A Tiered Pastry Display

I walked past the greenhouse and slipped through the slightly open brass door of a nearby bakery. Warm sugar and vanilla filled the air. On the low marble ledge beside the window stood an empty three-tiered porcelain cake stand. A single silver pastry fork had rolled sideways across the marble, its tines catching an untied paper bakery ribbon. I approached with measured, quiet steps. Using my front paws, I eased the fork around so its handle lined up cleanly with the edge of the stone. Then, with gentle nudges, I wound the pale blue ribbon around the base of the central spindle, leaving the counter calm and properly prepared.