Denver writer’s new book has unusual approach

about prompt dinner service ... Tarts are still needed for dessert and Lisette quickly gets to work on them.

BY SONYA ELLINGBOE SELLINGBOE@COLORADOCOMMUNITYMEDIA.COM

Blend historic ction and culinary tidbits and enjoy “A Bakery in Paris,” a new book by a Denver writer, Aimie K. Runyan, which strikes me as a spot-on choice for laid-back summer reading ...

Opening up in 1870, this story follows members of a family — two women in particular — and the family bakery in Montmarte until the 20th century, though it is no longer open now ...

Included in the latter part of this book are a number of recipes, including Madelines Au Citron, Brioche and more, with bits of lore on preparation and garnishing ... One can almost smell the oven’s current product on a given day!

e bakery was located on the Place Royale and the family who operated it — and lived above it — await invasion by the Prussians as the story begins in September 1870, with older sister Lisette ... It continues to alternate a storyline between Lisette in 1870 and her descendent Micheline in 1946, through several generations of the family of owners and the history that accompanies them through the years, with small details about clothing and bakery products, ongoing accounts of the