Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Marty Garside.
A full-time attorney turned baker and founder of Confectionist Bakery.
Here are some key highlights from the episode:
🎙️ Guest Background
- Marty Garside is a practicing attorney with over 20 years of experience in litigation.
- He founded Confectionist Bakery in honor of his grandmother, Ruth Ilene Burns Garside.
- The bakery started in his home kitchen and now ships desserts nationwide.
🍰 Bakery Journey
- Inspired by nostalgia and family traditions, Marty began baking after his grandmother passed away.
- His first successful cake was a pound cake that tasted exactly like his grandmother’s.
- He was encouraged to start a business by a client who was the daughter of a professional baker.
🧁 Products & Flavors
- Specializes in cheesecakes, pound cakes, layer cakes, and pies.
- Unique flavors include:
- Peach Cobbler Pound Cake
- Amaretto Pound Cake
- Banana Pudding Layer Cake
- Sweet Potato Pound Cake
🚚 Shipping & Operations
- Operates out of a commercial kitchen in Atlanta.
- Cakes are wrapped and frozen for freshness and shipped nationwide.
- Orders typically take 2 days to process and 3–5 days for delivery.
💡 Business Insights
- Challenges included pricing products appropriately and managing holiday demand.
- Emphasizes the importance of:
- Quality product
- Excellent customer service
- Knowing your target audience
- Target customers are busy professionals who appreciate homemade, Southern-style desserts but lack the time or skill to make them.
📈 Advice for Entrepreneurs
- Don’t be afraid to try something new.
- Control what you can—especially product quality and customer service.
- Trust yourself through the ups and downs.
#SHMS #STRAW #BEST
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:05):
Welcome to the show.
Speaker 2 (00:06):
I am Rashwan MacDonald, the host of Money Making Conversations Masterclass,
where we encourage people to stop reading other people's success
stories and.
Speaker 1 (00:14):
Start planning their own. Listen up as I interview entrepreneurs.
Speaker 2 (00:18):
From around the country, talk to celebrities and ask them
how they are running their companies, and speak with non
profits who are making a difference in their local communities. Now,
sit back and listen as we unlock the secrets to
their success on Money Making Conversations Masterclass. My next deest
is a full time attorney turned baker. He founded Confessionist
(00:41):
Bakery in his home kitchen. He begins selling his cakes
to friends and family during the holidays season, just like
his grandmother used to do way back in the day,
and now serves customers all over the country. I met
him at an event at an event, That's why he's
on the show today. Confession This Bakery leaves us a
tribute to the life and memory of Ruth Eleen Burns Guarside.
(01:07):
Please welcome to Money Making Conversation Master Class. Monte Guarside.
How you doing Monte, I'm doing great. I'm doing great.
Thank you for having me. I appreciate it, so real
longer to be speaking with you. I appreciate that compliment.
But let's get to the real deal. You know, I
saw I was at this event. It's an event live
remote for popcorn remixed there Gamet Popcorn Company, and they
(01:29):
were as part of the campaign, a promotional campaign.
Speaker 1 (01:33):
Give it away two of your cake.
Speaker 3 (01:35):
Yes.
Speaker 1 (01:35):
Now. I saw one of the cakes was a banana
pudding cake.
Speaker 3 (01:39):
Yes.
Speaker 1 (01:40):
And then the other cake was a sweet potato the
pie cake.
Speaker 3 (01:43):
Yes. Right now.
Speaker 2 (01:44):
The lady who wanted the banana pudding cake, she locked
on that thing like she had won a thousand dollars.
In fact, she didn't lead the event. She took your cake.
She put it in her car, turned her car on,
turned the air condition up high, all the doors, and
came back to the event. So she didn't want anything
to go wrong with your cake.
Speaker 4 (02:05):
I have a funny story about that. I didn't realize
that she had left, or I assumed that she had left.
And so about thirty minutes after she won the cake,
I saw her and I was like, oh, no, she's not.
Speaker 3 (02:16):
Holding the cake. That means she put that cake in
her car.
Speaker 4 (02:18):
And I walked over to her to tell her, Hey, listen,
that cake is going to droop on you if you
don't go turn your car on and turn the A
C on it. Before I could open my mouth, she said,
it's already in the car. The all she knew, I
was dealing with a pro.
Speaker 2 (02:34):
Pro And then she said, and I got gazed, so
when she was not running out and I commend that.
Speaker 1 (02:42):
But it's a beautiful cake, as well as the sweet
potato potcake.
Speaker 2 (02:45):
But when I got you, or when I met you, Monty,
you know great personality. I was so happy that I
met you and watched a man who's working on the craft,
he said, Rashan, I'm right down the street. I distributed
my cakes all over the country, and that was key
because I know you're Atlanta base and my show is national,
and I don't want to frustrate anybody who listening to
(03:05):
the show or watching the show going.
Speaker 1 (03:08):
Hey, I don't live in Atlanta. I can't participate.
Speaker 2 (03:11):
But the part I did get at the event is
that you're an attorney. Yes, Now tell us about your
backgrounders as an attorney.
Speaker 4 (03:20):
Yes, so I've been practicing law. I'm in my twenty
third year of practice. I'll be it'll be twenty three
years in September, and I work primarily in litigation.
Speaker 3 (03:33):
In the past.
Speaker 4 (03:34):
I work in house now, so I work for a company.
So I have just one client, which I love, but
I've worked. I've done a lot of entertainment work in
my private practice over the years as well, music and film.
But now primarily I do litigation, hindle litigation matters for
the company I work for.
Speaker 1 (03:49):
Here, just educate me. When you say you do litigation,
what exactly does that mean?
Speaker 4 (03:54):
That is disputes that involve either a judge or an
arbitrator or a media or things like that. So I go,
I'm in court a lot, although we do a lot
of it virtually now, and I'm in arbitration a lot.
Speaker 2 (04:08):
Cool, So I want to get that out the way.
He's has a full time job now on a full
time job. He's also has launched his company, Confessionist Bakery.
Tell us about Confessionist Bakery.
Speaker 4 (04:21):
Yes, so we are a dessert delivery and catering company.
We are entering our eleventh year in business and we
we provide We make cheesecakes, we make pound cakes, and
make layer cakes, a couple of pies and a couple
of other small, small desserts and we deliver them throughout
(04:43):
the metro area Atlanta area, and we also ship nationwide.
So we've been we've been doing that, Like I said,
my eleventh year. We just across the eleven year mark
in April.
Speaker 2 (04:57):
Now this always sounds I got to ask you question,
how do you ship a dessert ar cake nationwide?
Speaker 3 (05:04):
Right?
Speaker 4 (05:05):
So the first thing, first things first is you have
to preserve it properly. And I learned this technique from
my grandmother who during the holidays was to bake I
mean hundreds of cakes and she had it no refrigeration,
no means of uh, you know, freezer space or anything
(05:27):
like that.
Speaker 3 (05:28):
It's all in her her own kitchen.
Speaker 4 (05:30):
And so she used to wrap them a specific way
and seal them up and package them so that they
could they would last just sitting wrapped up for you know,
two or three weeks with that before they before they
had So it.
Speaker 3 (05:46):
Starts with that.
Speaker 4 (05:48):
We usually freeze them so that we can maintain the
integrity of the product. At first, wrap them and then
we depending on what the item is, we may cover
them in and and tenfoil or something like a luminum foil,
and then we pack them in so that they do
not move in the container, so they'll be a little
(06:09):
bit smudged, because that's just you can't avoid that. But
they they are intact and fresh, they'll taste just like
they just came out of the oven and cooled off.
Speaker 1 (06:20):
Oh that's awesome.
Speaker 2 (06:22):
So just like a two day delivery or express delivery
options as well.
Speaker 3 (06:26):
There are there.
Speaker 4 (06:26):
We do have some express delivery options and most people
we try and let people know, Look, it's gonna take,
you know, two days to process your order, and it's
gonna take probably another three to five to get to you,
just because you can never be one hundred percent sure
how long it's gonna take. But it usually even kicks
I've shipped out to the West Coast usually arrive.
Speaker 3 (06:44):
In you know, four or five days at the longest.
Speaker 1 (06:46):
Based on the order.
Speaker 2 (06:47):
Great, we won't get into the menu yet, but let's
talk about you are the atturney and then you started
in your kitchen. Now, but what got you started? You know,
because of the fact that I'm noted for my process.
I have a format called Rashwan's Kitchen, and I never
(07:08):
I never cooked at home. I have six sisters, two brothers,
my mom refused to let me in the kitchen. It
wasn't until I went to college and I worked at
a Jewish deli I started learning how to cook and so,
and I didn't learn how to bake cause Steve Harvey
pranked me on his talk show in twenty twelve. That's
when I learned how to bake and so and baked
(07:29):
off of memory of what I remember my mom.
Speaker 1 (07:32):
Doing in the kitchen. Tell us your history and your
launch point for your baker.
Speaker 4 (07:36):
You know, there are some real similarities in what you
just said there, the first one being that your mom
would let you in the kitchen.
Speaker 3 (07:45):
I asked my grandmother.
Speaker 4 (07:46):
I was in college and I was in town visiting,
and I asked her, Hey, why don't you show me
how to make a pound cake.
Speaker 3 (07:53):
Her exact words to.
Speaker 4 (07:54):
Me were, as long as you have me, you don't
need to know how to make it right. So she
never actually actively showed me how to bake. So fast
forward some years after she passed, I really got nostalgic
about the things that she used to bake and cook
for holidays. She did all the cooking for all the
(08:16):
big family gatherings, and I got real nostalgic and I
just finished law school and I had I invited her
and other family members over to my house to have
another thank traditional Thanksgiving dinner that was ended up being
the last dinner that I had that that she was
allowed that I had with her, and and so I
(08:39):
just got more and more nostalgic about it after her passing,
and I said, you know what, one of these days,
I'm gonna I'm gonna figure out how to bake. And
I waited several years. Happened to be gifted by my
mother a mixer one year, just because my mom thought
I needed one and not knowing that I wanted to bake,
(09:01):
And so I used it to make my very first cake.
And it was a disaster. So the detail oriented attorney
in me could not I just couldn't conceive that I
got it that wrong. So I threw everything out. I
went back to the store, I got better equipment, better pans.
(09:24):
I scoured the internet for the right recipe, and I
stumbled upon one. And it was somebody's food blog, you
know back of people still blogged, you know, years ago.
And the guy starts the blog by saying, if you
us miss this recipe, this is my grandmother's recipe if
you use this recipe, but never did another poundcake recipe.
So I said, all right, I'm going to see And
(09:44):
as I'm reading the ingredients and then the steps, I
realized in that moment that I had watched my grandmother
bake that pound cake probably fifty times, and my childildhood,
I had just never stood by her and watched it
first step to last. That I had seen every step
(10:07):
on different days in different years. But it all kind
of coalesced in my brain as I'm reading this recipe,
and I said, I think this is going to be it,
and so I tried it. I followed it to the letter.
I called my mom first. This was my This grandmother
(10:27):
was my mom's mother in law. It is my dad's mother.
But my dad is deceased, so I couldn't call him.
So I called my mom and I said, I do
you remember? And I asked he a couple of questions,
and she gave me a couple of tidbits that seemed
to be consistent with the recipe I was reading, and
I said, I'm going to try this. So I did it,
and I made it. After it cooled, I sliced it up.
(10:49):
I took a bite, and the first thing I did
was cry. It tasted exactly like my grandmother's poundcake recipe,
and I knew I was onto something then. And that
was the very that was my first successful cake.
Speaker 3 (11:04):
On my second attempt, was it?
Speaker 1 (11:06):
Did you put icing on it? Was it a plane cake?
Speaker 3 (11:09):
It was a plain pound cake on our menu we
call it the original?
Speaker 1 (11:12):
Okay, now was it?
Speaker 5 (11:14):
Was it? Just?
Speaker 2 (11:14):
It was no lemon, no strawberry, just a plain crowd
vanilla extract pound cake.
Speaker 3 (11:20):
She used to do those in her sleep.
Speaker 4 (11:22):
She would she would have them and just put them
in the freezer, and we would come up from Florida
to visit. She would make sure we left home that
she she sent went home with us.
Speaker 2 (11:33):
Okay, that's the very first with their mante Okay, I'm
talking to Monte Garson, attorney turned baker. This a big
time baker, his company Confessionist Bakery. Now that's your first
time tears came to your eyes. Now when did you
start picking up speed where you started distributing it to
(11:53):
your friends and family?
Speaker 3 (11:55):
Right?
Speaker 4 (11:56):
So, the day that I made that very first cake,
I happened to be going to a meeting with a
client and I mentioned I was all excited that I
made this cake and she said, oh, I'd love to
try it. So I let her try it, and she said,
(12:16):
you know, you should really turn this into a business.
Speaker 3 (12:19):
And I was like, whoa, what talking about that's that's
not that's not what I found out. I'm just happy
I know how to make a pound cake.
Speaker 4 (12:27):
Come to find out, her name was Angela Madison.
Speaker 3 (12:33):
Angela grew up.
Speaker 4 (12:35):
The daughter of a baker who had a baking business
out on the West Coast, so she was speaking from
a place of knowledge and she actually helped me start
the business. I was very I had much trepidation about
about doing it, but I trusted that if it was
(12:55):
good enough for her to say it, I should be
selling it. That I stepped up on faith, and the
one thing I've learned in my legal career, I've done
a lot of things that I've had never done before,
and by this point I had had learned that you
should never be afraid to try something new.
Speaker 3 (13:15):
And so I, you.
Speaker 4 (13:16):
Know, I stepped out on faith and said, Okay, if
it's that good, I'll I'll try it. And so my
one of the questions I asked myself was what's going
to be different about your cake. Why would anybody buy
your cake versus somebody else's Because I have dozens of
people in my family hunts and aunties, and a couple
of uncles that can that can bake too, So why
(13:38):
would they, you know? And so that's what brought about
the different flavors that we have on our menu, is
if I can start offering flavors that you won't find
at your auntie's house, that could be the thing that makes.
Speaker 1 (13:54):
People want to tell us some of those flavors by friend.
Speaker 3 (13:56):
Oh well, let's see, we've got a peach cobbler pound cake, got.
Speaker 2 (14:01):
Real pitches in it, said again, real paches and your peach,
real peaches.
Speaker 3 (14:06):
Cooked and slow cooked over over the oven.
Speaker 4 (14:09):
I mean, we've got like an amaretto pound cake. We've
got you mentioned at the top of the show, the
Nana pudding layer cake.
Speaker 1 (14:23):
Beautiful cake, by the way, beautiful, thank you.
Speaker 3 (14:25):
Thank you.
Speaker 4 (14:25):
That's one of our best sellers. It's aesthetically pleasing, but
it is delicious. My personal favorite pund cake on our
mini is a soup potato pundcake. That was the first
flavor I tried, the first new new flavor I tried
hearkening back to my soup potato pie being the first thing.
Speaker 5 (14:41):
Please don't go anywhere. We'll be right back with more
Money Making Conversations Masterclass. Welcome back to the Money Making
Conversations Masterclass, hosted by Rashaan McDonald.
Speaker 2 (14:58):
What are some of your challenges did you have to
deal with in launching this business. Everybody has a great idea,
That's what this show is about. Money Making Conversations master
clact give advice, pitfalls.
Speaker 1 (15:09):
I would have done it different. You're an attorney, talk
to us.
Speaker 4 (15:13):
One of the first challenges was charging people money. Not
just charging people money, but charging people the right price.
Because in my own mind, I'm thinking, well, I have
all these members of my family that can do this,
so I really shouldn't be charging too much. And I
remember Angela telling me, you know that she was giving
(15:36):
people samples and they were like, You're not charging enough,
and I.
Speaker 3 (15:39):
Was like, I just can't. I couldn't get past it.
Speaker 4 (15:42):
And then my very first Christmas trying to keep up
with all the orders from friends and family that were
coming in and I was behind schedule and I was
making mistakes and melting down. After I got through that,
I said, I don't have a problem charging my price anymore.
Speaker 2 (16:01):
Now that's important for people to understand that because you
got the pricing. This I'm talking to Monty guard Side
his business ball. He's still a full time attorney. But
there's another successful baking business called Confessionist Bakery. How do
you identify your customers and how do you find your
customer because it's all about scaling that you just started
(16:24):
in your home. Are you still cooking in your home?
Are baking in your home?
Speaker 4 (16:29):
And oh no, no, we so we cook out of
a commercial kitchen space that uh, and we rent that
space as needed and we can you know, I can
pretty much book it and then and then head straight
over there. So that's part of the reason why it
takes two days. We asked for two days processing time
so that we can make sure that because everything is
made to order and made fresh, so we can get
(16:50):
that time scheduled, get in and do what we need
to do.
Speaker 3 (16:53):
And uh, and we baked a few things.
Speaker 4 (16:55):
I mean, we kind of have we kind of know
what people are going to order, right so on the
weekends we the little time in there and stock up
on product and then store it, you know appropriately, and
then so it's it's not as daunting as I may
have made it sound to start.
Speaker 2 (17:08):
No, everything's daunting. That's why you charged. And I was
letting anybody that kitchen gets warm, okay, and the cake
minimum is forty five minutes in that oven, not that
we're not even talking about decorations or adding nice seine
and all that stuff, and it's all fresh. So as
a baker, I whatever you charge may not be enough.
Speaker 1 (17:27):
What I saw, not what I.
Speaker 3 (17:29):
Saw, especially press of eggs right what I.
Speaker 1 (17:32):
Saw, the live remote.
Speaker 2 (17:34):
Whatever you're charging, pay it because it's well worth it.
Only thing I didn't get and I'm still disappointed, and
I'm going to order that a cake from you. Is
the taste I want to get that taste, slice it up,
share my staff, share it with my family. But customers
are very key. How do you get your customers? How
do you market yourself? Monty?
Speaker 4 (17:56):
I have an interesting story about that, if you, if
you allow me a moment here. So, one of the
things that my initial business partner helped me do when
we first got started was.
Speaker 3 (18:10):
Drafting a business plan.
Speaker 4 (18:11):
And we we we sat a in a room and
actually word for word, talked through every element of it
and One of the components was identifying our customer and
we had a that was one of the longest conversations
we had was specifically about that segment, was identifying who
we wanted to target, and what we came down to
was people who are who have an understanding of what
(18:36):
it is that we make because of a prior childhood experience,
or that they know what home style desserts tastes like,
southern desserts taste like, and then identifying people who may
be familiar with that but don't have the time or
the skill or the resources to do it for themselves.
And that really was where we honed in. So instead
(18:59):
of worrying about, you know, folks at the at the
at the at the church fish Fry, worried about people
who were like us, who were professionals, who are busy,
have busy schedules, who don't necessarily have time to go
spend in the kitchen, who may be living away from
home and don't have access to mom and grandma, you know,
(19:20):
right away, but want to taste what they have, And
that was really our target customer base, and then everything
that comes from that is just it's just kind of gravy.
Speaker 3 (19:30):
Wow.
Speaker 2 (19:31):
Which is important to hear that because you got to
start somewhere, You made your first powder cake, threw it out.
Now as you up and running, there are some best
moments in your business and there are some worst moments.
Speaker 1 (19:42):
Can you share some of your best.
Speaker 2 (19:43):
And worst moments that you've had to overcome and also celebrate.
Since you've been in business as a baker, you know
you kicking butt over there as an attorney, full time
checks coming in. We talking about a hobby that is
kind of like and sometimes God out a because it
does dive into your time, especially when artists come in unexpected.
Speaker 4 (20:05):
Sure, sure, and and I consider all that a blessing
because honestly, the reason why I had such a close
connection to my grandmother to start this business was because
cooking and baking, as I later came to understand, was
her love language.
Speaker 3 (20:22):
And so.
Speaker 4 (20:24):
For me it was a way to reconnect with her
in a way that just it just felt good and
it felt right.
Speaker 3 (20:33):
And so.
Speaker 4 (20:35):
To answer your question about best moments, honestly, the best
moments are kind of like the young lady you described
who who was not letting that that nana.
Speaker 3 (20:45):
Putting a layer cake go.
Speaker 4 (20:48):
I realized that my grandmother was looking for that feeling
that she gave people when they tried her.
Speaker 3 (20:53):
Food and her desserts.
Speaker 4 (20:55):
And so that is a really it's a confirming and
warming moment for me. When I get to see people
really truly enjoy what we do. It reminds me of
my grandmother, reminds me of my childhood, and it reminds
me that that person feels exactly how I wanted them
to feel. So those really kind of encapsulate my best moments.
(21:17):
My worst moment.
Speaker 3 (21:18):
Is very, very specific, very specific.
Speaker 4 (21:24):
I'm not proud of this, but I shared it with
people because I think the young people today call it
crashing out.
Speaker 3 (21:31):
I had a crash out moment that first holiday season.
Speaker 4 (21:36):
My red velvet cake was like the thing that people
really wanted at that time.
Speaker 2 (21:40):
That's a hard cake to make, by the way. That's
a hard cake to make, by the way.
Speaker 3 (21:45):
It is. It's easy for me now, but it is temperamental.
Speaker 2 (21:48):
That's a lot of ingredients. A lot of people don't
know about red velvet. That's a lot of ingredients.
Speaker 3 (21:53):
Don't get them right.
Speaker 4 (21:54):
That it's just and so I was struggling with the
balance and some of my ingredients and it was causing
my red velvet cake to not all come out of
the pan every time. And so I'm about two cakes behind.
I got somebody showing up to my little townhouse, uh
you know, in like four hours, and.
Speaker 3 (22:13):
I still have another cake.
Speaker 4 (22:15):
It's just I was just feeling the pressure and I
made I made this thing, and I.
Speaker 3 (22:19):
Think I probably didn't let it cool and quite enough.
Speaker 4 (22:23):
I slapped the thing on the on the on the
on the cake plate or the cake pad. I gave
one player of icing in get the second one on
another layer of ice, and the third one half the
layer sticks in the pants so it just tears and
then lands on top of the other two layers, which
means that cake is no good. I have no interest
(22:45):
in eating it. I can't sell it. And there's and
I'm and I and I and that was I had
to go back to the store because I was and
in that moment, I realized, you're.
Speaker 3 (22:57):
Not gonna make it, and I I, let's just say,
let's just say I.
Speaker 4 (23:06):
Beat that red vevet cake into a thousand pieces. It
was dumb to do that one, because I then had
to clean up all. You know, red velvet has red
dye in it.
Speaker 1 (23:20):
Oh, absolutely.
Speaker 4 (23:21):
So there's flex of red cake on the blinds, on
the floor, on the counter, on my apron, and on
my faith. It was just and so I had to
It took me like forty five minutes just to clean
that up. So that's another forty five minutes that I lost.
I mean, it was just, it was, but it taught
(23:45):
me that you cannot lose it. You can't, You just can't.
Nothing productive came from that tantrum.
Speaker 2 (23:55):
And that's that's the very key. You know, more work,
that's what came out of it. More work and more frustration.
Let's talk about it was a dream that you launched,
and most businesses are started on a drink or a
love or passion. But it's still a business and a
lot of people lose that. That's why I launched this series.
(24:16):
Just want to make a conversation masterclass so people can
understand that everybody may have had your experience, this is
how they overcame it. Because I try to bring successful
people on my show. If you had to give people
an advice on how to start a business, what would
you give me?
Speaker 4 (24:35):
Oh man, that's a great question. I would say a
few things, some of which we've touched on one, don't
be afraid to try something new, I would say two,
control what you can control. And specifically as relates to
(24:58):
my business, the one thing I knew I could control
was the quality of my product and the quality of
my customer service. Those are things that I could put
my hands on without those two things. If you're in
a product service you know, product based business, even in
the service based business, if you don't have those two things,
(25:18):
it does not matter how good you market, It does
not matter how good you look, it does none of
that matters. If your product or your service are bad,
you can make it will forgive more mistakes than than
it won't. And so making sure that your your product
and your service are outstanding, and then just trusting yourself.
(25:46):
There's gonna be good days. Bad days are gonna be successes.
There are gonna be failures. They're gonna be ebbs and
flow in your income and your revenue, and you have
to weather all of that. So those will be you know,
the things that I think, as far as advice I
would give to young.
Speaker 2 (26:04):
Well, so it's product, firsthand outstanding. If I had to
say that publicly, his ap presentation is packaging or his
first class, so I can say that I've seen the
the end results of your experience in the kitchen and
deliver it.
Speaker 1 (26:24):
How can we get in touch with you?
Speaker 2 (26:26):
How can my fan base get in touch with you
to maybe order a cake or try not to peruse
your menu?
Speaker 3 (26:32):
Sure? Sure so.
Speaker 4 (26:33):
Our Our website is Confectionist Bakery at l dot com.
You can always find us there. You can find our
online menu, you can order online that way. We're on
social media. All of our social media handles are Contact Bakery,
c O, n F E C T Bakery and so
(26:53):
we're on TikTok, Instagram, Facebook, and Twitter, slash.
Speaker 2 (26:58):
X my friend. This was fantastic. I'm so happy I
was able to meet you at the event, so happy
to understand that there's a person out there who's living
a full time experience but building a part time experience
that one day may be your exit plan away from
your full time experience as an attorney. Congratulations Confessionist Bakery
(27:21):
based in the Atlanta community but delivers nationwide. Thank you
for coming on Money Making Conversations Masterclass, Monty Garsid.
Speaker 3 (27:28):
Thank you so much for having me. I appreciate it.
Speaker 2 (27:31):
This has been another edition of Money Making Conversation Masterclass
posted by me Rushaun McDonald. Thank you to our guests
on the show today and thank you our listening to
audience now. If you want to listen to any episode
I want to be a guest on the show, visit
Moneymaking Conversations dot com. Our social media handle is money
Making Conversations. Join us next week and remember to always
(27:52):
leave with your gifts. Keep winning.
Welcome to the show.
Speaker 2 (00:06):
I am Rashwan MacDonald, the host of Money Making Conversations Masterclass,
where we encourage people to stop reading other people's success
stories and.
Speaker 1 (00:14):
Start planning their own. Listen up as I interview entrepreneurs.
Speaker 2 (00:18):
From around the country, talk to celebrities and ask them
how they are running their companies, and speak with non
profits who are making a difference in their local communities. Now,
sit back and listen as we unlock the secrets to
their success on Money Making Conversations Masterclass. My next deest
is a full time attorney turned baker. He founded Confessionist
(00:41):
Bakery in his home kitchen. He begins selling his cakes
to friends and family during the holidays season, just like
his grandmother used to do way back in the day,
and now serves customers all over the country. I met
him at an event at an event, That's why he's
on the show today. Confession This Bakery leaves us a
tribute to the life and memory of Ruth Eleen Burns Guarside.
(01:07):
Please welcome to Money Making Conversation Master Class. Monte Guarside.
How you doing Monte, I'm doing great. I'm doing great.
Thank you for having me. I appreciate it, so real
longer to be speaking with you. I appreciate that compliment.
But let's get to the real deal. You know, I
saw I was at this event. It's an event live
remote for popcorn remixed there Gamet Popcorn Company, and they
(01:29):
were as part of the campaign, a promotional campaign.
Speaker 1 (01:33):
Give it away two of your cake.
Speaker 3 (01:35):
Yes.
Speaker 1 (01:35):
Now. I saw one of the cakes was a banana
pudding cake.
Speaker 3 (01:39):
Yes.
Speaker 1 (01:40):
And then the other cake was a sweet potato the
pie cake.
Speaker 3 (01:43):
Yes. Right now.
Speaker 2 (01:44):
The lady who wanted the banana pudding cake, she locked
on that thing like she had won a thousand dollars.
In fact, she didn't lead the event. She took your cake.
She put it in her car, turned her car on,
turned the air condition up high, all the doors, and
came back to the event. So she didn't want anything
to go wrong with your cake.
Speaker 4 (02:05):
I have a funny story about that. I didn't realize
that she had left, or I assumed that she had left.
And so about thirty minutes after she won the cake,
I saw her and I was like, oh, no, she's not.
Speaker 3 (02:16):
Holding the cake. That means she put that cake in
her car.
Speaker 4 (02:18):
And I walked over to her to tell her, Hey, listen,
that cake is going to droop on you if you
don't go turn your car on and turn the A
C on it. Before I could open my mouth, she said,
it's already in the car. The all she knew, I
was dealing with a pro.
Speaker 2 (02:34):
Pro And then she said, and I got gazed, so
when she was not running out and I commend that.
Speaker 1 (02:42):
But it's a beautiful cake, as well as the sweet
potato potcake.
Speaker 2 (02:45):
But when I got you, or when I met you, Monty,
you know great personality. I was so happy that I
met you and watched a man who's working on the craft,
he said, Rashan, I'm right down the street. I distributed
my cakes all over the country, and that was key
because I know you're Atlanta base and my show is national,
and I don't want to frustrate anybody who listening to
(03:05):
the show or watching the show going.
Speaker 1 (03:08):
Hey, I don't live in Atlanta. I can't participate.
Speaker 2 (03:11):
But the part I did get at the event is
that you're an attorney. Yes, Now tell us about your
backgrounders as an attorney.
Speaker 4 (03:20):
Yes, so I've been practicing law. I'm in my twenty
third year of practice. I'll be it'll be twenty three
years in September, and I work primarily in litigation.
Speaker 3 (03:33):
In the past.
Speaker 4 (03:34):
I work in house now, so I work for a company.
So I have just one client, which I love, but
I've worked. I've done a lot of entertainment work in
my private practice over the years as well, music and film.
But now primarily I do litigation, hindle litigation matters for
the company I work for.
Speaker 1 (03:49):
Here, just educate me. When you say you do litigation,
what exactly does that mean?
Speaker 4 (03:54):
That is disputes that involve either a judge or an
arbitrator or a media or things like that. So I go,
I'm in court a lot, although we do a lot
of it virtually now, and I'm in arbitration a lot.
Speaker 2 (04:08):
Cool, So I want to get that out the way.
He's has a full time job now on a full
time job. He's also has launched his company, Confessionist Bakery.
Tell us about Confessionist Bakery.
Speaker 4 (04:21):
Yes, so we are a dessert delivery and catering company.
We are entering our eleventh year in business and we
we provide We make cheesecakes, we make pound cakes, and
make layer cakes, a couple of pies and a couple
of other small, small desserts and we deliver them throughout
(04:43):
the metro area Atlanta area, and we also ship nationwide.
So we've been we've been doing that, Like I said,
my eleventh year. We just across the eleven year mark
in April.
Speaker 2 (04:57):
Now this always sounds I got to ask you question,
how do you ship a dessert ar cake nationwide?
Speaker 3 (05:04):
Right?
Speaker 4 (05:05):
So the first thing, first things first is you have
to preserve it properly. And I learned this technique from
my grandmother who during the holidays was to bake I
mean hundreds of cakes and she had it no refrigeration,
no means of uh, you know, freezer space or anything
(05:27):
like that.
Speaker 3 (05:28):
It's all in her her own kitchen.
Speaker 4 (05:30):
And so she used to wrap them a specific way
and seal them up and package them so that they
could they would last just sitting wrapped up for you know,
two or three weeks with that before they before they
had So it.
Speaker 3 (05:46):
Starts with that.
Speaker 4 (05:48):
We usually freeze them so that we can maintain the
integrity of the product. At first, wrap them and then
we depending on what the item is, we may cover
them in and and tenfoil or something like a luminum foil,
and then we pack them in so that they do
not move in the container, so they'll be a little
(06:09):
bit smudged, because that's just you can't avoid that. But
they they are intact and fresh, they'll taste just like
they just came out of the oven and cooled off.
Speaker 1 (06:20):
Oh that's awesome.
Speaker 2 (06:22):
So just like a two day delivery or express delivery
options as well.
Speaker 3 (06:26):
There are there.
Speaker 4 (06:26):
We do have some express delivery options and most people
we try and let people know, Look, it's gonna take,
you know, two days to process your order, and it's
gonna take probably another three to five to get to you,
just because you can never be one hundred percent sure
how long it's gonna take. But it usually even kicks
I've shipped out to the West Coast usually arrive.
Speaker 3 (06:44):
In you know, four or five days at the longest.
Speaker 1 (06:46):
Based on the order.
Speaker 2 (06:47):
Great, we won't get into the menu yet, but let's
talk about you are the atturney and then you started
in your kitchen. Now, but what got you started? You know,
because of the fact that I'm noted for my process.
I have a format called Rashwan's Kitchen, and I never
(07:08):
I never cooked at home. I have six sisters, two brothers,
my mom refused to let me in the kitchen. It
wasn't until I went to college and I worked at
a Jewish deli I started learning how to cook and so,
and I didn't learn how to bake cause Steve Harvey
pranked me on his talk show in twenty twelve. That's
when I learned how to bake and so and baked
(07:29):
off of memory of what I remember my mom.
Speaker 1 (07:32):
Doing in the kitchen. Tell us your history and your
launch point for your baker.
Speaker 4 (07:36):
You know, there are some real similarities in what you
just said there, the first one being that your mom
would let you in the kitchen.
Speaker 3 (07:45):
I asked my grandmother.
Speaker 4 (07:46):
I was in college and I was in town visiting,
and I asked her, Hey, why don't you show me
how to make a pound cake.
Speaker 3 (07:53):
Her exact words to.
Speaker 4 (07:54):
Me were, as long as you have me, you don't
need to know how to make it right. So she
never actually actively showed me how to bake. So fast
forward some years after she passed, I really got nostalgic
about the things that she used to bake and cook
for holidays. She did all the cooking for all the
(08:16):
big family gatherings, and I got real nostalgic and I
just finished law school and I had I invited her
and other family members over to my house to have
another thank traditional Thanksgiving dinner that was ended up being
the last dinner that I had that that she was
allowed that I had with her, and and so I
(08:39):
just got more and more nostalgic about it after her passing,
and I said, you know what, one of these days,
I'm gonna I'm gonna figure out how to bake. And
I waited several years. Happened to be gifted by my
mother a mixer one year, just because my mom thought
I needed one and not knowing that I wanted to bake,
(09:01):
And so I used it to make my very first cake.
And it was a disaster. So the detail oriented attorney
in me could not I just couldn't conceive that I
got it that wrong. So I threw everything out. I
went back to the store, I got better equipment, better pans.
(09:24):
I scoured the internet for the right recipe, and I
stumbled upon one. And it was somebody's food blog, you
know back of people still blogged, you know, years ago.
And the guy starts the blog by saying, if you
us miss this recipe, this is my grandmother's recipe if
you use this recipe, but never did another poundcake recipe.
So I said, all right, I'm going to see And
(09:44):
as I'm reading the ingredients and then the steps, I
realized in that moment that I had watched my grandmother
bake that pound cake probably fifty times, and my childildhood,
I had just never stood by her and watched it
first step to last. That I had seen every step
(10:07):
on different days in different years. But it all kind
of coalesced in my brain as I'm reading this recipe,
and I said, I think this is going to be it,
and so I tried it. I followed it to the letter.
I called my mom first. This was my This grandmother
(10:27):
was my mom's mother in law. It is my dad's mother.
But my dad is deceased, so I couldn't call him.
So I called my mom and I said, I do
you remember? And I asked he a couple of questions,
and she gave me a couple of tidbits that seemed
to be consistent with the recipe I was reading, and
I said, I'm going to try this. So I did it,
and I made it. After it cooled, I sliced it up.
(10:49):
I took a bite, and the first thing I did
was cry. It tasted exactly like my grandmother's poundcake recipe,
and I knew I was onto something then. And that
was the very that was my first successful cake.
Speaker 3 (11:04):
On my second attempt, was it?
Speaker 1 (11:06):
Did you put icing on it? Was it a plane cake?
Speaker 3 (11:09):
It was a plain pound cake on our menu we
call it the original?
Speaker 1 (11:12):
Okay, now was it?
Speaker 5 (11:14):
Was it? Just?
Speaker 2 (11:14):
It was no lemon, no strawberry, just a plain crowd
vanilla extract pound cake.
Speaker 3 (11:20):
She used to do those in her sleep.
Speaker 4 (11:22):
She would she would have them and just put them
in the freezer, and we would come up from Florida
to visit. She would make sure we left home that
she she sent went home with us.
Speaker 2 (11:33):
Okay, that's the very first with their mante Okay, I'm
talking to Monte Garson, attorney turned baker. This a big
time baker, his company Confessionist Bakery. Now that's your first
time tears came to your eyes. Now when did you
start picking up speed where you started distributing it to
(11:53):
your friends and family?
Speaker 3 (11:55):
Right?
Speaker 4 (11:56):
So, the day that I made that very first cake,
I happened to be going to a meeting with a
client and I mentioned I was all excited that I
made this cake and she said, oh, I'd love to
try it. So I let her try it, and she said,
(12:16):
you know, you should really turn this into a business.
Speaker 3 (12:19):
And I was like, whoa, what talking about that's that's
not that's not what I found out. I'm just happy
I know how to make a pound cake.
Speaker 4 (12:27):
Come to find out, her name was Angela Madison.
Speaker 3 (12:33):
Angela grew up.
Speaker 4 (12:35):
The daughter of a baker who had a baking business
out on the West Coast, so she was speaking from
a place of knowledge and she actually helped me start
the business. I was very I had much trepidation about
about doing it, but I trusted that if it was
(12:55):
good enough for her to say it, I should be
selling it. That I stepped up on faith, and the
one thing I've learned in my legal career, I've done
a lot of things that I've had never done before,
and by this point I had had learned that you
should never be afraid to try something new.
Speaker 3 (13:15):
And so I, you.
Speaker 4 (13:16):
Know, I stepped out on faith and said, Okay, if
it's that good, I'll I'll try it. And so my
one of the questions I asked myself was what's going
to be different about your cake. Why would anybody buy
your cake versus somebody else's Because I have dozens of
people in my family hunts and aunties, and a couple
of uncles that can that can bake too, So why
(13:38):
would they, you know? And so that's what brought about
the different flavors that we have on our menu, is
if I can start offering flavors that you won't find
at your auntie's house, that could be the thing that makes.
Speaker 1 (13:54):
People want to tell us some of those flavors by friend.
Speaker 3 (13:56):
Oh well, let's see, we've got a peach cobbler pound cake, got.
Speaker 2 (14:01):
Real pitches in it, said again, real paches and your peach,
real peaches.
Speaker 3 (14:06):
Cooked and slow cooked over over the oven.
Speaker 4 (14:09):
I mean, we've got like an amaretto pound cake. We've
got you mentioned at the top of the show, the
Nana pudding layer cake.
Speaker 1 (14:23):
Beautiful cake, by the way, beautiful, thank you.
Speaker 3 (14:25):
Thank you.
Speaker 4 (14:25):
That's one of our best sellers. It's aesthetically pleasing, but
it is delicious. My personal favorite pund cake on our
mini is a soup potato pundcake. That was the first
flavor I tried, the first new new flavor I tried
hearkening back to my soup potato pie being the first thing.
Speaker 5 (14:41):
Please don't go anywhere. We'll be right back with more
Money Making Conversations Masterclass. Welcome back to the Money Making
Conversations Masterclass, hosted by Rashaan McDonald.
Speaker 2 (14:58):
What are some of your challenges did you have to
deal with in launching this business. Everybody has a great idea,
That's what this show is about. Money Making Conversations master
clact give advice, pitfalls.
Speaker 1 (15:09):
I would have done it different. You're an attorney, talk
to us.
Speaker 4 (15:13):
One of the first challenges was charging people money. Not
just charging people money, but charging people the right price.
Because in my own mind, I'm thinking, well, I have
all these members of my family that can do this,
so I really shouldn't be charging too much. And I
remember Angela telling me, you know that she was giving
(15:36):
people samples and they were like, You're not charging enough,
and I.
Speaker 3 (15:39):
Was like, I just can't. I couldn't get past it.
Speaker 4 (15:42):
And then my very first Christmas trying to keep up
with all the orders from friends and family that were
coming in and I was behind schedule and I was
making mistakes and melting down. After I got through that,
I said, I don't have a problem charging my price anymore.
Speaker 2 (16:01):
Now that's important for people to understand that because you
got the pricing. This I'm talking to Monty guard Side
his business ball. He's still a full time attorney. But
there's another successful baking business called Confessionist Bakery. How do
you identify your customers and how do you find your
customer because it's all about scaling that you just started
(16:24):
in your home. Are you still cooking in your home?
Are baking in your home?
Speaker 4 (16:29):
And oh no, no, we so we cook out of
a commercial kitchen space that uh, and we rent that
space as needed and we can you know, I can
pretty much book it and then and then head straight
over there. So that's part of the reason why it
takes two days. We asked for two days processing time
so that we can make sure that because everything is
made to order and made fresh, so we can get
(16:50):
that time scheduled, get in and do what we need
to do.
Speaker 3 (16:53):
And uh, and we baked a few things.
Speaker 4 (16:55):
I mean, we kind of have we kind of know
what people are going to order, right so on the
weekends we the little time in there and stock up
on product and then store it, you know appropriately, and
then so it's it's not as daunting as I may
have made it sound to start.
Speaker 2 (17:08):
No, everything's daunting. That's why you charged. And I was
letting anybody that kitchen gets warm, okay, and the cake
minimum is forty five minutes in that oven, not that
we're not even talking about decorations or adding nice seine
and all that stuff, and it's all fresh. So as
a baker, I whatever you charge may not be enough.
Speaker 1 (17:27):
What I saw, not what I.
Speaker 3 (17:29):
Saw, especially press of eggs right what I.
Speaker 1 (17:32):
Saw, the live remote.
Speaker 2 (17:34):
Whatever you're charging, pay it because it's well worth it.
Only thing I didn't get and I'm still disappointed, and
I'm going to order that a cake from you. Is
the taste I want to get that taste, slice it up,
share my staff, share it with my family. But customers
are very key. How do you get your customers? How
do you market yourself? Monty?
Speaker 4 (17:56):
I have an interesting story about that, if you, if
you allow me a moment here. So, one of the
things that my initial business partner helped me do when
we first got started was.
Speaker 3 (18:10):
Drafting a business plan.
Speaker 4 (18:11):
And we we we sat a in a room and
actually word for word, talked through every element of it
and One of the components was identifying our customer and
we had a that was one of the longest conversations
we had was specifically about that segment, was identifying who
we wanted to target, and what we came down to
was people who are who have an understanding of what
(18:36):
it is that we make because of a prior childhood experience,
or that they know what home style desserts tastes like,
southern desserts taste like, and then identifying people who may
be familiar with that but don't have the time or
the skill or the resources to do it for themselves.
And that really was where we honed in. So instead
(18:59):
of worrying about, you know, folks at the at the
at the at the church fish Fry, worried about people
who were like us, who were professionals, who are busy,
have busy schedules, who don't necessarily have time to go
spend in the kitchen, who may be living away from
home and don't have access to mom and grandma, you know,
(19:20):
right away, but want to taste what they have, And
that was really our target customer base, and then everything
that comes from that is just it's just kind of gravy.
Speaker 3 (19:30):
Wow.
Speaker 2 (19:31):
Which is important to hear that because you got to
start somewhere, You made your first powder cake, threw it out.
Now as you up and running, there are some best
moments in your business and there are some worst moments.
Speaker 1 (19:42):
Can you share some of your best.
Speaker 2 (19:43):
And worst moments that you've had to overcome and also celebrate.
Since you've been in business as a baker, you know
you kicking butt over there as an attorney, full time
checks coming in. We talking about a hobby that is
kind of like and sometimes God out a because it
does dive into your time, especially when artists come in unexpected.
Speaker 4 (20:05):
Sure, sure, and and I consider all that a blessing
because honestly, the reason why I had such a close
connection to my grandmother to start this business was because
cooking and baking, as I later came to understand, was
her love language.
Speaker 3 (20:22):
And so.
Speaker 4 (20:24):
For me it was a way to reconnect with her
in a way that just it just felt good and
it felt right.
Speaker 3 (20:33):
And so.
Speaker 4 (20:35):
To answer your question about best moments, honestly, the best
moments are kind of like the young lady you described
who who was not letting that that nana.
Speaker 3 (20:45):
Putting a layer cake go.
Speaker 4 (20:48):
I realized that my grandmother was looking for that feeling
that she gave people when they tried her.
Speaker 3 (20:53):
Food and her desserts.
Speaker 4 (20:55):
And so that is a really it's a confirming and
warming moment for me. When I get to see people
really truly enjoy what we do. It reminds me of
my grandmother, reminds me of my childhood, and it reminds
me that that person feels exactly how I wanted them
to feel. So those really kind of encapsulate my best moments.
(21:17):
My worst moment.
Speaker 3 (21:18):
Is very, very specific, very specific.
Speaker 4 (21:24):
I'm not proud of this, but I shared it with
people because I think the young people today call it
crashing out.
Speaker 3 (21:31):
I had a crash out moment that first holiday season.
Speaker 4 (21:36):
My red velvet cake was like the thing that people
really wanted at that time.
Speaker 2 (21:40):
That's a hard cake to make, by the way. That's
a hard cake to make, by the way.
Speaker 3 (21:45):
It is. It's easy for me now, but it is temperamental.
Speaker 2 (21:48):
That's a lot of ingredients. A lot of people don't
know about red velvet. That's a lot of ingredients.
Speaker 3 (21:53):
Don't get them right.
Speaker 4 (21:54):
That it's just and so I was struggling with the
balance and some of my ingredients and it was causing
my red velvet cake to not all come out of
the pan every time. And so I'm about two cakes behind.
I got somebody showing up to my little townhouse, uh
you know, in like four hours, and.
Speaker 3 (22:13):
I still have another cake.
Speaker 4 (22:15):
It's just I was just feeling the pressure and I
made I made this thing, and I.
Speaker 3 (22:19):
Think I probably didn't let it cool and quite enough.
Speaker 4 (22:23):
I slapped the thing on the on the on the
on the cake plate or the cake pad. I gave
one player of icing in get the second one on
another layer of ice, and the third one half the
layer sticks in the pants so it just tears and
then lands on top of the other two layers, which
means that cake is no good. I have no interest
(22:45):
in eating it. I can't sell it. And there's and
I'm and I and I and that was I had
to go back to the store because I was and
in that moment, I realized, you're.
Speaker 3 (22:57):
Not gonna make it, and I I, let's just say,
let's just say I.
Speaker 4 (23:06):
Beat that red vevet cake into a thousand pieces. It
was dumb to do that one, because I then had
to clean up all. You know, red velvet has red
dye in it.
Speaker 1 (23:20):
Oh, absolutely.
Speaker 4 (23:21):
So there's flex of red cake on the blinds, on
the floor, on the counter, on my apron, and on
my faith. It was just and so I had to
It took me like forty five minutes just to clean
that up. So that's another forty five minutes that I lost.
I mean, it was just, it was, but it taught
(23:45):
me that you cannot lose it. You can't, You just can't.
Nothing productive came from that tantrum.
Speaker 2 (23:55):
And that's that's the very key. You know, more work,
that's what came out of it. More work and more frustration.
Let's talk about it was a dream that you launched,
and most businesses are started on a drink or a
love or passion. But it's still a business and a
lot of people lose that. That's why I launched this series.
(24:16):
Just want to make a conversation masterclass so people can
understand that everybody may have had your experience, this is
how they overcame it. Because I try to bring successful
people on my show. If you had to give people
an advice on how to start a business, what would
you give me?
Speaker 4 (24:35):
Oh man, that's a great question. I would say a
few things, some of which we've touched on one, don't
be afraid to try something new, I would say two,
control what you can control. And specifically as relates to
(24:58):
my business, the one thing I knew I could control
was the quality of my product and the quality of
my customer service. Those are things that I could put
my hands on without those two things. If you're in
a product service you know, product based business, even in
the service based business, if you don't have those two things,
(25:18):
it does not matter how good you market, It does
not matter how good you look, it does none of
that matters. If your product or your service are bad,
you can make it will forgive more mistakes than than
it won't. And so making sure that your your product
and your service are outstanding, and then just trusting yourself.
(25:46):
There's gonna be good days. Bad days are gonna be successes.
There are gonna be failures. They're gonna be ebbs and
flow in your income and your revenue, and you have
to weather all of that. So those will be you know,
the things that I think, as far as advice I
would give to young.
Speaker 2 (26:04):
Well, so it's product, firsthand outstanding. If I had to
say that publicly, his ap presentation is packaging or his
first class, so I can say that I've seen the
the end results of your experience in the kitchen and
deliver it.
Speaker 1 (26:24):
How can we get in touch with you?
Speaker 2 (26:26):
How can my fan base get in touch with you
to maybe order a cake or try not to peruse
your menu?
Speaker 3 (26:32):
Sure? Sure so.
Speaker 4 (26:33):
Our Our website is Confectionist Bakery at l dot com.
You can always find us there. You can find our
online menu, you can order online that way. We're on
social media. All of our social media handles are Contact Bakery,
c O, n F E C T Bakery and so
(26:53):
we're on TikTok, Instagram, Facebook, and Twitter, slash.
Speaker 2 (26:58):
X my friend. This was fantastic. I'm so happy I
was able to meet you at the event, so happy
to understand that there's a person out there who's living
a full time experience but building a part time experience
that one day may be your exit plan away from
your full time experience as an attorney. Congratulations Confessionist Bakery
(27:21):
based in the Atlanta community but delivers nationwide. Thank you
for coming on Money Making Conversations Masterclass, Monty Garsid.
Speaker 3 (27:28):
Thank you so much for having me. I appreciate it.
Speaker 2 (27:31):
This has been another edition of Money Making Conversation Masterclass
posted by me Rushaun McDonald. Thank you to our guests
on the show today and thank you our listening to
audience now. If you want to listen to any episode
I want to be a guest on the show, visit
Moneymaking Conversations dot com. Our social media handle is money
Making Conversations. Join us next week and remember to always
(27:52):
leave with your gifts. Keep winning.
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