table.
Taking pity on her, Sorella Agata said, âClaudia, this is Veronique, one of our apprentices in the shop.â
Veronique was so surprised that Sorella Agata had acknowledged her presence, she merely stared at Claudia and remained silent.
âPleasure to meet you, Veronique.â Claudia extended her hand, which Veronique took, but not before glancing first at Sorella Agata for her approval. Sorella Agata gave a slight nod of her head.
âPerhaps I can ask you a few questions during my stay here, with Sorella Agataâs permission of course? It would just be a few questions about your work in the pastry shop.â
âYes, I would like that very much, Signorina Lombardo.â
âPlease, Claudia.â
Again, Veronique looked to Sorella Agata for approval.
âIf Signorina Lombardo wishes to be called Claudia, by all means you must honor her request, Veronique. Now, please excuse us. We have a lot to cover before dinner.â
âHave a nice day,â Veronique softly said before walking away.
âAnd you as well,â Claudia said, smiling warmly. She noticed Veronique had an accent that didnât seem completely Italian, but she couldnât quite place it.
Sorella Agata waited until she was certain Veronique was out of earshot before saying, âYou must forgive her . . . How do you say in English . . . enthusiasm?â
âYes, enthusiasm.â
âYou must forgive her abundant enthusiasm. She still has a lot to learn, but she is a bright young woman. I have high hopes for her.â
âIâm sure. You do not mind that I would like to talk to her and a few of the other workersâjust to get their experiences as well?â
âNo, thatâs perfectly fine.â
Claudia bit into one of the anise cookies. âOh, these are to die for! And they just came out of the oven!â She closed her eyes, savoring the cookiesâ sweet licorice flavor from the anise oil.
Sorella Agata smiled, pleased that her intention of surprising Claudia with the warm cookies had worked.
âI thought you might like these with your espresso. They have anââ
âAnise extract. Yes, I can taste it. Theyâre heavenly.â
â Grazie. We actually use anise oil here instead of extract. I feel its essence is purer and imparts a stronger flavor.â
âAnise oil. Interesting.â Claudia scribbled on her pad.
âSo I was thinking we could start with the pastries first, then proceed to biscotti and cakes, and cover the specialized desserts like gelati and granite last. Oh, I forgot my recipe book.â Sorella Agata began to get up, but Claudia stopped her.
âActually, Sister, I would like to start with your storyâthe history of the pastry shop, how you fell in love with pastry making, and of course a little about your life.â
âBut we have a lot of recipes to cover.â
âYes, but as I mentioned to you in my e-mails, your story is important for this book, too. I donât want this to just be a straight recipe book. People who know about you and what you have done with this pastry shop are fascinated. I not only want to share with the world your wonderful pastries, but also the inspiration behind them as well as your passion for what you do. I know Iâve only just arrived here today, but I sense there is a strong familial bond between the sisters and even the lay workers you employ in your kitchen. I want this book to convey the intimate story behind the pastries and the love you all share for them.â
Sorella Agataâs face looked pensive. âI see. I am touched you could see all of that since you only just arrived today.â
âI am a writer. Itâs my job to be observant.â Claudia winked at Sorella Agata before reaching into her messenger bag and producing a tape recorder.
âSo if you are ready, Sorella, letâs begin.â
Sorella Agata finished the last of her espresso.