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

Episode · 3 months ago

Let's make the best and work hard

ABOUT THIS EPISODE

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.

@heinens

@honeycombcredit

@feelgooddough

@pizzabagellady

@centralkitcle

@ediblecleveland

@craftfoodclassroom

www.Heinens.com

www.HoneycombCredit.com

www.FeelGoodDough.com

https://classroom.thecentral.kitchen/

www.TheCentral.Kitchen

This podcast is brought to you byHyden's, founded in one thousand nine hundred and twenty nine and Shaker Heights,Ohio, by local butcher Joe Hayden. Hydans is grown to twenty three totallocations, with nineteen stores in the Cleveland area and for in the north shoresuburbs of Chicago. After years of building connection with Midwest farmers, it becamea part of Hyden's nature to do business with smaller regional companies. Today,Hydans is proud to carry nearly seven hundred Midwest made non produce items that arepresent in all departments. For more information, go to hydanscom. Welcome to thecraft food classroom podcast, where we help make food business simple at everystage of growth. Brought to you by central kitchen media and now here's yourhost, Eric Diamond. All right, welcome back to the craft food classroompodcast. My Name is David Miller and I'm the CO host today, andtoday we have some very amazing guests in the studio. First, to myright, I like to introduce John. John is from honeycomb credit. John, what's your last name? John Zakel? John's Acol from honeycomb credit. Canyou tell us a little bit about honeycomb credit it and what they do. Yes, sir, so honeycomb credit is a start up out of twothousand and seventeen. We are crowdfunding platform that works with small businesses, restaurants, hospitality, retail, to help them raise funds to growth, expansion,you know, different types of things like that and stuff. Yeah, soyou deal with businesses that you help them get a startup and you lend themmoney for the startup. So it's a crowd funding platform. So can helpthem run a campaign that they'll look out to their fans, their their socialmedia following to raise small dollar amounts into the big pot. Perfect, andthat's a great start for startup businesses because,...

...you know, the crowdfunding thing issomething that I think most people feel like they can do by themselves,like they can, you know, promote their business and it's the one thingthat you feel like you can do as an entrepreneur, outside of going toa bank or something, to kind of get your business, you know,out there. So that's nice that you guys step in and support those entrepreneurs. How's it been the last during the pandemic, with you guys? Didyou see an increase of lnd of of volume in your workspace or how didthat work with the entrepreneurs? Yeah, actually we see a big time increasethrough the pandemic, which is interesting because at a time when it seemed likethe market in the banks were shying away from the restaurant industry, the breweriesdistilleries, we kind of picked up the slack and fill that gap. Soright, it was a nice transition. Our business grew from your year eventhrough the pandemic, because we all those business needs in terms of capital needsand growth. They couldn't find the money elsewhere and they can honeycomb to runa campaign for, you know, their crowdfunding. Now that's awesome. AndHoneycomb is also a sponsor of the craft food classroom podcast, so thank youfor that. Yeah, we wouldn't have say possible without the good folks athoneycomb credits, so thank you for that. Yes, we also have a specialguest in a building that John knows from some previous dealings and she isfeel good dough and her name is Terry, and I would like John to makethe introduction in terms of how you guys know each other, because Ithink it's good audio yes, so this is a special one for us becausethis goes back to one thousand nine hundred and ninety eight. Get Out ofhere. Yes, so, I don't know how many years is that?Twenty Two, twenty three? Talk about yeah, we don't say that numberbecause it means that I've been out of high school at Long Oh my goodness, me and Terry's daughter went to holy name high school together, and soI was there from the start of the Pizza Bigga Lady, from the beginning. So yes, so it's been it's this is a special one for me. It's sort of a blast from the past and good to reconnecting with Lindsayand Terry. Awesome, awesome. So, lendsay and Terry tell us a littlebit about feel good though? Sure.

Well, I started this about fiveyears ago and it was pretty much a thought. When, being agrandmother, one of the things you do is usually babysit on Friday. That'sright, all right, yeah, as John knows, and they usually liketo have pizza for dinner. So I said, well, let's let's goup to the local grocery store and get some pizza dough. will do it. Okay, let's that pot and I went up there and there was pizzadough, but it wasn't very healthy. It was the p word, aswe all know, that one. And so we went back made pizza andthat's when the idea was starting to form, because I as a baker as Iam, it's like, okay, well, I could make a difference. You know, I have grandkids. The average person eats forty pizzas ayear. Exactly knows three billion dollars is spent on eating pizza at home.So it's like, okay, this could be a real market and if Ican do it right, let's see what happens. And of course R andD started and Oh, you know, what are you gonna do right?So so what I decided to do, and at the time was very uncommon, I started at the top of the food chain. Is that right?Yeah, and I went a hundred percent clean and to final many of theproducts, because the US is a little different than Europe, I had togo to Europe for a lot of the ingredients to make that happen interesting.So I started the top and I said to myself, I'm if I'm atthe top, I can't be disturbed by anything. Nobody can get me andlet everybody else follow. Wow. And so my organic inspector came out,which was an also a huge experience. He said, you know what,when you start this, he goes, don't be afraid to charge you whatyou should got, he goes. But secondly goes, when this hit isgoing to hit big, and so I'm usually about five to seven years aheadof the game in my head. Right we're like at the five year mark. So it's going to hit. That's...

...awesome. That's so awesome. Well, we're excited to because we see some products laying around and some food iswafting, the smells are wafting in the air and we're going to take acommercial break and when we come back we're going to try some of the deliciousfood from feel good deal. Honeycomb. Credit is proud to sponsor our friendsat central kitchen, who are dedicated to sharing the stories of Cleveland entrepreneurs craftingthe city's food legacy. With a track record of working with Cleveland small businessessuch as go Buddha, Pope's kitchen and Levin Bakery, honeycomb has become aonestop shop and helping entrepreneurs scale and grow. Now that the food industry is pacingforward. Honeycomb is here to support you by unlocking capital, increasing consumerengagement and marketing your local brand. Find out more at honeycomb creditcom grow.Alrighty, welcome back to the craft food classroom podcast. We took a littlebreak 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 feel gooddough uses. So lendsay here, the daughter of Terry, shared some interestinginformation with us that I think it would be interesting for those of you listeningto the podcast so that you can understand that the there are benefits inside offood that a lot of times aren't promoted, especially when you're talking about craft andorganic food. So, Lindsay, can you tell us a little somethingspecial about the yeast that you guys use a feel good dough? Yeah,the yeast is a hundred percent organic and that is actually kind of unheard of. So we are USDA certified. However, if you look at the ingredients list, it actually has to say the...

...word organic before each ingredient, right, and you'll notice on a lot of certified bread products they actually are notusing organic yeast for a number of reasons. They'll say it's too costly or it'snot commercially available. So yes, my mom really went to the thetop with all of it. And, and it's very important, also justused as such a it's like a replica of life right now. It's based. Scientist say it's the most similar to the human cell. There's vaccines madeout of it. It's like, why would I want anything less than organicright right now? That's wonderful and I think I realize why I have somany so am my household. We have this thing that we've been doing forabout ten years now called pizza in a movie, and every Friday night wedo pizza in a movie. My kids love it. It helps me getthrough a week because if I'm having a rough Wednesday, I know I canlook forward to spending time with the family on Friday and have pizza in amovie and we gather around a movie. Usually Dad has no saying what wewatch, but the pizza is always good. But I've noticed that sometimes I dosuffer from anxiety and I do feel kind of and that's been something I'vedealt with my whole life and I just learned on the break that certain doughcauses you to have like heart palputations and anxiety. Would you like to talka little bit more about that? Yeah, I actually suffered a panic attack onceand I didn't know what it was at the time. In the morningI had went to the popular coffee places, but I noticed I had eaten,you know, some of their bread products and I was in I meanit was so bad that I was in an ambulance and the the weird thingwas the guys were like, Oh man, you're like the fifth girl your agewell this week, and I'm like what? So a couple years passed. I didn't think anything of it. I just thought maybe too much caffeinesomething like that. But you know,...

I've had that coffee before, sowhat was going on? Right? So I was living in New York atthe time of my mom came to do a trade show for the dough andthe very first woman that walks up to me is like, oh my gosh, you are this is so important, this is so important, and I'mlike yeah, you know, tell me about it, and she goes.You know, I'm a Dietitian and people don't realize that they're allergic to bleachedflower and I was like, well, you know, what is it?What is allergic mean? She goes well, actually, can affect your histamine levelsand give you heart palpitations. Wow, and I'm like, Oh, youmean like anxiety or panic attacks. And so I was working with agroup of women and we were talking about this more like so your morning Bageland a coffee could really just, you know, set you off. Thankyou. Yeah, set you off right. This 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, thankyou for that information. So what do we have here now? I seefood around us. Barry, our chef, has given us some slices of food. I know that there's some health benefits to this. Tell me whatwe have on the plate here? I'm looking at a thin crust and I'mlooking at something that looks like a deep dish. That's it. Yeah,you got it. MMM, both pizzas, nice, then crust. What's Imso tired, doesn't it? Are Terrain them from our Shaman Teena Shaman. Yeah, so we have the Tena Shaman products. Wow, let's giveit a try. You guys want to taste your yeah, this is whatwe do on the podcast, like we smack. So it's kind of likeAsmar and we talked about it. This is really good, very good.HMM. Well, the crunch of the dough is great. The taste ofit is great, very good job with the the blend of the seasonings,great job, great job. And you know what's My job, terry?I'm sorry, okay, I did say it. It sounded like a bee, it did. HMM. What's fun...

...for me is to see my doughbeing used by people, not just me, and how they utilize it. SoU seen the thin crust on a nice hot stone, I believe,and then the thick crust and cast iron skillet is it's amazing to see that. It's very, very much fun for me. Is that? What theis that the difference I'm experiencing right here is one is made in cast ironto the yeah, the stuff pizza is made in the cast iron skillet.Yeah, so you got a little more softer, but thicker and hhhuh,this is really yeah, really, really good thing. I found people reallylove the taste it. You know, it's like when blood I was alwayshearing like Oh, organic, it's going to taste terrible. Now you know, and they're like, oh my gosh, this taste wonderful. Like okay,good, that's good to hear too. Where can we find you? Well, definitely Highns Hinans was my first real, well, real customer.I was so excited. You know I love Highans. I know I didtoo. I know it took me a while to get in there and whenthe buyer said to me, well, all right, let's give it atry, I think I fell off the sofa. So it was exciting.What exciting? Let's talk about that for a quick second, if you don'tmind. What? How? How did you get in there? Like,what was your process? You're knocking on the door, calling them or well, yes, cold caller. There you go. I love sales. Iknock on everybody's door. If I'm driving, I will pinpoint in a store andI'm like, I'm going to go visit there with a sample. SoI wish I had a percentage that I just I wish I had some ofthat. Yeah, so's. So was that a long time coming that youwere trying to get into Highans? Yeah, it was only about a year anda half. Awesome. Yeah, that's great. Yeah, sorry,you know, the follow up is always important, so very important, andI think that buyer also saw that things were changing and there wasn't an organicdough on the shelf and it was time to start seeing that as well,and that was that was a good thing...

...for us because that kicked us offto other groceries as well. Awesome, awesome. Well, we're going totake one more break and then when we come back we're going to try adessert and we're going to wrap it up right and we'll see you in amoment. Okay, welcome back to the kraft food classroom podcast. We're herewith our cohost John from honeycomb credit, and we have both Terry and Lindsayhere from feel good though. So during the break we were talking about thiswonderful dessert that we have in front of us and their new line products thathave been produced. And it's a dessert line. Is that right? Well, one of our products is a chocolate dough mix. So yes, youcan make chocolate desserts out of it, you can make chocolate pasta out ofit, you can past yeah, chocolate pasta. Oh Wow, yeah,yeah, with the pistachio cream on top. What gave you the idea? Why? What you can. How'd you come up with this? With thechocolate? Yeah, again, there's nothing else out there like it. AndI because when I started the dough I became a clean eater, organic eater, and that meant no pies, cookies, cakes or anything, and you crave, you know, chocolate, and you can only eat so much candyin your life and I wanted the bakery taste of chocolate, but I didn'twant to put a sweet chocolate because you can make a lot of things withchocolate, brownies and stuff, and it's just too sweet. And this wouldallow people make chocolate cinnamon rolls. They could do a variety of things.So our pantry mix contains our chocolate product. MMM This I just took a biteof it. It is delicious, man like, I guess is different. The texture of it is so different to me. MMM, it's almostlike a soft candy bar. Yes, you heard? You've never heard thatbefore. No, it's it's a little truer. Yeah, right, right, yeah, HMM. So, yeah,...

...our frozen doe line was our firstone and it's very convenient and you can find it at Hinhens, ofcourse. And and then we found other people wanted to play in the kitchenand as much as we did, right, and they're true bakers out there.So we provided a clean, organic mix that they could get as creativeas they wanted. They can order it online if they choose to. Wehave the oil freehole grain, the classic and then the chocolate, and there'sseveral recipes on our website for that as well. But we always like tosee what people do with our product. And you know, some people addsour cream to the classic and make progue's out of it and you know,just fun, stop interesting. Or Yeah, I see pot pies on here,like a pot pie, so since Imas, Oh, I'm but notas are delicious. So tell me this Terry we had, if you heart, love local, here at the central kitchen is our our CSA that wewere doing food distributions through during a pandemic, and we had your product, yourdough balls, in their several times. Very, very convenient. Are youtelling me that the frozen doughballs? This is? This is the sameoriginal recipe? MMM. So if I add water to this, I cancreate that magical frozen doeball water and oil. Is that right? Yep, Yep, and you get more out of that too. That makes two dopeballs, this whole bag this. HMM. So tell me this, because Imessed around with the dope balls before. Okay, what do you get withone ball? Does that get you one whole pizza, or does itget you two to ten inch one large one? As you could see,this one was one large one. Okay, it depends on your thickness that youchoose to some people like really thick across, some people like thin.Yeah, right, right, yeah, well, I can assure you thata lot of people love your product. Oh, thank you. Thank you. So tell us what's the plans for feel good dough? What's your guysas plans moving forward? What do you hope to see in the you know, as you're closing out the fourth quarter of this year, what's on thehorizon? Well, we've since covid you have to change your business around.We were going gangbusters all over the country...

...and it was like, okay,let's really focus on who our target customer is number one, but also notbe all over the country. Let's just make the best with what we've got. And pick the best, right, and we're hard with that right andthat's what we have decided to do. And we picked three stores and oneassociate, a Co op association throughout the country. So that was exciting.Y. Yeah, that's national co OPS, right, right, so that's yeah, it's a good business move. Yeah, yeah, yeah, sowe're focusing on that. And then with our pantry mix. That has beenbig for online shoppers and there's so many platforms right now that you can bein and people can pick and shop from. So that's our will finish the yeargetting some more of those as well. Wonderful. Well, you know,on behalf of us here at the central kitchen and the craft food classroom, we'd like to wish you continued success and I got to save that.We're honored and I think the city, I know the city of Cleveland,is honored to have you guys here, you know, representing Cleveland and inthe local food seeing John from honeycomb credit. Any any final thoughts? It's youhonor having you, that's for sure, and we and in the work thatyou guys do is amazing because you've helped so many entrepreneurs that we workwith here at the central kitchen. So we just want to you know,thank you for the work that you do too. Yeah, it's been awesometo be here. You guys had me at pizza. Barry said he's cookingpizza, and so I said, I'll be there whenever you want. SoI didn't know. Again, it's a special one for me. No one, no one, terran Lindsay for such a long time. But yes,and Honeycombe. Love to see these brands rise up from, you know,start up to, you know, big national brands like some of our companieshas. So again, pleasure to be here. The food was fantastic.I didn even know they made desert. So this is this is awesome.Say, like Beggie said, if you don't know, now you know.I love thanks again, crabt. No problem. Thank you, guys,and thank you all for listening to the craft food classroom podcast. It's beenanother successful podcast and we want to tell...

...you peace. Thanks for joining onthe craft food classroom podcast, where we help make food business simple at everystage of growth, brought to you by central kitchen media. To learn moreabout what we're doing, visit us at the central dot kitchen. Please subscribeto this podcast to learn more about food entrepreneurs and their experience in the craftfood business. This podcast is brought to you by Hyden's, founded in onethousand nine hundred and twenty nine and Shaker Heights, Ohio, by local butcherJoe Hyden. Hydans is grown to twenty three total locations, with nineteen storesin the Cleveland area and for in the north shore suburbs of Chicago. Afteryears of building connection with Midwest farmers, it became a part of Hydan's natureto do business with smaller regional companies. Today, Hydans is proud to carrynearly seven hundred Midwest made non produce items that are present in all departments.For more information, go to hydanscom.

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