WEBVTT - Luke’s Diner: A Piece of Cake

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<v Speaker 1>I am all in again Luke's Diner with Scott Patterson

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<v Speaker 1>and iHeartRadio podcast. Hey everybody, Scott Patterson, I am all

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<v Speaker 1>in Podcast one eleven productions. iHeartMedia Radio, I heart Podcasts.

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<v Speaker 1>Luke's Diner episode with the one and only Beatrice Porto.

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<v Speaker 1>She is the owner proud owner of Porto's Bakery and

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<v Speaker 1>Cafe in Burbank. Welcome Beatrice, Nice to have you on,

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<v Speaker 1>Just really happy to have you. And we've just recapped

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<v Speaker 1>season two, episode two of Gilmore Girls, Hammers and Veils,

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<v Speaker 1>and we'll be discussing food served, the wedding and showers

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<v Speaker 1>and the wedding cakes and that kind of thing. But listen,

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<v Speaker 1>you know as well as as I do. And you've

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<v Speaker 1>catered some of our Gilmore events at the studio, so

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<v Speaker 1>I know your work and I I've gained a little

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<v Speaker 1>bit of weight from an it's so good. You know,

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<v Speaker 1>the shows of family and community and it's just like Porthos.

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<v Speaker 1>How important it's that same feeling of warmth and belonging

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<v Speaker 1>in your bakery, I.

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<v Speaker 2>Would think is everything. I think that's what as a

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<v Speaker 2>business sets and support. So the owners are my brother Rold,

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<v Speaker 2>my sister Margrita and myself. You know, my parents passed away.

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<v Speaker 2>We took up the torch. But talking about wedding cakes,

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<v Speaker 2>talking about family, right, I have people that come in

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<v Speaker 2>with a picture of their mother's cake and they say,

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<v Speaker 2>you know, many many years ago, you made my mother's

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<v Speaker 2>wedding cake, and then you make my baptism, my communion,

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<v Speaker 2>all my birthdays, and that it's my turn. So we're

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<v Speaker 2>in a business of creating memories. That's what we do.

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<v Speaker 2>We create memories, especially through cakes. It's it's something that

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<v Speaker 2>it never stops, it just keeps going, and it's a

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<v Speaker 2>great business to be in.

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<v Speaker 1>It's one of the great things about Los Angeles. There

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<v Speaker 1>are many many businesses like yours from people that came

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<v Speaker 1>from other places. Yes, and through family love and support

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<v Speaker 1>built up these generational businesses of high quality food items

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<v Speaker 1>or materials, what have you. It's one of the great

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<v Speaker 1>features of our city. And you're you're a shining star

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<v Speaker 1>in that city. Thank you, Gilmore. Girls love pop tarts,

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<v Speaker 1>red vines, donuts, cover your ears, donuts, coffee.

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<v Speaker 2>We did donuts before?

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<v Speaker 1>Oh sure, No and Rory walked into Portos. Okay, what

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<v Speaker 1>pastry cake would you recommend to them?

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<v Speaker 2>Oh? My God, they would definitely have to have the

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<v Speaker 2>cheese rolls, right. I mean I have people that come

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<v Speaker 2>not just from la we have sheds from all over

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<v Speaker 2>the world and they just love it because it's about

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<v Speaker 2>this simplicity and you know how clean the ingredients are.

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<v Speaker 2>There's only three ingredients in that patry, so they have

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<v Speaker 2>to try that. And then our number one sellar cake

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<v Speaker 2>is the milk and berries, which is a translated with

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<v Speaker 2>you know, with fruit, with fresh fruit berries. So those things,

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<v Speaker 2>if we sell those two things, we can really stop

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<v Speaker 2>selling anything everything else that would keep us in business.

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<v Speaker 1>So those those are your superstar skews, those two potatables.

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<v Speaker 2>Of course everybody can relate to avable. Who doesn't know

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<v Speaker 2>potatoes and beef.

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<v Speaker 1>You know, it's amazing. But you have so many other

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<v Speaker 1>menu items. Yes, yeah, I have a little coffee company

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<v Speaker 1>and we have our superstars too. I think every business does.

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<v Speaker 1>It's amazing. So coffee. Speaking of coffee, that's it's everything

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<v Speaker 1>at my diner, Lukes Diner, Which porthos pastry do you

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<v Speaker 1>think would pair perfectly with a cup of coffee?

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<v Speaker 2>We have so many things. It could be the cheese

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<v Speaker 2>roll number one, it could be the guava cheese, or

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<v Speaker 2>it can be a scone. Never had our scones. I

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<v Speaker 2>invite you to come in and try it. It's out

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<v Speaker 2>of this world. We use all the rime from the

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<v Speaker 2>oranges that we squeeze to make first orange es. We

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<v Speaker 2>caramelize it and that's one of my favorite pastries. Scone,

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<v Speaker 2>a crawberry scone. But it is that orange says that

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<v Speaker 2>that little piece of caramelized skin of the orange makes

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<v Speaker 2>this cone out of this world.

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<v Speaker 1>All right? So this week I recapped Hammers and Veils,

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<v Speaker 1>where Suki plans an engagement party for Max and Laureli

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<v Speaker 1>and the entire town of Stars Hollows is invited. If

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<v Speaker 1>you were catering a community wide engagement party like that,

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<v Speaker 1>what kind of baked goods would you serve for that?

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<v Speaker 2>I mean again, you know, we have so many beautiful pastries,

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<v Speaker 2>but after almost fifty years in the business, there's never

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<v Speaker 2>a cartering event that I do that doesn't include the

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<v Speaker 2>cheese rolls, the juaba cheese, the meat pies, the chicken

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<v Speaker 2>and bananas, the potato bols and everything else. It's an

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<v Speaker 2>added feature.

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<v Speaker 1>Do you have a every option? Can people walk? Can

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<v Speaker 1>you can you call us how what's the range, what's

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<v Speaker 1>your range where you'll deliver to.

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<v Speaker 2>For like wedding cakes for example, that's a big thing.

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<v Speaker 2>I mean before COVID, we were making on a weekend

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<v Speaker 2>sixty two wedding cakes. I have thirteen delivery guys and

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<v Speaker 2>that's all. They deliver wedding and send other cakes.

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<v Speaker 1>Sixty two day, sixty two cakes.

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<v Speaker 2>On the weekend Friday, Saturday and Sunday. Check it out.

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<v Speaker 2>There's no place I can do that can of My daughter,

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<v Speaker 2>my sister are like twenty five degreaters, seven thousand square

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<v Speaker 2>feet of refrigeration and special things to make all those cakes.

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<v Speaker 2>And now you know, the delivery withold range anywhere from

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<v Speaker 2>thirty five dollars to what we took them to Tabacula.

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<v Speaker 2>We delivered kick to Kega, so it was based on miles.

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<v Speaker 2>But the closest ones would be fifteen dollars, you know

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<v Speaker 2>in the Glendale you know Burba Carrea, and then after

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<v Speaker 2>that it would jump to thirty five dollars. But that's

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<v Speaker 2>a big responsibility delivery a wedding cake. We're not talking

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<v Speaker 2>about the regular delivery service that come in and pick

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<v Speaker 2>up stuff that we have, you know, like everybody else.

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<v Speaker 2>Wedding cakes is another that's something else.

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<v Speaker 1>So what's different about a wedding cake versus a regular cake?

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<v Speaker 1>What are the ingredients?

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<v Speaker 2>The regular gig is just the flat cake we're talking about.

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<v Speaker 2>A wedding cake would be three tiers. I mean we're

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<v Speaker 2>taking cakes of Mulholland Drive and while you driving up

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<v Speaker 2>your praying because the cake is movie and you're like,

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<v Speaker 2>you think it's never going to make it, but it

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<v Speaker 2>does within four tiers. Cake through that and really it's

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<v Speaker 2>it's scary. But these guys, that's what they were doing.

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<v Speaker 2>And they were doing, you know, like I said on

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<v Speaker 2>the weekend sixty two delivery. So it's a big responsibility

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<v Speaker 2>that you hit traffic a few times and then you're late,

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<v Speaker 2>no matter earlier you leave. II there's a if there's

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<v Speaker 2>a big accident in the freeway and you're stuck, there's

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<v Speaker 2>nothing you can do. Some people were very understanding. Most

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<v Speaker 2>people were understanding, but some of the you know, the

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<v Speaker 2>fries get some of them were like so angry, and

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<v Speaker 2>you know, so we were at the end. It all

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<v Speaker 2>worked tough, but it was a big I mean, I

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<v Speaker 2>think I grew white hairs during the process. Because I

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<v Speaker 2>was in charge of deliveries for many, many years.

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<v Speaker 1>So let's talk about baking a little bit. Those extra

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<v Speaker 1>steps that you take like browning your butter or sifting

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<v Speaker 1>the flour, or or following other specific techniques. Talk about

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<v Speaker 1>that how important that is.

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<v Speaker 2>I mean, it's something like my bread for bread for example,

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<v Speaker 2>my brother is that's this big passion in life is

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<v Speaker 2>bread and bread is science. It's completely science. We you know,

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<v Speaker 2>you have to rise some bread the yeast the night before, right,

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<v Speaker 2>but when it gets hot, when it's really hot, you

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<v Speaker 2>have to throw ice to that mother you know that's

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<v Speaker 2>brewing because if you don't, she'll grow too fast and

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<v Speaker 2>her break is done before it's time. So it's so

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<v Speaker 2>you know, it's so just science that if you mess

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<v Speaker 2>it up, that said all your bread is all your

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<v Speaker 2>bread for the day is going to be gone. So

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<v Speaker 2>there's steps that they follow depending on the weather. Water

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<v Speaker 2>is very important. We do sour dough't that we bought.

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<v Speaker 2>We bought, but they call them Mother. We bought it

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<v Speaker 2>from San Francisco and it dates back to the eighteen hundreds,

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<v Speaker 2>and you know that lady is kept alive every day,

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<v Speaker 2>so you know you have it in the refrigerator. You

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<v Speaker 2>take away from her every night, but you have to

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<v Speaker 2>feed her whatever it needs, whether it's water, where there's ease,

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<v Speaker 2>which is flour, and I think it's fascinating. Then no matter,

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<v Speaker 2>you know, if you if let's say there's a holiday

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<v Speaker 2>and we close, the people still have to come in

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<v Speaker 2>to feed mama. Otherwise you know she's not going to

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<v Speaker 2>give you what you need the next day. But I

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<v Speaker 2>think baking is it's harder, and making pastes harder than

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<v Speaker 2>cooking because when you're cooking and you oversold something, there's

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<v Speaker 2>ways that you can fix it. But in bacon, if

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<v Speaker 2>you messed up a recipe, that is it. You have

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<v Speaker 2>to throw everything. Whether you're making a cake and you

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<v Speaker 2>miss something, the whole batch goes into the trush. There's

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<v Speaker 2>no way of recuperating. So there's measurement, there's precision, and

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<v Speaker 2>everything is not in steps. For example, a wedding cake.

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<v Speaker 2>People think that a wedding cake is made in one day,

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<v Speaker 2>but it's not really. I mean, it gets baked. Let's

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<v Speaker 2>say the wedding cakes for a Saturday, it gets baked

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<v Speaker 2>on Wednesday. Because when you bake a hot cake, you

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<v Speaker 2>know it has to cool off. Before you can fill

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<v Speaker 2>it or you get ice it. So you make it

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<v Speaker 2>on Wednesday night, it rests. Then you know maybe by

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<v Speaker 2>by Friday, you're like stacking it, you're putting the filling,

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<v Speaker 2>you're putting the zerup right, and then on Friday, when

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<v Speaker 2>you do all that, it goes back to the refrigerator.

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<v Speaker 2>Like a fourtier cake for example, when you bring it

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<v Speaker 2>back on Saturday, where you're gonna that cake has shifted.

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<v Speaker 2>It's like a building. It moves and you have to

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<v Speaker 2>start by you know, making it, even by slicing it,

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<v Speaker 2>by measuring. So it's it's a long step. Nothing is

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<v Speaker 2>in the bakery business. You don't make something today. I'm

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<v Speaker 2>baking right away. Everything. It takes time.

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<v Speaker 1>Are there certain ingredients that you source locally that are

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<v Speaker 1>fresh or game?

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<v Speaker 2>Yes, So all the fruits, all our fruits, berries, all

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<v Speaker 2>the berries that are going those cakes we source locally.

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<v Speaker 2>We have bendor the family owned farms that we work with,

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<v Speaker 2>and we're not a storage facility for anybody. So every

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<v Speaker 2>every day around four or five on four in the morning,

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<v Speaker 2>we get the fruit. Every day, we get fruit every day,

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<v Speaker 2>we get milk, every day, we get butter. We don't

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<v Speaker 2>want to keep milk to store because then if the

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<v Speaker 2>employees make a mistake when you're you know, rotating them

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<v Speaker 2>and that used to happen, you have milk that gets

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<v Speaker 2>left over. So what a solution with that store anything?

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<v Speaker 2>We're not a storage facility.

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<v Speaker 1>How many employees do you have over there?

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<v Speaker 2>Each baker has around three hundred employees.

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<v Speaker 1>Wow.

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<v Speaker 2>Plus. Then we have our you know, marketing department. We

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<v Speaker 2>also have an HR department, We have an accounting department.

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<v Speaker 2>Doors are in a separate facility and you know those

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<v Speaker 2>each one of those places is like twenty people around

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<v Speaker 2>twenty people's.

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<v Speaker 1>Among Have you ever been approached by a you know,

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<v Speaker 1>a food corporation to take you national.

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<v Speaker 2>All the time?

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<v Speaker 1>Right?

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<v Speaker 2>My brother, if my brother would be he would leave

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<v Speaker 2>the business today. And when he has people coming from China,

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<v Speaker 2>from Thailand, from Hong Kong wanted us, wanted us to

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<v Speaker 2>go there and to replicate what we've done here. But

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<v Speaker 2>he doesn't have the time. We don't have the time.

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<v Speaker 2>We're always trying to catch up.

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<v Speaker 1>Let me ask you this, how do you so your suppliers'

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<v Speaker 1>costs go up? Especially now? How do you handle that?

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<v Speaker 1>Do you raise how careful are you to raise prevents.

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<v Speaker 2>We're very because you know, we think one of the

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<v Speaker 2>secret sary success is qualities versus pricing. Right, we're a

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<v Speaker 2>family own an operator, so the people that come to us,

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<v Speaker 2>our families, we don't ever have to not have them

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<v Speaker 2>come in and spend thirty five to forty dollars caring

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<v Speaker 2>for their whole family. You know, you're talking about Chinese Filipinos,

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<v Speaker 2>a bunch of you know, like the Latinos, they care

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<v Speaker 2>for the whole family. So we will want to be

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<v Speaker 2>able to do that. So the secretary success for the

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<v Speaker 2>pricing is the bulk is the amount of stuff that

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<v Speaker 2>we sell. Like for cheese rolls we sell three million

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<v Speaker 2>a month, or.

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<v Speaker 1>The cheese rolls three million a month, potato.

0:12:39.400 --> 0:12:41.920
<v Speaker 2>Bowls two million of bucks. So that's how we can

0:12:42.280 --> 0:12:44.680
<v Speaker 2>keep the prices. If the people keep coming and they

0:12:44.760 --> 0:12:48.160
<v Speaker 2>keep buying, the more they buy, the cheaper we can

0:12:49.120 --> 0:12:51.800
<v Speaker 2>bring the product. Because the more you buy from a supplier,

0:12:52.000 --> 0:12:55.080
<v Speaker 2>the better priceing you get. So suppliers, you know, they

0:12:55.080 --> 0:12:57.679
<v Speaker 2>look at you're going to pay on time, you get benefits,

0:12:58.000 --> 0:13:00.160
<v Speaker 2>you know, you buy a lot. We can just take

0:13:00.200 --> 0:13:02.680
<v Speaker 2>for example, all our paper goods, all our paper goods

0:13:02.720 --> 0:13:05.400
<v Speaker 2>from toilet paper to boxes, whatever. Give it to one

0:13:05.440 --> 0:13:08.200
<v Speaker 2>company and then you can get better prices. So work.

0:13:08.520 --> 0:13:11.000
<v Speaker 2>We have a buyer on that all the time. Again,

0:13:11.080 --> 0:13:13.800
<v Speaker 2>now with all the things we're recycling and all that

0:13:13.840 --> 0:13:16.440
<v Speaker 2>we're on more, we have buyers looking for stuff from

0:13:16.480 --> 0:13:19.079
<v Speaker 2>all over the world, so we can need a new challenge.

0:13:19.440 --> 0:13:21.120
<v Speaker 2>So you always have to stay ahead of the game.

0:13:30.360 --> 0:13:34.040
<v Speaker 1>So the volume of your sales protects your margins all

0:13:34.080 --> 0:13:35.640
<v Speaker 1>the time, every single time.

0:13:35.720 --> 0:13:38.720
<v Speaker 2>And then it's being smart about labor. You know, we

0:13:38.800 --> 0:13:42.040
<v Speaker 2>have beautiful decorators, but we have some people when when

0:13:42.040 --> 0:13:44.240
<v Speaker 2>they come up with a new cake, they need to

0:13:44.280 --> 0:13:46.720
<v Speaker 2>make sure that the cake is easy to execute. So

0:13:46.760 --> 0:13:49.480
<v Speaker 2>you want to a cake that's elegant, but it has

0:13:49.520 --> 0:13:52.440
<v Speaker 2>to be easy to execute. If you spend too much

0:13:52.480 --> 0:13:55.840
<v Speaker 2>time decorating, there goes your profit. So you want something

0:13:55.840 --> 0:13:59.000
<v Speaker 2>elegant but it's easy to execute. So all that goes

0:13:59.000 --> 0:14:01.640
<v Speaker 2>into the making of the case. When the people, the people,

0:14:01.679 --> 0:14:04.520
<v Speaker 2>the chefs are coming up with a new creation, all

0:14:04.760 --> 0:14:07.440
<v Speaker 2>that has to be kept in mind. How is it

0:14:07.480 --> 0:14:10.320
<v Speaker 2>is it to execute? How fast can they do it?

0:14:10.720 --> 0:14:12.640
<v Speaker 2>The same way a salad, you know, we make it.

0:14:12.800 --> 0:14:15.840
<v Speaker 2>We make incredible salads. People don't know that but we

0:14:15.920 --> 0:14:18.360
<v Speaker 2>have salads that somewhere else you would pay, you know,

0:14:18.400 --> 0:14:21.400
<v Speaker 2>twenty five dollars whatever you know, hours is like twelve

0:14:21.480 --> 0:14:25.040
<v Speaker 2>dollars and a half the best ingredients, like any fancy restaurant.

0:14:25.360 --> 0:14:26.880
<v Speaker 2>But what do we do. We need to make sure

0:14:26.920 --> 0:14:29.520
<v Speaker 2>that most of the ingredients are in the kitchen already.

0:14:30.000 --> 0:14:33.000
<v Speaker 2>You can't make a salad where all the ingredients are

0:14:33.080 --> 0:14:35.840
<v Speaker 2>just for that one salad that will kill your profit.

0:14:35.920 --> 0:14:38.640
<v Speaker 2>That will kill That would not be something that you can,

0:14:39.360 --> 0:14:42.360
<v Speaker 2>you know, do because the pricing will not be there.

0:14:42.680 --> 0:14:45.600
<v Speaker 2>So we're very careful about what we bring in. So

0:14:45.640 --> 0:14:47.720
<v Speaker 2>it's not just okay, let's do this salad. It's a

0:14:47.800 --> 0:14:51.240
<v Speaker 2>lot of thinking involved. Can we source the ingredients, Can

0:14:51.280 --> 0:14:54.520
<v Speaker 2>they be locally sourced, you know? Can they be coming

0:14:54.560 --> 0:14:57.120
<v Speaker 2>every day? Will these people be able to deliver to

0:14:57.200 --> 0:14:59.880
<v Speaker 2>us on a daily basis. There's a lot that goes on,

0:15:00.040 --> 0:15:03.480
<v Speaker 2>you know, with vegetables and especially letters and stuff like

0:15:03.520 --> 0:15:05.920
<v Speaker 2>that you see on the market that there's a warning

0:15:05.920 --> 0:15:09.480
<v Speaker 2>about something that's going on. Our companies tell us before

0:15:09.520 --> 0:15:12.000
<v Speaker 2>you guys find out before the consumer. Most of the

0:15:12.040 --> 0:15:15.200
<v Speaker 2>time we already know pull this lettuce. They'll bring another

0:15:15.200 --> 0:15:18.440
<v Speaker 2>type of letters because something's going to So there's a

0:15:18.440 --> 0:15:20.600
<v Speaker 2>lot of stuff that goes in the background, and you,

0:15:20.640 --> 0:15:22.920
<v Speaker 2>as a customer, you come in and you have you

0:15:23.000 --> 0:15:26.360
<v Speaker 2>have no clue what's going on. It's not just as

0:15:26.360 --> 0:15:28.560
<v Speaker 2>easy as it looks how beautiful they look.

0:15:28.640 --> 0:15:31.480
<v Speaker 1>There's so much right it's about it's about putting out

0:15:31.600 --> 0:15:33.760
<v Speaker 1>little fires every day.

0:15:33.920 --> 0:15:34.920
<v Speaker 2>There's something going on.

0:15:35.000 --> 0:15:38.160
<v Speaker 1>Everything beautiful thing that is a beautiful thing. I love

0:15:38.240 --> 0:15:40.600
<v Speaker 1>small business owners. It's just and you don't have a

0:15:40.640 --> 0:15:43.280
<v Speaker 1>small business anymore. It's a big we don't, but we

0:15:43.440 --> 0:15:45.600
<v Speaker 1>treated like a small business exactly.

0:15:46.480 --> 0:15:49.120
<v Speaker 2>You know. It doesn't matter how big we grow. We

0:15:49.200 --> 0:15:52.960
<v Speaker 2>still think that the bosses are the customers. They tell

0:15:53.040 --> 0:15:55.320
<v Speaker 2>us what they need, what they want, and some they

0:15:55.320 --> 0:15:58.200
<v Speaker 2>don't like something. They they walk in and sell you

0:15:58.240 --> 0:16:00.600
<v Speaker 2>straight to your face. And I like the spot.

0:16:01.400 --> 0:16:04.240
<v Speaker 1>Let me let me ask you this. Uh. We have

0:16:04.280 --> 0:16:06.480
<v Speaker 1>a little bit of time left so and I could

0:16:06.520 --> 0:16:09.840
<v Speaker 1>talk to you all day. Trust me, I'm kind of

0:16:09.840 --> 0:16:12.680
<v Speaker 1>in your business. And boy, do I want to pick

0:16:12.720 --> 0:16:15.720
<v Speaker 1>your brain. If you were to come into Luke Steiner,

0:16:16.000 --> 0:16:16.760
<v Speaker 1>what would you order?

0:16:17.680 --> 0:16:19.600
<v Speaker 2>I would number one. I would have a cup of

0:16:19.640 --> 0:16:26.200
<v Speaker 2>coffee and anything with customer Okay, make Custer fun all right.

0:16:27.240 --> 0:16:29.960
<v Speaker 2>You know again, a lot of people don't make crimbo

0:16:30.040 --> 0:16:33.160
<v Speaker 2>lens or flun but I love custer over chocolate, my

0:16:33.160 --> 0:16:38.800
<v Speaker 2>sister's chocolate. And I'm customer, so I mean I My

0:16:38.920 --> 0:16:41.200
<v Speaker 2>favorite kick in the world is a kick with custom

0:16:41.520 --> 0:16:45.360
<v Speaker 2>not first property, nothing, just playing custom. Cust If you

0:16:45.400 --> 0:16:47.440
<v Speaker 2>buy a customer kick and you give it a refrigerator

0:16:47.800 --> 0:16:50.120
<v Speaker 2>a couple of days later, it tastes better because the

0:16:50.200 --> 0:16:51.760
<v Speaker 2>custer just soaks into the cake.

0:16:52.720 --> 0:16:57.360
<v Speaker 1>Delicious, just beautiful Beatrice Porto ladies and gentlemen, the other

0:16:57.480 --> 0:17:01.600
<v Speaker 1>of Portos and uh, if you've never been, go it

0:17:01.720 --> 0:17:06.399
<v Speaker 1>is an amazing experience. Take your whole family. It has

0:17:06.440 --> 0:17:09.280
<v Speaker 1>been a pleasure getting to know you a little bit

0:17:09.320 --> 0:17:11.240
<v Speaker 1>and talk to you a little bit about your wonderful

0:17:11.280 --> 0:17:15.720
<v Speaker 1>business and your wonderful employees and every person out there

0:17:15.760 --> 0:17:20.520
<v Speaker 1>that is a regular at Porthos. You're lucky and they're appreciated.

0:17:20.600 --> 0:17:26.399
<v Speaker 1>We're lucky and it works both ways. Beautiful Porto Porthos,

0:17:27.840 --> 0:17:32.719
<v Speaker 1>go check it out. There are many locations in Los Angeles.

0:17:33.560 --> 0:17:37.200
<v Speaker 1>You know what I'm talking about. Porto's Bakery, the famous

0:17:37.240 --> 0:17:41.000
<v Speaker 1>Porthos Bakery, and this is the woman responsible for it

0:17:41.640 --> 0:17:47.840
<v Speaker 1>right here. Your entire family is rep and thank you

0:17:47.880 --> 0:17:52.639
<v Speaker 1>for your time. Please do come back. We'd love to

0:17:52.640 --> 0:17:56.000
<v Speaker 1>have we we'd love to have you back. And remember everybody.

0:17:56.040 --> 0:17:59.960
<v Speaker 1>Thanks for the downloads and where you lead, we will follow, stay,

0:18:00.080 --> 0:18:31.280
<v Speaker 1>save everyone. Hey everybody, and don't forget Follow us on

0:18:31.359 --> 0:18:35.760
<v Speaker 1>Instagram at I Am all In podcast and email us

0:18:35.800 --> 0:18:47.840
<v Speaker 1>at Gilmore at iHeartRadio dot com