When Emily wakes up, she finds herself in the body of a girl of the same name who lived in Paris in the 19th century.
At that time, the Seine River was brightly lit, the opera house and department stores were rising, and the romantic atmosphere of France was everywhere.
But Emily's family lived in a damp old house on Saint-Denis Street, rented a small bakery, and made a living by making bread. They always got up before dawn to knead dough, ferment, and bake bread, and then sent the finished products to be sold in a bakery run by their aunt's family.
The two families had been working together for many years until the original parents were framed as arsonists and taken away by the military police and imprisoned.
"Emily, now that your family has a bad reputation, the store cannot be implicated." The aunt held the handkerchief, her tone was pitiful, but her eyes could not hide the calculation, "We can only terminate the cooperation early. I believe you can understand our difficulties."
It turned out that my aunt had secretly signed a contract for a bigger bakery.
Looking at the small bakery on the verge of bankruptcy, Emily, who studied desserts in France for many years in her previous life and won the title of French MOF Dessert Master, listed the three most important things for herself:
First, let my aunt's family pay out the liquidated damages.
Second, get parents out of jail.
Third, Make Little Bakery great again! !
***
At that time, the only sweets available to ordinary people were rice pudding made with leftover rice, milk and cheap sugar, or thick pancakes sprinkled with icing sugar. Exquisite desserts were exclusive to aristocratic salons, and were rarely seen by ordinary people.
Until an inconspicuous dessert shop quietly opened on the corner of Paris.
Croquettes, éclairs, colorful macarons, Napoleon mille-feuilles, these French classics need not be mentioned, but what makes Parisians wide-eyed are the new things they have never seen before: half-cooked cheese that melts in the mouth, and pastries stuffed with sweet cream. Sili cheese rolls, Viennese Sachertorte topped with thick chocolate sauce, Portuguese egg tarts with hot fillings flowing out when you bite them open, lotus cakes blooming on the plate like a real flower, and Turkish baklava wrapped in layers of thin crust with chopped pistachios...
Long queues form outside the store every day, and new products are often sold out in less than half a day once they are launched. Even the noble ladies lined up to buy on their behalf, just to get a box of limited edition desserts. Before long, branches with the same sign opened one after another in Paris.
From a poor girl trapped in a narrow house in an old street to a dessert tycoon who shocked Europe's upper class, Emily's legendary life has just begun.
Intention: Make desserts well and make progress every day
