"I can understand that, but the sign of a good business owner is always being open to possibilities.Being prepared to pivot when necessary.You never know when the unexpected will arise."
"Like a fire."
"Or the town is sold, and the new owner wants to raze everything that's here and build a resort."
That made me pause and glare at him."How could you put that out there?"
He had the audacity to chuckle."I'm just trying to get to you.You're so serious when you're baking."
"Baking is a science.Did you know that?The wrong measurement can throw everything off."
"I had no idea."He grinned."But I like when you talk baking to me."
I rolled my eyes at him."You're ridiculous."
"What kind of things do you usually make in the morning?"
"The staples are croissants, muffins, pastries, and cinnamon rolls.Scones aren't as popular, so I'm not making them while we're here.While one batch is baking, I start on the next.It's kind of like an assembly line."I moved efficiently and made the best use of my time.
"If you had a team of people, I'd recommend a U-shaped kitchen with separate workstations, but since you're doing most of the work yourself, I think an angular or free-flow design would work best.It eliminates the ninety-degree angles, using curved surfaces and modular equipment.If you had wheels, you could move things around to where they worked best for you.But if you prefer a traditional galley or L-shaped kitchen, we could do that instead."
I thought about his suggestion, trying to imagine what it would look like."I think I'd have to see it."
"I can draft something that might work for you.I think it would create the best flow for you if you're working by yourself or with one or two others.It gives you room to make changes, not locking you into one design."
"I like the sound of that," I said as I put the prepared batches of croissants in the ovens.Once I had those baking, I moved onto muffins.This morning, I opted for the two most popular options, blueberry and chocolate chip.Then I'd move onto lemon and coffee bread.Next up were pastries, with fruit being the most popular.If I had time, I might do cinnamon rolls, but those were more involved, and Morgan's presence had thrown me off my usual schedule.
Morgan sat on a stool and drew something.I was interested in what he came up with, but I needed to focus on production.
When I had a second to take a break, I stretched my tight back and watched him bent over his paper, his lips pursed in concentration.I wondered if he was thinking about flow and angles.Most of what he'd said went over my head, but I trusted that he knew what he was talking about.
No one I'd ever dated cared enough to get up early to watch me bake.The fluttering in my stomach started up again.I thought I was falling for this man—the one who got up early to watch me bake—who took the time to consider the best flow for my kitchen.
Chapter12
Morgan
Iknew enough from working around my brothers how to design a space generally.I was aware of the building code requirements and the recommended feet you needed between the appliances and the counters to make working seamless.I wanted to get something on paper to show Reina before I took it to Cooper.He'd make the final design and order any materials and appliances we'd need.
I never did something as personal as watching a client in their space to come up with a design.But I wanted to make Reina's kitchen perfect, and the only way to do that was to observe her in her element.What I hadn't been prepared for was how it would affect me.
Reina practically glowed as she moved around the room.She hummed and occasionally talked to herself.I don't think she even realized she did it.She was probably used to being alone in the kitchen, where she could be herself.
I was pleased that she'd let her guard down.She was happy in the kitchen.
I don't know what she would have done without access to a commercial kitchen.I looked up to find her watching me.
She quickly looked away, then moved toward the refrigerator, pulling out bottled water.She handed one to me."What did you come up with?"
I wanted to ask why she'd been studying me, but at the same time, didn't want to call her on it.I took it as a good sign."Come closer."
She stood next to me.
"What do you think of something like this?These are the curved counters and modular spaces I referenced."
"I can see how I could move more easily in a space like that without the hard edges."
"We'll still have room for several large refrigerators along this wall and a smaller one by your workspace."
