The Art of French Pastry

l’oignon. At our bakery
there would already be a
line in front as early as six
a.m., and it would not slow
down until noon.
From the time I was
about ten years old, on
Thursday afternoons my
mom and I would work in
tandem (while my dad
slept) to prepare the onion
filling for our weekend
tarts that my father would