Preparing Pastries in Edinburgh
by Scott Sharpe
A cool early morning in Edinburgh reveals a narrow service alley behind a Georgian tenement, where damp cobblestones reflect the pale, diffuse light. A local baker in a white apron leans against a stone wall, using metal tongs to adjust a tray of cooling scones on a makeshift wooden table. Beside him, a stack of folded linen creases rests near a chipped saucer holding a half-eaten pastry. The peeling turquoise paint on the adjacent door frame contrasts with the grey sandstone, while a glass tumbler of water sits sweating on the edge of the tray.
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