The art of french pastry phần 7
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creationsoutofdough
whilemyfatherslept.I
wouldbaketheminthe
brickoven,whichwould
stillbehothoursafterit
hadbeenturnedoffforthe
day.Ilovedmoldingthings
somuchthatmymom
savedtheredwax
wrappersfromtheBabybel
cheeseweatebecauseshe
knewIlikedtofashionit
intoflowersandother
shapes.I’ddoitatthetable
everynight.
AsIgotolderand
watchedmyfather’s
businessgrowIbeganto
understandthatanartisan
canhaveagoodlife.Hard
workanddisciplineare
required,butweAlsatians
areadisciplinedlot.My
fatheroftentoldmenotto
gointothefoodbusiness—
itwastoohard—whileat
thesametimeIknewthat
hesecretlyhopedIwould
somedaytakeoverhis
bakery.ButIwantedtodo
somethingmoreartistic.
Pastrywasmycalling,and
soIaskedmyfatherto
lookforapastrychefI
couldapprenticewith.
Myexposuretopastry
workhadbegunatmy
father’sside.Althoughhe
wasaboulanger,nota
pâtissier—abaker,nota
pastrychef—hemadehis
shareoféclairs,millefeuilles,cookies,andcakes.
Alsaceisalandof
traditions.Forhundredsof
yearsbakershavebeen
makingthesameitemsfor
eachimportantdateonthe
calendar.Abirthday,first
communion,graduation,
orweddinginourvillage
meantthatmyfather
wouldbeverybusyinhis
bakeshop.Hecouldmake
anexcellentspongecake
filledwithdelicious
chocolate,coffee,orvanilla
buttercream(buttercream
waskingwhenIwas
growingupinthe’60s)
anddecoratedwitholdfashionedVictorianfiligree
piping.Iftherewasabig
weddinginthevillagehe’d
getthirty,forty,orfifty
