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[orchestral pop rock music]

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[music continues]

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[lively folk rock music]

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My main food passions in my life

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have been dough-related.

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I love making food for people.

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I'll cook for my friends, I'll bake for my friends.

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I've been baking for 10 years now.

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When I moved to SLO, I'd been traveling before that

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and wherever I was,

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I wanted to meet the people that lived there.

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And then if I could get invited to their homes,

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I could make food with them,

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and then maybe, hopefully, also at the end of that

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I could sleep on their couch.

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Then we would be friends.

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Making food is an easy way to connect,

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even if you don't speak the same language.

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Everyone likes good food.

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I never went to school for food-related stuff,

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but I have a degree in geophysics.

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When I moved here, I wanted to keep making food for people,

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but always just at home.

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My friend Willie, her idea was to build a bike trailer

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and come out to this bike path where we're at right now

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and give coffee and bread and pastries away

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to people going to work.

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I was really stoked, I was like, "Yeah, let's do that."

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Well, I met Sam first through mutual friends,

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and I think he was always interested in the fact

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that I was a baker, that he had been talking

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to a friend about starting, like, a bread cart.

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And then he actually did it.

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He sent me a picture one day with a trailer

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and a group of people just hanging out on the bike path

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and I thought, that is so funny.

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I can't believe he actually did it.

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The bread and the bike things

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were almost two separate things, and I was baking,

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but then I had a trailer and I had my bike,

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so I would bake the bread and then I figured,

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oh, I'll deliver it to people on the bike.

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[lively folk rock music]

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So when you're biking, it's really easy to stop

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and talk to people, and then I give them a loaf of bread.

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And I always pack extra bread on the bike.

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[music continues]

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Biking around, it's a tool to create community

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and to foster community,

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and you bike by someone and they can wave at you

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and you can stop and say, "Hi."

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You get closer to people.

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And so that was the start of Bread Bike.

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[music continues]

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Before I even thought about baking,

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I was very into sciences.

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That's where I went to school for,
was for a biology degree.

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My dad's a physician, so maybe I would go the medical route,

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but it wasn't really a good fit for me, I felt.

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I like working with my hands a lot, I realized,

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and so it wasn't until a microbiology class

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that I found out about sourdough cultures.

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I made a lot of bad bread in college,

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but afterwards, I had more time to devote to it

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and so it became kind of this obsessive passion,

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hobby of mine.

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I met Sam, actually, through a mutual friend.

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He was biking his bread around here in SLO

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and I was trying to get into farmer's markets

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and selling direct on the coast.

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I love to say that Sam, like,

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begged me to join him. [laughs]

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Because he said it too, and it's kind of funny,

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you know, like, I wasn't even living here

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and he kept telling me that I needed

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to come back and bake with him.

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And I thought, how cool to have a bakery in my hometown.

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I approached them and said,

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"Hey, I don't want to do this alone.

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"What do you guys think about teaming up?"

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And they were like,

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"Yeah, that makes perfect sense.
Let's do it."

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Maybe I have some internal conflict

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about having a business.

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What does that even mean?

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It had this negative connotation of a businessman

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or a business person and having the associations

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of greed or-- I don't know.

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Even Sam's first little steps into making it a business

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seemed whimsical.

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I have nothing against whimsicalness,

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but again, whimsicalness will not carry you through

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for a business.

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My father has talked with me about

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when you have a business, what you really have is a tool

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for a greater effect than you have as an individual,

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and you're able to create more change

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than you would really ever be able to create on your own.

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And that's the way that I can come to terms

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with being in business.

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[indistinct chatter]

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The ugliest ones are the sweetest one.

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I though you were gonna be in Los Osos.

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Yeah, well, I teamed up with Bread Bike,

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which is my buddy's company.

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We have a third co-owner, so it's me, Mariah,

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and our third co-owner Sam.

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And so all three of us...

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'Cause we had both been doin' our separate things,

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like them and me.

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And then we both wanted to build a bakery,

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but it doesn't make sense to go

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a couple hundred grand in debt by yourself.

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Yeah, right, right.
Better to be a team.

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Yeah, better to be a team.

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[hammer banging]

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[saw whirring]

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We're building a bakery.

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So, this is the retail section of the bakery.

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So here we'll have pastries and that sort of stuff,

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and then back there is where all the bread will be

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inside this little display, a case here.

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Farmers around here will grow the grain and then the mill

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we'll use for all of our whole grain flour.

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You'll see the mill and then over there you'll see the oven.

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So you get to see kind of the beginning

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and the end of the bread.

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[saw whirring]

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Right now, Matt and Mariah

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are taking care of all the production,

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so that was something we made a plan to do

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as soon as this construction started.

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Matt's taking on the bread production,

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and then Mariah's passion is pastries.

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I always try to use what's in season.

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Summertime is a hard time

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because there's so much good stuff,

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but we're so small that I can't do everything.

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We'll have a couple big mixers

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that will mix at least five times this amount,

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but right now we're doing what a lot of bakers

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around the world do and just using the best tools,

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our hands.

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I wanna make everything, like, cakes, donuts,

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everything with laminated dough.

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So, like, croissants, danishes.

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I don't know, there's so many things.

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In the past, bakeries have always been community-centered

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'cause baking is not easy work.

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It's long hours and lots of physical work

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and the more people you get involved, the more fun it is.

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My bigger dreams are more about creating

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a community space, and this will be a community space.

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I wanna do everything, but...[laughs]

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everything with food and community

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and just to connect people.

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I think the nicest thing is just gonna be to have, like,

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a gathering place for our customers.

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I find a lot of value in that because, you know,

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I love socializing with people

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and just hearing their life story

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and chatting about whatever.

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And so bread was kind of like a gateway into that

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with strangers.

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Okay, that's it.

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All right. $12 will do it.

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I don't really know who started Bike Night

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or why it happens.

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[Music - The Lavenders, "One More Time"]

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Sam likes to make Bike Night even more fun. [laughs]

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He got excited about taking the trailer

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and e-bike down to Bike Night and just giving out free bread

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because people would be stoked.

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[people cheering]
[music continues]

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♪ Stomp your feet ♪

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♪ One more time ♪

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♪ It's so fine ♪

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♪ Tonight you've to play it twice ♪

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♪ Once more like you did before ♪

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♪ You've got that beat ♪

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♪ Make you stomp your feet ♪

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♪ One more time ♪

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♪ It's so fine ♪

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[pop soul music continues]

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Bike Night is just like a quirky, slow thing that happens,

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but it's a gem.

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♪ One more time ♪

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♪ Do it one more time ♪
[music fades]

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I never expected that we would pass our final inspection

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until the morning of the final inspection

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and I started imagining, oh, maybe we'll pass.

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Maybe this will be done.

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And it was-- I'm so happy. [laughs]

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It's like, I think I started crying a little bit.

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I was just like, oh man, it's done.

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I don't want to build anything anymore, I want to bake.

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[lively folk rock music]

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One time that was close to the time we were moving in

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and it was getting pretty close to done,

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the oven was in, the walk-in was there,

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and it felt really cool.

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It felt surreal to open the door to the walk-in

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and know that it was my place.

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The tools that you have in bread is so important.

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Just a big mixer, a big oven.

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Then in the same amount of time you can make twice as much,

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four times, ten times as much bread.

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I think the biggest reason why it works so well is because

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we all separately have essentially the same vision.

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You know, we all love making good food for other people.

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We want to create a community space

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and we want to foster the community that we build around us

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to where it's no longer just about us.

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[music continues]

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For a long time, building community was just me

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building community, and I was baking bread

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and I was biking around.

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But now, there's this transition happening

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where I don't know everyone

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and we still bike to people's homes, but I'm not biking.

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So, Mac gets to go out and build community

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and Isaac and Nick.

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[knocking on door]
Bread Bike.

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I love that we still deliver on bikes.

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And now that it was able to grow into more than that,

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maybe that's surprising, but people are motivated

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and inspired by it.

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I don't knock here 'cause they have a baby.

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I actually have an extra baguette,

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and how about I just give you that one?

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Oh. Really?
Yeah, for sure.

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Oh, thank you!

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I bring them just for this reason.

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Very nice of you. Well, thank you so much.

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Yeah.

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To a lot of us, we're missing that sense of community.

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So that, to me, is the real value in baking bread.

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It's that, to bring people together,

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and now that we have our own brick-and-mortar spot

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it's even easier for people to come here,

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enjoy what we have to offer,

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and then we can tell each other stories.

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On top of that, we're adding on new staff

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and also our team is now getting trained

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and they bake amazing bread and they make amazing pastry.

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There's this general excitement for creating

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that everybody has,
and we're all just excited

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about food and flavors and local ingredients.

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[music continues]

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I love the, like, joy part of it all.

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I wanna just do everything that I'm doing and do it better

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and do it all with as much joy as I can.

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What do I do for fun?
I think about bread a lot.

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You know, even if I'm, like, super stressed

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at the end of the day, I go to sleep thinking about bread.

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I wake up thinking about bread.

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It would be fun to have a party,

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and it would also be fun as an opportunity for us

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to thank a lot of people that have helped us,

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'cause so many people helped us to get here.

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So, it'd be really nice to thank those people

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beyond the free bread that we give them.

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[Music - Danny and The Juniors, "At The Hop"]

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♪ Bah, bah, bah, bah ♪

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♪ Bah, bah, bah, bah ♪

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♪ Bah, bah, bah, bah ♪

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♪ Bah, bah, bah, bah ♪
♪ At the hop ♪

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♪ Well, you can rock it. ♪
you can roll it ♪

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♪ Do the stomp and even stroll it at the hop ♪

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♪ When the record starts a-spinnin' ♪

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♪ You chalypso when you chicken at the hop ♪

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♪ Do the dance sensations that are sweepin' the nation ♪

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♪ At the hop ♪

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I mean, I think they want people to understand

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that this is more of a space of community.

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Yeah, there's bread and there's great food,

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but that this is a place where people can gather.

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And I think they all have that in their hearts.

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It's gratitude, it's extension of heart,

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it's appreciation for everybody in that community.

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♪ Let's go to the hop ♪

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♪ Oh baby ♪

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♪ Let's go to the hop ♪

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♪ Oh baby ♪

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♪ Let's go to the hop ♪

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♪ Come on, let's go to the hop ♪

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♪ Let's go! ♪

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[rock n' roll music continues]

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♪ Well you can rock it, ♪
you can roll it ♪

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♪ Do the stomp and even stroll it at the hop ♪

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♪ When the record starts a-spinnin' ♪

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♪ You chalypso when you chicken at the hop ♪

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♪ Do the dance sensations that are sweepin' the nation ♪

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♪ At the hop ♪

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It's a dream that I've had,

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and I wasn't expecting to get there right now,

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I just wasn't expecting anything.

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I was just making bread.

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♪ All the cats and chicks can get their kicks at the hop ♪

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♪ Let's go! ♪

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♪ Let's go to the hop ♪

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♪ Let's go to the hop ♪

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♪ Oh baby ♪

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♪ Let's go to the hop ♪

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♪ Oh baby ♪

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♪ Let's go to the hop ♪

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♪ Come on, let's go to the hop ♪

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♪ Bah, bah, bah, bah ♪

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♪ Bah, bah, bah, bah ♪

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♪ Bah, bah, bah, bah ♪

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♪ Bah, bah, bah, bah ♪

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♪ At the hop ♪

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[lively rockabilly music]