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EYL #220 The First Black Owned Sliced Bread Company · Earn Your Leisure

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  Speaker 1: An illegal alien from Guatemala charged with raping a child
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  Speaker 1: Under President Trump, America's laws, border and families will.
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  Speaker 4: You gotta kind of dive down to build up. You
• 1:04
  Speaker 4: know where you want to be at. You know the pivot.
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  Speaker 4: It's a pivot then that you know we knew we
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  Speaker 4: was going to hit this point, at some point where
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  Speaker 4: you got to shut everything that we're doing like down
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  Speaker 4: for a second, so that that when it rebrands and
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  Speaker 4: rebuilds up, that you just that much stronger.
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  Speaker 5: My graduates from my school being forced back drop drop, Mike, drop.
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  Speaker 4: Back drop drop.
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  Speaker 6: All right, guys, welcome back, e y L. This is
• 1:44
  Speaker 6: going to be an educational and interesting episode. So I
• 1:49
  Speaker 6: always like to tell back stories of an episode before
• 1:51
  Speaker 6: we actually get into it. So we were in Chicago
• 1:55
  Speaker 6: a few months ago and what event was that? Uh men,
• 1:59
  Speaker 6: some blue friend blueprints blueprints, Yeah, dope event. And we
• 2:09
  Speaker 6: were in they had like a holding room which was
• 2:12
  Speaker 6: in the tower, like an apartment at the time, like
• 2:14
  Speaker 6: a holding room.
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  Speaker 4: Yeah, it's definitely a penthouse.
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  Speaker 7: Let's fly green room. Green room, right, that's what it is.
• 2:26
  Speaker 7: It's a green room.
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  Speaker 4: It's nice, the best one I've been in.
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  Speaker 6: It's a green room as far as everybody said. So,
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  Speaker 6: So he was meeting a bunch of people, a few
• 2:35
  Speaker 6: of our friends from Chicago, and then I met Mark
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  Speaker 6: and he had introduced himself to me.
• 2:42
  Speaker 7: And it's kind.
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  Speaker 6: Of like the East Side golf situation where people always
• 2:46
  Speaker 6: ask all the time, like how can I get on
• 2:48
  Speaker 6: the show, and then people always approached me all the
• 2:50
  Speaker 6: time like can I get on the show? I'm flipping
• 2:52
  Speaker 6: houses that I'm like, it's not really a unique situation,
• 2:55
  Speaker 6: no disrespect, but there's a lot of people that flip houses.
• 2:58
  Speaker 6: There's a lot of people that, you know, daytrade stocks.
• 3:02
  Speaker 6: But when he said he had a bread company, like,
• 3:05
  Speaker 6: that's interesting. I never met an had a bread company.
• 3:09
  Speaker 6: And then he was kind of just explaining to me,
• 3:11
  Speaker 6: you know, the journey, why it was important, the whole process.
• 3:15
  Speaker 6: We had about like twenty minute conversation and I thought
• 3:21
  Speaker 6: it was interested. And then actually I found out that
• 3:24
  Speaker 6: they had tickets. There was ticket holders to invest FST.
• 3:27
  Speaker 6: They bought tickets to invest Fast Europe, I believe VIP tickets.
• 3:31
  Speaker 6: They couldn't make it, ended up donating the tickets to
• 3:34
  Speaker 6: the event in London. So in twenty twenty three, when
• 3:38
  Speaker 6: we think about new episodes and highlighting new entrepreneurs, he
• 3:43
  Speaker 6: came to mind and I hit him up and I'm like, Yo,
• 3:46
  Speaker 6: you're interested in coming on the show. You're like, let's
• 3:48
  Speaker 6: do it, And here we are. So this is a
• 3:50
  Speaker 6: dope episode. Black Owned Bread Company. The name of the
• 3:54
  Speaker 6: company is called Black Bread Co. So we got Mark
• 3:58
  Speaker 6: and Jamel CEOs of the brand, and it's something that
• 4:04
  Speaker 6: has caught a lot of attention recently. And we always
• 4:07
  Speaker 6: talk about how we need to like do more for ourselves,
• 4:10
  Speaker 6: especially when it comes to food facts. Fat It's important,
• 4:13
  Speaker 6: right because it's like we're always.
• 4:14
  Speaker 4: Relying on somebody else exactly.
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  Speaker 6: And as far as entrepreneurship, this isn't something that's really
• 4:20
  Speaker 6: that sexy. Everybody wants to have clothing brand of disrespect
• 4:25
  Speaker 6: by one of the clothing brand.
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  Speaker 7: Everybody wants to now do podcasts.
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  Speaker 6: Everybody wants to and that's that's those are important as well,
• 4:31
  Speaker 6: but it's like life.
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  Speaker 4: Essentials exactly our most important right.
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  Speaker 6: So so yeah, I'm looking forward to this conversation. So
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  Speaker 6: first and foremost, thank you guys for coming.
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  Speaker 5: Appreciate it, hey man, thanks for having us man, you know,
• 4:42
  Speaker 5: it's a pleasure to be here for sure.
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  Speaker 4: Yeah. They came back out too.
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  Speaker 6: So let's get into this. I got some questions, but before,
• 4:52
  Speaker 6: where does it start?
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  Speaker 4: What?
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  Speaker 7: How do you decide you want to start a bread company?
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  Speaker 5: Yeah, well you know what it started in twenty twenty,
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  Speaker 5: you know, with the George Floyd situation. You know, for me,
• 5:01
  Speaker 5: it was my personal protest. So my wife sent me
• 5:04
  Speaker 5: to the grocery store.
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  Speaker 4: I had a list.
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  Speaker 5: First thing it was on the list is happening to
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  Speaker 5: be bread. So I was extremely intentional on you know,
• 5:12
  Speaker 5: supporting and buying only African American owned products. So as
• 5:16
  Speaker 5: I walked into the bread out literally I was in
• 5:20
  Speaker 5: the South about forty five minutes and there was no
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  Speaker 5: African American owned sliced bread companies. And then, you know,
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  Speaker 5: I couldn't believe it. So I left the store. I
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  Speaker 5: ain't purchase anything. You know, call my best friends, like, yo,
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  Speaker 5: we got to do something about this. It was more
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  Speaker 5: so of a call to action, and that sparked the
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  Speaker 5: whole initiative, Like, yo, we have to do this because
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  Speaker 5: the fact that we can't feed ourselves in our own communities.
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  Speaker 4: You know, it's a real problem that we have not
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  Speaker 4: yet really addressed. You know, because between us and master
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  Speaker 4: P and a handful of others, you know, it's not
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  Speaker 4: a lot of people that's actually going into this industry.
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  Speaker 4: And the crazy part about it is a big industry
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  Speaker 4: like bread alone, you're talking about three hundred and thirty
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  Speaker 4: three billion dollars a year. That's uh, you know, that's
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  Speaker 4: in his bread industry that we are not tapping into,
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  Speaker 4: you know, and from there, you know, the black red
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  Speaker 4: cod was born. And yeah, I started. So he calls you,
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  Speaker 4: what's this conversation?
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  Speaker 8: Right, because I can imagine calling Shotty and saying like, bro,
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  Speaker 8: we got to start a bread company. He's gonna be like,
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  Speaker 8: all right, whatever, right, but it has it's really gonna work.
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  Speaker 8: We know nothing about bread. We've never been in the
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  Speaker 8: food industry. At the time, You're not even you're doing
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  Speaker 8: something completely different.
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  Speaker 4: What's his phone call? Like?
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  Speaker 9: Well, honestly, it was it was quick, bro.
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  Speaker 5: So the main thing is for me, it's founded on
• 6:35
  Speaker 5: our friendship, our brotherhood. I know my brother, I know
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  Speaker 5: how he thinks, I know how he moves, I know
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  Speaker 5: how he operates. Right, So when he called me for me,
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  Speaker 5: it was quick. It was already a done deal. He
• 6:46
  Speaker 5: called me, he was excited. And I know when he
• 6:48
  Speaker 5: has an idea, one is it's a grand idea. It's
• 6:51
  Speaker 5: something big. It's something, in my opinion, that not the
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  Speaker 5: average person or the average mind would think of.
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  Speaker 9: So that's one.
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  Speaker 5: He always comes with high level ideas. And then too,
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  Speaker 5: I know, I mean, it was a crazy idea. I
• 7:02
  Speaker 5: knew he was going to do it. Yeah, and you're
• 7:05
  Speaker 5: not gonna leave me out if you fit to go
• 7:06
  Speaker 5: do one of the greatest things I've ever heard of.
• 7:09
  Speaker 5: And then instantly my mind went to, Okay, how can
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  Speaker 5: I add value to this thought, to this.
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  Speaker 9: Idea He's bringing me something?
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  Speaker 5: At the time was it was intangible, like we didn't
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  Speaker 5: have anything, we didn't know anything. But at the same time,
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  Speaker 5: I look at myself and I take pride in being
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  Speaker 5: able to one make something out of nothing. But I
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  Speaker 5: can see things and I take pride and executing and
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  Speaker 5: getting them done and making them tangible. So those skills
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  Speaker 5: lined up in terms of us, you know, being friends
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  Speaker 5: and us being you know, our backgrounds in different industries.
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  Speaker 5: But it was a done deal from Jump just because
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  Speaker 5: of who brought it to me, to be.
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  Speaker 6: Honest, all right, So what so this is twenty nineteen
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  Speaker 6: twenty Yeah.
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  Speaker 7: So what's the steps?
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  Speaker 4: All right?
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  Speaker 6: So you decide that you want to have a break
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  Speaker 6: company because you go to the grocery store, you can't
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  Speaker 6: find any bread.
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  Speaker 7: But what happens after that?
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  Speaker 4: So for an entire year, so from that time until February,
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  Speaker 4: we literally did all the research. You know, we hired attorneys.
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  Speaker 4: You know, we wanted to do a surgency was the
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  Speaker 4: actually an African American owned sliced bread company. You know,
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  Speaker 4: we didn't want to you know, say anything that wasn't true,
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  Speaker 4: you know. And also we was doing the research on
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  Speaker 4: what it takes to have a bread company right, and
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  Speaker 4: so one thing that we knew for sure is we
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  Speaker 4: ain't know how to make no bread right, especially like
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  Speaker 4: no mass producing bread. So the first thing that we
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  Speaker 4: secured was, you know, a chef. You know, we had
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  Speaker 4: to find someone that's able to you know, put a
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  Speaker 4: recipe together, make some bread, and a high quality love
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  Speaker 4: for bread. So we knew what we wanted, and I
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  Speaker 4: think that's the key is to really map out and
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  Speaker 4: know what you want, what type of quality that you're
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  Speaker 4: looking for. You know, we've been eating bread our entire lives,
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  Speaker 4: so we know we don't want a bread that's going
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  Speaker 4: to tear you know, that's going to be all you
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  Speaker 4: know what I'm saying, cheap and flimsy. And at the
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  Speaker 4: same time, because it's the first African American owned slice bread,
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  Speaker 4: we wanted the highest quality period because a lot of times,
• 9:04
  Speaker 4: you know, unfortunately, you know, we get hit with the
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  Speaker 4: black people don't want to do business right, you know,
• 9:10
  Speaker 4: we get those stigmas and things of that nature. So
• 9:12
  Speaker 4: we had to make sure that we represent well. And
• 9:16
  Speaker 4: so after we got the chef, you know, we had
• 9:19
  Speaker 4: to find a manufacturer or what we call a co packer,
• 9:23
  Speaker 4: right that can take this product formulated and then start
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  Speaker 4: producing it, and then they can produce it at a
• 9:30
  Speaker 4: high you know, quantity, things of that nature. And so
• 9:34
  Speaker 4: in that as you imagined, it's a pandemic. No one's
• 9:37
  Speaker 4: taken face to face meetings, you know, So it took
• 9:40
  Speaker 4: us a long time to find a core packer. We
• 9:43
  Speaker 4: finally found one out in Wisconsin that was like, yeah,
• 9:46
  Speaker 4: just come on down, you know, we'd love to hear
• 9:47
  Speaker 4: you guys out. And so like during this meeting, the
• 9:50
  Speaker 4: guy being in the industry for over forty years, he said, listen,
• 9:53
  Speaker 4: I just got to tell you this. It's like I
• 9:57
  Speaker 4: never had a meeting with black people. He's like, I
• 10:00
  Speaker 4: never sat across the table with no black people talking
• 10:04
  Speaker 4: about no bread. And he said, if you guys gonna
• 10:07
  Speaker 4: do this, he said, to be honest with you, I'm
• 10:09
  Speaker 4: gonna have a lot of people shook in this industry
• 10:12
  Speaker 4: because y'all can go from here to here and you
• 10:16
  Speaker 4: know it matter no time, you know, because what we
• 10:20
  Speaker 4: found out is the industry they know we're going to
• 10:23
  Speaker 4: take you know, our portion, but they don't know where
• 10:26
  Speaker 4: it's going to end and where it's gonna start. You know.
• 10:29
  Speaker 4: So when he said that, you know, we just kind
• 10:32
  Speaker 4: of like looked across the table at each other's like,
• 10:34
  Speaker 4: you know, we know it's gonna be so big. Yeah.
• 10:37
  Speaker 4: And then after that, we did a couple of sample runs,
• 10:40
  Speaker 4: you know, once we had samples, because Jamil always said, man,
• 10:43
  Speaker 4: we can't be no bread company. We are no bread
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  Speaker 4: right now, like like that that wouldn't work out. And
• 10:50
  Speaker 4: then once we have the bread, we tasted the bread.
• 10:54
  Speaker 4: It was right, we all approved it, we all signed
• 10:56
  Speaker 4: off on it. And now that we have the bread now,
• 11:00
  Speaker 4: it was in Jamail ball park. As far as marketing it,
• 11:03
  Speaker 4: you know, getting it out here, and of course we
• 11:05
  Speaker 4: did the whole you know, Jim, I'll talk more about that,
• 11:08
  Speaker 4: like designing the packages, you know, getting the bag design,
• 11:11
  Speaker 4: you know, getting the packaging, because that's huge, right, A
• 11:13
  Speaker 4: lot of us don't know how to go get packaging
• 11:16
  Speaker 4: for different products, you know, so that's something that we try.
• 11:19
  Speaker 8: To How long is that process though, as I mean,
• 11:23
  Speaker 8: because the chef is making the recipes. I mean, I'm
• 11:25
  Speaker 8: sure you went through hundreds and maybe thousands of times,
• 11:29
  Speaker 8: thousands of recipes of and y'all are eating the bread.
• 11:31
  Speaker 4: Yeah, man, now going crazy to.
• 11:36
  Speaker 8: Talk about that, like finding the chef and then finding
• 11:38
  Speaker 8: the right recipe that says, all right, this is authentic,
• 11:41
  Speaker 8: this is what we're going with.
• 11:43
  Speaker 4: Yeah. So once again, so when we had the chef,
• 11:46
  Speaker 4: you know, of course he'd come out with you know,
• 11:48
  Speaker 4: fifteen to twenty different types of bread and we eat
• 11:50
  Speaker 4: it and each one has something different, right, So one
• 11:52
  Speaker 4: would have it's sweet, but it falls apart, is too soft.
• 11:57
  Speaker 4: Another one would have, you know, it's firm, but it's nasty.
• 12:01
  Speaker 4: You know. Another one would have, h it's good, it's firm,
• 12:05
  Speaker 4: it's sweet, but the crust look crazy, you know what
• 12:09
  Speaker 4: I'm saying. So like it was just all these different
• 12:11
  Speaker 4: types of our bread didn't at the same time, we
• 12:13
  Speaker 4: wanted something that we can be consistent with as well, right,
• 12:15
  Speaker 4: because we don't want to put one product out and
• 12:17
  Speaker 4: then it's just inconsistent. So after eating his bread, you know, uh,
• 12:23
  Speaker 4: we did gain a lot of way atleast I did,
• 12:25
  Speaker 4: you know. You know, after doing all that, we finally
• 12:29
  Speaker 4: like it was like down to the last one. It
• 12:31
  Speaker 4: was at this point it was really like, bro, we
• 12:34
  Speaker 4: might have to find another chef, you know what I'm saying,
• 12:36
  Speaker 4: because like we it's not you're not getting it didn't
• 12:39
  Speaker 4: taste good. Yeah, it just didn't taste good man, And
• 12:42
  Speaker 4: we knew we couldn't present that to nobody. And then finally, man,
• 12:45
  Speaker 4: he was like, hey, here's a batch. So we went
• 12:49
  Speaker 4: in ate the bread and were just like, hold on, dude,
• 12:53
  Speaker 4: this bread might be it. And then we was like, man,
• 12:55
  Speaker 4: let's make the sandwich with it, and actually took that
• 12:57
  Speaker 4: bread home. Uh, and I made a soundich for my
• 12:59
  Speaker 4: wife kids. You know, I didn't tell them it was
• 13:01
  Speaker 4: our bread, you know, I just want to get like
• 13:03
  Speaker 4: an honest opinion on how they felt about it. And man,
• 13:06
  Speaker 4: they smashed that bread. And my wife was like, man,
• 13:07
  Speaker 4: it's some good bread right here. She's like, y'all brand
• 13:09
  Speaker 4: need to taste like this. And that's why I knew.
• 13:11
  Speaker 4: I was like, yep, that's all.
• 13:12
  Speaker 7: So what kind of bread is it?
• 13:14
  Speaker 4: So it's a it's a premium white bread because and
• 13:17
  Speaker 4: it's a honey wheat bread. So one thing we didn't
• 13:19
  Speaker 4: want to do off the back is niche ourselves. You know,
• 13:22
  Speaker 4: it's okay to going to a niche afterwards, but we
• 13:24
  Speaker 4: want to go and compete with the you know what
• 13:27
  Speaker 4: I'm saying, the several leads and the top bread brands
• 13:31
  Speaker 4: out here, right, So we wanted to go head to
• 13:33
  Speaker 4: head with them, you know. So we wanted to make
• 13:35
  Speaker 4: sure like if they had a honey wheat, we wanted
• 13:37
  Speaker 4: a honeyweat and a premium white that's supreme white, and
• 13:40
  Speaker 4: those are too highest selling bread types in the industry.
• 13:44
  Speaker 8: It was it intentional, and I guess I'll go to
• 13:46
  Speaker 8: jamail with this the labeling of it, right, because when
• 13:50
  Speaker 8: you said premium white bread, but even when I look
• 13:52
  Speaker 8: at the larger label, it's the first Gourdonet premium white bread.
• 13:57
  Speaker 4: Yeah, that's very intentional.
• 13:59
  Speaker 5: Everything. I mean, intentionality is really the key number one.
• 14:03
  Speaker 5: But everything we did was intentionally from the look from
• 14:06
  Speaker 5: even just when you think of our culture and our people, bro. Excellence. Bro,
• 14:10
  Speaker 5: we had it had to represent black excellence.
• 14:12
  Speaker 4: Let's be real.
• 14:13
  Speaker 5: So that's what I'm saying for me when I hear
• 14:16
  Speaker 5: ideas when I hear thoughts, I automatically go to programming.
• 14:19
  Speaker 5: You know what we said, We even from down to
• 14:21
  Speaker 5: the design. We had times where we were looking through
• 14:24
  Speaker 5: designs we were like, oh this is the one, this
• 14:25
  Speaker 5: is the one that we would sit with it, sit
• 14:27
  Speaker 5: with it for weeks at a time, and you know,
• 14:28
  Speaker 5: redesign and restructuring. And it was just one point that
• 14:32
  Speaker 5: I didn't even want it. I didn't want to be
• 14:34
  Speaker 5: a sore thumb. I didn't want to kill the vibe.
• 14:35
  Speaker 5: But I was like, I went back to the beginning,
• 14:37
  Speaker 5: and I remember Mark saying that this bread our products
• 14:41
  Speaker 5: have to sit on the countertops of a Diddy or
• 14:45
  Speaker 5: jay Z. It's got to be in their homes. We
• 14:46
  Speaker 5: got to get to that point and I stopped and
• 14:49
  Speaker 5: I looked at one of the package. One weekend, I
• 14:51
  Speaker 5: was just at home and I gave Mark a call.
• 14:53
  Speaker 5: I was like, Man, I hate to do this. I
• 14:55
  Speaker 5: hate to be that guy, you know what I mean,
• 14:57
  Speaker 5: because I don't want the energy to be off of anything.
• 14:59
  Speaker 5: But I'm like, we got to go back to the
• 15:01
  Speaker 5: drawing board, bro, we gotta go. We got to go
• 15:03
  Speaker 5: back to ground zero. We got to go back to
• 15:05
  Speaker 5: scratch in terms of design until it's right, until it's
• 15:08
  Speaker 5: what it is, black excellence. So that's down to the bags,
• 15:11
  Speaker 5: the black and gold, you know, just just bringing that royal,
• 15:14
  Speaker 5: that excellent vibe. And now like fast forward to now
• 15:17
  Speaker 5: we're to the point where our people are proud of
• 15:21
  Speaker 5: our you know, the way the product takes of course,
• 15:23
  Speaker 5: but also proud of how it looks, how it feels
• 15:25
  Speaker 5: you pick it up off that grocery shelf.
• 15:27
  Speaker 4: We got people holding it up like it's money. Like
• 15:29
  Speaker 4: the bread.
• 15:30
  Speaker 5: That's the first time in history, you know what I mean.
• 15:31
  Speaker 5: Ain't nobody ever taking no picture bread? You said all
• 15:35
  Speaker 5: the time, you got a favorite picture. It's a young
• 15:37
  Speaker 5: girl maybe four or five years old in the store
• 15:39
  Speaker 5: with our grandmother hugging the bread in the bread out
• 15:42
  Speaker 5: now in the checkout line, holding our bread, holding the package,
• 15:45
  Speaker 5: you know what I mean.
• 15:46
  Speaker 4: So that that picture told me like that's what we
• 15:48
  Speaker 4: did it for, you know, because we all remember like
• 15:50
  Speaker 4: the bread we grew up on, you know, like those
• 15:53
  Speaker 4: like this is generations that we're talking about that's going
• 15:56
  Speaker 4: to grow up on this product, right and as the
• 15:59
  Speaker 4: product and the brand grows, is for that Because that
• 16:02
  Speaker 4: little girl told her grandma to take this picture of
• 16:05
  Speaker 4: me because her first time buying a black red company
• 16:08
  Speaker 4: and she's been buying it ever since. And so that
• 16:12
  Speaker 4: is the point is we should be able to go
• 16:15
  Speaker 4: to these grocery stores, these big box chains, which we
• 16:18
  Speaker 4: spending How much money is our spending power? Two point
• 16:23
  Speaker 4: eight something crazy? Like you know what I'm saying, Like,
• 16:26
  Speaker 4: that's our spending power? Where we spending it? At? A
• 16:29
  Speaker 4: lot of it is in these big box stores, right,
• 16:31
  Speaker 4: And once again we're not doing anything for our communities,
• 16:35
  Speaker 4: and we wonder why our communities are falling apart, you
• 16:38
  Speaker 4: know while our communities is crazy. Like when we just
• 16:40
  Speaker 4: take that mindset and like just look around every aspect
• 16:45
  Speaker 4: of the life. This microphone is staying, this couch, this table.
• 16:49
  Speaker 4: It's like all this is being manufactured, All this is
• 16:52
  Speaker 4: being made produced somewhere. Nothing is free. Somebody's getting paid
• 16:56
  Speaker 4: off of everything. But where's our participation in it? You know?
• 17:01
  Speaker 4: When you really just think about the vast amount of
• 17:04
  Speaker 4: material products and things that we use, where are we
• 17:08
  Speaker 4: at with it? It's crazy. You can go to a
• 17:11
  Speaker 4: church or school. You can see floors and towels and
• 17:13
  Speaker 4: cheers and tables and napkins like and we don't have anything,
• 17:18
  Speaker 4: and then were wondering why we so disfranchised financially.
• 17:22
  Speaker 7: So all right, so.
• 17:25
  Speaker 6: You have a formula that you that you used to
• 17:27
  Speaker 6: make bread, right, the first question that I have is
• 17:30
  Speaker 6: do you trademark that or you have.
• 17:32
  Speaker 7: A patent for that? Or how do you stop somebody
• 17:34
  Speaker 7: else from using that same formula?
• 17:35
  Speaker 4: Is that possible?
• 17:36
  Speaker 9: You have to?
• 17:36
  Speaker 4: Yeah? Absolutely, So you wanna you want to trademark your formula,
• 17:40
  Speaker 4: you know the only thing with the food industry, you know,
• 17:43
  Speaker 4: they can tweak your formula with one or two recipe changes.
• 17:47
  Speaker 4: So the thing is, you know, people can know the formula,
• 17:51
  Speaker 4: but they don't know how to make it. Meaning what's
• 17:54
  Speaker 4: our big time? You know? What's you know, how how
• 17:57
  Speaker 4: how long do we you know what I'm saying, process
• 17:59
  Speaker 4: are you know what I'm saying? Are dull? You know
• 18:01
  Speaker 4: what I'm saying? Like, what's those type of formulas? You know?
• 18:04
  Speaker 4: How hot is the water? You know when we mixing
• 18:07
  Speaker 4: and doing the stirring? You know, how long do we
• 18:09
  Speaker 4: mix it? You know? So it's it's more of the
• 18:12
  Speaker 4: you know, instructions that you really want to keep more
• 18:15
  Speaker 4: secret than what's in it, you know, because I can
• 18:18
  Speaker 4: give you the eleven zasus of you know, KFC or somebody, right,
• 18:22
  Speaker 4: but if you don't know the process of how long
• 18:24
  Speaker 4: they're going to uh fry it, what oil they using,
• 18:29
  Speaker 4: you know, and things of that nature, it's not going
• 18:30
  Speaker 4: to be the same.
• 18:31
  Speaker 6: So all right, so you get you get the blueprint
• 18:33
  Speaker 6: of how to make it. Then the guy in Wisconsin,
• 18:35
  Speaker 6: he has a factory way. He just he's making it correct.
• 18:39
  Speaker 4: Yeah, So you he's taking this is.
• 18:40
  Speaker 6: This is the ingredients, the eggs, water, whatever, and he's
• 18:45
  Speaker 6: making like ten different people's products.
• 18:48
  Speaker 4: Exactly and a big yeah. So like you guys should
• 18:51
  Speaker 4: be surprised. Man, these these manufactured plants. Everybody probably is
• 18:55
  Speaker 4: being made in this So like our bread is being
• 18:57
  Speaker 4: made in the same factories as some of the largest
• 19:01
  Speaker 4: bread companies that you guys made in your entire life.
• 19:03
  Speaker 4: So for them, that's what they do. And that's something
• 19:06
  Speaker 4: that we have to learn, you know, because we feel
• 19:10
  Speaker 4: when you want to start a business, if your grandma
• 19:12
  Speaker 4: got that old fish fry recipe, you think you got
• 19:15
  Speaker 4: to go out here and put all the stuff together
• 19:17
  Speaker 4: yourself and your basement and sell it all up and
• 19:20
  Speaker 4: then do that. That's not sustainable. You know, so when
• 19:24
  Speaker 4: you start getting into us and it's not scalable, and
• 19:26
  Speaker 4: it's not scalable, you know what we want to do.
• 19:28
  Speaker 4: We want to be able to be scalable, We want
• 19:30
  Speaker 4: to be sustainable and want a company. So we're going
• 19:33
  Speaker 4: into Target and this may you know, twenty twenty three,
• 19:38
  Speaker 4: and imagine going to Target and be like, yeah, you know,
• 19:40
  Speaker 4: I make this in my basic you know what I'm saying, Like,
• 19:43
  Speaker 4: you can't do that, you know.
• 19:45
  Speaker 5: That was actually one of our pitfalls, if you will,
• 19:49
  Speaker 5: From the beginning. We've had a relationship with Target almost
• 19:53
  Speaker 5: since we started about that's few years. We've been going
• 19:55
  Speaker 5: back and forth with Target and getting our infrastructure together
• 19:58
  Speaker 5: so that we can handle that was.
• 20:00
  Speaker 9: The main thing.
• 20:01
  Speaker 5: Like, yeah, they liked you know, they've been on board,
• 20:04
  Speaker 5: you know what, you know enough of what they represent.
• 20:07
  Speaker 9: They wanted to work with us, but we had to
• 20:08
  Speaker 9: get in that place.
• 20:09
  Speaker 5: But we, like you said, we were scaling to that
• 20:10
  Speaker 5: point where before you get.
• 20:12
  Speaker 8: To Target, though, like, after he's manufacturing Wisconsin and producing it,
• 20:17
  Speaker 8: what's the next step Because now I'm looking at it like, well,
• 20:19
  Speaker 8: how do we even get it to the people?
• 20:21
  Speaker 4: Right, We just handled it out like, what are we doing?
• 20:23
  Speaker 5: So we had to bridge the gap. Let's let's be honest.
• 20:26
  Speaker 5: Let's go back to the sample run. We ordered a
• 20:28
  Speaker 5: sample run of one hundred loads of bread, gave it
• 20:31
  Speaker 5: to our family, now our now brand manager, Star connected Stars.
• 20:39
  Speaker 5: She actually uh, she she knew we were prepared enough.
• 20:42
  Speaker 5: We had taken a year. That was one thing. Nobody
• 20:44
  Speaker 5: knew what we were doing. We were quiet, We worked
• 20:47
  Speaker 5: in silence. We did all of our research, so it
• 20:49
  Speaker 5: gave us time. Right, Star happened to know, being close enough,
• 20:53
  Speaker 5: she knew we were ready. She knew we were ready
• 20:55
  Speaker 5: to launch, but we weren't going to push the button.
• 20:57
  Speaker 5: Trying to be perfect. Yeah, we were going to push
• 20:59
  Speaker 5: the button. She lets the post go off on social media.
• 21:02
  Speaker 5: Things go crazy. So now in our minds it's like, okay,
• 21:05
  Speaker 5: we have to launch. We're ready to launch. We have
• 21:07
  Speaker 5: to launch. We had no following, no followers. We had
• 21:11
  Speaker 5: locked down our pages, you know the social media where
• 21:14
  Speaker 5: you know it was a placeholder, but no, no, you know,
• 21:16
  Speaker 5: following it all.
• 21:18
  Speaker 9: And finally I was like, yo, we got two days, right.
• 21:22
  Speaker 5: I built the website in two days, put the products up.
• 21:27
  Speaker 4: On the site for pre order.
• 21:29
  Speaker 5: We had you know we had you had a couple
• 21:31
  Speaker 5: of ods of bread put the products for pre order
• 21:33
  Speaker 5: on the on the digital site. Basically, we did a
• 21:36
  Speaker 5: live stream Facebook and Instagrams. No following, but we was like, man,
• 21:40
  Speaker 5: let's just see if people really rock with the idea,
• 21:42
  Speaker 5: with the thought of it. Right, we were online for
• 21:46
  Speaker 5: about twenty thirty minutes. We had ten thousand people on IG,
• 21:51
  Speaker 5: ten thousand people on Facebook watching. Finally I was like, yo,
• 21:54
  Speaker 5: y'all can go to blackbreadcode dot com and pre order.
• 21:56
  Speaker 9: We surprised us right.
• 21:57
  Speaker 4: Now even ready for it.
• 21:59
  Speaker 5: Yeah, So I'm watching the phones, I'm watching the you know,
• 22:02
  Speaker 5: the laptop. It's going crazy. It's going crazy, it's going crazy.
• 22:05
  Speaker 5: So we're like, yo, we got something. Now, we got
• 22:08
  Speaker 5: enough capital to go put ordery in.
• 22:11
  Speaker 7: So you so you was you was pretty much on assignment.
• 22:15
  Speaker 6: You didn't have so you you you put the product
• 22:18
  Speaker 6: out before you had the money.
• 22:19
  Speaker 9: But everything was clear to the to the to the
• 22:22
  Speaker 9: to the customer.
• 22:23
  Speaker 4: And here's here's the thing, bro, Like, at that point
• 22:26
  Speaker 4: in our business bank account, we had one dollar and
• 22:28
  Speaker 4: eighty seven cent left. We have burnt through all of
• 22:31
  Speaker 4: our savings. You know what I'm saying, we like, this.
• 22:34
  Speaker 7: Is how much money this did the course to start?
• 22:36
  Speaker 4: So we start the whole thing with fifteen thousand, you know,
• 22:39
  Speaker 4: So we have fifteen thousand dollars that we started with,
• 22:41
  Speaker 4: and that's.
• 22:42
  Speaker 6: To get the LLC, to get the LLC, the trademark,
• 22:47
  Speaker 6: the manufacturer, the bag.
• 22:50
  Speaker 7: How much did you make at first? Like what was
• 22:52
  Speaker 7: the first uh?
• 22:54
  Speaker 4: I think so when we launched, when he did the launch,
• 22:58
  Speaker 4: I think that day window doing close to like ten
• 23:02
  Speaker 4: thousand dollars.
• 23:03
  Speaker 6: How much did you make as far as like the bread,
• 23:06
  Speaker 6: Like when you gave the first order, was it like
• 23:08
  Speaker 6: twenty pounds?
• 23:09
  Speaker 4: Oh no, no, so so it goes by loads.
• 23:11
  Speaker 5: So our first order was probably over like maybe five
• 23:17
  Speaker 5: thousand order of five thousand.
• 23:19
  Speaker 4: Loaves of bread. Five thousand, five thousand loaves of bread. Yeah,
• 23:22
  Speaker 4: so we did like over five thousand loaves of bread,
• 23:25
  Speaker 4: and the orders kept coming in, you know, And that's
• 23:29
  Speaker 4: when I knew, because I'm like, dude, this don't work
• 23:31
  Speaker 4: like yo, like you know, we're we're gonna have to
• 23:33
  Speaker 4: figure something out, you know, before I gotta put their
• 23:35
  Speaker 4: house up.
• 23:36
  Speaker 5: But it was it was it was it was it
• 23:39
  Speaker 5: was the energy to the energy around like when you
• 23:42
  Speaker 5: starting a brand, or you're building something like even just
• 23:45
  Speaker 5: a test, even being prepared of course, but once you
• 23:48
  Speaker 5: just put that test, that feeler out there, you know
• 23:50
  Speaker 5: what I mean, just to see the response that we
• 23:52
  Speaker 5: got back, it started a fire, you know what I'm saying.
• 23:54
  Speaker 5: So so we started shipping online. I mean, it just
• 23:57
  Speaker 5: it just happened like that.
• 23:58
  Speaker 4: It wasn't a director consumer yeah, yeah, exactly.
• 24:00
  Speaker 5: It wasn't. It wasn't the initial plane. The initial plan
• 24:03
  Speaker 5: was get on shelves. Yeah, but it turned it. Bro
• 24:07
  Speaker 5: We started out on the pivot, you know.
• 24:10
  Speaker 4: So how did y'all settle on a price plane?
• 24:12
  Speaker 8: Because when I hear the branding of it, I'm hearing
• 24:14
  Speaker 8: gomet and I'm hearing Premium.
• 24:16
  Speaker 4: I'm not thinking that I'm buying wonder Bread anymore. I'm
• 24:18
  Speaker 4: doing something different exactly. Howd y'all settle on a price
• 24:21
  Speaker 4: point for for the low, you know, for our community.
• 24:23
  Speaker 4: You know, we didn't want to go too high obviously,
• 24:26
  Speaker 4: you know, so we we want to be competitive, you know,
• 24:30
  Speaker 4: in this space. So what I was looking to do
• 24:34
  Speaker 4: was was pretty much match the highest uh the highest
• 24:39
  Speaker 4: brand apps out even though our bread was better, higher quality.
• 24:43
  Speaker 4: But coming off I was like, well, let's let's just
• 24:45
  Speaker 4: match them at three ninety nine retail. And so I'm like,
• 24:48
  Speaker 4: if you can match them three nine nine retail at
• 24:50
  Speaker 4: a loaf and then want when they buy into it
• 24:52
  Speaker 4: and they buy the bread and they see that they're
• 24:54
  Speaker 4: getting a higher quality bread and for the same money
• 24:57
  Speaker 4: that they was paying, you know, then that would convert
• 24:59
  Speaker 4: that that consumer over And so that's when we would
• 25:02
  Speaker 4: start getting emails like even my auntie was like, oh
• 25:06
  Speaker 4: my god, can't believe, like this whole time, we've been
• 25:08
  Speaker 4: eating stale bread because they never knew what fresh bread
• 25:11
  Speaker 4: tastes like until we put the bread out. Because the
• 25:14
  Speaker 4: way we was doing it is it's in the stores
• 25:17
  Speaker 4: within twenty four hours of is being made, you know
• 25:19
  Speaker 4: what I'm saying. So it's a fresh bread. It's not
• 25:22
  Speaker 4: just sitting there just being stale, you know what I'm saying.
• 25:25
  Speaker 4: And it's a very high quality bread as well. And
• 25:29
  Speaker 4: then so the store that we launched in that we
• 25:31
  Speaker 4: end up going into in Chicago, they actually started raising
• 25:36
  Speaker 4: the bread from three to ninety nine. Then we looked
• 25:38
  Speaker 4: we went in there, it was like four sixty nine.
• 25:40
  Speaker 4: Because the issue was that once we got started that
• 25:43
  Speaker 4: We wasn't even prepared for it because our initial plan
• 25:45
  Speaker 4: when we got into the stores, like yo, we bought
• 25:47
  Speaker 4: a van, you know, we hired some couple of people.
• 25:50
  Speaker 4: We're gonna go in, We're gonna fill these stores up,
• 25:52
  Speaker 4: you know, once or twice a week and keep it going.
• 25:54
  Speaker 4: But when I tell you, like the bread was flying
• 25:57
  Speaker 4: off the shelf where we like they call him us
• 26:00
  Speaker 4: back like two or three times a day, I'm like, bro,
• 26:03
  Speaker 4: we can't. We can't do that. Like it's impossible to
• 26:06
  Speaker 4: hit all these stores three or four times a day
• 26:09
  Speaker 4: because it's selling out that fast. You know.
• 26:12
  Speaker 5: They told us that we out of all the products
• 26:14
  Speaker 5: that ever came in there, that we sold four times
• 26:16
  Speaker 5: more than any product that went in today's stores.
• 26:19
  Speaker 4: You know. And with that being said, to your point
• 26:23
  Speaker 4: that live that we did, you know what that spark was.
• 26:27
  Speaker 5: That's how we got on to like what's what's that
• 26:30
  Speaker 5: show off of Wendy City Live. It's another show they
• 26:36
  Speaker 5: do called Localist, And where Localist is exactly that's the
• 26:40
  Speaker 5: national h you know what I'm saying platform, And that's
• 26:42
  Speaker 5: where Ellen producers found us.
• 26:44
  Speaker 4: You know, Ellen producers.
• 26:46
  Speaker 5: Saw that and mind you, this is all in the
• 26:48
  Speaker 5: first thirty days. This is all in the first like
• 26:51
  Speaker 5: thirty days. Like literally we launched February. We was on
• 26:55
  Speaker 5: Ellen in March. Wow, you know, and when when when
• 27:00
  Speaker 5: when Ellen's seen it? And uh, you know and in
• 27:03
  Speaker 5: Twitch which you know reip recipes, you know, they love
• 27:08
  Speaker 5: the bread. You know, they was going crazy for it, man,
• 27:11
  Speaker 5: and uh, you know we had the and we're supposed
• 27:13
  Speaker 5: to be the first guest back to the show since
• 27:16
  Speaker 5: the pandemic, you know, and uh, you know cod covid.
• 27:21
  Speaker 5: COVID happened and you know, get stuck down and that's
• 27:25
  Speaker 5: a whole nother story, you know, in its own. But man,
• 27:28
  Speaker 5: when I tell you, like all this happened in thirty days,
• 27:33
  Speaker 5: this is what's letting us know, like our community wants this.
• 27:36
  Speaker 5: It's it's a desperate need that we can have and
• 27:39
  Speaker 5: we can capalyze.
• 27:39
  Speaker 4: On how many how many stories did you start with?
• 27:41
  Speaker 8: Because forty four y'all started before you started stores, when
• 27:45
  Speaker 8: that was based on just word of mouth, or that
• 27:47
  Speaker 8: based on resources and people or just networking, how did
• 27:51
  Speaker 8: you'll establish forty four stores network?
• 27:53
  Speaker 4: And we got it and you took them loads of
• 27:55
  Speaker 4: bread around town.
• 27:56
  Speaker 5: Like like literally the first one lost. We put them
• 28:00
  Speaker 5: up one night. The next morning we got up split up.
• 28:04
  Speaker 4: Yeah. We went to like all the chicken shacks, the
• 28:07
  Speaker 4: Hero's Chickens, you know, we went to the JJ's. We
• 28:10
  Speaker 4: went to the grocery stores, you know, and like I said,
• 28:14
  Speaker 4: I had a little experience with products in the past,
• 28:17
  Speaker 4: so I know the approach to get into the stores.
• 28:20
  Speaker 4: But we were so excited. I'm like, man, we just
• 28:23
  Speaker 4: wanted to grind this out. So we just went like
• 28:26
  Speaker 4: face to face with people. And then we went into
• 28:29
  Speaker 4: Mariano's where we are in Chicago. We literally, you know,
• 28:34
  Speaker 4: went and talked to a buyer like we had the
• 28:35
  Speaker 4: loads of bread. We sent it to her and she
• 28:38
  Speaker 4: was like, oh, yeah, this is perfect because we got
• 28:39
  Speaker 4: a meeting tomorrow. I'm like, great, let us know. And
• 28:42
  Speaker 4: then the next day she comes like they love the bread,
• 28:45
  Speaker 4: you know, let's start sending you guys up in the system.
• 28:48
  Speaker 4: And they did that. And then after the Ellen Show,
• 28:53
  Speaker 4: every company in the country called us and reached out
• 28:58
  Speaker 4: to us. We had to tell all of them pretty much,
• 29:02
  Speaker 4: you know, we're not ready.
• 29:03
  Speaker 9: No I'm talking not right now.
• 29:05
  Speaker 4: You know, the Walmarts, the targets, the you know, traded, Joe's, Kroger's,
• 29:11
  Speaker 4: the you know, Publics, Myers, like everybody, you know, even
• 29:16
  Speaker 4: like huge companies like Craft, you know what I'm saying,
• 29:18
  Speaker 4: reached out, you know what I'm saying. So we had
• 29:20
  Speaker 4: a lot of big companies reaching out, you know, but
• 29:23
  Speaker 4: at that time, we just wasn't completely ready, you know,
• 29:27
  Speaker 4: because we didn't want to scale too fast, you know,
• 29:30
  Speaker 4: because that's often how you how you you know, you'll lose.
• 29:33
  Speaker 4: So we want to be a systematic scaling where we
• 29:37
  Speaker 4: know what we're going into. We can sit there for
• 29:39
  Speaker 4: a second, we can build it out and then go
• 29:42
  Speaker 4: to the next thing, and then now have a gradual growth,
• 29:44
  Speaker 4: you know, and more be more control of our growth,
• 29:47
  Speaker 4: you know, because even right now it's a cruise ship.
• 29:51
  Speaker 4: And this is why people need products, man, because it's
• 29:53
  Speaker 4: a cruise ship. They want to order over one hundred
• 29:56
  Speaker 4: and fifty thousand loaves of bread for one ship, and
• 29:59
  Speaker 4: that's just one delivery. So you're talking about four hundred
• 30:04
  Speaker 4: thousand dollars, you know, po just one time, you know,
• 30:09
  Speaker 4: and that's over and over and over. So imagine you
• 30:12
  Speaker 4: get ten ships, you get fifteen ship, thirty ships a year,
• 30:16
  Speaker 4: you know, like that's just one contract. You know, we
• 30:19
  Speaker 4: negotiated a twenty million dollar contract right now. You know
• 30:22
  Speaker 4: for one of those companies that they make the peanut
• 30:28
  Speaker 4: butter and jelly sunches you know, with no crust around it.
• 30:32
  Speaker 4: You know, they don't make bread, they just make peanut
• 30:35
  Speaker 4: butter suches. So they want, you know what I'm saying,
• 30:40
  Speaker 4: to do that. So like that's a lot of money
• 30:41
  Speaker 4: right there. That's another contract. So then you're talking about
• 30:45
  Speaker 4: you know, I can't say it because we do have
• 30:49
  Speaker 4: an nda with them, but it's one of the largest
• 30:51
  Speaker 4: tech companies in the country. You know, we're about to
• 30:55
  Speaker 4: be into the cafeterias you know, all across the country,
• 30:58
  Speaker 4: you know, and they have over a couple hundred thousand employees,
• 31:01
  Speaker 4: you know, so once again, uh, that's another nice contract.
• 31:06
  Speaker 4: So you got crazy contracts out here. That's outside of
• 31:11
  Speaker 4: just the grocery chains. So for us, you know, outside
• 31:14
  Speaker 4: of like just the restaurants and different things that nature
• 31:17
  Speaker 4: actually build our brand out because now you know, we
• 31:19
  Speaker 4: have bagels, muffins, Uh, we have English muffins. We got
• 31:26
  Speaker 4: Delta Airline so they can be in the first class airplanes,
• 31:30
  Speaker 4: uh worldwide. You know, we're looking again today they lounges
• 31:35
  Speaker 4: and different things of that nature, you know, and it's
• 31:38
  Speaker 4: just crazy the amount of growth that we've seen, you know,
• 31:44
  Speaker 4: in this short amount of time. One tangible product, so
• 31:49
  Speaker 4: just because it's it's perishable.
• 31:51
  Speaker 7: Yeah, so like what's the actual shelf life of bread?
• 31:55
  Speaker 7: Like five days?
• 31:57
  Speaker 4: I'm glad you answered that, man, because you know that's
• 31:59
  Speaker 4: the heart bread. It's the hardest product to ever get into.
• 32:02
  Speaker 9: We learned that.
• 32:03
  Speaker 4: So yeah, we learned that. Like it's it's crazy. So
• 32:06
  Speaker 4: bread for us, it's about fourteen days. You know, we
• 32:09
  Speaker 4: have about fourteen days. We got a couple of recipes
• 32:11
  Speaker 4: now where we have a fourteen day recipe, I got
• 32:14
  Speaker 4: a three day recipe. So obviously the shorter the lifespan,
• 32:18
  Speaker 4: the healthier bread. You know, all our bread is all natural,
• 32:21
  Speaker 4: you know. We don't use any artificial anything like that,
• 32:24
  Speaker 4: you know, things of that nature. But yeah, bread is difficult, bro, Like,
• 32:30
  Speaker 4: so after bread, we can do anything, because it took me,
• 32:33
  Speaker 4: was it six months and nine months? It took me
• 32:36
  Speaker 4: like yeah, yeah, six to seven months to find a
• 32:39
  Speaker 4: distributor that could move our bread. Because another thing that
• 32:42
  Speaker 4: excuse me, another thing that we didn't know is bread
• 32:46
  Speaker 4: companies move their own bread, you know, so they.
• 32:48
  Speaker 9: Got any other product they got.
• 32:50
  Speaker 4: The logistic company got their own regis. So you started
• 32:53
  Speaker 4: with just the truck when you were in Chicago.
• 32:55
  Speaker 9: Exactly, we were renting trucks.
• 32:56
  Speaker 4: We just renting trucks were manual.
• 32:59
  Speaker 6: Yeah, so what was the pro right, So when you
• 33:01
  Speaker 6: was first doing it and it was directed consumer, correct,
• 33:04
  Speaker 6: you had the guy in Wisconsin making for you, then
• 33:07
  Speaker 6: you would pick it up and then you would actually
• 33:10
  Speaker 6: send it out yourself.
• 33:11
  Speaker 4: Yes, box. You know what, It's funny because we've been growing,
• 33:17
  Speaker 4: so we're just now getting out of that. So now
• 33:19
  Speaker 4: we automating that process, you know, because we want the
• 33:23
  Speaker 4: field to be like an Amazon, if you will, right,
• 33:25
  Speaker 4: We want people to know when they place an order
• 33:28
  Speaker 4: exactly where their product is at any time, they'd be
• 33:31
  Speaker 4: able to track it. They know exactly when it when
• 33:33
  Speaker 4: it's when it's gonna show up and things of that nature. Right,
• 33:36
  Speaker 4: And it's actually going to be start coming out of
• 33:40
  Speaker 4: New York, you know, to New York being like all right, bread.
• 33:44
  Speaker 7: You got a new person that's gonna be making it.
• 33:46
  Speaker 4: No, so it's gonna be shipped from from Wisconsin to
• 33:50
  Speaker 4: New York from New York. It's gonna be distributed. Distributed
• 33:54
  Speaker 4: as you started scaling, so obviously more orders.
• 33:57
  Speaker 8: Do you still need to have the main facture in
• 34:00
  Speaker 8: Wisconsin or do you look through other parts of the
• 34:02
  Speaker 8: country to find more manufacturers to show in that process
• 34:05
  Speaker 8: of how it's one hundred percent?
• 34:06
  Speaker 4: So we always looking so right now we have.
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• 36:00
  Speaker 1: An illegal alien from Guatemala charged with raping a child
• 36:04
  Speaker 1: in Massachusetts. An MS thirteen gang member from Al Salvador
• 36:08
  Speaker 1: accused of murdering a Texas man of Venezuelan charged with
• 36:12
  Speaker 1: filming and selling child pornography in Michigan. These are just
• 36:16
  Speaker 1: some of the heinous migrant criminals caught because of President
• 36:20
  Speaker 1: Donald J.
• 36:21
  Speaker 2: Trump's leadership.
• 36:22
  Speaker 1: I'm Christy Noman, the United States Secretary of Homeland Security.
• 36:26
  Speaker 1: Under President Trump, attempted illegal border crossings are at the
• 36:30
  Speaker 1: lowest levels ever recorded, and over one hundred thousand illegal
• 36:34
  Speaker 1: aliens have been arrested. If you are here illegally, your
• 36:37
  Speaker 1: next you will be fined nearly one thousand dollars a day, imprisoned,
• 36:42
  Speaker 1: and deported.
• 36:43
  Speaker 2: You will never return.
• 36:45
  Speaker 1: But if you register using our CBP home app and
• 36:48
  Speaker 1: leave now, you could be allowed to return legally.
• 36:51
  Speaker 2: Do what's right. Leave now.
• 36:53
  Speaker 1: Under President Trump, America's laws, border and families will be.
• 36:58
  Speaker 3: Protected sponsored by the United States, marking the Homeland.
• 37:00
  Speaker 4: Security literally like a book of manufacturers that we can
• 37:04
  Speaker 4: use all across the country, you know, because like to
• 37:07
  Speaker 4: your point, you do want like different hobs. So you
• 37:10
  Speaker 4: need like like New York needs. Your New York is
• 37:13
  Speaker 4: so large, you need your own manufacturer here for New
• 37:15
  Speaker 4: York consumers. And then Wisconsin can take care of the
• 37:20
  Speaker 4: mid East, I mean Midwest. And then when we get
• 37:24
  Speaker 4: down to the South we have a manufacturer down there
• 37:27
  Speaker 4: that can handle the Atlanta, Texas, Florida. And then we
• 37:31
  Speaker 4: have a West coast one as well. What seems to
• 37:33
  Speaker 4: be the biggest market right now, I say, I say,
• 37:38
  Speaker 4: actually go to Atlanta right now? Yeah, I say, Atlanta
• 37:41
  Speaker 4: would be our largest market, you know, and then a
• 37:45
  Speaker 4: strong next is definitely East Coast, you know. Uh so
• 37:49
  Speaker 4: we were supposed to be going into over two hundred
• 37:52
  Speaker 4: giants here, you know, y'all rock with giants.
• 37:59
  Speaker 6: Yeah, specific, All right, so as you move, all right,
• 38:05
  Speaker 6: a few questions, So how's the logistics working? So you
• 38:09
  Speaker 6: just shipped it off to a third party that's handling logistics?
• 38:12
  Speaker 4: Correct, Okay, we have to and bread It is so
• 38:17
  Speaker 4: hard to handle, you know, because you can smash it
• 38:20
  Speaker 4: and get smushed. It got to be at the right temperature.
• 38:22
  Speaker 4: You're traveling across you know, the country. You know, if
• 38:25
  Speaker 4: it's in truck or if it's playing you know, what's
• 38:28
  Speaker 4: the temperature inside of the truck. You know, if it's
• 38:30
  Speaker 4: in boxes or it's in bread trays. You know, it's
• 38:33
  Speaker 4: just it's so much that goes into it. You know
• 38:36
  Speaker 4: that you have to have a third party, you know,
• 38:39
  Speaker 4: even for us like one thing that we want to do.
• 38:41
  Speaker 4: We want to keep our company thin we want we
• 38:44
  Speaker 4: want we don't want to, you know, uh, grow too
• 38:47
  Speaker 4: crazy and start handling too many things. A logistical company
• 38:51
  Speaker 4: that's that's its own business within itself. So that's something
• 38:55
  Speaker 4: that we don't want to we're not we don't want
• 38:57
  Speaker 4: to do that, so we want somebody else to handle that. Uh.
• 39:00
  Speaker 4: We do plan on having our own manufacturer at some point,
• 39:03
  Speaker 4: but that's only through acquisition, you know, we because we
• 39:07
  Speaker 4: rather you know, by an existing break manufacturing company. Where
• 39:13
  Speaker 4: that way, now we absorb another brand, right, we absorb
• 39:17
  Speaker 4: the employees and the processes and you know, all the
• 39:20
  Speaker 4: grandfather then licenses and stuff is like that is already
• 39:24
  Speaker 4: there and it's already active, and we could just move
• 39:26
  Speaker 4: straight into profit, you know, versus trying to build it
• 39:29
  Speaker 4: from the ground up. It's gonna take too long, you know,
• 39:31
  Speaker 4: you're gonna need it's too expensive, you know. And on
• 39:34
  Speaker 4: top of that, after you build that, you still only
• 39:36
  Speaker 4: have your brand, you know. So at some point we
• 39:40
  Speaker 4: will make that, make that move. Okay, So all.
• 39:44
  Speaker 6: Right, but then when you're getting these cruise ship deals
• 39:47
  Speaker 6: and tech companies and all of that, Now, how does
• 39:51
  Speaker 6: that work, because now that's a lot of product that
• 39:54
  Speaker 6: has to be moved, so that specific is that special
• 39:58
  Speaker 6: logistics or is that the same logistic.
• 40:00
  Speaker 5: Route that's that's that's the special logistics. You know, that's
• 40:04
  Speaker 5: almost independent, you know, so we gotta we gotta separate
• 40:06
  Speaker 5: our company, uh, internally, as far as you have retail side,
• 40:10
  Speaker 5: you have food service side, So that would go more
• 40:12
  Speaker 5: into the food service side, you know where like with
• 40:15
  Speaker 5: these cruise ships, you can't miss.
• 40:18
  Speaker 4: They move. You know, it's not buildings. So if you
• 40:20
  Speaker 4: got to be there at a certain time, you have
• 40:22
  Speaker 4: to be there at that time. Otherwise you got to
• 40:25
  Speaker 4: catch them in the next stop. And sometimes the next
• 40:27
  Speaker 4: stop might be you know, in the island somewhere, you know.
• 40:32
  Speaker 4: So you know, when it comes to to them, they
• 40:36
  Speaker 4: need they direct logistics. You know, everything needs to go
• 40:39
  Speaker 4: straight from the manufacturer directly to them, you know, and
• 40:42
  Speaker 4: it can't be no stops and no hesitations really like
• 40:45
  Speaker 4: in between outside of you know the law you know,
• 40:48
  Speaker 4: that has to it.
• 40:49
  Speaker 6: Just has to be there. So that's two different companies, yeah, different,
• 40:52
  Speaker 6: different different. One logistic company is straight, don't stop all
• 40:59
  Speaker 6: the waters like the local local route.
• 41:01
  Speaker 4: You know what I'm saying, and what and the whole
• 41:03
  Speaker 4: point where we want to do. The goal is to
• 41:05
  Speaker 4: get to You don't want to go to a DSD,
• 41:08
  Speaker 4: which is a director store. You don't want to do that.
• 41:11
  Speaker 4: What you want to do is get into the every
• 41:14
  Speaker 4: major grocery chain. They have distribution plans, right, So we
• 41:18
  Speaker 4: want to get into the distribution plans you know once
• 41:20
  Speaker 4: you go. So I just want to take my bread
• 41:22
  Speaker 4: to their distribution channel. Let everybody take it from there,
• 41:24
  Speaker 4: and let them handle their own logistics and internally it's
• 41:28
  Speaker 4: cheaper for us. Like Target has their own, they have
• 41:30
  Speaker 4: their own. Yeah, so we don't We're not going into
• 41:33
  Speaker 4: every individual Target. We sending it to one distribution plan.
• 41:36
  Speaker 4: I think they got like maybe seven. We send it
• 41:39
  Speaker 4: into one, and out that one they send it wherever
• 41:42
  Speaker 4: it needs to go and make and fulfill those shelves
• 41:44
  Speaker 4: and make that happen.
• 41:45
  Speaker 9: So that's gang. We have to learn that.
• 41:47
  Speaker 4: Yeah, man, we have to pick that up, man, because
• 41:50
  Speaker 4: you know, the fast way the failers try to do
• 41:52
  Speaker 4: it yourself, you know.
• 41:54
  Speaker 6: But it's still a quick process because it's like you
• 41:57
  Speaker 6: got it just all right. If if it lasts three
• 41:59
  Speaker 6: to well three days, that's a very short period of time.
• 42:03
  Speaker 4: Oh it's it's it's extremely short. So yeah, so and
• 42:08
  Speaker 4: all right, so and that aspect, if you're doing the
• 42:11
  Speaker 4: three days that got to be frozen, you have to
• 42:14
  Speaker 4: freeze that because so once once you freeze it, it
• 42:18
  Speaker 4: keeps it whereas is. And then once it can store it,
• 42:21
  Speaker 4: they can store it. And then now they still take
• 42:23
  Speaker 4: it take two days to get there. And then once.
• 42:25
  Speaker 5: They let it out and let it slack, which means
• 42:28
  Speaker 5: like let it melt out. Uh, then it has three
• 42:31
  Speaker 5: days from that point, you know.
• 42:32
  Speaker 4: So that's like when you put that to sell by
• 42:34
  Speaker 4: Best exactly exactly. So if you see like that little
• 42:37
  Speaker 4: orange stick on there, yeah, nine times a ten, that
• 42:39
  Speaker 4: was a probably frozen product, you know what I'm saying.
• 42:42
  Speaker 4: So they froze it and then you can do it
• 42:44
  Speaker 4: that way because that's the only way to do it
• 42:45
  Speaker 4: because like you said to otherwise, you know, it be
• 42:48
  Speaker 4: move get there. So how do you balance the inventory? Right?
• 42:51
  Speaker 8: So I know sometimes I'm just talking from a standpoint
• 42:54
  Speaker 8: of having merchandise. It's like you don't want to have
• 42:56
  Speaker 8: too much and not be able to sell. You don't
• 42:58
  Speaker 8: have it, you don't have too few and you have
• 43:01
  Speaker 8: a hot end. So when you're doing this, like, is
• 43:04
  Speaker 8: there a number that you'll have to produce every day?
• 43:06
  Speaker 4: No, we do not, So I go by POS only.
• 43:09
  Speaker 4: I only order when they order. You know, bread is
• 43:12
  Speaker 4: one of those industries. I can't pre order it, you know,
• 43:14
  Speaker 4: because if I pre order it, it's to sit there
• 43:16
  Speaker 4: by the time you place the order. You know. I
• 43:18
  Speaker 4: can't do that. So once an order comes in and say, hey,
• 43:21
  Speaker 4: this company order you know X y Z, I can
• 43:24
  Speaker 4: send that that PO to my coal packer. My coal
• 43:27
  Speaker 4: packer can produce it and make sure it's done at
• 43:28
  Speaker 4: the time it needs to be done at. And then
• 43:30
  Speaker 4: I have my truck driver the pick the product up
• 43:34
  Speaker 4: there and then take it directly where it needs to go.
• 43:36
  Speaker 4: You know. Yeah, I'm trying to get to the point
• 43:38
  Speaker 4: where I don't see the product at all. You know,
• 43:40
  Speaker 4: it needs to go directly from col packer to where
• 43:43
  Speaker 4: it needs to go. But it's only it has to
• 43:45
  Speaker 4: be POS.
• 43:46
  Speaker 8: So the first thirty days, it sounds like you were profitable. Yes,
• 43:51
  Speaker 8: within the first day. I'm assuming that it's been profitable
• 43:54
  Speaker 8: ever since. Yeah, So what what what are some of
• 43:57
  Speaker 8: the expenses and some of the cash intensive processes of
• 44:01
  Speaker 8: being in this bread industry.
• 44:05
  Speaker 4: Man, it's a it's a ton expensive man, everything that
• 44:08
  Speaker 4: you can think of. Oh, you got rent, you know,
• 44:11
  Speaker 4: you gotta have a facility. You know, you got to
• 44:13
  Speaker 4: have office space. You got rent, you got to have
• 44:15
  Speaker 4: a truck. You got insurance. First of all, let's talk
• 44:17
  Speaker 4: about this insurance. Insurance crazy, you know, because because you
• 44:21
  Speaker 4: got to have insurance where if anybody, you know, bite
• 44:23
  Speaker 4: the bread and break it tooth, or you know, get choked,
• 44:26
  Speaker 4: or you know, anything crazy happening, somebody want to sue you.
• 44:29
  Speaker 4: You got to have insurance in place for that. These
• 44:31
  Speaker 4: these stores they want to see insurance. You know, they
• 44:34
  Speaker 4: got to be added onto the insurance. So something happened
• 44:36
  Speaker 4: with your product that they can go and make a claim.
• 44:39
  Speaker 4: Your real estate space shelf STAF and you know for
• 44:42
  Speaker 4: that shelf space, you gotta paid for that. You know
• 44:44
  Speaker 4: that's not cheap. You know some of that shelf space
• 44:46
  Speaker 4: could be you know, twenty to forty thousand dollars a month,
• 44:49
  Speaker 4: you know to sit on the shelf. What else you have?
• 44:53
  Speaker 4: You got logistics companies that you got paid for. You know,
• 44:57
  Speaker 4: you have all types of fees. And one thing about
• 44:59
  Speaker 4: the retail, old store. Anything that don't sell depends on
• 45:02
  Speaker 4: how you negotiate the contract when you go in. Either
• 45:05
  Speaker 4: they you owe them a credit for that because they
• 45:07
  Speaker 4: paid for it, or you owe them some more product
• 45:11
  Speaker 4: for that where they're not going to pay for it.
• 45:13
  Speaker 4: So either way, you know, whatever don't sell, you know
• 45:17
  Speaker 4: you are responsible for that as well, which that could
• 45:19
  Speaker 4: be expensive. You know. So if you seend a store,
• 45:22
  Speaker 4: you know, two thousand lovels of bread and they only
• 45:25
  Speaker 4: sell a thousand loves of bread, then you got to
• 45:27
  Speaker 4: eat up that that other thousand dollars.
• 45:29
  Speaker 5: Being a social component, you gotta sell it. You got
• 45:31
  Speaker 5: to market marketing. So it's like you shoot shooting videos, commercials, ads,
• 45:37
  Speaker 5: you know, running ads, even if you got social media,
• 45:39
  Speaker 5: got billboards, all kind of stuff.
• 45:41
  Speaker 9: So you got that whole asspect where.
• 45:43
  Speaker 4: And and that's that's one reason why we uh you know.
• 45:46
  Speaker 4: Also it's pivoting into you know, the Blackbread University media,
• 45:50
  Speaker 4: you know, because we want we want to you know,
• 45:53
  Speaker 4: showcase how to do this, how to do it properly.
• 45:56
  Speaker 4: You know, how to make the right calls, you know,
• 45:58
  Speaker 4: and how to grow your brand and how to get
• 46:00
  Speaker 4: into the stores. And at the same time, how you
• 46:02
  Speaker 4: do not lose out on money and going to the
• 46:04
  Speaker 4: food service side. I love the food service side personally.
• 46:08
  Speaker 4: I would rather do the food service side than the
• 46:09
  Speaker 4: retail side because food service side, once they buy that
• 46:13
  Speaker 4: it's theirs, they don't return it. You know. You guys
• 46:16
  Speaker 4: probably been a buffet and all the food is out,
• 46:19
  Speaker 4: you know, in the different sky lounges and different things
• 46:20
  Speaker 4: of that nature. Right, if people don't touch it, they
• 46:24
  Speaker 4: can't take that back, like, hey man, I ain't selling.
• 46:25
  Speaker 4: Nobody eate these eggs or whatever it is, you know,
• 46:28
  Speaker 4: so they just throw it away or you know, give
• 46:30
  Speaker 4: it away and they reorder, you know, versus like I said,
• 46:35
  Speaker 4: with retail, they could come back as somebody infit.
• 46:37
  Speaker 8: Sure when you said something about the retail space and
• 46:40
  Speaker 8: having shelf life, and I think we had a couple
• 46:43
  Speaker 8: of conversations where you have to pay it depending on
• 46:44
  Speaker 8: where you want to be on the shelves. Yeah, is
• 46:46
  Speaker 8: that a store by storecases or is that like let's say,
• 46:51
  Speaker 8: a big retail chain like Target. If I'm paying to
• 46:53
  Speaker 8: be on the second shelf in the bread section, I say,
• 46:56
  Speaker 8: on the second shelf in all Targets or is it.
• 47:00
  Speaker 4: So it's store by stores. So a lot of these
• 47:02
  Speaker 4: stores they have their own process of how they're doing things.
• 47:05
  Speaker 4: Sometimes they'll give you the space and if you want
• 47:08
  Speaker 4: to do something extra, like you need more space, then
• 47:10
  Speaker 4: they can charge you for the extra space. Or if
• 47:13
  Speaker 4: you want like an in cap you know, in caps
• 47:16
  Speaker 4: is where you want to be, because that's where a
• 47:19
  Speaker 4: lot of the high value is is wrong because people
• 47:21
  Speaker 4: are passing down the out. You know, everybody don't go
• 47:23
  Speaker 4: into every out, but if you're walking down you know,
• 47:27
  Speaker 4: pass the hours those in caps. You know, people picking
• 47:30
  Speaker 4: those in caps every time. So like if you want
• 47:34
  Speaker 4: that space, sometimes you got to pay for that. You know.
• 47:37
  Speaker 4: If you a minority, sometimes you can they give you
• 47:40
  Speaker 4: certain minority discounts and different things of that nature, and
• 47:44
  Speaker 4: sometimes they don't. So it just depends. So it's it's
• 47:46
  Speaker 4: definitely a store by store basis for sure.
• 47:49
  Speaker 6: So what's the infrastructure as far as your company, like
• 47:51
  Speaker 6: I mean, employees, what's the roles?
• 47:53
  Speaker 4: Yeah? So so right now, man, we literally just downsize
• 47:58
  Speaker 4: because like I said, we move went everything to New York.
• 48:02
  Speaker 4: So you know, we had you know, about ten employees
• 48:05
  Speaker 4: things of that nature. Right now we're down to two,
• 48:09
  Speaker 4: right Yeah, we're back in the trenches, you know, we're
• 48:12
  Speaker 4: back doing it. And it's one of those situations where
• 48:15
  Speaker 4: you got to kind of dive down to build up,
• 48:19
  Speaker 4: you know, where you want to be at, you know,
• 48:21
  Speaker 4: the pivot. It's a pivot that you know, we knew
• 48:25
  Speaker 4: we was going to hit this point at some point
• 48:27
  Speaker 4: where you got to shut everything that we're doing like
• 48:30
  Speaker 4: down for a second, so that that when it rebrands
• 48:33
  Speaker 4: and rebuilds up, that you just that much stronger, you know.
• 48:36
  Speaker 4: So that's where we are right now. Yes, So.
• 48:40
  Speaker 6: What is the vision for the company like going forward,
• 48:44
  Speaker 6: like in the next five years, ten years, where do
• 48:45
  Speaker 6: you see the brand?
• 48:46
  Speaker 4: Yeah? So in the realistic sense, man, the next ten years,
• 48:50
  Speaker 4: I think it's going to be in every grocery chain
• 48:54
  Speaker 4: store in the country and even around the world. Like
• 48:58
  Speaker 4: we haven't talked about some of our national contracts, but
• 49:01
  Speaker 4: you know, and I also feel it's going to be
• 49:05
  Speaker 4: in every at least not you know, most of every restaurant.
• 49:10
  Speaker 4: I think the next ten years, people going to be
• 49:11
  Speaker 4: eating black bread products and not known as black bread products,
• 49:14
  Speaker 4: you know, because those the conversation that we have and
• 49:16
  Speaker 4: now you know, for example, we're about to be in,
• 49:22
  Speaker 4: you know, a lot of these stadiums, you know, through
• 49:26
  Speaker 4: Leavy restaurants, you know, and that's another one of those
• 49:32
  Speaker 4: things where you eat a hot dog or cheeseburger, you know,
• 49:35
  Speaker 4: or you at the McCormick place, you know, something like that.
• 49:38
  Speaker 4: More likely it's going to be a black bread.
• 49:41
  Speaker 8: But as y'all were talking, it made me think because
• 49:44
  Speaker 8: you said the peanut butter, well, the peanut butter sandwiches,
• 49:46
  Speaker 8: and automatically thought schools. Yeah, So I'm thinking that has
• 49:50
  Speaker 8: that been a conversation that you especially coming from Chicago,
• 49:53
  Speaker 8: especially being a black owned company, even New York City
• 49:56
  Speaker 8: where we're talking about health like I was a health teacher. Yeah,
• 50:00
  Speaker 8: and so imagine having a company that's coming in and
• 50:02
  Speaker 8: talking about the healthy choices that they have and all
• 50:04
  Speaker 8: healthy alternatives. Have y'all spoken to chancellors of school districts
• 50:08
  Speaker 8: about bringing that into the bread institutions?
• 50:12
  Speaker 9: Definitely?
• 50:12
  Speaker 5: And even that that like from from from the tangible
• 50:16
  Speaker 5: products being in the schools and actually serving the youth
• 50:19
  Speaker 5: like that, we also want to be in the.
• 50:20
  Speaker 4: Schools physically ourselves educate.
• 50:22
  Speaker 5: It's time literally for us to continue to just reach
• 50:25
  Speaker 5: into that next generation of thinkers and just opening our
• 50:29
  Speaker 5: minds to what we can have and what we can do.
• 50:32
  Speaker 5: So again, we really just want to be a picture
• 50:34
  Speaker 5: of that and be active on the ground. We got
• 50:37
  Speaker 5: information from our lived experiences from starting this business and
• 50:40
  Speaker 5: doing other things, but now it's really just time for
• 50:43
  Speaker 5: us to actually block in and be physically in those
• 50:45
  Speaker 5: spaces and grow and educate our people as we educate ourselves, and.
• 50:49
  Speaker 4: Just just building more people with more things, and also
• 50:52
  Speaker 4: as well as like prisons, yeah, you know, like like
• 50:58
  Speaker 4: like prison contracts is big tracts, you know, and at
• 51:01
  Speaker 4: the same time, you know, they deserve healthier options as well,
• 51:04
  Speaker 4: you know, to be able to eat well. And that's
• 51:09
  Speaker 4: one unique thing about bread. And I pray like a
• 51:12
  Speaker 4: lot of more of us get into this industry because
• 51:15
  Speaker 4: it's it's so many opportunities that you know, we can't
• 51:19
  Speaker 4: take them all, you know, and uh, they out here,
• 51:23
  Speaker 4: you know. So like you got the prisons, you got
• 51:27
  Speaker 4: the nursing homes, you got hospitals, you know, you got
• 51:30
  Speaker 4: military basis. You know, like when you just think of
• 51:35
  Speaker 4: the vast amount of places that you can put bread in,
• 51:38
  Speaker 4: it's it's it's it's ridiculous, you know, it's it's literally
• 51:45
  Speaker 4: it's everywhere, you know. Uh, and then we ain't even
• 51:48
  Speaker 4: get into like the franchises man McDonald's, you know, Burger King, Subways,
• 51:53
  Speaker 4: you know, like you know all all of these you know,
• 51:58
  Speaker 4: legacy companies. If you will, you know, I'll have bread.
• 52:02
  Speaker 6: So you're able to make your bread and not just slices,
• 52:05
  Speaker 6: You're able to make buns.
• 52:06
  Speaker 4: Oh yeah yeah. So so man, we got buns. We
• 52:08
  Speaker 4: got we got buns. We got New York bagels. So
• 52:11
  Speaker 4: it's actually they made in New York. You know, they
• 52:13
  Speaker 4: got they made New York water. Yeah, we got you. Yeah,
• 52:19
  Speaker 4: it's some New York bagels. Man. So like we had
• 52:21
  Speaker 4: to take that on tour tour to drink because, like
• 52:24
  Speaker 4: you said, one thing we had we want to do,
• 52:25
  Speaker 4: we didn't want if we if we had a bagel,
• 52:28
  Speaker 4: it got to be New York bangel. That's a fact,
• 52:30
  Speaker 4: you know what I'm saying. Like imagine being another time
• 52:35
  Speaker 4: I got a pre package your bacon, egg and cheese. Yes,
• 52:37
  Speaker 4: exactly for sure. And that's what we're trying to do
• 52:40
  Speaker 4: with the with the airlines right now in the airports,
• 52:43
  Speaker 4: you know, so like like it's it's it's crazy man,
• 52:46
  Speaker 4: it's it's so much. It's so many opportunities, Like you know,
• 52:49
  Speaker 4: we're going to be in Bermuda. You know, that's our
• 52:51
  Speaker 4: first international contract, you know in Bermuda. Uh, it's at
• 52:56
  Speaker 4: the one of the largest resorts and then the largest
• 52:58
  Speaker 4: food grocery.
• 52:59
  Speaker 5: Chain is well, just got to catch those ships. And yeah,
• 53:02
  Speaker 5: it's got to catch those ships, you know. But it's
• 53:04
  Speaker 5: it's it's a beautiful thing for sure.
• 53:06
  Speaker 6: So as far as like government contracts, is that something
• 53:09
  Speaker 6: that you talked about the jails, because that's what I
• 53:10
  Speaker 6: was want to ask you about the government contracts, because like,
• 53:12
  Speaker 6: are you registered as an NWBE.
• 53:15
  Speaker 4: We're actually going through that process right now. We started
• 53:18
  Speaker 4: a conversation maybe six months ago about some government contracts
• 53:24
  Speaker 4: for Chicago and out in Texas, right you know what
• 53:27
  Speaker 4: I'm saying in Texas. So we're doing that process now,
• 53:31
  Speaker 4: and uh, it's it's a pretty simple, straightforward process. I
• 53:35
  Speaker 4: shouldn't say simple, but it's a straightforward process. And yeah,
• 53:40
  Speaker 4: the same thing with minority it's another certification for like
• 53:42
  Speaker 4: airports and airlines that people don't know about, you know,
• 53:45
  Speaker 4: So we're getting all that.
• 53:47
  Speaker 6: Because like you're talking about government contract a lot of
• 53:49
  Speaker 6: times people they thinking like government contracts is like construction
• 53:53
  Speaker 6: and stuff like that, government contracts. But government contracts is
• 53:56
  Speaker 6: anything like you said, it's stuff that you don't even
• 53:59
  Speaker 6: think about where in the federal government, like English muffins
• 54:03
  Speaker 6: and croissants and bagels and bread like in the cafeteria
• 54:07
  Speaker 6: and somebody's making it.
• 54:08
  Speaker 4: Hey hey, paper towels, toilet paper and all that stuff,
• 54:12
  Speaker 4: everything toothpaste, Like it's crazy. And this is all brands
• 54:16
  Speaker 4: that we can start getting into that we don't have
• 54:18
  Speaker 4: no real participation.
• 54:20
  Speaker 7: In because nobody's thinking about it, because no one's thinking.
• 54:22
  Speaker 6: Everybody's thinking about the high level you know, sexy structure
• 54:28
  Speaker 6: all that stuff. But it's like that's important too, But
• 54:30
  Speaker 6: like you said, nobody's thinking about toilet paper.
• 54:32
  Speaker 4: Nobody's thinking about toilet paper. Bro imagine if you had
• 54:35
  Speaker 4: toilet paper twenty twenty when all the stores is going
• 54:37
  Speaker 4: crazy and we was almost running out of it. People
• 54:42
  Speaker 4: crazy like the these companies. Man, you can still be
• 54:46
  Speaker 4: low key, you know, like you said, everyone want the sexy,
• 54:48
  Speaker 4: everybody want the the you know, Instagram uppill. But the
• 54:51
  Speaker 4: reality is like this is for real generational wealth, This
• 54:55
  Speaker 4: is for real, true building. This is something that you
• 54:57
  Speaker 4: can pass down to your kids and have to say time.
• 55:01
  Speaker 4: Every company's not meant for you to pass down. You know,
• 55:03
  Speaker 4: you got to have excess strategies. Some things you might
• 55:05
  Speaker 4: want to just build up and itself. You know, you
• 55:08
  Speaker 4: build a brand around it, You build it up and
• 55:10
  Speaker 4: you sell it and then you know, you build another brand.
• 55:13
  Speaker 8: That was one of the questions I had for you
• 55:15
  Speaker 8: when you were saying that there's companies that are reaching out. Yeah,
• 55:17
  Speaker 8: and he was talking about, you know, the retail space
• 55:19
  Speaker 8: and her craft, and I'm thinking, like, are they looking
• 55:22
  Speaker 8: to acquire the company? So I have people approach you
• 55:24
  Speaker 8: to say, we like what this brand is, we can
• 55:27
  Speaker 8: see where it's going.
• 55:28
  Speaker 4: We want to be involved. Listen, Man, the first three months,
• 55:31
  Speaker 4: the largest bread company in the world, Man reached out
• 55:34
  Speaker 4: to us. They acquisition team reached out to us. Flowers brand.
• 55:38
  Speaker 4: Now they're bigger than Flowers. Wow, you know, uh, you know,
• 55:42
  Speaker 4: and they was looking like taking us off, and you know,
• 55:48
  Speaker 4: it's trying to like, hey, how you guys doing, because
• 55:50
  Speaker 4: once again they don't know how big are our piece
• 55:55
  Speaker 4: of the party going to be? You know, because once
• 55:57
  Speaker 4: people hear about the brand and they see it in
• 55:59
  Speaker 4: like I said, is followed by high quality.
• 56:02
  Speaker 5: So I'm not with the You support me just because
• 56:05
  Speaker 5: I'm black and you black support the brand because it's
• 56:10
  Speaker 5: a good brand.
• 56:11
  Speaker 4: You know, if you like it, you like. If you don't,
• 56:13
  Speaker 4: you don't, you know, but nine times out of ten,
• 56:15
  Speaker 4: you know you don't like the brand.
• 56:17
  Speaker 8: Was it a battle we're coming up with the name,
• 56:19
  Speaker 8: because like when we heard we said nicke earlier, I'm like,
• 56:23
  Speaker 8: is it niche? By the naming it the Black Bread Company?
• 56:25
  Speaker 8: Did y'all like go back and forth with it? Or
• 56:27
  Speaker 8: you said, you know what, this is something we have
• 56:29
  Speaker 8: to decide on.
• 56:29
  Speaker 9: We talked about it.
• 56:31
  Speaker 5: Of course, personally, I kind of stayed quiet because again
• 56:36
  Speaker 5: I sit back and I listened to the conversation. I
• 56:38
  Speaker 5: feel like it's already whatever you creating, it's already been created.
• 56:42
  Speaker 9: It's already in the atmosphere.
• 56:45
  Speaker 5: So for me, I just kind of sit and I
• 56:46
  Speaker 5: listen and I observed, and we kept saying, we're starting
• 56:50
  Speaker 5: to man, we're starting the first black bread company, you know.
• 56:53
  Speaker 4: So for me, it was like the versus A or anything.
• 56:56
  Speaker 5: Else is the We are the first black bread company,
• 56:59
  Speaker 5: So we are the Black Bread company. Anybody else can
• 57:02
  Speaker 5: be whatever other company they want to be. But we
• 57:05
  Speaker 5: are the Black Bread Company just in a sense of uh,
• 57:09
  Speaker 5: to me, it represents strength, just the word black. It
• 57:12
  Speaker 5: represents just being strong and being bold. Like we say
• 57:15
  Speaker 5: we're bold and fresh. So like to me, that's just
• 57:18
  Speaker 5: that's just what it was. Everything I kept hearing kept
• 57:20
  Speaker 5: bringing it back to black bread, coke, black, the Black
• 57:23
  Speaker 5: Bread Company.
• 57:24
  Speaker 4: So and and also like right with that, the niche
• 57:28
  Speaker 4: is black people. We the only people that think of
• 57:30
  Speaker 4: a race when we say black. Just five you know,
• 57:33
  Speaker 4: we anytimes somebody say black, we're the first one to
• 57:35
  Speaker 4: think of people, you know, other you know, individuals. They
• 57:40
  Speaker 4: look at black as a color. You know, it's it's
• 57:42
  Speaker 4: it's a color, you know, and black is a color.
• 57:45
  Speaker 4: It means luxury. So like you said, so we're a
• 57:48
  Speaker 4: luxury with Gordon mat Brand, you know what I'm saying. Like,
• 57:51
  Speaker 4: and we're a black brand company, you know what I'm saying.
• 57:53
  Speaker 4: So at the end of the day, like the black
• 57:56
  Speaker 4: means so much more than you know, like a group
• 58:00
  Speaker 4: of people, you know what I'm saying.
• 58:02
  Speaker 6: But that's how I looked at it, I mean, because
• 58:03
  Speaker 6: it's one of these things obviously, I know you so
• 58:05
  Speaker 6: I know it's black, black owned exactly. It's like the
• 58:08
  Speaker 6: Black album, right exactly, black labeled like or your business
• 58:12
  Speaker 6: is in the black like. It's like if it was
• 58:14
  Speaker 6: the red Bread Company, right, It's like, So I don't
• 58:18
  Speaker 6: necessarily think that that because it is something to consider
• 58:24
  Speaker 6: as far as you don't want to pigeonhole yourself to
• 58:26
  Speaker 6: just black people. Exactly when I think of like the
• 58:28
  Speaker 6: black bread Company, you don't necessarily automatically have to equate
• 58:32
  Speaker 6: that to black people.
• 58:33
  Speaker 4: Exactly. It's a color exactly if you want to make
• 58:37
  Speaker 4: sure you're not offensive, you know, because at the end
• 58:39
  Speaker 4: of the day, it is a business. You know, we
• 58:41
  Speaker 4: want to make money, and hey, guys, we don't own
• 58:44
  Speaker 4: anything for real. So guess what I can't put in
• 58:47
  Speaker 4: your grocery store, right, So I can't be I can't
• 58:50
  Speaker 4: create something offensive and then say, hey, put this offensive
• 58:53
  Speaker 4: brand into your store. You know. I can't do that. So,
• 58:57
  Speaker 4: you know, so it has to be non offensive, you know.
• 59:01
  Speaker 4: But at the same time, we have to be proud
• 59:03
  Speaker 4: and be able to stand up and say it's okay
• 59:06
  Speaker 4: to be proud of who we are, you know, because
• 59:08
  Speaker 4: nobody get offended when we say a French fry, the
• 59:12
  Speaker 4: potatoes made and had a whole lot of potato. You know,
• 59:16
  Speaker 4: the people that making it is Americans. You know, you
• 59:20
  Speaker 4: find it, but then all of a sudden the French fry.
• 59:22
  Speaker 5: But the but the branding, the branding is key as well.
• 59:26
  Speaker 5: So again when we talk about marketing and and and
• 59:28
  Speaker 5: spending money to push your brand. Brand, that's a that's
• 59:31
  Speaker 5: a figurative thing. It's what you think about it. I
• 59:33
  Speaker 5: appreciate what you think. What you thought when you heard
• 59:36
  Speaker 5: black that company that resonates, you know what I mean.
• 59:38
  Speaker 5: So everybody has a certain thought in their mind of
• 59:40
  Speaker 5: what even what the phrase, what the term means. And
• 59:43
  Speaker 5: then when you see it, when you see us, when
• 59:44
  Speaker 5: you see what we represent, when you see the brand
• 59:46
  Speaker 5: on the shelf, what does it look like as opposed
• 59:48
  Speaker 5: to any other brand, it should stand out, It should
• 59:51
  Speaker 5: be something to it that another brand doesn't bring or
• 59:53
  Speaker 5: doesn't represent. So really, like at the end of the day,
• 59:56
  Speaker 5: with a brand, it's it's a collection of your thoughts.
• 1:00:00
  Speaker 5: What you think it is, when you see it, when
• 1:00:02
  Speaker 5: you feel it, what does it make you feel?
• 1:00:03
  Speaker 4: Facts?
• 1:00:03
  Speaker 9: You know what I mean. So we see that from
• 1:00:05
  Speaker 9: all kinds of people.
• 1:00:06
  Speaker 5: You know, sometimes We've been in the stores working and
• 1:00:09
  Speaker 5: putting some of the bread on our shelves ourselves at
• 1:00:11
  Speaker 5: the time, and you walk away and I'll see, you know,
• 1:00:14
  Speaker 5: an Asian woman go by the bread or you know
• 1:00:15
  Speaker 5: what I mean.
• 1:00:16
  Speaker 9: People just go.
• 1:00:17
  Speaker 5: By because it looks good, or they look at it,
• 1:00:18
  Speaker 5: they read it, they see the mission statement, and.
• 1:00:20
  Speaker 9: They get behind it. So like the world is yours,
• 1:00:22
  Speaker 9: Like it's so many things you can do.
• 1:00:24
  Speaker 7: What's the what's the marketing plan?
• 1:00:26
  Speaker 5: Oh man, it's it's it's a world of things again.
• 1:00:31
  Speaker 5: Always being inclusive is one and just pushing it, pushing
• 1:00:37
  Speaker 5: it out. That's why we moveing to an education again
• 1:00:40
  Speaker 5: because it's this started with us.
• 1:00:43
  Speaker 4: With what we didn't know. Yeah, we knew what we knew,
• 1:00:45
  Speaker 4: We know what we don't know.
• 1:00:46
  Speaker 5: Right, So the main thing is media stand in front
• 1:00:51
  Speaker 5: of the people being active in our communities.
• 1:00:53
  Speaker 9: That's really been the biggest place.
• 1:00:55
  Speaker 7: Social media.
• 1:00:56
  Speaker 4: Social is very huge.
• 1:00:58
  Speaker 9: The digital space is huge.
• 1:01:00
  Speaker 5: I look at digital even just digital real estate being
• 1:01:04
  Speaker 5: huge and being key. The more spaces that we can
• 1:01:07
  Speaker 5: take up and fill up, the more we can actually
• 1:01:10
  Speaker 5: introduce and produce different various brands with the same model.
• 1:01:14
  Speaker 6: So we'll talk about the universe. What's what's this university
• 1:01:17
  Speaker 6: thinking about education? So it's an educational portal where you're
• 1:01:21
  Speaker 6: teaching people.
• 1:01:21
  Speaker 9: Absolutely.
• 1:01:22
  Speaker 5: So at the end of the day, we've we've been
• 1:01:24
  Speaker 5: able to build and scale brands in various ways in
• 1:01:28
  Speaker 5: the digital space and also with tangible products. So even
• 1:01:32
  Speaker 5: between the two of us, it's just bridging those gaps
• 1:01:34
  Speaker 5: and merging it together, because that's what got us here,
• 1:01:36
  Speaker 5: you know what I mean me like I said, I think,
• 1:01:38
  Speaker 5: I think in that digital real estate space of getting something,
• 1:01:41
  Speaker 5: getting something, getting the product up online, e commerce, different
• 1:01:44
  Speaker 5: things in that avenue, and Mark is driven toward you know,
• 1:01:48
  Speaker 5: the physical products things, and we bridge that together. Even
• 1:01:52
  Speaker 5: to start this company, and we've pivoted back and forth.
• 1:01:55
  Speaker 5: You know, there were times where the digital and e
• 1:01:58
  Speaker 5: commerce was our lifeline to be selling, shipping online things
• 1:02:02
  Speaker 5: of that nature was you know, really our bread and butter,
• 1:02:04
  Speaker 5: if you will. And then now there are times where okay,
• 1:02:06
  Speaker 5: we're on the shelves. Bro Yeah, you know what I mean,
• 1:02:09
  Speaker 5: we got we've got food service going and that's been
• 1:02:11
  Speaker 5: a lifeline. So just bridging those gaps and building that
• 1:02:15
  Speaker 5: community where we can learn and grow together and educate
• 1:02:18
  Speaker 5: our people on tangible products, being in these spaces, building
• 1:02:22
  Speaker 5: things and realizing all of these things around us. It's
• 1:02:26
  Speaker 5: an energy to it, and somebody's making money off of it.
• 1:02:28
  Speaker 5: Somebody's generating revenue off for all of these things that
• 1:02:30
  Speaker 5: we use, you know what I mean, and just becoming
• 1:02:32
  Speaker 5: a part of that.
• 1:02:33
  Speaker 4: And we also we got three ebooks too, that's uh,
• 1:02:37
  Speaker 4: that's that we drop into uh this week, you know
• 1:02:40
  Speaker 4: as well, you know, Bread University and Mastermind your Business exactly.
• 1:02:45
  Speaker 4: So y'all documented the processes y'all were going through the journey.
• 1:02:49
  Speaker 4: You have to you know, I mean, because this is
• 1:02:52
  Speaker 4: you know, you got to have your blueprint. You got
• 1:02:54
  Speaker 4: to know how you started. You know, you got to
• 1:02:57
  Speaker 4: be able to see even your mistakes. Like I love failures.
• 1:03:01
  Speaker 4: You know, people might get weird with that, but failures
• 1:03:04
  Speaker 4: are my favorite lessons to learn because those are the
• 1:03:07
  Speaker 4: lessons that you don't repeat, you know, those are the
• 1:03:09
  Speaker 4: mistakes that you don't repeat and you grow from them.
• 1:03:13
  Speaker 4: So anytime that you know there's an opportunity to jump
• 1:03:16
  Speaker 4: out and to fail, I'm excited about it. You know
• 1:03:19
  Speaker 4: a lot of people they have failed and they'll kind
• 1:03:22
  Speaker 4: of walk away. For me, Okay, that's one way not
• 1:03:25
  Speaker 4: to do it. Or you know, if I would have
• 1:03:27
  Speaker 4: done this this time, it would have been that much better.
• 1:03:31
  Speaker 4: So even with the past businesses that I had, you know,
• 1:03:35
  Speaker 4: all of them made money, you know, however they all
• 1:03:39
  Speaker 4: failed in different ways, you know. And then all of
• 1:03:44
  Speaker 4: that that I learned, I could put into the Black
• 1:03:46
  Speaker 4: Red Company, and it's doing crazy numbers, right because I've
• 1:03:50
  Speaker 4: made so many mistakes, you know, mismanaging money, misdoing this,
• 1:03:53
  Speaker 4: you know, like like you do that. Like you know
• 1:03:56
  Speaker 4: what I'm saying as a young entrepreneur that you don't
• 1:03:59
  Speaker 4: get taught high out to do business, you know, and
• 1:04:04
  Speaker 4: as we learn, you know, we want to teach, you know,
• 1:04:08
  Speaker 4: and even if it's just one person that we can help,
• 1:04:10
  Speaker 4: you know, that's what we're looking to do, you know.
• 1:04:12
  Speaker 4: And then, like I said, merging that physical product to digital,
• 1:04:15
  Speaker 4: I think that's how you keep a physical product independent.
• 1:04:19
  Speaker 4: Where the world is going more towards digital anyway. You
• 1:04:23
  Speaker 4: know a lot of people ordering their groceries online. So
• 1:04:27
  Speaker 4: if you order your groceries online, like we have subscription
• 1:04:29
  Speaker 4: based right now, you can take bread off your grocery list.
• 1:04:33
  Speaker 4: You know, your bread gonna hit your doorstep. You know
• 1:04:35
  Speaker 4: you're going to be you know what I'm saying, You're
• 1:04:37
  Speaker 4: going to have that when you're order. The rest of
• 1:04:38
  Speaker 4: your groceries is already there. So if we had you got,
• 1:04:42
  Speaker 4: like A said, a hot sauce or barbecue sauce that
• 1:04:45
  Speaker 4: you want to go to market with, you can have
• 1:04:47
  Speaker 4: your physical product. But one thing I would say, that's
• 1:04:50
  Speaker 4: strength enough. Make sure you have a cod packer so
• 1:04:52
  Speaker 4: you can on demand when it's time to grow. You
• 1:04:56
  Speaker 4: have that option. You know. The issue is, you know,
• 1:04:58
  Speaker 4: like I said, we want to do it our set,
• 1:05:00
  Speaker 4: else you cannot do it yourselves. That's how you get
• 1:05:02
  Speaker 4: stuck in your business. You want to work on it,
• 1:05:05
  Speaker 4: you don't want to work in it. You know, the
• 1:05:07
  Speaker 4: moment that you start working inside of your business, that's
• 1:05:09
  Speaker 4: when you get stuck. Because if you don't, if you're
• 1:05:12
  Speaker 4: not working, you're not making money. And if you're not
• 1:05:15
  Speaker 4: making money, you're not able to really scale. And if
• 1:05:18
  Speaker 4: you're not able to scale them, what are you doing?
• 1:05:20
  Speaker 4: You know, you should be able to scale up and
• 1:05:22
  Speaker 4: sometimes that scale back then just to scale up even higher.
• 1:05:27
  Speaker 8: Right, So the bread winners are the people that are
• 1:05:29
  Speaker 8: inside of the universities that.
• 1:05:31
  Speaker 5: Shout out to the bread shout out to the bread winners.
• 1:05:33
  Speaker 5: So the bread winners is our community.
• 1:05:36
  Speaker 4: You know, those are the individuals who support us, who
• 1:05:40
  Speaker 4: help us, and then we pour it back into them
• 1:05:41
  Speaker 4: as well. You know. So we really big on you know,
• 1:05:44
  Speaker 4: giving back. We really big on you know, going to schools,
• 1:05:46
  Speaker 4: talking with the kids, you know, mentoring, you know, shout
• 1:05:50
  Speaker 4: out to uh, you know doctor Eric Thomas. You know,
• 1:05:54
  Speaker 4: he took us underneath his wing. You know he told guys, yeah, yeah,
• 1:06:00
  Speaker 4: to et and the team CJ. You know, yeah, they
• 1:06:04
  Speaker 4: took Zonny they wing, you know what I'm saying. And
• 1:06:06
  Speaker 4: so when he go to different schools, he invited us out.
• 1:06:09
  Speaker 4: You know, he was just in Chicago last week, you know,
• 1:06:11
  Speaker 4: and doing it at a church. You know, he invited
• 1:06:13
  Speaker 4: us out. We have bread at the church. It was
• 1:06:15
  Speaker 4: a good time he was. He gave an incredible message,
• 1:06:18
  Speaker 4: and we love that. You know, we love being connected
• 1:06:21
  Speaker 4: to the people. You know, even like we have like
• 1:06:24
  Speaker 4: homeless communities. You know in Chicago, we don't just go
• 1:06:27
  Speaker 4: and like give food and just you know, like sys
• 1:06:31
  Speaker 4: stuff because they don't like that. Man. It's a lot
• 1:06:32
  Speaker 4: of rodents and rats and all types stuff there. So
• 1:06:36
  Speaker 4: we go and asks on what do they need. You know,
• 1:06:39
  Speaker 4: they need heaters in the wintertime, little self portable heaters
• 1:06:42
  Speaker 4: that you know, they can't burn themself up. You know,
• 1:06:44
  Speaker 4: if anything touches it cuts off, right. They need tents,
• 1:06:49
  Speaker 4: you know, they need you know, some thick clothing, you know,
• 1:06:52
  Speaker 4: things of that nature. Sometimes like they need soap, they
• 1:06:55
  Speaker 4: need toothpaste. They need the same things that we need.
• 1:06:58
  Speaker 4: But you know a lot of people take the time
• 1:07:00
  Speaker 4: to go and talk to them, or.
• 1:07:01
  Speaker 9: A gift card for a restaurant. Yeah, exactly.
• 1:07:04
  Speaker 5: They don't get welcome in restaurants because they want hot food.
• 1:07:08
  Speaker 5: So we go to different restaurants and buy gift cards
• 1:07:11
  Speaker 5: and just go there and just passing the gift cards out,
• 1:07:13
  Speaker 5: you know, so when they ready to go eat, hey man,
• 1:07:16
  Speaker 5: take this. And we talked to the manager to let
• 1:07:17
  Speaker 5: them know, like hey, like listen, please serve them. You know,
• 1:07:20
  Speaker 5: they come in place, they order, even if they got
• 1:07:22
  Speaker 5: white right outside, you know, so they don't you know,
• 1:07:25
  Speaker 5: like mess with the other guests.
• 1:07:28
  Speaker 4: It is what it is. Just we want to make
• 1:07:29
  Speaker 4: sure that you guys serve them, you know, and oftentimes,
• 1:07:33
  Speaker 4: you know, we haven't had an issue.
• 1:07:34
  Speaker 7: So far, so you guys merch too.
• 1:07:37
  Speaker 4: Yeah, yeah, yeah, this is the merch man right here.
• 1:07:40
  Speaker 5: So yeah, we got merch jackets, black Red University hoodies,
• 1:07:43
  Speaker 5: hats like Jackie.
• 1:07:44
  Speaker 4: Thank you.
• 1:07:45
  Speaker 9: You got to get your brand right.
• 1:07:48
  Speaker 4: Let me get you all sizes. Man, we got your collaboration.
• 1:07:51
  Speaker 6: Appreciate it, appreciate it. So all right, man, well this
• 1:07:55
  Speaker 6: is dope. Man, I appreciate you guys. Before we leave,
• 1:07:58
  Speaker 6: let the people know. You know where to follow you,
• 1:08:01
  Speaker 6: where to order the bread website, social media handles all
• 1:08:05
  Speaker 6: at all day.
• 1:08:06
  Speaker 9: Well, we got Black Bread University.
• 1:08:07
  Speaker 5: So that's Blackbread University dot com, Blackbird University on all
• 1:08:11
  Speaker 5: social media. I'm Jamel Lewis, Jamail Lewis music on all
• 1:08:15
  Speaker 5: social media.
• 1:08:16
  Speaker 4: Yeah, I'm mark Edmond, I'm marked v success across I
• 1:08:20
  Speaker 4: think the majority of media.
• 1:08:24
  Speaker 8: Yeah, Blackbred University. I got one last thing for y'all.
• 1:08:27
  Speaker 8: I'm gonna ask y'all individually. Y'all can just complete the sentence,
• 1:08:30
  Speaker 8: all right. In twenty twenty three, the Black Bread Company
• 1:08:33
  Speaker 8: will be everywhere.
• 1:08:36
  Speaker 4: In twenty twenty three, man, a Black Bread Company will
• 1:08:38
  Speaker 4: be amongst the best, the top of the bread companies.
• 1:08:43
  Speaker 4: For sure. It is going into resistance. Get your daily
• 1:08:48
  Speaker 4: bread get your daily bread. Let it know.
• 1:08:52
  Speaker 7: Very important, Troy Yeah.
• 1:08:54
  Speaker 8: Shot everybody on patreot dot com. Shot to all earners
• 1:08:58
  Speaker 8: inside of e y L University, new and improved ey
• 1:09:01
  Speaker 8: L University.
• 1:09:01
  Speaker 4: Shout to all y'all.
• 1:09:02
  Speaker 8: Shout to all of our people on market, Mondays, our supporters,
• 1:09:06
  Speaker 8: our group chat, everybody that's been part of it has
• 1:09:07
  Speaker 8: been dope. Uh and shout out to you man, everybody
• 1:09:10
  Speaker 8: that's been tuning into earn your leisia making it the
• 1:09:12
  Speaker 8: number one place for everything in the world of business
• 1:09:14
  Speaker 8: and entrepreneur ship.
• 1:09:16
  Speaker 4: We greatly appreciate you and thank you. Shout out to
• 1:09:18
  Speaker 4: everybody supporting merch.
• 1:09:19
  Speaker 8: I got my Earnest brand on shouty got to adjusts
• 1:09:21
  Speaker 8: a liabilities and shout out to these gentlemen.
• 1:09:23
  Speaker 4: This is This has been really dope. I had an
• 1:09:25
  Speaker 4: AHA moment.
• 1:09:26
  Speaker 8: It felt like it was a trucking episode when I
• 1:09:28
  Speaker 8: was like, you know, you don't realize that this is
• 1:09:30
  Speaker 8: a business, and I started thinking about all the places
• 1:09:32
  Speaker 8: that brand shows up and so this was this was
• 1:09:34
  Speaker 8: one of those ones for me.
• 1:09:35
  Speaker 4: Thank you, Thank you many. Shout out to connect the
• 1:09:38
  Speaker 4: stars man. Without hope, we couldn't be Thank you star
• 1:09:42
  Speaker 4: for sure.
• 1:09:42
  Speaker 7: Thank you guys, Rock and West will see you next week. Peace.
• 1:09:45
  Speaker 9: Peace man, Thank y'all, thank y'all.
• 1:09:51
  Speaker 5: My graduates from my school being forts back.
• 1:09:55
  Speaker 7: Drops drop, Mike, drop drop drop.
• 1:10:00
  Speaker 1: An illegal alien from Guatemala charged with raping a child
• 1:10:13
  Speaker 1: in Massachusetts. An MS thirteen gang member from Al Salvador
• 1:10:17
  Speaker 1: accused of murdering a Texas man of Venezuelan charged with
• 1:10:21
  Speaker 1: filming and selling child pornography in Michigan. These are just
• 1:10:25
  Speaker 1: some of the heinous migrant criminals caught because of President
• 1:10:29
  Speaker 1: Donald J.
• 1:10:30
  Speaker 2: Trump's leadership.
• 1:10:31
  Speaker 1: I'm Christy nom the United States Secretary of Homeland Security.
• 1:10:35
  Speaker 1: Under President Trump, attempted illegal border crossings are at the
• 1:10:39
  Speaker 1: lowest levels ever recorded, and over one hundred thousand illegal
• 1:10:43
  Speaker 1: aliens have been arrested. If you are here illegally your
• 1:10:47
  Speaker 1: next you will be fined nearly one thousand dollars a day, imprisoned,
• 1:10:51
  Speaker 1: and deported.
• 1:10:52
  Speaker 2: You will never return.
• 1:10:54
  Speaker 1: But if you register using our CBP home app and
• 1:10:57
  Speaker 1: leave now, you could be allowed to return legally.
• 1:11:00
  Speaker 2: Do what's right. Leave now.
• 1:11:03
  Speaker 1: Under President Trump, America's laws, border and families will be protected.
• 1:11:07
  Speaker 3: Sponsored by the United States Department of Homeland Security,