The Art of French Pastry

session and if my father’s
assistant didn’t show up,
my dad would wake me in
the night to assist him in
scaling 350-gram pieces of
dough for baguettes and
batards, whose weights are
strictly enforced in France.
The dough would stick to
my inexperienced fingers
as if it wanted to be a
permanent part of me. At
the time it was frustrating