It’s 8am on a Friday and we’re here to observe the inner workings at Isabelle et Vincent, aka The French Bakery in Fairfield. Eight a.m. is nowhere near the dark morning hours one would associate with a baker’s schedule, and yet there’s plenty going on even at this “late” hour. In one corner of the kitchen, a wide galley space behind the counter lined with ovens, a gigantic standing mixer, and speed racks of measured flour and finished pastries, strawberry tarts are being assembled. The scent of fresh berries, an enormous pile of ruby red, hit us before we even laid eyes on them. In fact, the entire space is a feast for the senses. Piles of baguettes, stacks of macarons in a rainbow of color, glistening apple tarts, fondant covered eclairs, and savory quiches...close your eyes and just imagine a symphony of freshly baked bread, butter, sugar, fruit, and chocolate. It’s incredible.