out of his voice, but Kate looked at him in concern. ‘She knows that. We raised a very clever little girl. This is about what is best for our daughter. But shall we talk about that later? Let’s enjoy our meal. I hear that they have a wonderful new chocolate chef …’
The stunning aroma of bubbling grilled cheese and meaty pasta sauce saved his day as the waiter presented their food, blocking his view of the woman who had paid the price for his obsession with a cocoa farm.
The woman who was about to present their daughter with a new live-in stepfather.
She smiled at him across the table. ‘Now. Tell me all about this conference on organic cocoa that you are whizzing off to at the end of the week. Cornwall, isn’t it? It sounds so exciting. I want to know everything!’
CHAPTER TWO
DAISY FLYNN squeezed into the cramped office at the side of the restaurant kitchen and collapsed down on a tiny metal stool. She had made it with only minutes to spare, after a mad dash back to her kitchen to pick up an emergency supply of chocolate desserts for the restaurant. The head chef at the restaurant in one of London’s premier art galleries had become one of her best customers, so this was one delivery that she was happy to make in person.
Marco had given her the chance to produce a range of artisan chocolates and desserts that she had only dreamt of in her father’s bakery all those years ago. And every one of them was perfect practice for the only thing she had truly ever wanted. The one thing she had slaved and practised and experimented for day after day, week after week, month after month. Year after year—and it had been years since Paris.
Her very own chocolate shop, serving droolicious artisan chocolates made from the finest organic chocolate to her secret and unique recipes and designs. Her shop was going to be every girl’s fantasy of chocolate heaven.
That was her dream. And she was almost there!
She had the recipes. She had ideas for the shop and what its tantalising interior would look like. She could even imagine what it would smell like, with all the chocolates on display.
It would be amazing.
All she needed now was a great reliable source of organic fine cocoa and she would be ready to walk into the bank with a business plan that would knock their socks off. Plus a few samples of the actual goods if the discussions got tricky.
It was going to happen—because she was going to make it happen.
She would finally be able to show the world what a baker’s daughter from a small country town could do, given the chance—just as her dad had predicted she would. On her own. She didn’t need some famous-name chocolatier taking the credit—not again.
It was so sad that her father hadn’t lived long enough to see her achieve her dream. Even if it did mean that today she’d had to jog most of the way through the streets of London with her precious cargo of desserts. She was tired, hot, out of breath and moist in places she would rather not be moist—but close enough to her goal to put a smile on her face.
In fact Daisy was still catching her breath when Marco waltzed in, wiping his hands on the towel tucked into the waistband of his apron and then reaching across the desk to shake Daisy’s hand.
‘Thanks for coming at such short notice, Daisy. It has been mad out there today, and we are fully booked with coach parties of tourists every lunch and dinner service for the next two weeks.’ Marco raised his right hand. ‘I’m not complaining. Far from it. But it leaves me with a problem. A big one.’ And he pointed straight at Daisy. ‘Namely you, young lady.’
Daisy swallowed down her anxiety, but leant forward to reply. ‘Me? Is there a problem with your order? I checked it through with the sous chef when I delivered the dessert trays. I’m sorry if …’
Marco waved his fingers at her and sat back in his chair. ‘No, no. There is no problem with your food at all. In fact it is just the opposite. I knew when I tasted your work that the chocolate dessert range would be popular with the ladies who lunch, but I had no clue just how many portions we would serve. You’ve seen the orders double these past few weeks, and we actually ran out of that flourless melting middle cake last night. Our guests were not happy. And that brings me to why I’ve asked you to hang around for a few minutes.’
He leant his elbows on top of a pile of papers on the desk and formed a tent with his clever long fingers. ‘I have a proposition for you. Right now I order your chocolate from Tara’s company, and that was okay for the occasional one off event. But that was before I found out just how good you really were. We look after four art galleries in this city, and the bottom line is we need a professional chocolatier like yourself heading up our patisserie section.’
The breath froze in Daisy’s lungs as she tried to come up with a suitable reply, but she was too stunned to do more than stare.
‘Oh, I know,’ Marco said, flicking away her silent protestations. ‘You want to open a chocolate shop with your name over the door. You made that clear the first day you walked into my kitchen—and there is nothing wrong with that. Call it Flynn’s Fancies, or whatever. But think about this.’
His long arms pressed hard against the papers on the desk and Marco’s intense dark brown eyes seemed to burn a hole in Daisy’s forehead.
‘What if we put your name on the menu and make this a full-time job, with your own kitchen area and a sous chef to help you? You could reach hundreds of diners every day and have the flexibility to experiment with new ideas. Buy the chocolate you want. Best of ingredients. Best of everything. The job is yours if you want it.’ Then he gave a short shrug and grinned. ‘You can breathe again now.’
Daisy realised that she had been holding her breath the whole time the head chef had been talking, and grasped hold of the desk as she sucked in enough air to help clear her dizzy head.
‘Wow. Thank you. I certainly wasn’t expecting an offer like this. I am flattered—I really am—but as I said before my heart is still set on opening my own artisan chocolate shop. The restaurant work is brilliant, and we really are grateful for it, but if I did come here it would only be for a short time, and Tara would lose the business after I left. I’m not sure that it’s fair to either of us. Does that make sense?’
Marco sniffed once before replying, ‘How close are you to opening your own shop?’
Daisy pushed her hands flat under her bottom to stop herself from bouncing with excitement. ‘So close I can feel it. The real problem is that I want to make my own chocolate. I mean—from scratch. Right now I am buying commercial blends and they are good—very good—but they’re not there yet. It could take years to achieve that perfect blend. Or it could be months. I simply don’t know.’
Marco’s reply was to fling open his arms wide as he rocked back in his chair. ‘Then come and work for us. We can buy in bulk, get good deals from specialist suppliers, and I can guarantee you some room to experiment.’ He waved his right hand in the air with a casual twist. ‘Think of our diners as your product testers. We win—you win. And we can still use Tara for other things. It could work very well.’
He paused and pursed his lips before shrugging.
‘It makes sense for us to find a wonderful dessert chef to look after all of our catering operations, and I would like it to be you. But if you decide not to take up my offer there is a long list of other chefs who would like to show us what they can do—and some of them have worked with chocolate before. They could come up with some interesting recipes.’
‘But not the same as mine.’ Daisy smiled, her ego marginally more inflated than normal.
‘Perhaps not. But still fantastic. And then, of course, we would not need to use outside supplies. Perhaps you should talk this over with Tara? She might have an opinion about that.’
‘Oh. Yes. Tara. Of course.’ Daisy’s heart sank. ‘How long …? When do you need to hear back from me?’
‘I