Abby

I walk into my restaurant the next morning, the scent of fresh coffee and baked bread filling the air. The

morning sun casts long beams of light through the windows, but the atmosphere inside feels oddly

electric, tense yet filled with a strange and unexpected kind of exhilaration.

It’s the day after last night’s events, and I’m running on a blend of excitement and worry, my thoughts a

toss-up between optimism and that gnawing feeling in the pit of my stomach.

Did I make a mistake with Anton? Was it all an elaborate con for free food and a hotel room, or perhaps

even a bizarre dream? Most importantly, what if he never actually shows?

As I head toward the kitchen, though, it quickly becomes apparent that something is off. My staff are

gathered around the kitchen door, oohing, aahing, and giggling at something going on inside.

Enter title…

going on?” I ask as I see my restaurant

of concern and

into the kitchen? The staff

his forehead as if

at the realization.

see how he fits in. Maybe he’ll

but doesn’t press further. He knows me too well to question

not until we’re

make my way through the maze of excited staff. I reach the kitchen doors

tantalizing aroma of something sweet and creamy fills my

then I hear it—laughter. Real, genuine laughter echoing through

your batter has more lumps than a teenager’s face, your cheesecake

as a poorly laid

is. Anton’s thick French accent, which sounds even more delightful in the light of

almost abrasive laughter booms across the room. “Anton, you have a way with words, man.

the best damn cheesecake

There’s Anton, standing

They’re like a comedy duo, like two

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