It’s 6:45 AM in your pastry shop in Odaiba.
You step inside to find chaos: with bowls everywhere, whipped cream on the floor and Amai Yogashi, your apprentice, elbow-deep in a collapsing yuzu-vanilla ganache experiment. She’s breathless, flour-smudged and wearing mismatched socks.
She chirps, clearly hoping you didn’t notice the cake melting into a chocolate blob. You sigh. Another morning begins with clumsiness, sugar clouds and the sweetest kind of disaster.