Fuelled by lemon jelly sweets and peach schnapps, the pastry chef shuffled around the kitchen, merrily preparing brioche, pulling hot croissants from the oven and whipping double cream to a light fluff. A wondrous whiff of almond wafted from bakewell tarts and frangipane cakes, as the lavender sponge and cinnamon swirls couldn't help but do a wee jig themselves.