I was just drooling over the Tartine cookbook today in Sur La Table while I waited for my knives to get sharpened. Absolutely and without shame drooling.
The girls who work the farm market are really taken with my strawberry lavender tarts. I brought some out today and they got all "oh, yay! you made those! i was hoping you did!" and then later, sidled up to me all flirty asking were there more of them? not just cause they wanted to eat them, but cause they recommended them to customers. I've been dolloping them with a really fatty quenelle of lavender whipped cream and a sprinkle of dried lavender on top. I really have to bring my camera and start taking pics for my portfolio. But it's really rewarding to see things sell. Like the rhubarb orange upside down cakes, which are so PRETTY with the dark red of the blood oranges and the pale rhubarb pink, and sold down to 2.
I'd like my things to sell more although it's difficult to get a lot of things made, what with all the standard baking off and mising for saturday items. I guess I'll just have to get through my prep faster, but it has been difficult to get a lot done when each time I want to do something I'm getting the frozen butter and heating it up until it's soft enough to cream. Oh well.
There's an apricot jam and hazelnut tart I'd like to try, and I still do want to make a bavarian and do some chocolate cherry tarts when the cherries come in. Maybe this week I'll look for something I'd be really excited to try out. I should look through Chef's recipes, too. I've got all this great French training and I'm just running around after Elizabeth Faulkner, Lindsey Shere and Claudia Fleming like and wondering what Maura would do. Maybe it's just the aesthetic of traditional French pastries that don't appeal to me or maybe they're too involved. But there's got to be something I can adapt...a lot of Cheffy's stuff was really, really good.
I am glad to finally have a job I enjoy and look forward to. Especially when I get to be so creative. Hopefully I'll learn a lot from it, but I still would like to go somewhere else and get the organic bakery experience thing, though the being-my-own-boss thing will be useful down the line too.