Pastry Day Quotes

This scent had a freshness, but not the freshness of limes or pomegranates, not the freshness of myrrh or cinnamon bark or curly mint or birch or camphor or pine needles, not that of a May rain or a frosty wind or of well water... and at the same time it had warmth, but not as bergamot, cypress, or musk has, or jasmine or daffodils, not as rosewood has or iris... This scent was a blend of both, of evanescence and substance, not a blend, but a unity, although slight and frail as well, and yet solid and sustaining, like a piece of thin, shimmering silk... and yet again not like silk, but like pastry soaked in honey-sweet milk - and try as he would he couldn't fit those two together: milk and silk! This scent was inconceivable, indescribable, could not be categorized in any way - it really ought not to exist at all. And yet there it was as plain and splendid as day.

Real life is all beginnings. Days, weeks, children, journeys, marriages, inventions. Even a murder is the beginning of a criminal. Perhaps even a spree. Everything is prologue. Every story has a stutter. It just keeps starting and starting until you decide to shut the camera off. Half the time you don’t even realise that what you’re choosing for breakfast is the beginning of a story that won’t pan out till you’re sixty and staring at the pastry that made you a widower. No, love, in real life you can get all the way to death and never have finished one single story. Or never even get one so much as half-begun.

It wasn't a perfect body but it was the body she deserved. Not just from every bar of chocolate or bag of crisps or laden plate of food that she'd eaten. This body was also testament to all the hours in the gym and cycling up hills on her bike and glugging down two litres of water a day and learning to love vegetables and fruits that didn't come as optional extra with a pastry crust. She'd earned this body. This was her body and she had to stop giving it such a hard time.

I watched Zanders strip the façade he wore for so long to allow the flight attendant on his team’s plane to see the real him.  I watched Stevie learn to love herself the way the arrogant hockey player who followed her everywhere loves her. The way we all do. I watched Indy come out of a relationship she wasn’t meant for and learn to be loved in a new, quieter way. I watched Ryan allow someone into his home and his heart after shutting everyone else out for so long, only for the brightest ray of sunshine to move in and light every dark space she could touch. I watched Kai learn to ask for help, only for that help to come in the form of a firecracker pastry chef who taught him how to have fun again. I watched Miller stop running and grow deeper roots than she ever thought she could by falling in love with a single dad and his little boy.  I watched Kennedy learn how to love and be loved thanks to her husband who refused to go a day without showering her with it. I watched Isaiah persist in showing his wife exactly who he was behind the smile, all while keeping his heart open for the only woman he wanted to have it.   

the story of the invention of the croissant, the tribute of a Parisian pastry chef to Vienna’s victory over the Ottomans. The croissant, of course, represented the crescent moon of the Ottoman flags, a symbol the West devours with coffee to this very day.

By the end of the day, the wooden wares are gone, and Adeline’s father gives her a copper sol and says she may buy anything she likes. She goes from stall to stall, eying the pastries and the cakes, the hats and the dresses and the dolls, but in the end, she settles on a journal, parchment bound with waxy thread. It is the blankness of the paper that excites her, the idea that she might fill the space with anything she likes.

In their poor imitation of French fashion, they look like pastries in a bakery window at the end of the day, trying a bit too hard to be beautiful as they wilt.

We have all, of course, heard the story of the invention of the croissant, the tribute of a Parisian pastry chef to Vienna’s victory over the Ottomans. The croissant, of course, represented the crescent moon of the Ottoman flags, a symbol the West devours with coffee to this very day.

You see, everyone thinks they’re too good for day-old pastry, like one-third off is charity or something. The world is full of snobs. Snobs and slobs. I ought to write a book.

Of Woman and Chocolate   "Chocolate shares both the bitter and the sweet. Chocolate melts away all cares, coating the heart while smothering every last ache.   Chocolate brings a smile to the lips on contact, leaving a dark kiss behind.   Chocolate is amiable, complimenting any pairing; berries, peanut butter, pretzels, mint, pastries, drinks...everything goes with chocolate.   The very thought of chocolate awakens taste buds, sparking memories of candy-coated happiness.   Chocolate will go nuts with you, no questions asked.   Chocolate craves your lips, melts at your touch, and savors the moment.   Chocolate is that dark and beautiful knight who charges in on his gallant steed ready to slay dragons when needed.   Chocolate never disappoints; it leaves its lover wanting more.   Chocolate is the ultimate satisfaction, synonymous with perfection.   Chocolate is rich, smooth pleasure.   Chocolate has finesse - the charm to seduce and indulge at any time, day or night.   Chocolate is a true friend, a trusted confidant, and faithful lover. Chocolate warms and comforts and sympathizes.   Chocolate holds power over depression, victory over disappointment.   Chocolate savvies the needs of a woman and owns her.   Simply put, chocolate is paradise.

How many beginnings can a story have, Daddy?" "As many as you can eat, my lamb. But only one ending. Or maybe it's the other way around: one beginning and a whole Easter basket of endings." "Papa, don't be silly... A story has to start somewhere. And then it has to end somewhere. That's the whole point. That's how it is in real life." "But that's not how it is in real life, Rinny. Real life is all beginnings. Days, weeks, children, journeys, marriages, inventions. Even a murder is the beginning of a criminal. Perhaps even a spree. Everything is prologue. Every story has a stutter. It just keeps starting and starting until you decide to shut the camera off. Half the time you don't even realize that what you're choosing for breakfast is the beginning of a story that won't pan out till you're sixty and staring at the pastry that made you a widower. No, love, in real life you can get all the way to death and never have finished one single story. Or never even get one so much as half-begun.

It was an overcast day, but the cloudy weather did not detract from the signs of spring that were evident all around them. It was the second week in March, and the official start of the season was just a couple of weeks away. The magnolia trees had already bloomed, and tulips, daffodils, and wildflowers were shooting up all around the convent's gardens.

By the yard it's hard, but inch by inch, anything's a cinch A journey of a thousand leagues begins with a single step In addition, to keep your energy levels at their highest, be careful about what you eat. Start the day with a high protein, low fat and low carbohydrate breakfast. Eat saladswith fish or chicken at lunch. Avoid sugar, salt, white flour products or deserts. Avoid soft drinks and candy bars or pastries. Feed yourself as you would feed a world class athlete before a competition, because in many respects, that’s what you are before starting work each day

There was music from my neighbor's house through the summer nights. In his blue gardens men and girls came and went like moths among the whisperings and the champagne and the stars. At high tide in the afternoon I watched his guests diving from the tower of his raft, or taking the sun on the hot sand of his beach while his two motor-boats slit the waters of the Sound, drawing aquaplanes over cataracts of foam. On week-ends his Rolls-Royce became an omnibus, bearing parties to and from the city between nine in the morning and long past midnight, while his station wagon scampered like a brisk yellow bug to meet all trains. And on Mondays eight servants, including an extra gardener, toiled all day with mops and scrubbing-brushes and hammers and garden-shears, repairing the ravages of the night before. Every Friday five crates of oranges and lemons arrived from a fruiterer in New York--every Monday these same oranges and lemons left his back door in a pyramid of pulpless halves. There was a machine in the kitchen which could extract the juice of two hundred oranges in half an hour if a little button was pressed two hundred times by a butler's thumb. At least once a fortnight a corps of caterers came down with several hundred feet of canvas and enough colored lights to make a Christmas tree of Gatsby's enormous garden. On buffet tables, garnished with glistening hors-d'oeuvre, spiced baked hams crowded against salads of harlequin designs and pastry pigs and turkeys bewitched to a dark gold. In the main hall a bar with a real brass rail was set up, and stocked with gins and liquors and with cordials so long forgotten that most of his female guests were too young to know one from another. By seven o'clock the orchestra has arrived, no thin five-piece affair, but a whole pitful of oboes and trombones and saxophones and viols and cornets and piccolos, and low and high drums. The last swimmers have come in from the beach now and are dressing up-stairs; the cars from New York are parked five deep in the drive, and already the halls and salons and verandas are gaudy with primary colors, and hair shorn in strange new ways, and shawls beyond the dreams of Castile. The bar is in full swing, and floating rounds of cocktails permeate the garden outside, until the air is alive with chatter and laughter, and casual innuendo and introductions forgotten on the spot, and enthusiastic meetings between women who never knew each other's names. The lights grow brighter as the earth lurches away from the sun, and now the orchestra is playing yellow cocktail music, and the opera of voices pitches a key higher. Laughter is easier minute by minute, spilled with prodigality, tipped out at a cheerful word. The groups change more swiftly, swell with new arrivals, dissolve and form in the same breath; already there are wanderers, confident girls who weave here and there among the stouter and more stable, become for a sharp, joyous moment the centre of a group, and then, excited with triumph, glide on through the sea-change of faces and voices and color under the constantly changing light. Suddenly one of the gypsies, in trembling opal, seizes a cocktail out of the air, dumps it down for courage and, moving her hands like Frisco, dances out alone on the canvas platform. A momentary hush; the orchestra leader varies his rhythm obligingly for her, and there is a burst of chatter as the erroneous news goes around that she is Gilda Gray's understudy from the FOLLIES. The party has begun.

I was in the local shop today, getting something to eat for lunch, when I suddenly had the strangest sensation—a spontaneous awareness of the unlikeliness of this life. I mean, I thought of all the rest of the human population—most of whom live in what you and I would consider abject poverty—who have never seen or entered such a shop. And this, this, is what all their work sustains! This lifestyle, for people like us! All the various brands of soft drinks in plastic bottles and all the pre-packaged lunch deals and confectionery in sealed bags and store-baked pastries—this is it, the culmination of all the labour in the world, all the burning of fossil fuels and all the back-breaking work on coffee farms and sugar plantations. All for this! This convenience shop! I felt dizzy thinking about it. I mean I really felt ill. It was as if I suddenly remembered that my life was all part of a television show—and every day people died making the show, were ground to death in the most horrific ways, children, women, and all so that I could choose from various lunch options, each packaged in multiple layers of single-use plastic. That was what they died for—that was the great experiment. I thought I would throw up. Of course, a feeling like that can’t last. Maybe for the rest of the day I feel bad, even for the rest of the week—so what? I still have to buy lunch. And in case you’re worrying about me, let me assure you, buy lunch I did.

I think how heavenly it must be to nibble on tiny cakes and swirled caramels and plum ginger puffs all day. Tea with lemon petit fours in the afternoon; after-dinner mint truffles with butterscotch coffee in the evening. My mind swims with the notion of it. The easy, sugar-induced lull that would follow me into candy-tinted dreams each night. Life here, in Valentine's Town, would surely be simple and uncomplicated.

I watched Zanders strip the façade he wore for so long to allow the flight attendant on his team’s plane to see the real him. I watched Stevie learn to love herself the way the arrogant hockey player who followed her everywhere loves her. The way we all do. I watched Indy come out of a relationship she wasn’t meant for and learn to be loved in a new, quieter way. I watched Ryan allow someone into his home and his heart after shutting everyone else out for so long, only for the brightest ray of sunshine to move in and light every dark space she could touch. I watched Kai learn to ask for help, only for that help to come in the form of a firecracker pastry chef who taught him how to have fun again. I watched Miller stop running and grow deeper roots than she ever thought she could by falling in love with a single dad and his little boy. I watched Kennedy learn how to love and be loved thanks to her husband who refused to go a day without showering her with it. I watched Isaiah persist in showing his wife exactly who he was behind the smile, all while keeping his heart open for the only woman he wanted to have it. I watched Hallie, with so much goddamn pride, as her heart softened again. She forgave me while also continuing to stand up for herself along the way. And I . . . well, I found love because it was always out there, waiting for me, even when I questioned its existence. In fact, I found it right next door—where it had always been.

By day, John buried himself in preparations. By night, processions of dishes once again marched through his mind: poached fish covered in cucumber scales and steaming pies filled with hashes of venison and beef and topped with golden pastry crusts. Quaking puddings and frosted cakes and cups brimming with syllabubs.

[The party] was held at her cousin's house and it lasted for three days. For the duration, they all slept only from dawn to noon and lived on little but oysters and champagne and pastry. Each evening there was music and dancing, and then late in the nights, under a moon growing to full, they went out on the slow water in rowing boats. It was a strange time of war fever, and even young men previously considered dull and charmless suddenly acquired an aura of glamour shimmering about them, for they all suspected that shortly many of them would be dead. During those brief days and nights, any man that wished might become somebody's darling.

those who gave me the most pleasure. You know why? Because you’re an idiot, and even to fuck well it takes a little intelligence. For example you don’t know how to give a blow job, you’re hopeless, and it’s pointless to explain it to you, you can’t do it, it’s too obvious that it disgusts you. And he went on like that for a while, making speeches that became increasingly crude; with him vulgarity was normal. Then he wanted to explain clearly how things stood: he was marrying her because of the respect he felt for her father, a skilled pastry maker he was fond of; he was marrying her because one had to have a wife and even children and even an official house. But there should be no mistake: she was nothing to him, he hadn’t put her on a pedestal, she wasn’t the one he loved best, so she had better not be a pain in the ass, believing she had some rights. Brutal words. At a certain point Michele himself must have realized it, and he became gripped by a kind of melancholy. He had murmured that women for him were all games with a few holes for playing in. All. All except one. Lina was the only woman in the world he loved—love, yes, as in the films—and respected. He told me, Gigliola sobbed, that she would have known how to furnish this house. He told me that giving her money to spend, yes, that would be a pleasure. He told me that with her he could have become truly important, in Naples. He said to me: You remember what she did with the wedding photo, you remember how she fixed up the shop? And you, and Pinuccia, and all the others, what the fuck are you, what the fuck do you know how to do? He had said those things to her and not only those. He had told her that he thought about Lila night and day, but not with normal desire, his desire for her didn’t resemble what he knew. In reality he didn’t want her. That is, he didn’t want her the way he generally wanted women, to feel them under him, to turn them over, turn them again, open them up, break them, step on them, and crush them. He didn’t want her in order to have sex and then forget her. He wanted the subtlety of her mind with all its ideas. He wanted her imagination. And he wanted her without ruining her, to make her last. He wanted her not to screw her—that word applied to Lila disturbed him. He wanted to kiss her and caress her. He wanted to be caressed, helped, guided, commanded. He wanted to see how she changed with the passage of time, how she aged. He wanted to talk with her and be helped to talk. You understand? He spoke of her in way that to me, to me—when we are about to get married—he has never spoken.

Here," she says, pressing the pastry box into his hands. "Enjoy the party." Henry's smile falls. His forehead rucks up like a carpet. "Why don't you come with me?" And she doesn't know how to say I can't when there is no explaining why, when she was ready to spend all night with him. So she says, "I shouldn't," and he says, "Please," and she knows it is such a terrible idea, that she cannot hold the secret of her curse aloft over so many heads, knows she cannot keep him to herself, that this is all a game of borrowed time. But this is how you walk to the end of the world. This is how you live forever. Here is one day, and here is the next, and you take what you can, savor every stolen second, cling to every moment, until it's gone. So she says yes.

I made tourtes of veal, of capons, and of artichokes and cardoon hearts. I slaved over pork belly tortellini and eggs stuffed with their own yolks and raisins, pepper, cinnamon, orange juice, and butter. I made sure the pastry chef was working hard on the pastry twists made with rosewater and currants. Soups of cauliflower, mushrooms, and leeks simmered for the better part of the day.

Bramble, the fat retired sheepdog who was snoozing by the fire, got up in case she was doing anything interesting, then went back to his busy day job of sleeping, farting, and looking for pastry.

The Pop-Tarts page is often aflutter. Pop-Tarts, it says as of today (February 8, 2008), were discontinued in Australia in 2005. Maybe that's true. Before that it said that Pop-Tarts were discontinued in Korea. Before that Australia. Several days ago it said: "Pop-Tarts is german for Little Iced Pastry O' Germany." Other things I learned from earlier versions: More than two trillion Pop-Tarts are sold each year. George Washington invented them. They were developed in the early 1960s in China. Popular flavors are "frosted strawberry, frosted brown sugar cinnamon, and semen." Pop-Tarts are a "flat Cookie." No: "Pop-Tarts are a flat Pastry, KEVIN MCCORMICK is a FRIGGIN LOSER notto mention a queer inch." No: "A Pop-Tart is a flat condom." Once last fall the whole page was replaced with "NIPPLES AND BROCCOLI!!!!!

But the launching had been a great success and now that the Space Hotel was safely in orbit, there was a tremendous hustle and bustle to send up the first guests. It was rumored that the President of the United States himself was going to be among the first to stay in the hotel, and of course there was a mad rush by all sorts of other people across the world to book rooms. Several kings and queens had cabled the White House in Washington for reservations, and a Texas millionaire called Orson Cart, who was about to marry a Hollywood starlet called Helen Highwater, was offering one hundred thousand dollars a day for the honeymoon suite. But you cannot send guests to a hotel unless there are lots of people there to look after them, and that explains why there was yet another interesting object orbiting the earth at that moment. This was the large Commuter Capsule containing the entire staff for Space Hotel “U.S.A.” There were managers, assistant managers, desk clerks, waitresses, bellhops, chambermaids, pastry chefs and hall porters. The capsule they were traveling in was manned by the three famous astronauts, Shuckworth, Shanks and Showler, all of them handsome, clever and brave. “In exactly one hour,” said Shuckworth,

You choose to work». «For us!» «No, Tatiana, for you». «Well, who do you work for? Don’t you work for you?» «No,» said Alexander. «I work for you. I work so that I can build you a house that will please you. I work very hard so you don’t have to, because your life has been hard enough. I work so you can get pregnant; so you can cook and putter and pick Anthony up from school and drive him to baseball and chess club and guitar lessons and let him have a rock band in our new garage with Serge and Mary, and grow desert flowers in our backyard. I work so you can buy yourself whatever you want, all your stiletto heels and clingy clothes and pastry mixers. So you can have Tupperware parties and bake cakes and wear white gloves to lunch with your friends. So you can make bread every day for your family. So you will have nothing to do but cook and make love to your husband. I work so you can have an ice cream life.

This may have looked like a cookbook, but what it really is is an annotated list of things worth living for: a manifesto of moments worth living for. Dinner parties, and Saturday afternoons in the kitchen, and lazy breakfasts, and picnics on the heath; evenings alone with a bowl of soup, a or a heavy pot of clams for one. The bright clean song of lime and salt, and the smoky hum of caramel-edged onions. Soft goat's cheese and crisp pastry. A six-hour ragù simmering on the stove, a glass of wine in your hand. Moments, hours, mornings, afternoons, days. And days worth living for add up to weeks, and weeks worth living for add up to months, and so on and so on, until you've unexpectedly built yourself a life worth having: a life worth living.

A Baby Elephant Right now my love for you is a baby elephant Born in Berlin or in Paris, And treading with its cushioned feet Around the zoo director's house. Do not offer it French pastries, Do not offer it cabbage heads, It can eat only sections of tangerines, Or lumps of sugar and pieces of candy. Don't cry, my sweet, because it will be put Into a narrow cage, become a joke for mobs, When salesman blow cigar smoke into its trunk To the cackles of their girl friends. Don't imagine, my dear, that the day will come When, infuriated, it will snap its chains And rush along the streets, Crushing howling people like a bus. No, may you dream of it at dawn, Clad in bronze and brocade and ostrich feathers, Like that magnificent beast which once Bore Hannibal to trembling Rome.

I would have given a fortune to know what the people sitting there were thinking. What the world looked like to them. Imagine if it was radically different from what I saw. If it was full of pleasure at the dark leather of the sofa, the black surface of the coffee and its bitter taste, not to mention the yellow eye of custard in the center of the puff pastry’s winding and cracked terrain. What if the whole of this world sang inside them? What if they were full to bursting with the many delights the day had bestowed on them?

About sexuality of English mice. A warm perfume is growing little by little in the room. An orchard scent, a caramelized sugar scent. Mrs. MOUSE roasts apples in the chimney. The apple fruits smell grass of England and the pastry oven. On a thread drawn in the flames, the apples, from the buried autumn, turn a golden color and grind in tempting bubbles. But I have the feeling that you already worry. Mrs. MOUSE in a Laura Ashley apron, pink and white stripes, with a big purple satin bow on her belt, Mrs. MOUSE is certainly not a free mouse? Certainly she cooks all day long lemon meringue tarts, puddings and cheese pies, in the kitchen of the burrow. She suffocates a bit in the sweet steams, looks with a sigh the patched socks trickling, hanging from the ceiling, between mint leaves and pomegranates. Surely Mrs. MOUSE just knows the inside, and all the evening flavours are just good for Mrs. MOUSE flabbiness. You are totally wrong - we can forgive you – we don’t know enough that the life in the burrow is totally communal. To pick the blackberries, the purplish red elderberries, the beechnuts and the sloes Mr. and Mrs. MOUSE escape in turn, and glean in the bushes the winter gatherings. After, with frozen paws, intoxicated with cold wind, they come back in the burrow, and it’s a good time when the little door, rond little oak wood door brings a yellow ray in the blue of the evening. Mr. and Mrs. MOUSE are from outside and from inside, in the most complete commonality of wealth and climate. While Mrs. MOUSE prepares the hot wine, Mr. MOUSE takes care of the children. On the top of the bunk bed Thimoty is reading a cartoon, Mr. MOUSE helps Benjamin to put a fleece-lined pyjama, one in a very sweet milky blue for snow dreams. That’s it … children are in bed …. Mrs. MOUSE blazes the hot wine near the chimney, it smells lemon, cinnamon, big dry flames, a blue tempest. Mr. and Mrs. MOUSE can wait and watch. They drink slowly, and then .... they will make love ….You didn’t know? It’s true, we need to guess it. Don’t expect me to tell you in details the mice love in patchwork duvets, the deep cherry wood bed. It’s just good enough not to speak about it. Because, to be able to speak about it, it would need all the perfumes, all the silent, all the talent and all the colors of the day. We already make love preparing the blackberries wine, the lemon meringue pie, we already make love going outside in the coldness to earn the wish of warmness and come back. We make love downstream of the day, as we take care of our patiences. It’s a love very warm, very present and yet invisible, mice’s love in the duvets. Imagine, dream a bit ….. Don’t speak too badly about English mice’s sexuality …..

Five years from today. Where, exactly, do you want to be?" Her eyes lit up. Sadie loves that kind of question. "Ooh. Wow. Let me think. December, getting close to Christmas. I'll be twenty-one..." "Passed out under the tree with a fifth of Jack, half a 7-Eleven rotisserie chicken, and a cat who poops in your shoes." Frankie returned our startled glances with his lizard look. "Oh, wait. That's me. Sorry." I opted to ignore him. "Five years to the day,Sadie." She glanced quickly between Frankie and me. "Do we need a time-out here?" "Nope," I said. "Carry on." "Okay. Five years. I will be in New York visiting the pair of you because, while NYU is fab, I will be halfwau through my final year of classics at Cambridge, trying to decide whether I want to be a psychologist or a pastry chef. You," she said sternly to Frankie, "will be drinking appropriate amounds of champagne with your boyfriend, a six-three blond from Helsinki who happens to design for Tory Burch. Ah! Don't say anything. It's my future. You can choose a different designer when it's you go. I want the Tory freebies." She turned to me. "We will be sipping said champagne in the middle of the Gagosian Galley, because it is the opening night of your first solo exhibit. At which everything will sell." She punctuated the sentence by poking the air with a speared black olive. "I love you," I told her. Then, "But that wasn't really about you." "Oh,but it was," she disagreed, going back to her salad. "It's exactly where I want to be. Although" -she grinned over a tomato wedge- "I might have the next David Beckham in tow." "The next David Beckham is a five-foot-tall Welshman named Madog Cadwalader. He has extra teeth and bow legs." "Really?" Sadie asked. Frankie snorted. "No.Not really.

Finally, on the fifth day of fasting, I left the apartment. Spending my last few hundred yen to buy a pastry and another part-time job magazine, I decided to start doing physical work that very day. Dive 199 Physical day labor. . . I mastered the work surprisingly easily, bringing supplies into event halls, helping with moving and the like. Once in a while, I made a mistake and got punched by one of the higher-ups; even so, the work was refreshing. The rougher I treated my body, the more and more empty my head became. For the first time in several years, I could go to sleep and wake up feeling refreshed.

There were many things Lore didn’t feel like doing today. Getting up early. Choking down breakfast. Her head felt like it was inhabited by a thousand tiny men with hammers, courtesy of the wine she’d downed before bed to make sure she didn’t dream. The combination of ache and dry, sour mouth made even the most delicate pastries taste like something from a refuse pile. Getting dressed also wasn’t high up on her list of things she wanted to do, and she’d let Juliette, her lady’s maid, stuff her into a pale-peach gown that really did nothing for her coloring because she didn’t have the energy to fight about it. That was typical for her, these days. Not having the energy to fight about things.

It's 10:00 a.m., time for the second round of baking of the day. After feeding the fire with chunks of maple, he loads the bread and pastries according to cooking time: first the fat country rounds, then long, skinny loaves dense with nuts and dried fruit, and finally a dozen purple crescent moons: raspberry croissants pocked with chunks of white chocolate.

And then she set to work, washing fresh blueberries that sat on the counter, before grabbing a big colander. Sam headed into the backyard, whose lawn backed acres of woods. Blackberries and raspberries grew wild and thick in the brambles that sat at the edge of the woods. Sam carefully navigated her way through the thorny vines, her thin running shirt catching and snagging on a thorn. "Darn it," she mumbled. Blackberries are red when they're green, she could hear her grandfather telling her when they used to pick the fruit. But today, a brilliant summer day, the blackberries were deep purple, almost black, and each one resembled a mini beehive. Sam plucked and popped a fresh blackberry, already warm from the sun, into her mouth, savoring the natural sweetness, and picked until her colander was half full before easing her way through the woods to find a raspberry bush thick with fruit. She navigated her way out of the brambles and headed back to the kitchen, where she preheated the oven and began to wash the blackberries and raspberries. Sam pulled cold, unsalted butter from the fridge and began to cube it, some flour and sugar from the cupboard, a large bowl, and then she located her grandmother's old pastry blender. Sam made the crust and then rolled it into a ball, lightly flouring it and wrapping it in plastic before placing it in the refrigerator. Then she started in on the filling, mixing the berries, sugar, flour, and fresh orange juice.

at Dunkin’ Donuts, how did we move our anchor to Starbucks? This is where it gets really interesting. When Howard Shultz created Starbucks, he was as intuitive a businessman as Salvador Assael. He worked diligently to separate Starbucks from other coffee shops, not through price but through ambience. Accordingly, he designed Starbucks from the very beginning to feel like a continental coffeehouse. The early shops were fragrant with the smell of roasted beans (and better-quality roasted beans than those at Dunkin’ Donuts). They sold fancy French coffee presses. The showcases presented alluring snacks—almond croissants, biscotti, raspberry custard pastries, and others. Whereas Dunkin’ Donuts had small, medium, and large coffees, Starbucks offered Short, Tall, Grande, and Venti, as well as drinks with high-pedigree names like Caffè Americano, Caffè Misto, Macchiato, and Frappuccino. Starbucks did everything in its power, in other words, to make the experience feel different—so different that we would not use the prices at Dunkin’ Donuts as an anchor, but instead would be open to the new anchor that Starbucks was preparing for us. And that, to a great extent, is how Starbucks succeeded. GEORGE, DRAZEN, AND I were so excited with the experiments on coherent arbitrariness that we decided to push the idea one step farther. This time, we had a different twist to explore. Do you remember the famous episode in The Adventures of Tom Sawyer, the one in which Tom turned the whitewashing of Aunt Polly’s fence into an exercise in manipulating his friends? As I’m sure you recall, Tom applied the paint with gusto, pretending to enjoy the job. “Do you call this work?” Tom told his friends. “Does a boy get a chance to whitewash a fence every day?” Armed with this new “information,” his friends discovered the joys of whitewashing a fence. Before long, Tom’s friends were not only paying him for the privilege, but deriving real pleasure from the task—a win-win outcome if there ever was one. From our perspective, Tom transformed a negative experience to a positive one—he transformed a situation in which compensation was required to one in which people (Tom’s friends) would pay to get in on the fun. Could we do the same? We

You just ruined a perfectly delicious Danish!” I squawk at him. “Man,” he laughs, “note to self, don't mess with Elle’s pastries.” I scrape a giant hunk off my chin and smush it across his lips. He licks them and moans. “Oh man, that is seriously one amazing Danish.” “Now you understand.” I laugh at him. I wipe my face off and we finish our treats without wasting anymore.

It was a busy time of day in Aleppo. Parents stopping by for a coffee on the way to picking up the kids from school; the self-employed sneaking out for a break from their own four walls; a quartet of pensioners who met every day to while away an hour playing dominos; and the Syrian refugees who had nowhere else to go that had the feel of home. There wasn’t a free table, and Karen ended up on a stool at the counter. She wasn’t in the mood for more coffee, so she ordered a sparkling water and a couple of ma’amoul. Amena served her, gesturing to the star-shaped pastries studded with almonds and sesame seeds. ‘Fresh baked this afternoon,’ she said. ‘Dates or figs?’ Amena smiled. ‘Dates, how you like them.’ Karen bit into the pastry and savoured the burst of flavour that filled her mouth. ‘Oh, that’s the business,

...it is indeed a street of so impertinent a nature, so unfortunately connected with the great London and Oxford roads, and the principal inn of the city, that a day never passes in which parties of ladies, however important their business, whether in quest of pastry, millinery, or even (as in the present case) of young men, are not detained on one side or other by carriages, horsemen, or carts. This evil had been felt and lamented, at least three times a day, by Isabella since her residence in Bath...

I thought of all the rest of the human population – most of whom live in what you and I would consider abject poverty – who have never seen or entered such a shop. And this, this, is what all their work sustains! This lifestyle, for people like us! All the various brands of soft drinks in plastic bottles and all the pre-packaged lunch deals and confectionery in sealed bags and store-baked pastries – this is it, the culmination of all the labour in the world, all the burning of fossil fuels and all the back-breaking work on coffee farms and sugar plantations. All for this! This convenience shop! I felt dizzy thinking about it. I mean I really felt ill. It was as if I suddenly remembered that my life was all part of a television show – and every day people died making the show, were ground to death in the most horrific ways, children, women, and all so that I could choose from various lunch options, each packaged in multiple layers of single-use plastic. That was what they died for – that was the great experiment.

The next day, Angelina was tending a fresh pot of red gravy on the stove. She was going to make Veal Parmigiana for dinner, to be accompanied by pasta, fresh bread, and salad. She left the sauce on low and went to put the finishing touches on the pie she had planned. Earlier, she had made 'a vol-au-vent'- the word means "windblown" in French- a pastry that was as light and feathery as a summer breeze, that Angelina had adapted to serve as a fluffy, delicately crispy pie crust. The crust had cooled and formed a burnished auburn crown around the rim of the pie plate. She took a bowl of custardy creme anglaise out of the refrigerator and began loading it into a pie-filling gadget that looked like a big plastic syringe. With it, she then injected copious amounts of the glossy creme into the interior of the pie without disturbing the perfect, golden-crusty dome. That done, she heated the chocolate and cream on the stove top to create a chocolate ganache, which she would use as icing on the pie, just to take it completely over the top.

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.

Then they had a day together in Melbourne and Jenny stayed in her first hotel, with Luc sparing no expense and treating her to the Windsor for the night. Here, Jenny experienced a luxury that had her wide-eyed, where men in their fine uniform of burgundy jackets, trimmed with gold, fussed around them and suggested an afternoon tea like never before. Luc couldn’t help but grin to see his daughter engulfed in a leather chair, near the huge arched picture windows that fronted Spring Street, choosing cucumber sandwiches and beautiful little cakes and pastries from a silver tiered cake stand.

That baking day was the third day Mrs G had shut herself away in the stillroom, dosing herself with medicinal waters. As I rolled the pastry I lived out a fancy I had nourished, since the first apple blossom pinked in May- the making of the perfect dish. Next day was All Hallows Eve, or Souling Night as we called it, and all our neighbors would gather for Old Ned's cider and Mrs Garland's Soul Cakes. After the stablemen acted out the Souling play, the unmarried maids would have a lark, guessing their husband's name from apple pairings thrown over their shoulders. So what better night, I thought, for Jem to announce our wedding? At the ripe age of twenty-two years, the uncertainties of maidenhood were soon to pass me by. Crimping my tarts, I passed into that forgetfulness that is a most delightful way of being. My fingers scattered flour and my elbows spun the rolling pin along the slab. Unrolling before my eyes were scenes of triumph: of me and Jem leading a cheery procession to the chapel, posies of flowers in my hand and pinned to Jem's blue jacket. In my head I turned over the makings of my Bride Cake that sat in secret in the larder- ah, wouldn't that be the richest, most hotly spiced delight? And all the bitter maidens who put it underneath their pillows would be sorrowing to think that Jem was finally taken, bound and married off to me.

i was in the local shop today, getting something to eat for lunch, when suddenly i had the strangest sensation — a spontaneous awareness of the unlikeliness of this life. i mean, i thought if all the rest of the human population — most of whom live in what you and i would consider abject poverty — who have never seen or entered such a shop. and this, this, is what all their work sustains! this lifestyle, for people like us! all the various brands of soft drinks in plastic bottles and all the pre-packaged lunch deals and confectionery in sealed bags and store-baked pastries — this is it, the culmination of all the labour in the world, all the burning of fossil fuels and all the back-breaking and work on coffee farms and sugar plantations. all for this! this convenience shop! i felt dizzy thinking about it. i mean i really felt ill. it was as if i suddenly remembered that my life was all part of a television show — and every day people died making the show, we’re ground to death in the most horrific ways, children, women, and all so that i could choose from various lunch options, each packaged in multiple layers of single-use plastic. that was what they died for — that was the great experiment. i thought i would throw up. of course, a feeling like that can’t last. maybe for the rest of the day i feel bad, even for the rest of the week — so what? i still have to buy lunch. and in case you’re worrying about me, let me assure you, buy lunch i did.

My mind wanders as I work, leaving me to wonder whether Adena is having any luck selling her clothes on the other end of the long street. I steal, she sews. And that’s been our lives for the past five years. I was barely thirteen and utterly alone in the world when Adena quite literally ran into me. Well, she phased right through me. I’ll never forget the look on the Imperial’s face as he sprinted after her, screaming about stolen pastries. And without a second thought, I didn’t hesitate before sticking my foot out into his path. As soon as I got a glimpse of the guard’s face meeting the pavement, I was chasing after the gangly, curly-haired girl who ran right through me. An uneasy alliance was born that day, one that was supposed to stay that way.

I feel like it's comically obvious whose meal is whose. Benny's fish is beautifully seared, with a lemon-rosemary glaze and sitting on a bed of wild rice with grilled asparagus on the side. It's becoming clearer to me all the time that the boy understated his abilities that first day, telling me he could only do pasta and pastries. Anyone who can whip something like that up without a recipe at their side is a pro in my book. On the other hand, my dish is straight out of a heart surgeon's worst nightmares. Piles of fried fish still shimmery with grease and heavily salted and peppered, next to mashed potatoes with an extra pat of butter on top, as if the multiple sticks that went into their preparation weren't enough. It's stick-to-your-ribs, clog-your-arteries goodness.

This lifestyle, for people like us! All the various brands of soft drinks in plastic bottles and all the pre-packaged lunch deals and confectionery in sealed bags and store-baked pastries—this is it, the culmination of all the labour in the world, all the burning of fossil fuels and all the back-breaking work on coffee farms and sugar plantations. All for this! This convenience shop! I felt dizzy thinking about it. I mean I really felt ill. It was as if I suddenly remembered that my life was all part of a television show—and every day people died making the show, were ground to death in the most horrific ways, children, women, and all so that I could choose from various lunch options, each packaged in multiple layers of single-use plastic. That was what they died for—that was the great experiment.

Herman and I have been doing a lot of talking about the cake the past couple of days, and we think we have a good plan for the three tiers. The bottom tier will be the chocolate tier and incorporate the dacquoise component, since that will all provide a good strong structural base. We are doing an homage to the Frango mint, that classic Chicago chocolate that was originally produced at the Marshall Field's department store downtown. We're going to make a deep rich chocolate cake, which will be soaked in fresh-mint simple syrup. The dacquoise will be cocoa based with ground almonds for structure, and will be sandwiched between two layers of a bittersweet chocolate mint ganache, and the whole tier will be enrobed in a mint buttercream. The second tier is an homage to Margie's Candies, an iconic local ice cream parlor famous for its massive sundaes, especially their banana splits. It will be one layer of vanilla cake and one of banana cake, smeared with a thin layer of caramelized pineapple jam and filled with fresh strawberry mousse. We'll cover it in chocolate ganache and then in sweet cream buttercream that will have chopped Luxardo cherries in it for the maraschino-cherry-on-top element. The final layer will be a nod to our own neighborhood, pulling from the traditional flavors that make up classical Jewish baking. The cake will be a walnut cake with hints of cinnamon, and we will do a soaking syrup infused with a little bit of sweet sherry. A thin layer of the thick poppy seed filling we use in our rugelach and hamantaschen, and then a layer of honey-roasted whole apricots and vanilla pastry cream. This will get covered in vanilla buttercream.

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.

My Lover Who Lives Far..... My lover, who lives far away, opens the door to my room and offers supper in a bowl made of his breath. The stew has boiled and I wonder at the cat born from its steam. The cat is in the bedroom now, mewling. The cat is indecent and I, who am trying to be tidy, I, who am trying to do things the proper way, I, who am sick from the shedding, I am undone. My lover, who lives far away, opens the door to my room and offers pastries in a basket spun from his vision. It is closely woven, the kind of container some women collect. I have seen these in many colors, but the basket he brings is simple: only black, only nude. The basket he brings is full of sweet scones and I eat even the crumbs. As if I've not dined for days. My lover, who lives far away, opens the door to my room and offers tea made from the liquid he's crying. I do not want my lover crying and I am sorry I ever asked for tea. My lover, who lives far away, opens the door to my room pretending he never cried. He offers tea and cold cakes. The tea is delicious: spiced like the start of our courtship, honeyed and warm. I drink every bit of the tea and put aside the rest. My lover, who lives far away, opens the door to my room like a man loving his strength. The lock I replaced this morning will not keep him away. My lover, who lives far away, opens the door to my room and brings me nothing. Perhaps he has noticed how fat I've grown, indulged. Perhaps he is poor and sick of emptying his store. It is no matter to me any longer, he has filled me, already, so full. My lover who is far away opens the door to my room and tells me he is tired. I do not ask what he's tired from for my lover, far away, has already disappeared. The blankets are big with his body. The cat, under the covers, because it is cold out and she is not stupid, mews.

As soon as he was out of sight, Gui pulled the macaron mixture towards him, and took a deep breath. He whipped it back and forth, beads of sweat springing on his forehead as his arm muscles released and contracted. When it was almost ready, he reached up for the shelf where the spices and colors were kept. Carefully, he brought down the bottle of 'creme de violette,' the jar of delicate, dried violets, their petals sparkling with sugar. In tiny drops, he measured the purple liqueur into the mixture. He was acting on impulse, yet at the same time he felt certain, as though his first teacher, Monsieur Careme, was with him, guiding his steps. The scent reached up as he stirred, heady and sweet as a meadow, deep as lingering perfume in a midnight room. Hands shaking, he piped the mixture onto a tray in tiny rounds, enough to make six, one for each day that he and Jeanne would have to make it through before they could be together for the rest of their lives. Maurice was delayed talking to Josef, and by the time he returned, Gui was putting the finishing touches to his creations, filling them with a vanilla cream from the cold room, balancing one, tiny, sugar-frosted violet flower upon each.

He returned to the table with a pile of pastries and two coffees. “Hungry?” she asked. “Let’s figure out what you like.” He waved at the pastries. How thoughtful. She picked up a small biscuit cookie to nibble but shook her head. “Too crunchy.” “Try the scone,” he recommended. One bite. “Nope. No scones. Maybe I’m not a pastry person.” “I’m taking notes over here.” He almost spit out his sip of coffee from laughter when she had to empty her mouth into a small napkin after biting into a cheesy sweet concoction. “Sorry.” Her face went hot. “I’ll stick with croissants. What about you? What do you like?” He shrugged. “I’m not picky.” “Is it bad to be picky? Does it mean I’m high maintenance?” “Maybe you’re not into sweets.” “If I dribbled chocolate all over you, I’d lick it off and like it.” She slapped a hand over her mouth. “Did I just say that out loud? Forget I said that.” “No undoing that. It’s stuck in here.” He tapped his head. “Moon madness.” “It’s mid-morning. There’s no moon in the sky.” He peeked out the window. “Maybe not a full moon, but there’s one in the sky. This insanity is our bodies cranking up for the main event later today.” His eyes traveled down her body and back up; he wet his lips with his tongue. Her mind flashed back to the moment his lips were on hers, the way his fingers had dug into her, the desperation flowing from his fingertips. Things were about to get a lot more interesting as the day wore on. In silence, they ate for a while. She leaned back and stared at him. “You may have to answer to someone, but you like what you do most of the time. Why do you do it? Save humans against things that bump in the night?” “I’m cursed to follow orders.” “Sure, you’re forced into some things, but that only goes so far.” He wiped a few crumbs off the table. “Perhaps so. It’s a good cause. Most of the time. Occasionally, the missions we’re ordered on are based on erroneous information.” She reached out and put her hand over his. “I might be as bad as they made me out. I don’t remember. I appreciate you trying to help me figure it out, but if I start to show an inclination toward evil or world domination, do your job.” He rotated his hand to hold hers and stared at their connection. “The fact you considered it means you’re not someone I should kill.” “We don’t know.” She removed her hand from his. “Tell me something about yourself. What pastry do you like? Are you a scones person?” He shook his head. “I’m not into a lot of sweets, but I’ve realized I like chocolate.

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

And there, until 1884, it was possible to gaze on the remains of a generally neglected monument, so-called Dagobert’s Tower, which included a ninth-century staircase set into the masonry, of which the thirty-foot handrail was fashioned out of the trunk of a gigantic oak tree. Here, according to tradition, lived a barber and a pastry-cook, who in the year 1335 plied their trade next door to each other. The reputation of the pastry-cook, whose products were among the most delicious that could be found, grew day by day. Members of the high-ranking clergy in particular were very fond of the extraordinary meat pies that, on the grounds of keeping to himself the secret of how the meats were seasoned, our man made all on his own, with the sole assistance of an apprentice who was responsible for the pastry. His neighbor the barber had won favor with the public through his honesty, his skilled hairdressing and shaving, and the steam baths he offered. Now, thanks to a dog that insistently scratched at the ground in a certain place, the ghastly origins of the meat used by the pastry-cook became known, for the animal unearthed some human bones! It was established that every Saturday before shutting up shop the barber would offer to shave a foreign student for free. He would put the unsuspecting young man in a tip-back seat and then cut his throat. The victim was immediately rushed down to the cellar, where the pastry-cook took delivery of him, cut him up, and added the requisite seasoning. For which the pies were famed, ‘especially as human flesh is more delicate because of the diet,’ old Dubreuil comments facetiously. The two wretched fellows were burned with their pies, the house was ordered to be demolished, and in its place was built a kind of expiatory pyramid, with the figure of the dog on one of its faces. The pyramid was there until 1861. But this is where the story takes another turn and joins the very best of black comedy. For the considerable number of ecclesiastics who had unwittingly consumed human flesh were not only guilty before God of the very venial sin of greed; they were automatically excommunicated! A grand council was held under the aegis of several bishops and it was decided to send to Avignon, where Pope Clement VI resided, a delegation of prelates with a view to securing the rescindment if not of the Christian interdiction against cannibalism then at least of the torments of hell that faced the inadvertent cannibals. The delegation set off, with a tidy sum of money, bare-footed, bearing candles and singing psalms. But the roads of that time were not very safe and doubtless strewn with temptation. Anyway, the fact is that Clement VI never saw any sign of the penitents, and with good reason.

Extract from 'Quixotic Ambitions': The crowd stared at Katy expectantly. She looked at them - old women in black, exhausted young women with pasty-faced children, youths in jeans and leather blousons chewing gum. She tried to speak but the words wouldn’t come. Then, with a sudden burst of energy, she blurted out her short speech, thanking the people of Shkrapova for their welcome and promising that if she won the referendum she would work for the good of Maloslavia. There was some half-hearted applause and an old lady hobbled up to her, knelt down with difficulty, and kissed the hem of her skirt. She looked at Katy with tears rolling down her face and gabbled something excitedly. Dimitar translated: ‘She says that she remembers the reign of your grandfather and that God has sent you to Maloslavia.’ Katy was embarrassed but she smiled at the woman and helped her to her feet. At this moment the People’s Struggle Pioneers appeared on the scene, waving their banners and shouting ‘Doloy Manaheeyoo! Popnikov President!’ Police had been stationed at strategic points and quickly dispersed the demonstrators without any display of violence, but the angry cries of ‘Down with the monarchy!’ had a depressing effect on the entertainment that had been planned; only a few people remained to watch it. A group of children aged between ten and twelve ran into the square and performed a series of dances accompanied by an accordian. They stamped their feet and clapped their hands frequently and occasionally collided with one another when they forgot their next move. The girls wore embroidered blouses, stiffly pleated skirts and scarlet boots and the boys were in baggy linen shirts and trousers, the legs of which were bound with leather thongs. Their enthusiasm compensated for their mistakes and they were loudly applauded. The male voice choir which followed consisted of twelve young men who sang complicated polyphonic melodies with a high, curiously nasal tenor line accompanied by an unusually deep droning bass. Some of their songs were the cries of despair of a people who had suffered under Turkish occupation; others were lively dance tunes for feast days and festivals. They were definitely an acquired taste and Katy, who was beginning to feel hungry, longed for them to come to an end. At last, at two o’clock, the performance finished and trestle tables were set up in the square. Dishes of various salads, hors-d’oeuvres and oriental pastries appeared, along with casks of beer and bottles of the local red wine. The people who had disappeared during the brief demonstration came back and started piling food on to paper plates. A few of the People’s Struggle Pioneers also showed up again and mingled with the crowd, greedily eating anything that took their fancy.

These days, the Lowe brothers knew better than to tempt the town’s wrath, but that didn’t stop them from sneaking over the fence in the throes of night, relishing the taste of some reckless thrill. “Do you hear that?” The older one, Hendry Lowe, stood up, brushed the forest floor off his gray T-shirt, and cracked each of his knuckles, one by one. “That’s the sound of rules breaking.” Hendry Lowe was too pretty to worry about rules. His nose was freckled from afternoons napping in sunshine. His dark curls kissed his ears and cheekbones, overgrown from months between haircuts. His clothes smelled sweet from morning pastries often stuffed in his pockets. Hendry Lowe was also too charming to play a villain. The younger brother, Alistair, leapt from the fence and crashed gracelessly to the ground. He didn’t like forgoing the use of magick, because without it he was never very good at anything—even an action as simple as landing. But tonight he had no magick to waste. “Do you hear that?” Alistair echoed, smirking as he rose to his feet. “That’s the sound of bones breaking.” Although the two brothers looked alike, Alistair wore the Lowe features far differently than Hendry. Pale skin from a lifetime spent indoors, eyes the color of cigarette ashes, a widow’s peak as sharp as a blade. He wore a wool sweater in September because he was perpetually cold. He carried the Sunday crossword in his pocket because he was perpetually bored. He was one year younger than Hendry, a good deal more powerful, and a great deal more wicked. Alistair Lowe played the perfect villain. Not because he was instinctively cruel or openly proud, but because, sometimes, he liked to.

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....

We also ate well in the kitchen, and I found that I had inherited my father's palate and appreciation of good food. Our cuisine at home always been rather basic, even in the days when we had a cook, and I became fascinated with the process of creating such wonderful flavors. "Show me how you made that parsley sauce, those meringues, that oyster stew," I'd say to Mrs Robbins, the cook. And if she had a minute to spare, she would show me. After a while, seeing my willingness as well as my obvious aptitude for cooking, she suggested to Mrs Tilley that her old legs were not up to standing for hours any more and that she needed an assistant cook. And she requested me. Mrs Tilley agreed, but only if she didn't have to pay me more money and I should still be available to do my party piece whenever she entertained. And so I went to work in the kitchen. Mrs Robbins found me a willing pupil. After lugging coal scuttles up all those stairs, it felt like heaven to be standing at a table preparing food. We had a scullery maid who did all the most menial of jobs, like chopping the onions and peeling the potatoes, but I had to do the most basic of tasks- mashing the potatoes with lots of butter and cream until there wasn't a single lump, basting the roast so that the fat was evenly crisp. I didn't mind. I loved being amongst the rich aromas. I loved the look of a well-baked pie. The satisfaction when Mrs Robbins nodded with approval at something I had prepared. And of course I loved the taste of what I had created. Now when I went home to Daddy and Louisa, I could say, "I roasted that pheasant. I made that apple tart." And it gave me a great rush of satisfaction to say the words. "You've a good feel of it, I'll say that for you," Mrs Robbins told me, and after a while she even sought my opinion. "Does this casserole need a touch more salt, do you think? Or maybe some thyme?" The part I loved the best was the baking. She showed me how to make pastry, meringues that were light as air, all sorts of delicate biscuits and rich cakes.

Sweetness, Always" Why such harsh machinery? Why, to write down the happenings and people of every day, must poems be dressed up in gold, in old and grim stone? I prefer verses of felt or feather which scarcely weigh, soft verses with the intimacy of beds where people have loved and dreamed. I prefer poems stained by hands and everydayness. Verses of pastry that melt into milk and sugar in the mouth, air and water to drink, the bites and kisses of love. I long for eatable sonnets, poems of flour and honey. Vanity keeps nudging us to lift ourselves skyward or to make deep and useless tunnels underground. So we forget the joyous love-needs of our bodies. We forget about pastries. We are not feeding the world. In Madras a long time since, I saw a sugary pyramid, a tower of confectionery— one level after another, and in the construction, rubies, and other blushing delights, medieval and yellow. Someone soiled his hands to cook up so much sweetness. Brother poets from here and there, from earth and sky, from Medellín, from Veracruz, Abyssinia, Antofagasta, do you know how to make a honeycomb? Let’s forget about all that stone. Let your poetry fill up the equinoctial pastry shop our mouths long to devour— the mouths of all the children and the poor adults also. Don’t go on without seeing, relishing, understanding so many hearts of sugar. Don’t be afraid of sweetness. With us or without us, sweetness will go on living and is infinitely alive, and forever being revived, for it’s in the mouth, whether singing or eating, that sweetness belongs. Pablo Neruda, Paris Review, Issue 57 Spring 1974

I thought we could pick up sandwiches and drive out there for a picnic. It's a beautiful day." Snowflakes, Cupcakes & Kittens

I had a misunderstanding the other day. I thought I was a pastry cook, but then realised I was Chief of Police...

she could sell in the café provisions she baked in her own time with a shelf life longer than pastries. When she thought of it there had been a rush of certainty she could do it, and a prickling of pride in having conceived a way to make money on her own. It would double at least what she was making now. Without Nicholas it might never had occurred to her. The other day he had stuck a label, which he had found in the junk drawer, on a plastic-wrapped loaf of banana bread. He wrote on the label with a marker, "From the Summer Kitchen Bakery." She had found the gesture adorable at the time and hugged him, but something about it had evidently started percolating in the recesses of her mind, and now she was lapping at the brew like someone tasting it for the first time and wondering how she had never before tasted such ambition. She was thinking of cellophane-packaged chocolate brownies and caramel blondies and orange-and-almond biscotti and pear and oat slices and butter shortbread and Belgian chocolate truffles, marmalades, chutney, relishes, and jellies beautified in jars with black-and-white gingham hats and black-and-white ribbon tied above skirted brims. She could even sell a muesli mix she had developed, full of organic cranberries and nuts and the zest of unwaxed lemons. And she wouldn't change Nicholas's label at all. A child's handwriting impressed that the goods were homemade. She would have his design printed professionally, in black and white, too, old world, like the summer kitchen itself.

Have you ever been in love?” she inquires, clutching her espresso cup. She’s seated right beside me, curled into her chair with her legs tucked under her chin. “With cannoli? Every bloody day of my life.” I take a bite, relishing in the light crunch of the pastry and the gooey sweet centre.

I came up with a variation on the molten-chocolate cake that doesn't make me crazy with how brainless it is. You said the theme was date restaurant, man accessible, right?" "Right." "So I added the Black Butte Porter---the one from Deschutes Brewery---to the chocolate cake. It makes the flavor a little darker, a little more complex. I wanted to do five or six desserts, with at least three of them seasonal. For the standards, I thought the chocolate cake and an Italian-style cream puff." She nodded toward the cream puffs on the table. "Try one and tell me what you think." I wasn't awake enough for silverware, so I picked up the cream puff and bit straight into it, forming a small cloud of powdered sugar. "That's so good," I said. Clementine continued to watch me. I dove in for a second bite. And then I found it---cherries. Ripe, real cherries in a fruity filling hidden at the center. "Oh my goodness," I said, my mouth full. "That is amazing." "Glad you think so. I thought it was a clever play on Saint Joseph's Day zeppole---cherries, but not those awful maraschino cherries." I nodded. "Maraschino cherries are the worst." Another bite. "This cream puff almost tastes like a grown-up doughnut. And I mean that in the best way.

Inside an H Mart complex, there will be some kind of food court, an appliance shop, and a pharmacy. Usually, there's a beauty counter where you can buy Korean makeup and skin-care products with snail mucin or caviar oil, or a face mask that vaguely boasts "placenta." (Whose placenta? Who knows?) There will usually be a pseudo-French bakery with weak coffee, bubble tea, and an array of glowing pastries that always look much better than they taste. My local H Mart these days is in Elkins Park, a town northeast of Philadelphia. My routine is to drive in for lunch on the weekends, stock up on groceries for the week, and cook something for dinner with whatever fresh bounty inspires me. The H Mart in Elkins Park has two stories; the grocery is on the first floor and the food court is above it. Upstairs, there is an array of stalls serving different kinds of food. One is dedicated to sushi, one is strictly Chinese. Another is for traditional Korean jjigaes, bubbling soups served in traditional earthenware pots called ttukbaegis, which act as mini cauldrons to ensure that your soup is still bubbling a good ten minutes past arrival. There's a stall for Korean street food that serves up Korean ramen (basically just Shin Cup noodles with an egg cracked in); giant steamed dumplings full of pork and glass noodles housed in a thick, cakelike dough; and tteokbokki, chewy, bite-sized cylindrical rice cakes boiled in a stock with fish cakes, red pepper, and gochujang, a sweet-and-spicy paste that's one of the three mother sauces used in pretty much all Korean dishes. Last, there's my personal favorite: Korean-Chinese fusion, which serves tangsuyuk---a glossy, sweet-and-sour orange pork---seafood noodle soup, fried rice, and black bean noodles.

I hope you have a good idea, because right now I’m sitting here, alone in my bakery with the woman of my dreams on Valentine’s Day, with a box full of pastries that I saved for her in the hope that she would come in today and they’d be waiting—

Bea's Bakery offered cure-alls in the form of pastries, chocolates, cookies, cakes, cupcakes, and specialty drinks. Everyone in Mystic Water depended on Beatrice O'Brien to soothe their pains, give wings to their hopes, and spark their passions. Bea's Bakery supported the town's needs like columns supported the Parthenon. Her doors were always open, figuratively, no matter the time of day. Everyone knew they could call Beatrice after hours, and she would have exactly what they needed: a twilight brownie for stargazers, a tropical white chocolate tart for those needing a vacation, or a peppermint dark chocolate cookie for settling an uneasy heart.

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.

After I'd polished off one pastry and was halfway through a second, he asked, "Happy pastry?" The laugh bubbled up around my mouthful of blackberry jam and vanilla custard. I swallowed and said, "Understatement. Ecstatic pastry. Delighted pastry. I-love-you pastry." He cracked up. "Wow, strong words. All I had to do was bring you the finest croissants in the land." I put my plate on the nightstand and crawled to him. "Please don't think you have to buy me fancy pastry all the time so I'll stay in love with you." "What do I have to do?" He set his plate aside. "Spoil Floyd rotten? Make you shrimp for dinner every day?" "Be yourself," I said. His wolfish grin was gorgeous, and when I kissed him, his joy was buttery sweet on my tongue.

Servers swept across the floor as they could hear invisible music to oohs and aahs from all the tables. Ours presented us with a palm-sized white plate with two teensy golden choux pastry puffs. "Foie gras spheres with Sauternes jelly," he proclaimed. The sweet-savory cloud dissolved on my plate, and I couldn't help but hum. "Holy crap, can I have fifty of those and call it a day?" I said. "That's fantastic." Nicole nudged me with a grin. "Told you." After the puffs came neatly squared smoked eel sandwiches, the fish's smoky richness bitten off by sharp horseradish. They were delicious, and fairy-sized. So were the next two dishes.

my tailbone colliding with the floor of previously pristine bakery Cake My Day. That floor had been a spotless expanse of ivory up ’til about fifteen minutes ago, when a posse of demons leapt through their portal of choice, assumed pastry form, and started acting like a bunch of assholes.

All those songs I used to pretend to understand, all the angsty, heartbroken songs I had heard all my life, they suddenly made so much more sense. "Well, then she probably needs a giant coffee, a huge box of your creations, and some time to nurse her feelings in private, don't you think?" Brantley Dane, local hero, saves girl from sure death brought on by sheer mortification. That'd be his headline. "Come on, sweetheart," he said, moving behind me, casually touching my hip in the process, and going behind counter. "What's your poison? Judging by the situation, I am thinking something cold, mocha or caramel filled and absolutely towering with full fat whipped cream." That was exactly what I wanted. But, broken heart aside, I knew I couldn't let myself drown in sweets. Gaining twenty pounds wasn't going to help anything. There was absolutely no enthusiasm in my voice when I said, "Ah, actually, can I have a large black coffee with one sugar please?" "Not that I'm not turned on as all fuck by a woman who appreciates black coffee," he started, making me jerk back suddenly at the bluntness of that comment and the dose of profanity I wasn't accustomed to hearing in my sleepy hometown. "But if you're only one day into a break-up, you're allowed to have some full fat chocolate concoction to indulge a bit. I promise from here on out I won't make you anything even half as food-gasm-ing as this." He leaned across the counter, getting close enough that I could see golden flecks in his warm brown eyes. "Honey, not even if you beg," he added and, if I wasn't mistaken, there was absolutely some kind of sexually-charged edge to his words. "Say yes," he added, lips tipping up at one corner. "Alright, yes," I agreed, knowing I would love every last drop of whatever he made me and likely punish myself with an extra long run for it too. "Good girl," he said as he turned away. And there was not, was absolutely not some weird fluttering feeling in my belly at that. Nope. That would be completely insane. "Okay, I got you one of everything!" my mother said, coming up beside me and pressing the box into my hands. She even tied it with her signature (and expensive, something I had tried to talk her out of many times over the years when she was struggling financially) satin bow. I smiled at her, knowing that sometimes, there was nothing liked baked goods from your mother after a hard day. I was just lucky enough to have a mother who was a pastry chef. "Thanks, Mom," I said, the words heavy. I wasn't just thanking her for the sweets, but for letting me come home, for not asking questions, for not making it seem like even the slightest inconvenience. She gave me a smile that said she knew exactly what I meant. "You have nothing to thank me for." She meant that too. Coming from a family that, when they found out she was knocked up as a teen, had kicked her out and disowned her, she made it clear all my life that she was always there, no matter what I did with my life, no matter how high I soared, or how low I crashed. Her arms, her heart, and her door were always open for me. "Alright. A large mocha frappe with full fat milk, full fat whipped cream, and both a mocha and caramel drizzle. It's practically dessert masked as coffee," Brantley said, making my attention snap to where he was pushing what was an obnoxiously large frappe with whipped cream that was towering out of the dome that the pink and sage straw stuck out of. "Don't even think about it, sweetheart," he said, shaking his head as I reached for my wallet. "Thank you," I smiled, and found that it was a genuine one as I reached for it and, in a move that was maybe not brilliant on my part, took a sip. And proceeded to let out an almost porn-star worthy groan of pure, delicious pleasure. Judging by the way Brant's smile went a little wicked, his thoughts ran along the same lines as well.

She hadn't bothered to go to bed, since Tuesday was one of the days on which she rose before dawn to bake brioche, scones, cinnamon rolls, and- Tuesdays only- a coffee cake rich with cardamom, orange zest, and grated gingerroot: a cunningly savory sweet that left her work kitchen smelling like a fine Indian restaurant, a brief invigorating change from the happily married scents of butter, vanilla, and sugar (the fragrance, to Greenie, of ordinary life).

The Italians are generally sociable people. For many, a shopping expedition is traditionally a family occasion and a time to meet friends, browse through the latest fashion designs, and perhaps enjoy a meal at a restaurant. Despite the growing number of out-of-town supermarkets, many Italians still prefer to buy fresh food each day from the local market and stores. Food stores tend to open early, often at seven o’clock in the morning, and close late, perhaps at eight in the evening. However, they close for a long meal break, between about one o’clock and half past three in the afternoon. The food markets are noisy and colorful, and customers like to pick over the goods for the best quality. Fresh bread, fruit and vegetables, meat, cheese, and salami are usually on the shopping list. In most towns there are specialist food stores selling fish, smoked meats, dairy produce, or sweets and pastries.

What Thomas McGuire did not know, as he stood cultivating his jumped conclusions, was that Estelle Delmonico had sweated nothing but a highly potent mixture of pure sugar and water ever since she was a day old. Unlike the musk of normal feminine perspiration, her glands exuded no smell- but the taste! Her late husband, Luigi, himself anything but ordinary, had caught on immediately to the magic of those sugary drops. Sweet Estelle was the greatest muse an ambitious pastry chef from Naples could ever wish for, and theirs was a match made in plum-sugared heaven.

But I did wonder what she did, on those afternoons—not just Fridays either, because on the days I had speech team, somebody else’s mother or father dropped her at her door. It seemed like a lot of time to be alone. When I was by myself—and I loved being in my room on my own, reading on my bed or listening to music and staring at the glow-in-the-dark stars that my father had stuck on the ceiling when I was small—I could hear my mother moving around the house, the creaky boards upstairs or the faint murmur of the radio from the kitchen, and then I could smell dinner: the onions in the pan, or the whiff of meat cooking or the delicious pastry scent of a baking tart. Even when I was alone, I liked to know that I wasn’t really entirely alone; but that wasn’t how it was for Cassie.

But Stanley persisted in the kitchen, performing the small yet demanding apprentice's tasks she set for him- removing the skin from piles of almonds, grating snowy hills of lemon zest, the nightly sweeping of the kitchen floor and sponging of metal shelves. He didn't seem to mind: every day after school, he'd lean over the counter, watching her experiment with combinations- shifting flavors like the beads in a kaleidoscope- burnt sugar, hibiscus, rum, espresso, pear: dessert as a metaphor for something unresolvable. It was nothing like the slapdashery of cooking. Baking, to Avis, was no less precise than chemistry: an exquisite transfiguration. Every night, she lingered in the kitchen, analyzing her work, jotting notes, describing the way ingredients nestled: a slim layer of black chocolate hidden at the bottom of a praline tart, the essence of lavender stirred into a bowl of preserved wild blueberries. Stanley listened to his mother think out loud: he asked her questions and made suggestions- like mounding lemon meringue between layers of crisp pecan wafers- such a success that her corporate customers ordered it for banquets and company retreats. On the day Avis is thinking of, she sat in the den where they watched TV, letting her hand swim over the silk of her daughter's hair, imagining a dessert pistou of blackberry, creme fraiche, and nutmeg, in which floated tiny vanilla croutons. Felice was her audience, Avis's picky eater- difficult to please. Her "favorites" changed capriciously and at times, it seemed, deliberately, so that after Avis set out what once had been, in Felice's words, "the best ever"- say, a miniature roulade Pavlova with billows of cream and fresh kumquat- Felice would announce that she was now "tired" of kumquats.

We are used to danger," the faceless voice assured her. "It comes with our job. Every day we are expected to carry untamed pastries and savage cheeses, advance down corridors to see whether assassins have left traps, cover for the mistakes of our betters, and risk our lives for members of the Court. We look out for our own because nobody else will. Do you know how many courtiers have been willing to risk their lives for one of us?" "No. How many?" "One," came the answer. "Precisely one in five hundred years." The sedan door opened. Pulling off her goggles, Neverfell stepped out into the low-ceilinged alcove just off the silent thoroughfare, the walls etched with the whorls and rib frills of fossilized sea things. She turned toward the man who had been speaking with her, the owner of the soft-as-fur voice, and found herself looking into the face of the manservant she had saved at the first banquet. "Good luck," he said, and with that he and his fellow servant lifted the sedan and trotted away, their feet making less sound than the stray drips falling from the ceiling to the sodden dust.

Walmart uses data from sales in all their stores to know what products to shelve. Before Hurricane Frances, a destructive storm that hit the Southeast in 2004, Walmart suspected—correctly—that people’s shopping habits may change when a city is about to be pummeled by a storm. They pored through sales data from previous hurricanes to see what people might want to buy. A major answer? Strawberry Pop-Tarts. This product sells seven times faster than normal in the days leading up to a hurricane. Based on their analysis, Walmart had trucks loaded with strawberry Pop-Tarts heading down Interstate 95 toward stores in the path of the hurricane. And indeed, these Pop-Tarts sold well. Why Pop-Tarts? Probably because they don’t require refrigeration or cooking. Why strawberry? No clue. But when hurricanes hit, people turn to strawberry Pop-Tarts apparently. So in the days before a hurricane, Walmart now regularly stocks its shelves with boxes upon boxes of strawberry Pop-Tarts. The reason for the relationship doesn’t matter. But the relationship itself does. Maybe one day food scientists will figure out the association between hurricanes and toaster pastries filled with strawberry jam. But, while waiting for some such explanation, Walmart still needs to stock its shelves with strawberry Pop-Tarts when hurricanes are approaching and save the Rice Krispies treats for sunnier days.

Shaping the mounds of dough is easiest to do with a spring-loaded ice cream scoop, although you can use two spoons or a pastry bag with a large, plain tip. 1 cup (250 ml) water ½ teaspoon coarse salt 2 teaspoons sugar 6 tablespoons (90 g) unsalted butter, cut into small chunks 1 cup (135 g) flour 4 large eggs, at room temperature ½ cup (85 g) semisweet chocolate chips ½ cup (60 g) pearl sugar (see Note) Position a rack in the upper third of the oven. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat. Heat the water along with the salt, sugar, and butter in a medium saucepan, stirring, until the butter is melted. Remove from heat and dump in all the flour at once. Stir rapidly until the mixture is smooth and pulls away from the sides of the pan. Allow the dough to cool for 2 minutes, stirring occasionally to release the heat; then briskly beat in the eggs, one at a time, until the paste is smooth and shiny. Let cool completely to room temperature, then stir in the chocolate chips. If it’s even slightly warm, they’ll melt. Drop mounds of dough, about 2 tablespoons each, on the baking sheet, evenly spaced. Press pearl sugar crystals liberally over the top and sides of each mound. Use a lot and really press them in. Once the puffs expand, you’ll appreciate the extra effort (and sugar). Bake the chouquettes for 35 minutes, or until puffed and well browned. Serve warm or at room temperature. STORAGE: Choquettes are best eaten the same day they’re made. However, once cooled, they can be frozen in a zip-top freezer bag for up to one month. Defrost at room temperature, then warm briefly on a baking sheet in a moderate oven, until crisp.

Right then is when I realized Day Grissom had a chunk of a doughnut stuck in his beard. I figured it’d be rude to mention it, but I couldn’t help but stare. A beard is a gnarly place for a pastry to reside.

Gertrudis could knit five sweaters in three days, ride horseback for hours, bake pastries for all the charity bazaars, take a painting class, dance flamenco, sing rancheras, feed lunch to seventy invited guests on a Sunday, and fall in love with total impunity with three different men every Monday.

A chef wields dozens of tools, from spatulas to potato scrubbing gloves. Every once in a while, he’ll need the pastry brush, but every day he’ll use a chef’s knife, a frying pan, salt, and a stove. Like a chef, a motivation hacker has a core set of tools. I’ll introduce these in Chapters 3 and 4: success spirals, precommitment, and burnt ships. Sometimes you can reach into your motivation pantry (Chapter 12) and pull out some timeboxing, but it’s often best not to get too fancy. And just as the chef who dogmatically used his chef’s knife for everything would cook a terrible pancake, so would a motivation hacker fail to quit an internet addiction using only precommitment. No single technique can solve every problem. This book will recommend several approaches to increasing motivation. Use more than one at a time.

Blessed are those who trust in the Lord.… —Jeremiah 17:7 (NRSV) You’re sure you know where you’re going?” My wife’s voice made it obvious she had her own answer to that question. And she was right. I was lost. We were in Cambridge, Massachusetts, staying with friends before Kate ran the Boston Marathon. The last time she’d run it, five years before, we’d stayed in Boston and spent a morning wandering around Cambridge. I thought it might be fun to find the café where we’d had lunch that day. Actually I had another reason for this search. A freak heat wave was forecast for marathon day; officials were warning runners susceptible to heat to drop out. Kate was determined to run. I didn’t try to dissuade her. Instead, I channeled my nervousness into seeking something familiar. “Maybe it’s down this street,” I suggested. Kate frowned. She was supposed to be taking it easy today, not trudging all over town. Suddenly, a few blocks away, I spotted it. “There it is!” We stood outside, peering in at the rickety old tables and racks of pastries. We smiled at each other. “Wasn’t it great when we found this last time?” Kate said. I thought back to that rainy day and how God had cared for us, bringing us to this warm, dry place, guarding Kate through the cold, wet race. God had been with us then; He’d be with us now. “Shall we go in?” said Kate. “Definitely,” I said. Help me to trust You in all things, Lord. —Jim Hinch Digging Deeper: Ps 56:3; Na 1:7

ORANGE, HONEY, AND THYME BISCUITS Hands-on: 23 min. Total: 36 min. Bake biscuits up to a day ahead, and keep in a sealed zip-top plastic bag. 2 ⁄ 3 cup nonfat buttermilk 2 tablespoons clover honey 2 teaspoons chopped fresh thyme 2 teaspoons grated orange rind 10 ounces spelt four (about 2 cups) 5 teaspoons baking powder 1 ⁄ 4 teaspoon kosher salt 1 5 1 ⁄ 2 tablespoons chilled butter, cut into small pieces cooking spray 1. Preheat oven to 425°. 2. Combine the frst 4 ingredients in a small bowl, stirring with a whisk. 3. Weigh or lightly spoon four into dry measuring cups; level with a knife. Combine four, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk mixture to four mixture, stirring just until moist. Turn dough out onto a lightly foured surface; pat into a 7 1 ⁄ 2-inch square; cut into 12 rectangles. Place dough on a foil-lined baking sheet coated with cooking spray. Bake at 425° for 13 minutes or until lightly browned on edges and bottom. SErVES 12 (serving size: 1 biscuit) CalOriES 162; FaT 6.1g (sat 3.3g, mono 1.4g, poly 0.2g); prOTEiN 4g; CarB 22g; FiBEr 3g; CHOl 14mg; irON 1mg; SODiUM 330mg; CalC 61mg

Tree nuts and peanuts ≥ 3 servings per week Fresh fruits including natural fruit juices ≥ 3 servings per day Vegetables ≥ 2 servings per day Seafood (primarily fatty fish) ≥ 3 servings per week Legumes ≥ 3 servings per week Sofrito† ≥ 2 servings per week White meat In place of red meat Wine with meals (optional) ≥ 7 glasses per week Discouraged Soda drinks < 1 drink per day Commercial baked goods, sweets, pastries‡ < 3 servings per week Spread fats < 1 serving per day Red and processed meats < 1 serving per day *Adapted from Estruch, et al. (2013) † Sofrito is a sauce made with tomato and onion, and often includes garlic, herbs, and olive oil. ‡ Commercial bakery goods, sweets, and pastries included cakes, cookies, biscuits, and custard, and did not include those that are homemade. December 2014 Page 100 of 112

But Joelle doesn't do "nice". Nice is too passive for what she is, which is a genuinely sweet and kind and thoughtful person---one of the best I know. I've watched her for over a year and a half pouring her heart and soul into her bakery, treating her customers like members of her own family. She remembers their names, the names of their kids and pets, birthdays, first days of school and work, graduations and weddings. I've seen her give out pastries and drinks to people on the street near our building. I've seen her offer up her bakery as a hangout for local high school students who want a place to play cards and dominoes. I've seen her give cash out of her pocket to a kid in need. All because she cares. She doesn't do a single thing that isn't rooted in sincerity. That's why what she said to me yesterday meant so much. Because despite the stress of our current work setup and how it's caused countless fights between us, she still cares about me. And that means everything---more than she'll ever know.

Rosa discreetly wrapped a paper napkin around her canapé- a dry affair of puff pastry and greasy smoked salmon- and deposited it in a wastebasket. She wasn't discreet enough; Alex noticed. "Too bad about the food." "I bet it cost an arm and a leg, too. Boy, these people would probably kill for a piece of pizza right now." Before any important gathering or holiday, her mother used to work on the food for days. Rosa would stand on a stepstool at the counter beside her, shaping meatballs or cutting dough. In the summer, she and Mamma would wrap paper-thin slices of prosciutto around melon balls and served them on toothpicks. There was nothing wrong with keeping food simple.

Out marched a woman carrying a plate. I didn't see what was on the plate at first, because I knew this woman. She was short and dark-haired, with rosy cheeks and shiny gold Converses that sparkled beneath the ceiling lights. I'd seen her wearing those same gold Converses on TV. My brain short-circuited a little as she kept on marching toward our table, and I saw what she was holding on her plate. It was some sort of twisted pastry with cherries and chocolate sauce forming... hearts all over the plate. And just one dainty fork. Oh. Oh no. She set the plate on our table with a wide smile. "I hear it's a special day for you, and I wanted to bring you this babka beignet on the house. Happy anniversary!" Oh my god. I couldn't believe I had to lie to Chef Sadie Rosen.

I make another trip to Rick's bakehouse to show people how he makes his pain au chocolat, that magical, flaky pastry filled with heavenly bites of chocolate. I shoot video of Rick laminating croissant dough, rolling and flattening and folding the butter-filled slab of pastry until the dough is as long as a beach towel and stratified with butter like canyon rock. He cuts it into rectangles and stuffs each one with two fat chunks of bittersweet chocolate inside. He bakes off five sheets in his convection oven, and when the croissants emerge, their golden tops glistening, I have to restrain myself from reaching out from behind the camera to stuff three or five into my face. As soon as the newsletter goes out the next week, Rick's customer base goes crazy. People line up and down the market thoroughfare, undeterred by the stifling July heat, clamoring for flaky pain au chocolat and crusty sourdough loaves. Day after day, he sells out everything at least thirty minutes before closing, and the chocolate croissants sell out in the first hour.

Chausson aux pommes n.m., Fr. – apple pastry Et un chausson aux pommes avec ça? – Would you like fries with that? (lit. Would you like an apple pie with that?)

Being an elf in North Pole, Alaska, means one thing to me: baking to support my fellow elves who are responsible for making toys. When a fellow kitchen elf takes a tumble days before the big gift run, I’m assigned to the reindeer shifter side of town. Carb-loading is my specialty, after all. No way would I let the reindeer team fail after a solid year of work by elves and reindeer alike. I know my role—get in, bake, get out—but while delivering delightful pastries to the hungry sleigh-pullers, I run into a problem. One by the name of Prancer.

When I left the bakery, I ate my pastry—which she hadn’t even charged me for because apparently I was the shit these days. Wandering into a few other stores, I dropped more questions, but all the answers were the same. I’d been with Torin over the past two months, getting our pack life back in order. Everything normal. No drama

Next stop: the cake. The couple had ordered theirs through one of Alfie's hotel pastry chefs, and it was three tiers of buttercream-frosted flowers that cascaded down all sides. One thing Cedric taught his planners was to consider where a wedding would take place and what was most appropriate for that setting---especially when it came to the cake. For example, if the couple wanted their wedding cake displayed at an outsider reception, they were limited to the type of frosting since many varieties melted in warm temperatures. Obviously, ice cream cakes were almost always out of the question, not only because they melted but also because they should only appear at toddler's parties, as Cedric was quick to say. Meanwhile fondant, while gorgeous, wasn't always the tastiest but could withstand a nuclear attack. We gave Camila and Alfie the gentler version of this spiel, but they insisted on savory buttercream regardless---and agreed to leave the cake inside on the big day. I had doubts about how much the bride actually loved cake anyway, given that she looked as if she maybe one piece of lettuce a day. But, "A wedding without a cake isn't really a wedding"---another one of Cedric's truisms, this one inspired by the Candy Bar Craze of 2009 and the Great Doughnuts of 2013.

On this particular day, the family had planned to take a walk along Lord Street, which was the main shopping boulevard in the centre of town. Della loved the buzz of the town centre and watched in awe as the horse-drawn carriages flew by with men hanging off all sides. The smell of sweet pastries and freshly baked bread from the boulangerie mixed with the stench of oil, hot dirt and horses from the street, and Della was intoxicated. She tilted her chin up towards the sun and felt its warm kisses glaze over her cheeks. After a deep breath, she overheard her mother complaining. "Where is that girl?" Della heard a few sharp footsteps heading in her direction before a firm grip took hold of her arm. "Off in fantasy land again, I see!" her mother huffed as she dragged her into Mr Lacey's shoe store. Della day-dreamed as she was forced to try on basically every pair of shoes in the shop, even ones that weren't in her size. It seemed her mother was aware of how painfully insufferable she found shoe shopping and wanted to drag it out as long as possible. After leaving the store, each with a pair of shoes they didn't like, Della and Mabel were instructed by their mother to collect everything else on the shopping list. She had bumped into a friend and made it clear that she favoured spending the day gossiping and tittle-tattling, over trudging her unruly daughters through town. She handed them a small leather purse that jingled with coins and sent them on their way. Della perked up with this request since, like her mother, she much preferred their time apart. Spending time with Mabel, on the other hand, was at the top of her list of favourite things to do. Together, the two sisters flew out of their mother's sight and headed towards the most central point in town.

Is Kurt taking you out?" Maisie asked. "It is Valentine's Day." "I wasn't sure when I'd finish my day," Clara said, "so he's making dinner for us.

Romeo goes to the pastry box and flips open the lid, revealing nothing. “How fucking rude.” He lifts it up. “Who takes the last donut and doesn’t throw out the box? That’s just giving teachers false hope, and that’s the last thing we need when dealing with hormonal nitwits all day.” He tosses the empty box on the floor and stomps on it.

I was now enjoying the incredibly generous spread between the editor and me: a thick Belgian waffle obscured by a mountain of fresh cream and berries; crepes stuffed with thick, stick-to-the-roof-of-your-mouth Nutella and daintily folded into quarters; and the tarte tatin, traditionally served as dessert after lunch or dinner but the juicy, caramelized hunks of apple baked beneath buttery puff pastry and topped with slightly sour crème fraîche seemed totally appropriate to be on the table before us at 9:00 a.m. If only every day could start this way.

He traced a groove in the melamine counter. "I had some of the best times sitting around your table, throwing out math problems for you to solve or talking hockey with Sanjay and your dad." He pointed to the dent. "Do you remember this?" Daisy put the pastries in the microwave and took down two mugs from the cupboard. "What is it?" "It's where I dropped a bowl of pakoras when you walked into the kitchen wearing a tight green dress that Layla had bought for you because she was dragging you to a school dance. You were sixteen, and you looked amazing. Your dad and Sanjay went crazy. Sanjay insisted you wear a winter jacket. Layla had to run interference. That was the day I realized you weren't a little girl anymore and I couldn't treat you like you were.

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.

Sesily’s particular fearsomeness came with being thirty years old, unmarried, rich, and a woman. And worse, all those things without shame. She had never taken herself up to a high shelf to live out her days. She hadn’t even taken herself off to the country. Instead, she took herself to balls. In low-cut, boned silks that looked decidedly unlike pastry. Without bonnets made for either debutantes or spinsters.

This isn’t to suggest that the modern Christmas doesn’t have wholesome and nostalgic comforts of its own; it’s just that “Christmastime” was associated with presents, vacation days, and gluttonous feasts of carved meats, stuffed birds, and decorative pastries long before the advent of Christianity, Santa, or even Christ, for purposes that were both practical and primal. Ever since the onset of farming and stock raising, December has been peak comfort food season because it meant winter was coming, which meant livestock had to be slaughtered before snow covered the seasonal grasses that made up their food supply and fresh meat and vegetables had to be either eaten or preserved before the winter frost.

Morning, Vex. Forget something?” She almost asked him what until she saw the way his gaze smoldered and caressed her almost naked body. Oops. Had she jumped out of bed in only her panties? Nudity wasn’t something that Meena usually noted or cared about. Mother, on the other hand, was always yelling at her to put clothes on. She and Leo had a lot in common. “You should get dressed.” “Why? I’m perfectly comfortable.” So comfortable she brought her shoulders back and made sure to give her boobs a little jiggle. He noticed. He stared. Oh my. Was it getting hot in here? Funny how the heat in her body, though, didn’t stop her nipples from hardening as if struck by a cold breeze. Except, in this case, it was more of an ardent perusal. Did Leo imagine his mouth latched onto a sensitive peak just like she was? “While I am sure you are comfortable, if we’re to go out, then in order to avoid a possible arrest for indecent exposure, you might want to cover your assets.” “We’re going out? Together?” He nodded. “Where?” “It’s a surprise.” She clapped her hands and squealed, “Yay,” only to frown a second later. Leo was acting awfully strange. “Wait a second, this isn’t one of those things where you blindfold me and tell me you’ve got a great surprise, only to dump me on a twelve-hour train to Kansas, is it? Or a plane to Newfoundland, Canada?” His lips twitched. “No. I promise we have a destination, and I am going with you.” “And will I be back here tonight?” “Perhaps. Unless you choose to sleep elsewhere.” Those enigmatic words weren’t his last. “Be downstairs and ready in twenty minutes, Vex. I really want you to come.” Did he purr that last word? Was that even possible? Could he tease her any harder? Please. “How should I dress? Fancy, casual, slutty, or prim and proper?” She eyed him in his khaki shorts and collared short-sleeved shirt. Casual with a hint of elegance. He looked ready for a day at a gentleman’s golf club. And she wanted to be his corrupting caddy, who ruined his shot and dragged him in the woods to show him her version of a tee off. “Your clothes won’t matter. You won’t wear them for long.” Good thing she was close to a wall. Her knees weakened to the point that she almost buckled to the floor. Leaning against it, she wondered if he purposely teased her. Did her serious Pookie even realize how his words could be taken? He approached her until he stood right in front of her. Close enough she could have reached out and hugged him. She didn’t, but only because he drew her close. His essence surrounded her. His hands splayed over the flesh of her lower back, branding her. She leaned into him, totally relying on him to hold her up on wobbly legs. “What about breakfast?” she asked. “I’ve got pastries and coffee in my truck. Lots of yummy treats with lickable icing.” Staring at his mouth, she knew of only one treat she wanted to lick. Alas, she didn’t get a chance. With a slap on her ass, he walked off toward the condo door. Leo. Slapped. My. Ass. She gaped at his retreating broad back. “Don’t make me wait. I’d hate to start without you.” With a wink— yes, a real freaking wink— Leo shut the door behind him. He was waiting for her. Why the hell was she standing there? She sprinted for the shower.

CHOCOLATE BANANA PANCAKES WITH WHOLE GRAIN Ingredients: 1¼ cup whole wheat pastry flour 3 tbsp. cocoa powder 1½ tsp. ground cinnamon 1 tsp. baking soda ½ tsp. salt ¼ cup sugar 2 tbsp. butter, melted, plus more for pan ½ tsp. vanilla extract 1 cup milk 1 medium very ripe banana, mashed (about ½ cup) 1 egg Sliced bananas and chocolate syrup, for serving Directions: Whisk the flour, cocoa, soda, cinnamon, and salt in a bowl and then set it aside. Whisk sugar, 1 tbsp. butter, vanilla, milk, banana, and egg

One of the most vivid dreams was the land of milk and honey known as “Cockaigne.” To get there you first had to eat your way through three miles of rice pudding. But it was worth the effort, because on arriving in Cockaigne you found yourself in a land where the rivers ran with wine, roast geese flew overhead, pancakes grew on trees, and hot pies and pastries rained from the skies. Farmer, craftsman, cleric–all were equal and kicked back together in the sun. In Cockaigne, the Land of Plenty, people never argued. Instead, they partied, they danced, they drank, and they slept around. “To the medieval mind,” the Dutch historian Herman Pleij writes, “modern-day western Europe comes pretty close to a bona fide Cockaigne. You have fast food available 24/7, climate control, free love, workless income, and plastic surgery to prolong youth.

Every man on the Explorer had a job to do, and with so many of the systems still works in progress, and only a very small window for the recovery, the crew had virtually no downtime. But when they could steal even a few hours, life was comfortable. A crew of fifteen cooks worked in the mess hall, keeping it provisioned twenty-four hours a day. At any moment, a crew member could stop into the mess and get a good, hot meal—rib eye steaks, lamb chops, burgers, seafood, as well as an array of salads, desserts, and freshly baked bread and pastries. For men who had only a few minutes, lounges around the ship were stocked with fresh fruit, nuts, candy, coffee, tea, and soft drinks. There was even a soft-serve ice cream machine. Two native New Yorkers had arranged for the cooks to buy and hide a large supply of bagels, lox, and cream cheese that they managed to conceal in the depths of the walk-in freezer—for a few days, until someone found the stash and word got out.

It’s a simple and generous rule of life that whatever you practice, you will improve at. For instance: If I had spent my twenties playing basketball every single day, or making pastry dough every single day, or studying auto mechanics every single day, I’d probably be pretty good at foul shots and croissants and transmissions by now.

WES’S SIMPLE SOURDOUGH STARTER & BREAD STARTER Making a sourdough starter is the first step in opening the door to all kinds of delicious, nutritious, and traditionally baked breads and pastries. PREP: 5 minutes PROCESS: 3–5 days COOL: none 1-quart Mason jar with lid 1 five-pound bag of your favorite flour (non-white is recommended and an organic sprouted whole wheat flour gives a rustic sourdough loaf flavor) lukewarm water CREATING THE STARTER 1.​Mix ¼ cup flour and ¼ cup warm water in a Mason jar until it looks like a pancake mix. Based on your climate and altitude, you may need to add in a splash more water or flour. 2.​Cover the container loosely and allow mixture to stand overnight at room temperature. 3.​Repeat these steps and continue adding to the starter for the next four days. Between days two and three, your starter will begin to bubble. You should be able to see air pockets on the side of your Mason jar and “rivulets” or fine air bubbles on the top of your mixture by day five. If not, remove ½ cup of starter and continue the same steps for two more days. The starter should have a tangy aroma that’s not overpowering. The bubbling mixture is now ready to use for baking. MAINTAINING THE STARTER 1.​Store the starter in the refrigerator with lid. Once or twice a week remove ½ cup of starter and add ¼

I began the day I was to dine at casa di Palone in the Vaticano kitchen, helping Antonio prepare the pope's meals. For noonday, we made barley soup, apples, and a little cheese and bread. For the evening meal, we prepared the same soup with bits of roasted capons, and I made a zabaglione egg dish with a little malmsey wine. I suspected the pope would not touch the custardy dessert, but I felt compelled to take a chance. The worst that might happen was that he would order me to go back to his regular menu. And at best, perhaps he would recognize the joy of food God gifted to us. Once we had finished the general preparations, Antonio helped me bake a crostata to take to the Palone house that evening. He set to work making the pastry as I cleaned the visciola cherries- fresh from the market- and coated them with sugar, cinnamon, and Neapolitan mostaccioli crumbs. I nestled the biscotti among several layers of dough that Antonio had pressed into thin sheets to line the pan. Atop the cherries, I laid another sheet of pastry cut into a rose petal pattern. Antonio brushed it with egg whites and rosewater, sugared it, and set the pie into the oven to bake. Francesco joined us just as I placed the finished crostata on the counter to cool. The cherries bubbled red through the cracks of the rose petals and the scalco gave a low whistle. "Madonna!" Antonio and I stared at him, shocked at the use of the word as a curse. Francesco laughed. "That pie is so beautiful I think even our Lord might swear." He clapped me on the shoulder. "It is good to see you cooking something besides barley soup, Gio. It's been too long since this kitchen has seen such a beautiful dessert." The fragrance was magnificent. I hoped the famiglia Palone would find the pie tasted as good as it looked.

The Pasty was the time honored lunch of Cornish miners.  It was flaky pastry stuffed with a meat, potato, and vegetable, usually turnips.  Robert told me that Cornwall had been famous for Copper and Tin mining years ago.  The miners didn’t want to take the time to climb all the way out of the mines for lunch but needed a hot hearty meal.  So the women had come up with the Pasty.  In the old days besides the meat, potato, and vegetable, there had been some type of fruit put in at the end for desert.  The women would bring these to the miners fresh from the oven and lower them down.  They put different designs in the dough so the miners could identify their wife’s work and the markings were always put on the desert end so the men would know to eat it last. 

She covered the bread dough with plastic wrap and put it in the sun, she pulled out her blender and added the ingredients for the pots de crème: eggs, sugar, half a cup of her morning coffee, heavy cream, and eight ounces of melted Schraffenberger chocolate. What could be easier? The food editor of the Calgary paper had sent Marguerite the chocolate in February as a gift, a thank-you- Marguerite had written this very recipe into her column for Valentine's Day and reader response had been enthusiastic. (In the recipe, Marguerite had suggested the reader use "the richest, most decadent block of chocolate available in a fifty-mile radius. Do not- and I repeat- do not use Nestlé or Hershey's!") Marguerite hit the blender's puree button and savored the noise of work. She poured the liquid chocolate into ramekins and placed them in the fridge. Porter had been wrong about the restaurant, wrong about what people would want or wouldn't want. What people wanted was for a trained chef, a real authority, to show them how to eat. Marguerite built her clientele course by course, meal by meal: the freshest, ripest seasonal ingredients, a delicate balance of rich and creamy, bold and spicy, crunchy, salty, succulent. Everything from scratch. The occasional exception was made: Marguerite's attorney, Damian Vix, was allergic to shellfish, one of the selectmen could not abide tomatoes or the spines of romaine lettuce. Vegetarian? Pregnancy cravings? Marguerite catered to many more whims than she liked to admit, and after the first few summers the customers trusted her. They stopped asking for their steaks well-done or mayonnaise on the side. They ate what she served: frog legs, rabbit and white bean stew under flaky pastry, quinoa.

My aunt's life was now practically confined to two adjoining rooms, in one of which she would rest in the afternoon while they, aired the other. They were rooms of that country order which (just as in certain climes whole tracts of air or ocean are illuminated or scented by myriads of protozoa which we cannot see) fascinate our sense of smell with the countless odours springing from their own special virtues, wisdom, habits, a whole secret system of life, invisible, superabundant and profoundly moral, which their atmosphere holds in solution; smells natural enough indeed, and coloured by circumstances as are those of the neighbouring countryside, but already humanised, domesticated, confined, an exquisite, skilful, limpid jelly, blending all the fruits of the season which have left the orchard for the store-room, smells changing with the year, but plenishing, domestic smells, which compensate for the sharpness of hoar frost with the sweet savour of warm bread, smells lazy and punctual as a village clock, roving smells, pious smells; rejoicing in a peace which brings only an increase of anxiety, and in a prosiness which serves as a deep source of poetry to the stranger who passes through their midst without having lived amongst them. The air of those rooms was saturated with the fine bouquet of a silence so nourishing, so succulent that I could not enter them without a sort of greedy enjoyment, particularly on those first mornings, chilly still, of the Easter holidays, when I could taste it more fully, because I had just arrived then at Combray: before I went in to wish my aunt good day I would be kept waiting a little time in the outer room, where the sun, a wintry sun still, had crept in to warm itself before the fire, lighted already between its two brick sides and plastering all the room and everything in it with a smell of soot, making the room like one of those great open hearths which one finds in the country, or one of the canopied mantelpieces in old castles under which one sits hoping that in the world outside it is raining or snowing, hoping almost for a catastrophic deluge to add the romance of shelter and security to the comfort of a snug retreat; I would turn to and fro between the prayer-desk and the stamped velvet armchairs, each one always draped in its crocheted antimacassar, while the fire, baking like a pie the appetising smells with which the air of the room, was thickly clotted, which the dewy and sunny freshness of the morning had already 'raised' and started to 'set,' puffed them and glazed them and fluted them and swelled them into an invisible though not impalpable country cake, an immense puff-pastry, in which, barely waiting to savour the crustier, more delicate, more respectable, but also drier smells of the cupboard, the chest-of-drawers, and the patterned wall-paper I always returned with an unconfessed gluttony to bury myself in the nondescript, resinous, dull, indigestible, and fruity smell of the flowered quilt.

On October 26, 2016—less than two weeks to election day—travel writer Zach Everson covered the ribbon cutting at the Trump International Hotel in the Old Post Office building in Washington, DC, just a few blocks from the White House. Everson frequently covered hotel openings, which often featured lavish food spreads and “the owners sipping champagne with a few travel writers.” But this one was different. A horde of political reporters trailed Donald and Ivanka Trump as they toured the hotel. “The political reporters were amazed they had complimentary pastries,” Everson said in an interview. 1 A couple months later, Everson got an assignment from Condé Nast Traveller to cover the growing political and social scene at the hotel. In the course of researching that story, Everson booked a night at the hotel. One of his fellow guests told Everson he was about to leave for a restaurant outside the hotel, when he noticed workers polishing the banisters and the manager nervously pacing. The guest concluded, correctly, that the president was on his way, cancelled his outside reservation, and ate at the hotel instead. To track presidential comings and goings for his story, Everson started monitoring social media feeds. And he noticed something: not even a year into Trump’s presidency, the hotel had become a unique locale in Washington. “It became like Melville’s white whale,” Everson said. “If you want it to be your opportunity and a place for you to go and rub elbows with the President, it’s that. If you’re a lobbyist or a businessman or a foreign leader and want to portray you are close to the president, it’s that too. It’s everything you hate or love about Donald Trump.” Everson quit travel writing to cover, full time, the Trump International Hotel. He began publishing a newsletter, 1100 Pennsylvania Avenue. He had plenty of material.

Until Garibaldi landed in 1860 and the unification of Italy that followed meant that the church’s land was confiscated and many convents were forced to close down, the sisters were the powerhouses of pastry and confectionery. In aristocratic families with many daughters, if only one dowry could be afforded, the other daughters would be sent to the convent, and money would be given to the order to keep them in quiet luxury. But they also needed an occupation, so the tradition of making pastry to give away to the people on saints’ days and festivals grew up. There was a great competitiveness between the convents, each of which had their own speciality, such as virgin cakes, made in the shape of breasts. So hot was the competition, that as far back as 1575 it is said that the diocese of Mazara del Vallo had to prohibit the making of cassata by the nuns during Holy Week because they were doing more baking than praying!

Sophie's ability to create things in the kitchen was unlike anything I had ever seen. It was a skill that came naturally, an innate knowledge that only she possessed, with an end result that was nothing short of magnificent. In the span of half a day, the blue kitchen counter would be covered with whole vanilla cakes, the edges moist and slightly crumbling, bowls of fudge frosting accented with a splash of espresso, zucchini bread studded with pineapple and carrots and walnuts, even peanut brittle made with a combination of brown sugar and toffee. She created everything from scratch; each recipe an original, tried again and again until the proportions were perfect.

I want to have a case of breads over there- whole wheat, rye- and English muffins, and cranberry-nut, blueberry-lemon, and white chocolate raspberry muffins over there. I want a table in the middle filled with nothing but cookies- the dark-chocolate-walnut-toffee ones, coconut macaroons, peanut butter drops with the little Hershey's Kisses in the middle, and sugar cookies. And then on the left, I'm thinking pies: apple, peach, and cherry daily, and maybe chocolate cream espresso for special occasions. Plus, I want to have a wall for all different kinds of specials. Maybe a certain bread- like Irish soda bread for St. Patrick's Day, fruitcake for Christmas, or challah bread for Passover- whatever.

I snuck another peek at him, hoping to see signs that he was improving, and found myself inexplicably delighted to see him slowly eating a plain bun. That showed some sense of care. Or self-preservation at the very least. Maybe tomorrow he would allow himself to eat a plum bun. And the day after that even a jelly cake. Perhaps all my Sebastian-pastry fantasies would come true if we found a way to stop Captain Goode tomorrow.

My mother worked at the Five Corners Bakery, on the southwest corner of Journal Square. The Five Corners Bakery is now long gone. However, celebrities including Frank Sinatra sometimes came in to buy pastries for their cast and crew. At the end of the day, she sometimes brought home the leftover cakes or traded them for theater tickets, which made my brother and me happy. The original Five Corners Bakery at 591 Summit Avenue has changed hands a few times throughout the years, and has now been renamed the Red Ribbon Bakeshop. As such, I understand it enjoys the same excellent reputation the Five Corners Bakery did so many years ago.

I make myself an espresso and bring it over to the pastry station where I begin the pasta. I can hear Tony whistling in the large walk-in refrigerator as he unloads the day's shipment of meat and eggs. I measure out the semolina and deposit it into several piles of approximately equal size on the marble station. Tony has set out a large bowl of fresh eggs and several containers of pasta flavorings, two kinds of pepper (red and coarsely ground black), lemon zest and anchovy paste.

Laid out before him were dishes detailed in gold inscription: Tourte de Faisan aux Truffes, Blanquette de Veau, Barbue aux Huîtres, Tripes à la mode de Caen. Simon explained the preparation of each dish so lovingly that it would have suited Zod to not eat at all and simply listen to this man as he translated the truffled pheasant in pastry, the creamy veal stew with pearl onions and mushrooms, the poached brill with oysters in brown butter, the baked tripe with calvados, and the wine they must order to accompany it,

It is the lightest of snowfalls, the merest sprinkling of powdered sugar, but its presence, shaken through the mesh of a fine sieve, has brought a certain magic to the rugged surface of a tray of almond croissants. It has made a crescent of brown pastry and frangipane into a snow-freckled mountain range. On other days I have seen icing sugar used as thickly as driven snow, on a tray of softly mounded walnut shortbreads or in the cracks and ridges of a Stollen. At Christmas, no Yule log or mince pie seems festive enough without it. Unfashionable, yes, but icing sugar brings a certain enchantment. A dusting of powdered sugar can cover up a multitude of sins, but its presence is more than a way of papering over the cracks. It will highlight the crests and peaks of a crisp meringue, make a swirl of buttercream sparkle and render the deliciously blackened tips of a French apricot tart irresistible. When it lies on the waves and curls of a cupcake's piped frosting you would need a heart of stone not to be tempted.

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How does room service work on a Carnival cruise? On Carnival Cruises, room service is a complimentary service with a continental breakfast and a wider, à la carte menu available 24/7 +1-855-732-4023. Guests can order by phone, through the Carnival Hub app, or by scanning a QR code in their stateroom+1-855-732-4023. Some a la carte items may have extra charges. Here's a more detailed breakdown: Guests can order a complimentary continental breakfast (fruit, cereal, pastries, bagels, etc+1-855-732-4023.) from 6 am to 10 am. 24/7 À la Carte Menu: A wider, à la carte menu is available 24 hours a day, with charges applying to most items. Phone: +1-855-732-4023Call the dedicated room service number in your stateroom. App: Use the Carnival Hub app on your smart device. QR Code: Scan the QR code in your stateroom to access the menu. The food will be delivered to your stateroom. While not mandatory, tipping is appreciated and can be done with cash or added to your onboard account+1-855-732-4023. Some beverages, like those from the bar, are not included in certain drinks packages.

All the various brands of soft drinks in plastic bottles and all the pre-packaged lunch deals and confectionery in sealed bags and store-baked pastries - this is it, the culmination of all the labour in the world, all the burning fossil fuels and all the back-breaking work on coffee farms and sugar plantations. All for this! This convenience shop!... It was as if I suddenly remembered that my life was all part of a television show - and every day people died making the show, were ground to death in the most horrific ways, children, women, and all so that I could choose from various lunch options, each packaged in multiple layers of single-use plastic.

A frisson of fear skittered down Clara's spine. She'd paid the electric bill for the patisserie she'd opened a few months earlier on the last day for payment listed on the disconnect notice. Surely the utility company hadn't shut off her service by mistake." Tarts & Turnovers

Charlotte broke off a bite of her pastry and let the spiced sweetness melt on her tongue. A pleasant warmth spread through her limbs. She hadn’t felt this relaxed in days.

She put her palms to her temple, shaking her head. "I'm not going to lie--I forgot about our plans. I've had such a lousy day ...." She raised her eyes to meet his. "That's no excuse. I'm so sorry.

American tradition.” Her voice becomes louder when she says the word “American.” Sounds like pride. “Everything else, I make,” she says. “What I make for Chuseok, Korean Thanksgiving.” “I brought some Israeli salad—cucumbers and tomatoes, onions and olive oil,” Ema explains. “And the bourekas are a pastry with cheese filling.” She sets the salad and bourekas on the table. Safta-Harmony is still smiling and bobbing her head. It’s possible they don’t understand each other’s accents. “Food unites people from all cultures,” Mr. Park says. Sounds like a cliché. Still . . . maybe the food I drew in my sketchbook does relate to peace somehow? Maybe clichés become clichés because they’re overused. But they wouldn’t be overused if they didn’t work. “Tell us more about Chuseok,” Abba says to Safta-Harmony. “It means Autumn Eve, and it’s a three-day festival. Here in America, we celebrate on Thanksgiving. Easier this way. Korean calendar is lunar, so the date changes.” “Just like the Jewish calendar.” Ema sounds excited, as if she just found out Chuseok and Rosh Hashanah are long-lost cousins.

But on earth here in France, every sense was bathed in luxury, luxury of which she became more and more aware as she grew older. The palate was indulged with strawberries from Saumur and melons planted in the Loire by a Neapolitan gardener long ago, with trout pate, Tours pastries, and vin d’Annonville, with its delicate bouquet. The nostrils were pampered by the happy work of Catherine de Médicis’s Italian perfumers working with the flowers from the fields of Provence, producing heady fragrances to be worn on throats and wrists and to scent gloves and capes. Hyacinth, jasmine, lilac—all wafted through the rooms and from the bathwaters of the châteaux. The skin was caressed with unguents and the feel of silk, velvet, fur, leather gloves of softest deerskin; goosedown pillows cupped weary bodies at the day’s end; and in winter, newly installed Germanic tile stoves at Fontainebleau provided central heating. Eyes were continually presented with beauty in ordinary objects rendered more opulently pleasing: a crystal mirror decorated with velvet and silk ribbons; buttons with jewels affixed. There were fireworks reflected in the river; paintings by Leonardo; and black-and-white chequered marble paving in the long palace gallery over the Cher that spanned the rippling water outside. Pleasing sounds were everywhere: in the chirping of the pet canaries and more exotic birds in the garden aviaries; in the baying of the hounds in the matchless royal hunting packs; in the splash and gurgle of the fountains and elaborate water displays in the formal gardens. And above all that, the sound of melodious French, exquisitely spoken; witty conversations, and the poets of the court reciting verses composed to celebrate the aristocratic dreamworld they inhabited, with a haunting melancholy that it would all pass away.

Jane Grigson joined the Observer magazine in the summer of 1968. Her first column was about strawberries. She wrote a recipe for strawberry barquettes-- small pastry boats filled with fruit and lacquered with redcurrant jam so that they looked like jewels. There was another for strawberry brulée in a sweet sablé shell, and coeur à la crème-- a cream pudding set in a heart-shaped mould and encircled with fruit. 'In Venice, in the season of Alpine strawberries...' she wrote, and it didn't really matter what she said next, because you were already in. In most recipes, the introduction serves the recipes. Jane's was the other way around. She wrote about the hybridized origins of modern strawberries in French market gardens, and how they feature in the mythology of the fertility goddess Frigg. After a few lines on the demanding anatomy of strawberry plants, she devoured into Jane Austen, talking about the agro-cosplay fruit-picking of the Regency ball-gown set. She refused to be complacent, especially about the things her readers already thought they knew. 'Strawberries, sugar and cream. The combination allows no improvement, you think?' Well, you're wrong. None of this would've counted for much if the recipes weren't great, but they really were. One week she'd give you smart alternatives to traditional Christmas cake-- rounds of meringue stacked with coffee cream, or Grasmere shortcake with preserved ginger. Another week it'd be the unimpeachable precision of carrot salad, celery soup or a recipe for ice cream flavored with cooked, puréed apples. The cooking was pantheistic and it dealt with everything from kippers to apples, parsley, prunes and fennel with the same care, even love. We get smug these days about how broad our tastes are, and to an extent we're right. But a newspaper now would never run a double-page spread of recipes for tripe. The magic of Jane Grigson is that though she was a smart cook, she was really a skilled purveyor of daydreams-- even if those daydreams were granular and exactingly researched. 'I sometimes think that the charm of a country's cookery lies not so much in its classic dishes as in its quirks and fancies,' she wrote. This included the esoterica of regional pies and rare apple cultivars. Something could be worthwhile without being useful. 'Walk into the yard of Château Mouton Rothschild,' began Jane's recipe for jellied rabbit, 'and you see a scatter of small fires. Some flare into the sky, others smoke as they are fed faggots of vine prunings.' Noisettes de porc aux pruneaux de Tours, crépinettes with chestnuts, carottes à la Vichy, angel's hair charlotte. She drew from the culinary canon as far back as Gervase Markham's seventeenth-century The English Huswife.

I ignored their banter because my mind was still stuck on what Jae said about creating something crunchy but not too sweet with the honey butter. We didn't do deep-frying at the Brew-ha Cafe, so that was out. I could maybe incorporate our honey butter into a biscotti, but that didn't really excite me. Unless... "Biscocho!" "Is that like a Filipino version of eureka? You look like you've had some kind of revelation," Adeena said. "I mean, I did have a lightbulb moment, but biscocho isn't some exclamation. It's like a budget Filipino version of biscotti, using day-old pandesal. Jae gave me the idea of trying to make a honey butter version." Jae's eyes were practically sparkling. "Crunchy honey butter snacks?" I laughed. "If it turns out well, then yes, we'll be able to serve crunchy honey butter snacks.