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After two decades of toiling as pastry chef, Irene Leau Kwock called it quits. She had seen enough tarts, souffl�s, and truffles to last a lifetime. For the past ten years, when anyone asked her if she was interested in dusting off her apron, the answer was always the same �an emphatic �No, thank you.� But then the former pastry chef at Fleur de Lys got an offer she couldn�t refuse: her nine-year-old niece wanted to bake a pie with her.
