Tasting Notes
Fuelled by lemon jelly sweets and peach schnapps, the pastry chef shuffled around the kitchen, merrily preparing brioche, pulling hot croissants from the oven and whipping double cream to a light fluff. A wondrous whiff of almond wafted from bakewell tarts and frangipane cakes, as the lavender sponge and cinnamon swirls couldn't help but do a wee jig themselves. With a dash of water added to the cake mix, butter began to tango on warm crumpets, kumquats jived on cheesecake and tahini tap danced with orange slices. Exhausted by such antics, the pastry chef sat back with a glass of cherry brandy and a warm creme caramel.