Frances Leech

In the spirit of the greats, nothing, especially food writing, was off the table. One of the most beguiling essays was the third-placed piece, by Frances Leech, which followed a day in the life of an apprentice baker in a tiny Japanese-owned Parisian patisserie who was acquiring, simultaneously, a working knowledge of idiomatic Japanese and the techniques for perfect millefeuille

At 5.37 a.m. my alarm goes off for the first time. By 6.09 a.m. I will be waiting on the metro platform. By 6.27 a.m. I pull open the swing door and duck under the pink curtain of the pâtisserie. I am probably last. In our tiny bakery on the other side of Paris, our cakes are made in the early morning, to preserve that freshness and crunch. 
 
Following in the footsteps of Rachel Khoo, Frances Leech has been lured to the city of love by puff pastry. For the past year she has worked in a small little French-Japanese pâtisserie where margins are small and the pressure is on. On any given day this small bakery uses 100 passionfruit and coconut mousses, 18 kg of chestnut and rum paste for Mont-Blanc tarts alone. 
 
Frances trains alongside her Japanese colleagues perfecting meringues, passionfruit mousse, millefeuille and sticky caramel as well as a working knowledge of idiomatic Japanese. She feels incompetent, clumsy, tall and gets burned a lot. But her colleagues are patient and kind and she learns to love the art of pastry, despite the early mornings.

Kitchen Rhythm: A Year in a Parisian Pâtisserie

About us

About Us (Header 4)

Kate-Atkinson

James-Baldwin

Marian-Keyes

haruki-murakami-320×320-1

Richard-Osman

Malorie Blackman

Lisa-Jewell

Charlie-Mackesy

Authors (Header 3)

Children&#039;s

Company

Discover

Fiction

Non-fiction

Penguin Classics

Penguin Shop (Header 5)

Useful links

Work with us

prhuk-authors

Penguin Shop: 3 Clothbound Classics for £33

Frances Leech

Praise for Kitchen Rhythm: A Year in a Parisian Pâtisserie

In the spirit of the greats, nothing, especially food writing, was off the table. One of the most beguiling essays was the third-placed piece, by Frances Leech, which followed a day in the life of an apprentice bake ...

Follow penguin

Follow ladybird

Follow puffin

Sign up to the Penguin newsletter