Gerard Fioravanti likely wouldn’t believe his own story either. But then again, the best stories are often told at the intersection of fact and fiction.

The crazy thing is that everything you read about him and his experience here is true.

His colorful tale began learning to cook and bake at his mother’s side. His passion was undeniable and it led him to the French Culinary Institute where he fell in love with all things pastry.

From there, he apprenticed with some of the most illustrious chefs in NYC (Jacques Pepin, Daniel Boulud, Geoffrey Zakarian) before leaving the rush and gridlock behind to settle in Huntington.

At his Huntington bakery Fiorello Dolce, he solidified his presence over the past 20 years as the preeminent European-style patisserie with a decidedly French accent here on Long Island. Now, with some help from his “friends” (more on that later), he has written “The Baker’s Ghost,” a new work of fiction that seamlessly blends enticing recipes with eerie ghost stories and intriguing mysteries.

So how did he make the leap from puff pastry to publishing? To hear Fioravanti explain it, he was inspired, perhaps strongly encouraged, to do so at the urging of friends.