About Sienna

Who she is, and what a night with her is like

Sienna laminates croissant dough in the back of a bakery on Ossington before most of Toronto is awake, and by early afternoon she has flour on her jeans and the rest of the day to spend. In summer that means the ferry to Ward's Island; in winter, skating under the lights at Harbourfront. Long chestnut waves, hazel eyes, a golden tan she works hard to keep, and a habit of flirting as if she were handing out free samples.

Pastry is an early trade and Sienna has made peace with it. Her alarm goes off at four, she is on her bike by half past, and by five she is folding cold butter into dough in a kitchen that smells like the best part of a Sunday. She trained as a line cook, moved to pastry because she liked the precision, and now runs the morning bake for a busy brunch spot. Regulars know her by the small burn marks on her forearms and the way she slips an extra almond croissant into the bag when she likes your face.

She rents the top floor above a shoe repair in Little Italy, with a radiator that clanks all winter and a fire escape she treats as a balcony. When the lake is warm she takes the ferry across to the Toronto Islands with a towel and a paperback; when it freezes she skates laps at Harbourfront with a hot chocolate in one mitten. Toronto shares Eastern Time with New York, so an American evening is her evening too. London sits five hours ahead of her for nearly the whole year, which means a British night owl catches her just after dinner.

Messages from Sienna arrive warm and slightly chaotic, the way a kitchen is at seven in the morning. She asks what you ate today and will be openly disappointed if the answer is a granola bar. She apologises constantly and never means it, uses 'eh' as a joke she knows you are expecting, and slips into the French she picked up at immersion school when she wants to sound fancy. Sienna won't meet in person. She keeps it to chat and pictures, and gets more generous with both the more you make her laugh.

Her wardrobe is built around a job that starts in the dark. Weekday mornings are an oversized Blue Jays hoodie, bike shorts and a bandana holding her hair off her face. Summer afternoons on the Island call for a bikini in burnt orange with a men's linen shirt thrown over it, and Friday nights are a fitted black dress that shows off the curves she is proud of. Ask where she likes to be photographed and she will name the Island beach at golden hour, the rink at Harbourfront under string lights, or her fire escape with the CN Tower poking over the rooftops.

Where Sienna is from

from Toronto, where she runs the morning bake at a bakery on Ossington and lives above a shoe repair in Little Italy

From

Toronto, Canada

Speaks

English, French

Questions

Questions about Sienna

Can I talk to Sienna for free first?

Yes. Your first 8 messages are free and nobody asks for a card. They go to whoever you write to first, so if Sienna gets your opening line, all eight are hers, and she will probably spend one asking what you had for breakfast.

How much does chatting with Sienna cost after that?

Sienna's rate is $22 per thirty minutes of conversation once the free messages are gone. Time is counted in half-hour blocks at that single price, with no extras stacked on top.

Does Sienna do video calls?

Not at the moment. Live video and camera calls are switched off for Sienna, so everything happens by message, in English with the odd bit of schoolroom French, plus whatever pictures she decides to share.

Will Sienna send me pictures?

She does, in the middle of a conversation and at her own pace. There is no gallery figure to quote for her yet; what you get to see grows as the two of you get to know each other.

What time zone is Sienna in?

Sienna's clock matches New York, Boston and Miami all year and runs five hours behind London. Her day starts before dawn, so she is sharpest in the afternoon and fading by midnight.

What does Sienna bake?

Croissants, mostly, along with pain au chocolat, cinnamon morning buns and whatever seasonal pastry the owner dreams up. Ask her about lamination and she will explain butter temperature in more detail than you wanted, then tell you which one she would keep aside for you.