WEBVTT - Bakery interview and tasting

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<v Speaker 1>This is Keto right. Well, I'm not going to waste

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<v Speaker 1>any more time because guys cake, Why would I waste

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<v Speaker 1>any more time when they are the most magnificent baked

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<v Speaker 1>creations in front of me. It's it's an absolute privilege

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<v Speaker 1>and a delight to say good morning and welcome to

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<v Speaker 1>weekend Breakfast to el Marie Rosachaki from Montful Soot, Good morning.

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<v Speaker 2>Good morning, thank you so much for having me.

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<v Speaker 1>Now I told you off air, and I'm going to

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<v Speaker 1>tell you again on air. I feel extremely bad having

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<v Speaker 1>learned that you were up until two am baking or

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<v Speaker 1>up from two am. Rather, you woke up at two

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<v Speaker 1>am this morning to bake and get ready for us

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<v Speaker 1>for the show for these incredible, beautifully looking creations.

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<v Speaker 2>Not at all. That's the life of a baker, I suppose.

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<v Speaker 1>So Actually, when you, when you are a baker, you

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<v Speaker 1>anticipate early mornings. I suppose tell us about, Hey, how

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<v Speaker 1>you came to start Montfulsoot and what your business does.

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<v Speaker 3>So Mourntful Suit is a cake studio. I work on

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<v Speaker 3>pre orders for whole cakes. I'm saved with cakes that

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<v Speaker 3>are all about flavor and ingredients, so we focus on

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<v Speaker 3>creating something with locally sourced ingredients and take a lot

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<v Speaker 3>of inspiration from that. And every month we have a

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<v Speaker 3>seasonal cake that we celebrate either an ingredient or a

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<v Speaker 3>small producer, or sometimes we take inspiration from an occasion.

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<v Speaker 3>So Easter, for example, we did simial cakes, and then

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<v Speaker 3>we also did a very nice collaboration with a ceramic

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<v Speaker 3>studio called Ceramic Matters.

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<v Speaker 2>June, we have a beer.

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<v Speaker 3>Cake, for example, that we're doing taking inspiration from Agger

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<v Speaker 3>micro Brewery at Innurtuk and for Father's Day and the

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<v Speaker 3>cold wet winter took and took their wee heavy beer

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<v Speaker 3>and created our owntake of like a Guinea style chocolate cake.

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<v Speaker 1>Ooh wow? Is that no? That beer cake that you mention?

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<v Speaker 1>Is that any of these ones that we have in

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<v Speaker 1>studio this morning?

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<v Speaker 2>Unfortunately, not.

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<v Speaker 1>Tell us about these cakes that you've presented us with

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<v Speaker 1>this morning emory.

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<v Speaker 3>Of there, we have a slice of the Bear cake,

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<v Speaker 3>which is inspired by the TV series The Bear, which

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<v Speaker 3>you can find weekly on the counter at Cake Canteen.

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<v Speaker 1>Okay, they have a.

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<v Speaker 3>Branch in Gardens Valvo, Stalamosh and they're opening up in.

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<v Speaker 2>Johannesburg as well.

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<v Speaker 1>Oh wow, Okay, yeah.

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<v Speaker 3>And then we also have mini cakes like the carrot

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<v Speaker 3>with a spelt crumbled top and a cream cheese icing

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<v Speaker 3>and locally sourced pecans, which you will find on the

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<v Speaker 3>counter at Max Burgel's in Park Road and the Daili

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<v Speaker 3>Social in Hotware.

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<v Speaker 1>Now these just to explain to listeners that can't see yet,

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<v Speaker 1>we will post the pictures. These mini cakes are probably

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<v Speaker 1>a bit too big for one person. I would say

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<v Speaker 1>maybe sha share between two, but the size of about

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<v Speaker 1>it looks like maybe two cupcakes.

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<v Speaker 3>Yes, it's a I would say, like a good It's

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<v Speaker 3>the equivalent of a slice of cake, okay, a generous

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<v Speaker 3>slice of cake.

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<v Speaker 1>But just in a beautifully presented round shape like a

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<v Speaker 1>mini cake. Yeah.

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<v Speaker 3>It kind of alleviates people having to slice and manage

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<v Speaker 3>slicing a cake on the counter.

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<v Speaker 1>Lovely okay. And that cake over there.

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<v Speaker 3>Also the carrot cake. The one over there that you've

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<v Speaker 3>got is the dark cocoa sponge with a mocker butter

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<v Speaker 3>cream and then it has an espresso bean covered chocolate

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<v Speaker 3>espresso bean on top.

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<v Speaker 1>Oh wow. And this one is an apple cake Okay,

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<v Speaker 1>that's the apple cake, yeah.

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<v Speaker 3>With olive oil and spout, and then a maple cream

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<v Speaker 3>cheese icing.

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<v Speaker 1>Now some of your I know that baking with sustainable

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<v Speaker 1>and different ingredients is very important to you, and some

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<v Speaker 1>of the ingredients that you mentioned one wouldn't automatically associate

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<v Speaker 1>with cake. For instance. I mean, well you said beer

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<v Speaker 1>and then you mentioned off a tahmi. I wouldn't think

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<v Speaker 1>of using tahini and a cake.

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<v Speaker 2>Yes, it is a little bit.

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<v Speaker 3>Yeah, how can I say it's not mainstream? It is

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<v Speaker 3>a little bit fringe baking. But once you get into

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<v Speaker 3>the fringe baking of cakes, you realize that there's a

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<v Speaker 3>lot of people that are really into it and also

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<v Speaker 3>appreciate that cakes are a beautiful vessel for all these

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<v Speaker 3>different ingredients and tastes and flavors.

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<v Speaker 1>Where do you get the inspiration, elmor? Is it just

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<v Speaker 1>lots of experimentation or how does it come to you?

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<v Speaker 3>Yes, I would say it's been a lot of experimentation.

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<v Speaker 3>I've always worked in food, but when I had children,

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<v Speaker 3>I stayed at home and then I kind of started

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<v Speaker 3>baking as a hobby and also just to keep the

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<v Speaker 3>home cozy and create an activity at home. Didn't also,

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<v Speaker 3>we lived in Camps Bay and all block of flats

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<v Speaker 3>and there wasn't a bakery or good bread around. So

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<v Speaker 3>it really started with sourdough bread. I started making bread

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<v Speaker 3>at home to have something that was yummy to eat,

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<v Speaker 3>and then it kind of branched out to cakes and

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<v Speaker 3>also being at home, having kids, having family come over,

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<v Speaker 3>it was just the kind of thing to have around

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<v Speaker 3>with a lot of people. So yeah, and also I

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<v Speaker 3>baked with my mother and my grandmother, so it was

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<v Speaker 3>a little bit of something that I grew up with, so.

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<v Speaker 1>Kind of in your jeans almost.

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<v Speaker 3>Yes, And my mom was very particular about the kind

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<v Speaker 3>of cakes that you liked, which was very much the

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<v Speaker 3>style of baking, not leaning towards overly sweet, but more

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<v Speaker 3>towards interesting flavors and flavors with a little bit of contrast.

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<v Speaker 1>So what would you say are some of the most

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<v Speaker 1>unusual ingredients that you've used in the cake.

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<v Speaker 3>Well, I think people always get a fright when they

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<v Speaker 3>hear the tahini because they really don't think it goes

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<v Speaker 3>with cake, But it's the tahinium use it in the icing,

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<v Speaker 3>and it works a charm because that specific chocolate cake

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<v Speaker 3>is really it's actually quite sweet on its own. So

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<v Speaker 3>it's I love being able to have something to cut

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<v Speaker 3>that down so that the salty sweet works well in there.

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<v Speaker 3>And I also actually put a sesame brittle on top

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<v Speaker 3>of that cake. So yeah, it just looks it is

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<v Speaker 3>something different. Looks different as well. Olive oil people always think.

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<v Speaker 1>Yeah, because olive oil does have quite a sharp taste,

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<v Speaker 1>so you don't think of using it in baking.

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<v Speaker 3>Yes, but it really shines through. And then of course

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<v Speaker 3>the spelt in the cake as well, it's quite unusual,

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<v Speaker 3>which is a beautiful spelt from Krinfontein in Cedarburg area

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<v Speaker 3>are actually also based in Hot Bay.

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<v Speaker 2>I think their house is there, so they travel between

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<v Speaker 2>the two.

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<v Speaker 1>Okay, So just so that listeners that may not know

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<v Speaker 1>your business can understand, you mentioned you are based in

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<v Speaker 1>heart Bay, but you don't have an actual shop.

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<v Speaker 2>No, I don't have a shop front.

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<v Speaker 3>I bake, have a website montfulsuit dot com, and.

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<v Speaker 2>I take pre orders for cakes. So whole cakes, the.

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<v Speaker 3>Smaller items or if you're interested in only having a

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<v Speaker 3>slice would then be found at these dailies and restaurants

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<v Speaker 3>that I've kind of made associations with.

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<v Speaker 1>Okay, and can people find the list of those dailies

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<v Speaker 1>on your website or which the best way for them

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<v Speaker 1>to get hold of a montful suitcake if they want

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<v Speaker 1>to d s.

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<v Speaker 3>Well, okay, so whole cakes you could order through me

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<v Speaker 3>on my website. And then for let me tell you

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<v Speaker 3>that Max Bagel's in Park Road, the Deli Social in

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<v Speaker 3>Hot Bay Cake Canteen, and then Agger is having they

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<v Speaker 3>have the beer cake on their counter.

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<v Speaker 1>I'm so excited about that because you as you know,

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<v Speaker 1>I'm a noted local, So now I know where to

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<v Speaker 1>get my mournful suitcake.

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<v Speaker 2>Get your sweet fix.

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<v Speaker 1>You mentioned of a El Marie that you bake to order,

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<v Speaker 1>but it's a Friday collection, so there's only once a

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<v Speaker 1>week that people can pick up a cake from you.

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<v Speaker 2>Except if they are in Hot Bay.

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<v Speaker 3>So I've just found that that was the easiest way

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<v Speaker 3>to streamline things because not everybody. A lot of the

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<v Speaker 3>communication then comes from larger Cape Town area.

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<v Speaker 2>So yeah, And what's been some.

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<v Speaker 1>Of the coolest feedback you've had from some of your customers.

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<v Speaker 1>I mean, have you had somebody from a different country

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<v Speaker 1>or somewhere far away just go, wow, that was the

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<v Speaker 1>most amazing cake I've had anywhere in the world.

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<v Speaker 3>Yeah, I've had really, I mean to be honest, I

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<v Speaker 3>have amazing customers.

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<v Speaker 2>I've had people buy for me for a very long time.

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<v Speaker 3>People buy every year for the birthdays or those celebrations

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<v Speaker 3>that come back or they ask are you doing that

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<v Speaker 3>flavor again or can you do this for me? I

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<v Speaker 3>recently had a person come back and say they've lived

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<v Speaker 3>They've lived in New York and actually operated a restaurant

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<v Speaker 3>there as well, and there was came back especially for

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<v Speaker 3>the teini cake, saying like can I please make that

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<v Speaker 3>for their birthday? Its favorite of theirs. So yeah, then

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<v Speaker 3>it's traveled far as well. A lot of people take

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<v Speaker 3>things fruitcakes especially, We've also gone all over the world.

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<v Speaker 1>Incredible. I mean, in conversation with baker el Marie Rossichaki

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<v Speaker 1>of Mournful Soot, she's telling us about her confectionery and

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<v Speaker 1>her creations. I see you've also brought in a container

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<v Speaker 1>of chocolate and coffee biscotti, which looks absolutely amazing. Tell

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<v Speaker 1>our listeners about that.

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<v Speaker 3>Yeah, it's a gift tube that I do with piscotti,

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<v Speaker 3>which is well classically an Italian kind of cookie, but

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<v Speaker 3>I think I describe it as somewhere between a rask

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<v Speaker 3>and a cookie. As tasty as a rask, but not

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<v Speaker 3>as cute as a cookie. I think that's actually a

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<v Speaker 3>tagline that are created for it because it's it's like

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<v Speaker 3>a chunky finger of piscotti that's quite long, and I

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<v Speaker 3>would say it's not the traditional like the original recipe

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<v Speaker 3>was much more. It was pistachios a litle fennel seed,

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<v Speaker 3>which is also lovely, but this is a bit more

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<v Speaker 3>of a yummy version. So it has four kinds of

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<v Speaker 3>chocolate in it. It's got coconuts in it, seventy five

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<v Speaker 3>percent chocolate and then espresso.

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<v Speaker 1>Yeah, okay, Well, we were talking off air about, you know,

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<v Speaker 1>the fact that it's eight o'clock and we've got a

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<v Speaker 1>selection of cake in front of us. Which is the

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<v Speaker 1>most breakfast ye and you said perhaps the biscatti or

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<v Speaker 1>the apple.

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<v Speaker 2>Yes, the apple can definitely passes a breakfast number.

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<v Speaker 1>The apple cake looks absolutely gorgeous. In fact, they all

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<v Speaker 1>do talk to me a little bit more about this

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<v Speaker 1>chocolate cake, which is the Bear Cake.

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<v Speaker 2>The Bear Cake.

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<v Speaker 1>So that's really the show, But I want to get

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<v Speaker 1>the backstory.

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<v Speaker 3>Well, okay, so it is inspired by the TV series

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<v Speaker 3>The Bear, which is all about the restaurant industry as

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<v Speaker 3>well and working as a chef, and it kind of yeah, showcases.

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<v Speaker 2>I think it does show.

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<v Speaker 3>How hard people work and how much stress they are

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<v Speaker 3>working under in the kitchen in the hospitality industry, and

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<v Speaker 3>I think that is worldwide the case. But the cake

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<v Speaker 3>is inspired by the pastry chef who then works his

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<v Speaker 3>way up from being like a very basic maybe basic

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<v Speaker 3>is the wrong word, but the restaurant itself undergoes like

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<v Speaker 3>a metamorphosis transformation, and this cake is one of his

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<v Speaker 3>original recipes before he kind of travels goes to Denmark

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<v Speaker 3>and Scandinavian restaurants, and it's a it's just a really

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<v Speaker 3>good chocolate cake.

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<v Speaker 2>You know, you can't really go wrong with it.

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<v Speaker 3>It lasts well, it's it's always hits the spot it is,

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<v Speaker 3>it's indulgent.

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<v Speaker 1>It looks incredibly I'm actually gonna taste a piece. I

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<v Speaker 1>never like chewing on air, but I have to con'trasist.

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<v Speaker 1>It looks incredibly like moist and.

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<v Speaker 3>Yeah, so it's a it's a dark coco sponge. It's

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<v Speaker 3>really my favorite sponge. Always go back to it because

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<v Speaker 3>it is moist and it's soft and it's but it's

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<v Speaker 3>got flavor and then it's layered with like real.

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<v Speaker 1>Chocolate moose, so real, chocolate moose.

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<v Speaker 3>Real, not like you know, going through the whole process

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<v Speaker 3>of making chocolate moose, with the eggs, the cream, the chocolate,

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<v Speaker 3>the coffee, and then that's wrapped in a Mocker butter

0:12:02.200 --> 0:12:04.720
<v Speaker 3>cream that I use, which is essentially a Swiss marangue

0:12:04.720 --> 0:12:07.320
<v Speaker 3>butter cream that's made with chocolate un espresso. Wow.

0:12:07.600 --> 0:12:10.280
<v Speaker 1>And I can just I can tell you absolutely can

0:12:10.320 --> 0:12:12.560
<v Speaker 1>taste the difference this is. You know, I can taste

0:12:13.080 --> 0:12:15.959
<v Speaker 1>all the work that's gone into this chocolate mouse creation

0:12:16.480 --> 0:12:20.000
<v Speaker 1>and the sponge. It is Oh wow, that is absolutely delicious.

0:12:21.480 --> 0:12:21.800
<v Speaker 2>Thank you.

0:12:21.840 --> 0:12:23.440
<v Speaker 3>I'm glad you like it. I mean, it's a I

0:12:23.440 --> 0:12:26.040
<v Speaker 3>think it's a really cool. It's a it's a nice

0:12:26.080 --> 0:12:28.040
<v Speaker 3>slice of cake. You know, it's a celebration on its own.

0:12:28.040 --> 0:12:29.880
<v Speaker 3>One slice is good. You can take it as a

0:12:29.920 --> 0:12:32.400
<v Speaker 3>gift or absolutely in.

0:12:32.320 --> 0:12:34.600
<v Speaker 1>Fact, any of these I think would make an exquisite

0:12:34.600 --> 0:12:39.440
<v Speaker 1>gift for somebody. You know, it really is just very special.

0:12:39.640 --> 0:12:41.400
<v Speaker 1>We've got a voice note from a listener who's got

0:12:41.400 --> 0:12:43.280
<v Speaker 1>a question for you. I believe let's take a listen

0:12:43.320 --> 0:12:43.840
<v Speaker 1>to that now.

0:12:45.080 --> 0:12:48.840
<v Speaker 4>Good morning, Amy, it's dialog more. I wonder if you

0:12:48.880 --> 0:12:51.719
<v Speaker 4>could ask your guests her name El Marie, if they

0:12:51.800 --> 0:12:56.320
<v Speaker 4>do anything gluten free. Unfortunately, glutens would have a known

0:12:56.520 --> 0:12:59.839
<v Speaker 4>for me. Dairy as well, quite restrictive. Thanks.

0:13:00.720 --> 0:13:03.200
<v Speaker 1>You definitely couldn't eat that beer cake then die. What

0:13:03.280 --> 0:13:06.280
<v Speaker 1>a shame if you are dairy free and gluten free,

0:13:06.280 --> 0:13:08.920
<v Speaker 1>El Marie. That's a tricky order when it comes to cake.

0:13:09.800 --> 0:13:13.040
<v Speaker 3>It is indeed, I don't do gluten free or dairy

0:13:13.080 --> 0:13:17.040
<v Speaker 3>free or vegan cakes as such. It is a very

0:13:17.040 --> 0:13:22.760
<v Speaker 3>specific style of baking which has its own repertoire that

0:13:22.920 --> 0:13:24.400
<v Speaker 3>one really needs to go into.

0:13:24.840 --> 0:13:25.559
<v Speaker 2>I feel that.

0:13:27.960 --> 0:13:30.520
<v Speaker 3>Within cake there's very few people that are focused on

0:13:31.559 --> 0:13:35.640
<v Speaker 3>bacon cake with really good quality ingredients. So this is

0:13:35.720 --> 0:13:39.000
<v Speaker 3>kind of a niche in itself that when you're going

0:13:39.040 --> 0:13:42.000
<v Speaker 3>to have a piece of cake, enjoy it. Let it

0:13:42.040 --> 0:13:46.960
<v Speaker 3>be really good. But it's not void of sugar or

0:13:46.960 --> 0:13:51.520
<v Speaker 3>gluten or dairy for that matter either.

0:13:51.840 --> 0:13:54.280
<v Speaker 1>And I think also you know you're not operating a

0:13:54.360 --> 0:13:57.920
<v Speaker 1>restaurant or a walk in bakery where people will feel

0:13:57.960 --> 0:14:01.160
<v Speaker 1>excluded if they are not being catered you. You are

0:14:01.240 --> 0:14:04.960
<v Speaker 1>selling through other channels and have a loyal customer base

0:14:05.000 --> 0:14:09.240
<v Speaker 1>as you mentioned, of people that are wanting this kind

0:14:09.240 --> 0:14:14.680
<v Speaker 1>of real ingredient made from scratch with love product.

0:14:15.080 --> 0:14:15.720
<v Speaker 2>Yeah, I do.

0:14:15.960 --> 0:14:17.719
<v Speaker 3>I mean, if someone is really in need of a

0:14:17.760 --> 0:14:20.960
<v Speaker 3>gluten free cake, we do like a classic almond torte.

0:14:21.080 --> 0:14:24.320
<v Speaker 2>Okay, either a citrus version or a chocolate version of that.

0:14:24.480 --> 0:14:27.200
<v Speaker 1>But okay, yeah, there are options.

0:14:26.600 --> 0:14:29.360
<v Speaker 3>But it's not something that would be an add on

0:14:29.400 --> 0:14:32.680
<v Speaker 3>to other if you're an existing customer and if there

0:14:32.720 --> 0:14:35.040
<v Speaker 3>is another existing order going around.

0:14:35.480 --> 0:14:37.560
<v Speaker 1>Now, you mentioned, of course, and we've said on air

0:14:37.600 --> 0:14:39.880
<v Speaker 1>that you did get up very early to prepare, and

0:14:40.200 --> 0:14:43.520
<v Speaker 1>you said that you said good night to your husband

0:14:43.520 --> 0:14:46.800
<v Speaker 1>and kids very early in anticipation of your early start.

0:14:47.120 --> 0:14:49.360
<v Speaker 1>Do they love your cake? Do they beg you to

0:14:49.400 --> 0:14:52.080
<v Speaker 1>make it for them every day?

0:14:52.160 --> 0:14:52.400
<v Speaker 2>Yes?

0:14:53.320 --> 0:14:56.360
<v Speaker 1>I'm sure. I bet you. Everyone wants to come to

0:14:56.440 --> 0:14:57.800
<v Speaker 1>your kid's birthday parties.

0:14:58.280 --> 0:15:01.160
<v Speaker 3>We've actually just had my daughter's if they party last weekend.

0:15:01.720 --> 0:15:02.080
<v Speaker 2>Yeah.

0:15:02.120 --> 0:15:04.320
<v Speaker 3>Look, my children have very much been at the heart

0:15:04.360 --> 0:15:07.400
<v Speaker 3>of montful Suit and my husband as well. They have

0:15:07.480 --> 0:15:10.840
<v Speaker 3>to taste everything and give feedback. They have to sit

0:15:10.920 --> 0:15:13.480
<v Speaker 3>next to the cakes traveling in the car. They have

0:15:13.560 --> 0:15:15.960
<v Speaker 3>to deal with the delivery schedule and the baking schedule,

0:15:16.240 --> 0:15:19.360
<v Speaker 3>which yeah, I at some point rented space in town

0:15:20.520 --> 0:15:23.240
<v Speaker 3>and then eventually decided to build a second kitchen in

0:15:23.240 --> 0:15:25.760
<v Speaker 3>our house, so they really, oh wow, are very close

0:15:25.800 --> 0:15:26.680
<v Speaker 3>to the heart of the business.

0:15:27.080 --> 0:15:27.600
<v Speaker 2>Oh wow.

0:15:27.800 --> 0:15:30.040
<v Speaker 1>And I hope you have help in that kitchen because

0:15:30.080 --> 0:15:31.840
<v Speaker 1>it's an awful lot of work for one person to

0:15:31.840 --> 0:15:33.880
<v Speaker 1>be managing all these orders and demands.

0:15:34.000 --> 0:15:37.200
<v Speaker 3>Yes, I do have an amazing assistant, Oka Sauna, who

0:15:37.320 --> 0:15:38.040
<v Speaker 3>really helps me.

0:15:38.440 --> 0:15:38.760
<v Speaker 1>Yeah.

0:15:38.840 --> 0:15:42.480
<v Speaker 3>I just love working with her. And having meticulous and

0:15:42.800 --> 0:15:45.200
<v Speaker 3>hardworking woman work with me is amazing.

0:15:45.600 --> 0:15:48.200
<v Speaker 1>El Marie, weare to you next for montfull Suit. What

0:15:48.240 --> 0:15:49.400
<v Speaker 1>are the plans for the future.

0:15:50.080 --> 0:15:53.240
<v Speaker 3>Well, hopefully when my children are a little bit older,

0:15:53.520 --> 0:15:55.440
<v Speaker 3>there will be a shop in town with its own

0:15:55.440 --> 0:15:56.160
<v Speaker 3>little shopfront.

0:15:56.640 --> 0:15:58.800
<v Speaker 1>Ah, that'll be wonderful.

0:15:58.920 --> 0:16:03.320
<v Speaker 3>But for now, being able to collaborate with these other

0:16:03.360 --> 0:16:07.920
<v Speaker 3>businesses that are my shop fronts and the customers who

0:16:07.920 --> 0:16:11.320
<v Speaker 3>are happy to deal with my baking schedule and collection points,

0:16:11.600 --> 0:16:11.920
<v Speaker 3>and I.

0:16:11.840 --> 0:16:14.840
<v Speaker 1>Think it's just what's really nice for me. Also is

0:16:14.880 --> 0:16:18.000
<v Speaker 1>the personalization and the attention to detail. You're not just

0:16:18.080 --> 0:16:20.800
<v Speaker 1>churning out a random bark because you feel like you're thinking, well,

0:16:20.840 --> 0:16:24.800
<v Speaker 1>it's June, it's Father's Day, it's men's health month. Let

0:16:24.880 --> 0:16:27.200
<v Speaker 1>me see where this takes me. Kind of thing. There's

0:16:27.240 --> 0:16:29.640
<v Speaker 1>a lot of thought that goes into all your products.

0:16:29.840 --> 0:16:32.920
<v Speaker 3>Yeah, I think if I did, if I was bound

0:16:32.960 --> 0:16:34.920
<v Speaker 3>by a shop right now, I would not be able

0:16:34.960 --> 0:16:38.520
<v Speaker 3>to have that creative freedom. So I'm grateful to be

0:16:38.560 --> 0:16:41.400
<v Speaker 3>able to play with it still and explore all my

0:16:41.480 --> 0:16:42.880
<v Speaker 3>different ideas and recipes.

0:16:43.760 --> 0:16:46.800
<v Speaker 1>Well, I hope we've with the appetite of our listeners

0:16:47.080 --> 0:16:49.600
<v Speaker 1>ever so slightly. If they would like to get in

0:16:49.640 --> 0:16:52.520
<v Speaker 1>touch with you and order a piece of heaven, I'll

0:16:52.520 --> 0:16:54.320
<v Speaker 1>call it a slice of heaven? How can they go

0:16:54.360 --> 0:16:55.479
<v Speaker 1>about doing so?

0:16:55.480 --> 0:16:57.960
<v Speaker 3>So they can have a look at our website morenfulseit

0:16:58.040 --> 0:17:02.520
<v Speaker 3>dot com. We are closed for next week Friday because

0:17:02.520 --> 0:17:06.200
<v Speaker 3>we are running off to the movie for Fabula camping

0:17:06.240 --> 0:17:08.920
<v Speaker 3>trip with my family. But after that back in action

0:17:09.880 --> 0:17:12.000
<v Speaker 3>and if you can't find what you're looking for on

0:17:12.000 --> 0:17:14.240
<v Speaker 3>the website and welcome to just send an email to

0:17:14.480 --> 0:17:20.000
<v Speaker 3>montful suit at gmail dot com. I'm also on Instagram, Montful,

0:17:20.800 --> 0:17:22.679
<v Speaker 3>Mournful Underscore Suit.

0:17:24.119 --> 0:17:27.000
<v Speaker 1>Wandful Underscore Soot. If you'd like to find your on

0:17:27.119 --> 0:17:31.119
<v Speaker 1>Instagram or montfulsoot dot com online and it is well

0:17:31.160 --> 0:17:34.359
<v Speaker 1>worth visiting, trust me, you won't be sorry. El Marie Rossichaki,

0:17:34.400 --> 0:17:36.760
<v Speaker 1>thank you so much for coming into studio with these

0:17:36.800 --> 0:17:40.399
<v Speaker 1>gorgeus creations and have an incredible holiday, and I think

0:17:40.440 --> 0:17:41.640
<v Speaker 1>it's very well deserved.

0:17:42.000 --> 0:17:43.640
<v Speaker 2>Thank you very much, Thank you very much for having

0:17:43.680 --> 0:17:44.159
<v Speaker 2>me recording