Let's make the best and work hard
Craft Food Classroom
Craft Food Classroom

Episode · 2 months ago

Let's make the best and work hard


We are eating pizza, all kinds, with Terry Thomsen from Feel Good Dough. Our Craft Food Classroom professor, David Miller, co-hosts this delicious episode with John Zakel from Honeycomb Credit. Terry talks about her journey to make the absolute best products possible and her passion for sales. Terry's daughter Lindsey joins us to explain the magic behind their organic yeast.













This podcast is brought to you by Hines,founded in one thousand nine hued and twenty nine in Shaker Heights, Ohio bylocal butcher, Joe Hainan Hinan, is grown to twenty three total locations,with nineteen stores in the Cleveland area and four in the north shoresuburbs of Chicago. After years of building connection with Midwestfarmers, it became a part of Hyden's nature to do business with smallerregional companies to day Hinan is proud to carry nearly seven hundred midwest made non produce items that are present in all departments for moreinformation. Good Hinano welcome to the craft food classroom, podcast, where wehelp make food business simple at every stage of growth brought to you by central kitchen media and now here's your host, Eric Diamond all right. Welcome back to the craftfood classroom, podcast. My Name is David Miller and I'm the CO host todayand today we have some very amazing guests in the studio. First to my right,I like to introduce John John is from Honeycomb Credit John. What's your lastname, John Zekel, John Zake from honey come credit? Can you tell us a littlebit about honey, come credit and what they do? Yes, sir, so honey come.Credit is a start up out of two thousand and seventeen. We are a crowdfunding platform that works with small businesses, restaurants, hospitality,retail to help them raise funds to growth expansion. You know differenttypes of things like that: Yeah Yeah, so you deal with businesses that youhelp them get a start up and you lend them money for the start up. So it's acrowd funding platform, so we help them run a campaign that they'll look out totheir fans, their their social media following to raise small dollar mountsinto the big pot perfect and that's a great start for start up businesses,because you know the crowd. Funding...

...thing is something that I think mostpeople feel like they can do by themselves like they can. You know,promote their business and it's the one thing that you feel like you can do asan entrepreneur outside of going to a bank or something to kind of get yourbusiness. You know out there, so that's nice that you guys step in and supportthose entrepreneurs how's it been the last during the pandemic. With you guysdid you see an increase of lent a volume in your work space or how didthat work with the entrepreneurs? Yeah? Actually, we've seen a big timeincrease through the pandemic, which is interesting because at a time when itseemed like the market and the banks were shying away from the restaurant,an industry, the bewery's distilleries we kind of picked up the slack andfilled that gap. So right as it was a nice transition, our business grew fromyour year, even through the pandemic, because we saw all those business needsin terms of capital needs and growth. They couldn't find the money elsewhereand they came to Hunac to run a campaign, for you know their crowd.Funding now, that's awesome and honeycomb is also a sponsor of thecraft food classroom podcast. So thank you for that. Yeah. We wouldn't have soossipee without the good folks at honey. Come credit. So thank you for that. Yes,we also have a special guest in a building that John knows from someprevious dealings and she is fil good doll and her name is Terry,and I would like John to make the introduction in terms of how you guysknow each other, because I think it's good audio. Yes, so this is a specialone for us, because this goes back. One thousand nine hundred and ninety eightget out of here. Yeah, I don't know how many years is that twenty two twentythe mayan say that I mean that I've been out of high school. Oh, mygoodness me, er daughter went to am high school together, and so I wasthere from the start of the Pizza Bega lady from the beginning. So yes, so it's been it's. This is specialone for me, it's sort of blast from the past and good to reconnected withLindsey and Terry Awesome Awesome. So...

Lindsey and Terry tell us a little bitabout feel good though Sir. Well, I started this about five years ago andit was pretty much a thought when being a grandmother. One of the things you dois usually babysit on Friday. That's right all right, as God knows, and they usually like tohave pizza for dinner. So I said: Well, let's, let's go up to the local grocerystore and get some pizza don will do it. Okay, that's that part, and I went upthere and there was pizza dough, but it wasn't very healthy and either it wasthe p word, as we all know that one, and so we went back, made pizza andthat's when the idea was starting to form because as a baker, as I am it'slike, okay, well, I could make a difference. You know I have grandkids.The average person eats forty pizzas a year it just you know: Three Billion Dollars is back on eatingpizza at home, so it's like. Okay, this could be a real market and if I can doit right, let's see what happens and of course, RND started. And, Oh you know,what are you going to do right so what I decided to do and at the time it wasvery uncommon. I started at the top of the food chain as the right yeah and Iwent a hundred percent clean and to final many of the products, because theUS is a little different than Europe. I had to go to Europe for a lot of theingredients to make that happen interesting. So I started the top and Isaid to myself: I'm if I'm at the top. I can't be disturbed by anything.Nobody can get me and let everybody else follow Ye, and so my organicinspector came out, which was an also a hugeexperience. He said you know what, when you start this, he goes, don't be afraid to charge you what youshould get he goes, but secondly goes when this hits is going to hit big, andso I'm usually about five to seven years ahead of the game and my headright right now, we're like at the five year mark. So it's going to hit therego. That's awesome, that's so awesome!...

Well we're excited to because we seesome products laying around and some food is wafting. The smells are waftingin the air and we're going to take a commercial break and when we come backwe're going to try some of the delicious food from pigade honey comb credit is proud to sponsorour friends at central kitchen, who are dedicated to sharing the stories ofCleveland entrepreneurs crafting the city's food legacy, with a track recordof working with Cleveland small businesses such as go Buddha, Pope's,kitchen and Levin. Bakery honeycomb has become a one, stop shop and helpingentrepreneur scale and grow. Now that the food industry is pacing forward,honeycomb is here to support you by unlocking capital, increasing consumerengagement and marketing. Your local brand find out more at honey combcredit com grow all righty. Welcome back to the craftfood classroom, podcast we took a little break and now we're back when we were breaking, we were having adiscussion off air and it turns out that I found out a little bit ofinformation that I like to share with everyone about the yeast here that feelgood. Do us is so lindsay here. The daughter of Terry shared someinteresting information with us that I think it would be interesting for thoseof you listening to the podcast. So is you can understand that there arebenefits inside of food that a lot of times aren't promoted, especially whenyou're talking about craft and organic food so Lindsay. Can you tell us alittle something special about the yeast that you guys use that feel good,tough yeah? The yeast is a hundred percent organic and that is actuallykind of unheard of, so we are USDA certified. However, ifyou look at the ingredients list, it...

...actually has to say the word organicbefore each ingredient it and you'll notice on a lot of certified breadproducts. They actually are not using organic east for a number of reasons.They'll say it's too costly or it's not commercially available. So, yes, my mom really went to the the topwith all of it and and it's very important also just used to such a it's like a replica of life. Right now,it's based a scientist say it's the most similar to the human cell. There'svaccines made out of it. It's like, why would I want anything less than argueright right? No, that's wonderful, and I think I realize why I have so many.So in my household we have this thing that we've been doing for about tenyears now called pizz in a movie and every Friday night we do pizza in amovie. My kids love it. It helps me get through the week because if I'm havinga rough Wednesday, I know I can look forward to spending time with thefamily on Friday and have pizza in a movie, and we gather around a movie.Usually Dad has no saying what we watched, but the pizza is always good,but I've noticed that sometimes I do suffer from anxiety and I do feel kindof and that's been something I've dealt with my whole life and I just learnedon the break that certain dough causes you to have like heart, palpitationsand anxiety. Would you like to talk a little bit more about that yeah? Iactually suffered a panic attack once and I didn't know what it was at thetime. In the morning I had went to the popular coffee places, but I noticed Ihad eaten. You know some of their bread products and I was in I mean it was sobad that I was in an ambulance and the the weird thing was the guys were, like.Oh Man, you're, like the fifth girl, your age we this week and I'm like whatso a couple years pass. I didn't think of anything of it. I just thought,maybe too much caffeine s, something...

...like that, but you know I've had thatcoffee before. So what was going on right? So I was living in New York atthe time my mom came to do a trade show for the dough and the very first womanthat walks up to me is like. Oh, my gosh you are. This is so important.This is so important and I'm like yeah, you know tell me about it and she goes.You know. I'm a Dietitian and people don't realize that they'reallergic to bleached flower and I was like well, you know what is it? What isallergic mean? She goes well actually can affect your histamine levels andgive you heart palpitations and I'm like. Oh, you mean like anxiety orpanic attacks, and so I was working with a group of women and we weretalking about this were like so your morning. Bagel and a coffee couldreally just you know, set you off Peyou Yeah sets you off right is, is a bad,come right right, right right and it's something we're so looking forward towhen we wake up in the morning right yeah! No! Thank you for thatinformation. So what do we have here now? I see food around US Berry. OurChef has given us some slices of food. I know that there's some healthbenefits to this, tell me what we have on the plate here, I'm looking at athin crust and I'm looking at something that looks like a deep dish. That's IT Yeah! You got it m. bothpizzas nice then crust with some Setaria to Ram from R Shamon Tina Monyeah. So we have the Tina Shamon products wow. Let's give it a try. Youguys want to taste you yeah. This is what we do on the podcast likewe smack, so it's kind of like as R, and we talk about it, obtherve y good m. well, the crunch of the dough is great.The taste of it is great, very good job with the the blend of the seasoningsgreat job, great job, and you know, what's a drop, Terry, I'm sorry, okay,I did say it. It sounded like a bee. It...

...did what's fun for me is to see my doughbeing used by people not just me and how they utilize it. So, using thething crossed on a nice hot stone, I believe, and then the thick crust and acast iron skillet, is it's amazing to see that it's very, very much fun forme. Is that what the is that? The difference I'm experiencing right hereis one is made in cast iron. Two, the yeah, the stuff pizza is made in thecast. Irons, kill it yeah, so you get a little more softer, but thicker this a really a reallyreally good. One thing: I found these people really love the taste of it. Youknow it's like when Lo I was always hearing like Oh organic, it's going totaste terrible! No, you know and they're like oh my gosh, this tastes.Wonderful, like okay, good, that's good! To hear too! Where can we find you welldefinitely, Hinan Kinon's was my first real well real customer. I was soexcited and I love him and I know I did too. I know it took me a while to getin there and when the buyer said to me well all right: let's give it a try. Ithink I fell off the SOFA, so it was exciting what exciting? Let's talkabout that for a quick? Second, if you don't mind what how did you get inthere like? What was your process? You were knocking on the door, calling themor well yea, O cold collar there yeah, I love sales. I not got in everybody'sdoor. If I'm driving, I will pin Poi in a store and I'm like I'm going to govisit there with a sample. So I wish I had a percentage of that. I just wish Ihad some of that yeah, so it's so was that a long time coming that you weretrying to get into Hinan yeah, it was only about a year and a half awesomeyeah, that's Great Yeah! So you know the the follow up is always important,so very and- and I think that buyer also so that things were changing and there wasn't an organic do on the shelf,and it was time to start seeing that as well, and that was that was a goodthing for us, because that kicked us...

...off to other groceries as wow awesomeawesome. Well we're going to take one more break and then, when we come backwe're going to try a dessert and we're going to wrap it up all right and we'llsee you in a moment. Okay, welcome back to the craft foodclassroom, podcast we're here with our CO host John from honeycomb credit, andwe have both Terry and Lindsay here from Fil. God do so during the break.We were talking about this wonderful desert that we have in front of us andtheir new line, products that have been produced and it's a dessert line isthat right. Well, one of our products is a chocolate do mix. So, yes, you canmake chocolate desserts out of it. You can make chocolate pasta out of it. Youcan poss yeah Chocolat Pasta, yeah yeah, with the pistachio cream. On top. Whatgave you the idea? Why? What you can? How did you come up with this? What thechocolate yeah again there's nothing else out there like it, and I becausewhen I started the dough, I became a clean, eater, organic eater, and thatmeant no pies, cookies, cakes or anything, and you crave, you knowchocolate and you can only eat so much candy in your life and I wanted thebakery taste of chocolate. But I didn't want to put a sweet chocolate becauseyou can make a lot of things with chocolate, brownies and stuff, and it'sjust too sweet, and this would allow people make chocolate cinnamon rollsthey could do a variety of things. So our pantry mix contains our chocolateproduct m. This I just took a bite of it. It is delicious. Man Like this isdifferent. The texture of it is so different to me M. It's almost like asoft candy bar. Yes, you heard you've never heard that before no tsitsith yeah,...

...so yeah our frozen do line was ourfirst one and it's very convenient and you find it at Higden, of course, andand then we found other people wanted to play in the kitchen as much as wedid itand there's true bakers out there, so we provided a clean, organic mixthat they could get as creative as they wanted. They can order it online ifthey choose to. We have the oil free whole grain, the classic and then thechocolate and there's several recipes on our website for that as well. But wealways like to see what people do with our product- and you know some peopleadd sour cream to the classic and make perogues out of it, and you know justfun. Stop Interesting- or I see pop pies on here, like a pot pie, so Sonoma,Oh and Panadas, so delicious. So tell me this Terry. We had, if you heardlove local here at the central kitchen, is our our CS, that we were doing fooddistributions through Dorina pandemic and we had your product, your doe ballsin there several times very, very convenient. Are you telling me that thefrozen doe balls this is this is the same original recipe. So if I add waterto this, I can create that magical, frozen, double water and oil. Is thatright, Yep, Yep and you'll get more out of that too. That makes two dope balls.This whole bag does m. So tell me this because I messed aroundwith the doge balls before okay. What do you get with one ball? Does that getyou one whole pizza, or does it get you to two ten inch? One large one is youcould see this one was one large one. Okay, it depends on your thickness thatyou choose to some people like really they cross some people like then yeahright, right, yeah. Well, I can assure you that a lot of people love yourproduct. I don't thank you that, thank you so tell us. What's the plans for feelgood? Do what's your guys as plans moving forward? What do you hope to see-and you know, as you're closing out the fourth quarter this year? What's on thehorizon? Well, WE'VE! Since Covin you have to change your business around. Wewere going gang busters all over the...

...country and it was like okay, let'sreally focus on who our target customer is number one, but also not be all overthe country. Let's just make the best, with what we've got and pick the bestright and work hard with that and that's what we have decided to do andwe picked three stores and one associate a coop association throughoutthe country, so that was exciting. The Yeah! That's natural, Co, OPS, rightright right! So that's that's! A good business move, yeah, yeah yeah! Sowe're focusing on that and then with our pantry mix. That has been big foronline shoppers and there's so many platforms right now that you could bein and people can pick and shop from. So that's our little finish the yeargetting some more of those as well. Wonderful! Well, you know, in behalf ofus here at the central kitchen in the craftful classroom we'd like to wishyou continued success and I got to save that we're honored and I think the cityI know the city of Cleveland is honored to have you guys here. You knowrepresenting Cleveland and in the local food scene, John from honeycomb credit,any any final thoughts, it's yea, honor havenue, that's for sure, and we and inthe work that you guys do, is amazing because you've helped so manyentrepreneurs that we work with here at the central kitchen. So we just want toyou know thank you for the work that you do to yeah. It's been awesome to behere. You guys had me a pizza, Barry, sady's, cooking pizza, so I said I'llbe there whenever you want. So I didn't know again: it's a special one for me,no one! No one! Terry and Lindsay for such a long time, but yes and honeycome love to see these brands rise up from you know, start up to you know bignational brands, like some of our companies, has so again the pleasure tobe here. The food was fantastic. I didn't even know they made this hurt.So this is, this is awesome, say like Beggie said, if you don't know now, youknow I love it. Thanks again, a no problem, you guys and thank you all forlistening to the craft food classroom, podcast, it's been another successfulpodcast and we want to tell you peace...

...thanks for joining on the craft foodclassroom, podcast, where we help make food business simple at every stage ofgrowth brought to you, five central kitchen media, to learn more about whatwe're doing visit us at the central dot kitchen. Please subscribe to thispodcast to learn more about food entrepreneurs and their experience inthe craft food business. This podcast is brought to you by Hines,founded in one thousand nine hundred and twenty nine in Shaker Heights, Ohioby local butcher, Joe Hinan Hines, is grown to twenty three total locations,with nineteen stores in the Cleveland area and four in the north shoresuburbs of Chicago. After years of building connection with Midwestfarmers, it became a part of Heyden's nature to do business with smallerregional companies to day hynas is proud to carry nearly seven hundredMidwest made non produce items that are present in all departments for moreinformation, God Hinano.

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