Weekend Cooking: The patisserie shop

If everything had gone as planned we would have been in Kuwait now, having left the bright lights of Paris behind us. I did not expect to find many quotes in books about Kuwait and therefore I bring you another about France. Hopefully when we do finally get to go to Paris, whenever that is, we will find a patisserie that we can be blown away by.

The quote comes from The Little Bookshop on the Seine by Rebecca Raisin which I read earlier this year. There are so many quotable passages in this book, including one I shared last week. I enjoyed the way that she wrote especially about food and books - two particular subjects close to my heart.  I did see that she has a new book coming out later this year which is again about books and France. I am so there for that.

On the corner was a patisseries,the cakes like works of art, so carefully constructed, that taking a bite out of the exotic creations would make me feel almost guilty.
Almost. But not quite.
I stepped closer to the window, the maroon awning concertinaing above, protecting me from the elements as I gazed at the perfection inside. Fruity tarts with sugary glazes were colorful under the lights. Chocolate opera cakes cut into rectangles proudly showed off their thin ganache and sponge layers. Mille Feuille slices with crisp puff pastry and creamy custard centres practically begged to be tasted. There were chocolate eclairs and creme brulees with caramel tops that I knew would make the most delicious sound as I cracked into the toffee shard. Shell shaped Madeleines and flaky pain au chocolat spoke to me in such a way, I had to go into the warmth of the patisserie and somehow select just one of the treats on offer. I loved rolling their luscious names on my tongue.
Inside, in a display fridge, there were quiches with buttery brown crusts and baguettes as long as my arms, stuffed with a variety of filling. How did French people stay so slim? It was like being transported to foodie paradise, and any reservations about saving saving money went out the window, as my mouth watered in anticipation. So what if I went home the size of a blimp?  I laughed, picturing myself ballooning out,and returning home with chubby cheeks, thick legs, and a hankering for crusty baguettes and rich cheeses that I couldn't break. From the boulangeries, to patiserries, and fromageries, my waist line was getting the most epic of work outs, emphasis on the out.

And a few paragraphs later

"Bonjour," I replied, smiling at the thoughts that it was mere minutes until those  delicacies sitting in the display were transported into my belly.
With pad in hand, she asked in French, "What can I get you today?"
"I'll start with a slice of the roasted heirloom tomato quiche, and then I'll have tartelette au citron, and a slice of Charlotte a la Framboise." The plum red berries were too tempting to resist. She scratched hastily on the order pad. I managed once again to speak fluently, and I wanted to fist pump.God it felt good to pretend I was one of them.
"Oh, and a cafe au lait, please." I gazed longingly once more at the cabinet, and caught the waitress giving me a squinty stare.
"Is someone joining you?" she asked, indicating the empty chair opposite me.
"Umm, no...it's just me today."
"Just you?" her voice was incredulous.
"Yes, just me." I said with false bravado. "I'm eating my feelings," I said with a shrug."
"Ah," she nodded.  "Boy trouble?"
"Boy trouble," I agreed.
She gave me a sad smile. "Men, merde!"
I twisted my face into a grimace to match hers." Oui! Men, who needs them."

I had already scheduled these Weekend Cooking posts weeks ago in anticipation of being away, so I just went ahead and posted them anyway!

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. For more information, see the welcome post.