Acknowledgments

L My most humble thank you to my first chef, Robert Schicchi, for not only teaching me the skills but, more importantly, for opening my eyes to an almost never-ending world of learning and discovery.

L My absolute thanks to Julia Taylor for your help during those long nights of baking, and for your unwavering support.

L Maximum respect and thanks to my great team of pastry chefs at La Renaissance Pâtisserie and Baroque Bistro, past and present, you rock!

L A very big thank you to the Charkos family for all your support.

L Paris Cutler, thank you so much for making it all possible to begin with.

L And, of course, all the amazingly patient, talented and supportive people at Murdoch Books: Diana Hill and Sue Hines for actually entrusting me with this book from the start … merci beaucoup.

L The team of editors: Barbara McClenahan, Kim Rowney and Christine Osmond — I literally have no idea how you put up with me and my convoluted manuscript, thank you.

L Vivien Valk, what can I say, your design makes me look a lot better than I am … the book is just beautiful.

L Steve Brown, for your incredible pictures, strong coffees and fine tunes, and Jane Hann, who can, quite literally, make anything look stunning.