For ten years I had wondered what a madeleine would taste like.
I knew that they were like cakes
I knew that they were like biscuits.
I also knew that they were supposed to be dipped in tea
and that Proust adored them.
Pretty shell shaped sponges; they
reveal hints of honey, lemon and butter
and fail to trigger memories.
I am a madeleine virgin. And I am searching for lost tastes.
The only iron that I own is a hair straightening iron.
It sits on top of a plastic storage box, next to some rose-scented pink garbage bags.
My first lesson in Pâtisserie is how to tie a cravat. It must first be folded into creases in a manner which is not dissimilar to the process of lamination. Butter is used to laminate puff pastry and croissant dough.
My neckerchief of cobalt blue is steam-pressed into five tapering folds.
According to Zola, French laundresses in the late nineteenth century were pretty, coquettish labourers. Her linens were always freshly ironed to mask her weakness for dancing and alcohol.
A pâtissier is no less a whore than a laundress, I learn quickly: we tempt with beauty; and we sell decadent and empty pleasures.
My boyfriend does my laundry.
He irons and folds my chef whites like thin Origami paper.