Wedding Ring

Chapter I: Bryan

"Bonjour! C'est une belle journée. Bien dormi? Tu as rêvé de quoi? Today is a very perfect moment to cook a delightful, fresh, mouth-watering le petit-déjeuner from" I spin the globe and pointed, "la France. For few days back, we have cooked various delish dishes with Western influence."

But before anything else, how rude of me not to introduce myself.

"Je suis Bryan. Je veins de--- Cut!" I abruptly said and scratched my head.

I forgot my next line again, I looked down, opened my French book for beginners that I just touched last night, turned the page one after another and...

"De...de..." I trace every word with my fingertips, a book with no English translation, just a pure portrait so understanding its action will pave the way and luckily, I found what I just lost.

Peaches.

I like peaches.

"Et J'ai la pêche!" I finished.

In English translation,

I am Bryan.

And I love peaches.

Everything concerning food is my nirvana.

I clapped my hands. "Here and now, we will orient ourselves and discover the art of French dish originated from its beautiful home country."

I showcased the fresh and raw ingredients, dough and upper-class kitchen utensils which were tidily spread out on the kitchen table and soft sunshines filtering through the glass windows ameliorate atmosphere to its utmost glory.

"French people don't consider breakfast as real meal because their point of breakfast isn't about eating but rather spending a moment with someone before jumpstarting the day. That's why we'll be making fresh salad for appetizer; French toast and croissant for the main course and un verre de jus d'orange as our refresher to boost buoyancy."

Finally, I'm able to say my lines right.

"But why aren't we making omelette, muffins or sandwich with cheese, just like an everyday breakfast on a casual day? Well, you can have it your way but it will not be regarded as breakfast but rather a brunch. Intriguing, is it? Now, shall we begin?"

The magical making of the croissant and French toast have begun.

"Croissants aren't easy because it requires time along with patience and a lot of folding or as what the French pâtissier calls 'a turn'. But if you want to achieve your objective, then patience is the key." I explain as I demonstrate the procedure.

Since this early morning, I already worked on the dough for croissant combined with salt, sugar, flour, whole milk and fresh yeast, as it will take time to double the size or what we call proofing, cooled it and performed the folding or what we call the layering procedure, after proofing, I have shaped the croissants and coat with egg wash using a spray bottle and proofed it for an hour, coat it with egg again and proof for an hour.

"And say the magic word. Abracadabra!" I presented the tray with the shaped croissants on it.

"In French, they say l'a pprêt which translates to 'close to being ready' So, are you ready for the final step?" I wiggled my eyebrows with a smile in my lips.

Bake time.

"For French toast, fresh bread is a big no-no because it will just soak with liquid rapidly leaving the bread, tsk... very sloppy. That's why, I prepared and baked a cinnamon babka as best bread last night because it has to be stale or a day-old bread." I say as I showcase the baked babka and smelt it.