1
00:00:04,920 --> 00:00:10,680
Speaker 1: Welcome to the mentor. I'm Mark Boris Diego Frera. Welcome

2
00:00:10,720 --> 00:00:11,800
Speaker 1: to mental mate.

3
00:00:11,800 --> 00:00:13,080
Speaker 2: Thank you, thank you for having me.

4
00:00:13,680 --> 00:00:16,640
Speaker 1: I love pastries just so a better say that straight up.

5
00:00:17,400 --> 00:00:21,400
Speaker 1: Particularly my favorite, actually, my favorite pastry is a portuguesetar.

6
00:00:21,640 --> 00:00:21,840
Speaker 2: Good.

7
00:00:22,360 --> 00:00:24,880
Speaker 1: Out of all the people that I'll be talking to,

8
00:00:24,960 --> 00:00:27,600
Speaker 1: I'm talking to someone who makes them. I got to

9
00:00:27,640 --> 00:00:29,000
Speaker 1: say that, like I do like some of the Greek

10
00:00:29,000 --> 00:00:34,920
Speaker 1: pastries too, to be honestly, like, yeah, like Portogalia, which

11
00:00:34,960 --> 00:00:37,560
Speaker 1: is my favorite Greek patry is an orange cake made

12
00:00:37,600 --> 00:00:41,239
Speaker 1: from semolina that is my favorite. But I have to

13
00:00:41,240 --> 00:00:43,800
Speaker 1: be if I was I can't eat it every day

14
00:00:43,800 --> 00:00:45,599
Speaker 1: it's too sweet. But if I'm meeting, if I had

15
00:00:45,640 --> 00:00:47,560
Speaker 1: to do something every day with my coffee in the morning,

16
00:00:47,680 --> 00:00:50,919
Speaker 1: Portuguese tar as my goal. That's my go to. So

17
00:00:51,400 --> 00:00:56,400
Speaker 1: tell me a little bit about well, your family the

18
00:00:56,800 --> 00:01:01,520
Speaker 1: Portuguese obviously Mom and dad Portuguese. Mum's LUs yeah, both

19
00:01:01,560 --> 00:01:02,520
Speaker 1: live or passed away.

20
00:01:02,920 --> 00:01:06,520
Speaker 2: Father's passed away ten years this year. Mom is alive,

21
00:01:06,680 --> 00:01:09,200
Speaker 2: master life and a big core part of my business

22
00:01:09,200 --> 00:01:10,640
Speaker 2: and my I guess.

23
00:01:11,280 --> 00:01:14,880
Speaker 1: Drive and drive right. And they came to straight from Portugal.

24
00:01:14,959 --> 00:01:17,560
Speaker 2: They migrated here in nineteen eighty five, a.

25
00:01:17,520 --> 00:01:21,320
Speaker 1: Couple years before I was born, right, And why did

26
00:01:21,319 --> 00:01:22,559
Speaker 1: they come here? What was the deal?

27
00:01:22,680 --> 00:01:24,840
Speaker 2: I think it's always that thing about the better life, right,

28
00:01:25,160 --> 00:01:28,479
Speaker 2: you know, you you're always looking over saying is there

29
00:01:28,480 --> 00:01:30,400
Speaker 2: a better place for us? I think it was at

30
00:01:30,400 --> 00:01:33,840
Speaker 2: the end of the day, it was purely Portugal was

31
00:01:33,880 --> 00:01:36,039
Speaker 2: a fantastic place to be, but it just didn't have

32
00:01:36,080 --> 00:01:38,960
Speaker 2: a future, I guess. And it was hard to get ahead,

33
00:01:38,959 --> 00:01:41,640
Speaker 2: I guess in Portugal and even to this day, it's

34
00:01:41,680 --> 00:01:44,640
Speaker 2: a lovely country for holiday, but if you want to

35
00:01:44,800 --> 00:01:48,320
Speaker 2: make a career out of that place, it's quite challenging.

36
00:01:48,120 --> 00:01:49,880
Speaker 1: Is it. I don't know much about Portugal. I mean,

37
00:01:50,000 --> 00:01:51,600
Speaker 1: I've been in Spain a few times only because we

38
00:01:51,640 --> 00:01:55,120
Speaker 1: used to do raised money there and for bond issues,

39
00:01:55,480 --> 00:01:57,920
Speaker 1: and you know, we spent most of her time Adrid,

40
00:01:58,440 --> 00:02:00,960
Speaker 1: but we never went to Portugal. There's no sort of

41
00:02:01,240 --> 00:02:03,440
Speaker 1: I shouldn't say there's no money there. For the sort

42
00:02:03,480 --> 00:02:07,280
Speaker 1: of things we were selling, like bond bond issues. It

43
00:02:07,440 --> 00:02:11,840
Speaker 1: was a little bit considered in the in our London office,

44
00:02:11,880 --> 00:02:15,760
Speaker 1: it was considered a little bit not the worldish, but

45
00:02:15,800 --> 00:02:18,800
Speaker 1: a little bit or just a holiday destination for the Poms.

46
00:02:18,800 --> 00:02:21,040
Speaker 2: Look put it that way. It was felt like that

47
00:02:21,120 --> 00:02:23,640
Speaker 2: because it was a country that was very cheap, like

48
00:02:23,960 --> 00:02:25,520
Speaker 2: you felt like a king when you went there. It's

49
00:02:25,560 --> 00:02:28,840
Speaker 2: sunny and the weather's fantastic, beaches create like it's essentially

50
00:02:28,840 --> 00:02:33,639
Speaker 2: Sydney with a lot of European culture and very affordable.

51
00:02:33,760 --> 00:02:35,680
Speaker 2: At that point when you were probably go there even

52
00:02:35,960 --> 00:02:37,560
Speaker 2: it would have had their currency at the time, the

53
00:02:37,600 --> 00:02:43,160
Speaker 2: scudle now the euro. But for the last maybe within

54
00:02:43,200 --> 00:02:46,639
Speaker 2: the last ten years, things have changed. It's actually progressing

55
00:02:46,680 --> 00:02:49,360
Speaker 2: because of tourism. It's growing. It's becoming a place people like,

56
00:02:49,360 --> 00:02:51,400
Speaker 2: oh yeah, it's like it's a thing now, it's a

57
00:02:51,440 --> 00:02:53,640
Speaker 2: place to go and visit. But still for those that

58
00:02:53,680 --> 00:02:57,079
Speaker 2: live there it's still like this. They can get by.

59
00:02:57,639 --> 00:03:01,320
Speaker 2: But the progression and the potential for growth in in life,

60
00:03:01,400 --> 00:03:05,440
Speaker 2: I guess is one of those that it's a challenge.

61
00:03:05,520 --> 00:03:06,800
Speaker 2: I think not much.

62
00:03:06,639 --> 00:03:09,240
Speaker 1: Infrastructure and it's not likely they've got full of oil

63
00:03:09,320 --> 00:03:12,519
Speaker 1: or gas or minerals. They're not pol and iron or

64
00:03:12,560 --> 00:03:13,160
Speaker 1: out of the ground.

65
00:03:13,160 --> 00:03:15,400
Speaker 2: It's a small country. The small it's into New South

66
00:03:15,400 --> 00:03:18,639
Speaker 2: Wales apparently, is that right, that's Puny ten minion population

67
00:03:19,280 --> 00:03:21,800
Speaker 2: did Yeah, it's Puny so it was.

68
00:03:21,960 --> 00:03:23,800
Speaker 1: It was at one stage there was you had some

69
00:03:23,840 --> 00:03:25,120
Speaker 1: great explorers out of Portugal.

70
00:03:25,240 --> 00:03:27,440
Speaker 2: Portugal was one of the leading in the world many

71
00:03:27,480 --> 00:03:29,960
Speaker 2: many years ago. There's they owned half the country. At

72
00:03:30,000 --> 00:03:33,760
Speaker 2: one point, there were huge colonizers. They had so much gold, they.

73
00:03:33,680 --> 00:03:35,640
Speaker 1: Were very they got out of South America.

74
00:03:36,320 --> 00:03:39,600
Speaker 2: Well then they started handing in Africa and Asia. Yeah,

75
00:03:39,720 --> 00:03:41,800
Speaker 2: they said handed it all back basically in the end,

76
00:03:42,280 --> 00:03:45,400
Speaker 2: and they just stuck to their little pocket and Portugal

77
00:03:45,400 --> 00:03:49,360
Speaker 2: in Europe. But yeah, they it's amazing where they were.

78
00:03:49,720 --> 00:03:52,000
Speaker 2: And I look, they might get back there one day,

79
00:03:52,040 --> 00:03:53,160
Speaker 2: but not to that extent.

80
00:03:53,240 --> 00:03:56,520
Speaker 1: But I remember when we had and these are probably

81
00:03:56,600 --> 00:04:00,920
Speaker 1: probably naive commentaries and question is bad Portugal? But I

82
00:04:00,960 --> 00:04:03,840
Speaker 1: remember because I've been there. But I remember when I

83
00:04:03,880 --> 00:04:09,840
Speaker 1: had my building company thirty years ago. My partner, who

84
00:04:09,920 --> 00:04:12,280
Speaker 1: was an actual registered builder. I wasn't, but I owned

85
00:04:12,320 --> 00:04:16,320
Speaker 1: part of the business, used to me histor asadomy, we

86
00:04:16,360 --> 00:04:18,200
Speaker 1: don't get any tiling done in any of the house

87
00:04:18,279 --> 00:04:20,440
Speaker 1: we build, or any of the apartments we build unless

88
00:04:20,440 --> 00:04:25,440
Speaker 1: we use Portuguese tilers. And you know those days, he

89
00:04:25,480 --> 00:04:28,000
Speaker 1: always wanted to buy Portuguese tiles because they were the

90
00:04:28,040 --> 00:04:32,000
Speaker 1: most well they're sort of exotic. But I remember the

91
00:04:32,000 --> 00:04:35,280
Speaker 1: tyler's name of his name is Noah, and yeah, like

92
00:04:35,320 --> 00:04:37,120
Speaker 1: I could never work out why what's the big deal

93
00:04:37,120 --> 00:04:39,919
Speaker 1: about Portuguese tiling? I mean, is the country full of

94
00:04:39,920 --> 00:04:42,560
Speaker 1: tiles or something? But is that a thing a Portugal?

95
00:04:42,600 --> 00:04:45,800
Speaker 2: If you go there, like every a lot of the

96
00:04:45,920 --> 00:04:49,960
Speaker 2: older buildings are covered in tiles, painted, hand painted, beautiful tiles.

97
00:04:50,160 --> 00:04:52,120
Speaker 1: These were hand painted a lot of times and then

98
00:04:52,120 --> 00:04:53,280
Speaker 1: glazed over obviously, but.

99
00:04:54,000 --> 00:04:57,200
Speaker 2: The city is just built on like it gives them strength,

100
00:04:57,360 --> 00:05:00,200
Speaker 2: structure back. And it's also a thing of status. A

101
00:05:00,200 --> 00:05:03,280
Speaker 2: long time ago, it was a status thing if money, yeah,

102
00:05:03,320 --> 00:05:05,000
Speaker 2: and how it looked in the finish and all these

103
00:05:05,000 --> 00:05:06,600
Speaker 2: sort of things. It depends on what side of the

104
00:05:06,600 --> 00:05:08,160
Speaker 2: street you'd walk on and all these sort of like

105
00:05:08,240 --> 00:05:10,280
Speaker 2: if you're just going back a long time, yeah, yeah,

106
00:05:10,440 --> 00:05:14,360
Speaker 2: but every single big city a lot of tiles. All

107
00:05:14,400 --> 00:05:16,359
Speaker 2: the villages had a little bit of tiles, and they

108
00:05:16,440 --> 00:05:18,800
Speaker 2: paint their houses beautiful colors and stuff, depending on the

109
00:05:18,839 --> 00:05:20,560
Speaker 2: towns and what their color was.

110
00:05:21,400 --> 00:05:22,360
Speaker 1: The towns have their color.

111
00:05:22,560 --> 00:05:24,880
Speaker 2: Yeah, so south is white and blues and the north

112
00:05:24,880 --> 00:05:27,120
Speaker 2: I think is another color. So it's just every area

113
00:05:27,160 --> 00:05:28,720
Speaker 2: is a little bit different it feels like you're going

114
00:05:28,720 --> 00:05:30,360
Speaker 2: to a different part of It's almost like you're in

115
00:05:30,360 --> 00:05:32,640
Speaker 2: another country, but you're not. You're still in Portugal. It's

116
00:05:32,680 --> 00:05:35,880
Speaker 2: just different look, different feel, but still Portuguese.

117
00:05:35,880 --> 00:05:38,000
Speaker 1: Now, I don't want to at risk of insulting you

118
00:05:38,839 --> 00:05:43,400
Speaker 1: when you're in Portugal. Culturally, is it a similar culture

119
00:05:43,440 --> 00:05:45,880
Speaker 1: to Spanish? I know the death language is different, but

120
00:05:45,920 --> 00:05:50,600
Speaker 1: it's a similar culturally, like families, important music, they have.

121
00:05:50,640 --> 00:05:55,000
Speaker 2: A lot of similarities. Yeah, And it's not like there's

122
00:05:55,000 --> 00:05:56,520
Speaker 2: a hate between them. I think there was a hate

123
00:05:56,560 --> 00:05:58,080
Speaker 2: between the two once upon a time. There was like

124
00:05:58,120 --> 00:06:00,800
Speaker 2: this thing about Portuguese Spain didn't like each other. But

125
00:06:00,839 --> 00:06:04,680
Speaker 2: I think that's well and truly gone. But their values

126
00:06:04,680 --> 00:06:07,719
Speaker 2: are the same. Yeah. And music, yeah, they love it,

127
00:06:08,000 --> 00:06:10,800
Speaker 2: just different styles. Like we've got a very I think

128
00:06:10,800 --> 00:06:13,599
Speaker 2: because of the colonies back in the day, mozlim Beek

129
00:06:13,680 --> 00:06:15,279
Speaker 2: is a big part of it was a country that

130
00:06:15,320 --> 00:06:17,960
Speaker 2: Portugal was part of the colonization a lot of places

131
00:06:17,960 --> 00:06:20,440
Speaker 2: in Africa. So they've got very angle Lana style music,

132
00:06:20,440 --> 00:06:25,479
Speaker 2: which is that African concept, South American or Brazilian concept music.

133
00:06:25,480 --> 00:06:30,000
Speaker 2: They love that. It's it's everywhere in Portugal. So Portugal

134
00:06:30,080 --> 00:06:33,600
Speaker 2: is really cultural as well outside of Portugal, but they

135
00:06:34,200 --> 00:06:37,320
Speaker 2: embrace all those countries that they sort of went to

136
00:06:37,440 --> 00:06:38,160
Speaker 2: once upon a time.

137
00:06:38,279 --> 00:06:40,359
Speaker 1: So's coffee a big deal here morning?

138
00:06:40,560 --> 00:06:41,560
Speaker 2: Yeah, what's the deal?

139
00:06:41,600 --> 00:06:43,960
Speaker 1: Like, so you like, yeah, if I'm in Portugal, don't

140
00:06:43,960 --> 00:06:47,160
Speaker 1: get up in the morning. They are they cafes and

141
00:06:47,320 --> 00:06:51,560
Speaker 1: obviously they're gonna have you know, pastries, that's the deal.

142
00:06:51,640 --> 00:06:55,520
Speaker 2: Yeah. So basically it's just pastry and coffee for breakfast. Yeah,

143
00:06:55,600 --> 00:06:56,839
Speaker 2: it's not really a bacon, eggs.

144
00:06:56,839 --> 00:06:59,719
Speaker 1: You don't get eggs normal or very rare.

145
00:06:59,760 --> 00:07:04,680
Speaker 2: The the foreign sort of the areas. Yeah, you'll get that. Yeah,

146
00:07:04,720 --> 00:07:07,000
Speaker 2: but it's not like that's not that's not normal.

147
00:07:07,040 --> 00:07:07,680
Speaker 1: That's not the deal.

148
00:07:07,720 --> 00:07:09,000
Speaker 2: That's just for you, the foreigners.

149
00:07:09,000 --> 00:07:11,080
Speaker 1: It's the same agree something you know, like you're not

150
00:07:11,120 --> 00:07:12,760
Speaker 1: really you're not going to get baking and eggs. You're

151
00:07:12,800 --> 00:07:15,600
Speaker 1: going to get better and bread.

152
00:07:15,360 --> 00:07:16,960
Speaker 2: And cheese baxactly exactly.

153
00:07:17,080 --> 00:07:19,800
Speaker 1: Yeah. Bread, I mean like you bread all the time, bread,

154
00:07:19,960 --> 00:07:24,080
Speaker 1: bread and cheese and maybe yoga maybe yeah maybe in

155
00:07:24,080 --> 00:07:24,920
Speaker 1: the summer. Whatever.

156
00:07:24,960 --> 00:07:29,760
Speaker 2: It's not heavy. Really, lunch is your meal. That's that's

157
00:07:29,800 --> 00:07:33,120
Speaker 2: the big part of that. They used to. It's not

158
00:07:33,200 --> 00:07:35,520
Speaker 2: so common anymore obviously because of the word the world is.

159
00:07:35,920 --> 00:07:38,760
Speaker 2: But at one point, schools will close, kids go home,

160
00:07:39,360 --> 00:07:42,360
Speaker 2: do their thing, come back, work stops, h will slow down,

161
00:07:42,400 --> 00:07:45,480
Speaker 2: and then you come back and they still trade and

162
00:07:45,520 --> 00:07:48,000
Speaker 2: operate till late night. Like hasn't changed.

163
00:07:48,160 --> 00:07:49,880
Speaker 1: So they're still doing dinner at nine or ten o'clock

164
00:07:49,880 --> 00:07:50,120
Speaker 1: at night.

165
00:07:50,200 --> 00:07:53,040
Speaker 2: Yeah, absolutely, and that's normal because kids are out playing

166
00:07:53,040 --> 00:07:54,960
Speaker 2: at nine ten o'clock at night, you know, running around

167
00:07:55,040 --> 00:07:57,760
Speaker 2: learn and that's that's normal. And I think that's fantastic.

168
00:07:57,840 --> 00:07:59,840
Speaker 2: I love that lifestyle. I love that cultural hard.

169
00:07:59,680 --> 00:07:59,880
Speaker 1: To do it.

170
00:08:01,720 --> 00:08:04,040
Speaker 2: I don't think it's impossible. I think it's definitely it's

171
00:08:04,320 --> 00:08:06,480
Speaker 2: it can be done. I just think it's a mindset

172
00:08:06,520 --> 00:08:08,480
Speaker 2: thing at the end of the day because yeah, look

173
00:08:08,480 --> 00:08:11,760
Speaker 2: they don't get up early there, but I think austraight

174
00:08:11,800 --> 00:08:13,200
Speaker 2: as culture loves they do.

175
00:08:13,240 --> 00:08:15,120
Speaker 1: If they're cooking, if they're making pastries, are the.

176
00:08:15,120 --> 00:08:16,840
Speaker 2: Bakers, Yeah, they'll be out there a cracker door. So

177
00:08:16,920 --> 00:08:19,440
Speaker 2: bake bake baker is a big deal in Portugal, huge,

178
00:08:19,560 --> 00:08:24,480
Speaker 2: every shop, every village, third shops. Yeah, hundreds of them,

179
00:08:24,640 --> 00:08:26,120
Speaker 2: way more than you think there are here.

180
00:08:26,280 --> 00:08:28,840
Speaker 1: Because I've always I've always think like in village life

181
00:08:28,880 --> 00:08:31,440
Speaker 1: in Europe, in particular. I always thought to myself, have

182
00:08:31,520 --> 00:08:33,000
Speaker 1: thought to myself and it should be like this in

183
00:08:33,000 --> 00:08:35,760
Speaker 1: Australia too. But every village or a small town or

184
00:08:35,920 --> 00:08:38,400
Speaker 1: regional area, the heart of the joint is the bakery

185
00:08:38,400 --> 00:08:40,160
Speaker 1: as far as I'm concern, because it opens. It's the

186
00:08:40,200 --> 00:08:43,080
Speaker 1: first thing to open, you know, like what they should

187
00:08:43,120 --> 00:08:44,599
Speaker 1: be doing. If you're one of the first things to do.

188
00:08:44,640 --> 00:08:46,679
Speaker 1: You should be the first person. I have coffee available.

189
00:08:47,120 --> 00:08:48,600
Speaker 1: You should the smell of the coffee should be going

190
00:08:48,640 --> 00:08:50,800
Speaker 1: out of the bakery like from five in the morning,

191
00:08:51,120 --> 00:08:53,360
Speaker 1: and then people come in and buy their bakery and

192
00:08:53,400 --> 00:08:55,480
Speaker 1: bakery items and get a coffee. I mean, I think

193
00:08:55,520 --> 00:09:01,760
Speaker 1: that to me, that is a perfect regional g feeling.

194
00:09:03,160 --> 00:09:06,480
Speaker 2: I think, And yes, to an extent, there's and then

195
00:09:06,520 --> 00:09:09,560
Speaker 2: there's other sort of businesses out there that operate that

196
00:09:09,640 --> 00:09:12,400
Speaker 2: you It's funny because you go to those countries. My

197
00:09:12,480 --> 00:09:17,040
Speaker 2: mum's village, for example, they've got besides the crazy amount

198
00:09:17,080 --> 00:09:18,880
Speaker 2: of history that these places like this are so old,

199
00:09:20,520 --> 00:09:23,440
Speaker 2: there's all sorts of businesses there that like selling material

200
00:09:23,559 --> 00:09:27,880
Speaker 2: and cloth and just unique businesses that you think as

201
00:09:27,880 --> 00:09:30,440
Speaker 2: if it sort of ever survived. It's just because the

202
00:09:30,440 --> 00:09:32,600
Speaker 2: people live there are so old, you know, and that's

203
00:09:32,600 --> 00:09:34,360
Speaker 2: what they've been used to. You know, there's no young

204
00:09:34,400 --> 00:09:36,760
Speaker 2: There is a young generation, but very small genera generation

205
00:09:36,840 --> 00:09:39,080
Speaker 2: of young people as opposedly the old generation. So yeah,

206
00:09:39,120 --> 00:09:41,720
Speaker 2: bakeries are there, but then you've got all these other

207
00:09:41,840 --> 00:09:45,280
Speaker 2: random sort of little bit. How does the coffee generally

208
00:09:45,400 --> 00:09:47,599
Speaker 2: is just black black coffee? Yeah, like you do have

209
00:09:47,640 --> 00:09:50,440
Speaker 2: a bit of milk. No one really drinks tea unless

210
00:09:50,440 --> 00:09:54,240
Speaker 2: they're at home sick. Yeah, so it's generally espresso or

211
00:09:54,280 --> 00:09:54,880
Speaker 2: along black.

212
00:09:55,559 --> 00:09:58,440
Speaker 1: So if you're a man and your mum, they arrive

213
00:09:58,520 --> 00:10:04,560
Speaker 1: in austral eighty five, right, and it's an interesting period

214
00:10:04,600 --> 00:10:08,240
Speaker 1: in Australias history. So I arrived in Sydney, yes, and

215
00:10:08,400 --> 00:10:10,600
Speaker 1: your dad back in Portugal, was he a.

216
00:10:10,520 --> 00:10:12,400
Speaker 2: Baker, started off as a chef as a kid.

217
00:10:12,480 --> 00:10:14,520
Speaker 1: Yeah, he learned to become a baker or a space

218
00:10:14,720 --> 00:10:17,720
Speaker 1: She did apprenticeship.

219
00:10:17,280 --> 00:10:21,360
Speaker 2: Yeah, essentially through a hotel. And your mum was no,

220
00:10:21,440 --> 00:10:24,520
Speaker 2: she came from a village. She her father was a

221
00:10:24,520 --> 00:10:33,360
Speaker 2: baker surprisingly sorry grandfather, and she just unfortunately came up

222
00:10:33,360 --> 00:10:36,400
Speaker 2: from a village very poor. Yeah, so education was minimal

223
00:10:37,559 --> 00:10:39,480
Speaker 2: and so they sort of she was self educated. She

224
00:10:39,600 --> 00:10:41,959
Speaker 2: was from a very young age. She was a working

225
00:10:41,960 --> 00:10:45,120
Speaker 2: class person in the villages and they worked her way

226
00:10:45,200 --> 00:10:50,640
Speaker 2: up into moving into Lisbon, always working from like teens,

227
00:10:50,679 --> 00:10:55,160
Speaker 2: young young teens, so lost her parents quite young, had

228
00:10:56,360 --> 00:10:58,720
Speaker 2: moved around a lot, I guess with family trying to

229
00:10:58,720 --> 00:11:01,080
Speaker 2: just skip by. I guess at that point, at that age.

230
00:11:01,320 --> 00:11:04,720
Speaker 2: She then met my father in Lisbon when she was eighteen.

231
00:11:05,840 --> 00:11:10,080
Speaker 2: That's where sort of life became became a game for mom.

232
00:11:10,320 --> 00:11:13,440
Speaker 2: But she was she did a bit of everything. I

233
00:11:13,440 --> 00:11:14,320
Speaker 2: guess to get by that.

234
00:11:14,360 --> 00:11:17,000
Speaker 1: But do you think I don't know, maybe you've spoke

235
00:11:17,040 --> 00:11:19,840
Speaker 1: to your parents, but was there dream to come to Australia.

236
00:11:19,880 --> 00:11:24,000
Speaker 1: Why do they choose Australia not marry or they tried Canada.

237
00:11:24,720 --> 00:11:26,400
Speaker 2: I think they looked at America, but they tried Canada

238
00:11:27,000 --> 00:11:30,000
Speaker 2: and then they and also Queensland besides before Sydney, right,

239
00:11:30,240 --> 00:11:31,959
Speaker 2: and I think Perth was also there because the big

240
00:11:32,040 --> 00:11:35,400
Speaker 2: Portuese community there. Yeah, they moved for some reason. I

241
00:11:35,440 --> 00:11:37,080
Speaker 2: think it was just the distance was a lot closer

242
00:11:37,080 --> 00:11:40,760
Speaker 2: to go Perth as opposed to East Coast right, so

243
00:11:40,840 --> 00:11:42,920
Speaker 2: that that I don't know how it all panned out

244
00:11:42,920 --> 00:11:45,319
Speaker 2: and how Sydney became the place, but I think it

245
00:11:45,400 --> 00:11:47,360
Speaker 2: might have been just because they had one contact here.

246
00:11:47,679 --> 00:11:50,160
Speaker 1: So they arrived in Sydney and what was the first

247
00:11:50,160 --> 00:11:52,040
Speaker 1: thing here? I mean, did did he go say, let's

248
00:11:52,120 --> 00:11:53,120
Speaker 1: I'm a pastry shop.

249
00:11:53,320 --> 00:11:59,680
Speaker 2: No, they moved to West Tension Center out there, which

250
00:11:59,679 --> 00:11:59,880
Speaker 2: was the.

251
00:12:03,880 --> 00:12:04,320
Speaker 1: Same place.

252
00:12:04,400 --> 00:12:06,040
Speaker 2: So and they had my brother at the time. He

253
00:12:06,120 --> 00:12:08,360
Speaker 2: was about seven years old at that point, so they

254
00:12:08,400 --> 00:12:11,000
Speaker 2: might They came here just a couple of suitcases, virtually

255
00:12:11,000 --> 00:12:14,760
Speaker 2: no money. They went there just because astraight I had

256
00:12:14,760 --> 00:12:17,960
Speaker 2: a skills shortage and that patriy Chefs was one so

257
00:12:18,080 --> 00:12:20,360
Speaker 2: they got out on that pastry chef skills. But there

258
00:12:20,400 --> 00:12:23,640
Speaker 2: was no work for him at the time, so he

259
00:12:24,880 --> 00:12:27,760
Speaker 2: they came here with no job basically to go to.

260
00:12:27,920 --> 00:12:29,760
Speaker 2: They just sort of came here and went, we'll just

261
00:12:29,800 --> 00:12:30,040
Speaker 2: work it.

262
00:12:30,520 --> 00:12:31,120
Speaker 1: Great adventure.

263
00:12:31,520 --> 00:12:39,520
Speaker 2: Literally scary too. They're very scary. And my very old

264
00:12:39,559 --> 00:12:42,920
Speaker 2: friend of ours, who I well, they hadn't met yet

265
00:12:43,000 --> 00:12:45,680
Speaker 2: until they got here. It was a painter and he

266
00:12:45,760 --> 00:12:50,439
Speaker 2: was painting a shop and will ring them all and

267
00:12:50,480 --> 00:12:53,960
Speaker 2: that shop was looking at patri Chef was a bakery

268
00:12:54,760 --> 00:12:57,720
Speaker 2: soon to become a Shell's but History Mills one of

269
00:12:57,720 --> 00:13:01,520
Speaker 2: their first they are around. They've been sold off sometime

270
00:13:01,559 --> 00:13:05,360
Speaker 2: around m I C h g LS. Yes, so it

271
00:13:05,400 --> 00:13:08,400
Speaker 2: was Michelle's. It wasn't Michelle's yet, but it was Michelle's

272
00:13:08,400 --> 00:13:10,520
Speaker 2: to become a Michelle's at some point. So he was

273
00:13:10,520 --> 00:13:12,760
Speaker 2: the guy who started who took over. He bought a

274
00:13:12,760 --> 00:13:17,760
Speaker 2: shop from a French guy who was Michelle and he

275
00:13:17,840 --> 00:13:21,400
Speaker 2: then sort of became the head pater chef for history

276
00:13:21,440 --> 00:13:24,320
Speaker 2: for some time. When did he set up his bakery

277
00:13:24,520 --> 00:13:27,560
Speaker 2: My father, Mum and dad started their business in ninety

278
00:13:28,559 --> 00:13:33,080
Speaker 2: eighty nine, ninety They were in a partnership with someone

279
00:13:33,080 --> 00:13:35,720
Speaker 2: in Petersham for a few years and then in ninety

280
00:13:35,720 --> 00:13:38,400
Speaker 2: two they started their own business in Bonne Beach on.

281
00:13:38,400 --> 00:13:42,200
Speaker 1: Killowis Street Coluis Street, and what was it called.

282
00:13:42,240 --> 00:13:44,760
Speaker 2: It was called Fleur de lys Tistri. They used a

283
00:13:44,880 --> 00:13:46,200
Speaker 2: French name. That's still there.

284
00:13:47,600 --> 00:13:49,360
Speaker 1: I remember it, you do, yeah, yeah.

285
00:13:49,480 --> 00:13:52,360
Speaker 2: Yeah, So right underneath this well Swiss Grand Hotel, I

286
00:13:52,360 --> 00:13:56,640
Speaker 2: remember it. That was there so from ninety two to

287
00:13:56,720 --> 00:13:59,679
Speaker 2: about two thousand and two thousand and two, but they moved.

288
00:13:59,800 --> 00:14:02,319
Speaker 2: They they moved their production kitchen to Bonnow Junction then

289
00:14:02,360 --> 00:14:05,960
Speaker 2: and they had a space on Bronte Road, not just

290
00:14:06,000 --> 00:14:13,920
Speaker 2: like three doors down from the Chucks there, so They

291
00:14:14,000 --> 00:14:17,680
Speaker 2: picked a French name as well, because Portuguese pastry wasn't

292
00:14:17,679 --> 00:14:18,240
Speaker 2: the known thing.

293
00:14:18,120 --> 00:14:19,800
Speaker 1: Whereas French was.

294
00:14:20,320 --> 00:14:22,680
Speaker 2: And so now I'm using a Portuguese name because I'm like,

295
00:14:23,840 --> 00:14:27,920
Speaker 2: you know, revenge here bringing back the name. But yeah,

296
00:14:27,920 --> 00:14:29,600
Speaker 2: they started that business ninety two. They kept it going

297
00:14:29,640 --> 00:14:30,520
Speaker 2: for about fifteen.

298
00:14:30,320 --> 00:14:32,600
Speaker 1: Years and they.

299
00:14:31,800 --> 00:14:35,280
Speaker 2: Sold the business. They had actually moved the productions to

300
00:14:35,440 --> 00:14:40,680
Speaker 2: Marrickville two thousand and two. Roughly, they bought a property

301
00:14:40,680 --> 00:14:42,760
Speaker 2: out there and moved their production business to there. And

302
00:14:42,800 --> 00:14:44,080
Speaker 2: then they did that for a little while and they

303
00:14:44,240 --> 00:14:45,880
Speaker 2: just got to the point where they just went with

304
00:14:46,400 --> 00:14:48,320
Speaker 2: this is too big for us. You know, you know

305
00:14:49,520 --> 00:14:51,800
Speaker 2: country people moving in and they've started a business. It's

306
00:14:51,840 --> 00:14:55,400
Speaker 2: done well. They were just workaholics. I never really saw

307
00:14:55,440 --> 00:14:59,600
Speaker 2: them as a kid. All I remember was them coming

308
00:14:59,680 --> 00:15:02,520
Speaker 2: home and leaving and just hearing him from my bedroom door.

309
00:15:02,640 --> 00:15:05,400
Speaker 2: So they just did that night and day night day.

310
00:15:05,400 --> 00:15:08,240
Speaker 2: It worked very hard, and I think that was where

311
00:15:08,280 --> 00:15:11,000
Speaker 2: they went, Okay, let's let's look for the next thing

312
00:15:11,040 --> 00:15:13,240
Speaker 2: or something a little bit soul paste.

313
00:15:13,320 --> 00:15:15,280
Speaker 1: So how did you get into the pastry business?

314
00:15:15,320 --> 00:15:19,440
Speaker 2: And so as a kid, I was in the shop

315
00:15:19,440 --> 00:15:21,240
Speaker 2: pretty much every day because just to be with my

316
00:15:21,280 --> 00:15:25,320
Speaker 2: parents basically, and I just helped kick around do whatever

317
00:15:25,360 --> 00:15:28,160
Speaker 2: I needed to do. But I think, and also watching

318
00:15:28,200 --> 00:15:30,560
Speaker 2: it for so long, I said to myself, well, this

319
00:15:30,600 --> 00:15:33,400
Speaker 2: is way too hard. What would I ever get into this?

320
00:15:33,720 --> 00:15:37,800
Speaker 2: I told myself, no chance am I doing this. I

321
00:15:38,040 --> 00:15:41,400
Speaker 2: I loved what they did, and I loved the business

322
00:15:41,400 --> 00:15:42,680
Speaker 2: they had, and I was like, oh my god, I

323
00:15:42,720 --> 00:15:45,520
Speaker 2: wish I could take over this business actually when they

324
00:15:45,560 --> 00:15:47,640
Speaker 2: had it as a but I was too young, obviously,

325
00:15:48,320 --> 00:15:50,480
Speaker 2: and so when they had sold that business, I went

326
00:15:51,960 --> 00:15:54,080
Speaker 2: thank God, because I'm like that that was just too

327
00:15:54,080 --> 00:15:57,840
Speaker 2: hard I got into. I was always in hospitality, and

328
00:15:58,120 --> 00:16:01,760
Speaker 2: I enjoyed hospitality, but it's very physical, demanding work and

329
00:16:02,360 --> 00:16:07,120
Speaker 2: it's basically hours and hours of work. And I think

330
00:16:07,160 --> 00:16:10,920
Speaker 2: it was I left school in year ten and told myself,

331
00:16:10,960 --> 00:16:13,200
Speaker 2: I've got to get ahead. I needed to beat all

332
00:16:13,200 --> 00:16:15,560
Speaker 2: the guys at school that are still there and beat

333
00:16:15,600 --> 00:16:18,440
Speaker 2: them before they go to UNI and get myself ahead somehow.

334
00:16:20,120 --> 00:16:22,920
Speaker 2: So I started cafes and I had a cleaning business

335
00:16:22,960 --> 00:16:26,760
Speaker 2: and all these little businesses that was sort of progressive

336
00:16:26,800 --> 00:16:31,120
Speaker 2: steps to the next thing, right, And then in two

337
00:16:31,160 --> 00:16:37,120
Speaker 2: thousand and four, sorry twenty fourteen, part of me my

338
00:16:37,200 --> 00:16:41,560
Speaker 2: old man passed away, and I just a year later

339
00:16:41,600 --> 00:16:43,640
Speaker 2: started A year and a half later, it started my

340
00:16:43,720 --> 00:16:46,240
Speaker 2: next cafe. It was when I was in starting this

341
00:16:46,280 --> 00:16:49,480
Speaker 2: cafe that I thought to myself, my dad used to

342
00:16:49,480 --> 00:16:52,640
Speaker 2: supply my pastries in my previous cafes, but now he's

343
00:16:52,680 --> 00:16:54,680
Speaker 2: not around. I think I'm gonna have to do myself.

344
00:16:55,760 --> 00:16:58,040
Speaker 2: So essentially, I just bought the equipment. I had all

345
00:16:58,040 --> 00:17:01,480
Speaker 2: these recipe books. I had heaps of recipes, all his recipes,

346
00:17:02,120 --> 00:17:04,560
Speaker 2: scrappy pieces of paper with things that aren't finished that

347
00:17:04,560 --> 00:17:06,760
Speaker 2: I had to guess what the evil storre of doing,

348
00:17:06,800 --> 00:17:08,879
Speaker 2: and stuff. I had Mum to help me out. She

349
00:17:08,960 --> 00:17:11,480
Speaker 2: knew most of the things, but she know everything because

350
00:17:11,520 --> 00:17:13,640
Speaker 2: she was up and down kitchen and then in the office,

351
00:17:13,640 --> 00:17:16,280
Speaker 2: a bakery in the office, baker in the office. And

352
00:17:16,320 --> 00:17:19,960
Speaker 2: then I had people that hired, he'd worked with, had

353
00:17:20,320 --> 00:17:23,520
Speaker 2: he'd trained up in certain areas. He never taught them everything,

354
00:17:23,600 --> 00:17:26,840
Speaker 2: he just taught them steps. And so I was like, Okay,

355
00:17:26,840 --> 00:17:28,320
Speaker 2: I gotta pick his brain. I got to pick his brain.

356
00:17:28,359 --> 00:17:30,560
Speaker 2: I gotta pick his brain. And then I tried to

357
00:17:30,600 --> 00:17:32,239
Speaker 2: go back and remember what I did with him as

358
00:17:32,280 --> 00:17:34,159
Speaker 2: a kid, in all the years of just sort of

359
00:17:34,200 --> 00:17:39,480
Speaker 2: helping in the kitchen for years, and so progressively, with

360
00:17:40,359 --> 00:17:43,280
Speaker 2: a long time of practice and testing, I started getting

361
00:17:43,280 --> 00:17:46,240
Speaker 2: through his recipes really slowly and being able to get

362
00:17:46,320 --> 00:17:48,280
Speaker 2: pretty close to what he was doing at the time.

363
00:17:50,320 --> 00:17:54,360
Speaker 2: And then within about a year or two that's when

364
00:17:54,359 --> 00:17:57,600
Speaker 2: I started took a pastries next door to my took

365
00:17:57,640 --> 00:17:59,800
Speaker 2: it as a slang word. It's basically the beatiful letters

366
00:17:59,800 --> 00:18:04,000
Speaker 2: of put you of course, yeah, but it's just slang

367
00:18:04,080 --> 00:18:06,399
Speaker 2: for a coin like you say in Australians. A nazzi

368
00:18:06,480 --> 00:18:10,120
Speaker 2: called the Portugese person a tuga. Oh really, so it's

369
00:18:10,160 --> 00:18:12,280
Speaker 2: just you're a tugger. So where'd you have an up

370
00:18:12,359 --> 00:18:15,160
Speaker 2: your store? Cloverly as well? So it's three doors down

371
00:18:15,200 --> 00:18:18,240
Speaker 2: from my cafe. So I've got on Cloverly Road yep,

372
00:18:19,440 --> 00:18:22,800
Speaker 2: near vintage sellars, the ball shop there. We're just down

373
00:18:22,840 --> 00:18:25,679
Speaker 2: across the road from them. So it was called the

374
00:18:25,680 --> 00:18:27,760
Speaker 2: cafe I'd started at times called Village on Chloe. It's

375
00:18:27,760 --> 00:18:31,080
Speaker 2: now called Tugga Ex Village. And then three doors down

376
00:18:31,119 --> 00:18:33,119
Speaker 2: he took up pastries. So it's a little shoe box

377
00:18:33,280 --> 00:18:35,479
Speaker 2: and it used to be my godmother's catering business. She

378
00:18:35,560 --> 00:18:39,200
Speaker 2: was there for about twenty years and she so when

379
00:18:39,359 --> 00:18:43,200
Speaker 2: she retired, she made me take over a shop. She goes,

380
00:18:43,240 --> 00:18:45,000
Speaker 2: you're taking over my catering business, and I'm like, I

381
00:18:45,000 --> 00:18:47,440
Speaker 2: don't want a catering business. She goes, you're taking over

382
00:18:47,440 --> 00:18:50,719
Speaker 2: my catering business, and I'm like, okay, I'm taking over

383
00:18:50,720 --> 00:18:53,720
Speaker 2: your catering business. So I took over it and kept

384
00:18:53,720 --> 00:18:56,000
Speaker 2: a little bit of catering, but that wasn't my passion.

385
00:18:56,640 --> 00:18:59,639
Speaker 2: Took a pastries was the passion and trying to, you know,

386
00:18:59,720 --> 00:19:03,119
Speaker 2: make that dream come alive, trying to bring back all

387
00:19:03,119 --> 00:19:05,600
Speaker 2: those recipes my dad had sort of created over all

388
00:19:05,800 --> 00:19:12,040
Speaker 2: those years, and also my mum. She was alone and

389
00:19:12,160 --> 00:19:15,639
Speaker 2: quite upset and sad from obviously him passing away. So

390
00:19:16,480 --> 00:19:19,240
Speaker 2: with her all the knowledge and drive, I guess she

391
00:19:19,400 --> 00:19:21,960
Speaker 2: sort of went, you're doing that as well. Like you're

392
00:19:21,960 --> 00:19:25,040
Speaker 2: doing it, I'll help you. I went, get that in writing,

393
00:19:25,200 --> 00:19:28,600
Speaker 2: because it's going to get hard. So she came along

394
00:19:28,720 --> 00:19:30,080
Speaker 2: for the ride for a little bit, just to sort

395
00:19:30,080 --> 00:19:33,520
Speaker 2: of kickstart with me and let me build momentum because

396
00:19:33,520 --> 00:19:35,240
Speaker 2: I was trying to run the cafe and then start

397
00:19:35,280 --> 00:19:39,119
Speaker 2: this bakery and that you know, it's it's again. Like

398
00:19:39,160 --> 00:19:40,840
Speaker 2: I was saying, hospitality NonStop.

399
00:19:41,119 --> 00:19:42,159
Speaker 1: How many hours a day you do it?

400
00:19:43,080 --> 00:19:44,959
Speaker 2: When I started that business, it just felt like it

401
00:19:44,960 --> 00:19:48,160
Speaker 2: never ended. I was telling Sam earlier that I'd wake

402
00:19:48,240 --> 00:19:50,679
Speaker 2: up not knowing when I go to bed. I just

403
00:19:50,720 --> 00:19:52,159
Speaker 2: wake up. I'm going I don't know when I'll go

404
00:19:52,240 --> 00:19:53,879
Speaker 2: to bed, but I'll have a nap somewhere in between

405
00:19:53,880 --> 00:19:56,639
Speaker 2: this and the next few days. And it would just

406
00:19:56,720 --> 00:20:01,359
Speaker 2: go on seven days, some days six and stop burn. Yeah,

407
00:20:01,400 --> 00:20:03,199
Speaker 2: if I had an opportunity to close, I would. But

408
00:20:04,800 --> 00:20:07,600
Speaker 2: it was twenty seventeen or mid twenty seventeen when I

409
00:20:07,640 --> 00:20:09,800
Speaker 2: started to a pastries and I had the cafe for

410
00:20:09,840 --> 00:20:14,320
Speaker 2: about a year by that point, and everything was tracking.

411
00:20:14,359 --> 00:20:16,040
Speaker 2: I was like, okay, I'm just I'm hanging in there.

412
00:20:16,080 --> 00:20:20,320
Speaker 2: Everything's good, everything's working out. And then I employed a

413
00:20:20,359 --> 00:20:22,600
Speaker 2: couple more people just to give me some sort of

414
00:20:22,840 --> 00:20:24,879
Speaker 2: breathing space. So it wasn't trying to do everything and

415
00:20:25,080 --> 00:20:27,720
Speaker 2: not doing it properly. So I had a good made

416
00:20:27,720 --> 00:20:29,439
Speaker 2: of mine who was running the bakery for me, and

417
00:20:29,480 --> 00:20:32,000
Speaker 2: I was backing him, and so I'd be doing deliveries,

418
00:20:32,040 --> 00:20:34,240
Speaker 2: I'd be bringing customers, I'd be going to visit customs.

419
00:20:34,240 --> 00:20:36,320
Speaker 2: I'd be back in the production I'd be baking, I'd

420
00:20:36,320 --> 00:20:38,840
Speaker 2: be in the cafe making coffee, in the kitchen serving.

421
00:20:39,200 --> 00:20:40,800
Speaker 2: It was just wherever I needed to be, is where

422
00:20:40,800 --> 00:20:46,000
Speaker 2: I was. And then COVID came and I just went

423
00:20:46,960 --> 00:20:48,960
Speaker 2: something else, just throw a spanner in it for me.

424
00:20:49,600 --> 00:20:52,400
Speaker 2: And in my head, I'm like, if I lose it all, Celavy,

425
00:20:52,480 --> 00:20:55,280
Speaker 2: you know I've done my best, I've enjoyed it. I'll

426
00:20:55,280 --> 00:20:58,840
Speaker 2: do it all again somewhere else down the track. But

427
00:20:59,040 --> 00:21:02,720
Speaker 2: funnily enough, it did drop dramatically and then it just

428
00:21:02,760 --> 00:21:04,680
Speaker 2: bounced back up for us because we're in the suburbs,

429
00:21:06,359 --> 00:21:08,199
Speaker 2: and so I was like, I just want to keep

430
00:21:08,200 --> 00:21:09,840
Speaker 2: my staff employed. As long as I can keep you

431
00:21:09,880 --> 00:21:14,960
Speaker 2: guys employed, I don't care what happens. And we were

432
00:21:15,080 --> 00:21:19,320
Speaker 2: so busy that I didn't have space, and we prior

433
00:21:19,359 --> 00:21:21,200
Speaker 2: to COVID, were like, oh, let's look for an expansion.

434
00:21:21,280 --> 00:21:24,200
Speaker 2: Let's look for a new space, be a kitchen, because

435
00:21:24,400 --> 00:21:25,679
Speaker 2: we had a bit of wholesale at time and that

436
00:21:25,720 --> 00:21:28,520
Speaker 2: was growing that people enjoying our stuff. So we decided

437
00:21:28,560 --> 00:21:31,040
Speaker 2: to look for a space. As COVID came, went oh,

438
00:21:31,119 --> 00:21:32,960
Speaker 2: let's not do that just yet, let's just play it safe,

439
00:21:33,880 --> 00:21:35,800
Speaker 2: and soon after that it was like, okay, we need

440
00:21:35,840 --> 00:21:39,200
Speaker 2: that space. Now it's bad. We're so busy again, which

441
00:21:39,240 --> 00:21:42,359
Speaker 2: was fantastic, but we were just so trying to be

442
00:21:42,440 --> 00:21:46,240
Speaker 2: cautious because like, what now, what happens in a month's time,

443
00:21:46,320 --> 00:21:49,159
Speaker 2: six months time, two years time, we don't know that

444
00:21:49,359 --> 00:21:52,119
Speaker 2: take on a lease and I went, you know what, stuff?

445
00:21:52,119 --> 00:21:53,800
Speaker 2: I just didn't and so I took on a new

446
00:21:53,800 --> 00:21:58,720
Speaker 2: space in Alexandria. We moved into that and that just

447
00:21:58,720 --> 00:22:01,159
Speaker 2: gave us some breathing space through while our shops and

448
00:22:01,200 --> 00:22:04,679
Speaker 2: Clover we were busy, and our whole sale customers that

449
00:22:04,680 --> 00:22:07,920
Speaker 2: we had actually expanded because all I don't know where,

450
00:22:07,960 --> 00:22:09,879
Speaker 2: we just started getting all these new businesses from the

451
00:22:10,040 --> 00:22:15,840
Speaker 2: eastern suburbs. I do remember though, prior to moving, I

452
00:22:15,880 --> 00:22:18,040
Speaker 2: was on the phone to all my customers that could

453
00:22:18,119 --> 00:22:20,320
Speaker 2: stay open and speaking to them because they were saying,

454
00:22:20,359 --> 00:22:23,240
Speaker 2: we have to close. I'm like, no, you don't, don't close,

455
00:22:23,280 --> 00:22:26,159
Speaker 2: trust me, stay open. You're gonna be fine. To suburbs,

456
00:22:27,040 --> 00:22:30,600
Speaker 2: thousands of people over there, and luckily they all listened

457
00:22:30,640 --> 00:22:32,679
Speaker 2: and stay open because they were so busy, and that

458
00:22:32,800 --> 00:22:36,680
Speaker 2: kept us obviously going as well. So it was tricky time.

459
00:22:36,840 --> 00:22:37,880
Speaker 2: It was stressful time.

460
00:22:38,280 --> 00:22:39,960
Speaker 1: I want to go to the break. I want to

461
00:22:39,960 --> 00:22:42,920
Speaker 1: come back. Actually we haven't really talked about what you bake,

462
00:22:44,359 --> 00:22:46,040
Speaker 1: what type of bakery items are. Well, we'll go to

463
00:22:46,080 --> 00:22:47,600
Speaker 1: the break and come straight back and we talk about it.

464
00:22:55,200 --> 00:22:56,760
Speaker 1: So I'm back here from the break, and I'm here

465
00:22:56,760 --> 00:22:59,600
Speaker 1: with Diogo, and you just showed to me through the

466
00:22:59,640 --> 00:23:02,080
Speaker 1: history of by the way, Portugal, which is a fascinating place.

467
00:23:02,240 --> 00:23:04,439
Speaker 1: And I'm actually very curious to see how much of

468
00:23:04,480 --> 00:23:11,200
Speaker 1: the Portuguese or Portugal's cultural setting has been put into

469
00:23:11,240 --> 00:23:13,399
Speaker 1: your business. We'll talk about that in a second, or

470
00:23:13,480 --> 00:23:15,000
Speaker 1: is it just in the love of what you do.

471
00:23:15,080 --> 00:23:19,119
Speaker 1: I just I'm always fascinating how culture, people's background and

472
00:23:19,119 --> 00:23:23,080
Speaker 1: cultures can convert into the product and into the service.

473
00:23:23,480 --> 00:23:26,040
Speaker 1: We'll just park that for a second, though. The thing

474
00:23:26,080 --> 00:23:28,680
Speaker 1: I want to know straight up is you're talking about

475
00:23:28,680 --> 00:23:31,760
Speaker 1: a bakery and but tisries. But what are we talking about?

476
00:23:31,920 --> 00:23:33,200
Speaker 1: What sort of food we're talking about? You know you're

477
00:23:33,200 --> 00:23:34,680
Speaker 1: doing Lambington's. What are we talking about?

478
00:23:35,280 --> 00:23:41,000
Speaker 2: I guess Tuga. I started the name Tuga because I

479
00:23:41,040 --> 00:23:44,720
Speaker 2: am Portuguese, my parents Portuguese. I like the cultural side

480
00:23:44,760 --> 00:23:47,280
Speaker 2: of things. I embrace everything that we do in Portugal.

481
00:23:49,840 --> 00:23:52,520
Speaker 2: I do little bit species of Portuguese food, and then

482
00:23:52,560 --> 00:23:56,160
Speaker 2: I also try and do the elements of European or

483
00:23:56,640 --> 00:23:59,080
Speaker 2: anything else is in a cafe, in the bakery, in

484
00:23:59,119 --> 00:24:02,520
Speaker 2: the bakery, yeah, so bakery items.

485
00:24:02,560 --> 00:24:03,400
Speaker 1: We're not talking about bread.

486
00:24:03,960 --> 00:24:06,200
Speaker 2: We do bread as well, but no, the bread side

487
00:24:06,200 --> 00:24:08,080
Speaker 2: of the business is a new side to the business,

488
00:24:08,160 --> 00:24:11,719
Speaker 2: and that is something we're looking to introduce more Portuguese

489
00:24:11,800 --> 00:24:15,520
Speaker 2: breads anything Portuguese. People like, what's that?

490
00:24:15,640 --> 00:24:17,960
Speaker 1: Like, well, I don't know what we're talking about.

491
00:24:18,160 --> 00:24:21,120
Speaker 2: And so whenever I and if you ever go to Portugal,

492
00:24:21,160 --> 00:24:24,760
Speaker 2: it's it's super rich desserts, like a bit like Greeks,

493
00:24:24,760 --> 00:24:28,400
Speaker 2: all right, So you don't normally see an abundance of

494
00:24:28,760 --> 00:24:31,320
Speaker 2: just Portuguese deserts because people are like take them back

495
00:24:31,359 --> 00:24:33,240
Speaker 2: and be like, no, I can't do it, it's too much, right,

496
00:24:33,720 --> 00:24:37,520
Speaker 2: So we I introduced little bits of it at certain

497
00:24:37,560 --> 00:24:40,640
Speaker 2: points throughout the year when there's events or a birthday

498
00:24:40,680 --> 00:24:43,600
Speaker 2: for Tuga pastries or a Portugal day or whatever it

499
00:24:43,680 --> 00:24:46,679
Speaker 2: might be, and I'll I'll inundate the shop with a

500
00:24:46,680 --> 00:24:50,040
Speaker 2: lot of Portuguese desserts then and they do really well.

501
00:24:50,080 --> 00:24:52,280
Speaker 1: What's an example gue dessert that for example, I.

502
00:24:52,280 --> 00:24:57,760
Speaker 2: Mean obviously the classic pachelle donata. It's a Portuguese start,

503
00:24:57,880 --> 00:24:59,480
Speaker 2: so it's called a pastelle donata.

504
00:25:00,040 --> 00:25:01,800
Speaker 1: Call portrgy is tar some of these.

505
00:25:01,840 --> 00:25:09,040
Speaker 2: He's made that name. I reckon they did, because yeah,

506
00:25:09,040 --> 00:25:10,399
Speaker 2: I don't. You don't hear that. You actually if you

507
00:25:10,440 --> 00:25:12,000
Speaker 2: got a portus, they can get a Portugue start. They

508
00:25:12,000 --> 00:25:17,720
Speaker 2: look at you a bit funny. So it's hard sticks.

509
00:25:18,720 --> 00:25:23,640
Speaker 2: There's hundreds of desserts from Portugal and the I guess

510
00:25:23,680 --> 00:25:27,720
Speaker 2: what The main ingredient we use is sweet egg. It's

511
00:25:27,840 --> 00:25:29,000
Speaker 2: very commonly used.

512
00:25:28,960 --> 00:25:31,760
Speaker 1: As in like a custard virtually.

513
00:25:31,840 --> 00:25:34,080
Speaker 2: Yeah, to an extent, it's like a custard. It's very

514
00:25:34,119 --> 00:25:36,399
Speaker 2: thick and a bit grainy because it's they use a

515
00:25:36,400 --> 00:25:38,760
Speaker 2: lot of sugar to make. It's like sugar and egg

516
00:25:38,760 --> 00:25:41,400
Speaker 2: mixed egg yolk mixed together basically, and that makes sort

517
00:25:41,400 --> 00:25:44,840
Speaker 2: of the base of the dessert. That is the probably

518
00:25:44,920 --> 00:25:48,760
Speaker 2: one common ingredient using all desserts in Portugal. And then

519
00:25:48,840 --> 00:25:54,680
Speaker 2: we go almonds and hazel nuts and coconut and breoshes

520
00:25:54,840 --> 00:25:58,719
Speaker 2: and there's an array of things that they do. You

521
00:25:58,760 --> 00:26:00,399
Speaker 2: look at them and you're like, okay, this is classic

522
00:26:00,440 --> 00:26:05,200
Speaker 2: old school bakery stuff. And I try and to inspire

523
00:26:05,240 --> 00:26:08,280
Speaker 2: that use that in my shop, you know, in a

524
00:26:08,359 --> 00:26:11,440
Speaker 2: little bit here and there. And then we have other

525
00:26:11,880 --> 00:26:14,720
Speaker 2: ranges of things that are commonly seen throughout the world.

526
00:26:14,800 --> 00:26:17,240
Speaker 2: I guess, then we try to introduce. We do these

527
00:26:17,680 --> 00:26:21,200
Speaker 2: specials quite frequently on the weekends, twice a week, twice

528
00:26:21,200 --> 00:26:23,720
Speaker 2: on the two on the weekends, and that's where we

529
00:26:23,760 --> 00:26:27,000
Speaker 2: play around with flavors from whatever it is throughout the

530
00:26:27,000 --> 00:26:28,800
Speaker 2: world and we try and make it our own. I

531
00:26:28,880 --> 00:26:31,840
Speaker 2: use a lot of Portuguese names as well in our desserts,

532
00:26:31,920 --> 00:26:36,160
Speaker 2: so tantalize me. Come on, They're so sorry. I'm having

533
00:26:36,200 --> 00:26:37,879
Speaker 2: a blank because we do so many things. It's like

534
00:26:37,880 --> 00:26:41,359
Speaker 2: where do I start. So basically for Christmas is a

535
00:26:41,359 --> 00:26:43,560
Speaker 2: good start. We do the Borer Portuguese Christmas cake.

536
00:26:43,880 --> 00:26:44,639
Speaker 1: Right. What is that? Now?

537
00:26:44,680 --> 00:26:47,840
Speaker 2: That's a breosh with like crystallized fruits mixed through it.

538
00:26:47,840 --> 00:26:50,080
Speaker 2: It's got a bit of called a white dents, which

539
00:26:50,119 --> 00:26:54,320
Speaker 2: is like a strong alcohol. You know, typical Greeks will

540
00:26:54,359 --> 00:26:56,520
Speaker 2: do something the same. It was like ninety percent alcohol

541
00:26:56,560 --> 00:26:58,879
Speaker 2: and rip your head off. So that goes in the

542
00:26:58,880 --> 00:27:00,719
Speaker 2: recipe as well. It gives it this really nice aroma

543
00:27:00,720 --> 00:27:04,280
Speaker 2: and flavor. So we do the border which is very

544
00:27:04,280 --> 00:27:07,840
Speaker 2: classic and typical. And then we did our version of

545
00:27:07,880 --> 00:27:12,159
Speaker 2: it that it's more of a accepted flavor because I

546
00:27:12,280 --> 00:27:17,480
Speaker 2: love it, but not everyone loves crystalized. So we've done

547
00:27:17,480 --> 00:27:21,320
Speaker 2: a chocolate King's cake essentially border school Ut, and it's

548
00:27:21,400 --> 00:27:24,960
Speaker 2: just as it's basically the same briosh. Instead of the fruits,

549
00:27:25,000 --> 00:27:28,440
Speaker 2: it's now got hazese nuts through it, and the breosh

550
00:27:28,480 --> 00:27:31,320
Speaker 2: is the same, the same flavors, and then we finish

551
00:27:31,400 --> 00:27:33,600
Speaker 2: it with this haze nut crackle on top, and then

552
00:27:33,640 --> 00:27:36,280
Speaker 2: we pipe it with the teller, so it's like, yeah,

553
00:27:36,320 --> 00:27:40,760
Speaker 2: it's super good. So it's essentially you know, Portuguese Aussi.

554
00:27:42,000 --> 00:27:44,639
Speaker 2: And then we do an array of little bits and pieces.

555
00:27:44,720 --> 00:27:46,960
Speaker 2: So we do sign us, which is like these fried

556
00:27:47,000 --> 00:27:51,320
Speaker 2: doughnuts toss with cinnamon sugar, which I'm sure Greeks dome

557
00:27:51,400 --> 00:27:57,040
Speaker 2: thing we have. We do these slices called russel, which

558
00:27:57,080 --> 00:27:59,960
Speaker 2: is like it's like a vanilla slize, but the filling

559
00:28:00,160 --> 00:28:03,399
Speaker 2: slightly different to your classic vanilla slice. It became something

560
00:28:03,400 --> 00:28:05,919
Speaker 2: big in Portugal. I don't know where it came from,

561
00:28:06,160 --> 00:28:09,439
Speaker 2: but it's very popular there and I love it. Boler Berlin,

562
00:28:09,480 --> 00:28:12,920
Speaker 2: which is what everyone knows is a donut, so typically

563
00:28:13,040 --> 00:28:16,280
Speaker 2: over there it's a rolled in cast of sugar filled

564
00:28:16,280 --> 00:28:20,800
Speaker 2: with sweet egg cream, which you don't get here. And

565
00:28:20,800 --> 00:28:22,919
Speaker 2: then we do a chocolate version as well, which is

566
00:28:22,960 --> 00:28:27,080
Speaker 2: done with it's not chocolates, part of the same family's chocolate.

567
00:28:27,119 --> 00:28:29,200
Speaker 2: It is. Now I've had a blank in my head.

568
00:28:30,840 --> 00:28:33,080
Speaker 2: I'll come back to you on that one, but basically

569
00:28:33,160 --> 00:28:35,520
Speaker 2: it's like a chocolate donut with the same filling. It's

570
00:28:35,640 --> 00:28:38,520
Speaker 2: out of control and you can't really get it here

571
00:28:38,520 --> 00:28:42,479
Speaker 2: because it's a health food item. We got something called

572
00:28:42,520 --> 00:28:46,920
Speaker 2: the quaterdan uple, which translates to serviette, so literally it's

573
00:28:46,960 --> 00:28:51,080
Speaker 2: just vanilla sponge, very fluffy vanilla sponge, and then we

574
00:28:51,160 --> 00:28:53,000
Speaker 2: put some of the sweet egg in it and you

575
00:28:53,080 --> 00:28:55,720
Speaker 2: fold it like a serviette and you serve it that way.

576
00:28:57,680 --> 00:29:00,880
Speaker 1: I noticed in the notes of the guys supplying me

577
00:29:00,960 --> 00:29:03,560
Speaker 1: that you want some awards for your pastries.

578
00:29:03,840 --> 00:29:06,080
Speaker 2: We've been you know. I think it's like write ups

579
00:29:06,120 --> 00:29:11,800
Speaker 2: and recognitions through you know, all publications as well, small

580
00:29:11,800 --> 00:29:15,160
Speaker 2: business ward we want for our bakery as well. So

581
00:29:15,200 --> 00:29:17,520
Speaker 2: they I think it's good. People are sort of they

582
00:29:17,800 --> 00:29:20,240
Speaker 2: realize what we do and how hard it is, and

583
00:29:20,600 --> 00:29:23,800
Speaker 2: I'm doing everything I can to sort of bring this

584
00:29:23,920 --> 00:29:29,160
Speaker 2: Portuguese side of the business through the food. What about

585
00:29:29,200 --> 00:29:32,800
Speaker 2: savories savories, so we do your classic pies and Caicha's

586
00:29:33,040 --> 00:29:34,880
Speaker 2: and these other things. So we do a sausage roll.

587
00:29:34,960 --> 00:29:41,040
Speaker 2: We do so in Portugal we have aliata feda shorties.

588
00:29:41,280 --> 00:29:43,960
Speaker 2: So there's sausages, you got a flower so one of

589
00:29:44,040 --> 00:29:46,680
Speaker 2: the people that don't eat meat. It's basically a flour

590
00:29:46,720 --> 00:29:49,320
Speaker 2: meat mix. And then you've got a mixed meat mix

591
00:29:49,360 --> 00:29:53,479
Speaker 2: and in your classic pork so we do different flavors

592
00:29:54,120 --> 00:29:56,680
Speaker 2: sausage rolls. With those sausages. We make our own mix

593
00:29:56,960 --> 00:30:00,480
Speaker 2: for those sausage rolls. I do Mamma's be pipe, which

594
00:30:00,480 --> 00:30:04,880
Speaker 2: is my mum's recipe. And then we did a shamfana

595
00:30:04,920 --> 00:30:08,480
Speaker 2: which was the last season's menu, which is a classic

596
00:30:08,600 --> 00:30:11,680
Speaker 2: dish in Portugal where it's lamb in a black clay

597
00:30:11,720 --> 00:30:14,760
Speaker 2: pot and just filled with red wine and it goes

598
00:30:14,800 --> 00:30:17,400
Speaker 2: in the oven for like twelve fifteen hours. Beautiful and

599
00:30:17,440 --> 00:30:20,000
Speaker 2: it's out of control. So we did a meat pie with.

600
00:30:19,960 --> 00:30:23,320
Speaker 1: That, but you served, you serve a server that or

601
00:30:23,400 --> 00:30:24,040
Speaker 1: you serve it.

602
00:30:24,680 --> 00:30:26,400
Speaker 2: It's all in the meat small meat pie.

603
00:30:26,720 --> 00:30:27,440
Speaker 1: You take the whole thing.

604
00:30:27,560 --> 00:30:30,240
Speaker 2: Yeah, out of control. It was really good that one.

605
00:30:30,280 --> 00:30:32,120
Speaker 2: That was one of my favorites I've done so far.

606
00:30:32,400 --> 00:30:34,480
Speaker 2: But it was again it's I don't I can't do

607
00:30:34,520 --> 00:30:37,480
Speaker 2: too much because people go, what's that? Like? This is

608
00:30:37,520 --> 00:30:41,520
Speaker 2: too much? So I have to slowly introduce different things

609
00:30:42,160 --> 00:30:44,160
Speaker 2: over the time of over a year or whenever there's

610
00:30:44,160 --> 00:30:46,240
Speaker 2: an event on when I can really smash them with

611
00:30:46,320 --> 00:30:48,520
Speaker 2: new things and people accept it and they'll love it.

612
00:30:48,560 --> 00:30:50,680
Speaker 2: But when it's too much at once, it's like.

613
00:30:51,280 --> 00:30:53,200
Speaker 1: Can actually about just a couple of business questions If

614
00:30:53,200 --> 00:30:58,320
Speaker 1: you don't mind, how how do you go about wholesaling?

615
00:30:58,400 --> 00:31:02,080
Speaker 1: So if I presume you just you don't only retail,

616
00:31:02,080 --> 00:31:04,640
Speaker 1: you also wholesale. So how do you go about a wholesothing?

617
00:31:04,640 --> 00:31:06,000
Speaker 1: Do you go into the city and you go to

618
00:31:06,040 --> 00:31:09,000
Speaker 1: all the big cafes and knock on the door and say,

619
00:31:09,040 --> 00:31:12,000
Speaker 1: good hey, you know I'm digo, Like this is what

620
00:31:12,040 --> 00:31:15,120
Speaker 1: we do. And you've got a bag full of pastries

621
00:31:15,120 --> 00:31:16,920
Speaker 1: that it helped. We're trying to let and taste it.

622
00:31:17,240 --> 00:31:18,000
Speaker 1: But how's that all worked?

623
00:31:18,080 --> 00:31:23,000
Speaker 2: Like it was? Look, it wasn't planned. I think it

624
00:31:23,040 --> 00:31:25,880
Speaker 2: was all when I did so. Funnily enough, when I

625
00:31:26,160 --> 00:31:29,120
Speaker 2: the idea of when I started took a pastries. Was

626
00:31:29,600 --> 00:31:32,560
Speaker 2: to start a little shop hole in the wall essentially

627
00:31:33,520 --> 00:31:36,200
Speaker 2: and open throughout the year, and then when I went

628
00:31:36,240 --> 00:31:37,720
Speaker 2: to go on holidays, I just locked the door and

629
00:31:37,760 --> 00:31:40,360
Speaker 2: go and come back and reopen it. That was the plan,

630
00:31:40,800 --> 00:31:43,600
Speaker 2: but it didn't happen that way. I had some friends

631
00:31:43,640 --> 00:31:46,520
Speaker 2: at a cafes who wanted me to supply them, and

632
00:31:46,560 --> 00:31:48,280
Speaker 2: I went, yeah, no problem, A couple of cafes, no

633
00:31:48,360 --> 00:31:50,520
Speaker 2: big deal, like walk in the park, I can do that,

634
00:31:50,600 --> 00:31:53,960
Speaker 2: no problem. One became two, to two became three, and

635
00:31:54,000 --> 00:31:57,360
Speaker 2: so on and so forth, and it was ninety percent

636
00:31:57,360 --> 00:31:59,800
Speaker 2: of the time it was wettermouth. I knew obviously a

637
00:31:59,800 --> 00:32:02,120
Speaker 2: whole bunch of cafes over the years, and I knew

638
00:32:02,120 --> 00:32:04,520
Speaker 2: the owners, and I'm like, okay, look, this seems like

639
00:32:04,520 --> 00:32:08,120
Speaker 2: it's turning into something. I either run with it or

640
00:32:08,200 --> 00:32:11,400
Speaker 2: I don't. And I had someone who's still with me

641
00:32:11,440 --> 00:32:16,080
Speaker 2: in the business. Her name is Sandra. She was at

642
00:32:16,080 --> 00:32:19,640
Speaker 2: the time looking after my books because I'm terrible paperwork,

643
00:32:19,840 --> 00:32:21,840
Speaker 2: and I thought to myself, I need someone to sort

644
00:32:21,840 --> 00:32:23,800
Speaker 2: of keep that part of the business in line and

645
00:32:23,880 --> 00:32:26,160
Speaker 2: check because one I didn't have the time, and too,

646
00:32:26,240 --> 00:32:30,720
Speaker 2: I didn't want to stuff it up and she just

647
00:32:30,760 --> 00:32:34,600
Speaker 2: said to me, either you grow this business like you

648
00:32:34,680 --> 00:32:37,720
Speaker 2: go all out, or you just stop. Because she's like,

649
00:32:37,880 --> 00:32:42,320
Speaker 2: it's growing, it's got momentum, and we just decided that's it.

650
00:32:42,400 --> 00:32:43,920
Speaker 2: Go big or go home at that point.

651
00:32:44,240 --> 00:32:46,840
Speaker 1: So you your wholesub business is that bigger than your

652
00:32:46,840 --> 00:32:47,400
Speaker 1: retail business.

653
00:32:47,400 --> 00:32:49,560
Speaker 2: It's at the moment it's about fifty to fifty. Yeah,

654
00:32:49,560 --> 00:32:54,120
Speaker 2: but it's the ability to grow as far greater than

655
00:32:54,520 --> 00:32:57,120
Speaker 2: if I was to try and keep up with retail.

656
00:32:57,040 --> 00:33:00,080
Speaker 1: Because you've got lots of other retail retailers selling your

657
00:33:00,280 --> 00:33:03,480
Speaker 1: yes as opposed to you selling your own product.

658
00:33:03,760 --> 00:33:05,280
Speaker 2: Couldn't afford to do that many shops.

659
00:33:05,960 --> 00:33:08,440
Speaker 1: You've got more distribution. So I mean, so what's your

660
00:33:08,440 --> 00:33:10,960
Speaker 1: process now? I mean, and what's the most popular thing

661
00:33:10,960 --> 00:33:14,240
Speaker 1: that everybody wants to buy a lot of Well popular,

662
00:33:14,440 --> 00:33:16,680
Speaker 1: We've got three items on torment whole.

663
00:33:16,880 --> 00:33:21,280
Speaker 2: Yeah. Of those three is a typical classics. It's the classics.

664
00:33:21,280 --> 00:33:24,160
Speaker 2: People want to go what they know. Yeah, like, and

665
00:33:24,200 --> 00:33:26,400
Speaker 2: every time you do something new, it's always the hardest

666
00:33:26,400 --> 00:33:30,360
Speaker 2: want to kick off. So the croissant is the number

667
00:33:30,400 --> 00:33:35,480
Speaker 2: one Portuguese pastel de nata is. We're probably the one

668
00:33:35,520 --> 00:33:38,400
Speaker 2: in Sydney that sells the most cafes because that's what

669
00:33:38,440 --> 00:33:40,760
Speaker 2: we sort of base our business around. It's it's what

670
00:33:40,800 --> 00:33:42,959
Speaker 2: I'm known for. And then the almal croissant.

671
00:33:43,280 --> 00:33:45,239
Speaker 1: So just just on if we could just look at

672
00:33:45,240 --> 00:33:47,160
Speaker 1: the Portuguese car because I can't remember the name, but

673
00:33:47,240 --> 00:33:49,480
Speaker 1: you just keep saying it. But whatever the name is,

674
00:33:49,480 --> 00:33:53,200
Speaker 1: some just call portuge starf for the moment. How how

675
00:33:53,200 --> 00:33:56,040
Speaker 1: does the logistics work? So how many cafes would you

676
00:33:56,040 --> 00:33:58,160
Speaker 1: say currently selling your Portuguese tart?

677
00:33:59,000 --> 00:34:00,920
Speaker 2: We supply just over to two hundred cafes.

678
00:34:00,920 --> 00:34:03,800
Speaker 1: Okay, so you go two hundred cafes. How does the

679
00:34:03,840 --> 00:34:06,040
Speaker 1: logistics work? I mean you've got a truck, You've got

680
00:34:06,040 --> 00:34:07,360
Speaker 1: a driver or do they pick it up?

681
00:34:07,920 --> 00:34:10,000
Speaker 2: We've got six vans, six vans road.

682
00:34:10,120 --> 00:34:13,320
Speaker 1: So you know you've got to bake on Sunday nightly daily,

683
00:34:13,880 --> 00:34:17,319
Speaker 1: so daily fresh, put your starts everything because they pretty

684
00:34:17,360 --> 00:34:17,960
Speaker 1: much sell out.

685
00:34:18,200 --> 00:34:21,439
Speaker 2: Yeah, absolutely, we have to. It's pastry needs to be

686
00:34:21,640 --> 00:34:25,160
Speaker 2: made and eaten within the day, right, keep it fresh

687
00:34:25,239 --> 00:34:27,640
Speaker 2: and like out of its best sort of quality.

688
00:34:27,840 --> 00:34:30,960
Speaker 1: So you got two hundred outlets in Sydney or across Astralia.

689
00:34:31,200 --> 00:34:35,640
Speaker 1: In New Southwest, two hundred outlets. So you're supplying two

690
00:34:35,680 --> 00:34:40,719
Speaker 1: hundred two hundred other operators retailers with your pages. How

691
00:34:40,760 --> 00:34:43,520
Speaker 1: many paties you've putting out a week, let's call start

692
00:34:43,640 --> 00:34:45,840
Speaker 1: just pick one free by way of example.

693
00:34:46,320 --> 00:34:51,600
Speaker 2: Probably fourteen thousand, probably just yeah, it's a.

694
00:34:51,600 --> 00:34:55,480
Speaker 1: Fair bit forty thousand. Yeah, and this is all being

695
00:34:55,520 --> 00:34:56,759
Speaker 1: operated out of Alexandria.

696
00:34:56,880 --> 00:34:59,279
Speaker 2: Yeah, we've got that space. We've actually just moved into

697
00:34:59,320 --> 00:35:01,439
Speaker 2: a new pre kitchen in Marrickporod as well.

698
00:35:02,040 --> 00:35:04,040
Speaker 1: So you so you're and how many staff you got.

699
00:35:04,640 --> 00:35:08,280
Speaker 1: We've got to over one hundred, one hundred, but mostly cooking.

700
00:35:09,040 --> 00:35:12,880
Speaker 2: So it's it's a mix, I guess from retail, baker's, chefs,

701
00:35:13,520 --> 00:35:16,960
Speaker 2: drivers office. It's a bit of everything. A big chunk

702
00:35:16,960 --> 00:35:18,360
Speaker 2: of it is chef's bakers.

703
00:35:18,440 --> 00:35:20,600
Speaker 1: Yeah, and how are you finding things at the moment?

704
00:35:20,640 --> 00:35:23,600
Speaker 1: Like a lot of people talk about the economy currently, you

705
00:35:23,640 --> 00:35:25,600
Speaker 1: know a lot of people worried about the economy. A

706
00:35:25,600 --> 00:35:28,680
Speaker 1: lot of people are saying that they're changing their lifestyle

707
00:35:28,680 --> 00:35:30,040
Speaker 1: in terms of the standard living. And one of the

708
00:35:30,080 --> 00:35:32,279
Speaker 1: things that is included instead of living is when we

709
00:35:32,280 --> 00:35:36,799
Speaker 1: spoil ourselves with desserts or booze or holidays or whatever

710
00:35:36,800 --> 00:35:41,520
Speaker 1: the case. May be toys, clothing, et cetera. What are

711
00:35:41,560 --> 00:35:45,279
Speaker 1: you seeing out there now any change or are I

712
00:35:45,400 --> 00:35:46,600
Speaker 1: PEP buying more of your stuff.

713
00:35:47,520 --> 00:35:50,600
Speaker 2: It's it's been a tricky few years where the change

714
00:35:50,600 --> 00:35:53,720
Speaker 2: has been NonStop, and trying to adapt to that change

715
00:35:53,719 --> 00:35:58,040
Speaker 2: has been the biggest volume volume and just patterns, people's

716
00:35:58,880 --> 00:36:03,120
Speaker 2: buying patterns and and understanding what's next and what's coming,

717
00:36:03,120 --> 00:36:05,680
Speaker 2: what's around the corner, and also even seasonal like that's

718
00:36:05,719 --> 00:36:09,240
Speaker 2: a big part of it. Look, we've been very fortunate

719
00:36:09,239 --> 00:36:12,320
Speaker 2: people like what we do. We've managed to get to

720
00:36:12,320 --> 00:36:15,200
Speaker 2: where we are with what we do, and we do

721
00:36:15,239 --> 00:36:19,839
Speaker 2: it well. I have noticed at times where there has

722
00:36:19,960 --> 00:36:23,360
Speaker 2: been a shift, but the shift doesn't last long. People

723
00:36:24,680 --> 00:36:26,920
Speaker 2: like you said, they want to through bad times, want

724
00:36:26,920 --> 00:36:31,080
Speaker 2: to reward themselves. And food has always been up there.

725
00:36:31,239 --> 00:36:33,919
Speaker 1: Especially something is inexpensive. It's a small thing, but it's good.

726
00:36:34,000 --> 00:36:36,399
Speaker 2: Yeah, they can afford it's get yep, ten bucks, twenty bucks,

727
00:36:36,440 --> 00:36:38,279
Speaker 2: whatever they want to buy. It's not the end of

728
00:36:38,280 --> 00:36:40,040
Speaker 2: the world, right, so they will go out of their

729
00:36:40,080 --> 00:36:44,399
Speaker 2: way to enjoy it. And they want that, you know, experience,

730
00:36:44,520 --> 00:36:46,160
Speaker 2: and they just want to shut out the world and

731
00:36:46,200 --> 00:36:48,520
Speaker 2: just focus on the moment and enjoy what they're coming for.

732
00:36:49,960 --> 00:36:52,800
Speaker 2: And the Paschell Arts is a classic version because everyone

733
00:36:52,840 --> 00:36:54,839
Speaker 2: comes from it and you just one thing that I

734
00:36:55,160 --> 00:36:57,200
Speaker 2: why I like retail side of the business so much

735
00:36:57,200 --> 00:36:59,120
Speaker 2: more than I do the like I love wholesale business,

736
00:36:59,160 --> 00:37:01,840
Speaker 2: but I love retail because I could see the customer,

737
00:37:02,200 --> 00:37:05,680
Speaker 2: their expression and their enjoyment of the product they're having,

738
00:37:05,719 --> 00:37:10,319
Speaker 2: the pastry that they bought, specifically the because it's part

739
00:37:10,320 --> 00:37:12,080
Speaker 2: of my slogan. It's the home of the pastel Nasa,

740
00:37:12,200 --> 00:37:15,280
Speaker 2: like we've I pride myself on my dad's recipe because

741
00:37:15,320 --> 00:37:18,080
Speaker 2: as a kid, I always knew I couldn't get a

742
00:37:18,080 --> 00:37:21,160
Speaker 2: better Natha in Sydney and even going to Portugal, I'm

743
00:37:21,200 --> 00:37:26,200
Speaker 2: my dad, You're still bloody good. And so I've always

744
00:37:26,360 --> 00:37:29,239
Speaker 2: kept that recipe and I've always pushed it going. Trust me,

745
00:37:29,480 --> 00:37:30,840
Speaker 2: this is hard to replicate.

746
00:37:30,920 --> 00:37:33,239
Speaker 1: So what what what echoing? Because I think I've had

747
00:37:33,280 --> 00:37:38,799
Speaker 1: your pushing his heart in a cafe restaurant called was

748
00:37:38,800 --> 00:37:41,440
Speaker 1: called District before, oh yeah in the city, yeah yeah,

749
00:37:41,640 --> 00:37:46,319
Speaker 1: and now it's called the Grand but they have your

750
00:37:47,200 --> 00:37:50,560
Speaker 1: pastry there. For the gener reason I know is because

751
00:37:50,600 --> 00:37:53,879
Speaker 1: my cousin I was the owner. Ah, his mum's from

752
00:37:53,880 --> 00:37:56,440
Speaker 1: my dad's village. In fact, my my dad's brother was

753
00:37:56,480 --> 00:38:01,200
Speaker 1: his mother's godfatherly in Greece and small and yeah, and

754
00:38:01,760 --> 00:38:04,200
Speaker 1: he told me about you. He told me, did I

755
00:38:04,200 --> 00:38:06,960
Speaker 1: get because where he gets Portuguese tarts from? He didn't.

756
00:38:07,120 --> 00:38:09,320
Speaker 1: I don't remember him saying your name, but he explained

757
00:38:09,640 --> 00:38:11,239
Speaker 1: where he gets it from. And he's one of those

758
00:38:11,239 --> 00:38:14,080
Speaker 1: guys who go out seeking the best of ingredients of anything,

759
00:38:14,800 --> 00:38:16,879
Speaker 1: and if he choose it, usually it's pretty good. Like Yes,

760
00:38:17,280 --> 00:38:21,360
Speaker 1: he's a freak when it comes to resourcing.

761
00:38:21,440 --> 00:38:23,880
Speaker 2: Yeah, networked, well, he's unbelievable.

762
00:38:25,000 --> 00:38:29,640
Speaker 1: And he said yours is the best. He actually told

763
00:38:29,640 --> 00:38:31,480
Speaker 1: me where to get the best. Spina Copata is a

764
00:38:31,480 --> 00:38:34,279
Speaker 1: place called Born to Bake, who's in Roseary, which I

765
00:38:34,360 --> 00:38:36,840
Speaker 1: go to and I get my Greek biscuits from therefore,

766
00:38:36,920 --> 00:38:40,480
Speaker 1: obviously for his reasons, but I get my I love

767
00:38:40,480 --> 00:38:42,239
Speaker 1: a Portuguese and I get it from I get his,

768
00:38:42,400 --> 00:38:47,160
Speaker 1: which is from you. So well done. But I've often wondered,

769
00:38:48,000 --> 00:38:49,759
Speaker 1: I've never really tried anyone else, so I don't think,

770
00:38:49,800 --> 00:38:52,399
Speaker 1: and I often wondered, if you were to describe why

771
00:38:52,480 --> 00:38:55,440
Speaker 1: your Portuguese TRD is so bloody good, why is some

772
00:38:55,520 --> 00:38:59,239
Speaker 1: of the Johnny, that's his name. Choose your one? He

773
00:38:59,239 --> 00:39:00,880
Speaker 1: would have tried everyone. Why would you choose you on?

774
00:39:00,960 --> 00:39:01,600
Speaker 1: What is it about it?

775
00:39:01,600 --> 00:39:01,960
Speaker 2: What is it?

776
00:39:02,040 --> 00:39:02,600
Speaker 1: Is it crispy?

777
00:39:02,719 --> 00:39:05,160
Speaker 2: What is it? There's there's a few elements to it,

778
00:39:05,440 --> 00:39:07,480
Speaker 2: and there are people that make it in Sydney and

779
00:39:07,520 --> 00:39:10,359
Speaker 2: they've all got their version of it, their recipe, and

780
00:39:10,520 --> 00:39:13,440
Speaker 2: there's nothing wrong with it. It's just mine what I

781
00:39:13,560 --> 00:39:18,440
Speaker 2: try and aim for. And as a kid remembering what

782
00:39:18,440 --> 00:39:20,920
Speaker 2: my dad's one was like, it's a combination of the

783
00:39:20,960 --> 00:39:24,200
Speaker 2: pastry having a really good texture like crunch.

784
00:39:24,239 --> 00:39:27,120
Speaker 1: I guess it's got it's got a crustal when you

785
00:39:27,200 --> 00:39:27,640
Speaker 1: eat it.

786
00:39:27,640 --> 00:39:30,400
Speaker 2: Yes, and then the feeling needing to be like a

787
00:39:30,480 --> 00:39:33,279
Speaker 2: nice silky texture not I don't like it when it's

788
00:39:33,320 --> 00:39:38,040
Speaker 2: set too hard or too runny. There's like a balance

789
00:39:38,080 --> 00:39:41,440
Speaker 2: I guess in between. And then the finish, like when

790
00:39:41,480 --> 00:39:45,680
Speaker 2: it's baked. A lot of people again in Australia, they

791
00:39:45,680 --> 00:39:49,279
Speaker 2: don't probably like that caramelized finished, but I like it.

792
00:39:49,280 --> 00:39:51,719
Speaker 2: It looks right, it's burnt exactly. That's what it's meant

793
00:39:51,719 --> 00:39:56,040
Speaker 2: to be. It's brown, and so that's what they should

794
00:39:56,080 --> 00:39:58,680
Speaker 2: have on top. And then I have the argument with

795
00:39:58,719 --> 00:40:00,640
Speaker 2: a lot of customers going they shouldn't be It should

796
00:40:00,680 --> 00:40:04,160
Speaker 2: be clear like this guy is caramelized is the key? Yeah,

797
00:40:04,239 --> 00:40:07,160
Speaker 2: that's where the flavor is at it's and it changes

798
00:40:07,200 --> 00:40:10,200
Speaker 2: the whole taste of the pastry when you don't when

799
00:40:10,360 --> 00:40:12,840
Speaker 2: if you don't have it to caramelize on top. But

800
00:40:12,920 --> 00:40:15,680
Speaker 2: generally speaking, most of ours are caramelized on top. And

801
00:40:15,680 --> 00:40:18,839
Speaker 2: then I always finish it off with the cinema on top. Yeah.

802
00:40:18,880 --> 00:40:23,280
Speaker 1: And so given that you know yours, there's a formula

803
00:40:23,400 --> 00:40:26,000
Speaker 1: that you know you're adhering to to make these things.

804
00:40:26,040 --> 00:40:27,960
Speaker 1: You just sort of went through it, then I'm sure

805
00:40:28,000 --> 00:40:30,160
Speaker 1: there's a lot more to it. How important is it

806
00:40:30,200 --> 00:40:31,840
Speaker 1: to you to protect your IP? I mean, so do

807
00:40:31,880 --> 00:40:36,920
Speaker 1: you know, write all your recipes down? If you reduced

808
00:40:36,960 --> 00:40:39,440
Speaker 1: it to writing, store that recipe in a sort of

809
00:40:39,440 --> 00:40:43,160
Speaker 1: a secret vault somewhere in your computer. You know, maybe

810
00:40:43,160 --> 00:40:45,760
Speaker 1: even gone as far as copywriting the formula or something.

811
00:40:45,760 --> 00:40:48,280
Speaker 1: But what do you do in terms of intellectual property

812
00:40:48,320 --> 00:40:50,560
Speaker 1: that relates to why your stuff is so popular?

813
00:40:50,920 --> 00:40:56,320
Speaker 2: So the the Nata Nata is the biggest secret of

814
00:40:56,360 --> 00:40:59,760
Speaker 2: our business and only Mum and I do that product.

815
00:41:00,239 --> 00:41:03,080
Speaker 1: So we do so you die, Mum dies, Sorry, that's

816
00:41:03,120 --> 00:41:03,960
Speaker 1: that's horrible.

817
00:41:05,880 --> 00:41:06,239
Speaker 2: In line.

818
00:41:06,360 --> 00:41:08,440
Speaker 1: But no, but never can they walk in there and

819
00:41:08,440 --> 00:41:10,200
Speaker 1: grab the forman and say here it is because you

820
00:41:10,239 --> 00:41:11,600
Speaker 1: don't want to go through what your dad did, don't

821
00:41:11,600 --> 00:41:15,200
Speaker 1: he it's missing exactly. I'm calling this staff and Stuffmber.

822
00:41:15,520 --> 00:41:17,880
Speaker 1: Have you have you put your IP somewhere?

823
00:41:17,960 --> 00:41:21,839
Speaker 2: Yeah, we've got a couple of safeguards, I guess vaults. Yeah, yeah,

824
00:41:22,000 --> 00:41:25,880
Speaker 2: essentially where if if such would anything was to happen,

825
00:41:26,600 --> 00:41:30,239
Speaker 2: the business can still go on. Yes, yeah, and look

826
00:41:30,280 --> 00:41:31,799
Speaker 2: I've just had a baby now, and I'm like it'd

827
00:41:31,800 --> 00:41:35,239
Speaker 2: be greace to have something passed on that they they

828
00:41:35,280 --> 00:41:39,239
Speaker 2: know they can if they wanted to, can control and continue.

829
00:41:39,719 --> 00:41:41,960
Speaker 2: But yeah, at the moment, it's just mum and I

830
00:41:42,040 --> 00:41:45,080
Speaker 2: in our heads, but we have it sort of stashed

831
00:41:45,080 --> 00:41:47,239
Speaker 2: away kind of thing for the next person to sort of.

832
00:41:47,360 --> 00:41:50,080
Speaker 1: But do you think it is advisable to one day

833
00:41:50,840 --> 00:41:52,560
Speaker 1: sit down or get your mum to sit down and

834
00:41:52,600 --> 00:41:55,719
Speaker 1: actually handwrite it out from beginning to end.

835
00:41:55,800 --> 00:42:01,399
Speaker 2: Yeah, No, it's most people know, not most people key

836
00:42:01,400 --> 00:42:03,560
Speaker 2: people in our business. No elements of it. Again, like

837
00:42:03,600 --> 00:42:06,920
Speaker 2: my dad used to train staff to know elements of

838
00:42:06,960 --> 00:42:08,560
Speaker 2: the of the recipe.

839
00:42:08,600 --> 00:42:12,879
Speaker 1: But do you think that's a risk. So you're so

840
00:42:12,960 --> 00:42:19,120
Speaker 1: you and mum aren't there. You're expecting your daughter or

841
00:42:19,160 --> 00:42:23,479
Speaker 1: son to in twenty years time to walk up and say,

842
00:42:23,680 --> 00:42:25,920
Speaker 1: remember all the individuals and be able to put all together.

843
00:42:26,800 --> 00:42:30,640
Speaker 2: Everything else is sort of opened and signed off by

844
00:42:30,680 --> 00:42:33,799
Speaker 2: all our stuff. Just this one recipe is the key.

845
00:42:33,760 --> 00:42:35,520
Speaker 1: Is that because you're worried, you don't want one person

846
00:42:35,600 --> 00:42:38,759
Speaker 1: to know the whole formula essentially, but then why don't

847
00:42:38,800 --> 00:42:40,279
Speaker 1: you just write it down somewhere and lock it up

848
00:42:40,320 --> 00:42:40,600
Speaker 1: in a bowl?

849
00:42:40,719 --> 00:42:43,000
Speaker 2: It alally is you've done that?

850
00:42:43,040 --> 00:42:47,000
Speaker 1: Yeah, I get so you just you you sort of

851
00:42:47,160 --> 00:42:51,279
Speaker 1: you're like decentralizing the formula like you would if it

852
00:42:51,320 --> 00:42:54,799
Speaker 1: was blockchain. You've got individuals who know one part or

853
00:42:54,840 --> 00:42:57,840
Speaker 1: another part and don't know the other part. So so

854
00:42:57,880 --> 00:43:04,040
Speaker 1: you've sort of put a decentralized data system into your

855
00:43:04,040 --> 00:43:07,719
Speaker 1: business without building blockchain. But you have it written down

856
00:43:07,800 --> 00:43:10,840
Speaker 1: somewhere because that's critical. Yes, absolutely, I mean, if someone's

857
00:43:10,840 --> 00:43:13,560
Speaker 1: to buy your business, they'd have to have it. If

858
00:43:13,560 --> 00:43:15,279
Speaker 1: I was buy your business and you weren't going with it,

859
00:43:15,800 --> 00:43:17,439
Speaker 1: if you were coming with it, I'd say I want

860
00:43:17,440 --> 00:43:18,839
Speaker 1: that for me. It's got it written down, because that's

861
00:43:18,880 --> 00:43:19,280
Speaker 1: the value.

862
00:43:19,440 --> 00:43:19,919
Speaker 2: That's right.

863
00:43:20,040 --> 00:43:22,520
Speaker 1: I mean, are you sure your wholesale customers are important,

864
00:43:22,560 --> 00:43:26,400
Speaker 1: but that that's the critical value that's for you, one

865
00:43:26,400 --> 00:43:31,680
Speaker 1: of your lead products, that's right, lead product. I can't

866
00:43:31,680 --> 00:43:33,359
Speaker 1: believe you didn't bring a box of these things in.

867
00:43:34,239 --> 00:43:36,840
Speaker 2: I'm sorry. I was meant to. I was rushing to get.

868
00:43:36,719 --> 00:43:39,520
Speaker 1: In because I'm coming back, because I would be opening

869
00:43:39,560 --> 00:43:41,360
Speaker 1: him up right now and presenting him to the camera

870
00:43:41,560 --> 00:43:41,960
Speaker 1: right now.

871
00:43:43,280 --> 00:43:44,719
Speaker 2: Even reminded me of my.

872
00:43:44,840 --> 00:43:48,640
Speaker 1: Favorite Portuguese tart and probably the best one I've ever

873
00:43:48,640 --> 00:43:51,440
Speaker 1: had the world. Oh, come back, I haven't been a Lisbon.

874
00:43:52,280 --> 00:43:55,239
Speaker 1: I haven't been a Lisbon. But well before we go

875
00:43:55,320 --> 00:43:57,239
Speaker 1: to are with this one, we should get you to

876
00:43:57,480 --> 00:43:58,920
Speaker 1: We'll get you even if you just want to send

877
00:43:58,960 --> 00:44:00,880
Speaker 1: it over or something, so we can get a bit

878
00:44:00,880 --> 00:44:04,480
Speaker 1: of footage. Job. Definitely, and you're throwing whatever you think

879
00:44:04,600 --> 00:44:06,680
Speaker 1: is really popular. The boys love it. Of course.

880
00:44:06,840 --> 00:44:08,760
Speaker 2: I'll bring you a pack. Sorry. Sammy was a local

881
00:44:08,920 --> 00:44:09,440
Speaker 2: at the cafe.

882
00:44:09,520 --> 00:44:11,759
Speaker 1: Yeah, I know he is, and I got I'm a

883
00:44:11,800 --> 00:44:14,000
Speaker 1: little bit suspicious of a semi bag bring you in

884
00:44:14,000 --> 00:44:16,280
Speaker 1: for the podcast. I'm just himself. He must be getting

885
00:44:16,280 --> 00:44:17,000
Speaker 1: something for his.

886
00:44:18,600 --> 00:44:19,839
Speaker 2: Dad is now.

887
00:44:21,440 --> 00:44:26,760
Speaker 1: Yeah, but it's being any anything for the future. What's

888
00:44:27,080 --> 00:44:30,279
Speaker 1: what's the future hold? You're any young?

889
00:44:30,440 --> 00:44:33,960
Speaker 2: Yeah, hundred and look, I funnily enough, when I was

890
00:44:34,719 --> 00:44:37,680
Speaker 2: starting my first business at seventeen and then on through

891
00:44:37,719 --> 00:44:40,680
Speaker 2: on that, I I don't know why, but I kept saying,

892
00:44:40,719 --> 00:44:45,280
Speaker 2: thirty five, I'm going to I think about retiring. Yeah,

893
00:44:45,160 --> 00:44:47,560
Speaker 2: I Look, I had a mentor as I grow I

894
00:44:47,560 --> 00:44:50,360
Speaker 2: grew up in my godfather. He was very he was

895
00:44:50,400 --> 00:44:53,240
Speaker 2: my sort of father figure for many many years, pride

896
00:44:53,400 --> 00:44:57,360
Speaker 2: my dad passing away, and he was always about you

897
00:44:57,400 --> 00:44:59,319
Speaker 2: don't know what tomorrow is going to bring. Live every

898
00:44:59,360 --> 00:45:01,799
Speaker 2: day to the full. But don't work too hard as well,

899
00:45:01,880 --> 00:45:03,440
Speaker 2: don't work yourself to the grave, because you knew my

900
00:45:03,520 --> 00:45:05,080
Speaker 2: dad really well. And he's like your dad was a

901
00:45:05,080 --> 00:45:07,879
Speaker 2: workhole league, like he just didn't stop. And so I'm like, yeah,

902
00:45:07,960 --> 00:45:10,400
Speaker 2: thirty five, you know, chill out, just enjoy life. From

903
00:45:10,440 --> 00:45:14,560
Speaker 2: thirty half, well, I'm already two years expies. I've gone

904
00:45:14,560 --> 00:45:16,560
Speaker 2: over that. I started talking and it just it did

905
00:45:16,640 --> 00:45:18,480
Speaker 2: its own thing, and I'm like, I'm enjoying this. You know,

906
00:45:18,480 --> 00:45:21,400
Speaker 2: there's a great business. I'm enjoying the creativity side of it,

907
00:45:21,480 --> 00:45:24,319
Speaker 2: the challenges that come with it. You know, it's not easy,

908
00:45:24,360 --> 00:45:26,680
Speaker 2: but it's still I like what I'm doing. I'm not

909
00:45:26,719 --> 00:45:30,880
Speaker 2: getting bored basically, And where where to go from here?

910
00:45:30,640 --> 00:45:32,880
Speaker 2: Well again, like I said, this lady Sandra who you

911
00:45:32,960 --> 00:45:34,640
Speaker 2: may have met in the future in the past with

912
00:45:35,080 --> 00:45:37,360
Speaker 2: she had a cafe in Dover and she's like to

913
00:45:37,400 --> 00:45:39,800
Speaker 2: say hi to Mark for me at Dover Deli. Dover Deli.

914
00:45:39,960 --> 00:45:41,040
Speaker 1: I remember, yeah, yeah.

915
00:45:41,080 --> 00:45:45,880
Speaker 2: So she's like, this business can grow, it's got legs,

916
00:45:45,920 --> 00:45:48,960
Speaker 2: It's going somewhere. And I thought to myself, well, I'd

917
00:45:49,000 --> 00:45:54,080
Speaker 2: love to push the name being retail. That's my sort

918
00:45:54,120 --> 00:45:56,560
Speaker 2: of passion and how I like to connect with the

919
00:45:56,560 --> 00:46:00,920
Speaker 2: public directly with what we do. And we want to

920
00:46:00,920 --> 00:46:05,080
Speaker 2: go into state and open more shops to I guess

921
00:46:05,080 --> 00:46:07,640
Speaker 2: spread that word of what we do.

922
00:46:07,640 --> 00:46:10,600
Speaker 1: You know it to be cool. Just an idea. Imagine

923
00:46:10,600 --> 00:46:13,080
Speaker 1: if you did a collab with Messina we have with

924
00:46:13,200 --> 00:46:16,360
Speaker 1: Nick from Thesina that we did it for our fifth birthday.

925
00:46:16,360 --> 00:46:17,719
Speaker 2: We did a portugue started ice cream.

926
00:46:17,800 --> 00:46:18,920
Speaker 1: Yeah, that would be unreal.

927
00:46:19,000 --> 00:46:20,840
Speaker 2: It was, it went off, it went on. It was

928
00:46:20,840 --> 00:46:22,600
Speaker 2: a hard one to do because I had to do

929
00:46:22,640 --> 00:46:26,160
Speaker 2: many recues. No, I just gave him my part of

930
00:46:26,160 --> 00:46:29,000
Speaker 2: the recipe. I didn't tell much said it's got this

931
00:46:29,040 --> 00:46:30,520
Speaker 2: much sugar in because that's all they needed to know,

932
00:46:31,040 --> 00:46:33,239
Speaker 2: and then they did their part of it in their

933
00:46:33,480 --> 00:46:37,560
Speaker 2: their production. Yeah, win in Rosebery at the time and

934
00:46:37,600 --> 00:46:39,040
Speaker 2: it went. Yeah, it did really well. We had a

935
00:46:39,080 --> 00:46:41,839
Speaker 2: party and people frothed over it. So it gave us

936
00:46:41,840 --> 00:46:45,799
Speaker 2: an idea for the future as well. But we we

937
00:46:45,880 --> 00:46:48,480
Speaker 2: thought now and collabse is something I definitely want to

938
00:46:48,480 --> 00:46:50,319
Speaker 2: do into the future. Like you can do it. It's

939
00:46:50,400 --> 00:46:53,640
Speaker 2: endless options, right, it's just finding.

940
00:46:53,840 --> 00:46:55,080
Speaker 1: Who you're doing club with.

941
00:46:55,320 --> 00:46:59,279
Speaker 2: Yeah, but we'd like to, yeah, go into state And

942
00:46:59,880 --> 00:47:02,600
Speaker 2: I've always had this dream to open took A Pastries

943
00:47:02,600 --> 00:47:03,040
Speaker 2: in Portugal.

944
00:47:04,239 --> 00:47:04,839
Speaker 1: See you're coming.

945
00:47:05,480 --> 00:47:07,040
Speaker 2: Yeah, it would be great to do it. I think

946
00:47:07,080 --> 00:47:09,400
Speaker 2: it'd be fantastic, like in Lisbon or something in the

947
00:47:09,400 --> 00:47:12,600
Speaker 2: city where you know, you need that tourism, you need

948
00:47:12,640 --> 00:47:16,960
Speaker 2: that localism as well, so a bit of everything. My

949
00:47:17,000 --> 00:47:19,600
Speaker 2: brother lives in Numble Derby as well. He keeps a

950
00:47:19,640 --> 00:47:21,719
Speaker 2: Derby to kill it. Yeah, kill it. But I don't

951
00:47:21,760 --> 00:47:24,040
Speaker 2: know about the heat. I'm like this heat and page.

952
00:47:23,880 --> 00:47:26,919
Speaker 1: But no one who's outside, they all know, they all

953
00:47:26,920 --> 00:47:29,400
Speaker 1: live in air conditioning.

954
00:47:29,640 --> 00:47:30,240
Speaker 2: It's constant.

955
00:47:30,280 --> 00:47:31,400
Speaker 1: May you're not living in the desert.

956
00:47:31,480 --> 00:47:34,040
Speaker 2: No, no, one hundred percent. I've just thought myself and

957
00:47:34,040 --> 00:47:36,160
Speaker 2: make imagine the condition just stops for one day. It's

958
00:47:36,160 --> 00:47:39,120
Speaker 2: all over. It's just everything else on the bin. Literally

959
00:47:39,120 --> 00:47:42,200
Speaker 2: a bit melts. And so I'm like, well that's a

960
00:47:42,600 --> 00:47:45,240
Speaker 2: that's a big step. But I'm like, I'm not saying

961
00:47:45,280 --> 00:47:49,120
Speaker 2: no to anything. I'll just take it as it comes. Well,

962
00:47:49,239 --> 00:47:50,480
Speaker 2: opportunities appear all the time.

963
00:47:50,560 --> 00:47:51,319
Speaker 1: Oh better they do.

964
00:47:51,440 --> 00:47:51,600
Speaker 2: Well.

965
00:47:51,640 --> 00:47:54,120
Speaker 1: Congratulations mate, because you haven't been doing it for very long,

966
00:47:54,200 --> 00:47:55,800
Speaker 1: and you know, like ten years is that sounds like

967
00:47:55,840 --> 00:47:57,160
Speaker 1: a long time, but it's a quite a short time

968
00:47:57,680 --> 00:48:01,480
Speaker 1: and you're only young. You actually got the world in

969
00:48:01,560 --> 00:48:03,840
Speaker 1: your fee. You've got a great product. Can't wait to

970
00:48:03,880 --> 00:48:06,400
Speaker 1: try it again. I can't believe I'm not trying it,

971
00:48:06,440 --> 00:48:09,120
Speaker 1: but you're a great product. Well done and good luck

972
00:48:09,120 --> 00:48:09,760
Speaker 1: for the future.

973
00:48:09,560 --> 00:48:11,480
Speaker 2: Mate, Thank you so much, appreciate it. Really nice to

974
00:48:11,520 --> 00:48:12,560
Speaker 2: meet you. Actually, likewise,