Latest / Dishing with Stephanie's Dish / A Makers of Minnesota Edition

Transcript

A Makers of Minnesota Edition · Dishing with Stephanie's Dish

• 0:15
  SPEAKER_00: Hello,
• 0:16
  SPEAKER_00: everybody,
• 0:16
  SPEAKER_00: and welcome to the podcast Dishing with Stephanie's Dish,
• 0:19
  SPEAKER_00: where I talk to people equally obsessed with food in whatever capacity.
• 0:23
  SPEAKER_00: And here I'm talking to Denny Rain, and she is the founder of Coco Flake.
• 0:29
  SPEAKER_00: And you might not be like obsessed with food, but I have a feeling you're obsessed with chocolate.
• 0:33
  SPEAKER_01: I feel like everybody is obsessed with chocolate in some sort.
• 0:36
  SPEAKER_01: It's like whether it's chocolate ice cream or a little bit of chocolate here and there.
• 0:42
  SPEAKER_01: maybe a darker chocolate or white chocolate,
• 0:44
  SPEAKER_01: but somehow everyone has that little chocolate craving every now and then,
• 0:49
  SPEAKER_01: right?
• 0:50
  SPEAKER_00: Yes, I would totally agree with that.
• 0:53
  SPEAKER_00: And I first discovered your chocolates at the Golden Fig.
• 0:57
  SPEAKER_00: Lori is a friend of mine and I shop at the store and she walked me over to her
• 1:02
  SPEAKER_00: chocolate case and she was like,
• 1:03
  SPEAKER_00: you got to see these.
• 1:04
  SPEAKER_00: It's a lady.
• 1:05
  SPEAKER_00: She lives in town.
• 1:06
  SPEAKER_00: They're amazing.
• 1:07
  SPEAKER_00: And I was so blown away by the look of the chocolate.
• 1:11
  SPEAKER_00: And then I tried it.
• 1:13
  SPEAKER_00: And sometimes it's rare that the beauty of a chocolate matches the flavor profile.
• 1:20
  SPEAKER_00: Sometimes they're either so beautiful and then they're kind of like wah-wah.
• 1:24
  SPEAKER_00: But you have it all going on in that one little bon-bon-y bite.
• 1:31
  SPEAKER_00: How did you come onto the scene and how did you learn about making chocolates?
• 1:36
  SPEAKER_01: Well, I've been a pastry chef.
• 1:38
  SPEAKER_01: I've been interested in pastry for my entire life.
• 1:40
  SPEAKER_01: My main inspiration was my aunt here.
• 1:42
  SPEAKER_01: I'm going really, really back in my life.
• 1:46
  SPEAKER_01: She used to make this beautiful fruit cakes and also small desserts.
• 1:52
  SPEAKER_01: And I was just blown away of how she was able to make such good things.
• 1:57
  SPEAKER_01: And all I wanted was to be like her.
• 2:00
  SPEAKER_01: And when I entered my pastry career was a way for me to honor her memory.
• 2:06
  SPEAKER_01: And so I've been a pastry chef for 11 plus years, 12 years.
• 2:13
  SPEAKER_01: That's how I have that knowledge of how a dessert should be balanced.
• 2:18
  SPEAKER_01: Eventually,
• 2:19
  SPEAKER_01: in 2020,
• 2:20
  SPEAKER_01: I found some chocolate polycarbonate molds into the workplace that I was at,
• 2:27
  SPEAKER_01: and I became absolutely obsessed of how shiny these bonbons were.
• 2:32
  SPEAKER_01: You know when you know something that exists,
• 2:35
  SPEAKER_01: but you're not really familiar with the thing,
• 2:38
  SPEAKER_01: and all of a sudden,
• 2:39
  SPEAKER_01: you discover this thing,
• 2:40
  SPEAKER_01: and you're just like,
• 2:41
  SPEAKER_01: wow,
• 2:42
  SPEAKER_01: an entire new world has been opened in front of my eyes.
• 2:45
  SPEAKER_00: Yeah, that's how it works for chocolate.
• 2:47
  SPEAKER_00: That's how I feel about you.
• 2:48
  SPEAKER_00: Because like I watch your videos on YouTube and I are not on YouTube on Instagram.
• 2:55
  SPEAKER_00: And I watch you like painstakingly painting in these molds and then pouring the
• 3:00
  SPEAKER_00: chocolate in getting the sauces exactly right or the fillings.
• 3:04
  SPEAKER_00: And that's kind of how I feel about you.
• 3:06
  SPEAKER_00: I feel like you make this like alchemy and then it's just like magic.
• 3:11
  SPEAKER_01: Yeah, pastry is magic if you think about it because it's all like measuring the ingredients, right?
• 3:17
  SPEAKER_01: If you put a little bit too much of this, it's going to be too sweet.
• 3:20
  SPEAKER_01: And I think that that's how my feelings are so good.
• 3:23
  SPEAKER_01: It's because I have that pastry knowledge behind my back and I can use it and apply it into chocolate.
• 3:29
  SPEAKER_01: Chocolate was always something that I've been wanting to learn more because I
• 3:33
  SPEAKER_01: didn't know how to temper chocolate.
• 3:34
  SPEAKER_01: I didn't properly work with chocolate.
• 3:37
  SPEAKER_01: So after 2020,
• 3:38
  SPEAKER_01: I invested into this chocolate career and went to Verona School in New York,
• 3:43
  SPEAKER_01: and it was a three-day intense course on how to learn,
• 3:46
  SPEAKER_01: how to do these things,
• 3:48
  SPEAKER_01: learn everything.
• 3:49
  SPEAKER_01: Obviously, three days is not enough time to learn about it.
• 3:53
  SPEAKER_01: You know, I got the basics of it.
• 3:55
  SPEAKER_01: And then I've a lot of things are like in pastry trial error.
• 4:00
  SPEAKER_01: So I started working at home with these things and chocolate and getting them to my
• 4:06
  SPEAKER_01: friends and family and see how they reacted to them.
• 4:10
  SPEAKER_01: And then everything went well.
• 4:12
  SPEAKER_01: So my partner was like, you should you should do this.
• 4:15
  SPEAKER_01: This makes you happy that you should just invest in this business.
• 4:19
  SPEAKER_01: And that's what I did.
• 4:20
  SPEAKER_00: And you were talking early in the morning because you still are going to your day
• 4:26
  SPEAKER_00: job and doing pastry chefing,
• 4:27
  SPEAKER_00: right?
• 4:29
  SPEAKER_01: No, I actually scoop ice cream.
• 4:31
  SPEAKER_01: Oh, that's so funny.
• 4:32
  SPEAKER_01: Where do you work?
• 4:34
  SPEAKER_01: I work at Two Scoops in Anuca.
• 4:38
  SPEAKER_01: It's literally five minutes from my home and the boss has been really supportive.
• 4:42
  SPEAKER_01: She hired me knowing that I was going to do this.
• 4:46
  SPEAKER_01: She's been very supportive of me and you can't ask for a better boss when these things happen.
• 4:53
  SPEAKER_01: Yeah.
• 4:54
  SPEAKER_01: So my day job, it's a part time job at the scooping scooping ice cream.
• 4:58
  SPEAKER_01: But then the rest of the time is just given to chocolate.
• 5:04
  SPEAKER_01: But because I am opening the Cocoa Flakes shop.
• 5:08
  SPEAKER_01: Let's talk about that.
• 5:09
  SPEAKER_00: You just announced it.
• 5:10
  SPEAKER_00: Of course, I heard I'm obsessed with you.
• 5:12
  SPEAKER_00: I was like, oh, my gosh, she's going to open a shop.
• 5:17
  SPEAKER_01: At first,
• 5:17
  SPEAKER_01: it was supposed to be just a production facility to provide to different stores and
• 5:23
  SPEAKER_01: expand and be able to take care of more orders.
• 5:27
  SPEAKER_01: Christmas last year was a blur.
• 5:29
  SPEAKER_01: I couldn't keep up with orders.
• 5:32
  SPEAKER_01: It's a great feeling not being able to keep up with orders, I guess.
• 5:37
  SPEAKER_01: It's good.
• 5:38
  SPEAKER_01: It lets you know that people actually love your things, and that was fantastic.
• 5:43
  SPEAKER_01: But
• 5:44
  SPEAKER_01: I want to be able to provide and do more events and give more chocolate,
• 5:50
  SPEAKER_01: for example,
• 5:51
  SPEAKER_01: to Golden Fig,
• 5:52
  SPEAKER_01: expand my business.
• 5:53
  SPEAKER_01: And so with a friend of mine,
• 5:55
  SPEAKER_01: we've been looking for the right place and the right place came into Robbinsdale.
• 6:03
  SPEAKER_01: But it's basically on Main Street.
• 6:05
  SPEAKER_01: You can't just have a production facility.
• 6:07
  SPEAKER_01: You have to have a shop.
• 6:08
  SPEAKER_01: Yep.
• 6:09
  SPEAKER_01: So I decided that it wasn't just going to be production.
• 6:13
  SPEAKER_01: It was just going to be production and a super small retail space.
• 6:17
  SPEAKER_01: Um, it's just, you know, uh, it's just a way you walk in, you have a case of chocolate and then a shelf.
• 6:24
  SPEAKER_01: This is what I'm envisioning a shelf with,
• 6:27
  SPEAKER_01: uh,
• 6:27
  SPEAKER_01: um,
• 6:28
  SPEAKER_01: let's call it dry product that they don't need to be in the,
• 6:30
  SPEAKER_01: uh,
• 6:30
  SPEAKER_01: in the refrigerator,
• 6:31
  SPEAKER_01: like bars or,
• 6:33
  SPEAKER_01: uh,
• 6:33
  SPEAKER_01: drug is we'll see.
• 6:35
  SPEAKER_01: We'll see about that.
• 6:35
  SPEAKER_01: Um,
• 6:37
  SPEAKER_01: And then, yeah, you buy your chocolate and you go about your day.
• 6:41
  SPEAKER_00: So you will.
• 6:42
  SPEAKER_00: I mean, I just I find it so lovely that you're scooping ice cream.
• 6:48
  SPEAKER_00: You're working these jobs.
• 6:50
  SPEAKER_00: You're like saving money and trying to get this space.
• 6:52
  SPEAKER_00: I'm happy it's in Robbinsdale because that's pretty close to me.
• 6:55
  SPEAKER_00: So I'm excited about that.
• 6:57
  SPEAKER_00: Will you go?
• 6:58
  SPEAKER_00: I mean, I can't imagine what it feels like to be making this thing with such intention and such love.
• 7:04
  SPEAKER_00: And then you're overwhelmed with orders and the like stress and anxiety of that
• 7:08
  SPEAKER_00: because can I mean,
• 7:10
  SPEAKER_00: not anyone can just fill in and help you.
• 7:12
  SPEAKER_00: Can they?
• 7:13
  SPEAKER_01: No, it's not that easy.
• 7:16
  SPEAKER_01: However, I do have a good friend who's been doing Christmas time for two and a half months last year.
• 7:23
  SPEAKER_01: She helped me out.
• 7:24
  SPEAKER_01: She was there every Saturday with me.
• 7:26
  SPEAKER_01: She did fillings for me because she's also a pastry person.
• 7:30
  SPEAKER_01: So...
• 7:31
  SPEAKER_01: Having a pastry background,
• 7:32
  SPEAKER_01: I can just put,
• 7:33
  SPEAKER_01: you know,
• 7:34
  SPEAKER_01: the recipe in front of her and say,
• 7:36
  SPEAKER_01: this is what you have to do.
• 7:37
  SPEAKER_01: And she has questions.
• 7:37
  SPEAKER_01: It's easy explaining.
• 7:40
  SPEAKER_01: And I would take care of all the painting and the chocolate part.
• 7:43
  SPEAKER_01: But, yeah, it's not like you can just pick a random kitchen person and be like, yeah, just work with me.
• 7:50
  SPEAKER_01: There's a lot going on in there.
• 7:53
  SPEAKER_00: Ari, is it hard to, like...
• 7:57
  SPEAKER_00: you're this creative person.
• 7:59
  SPEAKER_00: Pastry is so exact.
• 8:00
  SPEAKER_00: Chocolate's pretty exact too.
• 8:02
  SPEAKER_00: Is it hard to switch gears and be thinking about like food permits and ordering
• 8:07
  SPEAKER_00: product and tax and what's the tax in Robbinsdale and like literally going into the
• 8:13
  SPEAKER_00: whole business side?
• 8:15
  SPEAKER_01: Well, for tax purposes, I do have somebody who takes care of all that.
• 8:21
  SPEAKER_01: I'm going to say I'm not that smart.
• 8:24
  SPEAKER_01: Also, I'm from Italy, so this is a whole different system for me, and I don't want to mess it up.
• 8:30
  SPEAKER_01: So I have somebody that takes care of taxes and looks over my business under that
• 8:36
  SPEAKER_01: point of view,
• 8:37
  SPEAKER_01: and I don't have to worry about it.
• 8:39
  SPEAKER_01: Numbers are not my forte.
• 8:40
  SPEAKER_01: Yeah, me too.
• 8:42
  SPEAKER_01: Yeah.
• 8:43
  SPEAKER_01: No, thank you.
• 8:44
  SPEAKER_01: How did you get here from Italy?
• 8:45
  SPEAKER_01: I met a friend in 2007, I believe.
• 8:54
  SPEAKER_01: We were both studying abroad in Ireland and we became very good friends.
• 9:00
  SPEAKER_01: And I came to visit her the year after or a couple of years after that.
• 9:06
  SPEAKER_01: And it was January and it was snowing and I woke up and like everything was covered,
• 9:11
  SPEAKER_01: white snow,
• 9:12
  SPEAKER_01: wonderful.
• 9:12
  SPEAKER_01: And I was like, I'm in love.
• 9:14
  SPEAKER_01: I love the snow.
• 9:15
  SPEAKER_01: I could do it.
• 9:15
  SPEAKER_01: I want to do this.
• 9:16
  SPEAKER_01: It's like I live here.
• 9:18
  SPEAKER_01: Like everybody dreads about the snow.
• 9:19
  SPEAKER_01: And I'm like, no, no, no more snow, more snow.
• 9:22
  SPEAKER_01: I love it.
• 9:23
  SPEAKER_00: Where in Italy did you grow up?
• 9:25
  SPEAKER_00: In Rome.
• 9:26
  SPEAKER_00: Oh, so right in the city.
• 9:27
  SPEAKER_00: I love Rome.
• 9:28
  SPEAKER_00: I've spent a ton of time here.
• 9:30
  SPEAKER_01: So yeah, I decided that I was going to move.
• 9:34
  SPEAKER_01: I've visited more states during my time.
• 9:38
  SPEAKER_01: I've decided to travel with my friend.
• 9:41
  SPEAKER_01: Once I graduated from college,
• 9:43
  SPEAKER_01: I took it three months off from everything and we just road trip around the West Coast.
• 9:48
  SPEAKER_01: So I have a little bit of knowledge about state to state and Minnesota feels right to me.
• 9:55
  SPEAKER_01: It's been my home for almost 15 years.
• 9:58
  SPEAKER_01: I love it.
• 10:01
  SPEAKER_01: Yeah, New York, Boston, they're too crowded.
• 10:04
  SPEAKER_01: The South is too hot.
• 10:05
  SPEAKER_01: I don't do good with hot.
• 10:08
  SPEAKER_01: Which is funny coming from Rome because it's getting real hot there.
• 10:12
  SPEAKER_00: It really does.
• 10:13
  SPEAKER_01: But I have never did good with the heat.
• 10:16
  SPEAKER_01: So I'm like, no, thank you.
• 10:19
  SPEAKER_00: OK, full disclosure, we're both multitasking like you're getting ready to go to work.
• 10:25
  SPEAKER_00: I'm getting ready to do a TV segment.
• 10:26
  SPEAKER_00: I'm baking cake.
• 10:28
  SPEAKER_00: Well, I just I wanted to chat with you because I'm really excited about your product.
• 10:33
  SPEAKER_00: And can you like I haven't I didn't know that you did chocolate bars, too.
• 10:37
  SPEAKER_00: Is that new or?
• 10:39
  SPEAKER_00: Um,
• 10:40
  SPEAKER_01: I think I launched it after Christmas,
• 10:43
  SPEAKER_01: uh,
• 10:43
  SPEAKER_01: or right around,
• 10:44
  SPEAKER_01: no,
• 10:45
  SPEAKER_01: right around Christmas because I had it at the Yens event.
• 10:48
  SPEAKER_01: Uh, so right around Christmas, I launched the bars.
• 10:50
  SPEAKER_01: It's a new product.
• 10:51
  SPEAKER_01: I'm expanding into that too.
• 10:53
  SPEAKER_01: Um, it's fun.
• 10:54
  SPEAKER_01: You can create more flavors, uh,
• 10:57
  SPEAKER_01: I've partnered with Lucky Hot Sauces, if you're familiar.
• 11:01
  SPEAKER_01: We work in the same kitchen.
• 11:04
  SPEAKER_01: And he looks at me one day and he goes like,
• 11:07
  SPEAKER_01: I have all these dry skin peppers and I don't know what to do with them.
• 11:11
  SPEAKER_01: Can I grind it for you?
• 11:12
  SPEAKER_01: And can you put it into chocolate?
• 11:13
  SPEAKER_01: I'm like, yes.
• 11:15
  SPEAKER_01: So now I have a super hot spicy bar with ripe jalapeno peppers.
• 11:21
  SPEAKER_01: And I describe it as a not Minnesota friendly spice.
• 11:26
  SPEAKER_01: And people understand exactly what I'm talking about.
• 11:30
  SPEAKER_01: But I have more requests than I expected for it.
• 11:33
  SPEAKER_00: So it's really fun.
• 11:35
  SPEAKER_00: And so currently, how can people find your chocolates?
• 11:38
  SPEAKER_00: And when do you anticipate the store will be open?
• 11:42
  SPEAKER_01: Golden Fig right now, it's the only place where you can find a chocolate.
• 11:45
  SPEAKER_01: I haven't.
• 11:46
  SPEAKER_01: Unfortunately, I don't have the chance to expand right now.
• 11:48
  SPEAKER_01: We're also into summer.
• 11:50
  SPEAKER_01: So business is a little bit slowing down.
• 11:53
  SPEAKER_01: I generally do shipping, but then again, summer.
• 11:56
  SPEAKER_01: So I don't want people to have their chocolate melted when they get them.
• 12:02
  SPEAKER_01: And so, yeah, right now, just Golden Fig.
• 12:05
  SPEAKER_01: And I'm doing a big event in June 8 and 9 with the Minnesota Craft Council.
• 12:12
  SPEAKER_01: at the saint paul depot um that's a two-day event from 10 to 5 i believe um there's
• 12:20
  SPEAKER_01: informations on my website and on my instagram account um i do recommend if people
• 12:25
  SPEAKER_01: come to bring their ice packs because it's going to be hot and again you don't want
• 12:29
  SPEAKER_01: your chocolate melt in the process and um
• 12:33
  SPEAKER_01: And then the shop should be open in the fall.
• 12:36
  SPEAKER_01: I think if everything goes well by mid-September, that is my goal.
• 12:43
  SPEAKER_01: Now, assuming health departments allow, you know, all the work gets done in time.
• 12:50
  SPEAKER_01: But it needs to be done for the so-called chocolate season.
• 12:54
  SPEAKER_01: So October moving forward, so I'm able to provide more product.
• 12:59
  SPEAKER_00: Can you tell me, describe your three top flavors?
• 13:04
  SPEAKER_01: Definitely coffee, which has the Italian flag designed on the chocolate.
• 13:12
  SPEAKER_01: You know, we're obsessed with coffee.
• 13:14
  SPEAKER_00: I'm obsessed with it.
• 13:15
  SPEAKER_00: Did you see the taste buds episode that I did where I was describing it?
• 13:20
  SPEAKER_00: Yes.
• 13:21
  SPEAKER_00: It's so funny to me.
• 13:22
  SPEAKER_00: I did not know you were Italian and I did not know you lived in Rome.
• 13:26
  SPEAKER_00: And when I was describing the way that that coffee tasted, it
• 13:31
  SPEAKER_00: That is exactly like how I was describing there,
• 13:33
  SPEAKER_00: like you're standing at a counter and you're drinking a glass of espresso.
• 13:37
  SPEAKER_00: That is exactly the image I had in my mind when I tasted that chocolate.
• 13:41
  SPEAKER_00: So it's funny to kind of put all this together now after the fact.
• 13:46
  SPEAKER_01: So I'm succeeding.
• 13:47
  SPEAKER_01: This is what I'm here.
• 13:48
  SPEAKER_01: I'm succeeding.
• 13:49
  SPEAKER_01: And my goal of giving you the taste of the espresso and that it's not overpowering,
• 13:54
  SPEAKER_01: but it's there and it's well balanced and it's not too sweet because most people
• 13:59
  SPEAKER_01: don't even put sugar in their coffee.
• 14:01
  SPEAKER_01: And if they do, it's like a little bit.
• 14:03
  SPEAKER_01: Think about the espresso is like literally compared to the American coffee.
• 14:06
  SPEAKER_01: It's two drops of coffee.
• 14:08
  SPEAKER_00: Yes.
• 14:09
  SPEAKER_01: No, I just love that chocolate bites so much.
• 14:14
  SPEAKER_01: Another one that there's two,
• 14:16
  SPEAKER_01: the bonbons that are really popular,
• 14:18
  SPEAKER_01: which is the salted caramel and the passion fruit.
• 14:24
  SPEAKER_01: I don't even know how I managed to create that passion fruit, that ganache recipe.
• 14:30
  SPEAKER_01: It just, I just did.
• 14:32
  SPEAKER_01: And it's fantastic.
• 14:34
  SPEAKER_01: It's the Rhinovato sweetness because the white chocolate gives the sweetness and
• 14:39
  SPEAKER_01: the passion fruit feeling it's tart.
• 14:41
  SPEAKER_01: And then there's the crunchy component.
• 14:43
  SPEAKER_01: The crunchy component I knew I wanted in there because I had it when I was doing pastry desserts before.
• 14:51
  SPEAKER_01: So I knew that it was going to work really, really well together.
• 14:55
  SPEAKER_01: So, yeah, it's like it's a bite of, wow, what is happening in my mouth?
• 14:59
  SPEAKER_00: Yeah, totally.
• 15:00
  SPEAKER_00: Because it's sort of sour,
• 15:02
  SPEAKER_00: citrus,
• 15:03
  SPEAKER_00: sweet,
• 15:04
  SPEAKER_00: like almost like a little acidic to like all at the same time,
• 15:09
  SPEAKER_00: kind of giving you that puckery punch.
• 15:12
  SPEAKER_00: But then it's sweet.
• 15:14
  SPEAKER_01: But, and at the same time, it's not something that you're like, oh my God, this is way too much.
• 15:18
  SPEAKER_01: I can't handle it.
• 15:20
  SPEAKER_01: The balance that it's,
• 15:22
  SPEAKER_01: and most of the things like I do,
• 15:24
  SPEAKER_01: it's just like,
• 15:24
  SPEAKER_01: I tried it and then I taste and my partner tastes them and he goes like,
• 15:28
  SPEAKER_01: oh my God,
• 15:29
  SPEAKER_01: this is fantastic.
• 15:30
  SPEAKER_01: I love it.
• 15:30
  SPEAKER_00: I love it.
• 15:31
  SPEAKER_01: That's so great.
• 15:32
  SPEAKER_01: And the bars, as far as bars, product, I know you said three, but I'm going to go into one of the bars.
• 15:39
  SPEAKER_01: The White Dream Crunch, obviously White Dream because I created over Christmas.
• 15:45
  SPEAKER_01: It was snowing that day.
• 15:46
  SPEAKER_01: So I was like, yeah, sure.
• 15:47
  SPEAKER_01: It's a White Dream Crunch.
• 15:49
  SPEAKER_01: I got the inspiration for that out of one of the Kinder Eggs.
• 15:54
  SPEAKER_01: Wow, yeah.
• 15:57
  SPEAKER_01: I've never seen those here in the U.S.,
• 16:00
  SPEAKER_01: but they have these teeny tiny Kinder Eggs in Italy,
• 16:05
  SPEAKER_01: and they're filled with hazelnuts and creamy filling.
• 16:10
  SPEAKER_01: I'm like, I need to create something like that.
• 16:12
  SPEAKER_01: Obviously not that, but something like that.
• 16:16
  SPEAKER_01: And as I'm working around a recipe and I did it,
• 16:21
  SPEAKER_01: but in a crunchy way,
• 16:22
  SPEAKER_01: that egg,
• 16:23
  SPEAKER_01: it's more like a creamy way.
• 16:25
  SPEAKER_01: Mine is crunchy.
• 16:27
  SPEAKER_01: And my fiance just loves it.
• 16:29
  SPEAKER_01: It's my brother just loves it.
• 16:30
  SPEAKER_01: He's just like, oh my God, it's just like, it's my favorite.
• 16:33
  SPEAKER_01: Did you have one that didn't come out right?
• 16:36
  SPEAKER_01: Can I have it?
• 16:36
  SPEAKER_01: Can I have it?
• 16:37
  SPEAKER_01: Yeah.
• 16:38
  SPEAKER_01: I love that you he's like your taste tester.
• 16:40
  SPEAKER_01: That's fun.
• 16:42
  SPEAKER_01: He's been he pushed me into this business because he saw how much it made me happy.
• 16:49
  SPEAKER_01: He's my main supporter.
• 16:50
  SPEAKER_01: He's the one that also picks some colors and some flavors.
• 16:54
  SPEAKER_01: He has some good ideas.
• 16:55
  SPEAKER_01: So I'm always listening to what he has to say about how I'm approaching the business.
• 17:00
  SPEAKER_01: I go to him and talk about issues that I might be having.
• 17:03
  SPEAKER_01: Um,
• 17:04
  SPEAKER_01: it's great to have such a supportive partner because doing this by myself,
• 17:08
  SPEAKER_01: I don't think that I will be able to,
• 17:10
  SPEAKER_00: I mean,
• 17:11
  SPEAKER_01: I am technically doing by myself,
• 17:13
  SPEAKER_01: but I'm not alone in this.
• 17:15
  SPEAKER_00: Yeah.
• 17:15
  SPEAKER_00: And everybody needs,
• 17:16
  SPEAKER_00: I think creatives in particular,
• 17:18
  SPEAKER_00: like you need a board of directors,
• 17:21
  SPEAKER_00: you need someone that's supportive.
• 17:23
  SPEAKER_00: You need to talk through ideas.
• 17:25
  SPEAKER_00: You need someone that feels like they're on your side.
• 17:27
  SPEAKER_00: And a lot of us work kind of alone or in, you know,
• 17:30
  SPEAKER_00: quiet environments when we're creating so it's nice to have that I have that with
• 17:35
  SPEAKER_01: my partner too I bounce ideas back and forth with him I ask him what do you think
• 17:40
  SPEAKER_01: about these flavors and he gives opinions back and he goes like well maybe you
• 17:44
  SPEAKER_01: should try it and generally I do my trial trial error at home so we see how they
• 17:50
  SPEAKER_01: turn out we try them together we give opinions and then yeah maybe this is going to
• 17:55
  SPEAKER_01: work this is not going to work and so it's good it's good
• 17:59
  SPEAKER_00: I love it.
• 17:59
  SPEAKER_00: Well, it's really, really nice to meet you.
• 18:01
  SPEAKER_00: I was just thrilled when I found out about your chocolates and I got the ability to
• 18:07
  SPEAKER_00: showcase them in an episode that we did on Taste Buds,
• 18:09
  SPEAKER_00: the Mother's Day one.
• 18:10
  SPEAKER_00: I gave them to Zoe,
• 18:11
  SPEAKER_00: who,
• 18:13
  SPEAKER_00: yeah,
• 18:13
  SPEAKER_00: and she's like a hard person because I admire her so much,
• 18:17
  SPEAKER_00: but I wanted to give her something that was maybe something that she wouldn't do on
• 18:21
  SPEAKER_00: her own,
• 18:21
  SPEAKER_00: you know,
• 18:22
  SPEAKER_00: and so it's
• 18:23
  SPEAKER_00: I thought it was the perfect gift.
• 18:24
  SPEAKER_00: Thank you so much for joining me, Denny.
• 18:26
  SPEAKER_00: And when the store opens, let me know.
• 18:28
  SPEAKER_00: I'll come up and say hi and visit and we'll meet in person.
• 18:32
  SPEAKER_00: I really appreciate you being here today.
• 18:34
  SPEAKER_01: Thank you for having me.
• 18:35
  SPEAKER_01: This was wonderful.
• 18:37
  SPEAKER_01: And I'm looking forward to have you at the store and meeting you in person.
• 18:40
  SPEAKER_00: Absolutely.
• 18:41
  SPEAKER_00: All right.
• 18:42
  SPEAKER_00: Have a good morning.
• 18:43
  SPEAKER_00: You too.
• 18:44
  SPEAKER_00: Okay.
• 18:44
  SPEAKER_00: Bye-bye.