Accidentally Engaged(60)
The whole conversation just increased her anxiety, which was already pretty high, thanks to the job interview. If Khizar, who wasn’t at all into food, saw the video, then others could have seen it, too. Would she and Nadim have to take their fake engagement public? They hadn’t even taken their real relationship out in the world yet.
But Reena needed to put it all out of her mind for now. She was on her way to an important interview. This was the secret food-industry job that Abigail had hinted about—and Reena had full-on squealed when she heard more about it. It was for a financial analyst position at the corporate office of Top Crust, a bakery chain. Reena spent the rest of the drive practicing interview answers in her head.
After parking at the building that held a Top Crust bakery on the main floor, and their corporate offices above it, she squared her shoulders and took a cleansing breath. She’d been to the bakery many times—for a chain bakery, they produced a decent crusty loaf, if a bit overproofed. Their soups and sandwiches were tasty, too, with unique and innovative combinations. This job was perfect for her. She needed to nail this interview.
It went well at first. Angie, the director of finance, described the position, the office culture, and the expectations in a no-nonsense professional manner that Reena liked.
“So, tell me, Reena? What will set you apart from the other applicants? Why do you think you’ll fit here?”
Reena put on her best professional yet enthusiastic smile, while ignoring her elevating heart rate. This was her chance to stand out in the crowd of other applicants. “Can I be honest with you, Angie?”
“Of course.”
She swallowed. “I’m perfect for this job. I know it’s in the finance department, but I’m a firm believer that members of a team must be passionate about the product the company sells. And you won’t find anyone more passionate about the product you sell than me.”
“You’re a fan of bakeries?”
“I love bread. More than anything else. I even keep two different sourdough starters at home. Honestly, I’m obsessed. I’d love to work here to do my part in bringing great baked goods to the world.”
Angie smiled widely, nodding her head. “Leon’s going to love you.”
Reena knew Leon Bergeron was the president of Top Crust. He was a third-generation baker who’d taken his father’s small neighborhood bakery downtown and grown it to a national chain of over fifty stores. He was described as a little eccentric, but was well respected in the industry and loved by his employees.
“Our president is very involved in hiring at the corporate level. He normally conducts second interviews himself. Do you mind if I see if he’s available now? Save us all some time later?”
Reena couldn’t hold back her smile. This interview was going well. Very well. “Of course!”
Angie returned a mere minute later, her face betraying exasperation and amusement. “I should have known…He’s at the bakery. His favorite club has booked the back room. Leon always finds a reason to be there when the NLBACC are in. Anyway, he’d like us to meet him there. Do you mind?”
“NL…what?”
“Just a book club. Shall we?”
The warm, familiar scent of bread baking as they entered the bakery felt so…perfect that Reena’s knees nearly gave out. This could be her workplace. Well, not precisely, but workplace adjacent. She imagined a company discount for bread and soup instead of the practical separates at Railside Clothing. She imagined corporate meetings surrounded by baguettes and brioche. It had never occurred to Reena to work in the food-services industry, but her skin pebbled with longing now.
After warmly greeting the woman behind the counter, Angie told Reena to order whatever she liked, and Reena chose an apricot brioche tart.
“Leon’s in the back,” the woman at the counter told them as she handed Reena a plate. “He’s waiting near the door for them to finish up.”
Angie smiled as she led Reena into the rear of the café.
Leon Bergeron looked as expected, a distinguished older gentleman with sharp intelligence behind gray eyes.
“You must be Reena,” he said, standing to shake her hand as they approached the table. “Welcome to my little bakery. Angie tells me you impressed her with your finance jargon and that you will impress me with your love of bread.” Releasing her hand, he indicated toward a nearby chair. “Have a seat and tell me your thoughts on my shop, here. We’ve just finished an overhaul and will roll out this new look in other locations in the new year.”
The conversation flowed easily as Leon told her about the history of the company, the changes he had made since inheriting it from his father, and the direction he hoped to take the business in the future.
“We’re growing faster than I ever intended. I wanted to maintain that feeling of a neighborhood bakery, but these guys”—he nodded toward Angie—“have managed the impossible. I still feel connected to my customers and to my staff. It’s supposed to be about the bread, not about the market share, right, Reena?”
That led to a long discussion about the types of bread Top Crust produced and Leon’s focus on producing a quality product over cost-cutting or profit margins.
Reena could have talked bread with this man all afternoon. At one point, she forgot he had the power to make or break her prospective career. Well, not really. While the front of her mind talked proofing rooms and dough hydration, the back of her mind set off mental fireworks in celebration. This job was in the bag, and it seemed utterly perfect for her.