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By THERESA REYNOLDS
Rappahannock News Special Writer
Ann Kolack has a village where candles twinkle in the windows, candy canes march around tiny shrubs like fairy tale fences, and little Santas lean against chimneys that no architect would ever approve.
Ann is a baker working in gingerbread and she has fashioned from this ancient, earthy dough creations beyond the wildest dreams of even the most spoiled child.
Gingerbread is not Ann’s only medium. She has spent half of her young life learning the painstaking craftsmanship and artistry of the creative baker. Still, she stops short of calling herself a pastry chef. “That’s something I aspire to,” she said. “That’s a title I would reserve for later, perhaps when I finally have a chance to study in Europe with the great ones.”
Ann has indirectly learned from some of the “great ones”, seeking out students of Gaston Lenotre, the famous Parisian chef, serving apprenticeships with those trained in the formal French and Austrian schools, traveling and studying cookbooks and patisseries wherever she has gone.
Her interest started at six, when she baked her first cake. “I was hooked from the start,” she remembers. Since then, a lot of butter and sugar has been creamed, a lot of eggs broken. Her parents bought a restaurant when she was 10 and she worked there after school. At 15 she learned candy-making for a local shop; later, she worked at the Hawaiian Sheraton Hotel, where she met a pastry chef using designs from Europe^
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