Pastry Love Quotes

And they say She's in the class A Team Stuck in her daydream Been that way since eighteen, but lately, Her face seems Slowly sinking, wasting Crumbling like pastries And they scream The worst things in life come free to us Cos we're just under the upperhand Go mad for a couple grams And she don't want to go outside tonight And in a pipe she flies to the Motherland Or sells love to another man It's too cold outside For angels to fly Angels to fly

It wasn't until a year later, when a young woman with Danish pastries on either side of her head knelt down in front of a walking dustbin to record an important message, that love truly came to town." - p 16 [re: Princess Leia]

The bread and the pastry, the cheeses and wine, and the sugar go into the Supper of the lamb because we do. It is our love that brings the city home. It is I grant you, an incautious and extravagant hope. But only outlandish hopes can make themselves at home.

You can’t hurry love, and you can’t rush puff pastry, either. You can knead too much, and you can be too needy. Always, warmth is what brings pastry to rise. Chemistry creates something amazing; coupled with care and heat, it works some kind of magic to create this satisfying, welcoming, and nourishing thing that is the base of life.

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.

People walk the paths of the gardens below, and the wind sings anthems in the hedges, and the big old cedars at the entrance to the maze creak. Marie-Laure imagines the electromagnetic waves traveling into and out of Michel’s machine, bending around them, just as Etienne used to describe, except now a thousand times more crisscross the air than when he lived - maybe a million times more. Torrents of text conversations, tides of cell conversations, of televisions programs, of e-mails, vast networks of fiber and wire interlaced above and beneath the city, passing through buildings, arcing between transmitters in Metro tunnels, between antennas atop buildings, from lampposts with cellular transmitters in them, commercials for Carrefour and Evian and prebaked toaster pastries flashing into space and back to earth again, I am going to be late and Maybe we should get reservations? and Pick up avocados and What did he say? and ten thousand I miss yous, fifty thousand I love yous, hate mail and appointment reminders and market updates, jewelry ads, coffee ads, furniture ads flying invisibly over the warrens of Paris, over the battlefields and tombs, over the Ardennes, over the Rhine, over Belgium and Denmark, over the scarred and ever-shifting landscape we call nations. And is it so hard to believe that souls might also travel those paths? That her father and Etienne and Madame Manec and the German boy named Werner Pfennig might harry the sky in flocks, like egrets, like terns, like starlings? That great shuttles of souls might fly about, faded but audible if you listen closely enough? They flow above the chimneys, ride the sidewalks, slip through your jacket and shirt and breastbone and lungs, and pass out through the other side, the air a library and the record of every life lived, every sentence spoken, every word transmitted still reverberating within it. Every hour, she thinks, someone for whom the war was memory falls out of the world. We rise again in the grass. In the flowers. In songs.

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 mean, imagine for a second Olivero Barretto, some nice Italian kid from down the block in Cranston, Rhode Island. He comes to see Mr. Cavilleri, a wage-earning pastry chef of that city, and says, "I would like to marry your only daughter, Jennifer." What would the old man's first question be? (He would not question Barretto's love, since to know Jenny is to love Jenny; it's a universal truth). No, Mr. Cavilleri would say something like, "Barretto, how are you going to support her?

You'd live happily ever after. On nothing but love and pastries.

Do you know, when I am with you I am not afraid at all. It is a magic altogether curious that happens inside the heart. I wish I could take it with me when I leave. It is sad, my Grey. We are constrained by the rules of this Game we play. There is not one little place under those rules for me to be with you happily. Or apart happily, which is what makes it so unfair. I have discovered a curious fact about myself. An hour ago I was sure you were dead, and it hurt very much. Now you are alive, and it is only that I must leave you, and I find that even more painful. That is not at all logical. Do you know the Symposium, Grey? The Symposium of Plato. [He] says that lovers are like two parts of an egg that fit together perfectly. Each half is made for the other, the single match to it. We are incomplete alone. Together, we are whole. All men are seeking that other half of themselves. Do you remember? I think you are the other half of me. It was a great mix-up in heaven. A scandal. For you there was meant to be a pretty English schoolgirl in the city of Bath and for me some fine Italian pastry cook in Palermo. But the cradles were switched somehow, and it all ended up like this…of an impossibility beyond words. I wish I had never met you. And in all my life I will not forget lying beside you, body to body, and wanting you.

My yogurt was nestled into a bag, waiting to turn into aushak, and all around us were sausages and pastry, lollipops and spices, chicken and cheese. Any world that contained all this, I thought surveying our loot, was a very fine place. I felt reinvigorated, alive, optimistic. The though of getting back to work suddenly seemed like fun.

Only those who will love longer than they expected to can truly love pecan pie, which doesn't explain its status as death rows most requested last dessert, or why chopped pecans, corn syrup, directions from the Karo bottle's cherry-red side are what mercy taste like to some. But there you have it.

You make a mistake if you don't try to figure out love," he said as he served the tarte citron- boldly tangy with a hint of sweetness held in his feathery pastry. "If you give yourself to someone without understanding it, you are only asking to be a slave".

Now tell me, briefly, what the word ‘homosexuality’ means to you, in your own words." "Love flowers pearl, of delighted arms. Warm and water. Melting of vanilla wafer in the pants. Pink petal roses trembling overdew on the lips, soft and juicy fruit. No teeth. No nasty spit. Lips chewing oysters without grimy sand or whiskers. Pastry. Gingerbread. Warm, sweet bread. Cinnamon toast poetry. Justice equality higher wages. Independent angel song. It means I can do what I want.

Grandma Fifi had two friends named Martin and Merlin who were afraid in a way Dirk didn't want to be. They were both very handsome and kind and always brought candies and toys when they came over for tea and Fifi's famous pastries. But as much as Dirk liked Martin and Merlin he knew he was different from them. They talked in voices as pale and soft as the shirts they wore and they moved as gracefully as Fifi did. Their eyes were startled and sad. They had been hurt because of who they were. Dirk didn't want to be hurt that way. He wanted to be strong and to love someone who was strong; he wanted to meet any gaze, to laugh under the brightest sunlight and never hide.

As Candide went back to his farm, he reflected deeply on the Turk's remarks. He said to Pangloss and Martin: "That good old man seems to me to have made himself a life far preferable to that of the six Kings with whom we had the honor of having supper." "Great eminence," said Pangloss, " is very dangerous, according to the report of all philosophers. For after all, Eglon, King of the Moabites, was assassinated by Ehud; Absolom was hanged by his hair and pierced with three darts; King Naab son of Jeroboam was killed by Baasha..." "I also know", said Candide, "that we must cultivate our garden." "You are right," said Pangloss, "for when man was put in the Garden of Eden, he was put there ut operaretur eum, to work; which proves that man was not born to rest." "Let us work without reasoning," said Martin, "it is the only way to make life endurable." All the little society entered into this laudable plan; each one began to exercise his talents. The little piece of land produced much. True, Cunégonde was very ugly; but she became and excellent pastry cook; Paquette embroidered; the old woman took care of the linen. No one, not even Friar Giroflée, failed to perform some service; he was a very good carpenter, and even became an honorable man; and Pangloss sometimes said to Candide: "All events are linked together in the best of all possible worlds. for after all, if you had not been expelled from a fine castle with great kicks in the backside for love of Mademoiselle Cunégonde, if you had not been subjected to the Inquisition, if you had not traveled about America on foot, if you had not given the Baron a great blow with your sword, if you had not lost all your sheep from the good country of Eldorado, you would not be here eating candied citrons and pistachios." "That is well said," replied Candide, "but we must cultivate our garden.

I hang here like Hallaj, feeling those lips on me, the honor of being lifted up on a crucifixion apple tree. Now the kissing is over. Fold your love in. Hide it like pastry filling. Whisper within with a shy girl's tenderness

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.

Humanity knows not to take big things for granted. We understand the importance of loved ones, health, acceptance, but what about the billion other elements that define who we are? Big we see. For big, we toss and turn at night, fearing big loss. And yet, the little things we overlook. Forgetting to savour life’s details, such as the taste of fresh scones or the scent of books opened for the first time, is our greatest deprivation. Such pleasures are not subject to change. However, we change. Our hearts break, and pastries lose their flavour. Love dies, and our senses dull. By losing a big thing, we lose all the littles by default.

Jerry took a large slice of wheaten bread, spread with golden butter, and bit into it with her small white teeth. It was a natural gesture - she was very hungry indeed - but to Sam, there was something symbolic about it. Jerry was like bread, he thought. She was like good wholesome wheaten bread, spread thick with honest farm butter; and the thought crossed his mind, that a man might eat bread forever and ever, and not tire of it, and it would never clog his palate like sweet cakes or pastries or chocolate éclairs.

Within five minutes of leaving the reunion, I'd undone the double wrapping and eaten all six rugelach, each a snail of sugar-dusted pastry dough, the cinnamon-lined chambers microscopically studded with midget raisins and chopped walnuts. By rapidly devouring mouthful after mouthful of these crumbs whose floury richness - blended of butter and sour cream and vanilla and cream cheese and egg yolk and sugar - I'd loved since childhood, perhaps I'd find vanishing from Nathan what, according to Proust, vanished from Marcel the instant he recognized "the savour of the little madeleine": the apprehensiveness of death. "A mere taste," Proust writes, and "the word 'death' ... [has] ... no meaning for him." So, greedily I ate, gluttonously, refusing to curtail for a moment this wolfish intake of saturated fat, but, in the end, having nothing like Marcel's luck.

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?

I'm a fiend when it comes to good pastry, and the French make the best as far as I'm concerned.

Through the glass was a marvelous display of layered cakes decorated with pink rosettes and candied fruits, chocolate-laced cookies, and buttery pastries dotted with jam.

Falling deeply in love with a pastry is easy.

If you love peanut butter pie, you are either Dolly Parton or someone who loves her.

A cook who has gone to extra trouble, who loves you enough not to just toss the stew onto a plate with a lump of bread, but to craft for it its own little pastry gift-box. Is this the crux of it?

She desired not only the dolls and dollhouses but also the accessories that gave the appearance of daily life. For a breakfast scene, she cabled Au Nain Bleu asking for tiny French breads: croissants, brioches, madeleines, mille-feuilles, and turnovers. But she wasn't done. In a May 7,1956, cable to store, she wrote: For the lovely pastry shop please send the following: waffles, babas, tartelettes, crepes, tartines, palm- iers, galettes, cups of milk, tea and coffee with milk, small butter jars, fake jam and honey, small boxes of chocolate, candies and candied fruits, and small forks. Thank you.

[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.

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.

One of the things I love most about Paris is the breakfast pastry also called viennoiserie. As you might have guessed, I have a small bread problem, okay, bread and cheese problem, all right, it’s really a bread, cheese, and wine problem. Heck, I should probably just move to Paris.

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

Aunt Rachel removes the knaffea from the oven and places it on its sumptuous tray; the shredded phyllo dough is crisp and brown, crackling with hot, rose-scented syrup. Nestled within, like a naughty secret, is the melting layer of sweet cheese. The pastry is freshly hot, the only way to eat it, really, with its miraculous study in contrasts— the running cheese hidden within crisp, crackling layers of baked phyllo and the distinctive, brocaded complexities of flavors. It’s so hot that it steams in your mouth, and at first you eat it with just the tips of your teeth. Then the layers of crisp and sweet and soft intermingle, a series of surprises. It is so rich and dense that you can eat only a little bit, and then it is over and the knaffea is just a pleasant memory—like a lovely dream that you forget a few seconds after you wake. But for a few seconds, you knew you were eating knaffea.

We need good liturgies, and we need natural ones; we need a life neither patternless nor over patterned, if the city is to be built. And I think the root of it all is caring. Not that that will turn the trick all by itself, but that we can produce nothing good without it. True liturgies take things for what they really are, and offer them up in loving delight. Adam naming the animals is instituting the first of all the liturgies; speech, by which man the priest of creation picks up each of the world's pieces and by his wonder bears it into the dance. "By George," he says, "there's an elephant in my garden; isn't that something!" Adam has been at work a long time; civilization is the fruit of his priestly labors. Culture is the liturgy of nature as it is offered up by man. But culture can come only from caring enough about things to want them really to be themselves - to want the poem to scan perfectly, the song to be genuinely melodic, the basketball actually to drop through the middle of the hoop, the edge of the board to be utterly straight, the pastry to be really flaky. Few of us have very many great things to care about, but we all have plenty of small ones; and that's enough for the dance. It is precisely through the things we put on the table, and the liturgies we form around it, that the city is built, caring is more than half the work.

We passed the Irish club, and the florist’s with its small stiff pink-and-white carnations in a bucket, and the drapers called ‘Elvina’s’, which displayed in its window Bear Brand stockings and knife-pleated skirts like cloth concertinas and pasty-shaped hats on false heads. We passed the confectioner’s – or failed to pass it; the window attracted Karina. She balled her hands into her pockets, and leant back, her feet apart; she looked rooted, immovable. The cakes were stacked on decks of sloping shelves, set out on pink doilies whitened by falls of icing sugar. There were vanilla slices, their airy tiers of pastry glued together with confectioners’ custard, fat and lolling like a yellow tongue. There were bubbling jam puffs and ballooning Eccles cakes, slashed to show their plump currant insides. There were jam tarts the size of traffic lights; there were whinberry pies oozing juice like black blood. ‘Look at them buns,’ Karina would say. ‘Look.’ I would turn sideways and see her intent face. Sometimes the tip of her tongue would appear, and slide slowly upwards towards her flat nose. There were sponge buns shaped like fat mushrooms, topped with pink icing and half a glace cherry. There were coconut pyramids, and low square house-shaped chocolate buns, finished with a big roll of chocolate-wrapped marzipan which was solid as the barrel of a cannon.

At dinnertime, Bapou brought us a covered plate of spanakopita and two honey-sweet kataïfi pastries made from shredded phyllo dough. He and Theo exchanged a few words, and then he patted my head softly. 'Beautiful. Welcome to Santorini.' His voice was uncharacteristically subdued, and I saw the meaning in his eyes. I'm sorry your father is ill.

Pastry is like people . . . You can't hurry love, and you can't rush puff pastry either. You can knead too much, and you can be too needy. Always, warmth is what brings pastry to rise. Chemistry creates something amazing; coupled with care and heat, it works some kind of magic to create a satisfying, welcoming, and nourishing thing that is the base of life.

Are you talking about me?" Danny looked up from the pastry board, suspicion written clearly across his face. "Just bemoaning your tragic heterosexuality," Win sighed, swinging his knives down on the prep station. "Oh," Danny said, blinking. "Well. Sorry about that, but there's not much I can do about it." Win waved that away. "No big. I'm not that into workplace romance, myself.

It's not like you ate Filipino food all the time. You loved Emperor's Way takeout, and the friendly Chinese girl there who you were too shy to ask but whose name tag said to call her Ming always gave you extra sauce for your orange chicken. The sweet potato pie from Butter was absolutely to die for, and it made you feel soft and warm the same way Lola's leche flan did. The youngest Manzano once handed you a delicious pastry without prompting or demanding payment before drifting away, seemingly lost in a world of her own. If this was a marketing strategy for their pastelería, it worked. But you could tell that there were differences in the way they cooked and baked, that they took old and treasured recipes and put in their own unique, modern spin to them. Why couldn't you do the same?

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.

I decided to serve him even more luxurious versions of the foods he had loved when we were young. The centerpiece of the meal would be braised beef shank, flavored with fennel pollen, cinnamon, ginger, and a hint of rose vinegar. I stewed it with plums and cherries and doused it with a little malmsey for good measure. Then I made a casserole of eggplant and cheese, ray fish in pastry wraps, capon meatballs, and a blackberry tourte.

Lila smiles, reaches into the cloth covering whatever goodies are in the basket, and pulls out a concha. The top of the pastry is a swirl of colors- deep purple, inky blue, pink, green, gold. It reminds me of the galaxy, and I stare for a moment, mesmerized, before I take it from her. My mouth begins to water. "This smells incredible," I say. "What do I owe you?" "It's on the house," she says, already turning away. "Enjoy." I want to argue, but the urge to bite into the pastry is nearly irresistible now. I've never had Mexican pastries before. But first... I pick up my phone from the bench and take a picture of the gorgeous creation. Then, putting it back down, I take a big bite and close my eyes. My mouth explodes with flavors and sensations- sweet, yeasty, warm. In another three bites, I've eaten the entire four-inch ball of dough and am licking my fingers.

And noted all the things he wished to fix up for the feast I think we’ll have a pastry, yes, of peas and onions, sage and cress I think we’ll have an egg soufflé or tartlet at the least I think we’ll have a roast of squash, full of flavor, nothing posh I think we’ll have a soup of greens with warm and toasty bread A meal of oats to warm the heart, I think would make a lovely start And jugs of wine with berries spiced the prefect shade of red

Anna opened the box. Wow. Inside were four beautiful, freshly baked pastries. Anna didn't know what kind they were, but they looked and smelled utterly delicious. Two were in shades of green, the other two in shades of purple, and the warmth of them bled through the box and into her hands and chased some of the cold away. "They're pan dulce," said the girl. "I knew someone needed them, so I baked them. I knew as soon as I saw you that it was you.

Ivan Ilych saw that he was dying, and he was in continual despair. In the depth of his heart he knew he was dying, but not only was he unaccustomed to the thought, he simply did not and could not grasp it. The syllogism he had learnt from Kiesewetter’s Logic: ‘Caius is a man, men are mortal, therefore Caius is mortal,’ had always seemed to him correct as applied to Caius, but it certainly didn’t apply to himself. That Caius - man in the abstract - was mortal, was perfectly correct, but he was not Caius, not an abstract man, but a creature quite separate from all others. He had been little Vanya, with a mamma and a papa, with Mitya and Volodya, with toys, a coachman and a nanny, afterwards with Katenka and with all the joys, griefs, and delights of childhood, boyhood, and youth. What did Caius know of the smell of that striped leather ball Vanya had been so fond of? Had Caius kissed his mother’s hand like that, and did the silk of her dress rustle for Caius? Had he noted like that at school when the pastry was bad? Had Caius been in love like that? Could Caius preside at session as he did? Caius really was mortal, and it was right for him to die; but as for me, little Vanya, Ivan Ilych, with all my thoughts and emotions, it’s altogether a different matter. It cannot be that I ought to die. That would be too terrible. Such was his feeling.

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.

Aunt Charlotte was everyone's Auntie, and provided the food: the ladies' sugared ratafias, plates of toasted cheese at four in the morning, and beef and eggs for the gentlemen's hearty breakfasts. But her pastry-cook's heart was in the buffets that glittered under the colored lamps: the sugarwork Pleasure Gardens, and Rocky Islands decorated with jellies, rock candies, and pyramids of sweetmeats. And best of all were the chocolate Little Devils, morsels of magic that all the gentlemen loved.

I had meant to take her to my favorite pastry shop after dinner. I'd known happiness there once, or maybe not happiness, but the vision of it. I wanted to see whether the place had changed at all, or whether I had changed, or whether, just by sitting with her I could make up for old loves I'd gotten so close to but had never been bold enough to seize. Always got so very close, and always turned my back when the time came. Manfred and I had dessert here so many times, especially after the movies, and before Manfred, Maud and I, because it was so hot on summer nights that we'd stop to drink fizzy lemonades here, night after night, happy to be together drinking nothing stronger. And Chloe, of course, on those cold afternoons on Rivington Street so many years ago. My life, my real life, had not even happened yet, and all of this was rehearsal still. Tonight, I thought, relishing Joyce's words and feeling exquisitely sorry for myself, the time has come for me to set out on my journey westward. Then I thought of Saint Augustine's words: "Sero te amavi! Late have I loved you!

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 …..

When we’re alone, you’ll allow me my little pet names.” “Fine. But you must confine yourself to an agreed upon list. No more rainbows and buttercups.” “I suppose I can do that.” He considered. “Here are the ones I’ll allow. ‘My stallion,’ ‘my buck,’ and . . . ‘my colossus of man-flesh.’” She laughed in his face at that last. “Let’s keep to the traditional endearments, shall we? Such as ‘my dear’?” “That’s acceptable.” “‘Darling’?” He made a face of disgust. “If you must.” She chewed on the pastry, trying to gather courage. “How do you feel about ‘my love’?

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.

He has already mastered (or become quite proficient at) a number of skills and techniques such as braises, fricassees, roasting, searing, and sautéing. He was already well versed in pie and pastry making, so teaching him laminated pastry and more difficult cakes and confectionary has proceeded much faster than I anticipated. (I suspect Helena feels the same, though she always pretends to be nonplussed at his progress.) His knowledge and interest in the dishes of other cultures also continues to surprise me. His empanadas, it seems, were only the tip of the bavarois. He makes a delightful curry after the East Indian style, and his fried plantains (both the sweet maduros and the crispy double-fried green ones) have become my new favorite snack before our evening meal. You would love them, Nanay, I am certain. Nanay, I've also taught him most of the rice dishes in my repertoire (as Helena continues to find rice to be rather lowly---though she eats risotto and paella readily enough when they're on the table), and although he was surprised when I first showed him plain, unadulterated rice as you make it, he soon gobbled it up and has been experimenting with more Eastern-inspired rice dishes and desserts and puddings ever since.

Lately, with Thomas not working and Kamala trying her hand at puff pastry, there was almost always someone around, someone shuffling below and making it feel like even if they weren’t quite in sync, they were a team of sorts, a little tight unit. Now, with Sanji on her way to the hospital, Amina was alone with the unease of having brought the others into the mix. It wasn’t that she doubted their love or intentions, but the weight of that love would be no small thing. What would they do with everyone else’s worry on top of their own? Thomas did not weather other people’s concern well. He was not going to be happy with her.

For the weekend before, we had had a blowout of tarts, a tart bender, tart madness- even, I dare say, a Tart-a-pa-looza, if you will forgive one final usage of the construction before we at last bury that cruelly beaten dead pop-culture horse. Tarte aux Pêches, Tarte aux Limettes, Tarte aux Poires, Tarte aux Cerises. Tarte aux Fromage Frais, both with and without Pruneaux. Tarte aux Citron et aux Amandes, Tarte aux Poires à la Bourdalue, and Tarte aux Fraises, which is not "Tart with Freshes," as the name of the Tarte aux Fromage Frais ("Tart with Fresh Cheese," of course) might suggest, but rather Tart with Strawberries, which was a fine little French lesson. (Why are strawberries, in particular, named for freshness? Why not blackberries? Or say, river trout? I love playing amateur- not to say totally ignorant- etymologist....) I made two kinds of pastry in a kitchen so hot that, even with the aid of a food processor, the butter started melting before I could get it incorporated into the dough. Which work resulted in eight tart crusts, perhaps not paragons of the form, but good enough. I made eight fillings for my eight tart crusts. I creamed butter and broke eggs and beat batter until it formed "the ribbon." I poached pears and cherries and plums in red wine.

One thing that has surprised Julie about going through the process of watching herself die is how vivid her world has become. Everything that she used to take for granted produces a sense of revelation, as if she were a child again. Tastes- the sweetness of a strawberry, it’s juice dripping onto her chin; a buttery pastry melting in her mouth. Smells - flowers on a front lawn, a colleague‘s perfume, seaweed washed up on the shore, Matt’s sweaty body in bed at night. Sounds – the strings on a cello, the screech of a car, her nephew’s laughter. Experiences - dancing at a birthday party, people-watching at Starbucks, buying a cute dress, opening the mail. All of this, no matter how mundane, delights her to no end. She’s become hyper-present. When people delude themselves into believing they have all the time in the world, she noticed, they get lazy. She hadn’t expected to experience this pleasure in her grief, to find it invigorating, in a way. But even as she’s dying, she’s realized, life goes on - even as the cancer invades her body, she still checks Twitter. At first she thought, why would I waste even ten minutes of the time I have left checking Twitter? And then she thought, why wouldn’t I? I like Twitter! She also tries not to dwell on what she’s losing. “I can breathe fine now, “Julie says, “but it’ll get harder, and I’ll grieve for that. Until then, I breathe.

These pastries are gorgeous colors," she said. "I didn't even know I liked green, but I do. It reminds me of her. I keep thinking of her grandparents' house in India. My mother and aunt grew up in the city, but their grandparents grew coffee on a plantation a few hours away. Have you ever heard of Coorg? It's this region in the south of India where people grow tea and coffee, and they have the most beautiful forests, and we used to go there every year when I was little. My mother would take me out to show me the coffee blossoms and the tigers in the forests. It was always so green there, and the air always felt like rain. And now it's raining here and it's all just wet and cold and I'm scared that-" She broke off. "I don't know. Sorry. I'm probably not making much sense." Lila was quiet for a moment, and then she said, "What are you scared of?" Anna shook her head. She couldn't shape the words, and she wasn't sure she could say them to someone she had only just met anyway. To distract herself, she took a bite of one of the pan dulce Lila had given her. It almost melted in her mouth, moist and sweet and perfectly crumbly. "This is amazing," she said. Lila beamed. "I'm glad you like it." Another bite, another taste. Lila continued to swing gently, back and forth, in an oddly soothing rhythm. The taste of the pan dulce on Anna's tongue felt soft, comforting, like a friend holding her hand.

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

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.

There are countless differences between the lives of people with money and people without. One is this: without the means to pay experts, it’s necessary to evolve a complex system of useful amateurs. When Charlie’s dad got what the doctor told him was a skin cancer, he drank a fifth of Maker’s Mark and asked a butcher friend to cut a divot out of his shoulder, because there was no way he could afford a surgeon. When Charlie’s friend’s cousin got married, they asked Mrs. Silva from three blocks over to make their wedding cake, because she loved to bake and had fancy pastry pipping doodads. And if the buttercream was a little grainy or one of the layers was a bit overbaked, well it was still sweet and just as tall as a cake in a magazine, and it only cost the price of supplies.

Torrents of text conversations, tides of cell conversations, of television programs, of e-mail, vast networks of fiber and wire interlaced above and beneath the city, passing through buildings, arcing between transmitters in Metro tunnels, between antennas atop buildings, from lampposts with cellular transmitters in them, commercials for Carrefour and Evian and prebaked toaster pastries flashing into space and back to earth again, I’m going to be late and Maybe we should get reservations? and Pick up avocados and What did he say? and ten thousand I miss yous, fifty thousand I love yous, hate mail and appointment reminders and market updates, jewelry ads, coffee ads, furniture ads flying invisibly over the warrens of Paris, over the battlefields and tombs, over the Ardennes, over the Rhine, over Belgium and Denmark, over the scarred and ever-shifting landscapes we call nations. And is it so hard to believe that souls might also travel those paths? That her father and Etienne and Madame Manec and the German boy named Werner Pfennig might harry the sky in flocks, like egrets, like terns, like starlings? That great shuttles of souls might fly about, faded but audible if you listen closely enough? They flow above the chimneys, ride the sidewalks, slip through your jacket and shirt and breastbone and lungs, and pass out through the other side, the air a library and the record of every life lived, every sentence spoken, every word transmitted still reverberating within it. Every hour, she thinks, someone for whom the war was memory falls out of the world. We rise again in the grass. In the flowers. In songs.

The sauce. Memories flooded into her brain. It was zabaione. She had a sudden vision of herself, that first night in Tomasso's apartment, licking sauce from her fingers. Coffee. The next taste was coffee. Memories of Gennaro's espresso, and mornings in bed with a cup of cappuccino... but what was this? Bread soaked in sweet wine. And nuts--- a thin layer of hazelnut paste---and then fresh white peaches, sweet as sex itself, and then a layer of black chocolate so strong and bitter she almost stopped dead. There was more sweetness beyond it, though, a layer of pastry flavored with blackberries, and, right at the center, a single tiny fig. She put down the spoon, amazed. It was all gone. She had eaten it without being aware of eating, her mind in a reverie. "Did you like it?" She looked up. Somehow she wasn't surprised. "What was it?" she asked. "It doesn't have a name," Bruno said. "It's just... it's just the food of love.

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.

They began with a winter soup, lovingly cooked in a copper pot with a shinbone left over from Sunday lunch- But the witch brought in a light bouillon, simmered with the sweetest of baby shallots and scented with ginger and lemongrass and served with croutons so crisp and small that they seemed to vanish in her mouth- The mother brought in the second course. Sausages and potato mash; a comforting dish the child always loved, with sticky onion marmalade- But the witch brought in a brace of quail that had been gorged on ripe figs all their lives, now roasted and stuffed with chestnuts and foie gras and served with a coulis of pomegranate- Now the mother was close to despair. She brought dessert: a stout apple pie, made to her mother's recipe. But the witch had made a pièce montée: a pastel-colored sugared dream of almonds, summer fruit, and pastries like a puff of air, all scented with rose and marshmallow cream, and served with a glass of Château d'Yquem-

Our marriage wouldn’t protect me,” she said. “Randa wouldn’t pardon me simply because I married.” “But he would be more lenient,” Giddon said. “Our engagement would offer him an alternative. It would be dangerous for him to try to punish you, and he knows that. If we say we’re to be married, then he can send us away from court; he can send us here, and he’ll be out of your reach, and you out of his. And there will be some pretense of good feeling between you.” And she would be married, and to Giddon. She would be his wife, the lady of his house. She’d be charged with entertaining his wretched guests. Expected to hire and dismiss his servants, based on their skill with a pastry, or some such nonsense. Expected to bear him children, and stay at home to love them. She would go to his bed at night, Giddon’s bed, and lie with a man who considered a scratch to her face an affront to his person. A man who thought himself her protector—her protector when she could outduel him if she used a toothpick to his sword. She breathed it away, breathed away the fury. He was a friend, and loyal to the Council. She wouldn’t speak what she thought. She would speak what Raffin had told her to speak.

I make the very best halwa chebakia. With mint tea, or qamar-el-deen- you can take some home to your family." Such an offer cannot be refused. I know this from experience. Years of traveling with my mother have taught me that food is a universal passport. Whatever the constraints of language, culture or geography, food crosses over all boundaries. To offer food is to extend the hand of friendship; to accept is to be accepted into the most closed of communities. I wondered if Francis Reynaud had ever thought of this approach. Knowing him, he hasn't. Reynaud means well, but he isn't the type to buy halwa chebakia or to drink a glass of mint tea in the little café on the corner of the Boulevard P'tit Baghdad. I followed Fatima into the house, making sure to leave my shoes at the door. It was pleasantly cool inside and smelt of frangipani; the shutters closed since midday to guard against the heat of the sun. A door led into the kitchen, from which I caught the mingled scents of anise and almond and rosewater and chickpeas cooked in turmeric, and chopped mint, and toasted cardamom, and those wonderful halwa chebakia, sweet little sesame pastries deep-fried in oil, just small enough to pop into the mouth, flower-shaped and brittle and perfect with a glass of mint tea...

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

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

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.

Don't you see, Rosalia? I wouldn't mind giving up Paris for you. That's why I can think about staying here or even asking you to come with me to Paris. I can't envision being without you. Before, you said I was being kind to you when I told you how it makes me sad when you're sad, and happy when you're happy. But I'm not being kind. I'm falling in love with you. Can't you see that? I'm crazy about you, and it's tearing me up on the inside. You're all I think about when I wake up in the morning and go to sleep at night. You're in my dreams. Even when I'm struggling over how to make a better pastry better, you pop up into my mind! I wonder what you would add to make it better. Then again, whom are we fooling? Your desserts are always better than mine!" Rosalia lowered her eyes and said softly, "That's not true. You've won a few of the contests we've had. Madre Carmela wouldn't lie." "She's getting old. Her palate is changing. I've heard the other workers who have tried your pastries express how good yours are and how they're often better than everyone else's." Rosalia folded her hands in her lap. He is falling in love with me. He'd said it! Though she was frightened to hear this, she couldn't deny that she was also elated. Antonio came back to the bed and sat down next to her. This time, he closed the space between them. He pushed her hair back behind her ear, and then took her face in both of his hands. She had no choice but to look at him. "I love you, Rosalia. I know you say we haven't known each other long, and we need to just think about today, but I'm tired of keeping how I feel about you inside of me. I love you. And nothing is going to change that. I'll wait for you. Whenever you are ready, I will be here, and I promise you my feelings won't change. Do you hear me?

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....

I have only twenty acres," replied the Turk; "I cultivate them with my children; work keeps away the three great evils: boredom, vice, and need." As Candide went back to his farm, he reflected deeply on the Turk's remarks. He said to Pangloss and Martin: "That good old man seems to me to have made himself a life far preferable to that of the six Kings with whom we had the honor of having supper." "Great eminence," said Pangloss, " is very dangerous, according to the report of all philosophers. For after all, Eglon, King of the Moabites, was assassinated by Ehud; Absolom was hanged by his hair and pierced with three darts; King Naab son of Jeroboam was killed by Baasha..." "I also know", said Candide, "that we must cultivate our garden." "You are right," said Pangloss, "for when man was put in the Garden of Eden, he was put there ut operaretur eum, to work; which proves that man was not born to rest." "Let us work without reasoning," said Martin, "it is the only way to make life endurable." All the little society entered into this laudable plan; each one began to exercise his talents. The little piece of land produced much. True, Cunégonde was very ugly; but she became and excellent pastry cook; Paquette embroidered; the old woman took care of the linen. No one, not even Friar Giroflée, failed to perform some service; he was a very good carpenter, and even became an honorable man; and Pangloss sometimes said to Candide: "All events are linked together in the best of all possible worlds. for after all, if you had not been expelled from a fine castle with great kicks in the backside for love of Mademoiselle Cunégonde, if you had not been subjected to the Inquisition, if you had not traveled about America on foot, if you had not given the Baron a great blow with your sword, if you had not lost all your sheep from the good country of Eldorado, you would not be here eating candied citrons and pistachios." "That is well said," replied Candide, "but we must cultivate our garden.

Yes. She makes all our pastry, and does all our cooking.’ ‘Do she though?’ said Mr. Barkis. He made up his mouth as if to whistle, but he didn’t whistle. He sat looking at the horse’s ears, as if he saw something new there; and sat so, for a considerable time. By and by, he said: ‘No sweethearts, I b’lieve?’ ‘Sweetmeats did you say, Mr. Barkis?’ For I thought he wanted something else to eat, and had pointedly alluded to that description of refreshment. ‘Hearts,’ said Mr. Barkis. ‘Sweet hearts; no person walks with her!’ ‘With Peggotty?’ ‘Ah!’ he said. ‘Her.’ ‘Oh, no. She never had a sweetheart.’ ‘Didn’t she, though!’ said Mr. Barkis. Again he made up his mouth to whistle, and again he didn’t whistle, but sat looking at the horse’s ears. ‘So she makes,’ said Mr. Barkis, after a long interval of reflection, ‘all the apple parsties, and doos all the cooking, do she?’ I replied that such was the fact. ‘Well. I’ll tell you what,’ said Mr. Barkis. ‘P’raps you might be writin’ to her?’ ‘I shall certainly write to her,’ I rejoined. ‘Ah!’ he said, slowly turning his eyes towards me. ‘Well! If you was writin’ to her, p’raps you’d recollect to say that Barkis was willin’; would you?’ ‘That Barkis is willing,’ I repeated, innocently. ‘Is that all the message?’ ‘Ye-es,’ he said, considering. ‘Ye-es. Barkis is willin’.’ ‘But you will be at Blunderstone again tomorrow, Mr. Barkis,’ I said, faltering a little at the idea of my being far away from it then, and could give your own message so much better.’ As he repudiated this suggestion, however, with a jerk of his head, and once more confirmed his previous request by saying, with profound gravity, ‘Barkis is willin’. That’s the message,’ I readily undertook its transmission. While I was waiting for the coach in the hotel at Yarmouth that very afternoon, I procured a sheet of paper and an inkstand, and wrote a note to Peggotty, which ran thus: ‘My dear Peggotty. I have come here safe. Barkis is willing. My love to mama. Yours affectionately. P.S. He says he particularly wants you to know - Barkis is willing.

But every once in a great while, the pull of her heritage would hit her, and Grand-mere would cook something real. I could never figure out what it was that triggered her, but I would come home from school to a glorious aroma. An Apfel-strudel, with paper-thin pastry wrapped around chunks of apples and nuts and raisins. The thick smoked pork chops called Kasseler ribs, braised in apple cider and served with caraway-laced sauerkraut. A rich baked dish with sausages, duck, and white beans. And hoppel poppel. A traditional German recipe handed down from her mother. I haven't even thought of it in years. But when my mom left, it was the only thing I could think to do for Joe, who was confused and heartbroken, and it was my best way to try to get something in him that didn't come in a cardboard container. I never got to learn at her knee the way many granddaughters learn to cook; she never shared the few recipes that were part of my ancestry. But hoppel poppel is fly by the seat of your pants, it doesn't need a recipe; it's a mess, just like me. It's just what the soul needs. I grab an onion, and chop half of it. I cut up the cold cooked potatoes into chunks. I pull one of my giant hot dogs out, and cut it into thick coins. Grand-mere used ham, but Joe loved it with hot dogs, and I do too. Plus I don't have ham. I whisk six eggs in a bowl, and put some butter on to melt. The onions and potatoes go in, and while they are cooking, I grate a pile of Swiss cheese, nicking my knuckle, but catching myself before I bleed into my breakfast. By the time I get a Band-Aid on it, the onions have begun to burn a little, but I don't care. I dump in the hot dogs and hear them sizzle, turning down the heat so that I don't continue to char the onions. When the hot dogs are spitting and getting a little browned, I add the eggs and stir up the whole mess like a scramble. When the eggs are pretty much set, I sprinkle the cheese over the top and take it off the heat, letting the cheese melt while I pop three slices of bread in the toaster. When the toast is done, I butter it, and eat the whole mess on the counter, using the crispy buttered toast to scoop chunk of egg, potato, and hot dog into my mouth, strings of cheese hanging down my chin. Even with the burnt onions, and having overcooked the eggs to rubbery bits, it is exactly what I need.

STRAWBERRY SHORTBREAD BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position.   Hannah’s 1st Note: These are really easy and fast to make. Almost everyone loves them, including Baby Bethie, and they’re not even chocolate! 3 cups all purpose flour (pack it down in the cup when you measure it) ¾ cup powdered (confectioner’s) sugar (don’t sift un- less it’s got big lumps) 1 and ½ cups salted butter, softened (3 sticks, 12 ounces, ¾ pound) 1 can (21 ounces) strawberry pie filling (I used Comstock)*** *** - If you can’t find strawberry pie filling, you can use another berry filling, like raspberry, or blueberry. You can also use pie fillings of larger fruits like peach, apple, or whatever. If you do that, cut the fruit pieces into smaller pieces so that each bar cookie will have some. I just put my apple or peach pie filling in the food processor with the steel blade and zoop it up just short of being pureed. I’m not sure about using lemon pie filling. I haven’t tried that yet. FIRST STEP: Mix the flour and the powdered sugar together in a medium-sized bowl. Cut in the softened butter with a two knives or a pastry cutter until the resulting mixture resembles bread crumbs or coarse corn meal. (You can also do this in a food processor using cold butter cut into chunks that you layer between the powdered sugar and flour mixture and process with the steel blade, using an on-and-off pulsing motion.) Spread HALF of this mixture (approximately 3 cups will be fine) into a greased (or sprayed with Pam or another nonstick cooking spray) 9-inch by 13-inch pan. (That’s a standard size rectangular cake pan.) Bake at 350 degrees F. for 12 to 15 minutes, or until the edges are just beginning to turn golden brown. Remove the pan to a wire rack or a cold burner on the stove, but DON’T TURN OFF THE OVEN! Let the crust cool for 5 minutes. SECOND STEP: Spread the pie filling over the top of the crust you just baked. Sprinkle the crust with the other half of the crust mixture you saved. Try to do this as evenly as possible. Don’t worry about little gaps in the topping. It will spread out and fill in a bit as it bakes. Gently press the top crust down with the flat blade of a metal spatula. Bake the cookie bars at 350 degrees F. for another 30 to 35 minutes, or until the top is lightly golden. Turn off the oven and remove the pan to a wire rack or a cold burner to cool completely. When the bars are completely cool, cover the pan with foil and refrigerate them until you’re ready to cut them. (Chilling them makes them easier to cut.) When you’re ready to serve them, cut the Strawberry Shortbread Bar Cookies into brownie-sized pieces, arrange them on a pretty platter, and if you like, sprinkle the top with extra powdered sugar.

No one was the least bit hungry any more, but that is precisly what is so good abut the moment devoted to pastries: they can be only appreciated to their full extent of their subtley when they are not eaten to assauge our hunger, when the orgy of their sugary sweetness is not destined to fll some primary need but to coat our palate with all the benevolence of the world.

With a quick thank-you, I focused my attention on the pastry he brought. The flavors melted in my mouth- warm chocolate and melted butter and the flaky sweet crust. This was what I loved about France. A keen appreciation for the simplicity and sweetness of life. The French seemed to savor their minutes along with their food.

Rosalia was standing in a field of fragrant white jasmine flowers. It was the first week in June, and the sun was especially hot today. She could feel it warming her head through the cotton kerchief she wore. A large straw basket, slung around her arm, held the jasmines she was harvesting for the jasmine water that was needed to make Gelo di Melone- watermelon pudding. With the temperatures well in the eighties, the shop couldn't make enough of the watermelon pudding that was popular with the villagers during late spring and throughout the summer. As she picked the jasmines from their stems, she frequently took the time to smell them although she didn't need to do so since the fragrance surrounded her. But she loved holding the blossoms up to her nose and inhaling deeply.

Although she was anxious, she also enjoyed being in his presence. He made her feel safe-and loved. Her father had created a safe haven for her and her family their home. But with Antonio, it was different. She felt that she could go anywhere with him and would never have to worry- as long as he was there with her. Rosalia knew he would always protect her. She was still in awe of how he seemed to be able to read her thoughts and sense her feelings. No one had been able to do this before... well, maybe except for Mamma. Antonio always knew, too, when to give her space. He had to be the most patient person Rosalia had ever met. She had noticed he was a careful listener, not just with her but with everyone. Yes. There was no doubt in her mind he was a good person, and the more she got to know him, the more she felt herself falling in love with him. His gentle ways with her and thoughtfulness had won over her trust. But it was more. She admired the kind man he was and the integrity he carried with him. Besides her family, she had never loved anyone the way she loved Antonio. Perhaps that was why she still didn't fully trust her feelings for Antonio still made her anxious, she knew in this moment that she wanted to spend time alone with this wonderful young man with whom she had fallen in love.

I will take care of everything," I whispered, as if words might be enough to lure him back. I promised him that I'd open an Iraqi pastry shop. I lied. "We will sell the vanilla cake with pomegranate sauce, the date truffles, the cardamom cookies, the sharkrlama." All the things he loved. Things we had served night after night at the restaurant.

Madre Carmela's favorite nuts were almonds. Not only did she like the way they tasted the best among all nuts, but she loved the flavor they imparted to Sicilian desserts from cakes to biscotti, and her favorite of all, Frutta di Martorana- the perfect fruit-shaped confections made from pasta reale, or marzipan, which required plenty of almonds. Who would have thought that the base for an elegant, regal dessert like marzipan came from such a simple ingredient as the almond?

Madre Carmela brought the covered bowl over to Rosalia. A subtle, sweet aroma reached Rosalia's nose. Her mouth watered in anticipation of whatever culinary surprise Madre Carmela had for her today. Instead of waiting for the sister to unfold the napkin, Rosalia pulled it back herself and almost gasped when she saw what delights were in store for her. Puffy clusters of dough in vanilla and chocolate were piled one on top of the other to form a misshapen pyramid. Chocolate and vanilla cream oozed from a few of the pastries. "Ha-ha! I see you couldn't wait," Madre Carmela gently teased Rosalia, who quickly looked up, her cheeks turning the same hot pink hue as the sugar roses the nuns had painstakingly created this morning for a wedding cake. "That's all right, my child. I'm happy to see you are feeling more comfortable here. Go ahead. Have as many as you like." Rosalia wondered which one she should try first- the chocolate or the vanilla. She'd always loved anything vanilla, so she opted for one of those first. Instead of taking a small, tentative bite out of the pastry, as she would have done her first few weeks at the convent, she popped the whole sweet at once into her mouth, eliciting another hearty laugh from Madre Carmela. But this time, Rosalia wasn't embarrassed. She closed her eyes, savoring the pastry's airy, flaky crust and the rich sweetness of the vanilla cream.

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,

butter into the flour using a pastry cutter until the texture resembles coarse oats or small peas. Fold in the cheddar cheese and pour in the buttermilk, mixing with your hands until just incorporated. The dough will begin to come together, but do not knead so much that it becomes a ball. Turn the loose dough out onto a floured surface and, with floured hands and rolling pin, bring the dough together and begin to roll it out. You may have to add some sprinkles of flour to the dough, your hands, and the pin if it sticks. The key to tender biscuits is not to work the dough too much. 3. Roll the dough out to 1/2 inch thick, fold the dough over onto itself once, and roll out again to 1/2 inch thick. Turn the dough over again in half and then again into fourths—this creates flaky layers. Roll out one last time to 1/2 inch thick. 4. With a biscuit cutter dipped in flour, cut out biscuits by pressing straight down and back up—don’t twist the cutter—cutting them out as close to each other as possible. Place the biscuits on an ungreased baking sheet right up against the edges of the sheet and line them up with the edges of the dough touching each other. Gently gather the

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.

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.

Alan had loved her breakfast pastries best; Charlie craved her pies. He liked them true-blue American, folded roundabout in a blanket of pastry so that when you cut through it, out rushed the captive soft flesh of peaches, apricots, rhubarb, berries. His favorite was a pie she made with Anjou pears and blackberries, the bottom lined with frangipane.

I ultimately settled on cookies because they're straightforward. Cakes are pretentious and divisive. People either like the frosting or the cake itself. Pastries are yummy, but fussy. They're a bit elitist. But cookies?" She plucked out a piece of ice and sucked on it, momentarily distracting him. Then she wedged it in her cheek and spoke. "Cookies are like jeans---perfect for everyone. You never see someone picking chocolate out of chocolate chip cookies or scraping the filling out of a macaron. You can dress them up or down. And cookies are adaptable. Take chocolate chip cookies. So many possible add-ins. And don't get me started on sugar cookies---sweetened with brown sugar or powdered sugar or agave or honey. Plus, cookies are portable, no silverware required.

Long after we are gone, our souls remain. They live in the trees we touched, the sigh of the wind we listened for. They exist not only to comfort our loved ones, but to comfort us, the parts of us that still watch and need strength. There is thread that binds us, all of the living things, to the past. It winds about us, sometimes playfully, sometimes twisting us in knots, tying us painfully to those memories that are heavy as stones. Sometimes it’s an oak leaf in your hand. You pick it up. You remember. Sometimes it’s a kringle pastry. You place it on your tongue. Those sweet times you shared.

I live for your bibingka. I thought I was doomed when I found out that I had celiac disease and couldn't have gluten anymore. My life was pastries. But this Joey, gooey, coconutty rice flour cake saved me. All the sweetness and satisfaction I crave from a pastry, but without the gluten. I'll love you forever for introducing me to it.

Ichigo…there were so many things I wanted to do. Become a teacher…or an astronaut…or open a pastry shop…or go to Mr. Donuts and say “Give me one of each!” …or go to Baskin Robbins and say, “Give me one of each!” Sigh… if only there were five of me! Then I could be born in five different towns…and eat five different meals…and have five different jobs…and all five of me…could fall in love with the same guy.

It smelled of baking cakes, which sent her back to the kitchen of her childhood, coming home from school to find her mother in the kitchen, making cookies... but it also smelled medicinal, and that made her think of being ill and being looked after when she was tucked in bed. Then there were spices, and a faint hint of Christmas---nutmeg, perhaps, and cloves---but underneath all of those was something else, something insidiously smooth and emollient, like vanilla or eucalyptus. She had a sudden memory of kissing her father's cheek as he bent to say good night, the rasp of his five-o'clock shadow and that smell... She had it now: it was the smell of his cologne, the smell of his business suits, the smell of her parents' bedroom and the big double bed and the terrifying, dark thought of what went on there. But after another moment she relaxed. There were comforting smells in there too: apples and brandy and crisp butter pastry and cinnamon.

For sheer showmanship, it is hard to beat the creation of a really flashy dessert. Without asking Benedetta's permission, Bruno assembled his ingredients. Eggs. Sugar. Cream. Pastry. A large dish of black currants and other fruits from the garden. First he spun sugar into delicate lattice bowls of crisp brown caramel. Then he made meringues, inside which he placed individual baked peaches. Where the peach stone had been, he inserted a berry gelato, made with pieces of solid fruit.

There were myrtle berries to pick and then to serve gratinéed with a topping of mascarpone. There were blackberries to gather, to make into pastries and sorbets. Chestnuts and walnuts added their sweet richness to pasta sauces and stews. The walnut trees were surrounded with bibs of white netting, to catch any prematurely falling fruit, and whole families climbed the trees to pick or walked down the rows of grapes in the vineyards with baskets on their backs, picking the fruit that would become the local wine.

The syllogism he had learnt from Kiesewetter's Logic: "Caius is a man, men are mortal, therefore Caius is mortal," had always seemed to him correct as applied to Caius, but certainly not as applied to himself. That Caius—man in the abstract—was mortal, was perfectly correct, but he was not Caius, not an abstract man, but a creature quite, quite separate from all others. He had been little Vanya, with a mamma and a papa, with Mitya and Volodya, with the toys, a coachman and a nurse, afterwards with Katenka and [with] all the joys, griefs, and delights of childhood, boyhood, and youth. What did Caius know of the smell of that striped leather ball Vanya had been so fond of? Had Caius kissed his mother's hand like that, and did the silk of her dress rustle so for Caius? Had he rioted like that at school when the pastry was bad? Had Caius been in love like that? Could Caius preside at a session as he did? "Caius really was mortal, and it was right for him to die; but for me, little Vanya, Ivan Ilych, with all my thoughts and emotions, it's altogether a different matter. It cannot be that I ought to die. That would be too terrible.

Is dessert okay? Maybe some kind of bread pudding with homemade ice cream---simple, but hearty and good?" We all nodded. "I'd like to do a raw fish appetizer," said Bald Joe. "Maybe a crudo with hamachi?" "And I'd like to do an entrée," Vanilla Joe said. "A beef dish. Which means our other entrée should probably be seafood." I nodded. "I can do a slow-cooked black bass." We'd done one at the Green Onion that I loved. It had a preserved tomato broth and cauliflower and a pile of nutty grains. I could do farro. That left Bald Joe and me to divide another appetizer and a dessert between us. "I can do a dessert," I offered, thinking about a deconstructed baklava, but Vanilla Joe shook his head. "No. Joe here is already doing one appetizer; we can't make him do two. He'll get overwhelmed." "I really don't mind," said Bald Joe. "As long as Sadie helps me put everything together. I'd rather do an appetizer. I'm not great at pastry." Vanilla Joe shook his head before I could speak up and say of course I would help. "Joe, I want you doing a dessert, so Sadie, you pick an appetizer." Fine. Whatever. I hashed it out with the rest of the team, decided I would make a sunchoke soup with bacon and thyme. Vanilla Joe squinted at me. "I didn't think bacon was kosher." "I don't cook kosher food," I explained patiently. I actually didn't mind; I was used to it. Kosher cooking had a long list of rules: no pork, no shellfish, no combining meat and dairy, among many others. Grandma Ruth had kept kosher, and I had total respect for everyone who did, but it wasn't me.

Saturday, I slipped out to the farmers' market. Waiting for me were crates of pears in shades of green, gold, and rose. I fell in love. I brought home a flat of Comice pears and placed them on my dining room table. I pulled out a chair so that I could look at them at eye level. Pears. Pear cake, pear sauce, caramelized pears, baked pears. Pear tart. Everybody liked tarts. I could flavor it with vanilla for depth, lemon zest for brightness, and cardamom as a surprise. I could make it as a galette, a free-form tart, and use a buttery puff-pastry crust. If I wanted to get my hands into food, puff pastry was a good place to do it. The process of making the laminated dough, folding butter into already buttery dough over and over---depending on your mood, it could be hypnotically soothing or mind-numbingly tedious. It sounded perfect.

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.

I stopped worrying about the precise amounts of tiny caviar pearls that went atop each pillow of cheese, and started looking around me to see what the other chefs were doing. As I knew, Vanilla Joe on my left was handing out his homemade pigs in a blanket, his hand-ground sausages wrapped in what looked like hand-rolled pastry, all served with a variety of dipping sauces he must also have made himself (including vanilla aioli, obviously). The judges were at his station now. From the big, cheesy grin on Vanilla Joe's mustached mouth and the rhapsodizing tones of Charles Weston's and Maz's voices that floated my way, they loved it. I scowled. On my other side, Kaitlyn looked to be handing out arancini balls atop a bed of crisp greens and pickled vegetables. Probably tasty, but hard to eat in one bite---the judges always took that into account. She was laughing and talking with each guest, assembling her dishes in a way that looked totally effortless; was she even sweating at all? Guests wandered by with charred meat on a skewer, alternating with ripe chunks of watermelon and tomato. In the distance I could see Kel cooking up spoon bread with what looked like mushrooms. Megan was frying dumplings, which made my mouth water thinking about the inner mixture of pork and cabbage and water chestnuts. When I saw somebody eating takoyaki balls, I assumed that was Bald Joe's work----after all, the tender balls of fried dough and octopus were a traditional Japanese street food. Somebody else had soup shooters.

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.

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