I didn’t know it was possible for so many things to happen in the span of three weeks, but they did. Let’s rewind all the back to the start of February…
I took a small reprieve on a Thursday afternoon (a cancelled tutorial = a total luxury) and caught up with two friends from high school over a sort-of warm cup of hot chocolate.
Although we haven’t seen each other in at least six months, our conversations fit together just as they did years ago– a comfortable rhythm, familiar laughter.
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Qu’ils mangent de la brioche.
(not quite “Let them eat cake”. More like “Let them eat really rich buttery yeasted bread”)
Okay Marie Antoinette, if you insist.
When I was in Paris, I ate my weight in brioche. It’s astounding how something packed with butter and eggs can taste like it is made out of air. Proof: my dad commented offhandedly after tasting this brioche how airy it was, and that I must’ve not used a lot of butter. (I chortled. Chortled.)
Ethereally light, cloud-like, melt-in-your mouth– to me, that’s the sign of a superb brioche. Continue reading →
The part I most look forward to reading in cookbooks often aren’t the recipes themselves, but the introductory pages. Where the chef tells his or her story– how they started, their influences, how they opened their first restaurant/bakeries, their adversities, etc. etc. I’m just immensely interested in their life path(s), and how they ended up to where they are today.
So I have the same habit for restaurants and bakeries in my city. Before visiting for the first time, I try to read up on the owner/chef/pastry chef, and how their business got started… it makes the visit more meaningful, and sometimes you can see the goods they create as an expression and reflection of who they are. Continue reading →