"I'm telling you, it's not safe to leave the oven doors propped open like that. Moisture's gonna seep in and ruin the whole batch." "Ah, come on, Rachel, I could handle a bit of moisture. It's not like we're baking bread or something. We're making croissants, not trying to preserve a cache of dried-up flakiness." "Preserve it? You call that flaky? That's just a myth perpetuated by amateur bakers everywhere. Mark my words, we'll be knee-deep in flour in six weeks if we don't get our act together." "Six weeks? I don't think so. We just got in a new shipment of flour and I'm in the mood for exploring. Besides, the tourists will eat it up." "Eat it up? You mean roll off the counter and trample the staff's toes? I swear, some people have no concept of baking disasters." "Oooh, look! A customer is coming in! Time for me to get back to work. You go tidy up the mess while I distract her with the sweet talk." "Tidy up the mess? You mean the chaos you unleashed with your open oven doors?"