“We’re going then.”
Cake handed Kris his £300 fee.
“That cake tasted delicious,” said Kris, licking the crumbs off the green paper doily. “Good luck with the business.” He looked back at the diminishing Louis Vuitton cake, but after receiving a scowl from Jade, he realised he’d outstayed his welcome and left.
A few customers trickled in and out over the next hour.
“I thought it would be busier,” said Cake sounding disappointed.
“It will be fine,” said Jade, assuring him, “The first day is always hit-and-miss so don’t worry. Besides, it’s only nine-thirty.”
“I still think there is an ingredient missing,” said Cake sniffing the aromas.
“You always think there’s an ingredient missing; the elusive missing spice. Maybe I will ask Big Dave to fart. That usually sends your senses into fits,” said Jade, chuckling.
“Do you think we have done the right thing? It cost us a lot more money than we thought,” said Cake
“I’m sure we have,” replied Jade, kissing him on the cheek. “Now bugger off into your bakery and work your magic on a baked Alaska.”
Cake went into the bakery and watched through the glass partition as customers trickled into the pâtisserie, with Jade and the girls serving. He knew his family would visit later in the day and felt sure they would be proud of him.
Things had not gone according to plan for the couple. Because of unforeseen expenses, they had far exceeded their budget with building regulations and slapdash building contractors, which delayed the shop opening, with the extra costs digging deep into their pockets.
The pâtisserie and bakery looked stunning. Located in the centre of the Monks Road shopping area in Lincoln, the two-storey building had a large open space on the first floor, which Jade and Cake converted into plush accommodations. The shop front stood out amongst the neighbouring row of shops, with a large green sign and gold leaved logo.
The pâtisserie’s interior resembled a decadent 1920s London restaurant with small imitation gas lampposts and other Art Deco fixtures and fittings and lemon green marbled columns in each corner. With the colour throughout subtle green jade, everything matched, crockery, upholstery, paper serving bags, and doilies.
The pâtisserie section had large glass display cabinets along the walls and divided from the bakery section by a glass partition to enable customers to view the bakers working. Although mainly a takeaway establishment, there were several Stamford wrought iron round tables and chairs for customers to sit and enjoy the ambience while they ate. They employed three serving staff and two bakers. The experienced bakers, chosen from the many applicants who applied for the job, wanted an opportunity to learn from the legendary Cake.
Dave Smith and Dave Jennings were the two bakers Cake employed. To avoid confusion, Cake called Dave Smith ‘Big Dave’ for being tall, while Dave Jennings was ‘Small Dave,’ because he was short, and Sarah, Tracy, and Jackie were the serving ladies.
The contents of the display cabinets had been set out with each product symmetrically laid out.
One section of the temperature-controlled display case contained loaves of bread, sandwiches, and rolls, such as Roquefort and almond sourdough, shepherds loaf, gourmet sandwiches, parmesan and oregano submarine bread rolls with vegetarian fillings. Another section contained pastries, including Latin puff pastry and other shortcrust and flaky delicacies. The final section of the refrigerated glass case contained cakes and desserts such as crème de la crème, which would be the envy of every fine dining establishment in the world, let alone a street bakery in Lincoln. Cake and his small team created delicacies, such as white chocolate and amaretto truffle, strawberry Arnaud, and macaroons haute couture. The pièce de résistance for the opening was Cake’s interpretation of the Louis Vuitton patchwork cake.
The Daves’ heads had not stopped spinning since they started working with Cake. He truly was a master, although they found him a little eccentric. Every time he completed a dish, he would smell it several times, frown, and announce that there was still something lacking. They couldn’t understand why, because everything Cake created tasted delicious and looked spectacular.
The bakery had new equipment, stainless steel baking ovens, dough mixers, dividers, and other speciality equipment. It gleamed with stainless steel sheeting on the walls, sinks, and sections of the floor, with air-conditioners and other temperature control machinery in storage compartments for specific products. An ultra-modern 21st-century bakery resembled a 19th-century French pâtisserie.
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