Pastry Shop Quotes

JEMAINE Lisa? BRET Yes, she's in Delta Force. She's been deployed to Fallujah. JEMAINE But she works in the croissant shop. BRET Yeah, she's got two jobs. She's a pastry chef and a sniper.

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

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

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.

Strike up a conversation with a complete stranger. For instance, as you wait in line at a coffee shop, comment on the pastries and then ask your neighbor an open-ended question, such as: “I’m trying to decide which is the most sinful: the muffin, the brownie, or the cake. How would you rank them?

There was already a shop selling fabrics there; another sold mangoes and lentils and yams. There was a café- no alcohol, but mint tea, and glass-water pipes of kif- that fragrant blend of tobacco and marijuana so common in Morocco. There was a market every week, selling strange and exotic fruit and vegetables brought in from the docks at Marseille, and a little bakery, selling flatbread and pancakes and sweet milk rolls and honey pastries and almond briouats.

picked up that rage, and held on to it; I needed to remind myself why I hated Carey, because watching him lock up the bread shop was far too entrancing. The smell of pastry, the chocolate melting on my tongue, the bitter black coffee. I needed to remind myself of my anger, so I didn’t inadvertently mix up good snacks with a good man.

photos of everything befitting a mid- century table. This comforting, simple, homey-but-vibrant aesthetic became my ideal. It was

moved from Palo Alto, California, to Whidbey Island,

bulk, including whole-wheat flour and much-loathed carob chips.

disappeared beneath Soviet avenues of cracked concrete; how variety – medieval stone foundations, baroque seminarium doors, classical columns, Prussian red brick walls, and delicate shop windows – had vanished behind spectacular monotony; how churches and pastry shops, farmers’ markets, tobacconists, a university and schools and law courts gave way to numbered apartment blocks.

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!

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.

Yes, I had dreamed of becoming a botanist, my entire life, really. I'd thought a great deal about the various species of maple and rhododendron while braiding challah, and I'd successfully planted a wisteria vine in a large pot and trained it over the awning of the bakery. And at night, after we closed shop, I volunteered at the New York Botanical Garden. Sweeping up cuttings and fallen leaves hardly seemed like work when it provided the opportunity to gaze into the eye of a Phoenix White peony or a Lady Hillingdon rose, with petals the color of apricot preserves. Yes, horticulture, not pastries, was my passion.

She was interrupted when the door of the hut creaked open. Tyson crawled in. “Powdered donuts!” he said proudly, holding up a pastry box. Annabeth stared at him. “Where did you get that? We’re in the middle of the wilderness. There’s nothing around for—” “Fifty feet,” Tyson said. “Monster Donut shop—just over the hill!

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

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

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

Japan is obsessed with French pastry. Yes, I know everyone who has access to French pastry is obsessed with it, but in Tokyo they've taken it another level. When a patissier becomes sufficiently famous in Paris, they open a shop in Tokyo; the department store food halls feature Pierre Herme, Henri Charpentier, and Sadaharu Aoki, who was born in Tokyo but became famous for his Japanese-influenced pastries in Paris before opening shops in his hometown. And don't forget the famous Mister Donut, which I just made up. Our favorite French pastry shop is run by a Japanese chef, Terai Norihiko, who studied in France and Belgium and opened a small shop called Aigre-Douce, in the Mejiro neighborhood. Aigre-Douce is a pastry museum, the kind of place where everything looks too beautiful to eat. On her first couple of visits, Iris chose a gooey caramel brownie concoction, but she and Laurie soon sparred over the affections of Wallace, a round two-layer cake with lime cream atop chocolate, separated by a paper-thin square chocolate wafer. "Wallace is a one-woman man," said Laurie. Iris giggled in the way eight-year-olds do at anything that smacks of romance. We never figured out why they named a cake Wallace. I blame IKEA. I've always been more interested in chocolate than fruit desserts, but for some reason, perhaps because it was summer and the fruit desserts looked so good and I was not quite myself the whole month, I gravitated toward the blackberry and raspberry items, like a cup of raspberry puree with chantilly cream and a layer of sponge cake.

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

Signor Renzo's lodge stood on a grassy knoll near the crest of the hill. It was a modest place, just a low stone hut, before which stretched a woven ceiling of vines. My dinner was cooked on an open fire by the table. This was no banquet, but what the cook called a pique-nique, a meal for hunters to take outdoors. After Renzo had chosen two fat ducklings from his larder, he spitted them over the fire. Then he made a dish of buttery rice crowned with speckled discs of truffle that tasted powerfully of God's own earth. 'Come sit with me,' I begged, for I did not like him to wait on me. So together we sat beneath the vines as I savored each morsel and guessed at the subtle flavorings. 'Wild garlic?' I asked, and he lifted his brows in surprise as he ate. 'And a herb,' I added, 'sage?' 'For a woman, you have excellent taste.' For a woman, indeed! I made a play of stabbing him with my knife. It was most pleasant to eat our pique-nique and drink the red wine, which they make so strong in that region that they call it black or nero. I asked him to speak of himself, and between a trial of little dishes of wild leaves, chestnut fritters, and raisin cake, Signor Renzo told me he was born in the city and had worked at a pastry's cook shop as a boy, where he soon discovered that good foods mixed with ingenious hands made people happy and free with their purses.

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

A depachika is like nothing else. It is the endless bounty of a hawker's bazaar, but with Japanese civility. It is Japanese food and foreign food, sweet and savory. The best depachika have more than a hundred specialized stands and cannot be understood on a single visit. I felt as though I had a handle on Life Supermarket the first time I shopped there, but I never felt entirely comfortable in a depachika. They are the food equivalent of Borges's "The Library of Babel": if it's edible, someone is probably selling it, but how do you find it? How do you resist the cakes and spices and Chinese delis and bento boxes you'll pass on the way? At the Isetan depachika, in Shinjuku, French pastry god Pierre Hermé sells his signature cakes and macarons. Not to be outdone, Franco-Japanese pastry god Sadaharu Aoki sells his own nearby. Tokyo is the best place in the world to eat French pastry. The quality and selection are as good as or better than in Paris, and the snootiness factor is zero. I wandered by a collection of things on sticks: yakitori at one stand, kushiage at another. Kushiage are panko-breaded and fried foods on sticks. At any depachika, you can buy kushiage either golden and cooked, or pale and raw to fry at home. Neither option is terribly appetizing: the fried stuff is losing crispness by the second, and who wants to deep-fry in a poorly ventilated Tokyo apartment in the summer? But the overall effect of the display is mesmerizing: look at all the different foods they've put on sticks! Pork, peppers, mushrooms, squash, taro, and two dozen other little cubes.

Marks,” he replied, crawling about on hands and knees, eyes intent on the short turf. “How did they know where to start and stop?” “Good question. I don’t see anything.” Casting an eye over the ground, though, I did see an interesting plant growing near the base of one of the tall stones. Myosotis? No, probably not; this had orange centers to the deep blue flowers. Intrigued, I started toward it. Frank, with keener hearing than I, leaped to his feet and seized my arm, hurrying me out of the circle a moment before one of the morning’s dancers entered from the other side. It was Miss Grant, the tubby little woman who, suitably enough in view of her figure, ran the sweets and pastries shop in the town’s High Street. She peered nearsightedly around, then fumbled in her pocket for her spectacles. Jamming these on her nose, she strolled about the circle, at last pouncing on the lost hair-clip for which she had returned. Having restored it to its place in her thick, glossy locks, she seemed in no hurry to return to business. Instead, she seated herself on a boulder, leaned back against one of the stone giants in comradely fashion and lighted a leisurely cigarette. Frank gave a muted sigh of exasperation beside me. “Well,” he said, resigned, “we’d best go. She could sit there all morning, by the looks of her. And I didn’t see any obvious markings in any case.” “Perhaps we could come back later,” I suggested, still curious about the blue-flowered vine. “Yes, all right.” But he had plainly lost interest in the circle itself, being now absorbed in the details of the ceremony. He quizzed me relentlessly on the way down the path, urging me to remember as closely as I could the exact wording of the calls, and the timing of the dance.

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?

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

Antonio spotted the owner, Signora DelAbate, who was coating the sides of a Trionfo di Gola cake with chopped pistachios. Trionfo di Gola, or Triumph of Gluttony was a very old cake recipe passed down from nuns over the centuries. The batter was divided among three different-sized round cake pans. After the individual cakes were baked, filling was spread on top of each layer, and then they were stacked one on top of the other. Once the cake was assembled, it was then frosted with marzipan paste, and the finishing touch was the coating of the chopped pistachios around the cake. The cake's tall, pyramid shape gave it a unique, impressive appearance. Rosalia had wanted to make a cake that was more elaborate than a typical wedding cake.

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.

The fragrance of sweet tangerines reached Claudia's nose. She saw Sorella Agata squeezer tangerine into what looked like a cake batter. Immediately, Claudia's mouth watered. She'd never had a cake made out of tangerines. Orange, yes. She and her father had made both orange and lemon cakes throughout her childhood. Why hadn't either of them ever thought about making a cake out of tangerines? It was brilliant. For tangerines were even sweeter than oranges. "Ah! Claudia!" Sorella Agata stopped what she was doing and quickly patted her face with a kitchen towel, making sure to turn her back toward Claudia. "I'm getting warm with the ovens turned on." She took off her apron and fanned her face with it. Claudia was surprised at the nun's small lie. "Those tangerines smell wonderful, Sorella Agata. I take it you're making a cake?" "Si. Torta al Mandarino. This is the second most popular cake we sell at the shop after my famous cassata cake. It's very sweet, but most of the flavor comes from the ripest, juiciest tangerines in season and not from too much sugar.

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.

But what really intrigued Gianni was the one dessert that all of his friends had been baffled by- the cassata- a Sicilian cake, originating from Palermo and Messina, that consisted of sponge cake dipped in liqueur, layered with ricotta cheese and candied peel, and covered with a marzipan shell and icing; candied fruit in the shape of cherries and slices of citrus fruit topped the cake.

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.

All she could think about was the beautiful cake she had decorated, and she began envisioning a new design she would create next time. She could see it vividly before her- whipped cream rosettes, a few raspberry marzipans, maybe even a few petals from actual flowers.

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.

The more he got to know Rosalia, the more the mystery of her deepened. Someone had hurt her. He was convinced of it. His mother had taught him from a young age to always trust his instincts, and from the moment he had met Rosalia, he had sensed she was a frightened young woman and had been deeply hurt. Had it been someone in her family? Was that why she had "lost" them, as she put it? He turned around and walked over to where the statue of Saint Lucy stood. Closing his eyes, he prayed silently. Please help Rosalia. Please help her to heal and learn to trust again. Opening his eyes, Antonio slowly made his way back to the convent and his home in the abandoned chapel, thinking all the way about the pretty girl with the licorice-colored hair whom he was losing his heart to.

She scanned the masks, and her eyes were immediately drawn to one in a deep shade of purple with shimmering royal-blue sequins and feathers in the same colors. Faux sapphires and amethysts dangled from its sides. "May I have this mask, please?" The man handed it to Rosalia. "You chose the perfect color to complement your beautiful dark hair, signorina." "Grazie." She blushed slightly at his compliment.

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

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.

I look at the selection behind the glass. There are a few pasties and pastries, things like Scotch eggs and potato salad, as well as sliced meat and wrapped cuts. "Can I have a Scotch egg and..." The man's hand reaches for the Scotch egg at the top of the pile and wraps it in thin plastic, then places it on the counter. "...a cheese and... bacon pastry thing..." I point, and he gets a small paper bag from behind him and uses tongs to pick the pastry up. "And one of those sausages, maybe a couple of those smaller sausages too, some potato salad---and yeah... um... do you have, like, some pig blood?

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.

Full disclosure, my sister owns the coffee shop and is the pastry chef, so I’m biased. But she truly is talented. My great, great grandfather founded Quincy.

She proffered a plate upon which sat several small, half-moon-shaped golden pastries. 'Empanadas. They are often filled with meat, but I like these, more usually in the afternoon--- a little pick-me-up after siesta and before I go back to the shop,' she explained. Elizabeth gratefully accepted one, and bit into it. Sweet ripe peas flavored with cinnamon and cloves provided the filling to a slightly cheesy pastry.

An assortment of tea and sweets is laid out. Only the owner of Petals Tea Shop could arrange such a charming display. A smattering of preserves and jams in heart-shaped dishes are nestled between the crooks of crumpets, scones, and other pastries garnished with lavender. Laina grabs a Danish with buttercream frosting dripping from a flaky crescent roll. Crumbles of brown sugar tumble off as she takes a bite. I pour a dash of cream into a teacup. The milk feathers out like a lotus blossom. In China, where my father is from, the lotus symbolizes honesty, goodness, and beauty.

It’s a patisserie,” Winifred would say primly. “Insisting that I can’t call it a patisserie just because I’m not French is racist, Vera.” “It’s not because you’re not French, Winifred; it’s because you don’t serve French pastries. Your cake shop serves Chinese pastries.” “Many of them are French-influenced!” “Just because you call your taro bun petit pain au taro does not make it French influenced.

The front desk man is a spy for a famous French chef, hoping to stealing the pastry recipes of the shop down the street. And the lovely shop girl who just delivered a box of-- what is most certainly-- pastries is his secret accomplice. The note she passed him while blushing has a recipe for the perfect croissant.

The name on her shop certainly wasn’t going to be Mrs. Betts, because Russell was a jerk. Definitely not superhero material. Hell, he wasn’t even qualified to be a sidekick. She should have known. A man without a sweet tooth was not to be trusted. She snorted softly. He’d be so sorry he’d cheated on her when she ruled the confectionary world. Right now, however, she was a server and part-time pastry chef at Rastinelli’s Trattoria. Actually, she’d filled in for the pastry chef only once, but it was a start.

Max told me where to meet him and I got a little lost on the way there. I had to stop in a pastry shop to ask directions. The cashier tried to help me by showing me a map. I had to explain to him that I really don't know how to comprehend maps. I know that's not an acceptable attribute. I'm working on it. Actually I'm not working on it but it's on my list of things to figure out how to do--right after 'figure out the meaning of life.

The Big Ben Problem suggests that introducing a limited time window may encourage people to seize opportunities for treats. Imagine you’ve just gotten a gift certificate for a piece of delicious cake and a beverage at a high-end French pastry shop. Would you rather see the gift certificate stamped with an expiration date two months from today, or just three weeks from now? Faced with this choice, most people were happier with the two-month option, and 68 percent reported that they would use it before this expiration date.25 But when they received a gift certificate for a tasty pastry at a local shop, only 6 percent of people redeemed it when they were given a two-month expiration date, compared to 31 percent of people who were given the shorter three-week window. People given two months to redeem the certificate kept thinking they could do it later, creating another instance of the Big Ben Problem—and leading them to miss out on a delicious treat. Several years ago, Best Buy reported gaining $43 million from gift certificates that went unredeemed,26 propelling some consumer advocates and policy makers to push for extended expiration dates. But this strategy will likely backfire. We may have more success at maximizing our happiness when treats are only available for a limited time.

A mile from the bus route Muller met Dremmler in a pastry shop. It had four small tables, all of them occupied by pairs of men just like themselves, friends but not really, bound together only by a proposition, be it buying or selling or hedging or insuring, or investing or leasing or renting or flipping. Or making a stand against crumbling national identity. Dremmler

But the real show was offstage. Dozens of men lounged along the tables that circled the main attraction. They ranged from eighteen to eighty, skinny to fat, stout to lanky. I saw home in them. I saw fathers, grandfathers, brothers, boyfriends, professors, bosses, and preachers. I imagined their houses, their families, their jobs, the coffee shops where they bought breakfast pastries, the hospitals their children were born in, and their neighborhood route for their dog’s morning walk. I saw the gleam in their eyes as the girls swiveled around poles, sashayed in their direction, and sat atop their laps like children visiting Santa Claus. They seemed to love their oriental dolls with a toddler’s English fluency. They had their happy endings. They would soon be boarding planes, flying far away from the poverty, the mental and emotional collateral damage, and the possible babies they conceived. Thailand was theirs. It was their escape, their medicine, and their sanctuary of sin.

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

Out of these she had contrived for herself a sort of mental fur coat. Roasted chestnuts could be bought and taken home for bedroom eating. Secondhand book-shops were never so enticing; and the combination of east winds and London water made it allowable to experiment in the most expensive soaps. Coming back from her expeditions, westward from the city with the sunset in her eyes, or eastward from a waning Kew, she would pause for a sumptuous and furtive tea, eating marrons glacés with a silver fork in the reflecting warm glitter of a smart pastry-cook’s. These things were exciting enough to be pleasurable, for she kept them secret.

In Georgian times lunch hardly existed, although for those who breakfasted early, a small snack might be eaten. In towns many shops sold pies and pastries, while street sellers offered shellfish and other ready-to-eat items. Dinner was the main meal, eaten at any time in the afternoon between two and five o’clock. The timing of dinner was related to the hours of daylight, since the cooks needed to work in daylight, especially for formal dinners with guests where preparations could take hours. Dinnertime for the elite became later and later, and in contrast to the meagre breakfast, a formal dinner could be a dazzling array of food. The first course, served on the table all at once, had numerous dishes, and was followed by a second course with a smaller selection of meats and fish, along with savoury and sweet items. Finally, a selection of nuts, sweetmeats and occasionally fruit constituted the dessert course, at which point the servants withdrew.

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, its 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's noticed, they get lazy. p310

(In the wake of emotional disaster, there is nothing I find more comforting than pastries and retail therapy.)

Alex gawked at the baked goods. He sat down on one of the metal barstools. "Feeling stressed out, I see." "Yeah." I passed the platter toward him. "Help yourself to the peach rolls or turnovers. I made them last night, so they're fresh." "We okay?" I nodded. He didn't hesitate. "God, Marygene," he groaned around a mouthful, an expression of awe on his face. "There is nothing like your baked goods. I mean it. I've eaten pastries in all the best shops in Savannah, and nothing compares to yours." Well, that was a real nice compliment. There were ample high-end pastry shops in Savannah.

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

Austria is a country founded on pastries, and a visit to a Viennese coffee shop makes you wonder how a nation that devotes so much energy to producing it's dizzying variety of delicious Kuchen and Torten could ever have done something so hideously uncake-like as support Hitler in 1938.

So if you finally decide to quit your soul-crushing job and start the pastry shop of your dreams, be not upset if a truck drives through your front window into your scones. Instead of taking this as a sign that you shouldn’t have opened your shop, take it to mean that you’re ridding yourself of your BS and moving in the right direction.

Spending time in a market-driven social setting—even a relatively inexpensive fast-food restaurant or pastry shop—requires paying for the privilege.

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

Former pastry chef Sam Mason opened Oddfellows in Williamsburg with two business partners in 2013 and has since developed upwards of two hundred ice cream flavors. Many aren't for the faint of heart: chorizo caramel swirl, prosciutto mellon, and butter, to name a few. Good thing there are saner options in the mix like peanut butter & jelly, s'mores, and English toffee. A retro scoop shop off Bowery, Morgenstern's Finest Ice Cream has been bringing fanciful flavors to mature palettes since opening in 2014. Creator Nicholas Morgenstern, who hails from the restaurant world, makes small batches of elevated offerings such as strawberry pistachio pesto, lemon espresso, and Vietnamese coffee. Ice & Vice hails from the Brooklyn Night Bazaar in Greenpoint, and owners Paul Kim and Ken Lo brought it to the Lower East Side in 2015. Another shop devoted to quality small batches, along with weird and wacky flavors, you'll find innovations like Farmer Boy, black currant ice cream with goat milk and buckwheat streusel, and Movie Night, buttered popcorn-flavored ice cream with toasted raisins and chocolate chips.

a second-rate nation run with the economic vision of an Armenian pastry shop.

From my bag, I took out a Moleskine notebook and a pen that I always carried for essay ideas and made notes on the setting. The clothes and attitudes of the passersby, the kind of shops that populated the hallways, the cakes in the case, so different from what I'd see at Starbucks in the US- these heavier slices, richer and smaller, along with an array of little tarts. I sketched them, finding my lines ragged and unsure at first. Then as I let go a bit, the contours took on more confidence. My pen made the wavy line of a tartlet, the voluptuous rounds of a danish. The barista, a leggy girl with wispy black hair, came from behind the counter to wipe down tables, and I asked, "Which one of those cakes is your favorite?" "Carrot," she said without hesitation. "Do you want to try one?" If I ate cake every time I sat down for coffee, I'd be as big as a castle by the time I went back to skinny San Francisco. "No, thanks. I was just admiring them. What's that one?" "Apple cake." She brushed hair off her face. "That one is a brandenburg, and that's raspberry oat.

If you finally decide to quit your soul-crushing job and start the pastry shop of your dreams, be not upset if a truck drives through your front window into your scones. Instead of taking this as a sign that you shouldn’t have opened your shop, take it to mean that you’re ridding yourself of your BS and moving in the right direction.