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Almost every page of my Maida Heatter books has comments, as do the pages of Gaston �����ô�ٰ���’s “Desserts and Pastries,” which has photographs of every recipe, each of which I tried to replicate precisely.

I baked my way through several books, but my bible was “�����ô�ٰ���’s Desserts and Pastries,” by Gaston �����ô�ٰ���.

With Gaston �����ô�ٰ��� and Roger Vergé, he developed Les Chefs de France restaurant, now operated by his son, Jérôme, a graduate of the Culinary Institute of America.

She was a nurse in intensive care units before studying pastry with Jim Dodge in San Francisco and at �����ô�ٰ��� in Paris.

And the owner of gluten-free bakery Niche, Toby Matasar, would bring to Crumble & Flake some real-deal glutenous experience, including French training at L’Ecole �����ô�ٰ��� and Patisserie Seurre in Paris, plus four years as executive pastry chef for Tom Douglas.