‘Whoops.’ He turned the stereo off. ‘Sorry. One of my worst habits. Volume.’
She’d half-expected him to listen to classical guitar music. Or maybe that was too painful—a reminder of what he’d lost. ‘No worries,’ she said. ‘And I don’t mind if you’d rather have music on when you’re driving.’
‘Just not at that volume, hmm?’ he asked wryly, but switched the stereo on again, this time lowering the volume to something much more bearable.
The journey was quick, and he parked in a side street near the Holborn branch. The feel of the place was very similar to the Charlotte Street café, but Fran was intrigued to see that it had its own identity. Different art on the walls, for starters. But the staff were just as warm and friendly as they were at Charlotte Street, and Amy—the head barista—seemed pleased to put a face to the voice from the previous day.
Islington was next, and then Docklands; again, Fran noticed that there wasn’t a uniform style to the cafés. ‘If you’re going to franchise the business,’ she said to Gio on their way back to Charlotte Street, ‘shouldn’t the cafés all look the same?’
‘Yes and no,’ Gio said. ‘I suppose there needs to be some kind of corporate identity. A logo or what have you. But I don’t want them to be identikit. I want each café to fit in with its surroundings and suit the clientele in the area. Which means they’re different.’ He lifted one shoulder. ‘I want to keep it personal. And sell bakery goods produced locally, to local recipes where possible—so if we expand further afield that would mean Banbury cakes in Oxfordshire, parkin in Yorkshire, Bakewell pudding in Derbyshire and that sort of thing. We’ll sell the best coffee and the best regional goodies.’ He frowned. ‘So I suppose that’s an argument against franchising.’
‘But if you go the other route and open more branches, you’re not going to have time to do a shift in every one, every single week, to get feedback from your customers and staff. Especially if some of them are outside London,’ she pointed out. ‘With four, you can do it. With five, it’s going to be a struggle. With ten—no chance.’
He sighed. ‘I’m doing the wrong thing. I shouldn’t be looking at franchising—I should be inventing a time machine, so I can make the time to visit all the branches myself.’
‘What was it your Italian grandmother says about trusting people?’ she asked gently. ‘If you expand, Gio, you’re going to have to learn to delegate. Trust your managers to do what you do and to give you the feedback. You don’t have to do it all yourself.’
‘I’m trying to delegate. I’m trusting you to sort the admin side.’ He coughed. ‘Well. Apart from sitting on your case, earlier.’ He parked in a little square just off Charlotte Street.
‘Where are we?’ Fran asked.
‘My parking space, near my flat.’ He smiled. ‘Told you I lived near the café. It’s a ten-minute stroll from my flat to work, tops, which makes life very easy.’ He glanced at his watch. ‘Are you sure you’re still OK for a lesson in lattes?’
‘Sure.’ Which was when Fran realised that she’d actually been looking forward to it. All day. And even though she’d spent most of the afternoon with Gio, most of the time they’d been with other people.
This would be just the two of them.
Alone.
Strange how that thought made her heart beat a little bit faster.
They arrived back at the Charlotte Street branch just before closing. Once Sally and Ian had left, Gio bolted the door and switched off most of the lights. Then he smiled at Fran. ‘Ready?’
‘Yup.’ She fished her notebook out of her handbag.
‘OK. Rule one of milk—it has to be fresh and cold, or it won’t froth. It’s the proteins in milk that make the foam. And the way we do it is with a steam wand—your goal is to get the froth hole in the wand at the same level as the surface of the milk, so you’ll get nice small bubbles throughout the milk instead of huge bubbles at the top.’
‘Why do you need small bubbles?’
He smiled. ‘I’ll show you.’ He talked her through how to use the steam nozzle on the machine, starting with half a pitcher of cold milk and gradually working it up so it became warm and frothy. ‘This is perfect for a latte. And latte art.’
‘Latte art?’ Fran asked, mystified.
‘It’s how you pour the milk in such a way that you make a pretty pattern on the top—the crema comes through in the design. You make a rosetta, swirling the leaves out, and you finish with the stem to pull it all together.’ He tapped the jug against the table; then, with what looked like a tiny wobble of the wrist, he swirled the milk on and a flower suddenly appeared in the middle of the foam.