A Quote by Adriano Zumbo

When I was 19, I began work at a French sourdough bakery in Balmain. — © Adriano Zumbo
When I was 19, I began work at a French sourdough bakery in Balmain.
There's a certain kind of dark-crusted sourdough bread I'm incapable of resisting. A sixth sense alerts me anytime I veer within a three-block radius of a bakery offering tangy country loaves with mahogany crusts. Without fail, I'll make my way inside and buy one, even if there's already half a loaf growing stale on my countertop.
I like people who are powerful, confident, and fearless. Balmain is about an attitude. I think if Marilyn Monroe and Elizabeth Taylor were alive, they would definitely be part of the Balmain crew.
My dad's an architect and my mom owned a French bakery for twelve years.
We set up a bakery called Bad Boy Bakery, to cook on the inside to sell on the outside. It was huge, because it got them working. I'd give them a certificate to go back in the community with a skill. They could get a job. We set up a little bakery and it's gone crazy. I need to be that raw to do the glossy stuff. I need to get back to that kind of scenario.
My father was a lesson. He had his own bakery, and it was closed one day a week, but he would go anyway. He did it because he really loved his bakery. It wasn't a job.
I'm not very into pastas or heavy foods like meat, but pastries, especially if they come from a really nice French bakery, I go crazy over! I try to allow myself those little treats in the morning for breakfast, then I have a lighter lunch.
Bakery air is that steaming hot front of thick, buttery fumes waiting for you just inside the door of a bakery. And I am just going to tell you straight up: That is some fine air!
I was about 19 when I began working for Hindi films.
You might go to a cheap bakery that uses really bad fats and sugars and stuff like that. You go to a nice bakery and you can enjoy a nice sweet that's made well and it doesn't make you put on any weight if you eat in moderation and if you do a little bit of exercise.
When I started, you had cochineal food colouring that would turn things pink, but you could never make it red. Now, red is no problem - and if you look at supermarket bakery sections since 'Bake Off' began, you can get everything.
We need French chaplains and imams, French-speaking, who learn French, who love France. And who adhere to its values. And also French financing.
When I arrived at Columbia, I gave up acting and became interested in all things French. French poetry, French history, French literature.
In the province of Quebec where I come from, we speak French and the only cosmopolitan city is Montreal. Every time we tackle the subject of immigration and racial tension, it's an issue that concerns Montreal. Also, in Quebec, we have this added issue that we want people to speak French, because French is always on the verge of disappearing to some extent. I work, play and do everything in French.
When I was a child, I grew up speaking French, I mean, in a French public school. So my first contact with literature was in French, and that's the reason why I write in French.
I obtained a Woodrow Wilson Doctoral Fellowship and entered the graduate program in History at the University of California. With no Greek or French and minimal Latin and German, I was in no position to pursue my classical interests, so I began work at Berkeley with little more than an open mind.
I began as a bowler and batting at No. 8 or 9 at Under-14, U-16 and U-19 levels, so to change myself was really difficult.
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