1 00:00:00,480 --> 00:00:03,400 Speaker 1: There and with a with Kate Whitchie podcast. 2 00:00:03,600 --> 00:00:05,840 Speaker 2: All Right, this is a fascinating story. I love this 3 00:00:06,040 --> 00:00:10,039 Speaker 2: because she started out as an aerospace engineer and then 4 00:00:10,240 --> 00:00:13,440 Speaker 2: she followed her lifelong passion for Formula one racing, and 5 00:00:13,480 --> 00:00:16,160 Speaker 2: after three years she realized that the reality of the 6 00:00:16,200 --> 00:00:18,479 Speaker 2: job didn't match her expectations. So you know what you do. 7 00:00:18,560 --> 00:00:23,640 Speaker 2: Then you start making cross ons now and you know 8 00:00:23,800 --> 00:00:26,840 Speaker 2: the brand of loon and we have the magnificent Kate 9 00:00:26,960 --> 00:00:28,000 Speaker 2: read with us this morning. 10 00:00:28,280 --> 00:00:32,680 Speaker 3: Pa, your story is extraordinary. In the book Destination Moon 11 00:00:32,800 --> 00:00:36,199 Speaker 3: is out now, which is fantastic because it's got all 12 00:00:36,280 --> 00:00:39,200 Speaker 3: the details. But we want your stories from the mouth today. 13 00:00:40,000 --> 00:00:41,720 Speaker 1: I love being here. Thank you so much. 14 00:00:41,880 --> 00:00:43,599 Speaker 3: Can I tell you I've never eaten one of your 15 00:00:43,600 --> 00:00:44,160 Speaker 3: cross ONTs? 16 00:00:44,320 --> 00:00:44,440 Speaker 1: What? 17 00:00:44,760 --> 00:00:48,479 Speaker 3: Because every time I go there, there's people around the corner. 18 00:00:48,520 --> 00:00:50,520 Speaker 3: There's a line out the door and around the corner. 19 00:00:50,680 --> 00:00:52,880 Speaker 1: Well that must mean that they're okay, Well they must 20 00:00:52,880 --> 00:00:53,200 Speaker 1: be good. 21 00:00:53,280 --> 00:00:53,400 Speaker 3: Yea. 22 00:00:53,479 --> 00:00:54,200 Speaker 2: The best in the world. 23 00:00:54,280 --> 00:00:57,160 Speaker 3: He was described by what New York Time magazine or 24 00:00:57,200 --> 00:01:00,600 Speaker 3: New York Times. Yes, you made the best cross on 25 00:01:00,720 --> 00:01:01,440 Speaker 3: in the world. 26 00:01:01,760 --> 00:01:04,560 Speaker 2: So is there a science behind it? Kate? 27 00:01:05,160 --> 00:01:07,960 Speaker 4: I think that you've actually just touched on something that 28 00:01:08,680 --> 00:01:11,240 Speaker 4: answers a lot of people's questions about why I went from, 29 00:01:11,280 --> 00:01:13,679 Speaker 4: you know, working as an aerospace engineer in formula one 30 00:01:13,720 --> 00:01:17,160 Speaker 4: to croissants. They're not just a baked good. They're incredibly 31 00:01:17,680 --> 00:01:20,679 Speaker 4: technical to make. It's almost a science to be able 32 00:01:20,720 --> 00:01:21,959 Speaker 4: to make them really really well. 33 00:01:22,120 --> 00:01:25,400 Speaker 3: Okay, so last night I took this book home last 34 00:01:25,480 --> 00:01:27,200 Speaker 3: night to have a read through it, and then I 35 00:01:27,240 --> 00:01:29,600 Speaker 3: said to Lisa, my wife, oh, Kate's coming in tomorrow 36 00:01:29,640 --> 00:01:33,040 Speaker 3: for chat, and she said, great, get her to touch. 37 00:01:33,080 --> 00:01:34,880 Speaker 3: She was at a girl's lunch not long ago, and 38 00:01:34,920 --> 00:01:37,200 Speaker 3: you told the story about the effort you went to 39 00:01:37,200 --> 00:01:38,800 Speaker 3: to find the best butter in the world. 40 00:01:38,959 --> 00:01:39,920 Speaker 1: Oh my gosh. 41 00:01:39,959 --> 00:01:41,800 Speaker 3: So is that part of the science that makes the 42 00:01:41,800 --> 00:01:42,200 Speaker 3: cross on? 43 00:01:42,560 --> 00:01:46,760 Speaker 4: I think that's more part of my obsessive, compulsive personality. 44 00:01:46,920 --> 00:01:48,520 Speaker 3: So okay, can we hear that? 45 00:01:49,360 --> 00:01:51,760 Speaker 4: But like, if you're going to do something, do it 46 00:01:51,840 --> 00:01:55,040 Speaker 4: the best you possibly can. And you can't make a 47 00:01:55,120 --> 00:01:57,560 Speaker 4: brilliant cross on with oh I just said croissant. 48 00:01:57,640 --> 00:01:58,400 Speaker 1: I never do that. 49 00:02:00,640 --> 00:02:03,040 Speaker 4: I normally say croissant, but I've also reverted to the 50 00:02:03,080 --> 00:02:06,080 Speaker 4: Australian that's okay, So, yeah, you can't make a really 51 00:02:06,080 --> 00:02:08,240 Speaker 4: good croissong from bad ingredients. 52 00:02:08,240 --> 00:02:09,840 Speaker 1: You have to start with high quality. 53 00:02:10,000 --> 00:02:12,919 Speaker 4: So I literally did try about twenty five butters from 54 00:02:12,919 --> 00:02:15,640 Speaker 4: around the world when I was first recipe testing to 55 00:02:15,760 --> 00:02:17,920 Speaker 4: land on the French butter that we now use at 56 00:02:17,960 --> 00:02:22,440 Speaker 4: LOUN and we use hundreds and hundreds of kilos every week. 57 00:02:22,639 --> 00:02:26,160 Speaker 2: Oh my gosh. Okay, so Kate what I want to know, 58 00:02:26,240 --> 00:02:31,240 Speaker 2: because when we speak to musicians or that moment, and 59 00:02:31,280 --> 00:02:34,440 Speaker 2: this is why everyone, everyone who is creative, the reason 60 00:02:34,480 --> 00:02:36,720 Speaker 2: why you do that is because you want that moment 61 00:02:36,840 --> 00:02:40,239 Speaker 2: where you go, oh my gosh, I've just I've done it, 62 00:02:40,360 --> 00:02:44,399 Speaker 2: Like I'm getting goosebumps. I think I've cracked the code. 63 00:02:44,960 --> 00:02:48,440 Speaker 2: Can you tell us of that moment where you put it? 64 00:02:48,560 --> 00:02:50,840 Speaker 2: Was it one taste of the croiss on that you 65 00:02:50,919 --> 00:02:54,000 Speaker 2: just went Okay, I've actually done this, or how did 66 00:02:54,040 --> 00:02:56,200 Speaker 2: it all come together? Was there one of those moments? 67 00:02:56,400 --> 00:02:59,160 Speaker 4: Well, I do you speak in quite a painful amount 68 00:02:59,160 --> 00:03:02,360 Speaker 4: of detail about in Destination Moon. But to cut to 69 00:03:02,400 --> 00:03:05,080 Speaker 4: the chase, it was three and a half months of 70 00:03:05,120 --> 00:03:07,920 Speaker 4: recipe testing when I first established LOOM to get to 71 00:03:08,080 --> 00:03:09,919 Speaker 4: the product to a point where I was happy to 72 00:03:09,960 --> 00:03:12,280 Speaker 4: take it to market. And I think being a perfectionist 73 00:03:12,960 --> 00:03:15,119 Speaker 4: for me, there will always be that goal to try 74 00:03:15,160 --> 00:03:18,040 Speaker 4: and improve it and make it better and innovate it. 75 00:03:18,560 --> 00:03:21,280 Speaker 4: But actually, the first time I made them they were 76 00:03:21,320 --> 00:03:24,280 Speaker 4: already delicious, because if you're working with good quality ingredients, 77 00:03:24,320 --> 00:03:26,600 Speaker 4: the flavor will be there. But it really took me 78 00:03:26,639 --> 00:03:28,959 Speaker 4: three and a half months to finally pull the tray 79 00:03:29,000 --> 00:03:31,679 Speaker 4: out of the oven. And to me, the entire experience 80 00:03:31,760 --> 00:03:34,960 Speaker 4: of them was perfect, like they'd proven perfectly. 81 00:03:35,040 --> 00:03:36,560 Speaker 1: They're baked, they were buttery. 82 00:03:36,720 --> 00:03:39,720 Speaker 4: The shell was shattery, the inside layers were like a 83 00:03:39,760 --> 00:03:41,720 Speaker 4: little bit soft and tacky, and when you bid in 84 00:03:41,800 --> 00:03:44,600 Speaker 4: you get a puff of buttery steam, you know, just 85 00:03:44,920 --> 00:03:45,800 Speaker 4: enter your nostrils. 86 00:03:46,440 --> 00:03:49,280 Speaker 3: Yeah, for me, that was all part of it though. Yeah, 87 00:03:49,320 --> 00:03:51,360 Speaker 3: So what made the butter that you found? The French 88 00:03:51,400 --> 00:03:53,240 Speaker 3: butter different to every other butter. 89 00:03:53,360 --> 00:03:55,360 Speaker 1: You realize you're letting me go down the rabbit hole 90 00:03:55,400 --> 00:03:55,880 Speaker 1: right now. 91 00:03:55,920 --> 00:03:56,560 Speaker 3: Open the hole. 92 00:03:56,640 --> 00:03:58,160 Speaker 1: Okay, Oh, that sounded terrible. 93 00:04:00,640 --> 00:04:08,240 Speaker 3: More about why the butter was so good, So talk 94 00:04:08,240 --> 00:04:10,160 Speaker 3: to me about why the butter is so unique that 95 00:04:10,200 --> 00:04:10,720 Speaker 3: you found. 96 00:04:10,960 --> 00:04:14,200 Speaker 4: So the particular butter is from the north coast of France, 97 00:04:14,240 --> 00:04:18,359 Speaker 4: a region called Normandy and the pastures where the cows graze, 98 00:04:18,360 --> 00:04:21,240 Speaker 4: and I've actually visited some of the dairies owned by 99 00:04:21,279 --> 00:04:25,479 Speaker 4: you know, six generation Frenchmen who are like the cows, 100 00:04:25,520 --> 00:04:28,479 Speaker 4: have a certain amount of pasture. They must graze in 101 00:04:28,560 --> 00:04:31,719 Speaker 4: pasture and not be grain fed. And the particular pastures 102 00:04:31,720 --> 00:04:34,440 Speaker 4: they graze in hundreds of years ago were underwater and 103 00:04:34,480 --> 00:04:38,560 Speaker 4: the seas receded and it left ocean minerality in the soil, 104 00:04:38,600 --> 00:04:42,240 Speaker 4: so flavor of the butter is unmatchable. But then this 105 00:04:42,360 --> 00:04:44,800 Speaker 4: particular co op have figured out how to churn the 106 00:04:44,800 --> 00:04:49,000 Speaker 4: butter at a specific temperature and rate, so it really 107 00:04:49,040 --> 00:04:52,800 Speaker 4: finally disperses the particles of water throughout the butter. So 108 00:04:52,839 --> 00:04:55,080 Speaker 4: it means it's got a higher melting temperature and it's 109 00:04:55,080 --> 00:04:57,919 Speaker 4: more malleable. So when you laminate it between your layers 110 00:04:57,960 --> 00:05:03,080 Speaker 4: of dough making, the croissants get beautiful, unbroken, perfect layers 111 00:05:03,080 --> 00:05:03,479 Speaker 4: of butter. 112 00:05:03,960 --> 00:05:07,800 Speaker 2: That is so sexiest thing I've ever heard say that. Again, 113 00:05:07,839 --> 00:05:12,719 Speaker 2: that is I would say that there wouldn't be too 114 00:05:13,120 --> 00:05:16,800 Speaker 2: many cows around to do this in too many pastures. 115 00:05:16,839 --> 00:05:19,680 Speaker 2: So have you got the market? Did you go in there? 116 00:05:19,880 --> 00:05:22,919 Speaker 2: Did you then have to develop a relationship with these 117 00:05:23,040 --> 00:05:26,080 Speaker 2: farmers just to say can I use your butter? 118 00:05:26,520 --> 00:05:27,360 Speaker 1: Yeah? Literally? 119 00:05:27,480 --> 00:05:31,400 Speaker 4: And like the dairy very let. Very few customers actually 120 00:05:31,480 --> 00:05:36,640 Speaker 4: see inside there there. Sure yeah, absolutely. They actually wouldn't 121 00:05:36,720 --> 00:05:38,799 Speaker 4: let me see the room where they churned the butter 122 00:05:38,839 --> 00:05:41,920 Speaker 4: and laminated it because it's I guess so highly secretive 123 00:05:41,920 --> 00:05:42,600 Speaker 4: and protected. 124 00:05:43,200 --> 00:05:45,159 Speaker 1: But I guess slowly but surely. 125 00:05:45,200 --> 00:05:48,840 Speaker 4: I mean, Loon started from me one person in twenty twelve, 126 00:05:48,880 --> 00:05:51,800 Speaker 4: and then my brother joined me about eighteen months later, 127 00:05:52,320 --> 00:05:54,240 Speaker 4: and then we've slowly grown the business to the point 128 00:05:54,279 --> 00:05:57,400 Speaker 4: where we now have three stores in Melbourne, two in Sydney, 129 00:05:57,400 --> 00:05:58,160 Speaker 4: two in Brisbane. 130 00:05:58,279 --> 00:05:58,640 Speaker 3: Awesome. 131 00:05:59,440 --> 00:06:02,120 Speaker 4: Yeah, actually had a croissant in Brisbane on the weekend 132 00:06:03,000 --> 00:06:06,240 Speaker 4: and it just made me so happy. It's like one 133 00:06:06,320 --> 00:06:09,320 Speaker 4: of the best Loon croissants I've had in a long time. 134 00:06:09,760 --> 00:06:12,080 Speaker 4: And I had nothing to do with making it, but 135 00:06:12,120 --> 00:06:15,080 Speaker 4: I was why well, because I live in Melbourne and 136 00:06:15,080 --> 00:06:17,120 Speaker 4: I was visiting my team and we just have these 137 00:06:17,160 --> 00:06:20,320 Speaker 4: incredible staff that have really embraced what it is to 138 00:06:20,360 --> 00:06:23,400 Speaker 4: make Loon croissants and they, like, I was so proud 139 00:06:23,520 --> 00:06:26,200 Speaker 4: eating it. I was transported back to that moment where 140 00:06:26,240 --> 00:06:27,880 Speaker 4: I pulled a tray out of the oven in twenty 141 00:06:27,920 --> 00:06:29,760 Speaker 4: twelve and was like, I think this is the croissant 142 00:06:29,839 --> 00:06:31,520 Speaker 4: that I want to take to the world. 143 00:06:31,760 --> 00:06:34,960 Speaker 1: Yeah, and now my team in Brisbane are doing this. Yeah, 144 00:06:34,960 --> 00:06:36,000 Speaker 1: they're doing me so proud. 145 00:06:36,080 --> 00:06:38,200 Speaker 3: So how did you go from so your role within 146 00:06:38,279 --> 00:06:41,200 Speaker 3: the F one Yeah, were you an engineer? Is that correct? 147 00:06:41,240 --> 00:06:44,200 Speaker 4: I was an aerodynamicist and that's a big word for 148 00:06:44,240 --> 00:06:45,000 Speaker 4: early in the morning. 149 00:06:45,640 --> 00:06:47,360 Speaker 3: That's a really big word and I'm not going to 150 00:06:47,400 --> 00:06:50,039 Speaker 3: try and spell it. That's not my strength. Eating croissants is. 151 00:06:50,480 --> 00:06:54,159 Speaker 3: But so to go from there and the excitement of 152 00:06:54,279 --> 00:06:57,240 Speaker 3: F one world because that was your dream, Then what 153 00:06:57,440 --> 00:06:59,839 Speaker 3: was the moment where you thought I'm going to leave 154 00:06:59,839 --> 00:07:02,160 Speaker 3: that behind because I now have a new mission. 155 00:07:02,800 --> 00:07:04,800 Speaker 4: I'm very happy you asked this, And this is the 156 00:07:04,800 --> 00:07:09,320 Speaker 4: moment where I say it's it's a very complicated story, 157 00:07:09,440 --> 00:07:12,120 Speaker 4: and it's the reason that I wrote Destination Moon because 158 00:07:12,120 --> 00:07:14,320 Speaker 4: it's probably the question that I'm asked most commonly, like 159 00:07:14,320 --> 00:07:17,440 Speaker 4: why did you go from Formula one to croissants? And 160 00:07:17,720 --> 00:07:21,119 Speaker 4: I'll try to give you the nutshell answer. I'd wanted 161 00:07:21,120 --> 00:07:24,560 Speaker 4: to work in Formula one for my entire childhood. It was, 162 00:07:24,800 --> 00:07:26,640 Speaker 4: first of all, away for me to spend time with 163 00:07:26,720 --> 00:07:27,600 Speaker 4: my gorgeous dad. 164 00:07:27,600 --> 00:07:28,520 Speaker 1: You know, we. 165 00:07:28,600 --> 00:07:31,280 Speaker 3: Bonded a lot about your dad, which I love and I'm. 166 00:07:31,120 --> 00:07:32,920 Speaker 1: Going to say it here as well. Dad was a 167 00:07:32,920 --> 00:07:34,000 Speaker 1: Bombers fan too. 168 00:07:33,920 --> 00:07:34,480 Speaker 3: Great news. 169 00:07:34,960 --> 00:07:40,280 Speaker 1: God, ye we're a Bombers fan. So I had no option. 170 00:07:40,480 --> 00:07:42,320 Speaker 4: As soon as I was born, I was a Bombers fan, 171 00:07:42,400 --> 00:07:45,080 Speaker 4: but also I was a fan of Formula One and 172 00:07:45,120 --> 00:07:47,800 Speaker 4: watching that allowed me to spend time with Dad. When 173 00:07:47,840 --> 00:07:50,160 Speaker 4: I then witnessed the cars in person for the first 174 00:07:50,200 --> 00:07:53,720 Speaker 4: time at the first ever Australian Grand Prix, hosted in 175 00:07:53,800 --> 00:07:56,560 Speaker 4: Melbourne in nineteen ninety six, that was it for me, 176 00:07:57,080 --> 00:08:02,040 Speaker 4: Like witnessing this technical feat happened before my eyes, Like, wow, 177 00:08:02,080 --> 00:08:04,080 Speaker 4: the fastest thing I'd ever seen. I mean, I'm sure 178 00:08:04,120 --> 00:08:07,600 Speaker 4: both of you have witnessed the original V tens and 179 00:08:07,640 --> 00:08:08,560 Speaker 4: like the sound of them. 180 00:08:08,440 --> 00:08:09,679 Speaker 1: Just rips through your souls. 181 00:08:09,800 --> 00:08:12,880 Speaker 2: It's crazy. Yeah, it was like it's the hairs on 182 00:08:12,920 --> 00:08:15,320 Speaker 2: the back of your next stand up Bucket's unbelievable. 183 00:08:15,400 --> 00:08:18,600 Speaker 4: Yeah, it's I Actually at the Grand Prix last year, 184 00:08:19,280 --> 00:08:22,160 Speaker 4: Jack and Mick Dooin did a speed comparison. Jack was 185 00:08:22,200 --> 00:08:25,520 Speaker 4: in a model Benetton from the year two thousand and 186 00:08:25,560 --> 00:08:28,440 Speaker 4: Mick was on a super what are they called Moto GP, 187 00:08:28,680 --> 00:08:32,360 Speaker 4: Like I'm not really a bite girl car. Anyway, I 188 00:08:32,400 --> 00:08:34,280 Speaker 4: didn't realize that they were about to come out onto 189 00:08:34,320 --> 00:08:36,360 Speaker 4: the circuit and I had my back to the track, 190 00:08:37,040 --> 00:08:39,560 Speaker 4: and then Jack went past me in the two thousand 191 00:08:39,600 --> 00:08:43,160 Speaker 4: Benetton and I nearly involuntarily burst into tears because the 192 00:08:43,200 --> 00:08:47,680 Speaker 4: sound of that car transported me back to Yeah, like 193 00:08:47,800 --> 00:08:49,920 Speaker 4: a moment in my childhood that felt like it was 194 00:08:49,960 --> 00:08:52,080 Speaker 4: defining who I was as a person. 195 00:08:52,480 --> 00:08:53,280 Speaker 3: Crazy, isn't it? 196 00:08:53,360 --> 00:08:57,200 Speaker 2: That is crazy? So then what can we just ask? 197 00:08:57,360 --> 00:09:01,160 Speaker 2: Is the Formula one industry not what it it made 198 00:09:01,160 --> 00:09:03,040 Speaker 2: out to be to you? Is that why you got 199 00:09:03,040 --> 00:09:03,400 Speaker 2: out of it? 200 00:09:03,679 --> 00:09:06,000 Speaker 4: Or I think being a thirteen year old kid and 201 00:09:06,080 --> 00:09:10,280 Speaker 4: falling in love with this sport that the one interaction 202 00:09:10,360 --> 00:09:13,000 Speaker 4: I could have with it was attending the Australian Grand 203 00:09:13,000 --> 00:09:16,120 Speaker 4: Prix every year. So look, I understood that things had 204 00:09:16,120 --> 00:09:18,320 Speaker 4: to happen behind the scenes to make it happen, but 205 00:09:19,440 --> 00:09:22,600 Speaker 4: all I could see was this, you know, this circus 206 00:09:22,600 --> 00:09:24,480 Speaker 4: that comes to life for four days every year at 207 00:09:24,520 --> 00:09:27,360 Speaker 4: Albert Park, and I was just entranced by it. And 208 00:09:27,400 --> 00:09:30,040 Speaker 4: then I decided that I was really strong at maths 209 00:09:30,040 --> 00:09:32,360 Speaker 4: and sciences at school, so I wanted to specialize all 210 00:09:32,400 --> 00:09:36,000 Speaker 4: my efforts on designing the cars, and then at university 211 00:09:36,040 --> 00:09:37,760 Speaker 4: I fell in love with aerodynamics. 212 00:09:37,800 --> 00:09:39,320 Speaker 1: It's such a beautiful science. 213 00:09:39,720 --> 00:09:42,800 Speaker 4: And so I guess it was honing that field that 214 00:09:42,840 --> 00:09:45,520 Speaker 4: I was going to be involved in Formula one and like, 215 00:09:45,559 --> 00:09:49,640 Speaker 4: I think you just touched on it. Then that actually 216 00:09:49,920 --> 00:09:53,960 Speaker 4: achieving the dream job, I realized that the reality of 217 00:09:53,960 --> 00:09:56,600 Speaker 4: working in the industry wasn't what I'd built it up 218 00:09:56,920 --> 00:09:58,000 Speaker 4: to be in my head. 219 00:09:58,120 --> 00:09:59,520 Speaker 1: And is of course there was? 220 00:09:59,679 --> 00:10:04,360 Speaker 2: Yeah, is it a very male dominated industry? Okay, quite, 221 00:10:04,800 --> 00:10:05,640 Speaker 2: I should imagine. 222 00:10:06,160 --> 00:10:08,160 Speaker 4: So when I got my job at my dream team, 223 00:10:08,160 --> 00:10:10,520 Speaker 4: which was the Williams F one team, awesome. I was 224 00:10:10,559 --> 00:10:13,440 Speaker 4: the only female working in a technical capacity in a 225 00:10:13,440 --> 00:10:14,560 Speaker 4: company of five hundred. 226 00:10:14,920 --> 00:10:15,760 Speaker 3: Wow. 227 00:10:15,920 --> 00:10:18,640 Speaker 4: My building, I was the only female in the entire 228 00:10:18,640 --> 00:10:19,920 Speaker 4: building of about one hundred and twenty. 229 00:10:19,920 --> 00:10:22,040 Speaker 3: People would have been in shock. What is this thing 230 00:10:22,080 --> 00:10:24,560 Speaker 3: they call female that's in here? Well, it's funny, is 231 00:10:24,600 --> 00:10:25,240 Speaker 3: the thing. 232 00:10:25,400 --> 00:10:25,600 Speaker 2: Yeah. 233 00:10:25,640 --> 00:10:27,600 Speaker 4: So the first time I met Sir Frank Williams, who 234 00:10:27,640 --> 00:10:29,640 Speaker 4: was still very active in the team when I was 235 00:10:29,679 --> 00:10:33,640 Speaker 4: working for them, he came into the office late one 236 00:10:33,720 --> 00:10:35,400 Speaker 4: night and I was still at my computer, and he 237 00:10:35,480 --> 00:10:38,240 Speaker 4: was in his wheelchair and he rolled past me and 238 00:10:38,280 --> 00:10:41,480 Speaker 4: then he stopped and wheeled his wheelchair backwards and looked 239 00:10:41,480 --> 00:10:43,600 Speaker 4: over the cubicle, and he said, oh my. 240 00:10:43,600 --> 00:10:44,439 Speaker 1: God, it's a girl. 241 00:10:47,240 --> 00:10:48,360 Speaker 3: Was this alien thing? 242 00:10:48,520 --> 00:10:50,040 Speaker 1: Yeah? What is this alien thing? 243 00:10:50,200 --> 00:10:50,520 Speaker 2: Oh? 244 00:10:50,720 --> 00:10:54,720 Speaker 3: Wow? Do you know what I was thinking? Because you know, 245 00:10:54,720 --> 00:10:57,000 Speaker 3: when I was reading the book last night and also 246 00:10:57,120 --> 00:11:00,160 Speaker 3: the buyer here, I just wrote down brave because it's 247 00:11:00,160 --> 00:11:03,040 Speaker 3: being able to go. Now, here's the passion, and you've 248 00:11:03,120 --> 00:11:05,840 Speaker 3: launched and you've had such a great success. But then 249 00:11:06,160 --> 00:11:08,880 Speaker 3: I think I'm in a similar mind that my mind 250 00:11:09,000 --> 00:11:12,080 Speaker 3: runs at one hundred miles an hour, and I'm excited 251 00:11:12,080 --> 00:11:13,760 Speaker 3: by so many things that keep me up at night. 252 00:11:14,200 --> 00:11:16,640 Speaker 3: So the obvious question for you would be what's next. 253 00:11:18,320 --> 00:11:20,520 Speaker 4: Well, I'm not sure if any of you have seen, 254 00:11:20,559 --> 00:11:22,920 Speaker 4: but A straight in Story recently did an episode on 255 00:11:22,960 --> 00:11:25,600 Speaker 4: me and they interviewed my mum and dad, and one 256 00:11:25,600 --> 00:11:28,640 Speaker 4: of my friends texted me after the episode and said, well, 257 00:11:28,679 --> 00:11:31,560 Speaker 4: your dad was giving off real main character vibes, which 258 00:11:31,600 --> 00:11:35,200 Speaker 4: he absolutely was, but he was disappointed because in the 259 00:11:35,240 --> 00:11:38,600 Speaker 4: interview process they asked everyone that question, what's next for Kate? 260 00:11:39,320 --> 00:11:42,080 Speaker 4: And Dad's answer was, well, we could do with a 261 00:11:42,120 --> 00:11:42,880 Speaker 4: new prime minister. 262 00:11:43,240 --> 00:11:45,760 Speaker 1: And I was like, oh, hang on a minute, why 263 00:11:45,840 --> 00:11:48,920 Speaker 1: didn't they include that I am not stating any political 264 00:11:49,040 --> 00:11:52,640 Speaker 1: dreams here. No, no, no, I don't know what's next 265 00:11:52,679 --> 00:11:52,880 Speaker 1: for me. 266 00:11:53,040 --> 00:11:56,680 Speaker 4: And it's funny because I always, as you've identified, I 267 00:11:56,720 --> 00:11:59,720 Speaker 4: have to be someone that has this quite far reaching 268 00:11:59,760 --> 00:12:02,760 Speaker 4: goal ahead of me that I'm I'm in the pursuit 269 00:12:02,840 --> 00:12:06,800 Speaker 4: of at all times. And I feel very happy with 270 00:12:08,080 --> 00:12:11,640 Speaker 4: being on my Loon journey and that's always continually evolving. 271 00:12:11,679 --> 00:12:13,880 Speaker 4: Like we've got nearly three hundred staff now, so my 272 00:12:14,040 --> 00:12:16,440 Speaker 4: role has changed a lot in the last thirteen years. 273 00:12:16,480 --> 00:12:19,199 Speaker 4: It's huge, which is why going down to Bristo or 274 00:12:19,240 --> 00:12:22,680 Speaker 4: going up to Brisbane, yep, and having this incredible Loon 275 00:12:22,720 --> 00:12:25,520 Speaker 4: cross on that I hadn't touched in the making was 276 00:12:25,800 --> 00:12:29,000 Speaker 4: such a moment of pride for me. But then getting 277 00:12:29,000 --> 00:12:31,760 Speaker 4: to write Destination Moon reminded me how much I love 278 00:12:31,840 --> 00:12:35,080 Speaker 4: being creative. And it's a very solo process writing a book, 279 00:12:35,120 --> 00:12:37,000 Speaker 4: and it felt like such a privilege to be able 280 00:12:37,040 --> 00:12:37,520 Speaker 4: to do that. 281 00:12:38,160 --> 00:12:40,719 Speaker 1: So maybe I'll do a bit more writing in the future. 282 00:12:41,000 --> 00:12:42,640 Speaker 3: This it's good. 283 00:12:42,840 --> 00:12:46,120 Speaker 2: My advice is is just a you know, any business 284 00:12:46,160 --> 00:12:48,720 Speaker 2: minded person would tell you you need to franchise, you 285 00:12:48,760 --> 00:12:50,600 Speaker 2: need to go all around the world. I mean, the 286 00:12:50,679 --> 00:12:53,760 Speaker 2: new York Times. They said that you produced the best 287 00:12:53,840 --> 00:12:57,040 Speaker 2: cross on in the world. So there's people probably out 288 00:12:57,040 --> 00:12:59,760 Speaker 2: there going, well, you obviously have to expand, but then 289 00:12:59,800 --> 00:13:01,959 Speaker 2: that bring stress into your life, you know. I mean, 290 00:13:02,040 --> 00:13:05,600 Speaker 2: I keep keep doing what makes you hap. 291 00:13:05,720 --> 00:13:10,560 Speaker 4: So I actually think you've just nailed it. It's you've 292 00:13:10,600 --> 00:13:12,599 Speaker 4: just got to keep doing what makes you happy. And 293 00:13:13,080 --> 00:13:15,320 Speaker 4: maybe that will be expanding loan. It will never be 294 00:13:15,640 --> 00:13:18,720 Speaker 4: in a mass way because it's an intricate product to 295 00:13:18,760 --> 00:13:20,400 Speaker 4: make and it takes a lot of time and effort 296 00:13:20,440 --> 00:13:22,840 Speaker 4: and money to do it. It's a very expensive business 297 00:13:22,880 --> 00:13:25,880 Speaker 4: to run. But I guess if we can figure out 298 00:13:25,920 --> 00:13:28,160 Speaker 4: how to make more croissants, then ultimately we can figure 299 00:13:28,160 --> 00:13:30,200 Speaker 4: out how to make more people happy every morning. 300 00:13:30,600 --> 00:13:32,040 Speaker 2: Do you do? You know the story of in and 301 00:13:32,080 --> 00:13:35,319 Speaker 2: out Burger in America and the reason so the reason 302 00:13:35,400 --> 00:13:38,640 Speaker 2: why they haven't expanded as well is because they have 303 00:13:38,679 --> 00:13:42,280 Speaker 2: their warehouses and they have local they have the local ingredients. 304 00:13:42,679 --> 00:13:44,800 Speaker 2: So this is this builds up the story of in 305 00:13:44,840 --> 00:13:47,160 Speaker 2: and out Burger as well. And I think it's only 306 00:13:47,240 --> 00:13:49,880 Speaker 2: is it on the eastern side of America that you 307 00:13:49,920 --> 00:13:51,679 Speaker 2: only find in and out Burger. 308 00:13:51,440 --> 00:13:54,360 Speaker 3: But the west as on the westside go under the 309 00:13:54,400 --> 00:13:55,760 Speaker 3: east because that's right. 310 00:13:55,760 --> 00:13:59,040 Speaker 2: Correct, because you can only have an in and out 311 00:13:59,040 --> 00:14:03,480 Speaker 2: burger a certain distance from where the ingredients come from Kate, 312 00:14:03,720 --> 00:14:06,440 Speaker 2: so a further out they say that, well, they're not 313 00:14:06,559 --> 00:14:11,520 Speaker 2: fresh and they're not local. So people then this story 314 00:14:11,679 --> 00:14:13,839 Speaker 2: just builds and builds and go, Well, the only way 315 00:14:13,840 --> 00:14:15,480 Speaker 2: that we can get to in a and outbug because 316 00:14:15,480 --> 00:14:16,640 Speaker 2: it's in a certain is to. 317 00:14:16,600 --> 00:14:17,160 Speaker 1: Go to the west. 318 00:14:17,240 --> 00:14:19,200 Speaker 2: What, yeah, is to go to the west. And people 319 00:14:19,280 --> 00:14:22,200 Speaker 2: just love that story and love the burger for it. 320 00:14:22,400 --> 00:14:24,960 Speaker 4: Wow, it's I guess it's a little bit similar with Loon. 321 00:14:25,480 --> 00:14:28,000 Speaker 4: One of the reasons that we don't supply wholesale. You know, 322 00:14:28,080 --> 00:14:31,360 Speaker 4: Australia has so many good cafes these days that all 323 00:14:31,520 --> 00:14:34,160 Speaker 4: typically have pastries on the counter supplied by a bakery. 324 00:14:34,600 --> 00:14:36,840 Speaker 4: But the only reason we choose not to do that 325 00:14:37,000 --> 00:14:39,920 Speaker 4: is because we like to control the entire customer experience 326 00:14:39,960 --> 00:14:42,840 Speaker 4: to ensure that when we're serving a croissant, it's fresh 327 00:14:42,840 --> 00:14:46,160 Speaker 4: out of the oven. And I think any other bakery 328 00:14:46,160 --> 00:14:47,800 Speaker 4: that you go to it will be very rare that 329 00:14:47,840 --> 00:14:49,560 Speaker 4: you get a croissant fresh out of the oven at 330 00:14:49,640 --> 00:14:52,720 Speaker 4: like one o'clock in the afternoon. But our difference is 331 00:14:52,760 --> 00:14:55,680 Speaker 4: we are baking fresh all throughout the day and to 332 00:14:55,720 --> 00:14:57,840 Speaker 4: come into a loon. For us to be able to control, 333 00:14:57,880 --> 00:15:00,000 Speaker 4: to make sure that the costant put on the place 334 00:15:00,120 --> 00:15:03,800 Speaker 4: or in the bag is fresh is crucial to us. 335 00:15:03,840 --> 00:15:06,360 Speaker 4: And if we were to wholesale supply, we just don't 336 00:15:06,400 --> 00:15:09,000 Speaker 4: know how that cafe will treat our product. I mean 337 00:15:09,080 --> 00:15:10,920 Speaker 4: maybe they'll cut it in half and squash it in 338 00:15:10,960 --> 00:15:11,400 Speaker 4: a toaster. 339 00:15:11,560 --> 00:15:15,080 Speaker 1: Who knows? Yeah, yeah, I hain't. No one. Don't you do. 340 00:15:15,040 --> 00:15:18,720 Speaker 3: That to learn? Can I? Also? I mean, I'm I'm 341 00:15:18,720 --> 00:15:20,680 Speaker 3: an original cross on type of guy. 342 00:15:20,960 --> 00:15:21,360 Speaker 1: Love this. 343 00:15:21,600 --> 00:15:24,640 Speaker 3: I just want it fresh, clean and crisp the way 344 00:15:24,680 --> 00:15:26,760 Speaker 3: it comes out of the oven. I don't want it 345 00:15:26,760 --> 00:15:27,760 Speaker 3: tricked up in any way. 346 00:15:28,000 --> 00:15:28,440 Speaker 1: Love that. 347 00:15:28,440 --> 00:15:31,120 Speaker 3: That's me too, Can I ask? Because there are different 348 00:15:31,160 --> 00:15:32,720 Speaker 3: cross ons that people do. 349 00:15:32,960 --> 00:15:36,560 Speaker 4: What is in the range, So I can see that 350 00:15:36,680 --> 00:15:39,440 Speaker 4: you are currently pointing to one that we call the croffin, 351 00:15:40,120 --> 00:15:42,920 Speaker 4: the croffen And I actually invented the croffin which I 352 00:15:42,960 --> 00:15:44,760 Speaker 4: speak about in Destination movie. 353 00:15:45,240 --> 00:15:45,640 Speaker 3: That one. 354 00:15:45,880 --> 00:15:46,360 Speaker 1: No, it's the. 355 00:15:46,680 --> 00:15:48,920 Speaker 2: One just muffin, the one that looks like a muffin 356 00:15:49,040 --> 00:15:49,840 Speaker 2: exactly muffin. 357 00:15:50,280 --> 00:15:54,200 Speaker 4: So a cute little side story. I invented the croffin 358 00:15:54,320 --> 00:15:56,640 Speaker 4: back in twenty thirteen. And then I took a little 359 00:15:56,680 --> 00:15:59,480 Speaker 4: side trip to Paris for a couple of weeks and 360 00:15:59,520 --> 00:16:03,400 Speaker 4: I was telling a Frenchmen about the Krauffen, and I mean, 361 00:16:03,600 --> 00:16:07,240 Speaker 4: I think, as you can assume now, he wasn't happy, 362 00:16:08,160 --> 00:16:11,680 Speaker 4: and I just saw this like shade come across his 363 00:16:11,760 --> 00:16:15,960 Speaker 4: face and his face scrunched up and he went gruffen. 364 00:16:17,160 --> 00:16:18,360 Speaker 1: It sounds like an. 365 00:16:18,320 --> 00:16:23,240 Speaker 3: STD I think ten years ago. 366 00:16:26,400 --> 00:16:29,120 Speaker 4: But actually the Kruffen is it's such a good product 367 00:16:29,200 --> 00:16:33,200 Speaker 4: because it acts as a vehicle for fillings. So as 368 00:16:33,200 --> 00:16:36,080 Speaker 4: you've just said, for me, the traditional croissant not tricked 369 00:16:36,160 --> 00:16:38,960 Speaker 4: up is the perfect pastry for me, but this one, 370 00:16:39,120 --> 00:16:41,680 Speaker 4: the half that's baked in the tin becomes a little 371 00:16:41,720 --> 00:16:43,920 Speaker 4: bit more breoshy because I guess it's protected by that 372 00:16:44,000 --> 00:16:46,400 Speaker 4: layer of metal in the baking process. And then the 373 00:16:46,440 --> 00:16:49,600 Speaker 4: top is a bit more croissante because it rises out 374 00:16:49,600 --> 00:16:51,440 Speaker 4: of the oven and he's exposed to the air, so 375 00:16:51,480 --> 00:16:54,040 Speaker 4: it's a bit crunchier. But then you can pipe it 376 00:16:54,080 --> 00:16:57,720 Speaker 4: full of flavors like lemon curd or custard or myriad 377 00:16:57,760 --> 00:16:59,240 Speaker 4: flavors that we've come up with at Loon. 378 00:16:59,600 --> 00:17:01,240 Speaker 1: So it's fun to have a bit of fun with 379 00:17:01,280 --> 00:17:01,680 Speaker 1: that one. 380 00:17:01,800 --> 00:17:03,440 Speaker 3: Tommy, any butter questions you'd like to. 381 00:17:03,680 --> 00:17:05,720 Speaker 2: No, I think you having to exceed all of them. 382 00:17:05,680 --> 00:17:08,840 Speaker 3: Because Tommy, well, yeah, bread and Butter guy, will love be. 383 00:17:08,840 --> 00:17:11,639 Speaker 2: The best butter that you can buy in Australia, would 384 00:17:11,640 --> 00:17:14,400 Speaker 2: you think? Because can we buy lun butter in Australia 385 00:17:14,480 --> 00:17:14,720 Speaker 2: or not? 386 00:17:15,000 --> 00:17:17,879 Speaker 4: You can so the butter that we but I actually 387 00:17:17,920 --> 00:17:21,000 Speaker 4: I would prefer to answer this question first with your 388 00:17:21,040 --> 00:17:25,480 Speaker 4: first question about there are incredible Australian butters out there. Yes, 389 00:17:25,640 --> 00:17:28,400 Speaker 4: and I don't want to throw any shade on our 390 00:17:28,480 --> 00:17:31,480 Speaker 4: wonderful dairy industry. I'm going to put it out there 391 00:17:31,520 --> 00:17:34,760 Speaker 4: to all the butter producers, please figure out how bird 392 00:17:34,840 --> 00:17:40,760 Speaker 4: Disney in Normandy have figured out how to churn their butter. Disney, Yes, 393 00:17:40,840 --> 00:17:42,960 Speaker 4: so we have great butter producers, but no one in 394 00:17:42,960 --> 00:17:46,600 Speaker 4: Australia's figured out how to distribute those water particles finally 395 00:17:46,640 --> 00:17:47,920 Speaker 4: and evenly throughout the butter. 396 00:17:48,400 --> 00:17:50,560 Speaker 1: So it makes it much harder to laminate with. 397 00:17:50,680 --> 00:17:54,399 Speaker 4: So, again going back to technicalities, it ends up with 398 00:17:54,480 --> 00:17:57,360 Speaker 4: big water pockets in the butter, which means that it's 399 00:17:57,359 --> 00:17:59,600 Speaker 4: got a much lower melting temperature. You have to work 400 00:17:59,600 --> 00:18:01,720 Speaker 4: at much colder, and when you try to laminate it 401 00:18:01,760 --> 00:18:05,359 Speaker 4: into the dough because it's cold, it's brittle and those 402 00:18:05,480 --> 00:18:09,160 Speaker 4: big water pockets act as fault points, so it will 403 00:18:09,160 --> 00:18:11,199 Speaker 4: break and you'll end up with large parts of your 404 00:18:11,240 --> 00:18:13,480 Speaker 4: pastry that don't have butter laminated through it. 405 00:18:13,840 --> 00:18:15,200 Speaker 1: But I would love to work with. 406 00:18:15,160 --> 00:18:17,800 Speaker 4: An Australian butter producer, as you just said, within and out. 407 00:18:18,240 --> 00:18:21,199 Speaker 4: I would love to keep it in the country and 408 00:18:21,240 --> 00:18:25,639 Speaker 4: be supporting our own farmers. And also, yeah, absolutely so, 409 00:18:26,240 --> 00:18:31,040 Speaker 4: I think Pepi say make gold oh golden, you know that, 410 00:18:31,240 --> 00:18:33,720 Speaker 4: just with a piece of sour dough and a heavy 411 00:18:33,760 --> 00:18:36,840 Speaker 4: sprinkling of sea salt on top, and I'm a happy camper. 412 00:18:37,320 --> 00:18:38,000 Speaker 3: What's the other one that? 413 00:18:38,680 --> 00:18:45,400 Speaker 2: Actually, Kate, No, I don't. I don't see any product 414 00:18:45,400 --> 00:18:48,359 Speaker 2: around and I'm really disappointed in you, Kate this morning. 415 00:18:48,400 --> 00:18:49,320 Speaker 1: You're disappointed in me. 416 00:18:49,520 --> 00:18:52,000 Speaker 3: Well, you just explained that the crosstun has to be 417 00:18:52,040 --> 00:18:53,679 Speaker 3: served straight out of the oven. So Kate's not going 418 00:18:53,720 --> 00:18:53,919 Speaker 3: to come. 419 00:18:54,359 --> 00:18:56,439 Speaker 1: You're going to come, and you're going to come and 420 00:18:56,440 --> 00:18:57,560 Speaker 1: meet me at loon next week. 421 00:18:57,920 --> 00:19:00,960 Speaker 2: Let's go now, we're going right now. No, Kate, thank 422 00:19:01,000 --> 00:19:03,879 Speaker 2: you so much. This is a fascinating story, and you know, 423 00:19:04,000 --> 00:19:08,520 Speaker 2: Kate's whole journey has been put into her memoir Destination movement. 424 00:19:08,640 --> 00:19:11,440 Speaker 2: It's out now in all good bookstores. We know how 425 00:19:11,440 --> 00:19:13,520 Speaker 2: busy you are, Kate, but thank you so much for 426 00:19:13,560 --> 00:19:14,680 Speaker 2: coming in. That was fascinating. 427 00:19:14,720 --> 00:19:16,679 Speaker 1: It's been an absolute pleasure. Thank you for having me. 428 00:19:16,760 --> 00:19:18,880 Speaker 3: Thanks Kate, great to me. It's in Whipper with Kate. 429 00:19:18,960 --> 00:19:22,080 Speaker 3: Ritchie is a Nova podcast to walk great shows like this. 430 00:19:22,400 --> 00:19:25,800 Speaker 3: Download the Nova Player by the app store or Google Play. 431 00:19:26,000 --> 00:19:26,919 Speaker 2: The player