August 9, 2023 • 20 mins
Welcome back to the Served! podcast, Canberra's favourite foodies podcast!
On today's episode, Mick is joined by the owner of Zlatno DessertZ Chantel Bulakovski;
- Who inspired Chantel to get into cooking and sharing the love of Macedonian food with Canberra?
- Chantel explains the different desserts that can be found in the Zlatno DessertZ boxes - and which one is her favourite!
- Which of the little sweet treats has Mick been fantasizing about for MONTHS?
- What are some of Chantel's favourite food and drink spots around the ACT?
- Could we see a Zlatno DessertZ COLLAB anytime soon?
- Zlatno DessertZ has some NEW products coming out VERY SOON, and Mick got a sneak peek as to what people can expect!
Zlatno DessertZ website: Zlatno DessertZ
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):
Later.
Speaker 2 (00:01):
Oh my goodness, the food looks and smells amazing. I
hope you're hungry. This is this Savas podcast.
Speaker 3 (00:07):
Hello and welcome back to serve to where we are
serving you up a ton of great foody suggestions here
in the nation's capital. I am your host, Mick Carojuana.
I hope you managed to get down to the college
dropout all about Burgers pop up event. I am not
a politician at QT Camber last weekend. It was fantastic.
Another shout out to Mark Zach, chef Michael Box, and
(00:27):
everyone else that was involved in setting that up. It
was great people, a great vibe, and even greater burgers.
If you missed out, then unlucky. But if you want
to relive the event like you were there. I did
a live episode of the podcast check it out. But
now onto today's episode, and it is a sweet one.
A new dessert box is on the market here in
(00:49):
the Act. What's a dessert box. It's a box filled
with desserts. I don't feel like I needed to explain that,
And if you haven't checked them out yet, I don't
know what you've been doing. They're called Zlatino Desserts. It
is mass pastries all homemade too. They are unbelievable. Chantel
Bulakowski is the owner and creator and also my special
guest for today too. It's perfect timing because not only
(01:11):
do we talk about how she got into the business,
the importance of food growing up in her Macedonian home,
but also we get a sneak peek into the special
new desserts that'll be rolling out soon, desserts that made
me make these sort of noises.
Speaker 1 (01:25):
Oh my gosh, hello, now that is fancy. I've missed you.
Speaker 2 (01:31):
Yes, yep, they were that good.
Speaker 3 (01:34):
All that and more on today's episode. I've served all
the time in Canberra. There are so many cool little
businesses popping up, whether that be grazing boards to dessert
boxes to absolutely anything, and it's awesome to see people
who are so passionate about food as well, just come
(01:57):
from nowhere and go, hey, you know what, I'm just
going to spend my life doing this. And that sort
of person is exactly who we've got in today. We've
got Chantel, the CEO of Slatno Desserts. Chantell, how are you.
Speaker 4 (02:08):
I'm well, thank you, how are you?
Speaker 3 (02:09):
I'm good, I'm glad you've come in because oh, it
would have been a couple of months ago that you
shot a served page your message and You're like, hey,
I've got this box. I'd love you to do a
taste test. And I'm like, yeah, sure, sure, and holy shit,
it rock my world. I'm so glad you did. And
I just thought I need to get you in to
just talk about the origin and everything, so love to
(02:30):
hear it. We might as well start off, well, how
did slatn desserts come about?
Speaker 5 (02:34):
So? I have always been a sweet tooth. Now I
don't know if that's a blessing or a curse. You
can look at it both ways.
Speaker 4 (02:42):
But I'm Macedonians, so I've grown up around food. Food.
Speaker 5 (02:46):
Food, That's one of the biggest parts of our culture.
I was sa so my bubble, which means grandmother in Macedonium.
She was such an amazing cook. You could taste the
love in her food. It was just insane. So when
I was younger, I was so eager to just learn
everything like sweet savory and those are memories with her
(03:06):
that I'm gonna cherish forever.
Speaker 3 (03:07):
Of course, of course, yes, so.
Speaker 5 (03:10):
I basically learned from her. She taught my mum and
then obviously they passed it down to me, like, I'm
not sure if you can inherit a cooking gene, but
I'm pretty sure. So yeah, I just learned over time
how to cook, how to perfect the sweet, and then
I guess she was just my biggest inspiration behind it,
because that's where I learned how to do everything. So
(03:31):
I thought, let's put something I'm passionate about. I finished
UNI for business, so I was like, what better way
to put something I'm passionate about into a business.
Speaker 4 (03:41):
Which I know the knowledge?
Speaker 3 (03:42):
So, oh, A smart way to do it, rather than,
you know, offering it to someone else who knows more
about business. You're like, you know what, I've got the
minds and I've got the muscle in making all this
as well.
Speaker 4 (03:50):
Yeah, exactly right.
Speaker 3 (03:51):
Partnership.
Speaker 5 (03:52):
Yeah, So I thought, that's what I want to do.
I have other projects i'm passionate about which I'm working on.
But that's how Lot of Desserts became.
Speaker 3 (04:00):
Where does the name Latino come from?
Speaker 4 (04:02):
So Zlotno means gold in Macedonian.
Speaker 5 (04:05):
And then I did desserts within with a Z to
kind of like make it a trend, do something different.
Speaker 3 (04:11):
I think it's cool and like you've just mentioned, you know,
growing up in a Macedonian household would have you know,
mean you grow up loving food and adoring food. Was
it sweets that your bubba normally used to make?
Speaker 4 (04:22):
So she made everything so savory and sweet. I mean
my passion is probably more with sweets.
Speaker 5 (04:28):
Okay, I do preferred SERTs o the savory fair but
she did both. And it's just some things that you
you can buy in other stores, but it just doesn't
taste the same.
Speaker 3 (04:37):
No, you don't have that homemade love that you're putting
into it. And let me tell you, you put so
much love. I actually need to ask you a question
about one of those deserts, but I'll get to that later.
Because first of all, we might as well give a
little look into what sort of desserts that the served
listeners could get inside your dessert boxes.
Speaker 5 (04:54):
So a lot of these desserts are like generationally passed down.
They are I would say they're all bulk and range.
Some of them are specifically Macedonian. Yeah, just a range
of I've tried to keep it European but innovative. Try
to put a twist on some things. For example, the
Musnik that's traditionally a savory dish, okay, but I've made
(05:16):
it sweet.
Speaker 3 (05:16):
Oh nice.
Speaker 4 (05:17):
So there's the innovation.
Speaker 3 (05:18):
How would you normally have it savory?
Speaker 5 (05:20):
Yes, so you would normally have it with cheese or
have you heard of butk yep.
Speaker 4 (05:24):
So it's a bit similar so with meat as well. Yeah.
Speaker 5 (05:28):
So we have things like sugarcoated bishcotu. So those are
the moon shaped ones in icing sugar. A lot of
different European countries have those ones. We have a walnut
kexo Kexa means cake, and then we have slutk filled
with jam ntella discos anything with bisco huh.
Speaker 3 (05:48):
I don't get me started. When everyone was having it,
I was just like, I don't get this, this craze
man boohoo. And then I've just recently it's opened up
a door for me and I just absolutely love the
stuff for sure. Oh my god.
Speaker 4 (06:01):
I mean, if you put anything on bisco fold probably yeah.
Speaker 3 (06:04):
And I don't blame you. I'll be there with you.
What's your favorite item from these dessert boxes?
Speaker 4 (06:08):
So the or Blundie I like her all time favorite.
Speaker 5 (06:12):
I feel like I've been obsessed with them since I
was young, Like when my Bubber made them and I
went to visit her.
Speaker 4 (06:19):
That was like Cloud nine. They hid different on no Way. Yeah.
Speaker 3 (06:22):
So you have a little bit of your childhood when
you have all them and you make them too all
the time.
Speaker 4 (06:27):
Yeah.
Speaker 3 (06:27):
Ye nice, and it's all everything's homemade as well.
Speaker 4 (06:30):
So everything is homemade.
Speaker 3 (06:31):
And you do such a range too. It's great. All right, Okay,
I'm going to ask you because I couldn't figure out
which one I liked, but I know that as soon
as I point to it, you're just going to go, hey,
that's the so and so, And I'm going to go great, now,
I know I'm just gonna buy. Can you people buy
bulk of the one thing? Or is it all different?
Arranging the boxes?
Speaker 5 (06:49):
So I would say in the future that's something we
definitely look at. Oh cool, But at the moment, it's
just what we have in our boxes. Okay, here it is, okay,
so them Yeah, so that's the Musnik.
Speaker 3 (07:02):
That's the Musnik. Yeah, girl, that was incredible. We had
So there's two of them in the box, and because
you brought them here to work, that was the first
one I took. I got to have the pick first,
and I'm like, that's the one I try, I was like,
Holy hell, this is phenomenal.
Speaker 4 (07:16):
Life changing.
Speaker 3 (07:17):
And then I was like, you know what, I'm gonna
have to offer all these around everyone at work and
no one was taking it, and I'm like, great, I'm
gonna get another one. And then the second last person
I go to they take it, and I don't want
to go not that one, so I just go, oh nice,
and then I walk away with a little tear in
the eye. But now I know it is the musnik
I'm going to have to get more of them because
they were fan fantastic. You had your first experience speaking
(07:43):
of experiences, probably different, but you had your first experience
at Camera Fair the other weekend. Yeah, opening up a
little table for people to try. How was that?
Speaker 5 (07:52):
It was really good experience because I got reached out
to to see if I wanted to partake, Like, yeah,
that sounds like a good idea, like not own is
it great for the business awareness? But it was so
rewarding just seeing people try it for the first time,
or like just see this is lt of desserts.
Speaker 4 (08:09):
That's so cool.
Speaker 5 (08:10):
So yeah, I met a lot of interesting people. There
was a lot of businesses that I didn't know were
around in Canberra that I got to see as well.
Oh nice, So I feel like it was really cool experience.
Speaker 3 (08:20):
Do you have any favorite other businesses that you tried there?
Speaker 5 (08:24):
Oh?
Speaker 4 (08:24):
To be honest, I was really busy working the whole time.
Speaker 3 (08:27):
And that's the right answer. I'm glad you said that,
because if you went, oh I tried this one, I
tried this one, I'm like, what are you doing?
Speaker 5 (08:32):
Yeah?
Speaker 4 (08:33):
Not working hard enough.
Speaker 3 (08:35):
How did you have it set out? Did you have
a bunch of different desserts for people to come and try.
Speaker 5 (08:39):
Yes, so we had them set up in little displays,
but we also had a catering display because.
Speaker 4 (08:46):
We just introduced catering.
Speaker 3 (08:48):
Oh cool.
Speaker 5 (08:49):
So it was mainly about, yeah, the presentation of like
what we can do, how we can do, who we are? Ye?
But yeah, you were able to buy anything from our range,
which I thought a lot of people got really interesting.
A lot of people were really excited, so that made
me excited.
Speaker 3 (09:03):
What was the most bought item if you can remember,
or was it all just going out the door?
Speaker 4 (09:08):
Yeah?
Speaker 5 (09:09):
A lot of things were popular, but I would say
one of the top was definitely the musni Yes.
Speaker 3 (09:14):
Good, Yeah, good. I'm glad everyone's vibing with me too,
that's great.
Speaker 4 (09:19):
Yeah for sure.
Speaker 3 (09:20):
How are you excited that of this catering opportunity that
you guys are going to start doing.
Speaker 5 (09:24):
Yeah for sure, because it just brings a whole experience,
Like it's a European experience essentially, So it's like any
type of event. We just want to make you happy.
We just want you to experience like the love in
our food, the culture love.
Speaker 3 (09:37):
That go to a party and don't talk to your friends,
just eat the food, be happy, and then leave.
Speaker 4 (09:42):
That's it.
Speaker 3 (09:43):
That is a great slowan not the one I said,
the one you said. What should people expect in the
catering boxes compared to the actual dessert boxes?
Speaker 5 (09:51):
Yeah, so with catering, that's where our customization comes in.
So we have different packages and obviously anyone who was
interested in catering, they just need a contact us, Yeah.
Speaker 4 (10:01):
Via website email.
Speaker 5 (10:03):
We are open to doing basically whatever you want. So
let's say you want all musnik like, that's it, that's
yours done.
Speaker 3 (10:11):
Good to know I'm writing that down now. Yep, I'll
listen back to the podcast. It's fine. I'll hear it
when I can. But that's so cool that you're allowing
people to create what they can. If anyone wants to
have a musnik party, I.
Speaker 4 (10:24):
Will be there, Yeah, for sure, you and me both. Yeah.
Speaker 3 (10:27):
Good. Now you just said that a lot of people
are enjoyed buying the desserts from the camera. Fare Do
you reckon a shop could possibly be on the horizon?
Speaker 4 (10:41):
I mean that is a great question.
Speaker 5 (10:43):
That is definitely something that would be an overall goal
because I feel like that's really where you can sell
the experience, of course, because you can do so much
within the shop, but definitely something to look for.
Speaker 3 (10:58):
It's something further down the line.
Speaker 4 (10:59):
Yeah.
Speaker 3 (11:00):
So you're happy with your your boxes and your catering
and everything like that. Yet, no, completely fair, And I
just let me know when you do have the.
Speaker 4 (11:07):
Shopping mid worries your VIP.
Speaker 3 (11:09):
Yeah oh no way. Well you've said it now and we're.
Speaker 4 (11:11):
Recording so and I'm a woman of my work.
Speaker 3 (11:13):
Yes, I will hold you to it.
Speaker 4 (11:15):
You hold me to that.
Speaker 5 (11:16):
Yep.
Speaker 3 (11:16):
What about you though? Did you grow up in Canberra?
Speaker 5 (11:18):
Oh?
Speaker 4 (11:19):
Yeah, so I did.
Speaker 5 (11:20):
I've also grown up between Canberra Sydney because a lot
of my family is there, so I've spent a lot
of time there.
Speaker 4 (11:26):
I've experienced the.
Speaker 5 (11:29):
Best of both, I could say, which I'm very fortunate,
and it has opened my horizons to see what's out
there and what's something different that I could do.
Speaker 3 (11:38):
Yeah. Have you found that there was a gap in
the Camera market for Macedonian and bulk consorted desserts?
Speaker 5 (11:45):
Yeah, for sure. I feel like that's one thing that
attracted me to doing the business, because there is quite
a gap. I mean, there's a lot of great food
businesses in Canberra, but there's the lack is probably something
more innovative, Yeah, I would say, of course.
Speaker 3 (12:00):
And you want to give people, like you said, that
European experience. Yeah, and if they can't do it here,
you don't want them going elsewhere for it.
Speaker 4 (12:06):
You know exactly right.
Speaker 3 (12:08):
You just said that there are a lot of great
food businesses here in Camera. Do you have a few
on the top of your head that you love to
always go to? I'm talking sweet and Savory?
Speaker 4 (12:14):
Yeah, okay, well sweet.
Speaker 5 (12:17):
I don't want to be biased because I love Miss
and Slot of the desserts fair enough, but I would
say I'm pretty addicted to Bubble Tea.
Speaker 3 (12:24):
Oh yeah, what you go to Bubble tea order.
Speaker 5 (12:26):
Oh, it just depends, but right now it is the
grapefruit green tea with strawberry pearls.
Speaker 3 (12:32):
Interesting. Interesting, I like it. I like it. I used
to be a big fruit tea fan. Yeah, but then
I got changed a couple of years ago to the
time milk tea.
Speaker 4 (12:41):
Okay, very good.
Speaker 3 (12:42):
Yeah, you don't, don't get any of the jellies. Get
more of like the pearls, because the jellies just taste
a little bit weird with the taime milk tea. Yeah,
but phenomenal. Give that a try for sure, and I'll
give you all one a try and then we can
compare notes. Yeah, what about savory options here in camera?
Speaker 4 (12:58):
Or one restaurant?
Speaker 5 (13:00):
And I really like is Blackfire because they're Lamb Shanks
are out of this world?
Speaker 3 (13:05):
Where's Blackfire? I don't think I've heard of it.
Speaker 5 (13:07):
That is in Breton. Okay, it's kind of across that
little Wilson car part.
Speaker 3 (13:13):
Oh yeah, yep, now I know where you are.
Speaker 4 (13:14):
Yeah.
Speaker 3 (13:15):
Interesting, really good Lamb Shanks.
Speaker 5 (13:17):
Yeah for sure, it's like my favorite dish. Okay, Okay,
so they nailed that one.
Speaker 4 (13:21):
I feel like there's a lot of places I need.
Speaker 3 (13:23):
To try of course there always is.
Speaker 5 (13:25):
Yeah, there's so many new things up and coming, and
I just I want to try them all.
Speaker 3 (13:29):
That's why I've got I've got a segment on this
podcast called Mixed bucket List, and it's a bucket list
I've been doing since ar twenty seventeen. Yeah, maybe twenty eighteen,
I don't know. I got broken up with and I
was like, I need to start doing stuff and I've
been adding to this bucket list so much I can
never keep up. So I completely get you Chantel. I
just go, oh my god, there is too much food here.
I really need to but I recommend doing a bucket list.
Speaker 4 (13:50):
Like I feel like Canbra is so underrated for.
Speaker 3 (13:53):
Food, one hundred percent.
Speaker 5 (13:55):
It's just insane. Everyone thinks Sydney or Melbourne, but no,
it's just Camebra's where it's at.
Speaker 3 (14:01):
There's a new restaurant that's open up. Oh whereas it
I can't remember, but it's such and such and they
recently just got nominated for Best New Restaurant in Australia
and I'm like, see, I don't hear anyone from Melbourne
talking about that. That is fantastic.
Speaker 4 (14:14):
That's it.
Speaker 3 (14:20):
Speaking of different camera places, though, Do you reckon that
they could be in the future, a collaboration with Latino
from anywhere? Maybe like a good Breeze teams up with
you and you go, hey, we're doing this sort of
collaboration thoughts.
Speaker 4 (14:33):
Yeah, I reckon that would be so cool.
Speaker 3 (14:35):
Now, I'm not a spokesperson for good Brees, so you
can't take my word is because I'm not a woman
of my word. But if that was something to happen,
what do you reckon you could do?
Speaker 4 (14:45):
See?
Speaker 5 (14:45):
I love that because when you collaborate, you can be
so creative. You don't think of something like out of
this world and it just works, oh you know, because
it's a collaboration. And if it doesn't then that's fine,
onto the next. But I feel like there's a lot
of cool things. I mean, like this works with some
things that I'm going to introduce unexpected.
Speaker 3 (15:05):
So can you give us a hint at what you
what we could expect the unexpected?
Speaker 4 (15:10):
Damn it?
Speaker 3 (15:11):
Sure you're good. You're good. You've got me hook lined
and sinkerd do you reckon if it was and I'm
just sticking with Goodes here, do you reckon you could
incorporate like maybe they're custard or like you know how
they do their they mix all of their concretes as
well into those Latino desserts. Or would that be too tough. Again,
you're the baker, I'm the podcaster.
Speaker 5 (15:31):
I mean, I'm not sure exactly how that would work,
because you know, the cake could kind.
Speaker 4 (15:36):
Of just get a bit mushed. Yeah, true, I don't
know toppings. Oh no, that could work.
Speaker 3 (15:42):
Okay, and now we're back on that's it. Before you go,
I do want to talk about a new box that
you guys are doing, which I think is such a
fantastic idea. You do the talking about it because it
is your genius idea.
Speaker 4 (16:02):
What is thank you? So I just want to say
that you're getting the.
Speaker 3 (16:06):
All exclusive here, like no way.
Speaker 5 (16:08):
For real, no one really knows about this, No one's
seen the menu. This is like first time, like.
Speaker 3 (16:14):
Oh my gosh, podcast exclusive.
Speaker 4 (16:17):
Yeah, exclusivity here right now is insane. Yeah.
Speaker 5 (16:21):
So basically, soon, hopefully, we are going to introduce a
thing called the Late Night Snack Menu. So essentially how
it's going to be run is like ubo, So you
just order and you know, within like thirty forty five minutes,
it's going to be at your door. Yeah, so we
have an all exclusive, like new menu. There's things that
aren't in our boxes, and you can't get in our
(16:42):
boxes no way.
Speaker 4 (16:44):
Yes, so I can't give too much way of course,
of course, what's the fun in that?
Speaker 3 (16:48):
No, that is true. But I think you've given a
lot right now. Yeah, I'm thankful for I was told
to expect the unexpected, and I was not expecting you
to give this much of a hook.
Speaker 4 (16:58):
Yeah.
Speaker 3 (16:58):
That's awesome.
Speaker 5 (17:00):
You really get to see like the innovation side, because
I do say that it's European and innovative, and I
would say this is definitely the innovation side.
Speaker 3 (17:08):
Okay, So basically what you're saying is that I can
enjoy everything. Yeah, for sure, but at nighttime now, yeah,
I mean I was already sold. I don't know why
I'm pretending that I'm not sold. Yeah, that sounds fantastic.
You know, you can't you can't give us a little
hint of what we could expect in the boxes.
Speaker 5 (17:23):
Well, because you're getting an exclusivity range here, you'll be
able to try.
Speaker 4 (17:27):
Them or first time. Okay, but we can't give away
what it is just yet.
Speaker 3 (17:32):
Okay. Okay, So I can't even tell anyone just yet.
Speaker 4 (17:35):
It's gonna have to be a bit of a secret.
Speaker 3 (17:37):
I'm not good with secret, Chantell. You gonna have to
just for me. I'll put it in post. These are
my reactions to all the desserts that Chantelle brought in
for me. I am excited.
Speaker 1 (17:51):
Or they're all individual wrap.
Speaker 4 (17:52):
Yeah, so this is just some There's going to be
other things.
Speaker 1 (17:54):
There's going to be more.
Speaker 3 (17:55):
Yeah, holy crap, Oh my gosh.
Speaker 1 (17:59):
I'm gonna give you a taste test right now. Oh
my gosh, this is like my two favorite things combined. Wow,
oh my god, that's fantastic. The chocolate sauce on that
that is so good.
Speaker 4 (18:12):
That's amazing.
Speaker 3 (18:13):
And the crunch of those pretzels as well, plus the
my gosh, I'm not taking any of this.
Speaker 1 (18:19):
Home to my to my family. Wow, that's so good. Chantel. Hello,
now that is fancy.
Speaker 4 (18:28):
Aw I actually invented those.
Speaker 1 (18:30):
You invented these. God, you're good.
Speaker 4 (18:32):
So that's it's like a Mussadin copcake.
Speaker 1 (18:35):
I would say that is fluffy. That is awesome, thank you.
And again that chocolate sauce that might be my favorite thing.
Speaker 4 (18:42):
That's amazing.
Speaker 1 (18:43):
If you could hook that up to a drip. I'll
just feed into my veins. That would be perfect. All right,
We've got one more best still last.
Speaker 4 (18:53):
Yes, yeah, definitely. We're gonna love these ones.
Speaker 2 (18:57):
Yes, yeah, no way, Oh that is perfect.
Speaker 1 (19:04):
I love the presentation too. I've missed you. I've missed
you so much. Oh yeah, high five. Yeah that is
so good.
Speaker 3 (19:25):
Thank you so much for taking the time out of
your day to come in talk about how Latino was created,
your influence from your bubba as well with your Macedonian heritage,
your favorites, everything you know going on. It's really cool
to hear. Thank you so much, and I'm excited to
see how Latino goes in the future because it's an
awesome business idea. You should be very proud.
Speaker 4 (19:44):
Thank you. I am. Thank you so much. Thanks for
having me.
Speaker 3 (19:47):
And you guys should also check out as Latino Desserts
on Instagram. You can see all the great foods that
they're doing. And I'm so sorry that I can't tell
you what's in this box, but just letting you know
I am going to go and indulge in it tonight. Oh,
I need to take this home to my family.
Speaker 4 (20:00):
That's right, And then what they don't know, won't hurt them?
Speaker 5 (20:03):
No?
Speaker 4 (20:03):
True?
Speaker 3 (20:04):
Yeah true. I'll just finish it now, I'll finish it
before the podcast content. Yeah sorry, mother dad.
Speaker 2 (20:10):
Well that's it.
Speaker 3 (20:11):
You filled up on all the food content.
Speaker 4 (20:13):
You could still a little.
Speaker 3 (20:14):
Package, check out other episodes, or follow our Instagram page.
Saves double Underscore Podcast
Later.
Speaker 2 (00:01):
Oh my goodness, the food looks and smells amazing. I
hope you're hungry. This is this Savas podcast.
Speaker 3 (00:07):
Hello and welcome back to serve to where we are
serving you up a ton of great foody suggestions here
in the nation's capital. I am your host, Mick Carojuana.
I hope you managed to get down to the college
dropout all about Burgers pop up event. I am not
a politician at QT Camber last weekend. It was fantastic.
Another shout out to Mark Zach, chef Michael Box, and
(00:27):
everyone else that was involved in setting that up. It
was great people, a great vibe, and even greater burgers.
If you missed out, then unlucky. But if you want
to relive the event like you were there. I did
a live episode of the podcast check it out. But
now onto today's episode, and it is a sweet one.
A new dessert box is on the market here in
(00:49):
the Act. What's a dessert box. It's a box filled
with desserts. I don't feel like I needed to explain that,
And if you haven't checked them out yet, I don't
know what you've been doing. They're called Zlatino Desserts. It
is mass pastries all homemade too. They are unbelievable. Chantel
Bulakowski is the owner and creator and also my special
guest for today too. It's perfect timing because not only
(01:11):
do we talk about how she got into the business,
the importance of food growing up in her Macedonian home,
but also we get a sneak peek into the special
new desserts that'll be rolling out soon, desserts that made
me make these sort of noises.
Speaker 1 (01:25):
Oh my gosh, hello, now that is fancy. I've missed you.
Speaker 2 (01:31):
Yes, yep, they were that good.
Speaker 3 (01:34):
All that and more on today's episode. I've served all
the time in Canberra. There are so many cool little
businesses popping up, whether that be grazing boards to dessert
boxes to absolutely anything, and it's awesome to see people
who are so passionate about food as well, just come
(01:57):
from nowhere and go, hey, you know what, I'm just
going to spend my life doing this. And that sort
of person is exactly who we've got in today. We've
got Chantel, the CEO of Slatno Desserts. Chantell, how are you.
Speaker 4 (02:08):
I'm well, thank you, how are you?
Speaker 3 (02:09):
I'm good, I'm glad you've come in because oh, it
would have been a couple of months ago that you
shot a served page your message and You're like, hey,
I've got this box. I'd love you to do a
taste test. And I'm like, yeah, sure, sure, and holy shit,
it rock my world. I'm so glad you did. And
I just thought I need to get you in to
just talk about the origin and everything, so love to
(02:30):
hear it. We might as well start off, well, how
did slatn desserts come about?
Speaker 5 (02:34):
So? I have always been a sweet tooth. Now I
don't know if that's a blessing or a curse. You
can look at it both ways.
Speaker 4 (02:42):
But I'm Macedonians, so I've grown up around food. Food.
Speaker 5 (02:46):
Food, That's one of the biggest parts of our culture.
I was sa so my bubble, which means grandmother in Macedonium.
She was such an amazing cook. You could taste the
love in her food. It was just insane. So when
I was younger, I was so eager to just learn
everything like sweet savory and those are memories with her
(03:06):
that I'm gonna cherish forever.
Speaker 3 (03:07):
Of course, of course, yes, so.
Speaker 5 (03:10):
I basically learned from her. She taught my mum and
then obviously they passed it down to me, like, I'm
not sure if you can inherit a cooking gene, but
I'm pretty sure. So yeah, I just learned over time
how to cook, how to perfect the sweet, and then
I guess she was just my biggest inspiration behind it,
because that's where I learned how to do everything. So
(03:31):
I thought, let's put something I'm passionate about. I finished
UNI for business, so I was like, what better way
to put something I'm passionate about into a business.
Speaker 4 (03:41):
Which I know the knowledge?
Speaker 3 (03:42):
So, oh, A smart way to do it, rather than,
you know, offering it to someone else who knows more
about business. You're like, you know what, I've got the
minds and I've got the muscle in making all this
as well.
Speaker 4 (03:50):
Yeah, exactly right.
Speaker 3 (03:51):
Partnership.
Speaker 5 (03:52):
Yeah, So I thought, that's what I want to do.
I have other projects i'm passionate about which I'm working on.
But that's how Lot of Desserts became.
Speaker 3 (04:00):
Where does the name Latino come from?
Speaker 4 (04:02):
So Zlotno means gold in Macedonian.
Speaker 5 (04:05):
And then I did desserts within with a Z to
kind of like make it a trend, do something different.
Speaker 3 (04:11):
I think it's cool and like you've just mentioned, you know,
growing up in a Macedonian household would have you know,
mean you grow up loving food and adoring food. Was
it sweets that your bubba normally used to make?
Speaker 4 (04:22):
So she made everything so savory and sweet. I mean
my passion is probably more with sweets.
Speaker 5 (04:28):
Okay, I do preferred SERTs o the savory fair but
she did both. And it's just some things that you
you can buy in other stores, but it just doesn't
taste the same.
Speaker 3 (04:37):
No, you don't have that homemade love that you're putting
into it. And let me tell you, you put so
much love. I actually need to ask you a question
about one of those deserts, but I'll get to that later.
Because first of all, we might as well give a
little look into what sort of desserts that the served
listeners could get inside your dessert boxes.
Speaker 5 (04:54):
So a lot of these desserts are like generationally passed down.
They are I would say they're all bulk and range.
Some of them are specifically Macedonian. Yeah, just a range
of I've tried to keep it European but innovative. Try
to put a twist on some things. For example, the
Musnik that's traditionally a savory dish, okay, but I've made
(05:16):
it sweet.
Speaker 3 (05:16):
Oh nice.
Speaker 4 (05:17):
So there's the innovation.
Speaker 3 (05:18):
How would you normally have it savory?
Speaker 5 (05:20):
Yes, so you would normally have it with cheese or
have you heard of butk yep.
Speaker 4 (05:24):
So it's a bit similar so with meat as well. Yeah.
Speaker 5 (05:28):
So we have things like sugarcoated bishcotu. So those are
the moon shaped ones in icing sugar. A lot of
different European countries have those ones. We have a walnut
kexo Kexa means cake, and then we have slutk filled
with jam ntella discos anything with bisco huh.
Speaker 3 (05:48):
I don't get me started. When everyone was having it,
I was just like, I don't get this, this craze
man boohoo. And then I've just recently it's opened up
a door for me and I just absolutely love the
stuff for sure. Oh my god.
Speaker 4 (06:01):
I mean, if you put anything on bisco fold probably yeah.
Speaker 3 (06:04):
And I don't blame you. I'll be there with you.
What's your favorite item from these dessert boxes?
Speaker 4 (06:08):
So the or Blundie I like her all time favorite.
Speaker 5 (06:12):
I feel like I've been obsessed with them since I
was young, Like when my Bubber made them and I
went to visit her.
Speaker 4 (06:19):
That was like Cloud nine. They hid different on no Way. Yeah.
Speaker 3 (06:22):
So you have a little bit of your childhood when
you have all them and you make them too all
the time.
Speaker 4 (06:27):
Yeah.
Speaker 3 (06:27):
Ye nice, and it's all everything's homemade as well.
Speaker 4 (06:30):
So everything is homemade.
Speaker 3 (06:31):
And you do such a range too. It's great. All right, Okay,
I'm going to ask you because I couldn't figure out
which one I liked, but I know that as soon
as I point to it, you're just going to go, hey,
that's the so and so, And I'm going to go great, now,
I know I'm just gonna buy. Can you people buy
bulk of the one thing? Or is it all different?
Arranging the boxes?
Speaker 5 (06:49):
So I would say in the future that's something we
definitely look at. Oh cool, But at the moment, it's
just what we have in our boxes. Okay, here it is, okay,
so them Yeah, so that's the Musnik.
Speaker 3 (07:02):
That's the Musnik. Yeah, girl, that was incredible. We had
So there's two of them in the box, and because
you brought them here to work, that was the first
one I took. I got to have the pick first,
and I'm like, that's the one I try, I was like,
Holy hell, this is phenomenal.
Speaker 4 (07:16):
Life changing.
Speaker 3 (07:17):
And then I was like, you know what, I'm gonna
have to offer all these around everyone at work and
no one was taking it, and I'm like, great, I'm
gonna get another one. And then the second last person
I go to they take it, and I don't want
to go not that one, so I just go, oh nice,
and then I walk away with a little tear in
the eye. But now I know it is the musnik
I'm going to have to get more of them because
they were fan fantastic. You had your first experience speaking
(07:43):
of experiences, probably different, but you had your first experience
at Camera Fair the other weekend. Yeah, opening up a
little table for people to try. How was that?
Speaker 5 (07:52):
It was really good experience because I got reached out
to to see if I wanted to partake, Like, yeah,
that sounds like a good idea, like not own is
it great for the business awareness? But it was so
rewarding just seeing people try it for the first time,
or like just see this is lt of desserts.
Speaker 4 (08:09):
That's so cool.
Speaker 5 (08:10):
So yeah, I met a lot of interesting people. There
was a lot of businesses that I didn't know were
around in Canberra that I got to see as well.
Oh nice, So I feel like it was really cool experience.
Speaker 3 (08:20):
Do you have any favorite other businesses that you tried there?
Speaker 5 (08:24):
Oh?
Speaker 4 (08:24):
To be honest, I was really busy working the whole time.
Speaker 3 (08:27):
And that's the right answer. I'm glad you said that,
because if you went, oh I tried this one, I
tried this one, I'm like, what are you doing?
Speaker 5 (08:32):
Yeah?
Speaker 4 (08:33):
Not working hard enough.
Speaker 3 (08:35):
How did you have it set out? Did you have
a bunch of different desserts for people to come and try.
Speaker 5 (08:39):
Yes, so we had them set up in little displays,
but we also had a catering display because.
Speaker 4 (08:46):
We just introduced catering.
Speaker 3 (08:48):
Oh cool.
Speaker 5 (08:49):
So it was mainly about, yeah, the presentation of like
what we can do, how we can do, who we are? Ye?
But yeah, you were able to buy anything from our range,
which I thought a lot of people got really interesting.
A lot of people were really excited, so that made
me excited.
Speaker 3 (09:03):
What was the most bought item if you can remember,
or was it all just going out the door?
Speaker 4 (09:08):
Yeah?
Speaker 5 (09:09):
A lot of things were popular, but I would say
one of the top was definitely the musni Yes.
Speaker 3 (09:14):
Good, Yeah, good. I'm glad everyone's vibing with me too,
that's great.
Speaker 4 (09:19):
Yeah for sure.
Speaker 3 (09:20):
How are you excited that of this catering opportunity that
you guys are going to start doing.
Speaker 5 (09:24):
Yeah for sure, because it just brings a whole experience,
Like it's a European experience essentially, So it's like any
type of event. We just want to make you happy.
We just want you to experience like the love in
our food, the culture love.
Speaker 3 (09:37):
That go to a party and don't talk to your friends,
just eat the food, be happy, and then leave.
Speaker 4 (09:42):
That's it.
Speaker 3 (09:43):
That is a great slowan not the one I said,
the one you said. What should people expect in the
catering boxes compared to the actual dessert boxes?
Speaker 5 (09:51):
Yeah, so with catering, that's where our customization comes in.
So we have different packages and obviously anyone who was
interested in catering, they just need a contact us, Yeah.
Speaker 4 (10:01):
Via website email.
Speaker 5 (10:03):
We are open to doing basically whatever you want. So
let's say you want all musnik like, that's it, that's
yours done.
Speaker 3 (10:11):
Good to know I'm writing that down now. Yep, I'll
listen back to the podcast. It's fine. I'll hear it
when I can. But that's so cool that you're allowing
people to create what they can. If anyone wants to
have a musnik party, I.
Speaker 4 (10:24):
Will be there, Yeah, for sure, you and me both. Yeah.
Speaker 3 (10:27):
Good. Now you just said that a lot of people
are enjoyed buying the desserts from the camera. Fare Do
you reckon a shop could possibly be on the horizon?
Speaker 4 (10:41):
I mean that is a great question.
Speaker 5 (10:43):
That is definitely something that would be an overall goal
because I feel like that's really where you can sell
the experience, of course, because you can do so much
within the shop, but definitely something to look for.
Speaker 3 (10:58):
It's something further down the line.
Speaker 4 (10:59):
Yeah.
Speaker 3 (11:00):
So you're happy with your your boxes and your catering
and everything like that. Yet, no, completely fair, And I
just let me know when you do have the.
Speaker 4 (11:07):
Shopping mid worries your VIP.
Speaker 3 (11:09):
Yeah oh no way. Well you've said it now and we're.
Speaker 4 (11:11):
Recording so and I'm a woman of my work.
Speaker 3 (11:13):
Yes, I will hold you to it.
Speaker 4 (11:15):
You hold me to that.
Speaker 5 (11:16):
Yep.
Speaker 3 (11:16):
What about you though? Did you grow up in Canberra?
Speaker 5 (11:18):
Oh?
Speaker 4 (11:19):
Yeah, so I did.
Speaker 5 (11:20):
I've also grown up between Canberra Sydney because a lot
of my family is there, so I've spent a lot
of time there.
Speaker 4 (11:26):
I've experienced the.
Speaker 5 (11:29):
Best of both, I could say, which I'm very fortunate,
and it has opened my horizons to see what's out
there and what's something different that I could do.
Speaker 3 (11:38):
Yeah. Have you found that there was a gap in
the Camera market for Macedonian and bulk consorted desserts?
Speaker 5 (11:45):
Yeah, for sure. I feel like that's one thing that
attracted me to doing the business, because there is quite
a gap. I mean, there's a lot of great food
businesses in Canberra, but there's the lack is probably something
more innovative, Yeah, I would say, of course.
Speaker 3 (12:00):
And you want to give people, like you said, that
European experience. Yeah, and if they can't do it here,
you don't want them going elsewhere for it.
Speaker 4 (12:06):
You know exactly right.
Speaker 3 (12:08):
You just said that there are a lot of great
food businesses here in Camera. Do you have a few
on the top of your head that you love to
always go to? I'm talking sweet and Savory?
Speaker 4 (12:14):
Yeah, okay, well sweet.
Speaker 5 (12:17):
I don't want to be biased because I love Miss
and Slot of the desserts fair enough, but I would
say I'm pretty addicted to Bubble Tea.
Speaker 3 (12:24):
Oh yeah, what you go to Bubble tea order.
Speaker 5 (12:26):
Oh, it just depends, but right now it is the
grapefruit green tea with strawberry pearls.
Speaker 3 (12:32):
Interesting. Interesting, I like it. I like it. I used
to be a big fruit tea fan. Yeah, but then
I got changed a couple of years ago to the
time milk tea.
Speaker 4 (12:41):
Okay, very good.
Speaker 3 (12:42):
Yeah, you don't, don't get any of the jellies. Get
more of like the pearls, because the jellies just taste
a little bit weird with the taime milk tea. Yeah,
but phenomenal. Give that a try for sure, and I'll
give you all one a try and then we can
compare notes. Yeah, what about savory options here in camera?
Speaker 4 (12:58):
Or one restaurant?
Speaker 5 (13:00):
And I really like is Blackfire because they're Lamb Shanks
are out of this world?
Speaker 3 (13:05):
Where's Blackfire? I don't think I've heard of it.
Speaker 5 (13:07):
That is in Breton. Okay, it's kind of across that
little Wilson car part.
Speaker 3 (13:13):
Oh yeah, yep, now I know where you are.
Speaker 4 (13:14):
Yeah.
Speaker 3 (13:15):
Interesting, really good Lamb Shanks.
Speaker 5 (13:17):
Yeah for sure, it's like my favorite dish. Okay, Okay,
so they nailed that one.
Speaker 4 (13:21):
I feel like there's a lot of places I need.
Speaker 3 (13:23):
To try of course there always is.
Speaker 5 (13:25):
Yeah, there's so many new things up and coming, and
I just I want to try them all.
Speaker 3 (13:29):
That's why I've got I've got a segment on this
podcast called Mixed bucket List, and it's a bucket list
I've been doing since ar twenty seventeen. Yeah, maybe twenty eighteen,
I don't know. I got broken up with and I
was like, I need to start doing stuff and I've
been adding to this bucket list so much I can
never keep up. So I completely get you Chantel. I
just go, oh my god, there is too much food here.
I really need to but I recommend doing a bucket list.
Speaker 4 (13:50):
Like I feel like Canbra is so underrated for.
Speaker 3 (13:53):
Food, one hundred percent.
Speaker 5 (13:55):
It's just insane. Everyone thinks Sydney or Melbourne, but no,
it's just Camebra's where it's at.
Speaker 3 (14:01):
There's a new restaurant that's open up. Oh whereas it
I can't remember, but it's such and such and they
recently just got nominated for Best New Restaurant in Australia
and I'm like, see, I don't hear anyone from Melbourne
talking about that. That is fantastic.
Speaker 4 (14:14):
That's it.
Speaker 3 (14:20):
Speaking of different camera places, though, Do you reckon that
they could be in the future, a collaboration with Latino
from anywhere? Maybe like a good Breeze teams up with
you and you go, hey, we're doing this sort of
collaboration thoughts.
Speaker 4 (14:33):
Yeah, I reckon that would be so cool.
Speaker 3 (14:35):
Now, I'm not a spokesperson for good Brees, so you
can't take my word is because I'm not a woman
of my word. But if that was something to happen,
what do you reckon you could do?
Speaker 4 (14:45):
See?
Speaker 5 (14:45):
I love that because when you collaborate, you can be
so creative. You don't think of something like out of
this world and it just works, oh you know, because
it's a collaboration. And if it doesn't then that's fine,
onto the next. But I feel like there's a lot
of cool things. I mean, like this works with some
things that I'm going to introduce unexpected.
Speaker 3 (15:05):
So can you give us a hint at what you
what we could expect the unexpected?
Speaker 4 (15:10):
Damn it?
Speaker 3 (15:11):
Sure you're good. You're good. You've got me hook lined
and sinkerd do you reckon if it was and I'm
just sticking with Goodes here, do you reckon you could
incorporate like maybe they're custard or like you know how
they do their they mix all of their concretes as
well into those Latino desserts. Or would that be too tough. Again,
you're the baker, I'm the podcaster.
Speaker 5 (15:31):
I mean, I'm not sure exactly how that would work,
because you know, the cake could kind.
Speaker 4 (15:36):
Of just get a bit mushed. Yeah, true, I don't
know toppings. Oh no, that could work.
Speaker 3 (15:42):
Okay, and now we're back on that's it. Before you go,
I do want to talk about a new box that
you guys are doing, which I think is such a
fantastic idea. You do the talking about it because it
is your genius idea.
Speaker 4 (16:02):
What is thank you? So I just want to say
that you're getting the.
Speaker 3 (16:06):
All exclusive here, like no way.
Speaker 5 (16:08):
For real, no one really knows about this, No one's
seen the menu. This is like first time, like.
Speaker 3 (16:14):
Oh my gosh, podcast exclusive.
Speaker 4 (16:17):
Yeah, exclusivity here right now is insane. Yeah.
Speaker 5 (16:21):
So basically, soon, hopefully, we are going to introduce a
thing called the Late Night Snack Menu. So essentially how
it's going to be run is like ubo, So you
just order and you know, within like thirty forty five minutes,
it's going to be at your door. Yeah, so we
have an all exclusive, like new menu. There's things that
aren't in our boxes, and you can't get in our
(16:42):
boxes no way.
Speaker 4 (16:44):
Yes, so I can't give too much way of course,
of course, what's the fun in that?
Speaker 3 (16:48):
No, that is true. But I think you've given a
lot right now. Yeah, I'm thankful for I was told
to expect the unexpected, and I was not expecting you
to give this much of a hook.
Speaker 4 (16:58):
Yeah.
Speaker 3 (16:58):
That's awesome.
Speaker 5 (17:00):
You really get to see like the innovation side, because
I do say that it's European and innovative, and I
would say this is definitely the innovation side.
Speaker 3 (17:08):
Okay, So basically what you're saying is that I can
enjoy everything. Yeah, for sure, but at nighttime now, yeah,
I mean I was already sold. I don't know why
I'm pretending that I'm not sold. Yeah, that sounds fantastic.
You know, you can't you can't give us a little
hint of what we could expect in the boxes.
Speaker 5 (17:23):
Well, because you're getting an exclusivity range here, you'll be
able to try.
Speaker 4 (17:27):
Them or first time. Okay, but we can't give away
what it is just yet.
Speaker 3 (17:32):
Okay. Okay, So I can't even tell anyone just yet.
Speaker 4 (17:35):
It's gonna have to be a bit of a secret.
Speaker 3 (17:37):
I'm not good with secret, Chantell. You gonna have to
just for me. I'll put it in post. These are
my reactions to all the desserts that Chantelle brought in
for me. I am excited.
Speaker 1 (17:51):
Or they're all individual wrap.
Speaker 4 (17:52):
Yeah, so this is just some There's going to be
other things.
Speaker 1 (17:54):
There's going to be more.
Speaker 3 (17:55):
Yeah, holy crap, Oh my gosh.
Speaker 1 (17:59):
I'm gonna give you a taste test right now. Oh
my gosh, this is like my two favorite things combined. Wow,
oh my god, that's fantastic. The chocolate sauce on that
that is so good.
Speaker 4 (18:12):
That's amazing.
Speaker 3 (18:13):
And the crunch of those pretzels as well, plus the
my gosh, I'm not taking any of this.
Speaker 1 (18:19):
Home to my to my family. Wow, that's so good. Chantel. Hello,
now that is fancy.
Speaker 4 (18:28):
Aw I actually invented those.
Speaker 1 (18:30):
You invented these. God, you're good.
Speaker 4 (18:32):
So that's it's like a Mussadin copcake.
Speaker 1 (18:35):
I would say that is fluffy. That is awesome, thank you.
And again that chocolate sauce that might be my favorite thing.
Speaker 4 (18:42):
That's amazing.
Speaker 1 (18:43):
If you could hook that up to a drip. I'll
just feed into my veins. That would be perfect. All right,
We've got one more best still last.
Speaker 4 (18:53):
Yes, yeah, definitely. We're gonna love these ones.
Speaker 2 (18:57):
Yes, yeah, no way, Oh that is perfect.
Speaker 1 (19:04):
I love the presentation too. I've missed you. I've missed
you so much. Oh yeah, high five. Yeah that is
so good.
Speaker 3 (19:25):
Thank you so much for taking the time out of
your day to come in talk about how Latino was created,
your influence from your bubba as well with your Macedonian heritage,
your favorites, everything you know going on. It's really cool
to hear. Thank you so much, and I'm excited to
see how Latino goes in the future because it's an
awesome business idea. You should be very proud.
Speaker 4 (19:44):
Thank you. I am. Thank you so much. Thanks for
having me.
Speaker 3 (19:47):
And you guys should also check out as Latino Desserts
on Instagram. You can see all the great foods that
they're doing. And I'm so sorry that I can't tell
you what's in this box, but just letting you know
I am going to go and indulge in it tonight. Oh,
I need to take this home to my family.
Speaker 4 (20:00):
That's right, And then what they don't know, won't hurt them?
Speaker 5 (20:03):
No?
Speaker 4 (20:03):
True?
Speaker 3 (20:04):
Yeah true. I'll just finish it now, I'll finish it
before the podcast content. Yeah sorry, mother dad.
Speaker 2 (20:10):
Well that's it.
Speaker 3 (20:11):
You filled up on all the food content.
Speaker 4 (20:13):
You could still a little.
Speaker 3 (20:14):
Package, check out other episodes, or follow our Instagram page.
Saves double Underscore Podcast
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On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!