popovers from the oven and turn them onto a wire cooling rack right away to preserve their crispy edges. Using a sharp knife, pierce the base of each popover to release the steam. Sprinkle grated Gruyère over the finished popovers, if desired, and serve immediately. Makes 16 popovers

The moment she opened the bakery door, his blue eyes had filled with desire. No man had ever looked at her so intensely, like at any moment he would rip her clothes off and ravage her on top of one of the tables. Tension built between her legs as his eyes slowly took in every inch of her. But when he’d kissed her—her body exploded. Everything she’d wanted over the last year had come to fruition. Then, just as fast, he’d disappeared.

Mikael, the largest and best groomed of the three, was the guardian prince of Israel, and tended to be protective of his ward. He offered a wineskin to Jesus, who took it and gulped with gratitude. After a moment of silence, Jesus wiped his beard of the wine and said, “You need a better sense of humor, Gabriel.” Gabriel pouted with frustration at being ganged up on. Uriel, his perpetual nemesis was one thing. But being teased by the Master was quite another. Jesus said, “And Uriel, you had better deliver on that bread you promised.” Uriel smiled again and held out a loaf of Mary’s best bread. “Baked two hours ago by your mother.” Jesus grabbed it. Mikael said, “Remember, do not eat too quickly. It is bad for your digestion after fasting.” “Thank you for your ministering spirits,” said Jesus, and took a big hungry bite out of the loaf. Uriel muttered, “Your mother should open a bakery. Can I have a bite?” Mikael was not so lighthearted. He knew that the challenge had been declared. The road to war had begun.

The heavenly principalities and powers cannot touch you. But the earthly humans over which we rule can.” Though they had no authority to touch Yahweh’s anointed, they might do so through their human vessels. Jesus trembled with the weight of responsibility that now overwhelmed him. But the pain was lessened when he heard the familiar sound of his favorite angel echo in his mind. Jesus, be strong and courageous. “Jesus, be strong and courageous.” It wasn’t in his mind, it was being spoken to him from behind. “Sound familiar?” Jesus turned. He looked up into the smiling face of Uriel the smallest of three angels now standing before him. Uriel finished his thought, “The words you spoke to Joshua at the threshold of the Promised Land. Funny how it all comes full circle.” Gabriel, the second angel, and Uriel’s constant bickering companion, responded, “Uriel, I think your humor is once again in incredibly poor taste considering his suffering. Where is your compassion?” “Nonsense,” said Uriel. “Jesus has done it. Victory is a cause for celebration, not sadness. He made it forty days without food, which is more than I can say for you, chubby.” Uriel patted Gabriel’s stomach. Gabriel moved away annoyed at the jab. Sure, he was heavier than the lightweight Uriel, but he certainly didn’t see himself as “chubby.” Mikael, the largest and best groomed of the three, was the guardian prince of Israel, and tended to be protective of his ward. He offered a wineskin to Jesus, who took it and gulped with gratitude. After a moment of silence, Jesus wiped his beard of the wine and said, “You need a better sense of humor, Gabriel.” Gabriel pouted with frustration at being ganged up on. Uriel, his perpetual nemesis was one thing. But being teased by the Master was quite another. Jesus said, “And Uriel, you had better deliver on that bread you promised.” Uriel smiled again and held out a loaf of Mary’s best bread. “Baked two hours ago by your mother.” Jesus grabbed it. Mikael said, “Remember, do not eat too quickly. It is bad for your digestion after fasting.” “Thank you for your ministering spirits,” said Jesus, and took a big hungry bite out of the loaf. Uriel muttered, “Your mother should open a bakery. Can I have a bite?” Mikael was not so lighthearted. He knew that the challenge had been declared. The road to war had begun.

He called the operator from the phone in the kitchen and then left a message for Mr. Keane at his office. As luck would have it, the first kitchen drawer he pulled open was full of dish towels and he grabbed the lot of them. The next held the kitchen scissors and bakery string and even—she might have planned this—a turkey baster, all of which he gathered up, just in case. He wet one of the dishcloths with cool water at the sink, and then returned to her. She was not the housekeeper his own wife was—there were crumbs on the kitchen table and stained teacups in the sink—but there was a sweetness in the way she asked when he leaned over her if she could just take hold of his arm.

A stew of potatoes, kidney beans, and chopped greens and onions simmered atop the small cast-iron range. The appetizing scent filled the cottage and drifted out the open windows. Remembering the many times she had made the dish for her father, Victoria smiled wistfully. Her father had never been a great lover of food, regarding it solely as a necessity for the body rather than something to be enjoyed. On the rare occasions when Victoria had made plum pudding, or brought currant buns from the bakery, he had nibbled at the treats and quickly lost interest. The only times she had ever seen him eat heartily, and with obvious enjoyment, was when she had made vegetable stew.

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.

One problem with the black man is too much emphasis on the miraculous, which indicates to them that they can circumvent principles, practices, philosophies, processes, procedures, and planning to achieve greatness. There is nothing more delusionary than that. The miraculous is a circumstantial intervention of divinity in the affairs of humanity. That Jesus multiplied bread and fish did not prevent men and women from opening bakeries and fishing the next day. The black man would have started a "Fish and Bread Multiplication" ministry. This kind of mindset makes religion an assassin of the intellect and creates a bunch of irresponsible citizenry that outsources their problems to God, when He expects them to use their brains. Problems that can be solved with our minds are outsourced to God in prayers.

My parents had to work on most weekends, and thus were infrequent visitors to Admiral Farragut Academy. However, on those Sundays when they could come, my mother would bring a cake and some cookies from the bakery. Of course, the cookies and the cake were past their prime, but that was just the way I liked them. I really don’t know how happy my parents were to see me since most of the time they were there; they would talk to my teachers in conference, and then tell me all the things I had supposedly done wrong. Sadly, I would always wind up with a lecture on how bad I had been and what was expected of me. It was something I had grown to expect, but more importantly, I was grateful for the cake and pastries. I have no idea why, but they also brought me cans of condensed milk. I can only guess that they believed that the thick syrupy milk, super saturated with sweet, sweet, sugar, would give me the energy I needed to think better. After one such visit, I made the mistake of leaving my cake unattended. It didn’t take long before it grew legs and ran off. I couldn’t believe that one of my schoolmates would steal my cake, not at a Naval Honor School! Nevertheless, not being able to determine who the villains were, I hatched a plan to catch the culprits the next time around. Some months later when my parents returned to check on my progress, my mother brought me a beautiful double-layer chocolate cake. This time I was ready, having bought all the Ex-Lax the pharmacy in Toms River had on hand. Using a hot plate, I heated the Ex-Lax until it liquefied, and then poured the sticky brown substance all over the cake in a most decorative way. With that, I placed the cake on my desk and invitingly left the door open to my dorm room. I wasn’t away long before this cake also grew legs, and, lo and behold, it also disappeared. The expected happened, and somewhat later I found the culprits in the boys’ bathroom, having a miserable time of it. Laughingly, I identified them as the culprits, but didn’t turn them in. It was enough that I caught them with their pants down!

Pistachio Cupcakes with Cream Cheese Fig Frosting 2¼ cups flour 1 tablespoon baking powder ½ teaspoon salt 3 eggs 1 cup milk 1 stick butter, softened 1¼ cups sugar 1 teaspoon vanilla extract 1 teaspoon pistachio extract 1 cup ground pistachios Preheat oven to 350. Line cupcake pan with paper liners. In a large bowl, sift together the flour, baking powder, and salt. In a medium bowl, beat together the eggs, milk, butter, sugar, vanilla, and pistachio extracts. Mix the wet ingredients into the dry ingredients until smooth. Stir in the ground pistachios. Scoop the batter evenly into paper liners. Bake 25 to 30 minutes until a toothpick inserted in the center of the cupcake comes out clean. Let cool before frosting. Makes 24. Cream Cheese Frosting with Fig Garnish 8 ounces cream cheese, softened 1 stick unsalted butter, softened ½ teaspoon vanilla extract 3 cups powdered sugar Fresh fig slices Beat cream cheese, butter, and vanilla in large bowl until smooth. Gradually add powdered sugar and beat until frosting is smooth. Put frosting in a pastry bag and pipe onto cupcakes in thick swirls, using an open tip. Top with a slice of fresh fig.

I must have been one of the original latchkey kids…. My father worked in New York City and my mother worked the counter at a local bakery. With both of my parents working, I would let myself into the house after school. We all used a big old-fashioned key, hidden in plain sight, under the doormat. When I entered, the only one to greet me was our dog “Putzy,” a mixed breed who would jump with glee when I came in. The first thing I would do was to feed him, from his own special container left in the refrigerator. I would also open the back door and let him run around in our enclosed backyard. Billy came home about an hour after I did and since he was younger, I was responsible for him as well. There was always dried-out, day-old cake in the refrigerator that my mother had brought home from her job. Again, being the oldest, it was up to me to cut the cake into big slices, and pour two jelly jar glasses of milk for us. Afterward, my brother would go to his room to do his homework and I cleaned up, washing whatever dishes we had used.

Mrs. Mayfield’s bakery still filled the streets with the smell of fresh bread, the barbershop still seemed empty, and the Dundurn Gazette building still looked dilapidated and about to crumble. Maybe this is what I need, Gen thought. She craved stability right now. Recently she had felt lost and overwhelmed, hating life at university and struggling with her course, but desperate to please her mother. Every Isherwood woman attended the University of Toronto; Gen couldn’t be the exception. There was only one major road entering and leaving Dundurn, and it quickly took them away from the bustle. Soon they could see the arch boldly displaying the farm’s name etched into the metal: The Triple 7 Ranch. Nothing about the ranch seemed to have changed: the barn behind the house, the farmland beyond it, or the wheat fields arranged in neat lines stretching into the distance. Gen waited to hear Whisky, their German shepherd, as they pulled in. She always came out of wherever she was and barked loudly when cars arrived. “Where’s Whisky?” she asked after a couple of seconds. “Oh, Whisky passed on last year, honey,” her mum said. “No! What happened?” “Some hooligans from Saskatoon ran her over, honey.” “Sheriff Liam says we have to be extra careful now that some new businesses have settled out there.” “Who would do such a thing?” It seemed some things changed after all. ><>< Gen turned the knob of the bedroom door, which creaked as it swung open. Peering into her old bedroom, memories flooded her senses; she travelled to a time when the world made sense. She heard giggling and the patter of running feet as she recalled a time when all that mattered was finding the best place to hide while playing with her grandfather. She had been an only child but had never felt the loneliness others in her position described. Her grandfather had been her friend, confidante,

She wasn’t sure if her eyes were open or closed. Everything hurt. It was quiet and dark, so she went to sleep.

Lexy felt like they hadn’t made much progress at all.  Sure, they had a few clues but Lexy didn’t feel like they were any closer to finding the killer or getting her bakery open.  She felt anxious and scared but she looked forward to meeting with Nans later that day.  Maybe the Ladies Detective Club would have made better progress then Cassie and her.