5.30 I wake up at home in York and head to the kitchen and workshop in Malton’s Talbot Yard. I am not typically French – I don’t start my day with coffee. I will have a hot chocolate at some point in the day perhaps.
7.00 Arrive at Malton and head to the kitchen. When we arrive in the morning we start to make our fresh desserts and cakes - this includes baking madeleines. The macarons, which we are famous for, will have been finished the day before as they need time to mature – so they are not too squidgy and not too dry.
When the shop is ready we prepare cream for the macarons and fill them for the day after. We then either make chocolates or dessert mise en place.
9.30 We start to get the shop ready for opening. By now it is smelling fabulous! Our desserts might be patisserie such as apple tart drizzled with heather honey. My wife Celine, who is also a nurse, helps with the business and we have pastry chef Chloe as my assistant in the kitchen.
Denne historien er fra May 2020-utgaven av Yorkshire Life.
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Denne historien er fra May 2020-utgaven av Yorkshire Life.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
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