August 22, 2024 • 21 mins
Have you ever wondered how a childhood passion could evolve into a thriving business? Join us on the Good Neighbor Podcast as we welcome Sierra Shadrick from Reignbow Baking Company. From her early days baking with her grandmother to her service in the army, Sierra's journey is a testament to finding one's true calling. We explore the remarkable transformation of Reignbow Baking Company from a simple apartment kitchen to its vibrant storefront at Eastgate Mall. Sierra sheds light on the unique offerings of her bakery, including their specially crafted custom cakes and delectable Latin pastries, and reveals the thoughtful meaning behind the distinctive spelling of "Rainbow" as R-E-I-G-N-bow.
In the next segment, Sierra discusses the hands-on baking and cake decorating classes offered by Reignbow Baking Company, held both at their bakery and at the Chattery. She provides insight into the age restrictions for these classes and the flexibility for young bakers eager to learn. We also highlight the supportive community at the Chattery and the bakery's convenient pre-ordering system, as well as their engaging social media presence. Wrapping up, we emphasize the importance of supporting local businesses in the greater Chattanooga area and celebrate the homemade delights that Reignbow Baking Company brings to our community. Tune in for an inspiring episode that encourages everyone to support local enterprises and make their day extraordinary.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
This is the Good Neighbor Podcast, the place
where local businesses andneighbors come together.
Here's your host, Scott Howell.
Speaker 2 (00:11):
Hello, good neighbors , and welcome to the Good
Neighbor Podcast brought to youby the Friends and Neighbors
Group of the Greater Chattanoogaarea, including Cleveland and
Dalton George.
My name is Scott Howell and I'myour host and Dalton Georgia.
My name is Scott Howell and I'myour host.
For all you first-timelisteners out there that might
be wondering, the purpose of theGood Neighbor podcast is to
bring awareness to the residentsof our communities regarding
(00:33):
locally owned and or operatedbusinesses in Chattanooga,
cleveland, dalton and all thesurrounding communities.
You know small businesses arethe backbone of our communities
and they need our support.
And joining me today is ourgood neighbor, sierra Shadrick
at Rainbow Baking Company.
Thank you, sierra, for beingthe special guest today on our
(00:54):
podcast.
Speaker 3 (00:55):
Hello, thank you for having me.
Speaker 2 (00:57):
It's my pleasure.
My pleasure, you know.
We're looking forward tolearning all about Rainbow
Baking Company and everythingthat you have to offer, but
before we do, would you like toshare anything with us about
yourself or your family?
Speaker 3 (01:09):
oh, I mean just to preface you might hear her in
the background, but I was like,I do have a seven month old.
She's, uh, her name's ruby, socongratulations.
Speaker 2 (01:19):
Yeah, hello, ruby I hope it didn't oh, and what was
the name of your puppy?
Speaker 3 (01:26):
oh, oh, it's actually my neighbor's dog.
Speaker 2 (01:32):
She warned me before we started recording.
Sarah did that they might heara baby or a dog, so I just
assumed the dog was yours, Sarah.
Speaker 3 (01:39):
Yeah.
Speaker 2 (01:41):
All right, I'll tell you what.
Let's just dive in and learnall we can about rainbow baking.
So you take, you take it fromhere.
Speaker 3 (01:48):
Happy to.
I mean just to tell you alittle bit about the business.
We're a small, small batch,small batch bakery.
We make everything from scratchand we specialize in custom
cakes like birthday cakes andwedding cakes, and we also do
french and latin pastry.
Um, so we do that.
(02:10):
And then we also have astorefront at eastgate mall and
we host classes with thechattery oh, really, oh, wow,
okay, yeah, I saw.
Speaker 2 (02:19):
I saw the chattery the other day on instagram.
Yeah, so that's cool.
Yeah, all right.
So when you tell me you doLatin pastries, I'm just curious
what is a Latin pastry?
Speaker 3 (02:31):
Sure no problem.
So oh, there she is.
It'd be like the like a Mexicanwedding cookie.
Those are called poverones.
We do tres leches cake, we docrema catalana which is like the
latin version of a creme brulee.
It's got cinnamon and orange init, it's delicious.
Speaker 2 (02:52):
Oh wow, flan or do all sorts I, I, you know, I've
heard of french pastries.
Obviously you know, I guess weall have, but I never really
under heard anybody say latinpastry.
Not not that I was doubtingthere's a thing, but I thought,
wow, I'd like to know whatthat's all about.
So so tell me about yourjourney.
How did you become to be abaker number one?
And then, how did rainbowbaking come to come to be?
Speaker 3 (03:14):
sure, I mean, um, I came to be a baker, like I've
been baking my whole life, bakedwith my grandma and um, yeah,
like makes me feel veryconnected to her every time I
bake.
But yeah, I was in the army fora while wanted to do other
things with my life.
But then I was like you knowwhat Now, baking brings me joy
(03:36):
and like that's really what Iwanted to bring to the world was
.
You know, everyone wants tomake the world a better place,
so this is how.
I bring more joy to the world,make the world a better place.
So this is how I bring more joyto the world and um, yeah, so I
started in my like apartmentkitchen and then we slowly moved
to a commercial space and thennow we have our storefront and
it's been like five years butslow going good for you and and
(03:59):
Sierra.
Speaker 2 (03:59):
Thank you for your service to our country,
appreciate that, thank you,thank you absolutely I have a
friend that just joined and, uh,she's in her 30s, she just
joined, and so I'm like, okay,more power to you, girl.
But uh, you know, uh, when youtalk about your journey and how
you came to be, tell me.
(04:20):
I noticed the unique spellingof rainbow.
Uh, and for all you, for all ofyou listeners that maybe can't
see, it's instead of R-A-I-N bow, it's R-E-I-G-N bow.
So can you tell us how you cameup with that unique spelling?
Speaker 3 (04:36):
I sure can.
So, um, I'm so rainbow, I guess.
Essentially, you know rainbowis my favorite color, so that's
kind of where we started.
And then we are.
We want to treat all of ourcustomers like the royalty that
they are.
So that is kind of the play onwords with rain like Yas Queen.
Speaker 1 (04:58):
Okay, okay.
Speaker 3 (04:59):
Yeah, and then it's also like a little bit of a.
We're an inclusive bakery, sowe do want to emphasize that we
do cater to all couples and wewon't turn you down for your
wedding cake.
Speaker 2 (05:12):
So Okay, yeah, yeah, okay.
So that, well, that that'swonderful.
I love that name, rainbow.
I thought it was because youwere the queen.
I thought maybe that was thereason.
That's a whole other podcast,ain't it?
Speaker 3 (05:32):
I do have a shirt that says Baking Queen, and then
my wife got our daughter alittle onesie that says Baking
Princess.
Speaker 2 (05:41):
Oh, that's hilarious, I love it.
Well, you know, let's talkabout just for a moment, you
know, when someone let's talkabout some of the myths and
misconceptions around, you know,baking in a bakery and I kind
of want you, I know, I know wedon't, I don't, I don't like to
dive into big controversialsubjects.
(06:02):
Okay, that's not what thepodcast is about, but you did
mention that you won't turnanyone down, so I just want you
to talk about that a little bit,okay.
Speaker 3 (06:12):
Oh, I mean, yeah, it's kind of been a thing.
I mean it hasn't really.
Thankfully, chattanooga is asuper accepting place.
I absolutely love it here and Ifeel very safe here.
The community is wonderful,wonderful.
I just do know that there areplaces where bakeries will turn
people down, for you know therelationship that they're in.
(06:33):
So I just we really wanted tomake sure that everyone knew
that there was a safe space andwhen we grow and we have a
second location, like it will bea safe space and like our name
will be known as a safe place tocome.
We are very accepting peopleand like we're part of the
community.
Speaker 2 (06:52):
So okay, all right.
Well, that's great to know.
You know, because when someonegets a, it gets a cake made.
Then they know there's a placethey can go.
There's no controversy.
They can go there and have whatthey want made, right, okay?
Speaker 3 (07:02):
yeah, absolutely yeah .
And then, um, yeah, about, like, the misconceptions.
I mean, yeah, one of one of ourbiggest things is that, um,
when clients come in, theyusually have like an idea, like
where they see something onPinterest or on Instagram of
like a cake they really want.
And, um, I, I really want tolike make sure people know that,
(07:23):
like, when you bring stuff in,like that we treat it as
inspiration and that we're notgonna, you know, make it like an
exact replica just because notonly is it like disrespectful to
the original baker, originaldesigner, like we want to be
respectful to our own craft aswell.
So that's kind of, really.
What I would like to mention isthat, like it is inspiration so
(07:46):
, yeah, so when you come in andbring it.
Speaker 2 (07:48):
But I know that Sierra and and her staff is
going to put their own, theirown spin on it to make it look
like that is unique at the sametime right, yeah, and you
deserve a bespoke cake, so likewe want to give that to you
absolutely, yeah, absolutely,that's.
That's a great concept, youknow.
Let's just step out of work fora minute, sarah.
Let's walk out of the bakery.
(08:10):
You got a seven month old.
What do y'all do for fun?
What do you and your family dofor fun?
Speaker 3 (08:16):
Yeah Well, I mean being a like a first time mom,
it's kind of of there's a lot oflearning happening.
So I mean there's not a lot offun happening right now, but I
do.
I listen to a lot of like audiobooks, I listen to a lot of
podcasts, so that's kind of likemy fun for right now okay, um
we are.
She's getting bigger, so we arelooking forward to like going
(08:37):
to nightfall um coming up herein the summer.
Speaker 2 (08:40):
So yes, yes, absolutely so.
Right now, your fun is is justbasically digging in and
learning how.
So, yes, absolutely so.
Right now your phone is it'sjust basically digging in and
learning how to be a first timemom, right.
Speaker 3 (08:48):
Pretty much.
And then every once in a whileI get to listen to my horror
podcasts, fantasy books and justreally get out of my head for a
little bit.
Speaker 2 (08:59):
Straight from mom mode to horror mode.
Right Sure Straight from mommode to horror mode, right.
Sure, oh, that sounds like fun.
Well, I'll tell you what.
There's no better journey inlife than being a good mother,
because nobody will everinfluence a child more than
their mother, whether it's goodor bad.
So I applaud you, hopefully.
(09:20):
Good, yeah, trying to be a goodmother.
There's nothing better.
Yeah, definitely, I'm sureyou're a great mom.
I just know, you know, somepeople don't have that in their
life and they learn how to notbe that type of person as well,
as good moms teach you how to bethe type of person that you
know that you have inspired you,if I could put it that way.
Speaker 3 (09:42):
Oh, yeah, no, absolutely, absolutely.
You know, if any of these kidswant to come to one of these
baking classes, I will be yourgrandma.
I'll teach you how to bake.
Speaker 2 (09:53):
Grandma Sierra.
Hey, Sierra, is yourgrandmother still living?
Speaker 3 (09:58):
She is, she is, and I'm expecting to go visit her in
a few weeks.
I'm really excited.
Speaker 2 (10:04):
Oh wonderful, Is this first time she's seen the baby?
Speaker 3 (10:08):
Yes.
Speaker 2 (10:08):
Yeah, oh, she was probably so excited, that's
great.
Yeah Well, you know you'retalking about your grandmother
being involved.
I know she's got to be proud ofwhat you're doing, especially
since she's the one that kind oftaught you More than likely.
But you know I miss mygrandparents.
I've lost all of them now and Iapplaud you for taking the time
(10:31):
to go see her, and go see heras often as you can, because
when she's not around anymorethere's going to be some
wonderful memories.
Wonderful memoriesno-transcript.
Speaker 3 (11:02):
Yeah, yeah, that's a good question.
Um, I would say um, do youremember like a few years ago
there was this like littleglobal pandemic Seems?
Speaker 2 (11:11):
like a hard debit yeah.
Speaker 3 (11:14):
Yeah, um, but yeah no .
I decided to quit my day joband go full in on this business
in like the end of 2019.
Oh, wow, oh great.
Speaker 2 (11:23):
It was great timing.
Speaker 3 (11:26):
Um, but yeah, no, we, um, we kind of we made it
through the pandemic, you know,even though we had to like
downsize a bunch of weddings and, um, like, our classes went
completely online for a littlewhile.
But, um, yeah, we've just'vejust, you know, had to learn the
, the other p word, you know, topivot.
So, um, yeah, um, but eversince then, I mean like I've
(11:52):
just starting a business ingeneral is just such a huge
undertaking and I've definitelyhad my own little like you know
personal failures, but you learna lot, you learn a lot through
it.
And hopefully, you know Ipersonal failures, but you learn
a lot, you learn a lot throughit.
And hopefully, you know Ibecome a better person, partner,
friend, all because of it.
Speaker 2 (12:07):
Yeah, well, you know the pandemic was hard on a lot
of folks, so I applaud you forpulling through that.
There was a lot of businessesthat didn't maybe by choice,
maybe by force, but there was alot of businesses that didn't,
so I applaud you for that.
When you were talking about theclasses while ago so the people
come into the bakery and youactually show them there how to
(12:27):
how to make things, is thatcorrect?
Speaker 3 (12:29):
Yeah, yeah.
So we we have a couple options.
We do cake decorating, which isactually at the Chattery which
is in the South Side area, or wehave hands on baking classes.
Or we have hands-on bakingclasses, so people are coming
into the bakery after hours andwe are learning how to bake
eclairs and tarts and focacciaand just a whole bunch of fun
(12:50):
stuff, and you get to go homewith everything you bake.
Speaker 2 (12:53):
Oh wow, that makes me want to come.
And I couldn't cook anythingwithout burning it if I saved my
life, but I love eating it,that's for sure.
Couldn't cook anything withoutburning it if I saved my life,
but I love eating it, that's forsure.
And just so people know that,if people haven't heard of the
Chattery, can you kind of justtell us about that and why you?
Speaker 3 (13:12):
have the classes there.
Oh yeah, I mean, it's awonderful organization.
They do adult learning, soreally they have classes from
like candle making to canva proor like financial learning or
just baking just, or sewing,hand, hand stitching things, um,
but they have like a super widearray of classes that you can
(13:36):
choose from um, and it's alllike conveniently downtown.
Speaker 2 (13:41):
You just show up and you know, and that's wonderful,
it's wonderful to know thatsomething like that's available,
and I kind of wanted people tounderstand why you go there.
That's why because it's kind ofthe whole atmosphere is go
there to learn something.
Speaker 3 (13:55):
And it's run by two incredible women who are allies
to my community, and they'rejust great.
Speaker 2 (14:05):
That's great.
I'm glad you explainedexplained that.
Speaker 3 (14:07):
Thank you for doing that for us.
Oh yeah, of course, and do youhave an age range on the the
baking classes uh, typicallyeverything through the chat or
it's well, I don't know abouteverything, but my classes are
typically like 18 and older uh,mostly because I can't afford
the uh insurance that goes alongwith the liability of kids.
Speaker 2 (14:25):
Yeah, absolutely so a lot of people don't realize
that's a thing that you have todeal with, you know.
Speaker 3 (14:31):
Yeah, but every once in a while.
I mean, if the parent knowsthat like, say, like a 15 year
old is super interested inbaking and they want to like
attend the class with them,that's fine.
I'll sometimes make anexception for the age is super
interested in baking and theywant to like attend the class
with them, yeah, that's fine.
I'll sometimes make anexception for the age that's
what I was going to ask you.
Speaker 2 (14:47):
Is it okay if a parent brings their child, but
you prefer it to be an olderchild, right?
Speaker 3 (14:52):
yeah, yeah just to make sure, like that, you know
people who are also taking theclass get everything they want
to get out of it well and a lotof, a lot of the listeners might
not understand.
Speaker 2 (15:02):
You know there's a lot of risk in having a minor
child around.
You know cutting products andmixing things.
You know it might, might hurt.
Yeah, hot ovens, yeah, uh.
And so you know there's aliability involved there, that
that would require her to carryextra insurance, and some of
that liability insurance isn't.
Is it inexpensive?
Some of it is not bad, but someof it's not inexpensive at all.
(15:23):
So but either way, it's just anadded cost, you know.
Speaker 3 (15:26):
Right, just want everybody to understand.
Speaker 2 (15:29):
Yeah, absolutely.
Well, yeah, when you're a smallbusiness, you just have to.
You have to do everything youcan just to stay on top, you
know.
Speaker 3 (15:36):
Yeah, absolutely.
Speaker 2 (15:38):
I tell you what you've made me hungry.
Now I'm hungry.
I want to try a Latin pastrynow.
That orange just really piquedmy interest.
Speaker 3 (15:48):
Oh, it's delicious, it's creamy, it's orangey, it's
spicy.
Speaker 2 (15:52):
It's so good I'm coming, I'm coming to see you.
Okay, that's all there is to it.
Hey, tell us what your hoursare there.
Speaker 3 (15:59):
Yeah, so right now we have hours of Wednesday through
Friday and we are kind of openlike during the lunchtime hours,
so like 11 to 2.
Just Eastgate, there's not aton of traffic in there.
But, yeah, but if you want toorder ahead of time, we do have
(16:21):
a website that you can orderthrough.
And then, yeah, I was like youcan schedule a pickup time for
pretty much anything from cakesto any of our pastries.
Speaker 2 (16:31):
Since you mentioned your website, you want to go
ahead and give it out.
Speaker 3 (16:35):
Yeah, sure it's.
It's a rainbow baking cocom, soit's R-E-I-G-N-B-O-W baking co
dot com and then that's prettymuch our socials.
It's rainbow baking co.
Emails rainbow baking co orGmail.
Speaker 2 (16:59):
What socials are you on Sarah?
Speaker 3 (17:02):
We're on Instagram and Facebook.
Instagram and Facebook and.
Speaker 2 (17:06):
TikTok.
Oh wow, what socials are you onsarah um we're on instagram and
facebook.
Speaker 3 (17:08):
Instagram and facebook and tiktok.
Oh wow, I gotta go as long astiktok stays up, we're.
Speaker 2 (17:11):
We got our fingers crossed, that's for sure.
Yeah, yeah, we've got.
We've got a tiktok account.
We haven't started using yet,so I'll be disappointed if I
don't get to use it.
Yeah, hey.
So if there was one thingbefore we close, if there was
one thing that you wish ourlisteners knew about Rainbow
Baking Company that theyprobably wouldn't know if you
(17:32):
didn't tell them and I'm talkingabout not just the company but
Sierra Shadrick and the RainbowBaking Company that they
probably wouldn't know if youdidn't tell them, what would
that be?
Speaker 3 (17:44):
If I didn't tell you.
A lot of people ask, so I'mguessing they don't know um, yes
, we do offer vegan andgluten-free options okay um,
that, and like my mom's,gluten-free, so they are mom
approved desserts.
Um, and just mostly that we arelike I want to hone in that we
(18:04):
are an inclusive bakery, weserve everyone and, yeah, we
just would like to share thatjoy with everybody and we make
everything from scratch.
Speaker 2 (18:15):
That sounds wonderful , I tell you, when you talk
about making things from scratch.
Now, you, you, you alreadycrossed over to my side of the
street Cause I love, I love thathomemade cooking, that's for
sure.
Oh yes, oh yes.
Speaker 3 (18:28):
I may have said that wrong.
Speaker 2 (18:29):
I may have actually said that wrong.
Sometimes I do that.
I say things in my head, I hearthem right out of my mouth.
They come out wrong.
What I meant to say was, ifthey wouldn't know it, if you
did not tell them.
I'm not sure if I said thatexactly right or not, but that's
what I wanted you to tell themwas what would they know, want
to know, about your bakery?
So all those things you justsaid answered the question
(18:55):
perfectly.
Speaker 3 (18:56):
So if I said that right or said it wrong, you did.
You answered wavelength yeah,I'm good, we're, we're
connecting.
Speaker 2 (18:59):
When I had her it was blonde, you know.
So oh well, sarah, I've had fun.
Thank you for being with us onthe podcast today.
We really appreciate it.
And everybody.
Go down there and try a Latinor French pastry down there at
the Rainbow Baking Company.
Get your cakes down there.
Whatever you need, support them.
(19:19):
You know these local, little,local shops that are trying
their best to provide a good,fresh product and service for us
.
You know you can go anywhere intown and buy something that's
been sitting on the shelf fordays.
You can go anywhere in town andbuy something that was shipped
from somewhere else and maybeweeks old.
But there's not a lot of placesin town that you can go, like
(19:39):
Rainbow Baking Company, wherethey just made it from scratch
and it's fresh and it's therefor you to buy and enjoy.
So let's go down and supportthem.
One more thing before we goSierra, tell us your address.
Speaker 3 (19:53):
Yeah, it's at Eastgate Mall, so it's 5600
Brainerd Road and it's going tobe an entrance B which is right
behind the EPB, so it's a littletricky to find.
But if you find EPB you'll findthe food court.
Speaker 2 (20:07):
Absolutely.
And you know what, if it don'ttake that long to get off the
interstate and run over there toBrainerd and get a, getting a
Latin pastry with some orange init, let's do all we can to
support her.
All right, thanks for beingwith us today, sarah.
Speaker 3 (20:23):
Thank you so much To Thanks for being with us today,
Sierra.
Speaker 2 (20:25):
Thank you so much To all the good neighbors yeah,
absolutely, we're so glad youcome and to all the good
neighbors of the greaterChattanooga area.
You know, all the way fromCleveland to Dalton, everywhere
in between, all the littlecommunities that are important
to all of us have little smallbusinesses in them and let's all
do all we can to support them.
And, of course, after meetingSierra and Rainbow Baking
Company, I know that she hopesshe'll take a moment to consider
(20:47):
all they have to offer Homemade, homemade y'all Homemade
goodies.
So remember them when the nexttime you get hungry and your
sweet tooth is just about tobite your tongue in two and run
down there and get you somethinggood to eat.
And before ending this episode,I'd like to thank you all the
listeners of course for takingthe time out of your busy day to
visit with us at the GoodNeighbor podcast.
(21:08):
Always remember again I saythis a lot, but I mean it Always
remember to support the locallyowned and or operated
businesses in the greaterChattanooga area, from Cleveland
to Dalton and everywhere inbetween.
This is Scott Howell, with theFriends and Neighbors Group.
Everyone, go out and make thisa remarkable day.
Speaker 1 (21:26):
Thank you for listening to the Good Neighbor
Podcast.
To nominate your favorite localbusinesses to be featured on
the show, go to GNPClevelandcom.
That's GNPClevelandcom, or call423-380-1984.
1-9-8-4.
This is the Good Neighbor Podcast, the place
where local businesses andneighbors come together.
Here's your host, Scott Howell.
Speaker 2 (00:11):
Hello, good neighbors , and welcome to the Good
Neighbor Podcast brought to youby the Friends and Neighbors
Group of the Greater Chattanoogaarea, including Cleveland and
Dalton George.
My name is Scott Howell and I'myour host and Dalton Georgia.
My name is Scott Howell and I'myour host.
For all you first-timelisteners out there that might
be wondering, the purpose of theGood Neighbor podcast is to
bring awareness to the residentsof our communities regarding
(00:33):
locally owned and or operatedbusinesses in Chattanooga,
cleveland, dalton and all thesurrounding communities.
You know small businesses arethe backbone of our communities
and they need our support.
And joining me today is ourgood neighbor, sierra Shadrick
at Rainbow Baking Company.
Thank you, sierra, for beingthe special guest today on our
(00:54):
podcast.
Speaker 3 (00:55):
Hello, thank you for having me.
Speaker 2 (00:57):
It's my pleasure.
My pleasure, you know.
We're looking forward tolearning all about Rainbow
Baking Company and everythingthat you have to offer, but
before we do, would you like toshare anything with us about
yourself or your family?
Speaker 3 (01:09):
oh, I mean just to preface you might hear her in
the background, but I was like,I do have a seven month old.
She's, uh, her name's ruby, socongratulations.
Speaker 2 (01:19):
Yeah, hello, ruby I hope it didn't oh, and what was
the name of your puppy?
Speaker 3 (01:26):
oh, oh, it's actually my neighbor's dog.
Speaker 2 (01:32):
She warned me before we started recording.
Sarah did that they might heara baby or a dog, so I just
assumed the dog was yours, Sarah.
Speaker 3 (01:39):
Yeah.
Speaker 2 (01:41):
All right, I'll tell you what.
Let's just dive in and learnall we can about rainbow baking.
So you take, you take it fromhere.
Speaker 3 (01:48):
Happy to.
I mean just to tell you alittle bit about the business.
We're a small, small batch,small batch bakery.
We make everything from scratchand we specialize in custom
cakes like birthday cakes andwedding cakes, and we also do
french and latin pastry.
Um, so we do that.
(02:10):
And then we also have astorefront at eastgate mall and
we host classes with thechattery oh, really, oh, wow,
okay, yeah, I saw.
Speaker 2 (02:19):
I saw the chattery the other day on instagram.
Yeah, so that's cool.
Yeah, all right.
So when you tell me you doLatin pastries, I'm just curious
what is a Latin pastry?
Speaker 3 (02:31):
Sure no problem.
So oh, there she is.
It'd be like the like a Mexicanwedding cookie.
Those are called poverones.
We do tres leches cake, we docrema catalana which is like the
latin version of a creme brulee.
It's got cinnamon and orange init, it's delicious.
Speaker 2 (02:52):
Oh wow, flan or do all sorts I, I, you know, I've
heard of french pastries.
Obviously you know, I guess weall have, but I never really
under heard anybody say latinpastry.
Not not that I was doubtingthere's a thing, but I thought,
wow, I'd like to know whatthat's all about.
So so tell me about yourjourney.
How did you become to be abaker number one?
And then, how did rainbowbaking come to come to be?
Speaker 3 (03:14):
sure, I mean, um, I came to be a baker, like I've
been baking my whole life, bakedwith my grandma and um, yeah,
like makes me feel veryconnected to her every time I
bake.
But yeah, I was in the army fora while wanted to do other
things with my life.
But then I was like you knowwhat Now, baking brings me joy
(03:36):
and like that's really what Iwanted to bring to the world was
.
You know, everyone wants tomake the world a better place,
so this is how.
I bring more joy to the world,make the world a better place.
So this is how I bring more joyto the world and um, yeah, so I
started in my like apartmentkitchen and then we slowly moved
to a commercial space and thennow we have our storefront and
it's been like five years butslow going good for you and and
(03:59):
Sierra.
Speaker 2 (03:59):
Thank you for your service to our country,
appreciate that, thank you,thank you absolutely I have a
friend that just joined and, uh,she's in her 30s, she just
joined, and so I'm like, okay,more power to you, girl.
But uh, you know, uh, when youtalk about your journey and how
you came to be, tell me.
(04:20):
I noticed the unique spellingof rainbow.
Uh, and for all you, for all ofyou listeners that maybe can't
see, it's instead of R-A-I-N bow, it's R-E-I-G-N bow.
So can you tell us how you cameup with that unique spelling?
Speaker 3 (04:36):
I sure can.
So, um, I'm so rainbow, I guess.
Essentially, you know rainbowis my favorite color, so that's
kind of where we started.
And then we are.
We want to treat all of ourcustomers like the royalty that
they are.
So that is kind of the play onwords with rain like Yas Queen.
Speaker 1 (04:58):
Okay, okay.
Speaker 3 (04:59):
Yeah, and then it's also like a little bit of a.
We're an inclusive bakery, sowe do want to emphasize that we
do cater to all couples and wewon't turn you down for your
wedding cake.
Speaker 2 (05:12):
So Okay, yeah, yeah, okay.
So that, well, that that'swonderful.
I love that name, rainbow.
I thought it was because youwere the queen.
I thought maybe that was thereason.
That's a whole other podcast,ain't it?
Speaker 3 (05:32):
I do have a shirt that says Baking Queen, and then
my wife got our daughter alittle onesie that says Baking
Princess.
Speaker 2 (05:41):
Oh, that's hilarious, I love it.
Well, you know, let's talkabout just for a moment, you
know, when someone let's talkabout some of the myths and
misconceptions around, you know,baking in a bakery and I kind
of want you, I know, I know wedon't, I don't, I don't like to
dive into big controversialsubjects.
(06:02):
Okay, that's not what thepodcast is about, but you did
mention that you won't turnanyone down, so I just want you
to talk about that a little bit,okay.
Speaker 3 (06:12):
Oh, I mean, yeah, it's kind of been a thing.
I mean it hasn't really.
Thankfully, chattanooga is asuper accepting place.
I absolutely love it here and Ifeel very safe here.
The community is wonderful,wonderful.
I just do know that there areplaces where bakeries will turn
people down, for you know therelationship that they're in.
(06:33):
So I just we really wanted tomake sure that everyone knew
that there was a safe space andwhen we grow and we have a
second location, like it will bea safe space and like our name
will be known as a safe place tocome.
We are very accepting peopleand like we're part of the
community.
Speaker 2 (06:52):
So okay, all right.
Well, that's great to know.
You know, because when someonegets a, it gets a cake made.
Then they know there's a placethey can go.
There's no controversy.
They can go there and have whatthey want made, right, okay?
Speaker 3 (07:02):
yeah, absolutely yeah .
And then, um, yeah, about, like, the misconceptions.
I mean, yeah, one of one of ourbiggest things is that, um,
when clients come in, theyusually have like an idea, like
where they see something onPinterest or on Instagram of
like a cake they really want.
And, um, I, I really want tolike make sure people know that,
(07:23):
like, when you bring stuff in,like that we treat it as
inspiration and that we're notgonna, you know, make it like an
exact replica just because notonly is it like disrespectful to
the original baker, originaldesigner, like we want to be
respectful to our own craft aswell.
So that's kind of, really.
What I would like to mention isthat, like it is inspiration so
(07:46):
, yeah, so when you come in andbring it.
Speaker 2 (07:48):
But I know that Sierra and and her staff is
going to put their own, theirown spin on it to make it look
like that is unique at the sametime right, yeah, and you
deserve a bespoke cake, so likewe want to give that to you
absolutely, yeah, absolutely,that's.
That's a great concept, youknow.
Let's just step out of work fora minute, sarah.
Let's walk out of the bakery.
(08:10):
You got a seven month old.
What do y'all do for fun?
What do you and your family dofor fun?
Speaker 3 (08:16):
Yeah Well, I mean being a like a first time mom,
it's kind of of there's a lot oflearning happening.
So I mean there's not a lot offun happening right now, but I
do.
I listen to a lot of like audiobooks, I listen to a lot of
podcasts, so that's kind of likemy fun for right now okay, um
we are.
She's getting bigger, so we arelooking forward to like going
(08:37):
to nightfall um coming up herein the summer.
Speaker 2 (08:40):
So yes, yes, absolutely so.
Right now, your fun is is justbasically digging in and
learning how.
So, yes, absolutely so.
Right now your phone is it'sjust basically digging in and
learning how to be a first timemom, right.
Speaker 3 (08:48):
Pretty much.
And then every once in a whileI get to listen to my horror
podcasts, fantasy books and justreally get out of my head for a
little bit.
Speaker 2 (08:59):
Straight from mom mode to horror mode.
Right Sure Straight from mommode to horror mode, right.
Sure, oh, that sounds like fun.
Well, I'll tell you what.
There's no better journey inlife than being a good mother,
because nobody will everinfluence a child more than
their mother, whether it's goodor bad.
So I applaud you, hopefully.
(09:20):
Good, yeah, trying to be a goodmother.
There's nothing better.
Yeah, definitely, I'm sureyou're a great mom.
I just know, you know, somepeople don't have that in their
life and they learn how to notbe that type of person as well,
as good moms teach you how to bethe type of person that you
know that you have inspired you,if I could put it that way.
Speaker 3 (09:42):
Oh, yeah, no, absolutely, absolutely.
You know, if any of these kidswant to come to one of these
baking classes, I will be yourgrandma.
I'll teach you how to bake.
Speaker 2 (09:53):
Grandma Sierra.
Hey, Sierra, is yourgrandmother still living?
Speaker 3 (09:58):
She is, she is, and I'm expecting to go visit her in
a few weeks.
I'm really excited.
Speaker 2 (10:04):
Oh wonderful, Is this first time she's seen the baby?
Speaker 3 (10:08):
Yes.
Speaker 2 (10:08):
Yeah, oh, she was probably so excited, that's
great.
Yeah Well, you know you'retalking about your grandmother
being involved.
I know she's got to be proud ofwhat you're doing, especially
since she's the one that kind oftaught you More than likely.
But you know I miss mygrandparents.
I've lost all of them now and Iapplaud you for taking the time
(10:31):
to go see her, and go see heras often as you can, because
when she's not around anymorethere's going to be some
wonderful memories.
Wonderful memoriesno-transcript.
Speaker 3 (11:02):
Yeah, yeah, that's a good question.
Um, I would say um, do youremember like a few years ago
there was this like littleglobal pandemic Seems?
Speaker 2 (11:11):
like a hard debit yeah.
Speaker 3 (11:14):
Yeah, um, but yeah no .
I decided to quit my day joband go full in on this business
in like the end of 2019.
Oh, wow, oh great.
Speaker 2 (11:23):
It was great timing.
Speaker 3 (11:26):
Um, but yeah, no, we, um, we kind of we made it
through the pandemic, you know,even though we had to like
downsize a bunch of weddings and, um, like, our classes went
completely online for a littlewhile.
But, um, yeah, we've just'vejust, you know, had to learn the
, the other p word, you know, topivot.
So, um, yeah, um, but eversince then, I mean like I've
(11:52):
just starting a business ingeneral is just such a huge
undertaking and I've definitelyhad my own little like you know
personal failures, but you learna lot, you learn a lot through
it.
And hopefully, you know Ipersonal failures, but you learn
a lot, you learn a lot throughit.
And hopefully, you know Ibecome a better person, partner,
friend, all because of it.
Speaker 2 (12:07):
Yeah, well, you know the pandemic was hard on a lot
of folks, so I applaud you forpulling through that.
There was a lot of businessesthat didn't maybe by choice,
maybe by force, but there was alot of businesses that didn't,
so I applaud you for that.
When you were talking about theclasses while ago so the people
come into the bakery and youactually show them there how to
(12:27):
how to make things, is thatcorrect?
Speaker 3 (12:29):
Yeah, yeah.
So we we have a couple options.
We do cake decorating, which isactually at the Chattery which
is in the South Side area, or wehave hands on baking classes.
Or we have hands-on bakingclasses, so people are coming
into the bakery after hours andwe are learning how to bake
eclairs and tarts and focacciaand just a whole bunch of fun
(12:50):
stuff, and you get to go homewith everything you bake.
Speaker 2 (12:53):
Oh wow, that makes me want to come.
And I couldn't cook anythingwithout burning it if I saved my
life, but I love eating it,that's for sure.
Couldn't cook anything withoutburning it if I saved my life,
but I love eating it, that's forsure.
And just so people know that,if people haven't heard of the
Chattery, can you kind of justtell us about that and why you?
Speaker 3 (13:12):
have the classes there.
Oh yeah, I mean, it's awonderful organization.
They do adult learning, soreally they have classes from
like candle making to canva proor like financial learning or
just baking just, or sewing,hand, hand stitching things, um,
but they have like a super widearray of classes that you can
(13:36):
choose from um, and it's alllike conveniently downtown.
Speaker 2 (13:41):
You just show up and you know, and that's wonderful,
it's wonderful to know thatsomething like that's available,
and I kind of wanted people tounderstand why you go there.
That's why because it's kind ofthe whole atmosphere is go
there to learn something.
Speaker 3 (13:55):
And it's run by two incredible women who are allies
to my community, and they'rejust great.
Speaker 2 (14:05):
That's great.
I'm glad you explainedexplained that.
Speaker 3 (14:07):
Thank you for doing that for us.
Oh yeah, of course, and do youhave an age range on the the
baking classes uh, typicallyeverything through the chat or
it's well, I don't know abouteverything, but my classes are
typically like 18 and older uh,mostly because I can't afford
the uh insurance that goes alongwith the liability of kids.
Speaker 2 (14:25):
Yeah, absolutely so a lot of people don't realize
that's a thing that you have todeal with, you know.
Speaker 3 (14:31):
Yeah, but every once in a while.
I mean, if the parent knowsthat like, say, like a 15 year
old is super interested inbaking and they want to like
attend the class with them,that's fine.
I'll sometimes make anexception for the age is super
interested in baking and theywant to like attend the class
with them, yeah, that's fine.
I'll sometimes make anexception for the age that's
what I was going to ask you.
Speaker 2 (14:47):
Is it okay if a parent brings their child, but
you prefer it to be an olderchild, right?
Speaker 3 (14:52):
yeah, yeah just to make sure, like that, you know
people who are also taking theclass get everything they want
to get out of it well and a lotof, a lot of the listeners might
not understand.
Speaker 2 (15:02):
You know there's a lot of risk in having a minor
child around.
You know cutting products andmixing things.
You know it might, might hurt.
Yeah, hot ovens, yeah, uh.
And so you know there's aliability involved there, that
that would require her to carryextra insurance, and some of
that liability insurance isn't.
Is it inexpensive?
Some of it is not bad, but someof it's not inexpensive at all.
(15:23):
So but either way, it's just anadded cost, you know.
Speaker 3 (15:26):
Right, just want everybody to understand.
Speaker 2 (15:29):
Yeah, absolutely.
Well, yeah, when you're a smallbusiness, you just have to.
You have to do everything youcan just to stay on top, you
know.
Speaker 3 (15:36):
Yeah, absolutely.
Speaker 2 (15:38):
I tell you what you've made me hungry.
Now I'm hungry.
I want to try a Latin pastrynow.
That orange just really piquedmy interest.
Speaker 3 (15:48):
Oh, it's delicious, it's creamy, it's orangey, it's
spicy.
Speaker 2 (15:52):
It's so good I'm coming, I'm coming to see you.
Okay, that's all there is to it.
Hey, tell us what your hoursare there.
Speaker 3 (15:59):
Yeah, so right now we have hours of Wednesday through
Friday and we are kind of openlike during the lunchtime hours,
so like 11 to 2.
Just Eastgate, there's not aton of traffic in there.
But, yeah, but if you want toorder ahead of time, we do have
(16:21):
a website that you can orderthrough.
And then, yeah, I was like youcan schedule a pickup time for
pretty much anything from cakesto any of our pastries.
Speaker 2 (16:31):
Since you mentioned your website, you want to go
ahead and give it out.
Speaker 3 (16:35):
Yeah, sure it's.
It's a rainbow baking cocom, soit's R-E-I-G-N-B-O-W baking co
dot com and then that's prettymuch our socials.
It's rainbow baking co.
Emails rainbow baking co orGmail.
Speaker 2 (16:59):
What socials are you on Sarah?
Speaker 3 (17:02):
We're on Instagram and Facebook.
Instagram and Facebook and.
Speaker 2 (17:06):
TikTok.
Oh wow, what socials are you onsarah um we're on instagram and
facebook.
Speaker 3 (17:08):
Instagram and facebook and tiktok.
Oh wow, I gotta go as long astiktok stays up, we're.
Speaker 2 (17:11):
We got our fingers crossed, that's for sure.
Yeah, yeah, we've got.
We've got a tiktok account.
We haven't started using yet,so I'll be disappointed if I
don't get to use it.
Yeah, hey.
So if there was one thingbefore we close, if there was
one thing that you wish ourlisteners knew about Rainbow
Baking Company that theyprobably wouldn't know if you
(17:32):
didn't tell them and I'm talkingabout not just the company but
Sierra Shadrick and the RainbowBaking Company that they
probably wouldn't know if youdidn't tell them, what would
that be?
Speaker 3 (17:44):
If I didn't tell you.
A lot of people ask, so I'mguessing they don't know um, yes
, we do offer vegan andgluten-free options okay um,
that, and like my mom's,gluten-free, so they are mom
approved desserts.
Um, and just mostly that we arelike I want to hone in that we
(18:04):
are an inclusive bakery, weserve everyone and, yeah, we
just would like to share thatjoy with everybody and we make
everything from scratch.
Speaker 2 (18:15):
That sounds wonderful , I tell you, when you talk
about making things from scratch.
Now, you, you, you alreadycrossed over to my side of the
street Cause I love, I love thathomemade cooking, that's for
sure.
Oh yes, oh yes.
Speaker 3 (18:28):
I may have said that wrong.
Speaker 2 (18:29):
I may have actually said that wrong.
Sometimes I do that.
I say things in my head, I hearthem right out of my mouth.
They come out wrong.
What I meant to say was, ifthey wouldn't know it, if you
did not tell them.
I'm not sure if I said thatexactly right or not, but that's
what I wanted you to tell themwas what would they know, want
to know, about your bakery?
So all those things you justsaid answered the question
(18:55):
perfectly.
Speaker 3 (18:56):
So if I said that right or said it wrong, you did.
You answered wavelength yeah,I'm good, we're, we're
connecting.
Speaker 2 (18:59):
When I had her it was blonde, you know.
So oh well, sarah, I've had fun.
Thank you for being with us onthe podcast today.
We really appreciate it.
And everybody.
Go down there and try a Latinor French pastry down there at
the Rainbow Baking Company.
Get your cakes down there.
Whatever you need, support them.
(19:19):
You know these local, little,local shops that are trying
their best to provide a good,fresh product and service for us
.
You know you can go anywhere intown and buy something that's
been sitting on the shelf fordays.
You can go anywhere in town andbuy something that was shipped
from somewhere else and maybeweeks old.
But there's not a lot of placesin town that you can go, like
(19:39):
Rainbow Baking Company, wherethey just made it from scratch
and it's fresh and it's therefor you to buy and enjoy.
So let's go down and supportthem.
One more thing before we goSierra, tell us your address.
Speaker 3 (19:53):
Yeah, it's at Eastgate Mall, so it's 5600
Brainerd Road and it's going tobe an entrance B which is right
behind the EPB, so it's a littletricky to find.
But if you find EPB you'll findthe food court.
Speaker 2 (20:07):
Absolutely.
And you know what, if it don'ttake that long to get off the
interstate and run over there toBrainerd and get a, getting a
Latin pastry with some orange init, let's do all we can to
support her.
All right, thanks for beingwith us today, sarah.
Speaker 3 (20:23):
Thank you so much To Thanks for being with us today,
Sierra.
Speaker 2 (20:25):
Thank you so much To all the good neighbors yeah,
absolutely, we're so glad youcome and to all the good
neighbors of the greaterChattanooga area.
You know, all the way fromCleveland to Dalton, everywhere
in between, all the littlecommunities that are important
to all of us have little smallbusinesses in them and let's all
do all we can to support them.
And, of course, after meetingSierra and Rainbow Baking
Company, I know that she hopesshe'll take a moment to consider
(20:47):
all they have to offer Homemade, homemade y'all Homemade
goodies.
So remember them when the nexttime you get hungry and your
sweet tooth is just about tobite your tongue in two and run
down there and get you somethinggood to eat.
And before ending this episode,I'd like to thank you all the
listeners of course for takingthe time out of your busy day to
visit with us at the GoodNeighbor podcast.
(21:08):
Always remember again I saythis a lot, but I mean it Always
remember to support the locallyowned and or operated
businesses in the greaterChattanooga area, from Cleveland
to Dalton and everywhere inbetween.
This is Scott Howell, with theFriends and Neighbors Group.
Everyone, go out and make thisa remarkable day.
Speaker 1 (21:26):
Thank you for listening to the Good Neighbor
Podcast.
To nominate your favorite localbusinesses to be featured on
the show, go to GNPClevelandcom.
That's GNPClevelandcom, or call423-380-1984.
1-9-8-4.
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