her online sales, she might not have the funds to finish the renovations in the ninety-day tenant improvements period. Once she hit the ninety-day mark, she had to start paying rent, according to the contract, even if the shop wasn’t open. Except there was no money. She was going to lose her security deposit, and Comfort Zone would be finished.
Spread thin and torn around the edges, Aubrey couldn’t stop herself from pulling out the tattered pages of California Coast Monthly from her apron pocket. It’s like pressing and prodding a burned spot on the roof of your mouth with your tongue. Worrying the spot made it hurt more, but she just couldn’t leave it alone.
The Pitfalls of Brilliance By Landon Kim
Traveling for work is never a vacation—that is, until you blow a tire on the freeway and live to tell your story.
This story has a simple beginning. My time at home was dwindling away, and I wanted to visit one more restaurant before going abroad again. Rumors of a restaurant rising out of the mountains, graced with the shimmering stars of Michelin, called me. I borrowed a friend’s poorly maintained car (more on that soon) and headed for the mountains. It was supposed to be me, the car, and the open road for a half-day drive.
My friend fate’s fickle nature manifested itself when one of the tires blew in the middle of the freeway, sending the car skidding. Fortunately, I was able to maneuver it off to the side, and no one was harmed as a result of the incident.
After a harrowing ride in the world’s most ancient tow truck, I found myself in the hidden town of Weldon, California. With repairs unable to be completed until the next day, I had no choice but to spend the day in the picturesque town.
For the first time in what seemed like years, I had free time on my hands. I didn’t know what to do with myself. I checked into a charming trattoria and inn and went for a walk. Yes, a leisurely stroll, if you will. The small, tidy streets of downtown Weldon had a warm, inviting feel to them, and I, by all means, accepted their invitation to explore.
I was lost in the delights of the colorful mom-and-pop stores when the sweet, seductive fragrance of baked goods beckoned me. Led by my trusty nose, I soon found myself in front of Comfort Zone, a quaint bakery sandwiched between an old-fashioned barbershop and a pet store.
The outdoor seating consisted of a couple wrought iron tables, with black-and-lavender parasols shading the customers from the sun. The simple but dramatic color scheme blended perfectly with the bright white storefront trimmed in gray. All this, combined with the alluring scent of fresh bread and cakes, and I was sold on the spot.
When I stepped into the shop, the interior did not disappoint my heightened expectations. From the plush couches and mismatched chairs to the clusters of black-and-white photos on the walls, the bakery essentially hugged me in welcome. The customers looked well at ease, whether they were laughing with friends or snuggled into overstuffed armchairs with their noses buried in books. I couldn’t wait to join them.
The display case was a wonderland of cakes, pies, cookies, and pastries. The choices weren’t overwhelming in number, but each was presented with such care and affection that it was impossible for me to choose. When I find myself in such delightful conundrums, I always go for the daily special. Something the chef was excited to share with me. A personal recommendation. Plus, it happened to be one of my favorite desserts, chocolate Bundt cake.
The polite but sullen young lady at the counter asked for my order—sliced or whole—and I went for the whole cake. With a cup of Sumatra coffee. I’m not a complete glutton, mind you, but I was on vacation. There is something wickedly decadent about digging your fork into an entire cake or your spoon into a whole tub of ice cream. I took my first bite of the cake, and my eyes slid shut. It was better to narrow my senses to focus on experiencing the cake without distraction. The chocolate cake was moist, not quite dense, and just the right amount of bitter and sweet. It was a perfect balance of the devil and the angel.
When I dug deeper into the Bundt cake, I discovered it was filled with a creamy, caramel-colored filling and specks of what I suspected were dried