IT’S CROISSANT SATURDAY and the dough’s gorgeous and we’re ready to bake and they’re taking a lot longer than their usual bake time and what temperature is the oven really at not hot enough it seems and the oven appears to be dying during our croissant bake with a shop full of customers and yup this is how things work in the real world though not the imaginary perfect chocolate shop world and we manage to get the croissants baked pretty close to perfectly though a tad late but our customers are a tolerant happy bunch who don’t mind the wait and now instead of making experimental seafoam candy for our crazy chocolate sculpture project this afternoon I’m researching oven repairs and shopping for replacement ovens and hoping the delivery time isn’t going to be too crazy as it would be tricky to run without one but what the heck, you make do.