Latest / The Preferred List: A Wedding Vendor Podcast / Episode 11 Baking Legacy to Wedding Joy: Gable House Bakery

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Episode 11 Baking Legacy to Wedding Joy: Gable House Bakery · The Preferred List: A Wedding Vendor Podcast

• 0:00
  SPEAKER_00: Welcome to The Preferred List, a podcast about the people behind the best wedding days.
• 0:05
  SPEAKER_00: I'm James, a wedding filmmaker.
• 0:07
  SPEAKER_00: I've spent years in the industry working alongside incredible vendors, and this show is all about the real conversations with the ones who make it happen.
• 0:15
  SPEAKER_00: Whether you're a vendor or a couple, you'll get honest insight, good stories, and maybe a little inspiration along the way.
• 0:21
  SPEAKER_00: Let's meet today's wedding vendor.
• 0:24
  SPEAKER_00: Hey Nikki.
• 0:24
  SPEAKER_01: Hi, James.
• 0:25
  SPEAKER_00: How's it going?
• 0:26
  SPEAKER_01: Good, doing well.
• 0:27
  SPEAKER_00: Thank you so much for being on.
• 0:28
  SPEAKER_00: Nikki runs Gable House Bakery.
• 0:31
  SPEAKER_00: And I'm a little biased because, you know, bakery items are my favorite.
• 0:37
  SPEAKER_00: But I'm so glad to have you on and talk all things, cakes and story and all the things.
• 0:44
  SPEAKER_00: But before we do, we're here at Birchwood Venue.
• 0:47
  SPEAKER_00: And Birchwood Venue is where rustic charm meets modern convenience to create the perfect wedding weekend.
• 0:52
  SPEAKER_00: Nestled in Milton, Pennsylvania, to give couples three full days to decorate, celebrate, and soak in every moment without feeling rushed.
• 1:00
  SPEAKER_00: From the Hydrangeo line ceremony space to the beautifully restored barn, Birchwood is designed to make your day as stress-free and as memorable as possible.
• 1:09
  SPEAKER_00: And I know you've been here a bunch.
• 1:11
  SPEAKER_00: Holly is just so great to work with.
• 1:15
  SPEAKER_00: One of the venue owners here.
• 1:17
  SPEAKER_00: And it's just so fun to see how the I I didn't know the space has changed drastically over the course of time.
• 1:23
  SPEAKER_00: We were just here for the first time last year.
• 1:25
  SPEAKER_00: Nice, yeah.
• 1:26
  SPEAKER_00: Um and it kind of looked like this.
• 1:27
  SPEAKER_00: So I don't have any of the background on that, but it's just so fun.
• 1:31
  SPEAKER_03: The first couple of times I came, like they didn't have like the whole back area, and now like they really developed that super beautiful.
• 1:37
  SPEAKER_03: Yeah.
• 1:38
  SPEAKER_03: So fun.
• 1:38
  SPEAKER_03: Yeah.
• 1:38
  SPEAKER_00: But Nikki, we're here to talk all things bakery.
• 1:41
  SPEAKER_00: Yes.
• 1:42
  SPEAKER_00: I'm so excited.
• 1:43
  SPEAKER_00: Yeah.
• 1:43
  SPEAKER_00: We're gonna dive right in.
• 1:45
  SPEAKER_00: Uh where did all of this start?
• 1:48
  SPEAKER_00: Where did Gable House come from?
• 1:51
  SPEAKER_00: Yeah.
• 1:51
  SPEAKER_00: Give me all of the details.
• 1:53
  SPEAKER_03: Yeah.
• 1:53
  SPEAKER_03: So I grew up in the home of a wedding cake artist, is really uh the start.
• 1:58
  SPEAKER_03: My mom uh did a 25-year wedding cake business from about the mid 80s to she took her last cake in 2012.
• 2:05
  SPEAKER_03: At her peak, she was doing like five-ish wedding cakes a weekend during season, of course.
• 2:10
  SPEAKER_03: Uh pretty much by herself.
• 2:11
  SPEAKER_03: She was a one-moment.
• 2:12
  SPEAKER_01: It's a lot of cakes.
• 2:13
  SPEAKER_03: It's a lot of cakes.
• 2:13
  SPEAKER_03: And like when she was doing cakes, it was like tiered cakes all the time.
• 2:17
  SPEAKER_03: Um, none of this like dessert table nonsense that we have now.
• 2:19
  SPEAKER_03: But uh nonsense.
• 2:22
  SPEAKER_00: You're like hot take right out of the gate.
• 2:24
  SPEAKER_02: Oh, no, no, no.
• 2:24
  SPEAKER_02: I have so many things to say about dessert tables.
• 2:27
  SPEAKER_02: Um we do so many of them.
• 2:28
  SPEAKER_02: But tiered cakes, uh, she yeah, so I grew up with it.
• 2:32
  SPEAKER_03: And so my mom hung it up in 2012.
• 2:36
  SPEAKER_03: And then um about five years later, I was really trying to figure out what I was gonna do with my life.
• 2:41
  SPEAKER_03: Um, and it was like, well, mom can teach me to do this, I guess.
• 2:44
  SPEAKER_03: So uh we kind of like uh found a building um in our downtown in Mifflinburg and kind of I started learning baking when we decided to open a bakery.
• 2:54
  SPEAKER_03: It's but I knew I had to like my mom was like genuinely so skilled.
• 2:59
  SPEAKER_03: Like people to this day often tell me about their wedding cake that she made that was amazing, is the best cake they've ever had.
• 3:06
  SPEAKER_03: I hear that so often.
• 3:08
  SPEAKER_03: And so she really built a legacy, and um, so I kind of have gotten to like ride the wave of that legacy a little bit um because she just really was one of the best in the area when she was doing that.
• 3:21
  SPEAKER_03: And I can say that pretty non-biased.
• 3:22
  SPEAKER_03: Like I've heard that from people she worked with, I've heard that from her couples.
• 3:26
  SPEAKER_03: Um, so yeah.
• 3:27
  SPEAKER_03: So then when I decided to go into it, it was like, no question, we're doing weddings um when we decided to do a bakery.
• 3:33
  SPEAKER_03: Um, it's a great way to build a resilient bakery business because it's not just dependent on like the walk-in of like a day-to-day bakery.
• 3:41
  SPEAKER_03: Um, it's really like people always need wedding cakes.
• 3:44
  SPEAKER_03: So it felt like a good way to like bolster the business and use my mom's skill set.
• 3:48
  SPEAKER_03: So yeah.
• 3:49
  SPEAKER_00: That's so fun.
• 3:50
  SPEAKER_00: Yeah.
• 3:50
  SPEAKER_00: Now, was she like only doing wedding cakes back in the day?
• 3:54
  SPEAKER_00: She wasn't really doing anything else.
• 3:56
  SPEAKER_03: No, yeah.
• 3:57
  SPEAKER_03: She was like a the you know, single, like one-woman show.
• 4:01
  SPEAKER_03: Um, my grandma would come and help her uh to like make icing and cake and stuff.
• 4:05
  SPEAKER_03: But yeah, she was solo operation.
• 4:07
  SPEAKER_00: Yeah, that's so fun.
• 4:08
  SPEAKER_00: And you have a team.
• 4:11
  SPEAKER_00: I do.
• 4:12
  SPEAKER_03: Yeah.
• 4:12
  SPEAKER_00: So you have a couple people helping you out.
• 4:14
  SPEAKER_00: Yes.
• 4:14
  SPEAKER_03: So yeah, I mean, I think if we were only doing weddings, I understand how she did it.
• 4:19
  SPEAKER_03: Um, it's a very like Wednesday through Saturday workflow, and then you have a couple days off.
• 4:24
  SPEAKER_03: When you're doing a full-on bakery, that's just not an option.
• 4:27
  SPEAKER_03: And also, like the nature of it's changed so much.
• 4:30
  SPEAKER_03: It used to be these tiered cakes that were really like one high-skilled artist who is doing these things.
• 4:37
  SPEAKER_03: Now it's so many dessert tables.
• 4:38
  SPEAKER_03: I need a team to do a dessert table's worth of stuff.
• 4:42
  SPEAKER_03: Um, and it's actually kind of nice because I get to share the load.
• 4:45
  SPEAKER_03: My mom didn't get to share the load because it was so high skill.
• 4:48
  SPEAKER_03: And um, doing tiered cakes uh is is that way.
• 4:52
  SPEAKER_03: But with a dessert table, we get to share the tasks.
• 4:55
  SPEAKER_03: And that's really nice.
• 4:56
  SPEAKER_00: Yeah, and I want to hear more about like what all that dessert table is.
• 5:00
  SPEAKER_00: But before we get to like the nitty-gritty on that side of it, um starting the business, yeah.
• 5:07
  SPEAKER_00: Um, Gable House, like what was that process like?
• 5:12
  SPEAKER_00: I mean, you had to put money out probably for the space, like you probably have a lot of equipment that you have to buy or or acquire somehow.
• 5:21
  SPEAKER_03: Yeah, I mean, we got really lucky in that the building we found was very, very cheap by anybody's real estate standards in downtown Mifflinburg.
• 5:32
  SPEAKER_03: And so when we we had the benefit of when we renovated it, we knew we were putting a bakery in the bottom of it and an apartment in the top.
• 5:40
  SPEAKER_03: So when we did that whole renovation, we were able to really customize it to what we needed and then also bundle into some of that, some of the bigger equipment um into that like loan where we were able to do all of that.
• 5:51
  SPEAKER_03: So that was um we got really lucky in that way.
• 5:55
  SPEAKER_03: Um, so where I didn't have to necessarily get out like a business loan or whatever, I got to roll it all into a mortgage, and that is really helpful.
• 6:02
  SPEAKER_03: So uh for us, that was uh yeah, it just worked out perfectly to do it that way.
• 6:09
  SPEAKER_03: Um, so yeah, and then getting started, I think for me, I I loved what my mom did, but for me it wasn't community impacting enough.
• 6:18
  SPEAKER_03: Like, of course, you're impacting people's lives on their wedding days, but I was really passionate about how we can bring some vibrancy to Mifflenburg.
• 6:25
  SPEAKER_03: And so that's why I was like, we gotta do a walk in bakery.
• 6:28
  SPEAKER_03: So that was a whole new can of worms, though.
• 6:30
  SPEAKER_03: My mom had never done that.
• 6:31
  SPEAKER_03: So that uh longest days of my life.
• 6:34
  SPEAKER_03: I've said many times that I wouldn't wish startup on my worst enemy, especially with that kind of business.
• 6:40
  SPEAKER_03: It is really grueling.
• 6:41
  SPEAKER_03: Um I think my first two years, I was getting up at 2 a.m.
• 6:46
  SPEAKER_03: and going to bed at 10 p.m.
• 6:47
  SPEAKER_03: most days.
• 6:48
  SPEAKER_03: Um, it was really, really grueling.
• 6:51
  SPEAKER_03: Um, and until I had my team too, um, like people to help me.
• 6:54
  SPEAKER_03: My mom was in the kitchen with me early mornings, uh helping me get started.
• 6:58
  SPEAKER_03: Um, I she was alongside with me for every single cake I was making because I was still so green.
• 7:03
  SPEAKER_03: Uh, but we figured it out.
• 7:05
  SPEAKER_03: And it was, yeah, I do not want to go back to those days, that's for sure.
• 7:10
  unknown: Yeah.
• 7:10
  SPEAKER_00: Yeah, we're sitting here.
• 7:12
  SPEAKER_00: Um, it's 9:33.
• 7:14
  SPEAKER_00: You're not you haven't been baking for six hours.
• 7:17
  SPEAKER_03: I haven't.
• 7:18
  SPEAKER_03: Yeah, it's great.
• 7:19
  SPEAKER_03: Yeah.
• 7:20
  SPEAKER_00: Um, but it's so fun because like there is a part of that journey where you're kind of cutting your teeth as a business owner, early stages.
• 7:28
  SPEAKER_00: Like it's kind of ride or die, and it's all pretty much on you.
• 7:31
  SPEAKER_00: I know your mom was helping a little bit, but yeah, yeah.
• 7:34
  SPEAKER_00: Um, you know, now you have the team developed.
• 7:38
  SPEAKER_00: Like, what's that, what was that process like to kind of pull in people, give a little bit of the like stuff that you're so maybe particular about to like someone else to do.
• 7:50
  SPEAKER_00: And then like now you're seeing it kind of blossom.
• 7:52
  SPEAKER_00: What was that kind of look like for you?
• 7:54
  SPEAKER_03: Yeah.
• 7:55
  SPEAKER_03: I mean, the first person I hired was somebody to do communications because I realized like I couldn't bake and keep up with all these communications, getting back to all the emails, especially weddings are very high like communication burden.
• 8:07
  SPEAKER_03: And at that time, I was also doing like specialty cakes and custom work and um keeping up with was awful.
• 8:14
  SPEAKER_03: I couldn't do it.
• 8:15
  SPEAKER_03: Um, so my very first hour was actually like an office person to help me handle that.
• 8:19
  SPEAKER_03: And then I just kind of slowly added members to my team.
• 8:22
  SPEAKER_03: Um, it has been a journey.
• 8:24
  SPEAKER_03: I actually at the beginning of this year, I discovered like financially I had too big a team.
• 8:29
  SPEAKER_03: And while I was had found the work-life balance I had always wanted, I wasn't able to afford my team.
• 8:35
  SPEAKER_03: And so actually, this year has been a huge like, oh boy, like we got to reset.
• 8:40
  SPEAKER_03: So um, so it's it's a constant up and down.
• 8:43
  SPEAKER_03: I would it's I think I was hoping once I built my team, it'd just be smooth sailing.
• 8:47
  SPEAKER_02: Yeah.
• 8:47
  SPEAKER_03: Um, but that's not really how it works.
• 8:49
  SPEAKER_03: It's really been um a constant recalibrating and figuring out how to not just make great things, but make them efficiently.
• 8:57
  SPEAKER_00: Yeah.
• 8:58
  SPEAKER_00: Like that's I think not spend all the money making them on labor.
• 9:02
  SPEAKER_03: Like that's where we were at.
• 9:03
  SPEAKER_03: So um, so yeah, it's it's a constant growth and change and like mistakes I made and had to re-recalibrate.
• 9:11
  SPEAKER_03: So we're in the midst of that right now.
• 9:13
  SPEAKER_03: Um, but and it's hard.
• 9:15
  SPEAKER_03: Um, I'm definitely back more in the kitchen now than I've been in a while, um, and more tired than I've been in a while.
• 9:21
  SPEAKER_03: But it's it's also great.
• 9:22
  SPEAKER_03: I love being in the kitchen.
• 9:24
  SPEAKER_03: I like seeing the whole thing from beginning to end.
• 9:26
  SPEAKER_03: So yeah, yeah.
• 9:28
  SPEAKER_00: What's your best advice for a vendor out there that's listening?
• 9:32
  SPEAKER_00: That's like, I'm just trying to balance all the things, like, you know, time for family.
• 9:39
  SPEAKER_00: I I do want the business to grow, but to to have it grow, it's gonna take effort and time or money, people, you know, like how what's your best advice for someone that's kind of like in that in between, just trying to balance it all?
• 9:53
  SPEAKER_03: Yeah.
• 9:53
  SPEAKER_03: Um, I mean, I have a two-year-old son now.
• 9:56
  SPEAKER_03: So I've had the business for nine years.
• 9:58
  SPEAKER_03: So, you know, um, for me, the work life balance has become more important than ever.
• 10:03
  SPEAKER_03: It's always been important, but like it's a non-negotiable now, whereas before I would negotiate my own like health and well-being in order to work and two to ten is yeah, yeah, yeah, it's that's health and well-being just like throwing it out the window.
• 10:18
  SPEAKER_03: Exactly.
• 10:19
  SPEAKER_03: Um, so now I have a son, I I like I have to.
• 10:23
  SPEAKER_03: And so for me, I found just the power and being flexible and patient.
• 10:30
  SPEAKER_03: I think um before I would get kind of frustrated if I couldn't get everything done in a day.
• 10:35
  SPEAKER_03: And now I've just learned like it's okay, I can accept it.
• 10:38
  SPEAKER_03: And um, I have told myself this forever, but like this isn't life or death, it's baked goods.
• 10:45
  SPEAKER_03: Like I feel that way with wedding days too.
• 10:47
  SPEAKER_03: Like, of course, we we need to push ourselves to do as best we can.
• 10:50
  SPEAKER_03: But when it comes down to it, if there's a dozen short macarons here, like I can refund them.
• 10:56
  SPEAKER_03: It's not a big deal.
• 10:57
  SPEAKER_03: Like we we have other ways of dealing with it and um and of making things right.
• 11:02
  SPEAKER_03: So before I would have like driven myself crazy over that.
• 11:05
  SPEAKER_03: And I'm just like, you know, like we aren't we aren't saving people from cardiac arrest, we aren't doing any of that.
• 11:10
  SPEAKER_03: We're giving people weight goods.
• 11:12
  SPEAKER_03: So like let's just chill out a little bit about it.
• 11:16
  SPEAKER_03: So that's kind of where I've ended up and also just including my family in it.
• 11:21
  SPEAKER_03: Um, I think when you're in like a small business, it does require your your whole life in a lot of ways.
• 11:27
  SPEAKER_03: Yeah.
• 11:27
  SPEAKER_03: I live above the business, actually.
• 11:29
  SPEAKER_03: So that's helpful.
• 11:30
  SPEAKER_03: But like the amount my two and a half year old son, he gets to hang out with me in the kitchen and he'll crack eggs and he'll make a mess and then we'll clean it up.
• 11:39
  SPEAKER_03: But it has become like a joyful part of the experience, not like a challenging one.
• 11:43
  SPEAKER_03: So integrating the two a bit has been key as well for me.
• 11:47
  SPEAKER_03: So yeah, I guess that'd be my best advice.
• 11:51
  SPEAKER_00: No, it's like it's kind of interesting because it was like just as much as you were like balancing, you're also like integrating.
• 11:57
  SPEAKER_00: Yes, yeah.
• 11:58
  SPEAKER_00: Which is it's I don't know, it's just so fun to see like our kids experiencing business from like sort of the inside, but definitely like no concept of like the work or any other stress or other things.
• 12:14
  SPEAKER_03: We protect them from that, but let them help.
• 12:16
  SPEAKER_03: And I that's how I grew up too, and I think that's why like my mom, I I watched her make gum paste flowers, and she would we would help her.
• 12:23
  SPEAKER_03: I'd go with her on deliveries, and I don't look back on any of that with like disdain or like oh, she didn't take time for me.
• 12:30
  SPEAKER_03: Like she included me.
• 12:31
  SPEAKER_03: And my mom also had like a thriving gingerbread business at holiday time, and like we would scoop candy into bags, we would help, and like I like I really hope to build a life where my kiddo doesn't look back on like his time in a small business with like with resentment, right?
• 12:47
  SPEAKER_03: And so like I work really hard to like protect him from the stress, but uh include him as much as I can.
• 12:52
  SPEAKER_00: Yeah, no, I love that.
• 12:54
  SPEAKER_00: Yeah, so you come from like a line of business-minded, like your mom was doing it for years.
• 13:01
  SPEAKER_00: Yes, and do you feel like uh you know you were kind of always gonna do a business thing, or are you kind of like, nah, I want to do something different, but then like life's like Yeah, you're gonna do this.
• 13:15
  SPEAKER_03: Yeah, it's more of the life's thing.
• 13:17
  SPEAKER_03: Uh life kind of pigeonholed me a little bit.
• 13:20
  SPEAKER_03: I actually spent some time like overseas doing um some like nonprofit work for a couple years, and that's where I thought my life was gonna be for a while.
• 13:30
  SPEAKER_03: Um, I spent like three-ish years doing that, and I I really loved it.
• 13:35
  SPEAKER_03: And I honestly would have stayed.
• 13:37
  SPEAKER_03: Um, but that's just not where life took me.
• 13:39
  SPEAKER_03: And so I ended up back at home, and that's where I was like, I worked a little bit of like some regular nine to five and just found like the creative itch way too strong.
• 13:47
  SPEAKER_03: And I was getting really bored.
• 13:49
  SPEAKER_03: Uh so it's like nothing keeps you on your toes, like small business, but just wanting to create.
• 13:54
  SPEAKER_03: And again, like, you know, the community I'm in in Mifflinburg, especially at that time economically, um, like our downtown was pretty, like there were not businesses thriving in any way.
• 14:06
  SPEAKER_03: And it just felt like taking kind of the nonprofit, like missionary kind of mentality and like being like, no, like I can bring vibrancy into my hometown, and how do we do that?
• 14:16
  SPEAKER_03: And it was just like the thing I have tools for are the things my parents do.
• 14:20
  SPEAKER_03: So my dad is a farmer, so he really understands the business side.
• 14:24
  SPEAKER_03: Uh, he spreadsheets and all the things, he's very meticulous and the accounting.
• 14:30
  SPEAKER_03: And then my mom had the the creative, and so it's like I have these two amazing people who are the best at what they do that I like of who I know.
• 14:38
  SPEAKER_03: So, like, I can use that resource to build this thing.
• 14:40
  SPEAKER_03: So it ended up being baking because that's the resource I had in my mom.
• 14:44
  SPEAKER_03: So, yeah, so kind of life led me there, I guess.
• 14:47
  SPEAKER_00: Yeah, I know it's so cool because it's just like you can tell, even if you're not like trying to be like a businessy entrepreneur spirited person, I can like after doing so many of these interviews, I'm like, I can just tell like you were gonna end up doing something business related.
• 15:08
  SPEAKER_00: Like, I don't know what it was gonna be, but like it just have that kind of uh mindset.
• 15:13
  SPEAKER_00: If someone is in the nine to five, in the grind, they have a passion, maybe it's baking, maybe it's videography, maybe it's photography, maybe it's coordinating event planning.
• 15:26
  SPEAKER_00: What's your advice for them?
• 15:28
  SPEAKER_00: Like to to maybe get over the hump of like, is this gonna work?
• 15:35
  SPEAKER_00: Or how do they go from that like nine to five with the creative itch to just being like, you know what?
• 15:41
  SPEAKER_00: I'm just gonna ditch that thing and just go all in on this.
• 15:44
  SPEAKER_03: Yeah, I mean, I I find myself pretty naturally like uh like I'm not uh averse to like uh I don't know if it's the word change or uh like a new challenge.
• 15:59
  SPEAKER_03: I like those.
• 16:00
  SPEAKER_03: So for me, that was easy.
• 16:01
  SPEAKER_03: I know for some people it's not.
• 16:03
  SPEAKER_03: Like it's a real like I just gotta jump in.
• 16:05
  SPEAKER_03: I know for me, I I find it urgency is my best friend in this fact that like I work really well under pressure.
• 16:13
  SPEAKER_03: So in some ways, being able to take the leap and say, I'm gonna go all in on this might create the pressure you need to like solve the problems.
• 16:20
  SPEAKER_03: Um, I know for me, like I solve problems when I have to, right?
• 16:24
  SPEAKER_03: When it's like I can't figure out another way out of this, I have to solve it.
• 16:27
  SPEAKER_03: So if the problem you can't solve is like, how am I gonna make enough money doing this?
• 16:32
  SPEAKER_03: Sometimes maybe you just need to give it, like, give it six months, give it whatever, and just jump in.
• 16:37
  SPEAKER_03: And you might find yourself solving the problems in the pressure and in the like, I have to make this work that you never would have solved if you're too comfy.
• 16:45
  SPEAKER_03: Right.
• 16:46
  SPEAKER_03: So I think like take the leap and give it a timeline.
• 16:49
  SPEAKER_03: I've done that several times in my business where I've said, if I don't see a real shift, I don't see a real change by this point, I know it's time to like for the well-being of my family, for myself, or whatever, I've just got to like say, okay, we tried it.
• 17:01
  SPEAKER_03: And then you know you've tried it and you can like sleep at night knowing you've tried it.
• 17:05
  SPEAKER_03: Yeah.
• 17:05
  SPEAKER_00: Dang, this is if you're not listening to this and like fired up to just like tackle your business and like do all the big things, like I don't know what you're doing.
• 17:14
  SPEAKER_00: Because I'm like, yeah, let's go.
• 17:16
  SPEAKER_00: I want to go, yeah, I wanna do it.
• 17:18
  SPEAKER_00: Um do you remember like that first wedding cake that you made?
• 17:25
  SPEAKER_00: What was that?
• 17:26
  SPEAKER_00: What was that?
• 17:27
  SPEAKER_02: There's quite a story with that, actually.
• 17:29
  SPEAKER_02: Um oh my gosh.
• 17:31
  SPEAKER_03: So the first wedding cake I felt like I really took on in that I was delivering it by myself.
• 17:36
  SPEAKER_03: My mom wasn't available.
• 17:37
  SPEAKER_03: Up to that point, she had pretty much like not held my hand, but we'd been side by side the whole time.
• 17:41
  SPEAKER_03: Yeah.
• 17:42
  SPEAKER_03: And um, she she wasn't going with me on this delivery.
• 17:46
  SPEAKER_03: She was busy, so I was like, okay, I can do this.
• 17:49
  SPEAKER_03: And like I had, we've gone over it a million times.
• 17:52
  SPEAKER_03: I didn't even have a car that I could deliver wedding cakes in.
• 17:55
  SPEAKER_03: Like I had like a truck, so I needed like to borrow her vehicle.
• 17:58
  SPEAKER_03: I was like, we've done this a million times.
• 18:00
  SPEAKER_03: I've been with her.
• 18:00
  SPEAKER_03: I've driven the car with a multi-tier cake.
• 18:02
  SPEAKER_03: I got this.
• 18:03
  SPEAKER_03: So I'm driving down the road, I'm feeling really good.
• 18:06
  SPEAKER_03: We had the whole thing uh piped and had flowers on it, and it was looking great sitting in the back of the car.
• 18:12
  SPEAKER_03: And I get it, it was just I was going 15 minutes down the road.
• 18:16
  SPEAKER_03: I wasn't going far.
• 18:16
  SPEAKER_03: I was like, I didn't do this.
• 18:17
  SPEAKER_00: I hate where this is going.
• 18:19
  SPEAKER_00: I could like feel it.
• 18:22
  SPEAKER_03: So I'm in my mom's car, I'm going, and somebody in front of me stops quicker than I anticipate.
• 18:28
  SPEAKER_03: And I had a good following distance, which is one of the things for delivering wedding cake, keep a really good following distance because you have time.
• 18:33
  SPEAKER_00: It's like you're towing a camper.
• 18:35
  SPEAKER_03: Yeah, it is like that.
• 18:36
  SPEAKER_03: Only like it's like a cake in the back of your car that might fall over.
• 18:40
  SPEAKER_03: Um and I I hit my brakes and they were touchier than I was used to.
• 18:47
  SPEAKER_03: And I look in the, I will never forget, I look in the back mirror and the top two tiers of the cake were flying through the car, like had completely detached and had left the rest of the cake.
• 18:59
  SPEAKER_03: And I was like, I I like froze, I pull off the side of the road, I go to the back car, I'm immediately hyperventilating and I open the back of the car, and it is icing devastation everywhere.
• 19:11
  SPEAKER_03: The bottom two tiers were okay, but the top two tiers were like elsewhere in the car.
• 19:16
  SPEAKER_03: And I called my mom and she doesn't pick up.
• 19:19
  SPEAKER_03: I call my mom again, she doesn't pick up.
• 19:22
  SPEAKER_03: And I don't know what to do.
• 19:23
  SPEAKER_03: Like, I'm like, I don't know how to fix this.
• 19:25
  SPEAKER_03: I've never been in this situation before.
• 19:27
  SPEAKER_03: So I I literally I remember it saying 10 times I called my mom.
• 19:32
  SPEAKER_03: She finally picks up the phone.
• 19:34
  SPEAKER_03: I, you know, I this point I've literally huddled in the back of the car next to the cake, like holding my knees.
• 19:40
  SPEAKER_03: I don't know what to do.
• 19:41
  SPEAKER_03: Like I was completely frozen by this whole thing.
• 19:43
  SPEAKER_03: So she I call it, she's like, okay, like take a deep breath, bring it back to the bakery, we'll fix it up, no big deal.
• 19:50
  SPEAKER_03: And I was like, and at this point, timeline-wise, uh people were gonna arrive at the venue in uh about an hour after I was planning to be there.
• 19:59
  SPEAKER_03: So I had some time.
• 20:00
  SPEAKER_03: It's not like we're getting the cake there for cake cutting, right?
• 20:03
  SPEAKER_03: So it's like we have a little time.
• 20:05
  SPEAKER_03: So I uh we go back to the bakery, my mom shows up, that woman whips that thing back together, pipes it out, we throw the flowers back on it, and we get it back to the venue as uh guests are coming through the door.
• 20:18
  SPEAKER_03: So, and ever since then, uh I've been very, very careful in how I structure my cakes and everything.
• 20:25
  SPEAKER_03: I learned a ton from that experience, but that was my first wedding delivery.
• 20:29
  SPEAKER_00: Oh my gosh.
• 20:30
  SPEAKER_00: You started going, and I was like, this cake is gonna end up all over the car.
• 20:35
  SPEAKER_00: I know it.
• 20:35
  SPEAKER_00: Like I just can feel, and you're probably driving the car with cake still all over the place in the car.
• 20:42
  SPEAKER_00: Of course, yeah.
• 20:43
  SPEAKER_02: With the new cake, with the new cake assembled, ready to go.
• 20:45
  SPEAKER_02: Yeah, yeah.
• 20:46
  SPEAKER_02: It was it was like traumatizing.
• 20:48
  SPEAKER_02: Yeah.
• 20:49
  SPEAKER_00: I would just feel like reaching back and just grabbing icing and just like stressing.
• 20:53
  SPEAKER_00: Except our car would have dog hair all over it.
• 20:55
  SPEAKER_00: So it probably wouldn't be.
• 20:56
  SPEAKER_02: Yeah, that probably wouldn't work out very well.
• 20:57
  SPEAKER_00: It probably couldn't deliver with our car.
• 20:59
  SPEAKER_02: You probably couldn't deliver with any cake, yeah.
• 21:01
  SPEAKER_00: That's crazy.
• 21:02
  SPEAKER_00: So um have cakes, how have they changed from when I'm assuming that was like a four-tier big cake?
• 21:11
  SPEAKER_00: How have they changed from that point to now?
• 21:15
  SPEAKER_03: So much.
• 21:16
  SPEAKER_03: Well, the very first thing my mom and I noticed, and like she wouldn't comment on this, when we first started, I started in 2016 really doing weddings, and the naked cake thing was in.
• 21:25
  SPEAKER_03: Like everybody wanted a naked cake, they wanted that like really lightly iced, kind of rustic vibe.
• 21:31
  SPEAKER_03: And my mom came from like highly decorated cakes, um, gun-paste flowers, vintage piping, like these masterpieces.
• 21:40
  SPEAKER_03: And then everybody's coming to me for a wedding cake is saying, Yeah, I like really like this naked cake style, which is like no icing and very little decor.
• 21:47
  SPEAKER_03: And like for the first like two or three years, it was all very simple.
• 21:51
  SPEAKER_03: Occasionally we would get that like wow factor cake, and I was really grateful.
• 21:55
  SPEAKER_03: And like my mom would teach me gumpass flowers, it was great, but it was so rare, and then it shifted to dessert tables.
• 22:01
  SPEAKER_03: And now I would say 80% of the weddings we do are dessert tables, small cake, one or two tiers, and then like a variety of desserts for for the guests to self-serve, essentially.
• 22:12
  SPEAKER_03: So yeah, it has massively shifted over the last like decade or so often.
• 22:16
  SPEAKER_00: So just to clarify for people that are listening, yeah.
• 22:19
  SPEAKER_00: Um the big tiers, yes, big cakes, those were what would be cut up and served once the cake cutting was done.
• 22:30
  SPEAKER_00: Correct, yeah.
• 22:31
  SPEAKER_00: But now we have a very, very small cake, which that's I mean, we see that we had one big cake, I think, in the last like handful of weddings.
• 22:41
  SPEAKER_00: Exactly.
• 22:41
  SPEAKER_00: So many of them are just that small little thing.
• 22:43
  SPEAKER_03: Yeah.
• 22:44
  SPEAKER_00: So like cupcakes and cookies and dessert brownies.
• 22:48
  SPEAKER_00: Like is it just like everything?
• 22:50
  SPEAKER_03: Yeah.
• 22:50
  SPEAKER_03: So we uh for a while it was like cupcakes.
• 22:53
  SPEAKER_03: I feel like cupcakes were the first breakout from cake that was like acceptable.
• 22:57
  SPEAKER_03: And people are like, oh, this is actually easier.
• 22:59
  SPEAKER_03: So nobody has to cut the cake, everybody can pick up their own.
• 23:01
  SPEAKER_03: You can do multiple flavors, cool.
• 23:03
  SPEAKER_03: And then I feel like five years ago it became variety.
• 23:07
  SPEAKER_03: It's kind of the Pittsburgh, I don't know if you're familiar with Pittsburgh cookie table.
• 23:10
  SPEAKER_00: I do, I know, I know you're a baker and nothing against your cakes, but I do love a good Pittsburgh cookie table.
• 23:17
  SPEAKER_03: Oh, 100%.
• 23:18
  SPEAKER_00: So, like there's just like the all so many good.
• 23:22
  SPEAKER_03: So the thing cool about a Pittsburgh cookie table is that's really meant to be the family.
• 23:26
  SPEAKER_03: It's like Aunt Julie's bringing her raspberry thumb prints, and mom is making her famous chopper chip cookies, and they're it's like this collaborative, super cool thing.
• 23:34
  SPEAKER_03: It's cool.
• 23:35
  SPEAKER_03: Like, I'm all about like family coming together and doing something awesome on a wedding day.
• 23:39
  SPEAKER_03: Um, but I think that kind of has translated now.
• 23:43
  SPEAKER_03: For us, our dessert tables are they get to choose four kinds of desserts, up to three flavors of each kind.
• 23:48
  SPEAKER_03: And it's everything from, you know, your cookies and things like that, but then tart bites, shooters, macarons, cheesecake bites, you know, like the things that your aunt can't make.
• 23:57
  SPEAKER_03: Yeah.
• 23:58
  SPEAKER_03: So we do we do dessert tables like that.
• 24:01
  SPEAKER_03: And so I developed the for a while, people would come and say, I want a dessert table.
• 24:04
  SPEAKER_03: Like, okay, what do you want?
• 24:05
  SPEAKER_03: Let's build it by the dozen, let's figure this out.
• 24:07
  SPEAKER_03: And people were so overwhelmed by that process of like, I need to make that many decisions.
• 24:12
  SPEAKER_03: You have that many options.
• 24:13
  SPEAKER_03: So I narrowed it down into a package, and that has been glorious, even from the consultation perspective of just like pick four kinds of desserts.
• 24:21
  SPEAKER_03: We'll pick three flavors of each kind.
• 24:23
  SPEAKER_03: What do you want for your little cake?
• 24:25
  SPEAKER_03: And we're good.
• 24:26
  SPEAKER_03: And um, they love that.
• 24:27
  SPEAKER_03: It gives them just the right amount of variety.
• 24:29
  SPEAKER_03: And like the the I keep wanting to say customers, the guests, really.
• 24:36
  SPEAKER_00: They're like in a roundabout way, you're kind of your customers.
• 24:38
  SPEAKER_03: Yeah, there are there are customers, but the guests love it.
• 24:41
  SPEAKER_03: Um, they get lots of variety.
• 24:42
  SPEAKER_03: Um, our dessert tables can like factor in like three pieces per person, so it's a decent amount of dessert.
• 24:48
  SPEAKER_03: So yeah, it's it's uh very popular um the way it's evolved.
• 24:52
  SPEAKER_00: Yeah, yeah.
• 24:53
  SPEAKER_00: So our couples they're picking those four types, three flavors.
• 24:59
  SPEAKER_00: And then are you kind of giving them a framework?
• 25:02
  SPEAKER_00: You said kind of like three per.
• 25:03
  SPEAKER_00: Is that like they're giving you like, hey, we have 150 people, and you're like, this is probably how many dessert pieces you need.
• 25:10
  SPEAKER_03: Yeah.
• 25:10
  SPEAKER_03: So we say we again, we tell them the three pieces per person because they're many, like everything's on the small side.
• 25:15
  SPEAKER_03: So some people will take two, some people take five or six.
• 25:18
  SPEAKER_03: We find the more variety you offer somebody, the more things they take, right?
• 25:22
  SPEAKER_03: If you offer them like three kinds of cupcakes, they're probably gonna take one cupcake.
• 25:25
  SPEAKER_03: If you offer them 12 kinds of desserts, they're gonna take a couple.
• 25:29
  SPEAKER_03: Um, so they we normally say three pieces per person.
• 25:33
  SPEAKER_03: So a hundred guests, 300 pieces kind of thing.
• 25:35
  SPEAKER_00: Yeah.
• 25:36
  SPEAKER_00: Do you feel like, and I don't know how you feel about this, uh the like lack of maybe some creativity on the like decorating side, like you do you miss that?
• 25:47
  SPEAKER_03: Yeah.
• 25:48
  SPEAKER_03: I get really excited anytime somebody comes through the door and it's not a dessert table, it's just like we're doing a full cake and we're serving everybody with the cake.
• 25:56
  SPEAKER_03: Like that is like a treat now, um, which is kind of nice because they are very labor intensive and um but it's like being given like a giant canvas when normally you're given like something this big.
• 26:08
  SPEAKER_03: Yeah.
• 26:09
  SPEAKER_03: Um, so yeah, I do really enjoy it now.
• 26:12
  SPEAKER_03: Uh so yeah, it's it's a treat for sure.
• 26:15
  SPEAKER_00: Yeah, yeah.
• 26:15
  SPEAKER_00: I'd have to imagine, like, because it's shifted.
• 26:18
  SPEAKER_00: I don't we we rarely see like big tall cakes.
• 26:21
  SPEAKER_00: Yeah.
• 26:22
  SPEAKER_00: Um I'd have to imagine it's so fun when you get that inquiry and they're like, yeah, we just want a big old cake.
• 26:27
  SPEAKER_00: And you're like, Yes, yes, let's go.
• 26:29
  SPEAKER_00: Yes.
• 26:30
  SPEAKER_00: Um so that's kind of like the decorating side.
• 26:33
  SPEAKER_00: I'm like, you have to tell us your recipe.
• 26:35
  SPEAKER_00: I'm not, I'm not asking for the recipe, but like how how has that recipe for just like the base of the cake, has it like changed much?
• 26:43
  SPEAKER_00: Is it like your mom's recipe?
• 26:44
  SPEAKER_00: Like, how is all of that work?
• 26:46
  SPEAKER_03: It's some combination.
• 26:47
  SPEAKER_03: Um, my mom made this really great white cake that she made really well.
• 26:51
  SPEAKER_03: And when we tried to make it, because we were making it generally on a larger scale than she did, I found like it just wasn't turning out.
• 26:57
  SPEAKER_03: So then we tried a different white cake and now we're at a different cake.
• 27:00
  SPEAKER_03: I think we've landed on the one we're at.
• 27:02
  SPEAKER_03: So that one has shifted.
• 27:03
  SPEAKER_03: Um, my chocolate cake is my Pappy's favorite chocolate cake.
• 27:08
  SPEAKER_03: Um, the thing that has not changed and will never change is our buttercream.
• 27:12
  SPEAKER_03: Um, icing is so signature, I found to bakeries.
• 27:15
  SPEAKER_03: Um, people love like they find if you find the bakery that has that type of icing you love, like it's like I can't find that anywhere else.
• 27:22
  SPEAKER_03: So I have to stick to it.
• 27:23
  SPEAKER_03: So we make like a Swiss meringue buttercream and uh it's not too sweet, and people really like that.
• 27:29
  SPEAKER_03: So yeah, so the icing is definitely mom's for sure.
• 27:32
  SPEAKER_00: So yeah, yeah, yeah.
• 27:34
  SPEAKER_00: Like, yeah, we'll take that a little, we'll take that recipe.
• 27:37
  SPEAKER_03: Yes, yeah.
• 27:38
  SPEAKER_03: It's not easy to make.
• 27:39
  SPEAKER_03: So I'm honestly, I would give you the whole recipe right now because I know nobody's gonna make it.
• 27:43
  SPEAKER_03: It's like you gotta cook egg whites in on the stove with sugar, and then you gotta put it in a mixer, and then you've got to melt 30 pounds of butter.
• 27:49
  SPEAKER_03: I don't think you're gonna do that.
• 27:51
  SPEAKER_00: 30 pounds of butter even looks good.
• 27:53
  SPEAKER_00: It's probably like all of this.
• 27:55
  SPEAKER_02: I don't even it's a toddler, like not the visual.
• 28:00
  SPEAKER_00: We need we don't melt toddlers.
• 28:02
  SPEAKER_00: We melt butter.
• 28:03
  SPEAKER_00: We don't, we don't, we don't, yeah.
• 28:05
  SPEAKER_00: Um, that's that's so fun.
• 28:07
  SPEAKER_00: So do you find that a lot of couples are coming to you with like, hey, we know exactly what desserts we want?
• 28:13
  SPEAKER_00: Or they're like, I don't know, what do people like?
• 28:16
  SPEAKER_00: Is it like a normal, is there like a normal combo that's kind of like the most sought after?
• 28:22
  SPEAKER_03: Yeah, I think often they actually come knowing, which is nice.
• 28:25
  SPEAKER_03: I before I had like a website that laid it out really clearly, that was not the case.
• 28:29
  SPEAKER_03: And it was a lot more like hem-hoging, like, I don't know.
• 28:32
  SPEAKER_03: Um, but since people can go to my website ahead of time and they're like, oh, I see the options clearly laid out, then they usually come in being like, sometimes they come up with a list that's like, we've already decided.
• 28:41
  SPEAKER_03: I'm like, boy, you're making my job really easy.
• 28:44
  SPEAKER_03: Uh thank you for saving my time.
• 28:46
  SPEAKER_03: Uh please come again.
• 28:47
  SPEAKER_03: Yes, please come again.
• 28:48
  SPEAKER_03: Uh but yeah, we do occasionally get the ones who they're seeing it for the first time.
• 28:51
  SPEAKER_03: And but even then, like it's a pretty clear, like, oh, we love cookies.
• 28:54
  SPEAKER_03: That's not a question, um, or whatever.
• 28:57
  SPEAKER_03: So, or grandma loves pie, so we have to have tarts kind of thing.
• 29:00
  SPEAKER_00: So, what's your favorite non-cake thing to make?
• 29:05
  SPEAKER_03: To make, oh, that's a good question.
• 29:09
  SPEAKER_03: I when I in the context of weddings, I do love how a shooter looks on the table.
• 29:14
  SPEAKER_03: I'll say that like the dessert shooters that are in like the little cups with like the layers, they always I put those on a table.
• 29:20
  SPEAKER_03: I'm like, oh, that looks good.
• 29:21
  SPEAKER_03: That looks really good.
• 29:22
  SPEAKER_03: And like they are a bit of a pain to make though, so that's not really a good answer.
• 29:25
  SPEAKER_00: Um, don't ask for the shooters.
• 29:27
  SPEAKER_03: Yes, ask for the shooters, but they look great.
• 29:29
  SPEAKER_03: Um yeah, that's a really that's a really tough question.
• 29:32
  SPEAKER_03: I think personally, for me, if I had to choose one, it would probably be I really, I don't know.
• 29:40
  SPEAKER_03: I really like sticky buns.
• 29:41
  SPEAKER_03: We do those sometimes for the dessert tables, and I'm just there's something homey about them and really lovely, and it just tastes great.
• 29:48
  SPEAKER_03: So yeah, they do.
• 29:49
  SPEAKER_00: Yeah, yeah.
• 29:50
  SPEAKER_00: I haven't had your sticky buns, but I imagine they're probably pretty good.
• 29:53
  SPEAKER_03: They're pretty great.
• 29:54
  SPEAKER_00: Yeah, pretty good.
• 29:55
  SPEAKER_00: I love that.
• 29:55
  SPEAKER_00: Uh so there's is there much of a difference?
• 30:00
  SPEAKER_00: Between like the different styles of cakes.
• 30:03
  SPEAKER_00: I mean, you can even speak on just like a general kind of bakery uh idea.
• 30:09
  SPEAKER_00: Um, is it common that like a bakery just they have a recipe for a white cake?
• 30:16
  SPEAKER_00: Most of the cakes that they do is basically that white cake.
• 30:21
  SPEAKER_03: Yeah.
• 30:21
  SPEAKER_03: I mean, once you nail down your recipes as a bakery, you do really stick to them.
• 30:25
  SPEAKER_03: Um, so like from a recipe perspective, uh I wouldn't say there's a lot of variation within a bakery because there's a lot you can do to like like if you take a white, if you take your white cake and add some almond to it, it becomes an almond cake.
• 30:39
  SPEAKER_00: Like uh or like the basis for a lot of cake.
• 30:42
  SPEAKER_00: For a lot of different things.
• 30:43
  SPEAKER_03: Yeah.
• 30:44
  SPEAKER_03: Yeah.
• 30:44
  SPEAKER_03: Once you have your standbys that work.
• 30:46
  SPEAKER_03: Um, so like flavor-wise, and then the same with like then it I mean the nice thing about cake, it's really three elements.
• 30:53
  SPEAKER_03: It's cake filling and icing, right?
• 30:55
  SPEAKER_03: So it's where like you might feel like a white cake is limiting.
• 30:58
  SPEAKER_03: It's not because you could pair it with like an infinite number of fillings.
• 31:01
  SPEAKER_01: Yeah.
• 31:02
  SPEAKER_03: Um, so you can go fruity with it, you can go like, you know, kind of like, you know, caramel mocha.
• 31:07
  SPEAKER_03: Like you can do that with a white cake just by doing a different filling and icing.
• 31:11
  SPEAKER_03: So like there's like infinite combinations that are possible.
• 31:14
  SPEAKER_00: Seeing the like combinations, like are couples kind of doing some interesting stuff, or is it more just like we kind of just need a cake to cut?
• 31:22
  SPEAKER_03: Yeah.
• 31:22
  SPEAKER_00: Yeah.
• 31:23
  SPEAKER_03: Um, we think we get a little bit, like nobody really goes super outside the box.
• 31:27
  SPEAKER_03: Um, around here, chocolate peanut butter is like a religion, like everybody needs it and everybody like they don't know what to do without it, kind of thing.
• 31:35
  SPEAKER_03: Um, so chocolate peanut butter is more common than uh than like double chocolate, for example.
• 31:40
  SPEAKER_03: But uh yeah, usually a white cake with some kind of fruit.
• 31:44
  SPEAKER_01: Yeah.
• 31:44
  SPEAKER_03: Often, or like just white on white.
• 31:46
  SPEAKER_03: Like they aren't, especially with the dessert tables, they aren't going crazy.
• 31:50
  SPEAKER_03: When people are doing more of a full-tiered cake, sometimes there's a little more play with flavors.
• 31:55
  SPEAKER_00: So yeah, no, it's so fun.
• 31:56
  SPEAKER_03: Yeah.
• 31:57
  SPEAKER_00: So we have the the memorable uh car incident moment.
• 32:02
  SPEAKER_00: Yes.
• 32:03
  SPEAKER_00: I don't even know.
• 32:04
  SPEAKER_00: Like, what do we call that?
• 32:05
  SPEAKER_00: Like the cake tip of whatever year that was.
• 32:08
  SPEAKER_00: Um 2016, yeah.
• 32:10
  SPEAKER_00: 2016.
• 32:10
  SPEAKER_00: Uh it was a rough time.
• 32:12
  SPEAKER_00: Yeah, it was.
• 32:13
  SPEAKER_00: Do we have like a favorite or like like good memorable moment from like all of your time baking cakes for weddings?
• 32:22
  SPEAKER_03: Yeah.
• 32:23
  SPEAKER_03: That's a really good question.
• 32:25
  SPEAKER_03: I think there've been a couple the times that have been most satisfying for me are when I know we really what the couple wants really lines up with what we're capable of and like we really deliver, and it really like hits like their dream that thing they wanted for their wedding.
• 32:45
  SPEAKER_03: Um, and that happens pretty often, hopefully, right?
• 32:48
  SPEAKER_03: That's kind of the whole goal of the industry.
• 32:50
  SPEAKER_03: Um, but there have been a couple of times that I can think of, particularly when it's been maybe something that like I had a little tension around, I'm pretty sure I can do this, but like this is gonna stretch me.
• 33:00
  SPEAKER_03: And like I get my mom in and we like we work side by side on it.
• 33:03
  SPEAKER_03: Um, there's something really cool and magical about like what they wanted uh we were able to like really push ourselves and achieve.
• 33:12
  SPEAKER_03: Um, there's this one time last year we did this giant five-tier cake, and five tiers weighs like 60, 70 pounds.
• 33:18
  SPEAKER_03: Like it's it's huge.
• 33:19
  SPEAKER_03: Like the bottom tier is like 18 inches, and um it was massive.
• 33:24
  SPEAKER_03: It was serving like 300 people, and it was like the vintage piping style is coming back.
• 33:29
  SPEAKER_03: I don't know if you've noticed that, but in cakes like that kind of like old school style of piping, and I hadn't done a lot of that because it disappeared.
• 33:37
  SPEAKER_03: But my mom has done a ton of it, and so she was able to really help me figure it out and like and it ended up being just like breathtaking, the way it all came together.
• 33:46
  SPEAKER_03: And that was like a really, really great like achievement and moment to be a part of.
• 33:51
  SPEAKER_00: So it sounds like a massive cake.
• 33:54
  SPEAKER_00: It's massive, like I can't 60, 70 pounds of cake, yeah.
• 33:58
  SPEAKER_03: Like you're you it's it's like the honestly, the icing is it gets really heavy with the icing because the icing is like so butter heavy.
• 34:04
  SPEAKER_03: Uh but yeah, it's it's yeah, yeah, that's a lot of toddlers of butter.
• 34:09
  SPEAKER_00: That's a lot of toddlers of butter.
• 34:11
  SPEAKER_00: Not that we're counting toddlers, we're counting butter, just to be clear.
• 34:16
  SPEAKER_00: Uh do you have advice for couples that are like inundated with the options?
• 34:22
  SPEAKER_00: I mean, because like what you're saying with the white cake, you can do all the things with it.
• 34:27
  SPEAKER_01: Yeah.
• 34:28
  SPEAKER_00: Um do you have advice for couples?
• 34:29
  SPEAKER_00: And like even like on the d dessert table side of things, like maybe even like how do you decide between the tear cake, which is I hear is like kind of making a little bit of a comeback.
• 34:39
  SPEAKER_00: A little bit, yeah.
• 34:40
  SPEAKER_00: Um, versus like the table version.
• 34:43
  SPEAKER_03: Yeah.
• 34:44
  SPEAKER_03: I I mean so when it comes to like picking, I think the most important thing is like what what speaks to you?
• 34:55
  SPEAKER_03: If a giant tier cake speaks to you and you're like, I want a photo that looks like my mom's wedding photo and like of their cake cutting and they had a four-tier cake, and that's what I want.
• 35:05
  SPEAKER_03: Like, find the thing that like makes the most meaning for you, I guess is what I would say.
• 35:10
  SPEAKER_03: Um, it but if for you, like having a bunch of desserts so you can have like grandma's favorite thing here and like your favorite chocolate chip cookie over here, and like you can pay homage to like the things you guys love, like do that.
• 35:24
  SPEAKER_03: So I guess it's just like, yeah, what I think for every couple and every situation is like what what makes meaning for you?
• 35:31
  SPEAKER_03: Like what and if whatever makes meaning, lean into that.
• 35:35
  SPEAKER_03: Um, because so many details in a wedding can just be like I'm checking a box.
• 35:38
  SPEAKER_03: And I think the nice thing about desserts and cake is like they are such so core to family, is like dessert.
• 35:46
  SPEAKER_03: Everybody's had dessert with their family.
• 35:47
  SPEAKER_03: So, like, how can you pull that into your your day and make it meaningful?
• 35:52
  SPEAKER_03: I've even done like people's family recipes when they've said, like, my yeah, like they, if it's not on our list of stuff, like like, yeah, give us, you know, your grandma's recipe.
• 36:03
  SPEAKER_03: I'd be happy to like grandma's tasting it in the corner.
• 36:05
  SPEAKER_03: She's like, it's not the same.
• 36:08
  SPEAKER_00: Um, but yeah, like luckily you don't ever see that.
• 36:11
  SPEAKER_03: Yeah, but yeah, dessert's a beautiful place to make meaning.
• 36:14
  SPEAKER_03: So I guess I would encourage them in that direction.
• 36:17
  SPEAKER_00: Yeah, it's I mean it's it's a very uh specific advice to to really look past, like, you know, what do you remember experiencing with your family?
• 36:29
  SPEAKER_00: Like, did she always make those cookies and they were always chocolate chip?
• 36:33
  SPEAKER_00: And like that's meaningful, then like do that.
• 36:36
  SPEAKER_00: Have some chocolate chip cookies.
• 36:37
  SPEAKER_00: Yeah, exactly.
• 36:38
  SPEAKER_00: Uh how far in advance should couples be considering like booking a bakery for their cake or if it's a a dessert table?
• 36:49
  SPEAKER_00: Is there like a preferred timeline that you have?
• 36:51
  SPEAKER_03: Yeah, I mean, cake uh we aren't as like intense as some of the like obviously nail down your venue first, nail down some of those bigger things first.
• 37:00
  SPEAKER_03: Um I we are a bakery that has like pretty big capacity, so we can take people pretty last minute, but I find most bakeries, um, depending on their capacity, they're looking for probably like nine months to a year heads up.
• 37:15
  SPEAKER_03: Um they start booking up about then.
• 37:17
  SPEAKER_03: This year has been so much last minute though.
• 37:19
  SPEAKER_03: Like this year's been really odd.
• 37:21
  SPEAKER_03: Um, it's like we've had so many weddings this year that they're like, I had something else fall through.
• 37:25
  SPEAKER_03: Are you available in two weeks?
• 37:27
  SPEAKER_03: Which is like wild to me.
• 37:29
  SPEAKER_03: Normally people are booking a year to six months in advance, and that works for us really well.
• 37:34
  SPEAKER_03: And then we have a couple months to work out details, schedule consultation and a tasting, all that stuff.
• 37:38
  SPEAKER_03: And then we have things nailed down by about three months before.
• 37:40
  SPEAKER_03: That's what I that's what I look for.
• 37:43
  SPEAKER_03: Um, and then and then it's just fulfilling, getting payment, stuff like that.
• 37:47
  SPEAKER_00: So in the ideal scenario, six to twelve months in advance, what's that process look like?
• 37:54
  SPEAKER_00: So they reach out um on your website usually and yeah in life, what's that process look like?
• 38:00
  SPEAKER_00: Kind of getting through the design and and tasting and stuff.
• 38:03
  SPEAKER_03: Yeah.
• 38:03
  SPEAKER_03: So our flow is uh they reach out, uh any way they reach out, usually email our website.
• 38:08
  SPEAKER_03: We have like a consultation request form.
• 38:10
  SPEAKER_03: Um, then if they're definitely interested, then we sit down, uh, well, we get a deposit and contract, we do all that, we nail that down.
• 38:18
  SPEAKER_03: Um, and then we have time to figure it out from there.
• 38:20
  SPEAKER_03: So then it's really let's schedule consultation when it works for you, when it works for us, let's pick our cake tasting flavors and do all of that.
• 38:28
  SPEAKER_03: Um, and then I try to get that done definitely by three months out from their wedding, get their consultation nailed down.
• 38:34
  SPEAKER_03: And then after their consultation, we send them an invoice and we tell them any changes, like we have deadlines for changes, things like that.
• 38:41
  SPEAKER_03: So yeah, pretty straightforward.
• 38:43
  SPEAKER_03: We try to make it easy.
• 38:44
  SPEAKER_03: So yeah.
• 38:44
  SPEAKER_00: Yeah, no, and it sounds fun with the the website setup that you have where they can kind of like if they're doing in the dessert table, they can kind of get an idea of the things before maybe reaching out, getting some of those details.
• 38:56
  SPEAKER_00: Yeah.
• 38:57
  SPEAKER_00: Um, so obviously you're providing a service, yeah, you're providing a product.
• 39:02
  SPEAKER_00: Um but I'm curious, like, how do you want people to feel couples to feel, even some of their guests that might interact with you, some vendors that might interact with you day of, probably just mostly the venue or maybe a coordinator.
• 39:16
  SPEAKER_00: Yeah.
• 39:17
  SPEAKER_00: But I'm curious, like, how do you want people to feel when they're working with you?
• 39:21
  SPEAKER_03: I think ease.
• 39:22
  SPEAKER_03: Like, I just want it to be easy.
• 39:25
  SPEAKER_03: Um, because like as as the baker, we I don't know if a lot of people know this, but we kind of show up, set up our stuff, and leave.
• 39:32
  SPEAKER_03: We aren't like hanging out for the party and we're not doing that.
• 39:35
  SPEAKER_03: And like you said, we pretty much interact with like a venue owner, maybe a florist if we cross paths and a photographer or a physiographer sometimes.
• 39:43
  SPEAKER_03: But we're kind of like behind the scenes, we do our thing.
• 39:46
  SPEAKER_03: So I think for me, like I just always want to be the least hassle possible.
• 39:51
  SPEAKER_03: When somebody sits down for their consultation, I want it to be really straightforward.
• 39:54
  SPEAKER_03: I don't want them to feel like I have no idea what I'm getting into.
• 39:57
  SPEAKER_03: We know they're not the expert.
• 39:58
  SPEAKER_03: So like I have a pretty clear way of walking them through it.
• 40:01
  SPEAKER_03: Let's make our choices.
• 40:02
  SPEAKER_03: And usually at the end of it, they go, Oh, that was easy.
• 40:05
  SPEAKER_03: I'm just like, yeah, it should be.
• 40:06
  SPEAKER_03: Like it should be easy.
• 40:07
  SPEAKER_03: And when we show up, I want it, I never want to be a pain.
• 40:10
  SPEAKER_03: I don't want to be the vendor who's like asking a million questions.
• 40:13
  SPEAKER_03: I'm usually like, I got it, I'll figure it out.
• 40:15
  SPEAKER_03: Like, where should I put this stuff over there?
• 40:16
  SPEAKER_03: Okay.
• 40:16
  SPEAKER_03: Yeah.
• 40:17
  SPEAKER_03: Low maintenance, easy is kind of like who I like to be because I know how stressful it is for couples.
• 40:22
  SPEAKER_03: I know how stressful it is on the wedding day.
• 40:25
  SPEAKER_03: And I want when people see Gable House on their like forms for like who's coming today as a vendor, I want them to go, oh, don't need to worry about them.
• 40:32
  SPEAKER_03: Yeah, like they got it figured out.
• 40:33
  SPEAKER_03: Yeah, we got it figured out.
• 40:34
  SPEAKER_03: We're good.
• 40:35
  SPEAKER_03: Yeah.
• 40:35
  SPEAKER_00: Um, so obviously your your team has evolved over the years.
• 40:39
  SPEAKER_00: Has your approach to anything kind of evolved or changed over the years?
• 40:45
  SPEAKER_03: Um, I mean, a little bit, like figuring out dessert tables and like the delivery flow of those has required like a bit of a change in and how we go about delivering.
• 40:55
  SPEAKER_03: Um, when you're delivering a tiered cake, it's pretty quick.
• 40:57
  SPEAKER_03: It's like 15, 20 minutes probably that you're going in, maybe styling some flowers and getting out of there.
• 41:03
  SPEAKER_03: Dessert tables are like an hour, an hour and a half.
• 41:05
  SPEAKER_03: Like that's required a real change in like our we're normally doing like four to five weddings a weekend.
• 41:11
  SPEAKER_03: So for us, those delivery schedules are complicated and we also like are they're tight.
• 41:16
  SPEAKER_03: We're like, gotta move, gotta move.
• 41:18
  SPEAKER_00: Um a lot of pieces.
• 41:21
  SPEAKER_00: Yeah.
• 41:22
  SPEAKER_00: Four or five full tables worth of yes, that's a lot of dessert people.
• 41:26
  SPEAKER_00: It's a lot of dessert.
• 41:29
  SPEAKER_03: Exactly.
• 41:30
  SPEAKER_03: So yeah.
• 41:30
  SPEAKER_03: So we've um one of the processes we found we really needed uh when we have multiple weddings in a weekend, which as a baker we do, um, is I we used to just put names on things.
• 41:41
  SPEAKER_03: But then there was one summer when I remember every weekend this went to the wrong place.
• 41:45
  SPEAKER_03: This went to the wrong place.
• 41:46
  SPEAKER_03: We forgot this.
• 41:48
  SPEAKER_03: So now we have colored masking tape and it has made all the difference.
• 41:51
  SPEAKER_03: This is the pink wedding, this is the red wedding.
• 41:53
  SPEAKER_03: And then when we're loading up to go in the car, it's just I just gotta look for the color and away we go.
• 41:58
  SPEAKER_03: Um, that was like game changing, but it it probably took me like until like three or four years ago to figure that out.
• 42:03
  SPEAKER_03: Like, we just need colors, just give me colors, just give me colors, yeah.
• 42:06
  SPEAKER_00: Because you can just like organize it all, it's all ready to go.
• 42:09
  SPEAKER_03: Yeah, exactly.
• 42:10
  SPEAKER_03: Yeah.
• 42:10
  SPEAKER_00: So is there something that couples maybe can do or or I guess not do to try to get the most value from their bakery that they've decided to go with?
• 42:22
  SPEAKER_03: Yeah, um, I think there's a couple things.
• 42:24
  SPEAKER_03: I mean, like with anything, like trusting the person you're working with is super key.
• 42:29
  SPEAKER_01: Oh, for sure.
• 42:30
  SPEAKER_03: Um but I think if you're going for like the creative side, we kind of have multiple aspects to the baking industry, but if you're doing the creative side, like actually having viewed the person's work and be able to confidently say, no matter what they do, I think I'd like it.
• 42:46
  SPEAKER_03: Um I think for me, when couples come in and they're like, hey, showing me pictures of my own work, not pictures from Pinterest, that's really like, oh, great, cool.
• 42:56
  SPEAKER_03: Uh I like URLs.
• 42:57
  SPEAKER_03: Yeah, yeah.
• 42:58
  SPEAKER_03: Like you've clearly done your homework, like you, you like what you see from me.
• 43:03
  SPEAKER_03: And like that's really helpful.
• 43:04
  SPEAKER_03: Um, but when they're able to say, like, I really like this particular style you tend to do, like, go for it.
• 43:10
  SPEAKER_03: Like, here's the vibe, here's the colors, like creative, you know, creative uh licenses in your hands.
• 43:17
  SPEAKER_03: Yeah.
• 43:17
  SPEAKER_03: Like, go for it.
• 43:18
  SPEAKER_03: That's so freeing.
• 43:20
  SPEAKER_03: And honestly, I usually end up giving them more bang for their buck than somebody who like has narrowed me into like a strict, this is exactly what I want.
• 43:28
  SPEAKER_03: Um, because I end up when I'm inspired, I end up like not on purpose, but like doing a little bit more here, a little bit more there, because I got to design for you.
• 43:37
  SPEAKER_03: You didn't bring me a picture and say, This is what I want, and like that's it.
• 43:40
  SPEAKER_03: But like when I get to like tap into the creative side and actually design for you, I will design like very specifically for you.
• 43:48
  SPEAKER_03: We aren't just doing this generic thing, we're doing something that's made for you.
• 43:51
  SPEAKER_03: Yeah.
• 43:52
  SPEAKER_00: And I do feel like there's probably couples that are like, Man, that sounds amazing.
• 43:56
  SPEAKER_00: And there's probably couples that are like, you know, it's just not something that I really care too much for.
• 44:02
  SPEAKER_00: And then those are probably the ones that are like, hey, just maybe make this exact thing.
• 44:07
  SPEAKER_00: And you'll do that.
• 44:08
  SPEAKER_00: And we'll do it.
• 44:09
  SPEAKER_00: But um, there's a special kind of part that's like, man, if if you just get that trust and creative freedom to just do, you're like, oh man, this is this is exciting.
• 44:19
  SPEAKER_03: It like sets your soul on fire a little bit as a creative.
• 44:22
  SPEAKER_03: And then the other aspect is just like, especially when it comes to baked goods, they're a food product and like they are sensitive.
• 44:29
  SPEAKER_03: If you're getting married in a hot barn in August, my cake, I can't deliver that at noon for you.
• 44:36
  SPEAKER_03: Like, if your wedding's at 4 p.m.
• 44:38
  SPEAKER_03: I'm probably gonna deliver during cocktail hour and still cross my fingers that that thing is gonna be okay.
• 44:43
  SPEAKER_00: Yeah.
• 44:43
  SPEAKER_00: Um it's gotta last until until you cut it, whatever that is.
• 44:48
  SPEAKER_03: Seven.
• 44:48
  SPEAKER_03: Yeah, exactly.
• 44:50
  SPEAKER_03: Yeah.
• 44:50
  SPEAKER_03: And like, especially if you're like any like decent wedding maker is gonna like be able to hear the details of your venue, either know your venue or be able to say, oh, like outside or inside, and then be able to say, like, oh, based on that, this is the appropriate timeline for the goods you specifically got to be delivered.
• 45:10
  SPEAKER_03: Um, I think often we're delivering later than people are comfortable with.
• 45:14
  SPEAKER_03: Usually people are like, I just want everything to be out of the way, like done by like 1 p.m.
• 45:18
  SPEAKER_03: And it's like, no, like if you're outside and you have a moose-based shooter, like we're delivering like half hour before your guests are showing up.
• 45:26
  SPEAKER_03: Like, if then maybe we're delivering like later.
• 45:29
  SPEAKER_03: Um, so like really trusting us and like that we can navigate the challenges of like a delivery in the midst of the chaos, we can navigate that.
• 45:37
  SPEAKER_03: Trust us, we got you, like that kind of thing.
• 45:39
  SPEAKER_03: Or if we're delivering earlier than you think um might be prudent.
• 45:42
  SPEAKER_03: Like if it's inside in a nice air conditioned space and you got certain kinds of desserts or icings, that cake can and should sit out for like five or six hours, come to room temperature, then it's really good for eating.
• 45:54
  SPEAKER_03: So trust us with that.
• 45:55
  SPEAKER_00: Yeah.
• 45:56
  SPEAKER_00: Yeah.
• 45:56
  SPEAKER_00: Yeah.
• 45:56
  SPEAKER_00: When I'll I mean, you've been doing this for a couple of years.
• 45:59
  SPEAKER_00: Yeah.
• 45:59
  SPEAKER_00: And your mom has been doing it for a couple times a couple.
• 46:02
  SPEAKER_00: Yeah, exactly.
• 46:03
  SPEAKER_00: There's there's room there to on the creative side, there's a little bit of give and take.
• 46:09
  SPEAKER_00: Yeah.
• 46:09
  SPEAKER_00: But on the like delivery timing, what I'm hearing is like give you all the details.
• 46:15
  SPEAKER_00: Yes.
• 46:16
  SPEAKER_00: And just let you take care of the rest.
• 46:18
  SPEAKER_00: Exactly.
• 46:19
  SPEAKER_00: Yeah.
• 46:19
  SPEAKER_00: Um, is there is there anything that venue owners, planners, coordinators could do to sort of help like the delivery process go smoother, like the where you put the stuff process go smoother.
• 46:34
  SPEAKER_02: I have opinions, yes.
• 46:36
  SPEAKER_00: More hot takes.
• 46:37
  SPEAKER_02: I don't get to express the very often, so I appreciate you asking.
• 46:40
  SPEAKER_03: Um, um so in our area in particular, we have a lot of really lovely barn venues.
• 46:46
  SPEAKER_03: Um, birchwood kind of being one.
• 46:48
  SPEAKER_03: They're kind of like a hybrid barn type of venue.
• 46:51
  SPEAKER_03: Yeah.
• 46:52
  SPEAKER_03: Um, but I have delivered to a lot of barns that they put the desserts in the most stagnant corner of the room where it tends to be hottest, um, where there's no airflow, because they kind of want to, I think they want it out of the way.
• 47:05
  SPEAKER_03: They want it tucked around this corner, they don't want it in the way when people are walking.
• 47:08
  SPEAKER_03: But it does not do the desserts any favors.
• 47:12
  SPEAKER_03: It is, it makes it really challenging.
• 47:14
  SPEAKER_03: Um, because it's if it's even like a couple degrees warmer and there's no airflow, like, man, it can really degrade desserts quickly.
• 47:21
  SPEAKER_03: And so for me, like, especially when you're in an outdoor venue, uh, that kind of thing, having the dessert sitting in place with some airflow would be great.
• 47:29
  SPEAKER_03: And if you don't have the luxury of that, put some fans there.
• 47:32
  SPEAKER_03: Put some little like standing air conditioners, something.
• 47:34
  SPEAKER_03: Give us some airflow to help bring the temperature down a little bit.
• 47:38
  SPEAKER_03: That would be wildly helpful.
• 47:40
  SPEAKER_03: And also like being willing to offer fridge space that is helpful.
• 47:46
  SPEAKER_03: I have some venues I work with where I know I'm gonna say, Hey, can I pop this in the fridge and it's not a big deal.
• 47:51
  SPEAKER_03: And I have others where I'm like, I know I can't really ask them because it's gonna be too much of a hassle or whatever.
• 47:57
  SPEAKER_03: So, like being accommodating to the needs, especially as we have dessert tables and things like that, and like being willing to work with a baker.
• 48:04
  SPEAKER_00: How helpful is it?
• 48:06
  SPEAKER_00: And maybe in what ways, if you know a venue has fridge space that you can access without the hassle.
• 48:14
  SPEAKER_03: Yeah, it's so helpful.
• 48:15
  SPEAKER_03: It like breaks open, like it's really better best for the for the couple because like on a dessert table, there's some things that are sensitive and some things that aren't.
• 48:24
  SPEAKER_03: And if I can plate everything up and then hand this plate of eclairs that are filled with like pastry cream and ganache and are gonna melt in this heat and go bad potentially, if I can hand that off to a coordinator and say, Hey, just pull this out a little closer time and feel good about it.
• 48:39
  SPEAKER_03: It's gonna be better for the guests, it's gonna be better for the couple, it's gonna be better for the experience overall.
• 48:43
  SPEAKER_00: But the last thing you need is a dessert to be like subpar because of all the other things because environment the dessert.
• 48:50
  SPEAKER_00: Yes, exactly.
• 48:50
  SPEAKER_00: And then someone eats the dessert and goes, table house?
• 48:53
  SPEAKER_03: Yeah, yeah, exactly.
• 48:55
  SPEAKER_03: So yeah, when I know there's fridge space, it's really helpful.
• 48:59
  SPEAKER_00: Yeah.
• 49:00
  SPEAKER_00: Is there um a part of the process where like venues are expecting you to do a certain amount of the setup, or like how does that that work?
• 49:12
  SPEAKER_03: Not too much.
• 49:13
  SPEAKER_03: I mean, it helps that like again, we're a pretty low maintenance vendor in general.
• 49:17
  SPEAKER_03: Um, I mean, we we also provide a lot of our display dishes most of the time for like dessert table setups.
• 49:23
  SPEAKER_03: So as long as there's a table there, I can make it work.
• 49:26
  SPEAKER_03: So I've been pretty good about that.
• 49:28
  SPEAKER_03: Um, so it's it's we don't usually have too much of a problem with that.
• 49:33
  SPEAKER_03: There have been times when I've taken a big cake somewhere and nobody else was arranged to cut it, and I'm not sticking around to cut it.
• 49:39
  SPEAKER_03: So I do have some of that where it's like, you know, the guy doing the barbecue out back is like, I have to cut the cake.
• 49:44
  SPEAKER_01: I have to cut the cake, yeah.
• 49:45
  SPEAKER_03: And then I usually give him a quick tutorial.
• 49:46
  SPEAKER_03: You're doing the slab cut, you're cutting it this way, like you'll be fine, don't worry about it.
• 49:50
  SPEAKER_00: But like it'll be good, but I'm not gonna do it.
• 49:52
  SPEAKER_03: But I'm not I'm not sticking around.
• 49:54
  SPEAKER_03: So, like, you can do it.
• 49:56
  SPEAKER_03: Um, but yeah, I have a cake cutting guide I try to have for scenarios like that when I don't know who's cutting the cake.
• 50:00
  SPEAKER_03: So that's so fun.
• 50:02
  SPEAKER_00: So, last just like top tip for couples on the bakery side of things, if you could leave them with one thing to do, think about a mindset, a framework for them to have, what would that be?
• 50:16
  SPEAKER_03: Kind of like I said before, the dessert table or your desserts or your cake or whatever is a real place to inject some personality.
• 50:23
  SPEAKER_03: Like it just is.
• 50:25
  SPEAKER_03: Um to be like, you know what, we love the outdoors.
• 50:28
  SPEAKER_03: Our cake's gonna look like a tree stump.
• 50:30
  SPEAKER_03: Or like we uh we're my like I said with the dessert table, it's like really paying homage to people.
• 50:37
  SPEAKER_03: It's a place to really build meaning and personality.
• 50:40
  SPEAKER_03: You have somebody doing custom artwork for you.
• 50:43
  SPEAKER_03: Where else in your wedding do you have somebody doing custom artwork for you?
• 50:46
  SPEAKER_03: Like, yeah, like you're a florist, you're gonna tell them colors, you're gonna give them all that, you're gonna give them a style, but we're talking like you can really inject like who you are, who your family is into that.
• 50:56
  SPEAKER_03: And I see so many people just like we're just supposed to check this box.
• 51:00
  SPEAKER_03: Yeah.
• 51:00
  SPEAKER_03: And it just it's an opportunity and uh to do that in a really special way.
• 51:05
  SPEAKER_03: So I'd encourage you to consider it.
• 51:07
  SPEAKER_00: That's so fun.
• 51:08
  SPEAKER_00: Yeah, Nikki, thank you so much for being on.
• 51:10
  SPEAKER_00: Yeah.
• 51:11
  SPEAKER_00: I love desserts.
• 51:14
  SPEAKER_00: So it's just so fun to talk all things.
• 51:16
  SPEAKER_00: Yes, baking, business, your business mind, I can tell is just like I feel like you need to write a book like business and baking or something.
• 51:23
  SPEAKER_00: It's just like I can tell it's all there.
• 51:26
  SPEAKER_00: Um, but I can see the the homage that you've paid from your parents and like the stuff that they've instilled in you.
• 51:33
  SPEAKER_00: And it's so fun to hear that journey.
• 51:35
  SPEAKER_00: Um, where can people find and follow along with your work?
• 51:38
  SPEAKER_03: Yeah, um, Facebook and Instagram at Gable House Bakes are two huge places.
• 51:43
  SPEAKER_03: We also have a website.
• 51:44
  SPEAKER_03: We also have an email newsletter if you want to hit that up.
• 51:47
  SPEAKER_03: Uh, but yeah, that's social media.
• 51:50
  SPEAKER_03: Um, we definitely post there pretty often.
• 51:52
  SPEAKER_00: Yeah, so all of those links will be in the description.
• 51:55
  SPEAKER_00: So if you want to click on that and see her work or reach out, go ahead in that description and uh get those links.
• 52:04
  SPEAKER_00: Uh, is there upcoming projects or things that you're working on that you're excited about?
• 52:08
  SPEAKER_03: Actually, yes.
• 52:09
  SPEAKER_03: I have it's kind of wedding adjacent.
• 52:12
  SPEAKER_03: Are you are you uh familiar with a grazing table?
• 52:15
  SPEAKER_03: I assume.
• 52:15
  SPEAKER_00: Yeah, I had a grazing table person on.
• 52:18
  SPEAKER_03: Okay, so like savory, like grazing table.
• 52:21
  SPEAKER_03: So I've had this vision for a while of doing that but sweet because our dessert tables are so close to a grazing table.
• 52:28
  SPEAKER_03: You just add some fresh fruit and some botanicals and like some like fillings to dip things in, and you've got a grazing table, but the sweet version.
• 52:36
  SPEAKER_03: And I've wanted to try that forever.
• 52:37
  SPEAKER_03: I haven't really seen anybody do that, so I'm like, maybe I'm doing something.
• 52:41
  SPEAKER_03: You pioneer it.
• 52:41
  SPEAKER_03: You pioneer it.
• 52:42
  SPEAKER_03: But this weekend, we're actually so uh there's a florist, actually I met through the wedding industry, who her and I are actually partners on a small uh venue.
• 52:50
  SPEAKER_03: Like it's not a wedding venue, it's like baby shower, prior shower venue.
• 52:53
  SPEAKER_03: Um, and actually Sarah from Jillies Lilies.
• 52:56
  SPEAKER_03: Oh, cool.
• 52:57
  SPEAKER_03: And we're doing an open house this weekend, and I'm gonna try it.
• 53:00
  SPEAKER_03: And I'm really excited about it because I'm like, if I could really like hone this, it's something, it's a new wedding offering I could bring that kind of like hones like that abundance and like just like there's something about a grazing table that's just so cool and uh but making it sweet.
• 53:16
  SPEAKER_03: So I'm excited about that.
• 53:17
  SPEAKER_00: Yeah, so fun.
• 53:18
  SPEAKER_00: Well, this is the end of September.
• 53:20
  SPEAKER_00: So if we see grazing tables, they might already be a thing when this is going live.
• 53:25
  SPEAKER_00: So it's so fun.
• 53:26
  SPEAKER_00: I love hearing like the new things.
• 53:27
  SPEAKER_00: Like, yeah, I can tell you're like jazzed about that.
• 53:30
  SPEAKER_02: I am very excited.
• 53:31
  SPEAKER_02: I'd say go for it.
• 53:32
  SPEAKER_00: I'd say pioneer that.
• 53:33
  SPEAKER_00: Yeah, it's so fun.
• 53:34
  SPEAKER_00: Yeah, well, Nikki, thank you so much for being on Gable House Bakery.
• 53:38
  SPEAKER_00: Definitely check them out.
• 53:39
  SPEAKER_00: Um, we appreciate you guys tuning in to this episode.
• 53:42
  SPEAKER_00: Um, I hope you guys enjoyed listening to Nikki's story and hearing all about the things that are going on at Gable House.
• 53:49
  SPEAKER_00: Um, and if you guys are watching on YouTube, make sure you're commenting, liking, subscribing, doing all the things.
• 53:54
  SPEAKER_00: If you're listening to audio, leave us a review.
• 53:56
  SPEAKER_00: Just let us know how you're liking the podcast and share it with all your friends who love wedding things and sweets for this one.
• 54:03
  SPEAKER_00: Um appreciate you guys tuning in.
• 54:05
  SPEAKER_00: That's all for this episode.
• 54:06
  SPEAKER_00: We'll catch you next time on the Referred list.