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“Whitney, how much do you think you would need to ensure SugarTime’s survival? These are hard times for everyone, but especially small businesses.”
I shake my head.
“No no no. I didn’t mention my concerns about my bakery’s survival because I expect charity from you. I just didn’t want you to have an unreal view of my business situation. Again, you think all these amazing things about me, but I’m just a regular girl.”
He nods, his expression still smooth.
“I understand that. But you’ve done well, sweetheart. You’re resourceful, and you’ve been doing everything you can to keep your business afloat. I don’t know many women with your training that would decide to become a cam girl under these circumstances. That says so much about you, and what you’re willing to do. Humor me and give me a rough number off the top of your head.”
I am torn on how to handle this. I feel like giving him a number will be like asking for a handout, and it’s something I don’t love. I like to earn my money, and Peter offering like this feels wrong. Even taking money for the cam shows seems more acceptable. I initiated that job and accepted money for a service I performed, however illicit it was.
Peter cocks an eyebrow at me.
“Whitney, if you can’t come up with a number, I’ll have to guess. I can easily figure out what rents in your area are and I can look up the average salary for a baker in the city. Don’t make this harder than it has to be. I know you have the figures in your head. I’d be willing to bet you could give me the bakery’s average monthly expenditures within one hundred dollars. I can tell you have a good head for business.”
I resign myself to the fact that he knows what he’s talking about because he’s right. I’m an entrepreneur, and I know SugarTime inside and out.
“Well, if we can’t open for two months, then twenty thousand would get me by. Saying that number out loud makes it sound so big. My first fiscal year wasn’t anywhere near that amount, but I’ve taken risks over the last few months that maybe I shouldn’t have.”
The handsome billionaire merely smiles.
“I’m going to give you fifty thousand because who knows how long this pandemic will drag on? You said you have one full-time and two part-time staff members. Is it worth keeping them on payroll even while you are closed?”
She nods.
“Yes, and it’d be almost impossible to replace them once it comes time to open. Alvina can do almost everything I do. If I could afford to take a vacation, I could leave her in charge and not worry about the business running smoothly. Felipe opens for me a couple of days and his croissants always look prettier than mine. Marta doesn’t know as much about the baking as she does about running the counter and cash register, but she’s also great with the customers.”
He nods.
“Then, they’re valuable. I want you to be able to pay them while you are closed so you don’t lose these employees. You’d be surprised how hard it is to find good workers.”
I shake my head, suddenly feeling overwhelmed.
“Peter, I can’t accept that. You’re far too generous and you know my cam girl shows don’t add up to fifty thousand at all.”
He frowns.
“Stop that. This is a business investment and has nothing to do with our relationship. Why is the possibility that I believe in you so hard for you to digest? I did the same thing for Luke when he opened his bar. If it makes you feel better, consider it a retainer for your consultation services. I’m going to give you a check so you can close that stupid LiveFans account, and we’ll make this a legitimate business investment, okay? You’re not getting paid for cam-girling anymore. I like you too much for that. Now come on, let’s eat before these steaks get cold.”
I’m speechless and shocked and a million other emotions. I follow Peter back out to our picnic area. I feel like I need to explain and clear the air because my pride is ruining the mood.
I take a bite of the steak and it’s absolutely delicious. He is a wonderful cook. There are no fancy reductions or sauces, just quality food cooked right. Under all the polish is just a simple guy with no professional culinary training, who has taken advantage of all the opportunities presented to him. He’s a bit like me in a way, and I swallow, gathering the courage to speak.
“Pete, I don’t want to seem ungrateful. I was just raised with a certain work ethic. I want to know that my business’s success or failure has been a result of my hard work, and not charity.”
