July 16, 2023 • 14 mins
Welcome back to the Served! podcast, Canberra's favourite foodies podcast!
On today's episode, Mick is joined by Ignace, the owner of L'epi Artisian Bakery in Chisholm. MIAM MIAM! (That's yum yum in French)
- What was it like for Ignace growing up in France, and when / why did he decide to move to Australia?
- Mick is a bit confused by one of L'epi's products... what is a bretzel?
- Mick has a FANTASTIC business idea for Ignace on how he can sell more bretzels to Canberrans!
- Which French foods does Ignace miss the most?
- What new products, both sweet and savoury, can we expect to see at L'epi in the near future?
See omnystudio.com/listener for privacy information.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Water up.
Speaker 2 (00:01):
Oh my goodness, the food looks and smells amazing.
Speaker 1 (00:04):
I hope you're hungry. This is this Servis podcast.
Speaker 3 (00:07):
Hello and welcome back to Served, where we are serving
you up a ton of great foody suggestions here in
the nation's capital. I am your host, Mick Carajuana. And look,
I won't lie. I feel like the music underneath me
right now doesn't fit the vibe of today's episode, so
let's change this up. Aha, here we go. That is
(00:29):
a whole lot better if you can't guess it by now.
We are talking all about French cuisine because on Friday,
the fourteenth of July, it was Bastiel Day. So to
celebrate I invited yas the owner and creator of Leppie
Artisian Bakery, my favorite French bakery here in all of Canberra,
to talk all things well France. Really. We discuss spretzels,
(00:53):
we chat croissants, We honestly cover it all. And it's
coming up on today's edition of Served. July fourteenth is
or was depending when you're listening to it is Bastille Day.
And since I don't know anything really about French cuisine,
(01:14):
French food or France in general, I thought I would
get someone in to help kind of guide me through
Bastille Day, but also explain to me what a bretzel is,
because I'm still a little bit confused about that. But
also just tell me the joys of their French cafe.
I've got the owner, the creator, the baker, the man
behind it, all Enyus from Leppi Artisian Bakery in Chisholm. Mate,
(01:38):
how are you good? That's good? Was that a great introduction?
Amazing to tell me a little bit about you. Did
you grow up in France?
Speaker 2 (01:50):
Yes, I grew up in France. I grew up in
the east near Germany and Switzerland. And yeah, but you
know I am born Insanya, grew up in France. Yeah,
I think in our origional it would be I would
be saying French influence with some German food.
Speaker 3 (02:10):
Oh yeah, yeah. So when did you move to Australia.
Speaker 2 (02:13):
Then I moved four years an hours ago. I was
working in a bakery in France that was you know,
wanted to they were they were doing franchise. Yeah, then
they wanted to open a bakery in in Dubai. I mean,
I mean I came out with the idea. They loved it,
but I mean they wanted me to actually be prettyffluent
(02:35):
in English and then why not go into a country
that speak English? And everyone was coming here for a
walking Aliday and they said, oh let's go, you know,
let's see, let's see how Australia is first, and came
in Noladay straight away. I mean I fell in love
on the vibe and how you know, how how cool
(02:55):
people are? You know how I mean? I think I
think there is a really pleasant vibe around here. Everything
was matching for me to stay here more than going
somewhere else. Yeah, of course, yeah, So I ended up
we were in Sydney first, and after move to Camebra.
Speaker 3 (03:16):
Is this you saying that Canbra is better than Sydney
since you've moved to Cambra. Oh yes, So you moved
to Camebra and you decided to open up a little bakery.
Tell us a little bit about LETI.
Speaker 2 (03:34):
Then lepie leppie is what we really want to be?
Speaker 1 (03:38):
Like?
Speaker 2 (03:39):
Yes, I would say, I would say a new innovative.
I love Melbourne for the the you know, the nice bakeries, yes, yeah,
and all the great bass they got there, and you know,
I think let's get something like that in camera. Let's
let's get you know, let's get more more of the
(04:00):
It was like a great great places, restaurant, bakeries, and
that is only by you know, having better places that
actually you know, bring the standard to go higher exactly.
And yeah, there's not limit to that, no, of course.
So it's it's it's really great to be part of that.
I'm just making like what I love to do.
Speaker 3 (04:25):
I came to leave you a couple of months ago
for the first time, I got a ham and cheese
croissant and let me tell you, in yes, that is
the best ham and cheese croissant I have ever tasted
in my life. A little parmesan on top. Oh you
do you spoil me?
Speaker 2 (04:42):
Ye'h'm not saying that because yonder.
Speaker 3 (04:44):
No, I'm not no, no, no, no, no, no no.
I'm a man of I'm a man of honesty. Seriously,
it is incredible. But it just shows that, you know,
you really want to put in your love for food
into the product. And it's not just with the sweet things,
it's with the savory thing as well. What I do
want to ask though, is you also have these things
called bretzels. Now when I first I brought I got
(05:07):
some the other day and I brought them home and
I said to my mom and dad, Hey, I've got
some bretzels here, and they went, Michael, it's pretzels. It's
to be the p and I'm like, no, no, no, these
are bretzels. For those who don't know what a bretzel is,
do you want to just tell us.
Speaker 2 (05:20):
It's no no, I mean, oh, but this is such
a topic because yeah, I in France, we you know,
we say it bretzel and write a b Yeah. But
because it's coming from Germany, obviously, you know, people understanding
(05:42):
the way that German say, which is pretzel. Yeah, so
these are a bit of a debate as well. I got,
I got as well as it's kind of talk.
Speaker 3 (05:51):
So it's the same.
Speaker 2 (05:53):
It's exactly everyone does different. Yeah, we are a big
percentage of so I don't there. And we found that
the taste is better like the you know, the product
itself is more is as well, more moist, there's more
you know, more texture. It's exactly like a pretzel. The
(06:13):
changes are that is a bit richer bretzel. There's a
bit more better, you know, there's a bit of milk powders.
Speaker 3 (06:21):
Is it basically just like a German pretzel as well
that you would heat it up and you would put
butter on the top. Or is it just now you
pick it up from the bakery and you eat it
straight away, eat it straight away.
Speaker 2 (06:32):
I mean it's the concept is that is you're going
around and you have your bread, you know, your bread
pred self and you eat it. You know what you're
going around walking. I mean it's it's I found it
being a social okay, just getting you know, it's easy
to grab, it is easy to eat, there's a good
you know, there's a good viron around that.
Speaker 3 (06:54):
I've got a business idea for you. Then yeah, if
you reckon it's perfect for walking around. Maybe it does
like a little pop up Bretzel bakery just next to
like Lake Burley Griffin. So when people are walking past
the lake, you just go, oh, come on, come get
your pretzels. And then people are like what's the Bretzel
And you're like, God's like anyway, that's not here nor there.
Then you start giving people pretzels and you see them
(07:14):
walking around the lake. I think it's a no brain,
no brainer.
Speaker 2 (07:18):
How many persons are you looking for there? Pardon how
many persons of the business are you looking?
Speaker 3 (07:24):
We can sort it off, Mike. We don't have to
talk about numbers right now.
Speaker 2 (07:28):
Yes, about numbers. Really good idea, really good idea.
Speaker 3 (07:38):
Are there any foods from France that you miss?
Speaker 2 (07:41):
I do, but this weekend though, yes, Sunday, I'm eating
a rockelet. Oh yes, yeah, yeah, yeah yeah yeah yeah,
that's pretty lucky to find you here. Some other food
as well, But since I became a piscatarian, there's many
food that you know.
Speaker 3 (07:59):
Fair enough, you miss a lot of food. Yeah, yeah, yeah,
I missed yeah too much? You know, don't think about
it because then you'll miss it even more. That's the rules.
Do you reckon? You could incorporate any sort of raccollete
cheese into the Leppi menu, or that be too hard
or you don't want to do it, any sort of injustice? No,
(08:21):
I think you're not late, okay, but I had one
good business idea, so that's all that matters, I.
Speaker 2 (08:25):
Know, the one as we.
Speaker 3 (08:28):
Can we can, we can what a sort of What
are the differences you've breaking between Australian and French food?
Speaker 2 (08:35):
The main difference main difference is I mean, I think
I think obviously there is some cultural thing about food
that you have in France, which is like, yeah, I mean,
I mean everywhere you go there is there is a
specialty from from the region and then the there is
(08:57):
and I think I think this is obviously what he's
missing dis missing here. But there's so much influency of
you know, many different many different countries and you know,
talking about food and and yeah, I mean France food
speaking about food is really you know, these people are
spending you know, the spending a lifetime just to you know,
(09:21):
to to find and or to to create new recipes
or to redo something in a new way and in
a new way, you know, and and it's fascinating. It's
like there's a really big culture from food that is
that is really strong. Yeah, you go to the restaurants
better not being disappointed, right, It's like like the French people,
(09:44):
you know how they are right complaining You said it,
I said it, I said complaining, And so you know,
when you have complainers, you you better do good.
Speaker 3 (09:57):
Good food of course.
Speaker 2 (09:59):
So yeah, I mean, yeah, it's it's it's I always
say that's the main difference. But if we find. I mean,
I find a really great, great restaurant here in camera.
Speaker 3 (10:09):
I mean, well that leads me onto my next question. Then,
are there any what are your favorite camera restaurants and
cafes that you have? Do you have any on the
top of your head that you love always going to?
Speaker 2 (10:19):
Or there we go first on the top of the
of the list. They're gonna be happy on dine on dine,
Oh yeah, yeah in in Kingston. Yeah, those guys, those
guys are great. The restaurant has you know the upstairs
downstairs yea, and and you know you you go, you
got you go for your dinner and after you can
(10:41):
go downstairs for you know, little bar, but in the
European way, Yeah, of course, like small bar, nor many seats,
but like really with a lot of charisma. Yeah, so
I like I like these like coffee places I like
to go. I mean, I think they are all great.
I would just I wouldn't say any name, but there's
(11:02):
there's many.
Speaker 3 (11:03):
There's many. Yeah, good, that's good. And you're you're a
humble man. Because you didn't say your own bakery.
Speaker 2 (11:08):
Then oh no, I would I would say that, I would,
I would, I wouldn't judge. I mean, I judge. I
judge myself pretty hardily, you know, because there is no
way we want to be. Yeah, there is a long
way to go to to be where we want to. Yeah,
but again I would say evolution never stop anyway, so
(11:30):
we will we We're never going to be, you know,
where we want because every time I'm going to try
to get something.
Speaker 3 (11:36):
Better and better.
Speaker 2 (11:38):
So you know, it's I will never say about about
us being you know, great.
Speaker 3 (11:43):
Of course, of course, it's always onwards and upwards. That's
the way to pay. Are there any sort of new
products on the horizon that you can kind of tell
us about.
Speaker 2 (11:58):
There's I mean there till you Yeah, yeah, we're going
to the next special is going to be Apple up
you okay? And and yeah, we are working on it.
We're working on it. It's it's pit. It's pretty interesting. Interesting.
Speaker 3 (12:16):
Are there any savory new products that you're going to do,
because I'm more of a savory man than a sweet man.
Speaker 2 (12:22):
Yeah, for closure, we want to fire a little bit
on the savory side. Yeah, maybe not introducing some really
nice sandwiches, but but as well pizzas Oh yeah yeah, yeah,
some nice pizzer slides. I mean we're we're working on
it as well, you know, so I think she's on.
(12:43):
Definitely there is, there's people looking for it and looking
for a bit more, you know, diversity on the yea
range of savory because you know, lunch lunch time.
Speaker 3 (12:54):
And peta slices could be a winner. I mean you
win is already right out. You've got You've got heaps
of pies too, So pies are good. What's your Do
you have a favorite flavor of your pie?
Speaker 2 (13:08):
That doesn't.
Speaker 3 (13:12):
True? I forgot you're a pescatarian. Just told me that,
and I'm just kind of rubbing it in your face
that you can't have.
Speaker 2 (13:19):
It.
Speaker 3 (13:23):
Could worse, could be worst. You could be a butcher,
all right, So if you're a butcher and you're a pescatarian,
then I'd be confused. But a bakery, that's a fine.
And just thank you so much for taking the time
to come and chat to me. It is awesome to
hear about it all, you know, from from growing up
(13:44):
in France to come into Sydney, then moving down to
Camber and you're going, you know what, this is better
than Sydney, and then setting up a bakery, a gorgeous bakery.
I highly recommend that you the listener check it out.
It is Leppi Utisy and Break Bakery. Check it out
on Instagram, but also search up the website to make
sure you just go down and just try any product
in every product that you can, especially that ham and
(14:06):
cheese croissant, but also the black forest cake, the Bretzels.
You know what, just don't spend any money for a
week and just go and spend all your money at
Lepy and that I'm not being biased either. I got
you man, Thank you so much for coming in.
Speaker 1 (14:20):
Well that's it. You filled up on all the food content.
You could still a little package, check out other episodes
or follow our Instagram page. Saves Double Underscore Podcast
Water up.
Speaker 2 (00:01):
Oh my goodness, the food looks and smells amazing.
Speaker 1 (00:04):
I hope you're hungry. This is this Servis podcast.
Speaker 3 (00:07):
Hello and welcome back to Served, where we are serving
you up a ton of great foody suggestions here in
the nation's capital. I am your host, Mick Carajuana. And look,
I won't lie. I feel like the music underneath me
right now doesn't fit the vibe of today's episode, so
let's change this up. Aha, here we go. That is
(00:29):
a whole lot better if you can't guess it by now.
We are talking all about French cuisine because on Friday,
the fourteenth of July, it was Bastiel Day. So to
celebrate I invited yas the owner and creator of Leppie
Artisian Bakery, my favorite French bakery here in all of Canberra,
to talk all things well France. Really. We discuss spretzels,
(00:53):
we chat croissants, We honestly cover it all. And it's
coming up on today's edition of Served. July fourteenth is
or was depending when you're listening to it is Bastille Day.
And since I don't know anything really about French cuisine,
(01:14):
French food or France in general, I thought I would
get someone in to help kind of guide me through
Bastille Day, but also explain to me what a bretzel is,
because I'm still a little bit confused about that. But
also just tell me the joys of their French cafe.
I've got the owner, the creator, the baker, the man
behind it, all Enyus from Leppi Artisian Bakery in Chisholm. Mate,
(01:38):
how are you good? That's good? Was that a great introduction?
Amazing to tell me a little bit about you. Did
you grow up in France?
Speaker 2 (01:50):
Yes, I grew up in France. I grew up in
the east near Germany and Switzerland. And yeah, but you
know I am born Insanya, grew up in France. Yeah,
I think in our origional it would be I would
be saying French influence with some German food.
Speaker 3 (02:10):
Oh yeah, yeah. So when did you move to Australia.
Speaker 2 (02:13):
Then I moved four years an hours ago. I was
working in a bakery in France that was you know,
wanted to they were they were doing franchise. Yeah, then
they wanted to open a bakery in in Dubai. I mean,
I mean I came out with the idea. They loved it,
but I mean they wanted me to actually be prettyffluent
(02:35):
in English and then why not go into a country
that speak English? And everyone was coming here for a
walking Aliday and they said, oh let's go, you know,
let's see, let's see how Australia is first, and came
in Noladay straight away. I mean I fell in love
on the vibe and how you know, how how cool
(02:55):
people are? You know how I mean? I think I
think there is a really pleasant vibe around here. Everything
was matching for me to stay here more than going
somewhere else. Yeah, of course, yeah, So I ended up
we were in Sydney first, and after move to Camebra.
Speaker 3 (03:16):
Is this you saying that Canbra is better than Sydney
since you've moved to Cambra. Oh yes, So you moved
to Camebra and you decided to open up a little bakery.
Tell us a little bit about LETI.
Speaker 2 (03:34):
Then lepie leppie is what we really want to be?
Speaker 1 (03:38):
Like?
Speaker 2 (03:39):
Yes, I would say, I would say a new innovative.
I love Melbourne for the the you know, the nice bakeries, yes, yeah,
and all the great bass they got there, and you know,
I think let's get something like that in camera. Let's
let's get you know, let's get more more of the
(04:00):
It was like a great great places, restaurant, bakeries, and
that is only by you know, having better places that
actually you know, bring the standard to go higher exactly.
And yeah, there's not limit to that, no, of course.
So it's it's it's really great to be part of that.
I'm just making like what I love to do.
Speaker 3 (04:25):
I came to leave you a couple of months ago
for the first time, I got a ham and cheese
croissant and let me tell you, in yes, that is
the best ham and cheese croissant I have ever tasted
in my life. A little parmesan on top. Oh you
do you spoil me?
Speaker 2 (04:42):
Ye'h'm not saying that because yonder.
Speaker 3 (04:44):
No, I'm not no, no, no, no, no, no no.
I'm a man of I'm a man of honesty. Seriously,
it is incredible. But it just shows that, you know,
you really want to put in your love for food
into the product. And it's not just with the sweet things,
it's with the savory thing as well. What I do
want to ask though, is you also have these things
called bretzels. Now when I first I brought I got
(05:07):
some the other day and I brought them home and
I said to my mom and dad, Hey, I've got
some bretzels here, and they went, Michael, it's pretzels. It's
to be the p and I'm like, no, no, no, these
are bretzels. For those who don't know what a bretzel is,
do you want to just tell us.
Speaker 2 (05:20):
It's no no, I mean, oh, but this is such
a topic because yeah, I in France, we you know,
we say it bretzel and write a b Yeah. But
because it's coming from Germany, obviously, you know, people understanding
(05:42):
the way that German say, which is pretzel. Yeah, so
these are a bit of a debate as well. I got,
I got as well as it's kind of talk.
Speaker 3 (05:51):
So it's the same.
Speaker 2 (05:53):
It's exactly everyone does different. Yeah, we are a big
percentage of so I don't there. And we found that
the taste is better like the you know, the product
itself is more is as well, more moist, there's more
you know, more texture. It's exactly like a pretzel. The
(06:13):
changes are that is a bit richer bretzel. There's a
bit more better, you know, there's a bit of milk powders.
Speaker 3 (06:21):
Is it basically just like a German pretzel as well
that you would heat it up and you would put
butter on the top. Or is it just now you
pick it up from the bakery and you eat it
straight away, eat it straight away.
Speaker 2 (06:32):
I mean it's the concept is that is you're going
around and you have your bread, you know, your bread
pred self and you eat it. You know what you're
going around walking. I mean it's it's I found it
being a social okay, just getting you know, it's easy
to grab, it is easy to eat, there's a good
you know, there's a good viron around that.
Speaker 3 (06:54):
I've got a business idea for you. Then yeah, if
you reckon it's perfect for walking around. Maybe it does
like a little pop up Bretzel bakery just next to
like Lake Burley Griffin. So when people are walking past
the lake, you just go, oh, come on, come get
your pretzels. And then people are like what's the Bretzel
And you're like, God's like anyway, that's not here nor there.
Then you start giving people pretzels and you see them
(07:14):
walking around the lake. I think it's a no brain,
no brainer.
Speaker 2 (07:18):
How many persons are you looking for there? Pardon how
many persons of the business are you looking?
Speaker 3 (07:24):
We can sort it off, Mike. We don't have to
talk about numbers right now.
Speaker 2 (07:28):
Yes, about numbers. Really good idea, really good idea.
Speaker 3 (07:38):
Are there any foods from France that you miss?
Speaker 2 (07:41):
I do, but this weekend though, yes, Sunday, I'm eating
a rockelet. Oh yes, yeah, yeah, yeah yeah yeah yeah,
that's pretty lucky to find you here. Some other food
as well, But since I became a piscatarian, there's many
food that you know.
Speaker 3 (07:59):
Fair enough, you miss a lot of food. Yeah, yeah, yeah,
I missed yeah too much? You know, don't think about
it because then you'll miss it even more. That's the rules.
Do you reckon? You could incorporate any sort of raccollete
cheese into the Leppi menu, or that be too hard
or you don't want to do it, any sort of injustice? No,
(08:21):
I think you're not late, okay, but I had one
good business idea, so that's all that matters, I.
Speaker 2 (08:25):
Know, the one as we.
Speaker 3 (08:28):
Can we can, we can what a sort of What
are the differences you've breaking between Australian and French food?
Speaker 2 (08:35):
The main difference main difference is I mean, I think
I think obviously there is some cultural thing about food
that you have in France, which is like, yeah, I mean,
I mean everywhere you go there is there is a
specialty from from the region and then the there is
(08:57):
and I think I think this is obviously what he's
missing dis missing here. But there's so much influency of
you know, many different many different countries and you know,
talking about food and and yeah, I mean France food
speaking about food is really you know, these people are
spending you know, the spending a lifetime just to you know,
(09:21):
to to find and or to to create new recipes
or to redo something in a new way and in
a new way, you know, and and it's fascinating. It's
like there's a really big culture from food that is
that is really strong. Yeah, you go to the restaurants
better not being disappointed, right, It's like like the French people,
(09:44):
you know how they are right complaining You said it,
I said it, I said complaining, And so you know,
when you have complainers, you you better do good.
Speaker 3 (09:57):
Good food of course.
Speaker 2 (09:59):
So yeah, I mean, yeah, it's it's it's I always
say that's the main difference. But if we find. I mean,
I find a really great, great restaurant here in camera.
Speaker 3 (10:09):
I mean, well that leads me onto my next question. Then,
are there any what are your favorite camera restaurants and
cafes that you have? Do you have any on the
top of your head that you love always going to?
Speaker 2 (10:19):
Or there we go first on the top of the
of the list. They're gonna be happy on dine on dine,
Oh yeah, yeah in in Kingston. Yeah, those guys, those
guys are great. The restaurant has you know the upstairs
downstairs yea, and and you know you you go, you
got you go for your dinner and after you can
(10:41):
go downstairs for you know, little bar, but in the
European way, Yeah, of course, like small bar, nor many seats,
but like really with a lot of charisma. Yeah, so
I like I like these like coffee places I like
to go. I mean, I think they are all great.
I would just I wouldn't say any name, but there's
(11:02):
there's many.
Speaker 3 (11:03):
There's many. Yeah, good, that's good. And you're you're a
humble man. Because you didn't say your own bakery.
Speaker 2 (11:08):
Then oh no, I would I would say that, I would,
I would, I wouldn't judge. I mean, I judge. I
judge myself pretty hardily, you know, because there is no
way we want to be. Yeah, there is a long
way to go to to be where we want to. Yeah,
but again I would say evolution never stop anyway, so
(11:30):
we will we We're never going to be, you know,
where we want because every time I'm going to try
to get something.
Speaker 3 (11:36):
Better and better.
Speaker 2 (11:38):
So you know, it's I will never say about about
us being you know, great.
Speaker 3 (11:43):
Of course, of course, it's always onwards and upwards. That's
the way to pay. Are there any sort of new
products on the horizon that you can kind of tell
us about.
Speaker 2 (11:58):
There's I mean there till you Yeah, yeah, we're going
to the next special is going to be Apple up
you okay? And and yeah, we are working on it.
We're working on it. It's it's pit. It's pretty interesting. Interesting.
Speaker 3 (12:16):
Are there any savory new products that you're going to do,
because I'm more of a savory man than a sweet man.
Speaker 2 (12:22):
Yeah, for closure, we want to fire a little bit
on the savory side. Yeah, maybe not introducing some really
nice sandwiches, but but as well pizzas Oh yeah yeah, yeah,
some nice pizzer slides. I mean we're we're working on
it as well, you know, so I think she's on.
(12:43):
Definitely there is, there's people looking for it and looking
for a bit more, you know, diversity on the yea
range of savory because you know, lunch lunch time.
Speaker 3 (12:54):
And peta slices could be a winner. I mean you
win is already right out. You've got You've got heaps
of pies too, So pies are good. What's your Do
you have a favorite flavor of your pie?
Speaker 2 (13:08):
That doesn't.
Speaker 3 (13:12):
True? I forgot you're a pescatarian. Just told me that,
and I'm just kind of rubbing it in your face
that you can't have.
Speaker 2 (13:19):
It.
Speaker 3 (13:23):
Could worse, could be worst. You could be a butcher,
all right, So if you're a butcher and you're a pescatarian,
then I'd be confused. But a bakery, that's a fine.
And just thank you so much for taking the time
to come and chat to me. It is awesome to
hear about it all, you know, from from growing up
(13:44):
in France to come into Sydney, then moving down to
Camber and you're going, you know what, this is better
than Sydney, and then setting up a bakery, a gorgeous bakery.
I highly recommend that you the listener check it out.
It is Leppi Utisy and Break Bakery. Check it out
on Instagram, but also search up the website to make
sure you just go down and just try any product
in every product that you can, especially that ham and
(14:06):
cheese croissant, but also the black forest cake, the Bretzels.
You know what, just don't spend any money for a
week and just go and spend all your money at
Lepy and that I'm not being biased either. I got
you man, Thank you so much for coming in.
Speaker 1 (14:20):
Well that's it. You filled up on all the food content.
You could still a little package, check out other episodes
or follow our Instagram page. Saves Double Underscore Podcast
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