Molecular geneticist Kostas thought that owning a bakery would be a breeze, but four years in, the old-school bakery he bought is still losing almost $60,000 a year. Faced with limited baking skills, a failing love life and a staff he doesn't trust, Kostas thinks he has six months until he'll have to pull the plug on his dreams of a Greek bakery. He needs pastry chef Stephanie Boswell's help to sort out a simple solution for revamping his menu and bringing life back into his dingy storefront.
