Cake is just cake until it comes from a patisserie, then it elevates itself to something heavenly that cannot be ignored. It is difficult enough to concentrate on a schedule that is demanding without flooding yourself with sugar. After a luxurious éclair, I find myself wanting to sleep instead of work. For me, sugar is not beneficial to the creative process, yet somehow I am always under the influence. My work suffered, my fitness suffered and my brain became fuzzy.

Unfortunately, the worst and best thing that could happen did—when a patisserie opened up in the next suburb. The delight of fresh French bread, baguettes, brioche, almond croissant, milles feuilles was just too much and I started making daily trips. Luckily, they were only open three days a week or else I would soon have been unable to fit back into the car. After a few weeks, however, I realised that the visits to the shop of French delights had to be reined in and so now, I count down the days to my birthday when I am allowed to go back!