symptoms. Practical, levelheaded Jenny Majesky was not supposed to succumb to something as uncontrollable and irrational as a panic attack. She was helpless to stop it now as a singularly unpleasant sensation rose through her, like a parade of spiders climbing up her throat. Her heart seemed to expand in her chest.
She cast a wild look around, wondering where she’d left the bottle of pills the doctor had given her. She hated the pills almost as much as she hated the panic attacks. Why couldn’t she just snap out of it? Why couldn’t she just suck it up and calm herself with a cup of strong coffee and a taste of her grandmother’s apricot-jam kolaches?
That, at least, could be a diversion. Right now, in the middle of the night. One of the few places in Avalon where she could find someone awake at four in the morning was the Sky River Bakery, founded in 1952 by her grandparents. Helen specialized in ko-laches filled with fruit or sweet cheese, and pies that became the stuff of local legend. Her baked goods were in demand from the restaurants and small specialty shops that lined the town square, catering to the well-polished tourists who came up from New York City for Avalon’s cool green summers or blazing fall color.
Now Jenny was the bakery’s sole owner. She dressed hurriedly, layering on fleece long underwear, checked chef pants and a thick wool sweater, tall warm boots, a ski jacket and hat. No way was she driving, not before the snowplow had made its rounds. Besides, getting the car out of the garage would entail shoveling the driveway, something she was heartily sick of doing. The bakery was just six blocks away, on the main square in the center of town. She’d be there in minutes. Maybe the exertion would stave off the panic attack, too.
Just in case, she found her bottle of pills and stuffed it in her pocket.
Grabbing her purse, she walked through frozen silence. The snow had stopped, and the clouds made way for the stars. New snow squeaked beneath her feet as she followed a route she’d walked since she was a tiny girl. She’d grown up in the bakery, surrounded by the heady fragrance of bread and spices, the busy sounds of the mixers and sheeters, timers going off, rolling racks clattering out to the transport bay.
A single light burned over the back entrance. She let herself in, stomping the snow from her boots. Outside the spotless prep area, she took them off and slipped on her baker’s clogs, which were parked on a rack by the door.
“It’s me,” she called, her gaze tracking around the work area. It was immaculate as always, with fifty-pound sacks of freshly milled flour stacked precisely against one wall, honey in 155-gallon drums lying on their sides nearby. Specialty ingredients displayed in clear containers lined the shelves from floor to ceiling—millet, pine nuts, olives, raisins, pecans. The stainless-steel refrigerators, ovens and countertops shimmered under the pendant lights, and the rich scent of yeast and cinnamon filled the air. Three 6 Mafia was blaring from the radio, indicating that Zach was on tonight, and between the beats of the hip-hop music, she could hear the hum of the spiral mixer.
“Yo, Zach,” she called out, craning her neck to find the boy.
He emerged from the mixing area, pushing a rolling cart filled with raw dough. Now a senior in high school, Zach Alger had worked at the bakery for two years. He didn’t seem to mind the early-morning hours, always heading to school with a bag of fresh pastries. He had distinctly Nordic features—pale blue eyes, white-blond hair—and lanky, earnest good looks. “Is anything wrong?” he asked.
“Couldn’t sleep,” she said, feeling a bit sheepish. “Is Laura around?”
“Specialty loaves,” he said, gesturing as he wheeled the tub of dough toward the six-foot-tall proofing cabinet.
Laura Tuttle had worked at the bakery for thirty years, as master baker for twenty-five. She knew the business even better than Jenny did. She claimed to love the early hours, that the schedule was perfectly suited to her circadian clock. “Well, look who’s here,” she said, yet she didn’t glance up as she spoke.
“I had a craving for a kolache.” Jenny swished through the rubber-rimmed swinging doors to the café, where she helped herself to a cup of coffee and a day-old pastry from the case. Then she returned to the prep area, welcoming the familiar taste but feeling no calmer. Out of habit, she grabbed an apron from a hook.
Jenny rarely did the hands-on work; as owner and general manager, she stayed busy in a supervisory and administrative capacity. She had an office upstairs with a view of the town square, and a security monitor gave her a glimpse of the café counter. She spent most days juggling the needs of employees, suppliers, customers and regulatory agencies with a phone glued to her ear and her eyes glued to the computer screen. But sometimes, she reflected, you just had to roll up your sleeves and dive in. There was no sensation quite like plunging one’s hands into a warm mass of silky dough. It felt like something half-alive, squishing through her fingers.
Now she slipped the apron over her head and joined Laura at a worktable. The specialty breads were done in smaller batches and shaped by hand. Today’s selections would be a traditional Polish bread made with eggs, orange peel and currants, and a savory herb loaf of Laura’s invention. She and Laura worked side by side, weighing portions of dough on a one-pound scale, although both knew the size by feel alone.
Across the room, Jenny could see the refrigerated pie case, filled with her grandmother’s pies. Technically speaking, these were not Helen Majesky’s pies. But the original recipes for the lofty lemon meringue, the glossy three-berry tarts with the lattice tops, the creamy buttermilk chess pie and all the others came from Helen herself, decades ago. Her techniques had been passed on from one master baker to the next, and now, even after her death, she haunted the bakery as gently and sweetly as she had lived.
Jenny felt curiously detached from herself as she braided the dough into fat, rounded loaves. She looked at her white, floury hands and could see her grandmother’s hands, lifting and turning the dough with a patient rhythm that seemed to come from a place Jenny didn’t recognize in herself. The reality of Gram’s passing settled in Jenny’s bones. It had been three weeks, two days and fourteen hours. Jenny hated that she knew, practically down to the precise moment, exactly how long she had been alone.
Laura kept working, setting each oiled loaf in a pan, one by one. She bobbed her head along with the hiphop rhythm coming from the radio. She actually liked Zach’s music, though Jenny suspected Laura didn’t listen too closely to the lyrics.
“You miss her a lot, don’t you, doll?” Laura asked. She was the kind of person who knew things, like a mind reader.
“So much,” Jenny admitted. “And here I thought I was prepared. I don’t know why I feel shell-shocked. I’m not good at this. In fact, I’m terrible at it. Terrible at mourning the dead and at living alone.” She squared her shoulders, tried to shake off the mingling of panic and melancholy. The scary thing was, she couldn’t do it. She had somehow lost control, and even as she felt herself falling apart, she couldn’t do anything to make it stop.
Somewhere outside in the dark, a siren wailed. The noise crescendoed, sounding frantic, like a scream. A couple of dogs howled in response. Automatically, Jenny turned to peer through the double doors to the window of the darkened coffee shop. The town of Avalon, New York, was small enough that the sound of whooping sirens at night attracted notice. In fact, the last time she remembered hearing a siren was when she had called the paramedics.
They had not let her ride with her grandmother. She had driven her car in the wake of the ambulance to Benedictine Hospital in Kingston. Once there, she begged her grandmother to rescind the DNR order she’d signed after her first stroke, but Gram wouldn’t hear of it. So then, with her grandmother’s life force ebbing, there was nothing left for Jenny to do but say goodbye.
She
