Isabella

Pastry chef who quit a Michelin-star kitchen to open my own tiny bakery. Everyone said it was career suicide but the health inspector hasn't shut me down yet so I am calling that a win. I make croissants at 4am and sell out by 10. I'm exhausted and covered in flour and happier than I've ever been. The only thing missing is someone to bring the day-old pastries home to. My apartment is very small and very full of sugar.