August 23, 2023 • 24 mins
Welcome back to the Served! podcast, Canberra's favourite foodies podcast!
On today's episode, Mick is joined by the franchisee owner of Pattysmiths here in Canberra AND Spilt Milk Bar in Dickson, Omer Siddiq
- What was Omer's reasoning behind brining Pattysmiths from Melbourne to Canberra?
- Did you know that Canberra is the ONLY Pattysmiths to do burgers Halal? And that's all thanks... to Omer!
- Did Omer really buy Spilt Milk Bar... because he kept buying the gelato from there? Spoiler, the answer is yes!
- Mick keeps suggesting cool new menu items and gelato flavours... are they actually good ideas though?
Pattysmiths Website: https://pattysmiths.com.au
Spilt Milk Bar Website: https://www.spiltmilkbar.com
See omnystudio.com/listener for privacy information.
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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. I
hope you're hungry. This is the Service podcast. Hello and
welcome back to Served, where we are serving you up
a ton of great foodie recommendations here in the nation's capital.
I am your host, Mick Carojuana, still coming to you
live from my bedroom with a knee in a sexy
(00:23):
look an old brace. If you're wondering why I'm here
and not at the station, then go and listen to
the Bonus Byte episode I did on Monday. It'll explain
the story as for today's episode when it is pre
recorded pre operation, so the mic quality is better. I
have a guy who grew up in a family that
(00:45):
owned a restaurant, and then later on he decided, you
know what, let's bring a full franchise here to Canberra.
Now he owns four stores around town and he's just
purchased a gelato place too, and he is still in
his early when he is. His name is Omar Sadik.
He is the owner of all the Patti Smith stores
here in Canberra and the new owner of the Spilt
(01:07):
Milk Bar in Dixon. We chat about how him growing
up around his family's restaurant inspired him to own his
own business. Why he invested into both Patty Smith's and
Spilt Milk Plus, I try my best to pitch a
lot of cool new menu items and gelato flavors. I
will be the first to say now, I'm just gonna
(01:31):
leave that to Omar from now on. Aha. That is
all on the way and more on today's episode. Observed
when people own businesses they own they normally focus on
one food product at a time. And that's what you're
probably thinking. You're like good. They're focusing on making the
(01:51):
one product and they're not focusing on other things. But
a man who does have his fingers in all the
pies is my special guest for today. I'm more than
happy that he's got all his fingers in the pies
because he's doing a phenomenal job and making said pies
taste yummy. In a weird turn of events, he actually
doesn't sell pies. It is the owner of all the
Patti Smiths here in the act and the recent new
(02:13):
owner of Spilt Milk Bar in Dixon as well. Omar
Sadik Omar, thank you for joining me today.
Speaker 1 (02:19):
Thanks for meek I really appreciate it. By early thirty
in the morning.
Speaker 2 (02:22):
It is very early, and I was actually gonna I'm
quite hungry. And that's what I hate about doing this
podcast is that when you talk to people about food,
you get even hungrier. And since we're going to be
talking about Patti smith burgers, I was like, oh, man,
I could go a breakfast burger. And then I noticed,
you guys don't do breakfast burgers.
Speaker 1 (02:38):
No, we just stick to what we're good at. Really. Yeah, yeah,
whole nother level of complexity, and then you need coffee
and yeah, just the wholenother candle worms.
Speaker 2 (02:46):
So breakfast burgers probably won't be a thing. Probably not okay,
that's all right, You've let me down early in the podcast,
but that's okay. Bar Is Low. So how did you
get into the Patti Smith's business.
Speaker 1 (02:58):
Well, it was by accident, actually, most okay, So kind
of through the end of grade twelve and all through
my first couple of years, I was always flipping things.
I'd buy iPhones and fix them and sell them, and
I was doing a few of those a week, and
then I did some stuff with watches and stuff too,
and I'm a big watch fan. So but when COVID happened,
everything started to slow down, and I sat there at
(03:19):
I was really young at the time when I thought
about it. I sat there at sort of nineteen and thought,
what am I good at? And I was brutally honest
and the answer was nothing.
Speaker 2 (03:29):
I don't know.
Speaker 1 (03:30):
I don't know how to do anything, but my mum
and dad have me selling food since I was a kid.
I thought, well, maybe I've picked up on things watching
them and being around their restaurants and working for them.
You know, maybe I've picked up on things about the
industry which I don't even know that I picked up
and found out that I had. And so I just
reached out to a bunch of franchises, okay, and I'd
actually recently been in Melbourne and tried Patty Smith's there,
(03:52):
so I reached out to them as well, and I
was lucky that they were one of the first guys
to get back to me. And the rest is history
really started. The first one worked in it all the time,
and the first paid for the second, and then the
second those two paid for the next two and just
snowboard from there.
Speaker 2 (04:06):
Really, so you're the reason that Patti Smith is now
in the act yeah, wow, And it's it's interesting that
you say that it kind of happened by accident in
a way, but it was you growing up around your
mum and dad owning a business here in Canberra that
has kind of inspired you to get into that. What's
your mum and dad's business?
Speaker 1 (04:23):
So mum and dad owned tire Jargreen Gin restaurant, right,
it is one in Dixon, one in bel.
Speaker 2 (04:27):
Do they find it like you are competition now because
or is it because you're different cuisines and different.
Speaker 1 (04:34):
It's completely different? But not really.
Speaker 2 (04:37):
No, that's good at least there's no friendly fire in
the family.
Speaker 1 (04:41):
But we do have sort of like sales competitions, right,
so you know when I see them, they'll be like,
oh what did you do last week?
Speaker 2 (04:47):
Oh I did this?
Speaker 1 (04:48):
What did you do? It was a bit of friendly competition.
I think, nothing crazy.
Speaker 2 (04:54):
No, what are your favorite items on the menu at
Patti Smith? I'm guessing the burger that you went down
and tried in Melbourne is probably your number one?
Speaker 1 (05:08):
Yeah, so it was just the oji, the original Patty Smith's.
Speaker 2 (05:11):
Yeah.
Speaker 1 (05:12):
So this was when I was probably four, four and
a half years ago. Now, Smash Burgers weren't really a
thing in Canberra. Yeah, so we had broad we had Greece.
I think maybe Burger Hero did some smash sort of
burger sign, but there was no real like not many
places did smash burgers. Yeah, and so that was actually
the first time I had a burger that didn't have
(05:32):
this massive, thick beef patty and it was like sort
of thin and crispy, and I thought, this is really cool. Yeah,
so it was just the original Patty Smith that I
tried when I was When I was it's probably still
my favorite.
Speaker 2 (05:43):
Smash burgers are a different thing and they are just
taking over the country now, and I completely agree. It's
that like nice little thin layer of beef, the crispiness
that I am enjoying more than a nice, thick, juicy patty.
So I completely understand why you fell in love going
down to Melbourne, and it's great that you picked it
up up and brought it here as well. Where was
the first location that you set up Dixon? Why Dixon?
Speaker 1 (06:04):
Well, the sport was there for a little while. You know,
when you're very young, a lot of landlords don't want
to work. There's no way this kid's going to pay
us right on. Yeah yeah, but it was also just
down the road from Darden. It's near where I lived,
and it was a great location and just made sense.
Yeah yeah.
Speaker 2 (06:20):
And since then, you've just kind of continued to open
up around Camber. You've just opened up your fifth one,
is it your fourth one? Your fourth one down in Tagnong,
which is a cute little shop. It's just across from
the South Point shopping Center. But it's not just Patty Smith's.
You also do Dante's Hot Chicken, which when I went
to our and visited the Patti Smiths and Tagannong, that's
what I went for and that was a game changer
(06:43):
that rocked my world. Has Dante's and Patti smith always
been a collaboration or is that something that you thought
that you wanted to bring to Camber as well and
team up.
Speaker 1 (06:51):
Dante's Hot Chicken is by the same franchise or as
Patti Smith's, Okay, And so they have really creative, really
intelligent guys, much more togent than I am in the
kind of they have like this built in kitchen with
their office. They just make stuff all day. Oh wow,
And they just made Dante's Hot Chicken. The way these
things usually get rolled out is, Hey, we've made this
(07:12):
new thing. We're going to launch it. Do you want
to launch it? And I just go eat a bunch
of chicken for a day and go, yep, that was good,
let's do it. And then we opened up in Tokanong.
So it wasn't always a collaboration, but now it is.
Speaker 2 (07:23):
Yeah, you make it sound like you've got the toughest
job in the world that you just spent a full
day eating chicken. I also saw on the website as well.
I was looking at the menu, I noticed that here
in Canberra we do the maple chicken bacon. Is there
a reason that we only do it here in the act?
Speaker 1 (07:39):
Yeah, it's because of me. Interesting, Yeah, yeah, so and
my family are culturally Muslim, ye, and staying true to
my roots and staying true to things that I believe in,
and kind of having that inclusivity where I would really love,
you know, my mum or my dad or my grandpa
or my cousins who are really really strict Muslim to
be able to come to my stores and eat with me.
(08:01):
I know it sounds kind of weird, but that was
always really important for me because a lot of the
reason why I work the way that I work and
work the hours that I work is to make my
father proud. And so I feel like if he can't
even eat with me, that would be just like it
just defeats a purpose of course. So yeah, that was it.
But besides that, it's like we have you know, our
menus kosher, it's halal, it's we've got vegan options, we've
(08:22):
got vegetarian options, we've got glunen free options. Like there
is not a single soul who can't come eat with us. Yeah,
And so that's a huge part of it as well.
Speaker 2 (08:30):
And it's a great way to look at it as well,
that you're not trying to not invite people in. And
it's beautiful to hear that it was your father and
your family that kind of inspired you to say, hey,
you know what, let's kind of do this differently and
make it so then it is hlal too. Is that
something that has been implemented as well at different Patty
Smith's stores around the country.
Speaker 1 (08:48):
So it started in Camper. I think when we started
over here it was just us, Yeah, but I think
there are a couple other stores around the country in
areas which are quite heavily populated with kind of will
some populations. I try it, yeah, but I wouldn't. I
wouldn't off the top of my head of no clue.
Speaker 2 (09:07):
Fair enough, you know, take the badge.
Speaker 1 (09:10):
It's just me.
Speaker 2 (09:17):
Is there anything that you're going to be doing new
or different at Patty Smiths anytime soon?
Speaker 1 (09:22):
Well, in the short term the near future. There are
a couple of changes coming up, and the biggest one
is probably the larger beef patty. Okay, beef patty is
getting about thirty percent bigger. Oh wow, Yes, that's a
fair bit bigger. And that's just you know, we track
our feedback very very closely, and then if everyone wants
a bigger beef patty, we'll give them a bigger beef patty.
Speaker 2 (09:42):
It's interesting that to hear that people want a bigger
patty when we were just talking about the smash patty
being the way to go.
Speaker 1 (09:49):
Yeah, well'll still be smashed, right, Okay, it'll just be
more of it.
Speaker 2 (09:53):
Oh I never even thought of that. I thought that
you had two different Okay, now I'm with you.
Speaker 1 (09:59):
Now I'm with you.
Speaker 2 (09:59):
There's more to smash. Yeah, yeah, okay, cool, okay, cool,
I like that. Is there anything else that you got
planned in the future, any special deals or menu items
coming up.
Speaker 1 (10:08):
There is a value menu that's well, it was supposed
to launch last month, but there's been a few hold
ups and whatnot. But we're introducing a value menu as well.
So there'll be a hamburger, there'll be some chicken pieces
and chips, and a couple like family combos and combos
for one and things like that. And the price point
of that is kind of between like eight and nine
dollars to like fifteen dollars, okay, so it's kind of
(10:31):
targeting a different sort of market.
Speaker 2 (10:32):
Yeah, And would that be available full day or is
that like a lunchtime special thing.
Speaker 1 (10:37):
One of them is available, I believe, you know, we're
still kind of finalizing and wrapping it up. Of course,
of course it's at the plan right now. Is one
of them will be available two to five?
Speaker 2 (10:45):
Yeah?
Speaker 1 (10:45):
No, the rest is available all day?
Speaker 2 (10:47):
Oh perfect, Yeah, I will say. And I don't know
if this is going to be on the value menu,
but it is on the normal menu. When I came in,
we also me and my friend that we came we
got the churos as well as we thought, you know,
let's let's treat ourselves. Yes, they're good, fantastic that Natella
sauce as well that you dip in. Oh and you, oh,
(11:08):
I need a I don't know if you can remember
which milkshake that you made for me as well?
Speaker 1 (11:13):
Did I have like chocolatey bits in it? I think
so it was a chocolate oreo picture o. Man.
Speaker 2 (11:19):
I don't drink milkshakes all too much because lactose isn't
good for me, but sometimes you have things that you
you're okay with having stomach problems. And that was one
of the greatest milkshakes I've ever had.
Speaker 1 (11:32):
Oh, absolutely, Like I can't drink Momo milk either, but
I eat milkshakes all the time.
Speaker 2 (11:38):
It was phenomenal. So the great thing is if you
if you enjoy the burger at Patty Smith's, my tip
would be order the tiros at the same time. The
only problem is you're gonna have to be looking at them.
But they were just crispy, crunchy, fluffy on the inside.
Oh man, I gotta come back again. Why are we
doing this at eight thirty in the morning. You will
(11:58):
see me tonight. But like I said at the very
top of the podcast. You've got your fingers in all
the pies. We've spoken about your family's restaurant. Now you've
got Patty Smith's. But you just recently bought into a
Spilt Milk bar in Dixon as well, a lovely gelato bar.
I remember when it opened up. Was it a year ago?
(12:20):
A couple of years ago?
Speaker 1 (12:21):
I was almost three years ago.
Speaker 2 (12:23):
Now, yeah, And I went down and it was fantastic.
They've got a little chocolate fountain at the back too,
And just watching that, I was like, oh, so when
you told me that you were buying into Spilt Milk,
I was like, wow, what motivated you to go? Well,
you know what, I love my burgers. I'm going to
keep doing the Patty Smith stuff, but now let's try gelato.
Speaker 1 (12:43):
Well, I live pretty close to Dixon, so I'm around
the area a lot. Yeah, you know Dad's restaurants there
and Patti Smith is there. So I found myself there
a lot, and I found myself eating a.
Speaker 2 (12:52):
Lot of gelato, as anyone would.
Speaker 1 (12:55):
It was really good, right, And so I do this
thing where I like to keep track of where I
spend my money and why YEA, just like to think
about where my purchasing decisions come from. And it was
not that deep. It was just a jot. It was
really good. I was like, this jilt is really good,
so I keep buying it. The store actually wasn't for
sale at the time. What Yeah, we started talking like
(13:17):
Andrew Hamilton, who was previous owner, and I started talking
about getting a deal done probably a year and a
half ago. Wow, he started last year. And the conversation
went something like, hey, Andrew, do you want to sell
me your store? And he goes no. And then I
caught him again and again and again, and then I
(13:39):
drove to Orange which is where one of the other
stores is, and met him, and then drove there again
and again, and then when he came here one time
we sat down and that's kind of when he was like,
you know, this guy wants to do something like let's yeah,
he's you know, he's not. He's sent me serious. Maybe
I'll entertain it. And went from there and now and
now I got the store.
Speaker 2 (13:59):
So wow, that's so interesting that you just kept annoying
him and that it was never for sale. But it's
great to know that it was your your love of
the gelato. So it's nice to know that the business
is obviously still in stafe hands. Yes, because it's someone
who adores the product. What is your go to gelato choice.
Speaker 1 (14:17):
Then pistachio, It has to be pistachio.
Speaker 2 (14:19):
Interesting.
Speaker 1 (14:20):
Yeah, So the pistachos that we use are roasted in
house and then grinded in house. So we have a
nut grinder in house, right I came and then mixed
in with the pasta fized milk in house. So every
part of that process is done in house. We don't
get weird bags of slop from some supplier somewhere across
the country and mix it in with some past fized
(14:41):
milk from some other supplier on the other side of
the country. Yeah, every single part of that process is
done in house, and you can taste it and you
can see it. So the pistachio gelato is not bright green,
like it's not glowing the dark green, because pistachos don't
glow in the dark fair. It's like a light green.
Like I brought you a tub pisashia that you'll see it.
But it just looks like it looks exactly what you
(15:03):
think pistachios that are crushed up mixed with milk would
look like.
Speaker 2 (15:07):
Yeah, okay, that's what, right, I'm excited to try. I
won't lie. I think I've had pistachio ice cream maybe
twice in my life, but that's from other places that
I probably use said process slop as you said, So
I'm excited to actually fully try a pure pistachio gelato.
(15:28):
What else do you guys do everything in house as well?
Speaker 1 (15:31):
Pretty much everything is done in here. Like obviously we're
not you know, we don't milking the cows out of
the back, We're not you know, making the chocolate, you know,
things ourselves. But the ninety percent of the procedure, like
ninety percent of the heavy lifting is done by us.
Like even like we have a lemon sorbet and the
lemons are juiced by us. So we get like a
(15:52):
crate of lemons and juice them into a little bowl
and it takes like it takes hours to it. Yeah,
you get like ten mills of juice, burl, So you're
just sitting there like for hours trying to juice this thing.
But yeah, it's mostly done in house. Yeah, but it's
worth it, one hundred percent worth it.
Speaker 2 (16:07):
Feel Like you mentioned to me a while ago something
about doing caramel in house as well.
Speaker 1 (16:12):
Yes, we make our caramel in house.
Speaker 2 (16:14):
What does that look like? Because to me, I mean,
I don't know the process of making caramel, and I'm
not even going to pretend like it sounds easy.
Speaker 1 (16:22):
It's it's easy once you get the hang of it. Yeah,
but I personally suck at it. I don't do it
because I'll burn it and all splash up and I'll
burn my hand, and so I don't do it. But
the guys in house, you know, Yeah, we make our
caramel in house as well.
Speaker 2 (16:38):
Are you planning in the future, because you've only just
it's only been like a month or two that you've
actually been with the business, so you haven't changed much.
Are you planning on doing new flavors in the future,
and any new flavors you can give us a hint.
Speaker 1 (16:52):
At, Well, we've got blood orange coming in this week.
Speaker 2 (16:56):
Juice the blood orange yourself.
Speaker 1 (16:58):
Yeah, Yeah, everything's a new flavor. We have a huge
deck of specials and we still work closely with the
guys that's spilt Milk Orange, which is kind of where
the things started. Yeah, with flavors, and we're kind of
try to match them as much as possible, but you know,
flavors change every week, so you know we have three,
four or five specials on every week and they rotate.
Speaker 2 (17:18):
Well, you got to keep up to date with the
Instagram and all the social media as well if you
want to stay on top of the flavors then, but
also just go in store. Are you still doing the
chocolate Fountain?
Speaker 1 (17:26):
Yes?
Speaker 2 (17:26):
Oh good, okay, that was my only concern and I'm
glad that we see eye to eye on that. What
about you though, apart from the three businesses that you've
been involved in, what are some of your favorite places
to eat at in camera? Oh it's a tough question, honestly.
Speaker 1 (17:50):
Honestly, I eat at Mum and Dad's restaurant the most.
I eat that almost every single night. I don't blame
that every single night. You've grown up around the food.
But barring that, probably Hyroed in Dixon, Okay, they do
this French toast that I love. I get almost every
time and Hired aside, probably the Turkish Peter House in Jamson.
(18:13):
What you go to Turkish p d Yeah, it's probably Tavooklu,
which is like the it's like the cheese and the
parsley and the and the chicken. And then there's a
place in the city called Mama Tritoria.
Speaker 2 (18:25):
Oh yeah, yeah, yeah.
Speaker 1 (18:26):
I love those like sort of family vibe restaurants, and
you know, going to there with like with my mates
and it's very homely and it's of course. Yeah.
Speaker 2 (18:36):
Do you bring a lot of your mates to your
mum and dad's restaurant?
Speaker 1 (18:38):
Oh yeah all the time.
Speaker 2 (18:39):
Do they just treat them like their sons and daughters
as well?
Speaker 1 (18:42):
Yeah yeah, Well me and my best friends, like a
lot of my best friends I've been friends with for
ten plus years. Yeah, like my group of friends hasn't
really changed. Yeah, and so they pretty much are my brothers.
I Ve all crashed in my house and we've all
gone out together, you know. So yeah, they're pretty much
like they get treated that way too.
Speaker 2 (19:01):
Yeah, yeah, I love that. What's your your recommendation for
people if they're going to your mum and dad's restaurant?
What do you recommend they get from the menu.
Speaker 1 (19:08):
If you want to play safe, go butter chicken. Yep.
Speaker 2 (19:11):
It's like you've looked at me and you said that
is a white man.
Speaker 1 (19:17):
But if you want something a little bit spicy. I
really like the chili chicken. Now it's not like a
super super old school traditional dish, but it just tastes good.
Like you, just taste like. I don't even care, just
taste good. So like it. Okay, fair enough, Like it's
the same with you. It's not that deep, man, I
taste it, I like it, I get it. Yeah, No,
that's fair.
Speaker 2 (19:35):
I mean I feel like that should be the blanket
rule for any sort of food taster at all. When
I hear people, and I mean I do it as well,
they talk about the essences and the flavors. It's the
thumbs up or thumbs down that should be the rule. Okay,
(19:56):
why do we record this at a cootie in the morning?
Speaker 1 (19:58):
Hungry already?
Speaker 2 (19:58):
I'm starving, man, I am starving. Well, thank you so
much for coming in today and having a chat to
me about your your life and also how you've been
involved around food. Like I said, Omar is involved in
so many different businesses. So check out Patti Smith's. Actually, oh,
I've got a planned all right. This is how you
spend the day. Not you, I mean you probably spend
(20:19):
your day all involved, but this is how the listener
spends the day. Lunch at Patti Smith's do something after that,
I don't care what you do. Dinner at his mum
and Dad's restaurant as well, then gelato for dessert. How
does that sound?
Speaker 1 (20:30):
Can't go wrong.
Speaker 2 (20:31):
I can't go wrong, and I think I know what
I'm going to be doing this weekend as well.
Speaker 1 (20:36):
Mate.
Speaker 2 (20:36):
Thank you so much for coming on today, and thank
you so much for bringing in a little tub of
gelato for me as well. What flavors apart from the
bistaccio have you put in there?
Speaker 1 (20:46):
So's pistasia like you said, yep, honeycomb and I love
honeycomb too. Like we get a local bakery, you know,
to make a honeycomb and then we chop it up
and check it up in Oh yeah, nice, it's all
fresh and it Anzac biscuit.
Speaker 2 (20:59):
Oh okay, hold on, I was going to ask you
some questions about the honeycomb, but that can be moved
a site. Anzac biscuit, okay, describe that to me. Is
it just chopped up anzac biscuit?
Speaker 1 (21:10):
Yeah?
Speaker 2 (21:10):
Yeah, okay.
Speaker 1 (21:11):
And that's like sort of like the theme with all
our flavors. So if it says, you know, ans biscuit,
it's it's probably it's literally ants like biscuit and jelato.
Speaker 2 (21:21):
Do you put like a sauce with a tool? Do
you just want the anzac biscuit to stand out?
Speaker 1 (21:25):
Biscuit sands out. You'll see when you taste it, there's
like chunks of biscuit in there too.
Speaker 2 (21:28):
I did bring I did bring lunch for today, but
breakfast gelato. I feel like that's probably not gonna be
on the menu either. I'm pitching a lot of breakfast
things for you, but it makes sense why you were
free to come and do this at breakfast time, because
everything is you know what, I'll leave it when you're
ready to open up another business.
Speaker 1 (21:46):
Breakfast gelato and breakfast.
Speaker 2 (21:47):
It's just a breakfast place. I'll be your business partner.
I won't put any money in, but I'll be here
your cool guy, of your.
Speaker 1 (21:55):
Cool guy standing out the front.
Speaker 2 (21:59):
Shit. But yeah, I reckon breakfast. Oh, I've just sort
of a great collaboration for you to do French toast gelato,
but use the high road French toast. Would that work?
Speaker 1 (22:12):
That would work? I think they've done it before. I
think they've used spilled milk gelato for their French toast before.
Speaker 2 (22:18):
So it's just a reverse collaboration.
Speaker 1 (22:20):
I think that's just plagiarism because it's been done. You
scupying them, mate.
Speaker 2 (22:27):
Okay, well it seems that my business adventures take another
step back back to the drawing board. I'll think of
more gelato flavors and then I'll shoot them to you
and you can just shoot back already been done, mate,
And then and then I'll just keep crying and just
keep researching.
Speaker 1 (22:42):
Better not be rainbow or bubble gum.
Speaker 2 (22:44):
Or I won't lie. I genuinely, I was in the
shower this morning and I was thinking, I'm like, what
sort of gelato flavors can I pitch to Omar? And
then I was just like lemon and lime, and I
was like, well, that's that has been done. Why am
I sitting here thinking I'm the Einstein Glado when I've
just thought of lemon and lime? Do you do a
lemon alone we have?
Speaker 1 (23:04):
Yeah?
Speaker 2 (23:05):
Yeah, damn it, damn it. It's me still thinking I nailed.
Speaker 1 (23:08):
It could have been worse. You can just say like
chocolate or something bad.
Speaker 2 (23:11):
Yeah, no, that is that is not good. I think, though,
the place that you guys are located in Dixon is
great because of course at the Camera center as well.
They've just opened up another gelado bar Anita and the
place that they put it is just across from Via
dolce Ye, which you could see it as two different ways.
Oh great, you've now got a little ice cream precinct.
(23:31):
But then it's also you know, you've splitting the competition
where you guys are yep, I don't see an ice
cream place inside not a no, exactly, and it's going
to stay that way.
Speaker 1 (23:42):
Let's mix on you.
Speaker 2 (23:43):
Yeah exactly, cool guy, Shut up, Michael.
Speaker 1 (23:47):
Well that's it.
Speaker 2 (23:48):
You filled up on all the food content. You could
still a little peckish. Check out other episodes or follow
Our Instagram page serves Double Underscore Podcast
Water up.
Speaker 2 (00:01):
Oh my goodness, the food looks and smells amazing. I
hope you're hungry. This is the Service podcast. Hello and
welcome back to Served, where we are serving you up
a ton of great foodie recommendations here in the nation's capital.
I am your host, Mick Carojuana, still coming to you
live from my bedroom with a knee in a sexy
(00:23):
look an old brace. If you're wondering why I'm here
and not at the station, then go and listen to
the Bonus Byte episode I did on Monday. It'll explain
the story as for today's episode when it is pre
recorded pre operation, so the mic quality is better. I
have a guy who grew up in a family that
(00:45):
owned a restaurant, and then later on he decided, you
know what, let's bring a full franchise here to Canberra.
Now he owns four stores around town and he's just
purchased a gelato place too, and he is still in
his early when he is. His name is Omar Sadik.
He is the owner of all the Patti Smith stores
here in Canberra and the new owner of the Spilt
(01:07):
Milk Bar in Dixon. We chat about how him growing
up around his family's restaurant inspired him to own his
own business. Why he invested into both Patty Smith's and
Spilt Milk Plus, I try my best to pitch a
lot of cool new menu items and gelato flavors. I
will be the first to say now, I'm just gonna
(01:31):
leave that to Omar from now on. Aha. That is
all on the way and more on today's episode. Observed
when people own businesses they own they normally focus on
one food product at a time. And that's what you're
probably thinking. You're like good. They're focusing on making the
(01:51):
one product and they're not focusing on other things. But
a man who does have his fingers in all the
pies is my special guest for today. I'm more than
happy that he's got all his fingers in the pies
because he's doing a phenomenal job and making said pies
taste yummy. In a weird turn of events, he actually
doesn't sell pies. It is the owner of all the
Patti Smiths here in the act and the recent new
(02:13):
owner of Spilt Milk Bar in Dixon as well. Omar
Sadik Omar, thank you for joining me today.
Speaker 1 (02:19):
Thanks for meek I really appreciate it. By early thirty
in the morning.
Speaker 2 (02:22):
It is very early, and I was actually gonna I'm
quite hungry. And that's what I hate about doing this
podcast is that when you talk to people about food,
you get even hungrier. And since we're going to be
talking about Patti smith burgers, I was like, oh, man,
I could go a breakfast burger. And then I noticed,
you guys don't do breakfast burgers.
Speaker 1 (02:38):
No, we just stick to what we're good at. Really. Yeah, yeah,
whole nother level of complexity, and then you need coffee
and yeah, just the wholenother candle worms.
Speaker 2 (02:46):
So breakfast burgers probably won't be a thing. Probably not okay,
that's all right, You've let me down early in the podcast,
but that's okay. Bar Is Low. So how did you
get into the Patti Smith's business.
Speaker 1 (02:58):
Well, it was by accident, actually, most okay, So kind
of through the end of grade twelve and all through
my first couple of years, I was always flipping things.
I'd buy iPhones and fix them and sell them, and
I was doing a few of those a week, and
then I did some stuff with watches and stuff too,
and I'm a big watch fan. So but when COVID happened,
everything started to slow down, and I sat there at
(03:19):
I was really young at the time when I thought
about it. I sat there at sort of nineteen and thought,
what am I good at? And I was brutally honest
and the answer was nothing.
Speaker 2 (03:29):
I don't know.
Speaker 1 (03:30):
I don't know how to do anything, but my mum
and dad have me selling food since I was a kid.
I thought, well, maybe I've picked up on things watching
them and being around their restaurants and working for them.
You know, maybe I've picked up on things about the
industry which I don't even know that I picked up
and found out that I had. And so I just
reached out to a bunch of franchises, okay, and I'd
actually recently been in Melbourne and tried Patty Smith's there,
(03:52):
so I reached out to them as well, and I
was lucky that they were one of the first guys
to get back to me. And the rest is history
really started. The first one worked in it all the time,
and the first paid for the second, and then the
second those two paid for the next two and just
snowboard from there.
Speaker 2 (04:06):
Really, so you're the reason that Patti Smith is now
in the act yeah, wow, And it's it's interesting that
you say that it kind of happened by accident in
a way, but it was you growing up around your
mum and dad owning a business here in Canberra that
has kind of inspired you to get into that. What's
your mum and dad's business?
Speaker 1 (04:23):
So mum and dad owned tire Jargreen Gin restaurant, right,
it is one in Dixon, one in bel.
Speaker 2 (04:27):
Do they find it like you are competition now because
or is it because you're different cuisines and different.
Speaker 1 (04:34):
It's completely different? But not really.
Speaker 2 (04:37):
No, that's good at least there's no friendly fire in
the family.
Speaker 1 (04:41):
But we do have sort of like sales competitions, right,
so you know when I see them, they'll be like,
oh what did you do last week?
Speaker 2 (04:47):
Oh I did this?
Speaker 1 (04:48):
What did you do? It was a bit of friendly competition.
I think, nothing crazy.
Speaker 2 (04:54):
No, what are your favorite items on the menu at
Patti Smith? I'm guessing the burger that you went down
and tried in Melbourne is probably your number one?
Speaker 1 (05:08):
Yeah, so it was just the oji, the original Patty Smith's.
Speaker 2 (05:11):
Yeah.
Speaker 1 (05:12):
So this was when I was probably four, four and
a half years ago. Now, Smash Burgers weren't really a
thing in Canberra. Yeah, so we had broad we had Greece.
I think maybe Burger Hero did some smash sort of
burger sign, but there was no real like not many
places did smash burgers. Yeah, and so that was actually
the first time I had a burger that didn't have
(05:32):
this massive, thick beef patty and it was like sort
of thin and crispy, and I thought, this is really cool. Yeah,
so it was just the original Patty Smith that I
tried when I was When I was it's probably still
my favorite.
Speaker 2 (05:43):
Smash burgers are a different thing and they are just
taking over the country now, and I completely agree. It's
that like nice little thin layer of beef, the crispiness
that I am enjoying more than a nice, thick, juicy patty.
So I completely understand why you fell in love going
down to Melbourne, and it's great that you picked it
up up and brought it here as well. Where was
the first location that you set up Dixon? Why Dixon?
Speaker 1 (06:04):
Well, the sport was there for a little while. You know,
when you're very young, a lot of landlords don't want
to work. There's no way this kid's going to pay
us right on. Yeah yeah, but it was also just
down the road from Darden. It's near where I lived,
and it was a great location and just made sense.
Yeah yeah.
Speaker 2 (06:20):
And since then, you've just kind of continued to open
up around Camber. You've just opened up your fifth one,
is it your fourth one? Your fourth one down in Tagnong,
which is a cute little shop. It's just across from
the South Point shopping Center. But it's not just Patty Smith's.
You also do Dante's Hot Chicken, which when I went
to our and visited the Patti Smiths and Tagannong, that's
what I went for and that was a game changer
(06:43):
that rocked my world. Has Dante's and Patti smith always
been a collaboration or is that something that you thought
that you wanted to bring to Camber as well and
team up.
Speaker 1 (06:51):
Dante's Hot Chicken is by the same franchise or as
Patti Smith's, Okay, And so they have really creative, really
intelligent guys, much more togent than I am in the
kind of they have like this built in kitchen with
their office. They just make stuff all day. Oh wow,
And they just made Dante's Hot Chicken. The way these
things usually get rolled out is, Hey, we've made this
(07:12):
new thing. We're going to launch it. Do you want
to launch it? And I just go eat a bunch
of chicken for a day and go, yep, that was good,
let's do it. And then we opened up in Tokanong.
So it wasn't always a collaboration, but now it is.
Speaker 2 (07:23):
Yeah, you make it sound like you've got the toughest
job in the world that you just spent a full
day eating chicken. I also saw on the website as well.
I was looking at the menu, I noticed that here
in Canberra we do the maple chicken bacon. Is there
a reason that we only do it here in the act?
Speaker 1 (07:39):
Yeah, it's because of me. Interesting, Yeah, yeah, so and
my family are culturally Muslim, ye, and staying true to
my roots and staying true to things that I believe in,
and kind of having that inclusivity where I would really love,
you know, my mum or my dad or my grandpa
or my cousins who are really really strict Muslim to
be able to come to my stores and eat with me.
(08:01):
I know it sounds kind of weird, but that was
always really important for me because a lot of the
reason why I work the way that I work and
work the hours that I work is to make my
father proud. And so I feel like if he can't
even eat with me, that would be just like it
just defeats a purpose of course. So yeah, that was it.
But besides that, it's like we have you know, our
menus kosher, it's halal, it's we've got vegan options, we've
(08:22):
got vegetarian options, we've got glunen free options. Like there
is not a single soul who can't come eat with us. Yeah,
And so that's a huge part of it as well.
Speaker 2 (08:30):
And it's a great way to look at it as well,
that you're not trying to not invite people in. And
it's beautiful to hear that it was your father and
your family that kind of inspired you to say, hey,
you know what, let's kind of do this differently and
make it so then it is hlal too. Is that
something that has been implemented as well at different Patty
Smith's stores around the country.
Speaker 1 (08:48):
So it started in Camper. I think when we started
over here it was just us, Yeah, but I think
there are a couple other stores around the country in
areas which are quite heavily populated with kind of will
some populations. I try it, yeah, but I wouldn't. I
wouldn't off the top of my head of no clue.
Speaker 2 (09:07):
Fair enough, you know, take the badge.
Speaker 1 (09:10):
It's just me.
Speaker 2 (09:17):
Is there anything that you're going to be doing new
or different at Patty Smiths anytime soon?
Speaker 1 (09:22):
Well, in the short term the near future. There are
a couple of changes coming up, and the biggest one
is probably the larger beef patty. Okay, beef patty is
getting about thirty percent bigger. Oh wow, Yes, that's a
fair bit bigger. And that's just you know, we track
our feedback very very closely, and then if everyone wants
a bigger beef patty, we'll give them a bigger beef patty.
Speaker 2 (09:42):
It's interesting that to hear that people want a bigger
patty when we were just talking about the smash patty
being the way to go.
Speaker 1 (09:49):
Yeah, well'll still be smashed, right, Okay, it'll just be
more of it.
Speaker 2 (09:53):
Oh I never even thought of that. I thought that
you had two different Okay, now I'm with you.
Speaker 1 (09:59):
Now I'm with you.
Speaker 2 (09:59):
There's more to smash. Yeah, yeah, okay, cool, okay, cool,
I like that. Is there anything else that you got
planned in the future, any special deals or menu items
coming up.
Speaker 1 (10:08):
There is a value menu that's well, it was supposed
to launch last month, but there's been a few hold
ups and whatnot. But we're introducing a value menu as well.
So there'll be a hamburger, there'll be some chicken pieces
and chips, and a couple like family combos and combos
for one and things like that. And the price point
of that is kind of between like eight and nine
dollars to like fifteen dollars, okay, so it's kind of
(10:31):
targeting a different sort of market.
Speaker 2 (10:32):
Yeah, And would that be available full day or is
that like a lunchtime special thing.
Speaker 1 (10:37):
One of them is available, I believe, you know, we're
still kind of finalizing and wrapping it up. Of course,
of course it's at the plan right now. Is one
of them will be available two to five?
Speaker 2 (10:45):
Yeah?
Speaker 1 (10:45):
No, the rest is available all day?
Speaker 2 (10:47):
Oh perfect, Yeah, I will say. And I don't know
if this is going to be on the value menu,
but it is on the normal menu. When I came in,
we also me and my friend that we came we
got the churos as well as we thought, you know,
let's let's treat ourselves. Yes, they're good, fantastic that Natella
sauce as well that you dip in. Oh and you, oh,
(11:08):
I need a I don't know if you can remember
which milkshake that you made for me as well?
Speaker 1 (11:13):
Did I have like chocolatey bits in it? I think
so it was a chocolate oreo picture o. Man.
Speaker 2 (11:19):
I don't drink milkshakes all too much because lactose isn't
good for me, but sometimes you have things that you
you're okay with having stomach problems. And that was one
of the greatest milkshakes I've ever had.
Speaker 1 (11:32):
Oh, absolutely, Like I can't drink Momo milk either, but
I eat milkshakes all the time.
Speaker 2 (11:38):
It was phenomenal. So the great thing is if you
if you enjoy the burger at Patty Smith's, my tip
would be order the tiros at the same time. The
only problem is you're gonna have to be looking at them.
But they were just crispy, crunchy, fluffy on the inside.
Oh man, I gotta come back again. Why are we
doing this at eight thirty in the morning. You will
(11:58):
see me tonight. But like I said at the very
top of the podcast. You've got your fingers in all
the pies. We've spoken about your family's restaurant. Now you've
got Patty Smith's. But you just recently bought into a
Spilt Milk bar in Dixon as well, a lovely gelato bar.
I remember when it opened up. Was it a year ago?
(12:20):
A couple of years ago?
Speaker 1 (12:21):
I was almost three years ago.
Speaker 2 (12:23):
Now, yeah, And I went down and it was fantastic.
They've got a little chocolate fountain at the back too,
And just watching that, I was like, oh, so when
you told me that you were buying into Spilt Milk,
I was like, wow, what motivated you to go? Well,
you know what, I love my burgers. I'm going to
keep doing the Patty Smith stuff, but now let's try gelato.
Speaker 1 (12:43):
Well, I live pretty close to Dixon, so I'm around
the area a lot. Yeah, you know Dad's restaurants there
and Patti Smith is there. So I found myself there
a lot, and I found myself eating a.
Speaker 2 (12:52):
Lot of gelato, as anyone would.
Speaker 1 (12:55):
It was really good, right, And so I do this
thing where I like to keep track of where I
spend my money and why YEA, just like to think
about where my purchasing decisions come from. And it was
not that deep. It was just a jot. It was
really good. I was like, this jilt is really good,
so I keep buying it. The store actually wasn't for
sale at the time. What Yeah, we started talking like
(13:17):
Andrew Hamilton, who was previous owner, and I started talking
about getting a deal done probably a year and a
half ago. Wow, he started last year. And the conversation
went something like, hey, Andrew, do you want to sell
me your store? And he goes no. And then I
caught him again and again and again, and then I
(13:39):
drove to Orange which is where one of the other
stores is, and met him, and then drove there again
and again, and then when he came here one time
we sat down and that's kind of when he was like,
you know, this guy wants to do something like let's yeah,
he's you know, he's not. He's sent me serious. Maybe
I'll entertain it. And went from there and now and
now I got the store.
Speaker 2 (13:59):
So wow, that's so interesting that you just kept annoying
him and that it was never for sale. But it's
great to know that it was your your love of
the gelato. So it's nice to know that the business
is obviously still in stafe hands. Yes, because it's someone
who adores the product. What is your go to gelato choice.
Speaker 1 (14:17):
Then pistachio, It has to be pistachio.
Speaker 2 (14:19):
Interesting.
Speaker 1 (14:20):
Yeah, So the pistachos that we use are roasted in
house and then grinded in house. So we have a
nut grinder in house, right I came and then mixed
in with the pasta fized milk in house. So every
part of that process is done in house. We don't
get weird bags of slop from some supplier somewhere across
the country and mix it in with some past fized
(14:41):
milk from some other supplier on the other side of
the country. Yeah, every single part of that process is
done in house, and you can taste it and you
can see it. So the pistachio gelato is not bright green,
like it's not glowing the dark green, because pistachos don't
glow in the dark fair. It's like a light green.
Like I brought you a tub pisashia that you'll see it.
But it just looks like it looks exactly what you
(15:03):
think pistachios that are crushed up mixed with milk would
look like.
Speaker 2 (15:07):
Yeah, okay, that's what, right, I'm excited to try. I
won't lie. I think I've had pistachio ice cream maybe
twice in my life, but that's from other places that
I probably use said process slop as you said, So
I'm excited to actually fully try a pure pistachio gelato.
(15:28):
What else do you guys do everything in house as well?
Speaker 1 (15:31):
Pretty much everything is done in here. Like obviously we're
not you know, we don't milking the cows out of
the back, We're not you know, making the chocolate, you know,
things ourselves. But the ninety percent of the procedure, like
ninety percent of the heavy lifting is done by us.
Like even like we have a lemon sorbet and the
lemons are juiced by us. So we get like a
(15:52):
crate of lemons and juice them into a little bowl
and it takes like it takes hours to it. Yeah,
you get like ten mills of juice, burl, So you're
just sitting there like for hours trying to juice this thing.
But yeah, it's mostly done in house. Yeah, but it's
worth it, one hundred percent worth it.
Speaker 2 (16:07):
Feel Like you mentioned to me a while ago something
about doing caramel in house as well.
Speaker 1 (16:12):
Yes, we make our caramel in house.
Speaker 2 (16:14):
What does that look like? Because to me, I mean,
I don't know the process of making caramel, and I'm
not even going to pretend like it sounds easy.
Speaker 1 (16:22):
It's it's easy once you get the hang of it. Yeah,
but I personally suck at it. I don't do it
because I'll burn it and all splash up and I'll
burn my hand, and so I don't do it. But
the guys in house, you know, Yeah, we make our
caramel in house as well.
Speaker 2 (16:38):
Are you planning in the future, because you've only just
it's only been like a month or two that you've
actually been with the business, so you haven't changed much.
Are you planning on doing new flavors in the future,
and any new flavors you can give us a hint.
Speaker 1 (16:52):
At, Well, we've got blood orange coming in this week.
Speaker 2 (16:56):
Juice the blood orange yourself.
Speaker 1 (16:58):
Yeah, Yeah, everything's a new flavor. We have a huge
deck of specials and we still work closely with the
guys that's spilt Milk Orange, which is kind of where
the things started. Yeah, with flavors, and we're kind of
try to match them as much as possible, but you know,
flavors change every week, so you know we have three,
four or five specials on every week and they rotate.
Speaker 2 (17:18):
Well, you got to keep up to date with the
Instagram and all the social media as well if you
want to stay on top of the flavors then, but
also just go in store. Are you still doing the
chocolate Fountain?
Speaker 1 (17:26):
Yes?
Speaker 2 (17:26):
Oh good, okay, that was my only concern and I'm
glad that we see eye to eye on that. What
about you though, apart from the three businesses that you've
been involved in, what are some of your favorite places
to eat at in camera? Oh it's a tough question, honestly.
Speaker 1 (17:50):
Honestly, I eat at Mum and Dad's restaurant the most.
I eat that almost every single night. I don't blame
that every single night. You've grown up around the food.
But barring that, probably Hyroed in Dixon, Okay, they do
this French toast that I love. I get almost every
time and Hired aside, probably the Turkish Peter House in Jamson.
(18:13):
What you go to Turkish p d Yeah, it's probably Tavooklu,
which is like the it's like the cheese and the
parsley and the and the chicken. And then there's a
place in the city called Mama Tritoria.
Speaker 2 (18:25):
Oh yeah, yeah, yeah.
Speaker 1 (18:26):
I love those like sort of family vibe restaurants, and
you know, going to there with like with my mates
and it's very homely and it's of course. Yeah.
Speaker 2 (18:36):
Do you bring a lot of your mates to your
mum and dad's restaurant?
Speaker 1 (18:38):
Oh yeah all the time.
Speaker 2 (18:39):
Do they just treat them like their sons and daughters
as well?
Speaker 1 (18:42):
Yeah yeah, Well me and my best friends, like a
lot of my best friends I've been friends with for
ten plus years. Yeah, like my group of friends hasn't
really changed. Yeah, and so they pretty much are my brothers.
I Ve all crashed in my house and we've all
gone out together, you know. So yeah, they're pretty much
like they get treated that way too.
Speaker 2 (19:01):
Yeah, yeah, I love that. What's your your recommendation for
people if they're going to your mum and dad's restaurant?
What do you recommend they get from the menu.
Speaker 1 (19:08):
If you want to play safe, go butter chicken. Yep.
Speaker 2 (19:11):
It's like you've looked at me and you said that
is a white man.
Speaker 1 (19:17):
But if you want something a little bit spicy. I
really like the chili chicken. Now it's not like a
super super old school traditional dish, but it just tastes good.
Like you, just taste like. I don't even care, just
taste good. So like it. Okay, fair enough, Like it's
the same with you. It's not that deep, man, I
taste it, I like it, I get it. Yeah, No,
that's fair.
Speaker 2 (19:35):
I mean I feel like that should be the blanket
rule for any sort of food taster at all. When
I hear people, and I mean I do it as well,
they talk about the essences and the flavors. It's the
thumbs up or thumbs down that should be the rule. Okay,
(19:56):
why do we record this at a cootie in the morning?
Speaker 1 (19:58):
Hungry already?
Speaker 2 (19:58):
I'm starving, man, I am starving. Well, thank you so
much for coming in today and having a chat to
me about your your life and also how you've been
involved around food. Like I said, Omar is involved in
so many different businesses. So check out Patti Smith's. Actually, oh,
I've got a planned all right. This is how you
spend the day. Not you, I mean you probably spend
(20:19):
your day all involved, but this is how the listener
spends the day. Lunch at Patti Smith's do something after that,
I don't care what you do. Dinner at his mum
and Dad's restaurant as well, then gelato for dessert. How
does that sound?
Speaker 1 (20:30):
Can't go wrong.
Speaker 2 (20:31):
I can't go wrong, and I think I know what
I'm going to be doing this weekend as well.
Speaker 1 (20:36):
Mate.
Speaker 2 (20:36):
Thank you so much for coming on today, and thank
you so much for bringing in a little tub of
gelato for me as well. What flavors apart from the
bistaccio have you put in there?
Speaker 1 (20:46):
So's pistasia like you said, yep, honeycomb and I love
honeycomb too. Like we get a local bakery, you know,
to make a honeycomb and then we chop it up
and check it up in Oh yeah, nice, it's all
fresh and it Anzac biscuit.
Speaker 2 (20:59):
Oh okay, hold on, I was going to ask you
some questions about the honeycomb, but that can be moved
a site. Anzac biscuit, okay, describe that to me. Is
it just chopped up anzac biscuit?
Speaker 1 (21:10):
Yeah?
Speaker 2 (21:10):
Yeah, okay.
Speaker 1 (21:11):
And that's like sort of like the theme with all
our flavors. So if it says, you know, ans biscuit,
it's it's probably it's literally ants like biscuit and jelato.
Speaker 2 (21:21):
Do you put like a sauce with a tool? Do
you just want the anzac biscuit to stand out?
Speaker 1 (21:25):
Biscuit sands out. You'll see when you taste it, there's
like chunks of biscuit in there too.
Speaker 2 (21:28):
I did bring I did bring lunch for today, but
breakfast gelato. I feel like that's probably not gonna be
on the menu either. I'm pitching a lot of breakfast
things for you, but it makes sense why you were
free to come and do this at breakfast time, because
everything is you know what, I'll leave it when you're
ready to open up another business.
Speaker 1 (21:46):
Breakfast gelato and breakfast.
Speaker 2 (21:47):
It's just a breakfast place. I'll be your business partner.
I won't put any money in, but I'll be here
your cool guy, of your.
Speaker 1 (21:55):
Cool guy standing out the front.
Speaker 2 (21:59):
Shit. But yeah, I reckon breakfast. Oh, I've just sort
of a great collaboration for you to do French toast gelato,
but use the high road French toast. Would that work?
Speaker 1 (22:12):
That would work? I think they've done it before. I
think they've used spilled milk gelato for their French toast before.
Speaker 2 (22:18):
So it's just a reverse collaboration.
Speaker 1 (22:20):
I think that's just plagiarism because it's been done. You
scupying them, mate.
Speaker 2 (22:27):
Okay, well it seems that my business adventures take another
step back back to the drawing board. I'll think of
more gelato flavors and then I'll shoot them to you
and you can just shoot back already been done, mate,
And then and then I'll just keep crying and just
keep researching.
Speaker 1 (22:42):
Better not be rainbow or bubble gum.
Speaker 2 (22:44):
Or I won't lie. I genuinely, I was in the
shower this morning and I was thinking, I'm like, what
sort of gelato flavors can I pitch to Omar? And
then I was just like lemon and lime, and I
was like, well, that's that has been done. Why am
I sitting here thinking I'm the Einstein Glado when I've
just thought of lemon and lime? Do you do a
lemon alone we have?
Speaker 1 (23:04):
Yeah?
Speaker 2 (23:05):
Yeah, damn it, damn it. It's me still thinking I nailed.
Speaker 1 (23:08):
It could have been worse. You can just say like
chocolate or something bad.
Speaker 2 (23:11):
Yeah, no, that is that is not good. I think, though,
the place that you guys are located in Dixon is
great because of course at the Camera center as well.
They've just opened up another gelado bar Anita and the
place that they put it is just across from Via
dolce Ye, which you could see it as two different ways.
Oh great, you've now got a little ice cream precinct.
(23:31):
But then it's also you know, you've splitting the competition
where you guys are yep, I don't see an ice
cream place inside not a no, exactly, and it's going
to stay that way.
Speaker 1 (23:42):
Let's mix on you.
Speaker 2 (23:43):
Yeah exactly, cool guy, Shut up, Michael.
Speaker 1 (23:47):
Well that's it.
Speaker 2 (23:48):
You filled up on all the food content. You could
still a little peckish. Check out other episodes or follow
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