Page 34 of How Sweet It Is

Levi turns around and grins at me. “Morning, Spreadsheet. Are you ready to taste perfection?”

I try not to smile at his nickname for me. I went from hating it to not minding it to kind of liking it. Still, I want to maintain a professional relationship with him, for many reasons. “Your humility knows no bounds.”

“It’s hard to be humble when you’re amazing.” He places a croissant filled with something creamy on a plate and brings it to me. “At your request, I’ve been trying to make a really good gluten-free croissant. It hasn’t been easy. This is take number five, but I think I found it.”

I don’t even put my purse down. I pick the croissant up and take a bite. It’s warm and flaky and filled with an amazing Bavarian cream. I would never have guessed it was gluten-free. “This is so good,” I say around the food in my mouth.

Levi brings his smile out in full force, dimple and all. “Told ya.”

I force myself not to swoon at his pretty face. It’s difficult when he’s smiling at me like that. “Are you ready to debut the gluten-free line of creations in the store?” I’ve been trying to get him to sell them, but he’s been hesitant.

Levi purses his lips. “Do you really think they’d sell?”

“For sure. There’s more of a demand for gluten-free than you’d think. And you’d be shocked at how often gluten-free treats taste like Styrofoam or sandpaper.”

Levi nods. “All right, but there’s a reason mine tastes better. I’m using really expensive ingredients.”

“Then charge more.” I raise the rest of the croissant before I stuff it into my mouth.

“I’m worried they won’t sell.”

I shake my head as I chew and swallow. “These are so good, people will pay more for them. I’ve tasted gluten-free baked goods all over Cincinnati, and these are better than any I’ve found.”

He looks at me funny. “Why Cincinnati?”

Heat rises to my face. “I mean, everywhere I travel. I travel a ton, and I always see what gluten-free baking tastes like in every city.”

He slowly nods. “Right.”

“Anyway,” I say quickly, changing the subject, “I was going to talk to you about raising all your prices. The bakery is still in the red.”

Levi’s mouth drops. “Even with the coffee, tea, and Italian soda sales? We’ve increased revenue.”

“Yep, but we’ve increased expenses too.” I set the dirty plate by the sink. “Come talk to me before we open. I’ll give you my recommendations.”

Levi turns back to his ovens. “All right.”

I go in the office and shut the door, my heart pounding. That was close. Too close. I need to watch myself before I tell Levi everything.

I export the sales data from the last two weeks and plug it into my accounting software, even though I know the outcome. I’ve been very careful not to talk too frankly to Levi about the way the bakery is bleeding money. He got so sad on his birthday, and that led to all kinds of line crossing. And now I have two very firm rules—no dancing and absolutely no motorcycle rides.

Levi comes into my office and sits down in the extra chair. “All right. Tell me straight. How much do I need to raise my prices?”

“I’ve done some market research. You need to at least double your prices, or you’ll never make it.”

His eyes bug out. “Double? So, four dollars for a cupcake? That’s ridiculous. Who’s going to pay that?”

“I’ve done my research. That’s what all the specialty bakeries are charging. Levi, how much does it cost you to make a cupcake?”

He tosses his hands up in the air. “I don’t know!”

“Well, I do. You’re spending between a dollar seventy-five to a dollar ninety per cupcake, depending on what’s in it. And that’s just for the gluten ones. You can’t turn around and sell it for twodollars and expect to pay rent, utilities, and your staff. You’re making only pennies.”

Levi furrows his brow. “But people can go home and make their own cupcakes for a dollar something. Who would buy a four-dollar cupcake?”

I stare at him, amazed that he doesn’t know how talented he is. “Sure, but they can’t makeyourcupcakes.”

He laughs. “I know they taste good, but I’m just playing around in the kitchen.”

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