The Art of French Pastry

(Chris Devlin) #1

to ride because you
couldn’t tip over.
One day I was told to
deliver an ice cream cake
to a customer. It was a
beautiful spring day in
Strasbourg and I rode
along on the triporteur
whistling and having the
time of my life, the ice
cream cake in the box kept
cold by a frozen liquid
element. I was going fast,

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