Bakery Smell Quotes

He smelled like smoke too, and under it was the edge of apple pies-spice and goodness. Jesus. Even after all that he smelled like a bakery.

Would I be as strong as that once I did that thing Christophe was talking about? Blooming? Would I smell like a bakery item? Or was that just him? Did he use pie filling for cologne?

My uncle Alex Vonnegut, a Harvard-educated life insurance salesman who lived at 5033 North Pennsylvania Street, taught me something very important. He said that when things were really going well we should be sure to NOTICE it. He was talking about simple occasions, not great victories: maybe drinking lemonade on a hot afternoon in the shade, or smelling the aroma of a nearby bakery; or fishing, and not caring if we catch anything or not, or hearing somebody all alone playing a piano really well in the house next door. Uncle Alex urged me to say this out loud during such epiphanies: "If this isn't nice, what is?

He lay back for a little in his bed thinking about the smells of food… of the intoxicating breath of bakeries and dullness of buns… He planned dinners, of enchanting aromatic foods… endless dinners, in which one could alternate flavor with flavor from sunset to dawn without satiety, while one breathed great draughts of the bouquet of brandy.

I simmer in the half-light of a stoop, raising beers under a pompadour on the first brisk night, pressure more potent than any barometer can read. To see your hand to the tramp of feet is a way to measure strangers. To feel your hair on my finger accidentally is common sense, a way of leading you to me as the watch moves. We return to our bed through the bakery smells of daybreak, sky palling, empty of jets. The schedule is suspended, then resumes like gray dead hands in the east, and I want you never to die.

An ominous hush lies over the busiest, most bustling part of town. No hoofbeats, no rattling of cart wheels or rumble of automobiles, no roar of motorcycles or ringing of bicycle bells. No rasp of sawing from the carpenters’ workshops, or clanging from the forges, or slamming of warehouse doors. No gossiping voices of washerwomen on their way to the hot springs, no shouts of dockworkers unloading the ships, or cries of newspaper hawkers on the main street. No smell of fresh bread from the bakeries, or waft of roasting meat from the restaurants.

(For example, if you remembered the smell of fresh-baked bread, a visit to a bakery could be a wonderful Artist Date.) Never Too Late The joke runs like this: Question: Do you know how old I will be by the time I learn to play the piano? Answer: The same age you’ll be if you don’t. A year from now you will wish you had started today. —KAREN LAMB

How can anyone so annoying smell so good? The wind stirs Pedro's hair and balloons his shirt. I guess after years of preparing buttercream, melting chocolate with delicate precision, and kneading sweet rolls with his bare hands, the scents have remained on him like a second skin. He smells like Sugar's early mornings, when they fill their ovens with the first batches of bolo de rolo and coconut buns.

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...

Breathing deeply, she whispered, "You don't taste the way you smell." Dominic shifted, his own fingers trailing down her neck, skimming a tantalizing path over her breast that made her legs shake. "I'm not sure how to respond to that." His voice was deep. Husky. "The sugar scents cling to your hair and the fibers of your clothes." She moved her head, gently nuzzling into the silvering hair at his temple. "I thought you might taste like cake twenty-four seven." Less husky. "I do brush my teeth." "I know. Minty fresh. Delicious," she assured him. "I'm just saying, I like cake. It would have been nice.

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.

Once upon a time there was a boy who knew what he was going to be from the very moment he was born. As soon as he was able to talk, he told everyone, I am a builder of dreams. No one in his family had any idea what that meant, except maybe his Aunt Dorothy, who knew about dreams & how they form you into the thing you’re going to be, even when you think you have other plans. The rest of his family did things like work with numbers & fix old cars & bake bread in a bakery. When he first told them what he was going to be, they thought it was cute & then, when it didn’t stop, it was something not to be mentioned at family gatherings & finally, it was something that would lead to personal suffering if he didn’t start getting his head on straight, by god. So, he stopped saying it out loud, but he never forgot & when he got older, he moved away & his family told the neighbors he was working as a manager & every one nodded & was pleased that he’d finally come around to viewing life as it was & not how you wish it would be. But he didn’t really care because he was building things of air & sunlight & the laughter of children & the sharp smell of lighter fluid at a summer barbecue & the flash of color on the throat of a hummingbird & all of them were things that had no real name, but people felt them all the same. They felt them all the same...

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.

I sipped my hot, sweet, milky tea, feeling myself settle, center. I couldn't possibly stay in a state of high emotion, and there was a lot to get through in the next few days or weeks. Right this minute, I could enjoy this table in a bakery in a small English village. The place was clearing out, and the chelsea bun beckoned. It was a coil of pastry laced with currants and a hint of lemon zest, quite sweet. I gave it the attention it deserved, since a person couldn't be pigging out on pastries and eggs and bacon all the time. Not me, anyway. Unlike my slender mother, I was built of rounder stuff, and I hadn't been able to walk as much as was my habit. In the meantime, the tea was excellent, served in a sturdy silver pot with a mug that didn't seem to match any other mug on the tables. The room smelled of yeast and coffee and cinnamon and the perfume of a woman who had walked by. Light classical music played quietly. From the kitchen came voices engaged in the production of all the goods in the case. A rich sense of well-being spread through me, and I realized that my leg didn't hurt at all.

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.

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.

I can smell the street air and say that the market has changed. It smells also sharply as smells the fresh bread from a bakery in the frost.

She sniffed the air. No baking bread smell from Yussel’s Bakery, but the air was thick with Shabbat fare: gefilte fish, cholent or chamin, jachnun and koobana bread, zchug hot sauce, Yerushalmi kugel.

At the street level, Sugar Fair welcomed customers into a bright, child-like fantasy. The architecturally designed enchanted forest was awash in jewel tones, and gorgeous smells, and the waterfall of free-flowing chocolate. But it was the Dark Forest downstairs that had proved an unexpected money-spinner, an income stream that had helped keep them afloat through the precarious first year. Four nights a week, through a haze of purple smoke and bubbling cauldrons, Sylvie taught pre-booked groups how to make concoctions that would tease the senses, delight the mind... and knock people flat on their arse if they weren't careful. High percentage of alcohol. It was a mixology class with a lot of tricks and pyrotechnics. It had been Jay's idea to get a liquor license. "Pleasures of the mouth," he'd said at the time. "The holy trinity--- chocolate, coffee, and booze." With even her weekends completely blocked out, Sylvie had almost made a crack about forfeiting certain other pleasures of the mouth, but Jay had inherited a puritanical streak from his mother. Both their mouths looked like dried cranberries if someone made a sex joke. The sensuous, moody haven in the basement was a counterbalance to the carefully manufactured atmosphere upstairs. There were, after all, reasons to shy away from relentless cheer. Perhaps someone had just been through a breakup, or a family reunion. A really distressing haircut. Maybe they'd logged on to Twitter and realized half the population were a bunch of pricks. Or maybe the'd picked up the Metropolitan News and found Dominic De Vere indirectly thrashing their entire business aesthetic in a major London daily. Whatever the reason--- feeling a little stressed? A bit peeved? Annoyed as fuck? Welcome to the Dark Forest. Through the bakery, turn left, down the stairs.

It’s easy, of course, to buzz the beach and find the sparkle on good days—days when the sun is shining and your heart is light. When it gets really hard, though, that’s when you start to understand that it’s a discipline, and you need it in the dark so much more desperately than you need it in the light. Joy and celebration are practices for the long haul. Whenever possible, walk out of your way for a few minutes, and take a few deep breaths somewhere beautiful. Whether that's a forest clearing, or a french bakery, or a path through a prairie, or a cobblestone street. Take the long way sometimes, reveling in the discovery of beauty, noticing everything you can. What it smells like, and the slant of the light, and how the sounds remind you of recess, or Rome, or Grand Rapids.

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?

My feet are even more numb. The bakery is located downtown, and we live quite a distance from it. I get there and enter it. The smell of the bread makes me forget the bitterness, the cold and the distance. My feet feel the warmth of the place and relax; I feel relief and smile at a friendly, good-natured face. " Good morning, Carolina!" On her long locks of hair, there lay a trail of light coming in through the window behind the counter. " Can I have a pound of bread, please?" Carolina, smiling at me, with an air of shyness and deep gratitude, turns to pick out the loaf of bread for me. It is round, has flour on the surface, and is still warm!

Get a small pan and fill it with water. Add some vanilla extract and cinnamon and put it on the stove. Your house will smell like a delicious bakery in no time.

Every time he saw her, every time he thought about her--- every time he smelled vanilla or caramel or chocolate--- she was the food that fed his desires. Her kisses tasted of pralines, her thick blond hair smelled of coconut cake, and her shoulders made him think of white chocolate macarons.

Just then, like a hot knife through butter, the unmistakable aroma of Alice's apple pie cut through the smell of grease in the kitchen. The scent of apples baking in butter, cinnamon, and sugar made our mouths water. "What the hell is that?" Nate said in a trancelike voice. "That is undoubtedly where Alice has been, making her mile-high apple pie, if I'm not mistaken," I said. Nate looked confused, so I pointed to the little room at the back of the kitchen. "In the bakery nook, which I guess you guys haven't been using since the restaurant no longer serves fresh bread, pies, and cobblers." "Yes, that's where I've been," Alice said, joining us. "I decided something around here should be homemade. I found some apples in the office, and some flour and sugar, and whipped up something real.

When people ate what Anna O'Brien baked, they smiled wider, laughed louder, and left the bakery she'd inherited with more confidence than when they arrived. Her chocolate chip cookies made Jordan Hillman propose to Julie Farmer on their fourth date. Her OREO brownies caused Roger Jackson to think he could dance the Charleston like he had in the '40's. One sip of her Saturday morning hot chocolate made everyone a good neighbor. People in town swore Anna could make anything better than the original, and they were right. It was a skill she'd been honing since she was big enough to stand on a step stool and help her grandma in the kitchen. While most children spent their after-school time watching cartoons and their summers flying kites and playing pickup games of baseball, Anna spent almost all her free time helping at Bea's Bakery. Anna had a superior sense for knowing how to combine ingredients and flavors into delicious creations. She also had an unusually strong sense of smell, which gave her an incredible advantage for pairing ingredients in a way that enhanced the eating experience. Each treat she made engaged the eyes, the nose, the tongue, and every pleasing nerve in the body.

Irie stepped out into streets she’d known her whole life, along a route she’d walked a million times over. If someone asked her just then what memory was, what the purest definition of memory was, she would say this: the street you were on when you first jumped in a pile of dead leaves. She was walking it right now. With every fresh crunch came the memory of previous crunches. She was permeated by familiar smells: wet woodchip and gravel around the base of the tree, newly laid turd underneath the cover of soggy leaves. She was moved by these sensations. Despite opting for a life of dentistry, she had not yet lost all of the poetry in her soul, that is, she could still have the odd Proustian moment, note layers upon layers, though she often experienced them in periodontal terms. She got a twinge – as happens with a sensitive tooth, or in a ‘phantom tooth’, when the nerve is exposed – she felt a twinge walking past the garage, where she and Millat, aged thirteen, had passed one hundred and fifty pennies over the counter, stolen from an Iqbal jam-jar, in a desperate attempt to buy a packet of fags. She felt an ache (like a severe malocclusion, the pressure of one tooth upon another) when she passed the park where they had cycled as children, where they smoked their first joint, where he had kissed her once in the middle of a storm. Irie wished she could give herself over to these past-present fictions: wallow in them, make them sweeter, longer, particularly the kiss. But she had in her hand a cold key, and surrounding her lives that were stranger than fiction, funnier than fiction, crueller than fiction, and with consequences fiction can never have. She didn’t want to be involved in the long story of those lives, but she was, and she found herself dragged forward by the hair to their denouement, through the high road – Mali’s Kebabs, Mr Cheungs, Raj’s, Malkovich Bakeries – she could reel them off blindfold; and then down under pigeon-shit bridge and that long wide road that drops into Gladstone Park as if it’s falling into a green ocean. You could drown in memories like these, but she tried to swim free of them. She jumped over the small wall that fringed the Iqbal house, as she had a million times over, and rang the doorbell. Past tense, future imperfect.

Irie stepped out into streets she’d known her whole life, along a route she’d walked a million times over. If someone asked her just then what memory was, what the purest definition of memory was, she would say this: the street you were on when you first jumped in a pile of dead leaves. She was walking it right now. With every fresh crunch came the memory of previous crunches. She was permeated by familiar smells: wet woodchip and gravel around the base of the tree, newly laid turd underneath the cover of soggy leaves. She was moved by these sensations. Despite opting for a life of dentistry, she had not yet lost all of the poetry in her soul, that is, she could still have the odd Proustian moment, note layers upon layers, though she often experienced them in periodontal terms. She got a twinge – as happens with a sensitive tooth, or in a ‘phantom tooth’, when the nerve is exposed – she felt a twinge walking past the garage, where she and Millat, aged thirteen, had passed one hundred and fifty pennies over the counter, stolen from an Iqbal jam-jar, in a desperate attempt to buy a packet of fags. She felt an ache (like a severe malocclusion, the pressure of one tooth upon another) when she passed the park where they had cycled as children, where they smoked their first joint, where he had kissed her once in the middle of a storm. Irie wished she could give herself over to these past-present fictions: wallow in them, make them sweeter, longer, particularly the kiss. But she had in her hand a cold key, and surrounding her lives that were stranger than fiction, funnier than fiction, crueller than fiction, and with consequences fiction can never have. She didn’t want to be involved in the long story of those lives, but she was, and she found herself dragged forward by the hair to their denouement, through the high road – Mali’s Kebabs, Mr Cheungs, Raj’s, Malkovich Bakeries – she could reel them off blindfold; and then down under pigeon-shit bridge and that long wide road that drops into Gladstone Park as if it’s falling into a green ocean. You could drown in memories like these, but she tried to swim free of them. She jumped over the small wall that fringed the Iqbal house, as she had a million times over, and rang the doorbell. Past tense, future imperfect.

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,

My daughters-in-law, you know..." she shrugs her rounded shoulders resignedly. "They are such sweet girls, good mothers, kind to me..." "And such bad cooks!" we all say in unison, the refrain of every Leftovers Brunch in our history. "Tell us," Benji says, all of us relishing the litany and details of failed dishes. "Well, Gina, you know, she is Italian, so she brings sausages in peppers, which smells like feet. And she takes the beautiful sausages that Kurt makes at the butcher shop and cooks them until they are like hard little rocks. Ellie, she is afraid of getting fat, so she makes cheesecake with no-fat Greek yogurt and Egg Beaters and fake sugar that tastes mostly of petrol. Lisa wanted to do stuffing, and it was so dry that you could barely choke it down. I had to make a second batch of gravy in the middle of dinner because everyone was trying to soak it so that it didn't kill us." "But you made that beautiful turkey, and those dumplings are like pillows," Andrea says. "And your famous German potato salad," Eloise says. "And all of those desserts from the bakery," I say, dreaming of crispy, sweet pastries, oozing custard and homemade jam and dolloped with whipped cream. "A good meal in spite of the girls." Lois beams, knowing that we all really mean our compliments.

I pass the bakery on the corner, the smells hitting me before I reach the shop itself. They are thick and sweet. Cars are double-parked down our street, locals dashing from the passenger doors to pick up their breakfast. A long queue snakes from the entrance. Inside there are piles of pork buns, slices of dark honey cake, rolls topped with pork floss, bread with ham laid on top and stuck fast with melted cheese. It is a different smell from bakeries back home. I tried a loaf of bread once, but the slices are thin and sugary.

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.

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.

Well, it’s like this. Let us suppose you are married, and you love your wife, but you are attracted to another woman …’ ‘I’m sorry, but I really do not understand this, it’s as if … like I would not understand it if I now went past a bakery after having had a good meal and stole a roll.’ Stepan Arkadyich’s eyes twinkled more than usual. ‘But why not? Sometimes rolls smell so good you can’t resist.

would I be as strong as that once I did that thing Christophe was talking about? Blooming? Would I smell like a bakery item? or was that just him? Did he use pie filling for cologne?

Yeah, this place needs a better-quality blueberry muffin." I raised a pointed finger. "And I could provide it." "You sound pretty sure of yourself," Jim said, placing a pat of butter on his baked potato. "And there are always blueberry pies," I said, pausing to think of other possibilities. "Turnovers, cakes, croissants..." I popped the fry into my mouth. "I don't think anybody's done blueberry croissants." "No," Jim said slowly. "I don't think they have." "Of course, I'd sell some other things, too. Can't all be blueberries," I mused as I began to envision the bakery- a tray of lemon pound cake, peach cobbler in a fluted casserole, a basket of pomegranate-and-ginger muffins. I could see myself pulling a baking sheet of cookies from the oven, the smell of melted chocolate in the air. There would be white wooden tables and chairs in the front room, and people could order coffee and sandwiches. Maybe even tea sandwiches, like the ones Gran used to make. Cucumber and arugula. Bacon and egg. Curried chicken.

It’s like living near a bakery but never eating any bread. Every day you walk the streets, the smell of it in your nose, your stomach growling, but no matter how many corners you turn, you can never enter the actual store. The

Not far from me, a little girl is sitting on the aisle seat. A peach glows in her hand. Moments ago she asked her mother, What do we miss the most when we die? And I almost responded. But her mother put a thick finger on her lips: Shh, children should not talk about death, and she looked at me for a brief second, apologetically. Food, I almost said to the girl. We miss peaches, strawberries, delicacies like Sandhurst curry, kebab pasanda and rogan josh. The dead do not eat marzipan. The smell of bakeries torments them day and night.

When do I eat?” The answer being quite simply, when you're physically hungry. This chapter will teach you how to replace the external cues that used to signal it was time to eat—like the time on the clock or the smell of fresh yeasty bread as you pass a bakery—with your body's own built-in signals of physical hunger.

I told her about my grandfather, about the little apartment we used to share over a nice-smelling bakery. It had one window, and you could sit there, on the cracked paint, studying people in the street. My grandfather would stroll down the sidewalk, tools in hand. He was a plumber. And there was always work to be done.

He said that when things are going really well we should be sure to notice it. He was talking about very simple occasions, not great victories. Maybe drinking lemonade under a shade tree, or smelling the aroma of a bakery, or fishing, or listening to music coming from a concert hall while standing in the dark outside, or, dare I say, after a kiss. He told me that it was important at such times to say out loud, 'If this isn't nice, what is?

She’d smelled like fresh snow and lavender and tasted like heaven, and I couldn’t even pass by a damn bakery without remembering how sweet her mouth had been against mine.