October 14, 2025 • 9 mins
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
There's a story that's gotten national attention. We gotta get
her on because of food influencer trashed a restaurant and
the restaurant's fighting back and it's such an amazing story.
And the woman that owns the restaurant. I'm hoping. Uh, Jen,
Jenn are you there?
Speaker 2 (00:17):
Hi?
Speaker 3 (00:18):
This is Jenna, Jenna.
Speaker 2 (00:19):
Hi.
Speaker 1 (00:20):
It's John Jay and Rich. I was dming with you
a little bit ago on Instagram.
Speaker 4 (00:23):
I listened to you every morning.
Speaker 3 (00:25):
Oh well, we're big fans. I have to tell you.
Speaker 1 (00:30):
I saw the Instagram drama that's happened to you over
the weekend.
Speaker 4 (00:34):
Right, it was pretty crazy.
Speaker 3 (00:36):
Yes, but I have to tell you something.
Speaker 1 (00:38):
The video you made explaining yourself was fantastic.
Speaker 3 (00:43):
Just yeah, fantastic, soil.
Speaker 4 (00:45):
I appreciate that.
Speaker 5 (00:46):
Thank you.
Speaker 1 (00:47):
Wanted to get you on our radio show to promote
your place and tell us about your stuff and just
whatever we could do to help.
Speaker 3 (00:52):
So there's always a line around the block.
Speaker 4 (00:54):
Yeah, absolutely, I would love that.
Speaker 3 (00:56):
What's the proper name of your saying your restaurant?
Speaker 4 (00:59):
Jay all PATISSERII.
Speaker 3 (01:03):
And where are you from?
Speaker 4 (01:05):
I'm from Belgium French speaking, Oh Belgium.
Speaker 3 (01:09):
Oh yeah, Payton was just Belgium, not that long ago.
Speaker 4 (01:13):
Oh good, Yeah, I'm from Waterloo, so a little bit
more stuff.
Speaker 3 (01:17):
Yeah, And how long have you been in Phoenix?
Speaker 4 (01:20):
Phoenix almost eight years now?
Speaker 3 (01:22):
And how long have you had the restaurant?
Speaker 4 (01:24):
Six years?
Speaker 3 (01:26):
And how's it going?
Speaker 4 (01:27):
It's going really good. I had a small but very
strong community. I had my regulars, I had my French,
my French little group. Also. It was going really good.
And then obviously all this happened, and then the support
this weekend was honestly mind blowing. People really showed up
(01:50):
and it was amazing to see.
Speaker 1 (01:52):
Yeah, I saw the video you guys posted all the
people in line. Is that every day or is that
because of all this incredible publish It's not.
Speaker 4 (01:59):
Every day, it's because of what's happened last week. So
it was. It was incredible, and people were so patient
and so positive. It was it was really amazing. Everyone
my team worked so hard. It was very something special
(02:20):
to see. I don't think I ever imagined I would
see this in my life, so it was really special.
Speaker 1 (02:27):
Can you explain to us the short version of what
happened to you? Just so in case people are just
listening right now, trying to figure out why we're talking
to you and what happened.
Speaker 3 (02:35):
Yeah.
Speaker 4 (02:35):
Absolutely, So basically, we an influence to reach out to
us and asked to do a collaboration and we respectfully
declined because we didn't really have the budget to do
anything like that at that time. And so she mentioned
that if we provided the food for free plus ga trity,
(02:58):
she would be a little bit kinder on her review,
but otherwise she is known to be a little bit
more harsh and aggressive on her reviews, and so she
still came in the next We still decline, and she
came in the next day and basically criticized a lot
(03:19):
of the things about our business that specifically wasn't true.
So it wasn't just her opinion, which she's entitled to
that's not a problem, but it was just making claims
of my business and my operations that were not true.
And so I just did a video saying, hey, like,
I understand you still came in despite us, you know,
(03:41):
turning down this collaboration opportunity, but what I really don't
like is being told certain things about my business that
are not true. And then I went on to show
the truth of my ingredients and my process that shield
color is about as natural as my boots ass and.
Speaker 2 (03:59):
Waistline showed her imported pistachio paste straight from Italy.
Speaker 4 (04:02):
Pistasio paste that is one hundred percent pistachios.
Speaker 2 (04:05):
From the tailing, and then she continues to make other claims.
Speaker 1 (04:08):
Five dollars for a canale. That's the price next to
the Phoenix Airport.
Speaker 4 (04:10):
This is our planet owned flowers straight from Pasilite.
Speaker 3 (04:13):
It's putent in.
Speaker 1 (04:13):
Talentis in Italian. Not bad for close to the airport. Bakery.
Speaker 3 (04:17):
You cannot use fake as in radiates.
Speaker 4 (04:19):
Okay, all of our flowers that we use in our product, thee.
Speaker 1 (04:24):
All comes on the pallet from your So.
Speaker 2 (04:25):
Seventeen thousand comments later, the Internet sided hard with the bakery.
It's a perfect case study. One reputation tried to leverage influence,
the other stood firm with transparency. The Internet rewarded the
one that kept receipts and stayed authentic.
Speaker 4 (04:38):
I'm very, very proud of my team. That's that's one
of my biggest accomplishment in my bakery is having found
the people that work with me, and we all worked
really hard. And I don't like to support people condencending
of you know, the food industry workers and that kind
of stuff, and so I kind of really wanted to
stand up against that and just make a message that
(05:00):
you need to be kind and you need to be
careful of what influencing really entails. And so that was
kind of what we wanted to focus on and kind
of blew up.
Speaker 5 (05:11):
So brava for standing up to that, Like I can't like,
it makes me think there's probably a lot of bully
influencers out there. I really do this kind of thing,
and businesses, I mean, especially in a small business like yourself,
sometimes can't afford bad press or whatever. I probably don't have,
you know, the guts to stand up like you did.
So an amazing job. Thank you so much for standing
up because I know it's like it's not even like
(05:31):
you're just standing for yourself, you're standing up for all
the other small businesses that have gone.
Speaker 3 (05:34):
Through this before. That's awesome. Has she has she reached
out and apologized because I'm assuming she's gotten a ton
of backlash.
Speaker 4 (05:43):
Yes, So, originally we didn't tag her, we didn't mention her.
We had the screenshot, but we cropped her name. We
never meant to have hate directed towards her as an individual.
We wanted to focus on the bigger message, and I
want to really support the working like food industry workers
(06:06):
and and people that work really hard and promote that
it's honorable to do what we do when it shouldn't
be diminished. But she went on and commented heavily on
that post, so people found out who she was. She did,
and so it kind of backlashed a little bit crazier
than it could have been for her, and that's unfortunate
(06:28):
because that really wasn't what we were trying to do.
Speaker 3 (06:31):
Flowers.
Speaker 4 (06:33):
Yeah, so she ended up doing a second video originally
that also blew up because she said that she needed
to bring out that pistachio paste and read the ingradients
that were on there because she still didn't believe it.
And then she said that she didn't get free drinks,
(06:58):
she got free Express expressed and this and that. So
it's it's just like constantly and people kind of kept
standing up to her. It didn't have the response that
she thought I was going to generate for her to
do that, and so it kind of blew up even more.
Speaker 2 (07:15):
So.
Speaker 4 (07:15):
Then we did grab the pistachio paste and read all.
Speaker 3 (07:17):
The ingredients awesome and so and people are lining up.
Speaker 4 (07:24):
Further, that means the food's good.
Speaker 3 (07:26):
If people are lining up, that means your your your
stuff is great. What do you recommend when we come
there for the first time? What should we try? That
as delicious?
Speaker 4 (07:33):
Everything is delicious, But obviously your croissant is one of
the yeah, special items, and also we do different croissants
every every weekend. We have a special every weekend. So
we have a lot of fun, you know, crafting things
that are a bit unique and that gets to highlight
different flavor profile. But everything from more cake to our
(07:54):
croissant to our bread. We we just you can tell
my team puts a lot of love what they do
and it's everything is really good. You can't go wrong.
Speaker 1 (08:04):
The baker is called j L Patisserie on the website.
Looks like your baking classes are back. So you're teaching.
Speaker 4 (08:10):
I am teaching. Yes, I love to teach. So we
do a lot of sour dough teaching, but also maam
and Thanksgiving pies all of that stuff.
Speaker 3 (08:20):
And how many locations do you have?
Speaker 4 (08:22):
We have three locations, one in Scottsdale, one on Central
and Camelbacks. The Central Phoenix and one right next to
the airport.
Speaker 3 (08:29):
That's fantastic. Congratulations.
Speaker 1 (08:30):
Would you be down if we would like to bring
her here and we throw tomatoes at her?
Speaker 3 (08:37):
Yeah, but that's I'm kidding.
Speaker 4 (08:40):
Just the support, the support from the community is huge,
and also voicing for the other businesses. And this kind
of behavior was the message. And we we let her
continue on peacefully as peacefully as as we hope for her,
and we're just gonna keep focusing on the on the good.
And it just reiterated that we were doing the right
(09:03):
thing by spending so much money on the true ingredients
and the true process, and it just pushes us further
to keep doing that. And that's very warning because it
gets so hard, especially you know recently with the tariffs
and everything, to continue to source those kind of ingredients.
And every day I question, like, am I really going
(09:24):
to spend this much on butter? And the answer is yes.
But now that we have the support of people saying
crudos to you for doing that, then it makes us
want to do that even more so.
Speaker 3 (09:34):
To believe French butter is delicious, It.
Speaker 4 (09:37):
Is very good. It is.
Speaker 3 (09:39):
Yes, Well, thank you for coming on our radio show.
Thank you very much.
Speaker 4 (09:43):
Thank you for reaching out. And like I said, I'm
a huge fan. I listen to you every day, so
it's kind of funny to be on there.
Speaker 3 (09:49):
So great. All right, we'll have a great day and
we support you. God bless you well.
Speaker 4 (09:53):
Thank you so much. B
There's a story that's gotten national attention. We gotta get
her on because of food influencer trashed a restaurant and
the restaurant's fighting back and it's such an amazing story.
And the woman that owns the restaurant. I'm hoping. Uh, Jen,
Jenn are you there?
Speaker 2 (00:17):
Hi?
Speaker 3 (00:18):
This is Jenna, Jenna.
Speaker 2 (00:19):
Hi.
Speaker 1 (00:20):
It's John Jay and Rich. I was dming with you
a little bit ago on Instagram.
Speaker 4 (00:23):
I listened to you every morning.
Speaker 3 (00:25):
Oh well, we're big fans. I have to tell you.
Speaker 1 (00:30):
I saw the Instagram drama that's happened to you over
the weekend.
Speaker 4 (00:34):
Right, it was pretty crazy.
Speaker 3 (00:36):
Yes, but I have to tell you something.
Speaker 1 (00:38):
The video you made explaining yourself was fantastic.
Speaker 3 (00:43):
Just yeah, fantastic, soil.
Speaker 4 (00:45):
I appreciate that.
Speaker 5 (00:46):
Thank you.
Speaker 1 (00:47):
Wanted to get you on our radio show to promote
your place and tell us about your stuff and just
whatever we could do to help.
Speaker 3 (00:52):
So there's always a line around the block.
Speaker 4 (00:54):
Yeah, absolutely, I would love that.
Speaker 3 (00:56):
What's the proper name of your saying your restaurant?
Speaker 4 (00:59):
Jay all PATISSERII.
Speaker 3 (01:03):
And where are you from?
Speaker 4 (01:05):
I'm from Belgium French speaking, Oh Belgium.
Speaker 3 (01:09):
Oh yeah, Payton was just Belgium, not that long ago.
Speaker 4 (01:13):
Oh good, Yeah, I'm from Waterloo, so a little bit
more stuff.
Speaker 3 (01:17):
Yeah, And how long have you been in Phoenix?
Speaker 4 (01:20):
Phoenix almost eight years now?
Speaker 3 (01:22):
And how long have you had the restaurant?
Speaker 4 (01:24):
Six years?
Speaker 3 (01:26):
And how's it going?
Speaker 4 (01:27):
It's going really good. I had a small but very
strong community. I had my regulars, I had my French,
my French little group. Also. It was going really good.
And then obviously all this happened, and then the support
this weekend was honestly mind blowing. People really showed up
(01:50):
and it was amazing to see.
Speaker 1 (01:52):
Yeah, I saw the video you guys posted all the
people in line. Is that every day or is that
because of all this incredible publish It's not.
Speaker 4 (01:59):
Every day, it's because of what's happened last week. So
it was. It was incredible, and people were so patient
and so positive. It was it was really amazing. Everyone
my team worked so hard. It was very something special
(02:20):
to see. I don't think I ever imagined I would
see this in my life, so it was really special.
Speaker 1 (02:27):
Can you explain to us the short version of what
happened to you? Just so in case people are just
listening right now, trying to figure out why we're talking
to you and what happened.
Speaker 3 (02:35):
Yeah.
Speaker 4 (02:35):
Absolutely, So basically, we an influence to reach out to
us and asked to do a collaboration and we respectfully
declined because we didn't really have the budget to do
anything like that at that time. And so she mentioned
that if we provided the food for free plus ga trity,
(02:58):
she would be a little bit kinder on her review,
but otherwise she is known to be a little bit
more harsh and aggressive on her reviews, and so she
still came in the next We still decline, and she
came in the next day and basically criticized a lot
(03:19):
of the things about our business that specifically wasn't true.
So it wasn't just her opinion, which she's entitled to
that's not a problem, but it was just making claims
of my business and my operations that were not true.
And so I just did a video saying, hey, like,
I understand you still came in despite us, you know,
(03:41):
turning down this collaboration opportunity, but what I really don't
like is being told certain things about my business that
are not true. And then I went on to show
the truth of my ingredients and my process that shield
color is about as natural as my boots ass and.
Speaker 2 (03:59):
Waistline showed her imported pistachio paste straight from Italy.
Speaker 4 (04:02):
Pistasio paste that is one hundred percent pistachios.
Speaker 2 (04:05):
From the tailing, and then she continues to make other claims.
Speaker 1 (04:08):
Five dollars for a canale. That's the price next to
the Phoenix Airport.
Speaker 4 (04:10):
This is our planet owned flowers straight from Pasilite.
Speaker 3 (04:13):
It's putent in.
Speaker 1 (04:13):
Talentis in Italian. Not bad for close to the airport. Bakery.
Speaker 3 (04:17):
You cannot use fake as in radiates.
Speaker 4 (04:19):
Okay, all of our flowers that we use in our product, thee.
Speaker 1 (04:24):
All comes on the pallet from your So.
Speaker 2 (04:25):
Seventeen thousand comments later, the Internet sided hard with the bakery.
It's a perfect case study. One reputation tried to leverage influence,
the other stood firm with transparency. The Internet rewarded the
one that kept receipts and stayed authentic.
Speaker 4 (04:38):
I'm very, very proud of my team. That's that's one
of my biggest accomplishment in my bakery is having found
the people that work with me, and we all worked
really hard. And I don't like to support people condencending
of you know, the food industry workers and that kind
of stuff, and so I kind of really wanted to
stand up against that and just make a message that
(05:00):
you need to be kind and you need to be
careful of what influencing really entails. And so that was
kind of what we wanted to focus on and kind
of blew up.
Speaker 5 (05:11):
So brava for standing up to that, Like I can't like,
it makes me think there's probably a lot of bully
influencers out there. I really do this kind of thing,
and businesses, I mean, especially in a small business like yourself,
sometimes can't afford bad press or whatever. I probably don't have,
you know, the guts to stand up like you did.
So an amazing job. Thank you so much for standing
up because I know it's like it's not even like
(05:31):
you're just standing for yourself, you're standing up for all
the other small businesses that have gone.
Speaker 3 (05:34):
Through this before. That's awesome. Has she has she reached
out and apologized because I'm assuming she's gotten a ton
of backlash.
Speaker 4 (05:43):
Yes, So, originally we didn't tag her, we didn't mention her.
We had the screenshot, but we cropped her name. We
never meant to have hate directed towards her as an individual.
We wanted to focus on the bigger message, and I
want to really support the working like food industry workers
(06:06):
and and people that work really hard and promote that
it's honorable to do what we do when it shouldn't
be diminished. But she went on and commented heavily on
that post, so people found out who she was. She did,
and so it kind of backlashed a little bit crazier
than it could have been for her, and that's unfortunate
(06:28):
because that really wasn't what we were trying to do.
Speaker 3 (06:31):
Flowers.
Speaker 4 (06:33):
Yeah, so she ended up doing a second video originally
that also blew up because she said that she needed
to bring out that pistachio paste and read the ingradients
that were on there because she still didn't believe it.
And then she said that she didn't get free drinks,
(06:58):
she got free Express expressed and this and that. So
it's it's just like constantly and people kind of kept
standing up to her. It didn't have the response that
she thought I was going to generate for her to
do that, and so it kind of blew up even more.
Speaker 2 (07:15):
So.
Speaker 4 (07:15):
Then we did grab the pistachio paste and read all.
Speaker 3 (07:17):
The ingredients awesome and so and people are lining up.
Speaker 4 (07:24):
Further, that means the food's good.
Speaker 3 (07:26):
If people are lining up, that means your your your
stuff is great. What do you recommend when we come
there for the first time? What should we try? That
as delicious?
Speaker 4 (07:33):
Everything is delicious, But obviously your croissant is one of
the yeah, special items, and also we do different croissants
every every weekend. We have a special every weekend. So
we have a lot of fun, you know, crafting things
that are a bit unique and that gets to highlight
different flavor profile. But everything from more cake to our
(07:54):
croissant to our bread. We we just you can tell
my team puts a lot of love what they do
and it's everything is really good. You can't go wrong.
Speaker 1 (08:04):
The baker is called j L Patisserie on the website.
Looks like your baking classes are back. So you're teaching.
Speaker 4 (08:10):
I am teaching. Yes, I love to teach. So we
do a lot of sour dough teaching, but also maam
and Thanksgiving pies all of that stuff.
Speaker 3 (08:20):
And how many locations do you have?
Speaker 4 (08:22):
We have three locations, one in Scottsdale, one on Central
and Camelbacks. The Central Phoenix and one right next to
the airport.
Speaker 3 (08:29):
That's fantastic. Congratulations.
Speaker 1 (08:30):
Would you be down if we would like to bring
her here and we throw tomatoes at her?
Speaker 3 (08:37):
Yeah, but that's I'm kidding.
Speaker 4 (08:40):
Just the support, the support from the community is huge,
and also voicing for the other businesses. And this kind
of behavior was the message. And we we let her
continue on peacefully as peacefully as as we hope for her,
and we're just gonna keep focusing on the on the good.
And it just reiterated that we were doing the right
(09:03):
thing by spending so much money on the true ingredients
and the true process, and it just pushes us further
to keep doing that. And that's very warning because it
gets so hard, especially you know recently with the tariffs
and everything, to continue to source those kind of ingredients.
And every day I question, like, am I really going
(09:24):
to spend this much on butter? And the answer is yes.
But now that we have the support of people saying
crudos to you for doing that, then it makes us
want to do that even more so.
Speaker 3 (09:34):
To believe French butter is delicious, It.
Speaker 4 (09:37):
Is very good. It is.
Speaker 3 (09:39):
Yes, Well, thank you for coming on our radio show.
Thank you very much.
Speaker 4 (09:43):
Thank you for reaching out. And like I said, I'm
a huge fan. I listen to you every day, so
it's kind of funny to be on there.
Speaker 3 (09:49):
So great. All right, we'll have a great day and
we support you. God bless you well.
Speaker 4 (09:53):
Thank you so much. B
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