Latest / Johnjay & Rich On Demand / ONE-ON-ONE with Jenna from JL Patisserie to unpack THE SCANDAL and THE LORE

Transcript

ONE-ON-ONE with Jenna from JL Patisserie to unpack THE SCANDAL and THE LORE · Johnjay & Rich On Demand

• 0:00
  Speaker 1: There's a story that's gotten national attention. We gotta get
• 0:04
  Speaker 1: her on because of food influencer trashed a restaurant and
• 0:09
  Speaker 1: the restaurant's fighting back and it's such an amazing story.
• 0:12
  Speaker 1: And the woman that owns the restaurant. I'm hoping. Uh, Jen,
• 0:16
  Speaker 1: Jenn are you there?
• 0:17
  Speaker 2: Hi?
• 0:18
  Speaker 3: This is Jenna, Jenna.
• 0:19
  Speaker 2: Hi.
• 0:20
  Speaker 1: It's John Jay and Rich. I was dming with you
• 0:22
  Speaker 1: a little bit ago on Instagram.
• 0:23
  Speaker 4: I listened to you every morning.
• 0:25
  Speaker 3: Oh well, we're big fans. I have to tell you.
• 0:30
  Speaker 1: I saw the Instagram drama that's happened to you over
• 0:34
  Speaker 1: the weekend.
• 0:34
  Speaker 4: Right, it was pretty crazy.
• 0:36
  Speaker 3: Yes, but I have to tell you something.
• 0:38
  Speaker 1: The video you made explaining yourself was fantastic.
• 0:43
  Speaker 3: Just yeah, fantastic, soil.
• 0:45
  Speaker 4: I appreciate that.
• 0:46
  Speaker 5: Thank you.
• 0:47
  Speaker 1: Wanted to get you on our radio show to promote
• 0:49
  Speaker 1: your place and tell us about your stuff and just
• 0:51
  Speaker 1: whatever we could do to help.
• 0:52
  Speaker 3: So there's always a line around the block.
• 0:54
  Speaker 4: Yeah, absolutely, I would love that.
• 0:56
  Speaker 3: What's the proper name of your saying your restaurant?
• 0:59
  Speaker 4: Jay all PATISSERII.
• 1:03
  Speaker 3: And where are you from?
• 1:05
  Speaker 4: I'm from Belgium French speaking, Oh Belgium.
• 1:09
  Speaker 3: Oh yeah, Payton was just Belgium, not that long ago.
• 1:13
  Speaker 4: Oh good, Yeah, I'm from Waterloo, so a little bit
• 1:16
  Speaker 4: more stuff.
• 1:17
  Speaker 3: Yeah, And how long have you been in Phoenix?
• 1:20
  Speaker 4: Phoenix almost eight years now?
• 1:22
  Speaker 3: And how long have you had the restaurant?
• 1:24
  Speaker 4: Six years?
• 1:26
  Speaker 3: And how's it going?
• 1:27
  Speaker 4: It's going really good. I had a small but very
• 1:31
  Speaker 4: strong community. I had my regulars, I had my French,
• 1:35
  Speaker 4: my French little group. Also. It was going really good.
• 1:40
  Speaker 4: And then obviously all this happened, and then the support
• 1:44
  Speaker 4: this weekend was honestly mind blowing. People really showed up
• 1:50
  Speaker 4: and it was amazing to see.
• 1:52
  Speaker 1: Yeah, I saw the video you guys posted all the
• 1:55
  Speaker 1: people in line. Is that every day or is that
• 1:57
  Speaker 1: because of all this incredible publish It's not.
• 1:59
  Speaker 4: Every day, it's because of what's happened last week. So
• 2:04
  Speaker 4: it was. It was incredible, and people were so patient
• 2:08
  Speaker 4: and so positive. It was it was really amazing. Everyone
• 2:14
  Speaker 4: my team worked so hard. It was very something special
• 2:20
  Speaker 4: to see. I don't think I ever imagined I would
• 2:24
  Speaker 4: see this in my life, so it was really special.
• 2:27
  Speaker 1: Can you explain to us the short version of what
• 2:29
  Speaker 1: happened to you? Just so in case people are just
• 2:31
  Speaker 1: listening right now, trying to figure out why we're talking
• 2:33
  Speaker 1: to you and what happened.
• 2:35
  Speaker 3: Yeah.
• 2:35
  Speaker 4: Absolutely, So basically, we an influence to reach out to
• 2:40
  Speaker 4: us and asked to do a collaboration and we respectfully
• 2:44
  Speaker 4: declined because we didn't really have the budget to do
• 2:48
  Speaker 4: anything like that at that time. And so she mentioned
• 2:53
  Speaker 4: that if we provided the food for free plus ga trity,
• 2:58
  Speaker 4: she would be a little bit kinder on her review,
• 3:00
  Speaker 4: but otherwise she is known to be a little bit
• 3:04
  Speaker 4: more harsh and aggressive on her reviews, and so she
• 3:12
  Speaker 4: still came in the next We still decline, and she
• 3:14
  Speaker 4: came in the next day and basically criticized a lot
• 3:19
  Speaker 4: of the things about our business that specifically wasn't true.
• 3:23
  Speaker 4: So it wasn't just her opinion, which she's entitled to
• 3:27
  Speaker 4: that's not a problem, but it was just making claims
• 3:31
  Speaker 4: of my business and my operations that were not true.
• 3:35
  Speaker 4: And so I just did a video saying, hey, like,
• 3:38
  Speaker 4: I understand you still came in despite us, you know,
• 3:41
  Speaker 4: turning down this collaboration opportunity, but what I really don't
• 3:47
  Speaker 4: like is being told certain things about my business that
• 3:50
  Speaker 4: are not true. And then I went on to show
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  Speaker 4: the truth of my ingredients and my process that shield
• 3:56
  Speaker 4: color is about as natural as my boots ass and.
• 3:59
  Speaker 2: Waistline showed her imported pistachio paste straight from Italy.
• 4:02
  Speaker 4: Pistasio paste that is one hundred percent pistachios.
• 4:05
  Speaker 2: From the tailing, and then she continues to make other claims.
• 4:08
  Speaker 1: Five dollars for a canale. That's the price next to
• 4:09
  Speaker 1: the Phoenix Airport.
• 4:10
  Speaker 4: This is our planet owned flowers straight from Pasilite.
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  Speaker 3: It's putent in.
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  Speaker 1: Talentis in Italian. Not bad for close to the airport. Bakery.
• 4:17
  Speaker 3: You cannot use fake as in radiates.
• 4:19
  Speaker 4: Okay, all of our flowers that we use in our product, thee.
• 4:24
  Speaker 1: All comes on the pallet from your So.
• 4:25
  Speaker 2: Seventeen thousand comments later, the Internet sided hard with the bakery.
• 4:29
  Speaker 2: It's a perfect case study. One reputation tried to leverage influence,
• 4:32
  Speaker 2: the other stood firm with transparency. The Internet rewarded the
• 4:35
  Speaker 2: one that kept receipts and stayed authentic.
• 4:38
  Speaker 4: I'm very, very proud of my team. That's that's one
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  Speaker 4: of my biggest accomplishment in my bakery is having found
• 4:43
  Speaker 4: the people that work with me, and we all worked
• 4:46
  Speaker 4: really hard. And I don't like to support people condencending
• 4:50
  Speaker 4: of you know, the food industry workers and that kind
• 4:53
  Speaker 4: of stuff, and so I kind of really wanted to
• 4:55
  Speaker 4: stand up against that and just make a message that
• 5:00
  Speaker 4: you need to be kind and you need to be
• 5:02
  Speaker 4: careful of what influencing really entails. And so that was
• 5:07
  Speaker 4: kind of what we wanted to focus on and kind
• 5:10
  Speaker 4: of blew up.
• 5:11
  Speaker 5: So brava for standing up to that, Like I can't like,
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  Speaker 5: it makes me think there's probably a lot of bully
• 5:16
  Speaker 5: influencers out there. I really do this kind of thing,
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  Speaker 5: and businesses, I mean, especially in a small business like yourself,
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  Speaker 5: sometimes can't afford bad press or whatever. I probably don't have,
• 5:25
  Speaker 5: you know, the guts to stand up like you did.
• 5:27
  Speaker 5: So an amazing job. Thank you so much for standing
• 5:29
  Speaker 5: up because I know it's like it's not even like
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  Speaker 5: you're just standing for yourself, you're standing up for all
• 5:33
  Speaker 5: the other small businesses that have gone.
• 5:34
  Speaker 3: Through this before. That's awesome. Has she has she reached
• 5:37
  Speaker 3: out and apologized because I'm assuming she's gotten a ton
• 5:41
  Speaker 3: of backlash.
• 5:43
  Speaker 4: Yes, So, originally we didn't tag her, we didn't mention her.
• 5:48
  Speaker 4: We had the screenshot, but we cropped her name. We
• 5:51
  Speaker 4: never meant to have hate directed towards her as an individual.
• 5:57
  Speaker 4: We wanted to focus on the bigger message, and I
• 5:59
  Speaker 4: want to really support the working like food industry workers
• 6:06
  Speaker 4: and and people that work really hard and promote that
• 6:09
  Speaker 4: it's honorable to do what we do when it shouldn't
• 6:11
  Speaker 4: be diminished. But she went on and commented heavily on
• 6:16
  Speaker 4: that post, so people found out who she was. She did,
• 6:21
  Speaker 4: and so it kind of backlashed a little bit crazier
• 6:25
  Speaker 4: than it could have been for her, and that's unfortunate
• 6:28
  Speaker 4: because that really wasn't what we were trying to do.
• 6:31
  Speaker 3: Flowers.
• 6:33
  Speaker 4: Yeah, so she ended up doing a second video originally
• 6:38
  Speaker 4: that also blew up because she said that she needed
• 6:42
  Speaker 4: to bring out that pistachio paste and read the ingradients
• 6:46
  Speaker 4: that were on there because she still didn't believe it.
• 6:53
  Speaker 4: And then she said that she didn't get free drinks,
• 6:58
  Speaker 4: she got free Express expressed and this and that. So
• 7:01
  Speaker 4: it's it's just like constantly and people kind of kept
• 7:04
  Speaker 4: standing up to her. It didn't have the response that
• 7:10
  Speaker 4: she thought I was going to generate for her to
• 7:11
  Speaker 4: do that, and so it kind of blew up even more.
• 7:15
  Speaker 2: So.
• 7:15
  Speaker 4: Then we did grab the pistachio paste and read all.
• 7:17
  Speaker 3: The ingredients awesome and so and people are lining up.
• 7:24
  Speaker 4: Further, that means the food's good.
• 7:26
  Speaker 3: If people are lining up, that means your your your
• 7:28
  Speaker 3: stuff is great. What do you recommend when we come
• 7:30
  Speaker 3: there for the first time? What should we try? That
• 7:32
  Speaker 3: as delicious?
• 7:33
  Speaker 4: Everything is delicious, But obviously your croissant is one of
• 7:37
  Speaker 4: the yeah, special items, and also we do different croissants
• 7:43
  Speaker 4: every every weekend. We have a special every weekend. So
• 7:45
  Speaker 4: we have a lot of fun, you know, crafting things
• 7:48
  Speaker 4: that are a bit unique and that gets to highlight
• 7:50
  Speaker 4: different flavor profile. But everything from more cake to our
• 7:54
  Speaker 4: croissant to our bread. We we just you can tell
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  Speaker 4: my team puts a lot of love what they do
• 8:00
  Speaker 4: and it's everything is really good. You can't go wrong.
• 8:04
  Speaker 1: The baker is called j L Patisserie on the website.
• 8:07
  Speaker 1: Looks like your baking classes are back. So you're teaching.
• 8:10
  Speaker 4: I am teaching. Yes, I love to teach. So we
• 8:13
  Speaker 4: do a lot of sour dough teaching, but also maam
• 8:16
  Speaker 4: and Thanksgiving pies all of that stuff.
• 8:20
  Speaker 3: And how many locations do you have?
• 8:22
  Speaker 4: We have three locations, one in Scottsdale, one on Central
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  Speaker 4: and Camelbacks. The Central Phoenix and one right next to
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  Speaker 4: the airport.
• 8:29
  Speaker 3: That's fantastic. Congratulations.
• 8:30
  Speaker 1: Would you be down if we would like to bring
• 8:32
  Speaker 1: her here and we throw tomatoes at her?
• 8:37
  Speaker 3: Yeah, but that's I'm kidding.
• 8:40
  Speaker 4: Just the support, the support from the community is huge,
• 8:44
  Speaker 4: and also voicing for the other businesses. And this kind
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  Speaker 4: of behavior was the message. And we we let her
• 8:53
  Speaker 4: continue on peacefully as peacefully as as we hope for her,
• 8:57
  Speaker 4: and we're just gonna keep focusing on the on the good.
• 9:00
  Speaker 4: And it just reiterated that we were doing the right
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  Speaker 4: thing by spending so much money on the true ingredients
• 9:07
  Speaker 4: and the true process, and it just pushes us further
• 9:10
  Speaker 4: to keep doing that. And that's very warning because it
• 9:13
  Speaker 4: gets so hard, especially you know recently with the tariffs
• 9:17
  Speaker 4: and everything, to continue to source those kind of ingredients.
• 9:22
  Speaker 4: And every day I question, like, am I really going
• 9:24
  Speaker 4: to spend this much on butter? And the answer is yes.
• 9:28
  Speaker 4: But now that we have the support of people saying
• 9:31
  Speaker 4: crudos to you for doing that, then it makes us
• 9:33
  Speaker 4: want to do that even more so.
• 9:34
  Speaker 3: To believe French butter is delicious, It.
• 9:37
  Speaker 4: Is very good. It is.
• 9:39
  Speaker 3: Yes, Well, thank you for coming on our radio show.
• 9:42
  Speaker 3: Thank you very much.
• 9:43
  Speaker 4: Thank you for reaching out. And like I said, I'm
• 9:45
  Speaker 4: a huge fan. I listen to you every day, so
• 9:47
  Speaker 4: it's kind of funny to be on there.
• 9:49
  Speaker 3: So great. All right, we'll have a great day and
• 9:51
  Speaker 3: we support you. God bless you well.
• 9:53
  Speaker 4: Thank you so much. B