KCAA: Let's Dine Out with Allan Borgen (Mon, 1 Sep, 2025)

KCAA: Let's Dine Out with Allan Borgen on Mon, 1 Sep, 2025

Episode Transcript

Speaker 1 (00:00):
Casey A. A. Is your CNBC News affiliate, where the
station that gets down to business.

Speaker 2 (00:11):
Food, glorious food. We're anxious to try.

Speaker 3 (00:18):
Frank Day, our favorite diet.

Speaker 4 (00:24):
Just take your own man at steak Ride, rostedter Stead, wonderful.

Speaker 5 (00:41):
Coach.

Speaker 6 (00:42):
So Flundie made from waited to.

Speaker 5 (01:01):
Welcome to another delicious edition of the Let's sign out
show food. Pretty Gallenborgan here and next to me is
an empty chair, but it will be fueled pretty soon.
Is he is running a little bit late. We've planning
a trip and there's a little problems with some phone calls.

Speaker 6 (01:17):
Let's leave with that.

Speaker 5 (01:18):
So anyway, sh'll be here pretty soon. But we have
fun shows today. If you like peanut butter, if you
like cookies like brownies and chocolate chip and some incredible sweets,
then you got to stick around and listen to this.
It's a great little company here locally in Redlands, and
they make incredible products. And we'll get into that a
little bit. But first off, you know, hoping that he's

(01:40):
doing good. The weather is I think nice. It's cold,
but nice. It keeps changing. That's the thing. It's crazy
only California, I'm telling you so. But anyway, we can
go right into our guest. This is a couple who
I went to. It's kind of like a market night event.
It was at I don't know what it's called a
community pop up. I guess called it.

Speaker 3 (02:00):
I don't know, but what Yeah, they have a weekly
market each Sunday.

Speaker 5 (02:05):
I always want to know what it was. But anyway,
we went to a friend of mine, Bonnie, who went
there and told me to go there. And like every
booth we went to with food, of course you got
to go to food shopping. They kept saying, you got
to go to this company, you gotta go to this booth,
you gotta go to this booth and gives some great
cookies and everything. Were like wow, what and we couldn't
find you. Then as we're walking out, it's like, wait
a minute, that's them, And of course you only had

(02:25):
a few things left. But I heard nothing but praise
about you guys, And that's why I wanted to have
you on. And the products I did taste were amazing
and I wanted people to know about it. And so
with us, it's from Casey's Bake Shop and with us
is uh, let's see Joe Diaz and Katie Oh right,
it's like a hockey player chinnick. Okay, I was happy

(02:46):
to be here, glad you're here. So you guys were
fun to be with you all big smiles on your face.
You know what I loved about just meeting you is
your passion. You really you weren't selling it. You were
just it was all love and passion. And you know,
there's always a story behind products, and that's to me
some of the fun things learning about that. So I
don't know who wants to start, but.

Speaker 6 (03:06):
I think Katie should kind of lead off. This is
this is more or less her her gig. I'm here
for support and okay, to kind of tell your story.

Speaker 3 (03:14):
You kind of hit the nail on the head that
you know. Food is kind of a passion for me,
and it's expression of love. And I've loved baking since
I was a little kid. It's always been a dream
to have a bakery.

Speaker 5 (03:26):
Whether is your mom or grandma or I baked.

Speaker 3 (03:28):
A lot with my mom. My dad also bakes as well,
but kind of with everybody in the family. We always bake,
and it was a dream since I was a kid
to one day have a bakery and kind of went
in different directions along the way.

Speaker 5 (03:41):
But now do you eat your products? Because look at you,
I mean a big good most people have been baking
are huge.

Speaker 3 (03:48):
But yeah, I do taste tests. I taste test everything,
but I have.

Speaker 6 (03:52):
I tend to do most of my tasting quality control.

Speaker 5 (03:56):
You're not too bad either.

Speaker 3 (03:57):
So helpers toast. Now how long have you been It's
been a little over a year now, yeah.

Speaker 6 (04:05):
So I would say I would say a year and
a half solid.

Speaker 5 (04:10):
Yeah, Now how much? First of all, what got you
into it? Just the passionate love of doing it or what?

Speaker 3 (04:16):
Yeah, So in about July of twenty twenty, I quit
my job and kind of took a leap of faith.

Speaker 5 (04:22):
And decided to go wow.

Speaker 3 (04:24):
And just do everything and go full steam into the bakery.

Speaker 6 (04:28):
And it was that risk, it was, it was. It
was an interesting process her finding out what routes to take,
what permits or what license.

Speaker 5 (04:38):
Process is scary? Is it? It is?

Speaker 7 (04:41):
It is?

Speaker 3 (04:41):
Yeah, to take that leap and then figure it out
as I as I went along, and what where you
go for what licenses? Which ones you need from the county,
from the city, And it's a complicated process, but once
you get it done, it's it's really exciting to have
it going and have your own bakery going. So it's
been a.

Speaker 5 (05:00):
The overheads a lotless too, right, right, definitely.

Speaker 6 (05:03):
So it kind of started off just with some of
my co workers. Really, I'm I'm an electrician, and you know,
some of the guys that I would work with, I'd
bring them stuff that she had been baking, and hey,
what what do you think of this? You know, you know,
would you change this? Do you like that? And everybody

(05:25):
just had absolutely raving reviews. Oh no, I wouldn't change anything.
Leave it be, it's perfect how it is, so on
and so forth. And the orders just kind of started
coming in from there. And his company, Yeah, they actually
they they placed a rather large order for.

Speaker 3 (05:44):
Their clients.

Speaker 6 (05:45):
Yeah, for their clients, so exactly kind of thank you
Christmas presents for their clients and whatnot. And I mean
that's really just kind of how it started. And then
you know.

Speaker 3 (05:56):
Getting into markets, getting into we got into Gerard's market
here in Redlands, and so that's been kind of the
catalyst of a lot of other opportunities that we've gotten
into because people have found us there and then found
us in placed orders for either weddings, or events or
other little coffee shops have found us that.

Speaker 5 (06:14):
Way, so working full literally full time. Yeah, yeah, it's
what are the places markets you have on them?

Speaker 3 (06:21):
So we're in Gerard's Market, Redlands, We're in b oh
it's in Gerard's Market for those of you in Redlands
are it's on the corner of Cyprus and Center right
and here in Redlands, and then BC Fitness Cafe it's
on the corner of Palm Avenue and Redlands Boulevard. And
then actually in San Maridino we're in Viva Lo Boba.

(06:42):
It's a little boba shop. It's super cute, really really
fun vibe in there. And that's on Fourth Street downtown,
so definitely a fun place to check out. Friday evenings.
Every Friday, we are at Quickwit Redlands and we set
up actually with somebody that we met at another market
that we went to, Wingman of Redlands, So shout out

(07:03):
to him. He is an incredible.

Speaker 5 (07:06):
Barbecue right, uh chicken all chicken wing It's funny I
called him. It's it's really ironic. We called him. We
were starving and we were called him and was like,
it's a restaurant. I never heard of them. And it
was just take out only, so he couldn't really do it.

Speaker 3 (07:18):
Yeah, but it's incredible.

Speaker 6 (07:20):
Yeah, he has a really good, solid product and he
he sets.

Speaker 3 (07:26):
Up at Quick Pick on Wednesday, Thursday, and Friday evenings.

Speaker 6 (07:29):
Okay, we joined him on Friday nights.

Speaker 3 (07:33):
Cool, Yeah, and then Tuesdays through Fridays at Happy Camper Creamery.
They're a gelato place here in Redlands.

Speaker 8 (07:41):
Yeah.

Speaker 5 (07:41):
Where's that one?

Speaker 6 (07:43):
Yeah, so Happy Camper Creamery is located on Nevada I
believe it's Nevada and Redlands Boulevard. It's escape okay, and
they're just a little little mom and pop. It's my

(08:04):
understanding kind of like, uh, Neapolitan pizza has to be
made in a certain fashion, with certain ingredients, so on
and so forth to actually be considered a Neapolitan pizza. Uh,
Gelato's same same way. It has to be made in
a certain fashion, with certain ingredients a certain way. And
it is our understanding that she has got all of

(08:25):
those things, all those boxes checked.

Speaker 3 (08:28):
She recently actually won some awards in La for her gelato,
so she's Yeah, her gelato is top nine. Happy Camper Creamery.

Speaker 5 (08:37):
We'll have to go there.

Speaker 3 (08:37):
Yeah, so they actually use our brownies in one of
their gelatos, so you can find us there. And then
Sundays on every Sunday we're at the Sunday Market Redlands,
So currently they're at the Assistencia in Redlands which is
on Barton, which is where. So that's a really fun
weekly event that we're doing. And then next week and

(09:01):
actually we have kind of a bigger event is the
Redlands Bicycle Clock Classic is here. Yeah, so we just
got it.

Speaker 6 (09:07):
We just got invited to do that. So this will
this will be our first time working that obviously, but
we're excited.

Speaker 5 (09:13):
Are you starting to be now?

Speaker 3 (09:15):
Yeah, getting ready, getting prep work done and so we're
really excited about that one.

Speaker 5 (09:21):
Wow, you guys have come a long way in one year.

Speaker 6 (09:24):
I'm amazed at at how far it has come. It's
we've been truly blessed. You know, the the people have
been fantastic. You know, the markets that we do attend,
you know, we get regular, reoccurring customers and rating reviews,
so it's it's it's really nice. It's been it's been
very pleasing.

Speaker 5 (09:43):
Yeah. Well I'll tell you I was shocked. I mean
every time I went to someone. Have you tried these
cookies and I'm like, no, no, where is it? And
again we couldn't find you the somebody placed it around there. Yeah,
And then on the way home, on the way out,
I was like, well, there we are.

Speaker 6 (09:55):
And we're so happy, We're so happy you found us.

Speaker 5 (09:59):
But I've never I've never heard so many compliments from
from other people who are competitive, not competitors, but the
same line.

Speaker 6 (10:09):
Absolutely, And I was.

Speaker 5 (10:10):
Like, well, I've never heard that, so uh yeah.

Speaker 3 (10:13):
But that's one thing I really like about the community
here is is the bakers are really supportive of each other.
And you know, we're always sharing, like, oh, have you
gotten into this place? Have you tried this place for
you know whatever it may be your supplies or uh,
marketing ideas. We're always sharing instead of competing. So it's

(10:34):
been really great connecting with other vendors, both in the
food world but also just other vendors who make other
amazing crafts.

Speaker 6 (10:42):
And you know, we get we get people. Sometimes it'll
call and ask for a certain thing, and if she
doesn't do it, she she says, hey, you know that's
not really in my will house. However, however I know so,
and so how about how about you know, she'll point
them in the direction of somebody who does do that.
So and we get that a lot from them as well.

Speaker 5 (11:02):
Yeah, that's great. You're listening to a Let's sign out
show right here on AM ten fifty one or six
point five FM, and one of one or two point
three good things behind me FM, the stations that leave
no listeners behind and with us is two wonderful people
from Casey's Bake Shop here in Redlands. It's Dave Diet
I'm sorry, Joe Diaz and Katie Shank h h. Let

(11:23):
me right, okay a arrow okay there. See when there's
food in front of me, I completely freak out.

Speaker 6 (11:30):
Yeah, and we do. And we obviously we have some
samples here for you today. So oh boy boy.

Speaker 5 (11:35):
First of all, how many different products you make?

Speaker 3 (11:37):
So we make a variety of cookie flavors. We make
your standard chocolate chip. But then one of my personal
favorites is our espresso chocolate chip. If you like coffee,
it's it's it's a winner, it's to go to. Yeah,
you know, we do walnut chocolate chip, white chocolate, macadamia nut, peanut, butter, oatmeal, oatmeal,

(11:57):
raisin oatmeal chocolate chip and One of my other favorite
things about being at markets is we get a lot
of recommendations or requests from from people that So one
of the new ones is walnut oatmeal, So we haven't
done that yet, but I love getting requests from different
people of something simple that we could add.

Speaker 5 (12:16):
To any flavor, any strange requests.

Speaker 6 (12:21):
You know what we're no, No, I would. I would
say no.

Speaker 5 (12:23):
Hey, if it's sales to make money, who cares?

Speaker 6 (12:26):
Yeah, somebody, somebody likes that.

Speaker 5 (12:28):
I'm very good. You'll find out I'm very good with
the people's money. So hey, you want me to do
I'll make a thousand of those. Sure, no problem. Okay,
Now you do brownies. Now I tasted your brownie to
you at the time. There you had the regular brownie,
which is very good, but then you had one with
a little pepper and a little hot peppers in it
that was amazing. Chocolate and hotness goes together so well.

(12:49):
And you guys really nailed it. And you don't see
that too often, so I highly recommend doing more stuff
like that.

Speaker 6 (12:55):
So we have a we have a hob and narrow
infuse brownie. We have a blood orange infused brownie. Really
and Meyer lemon oh wow, and they're they're done with
infused olive oils. So it's you're getting the actual, real
flavors out of it. You're not. It's you're not getting

(13:16):
a fake extract, that artificial exactly taste. They're real pleasing
and subtle. I mean, you're you're still gonna get that
good chocolate brownie taste with the hint of whatever else
is in there.

Speaker 5 (13:30):
What would you say is the key to your success
in terms of your ingredients? What makes your cookies better
than others?

Speaker 3 (13:36):
I'd say we focus on using really high quality ingredient
from from every stage of the process. High quality butter,
high quality chocolate, high quality sugar. You know, if you
skimp on any of those steps, you're gonna taste it
in the end. So if you if you spend that
little bit more money for that better butter and that
better chocolate, that cookie in the end is gonna you're

(13:58):
gonna taste it and it's gonna be you're gonna remember it.

Speaker 5 (14:01):
So how long did it take you to do the testing?
She come in? Is he yeah? Is he here? He's smiling? Okay.
I was telling the audience we were planning a trip
and uh, just being on the phone to answer getting
questions answered. The last person she was talking to sound
like she was talking underwater and the low voice, so

(14:21):
it's like and he's like, huh.

Speaker 6 (14:24):
Yeah, that'll get you nowhere.

Speaker 5 (14:27):
Yeah, so sorry, ready ready to talk food now? Cool?

Speaker 6 (14:32):
Cool, awesome.

Speaker 5 (14:33):
So they've been doing for a year and a half.
And like I said, I he was with me. We
went at the at the market at the market and
theyone kept telling us about it. That's the thing that'll
just blew our mind. We couldn't find it. And then
we're ready to go home, and that's when we found him. Yea,
and very very nice people and great products. So we
just talked about so you make three brownies?

Speaker 6 (14:53):
Uh the yeah? Wait four?

Speaker 5 (14:56):
Four?

Speaker 6 (14:57):
Because she has a standard good old chocolate brownie and
and she has the Meyer lemon, the blood orange and
the hobby and so I guess five technically.

Speaker 5 (15:07):
The lemon and aren't you never hear that, which is
a brilliant thing. Then you have the pepti. Yes, he
hasn't tasted that one, so she wants the taste and.

Speaker 9 (15:17):
He ate it all. By the way, I believe.

Speaker 6 (15:22):
I believe today she only I think she only has
the blood orange and.

Speaker 5 (15:25):
There okay, no problem. Okay. And then in terms of
how many batches do you make, would you say to
trial and error, because that's that's usually the fun stories
out of that one.

Speaker 6 (15:40):
Get figuring out proper baked time.

Speaker 5 (15:42):
How would you have to throw away?

Speaker 6 (15:44):
You know, it really doesn't get thrown away. It kind
of it kind of goes to my coworkers. You know
that there anything, We will eat anything.

Speaker 4 (15:53):
Yeah, they're your test subjects exactly exactly.

Speaker 3 (15:56):
So you find another purpose. Oh, it didn't bake the
way it was supposed to supposed to you, but we
can turn it into a different dessert. Let's throw some
ice cream on top, or you know, do something else
with it, so it gets utilized in other ways.

Speaker 10 (16:08):
So not too.

Speaker 6 (16:09):
Much, Yeah, not too much ends up in the actual trash.
But as far as as far as figuring out what
we want to actually take to the market, so to speak,
you know, I believe it. I believe it took her
maybe three three different batches to really lock down the
timing and whatnot of like the brownies. You know, she

(16:31):
she did she did one. I want to say she
had three or four trays in the oven and uh,
you know, she she pulled it out at say, forty
five minutes, and then we tested it and thought, you
know what, they should probably go, you know, three minutes longer.
So then she did another batch and okay, that was
a little far. Maybe let's back that one off a minute, right,

(16:52):
And so by about three or four I think we
nailed it.

Speaker 5 (16:54):
And did she lose her temper?

Speaker 11 (16:57):
No?

Speaker 5 (16:58):
Well, no, I've done that cooking. It happened something that
I once had company coming over and I made potatoes
and they were just mushed. And the first time I've
ever said a word, and then I just threw it.

Speaker 9 (17:10):
Against throws it in the trash.

Speaker 5 (17:12):
I threw it against the wall, then scraped it off.

Speaker 6 (17:14):
And see, the beauty with cooking is you can kind
of take that ruined mashed potato and making it different.
Baking is different, bakings the science bakings chemistry, it's and
if you.

Speaker 3 (17:29):
Forget an ingredient, you don't know until you've made a
whole batch. And oh, there.

Speaker 6 (17:35):
Done that.

Speaker 5 (17:36):
I've done that absolutely, And as he discussed, you missed
the first part. Very it's no fad in this stuff.
Look at her, I mean she eats a lot, and
look at her she weighed a hundred pounds and too.
I mean it's amazing, so we can Hey, I like
that you can bringe down on this. So okay, let's
talk about some of stuff you have in a friend
of us. What are the most popular ones? Let's start
with that.

Speaker 6 (17:55):
I would say, I mean, who doesn't like a good
old chocolate chip? I would say that is probably our staple.

Speaker 5 (18:04):
Without without giving away a secret, what can chalkol to you? Okay?
Good yuff and heavy?

Speaker 3 (18:11):
I know they are.

Speaker 4 (18:12):
You can tell they're moist because you can tell like
if they're crummy, you know, like you look at them,
they look like all crummy looking.

Speaker 6 (18:20):
Yeah. No, And that's and that's one thing that we
you know, we we both enjoy a It's kind of
like pancakes. I want I want my pancakes with the
nice crisp around the edge, but I want it soft
in the middle, you know. And so that's kind of
what we got going on here.

Speaker 4 (18:34):
Hey, Joe, you want to bite?

Speaker 6 (18:36):
Come on, Yeah, we got we got another one in.

Speaker 5 (18:38):
Here here, come join us. Wow, very very moist there,
you brother. Well it's really nice.

Speaker 4 (18:50):
Okay, Joe Engineer just got his his opening of the crackage.

Speaker 5 (18:54):
There chewing, the crunching on the outside. So you get
to crunch, you get to chew. How is he doesn't
like chocolate chip cookies. I'm being honest with you.

Speaker 3 (19:05):
I don't see that's the best critic.

Speaker 6 (19:07):
Is yes, oh she is. Yes, So I have I
have a coworker when when we first did the blood orange,
he he loves brownies. He cannot stand that fruit and
chocolate combination. It's just not his thing. So when I
told him that I wanted to bring him some stuff

(19:29):
for him to try, he immediately, immediately was turned off.
Now I don't want that type of thing. And I
kind of kept poking, Oh, come on, just just take
a bite, just try it. And he absolutely loved it.
And so for me having somebody who you know, like eazy, oh,
I don't like chocolate chip cookies and then they eat
one and go, oh wow, this is actually pretty good,

(19:51):
that means a lot for us.

Speaker 5 (19:52):
The other thing too, that I really like being someone
first on diabetic someone comes to diabetic coma tonight before
it is times of cookies are just pop them in
your mouth and they're done with. Yeah, this thing you
chew on it, It takes a while. Yeah, you don't
need doesn't to say wow. So if you're on a diet,
if you're watching stuff like I always am, this is

(20:13):
perfect because it's just enough to give you a sasin.
I mean, let is he talk. She's the one that's
having a food orgasm here.

Speaker 4 (20:21):
Okay, crisp on the outside, but as soon as you
pass that crisp, it becomes a little bit more chewy
on the inside and soft and moist, full of flavor,
full of chocolate chips. So for anybody that loves chocolate,
that will be like right up your alley. I mean,
there's so much chocolates. It's literally hardly any cookie, but

(20:41):
it's so amazing.

Speaker 5 (20:43):
So you suggest more of dope, No, I think it's perfect.

Speaker 9 (20:46):
I think it's perfect.

Speaker 4 (20:48):
And of them I don't like chocolate chip cookies, that's awesome, Okay.

Speaker 6 (20:51):
I have to throw something in there. We actually she
has a friend who at one point we went during
the whole taste testing of everything, she had some friends
of hers come over and they had a party and
Katie baked them a bunch of cookies and they were
just like, oh, everything was so good, but there's too
much chocolate in the chocolate chip cookies and.

Speaker 5 (21:11):
For us, I'm kidding, there's such thing.

Speaker 4 (21:14):
We're like, come on, yeah, so Joe, as you're okay,
he looks like he just had an orgasm.

Speaker 9 (21:21):
Sorry, but that's his face, like whoa wow?

Speaker 4 (21:26):
As okay, any comments, Joe, awesome, it's awesome.

Speaker 5 (21:32):
Okay, what's next? Favorite one?

Speaker 6 (21:33):
So the next one would have to be the espresso
chocolate chip. So any coffee lever out there, this is
this is a go to. Okay, Joe, I believe we
have another one here if you would like to try
this as well. The it's espresso chocolate chip, so it's
got a hint of coffee to it.

Speaker 9 (21:49):
You can have you want bite of mine? I split
one with you.

Speaker 5 (21:55):
Now again you can get to that. Just a lot
of places. What's the other way? You don't see them
on the internet right now, but you're planning on that.

Speaker 3 (22:02):
Our website is still under construction. But you can order
either through Instagram or email, or you can just call
in either text or place a leave a message or
leaves Okay.

Speaker 4 (22:15):
It's Casey's Bake Shop from Redlands, California, and the phone
number is oh goodness nine zero nine five eight three
one three sorry, I have no class, and I'm like.

Speaker 5 (22:32):
Hello, tried, you're a coffee drinker, cases, wow.

Speaker 9 (22:36):
I love coffee flavor stuff.

Speaker 3 (22:38):
So.

Speaker 6 (22:42):
It's it's not done with the coffee extract or there's actual,
real express espresso powder in there.

Speaker 3 (22:50):
Okay, that's yeah, that's that's my personal.

Speaker 4 (22:53):
Favorite love coffee anything, so oh my gosh.

Speaker 3 (22:58):
And I love adding feed at anything chocolate because it
enhances chocolate favor and it's just makes it even better.

Speaker 5 (23:06):
So good, Okay, what else?

Speaker 6 (23:09):
So then the next one, I mean next for me
would would have to be peanut butter. Okay, I I
love the peanut butter. Joe. I mean we got blendy
man no peanut butter for Joe, And that's okay.

Speaker 5 (23:25):
If you cheese take a bite.

Speaker 4 (23:27):
Allergic peanut butter, children, I'm allergic peanuts. The peanut butter
is not so severe. I don't like going to right
right right right, but the peanuts itself with How do
you package this?

Speaker 5 (23:38):
Do you my hands?

Speaker 10 (23:39):
Yeah?

Speaker 6 (23:39):
Yes yes.

Speaker 5 (23:42):
When I first saw them, like simply making mouse, it
took me about an hour and a half to open
it up.

Speaker 9 (23:46):
They're nicely sealed.

Speaker 4 (23:47):
For somebody at the germ phobic, this is like nicely
sealed plus as a fold over. It's so nicely packaged.
I think it makes amazing gifts. I mean, somebody want
to give them a cookie gift package.

Speaker 10 (24:00):
This is perfect?

Speaker 9 (24:02):
Okay, thank you.

Speaker 3 (24:03):
And we have people doing for like wedding favors as well,
so they can put their own their own little sticker
on there and have their save the date on there.

Speaker 5 (24:10):
My mom to the nursing home. She just turned one
hundred and one, and when she turned one hundred and two,
this is what we fed it. All our nurses will
love this. Again. It's crispy on the outside, but moists
on the inside and schoey and and.

Speaker 4 (24:27):
A little bit crumbly, you know, like peanut butter would be.
So it's a little bit crumbly, but it's just enough crumble,
not like it's falling apart in your mouth, but it
just melts and it just gets all sticky, you know,
peanut butter.

Speaker 5 (24:39):
Okay, next one, I can't wait this. Next. Uh.

Speaker 6 (24:42):
Next, we have probably good old plane old oatmeal.

Speaker 5 (24:45):
Okay, good going with that.

Speaker 9 (24:48):
I love oatmeal.

Speaker 6 (24:49):
So so we have three three of our oatmeal varieties.
Today we have plain oatmeal, oatmeal, chocolate, chip and oatmeal, raisin.
So you can just kind of line them up and
you guys go for it if you'd like.

Speaker 5 (25:01):
I try to.

Speaker 9 (25:03):
Okay, this is my lunch, I know, so is he.

Speaker 6 (25:08):
If you take a you ta can kind of open
them like a like a chip bag from the bottom here,
like underneath the seal. It kind of helps open the Yeah.

Speaker 4 (25:19):
I like, you know, I'm a little neurotic, so I
like neatly opened things and a little crazy.

Speaker 5 (25:25):
The chewiness tastes here.

Speaker 9 (25:28):
I'm still try it. I'm the idiot, I tell you.

Speaker 6 (25:32):
And so that that there, I believe is just the
plain oat mill, but the chewing is of it. Yes
for me. For me, it goes chocolate chip, peanut butter, oatmeal.
Those are those are my tops.

Speaker 5 (25:45):
You feel like you're eating healthy, right, it's break go
to the bathroom, good and hard healthy breakfast champion right there.

Speaker 4 (25:52):
And it's just the moist and I can't compare this
any cookies even Okay.

Speaker 9 (25:58):
Usually I'm like a oatmeal with no raisin.

Speaker 4 (26:02):
No, there's tons of flavor to this nice texture. You
know that the oats you may you use are like
full oats, so you actually have those you can feel
a little texture when you bite and that bounce back
at you and then has really good just enough cinnamon.

Speaker 5 (26:19):
Flavor, rum raisin. The next rum raisin with a little
pepper in it.

Speaker 6 (26:23):
She's making a note right now.

Speaker 5 (26:25):
The little jalapeno rum raisin oakmeal.

Speaker 6 (26:28):
She's making notes right now. It would be the Alan special.

Speaker 5 (26:31):
Huh have a brownnie? Was that way? It's good? Yeah,
it's good, it's excellent. Okay, Wow, that's really good.

Speaker 6 (26:39):
So so if you want there's there's raisin and oatmeal
chocolate chip there.

Speaker 5 (26:44):
Try the reaison raisin.

Speaker 4 (26:46):
This chocolate chip for you, Okay, raisin for me?

Speaker 5 (26:49):
What's in here? We got what oats, flour, brown sugar, sugar, butter, egg,
chocolate chips, molasses, baking soda, salt for Noah, cinnamon and
ut made junk. Wow. Yeah, you said your whole family,
your dad and your mom would yeah.

Speaker 3 (27:07):
Yeah, everybody likes to bake in the family.

Speaker 5 (27:09):
And you didn't adopt me.

Speaker 4 (27:11):
Yeah, But being a baker, it's like you have to
be so precise.

Speaker 3 (27:15):
You do it acts.

Speaker 4 (27:16):
It's science. And so I'm the type like, oh, throw
a little and that's me.

Speaker 6 (27:21):
If that's cooking. I love to cooking.

Speaker 5 (27:23):
You can do that with bacon. I took one. I
went to chef's school for a year and a half
and before I decided this is crazy. But in terms
of a bacon, I took one class and oh my god,
you are a scientist between humidity and.

Speaker 6 (27:36):
Absolutely so which one do you have?

Speaker 4 (27:41):
There is a the oatmeal raisin that's like my favorite anyway,
So this is like over the top.

Speaker 9 (27:47):
It's just enough caramelization of raisin.

Speaker 5 (27:52):
Wow, Okay, we're looking at the is to invest in,
so okay, what else?

Speaker 6 (28:05):
So after that we have the white chocolate macadamia nut.

Speaker 9 (28:12):
I have a pile of basically cookies in front of us.
I haven't even like, oh my gosh, here you go.

Speaker 7 (28:21):
Hmmm.

Speaker 6 (28:23):
So we get a lot of people who just don't
like chocolate and and that that I will never understand.
But that I don't understand people that don't like bacon either.
A friend of hers, now that's acceptable, that is accepted.
That is the only thing that I will accept. Other
than that, I don't. I don't get it. But you

(28:44):
so for those people, you know, they they they request
a lot of the white chocolate, and I mean they
we we get a lot of raving reviews on those
as well.

Speaker 4 (28:59):
It's nice and shoe. It bends nicely, it doesn't snap
like sticking to itself.

Speaker 3 (29:05):
See.

Speaker 6 (29:05):
And I up until these cookies, I have always said
that white chocolate was blasphemous. Yeah, and it was actually
one of my co workers. It was his sister in
law that asked, do you guys make a white chocolate
Macadamian nut, which at the time we did not. Neither
of us like white chocolate. Well, it's not about us,

(29:29):
and so she went ahead and made a recipe and
asked me if I wanted to try one. I promptly
said no, and I gave in. And you know, I'm
I'm blown away at this cookie.

Speaker 5 (29:45):
I think would be great with a different if you
had a third element to it, like I said, raberry cranberries.

Speaker 3 (29:50):
Yeah, especially during the holidays.

Speaker 9 (29:53):
So oh yeah, it don't make it really.

Speaker 6 (29:54):
Fest absolutely what else? Now? I believe we have uh
chocolate chocolate chip walnut if you want to try that,
or we're down to brownies real quick.

Speaker 5 (30:04):
We're talking to Casey's Big shop in Redlands and give
them a call. They'll let you know where they're at
and where they can where you can buy.

Speaker 4 (30:11):
Them at nine zero nine five A three one one
five two once again nine zero nine five A three
one one five two For us.

Speaker 5 (30:20):
Older guys, you may want to make these little bigger
than numbers or give me the fine classes.

Speaker 4 (30:27):
Or you can email them at k C dot Bake
Shop at gmail dot com, k C Bake Shop at
gmail dot com.

Speaker 5 (30:35):
Or get ahold of me or is he I'm mister
m r foody one at outlook dot com, and is
he is.

Speaker 4 (30:42):
Is oh miss doty f o she's looking at the cookies.

Speaker 5 (30:49):
Screw this craft.

Speaker 4 (30:52):
Ms dot food e f O d I e at
outlook dot com, col and oh Instagram, k C Big Shop.

Speaker 3 (31:01):
So here, any buddy look them up?

Speaker 5 (31:02):
We want to get them Facebook.

Speaker 6 (31:04):
Okay, No, we have brownies now, yeah, so again today
we as discussed earlier, we do technically have five different flavors.
We have good Old Chocolate, we have walnut chocolate, the
blood orange, the Meyer Lemon, and the hobb and arrow.
Today we have your good Old chocolate and your blood orange.

Speaker 9 (31:25):
Blood orange and regular.

Speaker 5 (31:27):
Okay, blood orange and regular, We're both regular. Here you go,
let's try blood awesome. One thing that I did notice
about your other ones? You are the brownies e they're heavy.

Speaker 6 (31:38):
Yes, they're very dense.

Speaker 5 (31:39):
If I was a cookie, i'd be a brownie. Actually, yeah,
perfect brownie.

Speaker 4 (31:42):
And you look at them, you can see what a
good brownie, you know, if people like brownie and you
like them moist. If you look at them, you can
see how it's so dark and moist inside.

Speaker 6 (31:54):
It almost glistens, it does.

Speaker 4 (31:56):
And it's beautifully like, I mean, it's not like if
I bake a brown it looked like, you know, earth
crack open, you know, and it's kind of yeah, the
desert just went blood.

Speaker 9 (32:06):
One says beautiful.

Speaker 4 (32:07):
Yeah, exactly, this beautiful mate, Okay, m hm.

Speaker 6 (32:14):
And so these these brownies, the plain chocolate brownies again
Happy Camper Creamery in Redlands here in Redlands.

Speaker 5 (32:24):
Yes, it's just a gelato place in Redlands.

Speaker 4 (32:27):
Oh oh my god, can you imagine this was a lotto?

Speaker 6 (32:31):
Well they tail down over the top again, big big
shout out to Happy Camper Creamery and Wingman Redlands.

Speaker 5 (32:39):
Wing Man remember we called them.

Speaker 9 (32:42):
Oh yes, Wingman, we did call him. And he's like moping,
like it's a pop up. We should try that.

Speaker 4 (32:49):
This is I really like the blood orange. I mean,
I'm not a brownie person. I'm really not a chocolate person,
and that's fair.

Speaker 5 (32:57):
No, but she's being honest, I am.

Speaker 4 (32:59):
But the blood orange really gives it an interesting twist.
So if you're not a pure like chocolate person, I
think is boring. This is really nice because you can
really smell the oranges. It's an overtone. It's not overwhelming.
So it's not like, oh, hit you in the face orange,
because that's not totally unpleasant. But this is really nice,
very subtle, has that twist of a different flavor.

Speaker 5 (33:22):
So I really I'm o.

Speaker 3 (33:25):
That would be a good idea, and.

Speaker 5 (33:28):
All the ideas spenn't want to spend money.

Speaker 9 (33:31):
So Joe, what do you think.

Speaker 4 (33:32):
Oh, it's like ten fans up right, I'll see ten
fingers there almost.

Speaker 6 (33:37):
And of the of the flavored ones, I wish we
had had some some of the myor lemon ones for you.
Those are probably my favorite, and I didn't think it
would be.

Speaker 3 (33:48):
It's a surprisingly fresh twist.

Speaker 6 (33:50):
They're refreshing, refreshing, it's so weird.

Speaker 4 (33:53):
I like lemon so, I love actually, I like anything
lemon so. I can see myself jumping on that bad dagon.

Speaker 5 (34:00):
Especially with Scooby cream. It's not just you can do
some Greek.

Speaker 4 (34:04):
Imagine put some like you know, lemon curd and lemon cared,
a little bit of ice cream. It's a lot I
don't on top of the lemon curd.

Speaker 5 (34:13):
Absolutely so is to be ready to quit your job
and make cookies.

Speaker 9 (34:17):
You don't want to eat my cookies.

Speaker 4 (34:19):
I think you buy buy from Casey's Bake Shop because
my cookies people will be throwing it at another.

Speaker 6 (34:25):
And another thing that that she makes that's that's pretty
popular are her homemade marshmallows. And unfortunately we don't have
any of those for you today, but she she does
make homemade marshmallows, and she's got a variety of flavors
with those as well. She does amocha. She does an
one that's an orange, so it's kind of like a creamsicle,
fruity pebble, fruity pebble and uh, the Mexican hot chocolate.

(34:50):
So it's it's got a touch of cinnamon and cayenne
to it.

Speaker 3 (34:54):
And that was another one that I just I made
because I wanted to figure out the science behind it, like,
how how do you make a marshmallow? It seems so
weird and so that was one that Oh man, there
were so many batches that we did go through because
you have to do it at a specific temperature, a
specific time, the humidity affects it. All of that goes

(35:15):
into how the end result, the fluffiness of it.

Speaker 5 (35:19):
So your was a fun one. You have a lot
of patience, don't you with baking?

Speaker 3 (35:23):
Yeah, it's are you definitely?

Speaker 5 (35:24):
Were you a teacher before?

Speaker 3 (35:26):
No?

Speaker 5 (35:26):
I was okay. The patience to bake like this, it
must be incredible. And of course you've got to taste
each batch.

Speaker 3 (35:33):
Yeah, and figure out what went wrong where you.

Speaker 5 (35:36):
Don't gain weight. I did that when I went to
ships school, worked in restaurants.

Speaker 6 (35:40):
And blows me away how she has managed to not
gain any weight. And meanwhile, yeah, I just keep packing.
But I mean I have to. I have to, you know,
it's I have to make sure that.

Speaker 4 (35:53):
Everything control, equality, control, that's your job.

Speaker 5 (36:00):
I love your passion, I love you support to give
hers really really neat and it's important to have someone
who believes in you and you know does that then?
But are there any new products that you're working on
that you can tell us? I promise I won't tell
a big company about it or anything.

Speaker 6 (36:17):
Well, we're kind of they're they're not necessarily well I
guess they would be new to the business in her
selling them, but she's been making a handful of tray
bake items for years now, and we're thinking about introducing
those two.

Speaker 3 (36:35):
What do you mean, uh, like magic cookie bars if
you've heard of those.

Speaker 6 (36:40):
Like brownies or even tray bake lemon bars, Yes.

Speaker 3 (36:44):
Oh yeah, lemon bars. So magic cookie bars. They have
a gram cracker crust and then they've got sweet condensed
milk and chocolate, butterscotch, coconut and they're just this ooey,
gooey deliciousness. So we're adding a couple of new things.

Speaker 5 (36:59):
So any ideas to make this sugar free? Is it possible,
you know, or less sugar for both sugar and something.

Speaker 3 (37:07):
Yeah, it's that it's a whole nother process that I
just haven't dipped into because it's so different.

Speaker 6 (37:15):
We're willing to because we get a lot of people
get a lot.

Speaker 5 (37:18):
Of so te keto diet it's so popular. Yeah, I
mean almond flour almonds, Oh yeah, you do so much
with it. And our next guess who will be calling
in her company makes almond butter and you'll taste it.
It's amazing almond butter, probably the best. I thought I
made a good one, but oh this is.

Speaker 9 (37:33):
These are awesome.

Speaker 5 (37:34):
Yeah good, but yeah, so okay.

Speaker 4 (37:36):
We're talking to Casey's Bake Shop from Redlands, California, and
their phone number is nine zero nine five eight three
one one five two. Once again, it's nine zero nine
five A three one one five two, and it's Casey
Dot Bake Shop at gmail dot com. And reach out
to them via email, phone number, Instagram, KC dot Bake

(37:58):
Shop or with Facebook it's Casey Prospvies Bait Shop.

Speaker 5 (38:03):
Once the places you can get him one more time
Gerard's Market and Redlands.

Speaker 3 (38:06):
Yeah, Gerard's Market in Redlands, the corner of Cyprus and
Center BC Fitness Cafe, which is on the corner of
palm Ave and Redlands Boulevard. Viva la Boba. It's a
little bobo shop in sam Maradino on Fourth Street downtown.
Every Friday night we're at Quickpick in Redlands which is
on Orange Street, and we're there with Wingman Redlands Tuesdays

(38:29):
through Fridays. Hamper Happy Camper Creamery is open and you
can get one of our brownies. In one of their
gelato flavors. And then every Sunday we are at the
Sunday Market in Redlands, which is currently at the Asistencia
on Barton.

Speaker 5 (38:43):
Wow.

Speaker 3 (38:44):
And next weekend you can see us at the Redlands
Bicycle Classic.

Speaker 5 (38:47):
So that'll be downtown in twenty million people.

Speaker 6 (38:50):
Yeah, yeah, that's going to be interesting.

Speaker 9 (38:52):
I think you're going to sell out.

Speaker 5 (38:53):
How many dozens hundreds of dozens are you making?

Speaker 6 (38:56):
Oh, it's going to be We're still actually kind of
working the math on that. Yeah, we know it's too
busy to two day, all day event and so enough.
Oh it's yeah, so we really are still kind of
crunching the numbers on that.

Speaker 5 (39:12):
Yeah. Well luckily no cookies you freeze good. Yeah that's
one thing about cookies. Any big goods usually do a
good job.

Speaker 9 (39:19):
Yeah, but these are fresh.

Speaker 4 (39:20):
You can totally taste are fresh because once they've been frozen,
you can.

Speaker 3 (39:23):
Totally taste our brownie is actually one of our favorite
way to eat the brownie is to freeze it and
eat it straight out of the freezer. I think they're
still soft. You can still bite right through it. Oh,
if you freeze it, make ice cream sands.

Speaker 6 (39:37):
Yeah, and now, actually not to give too many more
you asked about secrets or whatever. We we are actually
in the process of coming up with ice cream sandwiches.

Speaker 5 (39:48):
Yeah, so maybe you can work with a lot of lady.

Speaker 3 (39:51):
Yeah, that's what we're in the works with. So that
would be brown ice cream sandwiches.

Speaker 5 (39:56):
And you know, to see people like you, passion and
just good people. It's just it's so neat. It makes
me heart well.

Speaker 9 (40:03):
I mean it's great products.

Speaker 4 (40:05):
I mean, it's not something you buy at the store,
because I don't think store bought cookies doesn't us tastes
us good, and these are so I mean, it's just
tastes the quality, I mean, the crispiness on the outside,
the chewiness on the inside. It's moist and melt in
your mouth. I mean, you know, it's full pack of
you know, like the white chocolates, tons of white chocolate
chocolate chip, tons of chocolate chip. And the oatmeal is

(40:26):
like dense with like oatmeals. So it's nice and chewy.
I mean, it's just I mean, wow.

Speaker 5 (40:31):
To me, they're like the perfect it is.

Speaker 12 (40:34):
It is.

Speaker 5 (40:35):
Perfectly I first heard cookies like cookies or cookies, but
now I guess you've proved me wrong. They're not.

Speaker 9 (40:42):
Telling you to visit them.

Speaker 5 (40:43):
Yeah. But the thing too is, you know, either you
like crun some people like crunchy, and some people like moist,
and that's what any cookies I find this is like
the best of both worlds, to get both of them.
So for those that like one way, guess what if
you like the other thing, guess what. Yeah.

Speaker 6 (40:58):
And so our our goal here with this was kind
of just nostalgic, like like your grandmother made it, you know,
not not putting anybody down. But you know, over the
last however many years, you get these fads, you know,
people shoving bars into their into their cookies and whatnot,

(41:20):
and that's just our thing. And you know, I understand
that some people want that and that's okay, but we
were going for your timeless classic.

Speaker 3 (41:29):
Yeah, something grandma maybe made you or reminds you of
your grandma or your mom or your aunt somebody and
your family.

Speaker 9 (41:39):
Yeah, my mother doesn't think either.

Speaker 4 (41:42):
Yeah, these are amazing. I mean, I you know, if
you compare it to one of those big brand cookie people,
I think this is why it blows them out of
the water, because you you just really taste a freshness
of them.

Speaker 6 (41:55):
Appreciate really do, because you can tell.

Speaker 4 (41:57):
The premate dough versus this, and you can tell all
the difference of the texture it's.

Speaker 5 (42:02):
Got, like the moisture of it. I love the just
melts and yeah, I don't want to do any more
shows me. I just want to cookies go to a
diabetic comb.

Speaker 6 (42:14):
But we we appreciate everything. I appreciate me.

Speaker 5 (42:17):
I'm glad we were finally absolutely weird how it happened.
But uh yeah, next time we'll go first to you.
Then we have everything there, right, I know. So again
it's called K. C's Kate, the letter K, the letter
C s Casey. Yes, yeah, that's too big shop easy
you want to give the rest of information.

Speaker 9 (42:39):
I can't read this Casey's bake Shop.

Speaker 4 (42:43):
They're out of Redlands. It's ninety or nine five eight
three one one five two. Once again it's nine zero
nine five eight three one one five too.

Speaker 5 (42:54):
Now for our friends who are cant these speaking, No, no,
he's got someone out there, great customers to them, I.

Speaker 9 (43:02):
Don't think so.

Speaker 6 (43:03):
But for me do it for me?

Speaker 9 (43:05):
Oh geez, have gowling gout.

Speaker 5 (43:08):
But yeah, yeah, okay, this is gonna put you over
I'm selling you you're gonna be up all night now
when when you're doing this, you're gonna have more candies like,
who's this? What's this?

Speaker 6 (43:17):
That's fantastic?

Speaker 4 (43:19):
KC dot Bake Shop at gmail dot com, KC dot
Big Shop at gmail dot com.

Speaker 5 (43:25):
So I'll tell you this has been an exciting thing.
And you know, one thing good about this too is
you can put a lot of spread boles on this.
And you know one of the one of my favorite
products is you can pass them over here first, I'm
always on ketodiet.

Speaker 9 (43:40):
So this is to push this over the top.

Speaker 5 (43:43):
Yeah, just this would put over. But it's a company
that we we first found out about it probably about
six months ago. And I've made my own almond butter
and I thought mine was pretty damn good until I
had this one.

Speaker 9 (43:57):
And butter is like gritty, a little bit dense.

Speaker 5 (44:04):
And a little a lot. Yes, no, this is great.
So anyway with us is Shannessy Shannesty, Ireland and she's
a foodie and lifestyle influencer and she's been talking about
Barney Almond butter. So how are you doing? Sheennessee?

Speaker 7 (44:22):
Wait, how are you guys doing today?

Speaker 5 (44:23):
Good? You know, you probably can't see us, but we're
at a table here with two wonderful people who make
the most incredible cookies and brownies, I mean incredible, and
your products are They're gonna be tasting them and put
it over there when they're cookies, I think, so maybe
there'll be new people of Barney favorites and everything. So anyway,
let's talk about Barney Butter a little bit, and let's

(44:44):
talk a little about the company, and uh again, just
there's a lot of ways that with spring it brings
down a whole new atmosphere of things to eat and everything.
And let's get into right into that.

Speaker 7 (44:56):
Yeah, so Barney Butter, of course is almond butter is
a great alternativeut butter. Not only is it a little
bit healthier for you than peanut butter, but also I
think one of the things we have to take into
consideration is nowadays, it seems that there's so many different
peanut allergies out there, and so just kind of getting
acclimated to the taste of almond butter. I have four kids,

(45:17):
so I'm trying to get them used to the taste
of it, and they actually prefer the almond butter even
over peanut butter now so barney butter. Almond butter of
course is made with flats almonds, made out in California,
only with the best almonds, and it's bill worthy and
it's cravable, and they have all kinds of different products.
They have different flavors, and then they also have little

(45:38):
packets to go. It's a great way to just get
a boost of protein. Of course, there's other vitamins and
minerals and barney butter as well, and it's also grace
to throw into your smoothies. You can use it in
different recipes and I think you mentioned some cookies. You
can even spread them on top of cookies.

Speaker 5 (45:54):
There well with us is Joe and Katie who are
cookie makers here and they just looked at each other
like wow. To take a smell of it.

Speaker 6 (46:02):
I'm blown away at its texture so far. It is
so smooth. Yea, most all the waters.

Speaker 5 (46:10):
Are are are gritty.

Speaker 6 (46:11):
Yeah, taste it now, Okay, So I've got the chocolate one. Hare.

Speaker 5 (46:15):
Yeah, we put on a breadstick.

Speaker 6 (46:18):
Wow is that delicious? Wow?

Speaker 5 (46:23):
It's smooth, it's flavorful, it's roasted and fantastic. Katie's just
shaking her head. Yes, she's having a food orgasm with
peanut just like you know, Wow, now it's springtime. Go again.
There's a lot of ways people are, you know, doing
things with diets, and this is a great a great
product to use when you're on a diet, especially if

(46:44):
you're on a Keto di low carved diet.

Speaker 7 (46:47):
Absolutely. I think that when we get into the spring season,
we always think about spring cleaning our house, but we
also need to really take into considerations spring cleaning our diet.
I think a lot of people are coming out of
hibernation from the winter, and so there are a lot
of different ways to do that. Of course, one of
my favorite ways is meal prepping. If you have a
good idea of the meals that you're going to plan

(47:08):
out throughout the night and throughout even the weak it's
so much easier to go for those healthier for you
eating habits and those recipes as opposed to just going
through your local drive through for a fast food place.
And then also of course keeping your shelves stocked with
healthier snack foods such as almond butter, vegetables. You know,

(47:29):
different things to dip your almond butter with, even little
pita chips, you could have fresh fruits and vegetables. It's
just so much easier when we become stressed forward or
just playing hungry to reach for those healthier snacks for you.
It just sets you up for success by stocking up
on those and some of the items that you should
cut back on, of course in the spring, let's try

(47:51):
to cut back on the alcohol, added sugars, refined grains,
and some items should stock up on are the whole grains,
fruits and veggies, healthy fat. All of those things are
filled with nutrients that that really is what your body
needs to help you function and to really feel well
during the spring season as well.

Speaker 4 (48:08):
Now you can't see the three people here were shoving
out face full of of b butter.

Speaker 5 (48:16):
Isn't incredible We're.

Speaker 9 (48:16):
All having food orgasms.

Speaker 3 (48:18):
Yeah, more flavor than any other almond butter that I've had.

Speaker 6 (48:22):
The texture, the texture is what I'm blown away by.

Speaker 5 (48:25):
Now you can do use this in any recipe, right,
I mean it's not just eating it with pin butter
and jelly type of thing, or I mean you could
do a whole bunch of stuff with it.

Speaker 7 (48:33):
Yeah, there's so many different recipes. One of my actual
favorite ones is an almond butter strawberry salad. Guys, this
is so simple. All you have to do is whist
together some of that barney butter, almond butter, and some
almond milk until it's nice and creamy, creamy and smooth.
And then just to arrange your scinnage, strawberries, sewee, almonds, avocados,

(48:54):
really anything you want to throw into that salad and
drizzle that dressing over top. This is also really fat
something that you can throw, even in a mason jar
if you're heading out the door going to work, just
to put the dressing on the side. It's passive protein.
Of course, you've got the leafy greens in there and
the fruit as well. So it's just a really simple

(49:14):
alternative to just you know, stooping a spoonful of almond
butter on the gough.

Speaker 4 (49:20):
It's creamy, you know, you give them the creaminess, but
without all the fat like you know some of the
creamy dressing out there in the market.

Speaker 2 (49:27):
You know.

Speaker 5 (49:27):
Yeah, but also they have different textures, different flavors. Lits
are the different flavors. You have one that's no sugar added,
You've got the regular one, You've got the crunchy, which
is my favorite. I mean, it's really really crunchy. You've
got the chocolate.

Speaker 4 (49:41):
Last time Eat didn't let me have any of that
because you ate it all, but it's amazing tasting it
chopped it and one.

Speaker 5 (49:48):
Of the ones you have.

Speaker 7 (49:50):
Yeah, so we have a hazelnut as well. You had
mentioned the crunchy, the creamy. We also have a bare
smooth almond butter that's even going to be even more
smooth the original than the original one you have. And
another really good thing about the Barney Butter website, if
you want to hop over there, there are tons of
recipes on there as well. That's one of the things

(50:10):
I love about this website is not only are you
going to see all of the different products, but you're
also going to find some recipes that you're going to think, hey,
I would have never thought to incorporate Barney butter in that,
or just something completely different for the spring season.

Speaker 5 (50:24):
And if you have kids, like I said, this is
perfect for kids. And again with all the allergies and stuff.

Speaker 9 (50:28):
And on the cellary sticks, yeah, I guess.

Speaker 5 (50:31):
Now there's a lot of different places you can get this.
Whole Foods rause Vaughn's, Gelson's, Albertson's Sprouts. I mean, go
on the website and have all the information where you
can get them from. And now how long has Barney
been But it's been around the.

Speaker 7 (50:45):
Company, Barney Butter has been around, you know what you
asked me too quick. I know that they originally had
a different owner and then they were bought again in
the nineties, so they've been around for quite a few years.
So they're a well known brand, and as I mentioned,
made out there in California with some of the best
almonds around. And I just think that, like you mentioned,

(51:07):
you can find them at so many different stores. I
just recognize it on the shelf. I'm actually in Ohio.
I'm in Columbus, Ohio, and we have it at all
of our first stores here as well.

Speaker 5 (51:17):
Yeah, we've seen it even at Walmart.

Speaker 4 (51:19):
We went to a Walmart, yeah, the neighborhood North Market
to have the individual like little cups too. It's excellent
be on the goat, sending kids with the school with it.
Take it your lunch back to work, or just a
regular snack. I mean it's a healthy snack.

Speaker 5 (51:32):
This is actually a lot of people say it's healthy.
But this is healthy, very low carb, full of nutrients,
and it's just the flavor wise, that's what people that's
what they get from this, right Joe.

Speaker 6 (51:43):
And absolutely it's fantastic.

Speaker 9 (51:45):
Yeah, we opened it.

Speaker 4 (51:46):
The whole room filled up with the almond flavor I
mean smell, and you don't get that in most almond butters.
Even the store bought ones are fresh grounded ones. You
don't have the smell when you open it.

Speaker 5 (51:56):
Yeah, absolutely, yeah, no, this is distinctively different. It's so
much better. I mean, oh my, I don't make mine anymore.
I buy I buy Barney Butter. It's much much better.

Speaker 4 (52:06):
I didn't touch the one team made, so I definitely
will not be sharing these.

Speaker 5 (52:10):
Yeah, well I tried. I like make my own stuff,
but you know, some things are better than that, like
your cookies, your brownies, and now Barney, Barney and I
have become real good friends, especially being on a low
carved diet all the time. So uh so again, the
website is Barney b a r Any Wide butter bett
er dot com and everything you want to know about
them is on. There are there any new flavors that

(52:31):
are coming up with that you can talk about or
any new products.

Speaker 7 (52:34):
No, I said, I can mention right now. I know
that you had mentioned you wanted to hear some more
of these products we do have. We do have a
cacao and coconut flavor as well. That was one that
I don't think you guys have. Maybe you don't like
I said, I can't see you, so I don't think
you have that one.

Speaker 5 (52:49):
Just crunchy, the original and.

Speaker 13 (52:52):
Chocolate chocolate, and the chocolate and the chocolate is so good.

Speaker 7 (52:56):
There's also a hazelnut flavor as well that's gonna give
you a little bit of the taste of kind of nutella,
a little bit, but a little bit better because of
course we made.

Speaker 6 (53:04):
What's on much healthier than nutella.

Speaker 7 (53:07):
Is your health yeah, exactly. And as I mentioned, they
also have little paths to go just grab and go,
and honestly, as you guys have already found out, it's
just a delicious to just grab a spoonful of it
or just a packet to go out the door and
just get a really nice burst of protein with some
of those added vitamins and minerals in there that you're

(53:28):
not going to get with this regular peanut butter.

Speaker 5 (53:30):
Wow, I want to wait end the show. Two great products,
two good people, and really really appreciate your enthusiasm and passion.
That's what makes us so good. But you're not just
selling it. I mean you really believe in it too,
and like we do, and that's what makes it nice.

Speaker 1 (53:43):
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Speaker 13 (56:52):
I'm Rob Bartier. A federal judge is blocking the Trump
administration's efforts to deport potentially hundreds of unaccompanied Guatemalan children
from the United States to Guatemala. The judge paused the
removals and schedule an emergency hearing for this afternoon after
she was told some of the children were already in
the process of being deported. Deputy Assistant Attorney General Drew

(57:13):
Ensign said it was possible that one flight had already
left but came back. Enson did say all of the
children covered in the lawsuit are still in the custody
of the US and that planes on the ground will
not take off in light of the order. President Trump
is in a war of words with Illinois Governor J. B. Pritzker.
In a post on social media Saturday, Trump called Pritzker
weak and pathetic and said he must get crime in

(57:34):
Chicago under control. Fox News Digital reports that Chicago has
seen five killed and thirty five wounded this Labor Day weekend.
Pope Leo is calling for an end to a pandemic
of arms after the Minneapolis school shooting. Lisa Carton reports.

Speaker 15 (57:48):
Pope Leo is offering prayers for the victims of the
shooting that killed two children at a Catholic school in Minneapolis.

Speaker 11 (57:55):
Prayers for the victims of the tragic shooting during a
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around the world.

Speaker 15 (58:10):
Speaking at the Sunday Angelist, the Pope continued by urging
the faithful to plead with God.

Speaker 13 (58:15):
Former New York City Mayor Rudy Giuliani is in a
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Giuliani spokesman says the eighty one year old suffered a
fractured vertebrae, injuries to his left arm and leg, and
multiple lacerations after his rental car was hit from behind
Saturday night. The New York Post is reporting that Giuliani
had been flagged down by a domestic violence victim. He

(58:36):
helped the woman, called nine to one one and waited
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that's when the former mayor's vehicle was hit from behind.
Rob Bartier NBC News Radio.

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