Customized Cake Quotes

You know, people always warn children about taking candy from strange adults. But they never warn us adults about taking candy from strange children. All those sweet-looking kids who sell boxes of candy bars on the street to help pay for schooling - how do we know what's in those bars? And don't even get me stated on that nefarious institution designed to lure unsuspecting customers into buying mysterious frosted goodies: the bake sale. Adults, be warned: if a child wanted to poison you it would be a piece of cake! Literally a piece of cake.

Emilio appeared with wine before Cal could say anything, and Min beamed at him, grateful for the rescue. "Emilio, my darling. I forgot to mention cake boxes. Two hundred cake boxes." "Already on it," Emilio said. "Nonna said you'd need them. She said to get four-inch-square boxes for three-inch-square cakes." "I'm getting the boxes," Min said, nodding. "Sure. Great. Fine. Your grandmother is an angel and you are my hero. And of course, a genius with food." "And you are my favorite customer." Emilio kissed her cheek and disappeared back into the kitchen. "I love him," she told Cal. "I noticed," Cal said. "Been seeing him behind my back, have you?" "Yes," Min said. "We've been having conversations about cake." "Whoa," Cal said. "For you, that's talking dirty.

Most men live like raisins in a cake of custom.

Prattling gabblers, lickorous gluttons, freckled bittors, mangy rascals, shite-a-bed scoundrels, drunken roysters, sly knaves, drowsy loiterers, slapsauce fellows, slabberdegullion druggels, lubberly louts, cozening foxes, ruffian rogues, paltry customers, sycophant-varlets, drawlatch hoydens, flouting milksops, jeering companions, staring clowns, forlorn snakes, ninny lobcocks, scurvy sneaksbies, fondling fops, base loons, saucy coxcombs, idle lusks, scoffing braggarts, noddy meacocks, blockish grutnols, doddipol-joltheads, jobbernol goosecaps, foolish loggerheads, flutch calf-lollies, grouthead gnat-snappers, lob-dotterels, gaping changelings, codshead loobies, woodcock slangams, ninny-hammer flycatchers, noddypeak simpletons, turdy gut, shitten shepherds, and other suchlike defamatory epithets; saying further, that it was not for them to eat of these dainty cakes, but might very well content themselves with the coarse unranged bread, or to eat of the great brown household loaf.

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How long Archibald slept he could not have said. He woke some hours later with a vague feeling that a thunderstorm of unusual violence had broken out in his immediate neighborhood. But this, he realized as the mists of slumber cleared away, was an error. The noise which had disturbed him was not thunder but the sound of someone snoring. Snoring like the dickens. The walls seemed to be vibrating like the deck of an ocean liner.... His spirit was not so completely broken as to make him lie supinely down beneath that snoring. The sound filled him, as snoring fills every right-thinking man, with a seething resentment and a passionate yearning for justice, and he climbed out of bed with the intention of taking the proper steps through the recognized channels. It is the custom nowadays to disparage the educational methods of the English public school and to maintain that they are not practical and of a kind to fit the growing boy for the problems of afterlife. But you do learn one thing at a public school, and that is how to act when somebody starts snoring. You jolly well grab a cake of soap and pop in and stuff it down the blighter's throat. And this is what Archibald proposed - God willing - to do.

Behind the counter, owner-cook Jim Bo Sweeny darted from flipping crab cakes on the griddle to stirring a pot of creamed corn on the burner to poking chicken thighs in the deep fryer, then back again. Putting piled-high plates in front of customers in between. People said he could mix biscuit dough with one hand while filleting a catfish with the other. He offered up his famous specialty- grilled flounder stuffed with shrimp served on pimento-cheese grits- only a few times a year. No advertising needed; word got out.

If you run a bakery, you need a baker, a shop assistant to sell the cakes, and someone to oversee the finances. Would you employ the same person to do all three jobs? Of course not. Your financial wizard may know nothing about baking, but he will keep your accounts in perfect order. Your shop assistant may know nothing about finances, but he understands how to treat his customers. Each brings a unique skill to his job. In the same way, you may know enough about each set of skills to be able to manage a team of people, but you aren’t necessarily the best person to actually do the baking, even if you have a rough knowledge of it.

...and the smells, you know, the smells- I mean, if only our customers knew; they haven't got a clue about the greatness of these things when they buy them the next morning; you see, when the muffins come down the conveyor belt, and they're thrown from their pockets in the rack pans as the belt turns down-well, this paddlewheel action, if you're standing right there, flings this absolutely amazing hot aroma right into your face-from the Oat Brans, from the Banana-Rhubarbs, especially from the Double Double Chocolates; and then the muffins themselves are so warm and nice-shaped, like these great little trumpet mutes of cake like texture, and you're feeling this kind of glistening inside your cheeks, this liquidy glowing, and you're thinking that these muffins would, you know, just fit so well right in your fist, where you could take them and shove them sugar-warm right into your face-just fill up your mouth and chew and chomp, densely, sweet-texturedly, liquidly ... ; and then, you know, while you're sweet-chomping, it would be like you could smell them with your entire mouth, with your entire sinuses, with your pores...; but all this is gone by the time the muffins are distributed to the delis and diners in the morning, all dead and cold and dry; in fact, no one out there even has the beginning of a clue how good this shit is;

The Grocers'! oh the Grocers'! nearly closed, with perhaps two shutters down, or one; but through those gaps such glimpses! It was not alone that the scales descending on the counter made a merry sound, or that the twine and roller parted company so briskly, or that the canisters were rattled up and down like juggling tricks, or even that the blended scents of tea and coffee were so grateful to the nose, or even that the raisins were so plentiful and rare, the almonds so extremely white, the sticks of cinnamon so long and straight, the other spices so delicious, the candied fruits so caked and spotted with molten sugar as to make the coldest lookers-on feel faint and subsequently bilious. Nor was it that the figs were moist and pulpy, or that the French plums blushed in modest tartness from their highly-decorated boxes, or that everything was good to eat and in its Christmas dress; but the customers were all so hurried and so eager in the hopeful promise of the day, that they tumbled up against each other at the door, crashing their wicker baskets wildly, and left their purchases upon the counter, and came running back to fetch them, and committed hundreds of like mistakes, in the best humor possible; while the Grocer and his people were so frank and fresh that the polished hearts with which they fastened their aprons might have been their own, worn outside for general inspection, and for Christmas daws to peck at if they chose.

Mama made the coach stop at a barber shop around the corner from their house. 'Go in there,' she told Francie, 'and get your father’s cup.' Francie didn't know what she meant. 'What cup?' she asked. 'Just ask for his cup.' Francie went in. There were two barbers but no customers. One of the barbers sat on one of the chairs in a row against the wall. His left ankle rested on his right knee and he cradled a mandolin. He was playing 'O, Sole Mio.' Francie knew the song. Mr. Morton had taught it to them saying the title was 'Sunshine.' The other barber was sitting in one of the barber chairs looking at himself in the long mirror. He got down from the chair as the girl came in. 'Yes?' he asked. 'I want my father’s cup.' 'The name?' 'John Nolan.' 'Ah, yes. Too bad.' He sighed as he took a mug from the row of them on a shelf. It was a thick white mug with 'John Nolan' written on it in gold and fancy block letters. There was a worn-down cake of white soap at the bottom of it and a tired-looking brush. He pried out the soap and put it and the brush in a bigger unlettered cup. He washed Johnny’s cup. While Francie waited, she looked around. She had never been inside a barber shop. It smelled of soap and clean towels and bay rum. There was a gas heater which hissed companionably. The barber had finished the song and started it over again. The thin tinkle of the mandolin made a sad sound in the warm shop. Francie sang Mr. Morton’s words to the song in her mind. Oh, what’s so fine, dear, As a day of sunshine. The storm is past at last. The sky is blue and clear. Everyone has a secret life, she mused.

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....

It’s more an affliction than the expression of any high-minded ideals. I watch Mark Bittman enjoy a perfectly and authentically prepared Spanish paella on TV, after which he demonstrates how his viewers can do it at home—in an aluminum saucepot—and I want to shove my head through the glass of my TV screen and take a giant bite out of his skull, scoop the soft, slurry-like material inside into my paw, and then throw it right back into his smug, fireplug face. The notion that anyone would believe Catherine Zeta-Jones as an obsessively perfectionist chef (particularly given the ridiculously clumsy, 1980s-looking food) in the wretched film No Reservations made me want to vomit blood, hunt down the producers, and kick them slowly to death. (Worse was the fact that the damn thing was a remake of the unusually excellent German chef flick Mostly Martha.) On Hell’s Kitchen, when Gordon Ramsay pretends that the criminally inept, desperately unhealthy gland case in front of him could ever stand a chance in hell of surviving even three minutes as “executive chef of the new Gordon Ramsay restaurant” (the putative grand prize for the finalist), I’m inexplicably actually angry on Gordon’s behalf. And he’s the one making a quarter-million dollars an episode—very contentedly, too, from all reports. The eye-searing “Kwanzaa Cake” clip on YouTube, of Sandra Lee doing things with store-bought angel food cake, canned frosting, and corn nuts, instead of being simply the unintentionally hilarious viral video it should be, makes me mad for all humanity. I. Just. Can’t. Help it. I wish, really, that I was so far up my own ass that I could somehow believe myself to be some kind of standard-bearer for good eating—or ombudsman, or even the deliverer of thoughtful critique. But that wouldn’t be true, would it? I’m just a cranky old fuck with what, I guess, could charitably be called “issues.” And I’m still angry. But eat the fucking fish on Monday already. Okay? I wrote those immortal words about not going for the Monday fish, the ones that’ll haunt me long after I’m crumbs in a can, knowing nothing other than New York City. And times, to be fair, have changed. Okay, I still would advise against the fish special at T.G.I. McSweenigan’s, “A Place for Beer,” on a Monday. Fresh fish, I’d guess, is probably not the main thrust of their business. But things are different now for chefs and cooks. The odds are better than ever that the guy slinging fish and chips back there in the kitchen actually gives a shit about what he’s doing. And even if he doesn’t, these days he has to figure that you might actually know the difference. Back when I wrote the book that changed my life, I was angriest—like a lot of chefs and cooks of my middling abilities—at my customers. They’ve changed. I’ve changed. About them, I’m not angry anymore.

I am speaking of the evenings when the sun sets early, of the fathers under the streetlamps in the back streets returning home carrying plastic bags. Of the old Bosphorus ferries moored to deserted stations in the middle of winter, where sleepy sailors scrub the decks, pail in hand and one eye on the black-and-white television in the distance; of the old booksellers who lurch from one ϧnancial crisis to the next and then wait shivering all day for a customer to appear; of the barbers who complain that men don’t shave as much after an economic crisis; of the children who play ball between the cars on cobblestoned streets; of the covered women who stand at remote bus stops clutching plastic shopping bags and speak to no one as they wait for the bus that never arrives; of the empty boathouses of the old Bosphorus villas; of the teahouses packed to the rafters with unemployed men; of the patient pimps striding up and down the city’s greatest square on summer evenings in search of one last drunken tourist; of the broken seesaws in empty parks; of ship horns booming through the fog; of the wooden buildings whose every board creaked even when they were pashas’ mansions, all the more now that they have become municipal headquarters; of the women peeking through their curtains as they wait for husbands who never manage to come home in the evening; of the old men selling thin religious treatises, prayer beads, and pilgrimage oils in the courtyards of mosques; of the tens of thousands of identical apartment house entrances, their facades discolored by dirt, rust, soot, and dust; of the crowds rushing to catch ferries on winter evenings; of the city walls, ruins since the end of the Byzantine Empire; of the markets that empty in the evenings; of the dervish lodges, the tekkes, that have crumbled; of the seagulls perched on rusty barges caked with moss and mussels, unϩinching under the pelting rain; of the tiny ribbons of smoke rising from the single chimney of a hundred-yearold mansion on the coldest day of the year; of the crowds of men ϧshing from the sides of the Galata Bridge; of the cold reading rooms of libraries; of the street photographers; of the smell of exhaled breath in the movie theaters, once glittering aϱairs with gilded ceilings, now porn cinemas frequented by shamefaced men; of the avenues where you never see a woman alone after sunset; of the crowds gathering around the doors of the state-controlled brothels on one of those hot blustery days when the wind is coming from the south; of the young girls who queue at the doors of establishments selling cut-rate meat; of the holy messages spelled out in lights between the minarets of mosques on holidays that are missing letters where the bulbs have burned out; of the walls covered with frayed and blackened posters; of the tired old dolmuşes, ϧfties Chevrolets that would be museum pieces in any western city but serve here as shared taxis, huϫng and puϫng up the city’s narrow alleys and dirty thoroughfares; of the buses packed with passengers; of the mosques whose lead plates and rain gutters are forever being stolen; of the city cemeteries, which seem like gateways to a second world, and of their cypress trees; of the dim lights that you see of an evening on the boats crossing from Kadıköy to Karaköy; of the little children in the streets who try to sell the same packet of tissues to every passerby; of the clock towers no one ever notices; of the history books in which children read about the victories of the Ottoman Empire and of the beatings these same children receive at home; of the days when everyone has to stay home so the electoral roll can be compiled or the census can be taken; of the days when a sudden curfew is announced to facilitate the search for terrorists and everyone sits at home fearfully awaiting “the oϫcials”; CONTINUED IN SECOND PART OF THE QUOTE

If I was honest, the work of a cobbler was purgatory to me. I preferred to be out on the hillside, watching over sheep in the fresh air. Most of Nonno’s customers were old shepherds and their feet smelt like ripe cheese. Their work made them walk for kilometres and they seldom had a chance to wash. More often than not, the shepherds’ shoes and feet would be caked in manure and even though Nonno had taught me to wash their footwear three or four times in cold water before working on it, the strong odours still clung. It was a readymade business for me to take on, but I was reluctant.

Food allergies are no joking matter. We have a friend who left a Paris restaurant on a gurney because a waiter took it upon himself to interpret her stated Capsicum annuum (bell peppers) allergy as merely an intolerance. Another friend is fatally allergic to Arachis hypogaea (peanuts). Serious allergy sufferers carry epinephrine pens that can inhibit some allergic reactions. They never take risks, because the appearance of EMTs—emergency medical technicians—and a stretcher kills the vibe of any celebration. And any veteran chef who’s seen a severe allergy attack unfold at a party will work in good faith to make damn sure it never happens again. But more and more Americans dress up mild intolerances and preferences for food in allergy drag, perhaps to absolve themselves of the rudeness of expecting to be served a customized plate. Chefs and waiters share stories of such behavior constantly: guests who are “allergic” to dairy until the chocolate pudding comes out for dessert. The “celiac” who needs his first course and second course gluten-free and then asks for a second slice of cake. “It’s every party now,” Robb Garceau, now executive chef at Neuman’s Kitchen, told us. “Guest says: ‘I need a vegan first course!’ So we build a special salad just for her. And then we send her a vegan main. But she’s seen somebody else’s salmon. Captain tells me: ‘She wants the fish course.’ And I’m like: ‘What?! You were vegan half an hour ago!

The main rectangular swimming pool ran perpendicular to the house, which you wouldn't know because it was almost completely covered in a cloud of white. I walked closer, stunned at the beautiful lotus and water lily blooms floating beneath my feet. A glass aisle was laid across the center. You felt like you were walking---or sitting--- in a Monet painting. Complementary flowers lined the sides of the aisles, with chairs extending on either side of the now-concealed pool deck. I had no idea what wizardry kept the central flowers from floating freely, but my sister would walk down the aisle above a lush bed of white blossoms. Beside it, the ornamental gardens had been tented for the reception. Cedric had managed to integrate the existing stone sculptures (French, Greek, and Italian antiques, of course) into the design. Tables dotted the scene, covered in custom cream linens with Italian lace overlays. Cut crystal stemware and antique silverware donned each place setting and would sparkle later that evening from the glow cast down from the crystal chandeliers overhead. And the flowers. The all-white flowers also created a table-runner effect that filled the entire length of each table and spilled over and down the sides. A backdrop and stage had been erected at the end opposite the house, then covered in a cascade of white peonies and roses and mirrored by florals draped around the doorframes and windows of the back of our house. It was an enchanted garden, rivaling that of a royal wedding.

Within weeks of ownership, I invested in two used industrial mixers and a brand-new stone deck oven, and branched out from bagels to my personal passion: leaven bread. We make the basics like baguettes, ciabatta, pagnotta, whole wheat, rye and sourdough. But I love to experiment. Custom orders for chocolate-cherry pumpernickel and piñon-nut queso blanco con mango whole wheat garnered so many requests they quickly became store staples along with gourmet delights like bittersweet chocolate croissants, bourbon pecan cinnamon rolls and focaccia pizzas. Friends call my creations the haute couture of bread-making.

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Julia pulled out the lemon sponge cake and probed it with the end of a knife, delighted by how perfectly cooked it was. She removed it from the tray and set it on a cooling rack so it would be ready for the freshly made lemon buttercream icing. Julia had been working on the recipe for her new lemon sponge cake for the best part of the week, and she was sure she had found the right balance between tangy and sweet with her latest batch. Even if she approved of the cake, it wouldn’t make its way onto her café’s menu until her customers had taken their turns sampling it.

The goal of flavor creation is to reach the seven-year-old inside the forty-seven-year-old," Brian explains of their instant connection with customers. While other ice cream start-ups in the city- and there have been plenty launches since Ample Hills, including Oddfellows (2013), Morgenstern's (2014), and Ice & Vice (2015), to name a few- have found their success in offbeat flavors like avocado, extra virgin olive oil, red bean, and chorizo caramel, they aren't made in the same spirit of evoking the fun and play of childhood that Brian finds essential. It's a different brand of creativity. Even though it inevitably meant waiting in a long line, I loved being the one to go to Ample Hills to pick up a pint because it also meant sampling the flavors. Each one is sweet and creamy, über-rich, and totally original. They're loaded with so many ingredients you never tire of taste testing them. There's Ooey Gooey Butter Cake, a full-flavor vanilla that's studded with chunks of rich, dense Saint Louis-style cake; The Munchies, a salty-sweet pretzel-infused ice cream chock-full of Ritz crackers, potato chips, M&M's, and more pretzels; Nonna D's Oatmeal Lace is brown-sugar-and-cinnamon ice cream chunked with homemade oatmeal cookies; and their signature flavor, Salted Crack Caramel, which involves caramelizing large amounts of sugar on the stove top until it's nearly burnt, giving it a bitterness that distinguishes their version from all the other salted caramels out there.

His control started to waver in round two with her witch's cauldron, a Black Forest gâteau that spilled out sinuous curls of smoke, teasing the taste buds with an elusive hint of... toffee? No, bourbon. Honey? "Caramel brandy." Dominic severed the speculation of the other judges. He was correct. She had infused the dry ice mechanism with caramel brandy. Bending in a very limber motion for a man with those shoulders, he examined the exterior of the cauldron, breaking off a tiny piece with a satisfying snap. She'd meticulously assembled the structure from white chocolate that she'd hand-painted to mimic rusted iron, using a customized pigment of a powdered food coloring mixed with-- "The chocolate has a bitter aftertaste." Again, he cut short her explanation, rising to his feet. "Did you taste-test the pigment first?

When I was a child, charlottes--- French desserts made traditionally out of brioche, ladyfingers, or sponge and baked in a charlotte mold--- were everywhere. Charlotte au chocolat wasn't the only variety, though being chocolate, it had the edge on my mother's autumn-season apple charlotte braised with brioche and poached in clarified butter, and even on the magnificent charlotte Malakoff she used to serve in the summer: raspberries, slivered almonds, and Grand Marnier in valleys of vanilla custard. But it is charlotte au chocolat, being my namesake dessert, that I remember most, for we offered it on the menu all year long. I walked into the pastry station and saw them cooling in their rusted tin molds on the counter. I saw them scooped onto lace doilies and smothered in Chantilly cream, starred with candied violets and sprigs of wet mint. I saw them lit by birthday candles. I saw them arranged, by the dozens, on silver trays for private parties. I saw them on customers' plates, destroyed, the Chantilly cream like a tumbled snowbank streaked with soot from the chocolate. And charlottes smelled delightful: they smelled richer, I thought, than any dessert in the world. The smell made me think of black velvet holiday dresses and grown-up perfumes in crystal flasks. It made me want to collapse and never eat again.

Now, suppose that in your process of experimentation, you end up creating a cake that is actually quite small. It’s so small you could sell it as a self-contained, single-serving cake, so you put a little wrapper around it. You realize that you’ve actually made supreme chocolate muffins instead of better chocolate cake. At first it might not seem like this is much of a change. The product hasn’t changed much — it’s the same batter— but almost everything else about your business has. Why? Because we changed the mental frame of reference around the product from “cake” to “muffin.” That change in context changes everything about the business: Target buyers and where you sell. Unlike cakes, muffins are sold at coffee shops and diners. Competitive alternatives. You are now competing with donuts, Danishes and bagels. Pricing and margin. Muffins sell for a buck or two, and you will be looking to sell a lot of them. Key product features and roadmap. You are now fighting for the hearts and minds of a noble class of people who eat chocolate for breakfast. They’re likely not worried about gluten or the origin of the salt in your caramel. They might like your muffin larger or with more caramel or maybe they want it deep-fried like a hash brown (you might be laughing, but deep down I think you want to try one of those).

The teenager let out a deep, deep sigh, like he’d been holding it in for hours. “Dad’s gonna be so pissed.” “Yeah, but not at you,” I reassured him. The look he sent me was one that told me he wasn’t totally convinced that was going to be the case, but I knew it would. And I’d be nosey and eavesdrop. We headed into the house. I went to the table in the kitchen, picking up a hunting and fishing magazine stacked neatly in the middle as Amos went for the house phone and punched in some numbers. His face was gloomy as hell. I pretended not to look at him as he held the receiver and let out a deep breath. He winced right before saying, “Hey, Dad… uh, Ora and I think there’s a leak in the garage apartment… The ceiling has, like, pockets of water, and there’s drops—what? I don’t know how… I just went in there and saw it… Ora turned off the water. Then she turned off the power when the lights started flickering… Hold on.” The boy held the phone out. “He wants to talk to you.” I took it. “Hi, Rhodes, how’s your day going? How many people have you busted for not having a permit?” I flashed a grimace-like smile at Amos, who suddenly didn’t look so sick. Rhodes didn’t say anything for a heartbeat before coming on the line with “It’s going good now.” Excuse me? Was that flirting? “And only two hunters. How’s yours?” He was really asking me about my day. Who was this man and how could I buy him? “Pretty good. A customer brought me a Bundt cake. I gave Clara half when she gave me the stink eye. I’ll give Am half of my half so you can try it. It’s good.” Amos was giving me the funniest look, and I winked at him. We were in this together. “Thanks, Buddy,” he said almost softly. “You mind telling me what happened over there?

Brownies in Ernakulam One of Ernakulam's best bakeries, Rising Loaf, provides handcrafted premium made-to-order baked treats that are free of preservatives and additives. Custom cakes, delicacies, and gourmet sweets are available. Our blends are one-of-a-kind because they mix a great deal of skill and expertise with natural baking ingredients to provide you with the best sweetness and taste. We take pride in giving every one of our clients, big and small, an amazing experience. Brownies in Ernakulam is committed to making high-quality bread devoid of artificial preservatives, colours, or flavours. All of our bread loaves, cakes, cookies, doughnuts and muffins, and cupcakes are lovingly created in Ernakulam's cleanest environment. The fullness of our clients' grins when they try our exquisite items and return for more is how we define success at Rising Loaf. They're the cherry on top of our cake, the driving force behind our efforts to improve our baking and customer service. To maintain the authentic taste and fresh flavours, we are captivated by using only high-quality and fresh ingredients in our confectioneries. The fullness of our clients' grins when they try our exquisite items and return for more is how we define success at Rising Loaf. They're the cherry on top of our cake, the driving force behind our efforts to improve our baking and customer service. Rising Loaf, one of Ernakulam's best bakeries, was created by friends with a passion for baking with the purpose of making handcrafted premium baked products that are completely free of harmful food preservatives and additives and delivering them to your door.

It could be any date night. Perhaps Tom takes her to Ray's in Ballard. They share a bottle of Chateau Ste. Michelle Dry Riesling, even though Tom is more of a negroni man. The wine goes well with her market halibut and the view of the bay. He has the filet mignon, and judging by the bite he offers her, it's exquisite. Or perhaps it's that Mexican place somewhere in Ravenna, operated out of an old house. The wall paint is chipping, but the air is sweet with the aroma of freshly cut tomatillos. They have margaritas and share chicken mole, with extra chips and fresh guacamole on the side. No matter where they go, it has been a long day, a bad day for Elle. She probably dropped a pie, or an angry customer yelled at Bonnie, or old milk ruined a batch of cake batter. She probably almost said no to Tom's spontaneous idea for a dinner date. As usual, though, she's glad she didn't. The crème brûlée or fried ice cream is reason enough-- let alone the way he makes the negativity melts away.

A birthday surprise,” Miss Pickerell said. “For my cow. Every year, just before my cow’s birthday, I take a pail, paint it some bright color, fill it with earth, and plant seeds of my cow’s very favorite kind of grass. I always plant it early enough so that the grass in the pail will be well grown by the time of her birthday.” “What a quaint custom,” said the man. “It isn’t any more quaint, is it,” said Miss Pickerell, “than making a cake for the birthday of someone you like very much?” “I suppose not,” said the man. “You let her eat it?” “Of course,” said Miss Pickerell. “I’ve done this for my cow’s birthday every year since she was one year old. I’ve done it so often I don’t suppose she is really surprised any more. By this time it’s more a tradition than a surprise. But I certainly would hate to have anything go wrong. I wouldn’t want to disappoint her.

Miyajima oysters, simmered Kurama-style, miso-glazed baked butterburs with millet cake, bracken and bamboo shoot stew, chargrilled moroko, breast of Kyoto-reared chicken with a wasabi dressing, and vinegared Wakasa mackerel wrapped in pickled Shogoin turnip. In the bottom right you have a hamaguri clam broth thickened with kudzu starch. Tonight's customer asked me to create something that evoked both the lingering winter and the onset of spring, which led to the dishes you see here.

Remembering the careful way the cooks she'd met chose their ingredients--- the snails at L'Ami Louis, Taeb's saffron, Baldwin's asparagus--- Stella thought Django was more like a magician, conjuring dishes out of thin air. By the time George nudged Stella aside to poke his nose in the door, Lucie was strewing crisp breadcrumbs on top of a thick vegetable potage, and Django was stirring a tart lemon pudding. Downstairs, customers lingered, people who had intended on stopping in for a moment stayed on as increasingly seductive scents wafted through the shop. Unwilling to admit that he was pleased, George tasted the pudding and grumbled, "You've used up all the eggs. And I wanted gingerbread for tonight's reading." "Gingerbread!" Django pulled a face. "Nous sommes en France. I will make something more appropriate." Still standing in the doorway, Stella wondered how he would manage this; he'd used everything in the kitchen except an aged pound cake resembling a rock, a handful of desiccated dried apricots, and the sour milk. "We'll make some coffee." Django was tearing up the stale cake. As she watched, he produced curds from the sour milk, cooked the apricots into jam, and soaked the cake in coffee. With a flourish, he pulled a bar of chocolate from his pocket. "J'ai toujours du chocolat sur moi." He melted the chocolate, stirring in the last of the coffee. "I always have chocolate. You never know when you will need it." Against her better judgement, Stella was charmed. Lucie stood close by, watching him layer the coffee-drenched cake with jam, curds, and chocolate, grabbing each spoon as he finished. "Will you make this for my birthday?" she asked. "No." "Please," she begged. "For your birthday I will make something better.

For spring and summer, Dina baked delicate and light pastries fragranced with rosewater, meskouta orange bundt cake, and delicate raspberry macarons. When strawberries were in season in early June, she made airy fraisier cake. For autumn and winter, Dina worked with heavier ingredients: thick, dark chocolate, cinnamon, cardamom, gingerbread, and pumpkin. As the days grew colder and the light dimmed earlier and earlier, people started to crave that feeling of warmth and comfort. And Dina would give that to them, even if only for a short while. One special bake for this season was a ginger and persimmon cake, yellowed with saffron strands, which Dina had bought on her last trip to Morocco, and fresh vanilla pods, their sweet scent so potent that it wafted across the café. This was in addition to all the regular pastries and cakes she had on offer, which were all recipes her mother had taught her to bake. The cake made with dark honey from the Atlas mountains was an all-time customer favorite. Dina had imbibed it with a very specific spell, a childhood memory of a time that she must have fallen asleep on a car ride home, and although she was a little too big to be carried, she remembered her father lifting her into his arms, her mother closing the car door softly so as not to wake her, then carrying her upstairs and tucking her into bed. When she'd been fashioning the spell for the first time, it had occurred to Dina that one day your parents put you down and they never picked you up again, and so she'd made the honey cake to recreate that feeling of childhood comfort. That sensation of someone taking the utmost care of you, holding you close, was a feeling that many in the rushing city of London didn't experience often. Sometimes she wondered if she was really in the business of café ownership, or if she was more of a fairy godmother in disguise. Undeniably, the magical pastries were great at keeping customers coming back for more, so that was a bonus on the businesswoman side of things.

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JULEKAKE Julekake means Yule Cake or Christmas Cake. Every Scandinavian family has their favorite version, usually baked by Mor Mor (Grandmother), who is always present, even if she’s passed on. This cake should never be prepared alone. Stand beside someone you love as you cut the citron into chunks and blend it with the flour, cardamom, fruits, butter, eggs, yeast and sugar. The scent of cardamom will fill you with nostalgia as the aroma of baking fills the house. Moist and tender, topped with gjetost (Scandinavian goat cheese) and a pat of butter, this is the holiday treat we wait all year for. Turn on the oven for 10 minutes at 150 degrees F, then shut it off but keep the door closed. This is where you’ll set the dough to rise. Use a big wide mixing bowl to blend together: 5 cups white flour 1 tablespoon cardamom 2 cups candied fruit and citron 11/2 cups raisins In a pan, blend: 2 cups milk, scalded (can be done on the stove or in the microwave) 1 cup sugar, dissolved in the scalded milk 1 cup butter, melted in the scalded milk Cool to lukewarm. Combine a little of the milk with: 1 packet active dry yeast When dissolved, add it to the rest of the milk mixture. Then add everything to the flour mixture to make a soft dough. Add enough flour to create a pliable dough that doesn’t stick to the sides of the bowl. Turn it out onto a lightly floured surface and knead further. Place in a buttered bowl and turn it over once, so the oiled side is up. Place a dish towel over the top, and set the bowl in the warm oven for a half hour to 45 minutes. Punch down and knead again. This time, separate the dough into two loaves or rounds. Cover with a dish towel again, and let it rise once more for a half hour to 45 minutes. Once risen, bake in a 400 degree oven for 30-40 minutes. Place a piece of foil over the tops after about 25 minutes if it gets too dark. Source: Adapted from Christmas Customs Around the World by Herbert H. Wernecke (1959)

Cake Shop Accused Of Religious Discrimination For Refusing To Write Anti-Gay Slur On Bible Cake American Voices • Opinion • ISSUE 51•03 • Jan 22, 2015 A bakery in Arizona is facing a religious discrimination complaint after refusing to comply with a customer’s order to decorate a cake shaped like a Bible with the words “God hates gays” and an image of two men holding hands with an “X” over it. What do you think? “A homemade anti-gay cake is more meaningful anyway.

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.

I was beginning to taste it. Something bitter, but warm. A flavor that woke me up and let me see things clearly. A flavor that made me feel safe, so I could let those things go. A flavor that held my hand and walked me across to the other side of loss, and assured me that one day, I would be just fine. A flavor for a change of heart- part grief, part hope. Suddenly, I knew what that flavor would be. I padded down to the kitchen and cut a slice of sour cream coffee cake with a spicy underground river coursing through its center, left over from an order that had not been picked up today. One bite and I was sure. A familiar flavor that now seemed utterly fresh and custom-made for me. Cinnamon. The comfort of sweet cinnamon. It always worked. I felt better. Lighter. Not quite "everything is going to be all right," but getting there. One step at a time.

When I sat with clients and opened my mind to them, a taste usually came through. It might be sweet, sour, salty, or bitter. After a moment, it would blossom into a full flavor. The sweet ripeness of apricot, the sourness of a Key lime, the earthy saltiness of Mexican chocolate, the aromatic bitterness of nutmeg. In a flash, a feeling would follow the flavor. Joy. Skepticism. Lust for life. Quiet acceptance. And from that feeling would come a memory, a scene called back to present day. A moment whose real meaning and importance I might never fully know. And I didn't really need to know everything. I used my gift to see my clients' stories so I could design desserts- in this case, a wedding cake- to fit each customer like a couture gown, not an off-the-rack dress in desperate need of alterations. If I got the cake and filling and frosting flavors right, they would resonate with my clients, reaching them in those down-deep places where they would begin to feel that everything really would be all right.

You think in terms of educated palates, and you'd be right to assume most folks here wouldn't know a panna cotta from a semifreddo. But what I've discovered is that food is just another form of art. The people on Sugarberry might not know why they like it, but they know when they do. I'm discovering that I don't need to educate people, I just want to feed them and make them happy. And if in doing so, I get to play with new flavor profiles and complex combinations, even in something as rudimentary as a cupcake? That makes me happy. In fact, trying to maximize new flavors in a tiny cup of cake motivates me, challenges me. Seeing my customers lick their lips when they taste my creations is all the validation I'll ever need.

She opened the kitchen door and the smells came to greet her. The sensual, come-hither scent of chocolate cake. Mint, for the customer who always liked hers fresh-picked for her late-night tea. Red pepper seeds and onion skins, waiting in the compost pail that Finnegan had not, she could tell, emptied last night. Cooked boar meat from a ragout sauce that was a winter tradition, the smell striding toward her like a strong, sweaty hunter.

Perilee’s Wartime Spice Cake 1 cup brown sugar, firmly packed 1 1/2 cups water 1/3 cup shortening or lard 2/3 cup raisins 1/2 teaspoon each ground cloves and nutmeg 2 teaspoons cinnamon 1 teaspoon baking soda 1 teaspoon salt 2 cups flour 1 teaspoon baking powder Boil brown sugar, water, shortening, raisins, and spices together for 3 minutes. Cool. Dissolve baking soda in 2 teaspoons water and add with salt to raisin mixture. Stir together flour and baking powder and add to raisin mixture one cup at a time, beating well after each addition. Pour into a greased and floured 8-inch square pan and bake at 325 °F for about 50 minutes. (Adapted from Butterless, Eggless, Milkless Cake, in Recipes and Stories of Early Day Settlers; and from Depression Cake, described in Whistleberries, Stirabout and Depression Cake: Food Customs and Concoctions of the Frontier West.) Hattie’s Lighter-than-Lead Biscuits 3/4 cup cooked oatmeal, cooled 1 1/2 cups wheat or rye flour 4 teaspoons baking powder 3/4 teaspoon salt 2 tablespoons lard, shortening, or butter 1/4 cup milk Mix oatmeal with sifted flour, baking powder, and salt. Cut in lard, shortening, or butter. Add milk and mix, forming a soft dough. Do not overmix. Roll out on lightly floured surface to 1/4 to 1/2 inch thick. Cut with floured biscuit cutter (or drinking glass) and bake on an ungreased cookie sheet at 425 °F for 12 to 15 minutes. (These are what Hattie served to Rooster Jim in Chapter 17.)

Anderson and Girgis insist that it is not, because the baker’s “reason for refusing to bake same-sex wedding cakes is manifestly not to avoid contact with gay people on equal terms” (p. 191). But that’s a strange claim, given that the bakers are refusing to sell gay people the very same items they sell to other customers. They do so precisely because they judge same-sex relationships to be morally inferior.

Amateur musical performances were extremely important for all of us during the war, and my experience of them started at the age of ten or eleven, when my friends and I took part in a custom that was very popular back then but now seems to have died out altogether. It was carried out at Halloween, but instead of going round asking for trick or treats we did something called ‘Guising’. A group of us lads would go to the front door of a house we thought might be welcoming and politely ask if we could come in and perform. Our particular playlet was suggested by my father; it was one he had performed when he was a lad, although whether there was any deeper tradition behind the verses we recited I cannot say. We were all dressed up in costumes, with one boy dressed as a king with a cardboard crown on his head. Once all were in the house most of us would cluster behind the sitting-room door, then the first boy would enter the room on his own and say, ‘Red up sticks and red up stools here comes in a pack of fools, a pack of fools behind that door. Step in King George and clear the floor.’ The boy with the crown on his head would enter and recite, ‘King George is my name, sword and pistol by my side, I hope to win the game.’ The first boy would answer, ‘The game, sir, the game, sir, is not within your power. I will slash you and slay you within half an hour.’ These two boys would then have a duel with toy swords and the first boy would drop down as though dead, at which the king would kneel down and say, ‘Is there a doctor in the town?’ A small boy with a little attaché case would then pop out from behind the door saying, ‘My name is Doctor Brown, the best little doctor in the town. A little to his nose and a little to his bum, now rise up, jock, and sing a song.’ It was an absurd little sketch, but we used to get showered with pieces of cake and home-made toffees and fudge, and we would pass from house to house performing the same sketch. Even now I can recall the words perfectly.

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Okay, next step is making the syrup... ...with this!" He even has the limoncello! Limoncello! That's an Italian lemon-flavored liqueur. Sponge cakes, especially Genoise, are often brushed with syrup, but the standard flavors are usually almond or rum! That he happened to pick limoncello too! "Trattoria Aldini has a specialty that uses this, doesn't it? Your Limoncello Panna Cotta. I hear it's so popular that customers come in droves when it's in season in February. I figured you'd likely use it in your semifreddo.

Sinegal wanted to have more than his working capital cake, however. He wanted to eat it too. Costco’s working capital model let it get away with razor-thin overall profit margins, since earning an attractive return on investment when your investment is near zero (thanks to negative working capital) can be accomplished with very modest profits (recall the ROI formula at the outset of this chapter). So Sinegal passed on to his customers the benefit—in lower prices—of the lower margins he could afford. He was underselling his competition, all the while growing the business on its customers’ cash.

Imagine spending your days surrounded by books, I thought. Imagine selling books instead of overpriced cakes and expensive buns. I could do that. I know I could. And I'd be good at it too. I would remember the sort of books the customers liked, and I'd find other books they might enjoy too. If someone came in looking for a book for a ten-year-old, I'd tell them to read E. Nesbit, and if they wanted a book for a schoolgirl I'd recommend Jane Eyre. I'd read all sorts of books I haven't even heard of yet. And instead of tea urns, there'd be books, and instead of the sink room, there'd be more books, and instead of horrible Wobbly as my boss, there'd be a nice funny girl who knows what it's like to give up on the future you hoped for but find something else good instead.

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

Rising Loaf, one of Ernakulam's greatest bakeries, creates handcrafted premium made-to-order baked delicacies free of preservatives and additives. Custom cakes, superb gourmet sweets, and delicacies are available. Our blends are one-of-a-kind because they combine a lot of skill and expertise with natural baking ingredients to give you the best sweetness and taste experience possible. Sandwich Bread Supplier in Ernakulam are committed to making the highest-quality breads with no artificial preservatives, colors, or flavors. We take pride in providing an exceptional experience to all of our clients, big and small.

The customer quickly turned the lock on the front door before following Mike to the workstation and watching as the butcher slid a fat smoked ham back and forth, back and forth across the razor-sharp blade of the meat-slicing machine. Mike caught each thin slice and piled it on the round, sesame-seeded bread that lay split open on the counter. He repeated the process with salami, depositing it on the ham. Next a layer of capicola, followed by pepperoni, Swiss cheese, and provolone. "Looking good," said the customer, observing from the other side of the counter. "Thanks again for this." "No problem," said Mike. "We Royal Street folks have to help each other out when we can." "How many muffs do you think you've made in your life?" asked the customer, setting a shopping bag on the floor. The sandwich maker laughed. "I couldn't even begin to tell you." He reached for the glass container of olive spread he had mixed himself. Finely chopped green olives, celery, cauliflower, and carrot seasoned with extra-virgin olive oil, all left to marinate overnight.

Through the morning and into the afternoon, the customers continued to come into the bakery, buying boxes and bags of green alligator bread, leprechaun-hat cookies, shamrock-shaped coffee cakes, Irish soda bread, and hot cross buns.

Piper helped out at the counter as a steady stream of customers came in throughout the morning. They bought bags of powdered beignets, French almond croissants, and rings of buttery pastry with praline filling and caramel icing sprinkled with sweet southern pecans.

As Piper walked inside, she surmised that the place was part restaurant, part delicatessen, part butcher shop. One long wall was taken up with a sprawling glass-front refrigerated case housing all sorts of meats and cheeses waiting to be sliced. There were aisles of shelves lined with balsamic vinegars, oils, rice, pastas, salts, and seasonings. Customers sat eating sandwiches at several round tables to the side of the room. "What'll it be?" asked the teenager behind the counter. "I'm not sure," said Piper. "What's in a muffuletta?" The young man recited the ingredients. "Salami, pepperoni, ham, capicola, mortadella, Swiss cheese, provolone, and olive salad.

She is never going to let me live down that stupid Thanksgiving," Kai says. I can't help but take the bait. "You made prime rib!" "It was delicious," Kai says, shrugging. "IT WAS BEEF! You can't have beef on Thanksgiving, except for appetizers like meatballs or something. You have TURKEY on Thanksgiving." Last Thanksgiving I spent with Phil and Kai, since I was orphaned and separated and Gilly couldn't make it from London. Everything was delicious, but it was like a dinner party and not Thanksgiving. The prime rib wasn't the only anomaly. No mashed potatoes or stuffing or sweet potatoes with marshmallows or green bean casserole. He had acorn squash with cippolini onions and balsamic glaze. Asparagus almondine. Corn custard with oyster mushrooms. Wild rice with currants and pistachios and mint. All amazing and perfectly cooked and balanced, and not remotely what I wanted for Thanksgiving. When I refused to take leftovers, his feelings were hurt, and when he got to the store two days later, he let me know. "Look," Kai says with infinite patience. "For a week we prepped for the Thanksgiving pickups." He ticks off on his fingers the classic menu we developed together for the customers who wanted a traditional meal without the guilt. "Herb-brined turkey breasts with apricot glaze and roasted shallot jus. Stuffing muffins with sage and pumpkin seeds. Cranberry sauce with dried cherries and port. Pumpkin soup, and healthy mashed potatoes, and glazed sweet potatoes with orange and thyme, and green beans with wild mushroom ragu, and roasted brussels sprouts, and pumpkin mousse and apple cake. We cooked Thanksgiving and tasted Thanksgiving and took Thanksgiving leftovers home at the end of the day. I just thought you would be SICK OF TURKEY!

Every day I text and e-mail while driving. Every day I speed. I’ve driven double the speed limit. I used to steal plates of cake out of the revolving glass tower in a deli. I knew where my parents kept their cash, and I stole money from them all through my childhood. I used to steal bulk candy every time I went into the grocery store. I drank underage. I drove a car before I had a license. We had scavenger hunts in college where we had to steal everything to win. I used a fake ID. I smoked pot. I used shrooms. I did cocaine. I took Ecstasy. I used speed. I took LSD. I’ve driven drunk. I snuck an animal through customs. I backed into a car in a parking lot and drove away. I’ve cheated on my income taxes. I forged a signature on a car title. I evaded police when they tried to pull me over. I forged a college degree to get a trade license. I bribed a police officer after I was caught drunk driving. I broke my car out of an impound lot and used a friend’s license plates to drive it home. I carried a revolver licensed to someone else in my backpack across my college campus. I took a credit card that had been left in the copy machine at Staples and charged two thousand dollars’ worth of stuff on it before I threw it away.

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