“A bit reluctantly, trying to leave my bruised ego behind, I was warming to the Appalachian idea. Bourbon and branch water. Dulcimer music. Wildflowers in jelly jars. Biscuits and country ham. That did have a certain charm.” — Judith Fertig Copy Share Image
“I was beginning to taste it. Something bitter, but warm. A flavor that woke me up and let me see things clearly. A flavor… — Judith Fertig Copy Share Image
“She couldn't see the homemade colored sprinkles, the tender yellow cake, or the pale pink frosting made with strawberry syrup enhanced with a little… — Judith Fertig Copy Share Image
“I didn't know until I licked the mocha buttercream from my third devil's food cupcake that this was the flavor of starting over- dark… — Judith Fertig Copy Share Image
“I was starting to think of her as the "Goth Van Gogh" on a good day or "Vampira" on a bad one. She took… — Judith Fertig Copy Share Image
“Jett's artistic talent was as weighty and emphatic as the heavy black makeup she applied to her lips and eyelids.” — Judith Fertig Copy Share Image
“At Rainbow Cake, January's special flavors would be dark chocolate and coffee, those pick-me-ups we all needed to start the day- or a new… — Judith Fertig Copy Share Image
“Could a flavor be pleased with itself and its position in the world? That was plum. Not the sharp-flavored skin and the sweet flesh… — Judith Fertig Copy Share Image
“At the far end of the bakery, our canvas curtain heralded April's lime and coconut theme. Little bags of coconut meringue polka dots with… — Judith Fertig Copy Share Image
“I knew that sunny citrus helped put things in focus, sharpened the memory, just like a squeeze of lemon juice could sharpen and clarify… — Judith Fertig Copy Share Image
“Let's not freak out here," Jett said, ever the diplomat in venom green nail polish and little skull earrings. "People aren't going to come… — Judith Fertig Copy Share Image
“People I had never seen before flocked in, their faces showing a longing you never saw for cake. People's eyes lit up for a… — Judith Fertig Copy Share Image
“The flavor that came to me was a luscious Suncrest peach that I once had in California. This heirloom variety needed time to ripen… — Judith Fertig Copy Share Image
