Laura Mendes always wanted to become a top pastry chef, and landing a job at Moretti's Patisserie, the most prestigious bakery in the city, feels like her big break. But her excitement ended when she meets Shawn Moretti-the infuriatingly arrogant heir to the Moretti group. From the time she set foot in his family's bakery, Shawn makes it really obvious he doesn't want her working there. To him, she's just a random outsider who will never understand the Moretti business. To her, he's an entitled and proud jerk who thinks he owns the world. They always argued, exchanging words that turn the group into a warzone. But as the days went by, their hatred for each other takes an unexpected turn. Behind Laura's stubbornness, Shawn sees talent and undeniable passion. And behind his cold, controlling character, Laura sees a man struggling to live up to impossible expectations. When a major pastry competition forces them to work together, there was a spark between them neither of them can deny. But with family secrets, fierce competition, and years of resentment between them, will they give in to the temptation... or will their love crumble like the pastries she creates?
(Laura's POV)
Some people avoid the kitchen completely out of indifference or simple laziness, but I don't. A lot of people view baking and cooking as laborious chores that require precise measurements and where a single error in component proportions may ruin a meal.
For as long as I can remember, I have loved creating new dishes, experimenting with flavors, and discovering new recipes using whatever ingredients I had at my disposal. I still remember the first time I ever baked something on my own-I was just five years old, standing on a stool in our family kitchen, carefully measuring out flour and sugar while my mother watched with mild amusement.
I've always had a thing for cooking, even though my folks – who were both busy doctors working at the same hospital in totally different fields – never cared much for it. They'd spend long, grueling hours and usually ended up with meals that were nothing more than quick bites; takeout or a casual eat-out was pretty much the norm for them.
Most days, they'd say it's just easier to grab food fast instead of spending time in the kitchen, and, well, they weren't particularly drawn to the culinary arts. Still, 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 with their own hectic lives and a clear preference for simplicity, they made sure I got to follow my passion, however small or scattered it might have seemed at times.
I improved my abilities throughout the years, going from making basic homemade delights to more complex pastries. Eager to have practical experience, I began working at neighbourhood bakeries in Camden, London, by the time I was a teenager. My desire to learn how to make pastries professionally only grew greater.
After endless hours of burning the midnight oil-lost in studying and tripping over mistake after mistake-I woke up one morning to an email that, quite unexpectedly, turned everything upside down.
"Congrats!" it began, almost as if cheering me on. The note, warmly personal yet formal enough, said my application had been accepted; Moretti's Patisserie picked 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 mouthwatering pastries, showy presentations, and a reputation that's simply hard to beat. I read that email three times (yes, three!) before it all really sank in.
At first, it felt almost dreamlike to process that I'd been chosen to work at such an iconic place. The thought of joining Moretti's-a name that carries both culinary pride and a dash of surreal expectation-left me both excited and a little bewildered by the sheer magnitude of the opportunity.
A sudden rush of feelings-shock, joy, and a hint of disbelief-hit me when I suddenly understood what was happening. I grabbed my phone with a trembling hand, my thoughts already darting around about what should come next. There was, without a doubt, just one person I felt compelled to call first.
As soon as Anna answered, her voice was playful. "Hey babe, what's up?"
I didn't waste any time. "Guess who just got an email from Moretti's Patisserie this morning?" I was breathless.
There was a pause before an excited squeal came through the speaker. "No way! Laura, I knew you'd kill it! Oh my God, I'm so proud of you! When do you start?"
I looked back at the email. "Monday."
"Monday? That's in-"
"Three days," I said. "And I have to pack now because I'll be moving to their headquarters in Paris." The weight of those words hit me as I said them out loud. Paris. I was actually moving to Paris!
Anna squealed again. "Paris? This just keeps getting better! Oh my God, we have so much to do. Clothes, luggage, travel essentials-wait, have you booked your flight yet?"
"Not yet! There's so much to get done in such a short amount of time." I rubbed my forehead, feeling the stress start to build. "I need all the help I can get. Will you come shopping with me?"
"You don't have to ask," Anna said. "How about we meet at the mall in 10 minutes?"
"Perfect. Thanks, babe! I'll see you then."
As soon as I hung up, I turned to my parents. My mom was at work, and she had a rule against being disturb during her shifts. So I texted her instead:
Mom, guess what? I got the job at Moretti's Patisserie! I start Monday and I'll be moving to Paris!
I sent the same exact text to my dad.
My dad responded right away, unlike my mom. His message appeared instantly.
Dad: Congratulations, princess! I knew you could do it. Let me know if you need help with packing or travel arrangements.
I smiled, already knowing his overprotective self would kick in. I responded quick.
Dad: I'm fine. I'm not a little girl anymore. I'll be 23 in a few months.
A few seconds later, his response came in.Dad: I understand you think you're all grown up but you will always be a little girl to me and I will always be here to help if you need it.
I sighed, knowing there was no point in arguing. He wouldn't let it go unless I gave him something to do. So I took advantage of it.
Me: Okay, Dad. Since you won't rest unless I let you help, can you book my flights to Paris and find me an apartment near the bakery?
His response was immediate.
Dad: Consider it done. Anything for you, princess.
I smiled as I put my phone down. The reality was finally setting in.
In a few days, I would be starting a new chapter in my life, stepping into the world I had always wanted.
Moretti's Patisserie was waiting for me.
And I was ready.
Chapter 1 A Dream In The Making
03/04/2025
Chapter 2 New Beginings
03/04/2025
Chapter 3 Rocky Start
04/04/2025
Chapter 4 The First Test
04/04/2025
Chapter 5 The Rising Heat
05/04/2025
Chapter 6 Beneath The Surface
05/04/2025
Chapter 7 The Line Between Us
06/04/2025
Chapter 8 Unsettled Thoughts
06/04/2025
Chapter 9 Empire In Motion
07/04/2025
Chapter 10 Stirring Tensions
07/04/2025
Chapter 11 Unfinished Business
08/04/2025
Chapter 12 Unfinished Encounters
08/04/2025
Chapter 13 Taste Of Pressure
09/04/2025
Chapter 14 Danger In Disguise
09/04/2025
Chapter 15 The Watchful Eyes
11/04/2025
Chapter 16 The Weight of Secrets
11/04/2025
Chapter 17 Unplanned Business
12/04/2025
Chapter 18 Under Watch
12/04/2025
Chapter 19 Cracks In The Surface
13/04/2025
Chapter 20 Lines Blurred
13/04/2025
Chapter 21 Threads You Can't Unsee
14/04/2025
Chapter 22 Too Many Shadows
14/04/2025
Chapter 23 Cracks In The Foundation
15/04/2025
Chapter 24 The Line I Won't Cross
15/04/2025
Chapter 25 Unspoken
16/04/2025
Chapter 26 Cracks In The Glaze
16/04/2025
Chapter 27 A Line I Can't Cross
17/04/2025
Chapter 28 Walls And Windows
17/04/2025
Chapter 29 Truth, Finally
18/04/2025
Chapter 30 Fractures
18/04/2025
Chapter 31 Glass Houses
19/04/2025
Chapter 32 The Cracks Beneath
19/04/2025
Chapter 33 Smoke Signals
20/04/2025
Chapter 34 Under Pressure
20/04/2025
Chapter 35 Between Locks And Lies
21/04/2025
Chapter 36 Lines In The Flour
21/04/2025
Chapter 37 Second Glaze
22/04/2025
Chapter 38 Under Pressure
22/04/2025
Chapter 39 Storm Watch
23/04/2025
Chapter 40 Cracks In The Crust
23/04/2025
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