Latest / Hey BigHead: The Vegas Local Podcast / Kari Garcia’s Recipe for Success at tsp. baking company | 324

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Kari Garcia’s Recipe for Success at tsp. baking company | 324 · Hey BigHead: The Vegas Local Podcast

0:06
SPEAKER_05: Julie, we're back again.
0:09
SPEAKER_00: We are.
0:09
SPEAKER_05: We are back again.
0:10
SPEAKER_00: And are you just so excited?
0:12
SPEAKER_05: I'm excited.
0:13
SPEAKER_05: Listen, I'm excited for every guest that we have on.
0:15
SPEAKER_05: I think all the guests we've had on, we are just there, they're so much fun.
0:18
SPEAKER_05: They're obviously decision makers.
0:19
SPEAKER_05: They're influential in the in the city.
0:22
SPEAKER_05: But listen, Brandon has his loves.
0:24
SPEAKER_05: His love is Caitlin Clark, right?
0:27
SPEAKER_05: My love is what, myself?
0:29
SPEAKER_05: Yes.
0:30
SPEAKER_05: Yes.
0:30
SPEAKER_00: Big Head.
0:31
SPEAKER_00: Big Head.
0:31
SPEAKER_05: Yes, clearly.
0:32
SPEAKER_05: Your love is Carrie Garcia.
0:35
SPEAKER_00: It really is.
0:35
SPEAKER_05: From TSP Baking Company.
0:36
SPEAKER_00: Did you know?
0:37
SPEAKER_00: I mean, we haven't introduced her yet, but Carrie, did you know that probably every time that I see Andrew, he goes, Let's talk about your girl.
0:44
SPEAKER_00: And I'm like, who's my girl?
0:45
SPEAKER_00: And he goes, Carrie, duh.
0:47
SPEAKER_00: And I'm like, well, I guess.
0:49
SPEAKER_00: Kind of.
0:50
SPEAKER_05: Carrie Garcia, thank you for coming on.
0:51
SPEAKER_05: Welcome to the show.
0:52
SPEAKER_05: We are so happy to have you here.
0:54
SPEAKER_05: TSP Baking Company, not TSP Bakery.
0:57
SPEAKER_01: Correct.
0:58
SPEAKER_05: TSP Baking Company.
0:59
SPEAKER_05: Julie made it well known in our notes here, our shared notes here, that it's TSP Baking Company.
1:05
SPEAKER_05: Don't get it wrong.
1:06
SPEAKER_02: That's right.
1:06
SPEAKER_05: Yes.
1:07
SPEAKER_02: And I don't mind if you get it wrong.
1:08
SPEAKER_02: But like media folk.
1:11
SPEAKER_02: I would prefer TSP Baking Company because it's cute.
1:14
SPEAKER_02: And I had a viral video that said that.
1:16
SPEAKER_02: Because that's I did I do TikTok.
1:18
SPEAKER_02: It's my favorite.
1:18
SPEAKER_02: That's your thing.
1:19
SPEAKER_02: One of the things was, you know, what why do you call it TSP Baking Company?
1:22
SPEAKER_02: Because it's cute.
1:23
SPEAKER_02: Like, because it is.
1:24
SPEAKER_00: It works.
1:25
SPEAKER_00: Well, and there's one other reason that you named it TSP, right?
1:28
SPEAKER_00: Because the old schoolers know.
1:29
SPEAKER_00: Let's jump right into it.
1:30
SPEAKER_02: My favorite Disney movie is uh Sleeping Beauty.
1:33
SPEAKER_05: Okay.
1:34
SPEAKER_02: And the fairies bake with no magic.
1:36
SPEAKER_02: And then she's reading the recipe book and she was like, TISP, what's a TISP?
1:40
SPEAKER_02: And a long time ago when I had another bakery named Retro Bakery, period.
1:43
SPEAKER_02: Um, I got a tattoo.
1:44
SPEAKER_02: It says TSP because I would always lose my teaspoon.
1:47
SPEAKER_02: So when I was trying to figure out what TSP would be named, and I have a retro bakery tattoo, and I was like, Oh, it's already here.
1:53
SPEAKER_05: It's that makes sense.
1:54
SPEAKER_02: So it's it's a lot, but it works out.
1:56
SPEAKER_02: It really is TISP.
1:58
SPEAKER_05: It is TISP.
1:59
unknown: TISP.
2:00
SPEAKER_00: Super fans know.
2:00
SPEAKER_05: Super fans know.
2:01
SPEAKER_05: Well, now we're super fans and now we know.
2:03
SPEAKER_00: You know, I have a quick question just because we talked about Sleeping Beauty.
2:07
SPEAKER_00: Have you ever built the Sleeping Beauty cake?
2:10
SPEAKER_02: No, that's beyond uh my own capacity because fun fact, I don't decorate cakes.
2:15
SPEAKER_03: Okay.
2:15
SPEAKER_02: I design cakes all day, and I hand it over to my very talented cake team.
2:19
SPEAKER_02: And I've been doing that for almost 18 years.
2:22
SPEAKER_02: I do not do the cakes.
2:23
SPEAKER_02: And that even at Retro, we did really fancy cakes.
2:26
SPEAKER_02: Um, we never did that.
2:27
SPEAKER_02: That's okay.
2:27
SPEAKER_02: It's just that's a lot.
2:28
SPEAKER_02: That's impressive.
2:29
SPEAKER_02: When people do it, I'm like, go you.
2:32
SPEAKER_02: That one was a little off topic, but I had to ask.
2:34
SPEAKER_03: Oh, that's a good question.
2:35
SPEAKER_05: That's a great question.
2:36
SPEAKER_05: Yeah.
2:36
SPEAKER_05: Listen, you surround yourself with people that are better at certain things than anywhere.
2:40
SPEAKER_05: And that's what I do here.
2:41
SPEAKER_00: Yeah.
2:41
SPEAKER_05: Brandon is a fantastic writer.
2:43
SPEAKER_05: I'm a good writer.
2:44
SPEAKER_05: Brandon is a much better writer.
2:45
SPEAKER_00: Love that.
2:46
SPEAKER_00: Julie is a fantastic personality.
2:48
SPEAKER_05: It's just I have an okay personality.
2:50
SPEAKER_05: Julie has a fantastic personality.
2:52
SPEAKER_03: And she snorts.
2:53
SPEAKER_05: And she snorts, so it all works out in the end.
2:55
SPEAKER_05: This is why I hired her.
2:56
SPEAKER_05: She snorted during the interview.
2:58
SPEAKER_05: I said, You're hired.
2:58
SPEAKER_03: Love that.
2:59
SPEAKER_03: You're like, stop, you're hired.
3:00
SPEAKER_03: Right.
3:01
SPEAKER_03: You're in.
3:01
SPEAKER_03: I have hired people just because they have red hair, and I'm not even joking.
3:05
SPEAKER_00: I understand.
3:06
SPEAKER_00: Anyone that works for Carrie and you have red hair.
3:08
SPEAKER_00: I wish it is it's a plus.
3:10
SPEAKER_00: Yes.
3:11
SPEAKER_05: Listen, that's a little insider info.
3:12
SPEAKER_05: We got TISP and we got red hair.
3:14
SPEAKER_05: Red hair tattoos.
3:15
SPEAKER_02: I'm in.
3:15
SPEAKER_05: I'm stoked because we love in our guest spring food.
3:18
SPEAKER_05: Yeah, we obviously we're never going to turn away free food that comes in.
3:22
SPEAKER_05: We have an assortment of sweets that Julie is just, she's dying to get her hands on.
3:29
SPEAKER_00: I am.
3:29
SPEAKER_05: How good does this look?
3:30
SPEAKER_05: I don't even know what this is.
3:31
SPEAKER_00: I didn't even get a chance to look at it yet.
3:32
SPEAKER_00: I'll have to look in a minute.
3:33
SPEAKER_05: Okay, well, we'll we'll we'll go through and you know during the episode we'll eat and we'll get a little sugar rush.
3:38
SPEAKER_05: And by the end of the episode, Julie will be passed out on the couch.
3:40
SPEAKER_04: Yes.
3:41
SPEAKER_04: Snoring.
3:41
SPEAKER_04: Sugar coma.
3:42
SPEAKER_05: Sugar coma.
3:44
SPEAKER_05: It'll be great.
3:44
SPEAKER_05: So for the few people in Vegas that don't know who Carrie Garcia is, or what TISP Baking Company is.
3:53
SPEAKER_02: Okay.
3:53
SPEAKER_05: Can you kind of give us a rundown of how TISP or TSP Baking Company got started?
3:59
SPEAKER_02: Oh that's how we get started.
4:02
SPEAKER_02: I can tell you, it was almost 10 years ago on 1111, because I wanted to make a wish.
4:07
SPEAKER_02: And also the permits were 10 weeks late.
4:11
SPEAKER_02: But shout out to North Las Vegas because we are in North Las Vegas.
4:15
SPEAKER_02: We are on the actual border.
4:16
SPEAKER_02: So we are city of North Las Vegas.
4:18
SPEAKER_02: They finally pushed it through and we opened on 1111 in 2016.
4:23
SPEAKER_02: It came about because I had another bakery.
4:26
SPEAKER_02: I got a divorce and I could no longer work there.
4:30
SPEAKER_02: So I was like, oh, I'll just build my own.
4:33
SPEAKER_02: So, well, I mean, I that was my own, just to somewhere clear.
4:35
SPEAKER_02: Yeah.
4:36
SPEAKER_02: But I was like, oh, it TSP became what I wanted Retro to be.
4:40
SPEAKER_02: And it has an assortment of 14 different flavors of cookies.
4:43
SPEAKER_02: It has cakes on hand that you can come pick up because Retro didn't have that.
4:46
SPEAKER_02: You had to order.
4:47
SPEAKER_02: Um, and mini cupcakes because my biggest complaint at Retro was they're too big, they're too sweet.
4:52
SPEAKER_02: So I was like, well, I'll just make them smaller.
4:54
SPEAKER_02: And now the biggest, they're so small.
4:58
SPEAKER_02: But they're so good.
4:59
SPEAKER_05: When it comes down to it, are you the sole decision maker at TSP?
5:02
SPEAKER_05: Yes.
5:03
SPEAKER_02: It's just me, yes.
5:03
SPEAKER_05: Great.
5:04
SPEAKER_02: Yes.
5:04
SPEAKER_02: And I love everything.
5:06
SPEAKER_02: Do you love that?
5:06
SPEAKER_02: I have a disco ball and a glitter floor.
5:08
SPEAKER_02: The disco ball was the first thing that I purchased when I decided to open.
5:12
SPEAKER_02: And it is the entire magic of the bakery.
5:16
SPEAKER_02: Like it's happiness.
5:17
SPEAKER_05: Now that you have a sense of what it's like to be the sole decision maker, would you ever give up the reins and make it?
5:23
SPEAKER_02: Absolutely not.
5:23
SPEAKER_02: Don't even finish the sentence.
5:27
SPEAKER_00: Never.
5:28
SPEAKER_05: You don't even know what I was about to say.
5:29
SPEAKER_03: Ah, okay, go ahead.
5:30
SPEAKER_03: Sorry.
5:30
SPEAKER_05: I actually that is what I was about to say.
5:32
SPEAKER_03: Yeah, I can't.
5:33
SPEAKER_03: Yeah.
5:33
SPEAKER_03: Yeah.
5:33
SPEAKER_05: I get that.
5:34
SPEAKER_05: Yeah.
5:34
SPEAKER_05: Totally get that.
5:35
SPEAKER_03: Yes.
5:36
SPEAKER_05: When Chef James Trees came on, uh, one of the things that he he's a fantastic.
5:40
SPEAKER_05: Amazing.
5:40
SPEAKER_05: Not even just a fantastic chef, just a fantastic person.
5:42
SPEAKER_02: He's a Vegas person.
5:43
SPEAKER_02: That's what I really like about him.
5:45
SPEAKER_02: He really is.
5:45
SPEAKER_02: Yeah.
5:46
SPEAKER_05: Very authentic, very uh has has incredible things to say about so many people, but also has, you know, stands on his morals, stands on his grounds, and I respect the hell out of him for that.
5:56
SPEAKER_05: Great guy.
5:57
SPEAKER_05: Um one of the things I asked him, and he really emphasized is so many people when they get into opening up their own restaurant, bakery, whatever it is, there's so much more that goes into it than you expect.
6:08
SPEAKER_05: Is there what's something that stood out to you when you opened up TSP, when you even opened up retro?
6:14
SPEAKER_05: Like, what was something that stood out to you that you didn't expect going into it?
6:19
SPEAKER_02: Um, oh, there's positive and negative.
6:21
SPEAKER_02: Positive is I didn't expect so much personal support, um, especially at TSP.
6:27
SPEAKER_02: Retro, I got a lot of personal support um just with because I was a stay-at-home mom when I opened it.
6:33
SPEAKER_02: Right.
6:33
SPEAKER_02: And so then I got a lot of, I used to be in the PTA, and that's how I kind of learned business and things like that.
6:37
SPEAKER_02: And I all the moms came out and supported me, and all the schools came out, and they still do, and it's been amazing.
6:42
SPEAKER_02: Um, but on the negative side, it's also like I don't get a lot of personal support that way, too, because a lot of like my my mom went to another place.
6:50
SPEAKER_05: What do you mean your mom went to another place?
6:52
SPEAKER_03: I'm not even joking.
6:53
SPEAKER_02: She was like, Well, I went to another cookie shop that was not local, period.
6:58
SPEAKER_02: And I was like, I'm sorry, what?
6:59
SPEAKER_02: But she was like, Well, it was next to my house.
7:01
SPEAKER_02: And I was like, Well, damn, if I can even get my own mom.
7:05
SPEAKER_02: But that it's so like, but that's what it is.
7:07
SPEAKER_02: And I've also learned that with with uh the internet, because all my marketing is internet.
7:11
SPEAKER_02: Um, I don't pay anybody for social media.
7:13
SPEAKER_02: I am the social media because it's it's fun.
7:15
SPEAKER_02: I also realize the people you know don't really support you, and it's like your actual friends.
7:19
SPEAKER_02: I'm like, where are you at?
7:20
SPEAKER_02: Like, come where are you?
7:21
SPEAKER_02: Why aren't you like myself?
7:22
SPEAKER_02: But like people that I've never met in years have supported me since retro.
7:27
SPEAKER_02: And I do cookie shipping, so I have shipped cookies to these people, but so many people are online cheering me on, and it's been amazing and have supported my bakery through sending their family.
7:37
SPEAKER_02: I had a lady today say, You know my niece, and I'm like, Who's your niece, Melanie?
7:41
SPEAKER_02: Oh my god, yes, I know Melanie.
7:42
SPEAKER_02: She has moved out of state, but sending her family, like it's that it's positive and negative, and just personal support of people that you would never think, but then you that's people you think like, where you've been?
7:54
SPEAKER_02: Like, that's a really nice nothing bunch cake you got there on your Instagram.
7:59
SPEAKER_01: Funny how that works.
8:01
SPEAKER_02: Wow, but if it's convenient, mom, I get it.
8:03
SPEAKER_01: I get that.
8:04
SPEAKER_02: It's it, it is what it is, and I always just so for the record, I do support the consumption of any baked goods, including grocery stores.
8:11
SPEAKER_02: Like I used to get a grocery store cake on my birthday every year.
8:13
SPEAKER_02: Shout out to Albertsons.
8:15
SPEAKER_02: I because my kid worked for Albertson's.
8:16
SPEAKER_02: I the girl across the street at Albertsons was a great cake girl, and she would make my cake every year when I worked at retro.
8:23
SPEAKER_02: And it was great and delicious because I like, you know, baked goods.
8:27
SPEAKER_02: Yeah.
8:27
SPEAKER_02: Yeah.
8:27
SPEAKER_05: So Which again surprises me with being surrounded by so many baked goods.
8:31
SPEAKER_05: I would I would be 500 pounds.
8:33
SPEAKER_05: I I don't know how you do it because you are you're well, I've been heavier.
8:37
SPEAKER_05: Oh, really?
8:38
SPEAKER_02: I well mean not like I my weight fluctuates a lot.
8:41
SPEAKER_02: I'm only 5'2, so if I gain five pounds, it's very noticeable.
8:45
SPEAKER_02: Um, but I work out, I try to work out every day.
8:48
SPEAKER_02: And I've changed my workouts because I've got older and I used to lift a lot of weights, which I love, but my grip, since I bake a million cookies, literally is different, so I can't lift the weights anymore.
8:59
SPEAKER_05: And you're you're on your feet all the time.
9:01
SPEAKER_02: I am at least, at least 12 hours a day, yes.
9:03
SPEAKER_02: Which I would prefer I don't like like I wish this was a standing interview.
9:07
SPEAKER_02: I'm a standard.
9:08
SPEAKER_05: Is it killing you not to stand right now?
9:10
SPEAKER_02: It actually is, and I'm not even joking.
9:11
SPEAKER_02: Like I would prefer standing.
9:12
SPEAKER_05: I I Do you want to stand up?
9:14
unknown: No.
9:14
SPEAKER_02: You can if I fall asleep, don't be surprised.
9:17
SPEAKER_02: Don't take me to a movie because she's sleeping.
9:20
SPEAKER_02: She's sleeping.
9:20
SPEAKER_02: I actually went to a VGK game recently, and they have standing seats, if you didn't know.
9:25
SPEAKER_02: Um, and I love it.
9:26
SPEAKER_02: And my boyfriend, shout out.
9:28
SPEAKER_02: Shout out to the boyfriend.
9:29
SPEAKER_02: He was like, he had tickets and we had real seats.
9:31
SPEAKER_02: And I was like, well, you know, if we can just stand here, and he was like, Really?
9:34
SPEAKER_02: Because he's a standard too, period.
9:36
SPEAKER_05: And no wonder you two work so well together.
9:38
SPEAKER_02: I know hello.
9:39
SPEAKER_02: Just a little thing.
9:39
SPEAKER_02: He is the one.
9:40
SPEAKER_02: Um, we stood the whole game, and he was like, I really like this.
9:43
SPEAKER_02: And I was like, it's the best.
9:44
SPEAKER_02: You're close to the concessions.
9:46
SPEAKER_02: The show girls will walk around, they're right behind you.
9:49
SPEAKER_02: It's chance, right?
9:50
SPEAKER_02: Chance or chase?
9:51
SPEAKER_02: Chance.
9:51
SPEAKER_02: Chance.
9:53
SPEAKER_02: It is.
9:53
SPEAKER_02: I wish I need to go to more games.
9:55
SPEAKER_02: Clearly, clearly.
9:56
SPEAKER_03: Julie's gonna check me.
9:57
SPEAKER_02: But they will walk around and you're closer, like the knight that bangs the thing.
10:00
SPEAKER_02: Yeah, like that, they'll be right behind you, and you'll have a better chance for pictures, and that is a shout-out.
10:06
SPEAKER_02: It's chance, it's chance.
10:07
SPEAKER_04: Thank you.
10:08
SPEAKER_04: Thank you.
10:08
SPEAKER_05: We don't need to second guess ourselves.
10:10
SPEAKER_05: We got this.
10:10
SPEAKER_05: Thank you, right?
10:11
SPEAKER_05: Exactly.
10:11
SPEAKER_02: So standing seats are amazing, and they're affordable.
10:15
SPEAKER_05: Love that.
10:15
SPEAKER_05: Yes.
10:16
SPEAKER_05: Um, how many locations does TSB offer?
10:19
SPEAKER_02: One.
10:19
SPEAKER_02: And there will only be one.
10:21
SPEAKER_05: Why?
10:21
SPEAKER_02: Um, because there's only one carry.
10:25
SPEAKER_02: Uh, I can't.
10:26
SPEAKER_02: I had I made a choice a long time ago because uh I want to be a baker of the people, and I want to see the people, and I do work every day.
10:34
SPEAKER_02: And if you don't come in the morning, you will not see me because I do leave.
10:38
SPEAKER_02: I try to leave usually by 12:30.
10:40
SPEAKER_02: That's a good day.
10:41
SPEAKER_02: Um, and I I know that once you have one, or once you have two, you might as well have 10.
10:47
SPEAKER_02: And I have learned by watching other places, by watching people that I know personally try and fail and give it a go.
10:55
SPEAKER_02: But if it's not you running it, and I've created such a place for myself to have happiness and for my customers to have happiness, like they know they drive, like that's it's an experience, and I probably could recreate it, but you really can't.
11:09
SPEAKER_02: It's I just want it to be one.
11:11
SPEAKER_02: And this is this.
11:12
SPEAKER_02: And that was a hard decision because people and also I don't want to spend any more of my money.
11:16
SPEAKER_04: I don't believe it.
11:17
SPEAKER_02: It's a lot of money, and especially now, and it's scarier now more than ever.
11:21
SPEAKER_02: And this is my technically 19th year as a business owner, and it's scarier than it's ever been.
11:27
SPEAKER_05: Yeah.
11:27
SPEAKER_02: So I I'll if it's the if it's making money, stay there.
11:30
SPEAKER_05: Yes.
11:30
SPEAKER_05: Yes.
11:31
SPEAKER_05: Don't mess with a good thing.
11:32
SPEAKER_00: Thank you.
11:32
SPEAKER_05: You're welcome.
11:33
SPEAKER_00: Well, I know you mentioned, you know, the the delayed permits and those things and having retro previously to TSP, but what is what's the process like opening a bakery in Las Vegas for those who are curious about it?
11:45
SPEAKER_02: Uh it's been 10 years.
11:47
SPEAKER_02: Uh, things have changed, probably.
11:49
SPEAKER_02: A lot of it's online.
11:50
SPEAKER_02: Um I think it's silverflume.com.
11:54
SPEAKER_02: You can get all your small business information for the state of Nevada.
11:58
SPEAKER_02: I don't it's this is the weird part.
12:02
SPEAKER_02: I didn't know how to run a business.
12:03
SPEAKER_02: I knew restaurants because my um children's dad, we came here for Red Robin.
12:08
SPEAKER_02: So he was the original GM building the Centennial Red Robin.
12:11
SPEAKER_02: Right.
12:12
SPEAKER_02: And I was a stay-at-home mom, but I had worked at Red Robin.
12:14
SPEAKER_02: So I was I'm very restaurant um knowledgeable.
12:17
SPEAKER_02: Yes.
12:17
SPEAKER_02: Period.
12:17
SPEAKER_02: Yes.
12:18
SPEAKER_02: Okay.
12:19
SPEAKER_02: And it so I knew corporate and I, but I didn't know how to do it yourself.
12:23
SPEAKER_02: But if you just go get permits, like I don't other than that, I Googled it and figured it out.
12:29
SPEAKER_00: I guess what are like the the emotions behind it?
12:31
SPEAKER_00: The hours like I oh, you will always be working.
12:34
SPEAKER_02: And I tell people this go like, I would love to open a bakery.
12:36
SPEAKER_02: It's a lifestyle.
12:37
SPEAKER_02: Yeah, if you want it to be successful, it is a lifestyle.
12:40
SPEAKER_02: And if you want to make money, you have to work there and or be able, I think like what James Trees has done, speaking of him, he has many different concepts, and I love that, and I wish I could do that because he also has a lot of different chefs that he trusts that could run those concepts.
12:57
SPEAKER_02: And I like that, and I would love to do that, but I also love being a baker.
13:02
SPEAKER_02: So I'm like, I TSP is number one, and I still bake the cookies, so the emotions are high at all times.
13:08
SPEAKER_02: You can always tell if I'm tired because the cookies will be bigger, and it's all muscle memory.
13:13
SPEAKER_02: I don't weigh anything.
13:14
SPEAKER_02: I bake like a mom.
13:15
SPEAKER_02: I still do just a double batch of a normal batch of cookies that I've been baking since I was 15.
13:20
SPEAKER_02: Um, there's a certain cookie mega chip that's not in your box, but that's the cookie that I've baked that since I was 15 years old.
13:26
SPEAKER_02: That's like that's how passionate I am about baked goods.
13:29
SPEAKER_05: When was the moment where you were you decided, you know, I I can do this in my home kitchen, I can make this a business.
13:35
SPEAKER_02: Um, when I was a PTA mom and they were building um a strip mall because we built out retro as well.
13:42
SPEAKER_02: Uh they were building a strip mall, it was a block away from my house, and sprinkles had just started opening.
13:47
SPEAKER_02: And um, the Sex in the City episode was they're eating cupcakes, and I was like, oh, this is gonna be a thing.
13:52
SPEAKER_02: And originally I had talked to my PTA mom friends, like, oh, do you want to do this?
13:56
SPEAKER_02: You're like, we could do this together.
13:57
SPEAKER_02: And I think when it became real, I was like, I know I'm doing this.
14:00
SPEAKER_02: And then my husband at the time had had another job and he didn't like it, and he's like, I'm we're gonna do it.
14:05
SPEAKER_02: And I was like, okay, we're all in.
14:07
SPEAKER_02: So we laid the floor, we painted the walls, we did everything retro was every single, I mean, so TSP was every single penny I had.
14:15
SPEAKER_02: But at the time, it was every savings we had at retro as well.
14:18
SPEAKER_02: And we were so fortunate of the downturn of the economy, which is a weird thing to say, but our landlord lowered the rent.
14:25
SPEAKER_02: Wow.
14:25
SPEAKER_02: Because they because they we were so brand new, and he was like, listen, it'll be a thousand dollars a month.
14:29
SPEAKER_02: And I was like, even that was like, oh my god, okay, because it was literally just me and a couple of cupcake sales.
14:34
SPEAKER_02: It was me, my ex-husband, and a volunteer who needed school volunteer hours, and now she's a double PhD.
14:42
SPEAKER_02: That's what she's 35.
14:44
SPEAKER_05: Yes, that's so cool.
14:46
SPEAKER_02: Amazing.
14:47
SPEAKER_05: One of the things that um you uh experience as as any business owner is the the doubt.
14:54
SPEAKER_05: I mean, you're you're you're 19 years in now.
14:56
SPEAKER_05: You have almost two decades of just business ownership experience.
15:02
SPEAKER_05: Do you still doubt yourself or doubt that you're you know on the right track, or are you pretty much at a point now where you're like, you know, this is it.
15:09
SPEAKER_05: I I know what I'm doing.
15:10
SPEAKER_05: I'm one of the best in the city.
15:12
SPEAKER_05: Maybe you think that, maybe you don't think that, but I know that that you're one of the best bakeries in the city.
15:18
SPEAKER_05: Do you still have that self-doubt, or do you is that long gone?
15:21
SPEAKER_02: I I don't call it self-doubt, I call it overthinking.
15:24
SPEAKER_02: I will overthink myself into a am I doing this right?
15:27
SPEAKER_02: Am I doing this wrong?
15:28
SPEAKER_02: Fuck it, let's do it.
15:29
SPEAKER_02: Like this is how it's gonna be.
15:30
SPEAKER_02: I've made the decision, let's go.
15:32
SPEAKER_02: Um, I don't doubt myself, but I also consider myself an underdog at all times because I'm not the best because everybody has a different taste.
15:41
SPEAKER_02: Everybody has a too sweet, everybody has a I like cream cheese.
15:44
SPEAKER_02: I don't do that.
15:45
SPEAKER_02: Uh, I like red velvet, I quit baking red velvet.
15:49
SPEAKER_02: I do it on occasion for special occasions, Mother's Day, because number one, give the people what they want.
15:53
SPEAKER_02: And at this point, I'm like giving the people what they want.
15:56
SPEAKER_05: That's a little controversial.
15:57
SPEAKER_05: Older red velvet.
15:58
SPEAKER_02: I if you saw the amount of red dye that goes into that, like I did over and over, because I opened with a red velvet cookie and it's a lot of dye.
16:08
SPEAKER_02: And the traditional recipe, yes, I know, I know, doesn't call for that.
16:12
SPEAKER_02: However, when you see it and it's not bright red, you're like, that's not red velvet.
16:16
SPEAKER_02: Like it's it's a mind fuck.
16:18
SPEAKER_02: Yeah.
16:18
SPEAKER_02: So I'm like, I don't want to do that.
16:19
SPEAKER_02: So I baked another cookie called hot chocolate.
16:22
SPEAKER_02: It's the same cookie, just minus the red dye.
16:25
SPEAKER_02: And it's delicious, but people wouldn't buy it.
16:28
SPEAKER_02: It's the it really is You're a marketing genius.
16:31
SPEAKER_02: That's what you I am not a marketing genius.
16:33
SPEAKER_05: I'm calling you a marketing genius, whether you like it or not.
16:35
SPEAKER_02: I'm really passionate about what I do, and I love cookies, and I eat cookie dough every single day, and I have never been sick, period.
16:42
SPEAKER_05: Is that noble lifestyle?
16:43
SPEAKER_05: Is that something that my mom told me that I'm not gonna do it?
16:45
SPEAKER_02: Like, oh, you're gonna get sick.
16:46
SPEAKER_02: Oh my girl, if it's if anyway, although maybe I'm immune.
16:48
SPEAKER_02: I don't know.
16:49
SPEAKER_02: It's I eat it.
16:50
SPEAKER_00: Walking around with salmonella all day long.
16:53
SPEAKER_05: Just immune to salmonella now.
16:54
SPEAKER_00: Maybe if you just take my blood and just use it for a cure.
16:57
SPEAKER_05: Even doctors are like dumbfounded.
17:00
SPEAKER_00: I'm with you though.
17:01
SPEAKER_00: I'm anti-red velvet, so it's my husband's favorite flavor.
17:04
SPEAKER_00: I think it's overrated.
17:05
SPEAKER_02: I think it's people's favorite flavor because that was a time when there wasn't a lot of flavors.
17:09
SPEAKER_02: Like I have a cookie dough flavor that it kills it.
17:12
SPEAKER_02: Like it's a chocolate chip cake with cookie dough frosting that we make with real cookie dough.
17:17
SPEAKER_02: It is my favorite cake that we make.
17:20
SPEAKER_02: Yeah.
17:20
SPEAKER_02: Although we make a Neapolitan, which is really good too, which tastes like ice cream, strawberry, vanilla, chocolate.
17:26
SPEAKER_02: It's fantastic.
17:27
SPEAKER_02: It's it's hard to pick a favorite.
17:29
SPEAKER_02: It's like my children.
17:29
SPEAKER_02: It's hard.
17:30
SPEAKER_02: You can't pick a favorite, but you like one a little bit better.
17:32
SPEAKER_02: But you have the time.
17:34
SPEAKER_05: It changes.
17:35
SPEAKER_05: Ask me.
17:36
SPEAKER_02: You're like, oh my gosh, you're so much fun.
17:37
SPEAKER_02: Oh my gosh, you're so fun.
17:39
SPEAKER_02: Like, my girls are seven years apart.
17:40
SPEAKER_02: I have two girls, by the way.
17:42
SPEAKER_02: Two adult children now, 27, um, Abby, and Lucy is 20, and they're both so different, but they're best friends.
17:49
SPEAKER_05: Good for you.
17:50
SPEAKER_05: That's incredible.
17:50
SPEAKER_02: They're my greatest joy.
17:52
SPEAKER_05: I love that.
17:53
SPEAKER_02: Yeah.
17:53
SPEAKER_02: And they both worked at the bakery, both of them, both bakeries.
17:56
SPEAKER_05: Did it did it work out well with you as their boss or was it a little too?
18:01
SPEAKER_02: Yes.
18:01
SPEAKER_02: I I think so.
18:02
SPEAKER_02: They might have a different story that it's another podcast.
18:07
SPEAKER_03: Carrie's daughter's telling me.
18:08
SPEAKER_05: The real truth about TSP.
18:10
SPEAKER_02: But I think it trained them really well for what they do.
18:12
SPEAKER_02: They know customer service.
18:13
SPEAKER_02: Lucy now works at coach at Fashion Show, and she is one of their top sellers.
18:17
SPEAKER_02: That's cool.
18:18
SPEAKER_02: At 20 years old, and she is really good at her job.
18:21
SPEAKER_02: And and I taught her a really, hopefully, from me, a good work ethic and treating customers like they matter, because that's my number one is creating a place where you feel like you matter.
18:32
SPEAKER_02: And I have a our tagline is happiness served here, and I truly mean that.
18:35
SPEAKER_02: And I consider myself a safe place, safe space for human beings.
18:39
SPEAKER_02: And TSP is one of those places, especially in Las Vegas, there's not a lot, and I pride myself on being that.
18:45
SPEAKER_05: Well said.
18:46
SPEAKER_05: Especially over the past 19 years.
18:47
SPEAKER_05: I can assure you that even if they don't verbally come out and say it, they're growing up, they're a sponge.
18:52
SPEAKER_05: They that they take everything in and they see how hard you work, the hours you put in, the the ups and downs, I'm sure you you've experienced.
18:59
SPEAKER_02: Yes.
18:59
SPEAKER_05: Uh they they see it, and uh it reflects on being the number one saleswoman and having that work ethic.
19:05
SPEAKER_02: So I missed a lot of stuff, I will say that.
19:07
SPEAKER_02: They couldn't do sports, like you can't be a sports parent and up own your own business.
19:11
SPEAKER_02: If you can, it's a miracle.
19:13
SPEAKER_02: But I I am a worker and I that's how you make money.
19:18
SPEAKER_02: Well, you know, if you like the house you're in.
19:20
SPEAKER_00: And we have a couple questions later about your daughter's involvement because we know that they they did play a huge part, especially in certain aspects of TSP.
19:29
SPEAKER_00: Um, but backing up, just talking about how much you do have to work and balancing the hours.
19:33
SPEAKER_00: When you and me were messaging to set this up, you said 6 p.m.'s probably not gonna work.
19:39
SPEAKER_00: I have to wake up at 1 30 and close my mind.
19:41
SPEAKER_00: Yeah, absolutely.
19:42
SPEAKER_00: Yeah, I try to be asleep.
19:43
SPEAKER_00: Yeah, and waking up at 1 30 in the morning, I'm still awake at that time, doing school or whatever I'm doing.
19:49
SPEAKER_00: Yeah.
19:49
SPEAKER_00: What is a a day as Carrie look like getting up at that time?
19:54
SPEAKER_02: Um, well, when I was single for three years, it was great.
19:58
SPEAKER_02: It didn't matter because I would go to sleep.
20:00
SPEAKER_02: Like it was, yeah, it's been a roller coaster because it's been um difficult now balancing now that I have a person that I want to spend a lot more time with out of the bakery.
20:10
SPEAKER_02: But he works as much as I do, and he works around my schedule.
20:12
SPEAKER_02: So the two hours that we get, we pack it all in, and that's what she's like.
20:15
SPEAKER_02: Make the most of it.
20:16
SPEAKER_05: We make the most of it.
20:17
SPEAKER_02: We make the most of it.
20:18
SPEAKER_02: But so the 6 p.m.
20:20
SPEAKER_02: bedtime has squeezed out to like 7:30, 8 o'clock.
20:24
SPEAKER_02: Um, but even then I'm just more tired.
20:26
SPEAKER_00: Yeah.
20:27
SPEAKER_00: So, and I work tired.
20:29
SPEAKER_00: What time do you usually get to TSP?
20:32
SPEAKER_02: Um, that's uh anonymous.
20:35
SPEAKER_02: Oh.
20:35
SPEAKER_02: You know what?
20:36
SPEAKER_02: That's a really good idea.
20:37
SPEAKER_02: It's before you think it is.
20:38
SPEAKER_02: It's before you think it is.
20:41
SPEAKER_02: I get there before Starbucks, but Starbucks gets there right after me.
20:44
SPEAKER_00: Yeah, there's 24 hour security.
20:45
SPEAKER_00: You get there early.
20:47
SPEAKER_00: What all do you what all do you have to do in the morning before you can open?
20:50
SPEAKER_00: I guess that's a better question.
20:52
SPEAKER_02: It's making baking lists, it's organizing, it's making sure the ingredients are on tap.
20:57
SPEAKER_02: It's what has come in overnight because I now have a because my daughters no longer work with me.
21:01
SPEAKER_02: Um, I did hire a counter manager, Everett.
21:04
SPEAKER_02: Shout out to Everett.
21:05
SPEAKER_02: Shout out to Everett.
21:06
SPEAKER_02: Shout out to Everett.
21:07
SPEAKER_02: He's watching the bakery while we're doing this.
21:09
SPEAKER_01: We love Everett.
21:10
SPEAKER_02: Everett is a lifesaver.
21:13
SPEAKER_02: He is joy personified.
21:15
SPEAKER_02: He came over actually from TikTok.
21:17
SPEAKER_02: He was a TikTok fan.
21:18
SPEAKER_01: No way.
21:18
SPEAKER_02: Moved with his boyfriend to Vegas, worked two jobs.
21:21
SPEAKER_02: Um, he worked at Mandalay for a while, as his full-time job came to TSP as a part-timer.
21:26
SPEAKER_02: And then we finally worked it out where I'm like, can you just be here?
21:29
SPEAKER_02: Because Lucy had quit.
21:30
SPEAKER_02: Lucy got a new job, and I was kind of stressed out, to be honest.
21:33
SPEAKER_02: Because I've never had the bakery without someone who has been my family working with it.
21:37
SPEAKER_02: So this is the first time Caesar, my brother, doesn't work there anymore.
21:40
SPEAKER_02: Um, he does the pop-up Sour Queen uh sourdough on Fridays.
21:44
SPEAKER_04: Nice.
21:45
SPEAKER_02: And that is my brother, period.
21:50
SPEAKER_02: Um so it's been weird at with that aspect of always having a family business for the last 20 years to not this last couple of months.
21:58
SPEAKER_02: I think it's November or October.
22:00
SPEAKER_02: She left.
22:00
SPEAKER_02: Lucy left.
22:01
SPEAKER_02: She's there on occasion.
22:02
SPEAKER_02: She does do some schedule and thing like that, but she is full-time coach.
22:06
SPEAKER_05: How does it feel to not necessarily give up the reins, but delegate a little bit more than what you're used to with people that aren't in your family circuit?
22:13
SPEAKER_02: It feels really good because Everett knows what he's doing.
22:15
SPEAKER_02: Yes.
22:15
SPEAKER_02: And I trust them.
22:16
SPEAKER_02: And a lot of the counter, because our counter rotates a lot, but now it's very, very solid.
22:21
SPEAKER_02: And my cake team just kind of had a bump.
22:24
SPEAKER_02: We lost, we didn't lose.
22:25
SPEAKER_02: Our our cake girl moved on because she's an Air Force wife.
22:27
SPEAKER_02: That's great.
22:28
SPEAKER_02: And a disabled veteran herself.
22:29
SPEAKER_02: So they I knew there was a clock on her head.
22:32
SPEAKER_02: She luckily got four years.
22:33
SPEAKER_02: Like that was a long time to be at one place.
22:35
SPEAKER_02: So her husband got orders and they just left.
22:38
SPEAKER_02: They're leaving this week, but she left in March.
22:41
SPEAKER_02: So now Jackie is the new head of cake.
22:43
SPEAKER_02: So that's been a transition because the skill set is different.
22:46
SPEAKER_02: And you know, we're we're always trying to do the same exact cakes we've done, but each girl has a different skill set.
22:50
SPEAKER_02: So it's like I had an email and somebody was like, You did this cake eight years ago.
22:54
SPEAKER_02: And I was like, Well, that girl doesn't exist.
22:57
SPEAKER_02: And we used to do font network, we don't do that anymore.
22:59
SPEAKER_02: Like it's it's an evolving business, and I have to trust people with their designs and their um skill.
23:06
SPEAKER_05: And right now how close is it to your expectations?
23:10
SPEAKER_05: Like, is there a certain what do you kind of give them a little bit more leeway, or is it this is my way of doing it and I want it to be by the way?
23:16
SPEAKER_02: I would love to say I give them leeway, but I don't.
23:19
SPEAKER_05: That's fine.
23:20
SPEAKER_02: Um, there's a decorator's choice um everyday cake that you can pick up.
23:25
SPEAKER_02: So we have 10 different cakes that you can pick up every day, but there's a decorated choice shelf that the girls get to practice their skills and throw in any design that they want.
23:33
SPEAKER_02: But I do tend to be like, hey, can we throw in this design?
23:35
SPEAKER_02: Because sometimes I'm like, you spent way too long on that cake.
23:37
SPEAKER_02: Because you again, I always have to remember it's money because I do forget, and I am a bad money person in that regard.
23:44
SPEAKER_02: Because I'm like, if I work the counter, half the people don't pay.
23:48
SPEAKER_02: Literally, Everett's like, get her off the counter.
23:51
SPEAKER_02: So I'm like, it's fine, it's fine, it's not fine.
23:54
SPEAKER_02: Even my own friends are like, Carrie, it's not fine.
23:56
SPEAKER_02: Like, oh yeah, I can't pay people with air.
23:58
SPEAKER_02: I can't do it.
23:59
SPEAKER_02: Yeah.
23:59
SPEAKER_02: But I try to give them leeway with that, and they can practice their skills.
24:03
SPEAKER_02: But I I it's uh yeah, I think does Everett have red hair?
24:08
SPEAKER_02: He does.
24:09
SPEAKER_02: Oh there it is.
24:11
SPEAKER_02: He now, who I'm referring to, and I will give her a shout out.
24:14
SPEAKER_02: Her name is Kim Dunn.
24:16
SPEAKER_02: She has a different last name now, but once I meet you, that's your last name.
24:19
SPEAKER_02: Um, because I met her, I think when she was 16, 16 or 18.
24:22
SPEAKER_02: Um, bright red hair, full tattoos, just a beautiful, bright, and shiny girl.
24:28
SPEAKER_02: And she ran my counter for a while.
24:29
SPEAKER_02: And I she walked in, I was like, oh, you're hired.
24:32
SPEAKER_02: Like she was like a retro looking girl, and I just she was so great.
24:37
SPEAKER_02: And I have just hired her younger sister.
24:40
SPEAKER_02: And because that's I I have I have done that a lot where I've will hire siblings.
24:45
SPEAKER_02: In fact, there's one particular family that I have had three of their uh siblings, and I their last one is now, I think she's turning 14, Cora.
24:55
SPEAKER_02: And then Ian is getting married this week, and I'm making his wedding cookies.
24:59
SPEAKER_02: I made the wedding cakes of the other girls.
25:01
SPEAKER_02: Kenzie was from Retro, Tatum was my opening girl at TSP, and Ian, who is 20, is getting married.
25:07
SPEAKER_02: He's now in the Air Force, and it's wow, I forgot.
25:11
SPEAKER_02: Like that's literally Friday.
25:12
SPEAKER_02: I'll be baking his cookies.
25:13
SPEAKER_05: That's pretty cool.
25:14
SPEAKER_02: Yeah, that's the the greatest, and another joy of being at one location and having that and watching your staff grow up and uh seeing that has kind of been amazing.
25:25
SPEAKER_05: It speaks a lot to your management and the the the the community that you built at TSP.
25:32
SPEAKER_05: One, like the first time you and I crossed paths was on TikTok, and I I think it was the JC Fernandez.
25:39
SPEAKER_02: I have 100%.
25:40
SPEAKER_02: Now that you said that, yes.
25:41
SPEAKER_05: And somebody was like, You should you need carry-on.
25:43
SPEAKER_05: Just somebody just so random commented you need carry-on.
25:47
SPEAKER_05: And so many people kind of piled up on that.
25:49
SPEAKER_05: Like, we love carry, this carry this, carry that.
25:51
SPEAKER_05: And I was like, Yeah, that's fantastic.
25:52
SPEAKER_05: That was a year ago, and thankfully Julie was able to be like, Hey, I said, Carrie, you're coming on.
25:56
SPEAKER_00: Carrie, you're coming on.
25:57
SPEAKER_00: You can't say no, can't say no or else.
25:59
SPEAKER_00: Love it.
26:00
SPEAKER_05: Uh, but then also the fact that you have so many team members that are have been with you for so long, even if they have a clock on their head, yeah, they're with you till the last minute, it seems like.
26:09
SPEAKER_05: They have family members that are coming to work for you too.
26:11
SPEAKER_05: I mean, you've built just such an an incredible community over the past 10 years of TSP and you know, nine extra nine after that, yeah or before that.
26:20
SPEAKER_05: That's that that speaks volumes, and that's that's really admirable.
26:23
SPEAKER_05: So well done on that.
26:24
SPEAKER_05: I mean I'm sure there's a couple that don't like me, but you're gonna there's I can't be friends with everybody.
26:30
SPEAKER_02: That's okay business, right?
26:31
SPEAKER_02: Yeah, that's true.
26:32
SPEAKER_02: That's been the hardest part because I truly do care about my employees, and if something does go wrong, which you take it personally, I do, and it's like I didn't mean for this to happen, and okay, uh see you later.
26:41
SPEAKER_05: That's showbiz, baby.
26:43
SPEAKER_05: That's showbiz.
26:43
SPEAKER_02: You know, that's showbiz, baby.
26:46
SPEAKER_05: All right, so Julie's been eyeing these boxes over here.
26:49
SPEAKER_05: We're gonna uh pass these around.
26:51
SPEAKER_02: And those are my new Pride stickers, by the way, what you're taking off.
26:54
SPEAKER_02: Show them.
26:54
SPEAKER_02: I give away stickers.
26:56
SPEAKER_02: Um, Pride is coming, June, obviously.
26:58
SPEAKER_02: And those are the new TSP.
27:00
SPEAKER_02: That was a former sticker that was big, now I made it smaller because I've heard some like I need small stickers.
27:04
SPEAKER_00: You are you are such a huge ally too.
27:06
SPEAKER_02: I am your video correct me.
27:08
SPEAKER_02: Oh, I'm thinking my be grateful alarm and the fact that so I said an alarm every day, and it's the be grateful, the fact that you said that sentence and it goes off.
27:16
SPEAKER_05: Um we are very grateful.
27:17
SPEAKER_00: I was gonna say your your video on TikTok where it's like, are you gay?
27:21
SPEAKER_00: And you're like, nope, I'm just a big ally.
27:23
SPEAKER_00: It's the number one asked question, and I always say it's a haircut, and I'm the streetest looking lesbian.
27:30
SPEAKER_03: It's a vibe.
27:30
SPEAKER_03: Wait, I'm the streetest lesbian looking.
27:34
SPEAKER_03: We can get it's a haircut.
27:35
SPEAKER_03: Listen, it's a haircut.
27:36
SPEAKER_05: You have a boyfriend, you're very happy.
27:37
SPEAKER_03: I do have the best boyfriend.
27:38
SPEAKER_03: Thank you.
27:40
SPEAKER_05: We love it.
27:40
SPEAKER_03: Shout out, shout out to boyfriend.
27:42
SPEAKER_03: We shout out for the rest of my life.
27:43
SPEAKER_05: Uh Julie, get over here.
27:45
SPEAKER_05: Let's try some of these cookies.
27:46
SPEAKER_05: Brandon.
27:46
SPEAKER_02: Okay, I brought you some of the most popular.
27:49
SPEAKER_02: Um I did like two, two, two, so you could all could have them.
27:52
SPEAKER_02: I the the most popular cookie is the dirty cookie.
27:54
SPEAKER_02: It is the Oreo build, and that was be my boyfriend's favorite.
27:58
SPEAKER_02: Thank you.
27:59
SPEAKER_05: Thank you, boyfriend.
28:00
SPEAKER_02: And then the opposite is the clean cookie that is the golden Oreos with marshmallows, and I think the sprinkles is what I'm gonna brought.
28:05
SPEAKER_02: What else did I bring?
28:06
SPEAKER_05: Uh I already forgot.
28:09
SPEAKER_02: Oh, that's a famous frosted dog mini cookie that we started doing because they're cute, and then people were mad that we didn't have them.
28:15
SPEAKER_02: And I was like, uh-oh.
28:16
SPEAKER_02: So yeah, frosted dogs.
28:18
SPEAKER_05: Can we talk about how because we we spoke early before we came on the air, is you're big on Instagram, but you're you're you're pretty passionate about TikTok.
28:27
SPEAKER_02: I love TikTok.
28:28
SPEAKER_05: Is it your daughter that encouraged you to get on that?
28:30
SPEAKER_02: Um, she did actually.
28:31
SPEAKER_02: She has been.
28:32
SPEAKER_02: Lucy was on Musically back in the day when she was nine, and there she's it's her stuff is still on there.
28:36
SPEAKER_02: And now she I call her a baby influencer now because she does her own TikToks and does bags of the day and things like that.
28:42
SPEAKER_02: And we used to do the Sunday spots together, but now she works on Sundays.
28:46
SPEAKER_02: Um, but she during COVID is I would watch her stuff, and that's how we she was at her dad's house for like two weeks at a time.
28:53
SPEAKER_02: Right.
28:53
SPEAKER_02: And then we would just do back and forth stuff, and we would do like makeup checks together, and like we would do um duets together, and it was just super fun.
29:00
SPEAKER_02: And then I was like, oh, I could just say the good morning situation started because of that.
29:05
SPEAKER_02: I would just say, Oh, good morning.
29:06
SPEAKER_02: You could see the they didn't, I didn't use a jump in.
29:07
SPEAKER_02: I don't know where the jumping came from, it just started happening, and then people started saying that to me, and I was like, Oh, I guess that's a thing.
29:12
SPEAKER_02: So, yes, good morning.
29:13
SPEAKER_01: You're a jumper.
29:14
SPEAKER_02: And I love morning.
29:15
SPEAKER_02: I used to have a VW yellow car, a yellow beetle, and my plate was a morning, and it was Lucy morning car, morning car when she was a baby.
29:22
SPEAKER_02: It's I I don't know, it's a thing.
29:24
SPEAKER_05: I asked you this morning when you posted that video.
29:26
SPEAKER_05: I asked you to bring the same energy in that video that you did, and you you absolutely are.
29:30
SPEAKER_05: I hope so.
29:31
SPEAKER_05: This is you.
29:32
SPEAKER_02: Oh, and you have the coffee cake.
29:33
SPEAKER_02: Okay, so I had to get both.
29:35
SPEAKER_02: The coffee cake came about on our ninth birthday.
29:39
SPEAKER_02: I did, I like to do theme parties, and it was written in the stars because I'm really into astrology.
29:46
SPEAKER_02: Thank you.
29:47
SPEAKER_02: Thank you very much.
29:48
SPEAKER_02: So the coffee cake was I called it uh moon, moon landing because I put a little American flag in it and because it looked like the top of the moon or the moon itself.
29:57
SPEAKER_02: And then I was like, if it sells well, we'll do it.
29:59
SPEAKER_02: And it sells well.
30:01
SPEAKER_02: And I love brown sugar cinnamon, like, and it's just frosting melted on top.
30:05
SPEAKER_02: It is spectacular.
30:07
SPEAKER_05: How do you feel about because you you do those morning videos almost daily, right?
30:12
SPEAKER_02: Um every single day, I started doing them on Sundays as well because I'm off on Sundays, but I I like to have a little Sunday chat sometimes when I have time.
30:18
SPEAKER_05: You definitely are the face of the company.
30:20
SPEAKER_05: Usually, so I mean not usually, but sometimes some business owners they have the brand be the face of the company.
30:25
SPEAKER_03: Yes.
30:25
SPEAKER_03: You I probably should have done that if I was gonna sell it later, but I'm not gonna sell it.
30:29
SPEAKER_05: You're not going anywhere.
30:31
SPEAKER_05: You keep baking like this, you're not going anywhere.
30:33
SPEAKER_03: I love it too much.
30:34
SPEAKER_03: Yeah, yes.
30:35
SPEAKER_05: Do you so that actually leads to my next question?
30:37
SPEAKER_05: Uh do you regret not being so much the face, or are you okay with where you are now?
30:42
SPEAKER_02: Um, I like attention.
30:44
SPEAKER_05: Uh-huh.
30:44
SPEAKER_02: You didn't notice.
30:47
SPEAKER_02: Oh, I I don't mind.
30:49
SPEAKER_02: I really don't mind.
30:50
SPEAKER_02: Because I love people.
30:51
SPEAKER_02: I love people.
30:52
SPEAKER_02: I love children, especially.
30:53
SPEAKER_02: Um, there is a rule at the bakery.
30:55
SPEAKER_02: If I am in the back and I'm actually working, because I do work at TSV, I know people like, oh, you're the owner, you never work.
31:01
SPEAKER_02: No, I bake in the morning.
31:02
SPEAKER_02: That's why I go in early, to be honest, is because I have to bake before my other baker gets their rain.
31:06
SPEAKER_02: Shout out to Rain.
31:07
SPEAKER_02: She just graduated from CSN with her associates.
31:09
SPEAKER_02: Shout out to Rain.
31:10
SPEAKER_02: Shout out to Rain.
31:11
SPEAKER_02: Did it rain?
31:12
SPEAKER_02: So wait, before she comes in, I'm there baking all the cookies, and then I have to transition into a counterperson slash whatever, like an ingredient order, email answer.
31:22
SPEAKER_02: Um I already forgot what I was saying.
31:25
SPEAKER_05: Be in the face.
31:26
SPEAKER_02: But you have to be, oh, the the rule at the bakery.
31:28
SPEAKER_02: But people come to visit me and um and I want to meet them.
31:32
SPEAKER_02: But if I'm in the middle of an actual phone call or in something, and unless it's a child, if a child comes and says, Oh, I love Carrie Where's she, I will stop immediately.
31:39
SPEAKER_02: I don't even, I don't care who you are.
31:40
SPEAKER_02: Because children are my favorite and they remember and I want them to make sure that they know that I care about them.
31:46
SPEAKER_02: And because I really do.
31:47
SPEAKER_02: I love kids.
31:48
SPEAKER_02: So that's the rule.
31:49
SPEAKER_02: Because if they're asked, if if I say that I really am at work, I really because I really am working.
31:53
SPEAKER_02: If I'm counting money, especially, good girl, we gotta count the money.
31:56
SPEAKER_02: I lock the door, we're counting the money.
31:58
SPEAKER_02: But I really want to meet you.
32:00
SPEAKER_02: If you have driven 45 minutes from Henderson, I will come out.
32:03
SPEAKER_02: Like if I'm really, but if I really am busy, I really can't come out.
32:06
SPEAKER_02: I'm not hiding.
32:07
SPEAKER_02: I am working, but I do want to meet you.
32:09
SPEAKER_02: And it adults, children, but children especially, I come and get me.
32:13
SPEAKER_02: That is the actual rule, yes.
32:14
SPEAKER_05: Do you think anybody else on the team, maybe Everett, will ever do the morning videos, or is it always going on?
32:18
SPEAKER_02: Um, Everett's been in some videos, but not no one, well, there's not a lot of people around when I'm doing the morning videos.
32:24
SPEAKER_02: That's true.
32:25
SPEAKER_05: That's a good point.
32:26
SPEAKER_05: That's a good point.
32:27
SPEAKER_00: Everyone's there, they're just in a different room.
32:28
SPEAKER_00: That's right.
32:29
SPEAKER_00: That's right.
32:29
SPEAKER_00: They're in a different room.
32:31
SPEAKER_00: Yes.
32:31
SPEAKER_05: You briefly brought up um how even today it it is a little bit scarier than probably more than it's ever been to run your own business, have your own thing.
32:40
SPEAKER_02: Yes.
32:41
SPEAKER_05: There was just, I don't remember the establishment, maybe you do.
32:43
SPEAKER_05: It was kind of made news, local news, where it was uh, I think a bakery that closed down or the cupcakeery.
32:49
SPEAKER_02: That she's an icon.
32:50
SPEAKER_02: Yeah.
32:50
SPEAKER_02: She opened before she was the number one first cupcake shop in Las Vegas.
32:55
SPEAKER_02: Um wasn't because of the tariffs that she yeah, that's what I I only know what she had posted.
32:59
SPEAKER_02: So she had said the tariffs had taken a toll, and they are a noticeable uptick in my um bills.
33:06
SPEAKER_02: Sure.
33:07
SPEAKER_02: Yeah.
33:07
SPEAKER_02: But I made the conscious decision to eat it really.
33:11
SPEAKER_02: Yes.
33:11
SPEAKER_02: And I because I've raised my prices a couple times, um, very few times in 10 years.
33:16
SPEAKER_02: We opened, I think, with$2 cookies and now they're$3.12 in 10 years.
33:21
SPEAKER_02: And I use real ingredients and I bake them every single day.
33:25
unknown: Yes.
33:25
SPEAKER_02: Except Sunday because I'm closed.
33:27
SPEAKER_02: Um okay, so there is a movie called Mr.
33:32
SPEAKER_02: Mom.
33:33
SPEAKER_02: In Mr.
33:34
SPEAKER_02: Mom, Michael Keaton loses his job.
33:36
SPEAKER_02: Terry Garr has to go join the workforce, and she joins an advertising company, and they have to do a schooner tuna um campaign.
33:43
SPEAKER_02: And in the campaign, she encourages him because she was a stay-at-home mom.
33:46
SPEAKER_02: She encourages the CEO to say they're not gonna raise their prices.
33:50
SPEAKER_02: They're gonna be um, they're gonna eat it.
33:52
SPEAKER_02: And I was like, I have always remembered that.
33:55
SPEAKER_02: And all my work stuff has come from movies like baby boom, things like that.
34:00
SPEAKER_02: Like I Miracle on 34th Street is finding other places where you can find other things if you're Christmas shopping other than Macy's.
34:07
SPEAKER_02: Those are things I believe in.
34:08
SPEAKER_02: And I don't want to raise my prices.
34:10
SPEAKER_02: If I have to, I have to, but I am lucky enough to where I'm like, if I'm still working, because technically I'm three people, I can keep the labor as low as possible and pay my people as much as I can and like change the packaging and not get the fancy sticker that I used to get, make the sticker smaller to save money like that, to be able to give you the same product, to give you at the same price, still have mini cookies at$1.56 that you can afford because I am expensive.
34:34
SPEAKER_02: And but comparatively to other bakeries, I am not expensive.
34:38
SPEAKER_02: But I know that you have driven 25 minutes to be there and now with gas, like I get it.
34:42
SPEAKER_02: I'm paying fuel surcharges for other companies as well, and I am paying that.
34:46
SPEAKER_02: I am not raising it and passing it to you.
34:49
SPEAKER_02: And that's my decision because I really think we will get out of this eventually, especially Las Vegas.
34:54
SPEAKER_02: I think Vegas casinos are finally getting it because I am a person that staycations, and I was like, why are they making me pay for parking?
35:01
SPEAKER_02: Like, I'm here to spend money.
35:02
SPEAKER_02: And I call her Heather Red.
35:04
SPEAKER_02: Heather, I will call Heather Heather Red forever.
35:08
SPEAKER_05: Heather Red.
35:09
SPEAKER_02: Her watching her do that.
35:10
SPEAKER_02: I'm like, hell yes, like make it for locals.
35:12
SPEAKER_02: We want to go down there.
35:13
SPEAKER_04: Right.
35:13
SPEAKER_02: If and they're finally getting it, and I'm kind of excited about that.
35:16
SPEAKER_02: So I'm hoping that that will make a difference.
35:19
SPEAKER_02: And I'm hoping other people will like, if you can eat it, eat it and just try to do the best for the like I want to be a bigger for the people.
35:25
SPEAKER_02: Like I've been saying that.
35:26
SPEAKER_05: What about for other business owners that maybe financially can't eat it as much?
35:30
SPEAKER_05: What advice would you give to them that are I mean, again, it's we're we're all in it.
35:34
SPEAKER_05: We're all in that's the thing.
35:35
SPEAKER_02: Like, if you have to start posting on social media, yeah.
35:38
SPEAKER_02: And if you're not doing that or you're not seeing results, post more because especially on TikTok, people laugh at TikTok, and I don't know why they will still say it's a dancing video.
35:47
SPEAKER_02: Like, are you out of your mind?
35:48
SPEAKER_02: Like, there are so many viral TikToks that go, and they really are pushing um smaller content creators, and they're not even content creators, just your first video will go more viral than anything.
35:58
SPEAKER_02: And I honestly think that's to get your attention to be like, oh, I'm gonna stay on TikTok.
36:01
SPEAKER_02: And I think that's a TikTok thing.
36:03
SPEAKER_02: You never know who's watching as well.
36:05
SPEAKER_02: And if you're not doing that, that is free.
36:08
SPEAKER_02: And there's so many business owners that I know that still aren't on social media or they'll pay for social media.
36:13
SPEAKER_02: And again, if you need to do that, go for it.
36:15
SPEAKER_02: And sometimes you'll pay an influencer to come in.
36:17
SPEAKER_02: I've never paid influencers, I love influencers, and I've always said I'm a fan first, and I have a wall of fame and they've come in and they've signed it.
36:24
SPEAKER_02: And I, if I was desperate, I would probably pay because it does work.
36:29
SPEAKER_02: It does work, it gets eyeballs on your place, especially if you're not, if you don't know how to do it, if you're reluctant, I would invest in that.
36:35
SPEAKER_02: I I really would actually.
36:37
SPEAKER_02: But I would actually invest in the baby influencers because there's some I call them baby foodies.
36:42
SPEAKER_02: There's some baby foodies that if you throw people, you know, a couple hundred dollars, it could turn into thousands of dollars.
36:48
SPEAKER_02: So that being said, I have a restaurant, uh group that we call the Taste Buds.
36:54
SPEAKER_02: Hey!
36:55
SPEAKER_05: Tell us about the taste bud.
36:57
SPEAKER_05: Look at that transition.
36:58
SPEAKER_00: So funny because I was about to transition to it, but I'm glad you took it over because guess what I can do now?
37:02
SPEAKER_02: Yeah.
37:03
SPEAKER_02: Do I watch a lot of TV?
37:04
SPEAKER_02: Yes, I do.
37:06
SPEAKER_02: Um, so I started a dinner group that we call it, um, 22 months ago with Antonio Loves Wings, who is used to be a baby foodie, now he's a giant, and Heavy D, who is a professional eater and his uh off time, and he is uh he works for a restaurant supply company in his real job.
37:24
SPEAKER_02: We started a group that meets every third Wednesday at a local business.
37:28
SPEAKER_02: Uh, we rotate who picks through the three of us.
37:31
SPEAKER_02: This is now our 22nd month.
37:33
SPEAKER_02: Um, it's Antonio's pick.
37:34
SPEAKER_02: He chose 303 in the cut in their new brick and mortar South Durango, South Durango.
37:41
SPEAKER_02: Because their truck is in North Durango.
37:42
SPEAKER_03: Yes.
37:43
SPEAKER_02: It's their South Durango location.
37:45
SPEAKER_02: I haven't visited yet, so I'm gonna save it for tomorrow.
37:47
SPEAKER_02: I'm very excited to be the first one.
37:48
SPEAKER_02: And they have salads because I gotta be honest, I don't eat food like that.
37:52
SPEAKER_02: I have only visited his truck a couple times.
37:53
SPEAKER_02: I'm not a big um food on fries person.
37:56
SPEAKER_02: Okay, and that's something I was like, damn, I would love to visit him.
38:00
SPEAKER_02: I don't like it.
38:00
SPEAKER_02: I don't like that.
38:01
SPEAKER_02: But then I saw his content and he's doing salads.
38:04
SPEAKER_02: And I've even um commented, I was like, oh thank God.
38:06
SPEAKER_03: Yeah, because I need some salads.
38:08
SPEAKER_02: I have a man the key.
38:09
SPEAKER_02: Please, for the love of God, give me a salad.
38:13
SPEAKER_05: Anybody, give me a salads.
38:14
SPEAKER_02: I'm excited to try the salads tomorrow, but you can eat with me tomorrow, and it's not a group you join.
38:18
SPEAKER_02: You can just show up at 6 p.m.
38:20
SPEAKER_02: at the designated restaurant.
38:21
SPEAKER_02: We do have an Instagram that I run, I run it very poorly, but I try to retweet or retweet, see, look, that's how long.
38:28
SPEAKER_03: I try to repost.
38:29
SPEAKER_02: Wrong social media.
38:30
SPEAKER_02: Share the video.
38:31
SPEAKER_02: I went on social media through Retro Bakery in the very early days.
38:35
SPEAKER_02: I won Best Tweeter in as Retro Bakery way back.
38:39
SPEAKER_04: Good for you.
38:40
SPEAKER_02: Yeah, for the Las Vegas Weekly, a long, long time ago.
38:42
SPEAKER_02: I was very proud of that.
38:43
SPEAKER_05: As you should be.
38:43
SPEAKER_02: I mean, it's amazing.
38:45
SPEAKER_02: So now I'm no longer on it for uh obvious reasons.
38:47
SPEAKER_02: Anyway.
38:48
SPEAKER_05: Clearly, I'm good.
38:51
SPEAKER_05: In your opinion, uh, this may be a dumb question.
38:54
SPEAKER_05: Cupcakes or cookies?
38:55
SPEAKER_05: Which one do you prefer?
38:56
SPEAKER_02: I'm a cookie girl first.
38:57
SPEAKER_05: Okay.
38:57
SPEAKER_05: What makes the perfect cookie?
38:59
SPEAKER_02: Oh, okay.
39:00
SPEAKER_02: Crispy edges and soft in the middle.
39:03
SPEAKER_01: That's it.
39:03
SPEAKER_01: Yeah.
39:04
SPEAKER_02: Duh.
39:04
SPEAKER_02: Duh.
39:05
SPEAKER_02: But some of my cookies and I tried to make my cookies like that, but some of them just aren't.
39:08
SPEAKER_02: Like my mega chip is so full of chips that it's like it's crispy all the time.
39:14
SPEAKER_02: Um, I did serve them warm once.
39:15
SPEAKER_02: I don't serve warm cookies, but on our last birthday, no, the eighth birthday, damn.
39:21
SPEAKER_02: The theme of that birthday was straight out the oven, and I only wear checker vans, so everything was checker vans, and um the first 50 people got warm mega chip cookies.
39:29
SPEAKER_02: And it is a totally different experience.
39:31
SPEAKER_02: Sure.
39:31
SPEAKER_02: And it was amazing, but I will never do that again.
39:34
SPEAKER_02: It was a lot.
39:35
SPEAKER_02: Yes.
39:35
SPEAKER_05: You got the checkered vans, you got the haircut, you got the glitter.
39:38
SPEAKER_05: Yes.
39:38
SPEAKER_05: When did the style of Carrie Garcia take place?
39:42
SPEAKER_02: Checker vans I've been wearing for a very long time.
39:44
SPEAKER_02: Um, the faux hawk has been around for a very long time.
39:48
SPEAKER_02: I did it for the first time when I was pregnant with Lucy.
39:50
SPEAKER_02: Okay.
39:50
SPEAKER_02: Lucy's now 20.
39:52
SPEAKER_02: It got progressively shorter.
39:53
SPEAKER_02: This is actually long for me.
39:55
SPEAKER_05: That's long?
39:55
SPEAKER_02: Yes.
39:56
SPEAKER_02: I it it's driving me absolutely crazy.
39:58
SPEAKER_02: It's very itchy.
39:59
SPEAKER_02: Uh, I'm shaving my head tomorrow with the foodie barber.
40:02
SPEAKER_02: Shout out to Vic.
40:03
SPEAKER_02: Foodie Barber.
40:03
SPEAKER_02: Shout out to Vic.
40:04
SPEAKER_02: Foodie Barber.
40:06
SPEAKER_02: Yes.
40:06
SPEAKER_05: Brandon, I hope you're writing all these names now.
40:08
SPEAKER_05: We get a lot of shout outs.
40:09
SPEAKER_05: We got Everett, we got Foodie Barber, we got Heavy D, we got them all.
40:13
SPEAKER_02: And honestly, again, that's what I want to tell you about TikTok.
40:16
SPEAKER_02: I because the the TikTok people have helped me through a lot of things that I wasn't sharing on Instagram.
40:20
SPEAKER_05: Your followers, you mean?
40:22
SPEAKER_02: Yes.
40:22
SPEAKER_02: Um, checking in on me, people I had literally never met, messaging me every day.
40:26
SPEAKER_02: Are you okay?
40:27
SPEAKER_02: Are you okay?
40:28
SPEAKER_02: Because I had a heartbreak that I have obviously healed from, but it was traumatic um for both me or and my entire family.
40:35
SPEAKER_02: And I worked through it because that's what I do.
40:39
SPEAKER_02: Because thank God TSP was mine, and TSP got me through it with TikTok and people and glitter.
40:47
SPEAKER_05: You're lucky.
40:48
SPEAKER_02: I am lucky.
40:49
SPEAKER_05: That's that's not always the case with social media, unfortunately.
40:52
SPEAKER_02: Oh, I I know because last week what happened last week.
40:56
SPEAKER_02: Uh last week I posted a person that I didn't realize was controversial, but she is a mutual friend of mine, um, an internet friend.
41:03
SPEAKER_02: She visited it, popped off literally, and I am lucky enough to say that I was too busy working to be in my phone to realize what was happening.
41:14
SPEAKER_02: Um, I don't think she's controversial.
41:17
SPEAKER_02: I can see why other people do.
41:19
SPEAKER_02: Um and I just chose to delete it.
41:21
SPEAKER_02: She messaged me and said, do what you gotta do, it's fine.
41:23
SPEAKER_02: And it was a Mother's Day post, and it was for her.
41:26
SPEAKER_02: And I didn't realize that the internet can be a very uh horrific place.
41:31
SPEAKER_02: And I experienced it firsthand.
41:34
SPEAKER_02: I'm still getting sprinklings of it, and people immediately judge, immediately take somebody else's side and go, You're right, no investigation, no, I know anything.
41:40
SPEAKER_02: I'm like, well, I know her, I know her story, I I understand how it could look, but it's fine.
41:46
SPEAKER_02: Like if you it was too much of a mountain to climb, and I was thankful for that because I do have a business that is successful, and I didn't want to touch that.
41:56
SPEAKER_02: I was like, TSP is number one, I gotta protect my employees um because I was getting Google reviews.
42:02
SPEAKER_02: It was really and I was like, you come on, it's and then for me, like they were calling me MAGA, and I was like, I'm sorry.
42:09
SPEAKER_00: Nothing but bad.
42:12
SPEAKER_00: Okay, what the most lesbian-looking gay?
42:16
SPEAKER_02: I like nope.
42:19
SPEAKER_02: Oh, I I can't even just the thought of that, and if just even one person even thinking that about me and trying to put that in the community that I have built so uh purposefully, and I was just I'm gonna cry about it.
42:31
SPEAKER_02: Like it was really hard.
42:33
SPEAKER_00: It just doesn't resonate with who you are and when when other people are trying to say, Well, you posted this one thing, so everything we know about you must be fake and you must actually be this.
42:43
SPEAKER_02: Yeah, that's so it's like whoa, whoa, whoa, whoa, whoa, I don't support that.
42:46
SPEAKER_02: I do not support anything that you're saying.
42:49
SPEAKER_02: In fact, I have given lots of money and help and time to resources that have helped people that need help in this current situation that we're in, and they don't know that.
42:59
SPEAKER_02: And I actually went into the live of the person that was doing this, and she was very surprised to see me.
43:04
SPEAKER_02: And I think like really yes, and I was like, what are you doing?
43:08
SPEAKER_02: And like she has since deleted the video, and I it's whatever.
43:11
SPEAKER_02: But the damage you can do, because the internet is forever, and I will probably feel this for a while, unfortunately.
43:19
SPEAKER_02: No, but then again, I decided to talk about it because I was scared to talk about it, and then I was like, I need to talk about it.
43:24
SPEAKER_02: So I did a Sunday good morning, um, and I got a lot of support.
43:29
SPEAKER_02: So I remembered that I have people.
43:33
SPEAKER_05: So you've you've you've worked and built within this community in the past 19 years.
43:38
SPEAKER_02: But that being said, it I can see why people will take themselves out of the game, if you know what I'm saying, because I can see why.
43:46
SPEAKER_02: It is hard, like especially when your phone is your only outreach, yeah, and all of a sudden your phone is the worst place you've ever been.
43:53
SPEAKER_02: It is uh really difficult to read.
43:54
SPEAKER_02: And I'm 50 and I was like, damn.
43:57
SPEAKER_02: If I was any weaker, if I was a teenager, I I I can see the problems.
44:01
SPEAKER_02: It's bad.
44:02
SPEAKER_05: We knock on wood fortunately haven't really had instances like that.
44:05
SPEAKER_05: We've had guests come on and people have occasionally people have commented some things towards them, and that's just because they're probably following the guest.
44:12
SPEAKER_05: And you know, but with success comes, you know, obviously the the the negativity sometimes.
44:19
SPEAKER_05: Yeah.
44:19
SPEAKER_05: Um but but you know again, it's it's it's not for everyone.
44:23
SPEAKER_05: And you have to you really do have to not take it personal.
44:25
SPEAKER_05: You have to make sure your priorities are right.
44:27
SPEAKER_05: You know, you're thankfully you knew that your priority number one was your business.
44:30
SPEAKER_05: Yeah.
44:31
SPEAKER_05: That's that's that's the biggest thing.
44:32
SPEAKER_05: Yes.
44:33
SPEAKER_05: Um and I I know you don't you try not to take things personal, but it's sometimes it's tough.
44:37
SPEAKER_02: Of course.
44:37
SPEAKER_02: I mean it is like what?
44:39
SPEAKER_05: I went on a live with Heather one time, and somebody said I look like the host of uh uh antique roadshow.
44:47
SPEAKER_05: Uh and that that stuff.
44:49
SPEAKER_02: That's a bad thing?
44:50
SPEAKER_02: Oh, but that's me too.
44:52
SPEAKER_05: I don't know, but just look like I was a host of an antique roadshow type of thing.
44:55
SPEAKER_02: So my that's clean cut?
44:57
SPEAKER_02: Like I guess.
44:57
SPEAKER_05: I don't know, but knowledgeable?
44:59
SPEAKER_02: You mean I look smart?
45:00
SPEAKER_02: Thank you.
45:00
SPEAKER_05: This was two years ago, and it stuck with me, and it wasn't necessarily a negative thing, but it's just something that just stuck with me.
45:04
SPEAKER_02: But it's like it is it is funny what you read and go, oh damn.
45:07
SPEAKER_02: You're right.
45:07
SPEAKER_02: Well, even the makeup.
45:08
SPEAKER_02: Like I people had said I was too much, and I was like, no, I'm not.
45:11
SPEAKER_02: And I'm like, yes, I was.
45:13
SPEAKER_05: You were part of, and we we saw you there at the Vegas Unstripped.
45:16
SPEAKER_05: Oh, yeah.
45:17
SPEAKER_05: That was so much fun.
45:17
SPEAKER_02: Oh, it was the best one yet.
45:19
SPEAKER_02: I can't stop thinking about your mini.
45:21
SPEAKER_02: Uh that was my third.
45:22
SPEAKER_02: Okay.
45:22
SPEAKER_02: Um I got the opportunity to do it when they first moved over to the Palms.
45:25
SPEAKER_02: Yes.
45:26
SPEAKER_02: So I did that one three years ago.
45:27
SPEAKER_02: It was amazing.
45:28
SPEAKER_02: Scary as anything I've ever done.
45:30
SPEAKER_02: I've never, I don't do events.
45:32
SPEAKER_02: I don't do events, I don't do pop-ups, I don't do things like that where you make thousands of things and then you talk to people.
45:39
SPEAKER_02: Uh, it was great.
45:40
SPEAKER_02: And I was added on last minute, and I was thankful it was last minute because again, I'm an overthinker, and I the second it was over, I was like, well, when I do this again, what are we gonna do?
45:49
SPEAKER_02: And I overthought the next year, and then this year I still overthought.
45:52
SPEAKER_02: But it's so much fun because you get to talk to everybody and you they're eating, and like everyone's happy.
45:59
SPEAKER_02: It's one of the best Vegas events, even if you're not a foodie, but you get to meet the chef one-on-one and you get a split second with them.
46:05
SPEAKER_02: This year was a little better, in my opinion.
46:07
SPEAKER_02: Yes, the attendance was down, but I got to really talk to people instead of like, I don't know, did I see you there?
46:12
SPEAKER_02: Oh my gosh.
46:13
SPEAKER_02: But it was it was great.
46:14
SPEAKER_02: It's the palms, it's the perfect Vegas night, like you're by the pool.
46:18
SPEAKER_02: Yes.
46:18
SPEAKER_05: And I like the chefs, they all cooked something that isn't on their menu.
46:22
SPEAKER_02: Yes, as you're supposed to.
46:23
SPEAKER_02: You're supposed to be inspired by what you like.
46:25
SPEAKER_02: Yeah, um, I was really lucky.
46:27
SPEAKER_02: I did bring a cupcake out that I had made before, but the cookie was a brand new debut.
46:31
SPEAKER_02: And then now for other people that can't go, it's in my menu right now.
46:35
SPEAKER_02: Love that.
46:35
SPEAKER_02: Yeah.
46:35
SPEAKER_02: I know that.
46:36
SPEAKER_02: Butter popcorn and peanut MMs, girl.
46:38
SPEAKER_00: It was I know.
46:40
SPEAKER_00: I have to get your opinion on something that we haven't talked about on the show yet.
46:44
SPEAKER_01: Uh-oh.
46:44
SPEAKER_00: Speaking of Vegas Unstripped.
46:46
SPEAKER_00: Uh-oh.
46:46
SPEAKER_00: I am not complaining.
46:47
SPEAKER_00: It was just something I noticed.
46:49
SPEAKER_00: Okay.
46:50
SPEAKER_00: Obviously, not you.
46:51
SPEAKER_00: Did you notice how many eggs were involved this year?
46:55
SPEAKER_00: I'm sure Carrie didn't even have time to walk around.
46:57
SPEAKER_00: I literally, I didn't, I guess that's true.
46:59
SPEAKER_00: She was by her.
47:00
SPEAKER_02: I got to eat what was next to me, and the fact that I'm forgetting the restaurant's name is mortifying right now.
47:06
SPEAKER_02: But it was a husband and wife team.
47:08
SPEAKER_05: It starts with an H, right?
47:09
SPEAKER_02: Heart, Heart office.
47:10
SPEAKER_05: It's a steakhouse.
47:11
SPEAKER_02: It was and it's new.
47:14
SPEAKER_05: Yes.
47:14
SPEAKER_05: They just followed us on TikTok office.
47:15
SPEAKER_02: Yes.
47:15
SPEAKER_02: And they're great.
47:16
SPEAKER_02: The food, the food that they gave me, I was like, this is amazing.
47:19
SPEAKER_02: I that's a night where I I think I had two drinks from craft creamery.
47:25
SPEAKER_02: Um delicious.
47:27
SPEAKER_05: I'm sorry, hang on.
47:28
SPEAKER_05: Oh, I'm kind of looking.
47:29
SPEAKER_02: You're eating a cookie.
47:30
SPEAKER_02: That was so unprofessional.
47:32
SPEAKER_05: The steakhouse that follows.
47:33
SPEAKER_02: Yes, please.
47:34
SPEAKER_02: Please give them a shout out because they were so sweet and so accommodating, and their food was delicious.
47:38
SPEAKER_02: I know that they have two restaurants.
47:40
SPEAKER_02: And one was a smoke.
47:41
SPEAKER_02: It was a smoke thing, and yes, oh my gosh.
47:44
SPEAKER_02: I that's that night is a blur.
47:46
SPEAKER_05: That was a fun night.
47:47
SPEAKER_02: Yeah.
47:47
SPEAKER_05: Um I'm gonna put you on the spot, but local local restaurants that uh you're a fan of.
47:54
SPEAKER_05: Oh my gosh, I need one or two.
47:56
SPEAKER_02: Okay, I have a playlist on TikTok of 212 posts.
47:59
SPEAKER_02: So please go there first.
48:01
SPEAKER_02: Uh I am so proud of that because I, like I said, I am a local eater and I try to eat local.
48:08
SPEAKER_02: In 2026, I made a deal with myself to only eat locally, and I have done that.
48:12
SPEAKER_02: I only went to Olive Garden once, I didn't pay.
48:14
SPEAKER_02: But my mom wanted to go to Olive Garden, my girls love Olive Garden, so I went there, and the server was a fan of mine.
48:20
SPEAKER_02: And I was so happy.
48:21
SPEAKER_02: I was like, oh, thank God.
48:22
SPEAKER_02: And so we tipped heavy.
48:24
SPEAKER_02: Um, number one right now is Main Street Provisions.
48:27
SPEAKER_01: Okay.
48:28
SPEAKER_02: Um, Kim Owens.
48:29
SPEAKER_02: I've had a couple of lunches with her, and I am kicking myself because I met her and had never eaten at her place, and mainly because she would open late.
48:37
SPEAKER_02: And I my I wanted to put her as a Sunday spot, but I didn't have time.
48:40
SPEAKER_02: It was like five o'clock.
48:41
SPEAKER_02: I like to do them earlier, but she started opening at four.
48:44
SPEAKER_02: So I did it at four.
48:45
SPEAKER_02: That was some of the best food.
48:46
SPEAKER_02: I still think about it.
48:48
SPEAKER_02: They have it was the Cajun shrimp.
48:50
SPEAKER_02: I'm a shrimp girl, and it was so so delicious, and I literally think about that dish a lot.
48:57
SPEAKER_02: Um, number two, other mama, I really like Durango Social Club.
49:02
SPEAKER_02: I just went to uh for the Kimmy from Milkfish Bake Shop pop-up.
49:05
SPEAKER_02: She did a brunch, she was amazing.
49:07
SPEAKER_02: Um, she does pop-ups with her bake goods around the valley.
49:10
SPEAKER_02: Um I love the vague, the look.
49:13
SPEAKER_02: Rebellion Pizza got me a boyfriend.
49:15
SPEAKER_02: Shout out to Rebellion Pizza.
49:17
SPEAKER_05: We love Rebellion Pizza.
49:19
SPEAKER_02: I love Rebellion.
49:20
SPEAKER_02: They opened up, um, they were in Henderson for a long time.
49:22
SPEAKER_02: Not a long time, but I hadn't gone there.
49:24
SPEAKER_02: They were on my list because my customers, if my customers talk about you, I will put you on my own personal list.
49:28
SPEAKER_01: Okay.
49:29
SPEAKER_02: And but I just didn't have the time to drive to them.
49:31
SPEAKER_02: Then they opened up on Azure, which is close to me, and they're one of my favorite places.
49:36
SPEAKER_02: They followed my boyfriend on Instagram, and when he DM'd me, I was like, oh, he's real.
49:40
SPEAKER_02: He follows him.
49:41
SPEAKER_02: He follows Rebellion.
49:42
SPEAKER_05: Shout out to Rebellion and also Shout out to Rebellion.
49:44
SPEAKER_05: Shout out to Hayworth Steakhouse.
49:46
SPEAKER_03: Hayworth!
49:48
SPEAKER_05: Steakhouse.
49:49
SPEAKER_05: I knew I'd find him.
49:50
SPEAKER_03: Which clearly I should go visit.
49:52
SPEAKER_03: I put him on my list.
49:54
SPEAKER_05: Where do you see I don't know which I have two questions, but I want to ask just one of them.
49:58
SPEAKER_05: Either, and I'll let you decide which one you want to answer.
50:00
SPEAKER_04: Okay.
50:01
SPEAKER_05: Where do you see the Vegas local food scene trajectory going?
50:05
SPEAKER_05: Or what do you what do you think the Vegas local food scene is missing that it needs?
50:11
SPEAKER_02: Um, the missing, I you never know because I the local stuff they pop up and pop down so quick.
50:19
SPEAKER_02: And I hate to say that, but it's so true.
50:20
SPEAKER_02: I think a lot of people use other people's money and I think it's other people go, oh nope.
50:25
SPEAKER_02: And because I've seen a lot of talented people have things closed because they couldn't fund it themselves.
50:29
SPEAKER_02: And it was like if their investment doesn't come quick, then they leave.
50:32
SPEAKER_02: That's what she said.
50:33
SPEAKER_02: Um I would say where it's going is huge.
50:37
SPEAKER_02: I think if people really um spoke with their dollars now, they would last a lot longer.
50:42
SPEAKER_02: Like I said, making a commitment to only eat locally has helped me um know where my dollars are going, know where it's supporting, know knowing who I'm benefiting.
50:51
SPEAKER_02: And it's the local employees, it's the local chefs.
50:54
SPEAKER_02: It's something that is extremely important to me.
50:56
SPEAKER_02: And I do see them, and I do see them thriving.
50:59
SPEAKER_02: A lot of places that I have been have closed, unfortunately, but a lot of places are doing well.
51:04
SPEAKER_02: So speak with your dollars, Las Vegas.
51:06
SPEAKER_02: Speak your dollars, Las Vegas.
51:08
SPEAKER_05: A few more questions, we'll get you out of here.
51:09
SPEAKER_02: Yeah.
51:10
SPEAKER_05: What's up with these?
51:10
SPEAKER_02: Oh my gosh, it's a free cookie card.
51:13
SPEAKER_02: I carry those around with me.
51:14
SPEAKER_02: And if people recognize me, then I will give them free cookie cards if I'm not like walking away and do like in a hurry or something.
51:19
SPEAKER_02: I try to do that.
51:20
SPEAKER_02: Um, but I give them to you.
51:22
SPEAKER_02: If you want to give them to your guests or give them a couple of things.
51:23
SPEAKER_02: Absolutely, we will.
51:24
SPEAKER_02: Yeah.
51:25
SPEAKER_05: Do you watch The Office?
51:26
SPEAKER_02: Um, I have watched The Office, yes.
51:28
SPEAKER_05: If I were to say that this is your version of Shroot Books, would that make any sense to you?
51:32
SPEAKER_02: I yeah.
51:33
SPEAKER_02: Okay, good.
51:34
unknown: Oh my god.
51:34
SPEAKER_05: These are two shroot books.
51:36
SPEAKER_03: I am a that's what she said person.
51:37
SPEAKER_03: Yes, I am.
51:39
SPEAKER_03: It became a catchphrase that I just keep saying because I am always thinking it.
51:43
SPEAKER_05: Where do you see TSP in the next few years?
51:46
SPEAKER_02: Um, I hopefully want to see TSP doing a lot more with my brother Sour Queen uh with his sourdough.
51:54
SPEAKER_02: He's actually, and I this is breaking bakery news.
51:57
SPEAKER_02: He I am closing for my first bake vacation, vacation, uh right after July 4th.
52:02
SPEAKER_02: This is a this is breaking bakery news.
52:04
SPEAKER_02: This is breaking news.
52:04
SPEAKER_02: Julie, pay attention.
52:05
SPEAKER_02: We are breaking news right now.
52:07
SPEAKER_02: We are closing, we're open on July 4th, and we're closing for our first vacation in three years.
52:12
SPEAKER_02: I used to do it a lot.
52:13
SPEAKER_01: Okay.
52:13
SPEAKER_02: Um, and I'm finally doing it because I need a I need a break.
52:16
SPEAKER_02: But my brother is gonna take over for one day.
52:19
SPEAKER_02: Um, he hasn't decided which day, but one day during that vacation, we're um closing from the fifth to the ninth, we're reopening on the 10th.
52:26
SPEAKER_02: Uh, he will be doing a pop-up there with his other baked goods because he is working on other baked goods, sourdough related.
52:33
SPEAKER_02: Um, he is one of the best bakers I have ever met and one of the most talented chefs and most amazing human being on the planet.
52:41
SPEAKER_02: Shout out.
52:42
SPEAKER_05: Shout out.
52:42
SPEAKER_02: Caesar, my brother.
52:44
SPEAKER_02: Shout out Caesar! Caesar, our brother.
52:46
SPEAKER_02: We love that.
52:47
SPEAKER_02: Our brother.
52:48
SPEAKER_05: Make sure to write that down because we we will we need a big head outing to go do some sourdough.
52:52
SPEAKER_02: Yeah, Sour Queen Bakery is his name.
52:55
SPEAKER_02: And if you want to, um, he does pop-ups every Friday at TSP.
52:58
SPEAKER_02: Yeah.
52:58
SPEAKER_02: If and if you want specific flavors, he will have them at TSP ready for you.
53:01
SPEAKER_02: And he does deliver around the valley only on Fridays.
53:03
SPEAKER_02: It's just his like hustle.
53:04
SPEAKER_02: He is a chef on the strip and his real job, but he has been baking quite successfully for a couple, not a while, six months?
53:11
SPEAKER_02: Oh, I don't know.
53:13
SPEAKER_02: It's yeah, it's okay.
53:14
SPEAKER_02: It's all the same.
53:14
SPEAKER_02: It's he's killing it.
53:16
SPEAKER_02: He's killing it.
53:16
SPEAKER_02: And I'm so proud of him.
53:17
SPEAKER_05: And then one more time, this this episode is gonna air, unfortunately, after your taste buds event that's going to be a good one.
53:22
SPEAKER_05: Oh, okay, I see.
53:22
SPEAKER_02: But it's but the next one, I can tell you the next one.
53:25
SPEAKER_02: Great.
53:25
SPEAKER_02: It's it's the third Wednesday of each month.
53:27
SPEAKER_02: It is June 17th.
53:30
SPEAKER_02: This is also breaking news because I'm gonna tell them.
53:32
SPEAKER_02: I I always ask the restaurant first so they agree.
53:34
SPEAKER_02: My it's my choice.
53:35
SPEAKER_02: I'm choosing Umo Barbecue, H-U-M-O.
53:38
SPEAKER_02: It meets smoke in Espanol.
53:40
SPEAKER_02: Uh, it is one of the best restaurants that I have ever been to.
53:43
SPEAKER_02: They're in Henderson.
53:44
SPEAKER_02: It is a mom and pop, and they have a huge dining room.
53:48
SPEAKER_02: They have a full bar.
53:49
SPEAKER_02: I've been there multiple times.
53:50
SPEAKER_02: It's so good.
53:51
SPEAKER_02: It's Mexican, it's a Mexican barbecue fusion Mexico, they call it.
53:55
SPEAKER_02: Yeah, Mexico.
53:57
SPEAKER_02: So I hope they agree, but um, if they don't, then it'll be a different choice.
54:00
SPEAKER_02: But June 17th, regardless.
54:02
SPEAKER_02: Uh, but Umo is my choice.
54:03
SPEAKER_02: And so that would be, I put that on the list as well.
54:05
SPEAKER_02: If they decide not to do it, I I'm pretty sure they will.
54:08
SPEAKER_02: I I had mentioned I really want to choose you.
54:10
SPEAKER_02: So it rotates.
54:11
SPEAKER_02: So it June is my choice.
54:12
SPEAKER_05: What's your Instagram handle for taste buds?
54:14
SPEAKER_02: Uh, for taste buds, I think it's taste buds eat up.
54:17
SPEAKER_05: Okay.
54:17
SPEAKER_02: Yes.
54:18
SPEAKER_02: Good.
54:18
SPEAKER_02: But you can also, I shout it out also on TSP Bacon Company.
54:21
SPEAKER_02: Um, I'll also do it tomorrow as well because tomorrow's taste buds.
54:24
SPEAKER_02: So tomorrow's taste buds.
54:25
SPEAKER_02: Tomorrow's taste buds.
54:27
SPEAKER_05: Tomorrow's taste buds.
54:28
SPEAKER_02: The best night of the month, in my opinion.
54:29
SPEAKER_05: Well, Carrie, this was fucking awesome.
54:32
SPEAKER_02: Oh, the S balls.
54:33
SPEAKER_05: I'm just so excited.
54:34
SPEAKER_05: Maybe it's the sugar getting to me.
54:36
SPEAKER_05: I don't know.
54:36
SPEAKER_03: We swear in Vegas.
54:37
SPEAKER_03: We fucking swear.
54:39
SPEAKER_05: Especially when I'm eating cookies.
54:40
SPEAKER_05: We swear.
54:41
SPEAKER_05: I know.
54:42
SPEAKER_00: I've been dying for another one.
54:43
SPEAKER_00: He's eating all of it.
54:44
SPEAKER_00: I'm so glad.
54:45
SPEAKER_05: Make eye contact you with why I'm eating the dog head.
54:47
SPEAKER_00: Oh, that's hot.
54:48
SPEAKER_05: Oh.
54:49
SPEAKER_00: I don't know about that.
54:51
SPEAKER_05: That's so good though.
54:53
SPEAKER_00: Hold on.
54:53
SPEAKER_00: Can I do one last final question for Carrie?
54:55
SPEAKER_00: Please.
54:56
SPEAKER_00: Hey, kill fuck Mary.
54:57
SPEAKER_00: Oh.
54:58
SPEAKER_00: Fairy rolls.
54:59
SPEAKER_00: Mini cupcakes.
55:01
SPEAKER_00: Okay.
55:01
SPEAKER_00: That's okay.
55:02
SPEAKER_00: Or your cookies.
55:03
SPEAKER_00: But what are your easy?
55:06
SPEAKER_00: Would you say they were called again?
55:07
SPEAKER_00: The chip ones specifically that you've been making for mega chip.
55:10
SPEAKER_00: The mega chip.
55:11
SPEAKER_00: Okay.
55:11
SPEAKER_00: The mega chip, the mini cupcakes or fairy rolls.
55:13
SPEAKER_02: Okay, the cupcakes I would kill.
55:15
SPEAKER_02: Okay.
55:16
SPEAKER_02: Love them, but I would kill.
55:17
SPEAKER_02: I would definitely fuck the fairy roll because I fuck with that.
55:20
SPEAKER_02: That's my favorite one.
55:21
SPEAKER_02: That is the croissant roll that I make.
55:26
SPEAKER_02: I make that Fridays and Saturdays.
55:28
SPEAKER_02: Um it tastes like birthday cake.
55:30
SPEAKER_02: It's croissant dough, extra sugar sprinkles, more vanilla frosting.
55:34
SPEAKER_02: We're fucking that.
55:35
SPEAKER_02: And a lot.
55:37
SPEAKER_02: I wouldn't marry the manga chef because that's the one.
55:41
SPEAKER_05: You talk about that like you talk about your boyfriend.
55:44
SPEAKER_05: You hear that boyfriend, you're getting away.
55:47
SPEAKER_03: And I'm gonna turn bright red.
55:51
SPEAKER_03: I cannot lie.
55:51
SPEAKER_03: I have no poker face.
55:53
SPEAKER_03: No, notsoever.
55:53
SPEAKER_03: Good.
55:54
SPEAKER_03: That's just good to know.
55:55
SPEAKER_05: Carrie Garcia, thank you so much for coming on.
55:57
SPEAKER_05: This was so much fun.
55:59
SPEAKER_05: Oh my god, we're gonna get the outro.
56:01
SPEAKER_05: I'm all over the place.
56:01
SPEAKER_05: My sugar hit, my sugar rush.
56:03
SPEAKER_00: Getting another cookie.
56:04
SPEAKER_05: Julie's getting another cookie.
56:05
SPEAKER_05: Check out TSP Bakery Company.
56:07
SPEAKER_05: It was so much so awesome having you.
56:09
SPEAKER_05: Thank you, Silva.
56:10
SPEAKER_05: This was great.
56:10
SPEAKER_05: We're gonna check out Taste Buds.
56:12
SPEAKER_05: Yeah.
56:12
SPEAKER_05: Check about the check out your brother's Sour Queen.
56:15
SPEAKER_05: Wow.
56:16
SPEAKER_05: Just take it all.
56:18
SPEAKER_04: Take it all.
56:19
SPEAKER_05: Oh my gosh.
56:20
SPEAKER_05: Uh yeah, that's it.
56:23
SPEAKER_05: Catch new episodes each week on ABigHead.com.
56:26
SPEAKER_05: Julie's gonna crash in a few minutes.
56:28
SPEAKER_00: Bye!
56:29
SPEAKER_05: Bye.