Redbird Scratch Kitchen & Pretty Sweet Macs

🍽️🔥 Tucson Tasty Show: Redbird Scratch Kitchen & Pretty Sweet Macs!
🍪🎙️Get ready for a mouthwatering episode of The Tucson Tasty Show!
🎧✨ We’re diving into the bold flavors of Redbird Scratch Kitchen 🍗🔥, where scratch-made comfort food meets innovation!
Then, we satisfy our sweet tooth with Pretty Sweet Macs
🏆🍪—home of the most decadent, handcrafted macarons in town!
Join us for an inside scoop on chef secrets, foodie favorites, and must-try bites in Tucson!
🍔🍰 Don’t miss this flavor-packed episode!
🎧 Listen now & bring your appetite!

Become a supporter of this podcast: https://www.spreaker.com/podcast/the-tucson-tasty-show--6022348/support.

Episode Transcript

Speaker 1 (00:03):
Amids the ancient rooms of a forgotten civilization, a mysterious temple.
Paul states, with an otherworldly energy, the guardian of this
Taste Define Sanctuary moves forward, a figure shrouded in enigma
in power. He doesn't just taste food, he summons forgotten

(00:24):
flavors and awakens dormant passions. Behold the Wizard of Food,
Wesley Source in the Tucson Tasty Show.

Speaker 2 (00:37):
Welcome to the Tucson Tasty Show, brought to you by SOAKA.
The Southern Arizona Art and Cultural Alliance SOCCA is dedicated
to creating, preserving and advancing the arts, and we are
proud to have them as our presenting sponsor. A huge
thank you to our sponsors who helped make the show
possible Vile Premium Beef, Tucson Family Food Project, Local First Arizona,

(00:59):
Pritilla's Hoighs, and of course, Sokka. Before we get started,
make sure to visit the tastieshow dot com. There you
can listen to past episodes, discover exclusive content, and best
of all, join the Tasty Show Membership program. Members unlock
secret menu items at Tucson's top restaurants, get exclusive rewards,

(01:19):
and even score surprise restaurant gift cards. If you love food,
this is for you. Go to the tastieshow dot com
and sign up. Today I'm your host, Wesley Source and
today we have another amazing guest. We have Chef Sergio
Pinion and Chef Roy Martin. How you doing today?

Speaker 3 (01:41):
Really good? Thanks for having us on, Thank you.

Speaker 2 (01:43):
Thank you for being here. And you're the masterminds behind
Redbird Scratch Kitchen, known for his passion for scratch made
food and bold locally sourced flavors. Both of you have
been making waves and Tucson's culinary c We're going to
talk about your journey, your philosophy, and of course the

(02:06):
fresh ingredients and the exciting things happening at the Red
Bird Scratch Kitchen. This segment is brought to you by
This segment of the Tucson Tasty Show is brought to
you by Viral Premium Beef bringing you ranch to table
quality you can taste so to get to dive into it.

(02:26):
Welcome to the show. And before we get into Red
Bird Scratch Kitchen, let's talk about your journey. How did
you both first get into the culinary world.

Speaker 4 (02:37):
So I basically started working you know, right off of
high school. I think my first job in the kitchen
was I was fifteen years old. Kind of worked my
way up.

Speaker 2 (02:47):
I actually worked for Rory.

Speaker 4 (02:49):
He used to doing my extinct of a chef, so
you know, he definitely thought me and I think that's where.

Speaker 3 (02:54):
A long time ago that was.

Speaker 4 (02:56):
Yeah, and that's some of you know, where you started
building that I respect for somebody that you know, can cook,
you know, can do all these things. Eventually I was
able to land a kitchen manager position when I was
around twenty twenty one years old. Incredible, and then from
there I found out he was actually leaving the company
he was the executive chef for at the time, and

(03:16):
I applied for his position and I actually got it,
which I thought it was kind of crazy, and then
I basically took it, took over his spot. I was
an executive chev around I want to say I was
twenty four to twenty five at the time. I was
one of the youngest chefs in that company. And yes,
kind of work my way up. You know, the love
of food, you know, comes from you know, my mom.

(03:37):
You know, I'm from urial origins, where like you know,
we big family do a cookout and whatnot. And I
think food is love language, you know. I definitely, you know,
like the feeling of making something and somebody and doing it.
And I think that's you know, kind of how I
just got dragon to the restaurant industry, working as an

(03:58):
executive chef. A few years later, I got promoted to
GM from there within a year.

Speaker 2 (04:05):
Or demoted.

Speaker 4 (04:06):
I mean, you know, I wanted to learn the whole business,
you know, I think that the end goal eventually was
that I wanted to open my own business and I
want to learn every every single aspect, but absolutely not
of my money, of course, So I had to you
know a lot of learning curves and whatnot. And then
I was managing partner. That's where we kind of worked

(04:28):
together for for a long time and and we just
started like, dude, like, you know, we should definitely open
up a concept. You know, we should definitely, we should
definitely do something. And again my respect for the kitchen started,
you know, even working for him at one point and
then working together again. Uh, and this new concept, you know,
it's this is this great you know, it kind of

(04:51):
wraps up or passion and our and our knowledge of
food and what we're trying to provide for a community
is just crouch, well made you know food that it's
very approachable for everybody. And we also pair with you know,
a cool craft cocktail list where we're making a lot
of syrups in house and whatnot. And that's that's kind
of like my chef you know, experience comes in handy

(05:12):
that I'm able to kind of infuse some of those flavors,
you know, come up with cool syrups and you know,
so far what it loves their drinks, and like, you know,
I think we're pretty killing a lot.

Speaker 2 (05:23):
But yeah, Rory, that's why.

Speaker 3 (05:25):
You're I mean, I got a similar story. I actually
started in the front of house though, and then I
was like too young to be a server. I think
you got to be eighteen or nineteen at the time,
and I was like looking for a new challenge more
than just bussing tables and stuff. So then there was
an opportunity. I was like, hey, looks looks kind of
fun what they're doing back there. Like I want to
get back there. So I got into the kitchen work
my way up there. Same deal, I was, you know,

(05:46):
chefferd Company by twenty one, I think wow, and I
went to culinary school, did all that. I was actually
I hate to say it, but I was going to
ASU even for like six months. I know it's great,
it is, but there was an opportunity with the company.
I was just like an hour the employee of time.
But they're like, hey, like, you know, you want to
be you want to be chef, you know. I was like, yeah,
So I kind of went that route, went the restaurant

(06:07):
route instead of going the college route, and haven't looked back.
And like he said, you know, we built our relationship together.
We've been working together for a really long time, and
you know, it just felt right for us to we
got to this point where we're like, you know, we
work so hard for these other companies, like we know
what to do. Now, We've been doing this our whole hives.
Let's go. Let's go give it a shot, you know.
So and that's kind of what brought us there. And

(06:28):
you know, and touching into more like what you said
with the food, it's really like we're not doing groundbreaking
stuff obviously if you look at if you look at
the main pillars of our menu, we're doing you know,
smash burgers, wings, and tacos, but I think where we
separate ourselves is the quality. You know, we're gonna we're
using Nae chicken, where we don't just throw wings in
the fryer. We we brind them for twenty four hours
first and then we slow cook them and then we

(06:49):
dust them in corn starts and then we then we
freeze up and we then we fry them, you know,
stuff like that. So it's kind of like the local partnerships,
the tortillas, the bread delivered six days a week. It's
just yeah, it's it's like I said, it's burgers, it's wings,
it's tacos. But we're just trying to do it really well,
scratch made ingredients, and you know, I think, and then
that's one area where we try to separate ourselves. And
then the service out front, the drinks and all that

(07:10):
like he was talking to about, you know.

Speaker 2 (07:12):
Absolutely, And you've walked into the studio and we've got
some tasty bites in the third segment and it's just permany.
I'm just I'm starving after Yeah, no, it's I love
talking about food, but you know, it's it's munchie time
at some point. But we'll get there and everything sounds

(07:33):
really is it's what a journey, right. And with your restaurant,
it's all about scratch made, fresh ingredients. And did you
did you come across somebody that really, you know, instilled
that with you or did you just find that as
chefs you really enjoy working with those fresh ingredients more

(07:54):
than having everything set up and you know, packaged and
fro and and you know all those terrifying things that
you see sometimes on some of those other shows.

Speaker 3 (08:06):
Well, I mean with our tenure in the business, I've
seen smaller companies start out, and I feel like they
almost all start out scratch made, and that's kind of
that's the path to success. And then I feel like
as they grow grow grow, sometimes you start taking you know,
you start seeing what you can trade out for pre made,
for consistency and things like that. Right. So I've seen that.
And on top of that, I mean Sergio is a
foodie too, where Foo foodies ourselves, And you know, I

(08:28):
used to plan every vacation around you know, oh, what
where can I go? What city has Michelin Star restaurants
and like you know great barbecue or dives or whatever
I can go do for lunch and stuff. Right, So
I've tasted lots of things. I have a lot of
love for food, and you know it's there's no you
can't there's no substitution for quality, and you can taste
something when it's made with love and it's made with
good ingredients.

Speaker 2 (08:48):
Absolutely, And then what brought you to tu Soun's food
scene and how how did the city inspire your your cooking? Well,
I mean Sergio and I are both born and raised local,
so we've been around this food scene forever, and I
feel like Tucson keeps getting more pros and keeps growing,
and it's actually a pretty vibrant, fun, you know place
to Absolutely a lot of great restaurants. You know, we're

(09:09):
definitely not the only one out there doing doing really
good stuff.

Speaker 3 (09:12):
So that is, you know, a big influences as well.
I mean, if you look at our menu, I think
it's a lot of American slash kind of Sonora in
Mexican sort of combo. So you know, that's kind of
I think part of Tucson's roots kind of you know,
bleeding through in there too. Absolutely, and the best Mexican
food in America definitely, we have that title. It's it's
ours so and we dive into We've dove into that

(09:36):
a little bit, you know, having that Native American cowboy
and then the Sonoran flavors really you know, tied together
and married together and created that. And and I can't
say that I'm not disappointed. When I go to another
state and somebody goes, well, let's go have Mexican, I'm like, no,
I really don't want to.

Speaker 2 (09:55):
This is going to be really disappointing. And they're like, no,
it's the best stuff on the planet. And then you
ca there and you're like, yeah, totally disappointed, man. But
is there is there one? Do you have a favorite
ingredient that you like? Is there someplace locally that you
always have to You're like, that's my place. I go

(10:15):
there to get fresh, fresh ingredients, like.

Speaker 3 (10:18):
For like restaurants that we love to to go to
in your own kitchen, oh, in my own kitchen, well,
I mean I love chilis and stuff. We do a
lot of roasting Anaheim chilis and different you know, we
have all these different our bowl chilis and Anaheim chilies
and Pasia chili's and we do a lot of different things,
all these chilies, right for a lot of that that
Mexican influence stuff. That's a big one.

Speaker 4 (10:39):
I also think marinates are pretty cool, you know. I
think you know, even that sometimes I like to cook,
you know, on my day off, yeh, do some Carnai
tacos at home, you know, make a good sausa, and
I think one of the cool things. You know, people
that try o sau sauce are like, oh my god,
this these things are cool, you know. And I think
even the tacos and the sauces that we're offering, you know,

(10:59):
kind of piggy backing with your chilis.

Speaker 1 (11:02):
You know.

Speaker 2 (11:02):
I think I think, you know, as.

Speaker 4 (11:04):
More fresh chi can use, the better, you know, and
marinating and infusing and I think I think you know,
that kind of brings a lot of big flavors when
you're taking the first bite.

Speaker 3 (11:14):
Absolutely, and then I mean the freshness and ingredients play
a huge role. But I also, you know, I have
a good culinary background, went to culinary school, have been
doing this my whole life, and teaching your staff and
you know the right and wrong ways to get the
best out of ingredient. Right, so there's you know, what
kind of heat you're using, and just the process and
all those little things that will, you know, make you
something great at the end. But there's a lot of

(11:35):
teaching and that's all a great fun part about the
restaurant industry too.

Speaker 2 (11:38):
I absolutely learned that the hard way with Pico Degaio.
I was going to use Serrano cherries or Chili's, not cherries,
Seranto chili's, and they were some of the hottest peppers
I think I've ever come across, because they were just
late in the season and we started chopping them up
and we had to open up all the windows in

(11:59):
the house. And we wanted something a little hotter than
the halapino, but not you know, like Hoberniro, right, but Serrano.
I have never had an issue with hot, and I
had an issue with that hot. And then and so
we went back to the jalapeno. And then my mom
dropped in a couple of the Serranos, and I was like,

(12:20):
why did you do that to everybody?

Speaker 3 (12:22):
Torantos are, Yeah, they're pretty hardcore.

Speaker 2 (12:24):
But we'll be right back and talking, all right, talk
more about that in just a moment. Again, Thank you
to all of our amazing sponsors, and and thank you
for being here and listening today. Stay Tasty, Tucson. Hello,

(12:47):
this is Wesley's source with the Tucson Tasty Show. With
every tasty bite from n E Premiumbeef dot Com, you
get premium beef flavor from the amazing ground beef to
the melt in your mouth Ribbi steaks. Every ounce is
exceptionally aged for more than twenty one days, giving verra
or Ol Premium Beef exceptional premium beef flavor. Order online

(13:07):
at Vepremiumbeef dot com. Again, that's VE Premiumbef dot com.

Speaker 5 (13:15):
Hi. I'm Stephen Kodoroblis, founder of the Tucson Familyfood Project.
Here in Tucson, no family should have to choose between
paying bills and putting food.

Speaker 2 (13:23):
On the table.

Speaker 5 (13:24):
That's why we're here to provide healthy, home cooked meals
to families in need every single week. But we need
your help. Just one dollar can have a huge impact
on a family's nutrition and a child's educational outcome. Together,
we can make sure every child in our community has
access to nourishing food and a brighter future. Visit the
Tucsonfamilyfoodproject dot org to learn more and to make your

(13:44):
donation today. Together, we're not just helping families, we're building
a stronger tuson.

Speaker 2 (13:48):
Hey Tucson, Ready to spice up your dining experience. Join
the Tucson Tasty Show Supporter membership and unlock exclusive access
to secret menu items from our partner restaurants. What kind
Dishes aren't just regular menu items crafted just for our members.
It's your backstage pass to Tucson's best kept culinary secrets.

(14:09):
Sign up today at the Tastyshow dot com and discover
what you've been missing. Stay tasty Tucson.

Speaker 6 (14:15):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift, and give back
to Tucson. We're meaningful tattoos and unique piercings, massage therapy,
soundbed sessions, metaphysical readers, and classes for spiritual growth. Spark
Project Collective helps you express your authentic self while giving
back to your community. Rent our event space. It's perfect

(14:38):
for your next gathering or even workshop. Visits Sparkproject Collective
dot com to learn more and discover where creativity and
connection meet.

Speaker 2 (14:48):
Welcome to the Tucson Tasty Show, brought to you by
Soka Southern Arizona Art and Cultural alliance dedicated to creating, preserving,
and advancing the arts. And now it's time for more
tasty bites with your host, Wesley Source. Welcome back to
the Tucson Tasty Show. I'm Wesley Sours and we're here

(15:10):
with Chef Sergio and Chef Rory, and we're talking about
the culinary journey and passion behind the restaurant Redbird Scratch Kitchen.
This segment is made possible by Tucson Family Food Project,
helping families in our community gain access to fresh and
local food. Do you want access to exclusive off the

(15:32):
menu items at Tucson's best restaurants? Join the Tucson Tasty
Show membership program at the tastyshow dot com. Coming up,
we're going to talk about the vision behind Redbird and
how chef the chefs have redefined fresh local dining. So, chefs,
how you doing it? We're great, we made it through

(15:54):
the break ish. But tell us about Redbird Scratch Kitchen
now and the ins behind it. Let's talk about your concept.
How you you really developed that concept?

Speaker 3 (16:07):
Well, I'll start it up here and then we'll let
us Sergio cut in on it. Well, I mean, we
wanted to do something kind of safe as far as
it is our first you know, we're going down on a
limb here to open a restaurant, right, so what are
we were thinking? What are really popular items that people love.
That's why we started with things like burgers, wings, tacos, right,
I mean, who doesn't love those items? So we thought, hey,
let's make sure it's a real popular thing that people

(16:29):
are gonna love, and then let's just try to do
it really, really well. And then you know, we also
wanted to pitch it on the service side of things,
and let's let's make the place look great. Let's have
you know, excellent warm hospitality and and you know, great
service and kind of polish it up a little bit
and serve it with some excellent craft cocktails. And that's
kind of what we thought, were like, hey, that seems
like a winning formula. I think people will like that. Yeah.

Speaker 4 (16:49):
And ultimately, you know, nowadays, when you walk on any restaurant,
you're already expecting the food in the service to be good,
you know, and a lot of times it's not the case.

Speaker 2 (16:58):
Fortunately.

Speaker 4 (16:59):
Yeah, And and I think that's where it comes, you know,
our mentality see value to people as far as you know,
whatever you're spending in a restaurant. I want to make
surely be happy. And you're raving about our food and
our service and the cocktails. So we do a couple
of little things where like you know, we're again there's
nothing new that we're doing. We're nothing crazy, but we're
putting a lot of passion into it, you know. And

(17:19):
I think you know, when you talk to even our employees, like,
you know, we want to make sure that they understand,
like we're on the hospitality business, you know, we're we
want to make people feel some type of way when
when they leave our building, you know, and we want
to make sure they don't you know, they don't leave thinking, know,
they could have done this better, they could have done more.

Speaker 2 (17:37):
Like we want to make sure.

Speaker 4 (17:38):
That we're proactive instead of reactive. And that's that's like
a big thing that I think, you know, over the
years and realistically, you know, we've been in the restaurant
industry for many years. You know, I think after COVID,
a lot of things change in the restaurant industry, and
I think that kind of got a little lost, you know,
being proactive, you know, because it's fun running a restaurant.
You know, you're wearing many many hats and you're really

(18:01):
you know, planning and goal setting and you know, getting
ready for that big rush and making sure people are happy.
But being proactive as far as like you know, reading people,
you know, like seeing if they're enjoying it or not
and see, you know, asking for the feedback and where
we can do better. And I think that's that's something
where we've done a really well job, you know, as
far as when we get some feedback, we try to

(18:22):
you know adjust, you know, adjust and.

Speaker 2 (18:25):
Try to make everybody happy.

Speaker 1 (18:26):
You know.

Speaker 4 (18:26):
Unfortunately we're not, and we understand, you know, but for
the most part, we're trying to make people happy. We're
trying to give him great food.

Speaker 1 (18:33):
You know.

Speaker 4 (18:33):
Chef Rory made you know, came up with this great
menu and you know, we pair it up with the
craft cocktail list where you know, we're doing infusions, we're
cooking syrups. You know, we're not using anything out of
a bottle. You know, we're actually using real fruit, fresh
fruit as well, you know, and that makes a difference.
You know, when you're even you're pairing a great burger
with a great cocktail. You know, it's and we have

(18:54):
some cool things, you know, as far as the cocktails
as well to as far as you know, we have
like a vaper bubble that kind of pop when you're
about to drink it, or shaking Martinez Stable Side which
smoked no fashions at the table. You know, we're kind
of doing a couple of things of those wow elements
where you know, or food is amazing, looks amazing, tastes amazing,
and we wanted to pair up with some amazing cocktails

(19:14):
and the service as well. You know, we just one
We hire friendly people. You know, if you're able to
pick up a conversation where you can smile, you know,
you have a good personality like usually with you know,
that's fifty one percent of what we're looking for.

Speaker 7 (19:27):
You know.

Speaker 4 (19:28):
The rest, you know, we can work with. I can
teach you how to clean a table, sell something, talk
about something, but I can't. I can't teach you how
to smile, you know, And I think that's that's a
big part when he came to.

Speaker 2 (19:40):
Exactly, and it's it's hard in the environment sometimes, especially
when people have come in and expect something and it's
so it's got to be it's it's an incredible person
that can do that. So you know, it's it's the
hospitality industry is is dealing with and pivoting from that

(20:03):
without taking it internally. Because some people are just the
worst out there. We can admit it. I mean, we're
we're not calling anybody.

Speaker 8 (20:11):
Yeah, no, no, no, for sure.

Speaker 4 (20:12):
And I think we've we've dealt with a couple of
incidents where we know there's you know, we tried to
do everything and they're just not happy, and then you know,
they It's funny because I think we even have a guy,
you know, I'm not gonna say names, but you know
he keeps kind of pumping up on some of the
content that we make and get you know.

Speaker 2 (20:30):
Yeah, come on, yeah. And I've dealt with that as well.
We were actually recording one of the TV episodes at
a location and somebody came or one of the people
that came in absolutely raved about it on the TV
episode We're extremely happy in the background, and then went
and sat in their car and just trashed the place.
And I'm not going to say you know where it

(20:50):
was or who they are or anything else, but I
just couldn't believe that that or that kind of kind
of person exists out in the world because it's like
you went out of your way to express your happiness
and then turned around and are you trying to get
something free? But that's from an outside, outside the restaurant,

(21:11):
you know, perspective. So you know, anytime we go into
a restaurant, we always try to be very cordial. We're
very polite, and I teach my kids that and we
drill that into their head because that's the first part
of it.

Speaker 7 (21:25):
You know.

Speaker 2 (21:25):
It's it's going into the restaurant and being polite and
being a real person and not going in there and
expecting a server to come over and just bend over
backwards to make you happy when you're never going to
be happy.

Speaker 3 (21:37):
You know.

Speaker 2 (21:38):
It's it's where we've got to be happy and happy
to interact with you. And we really appreciate the atmosphere
that you've created in Redbird because of that.

Speaker 3 (21:48):
Yeah, I mean, you can't make everybody happy, but we
sure are going to try. I'll tell you that, you
know what I mean. So that's that's a few things
that he mentioned just to kind of touch on. I
think are Huger like value, Like he said, you know,
I mean, something's a little more expensive. If it comes
out and it looks great, it takes great, it's fresh,
there's a huge portion, there's something left over for tomorrow
or something. People are usually happy, right if they go

(22:09):
in there and maybe sure it's it's not, you know,
the cheapest thing in the world, but they have amazing
service and you know, they have a great time and
they walk away, like he said, with a smile on
their face saying, Wow, that was a great experience. I'm
so glad I went in there today, you know. Then,
So value I think is huge. And like our environment,
like you said too, I mean, I think we have
a great environment. We have very little turnover, we have
a ton of still employees from day one, and absolutely

(22:30):
and we we firmly believe that you know, if our
employees are happy and having fun in a good mood,
that that translates right to the guests, right, they're going
to walk over their tables and a smile on their face.
So our environment that we create and stuff, it's it's
you know, running a restaurant is a lot more than
just giving food to people or serving food, right, So,
I mean there's so many aspects, but having a happy
team in a great place people want to be at
and want to work at. It all translates, and it

(22:52):
will eventually, you know, give you a stronger operation.

Speaker 4 (22:55):
And don't get me wrong, like I feel a lot
of times too, like human narrative is going to happen,
you know, like we're gonna make mistakes. It's I think
it's all about how we react to those mistakes, you know,
how we make people feel about it. And I also
encourage people like, you know, if you have an issue
at any restaurant, speak up. You know, we want to
fix it, you know, as opperators. And I'm sure a

(23:17):
lot of the local businessmen out there, like they want
to fix it. They want to send you home happy.
But a lot of times, you know, like I said,
there's so many things happening that you know, maybe I
missed talking to you, and you can't tell me that
the burger was not your liking, you know. And and
I encourage people to speak up, you know, we want
to make we want to say, people home happy if
he takes buying the burger, buying this or whatever it
needs to be done.

Speaker 3 (23:37):
I mean, yeah, we definitely make mistakes too, right, Yeah,
I mean there are some people you can't make happy.
But also we're not perfect either, and we you know
what I mean. So there's a lot of valid feedback
out there too, So we're always coming our reviews and
just trying to see, you know, hey, what can we
do better? You know, where did we drop the ball?
Stuff like that too. You know, there's always learning moments.

Speaker 2 (23:52):
And and and everybody that's listening to all of our listeners. Uh,
you know it more than anybody. You know, as being
a guest in somebody else's kitchen, be a guest and
be happy to be there. So you know, going into
scratch made cooking is a lot of effort and a
lot of passion goes into that. And so you know

(24:13):
why is that so important to you?

Speaker 3 (24:16):
I mean, well, like I said earlier, I think you
just can't rep there's no substitution for quality, and you
can taste the difference right when that's something that shows
up cryovacked in a plastic bag that was made in
a factory last month or something it's different than you know,
that slow simmered berea that that we've been working on
all day where you know we're pure and a Guahio

(24:36):
Chili's and all these fresh ingredients and stuff, you know,
and letting it cook, slow cook all day. You know
you're gonna be able to taste the difference and instantaneously exactly. So,
I mean it is. I think people don't quite understand
behind the scenes how much work goes into running a
scratch kitchen and trying to make all that stuff. But
I think it's worth it. At the end of the day.
You know you're gonna you get a great product, ye people.

Speaker 4 (24:57):
And especially like you know how many cases of corn
we roast everything all day? Like the nachos have been
like that's.

Speaker 3 (25:04):
Our biggest item. I think ours, yes, But I mean, yeah,
the work that goes into them, right.

Speaker 4 (25:09):
Dude, we're like training and corns into big sheep pants
that throw it in the oven, get them roasted, you know,
letting them cool, peel them afterwards, cutting every single is.

Speaker 3 (25:19):
That the key?

Speaker 2 (25:20):
You let them cool down before you try to cut them.

Speaker 3 (25:22):
I mean, I have a lot of the skin doesn't
stick as much or whatever, the hustus the stick is bad.
But yeah, I mean I was asking our shamrock rep
last week. He says, I think he used about fifteen
cases a week, and those those are like fifty years
a case. We use a ton. It's a huge cellar.
But yeah, I mean I could buy frozen corn that
comes in a bag, but the texture is all different,
you know, I mean for our street corns. So you know,

(25:42):
like he said, yeah, we roast it all, then we
then we cut it all, then we mix it and
then you know, the chips we get local from a place,
raw local chips. We fry them ourselves every morning. Stuff
like that. So it's all this work, you know, and
the salsas and all these different topics. The nachos are
loaded to if you see, and there's a bunch of
cool stuff on them. But each one of these items
is a scratch made it. It takes time and effort, right,
but the end product it's been a hit.

Speaker 2 (26:05):
Awesome. And then you focus, Uh what would be a
one one dish that you would need to uh try
everybody needs to try this one thing when we come in.

Speaker 3 (26:16):
Well, and we just said a lot nachos, right, that's
definitely a heavy hitter.

Speaker 4 (26:19):
That's the number one item we have right now. Yeah,
everybody that comes in, uh, and you know, you think
about nache and you're thinking about some chips, and you know,
maybe some cheese. There's so much love that goes into it.
I mean, use a candy peppers that you know how much?

Speaker 2 (26:35):
Hopefully, hopefully you brought someone for us to try. In
the next segment, we're going to talk about your food.
We're gonna get some video of it, some pictures of it. Uh.
Did you know that our members get exclusive invites to
special events featuring Tucson's best chefs.

Speaker 1 (26:49):
Uh.

Speaker 2 (26:49):
Sign up at the Tucson Taste or the Tasty Show
dot com. That's the Tastyshow dot com and be the
first to know about secret menu items, vi P tastings
and more coming next up next, we're going to dive
into the food, the views, and everything else. Stay Tasty, Tucson. Hello,

(27:15):
This is Wesley's source with the Tucson Tasty Show. With
every Tasty Bite from veepermiumbef dot com, you get premiumbefflavor
from the amazing ground beef to the melt in your
mouth Ribbi steaks. Every ounce is exceptionally aged for more
than twenty one days, giving Verra Earl Premium Beef exceptional
premium beef flavor. Order online at vepremiumbef dot Com Again

(27:38):
that's ve Premiumbeef dot com.

Speaker 5 (27:43):
Hi. I'm Stephen Kodoroblis, founder of the Tucson Familyfood Project.
Here in Tucson, no family should have to choose between
paying bills and putting food on the table. That's why
we're here to provide healthy, home cooked meals to families
in need every single week. But we need your help.
Just one dollar can have a huge impact on a face,
family's nutrition and a child's educational outcome. Together, we can

(28:03):
make sure every child in our community has access to
nourishing food and a brighter future. Visit the Tucsonfamilyfoodproject dot
org to learn more and to make your donation today. Together,
we're not just helping families, We're building a stronger Tuson.

Speaker 2 (28:16):
Hey, Tucson, Ready to spice up your dining experience? Join
the Tucson Tasty Show Supporter membership and unlock exclusive access
to secret menu items from our partner restaurants. These one
of a kind dishes aren't just regular menu items crafted
just for our members. It's your backstage pass to Tucson's
best kept culinary secrets. Sign up today at the Tastyshow

(28:39):
dot com and discover what you've been missing, Stay tasty. Tucson.

Speaker 6 (28:43):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
a Tucson. We're meaningful tattoos and unique piercings, massage therapy,
soundbed sessions, metaphysical readers, and classes for spiritual growth. Spark
Project Collective helps you express your authentic self while giving
back to your community. Rent our event space. It's perfect

(29:06):
for your next gathering or your workshop. Visits Spark Project
Collective dot com to learn more and discover where creativity
and connection meet.

Speaker 2 (29:21):
Welcome to the Tucson Tasties Show, brought to you by
Sokka Southern Arizona Art and Cultural Alliance dedicated to creating, preserving,
and advancing the arts. And now it's time for more
tasty bites with your host, Wesley Source. Welcome back to
the Tucson Tasty Show. I'm Wesley Source, your host, and

(29:42):
we're sitting down with Chef Sergio and Chef Rory of
Redbird Scratch Kitchen. We're talking about their journey, their vision,
and behind the scenes. Now we're going to take a
look at the food and how how you've embraced sustainability
as well as the future of scratch kitchen or Redbird

(30:03):
scratch kitchen even Yeah, there we go.

Speaker 3 (30:07):
Yeah, I mean, I'd love to walk through some of
this starting with the Kee Siberia. So yeah, we do.
We get chuck meat and we simmer it all day
with you know, there's a little bit of cinnamon in
there and cumin and chicken stock and definitely a lot
of guahio chili stuff like that, but it's slow cooked
all day, right, so it kind of shreds apart. These
are local tortillas that that's on corn tortillas. Shout out

(30:28):
to Mendez Bakery. They do our our burger buns and
our corn tortillas and stuff that's or is that on
like sixth Street or something over there. So and then
there's like an adobo sauce that gives it that nice color,
gives you that bit of red color, and that's kind
of you know, some more guahio chili, some uh garlic
on your other flavors and stuff, so you kind of
get get that that nice sauce there on the on
the corn tortilla. Get a hot flat top going with

(30:50):
some oil and stuff. And then there's a Wahaka cheese,
which I don't know how familiar are with that, but
it's similar to mozzarella. It's you know, melts really really well,
and then you know some kind of like melts off
onto the edges of the flat top. You get those
crispy bites with it and stuff like that. Right, So
there's the beria, there's the Wahaka cheese, the nice Adobo sauce,
the local corn tortilla. You try to get that thing

(31:10):
kind of crispy, and of course we have some homemade
sauces and stuff to go with it, and a little
bit of the beerria consumme as well. You can dip
it in and kind of wash it down with.

Speaker 2 (31:18):
That m mmmmmm mmmmmmm.

Speaker 3 (31:22):
Even cold, those are pretty good, right, They hold up again.

Speaker 2 (31:26):
I was I'll be honest, I wasn't expecting it to
still be crispy, but you bit into it. You have
that texture. You're you're dipping the chrtilla in the consume
and then you're putting it down their flat top and
then you're making the or you're making it into the taco,
and it definitely comes through because all those flavors really
tie together really well. That Wahaka cheese just puts it

(31:49):
over the top. It's not forefront, but it is definitely
something that ties all the flavors together and gives you
that little bit of that balance right that you're looking for.

Speaker 3 (32:00):
Yeah, and those are a hot item right now. We're
definitely not the only people selling case Siberia's out there.
But again we're just trying to do our version of
it and do a good job with it, and you do.

Speaker 4 (32:10):
And we pair with the green tomatio salsa when making
a house okay, spicy sauce of roho making a house
as well, I mean dip it into the salsa.

Speaker 2 (32:19):
Let us know how you like that.

Speaker 4 (32:20):
But again, I think we've done a really good job
with you know, all the food you know, and just
making in the house from scratch ue some fresh ingredients.

Speaker 2 (32:28):
Yes, that's incredible.

Speaker 3 (32:29):
That tomatilla is a little more of the mild side too,
And then we have the salt of roha, which is
if you like spice, this is your thing right here.
I think these are our bowl chilies. Yeah, these are
our bowl chilies, and there's we kind we toast them first,
you know, so you see those little black specks. We
toast the tomatoes on the flat top all that, but
that toasting brings out like another kind of nuttiness almost
in the chili and kind of element. And they're also spicy,

(32:50):
but lots of flavor and layers there. Can you taste it.

Speaker 2 (32:54):
Absolutely and spice is of flavor in and of itself, right, So,
I mean, when you use proper relief, it's just straight
distilled capsas and it's not giving anything extra to it.
But those the pepper really does come through. That is
really good.

Speaker 3 (33:07):
Yeah, that's actually my favorite sauce of the red one.

Speaker 2 (33:09):
It's let's put it in a cup and let's just
give me a straw. I'm good.

Speaker 3 (33:15):
Wow.

Speaker 2 (33:16):
But all the flavors, I mean, it's really complex, and
you can't do that when you're not doing or when
you're not making it from scratch? Is the beadia tacos?
Is that a word you are? How'd you develop those flavors?

Speaker 3 (33:31):
I mean, I think it's just going around. It's it's
quite popular too, so right now, I guess we're definitely
not the only ones that are doing beer ea, and
we have some favorite spots to do it, and uh,
we just we we wanted to, you know, give our
shot with our recipe and version of it, and it's
a yeah, it's a hit for.

Speaker 2 (33:45):
Us too, absolutely. And then so what's next on the.

Speaker 3 (33:50):
Well, some of these chips over here too, you know,
they're great with the sauceas but those are also from
and Dez Bakery. They make them fresh, They send them
to us raw and we fry them fresh every morning.
They're kind of a thicker chip and that yellow corn
I think gives a little more flavor. So we really
like those chips. They and they do great on our
lotate nachos like we were talking about, which sadly we

(34:11):
did not bring today due to travel as well.

Speaker 2 (34:13):
But that's okay, we have to come over the area
and try them out. What oh, that's so terrible.

Speaker 3 (34:18):
Right right, So those are just some chips we rathers
are good. And then one we did bring some our
housemade cinnamon rolled bread pudding. And I really like our
bread pudding. I've had lots of different ones, and I
think our shines that it's it's really moist and it's
got it's uh, it's you know, the cream cheese frosting
that we handmade it on top is really good. And
we even put a little bit of the uh uh,

(34:39):
you know, a little reminiscent of our childhoods or whatever,
some little bits of cinnamon toast crunch kind of crumble
on there, just to add a crisp and a little
crunch for a little texture differential on there.

Speaker 4 (34:49):
And that's the only thing we'll make in house, by
the way. The ye, the rest we make.

Speaker 3 (34:54):
Yeah, the rest of that item.

Speaker 2 (34:55):
Is definitely kidding. So that's really great. So and you
were talking about being originally from Tucson, So I mean,
how did these flavors really, you know, shape your childhood
because it's one of the things that I always like
try to tell everybody about because Tucson's not really you

(35:17):
know this everything's together, right, And when I went into
my friend's houses, we were always in the kitchen cooking
with their family. We went over, you know, and there
was always dinner, There was always something fresh. How did
that really impact you are you as chefs and developing
those flavors?

Speaker 3 (35:31):
I mean, well, my mom's a great cook. Sergio is
talking about, you know, his lifestyle growing up, and I've
had a ton of his mom's food too. She's awesome,
and she honestly helped us with a lot of the
salsas and cool stuff like that. So she's an amazing
cook for a lot of the Mexican inspired stuff that
we have on our menu. And then yeah, just things
like I mean, even the cinnamon Toa's crunch. I don't
know about you, Sergiya By totally grow up eating a

(35:52):
lot of cinnamon Toa's crunch, and so yeah, you know,
but yeah, I mean there's and then just the influence
of Tucson the city. Like I mean, I love tacos.
There's some there's plenty of favorite tacoias out there that
I've just grown up going to through high school or whatever.
And you know, Tucson has some great tacos, as we
all know.

Speaker 4 (36:11):
And I also feel that, you know, with the whole
Tucson you know culture that's that's around, you know. I
think I think it's a cool thing that we're doing
where like, yeah, we can give you a great tasting
and casabiria, but we also can make a great American burger,
you know what I mean. And I think that's, uh,
that's why we're trying to do approachable food for everybody,
you know, whoever you are. As long as you want

(36:33):
to eat a good meal like we got you, you know,
so it's definitely approachable.

Speaker 3 (36:37):
Yeah, I mean our Nashville chicken sandwiches, our burgers or
you know, nothing Sonore or anything like that, but great,
I'll absolutely And I've spent time living in Tennessee for
a year or so too, so you know, speaking about
roots and stuff, you know that Nashville kind of hit
home for me. And you know, who doesn't love a
good cheeseburger. And we did a lot of R and
D to try to come up with what we thought
would be the perfect cheeseburger and all the different little

(37:00):
steps and things that make it amazing.

Speaker 4 (37:02):
Even the Jamaican jerk sauce. I mean, I think it's
super cool, very Caribbean, you know, like a mango chaw
on top of it, fried plantains and whatnot on our
loaded wings. I think, you know, we have a little
bit of everything.

Speaker 3 (37:14):
Is kind of an eclectic many in a way, definitely
a lot of the American and like we said, Sonora
or to sod and Field, but yeah, there's our Honey Sway,
ginger wings, the jerk wings, all housemaid stuff and a
lot of different great flavors going on fair enough.

Speaker 2 (37:27):
And you know, what I got to say about the
bread pudding is that it's not overly sweet. It's it's sweet,
but it's not a sweet and that's you know, it's
definitely something that I look for with bread pudding because
it's more traditional in that. And you did bring wings,
so let's talk about the wings.

Speaker 3 (37:44):
Well, I mean, I love wings personally, so I was like,
we got to do something with wings, and it's the
process I think that makes them good. So we we do.
We have our own little housemade Brian, you know, which
is a there's a little bit of salt, sugar and
some of our mojo marinatee and stuff in there, and
we marinated for twenty four hours. Then we slow cook them.
So the idea is that they're almost the meat kind

(38:06):
of peels off the bone in a nice way. It's
almost kind of fall off the bone a little bit.
But so after we slow cook them, then we cool them,
toss them in corn starch, and then when service comes,
you know, order comes in, they get fried and that
corn starts on the outside just makes them a little
bit extra crisp. And then like I said, it kind
of pulls off the bone nicely and the brian also
helps keep it moist on the inside and it imparts
a little bit of flavor. And then you know, we

(38:26):
have house made sauces that we're dipping in that. The
one we brought you today is just a really classic buffalo,
but we have other dry rubs too. I'm a huge
rand of dry rubs because I like my wings really crispy.
They stay, you know, really crispy like that. But I
personally love wings, and I hope two son does too.

Speaker 4 (38:41):
And we also serve our wings with their homie ranch.
We make the blue cheese saucing house as well. It's
something out of a yard or anything in that sense.

Speaker 2 (38:47):
And that was gonna that was that was the next question. Yeah,
the ranch and the blue cheese is all made in
house too, and this is the ranch.

Speaker 3 (38:57):
Yeah, and something we didn't drink today too. But we
do loaded wings on the many too, which is kind
of fun, just another way to add some other ingredients
and textures into it, like like our honey sweed ginger wings.
You know, we got sarracha, roasted peanuts and some scallions
and there's like a nice little gingermint slot underneath it
so you can kind of get a whole meal out
of it and get some other flavors, textures, stuff to

(39:18):
add to your wings. It's really fun if you or
you can go the traditional route and just sauce up.

Speaker 2 (39:22):
Do you do you bottle and sell the ranch because
that the ranch is spot on. I don't like ranch usually, yeah,
one day maybe.

Speaker 4 (39:31):
And one of the cool things that we also do
as far as a hospitality standpoint, right, we do hot
warm towels for for you to.

Speaker 2 (39:38):
Be able to wipe your hands.

Speaker 4 (39:40):
Yeah, it's every table, but you know, I think that's
been kind of a staple that a lot of people love.
You know, when at the end of the meal you
get a hot towel to clean your hands.

Speaker 2 (39:50):
Really cool.

Speaker 4 (39:50):
I haven't seen people do like a whole spa day
where they put on their face and they oh, they're
for a little bit. It's kind of funny to see,
but it's it's definitely. You know, we have a lot
of finger food, so we.

Speaker 3 (39:59):
Like all finger food just about. Yeah, it's all think
about it, tacos, burgers, wings, it's messy, you know our foods.
Yeah not yeah, you want that hot tal at the end,
I think.

Speaker 2 (40:07):
Yeah, people love that. And we also offer salads.

Speaker 4 (40:09):
You know, I think this sous that we have are
pretty solid. You know, again, we're making a dressing thing house.

Speaker 2 (40:14):
You know.

Speaker 4 (40:15):
My personal favorite is a harvest salady. You know, I
think you know all the flavor profiles we do, the almonds,
you know, with.

Speaker 3 (40:20):
Roasted almonds, what is the golden raisins, the Fiji apples,
the blue cheese crumbles, and I think there's one other thing.
I'm just having a brain lapse.

Speaker 4 (40:31):
But yeah, plusmic vinegar on that we make it in house,
and I love I'm a big texture guy, so I
love that with some crispy shrimp, right, it just hid mmmm.

Speaker 2 (40:42):
Well, I can tell you that we're going to be back,
and we're going to come back over and over again
because this is it is really amazing and it's really
tasty and we can't wait to maybe do a TV
episode with.

Speaker 3 (40:55):
You or something.

Speaker 2 (40:55):
I don't know.

Speaker 3 (40:55):
We come inside and try some burgers and stuff with
us too.

Speaker 8 (40:58):
You know.

Speaker 2 (40:58):
Those are a lot of fun, and thank you so
much for coming into the show. All this amazing food
is incredible. You got to go check them out on
Orange Grove and Oracle.

Speaker 4 (41:08):
Correct the Hobby Lobby Plaza.

Speaker 2 (41:10):
So we're located at six four four four North Oracle Road,
right in Record.

Speaker 4 (41:16):
Yeah, right behind the Rego's. On the corner of the plaza.
You'll see the two big Redbird Science at the end.
We also have garage stores, nice partio setting right. People
will love it.

Speaker 2 (41:25):
It's a really great environment and everybody needs to check
it out. I want to try exclusive off the menu
items of Twoson's best restaurants. Join the Tasty Show membership
program at the Tastyshow dot com. Hello, this is Wesley
Source with the two soon Tasty Show. With every tasty

(41:46):
bite from Veepremiumbeef dot com, you get premium beef flavor
from the amazing ground beef to the melt in your
mouth Ribbi Steaks. Every ounce is exceptionally aged for more
than twenty one days, giving Verra Earl Premium Beef exceptional
premium beef flavor. Order online at ve premiumbef dot com. Again,
that's ve Premiumbeef dot Com.

Speaker 5 (42:11):
Hi. I'm Stephen Kodoroblis, founder of the Tucson Familyfood Project.
Here in Tucson, no family should have to choose between
paying bills and putting food on the table. That's why
we're here to provide healthy, home cooked meals to families
in need every single week. But we need your help.
Just one dollar can have a huge impact on a
family's nutrition and a child's educational outcome. Together, we can

(42:31):
make sure every child in our community has access to
nourishing food and a brighter future. Visit the Tucsonfamilyfoodproject dot
org to learn more and to make your donation today. Together,
we're not just helping families, We're building a stronger Tuson.

Speaker 2 (42:44):
Hey, Tucson, ready to spice up your dining experience? Join
the Tucson Tasty Show Supporter membership and unlock exclusive access
to secret menu items from our partner restaurants. These one
of a kind dishes aren't just regular menu items crafted
just for our members. It's your backstage pass to Tucson's
best kept culinary secrets. Sign up today at the Tastyshow

(43:06):
dot com and discover what you've been missing. Stay Tasty. Tucson.

Speaker 6 (43:11):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift, and give back
a Tucson. We're meaningful tattoos and unique piercings, massage therapy,
soundbed sessions, metaphysical readers, and classes for spiritual growth. Spark
Project Collective helps you express your authentic self while giving
back to your community. Rent our event space. It's perfect

(43:34):
for your next gathering or your workshop. Visits Spark Project
Collective dot com to learn more and discover where creativity
and connection meet.

Speaker 2 (43:44):
Welcome back to the Tucson Tasty Show. I'm your host,
Wesley Source and we are back in the studio with
Dakota and Taylor of Pretty Sweet Max. But before we
jump in with them, make sure you're checking out the
Tastyshow dot com. That's where you're gonna find the Tasty
Show or the Tucson Tasty Shows membership program where you

(44:04):
can find all the amazing secret menu items and you
get that secret menu or the secret password for the
secret menu items once a month emailed out to you.
You just go to the tastyshow dot com under membership
sign up and you yeah, if you have any questions,
just reach out to us. And so we have Dakota

(44:27):
and Tyler here in the studio Pretty Sweet Max, and
you're you're all about the macarns, right, and that's not macaroon,
that's macarons. Let's talk about a little bit about why
you're making macarons and how everybody can find you.

Speaker 7 (44:45):
Yeah, so we originally I originally started doing like gluten
free cakes and cookies, and then I really wanted macarns
for our wedding, but another baker that did them she
was moving, so we were like kind of out of
up and my husband really like pushed me to.

Speaker 9 (45:04):
Try and make it and it just kind of correct.

Speaker 2 (45:08):
Yeah, well that's exciting, and they're not easy to make.
I mean, there's a texture thing you have to do.
There's definitely chemistry happening. Yeah, and that with any baking, right,
and then and then you gotta balance that with flavors
and so what was the process on that? I mean,
how do you not make the giant ones? Because that's
the only ones I can make is the ones that

(45:28):
are like the size of the dinner play, Right.

Speaker 7 (45:30):
So we do make those sometimes too, but we call
them like the cake macron, so we'll do like cake versions.
But yeah, there's like a whole bunch of chemistry involved.
You can't add certain oils, you can't do certain things
to the flower because it'll release oils, so you have
to bake them at a certain temperature for only a
certain amount of times.

Speaker 9 (45:47):
Their feet has to rize. So it's a lot of
stuff to it.

Speaker 2 (45:51):
Absolutely, And Tyler, he's your su right, I mean, he's
the sousa and you just yell at them the whole time.
And no, I'm just kidding. How do you How do
you help with the cooking?

Speaker 8 (46:05):
Yeah, so I help a lot with dishes. I'm doing
all the so that she can just make them. Help
with the ingredients, mixing things like that. Yeah, and then
store runs if we need, you know, fresh ingredients that
kind of stuff.

Speaker 2 (46:19):
Yeah, till I'm helping out, So fair enough. And then
let's talk about flavors. What is what are the flavors
that you have and what local ingredients.

Speaker 3 (46:28):
Are you using?

Speaker 9 (46:29):
Yeah, so we have three popular flavors.

Speaker 7 (46:32):
Our big ones are going to be strawberry crunch bar
so like the ice cream bark. We have Dubai chocolate,
which has been all over the place, and we're recently
doing a new flavor that's locally sourced by Cheryl Jams
and it's a prickly pear.

Speaker 2 (46:48):
Prickly pears close near and dear to my heart. Being
a Tucsun original and growing up here, I mean we
used to go out in the front yard and pick
those prickly pear off and put them through the cheese
cloth maybe a few a few extra times and then uh,
prickly pear lemonade. So how are you how are you
balancing those flavors because it prepares pretty tart, right, Yeah,

(47:09):
so I add.

Speaker 7 (47:10):
Like sweetness of white chocolate to make like a ganage,
so it really like balances.

Speaker 2 (47:14):
It out incredible. And that is that your favorite flavor, Tyler?

Speaker 8 (47:18):
I think my fair of flavor is probably the pistachio.
Her pistachio is top notch. The pistachio and the lavender
is really good because the lavender it's floral but it's
not too sweet. So I would say pistachio and the
lavender is my favorite.

Speaker 2 (47:30):
Yeah, lavender is hard to work with. I mean that
one kind of you know over over. Yeah, you can
go really heavy on it very quickly. Yeah. Are you
using like oils for it?

Speaker 7 (47:40):
Are you using the No, I use the actual like
lavender petals and stuff like that.

Speaker 2 (47:44):
Incredible. So walking through the process of how your you know,
you're you've got these amazing cookies, well cookies the macaron
or macarons. See, I'm gonna say that macarons, and uh,
tell us a little bit about how you're getting them
into the public, how are you distributing them, and where

(48:05):
everybody can find you.

Speaker 7 (48:07):
Yeah. So currently right now, we're actually at the nineteen
eighty nine bake House over in Green Valley. We have
about three different flavors every week there. Wow, yes, so
you can find us there. We do markets every weekend.
We do the Tucson Mountain Market over on Aho Highway
about twice a month, and then we do the Saint
Phillip's Plaza every Saturday.

Speaker 9 (48:26):
We try to.

Speaker 8 (48:27):
Yeah, and then we just launched a website February first,
pretty sweet mass dot com. So you can go on
there see our flavor list if you want, you know,
six a dozen. We do towers too for things like parties, continiers,
that kind of stuff, so you can go on there.

Speaker 2 (48:42):
What was the web address again, Pretty sweet Max dot com.
And then I'm sure that you're you're on social media?
Is is it pretty sweet Max? As well?

Speaker 7 (48:53):
Yeah, it's going to be pretty sweet Max on Instagram
and Facebook and.

Speaker 2 (48:58):
Do you ever record the making of.

Speaker 7 (49:01):
And yeah, I've slowly been trying to get into like TikTok,
you know, and trying to make those videos. So yeah,
we're slowly getting into that whole videoing awesome.

Speaker 2 (49:13):
And then you know, I'm looking at your flavor's cookie dough.
That one's got to be pretty fun to make. And
blood orange, now, blood orange is one of my favorites
because blood oranges, it's like an orange grape flavor. What
would be you said, your favorite pistachio? What's a big

(49:34):
go to? Like everybody seems to kind of grab or
gravitate towards that.

Speaker 7 (49:40):
The one we sell out of first at every market
is that you buy chocolate because I do a chocolate
shell and then it's a chocolate ganash and in the
middle is the pistachio katifi like in the middle and
so you get that crunch, but the sweetness too incredible.

Speaker 2 (49:58):
And what is let's talk about you know, your yourr
you can do events and everything else. What is your
lead time on that? I mean, do you need like
a week? Two weeks?

Speaker 7 (50:13):
Yeah, I'd say like about a week depending on the
volume and the amount. Normally I get like maybe two
dozen orders, So that's usually done within a week. Anything
like more than that might take like two weeks if
you want more flavors.

Speaker 8 (50:25):
So yeah, and they're very customizable too. If you want,
you know, a certain age for a birthday, if you
want a certain pattern, design images on them, we can
do that too.

Speaker 1 (50:35):
Yeah.

Speaker 7 (50:35):
I did get stencils that say like happy birthday and
things like that, so I airbrush them on and stuff,
so they are designed and customized to what you want.

Speaker 2 (50:44):
And then with your local ingredients and with your ingredients
in general, are you finding it difficult to get those
with the current shortages that are happening.

Speaker 7 (50:57):
Yeah, yeah, just a little, like some of the stuff
is getting harder. But thankfully, you know, we just kind
of especially him, he'll like search a bunch of different
stores just to find one. So that's where I've been
left out on is he'll go the ends of the
earth to try and find it.

Speaker 8 (51:14):
Yeah. I was just telling her the other day, I
was like, I don't know if everyone's taking out baking
and what, but it seems like all the baking supplies
are on you know, short supply right now.

Speaker 3 (51:21):
It's hard to find stuff.

Speaker 2 (51:22):
Yeah, So I don't know, fair enough even with the eggs, right,
the eggs. Oh yeah, I bet that's the big one,
and that one seems to be the I laugh about
it when I see it on social media, you know,
like we'll give you three eggs for fifteen bucks out
the backdoor. But I mean, do you have any words

(51:42):
of wisdom for people that are trying to, you know,
get those ingredients and be you know that have that
at home kind of bakery? Right?

Speaker 3 (51:53):
Yeah?

Speaker 7 (51:54):
I just like, especially now, I try and do all
of my batches in more of a smaller quantity. So
then say something happens or something went wrong with the
almond flower, it's not ruining an entire batch. It's only
messing up a few.

Speaker 2 (52:07):
And they are gluten free.

Speaker 7 (52:09):
Yeah, most of them are gluten free, except for the
Dubai chocolate because of the Katifi in the middle. But yeah,
besides that, they're all gluten free.

Speaker 2 (52:16):
What is Dubai Chocolate for the listeners, It's.

Speaker 7 (52:19):
A viral chocolate bar that got huge on TikTok and
it's honestly super amazing.

Speaker 3 (52:26):
Yeah.

Speaker 8 (52:26):
The Katifi dough it's kind of like a thin, shredded dough,
so it's crunchy.

Speaker 3 (52:30):
I don't know if it's like dried out or what.

Speaker 8 (52:32):
But it's just kind of like thinner, crunchy dose. You
get like the moisture of the pistachio butter and then
the crunchiness of the dough.

Speaker 2 (52:38):
Absolutely, and as far as you know, the boutique, So
when they're following you online, that's where the website. Do
you have where you're going to be at or is
it just on the social media that you're really posting
out like locations and how to get get in contact.

Speaker 7 (52:59):
Yeah, so we do have it on the website too.
I think we just have to like update it for
the coming weeks. We try and keep it like updated
weekly so you know it's more up to date.

Speaker 9 (53:07):
But yeah, it's also on the website too under events.

Speaker 2 (53:10):
Awesome. And then yeah, let's let's talk about the assortments again,
you know, and talk about those flavors. There's some really
cool cool things on here. I think you gave me
a Raspberry one which was surprisingly just absolutely the balance
of flavors is I got to drive that home. I mean,

(53:31):
the balance of flavors is really incredible and it's definitely
something that you're putting a lot of attention into and
you can tell with those flavors. So let's let's talk
about all the different flavors. I know we ran through
them a little bit, but let's talk about them again
because I don't think we can really talk about them
too much. Yeah.

Speaker 7 (53:51):
So, like, for example, like right here, I have a
huge popular one that was big for Valentine's strawberry or
chocolate covered strawberry. So it's chocolate shells and then chocolate
ganache with strawberries in it. Yeah, yeah, here you go.
And then the middle is raspberry cheesecake, and then on
the end is the strawberry crunch bar.

Speaker 2 (54:13):
Awesome, and then you got the raspberry again. Yeah. I
was actually doing coffee with the two Soon Tasty show,
which everybody is welcome to. It's actually it's a free event.
It's a live stream and it's literally just coffee conversation
and wait for everybody to network a little bit differently, right,
And I had mine from when I you gave it

(54:36):
to me a couple of weeks ago when we met
and I pulled it out of my pocket and I
was like, well, you guys are having banana or what
was it, banana walnut bread. We I was like I'm
going to have this because I don't eat walnuts. So
they were they were like, wait a minute, where did
you get that from? And I was like, it's my

(54:56):
pocket macarn But thank you so much for joining us.
We're gonna have those pictures out on social media uh here,
in the next couple weeks and definitely check out It's
pretty Sweetmax dot com. Huge thank you to our sponsors
Viral Premium Beef, Local First Arizona, Tusun Family Food Project,

(55:19):
Pertillo's hot Dogs, and Soka. If you love a great
If you love great food, visit the tastyshow dot com.
Join the membership program and unlock those secret menu atoms,
VIP tastings and more. Don't forget you can bring home
the best local beef in town. Viral Premium Beef Tasty
show Box delivered high quality ranch to table flavored to
your door. Thank you for joining us on the Tucson

(55:41):
Tasty Shows. Hello, this is Wesley source with the Tucson
Tasty Show. With every tasty bite from v E Premiumbeef
dot com, you get premium beef flavor from the amazing
ground beef to the melt in your mouth. Ribi Steaks

(56:02):
every ounce is exceptionally aged for more than twenty one days,
giving verra or Ol Premium Beef Exceptional Premium Beef Flavor.
Order online at ve Premiumbeef dot com. Again, that's ve
Premiumbef dot com.

Speaker 5 (56:18):
Hi. I'm Stephen Coodoroblis, founder of the Tucson Familyfood Project.
Here in Tucson, no family should have to choose between
paying bills and putting food on the table. That's why
we're here to provide healthy, home cooked meals to families
in need every single week. But we need your help.
Just one dollar can have a huge impact on a
family's nutrition and a child's educational outcome. Together, we can

(56:38):
make sure every child in our community has access to
nourishing food and a brighter future. Visit the Tucsonfamilyfoodproject dot
org to learn more and to make your donation today. Together,
we're not just helping families, We're building a stronger tuson
Ey Tucson.

Speaker 2 (56:52):
Ready to spice up your dining experience, Join the Tucson
Tasty Show Supporter membership and unlock exclusive access to secret
menu items from our partner restaurants. These one of a
kind dishes aren't just regular menu items crafted just for
our members. It's your backstage pass to Tucson's best kept
culinary secrets. Sign up today at the Tastyshow dot com

(57:15):
and discover what you've been missing. Stay tasty Tucson.

Speaker 6 (57:18):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
a Tucson for meaningful tattoos and unique piercings, massage therapy,
soundbed sessions, metaphysical readers, and classes for spiritual growth. Spark
Project Collective helps you express your authentic self while giving
back to your community. Rent our event space. It's perfect

(57:41):
for your next gathering or even workshop. Visits Sparkproject Collective
dot com to learn more and discover where creativity and
connection meet