The bakery I frequent when I am asked to bring dessert is run by my friend, Norick. He grew up in Lyons, France and his Dad was a well-known boulanger. He grew up learning the art and craft of fine baking at his Fathers elbow. Twenty years ago he moved to the US and set up a Patisserie in Glendale, CA, right up the street from my office. Of course I had to wander down and make friends. He gets up at 4:30am every morning, 7 days a week and walks over to the shop. He gets coffee going for his small staff of helpers and they file in and begin the days prep. No canned anything. Nothing out of processed packages. Fresh grain products. Fresh whole, local fruits. Fresh, organic local dairy. Everything made by hand. Slowly. Everytime I go in my friend Norick makes a big fuss and invariably brings something new out for me to try. Its always shockingly good. Most times now if I have to go somewhere Ill call him and let him know what kind of a gathering it is, and how many well be serving. I dont even ask what hell be making. I go in and pick it up and get instructions for prep if there are any. A few years ago he spent 4 hours making some impossibly good almond paste flaky confection that when I served it to the 20 people at a wine-tasting party in San Diego brought tears to peoples eyes and a clamoring to know where I got it. Two weeks ago I told him Id be going to a small dinner party of 6 people and didnt ask what he was going to make. I just picked it up. It was a summer, light, strawberry shortcake with real hand-made whipped cream from fresh cream, french diplomat cream layers with fresh strawberries, blueberries and pieces of dark chocolate. I cant even tell you how good it was. The stuff in this video isnt even food.
Posted on: Sat, 09 Aug 2014 23:55:48 +0000
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