My Sweet Temptation

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I don't. A lot of people view baking and cooking as laborious chores that require p

atever ingredients I had at my disposal. I still remember the first time I ever baked something on my own-I was just five years ol

al in totally different fields – never cared much for it. They'd spend long, grueling hours and usually ended up w

ill, they always backed my little food adventures – in fact, they even surprised me by buying my first oven and apron, which meant the world to me. All in all, even w

pastries. Eager to have practical experience, I began working at neighbourhood bakeries in Camden, London

and tripping over mistake after mistake-I woke up one morning to

ked me to be one of their pastry cooks. And, really, it wasn't just any bakery-it's one of the city's well-known sweet spots, celebrated in most cases for its m

e. The thought of joining Moretti's-a name that carries both culinary pride and a dash of surreal

at was happening. I grabbed my phone with a trembling hand, my thoughts already darting around abou

d, her voice was playful

just got an email from Moretti's Pati

ugh the speaker. "No way! Laura, I knew you'd kill it

ck at the em

y? That

ing to their headquarters in Paris." The weight of those words hit

ter! Oh my God, we have so much to do. Clothes, luggage,

time." I rubbed my forehead, feeling the stress start to build.

nna said. "How about we mee

nks, babe! I'l

mom was at work, and she had a rule against being

t Moretti's Patisserie! I start M

same exact t

way, unlike my mom. His m

you could do it. Let me know if you need

is overprotective self would

a little girl anymore. I

you think you're all grown up but you will always be a little

uing. He wouldn't let it go unless I gave hi

I let you help, can you book my flights to P

onse was

done. Anything f

hone down. The reality

a new chapter in my life, stepping

tisserie was

I was