Page 10 of Soft Serve

Everything is exactly as it should be. Grandma Faith ran this kitchen for forty-one years, and she kept logs so meticulous that I could reconstruct any given Thursday in 1987 if I needed to, and somewhere in the process of taking over, I absorbed that habit without noticing. I check everything twice. I always have a backup. I do not leave things to chance.

I leave the document face down.

The coffee finishes, and I pour a cup and lean against the prep counter with both hands wrapped around it. I let myself have the quiet for a few minutes before the day starts pressing in.

Grandma Faith would have known what to make of Charles Whitaker within thirty seconds.

She had that quality, the ability to read a person the way she read a flavor profile, patient and thorough, cataloguing what was present and what was missing in equal measure. She never rushed a judgment, and she was almost never wrong. The two or three times she was wrong, she admitted it plainly and moved on without drama.

I think about what she would have said last night, watching him sit on the customer side of the counter without being asked to, sliding a four-page document across instead of a deck, and telling me about the Calloway family with his jaw tight and his eyes steady and not a single word of excuse anywhere in it.

She would have said that one's been carrying something heavy for a while. She would have said it the same way she said everything, matter of fact and warm, like an observation rather than a verdict.

I take a long sip of coffee.

The thing is, I'm not naive. I know what Charles Whitaker is. I know what Whitaker Creamery Group does. I followed the Calloway story when it ran, and read the small press pieces that the national outlets didn't pick up. I felt the sick recognition of someone watching a family business get absorbed and dismantled from the inside, while the people who built it had no recourse and no warning.

I felt it in my chest then. I feel it differently now that the man responsible has sat on a stool in my closed shop and told me about it without flinching.

That's the problem.

I set my mug down and start pulling ingredients for the morning's first batch, muscle memory carrying me through the familiar sequence, and I try to be honest with myself about last night, the way this kitchen has always demanded honesty.

The document is reasonable. More than reasonable, actually, which I resent slightly. The compensation figure is generous, the terms are clearer than I expected, and the clause about creative approval has his fingerprints all over it, meaning someone with actual authority signed off on it, which means it was intentional.

He built me an exit before I asked for one.

I measure out the cream, the sugar, the first of the flavor components, and I think about the way he sat there. Still, in a way, most people aren't. Not performing patience, just genuinely in possession of it, like he had nowhere else he needed to be and no version of this conversation frightened him.

I thought it would be easier to dislike him without an audience.

It isn't.

There's a photograph on the shelf above the door to the front, the same place it's been for fifteen years, slightly too high for anyone to see clearly unless they know to look. Grandma Faith behind this same counter, younger than I ever knew her, laughing at something off-camera, one hand braced on the prep surface, flour on her apron.

She looks like she's exactly where she's supposed to be.

I know that feeling. It took me longer to find it than it took her, longer than I want to admit, but I know it. This kitchen at five thirty in the morning, with my hands in something cold and sweet, and the whole day still waiting. This is mine.

Whatever Charles Whitaker wants with it, that part doesn't change.

I remind myself of that firmly, and then I remind myself again, because the first time doesn't quite take.

The thing I keep coming back to, the thing I put the document face down specifically to avoid thinking about, is the moment near the end of the conversation when he asked how long I'd been running it alone.

Not how long have you owned the shop? Not when did you take over?

How long have you been running it alone?

Like, he understood that those are different questions.

I don't know what to do with a man who asks the right question by accident, so I'm filing it under wariness and leaving it there. Wariness is practical. Wariness keeps the lights on.

I fold the first flavors into the base and start the churn, the familiar noise of it filling the kitchen, and I make a list in my head of everything today requires. The morning prep. The supplier order that needs to be confirmed. Rosie is coming in at eight, and Millie after school. The health inspection paperwork that's been sitting in my office for two weeks, waiting for a quiet hour that hasn't materialized.

And Charles Whitaker, presumably, at some point.

He didn't say he was coming back today. He also didn't say he wasn't.