August 20, 2025 • 32 mins
Sally McKenney is the baker and blogger behind one of the biggest dessert blogs, Sally's Baking Addiction. Her work has been featured on Good Morning America, People Magazine, Taste of Home, and more. Today, Sally joined us to share all about her newest book and the journey that launched her blogging brand.
In this episode, you’ll learn:
• How Sally got started with her baking blog
• How she turned to baking as therapy when she felt stuck in her corporate career
• How she grew her blog audience organically as friends shared her recipes with others
• The details that went into her fourth cookbook, Sally's Baking 101, after a long development process—and so much more!
Sally's new book, Sally's Baking 101, is available at most major bookstores, including Amazon, Barnes & Noble, and independent retailers. Visit her website for more information about virtual events and book signings during publication week.
Click here to order the book and visit Sally's website.
Two ways I help my students earn $2-10k monthly👇?
1.) Grow your home bakery business inside The Entrepreneur Community by clicking here
2.) Learn to sell digital products inside Digital Product Community by clicking here
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:02):
Hey, sweet friends, my name is Chef Schaumburg.
I started my baking businesswith a bottle of DeSorono and
one Bundt cake pan.
Fast forward to today, fromnews to magazines, speaking on
national stages and more.
I can truly say that baking haschanged my life.
So now, as a bakery businesscoach, I get to help others have
the same success.
I've helped hundreds of mystudents across the world in my
(00:24):
global membership program createsix-figure businesses, mainly
from home.
The Baking for Business podcastis an extension of that, from
actionable tips to valuabletools and resources that can
impact you as a business owner.
I truly believe y'all.
We would never have been givena gift if we couldn't profit and
prosper from it.
So come on, darling.
What are you waiting for?
(00:45):
Hey, what's going on, sweetfriends?
And welcome back to anotherepisode of the Baking for
Business podcast.
You know this podcast has beenblessed to have some really
amazing people, and today is nodifferent because we have Sally
(01:06):
here and I know you guys are allfamiliar with her and she's
going to talk about her new bookand her blog and everything
that's going on with the bookand what we can expect, because
it's really amazing.
So, without further ado, sally,welcome to the podcast.
It's so nice to have you.
Speaker 2 (01:22):
Hi Amanda, I'm so happy to be here chatting with
you.
I've been listening to yourpodcast all week, getting
excited.
Speaker 1 (01:31):
I appreciate it.
It's so nice to have you, andif I said any bad words, please
forgive me.
Speaker 2 (01:37):
You didn't don't worry.
Speaker 1 (01:38):
Okay, so for those who might be new to you, sally
and pardon me, I didn't say yourblog name because we all know
it, honestly, is Sally's bakingaddiction, you guys?
So how did the blog start off?
Speaker 2 (01:55):
So it started out with no plan whatsoever.
So I don't know, I'm not verygood when it comes to advice,
that like starting a businessbecause I started with no plan,
but sometimes the best thingshappen in life when they're
unplanned, yeah.
So so I've always loved to bake.
I grew up in the kitchen, likea lot of you know bakers and
(02:17):
chefs kind of do, just growingup around food and from scratch
baking.
My grandmother was a baker andso was my mom, and after college
I kind of I found myself in ain the corporate world.
I was working a job in financeand really just no creativity
whatsoever with what I was doing, and I really missed that piece
(02:38):
of home, you know, when I couldbe in the kitchen with my
family and I decided to turn tobaking more and more.
And the more I did it, the moreI would bring my baked goods to
my colleagues and they wouldbegin asking me for the recipes
and I would just email them therecipes.
And it dawned on me one day,like what if I just kind of
(03:00):
input these into a website?
And you know, food blogs arethis fun thing that people are
doing more and more?
This was over a decade ago, asyou know, and I decided to.
You know how to start a foodblog and I started a free little
account without much thoughtwhatsoever and I would input my
(03:22):
recipes that I made and I wouldsend the link off to my friends
and co workers, whoever wantedthe recipe.
And it just started snowballingfrom there and then they would
send it to friends and thenthere were more and more people
with eyes on my websitestrangers, people I didn't know
and it was so thrilling andexciting and I soon began to
(03:45):
learn that you could make moneyfrom a food blog.
And it kind of just started, youknow, going from there it was
very exciting.
Speaker 1 (03:53):
That's awesome.
Did you have a knack for bakingbefore then?
What made you go with?
Because your blog is majoritybaked goods.
So did you have an inspirationgrowing up when you were little,
or was baking just somethingthat you enjoyed?
Speaker 2 (04:12):
So both.
So I would say you know I wasaround it a lot growing up.
My grandmother baked a lot fromscratch.
She was known for her pies andthen she passed that down to my
mom, who also loved, you know,baking from scratch and cooking
from scratch, and I just waskind of always around it growing
(04:33):
up and it just was kind of thislike home base for me was
baking in the kitchen andcreating, and so I also then
just loved it, and I love mostis sharing it with others and
the smiles that it brings andthe joy that baked goods bring,
and it just made me so happy.
(04:53):
And so when I felt kind ofstuck in a career in my mid
twenties, it was kind of what Iturned to and then from there it
it just, you know, became mycareer after that and I'm sure
we'll talk about that.
But yes, so both.
Speaker 1 (05:11):
Absolutely, and a beautiful career you've built.
Did you ever think starting outthat you will literally be one
of the biggest baking bloggers?
Speaker 2 (05:29):
one of the biggest baking bloggers.
No, and I still can't believeit.
It is so crazy to me.
I mean, there are so manyamazing food bloggers and bakers
and famous you know influencersand stuff out there and just
knowing that I have a name thatpeople recognize is so surreal
to me.
And I certainly didn't thinkthat this would ever happen.
You know way back when, and Iremember when I started my food
(05:50):
blog my boyfriend at the time,who's now my husband I was even
embarrassed to tell him.
I was like, oh, he's going tothink I'm so weird, I have this
blog, I can't tell him andanyway.
So that's just something funnyI like to think about now.
But I know I had no idea itwould ever get to this.
Speaker 1 (06:08):
That is so amazing, and so now fast forward.
Hundreds of thousands of peoplehave tried your recipes.
You have thousands of, you know, top rated recipes, and now you
have this new book.
So congratulations on your newbook.
Speaker 2 (06:26):
Thank you, I actually have it here.
Speaker 1 (06:29):
Yes, let us see a cop .
I keep it nearby.
I love that.
So, for those of you guyslistening on YouTube, I need you
to look at the screen, becausethat's what you need to go to
the store and buy.
And so can you tell us whatinspired this one and how is it
different from your previousbooks?
Speaker 2 (06:46):
Sure, yeah.
So the book is called Sally'sBaking 101.
And it is.
It's the fourth book I wrote,and I wrote a series of three
books back in 2014, then 2015,and then 2017.
So it's been and then 2017.
(07:10):
So it's been.
It's been eight years since Iwrote a book and I I wanted to
kind of take a break fromwriting books and kind of work
on my kitchen skills and mybaking knowledge, and I also,
you know, personally, I starteda family and I just kind of
needed that time to sort ofreset and I wanted to.
I knew that I wanted to writethis book a few years ago when I
wrote my proposal, because Iwanted it to really tell the
(07:32):
story of where I am today in mybaking knowledge and how I've
grown as a baking teacher andhow my knowledge in the kitchen
has grown, from making moremistakes and learning more
lessons and testing new recipes.
And so I also I just I knewthis was the right time, because
(07:54):
my website has grown so much inthe past eight years and I just
really wanted to deliversomething that stands the test
of time and is really reflectiveof where I am today as a baker
and, you know, recipe instructor.
So and this is this book iseven bigger than my previous
three, so I'm also excited aboutthat.
Speaker 1 (08:16):
Yeah, oh, wow.
So we love big books aroundhere, and so were there any
recipes in the book that wereespecially challenging for you?
Or, on the opposite end, werethere any that were extremely
fun to create?
Speaker 2 (08:31):
Yes.
So the book has 101 recipes andabout 70 of them are new.
So there were, and then therest of them are fan favorites
from the website.
So of the new recipes, Iactually was just talking about
this with my recipe co-writer,beth.
We were reminiscing about someinteresting and fun challenges
(08:53):
that we had when we weredeveloping these recipes.
There's always a.
So this delicious flaky crustypie crust, you know, folded over
a delicious sour cherry fillinglike great delicious flavor In
(09:16):
the oven, it ended up lookinglike a crime scene.
It was very red and very leakyall over the baking sheet.
And I kept trying and I couldnot get this right.
And at a certain point you justkind of have to move on.
You just kind of have to, youknow, throw in the towel and
just say this is not going towork.
(09:36):
And so I ended up turning itinto a delicious sour cherry
crumb pie and that's a recipethat ended up in the book.
So it it.
It looks much better than thegalette did.
Let's just say that.
And it's quite delicious.
And yes, I have one, I have onemore, and one of them was I
(09:59):
will never forget this it waswhen we were kind of baking some
recipes to photograph.
So it was one of my photographydays and I hired a stylist to
come help me with the photos forthe book.
And the day before my ovenbroke and so I couldn't cancel
the shoot because I was facing adeadline.
So we had to bake the pies atmy neighbor's house and carry
(10:24):
them through the yard to myhouse to photograph them.
It was quite the scene.
Speaker 1 (10:29):
Oh, my gosh, oh wow.
Well, that's crazy, and I lovethe first one, though, because a
lot of times, some of the bestthings happen like that, like
when we mess up on somethinglike with the cherry galette and
then we just turn it intosomething else.
So that sounds really delicious, although I eat both, but oh,
yes, yes, the pie.
Speaker 2 (10:50):
It ended up all all good.
It was a silver lining, I'd say.
Speaker 1 (10:54):
That's awesome, and so we know that sounds like a
definite challenge.
What is one that's actuallyyour favorite?
What is one that's actuallyyour favorite, oh my gosh.
Speaker 2 (11:05):
So I change my mind every day, but I feel like every
time I open the book I changemy mind.
But there are two that alwaysstand out to me and I've said
this since I developed each ofthe recipes.
There's a recipe for maplewalnut pull apart bread in the
book and I love maple and walnuttogether and it's a delicious
(11:27):
yeasted dough and you make thisdelicious like buttery maple
spread and you spread it onsections of the dough and you
add some walnuts and you kind offold it up like a taco and you
layer them in a loaf pan to sortof make this delicious pull
apart style bread and then afterbaking you make a warm maple
(11:48):
glaze icing that goes on top andthe icing sets.
So it's this like delicioustexture on the soft, yummy bread
.
It is so good and perfect.
Perfect for really any season,but I love it and like the fall
and winter when you wantsomething cozy, that's
definitely one of my favorites.
Speaker 1 (12:07):
Oh, that sounds delicious.
I'm drooling.
That definitely sounds like acozy bake.
And so, with all of thesedelicious recipes you said
there's 100?- there's 101.
Speaker 2 (12:19):
Yes, 101.
Speaker 1 (12:20):
Awesome.
So what does that look like?
Process wise, how long have youbeen working on this amazing
book?
Can you walk us through yourprocess when you were developing
the book?
Speaker 2 (12:33):
Sure, absolutely.
So, from start to finish, itwas three years.
But I actually started writingthe proposal for my book.
It was back in 2021.
I kind of started gettinginspiration and ideas for what I
wanted this book to be, and theproposal took me a very long
(12:54):
time to write because I, youknow, just you know how it is,
you're busy, and so it was justkind of this extra thing I was
doing.
And after I got my proposaldone and I, you know, got a deal
with my book publisher and myliterary agent helped with all
of that, I really didn't startsitting down to write the book
(13:15):
until the later half of um, itwas no, like mid 2022.
So, and then by the time Ifinished it, it was, yes, fall
2024.
So, from start to finish withthe proposal and then writing
(13:36):
the whole book, uh, themanuscript, all of the photos
testing all the recipes and therecipe flops and the oven
breaking and all the drama, itwas, it was a good three years,
a solid three years.
Speaker 1 (13:51):
Wow, that that is a that is amazing and that that's
a crazy long time to me, I think, because I know like when I'm
craving something, like I go Iwrite it and then I just put it
out there, but I can't imagineall the hard work that you put
in all these amazing books youmake, and so that really does
sound like a long process.
(14:12):
And generally, when you'rewriting about how many people
from your team help you, do youhave help, or is this like?
Speaker 2 (14:20):
I definitely have help, but I could not do this by
myself.
My first three books I wrote bymyself, but I was at a much
different stage in my career andI have so many wonderful
readers and I put the pressureon myself to keep creating up to
(14:43):
my high standards and makingsure my recipes are perfect, and
I could not do that without ateam.
So I have a recipe co-writer,her name's Beth.
She helped me develop all ofthe recipes in the book and she
also I'm trying to if we couldpicture it me and Beth recipes
in the book and she also.
You know, I'm trying to.
You know, if we could pictureit's.
You know me and Beth were in thekitchen and we've got recipe
ideas and I'm, you know,throwing things into a bowl
(15:07):
trying to figure out what works,and she's taking notes, and you
know she would write downeverything that I was sort of
doing in the kitchen.
Then she would help, she wouldoffer like a changer, what have
you?
We would taste test and thenBeth would kind of formulate all
of the commentary and thingsthat I kind of spewed out while
I was in the kitchen and put itinto like a readable recipe.
(15:32):
And then you know, it wasdefinitely a joint project and I
couldn't have done this withouther.
And then I have a team whohelps me run my website too,
because I didn't want my websiteto stop, you know, the past
three years when I was writingthe book, and so I had.
I have a wonderful team whohelped me, you know, keep
(15:52):
running my business while Iworked on the book with Beth,
and then I had a great stylistteam to help with my photos.
It was a group effort and Icouldn't have done it without
everyone.
Speaker 1 (16:02):
That's amazing and you mentioned, you know, going
to the kitchen with your ideas.
How do you balance, because somany new trends, you know pop up
, so whenever you do get an idea, how do you balance the trends
with, like, some of the moretimeless classics that are on
your blog?
Speaker 2 (16:22):
That's such a good question.
I love watching, you know,those videos on social media,
those posts of the viral.
You know, foods and recipes andthese trending desserts and
they're so much fun andentertaining.
And recipes and these trendingdesserts, and they're so much
fun and entertaining.
What I focus on more is youknow the classics, like the
(16:45):
timeless classics that everyoneis familiar with and keep, you
know, coming back to.
Maybe it, you know, spikes asense of nostalgia in you.
It's, you know, these recipesthat have been around for a
while and those are kind of mygo-to, my base, and then I kind
of build off of those.
But I do love to watch theviral videos and also I have to
(17:06):
work so far in advance, like onmy content, that I feel like by
the time I get around to what'sviral right now, it's going to
be too late by the time I get toit.
Speaker 1 (17:16):
Yeah, I think I'm probably the only person who has
not tried.
I see everybody with the eitherthe Dubai bar, or now they made
it into a Dubai cupcake, and Ihonestly still have not tried
that combination yet with thelike pistachio.
I'm like I'm so late.
Speaker 2 (17:32):
It does look so good.
Speaker 1 (17:34):
It does those look amazing.
And so now you have the bookand it's coming up and with all
the content creation, how hascontent creation changed for you
now versus back then when youfirst started?
I know you mentioned now youhave a team and help, but do you
have a process or do you stillbatch your work?
Speaker 2 (17:56):
So I do still batch my work.
I would say, you know, in thebeginning, when I started, I
didn't have a team and I didn'treally have a huge following or
any of that and it was, you know, just much smaller scale.
And you know, as the years wentby and my business has grown,
(18:16):
I've had to scale up a littlebit and I've had to expand my
team to make sure that the workI'm producing lives up to, is
still quality and perfect for myreaders, because I always want
to deliver the best that Ipossibly can.
But I would say the biggestchange has really been the way
(18:38):
that people online kind ofconsume content.
So when I started my websiteover a decade ago, people would
get their information more on acomputer than a phone and so
people had more time.
I feel like to kind of sit downand read a blog and learn about
(18:59):
a recipe, and now I feel likefood blogs are more like just
strictly a recipe website andthose backstories and learning
about the creator is more savedfor social media and I think
that's wonderful for socialmedia and you know, I think
(19:20):
that's wonderful.
I feel like people arediscovering their content now as
they're scrolling through theirphones rather than, you know,
their computer as the startingpoint, and so how that's changed
for me is I have to make surethat the content I'm putting out
on social media grabs attentionwithin the first, you know, few
seconds, because people are canconsume so much media so
(19:41):
quickly, and so I find that alot of people come to my website
through social media or through, like, my email newsletters,
rather than starting at mywebsite.
So it's just kind of been likea little switch in how people
get to the website, and I knowthat's true for a lot of
creators.
Speaker 1 (20:01):
Yeah, you really made me think about something.
You're right.
I remember when I first startedand it was on Periscope and
Periscope is no longer around,but you're right, people would
go to the site and now it's moreso.
Mini chat, like I have so manytrigger words, like everything
is just social media, you know,it's like they just drop a word
(20:24):
and then get the information.
So you're right, it's soawesome how content in itself
has evolved over time.
What's been the most rewardingpart of building Sally's Baking
Addiction into what it is todaypart of building Sally's Baking
Addiction into what it is today.
Speaker 2 (20:44):
I would say the relationship with my readers,
and you know my I think, of myblog and my social media is kind
of as like a two way street.
I like to teach and show peoplehow to do something, sort of
take the intimidation out ofbaking for them.
Hold their hand.
You know I write in a very likecolloquial style, exactly how
you would think.
You know a friend was talkingto you in the kitchen and so,
(21:09):
and I in return, I love gettingfeedback from my readers like
hey, this recipe didn't work forme, and we take that very
seriously.
I have, you know, a handful ofpeople who help me respond to
questions and comments, and somaking these connections online
with real people, real homebakers, has been so rewarding.
And not only that the storiesand the emails and the messages
(21:33):
I get about how my recipes haveimpacted lives, and the messages
I get about how my recipes haveimpacted lives, like how my
recipe brought joy to someonegrieving because it reminded
them of someone they lost, orhow a recipe of mine helped them
get through chemotherapy.
It was a sense of joy for them.
Or how my muffins are what theymake with their children every
(21:58):
Saturday morning.
Those stories are just the fuelthat makes me want to keep
doing what I'm doing, and I'm soblessed to have an audience who
love to share that with me.
So I would say that'sdefinitely the most rewarding
are those connections that I'vemade over the past decade plus.
Speaker 1 (22:16):
Absolutely.
That's such a beautiful feeling, and I can imagine that,
because baking is therapy for somany people and at least you
get to hear about it directlyfrom your readers, sally so many
people fall in love with therecipe that look to use that
passion to then take the recipeand earn an income, which is
(22:39):
what a lot of our bakers do.
And so what advice would youhave to a baker who's looking to
either become a bloggerthemselves or to just start a
baking business?
Speaker 2 (22:52):
I would say have a better plan than I did, which is
when you is when I had no plan.
So I would say now I thinkwhat's most important is to
define your niche, first andforemost.
What type of baker are you,what type of baking will you do,
what will you make?
(23:13):
And kind of stay consistentwith that.
Sure, you can change and evolveas time goes on and trends
change and that type of thing.
But to stay consistent, becausethe creator space, social media
, the blogging, food bloggingspace, it's very crowded and if
you can stay as consistent aspossible and that's just gonna
(23:38):
help keep an audience to stayand yeah, yeah.
Speaker 1 (23:46):
I love that.
Thank you for those nuggets anddo you have any plans with your
book coming up?
Where can readers find your newbook and connect with it?
Speaker 2 (23:54):
online book and connect with it online?
Sure, yeah.
So Sally's Baking 101 isavailable, you know, at most
bookstores.
I have a page on my websitethat lists out different
retailers.
There's indie bookstores, ofcourse.
It's available on Amazon,barnes and Noble, and you can
always request it at a localbookstore if they don't carry it
(24:15):
.
And I have lots of fun eventsplanned for the week of
publication.
I'm doing a couple of virtualevents and a couple of book
signings and we're trying tomake it just one big celebration
to finally get this book outinto the world, and I'm so
excited for readers to have itand find their new favorite
recipe there's.
(24:36):
There's so much and I'm justI'm so happy that it's almost
here.
It's been a very long time.
Speaker 1 (24:42):
Absolutely, and we're so excited for you and for
those who get the book.
What would be one of the firstrecipes, or maybe two, that you
would recommend that you want tosee people bake first?
Speaker 2 (24:55):
Oh, that's a good question.
Okay, I would say well, ifyou're a beginner baker, what's
going to be wonderful is thatthe recipes are all categorized,
whether they're advanced,intermediate or beginner.
So if you're a beginner baker,definitely look for the ones
that are labeled beginner.
There's a little tab on theside and I would say, if you're
(25:17):
just going to start, I have a Ifyou're going to open the book.
When you open the book for thefirst time, I have a recipe for
birthday brookies which are ahomemade brownie base and then
you combine it with a birthdaycake, blondie cookie, bar type
base, and it's this mixture oftwo different textures and
(25:40):
flavors together and also looksvery beautiful.
So if you're baking for a bakesale or a potluck or a tailgate
or something like that, this isa great recipe.
It's very fun and it travelsvery easily too.
So I always look for bar andbrownies if I'm bringing a
dessert somewhere.
And then I would say the secondone is fall focused.
(26:03):
It's an apple cider spice breadand this is such a delicious
bread to try.
It has reduced apple cider inthe bread batter itself, which
really adds a concentratedflavor.
So the first step is to reducethe apple cider on the stove and
then it has delicious spices.
There's a bit of orange inthere to add like a pop of
(26:25):
freshness to bring out thatapple cider flavor fresh apples
and it's topped with apple ciderglaze that you use more of the
reduced apple cider and theglaze topping, so that's always
very fun and it, you know, hashas that little extra.
With the glaze topping on top,it's a good one.
Speaker 1 (26:43):
Oh my gosh.
So I'm literally that soundsamazing, cause I'm like a big
apple cider fan, so I can't waitto give that one a try for the
fall.
And I know you stated that youhad some bonuses and things
coming up.
Have you, while you're doingthe promotion, have you thought
about a book tour?
Speaker 2 (27:04):
I'm not going to do a book tour this time, so I'm
just going to do the few eventsthe week of publication.
But I have a lot of fun thingsfor readers or anyone interested
in getting the book there'sgoing to be.
There might even be like acooking or baking challenge,
like it's centered around thebook, and lots of fun little
(27:27):
things.
So stay tuned.
As I confirm them, I'lldefinitely let all of my readers
know on social media.
Speaker 1 (27:34):
I love that.
That, to me, is better, becauseeven when some people do offer
a tour, it may only be limitedto the US, but when you have
virtual events, I think that itreally does open it up and no
one feels left behind.
So that's really awesome.
Speaker 2 (27:50):
Yes, it's important, I wanted to.
I want to make sure as manypeople as possible can come join
in and celebrate this book, soI'm very excited.
Speaker 1 (28:00):
Oh, that's such a testament to your, your
sweetness and all the passionthat you put in the blog, as
well as the book.
And from the bottom of mylittle Southern heart, sally,
thank you so much today forcoming on and sharing your
journey, your amazing story andtelling us all about your new
book.
I really do appreciate it.
But before I let you go, wehave to play a game of lightning
(28:23):
round Are you ready?
Speaker 2 (28:25):
We have to play a game of lightning round.
Are you ready?
I guess I am Okay, Amanda.
Speaker 1 (28:29):
Let's do it.
What is your favorite color?
Pink, oh, like that.
What is one dessert you cannotlive without?
Speaker 2 (28:38):
Apple pie hands down, no question.
Speaker 1 (28:41):
All right, what is your favorite kitchen utensil?
Speaker 2 (28:44):
My pastry cutter because it's so much fun.
Okay, cool.
Who is your celebrity crush?
Oh, I really love KendrickLamar.
Oh, I wasn't expecting that.
(29:06):
I am telling telling the truth.
Speaker 1 (29:07):
I really love his music yeah, he's short and
adorable, very cute.
I thought you were gonna saylike Jason Momoa or Tom Cruise,
it's okay, look, we'll takeKendrick Lamar, he is, he is
awesome.
I do love that is it that?
Speaker 2 (29:24):
Is it okay?
That's, I love him.
Yeah, I think I loved hisSuperbowl halftime show.
Speaker 1 (29:29):
Heck, yeah, absolutely no, your.
Your answer just surprised me.
I love that.
I thought you were going to saylike, uh, I don't know.
Like, I see the guy in my headand now I can't even think.
Um, who's the guy from prettywoman?
Oh, richard Greer, or someone.
Who's the guy from pretty woman?
Oh, richard greer, or someone.
(29:49):
Oh, no, she's like nah, nah,okay, we'll take it, and the
last question that we normallyask we will pass for you, but if
you can do me a favor, holdyour book up one more time,
please, sally absolutely happyto all right.
So the last question that wealways ask as you guys guys know
who listens is what is one bookthat Sally would recommend?
And we're going to ask her toskip this question, because we
(30:10):
recommend that all of you guysgo out and get Sally's book,
Sally's Baking 101.
And again, from the bottom ofmy heart, Sally, thank you so
much for coming on today.
It was such a pleasure to chatwith you.
Speaker 2 (30:22):
Thanks, amanda, this was awesome.
It's so much fun chat with you.
Speaker 1 (30:27):
Thanks, Amanda, this was awesome.
It's so much fun.
Wow, you guys, what anincredible conversation with
Sally.
I know you all enjoyed hearingnot only about her brand new
book but also the inspiringjourney behind her brand Sally's
Baking Addiction.
From recipes that bring comfortto tips that really spark
creativity in the kitchen, Sallycontinues to be such a guiding
(30:48):
light to bakers everywhere, andespecially with her new book
that's coming out, Sally'sBaking 101.
So if you love today's episode,make sure to grab a copy of her
new book.
Trust me you'll want to add itto your collection and, of
course, head on over to Sally'sBacon Addiction for even more
recipes and inspiration.
I hope that hearing her podcastepisode really got you excited
(31:14):
about the book, but more thananything, made you fall in love
with the baker behind the blogand behind the brand as well.
Thanks so much for tuning inyou guys and, of course, special
thanks to Sally for coming onand just sharing her story and
journey with us.
I appreciate you all.
To the moon and back.
Take care and bye for now.
Thank you.
Hey, sweet friends, my name is Chef Schaumburg.
I started my baking businesswith a bottle of DeSorono and
one Bundt cake pan.
Fast forward to today, fromnews to magazines, speaking on
national stages and more.
I can truly say that baking haschanged my life.
So now, as a bakery businesscoach, I get to help others have
the same success.
I've helped hundreds of mystudents across the world in my
(00:24):
global membership program createsix-figure businesses, mainly
from home.
The Baking for Business podcastis an extension of that, from
actionable tips to valuabletools and resources that can
impact you as a business owner.
I truly believe y'all.
We would never have been givena gift if we couldn't profit and
prosper from it.
So come on, darling.
What are you waiting for?
(00:45):
Hey, what's going on, sweetfriends?
And welcome back to anotherepisode of the Baking for
Business podcast.
You know this podcast has beenblessed to have some really
amazing people, and today is nodifferent because we have Sally
(01:06):
here and I know you guys are allfamiliar with her and she's
going to talk about her new bookand her blog and everything
that's going on with the bookand what we can expect, because
it's really amazing.
So, without further ado, sally,welcome to the podcast.
It's so nice to have you.
Speaker 2 (01:22):
Hi Amanda, I'm so happy to be here chatting with
you.
I've been listening to yourpodcast all week, getting
excited.
Speaker 1 (01:31):
I appreciate it.
It's so nice to have you, andif I said any bad words, please
forgive me.
Speaker 2 (01:37):
You didn't don't worry.
Speaker 1 (01:38):
Okay, so for those who might be new to you, sally
and pardon me, I didn't say yourblog name because we all know
it, honestly, is Sally's bakingaddiction, you guys?
So how did the blog start off?
Speaker 2 (01:55):
So it started out with no plan whatsoever.
So I don't know, I'm not verygood when it comes to advice,
that like starting a businessbecause I started with no plan,
but sometimes the best thingshappen in life when they're
unplanned, yeah.
So so I've always loved to bake.
I grew up in the kitchen, likea lot of you know bakers and
(02:17):
chefs kind of do, just growingup around food and from scratch
baking.
My grandmother was a baker andso was my mom, and after college
I kind of I found myself in ain the corporate world.
I was working a job in financeand really just no creativity
whatsoever with what I was doing, and I really missed that piece
(02:38):
of home, you know, when I couldbe in the kitchen with my
family and I decided to turn tobaking more and more.
And the more I did it, the moreI would bring my baked goods to
my colleagues and they wouldbegin asking me for the recipes
and I would just email them therecipes.
And it dawned on me one day,like what if I just kind of
(03:00):
input these into a website?
And you know, food blogs arethis fun thing that people are
doing more and more?
This was over a decade ago, asyou know, and I decided to.
You know how to start a foodblog and I started a free little
account without much thoughtwhatsoever and I would input my
(03:22):
recipes that I made and I wouldsend the link off to my friends
and co workers, whoever wantedthe recipe.
And it just started snowballingfrom there and then they would
send it to friends and thenthere were more and more people
with eyes on my websitestrangers, people I didn't know
and it was so thrilling andexciting and I soon began to
(03:45):
learn that you could make moneyfrom a food blog.
And it kind of just started, youknow, going from there it was
very exciting.
Speaker 1 (03:53):
That's awesome.
Did you have a knack for bakingbefore then?
What made you go with?
Because your blog is majoritybaked goods.
So did you have an inspirationgrowing up when you were little,
or was baking just somethingthat you enjoyed?
Speaker 2 (04:12):
So both.
So I would say you know I wasaround it a lot growing up.
My grandmother baked a lot fromscratch.
She was known for her pies andthen she passed that down to my
mom, who also loved, you know,baking from scratch and cooking
from scratch, and I just waskind of always around it growing
(04:33):
up and it just was kind of thislike home base for me was
baking in the kitchen andcreating, and so I also then
just loved it, and I love mostis sharing it with others and
the smiles that it brings andthe joy that baked goods bring,
and it just made me so happy.
(04:53):
And so when I felt kind ofstuck in a career in my mid
twenties, it was kind of what Iturned to and then from there it
it just, you know, became mycareer after that and I'm sure
we'll talk about that.
But yes, so both.
Speaker 1 (05:11):
Absolutely, and a beautiful career you've built.
Did you ever think starting outthat you will literally be one
of the biggest baking bloggers?
Speaker 2 (05:29):
one of the biggest baking bloggers.
No, and I still can't believeit.
It is so crazy to me.
I mean, there are so manyamazing food bloggers and bakers
and famous you know influencersand stuff out there and just
knowing that I have a name thatpeople recognize is so surreal
to me.
And I certainly didn't thinkthat this would ever happen.
You know way back when, and Iremember when I started my food
(05:50):
blog my boyfriend at the time,who's now my husband I was even
embarrassed to tell him.
I was like, oh, he's going tothink I'm so weird, I have this
blog, I can't tell him andanyway.
So that's just something funnyI like to think about now.
But I know I had no idea itwould ever get to this.
Speaker 1 (06:08):
That is so amazing, and so now fast forward.
Hundreds of thousands of peoplehave tried your recipes.
You have thousands of, you know, top rated recipes, and now you
have this new book.
So congratulations on your newbook.
Speaker 2 (06:26):
Thank you, I actually have it here.
Speaker 1 (06:29):
Yes, let us see a cop .
I keep it nearby.
I love that.
So, for those of you guyslistening on YouTube, I need you
to look at the screen, becausethat's what you need to go to
the store and buy.
And so can you tell us whatinspired this one and how is it
different from your previousbooks?
Speaker 2 (06:46):
Sure, yeah.
So the book is called Sally'sBaking 101.
And it is.
It's the fourth book I wrote,and I wrote a series of three
books back in 2014, then 2015,and then 2017.
So it's been and then 2017.
(07:10):
So it's been.
It's been eight years since Iwrote a book and I I wanted to
kind of take a break fromwriting books and kind of work
on my kitchen skills and mybaking knowledge, and I also,
you know, personally, I starteda family and I just kind of
needed that time to sort ofreset and I wanted to.
I knew that I wanted to writethis book a few years ago when I
wrote my proposal, because Iwanted it to really tell the
(07:32):
story of where I am today in mybaking knowledge and how I've
grown as a baking teacher andhow my knowledge in the kitchen
has grown, from making moremistakes and learning more
lessons and testing new recipes.
And so I also I just I knewthis was the right time, because
(07:54):
my website has grown so much inthe past eight years and I just
really wanted to deliversomething that stands the test
of time and is really reflectiveof where I am today as a baker
and, you know, recipe instructor.
So and this is this book iseven bigger than my previous
three, so I'm also excited aboutthat.
Speaker 1 (08:16):
Yeah, oh, wow.
So we love big books aroundhere, and so were there any
recipes in the book that wereespecially challenging for you?
Or, on the opposite end, werethere any that were extremely
fun to create?
Speaker 2 (08:31):
Yes.
So the book has 101 recipes andabout 70 of them are new.
So there were, and then therest of them are fan favorites
from the website.
So of the new recipes, Iactually was just talking about
this with my recipe co-writer,beth.
We were reminiscing about someinteresting and fun challenges
(08:53):
that we had when we weredeveloping these recipes.
There's always a.
So this delicious flaky crustypie crust, you know, folded over
a delicious sour cherry fillinglike great delicious flavor In
(09:16):
the oven, it ended up lookinglike a crime scene.
It was very red and very leakyall over the baking sheet.
And I kept trying and I couldnot get this right.
And at a certain point you justkind of have to move on.
You just kind of have to, youknow, throw in the towel and
just say this is not going towork.
(09:36):
And so I ended up turning itinto a delicious sour cherry
crumb pie and that's a recipethat ended up in the book.
So it it.
It looks much better than thegalette did.
Let's just say that.
And it's quite delicious.
And yes, I have one, I have onemore, and one of them was I
(09:59):
will never forget this it waswhen we were kind of baking some
recipes to photograph.
So it was one of my photographydays and I hired a stylist to
come help me with the photos forthe book.
And the day before my ovenbroke and so I couldn't cancel
the shoot because I was facing adeadline.
So we had to bake the pies atmy neighbor's house and carry
(10:24):
them through the yard to myhouse to photograph them.
It was quite the scene.
Speaker 1 (10:29):
Oh, my gosh, oh wow.
Well, that's crazy, and I lovethe first one, though, because a
lot of times, some of the bestthings happen like that, like
when we mess up on somethinglike with the cherry galette and
then we just turn it intosomething else.
So that sounds really delicious, although I eat both, but oh,
yes, yes, the pie.
Speaker 2 (10:50):
It ended up all all good.
It was a silver lining, I'd say.
Speaker 1 (10:54):
That's awesome, and so we know that sounds like a
definite challenge.
What is one that's actuallyyour favorite?
What is one that's actuallyyour favorite, oh my gosh.
Speaker 2 (11:05):
So I change my mind every day, but I feel like every
time I open the book I changemy mind.
But there are two that alwaysstand out to me and I've said
this since I developed each ofthe recipes.
There's a recipe for maplewalnut pull apart bread in the
book and I love maple and walnuttogether and it's a delicious
(11:27):
yeasted dough and you make thisdelicious like buttery maple
spread and you spread it onsections of the dough and you
add some walnuts and you kind offold it up like a taco and you
layer them in a loaf pan to sortof make this delicious pull
apart style bread and then afterbaking you make a warm maple
(11:48):
glaze icing that goes on top andthe icing sets.
So it's this like delicioustexture on the soft, yummy bread
.
It is so good and perfect.
Perfect for really any season,but I love it and like the fall
and winter when you wantsomething cozy, that's
definitely one of my favorites.
Speaker 1 (12:07):
Oh, that sounds delicious.
I'm drooling.
That definitely sounds like acozy bake.
And so, with all of thesedelicious recipes you said
there's 100?- there's 101.
Speaker 2 (12:19):
Yes, 101.
Speaker 1 (12:20):
Awesome.
So what does that look like?
Process wise, how long have youbeen working on this amazing
book?
Can you walk us through yourprocess when you were developing
the book?
Speaker 2 (12:33):
Sure, absolutely.
So, from start to finish, itwas three years.
But I actually started writingthe proposal for my book.
It was back in 2021.
I kind of started gettinginspiration and ideas for what I
wanted this book to be, and theproposal took me a very long
(12:54):
time to write because I, youknow, just you know how it is,
you're busy, and so it was justkind of this extra thing I was
doing.
And after I got my proposaldone and I, you know, got a deal
with my book publisher and myliterary agent helped with all
of that, I really didn't startsitting down to write the book
(13:15):
until the later half of um, itwas no, like mid 2022.
So, and then by the time Ifinished it, it was, yes, fall
2024.
So, from start to finish withthe proposal and then writing
(13:36):
the whole book, uh, themanuscript, all of the photos
testing all the recipes and therecipe flops and the oven
breaking and all the drama, itwas, it was a good three years,
a solid three years.
Speaker 1 (13:51):
Wow, that that is a that is amazing and that that's
a crazy long time to me, I think, because I know like when I'm
craving something, like I go Iwrite it and then I just put it
out there, but I can't imagineall the hard work that you put
in all these amazing books youmake, and so that really does
sound like a long process.
(14:12):
And generally, when you'rewriting about how many people
from your team help you, do youhave help, or is this like?
Speaker 2 (14:20):
I definitely have help, but I could not do this by
myself.
My first three books I wrote bymyself, but I was at a much
different stage in my career andI have so many wonderful
readers and I put the pressureon myself to keep creating up to
(14:43):
my high standards and makingsure my recipes are perfect, and
I could not do that without ateam.
So I have a recipe co-writer,her name's Beth.
She helped me develop all ofthe recipes in the book and she
also I'm trying to if we couldpicture it me and Beth recipes
in the book and she also.
You know, I'm trying to.
You know, if we could pictureit's.
You know me and Beth were in thekitchen and we've got recipe
ideas and I'm, you know,throwing things into a bowl
(15:07):
trying to figure out what works,and she's taking notes, and you
know she would write downeverything that I was sort of
doing in the kitchen.
Then she would help, she wouldoffer like a changer, what have
you?
We would taste test and thenBeth would kind of formulate all
of the commentary and thingsthat I kind of spewed out while
I was in the kitchen and put itinto like a readable recipe.
(15:32):
And then you know, it wasdefinitely a joint project and I
couldn't have done this withouther.
And then I have a team whohelps me run my website too,
because I didn't want my websiteto stop, you know, the past
three years when I was writingthe book, and so I had.
I have a wonderful team whohelped me, you know, keep
(15:52):
running my business while Iworked on the book with Beth,
and then I had a great stylistteam to help with my photos.
It was a group effort and Icouldn't have done it without
everyone.
Speaker 1 (16:02):
That's amazing and you mentioned, you know, going
to the kitchen with your ideas.
How do you balance, because somany new trends, you know pop up
, so whenever you do get an idea, how do you balance the trends
with, like, some of the moretimeless classics that are on
your blog?
Speaker 2 (16:22):
That's such a good question.
I love watching, you know,those videos on social media,
those posts of the viral.
You know, foods and recipes andthese trending desserts and
they're so much fun andentertaining.
And recipes and these trendingdesserts, and they're so much
fun and entertaining.
What I focus on more is youknow the classics, like the
(16:45):
timeless classics that everyoneis familiar with and keep, you
know, coming back to.
Maybe it, you know, spikes asense of nostalgia in you.
It's, you know, these recipesthat have been around for a
while and those are kind of mygo-to, my base, and then I kind
of build off of those.
But I do love to watch theviral videos and also I have to
(17:06):
work so far in advance, like onmy content, that I feel like by
the time I get around to what'sviral right now, it's going to
be too late by the time I get toit.
Speaker 1 (17:16):
Yeah, I think I'm probably the only person who has
not tried.
I see everybody with the eitherthe Dubai bar, or now they made
it into a Dubai cupcake, and Ihonestly still have not tried
that combination yet with thelike pistachio.
I'm like I'm so late.
Speaker 2 (17:32):
It does look so good.
Speaker 1 (17:34):
It does those look amazing.
And so now you have the bookand it's coming up and with all
the content creation, how hascontent creation changed for you
now versus back then when youfirst started?
I know you mentioned now youhave a team and help, but do you
have a process or do you stillbatch your work?
Speaker 2 (17:56):
So I do still batch my work.
I would say, you know, in thebeginning, when I started, I
didn't have a team and I didn'treally have a huge following or
any of that and it was, you know, just much smaller scale.
And you know, as the years wentby and my business has grown,
(18:16):
I've had to scale up a littlebit and I've had to expand my
team to make sure that the workI'm producing lives up to, is
still quality and perfect for myreaders, because I always want
to deliver the best that Ipossibly can.
But I would say the biggestchange has really been the way
(18:38):
that people online kind ofconsume content.
So when I started my websiteover a decade ago, people would
get their information more on acomputer than a phone and so
people had more time.
I feel like to kind of sit downand read a blog and learn about
(18:59):
a recipe, and now I feel likefood blogs are more like just
strictly a recipe website andthose backstories and learning
about the creator is more savedfor social media and I think
that's wonderful for socialmedia and you know, I think
(19:20):
that's wonderful.
I feel like people arediscovering their content now as
they're scrolling through theirphones rather than, you know,
their computer as the startingpoint, and so how that's changed
for me is I have to make surethat the content I'm putting out
on social media grabs attentionwithin the first, you know, few
seconds, because people are canconsume so much media so
(19:41):
quickly, and so I find that alot of people come to my website
through social media or through, like, my email newsletters,
rather than starting at mywebsite.
So it's just kind of been likea little switch in how people
get to the website, and I knowthat's true for a lot of
creators.
Speaker 1 (20:01):
Yeah, you really made me think about something.
You're right.
I remember when I first startedand it was on Periscope and
Periscope is no longer around,but you're right, people would
go to the site and now it's moreso.
Mini chat, like I have so manytrigger words, like everything
is just social media, you know,it's like they just drop a word
(20:24):
and then get the information.
So you're right, it's soawesome how content in itself
has evolved over time.
What's been the most rewardingpart of building Sally's Baking
Addiction into what it is todaypart of building Sally's Baking
Addiction into what it is today.
Speaker 2 (20:44):
I would say the relationship with my readers,
and you know my I think, of myblog and my social media is kind
of as like a two way street.
I like to teach and show peoplehow to do something, sort of
take the intimidation out ofbaking for them.
Hold their hand.
You know I write in a very likecolloquial style, exactly how
you would think.
You know a friend was talkingto you in the kitchen and so,
(21:09):
and I in return, I love gettingfeedback from my readers like
hey, this recipe didn't work forme, and we take that very
seriously.
I have, you know, a handful ofpeople who help me respond to
questions and comments, and somaking these connections online
with real people, real homebakers, has been so rewarding.
And not only that the storiesand the emails and the messages
(21:33):
I get about how my recipes haveimpacted lives, and the messages
I get about how my recipes haveimpacted lives, like how my
recipe brought joy to someonegrieving because it reminded
them of someone they lost, orhow a recipe of mine helped them
get through chemotherapy.
It was a sense of joy for them.
Or how my muffins are what theymake with their children every
(21:58):
Saturday morning.
Those stories are just the fuelthat makes me want to keep
doing what I'm doing, and I'm soblessed to have an audience who
love to share that with me.
So I would say that'sdefinitely the most rewarding
are those connections that I'vemade over the past decade plus.
Speaker 1 (22:16):
Absolutely.
That's such a beautiful feeling, and I can imagine that,
because baking is therapy for somany people and at least you
get to hear about it directlyfrom your readers, sally so many
people fall in love with therecipe that look to use that
passion to then take the recipeand earn an income, which is
(22:39):
what a lot of our bakers do.
And so what advice would youhave to a baker who's looking to
either become a bloggerthemselves or to just start a
baking business?
Speaker 2 (22:52):
I would say have a better plan than I did, which is
when you is when I had no plan.
So I would say now I thinkwhat's most important is to
define your niche, first andforemost.
What type of baker are you,what type of baking will you do,
what will you make?
(23:13):
And kind of stay consistentwith that.
Sure, you can change and evolveas time goes on and trends
change and that type of thing.
But to stay consistent, becausethe creator space, social media
, the blogging, food bloggingspace, it's very crowded and if
you can stay as consistent aspossible and that's just gonna
(23:38):
help keep an audience to stayand yeah, yeah.
Speaker 1 (23:46):
I love that.
Thank you for those nuggets anddo you have any plans with your
book coming up?
Where can readers find your newbook and connect with it?
Speaker 2 (23:54):
online book and connect with it online?
Sure, yeah.
So Sally's Baking 101 isavailable, you know, at most
bookstores.
I have a page on my websitethat lists out different
retailers.
There's indie bookstores, ofcourse.
It's available on Amazon,barnes and Noble, and you can
always request it at a localbookstore if they don't carry it
(24:15):
.
And I have lots of fun eventsplanned for the week of
publication.
I'm doing a couple of virtualevents and a couple of book
signings and we're trying tomake it just one big celebration
to finally get this book outinto the world, and I'm so
excited for readers to have itand find their new favorite
recipe there's.
(24:36):
There's so much and I'm justI'm so happy that it's almost
here.
It's been a very long time.
Speaker 1 (24:42):
Absolutely, and we're so excited for you and for
those who get the book.
What would be one of the firstrecipes, or maybe two, that you
would recommend that you want tosee people bake first?
Speaker 2 (24:55):
Oh, that's a good question.
Okay, I would say well, ifyou're a beginner baker, what's
going to be wonderful is thatthe recipes are all categorized,
whether they're advanced,intermediate or beginner.
So if you're a beginner baker,definitely look for the ones
that are labeled beginner.
There's a little tab on theside and I would say, if you're
(25:17):
just going to start, I have a Ifyou're going to open the book.
When you open the book for thefirst time, I have a recipe for
birthday brookies which are ahomemade brownie base and then
you combine it with a birthdaycake, blondie cookie, bar type
base, and it's this mixture oftwo different textures and
(25:40):
flavors together and also looksvery beautiful.
So if you're baking for a bakesale or a potluck or a tailgate
or something like that, this isa great recipe.
It's very fun and it travelsvery easily too.
So I always look for bar andbrownies if I'm bringing a
dessert somewhere.
And then I would say the secondone is fall focused.
(26:03):
It's an apple cider spice breadand this is such a delicious
bread to try.
It has reduced apple cider inthe bread batter itself, which
really adds a concentratedflavor.
So the first step is to reducethe apple cider on the stove and
then it has delicious spices.
There's a bit of orange inthere to add like a pop of
(26:25):
freshness to bring out thatapple cider flavor fresh apples
and it's topped with apple ciderglaze that you use more of the
reduced apple cider and theglaze topping, so that's always
very fun and it, you know, hashas that little extra.
With the glaze topping on top,it's a good one.
Speaker 1 (26:43):
Oh my gosh.
So I'm literally that soundsamazing, cause I'm like a big
apple cider fan, so I can't waitto give that one a try for the
fall.
And I know you stated that youhad some bonuses and things
coming up.
Have you, while you're doingthe promotion, have you thought
about a book tour?
Speaker 2 (27:04):
I'm not going to do a book tour this time, so I'm
just going to do the few eventsthe week of publication.
But I have a lot of fun thingsfor readers or anyone interested
in getting the book there'sgoing to be.
There might even be like acooking or baking challenge,
like it's centered around thebook, and lots of fun little
(27:27):
things.
So stay tuned.
As I confirm them, I'lldefinitely let all of my readers
know on social media.
Speaker 1 (27:34):
I love that.
That, to me, is better, becauseeven when some people do offer
a tour, it may only be limitedto the US, but when you have
virtual events, I think that itreally does open it up and no
one feels left behind.
So that's really awesome.
Speaker 2 (27:50):
Yes, it's important, I wanted to.
I want to make sure as manypeople as possible can come join
in and celebrate this book, soI'm very excited.
Speaker 1 (28:00):
Oh, that's such a testament to your, your
sweetness and all the passionthat you put in the blog, as
well as the book.
And from the bottom of mylittle Southern heart, sally,
thank you so much today forcoming on and sharing your
journey, your amazing story andtelling us all about your new
book.
I really do appreciate it.
But before I let you go, wehave to play a game of lightning
(28:23):
round Are you ready?
Speaker 2 (28:25):
We have to play a game of lightning round.
Are you ready?
I guess I am Okay, Amanda.
Speaker 1 (28:29):
Let's do it.
What is your favorite color?
Pink, oh, like that.
What is one dessert you cannotlive without?
Speaker 2 (28:38):
Apple pie hands down, no question.
Speaker 1 (28:41):
All right, what is your favorite kitchen utensil?
Speaker 2 (28:44):
My pastry cutter because it's so much fun.
Okay, cool.
Who is your celebrity crush?
Oh, I really love KendrickLamar.
Oh, I wasn't expecting that.
(29:06):
I am telling telling the truth.
Speaker 1 (29:07):
I really love his music yeah, he's short and
adorable, very cute.
I thought you were gonna saylike Jason Momoa or Tom Cruise,
it's okay, look, we'll takeKendrick Lamar, he is, he is
awesome.
I do love that is it that?
Speaker 2 (29:24):
Is it okay?
That's, I love him.
Yeah, I think I loved hisSuperbowl halftime show.
Speaker 1 (29:29):
Heck, yeah, absolutely no, your.
Your answer just surprised me.
I love that.
I thought you were going to saylike, uh, I don't know.
Like, I see the guy in my headand now I can't even think.
Um, who's the guy from prettywoman?
Oh, richard Greer, or someone.
Who's the guy from pretty woman?
Oh, richard greer, or someone.
(29:49):
Oh, no, she's like nah, nah,okay, we'll take it, and the
last question that we normallyask we will pass for you, but if
you can do me a favor, holdyour book up one more time,
please, sally absolutely happyto all right.
So the last question that wealways ask as you guys guys know
who listens is what is one bookthat Sally would recommend?
And we're going to ask her toskip this question, because we
(30:10):
recommend that all of you guysgo out and get Sally's book,
Sally's Baking 101.
And again, from the bottom ofmy heart, Sally, thank you so
much for coming on today.
It was such a pleasure to chatwith you.
Speaker 2 (30:22):
Thanks, amanda, this was awesome.
It's so much fun chat with you.
Speaker 1 (30:27):
Thanks, Amanda, this was awesome.
It's so much fun.
Wow, you guys, what anincredible conversation with
Sally.
I know you all enjoyed hearingnot only about her brand new
book but also the inspiringjourney behind her brand Sally's
Baking Addiction.
From recipes that bring comfortto tips that really spark
creativity in the kitchen, Sallycontinues to be such a guiding
(30:48):
light to bakers everywhere, andespecially with her new book
that's coming out, Sally'sBaking 101.
So if you love today's episode,make sure to grab a copy of her
new book.
Trust me you'll want to add itto your collection and, of
course, head on over to Sally'sBacon Addiction for even more
recipes and inspiration.
I hope that hearing her podcastepisode really got you excited
(31:14):
about the book, but more thananything, made you fall in love
with the baker behind the blogand behind the brand as well.
Thanks so much for tuning inyou guys and, of course, special
thanks to Sally for coming onand just sharing her story and
journey with us.
I appreciate you all.
To the moon and back.
Take care and bye for now.
Thank you.
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