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 make out started back in two thousand and nine i started at the sarasota duck hunters for the farmers 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 feasible to double again and it was a little bit too overwhelming about point in time so we decided to just take the step 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 which i 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 dollars 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 our from other local producers so sunshine canning is lisa full and she has a phenomenal job they're all local pickles and jams and mustards and things like that so her beer mustard and beer pickles are made with darwin's beer some of her 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 color a school 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 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 their 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 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 page is one that understands the chemical process and the reason behind each one of those ingredients that go into every single reci