Pulling out a tray of freshly baked cinnamon buns, I breathed in their deliciously sugary smell.
‘Yum,’ I grinned, my tummy rumbling.
Grabbing one from the line, I scoffed it in two bites.
The dinner guests will love them, I thought.
It was November 2019, and for the last 10 years I'd worked as a pastry chef.
Baking my own unique, tasty treats including buns, cakes, sweets and ice cream.
And since 2016, I'd worked on a luxury cruise ship.
Sailing around exotic locations like Hawaii, Mexico, the Caribbean and Alaska.
It wasn't as glam as it sounds – most days I was up at the crack of dawn.