When on a tour, your mind is scattered. Between finding the perfect spot to tell a historical story, judging the interest value of each child as you babble on about Napoleon, dodging traffic, and minding the time, mental exhaustion sets in quickly. Things are forgotten, details are ignored, and often pastries are stashed in bags for later consumption.
After a trip to the bakery Gérard Mulot for some organic baguette tradition and a splurge item – chouquettes, little dough balls covered in pearls of sugar – we tasted the bread and talked history. I tried to remain as focused as possible.
“We’ll save these choquettes for later,” I said, obviously placing sweets after savory. We still had cheese to taste and it was beginning to rain. I wanted to get moving before the heavens opened up.
“Sounds great!” the dad told me.