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Take a look at a special treat we're going to show you a new spin on -- your grandmother's favorite.
Apple high so we are going to be interviewing Seattle -- high five hi there out of Seattle.
Right now we have a both the cafe manager Jennifer -- here at that Danny counting the owner I've I've I and I feed that you guys have a lot of delicious staff.
I I -- is they -- thanks for your idea.
I don't think you're having us so -- -- I tell us about your company.
Well -- certainly 2008 as a wholesale only business and it was a time when Nancy I'm sure you remember the economy was really.
Hit the skids and so it was a time when I thought you know -- what I always turn to when I'm stressed out -- concerned about it.
Things and that's high of course.
And so I thought this was -- -- we -- -- -- a little bit of -- it's -- called my Grammy of course emomali.
And got some of her best recipes and hit the kitchen.
And started making these highs in portable to go with coffee on the go.
Obviously started making flip sides and -- pious and full prize to -- my coffee shop.
And it's so cool like seeded this high they're actually in jarred I don't know of our viewers are able to get a -- -- on that.
But you may have some of the heightened -- why didn't call a high five high.
And you know the name came I wish I had a better story for it fit.
It is something that.
You know hopefully the -- is so good Illinois high fives and I thought it was something memorable hopefully.
We do a -- that's in the shop and results.
So I am I acting guys you know let me here -- and I -- Seattle is right.
All of these amazing hockey shop and they worry that this -- a play a lot of -- trying to get started and they finally make their way over to California New York.
How -- you might distinguish yourself.
I'm I think one of the things as we focus on our version of -- in RS be silly news program I'm Molly is all butter -- And then making different shapes and different creative twists on it.
So we have like the -- pots and reduce special events.
We're seeing a lot of people you do piper weddings which is fantastic and a lot of fun.
And just -- -- how the right front and time that business you know how how is your revenue -- -- business these days I mean nature.
You can stay afloat especially since a lot of these -- Tend to be bad -- you know cupcakes and me.
Bake any pets I have another great kid and I hope and I think the greatest thing about what one of the greatest things about that.
It's not -- this is a classic this is something that anyone of us fit.
You know tell a story about -- -- -- favorite flavor -- your grandparents made this kind of I get it whatever area you're from.
So it's something that's always kind of been.
Classic tree and so for us where.
Not even bringing it -- it -- go anywhere but just continuing on in the tradition.
Family and that good -- classic this politics feelings felt let down to the numbers here I am -- -- that -- you.
Run your business data day or month to month -- year the year how you buy it managed.
Your revenue and make sure that you're growing.
That's a great question.
I think staying courage and fresh I mean of course we're dealing with the product as I was mentioning that's classic and tried and true.
But at the same time you can't stay rooted in that you have to bring that to modern times -- current times.
And that means staying on top of flavored trends and outsourcing trends as well as things like that shapes and where you weird where you put -- you know maybe it's not just in bakeries anymore and it's also -- finer restaurants.
In grocery you know I think has crafted and -- -- it in grocery outlets.
As well as like Jennifer -- at weddings and institutes of finding different.
Revenue streams via the flavors of the items but also different places do.
-- -- eyes.
A lot of these types -- food companies get started and people -- and based on family recipes like yours.
What advice to small business odds of merit they want to get start and they wanna start paddling.
There favorite recipes.
What and number one thing they should know before embarking on it.
Well I don't eliminate the word uh huh yeah that don't require that they.
I think that being it.
You have to just stay -- if you love it and hopefully you love it I mean I love I am surrounded by my coffee all day to -- what could be better.
But you have to love it and you have to just keep at it it's it's -- business.
Especially you know for those who are thinking about going in the baking.
My day starts at 4 AM seven days a week.
So you ready for it flooded and stick with it and just keep going keep making things a lot of -- -- it and get out there.
Making store and you have the right price points and adjusting because clearly you have a lot of target for your -- if you're selling you're selling directly to the consumer.
And how you adjust and make sure that you're hitting it right I find especially at the -- and the economy starts to recover you raising prices.
Not we don't have to -- most of our I mean our pricing is based strictly on.
You know everything that goes into it the ingredients we -- -- -- We see -- all natural ingredients and -- is the best possible.
Fruits and -- and flowers local flowers what have you.
And with our product specifically and making -- as any high pick out there we'll tell you there's a lot of labor that dozens -- that.
We do everything handmade.
And so there's a lot of labor and so the price is and we have to stay competitive pricing in terms of other bakeries and and similar goods you know in our area for sure but at the same time.
This is a very.
High quality -- labor intensive product and so we have to be sensitive to that and price accordingly to.
What are your plans for expand -- And goodness -- -- I -- for a -- I think right now what we're really focusing on is like -- -- was mentioning different places to put Piet and so we have also going and a lot of local cafes and other fantastic area businesses.
And hoping expand this was.
More events the -- past wedding season in the summer as such it's been a beautiful summer here in Seattle has been really.
Fantastic interactive people planning their big special moment -- -- and be they'll be a part of that I think that's something we both are really eager -- Stay into and grow and -- Absolutely well how far he shipped those highs and then -- -- city hasn't been mild blank.
-- -- And let us know when you're in New York we'd love to take a closer look at that at that I couldn't take them great -- -- they have.
Back here at cafe manager I've I've highs and you get -- the owner I -- I.
Thank you both so much if you are hungry and you are creating an -- and you are in the Seattle area a check out I thought I.
Dot com there also court on Twitter at high high opinion well I I think -- -- this -- Think you so much needed UCL UCU -- it.
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