much as i love her i mean it just you can tell and they treat her as if they're one of their own family you know part of their family and so that's really important and it's really nice when you see a dog just it's coming in and it's like oh get me out of here this is my first time i can ever come here again and then it's like they're dragging the people into here the next day so it's really cool and i have one customer missed bianca she she won't go home i have to lift her up and take her see loves that i have to drag her out of the front door when i come to pick her up i mean she just never wants to leave and it's not because she doesn't love her mom it's just is puppy class was the one or two if you got all these young puppies in there and they're just like the world is everything and they haven't realized that there are rules in the world oh she is now just about exactly five months old we got her from a breeder in central florida and she had some issues when we first got her and wow we had potty training issues right off the bat we had some serious chewing issues r stay hey you stay stay stay my gosh they were great because what it did was it answered a lot of questions that you have if you're trying to train your dog and you don't know what you should be doing or you shouldn't be doing and they make it so simple that it's and easy for her to learn so that i could go practice them we got home you guys down your dogs and then we're going to break and we're done  you know it really all started with the rescue work that we did volunteer in rascal mean helping the rescues get dogs adopted and we've always generally had a dog here that is up for adoption from one of the re that are here locally the story we speak well he came in he was from the humane society and he would go into a room and he would flatten out because he was still free to go into another one of the ladies read that i was schooling with recommended that i come to canaan corral and i did right away he was so frightened he couldn't even walk through the front door we worked miracles with him i'm telling you he can jump run doesn't care anymore about relaxed it's so enjoyable remember they're going to do all kinds of cute things to get you to give them that treat he has this whole approach toward toward the experience of just being enjoyable and it's not only about the dogs being really relaxed it's about the people being relaxed in fact i don't think he's treated the dogs as nearly as much as he's training the people is it's really so simple they just want love and if you give them love they'll do anything for you and that's why it's so cool because we have a good having a good simple life staying busy but not being complicated with all the corporate stuff and just having a good basic business a mom and pop shop carry the food to your car that type of thing it just feels like it's  town and that's the kind of feeling that we want and just relaxed and happy  so here we have like eleven or is the flour the cinnamon and the butter and then we add the butter mill to it and this is just more of a stirring folding aside even like a real mixing that we do baking is applied chemistry so basically chemists it's it's chemistry it's real life chemistry so if you want a chocolate chip cookie that's chewing or cakey it's a difference of the alkaline or the city that you put in it so actually you know beginning is a science and that's the truth and you kind of have to be part artist and part mad scientist to be a good baker i  make out started back in two thousand and nine i started at the sarasota duck hunters of the farmer's market and i've been a vendor there for the past six years and they kind of grew from there and then my goal every year is to double my business to expand it and last year i decided that it wasn't going to be usable to double again it was a little bit too overwhelming about point in time so we decided to just take the staff the natural into overly sweetening things that's why i have a huge following in sarasota specially the older clientele they love that my stuff is not overly done we've made with a conscience so all of our small bashing really ends are made with high quality interesting flavor combinations we don't go crazy so like i would in restaurants love to go crazy but really people want to know you're going to have what they love every time they come in the door so we have a collection of cookies so right now we're offering about eight different times in high season we offer up to fifteen different types of cookies on our cookie bar and you come in you select them in their dollar fifty six for six hours and then we have muffins and scones out of the oven every morning we come in about five thirty six o'clock and start baking and we do everything fresh from scratch and basically just start in the morning and if you come in you'll get something warm out of the other and we also hear and see have to carry products on  wall from other local producers so sunshine canning is lisa full and she has a phenomenal job there are local pickles and jams and mustards and things like that so her beer mustard and beer pickles are made with darwin about out and we are looking for more local producers to carry their identity as you know we support and celebrate all things will fall all we do is on the workbench as put out the flower and then its really extremely fancy intricate stuff which is my passion i love to do that but unfortunately you know when you're looking on a grander scale of actually owning and operating a business consistency consistency consistency and simplicity are the keys to this is our small business so i'm especially successful food business so those are kind of the aspects that i applied and those are the things i learned in corners for i learned far more working in commercial professional kitchen  skills aspect but from a business aspect i learned that in college craft and we're dying and they're just people just don't take the time production production production it like what you're saying the difference before between a pastry chef and a baker high production bakers use mixes they use you know preassembled things they do get frosting you open a bucket if that doesn't happen and see if it's a failing we make it if it's a frosting we make if it's marshalls fluff we make it so it's kind of boils down to where the difference is you know you kind of loose and exchange production for quality so that that kind of is what happens when you go on a mass scale so and my biggest challenge i found as i expand is keeping that high level of quality when you expand that's the most difficult part of what i do at this point we can form the skin tone and i'm pretty good again all right around the same size and back something that people love about me i will share i will share i will teach i will talk recipes i will talk bread i will talk i will answer people's questions when they come in and talk with me so it's something that i love i absorb when i get into something i absorb and inhale it and it's everything that i do and so when people come in and ask me oh this didn't come out right or why was this offer and i can tell them what they did wrong so what makes a good baker and what makes a good future shop is one that understands the chemical process and the reason behind each one of those ingredients that go into every single reci