PASTRYOLOGY

“I can’t,” I said quietly, yet firmly, as I reached for another cookie. I had been engaged in an intensive tutorial in baking hazelnut sandies and wasn’t entirely convinced that I had found a shortbread recipe that would make a Scotsman weep. More research was necessary. “It’s my job.”

I faced her and put my hands gently on her shoulders, like they do in George Clooney movies when they want to make an important point. “I have no choice. I’m a pastryologist.”

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