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 manager limping

of concern

into the kitchen? The staff are all worked

leaning against the counter and rubbing his forehead as if

at the

run to see how he fits in. Maybe he’ll

gives me a wary look but doesn’t press further. He

least not until we’re

the maze of

tantalizing aroma of something sweet and creamy fills my

it—laughter. Real, genuine laughter echoing through the air, and I can’t help but

told you, if your batter has more lumps than

a poorly laid

French accent, which sounds even more

“Anton, you have a way

be the best damn

There’s Anton, standing near the counter with John

watch in awe. They’re like a comedy duo, like two puzzle pieces that fit

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