You Can Indulge Here But Not Feel Guilty
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[Applause]
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forever
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what's up everybody welcome back to
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another episode of the greetings from
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the garden state podcast i'm mike ham we
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are here in short hills uh today at
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taste buddy with angie segura and alexa
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clark hi welcome
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thank you yeah thank you for having me
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here um this is like a really i i knew
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about this wall beforehand but just like
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seeing it in person is absolutely epic
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so that's why this was like i really
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need to get taste buddy on because i
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want this as part of my show yeah
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exactly thanks yeah everyone seems to
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really love it angie worked very hard
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she put up all the pineapples
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every single pineapple diy project yeah
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yeah no i love it and so let's talk
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about let's just for the listeners if
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they don't know what taste buddy is and
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you guys have been open for two months
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at this point of the time of the
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recording by the time it posts maybe
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three or four months at that point um so
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what is taste buddy
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okay so it's a gluten-free bakery
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that we also have juices smoothies bowls
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coffee tea our coffee is from mod cup in
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jersey city okay which is
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delicious delicious coffee amazing but
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really the idea is kind of
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to have a balance between
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life like because you know people say
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like oh balance and food is really what
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the key is
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so that's kind of like our
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our idea so we have like the sweets
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which are very popular and then we kind
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of you can come in the next day and get
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a bowl or a juice or smoothie and you
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can kind of balance out your
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diet right you know what i mean yeah
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yeah that's really so what um and i
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think we talked about this on the phone
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when we were doing like our intro call
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but like how did you guys meet and then
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eventually get yourself to this moment
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you know now sitting here on the
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greetings from the garden state podcast
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um we both met
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six years ago yeah um at a restaurant
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that we both worked in she was the head
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pastry chef and i was uh
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the head server there um it was in
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millburn which is
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less than two miles away from here
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and
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um we kept
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in touch ever since because we both
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moved in different directions
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and
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uh i always told alexa when i met her i
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always had this feeling that we were
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going to end up working together again i
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just didn't know how and i always told
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her that i had this feeling that we are
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going to be together again and work on a
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bigger project than we were already
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doing right
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um
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so how did it start
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i was i was working at a restaurant and
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i really didn't like it i didn't like
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the place it it felt very draining and
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like i was like i don't know where to go
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with my life and angie was kind of in
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the same boat in like a different idea
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but like we were both like what are we
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going to do
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and then one day we just got together
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and was like let's start something
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ourselves and then
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snowballed from there really yeah
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originally it was just going to be a
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home
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project we're going to start from home
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you know very small goal
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deliveries
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and we're like why not take this risk
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and
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go for it yeah we've both been in the
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industry for over 10 years
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we both are very knowledgeable both
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front and back alexa has a lot of
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knowledge in back of the house she's
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cooked
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all these years i have a lot of
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knowledge front of the house i've served
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i've managed i've also been in the
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kitchen before so
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it's
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it's one of those things where like it's
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now or never yeah and
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we just went for it yeah yeah no i love
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that and so like as you guys because i
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think you you met six years ago but then
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you kind of like went to work at
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different places yeah and then
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eventually got reconnected somehow um
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but like when you were
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i guess maybe rolling around ideas of
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what you could do
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how come this was like the concept you
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know what i mean
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uh
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is that a good question yeah it is a
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great question it's hard it's a hard
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answer because
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it yeah it kind of just
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really it was like one idea after the
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other at first it was just going to be
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completely
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health yes
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it was just going to be meal preps
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and smoothies juices
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yeah yeah and then we're like why not
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use alexa's background yeah because all
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i really knew it know is pastry
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right she is a phenomenal pastry chef
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and she's she always has been
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everything that she's ever put in front
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of my plate uh
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in front of my face it doesn't last long
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and it's very original and you know we
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were like you know what we need to
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incorporate this into our
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plan yeah yeah yeah so that's kind of
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how and then we just came into play and
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then we were looking for spaces we saw
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this space that was a bakery beforehand
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and that's really what made us like go
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to that extreme yeah because we were
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like we really like this location and
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space
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so let's do it and we were like
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went full force
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right and so like what's been you know
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like your experience like i mentioned
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before you've been open for two months
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and what's been the experience like in
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these first two months has it been i'm
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assuming received well you know like
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people enjoy it people are coming in all
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that kind of stuff the community is
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extremely welcoming i mean the both of
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us are not from here
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um and everyone has welcomed us with
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open arms so yeah it has been
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overwhelming in the best way possible
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and a lot of people coming back which is
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the best sign exactly yeah right so
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yeah a lot of instagram moments i'm sure
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with the wall and the food and the
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whatever you know yeah yeah exactly so
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um so talking about that too you know
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like you're in like this stretch
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uh was this this road here uh milburn
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avenue milburn avenue in short hills you
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got all these different businesses all
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these different things and you know like
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what's kind of the
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you know is there like a buzz downtown
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like people is it like a lot of people
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walking around coming down trying
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something all that kind of stuff
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yeah so we're like there's
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the center of melbourne down there which
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is definitely more popping and more
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buzzing yeah and then people who live in
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short hills i think they really are
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learning that we're here and they don't
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have to go all the way all the way to
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melbourne like
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it can be a little annoying yeah so
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you know people are definitely congested
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more yeah yeah yeah it's the center of
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town right so
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yeah i think i think people are
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getting to know that we're here and
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coming back and the high school's not
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too far from here it's less than two
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blocks away if you usually if you come
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around like fridays around three o'clock
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there's like a good amount of teenagers
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and then so when they're coming by like
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what are the things that like if you go
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to taste buddy you have to get fill in
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the blank what is what is the thing
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it could be multiple things it could be
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all of it
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i guess but um but are like there are
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things that you see that people are just
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like yeah like this is this is great you
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know i got to get this all the time or
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they come back for like one specific
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thing or they trying a lot of things
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every week it kind of changes yeah i
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would say this week there was a a lot of
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people talking about the banana bread
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oh yeah
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which is like people just like will come
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in and be like i love this i need this
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and then maybe they'll branch out
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another time but yeah and i would say
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our most popular bowl is either the
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taste buddy og or the born this way
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right which people
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both love
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but smoothies are very popular
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throughout the week a lot of people come
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in and get a smoothie yeah sometimes i
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do a little mix of smoothie and a pastry
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yeah yeah sure right a little balance
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life's all about balance but that's how
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we are we're all about
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i'm like the worst salesman because
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people will come in and be like what's
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your favorite and i'm like
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uh but that's like the worst questions
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don't get the balls because i hate those
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i'm like are you gonna go make tell me
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to make a do a
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like okay juice
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yeah whatever it's your decision but a
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lot of people do like to be like
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like
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guided in a way as to what they
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especially if it's their first time
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right yeah yeah and so you know i think
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that's also kind of interesting too
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because you have a lot of
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creative control over oh there's
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somebody trying to get in but um
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we're closed
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uh but uh all right sidetracked but like
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a lot of creative control over what
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you're doing because you mentioned you
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were working at a restaurant before and
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you were unhappy so like what's what's
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it been like the transition from being
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you know like an employee at a
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restaurant or a bakery or whatever to
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you know now being like we could do
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whatever we want you know that's a
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little weird honestly it's surreal and i
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tell her this all the time i can't
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believe that this store is ours yeah
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yeah sometimes i feel like okay well
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what is so and so going to think and
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it's like
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it's just us we're the decision makers
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here there's not really anyone telling
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us you can't do this and you can't do
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that it's
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where yeah to do as we choose
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right
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i think sometimes
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we can definitely overthink things be
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like will people actually buy this if we
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put this on the menu like would it be
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too weird for you like something so
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small like
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we ordered a bunch of persimmons and we
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were like wow people don't know what
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persimmons are i have no idea what it is
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it's delicious
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reaction by
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so we were like okay you know
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take it a little down a little notches
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and make it more like yeah right easy
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exactly yeah and then you know does the
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i'm assuming just because of like the
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seasons and all that and like trying to
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do stuff for the seasons absolutely yeah
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yeah and like what what's been maybe
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like for thanksgiving just because
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thanksgiving just happened uh what was
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like some of the stuff that was you guys
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had for thanksgiving the normal like you
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know pumpkin pie
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apple pie
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um crumb cake sold
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a lot yeah which we love crumb cakes it
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was delicious
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yeah what else
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cupcakes we had like
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thanksgiving themed cupcakes that's cool
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yeah yeah we haven't really done any
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like
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specials on the bowls or smoothies or
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anything yet right because we're just
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still trying to figure everything out
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yeah i think eventually maybe next year
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we'll have like a fall bowl or something
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yeah yeah i think it's just interesting
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because you mentioned like a persimmon
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which i still don't know what that is
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we'll talk about that all fair but you
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know like being the creativity side is
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like you know you push in the envelope
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so so much and like you don't know if
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people are gonna try it but if you know
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it's good you know this you know taste
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buddy has good stuff then you're gonna
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you know most likely come in and try it
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yeah or you know at least ask what a
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persimmon is
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yeah you know so i think that that's
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very interesting for sure yeah yeah um
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and all the baking stuff is gluten-free
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which we're going to get into in our
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next segment so we're going to take our
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first break this was a great first
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segment uh so we're this first break uh
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this is the greetings from the garden
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state podcast i'm mike ham we're here at
11:28
taste buddy in short hills with angie
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segura and alexa clark we'll be right
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back
11:33
it is time for today in new jersey
11:35
history on january 31 1914 hugh joseph
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adenizio was born in newark new jersey
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he was the 33rd mayor of newark serving
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from 1962 to 1970 and prior to that he
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was a united states congressman for 13
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years after leaving office he was
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prosecuted for taking kick packs and
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convicted of corruption the judge said
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he was literally delivering the city
11:55
into the hands of organized crime
11:57
adenisio would pass away on february 2nd
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1981 in red bank new jersey and that is
12:03
today in new jersey history
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all right we're back this is the
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greetings from the garden state podcast
12:10
i'm mike kim we're here at taste buddy
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in short hills with angie sagura and
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alexa clark so in the first segment we
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kind of talked learned about the
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background of the business learned a
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little bit more about uh your guys
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backgrounds um learned about what's on
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the menu what people get what they like
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what you're trying to do with the
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creativity side of it and i tease it in
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the first segment that the baking stuff
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here it's a gluten-free bakery which you
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know maybe like five ten years ago maybe
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even less than that if you say
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gluten-free bakery people would be like
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why what is that you don't you need that
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to bake gluten i love gluten right who
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doesn't but like so
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when you were putting this concept
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together like why gluten free i think
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that's what we were going to talk about
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in this segment so what was the purpose
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behind the gluten-free side on the on
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the bakery
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yeah it's it's a hard question honestly
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um
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so because of our background
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and
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what we know from working in restaurants
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and people with allergies and things we
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were like
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yeah let's do gluten-free and i think it
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started because originally we were going
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to do bowls which are gluten-free right
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and then we were like oh let's just do
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it where there's no gluten at all in the
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place yeah and that's really how it just
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started and i've worked with
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gluten-free flours in the past so it was
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like kind of easy yeah still a challenge
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definitely but
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which i was excited about right a little
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challenge you wanted
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something a little bit different than
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what we're already used to yeah because
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i mean who doesn't love a challenge i
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think we always like to
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um
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see where we're at in terms of our
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knowledge and what we have learned
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the past 10 years
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it's something it was definitely more of
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a business decision for us because if
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you go to any
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bakery they're always going to ask for a
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gluten-free option a nut-free option a
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dairy-free option
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and
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a lot of places with there's
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cross-contamination which a lot of
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people who suffer from celiac or crohn's
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or anything they really can't have like
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any like
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you know when you cook with
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all-purpose flour or wheat flowers like
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it's literally in the air it's in the
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oven like so people who
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have really bad celiac really can't even
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eat anything from the place so it
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doesn't really matter if it's made with
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like a gluten-free flour or almond flour
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they're like no i can't eat it yeah so
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this is like we are totally very
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conscious of not bringing anything with
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gluten
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in like even like down to like the
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sprinkles we got right we were like oh
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my god we have to find gluten-free
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sprinkles like something so stupid like
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you know the marshmallows we bought
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we're making cocoa bombs for the season
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and we're like wait marshmallows are
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gluten free but
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some facilities make it in uh places
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that have gluten
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yeah so it's blowing my mind it's crazy
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yeah so it's it it's
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i think a couple years ago would have
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definitely been more of a challenge to
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find things but nowadays it's a little
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easier right now yeah yeah because you
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guys aren't gluten-free yourselves you
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just run a gluten-free bakery um so
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also what i think is interesting about
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that is like
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sourcing your products and your
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ingredients like you were just talking
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about the marshmallows like does that
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obviously that has to factor into your
15:36
decision then how like is that something
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that people are just you know offering
15:40
up those
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that information like if you go buy your
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flower from somewhere and they're like
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yeah we only do it this way like how's
15:46
that how does that work
15:48
yeah so you have to
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really like do a little bit of research
15:51
a little bit yeah yeah and figure it out
15:53
a lot of googling a lot of things like
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that
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and our flower is
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this cup for cup flour which is a known
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brand and it's made in 100 like
16:02
gluten-free yeah
16:04
i think nowadays if you're in a place
16:06
that does have gluten and let's say
16:10
the packaging says gluten-free i think
16:12
they have to say if there's gluten in
16:14
the house yeah yeah yeah yeah
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legally they have to say it right yeah
16:19
yeah
16:20
yeah so i think it it's a little more
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it's a little more pricey too like
16:25
everything like
16:27
for let's say our flower is 80 for 25
16:30
pounds if it was all-purpose it would be
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like
16:33
20. yeah so it's like you know people
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are a little like
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why is it so expensive like we get we
16:40
get we get it
16:41
sometimes yeah but sometimes yeah and
16:44
you know we have to explain to them it's
16:46
it's gluten free it does cost us a lot
16:49
more yeah
16:50
you want to know something funny in that
16:52
first segment when you were talking
16:53
about i this just popped into my head
16:55
yeah yeah in the first time when you
16:56
were talking about how you had
16:57
experience working with different
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flowers
17:00
i was like like those flowers
17:04
what the hell is a gluten flower
17:06
but then i was and then the more you
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talked about it i'm like oh flower you
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idiot
17:12
but there's like so this is just
17:14
obviously because i'm so like i don't
17:17
bake my sister's good baker i don't like
17:18
to bake i'm like a more happy accidents
17:20
guy in the kitchen um but uh like does
17:24
that change like the it changes the
17:26
consistency yeah right so like there has
17:29
been trial and error
17:31
yeah
17:32
and like how many different
17:34
non-gluten flowers are there others
17:37
there a lot you said almond flour before
17:39
they're like oh yeah that kind of like
17:40
soy milk almond milk oatmeal kind of
17:42
thing yeah yeah exactly like there's
17:44
there's different options like you could
17:46
go totally nut flowers which would also
17:48
be like grain free which some bakeries
17:51
are grain free
17:52
um but our flour has rice
17:56
it's a rice blend and starches and
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things so yeah there's totally there is
18:01
a lot of different options like we
18:02
didn't we we made a cookie with banana
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flower oh which was interesting and it
18:07
was it tasted pretty good i had to like
18:09
learn more about this like dive into it
18:11
like how do you make banana flower like
18:13
yeah that's what we were like you
18:14
powderize a banana yeah literally
18:16
literally yeah yeah that's crazy which
18:18
is basically almonds it's just almond
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flour it's just ground almonds yeah like
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that's guys yeah blowing my mind again
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but um
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so then like when people are so would
18:28
gluten-free
18:30
be i know even people beyond people with
18:32
celiacs or crohn's and that kind of
18:34
stuff is it just generally like a
18:36
healthier option than regular flour i
18:39
mean you know it's people debate but it
18:43
is technically like if you eat 10
18:44
gluten-free pumpkin pies honestly you're
18:46
so good yeah yeah be honest with you gut
18:48
feeling like
18:50
when you eat something sweet you tend to
18:51
feel like very full yeah versus
18:54
gluten-free you don't have that weird
18:56
stomach
18:57
yeah you know like gluten tends to bloat
18:59
people right that's what they say yeah
19:01
yeah and so like i'm assuming that that
19:04
you know could also be like a selling
19:05
point too you guys know using even your
19:08
sweet stuff yeah it's not as bad maybe
19:10
as like and our goal is to people not
19:13
even to realize that anything is gluten
19:15
free um we do have a lot of um i had a
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lady come in the other day and she said
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her son
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walks by here every day you know to
19:24
school and back and he just is very
19:26
skeptical about coming inside the doors
19:29
because it says gluten-free bakery on
19:31
the front and the thing is i feel like a
19:34
lot of people think that because it's
19:35
gluten-free it's going to be dry it's
19:37
not going to taste the same right um and
19:40
we're trying to change that
19:42
misconception because um like i said
19:44
alexa and i are not gluten free and
19:47
we try these things and we're like wow
19:49
this is amazing yeah yeah we say we love
19:51
we say
19:54
i mean if we didn't love our stuff like
19:56
you know what's the point like we were
19:57
saying before like what's your favorite
19:59
thing or like what do you like whatever
20:01
there's everything's good everything
20:03
yeah which i think is just it's so cool
20:05
and like that's something that we
20:07
obviously haven't done on this show you
20:08
know and like talked about something
20:10
like that and it's like specific but
20:12
also just kind of very like
20:14
it the creativity side of it really
20:16
interests me as like a creative guy at
20:17
least in my own opinion like i think
20:19
that that's really cool like trying to
20:21
figure out like if banana flower or
20:23
almond flour is gonna be good in this
20:25
one thing that i'm gonna do like the
20:27
trial and error behind that and like you
20:29
know so
20:30
kudos to the both i think that's very
20:32
cool um and then so as you're continuing
20:36
to try to like
20:37
you know grow the business and all that
20:39
kind of stuff and like we mentioned
20:40
before open for two months by the time
20:42
this post i think three months um and so
20:45
what are some things that may be like
20:47
over the first couple months have you
20:49
been
20:50
adjusting kind of like maybe the
20:52
business goals or like from the business
20:54
side of it is something where now you're
20:56
trying to be like okay well let's try to
20:57
accomplish this by month three or after
20:59
two months we're gonna be like there or
21:01
whatever like how does that how does
21:03
that work
21:04
someone else at the door
21:07
i'm sorry
21:09
we're closed
21:11
we just made eye contact too oh no
21:14
that's a good sign yeah right
21:16
like the show is literally creating buzz
21:19
we haven't even posted this episode yet
21:21
it's amazing i mean it's only two so not
21:23
that much but you know i'm sure you guys
21:25
are doing it on your own but yeah let's
21:27
talk about like like goals for the
21:28
business like that was a terrible way to
21:29
ask that question but goals for the
21:31
business like what are some things that
21:32
maybe in the first few months of being
21:34
open that you're trying to accomplish
21:35
well number one doordash
21:38
yeah
21:39
yeah we we've been trying to get on
21:40
doordash for like
21:42
two months like since we since we opened
21:45
we've been trying to get on doordash
21:46
just trying to do like that extra step
21:48
of promoting mostly for promotion
21:50
promotion yeah and then we'd probably
21:52
get off it eventually because they take
21:54
way too much money yeah but yeah because
21:56
people like you know we think we've been
21:58
open forever but people are like oh i
22:00
didn't even know you guys were here yeah
22:01
you know and that's the hardest that's
22:04
honestly the hardest part is to get
22:05
people to know we're even here a lot of
22:07
people that live in town don't know
22:09
where yeah yes it's just we like promote
22:12
a lot right we think we're promoting
22:15
a lot
22:16
yeah i love the taste buddy instagram
22:18
page personally oh that's all angie
22:22
thank you
22:23
we work very hard we come up with ideas
22:27
of the the baker that we work with
22:29
olivia she's always like wow our social
22:31
media is through the roof
22:34
we're just talking about social media
22:36
all day yeah
22:37
that's how you get the word out yeah we
22:39
have fun creating it too yeah exactly
22:41
creativity yeah yeah just all goes back
22:44
to creation
22:44
absolutely honestly it's kind of like a
22:46
whirlwind because our biggest goal was
22:48
to open the place which felt like it
22:50
took forever it took forever um you know
22:53
i mean forever for some people maybe a
22:56
lot longer for us
22:57
i mean
22:58
we started the llc in january we opened
23:01
our doors october so it was it was quick
23:04
it is quick but for us it felt like an
23:06
eternity i think it was because we were
23:08
just so eager to get it yeah oh yeah
23:10
right yeah and then i'm just like wow
23:12
people are coming in like
23:14
yeah our goals are very minimal
23:17
honestly somebody just come in the door
23:19
yeah people coming in the door to like
23:21
your own places exactly yeah yeah right
23:24
people are people like our stuff
23:26
it's hard to believe yeah and we love it
23:28
it's a great feeling yeah that's that's
23:30
awesome
23:31
and yeah i think eventually we'll have
23:33
bigger goals but of course yeah right
23:36
it's all in good time yeah yeah um but
23:38
speaking of the people so we're gonna
23:39
take our second break our last break of
23:41
this episode uh because we're gonna get
23:43
into the community side of it here in
23:45
our third segment uh so this is the
23:47
greetings from the garden state podcast
23:48
i'm mike ham we're here at taste buddy
23:50
in short hills with angie segura and
23:51
alexa clark we'll be right back
23:55
it is time for new jersey fun fact of
23:56
the day did you know that new jersey
23:58
state flower is the violet and that is
24:01
your new jersey fun fact of the day and
24:04
we're back this is the greetings from
24:05
the garden state podcast i'm mike hamm
24:07
we're here at taste buddy in short hills
24:08
with angie segura and alexa clark uh so
24:10
the first segment we kind of talked
24:11
about the background of the business we
24:12
talked about your guys backgrounds
24:14
starting this what you guys sell all
24:16
that kind of stuff the second segment we
24:17
asked why gluten-free and we did a whole
24:20
great segment on that and i learned you
24:21
know they were talking about flour and
24:23
not flowers
24:25
but uh and then a little bit of the
24:26
goals but one of the things you were
24:28
talking about are like people coming in
24:29
the door so
24:30
you're obviously a new business you know
24:32
even when this post it's still going to
24:33
be a very new business so when you pick
24:36
this space and all that kind of stuff
24:38
what was the
24:40
reception from the community like right
24:42
from the get-go
24:44
pretty good welcome yeah yeah extremely
24:47
welcoming it was it kind of took us
24:50
a back yeah
24:52
by surprise
24:54
i mean like i said before alexa and i
24:56
aren't from here i mean i live about 20
24:58
minutes from here okay
25:00
alexa lives in piscataway so
25:02
a little further a little further
25:04
and
25:06
we knew no one in this community and
25:09
everyone has been extremely welcoming
25:11
here and so many people do promotions
25:13
for us that we didn't even you know know
25:16
about yeah yeah people will will reach
25:18
out and be like do you know that there's
25:20
this gluten-free facebook local group
25:22
and we're like no and then they give us
25:24
a shout out there
25:26
just like it's it's so amazing that
25:28
strangers care so much right yeah yeah
25:31
was it like i know we mentioned this
25:33
because you found this space it was a
25:34
bakery before but the fact that it's in
25:37
short hills that factor into the
25:38
decision at the beginning was there
25:40
anything behind that it was just like
25:41
this is the best space for what we're
25:42
trying to do um because we we worked in
25:45
melbourne before okay we knew right a
25:48
bit of the area yeah and
25:51
honestly we this part this this part was
25:54
pretty empty but when like we got in
25:57
here okay and slowly businesses have
25:59
been opening back up or yeah
26:01
and that is like to me like we got it at
26:04
a good time where people are like now
26:06
right the ride the way yeah yeah exactly
26:08
so yeah we think we think we made it a
26:10
good decision
26:12
i think it's great yeah um but uh so
26:14
talk to me about maybe like some ways
26:16
that people if like maybe an example of
26:18
people like in the community i know you
26:20
mentioned the facebook groups and that
26:21
kind of stuff but kind of getting
26:23
started and like being a new business
26:25
and like you said like this is kind of
26:27
the wave is there like there must be a
26:29
lot of excitement about new businesses
26:31
opening up in this part you know you
26:33
mentioned you know downtown milburn
26:35
which is you know basically like right
26:36
down the street but here in short hills
26:38
in this part of short hills you know it
26:40
seems like things are on their way up so
26:42
like what's what's that kind of been
26:43
like
26:46
um so
26:47
we mentioned to you before we started
26:49
the podcast that there was
26:51
this uh special improvement district um
26:56
non-profit non-profit organization
26:58
called explore milburn
27:00
and
27:01
um steve grillo which is uh the
27:03
president from the organization he
27:06
reached out to us when we were still in
27:08
construction
27:10
about you know promoting the business
27:12
and
27:14
they have a page where
27:17
local communities you know follow this
27:19
page for updates on all
27:22
local businesses
27:23
and that was a tremendous uh start you
27:27
know
27:28
a lot of people from town you know got
27:30
excited we were getting excited we were
27:32
getting more following um so that
27:35
definitely
27:36
helped
27:38
um in terms of
27:40
you know getting
27:42
the word out the word
27:43
out right
27:44
yeah
27:45
um what
27:46
else i don't i don't know
27:51
like you said it was just kind of like a
27:52
whirlwind of a couple months but um
27:54
because like we were talking about
27:55
before we were like we always do this
27:57
segment of the community side of it and
27:59
you've only been open for two months you
28:01
know and sunk a lot of your all of your
28:02
maybe savings into opening this place so
28:04
like you know i think one of the things
28:06
that's that's always cool is we talk a
28:09
lot with the business owners about how
28:10
they
28:11
um you know support the community that
28:13
they you know um serve and all that kind
28:15
of stuff and obviously you know i know
28:17
you guys do that kind of stuff as well
28:19
um but at the same time i think it's
28:20
even cooler when people like you talk
28:22
about all these businesses opening down
28:24
here in short hills
28:25
you know like people are excited about
28:27
that and like they want to see all those
28:29
businesses succeed right so that they're
28:31
going to go out and support them and
28:32
then do all that kind of stuff so i
28:33
think that's great yeah yeah i i i
28:37
honestly i wasn't expecting so many
28:38
people to really care and to be like
28:41
oh we hope you guys are here forever
28:43
yeah you know and it's like wow like you
28:45
know people actually care
28:47
what's in their town or you know yeah
28:50
it's
28:50
it's good it's it feels it gives us a
28:53
home meeting yeah right yeah exactly we
28:55
don't feel like we need to try to fit in
28:57
like people are open and accepting to
29:00
you know us yeah our business right yeah
29:03
which is great i mean that's what you
29:05
that's what you need so exactly um and
29:07
then like as you kind of progress
29:09
through here too like you know um
29:11
i forgot i lost my train of thought but
29:13
because i was looking over at the menu i
29:15
was like what
29:16
i don't know why i was looking over
29:17
there but um so then also like too with
29:20
the um from the community side of it i
29:22
think of a really good question here um
29:25
you're like what do you think
29:27
like do you think the success maybe at
29:29
the very beginning would have been
29:31
different if you weren't here you know
29:33
what i mean like if you were someplace
29:34
like i don't even know pick another
29:36
place that maybe didn't have like this
29:38
kind of
29:38
vibe we almost picked a location in
29:41
scotch plains
29:42
and looking back at it now we were like
29:45
i don't think we would have felt as
29:48
you know
29:49
with our community as
29:51
you know we are now
29:53
because
29:54
the place there was um it was on route
29:57
22. so it was just like it's so busy
29:59
busy right now no walking people no
30:01
walking
30:03
versus here you know people are walking
30:05
all the time right and angie always said
30:08
she wanted some place where people could
30:09
walk to oh yeah because it's right just
30:12
better yeah
30:13
yeah i live in morristown yeah and i
30:15
walk around town all the time right
30:17
there sometimes like i'll pass by you
30:19
know a brewery and i'll be like i'm
30:20
gonna get a beer and i'll walk in and
30:22
then walk home you know what i mean so
30:24
it's great like having something like
30:25
that and having businesses like that
30:27
just right around there and they have
30:28
good stuff even better you know we have
30:30
a couple regulars that come in and they
30:33
get their you know weekly fix of things
30:35
from here and i think that's really nice
30:39
awesome um all right so uh before we get
30:42
to our you know closing stuff and
30:44
getting the links and the addresses um
30:47
you know so like what are some well
30:48
let's just do that like what are some
30:49
ways that people like
30:51
let me
30:52
ask this if someone comes in here and
30:55
they're like
30:56
they see the menu and they're not really
30:57
sure what to get and whatever like do
31:00
you have like uh i know
31:02
we mentioned before like what people
31:04
like the the go-to thing but what's like
31:06
a good like training wheels like what
31:08
happens when they walk in the door like
31:09
is something just to try it out like
31:12
what's one thing that should try to kind
31:13
of get themselves started
31:15
um
31:16
i personally think a pastry because at
31:19
the end of the day we're making this
31:21
from scratch versus
31:23
a juice you know you're getting
31:25
local fruits and vegetables great right
31:28
you know
31:29
what's
31:30
what's that in comparison to a pastry
31:32
that we're a lot of people
31:35
first a lot of people always choose our
31:37
cinnamon brown sugar pop tart if it's
31:39
their first time for some reason they're
31:41
like i'll text you sounds so good
31:44
it's funny because people have been
31:46
going nuts for those yeah yeah so um
31:49
i do kind of direct them towards
31:51
pastries that people talk about
31:53
during their first visit here
31:56
so that one is definitely a popular one
31:58
very popular yeah and we'll definitely
32:00
be
32:01
having it on the menu for
32:04
right a staple
32:06
yeah
32:07
yeah for sure um all right so where can
32:10
people like what's the let's do the
32:12
address first what's the address of this
32:14
place if they want to come check it out
32:15
so it's 515a milburn ave and that's in
32:20
short hills in new jersey got it right
32:22
new jersey and then um so then if people
32:25
want to go and like we mentioned the
32:26
instagram account before what's the
32:28
instagram handle taste buddy nj test
32:29
taste buddy andre yeah and then are
32:31
there i mean i'm sure there's other
32:32
places website what other places would
32:35
you try to send people to go learn more
32:37
about tastebuds yeah our website
32:38
tastebuddynj.com
32:40
we have some fun on tick tock taste
32:42
buddy nj
32:44
um
32:45
instagram facebook it's the same taste
32:47
buddy
32:50
you can't miss it
32:52
um and then with the website i was on it
32:55
when we first talked and now i forget
32:56
like can they go on there and purchase
32:58
stuff on the website or is that more
33:00
than no you can you can yeah yeah yeah
33:02
right now it's just pickup only but we
33:04
will be getting into doordash very soon
33:07
yeah and hopefully
33:08
hopefully soon we can
33:11
really
33:12
deliver all across the united states
33:14
yeah that would be
33:17
one of our goals for next year is to try
33:19
to start shipping at some point yeah
33:21
yeah
33:22
nice all right so uh so taste buddy nj
33:25
across the board you know we know where
33:28
to go um tastebuddy.com i taste buddy i
33:30
just said it wrong
33:31
nj.com
33:34
is the website um and so angie alexa
33:37
thank you so much for uh doing this with
33:39
us today thank you learning more about
33:41
the business this was fantastic um i'll
33:43
make sure that i put the social handles
33:45
the website the actual address in the
33:48
show notes so that if people do want to
33:49
come check you guys out they can go
33:51
there also greetings from
33:52
thegardenstate.com uh and greetings from
33:55
the garden state gmail.com the website
33:56
and the email address of the show if you
33:58
want to reach out to us that would be
33:59
great um guys thank you again thank you
34:02
absolutely absolutely and everybody else
34:03
thank you for listening and we will
34:05
catch you next time
34:08
[Music]
34:15
[Applause]
34:23
[Music]
34:41
you
