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“I rip open a packet of buffalo mozzarella, ivory spheres floating in a milky womb. I drain the liquid and cut a thick, creamy slice. Placing one of my runaway tomatoes on top, I stand at the kitchen counter and eat, the yellow oil running down my chin. It was rich and full. Like summer and sunshine.”
― Hannah Tunnicliffe, The Color of Tea

“I pass the bakery on the corner, the smells hitting me before I reach the shop itself. They are thick and sweet. Cars are double-parked down our street, locals dashing from the passenger doors to pick up their breakfast. A long queue snakes from the entrance. Inside there are piles of pork buns, slices of dark honey cake, rolls topped with pork floss, bread with ham laid on top and stuck fast with melted cheese. It is a different smell from bakeries back home. I tried a loaf of bread once, but the slices are thin and sugary.”
― Hannah Tunnicliffe, The Color of Tea

“Every time the waiter with the cheese platter comes by I take two or three cracker loads at a time. I give him a polite smile, hoping he can guess I once did his job and I know his feet hurt like pins are being driven through the heels. The expensive cheeses are salty and soft against the crispiness of the crackers, and I realize how hungry I am. How little I have been eating these past weeks. Perhaps the waiter can sense this too; he begins to make a beeline for me each time he comes from the kitchen with a new plate. Goat, blue, Brie. Soothingly thick and creamy in my throat.”
― Hannah Tunnicliffe, The Color of Tea

“During the afternoons the only thing that seems to hold my interest is baking. I go through my recipe books. Soft-centered biscuits, cakes slathered with icing, cupcakes piled up in pyramids on round plates. Pete doesn't say anything, although every morning he takes out the rubbish bags filled with stale muffins and half-eaten banana loaves. The only thoughts that seem to distract me from babies are those memories of Paris. A gray cold, tall men, black coffee, sweet pastries, Mama laughing, with her hair and scarf streaming behind her. The smell of chocolate and bread.”
― Hannah Tunnicliffe, The Color of Tea

“It has been a few days since I left the apartment, other than to fetch flour and sugar and royal icing mix. I have an impulse to walk to the gourmet supermarket, my mind already starting to wander the aisles. Maybe we can have an antipasti plate for dinner with cold wine in big glasses. I'll buy smoked salmon and ham cut from the bone, olives and cheese.”
― Hannah Tunnicliffe, The Color of Tea

“The pastry kitchen is colder than I had imagined but smells delicious, as sweet and crisp as the bite of an apple. The walls are covered in white tiles, and almost everything is made of stainless steel. There are quite a few Chinese chefs in the kitchen, busy at work. They don't look rushed at all, carefully executing their tasks. One chef is releasing praline balls from their molds and then dipping them in a bowl of melted chocolate. It looks like a silken soup, and my mouth waters. He drops each ball in with a large fork and slowly stirs it around. When it comes up again, it has the satin sheen of the warm chocolate. He rolls it, the fork providing a cradle against a marble bench top until it is cool. The fork leaves no crease or mark on the finished product, a perfect sphere. There is such slow art to it; I feel hypnotized.”
― Hannah Tunnicliffe, The Color of Tea

“I like caramel flavors; some people prefer a lighter taste, like rose, at least to start with. The chocolate-flavored ones are lovely, of course..." I am rambling; it is like choosing a favorite child, practically impossible.
"What's in this one then?" She points at my newest creation, a pale, creamy white with soft flecks of yellow, like glints of gold in white marble.
"Reve d'un Ange. It means 'dream of an angel.'" She tilts her head, interested, and I shrug. "Hopelessly romantic name, I know. Couldn't help myself."
"What's in it?" she asked, lowering her voice.
"It's my white chocolate macaron. Ganache, that's a kind of chocolate cream, sandwiched in the middle. I've added a little lemon rind and cinnamon.”
― Hannah Tunnicliffe, The Color of Tea