Yesterday morning began like any other day. I arrived at the bakery and passed through the retail area, said good morning to the girls at the counter and whipped around the bend into the bakery kitchen. The production room was bustling with activity and my mind was whirring with thoughts of chocolate dipped Christmas cookies and getting ready to make the stollen.
Marcelo was talking with one of the bakers and when I caught his eye, I knew by his infectious smile, that he had a surprise up his sleeve: after all, we have been baking together for 30 years. He greeted me as usual and asked how my class had gone at Kings Market (Short Hills, New Jersey) the evening before. I told him how pleased I was and how beautiful and flaky my Apple Turnovers had turned out. He said, "Don't move, I have something to show you". He turned on his heels and darted to a rolling rack. I could feel his excitement. He quickly took something from one of the trays, hid it in his apron, and came over to me. The grin on his face was priceless. "Sarabeth, look at these", and he opened his apron to show me. There they were, two perfect little puff pastry Christmas tree apple turnovers, three- inches tall. I was beside myself. What an idea —he was so clever. The look of pride on his face, that expression one has when they put a twist on something already great that takes it to the next level. Thank goodness I always carry my camera, and in an instant, I placed them on the counter, sprinkled them with "snow", snapped the photo and popped them in my mouth — breakfast. I am sure you will be seeing them soon in our bakery case.