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My shoulders slump.
“It’s too late.”
“It’s never too late, Amanda.”
Not even God has that superpower.
“I won’t push you, but keep this in mind,” he says. “I run one of the largest internet security firms in the world. I can tap into the right people with a phone call or a text. If someone caused you harm, I can go after the assholes. There’s nowhere on this planet they can hide from my network.”
We have a temporary arrangement. Why on earth would he stick out his neck for me?
Nothing would bring me more satisfaction than seeing my former business partner brought to justice and get locked up for life.
I doubt Bryce Van Der Linden works for free. His fees must be astronomical.
“I’ll keep that in mind.”
“Take your time. I’m here when you need me.”
I want to believe him, but I’m not a complete idiot. I don’t have anything to offer this man. I don’t even want to think of the number of men I’d have to have sex with to be able to afford to hire him.
The thought crushes my soul.
By the time I’m able to dig myself out of this hole, I might’ve slept with thousands of men.
Shit.
I nod and avert my gaze. I’m too choked up to speak. I fight back the tears to avoid opening a Pandora’s box I never want to open again.
After a few long minutes, I compose myself.
Enough of this pity party.
I open the box of pastries.
Nothing lifts my spirits like a sugar high.
“They bought all the best French pastries. Which one do you want to try, Bryce?”
“Which one do you recommend?” His tone is playful.
“I love the lavender religieuse and I see they bought two of those. Let’s each have one.”
“What is a reli… I can’t even pronounce what I’m about to eat.”
I look at him, amused. There aren’t too many things in life Bryce doesn’t master. He might be an incredible businessman and a phenomenal lover, but his language skills are his weakness.
“You think I’m funny?”
“Yes. It’s a religieuse, aka a pâte à choux.”
He cocks his head to the side. “Can you speak English? Or at least American?” He curls his lips up. “Translation, please.”
“It’s a light pastry dough. It’s the same as the one used to make doughnuts, but instead of frying them, you bake them. The pastry is filled with crème pâtissière—custard cream—and topped with a flavored glaze. In Paris they come in a variety of flavors like rose, coffee, lavender, chocolate, caramel, and vanilla. Lavender has always been my favorite and it’s the rarest one, because not too many pastry shops have it as part of their selections.”
“That sounded a bit complicated, so I’ll trust you. Lavender reli—whatever they’re called—it is.”
We relish the French dessert.
