WEBVTT
1
00:00:00.160 --> 00:00:05.599
Support for the following podcast is provided
by the user experience specialists at Johns and
2
00:00:05.639 --> 00:00:13.199
Taylor. More information follows this episode. What if your brain goes all in
3
00:00:13.279 --> 00:00:17.960
on a big idea, but the
rest of your body says no. I'm
4
00:00:18.000 --> 00:00:25.039
Joe Taylor Junior. This is Search
and Replace. Sometimes on the show we
5
00:00:25.120 --> 00:00:29.640
talked with folks who made one big
decision based on what their gut was telling
6
00:00:29.679 --> 00:00:34.000
them, And sometimes we talk with
folks like Hannah Pleasant, who just took
7
00:00:34.000 --> 00:00:38.759
a spin on what the universe had
in store for her. I was in
8
00:00:38.799 --> 00:00:44.079
New York City after graduation. I
worked as a footwear designer. It's something
9
00:00:44.119 --> 00:00:48.320
fourteen year old me was always wanting
to do. So when twenty twenty eight,
10
00:00:48.960 --> 00:00:54.200
they stopped production for the line of
business that I worked for. So
11
00:00:54.399 --> 00:00:57.799
what happened was my parents were living
in Kansas, and you know, my
12
00:00:57.880 --> 00:01:00.359
time in New York was kind of
up. So I went back home with
13
00:01:00.439 --> 00:01:03.120
them and was just trying to figure
out what to do next. And so
14
00:01:03.519 --> 00:01:06.760
I was kind of like, well, maybe I'll go back to school.
15
00:01:07.400 --> 00:01:11.359
And I was also working with a
career counselor at the time for the local
16
00:01:11.400 --> 00:01:15.439
community college that I was attending,
and so Basically, I was taking some
17
00:01:15.599 --> 00:01:19.599
different tests to sort of like analyze
your strengths and what career field you'd be
18
00:01:19.599 --> 00:01:22.840
good at, and so pastry chef
kind of came up, and so I
19
00:01:22.879 --> 00:01:25.760
was like, well, I've always
enjoyed baking. I did it just for
20
00:01:25.799 --> 00:01:29.519
fun. Cooking was more of my
first love, but baking I really just
21
00:01:29.560 --> 00:01:34.200
did just for fun. So Hannah
starts taking pastry lessons and she gets accepted
22
00:01:34.239 --> 00:01:40.200
to a well regarded professional culinary education
program. There's just one hitch in the
23
00:01:40.239 --> 00:01:45.200
plan. I realized that my dairy
intolerance had became worse. So even though
24
00:01:45.239 --> 00:01:48.879
I really wasn't eating like milk and
cheese, I was still trying to eat
25
00:01:48.879 --> 00:01:52.159
butter. But my body was like, you can't eat this anymore. So
26
00:01:52.640 --> 00:01:56.040
I literally was like, Okay,
we're gonna do this. Get into baking.
27
00:01:56.040 --> 00:02:00.439
I got to make things vegan.
And so that's really what led me
28
00:02:00.519 --> 00:02:04.079
to even like the thought of making
vegan desserts, because at first, I
29
00:02:04.120 --> 00:02:07.719
was like, I was just making
regular dessert and I had some requests from
30
00:02:07.760 --> 00:02:09.039
some friends and family friends that I
knew, but I was like, I'll
31
00:02:09.039 --> 00:02:13.479
never do vegan desserts. But then
I was swallowing my words, because I
32
00:02:13.520 --> 00:02:15.840
was like, I can't even eat
regular baked goods anymore, and I love
33
00:02:15.960 --> 00:02:20.879
cake like that's like my first love. So that's how I got into the
34
00:02:20.960 --> 00:02:23.120
vegan baking scene. And so I
didn't even go through with the program.
35
00:02:23.560 --> 00:02:27.280
My chef instructors were like, you
should just get started, and so that's
36
00:02:27.319 --> 00:02:30.680
exactly what I did. So that's
how Hannah launched the Bougie Vegan Bakery.
37
00:02:30.879 --> 00:02:36.840
It's her business that ships vegan baked
goods all over the United States. Hannah
38
00:02:36.840 --> 00:02:40.120
didn't just challenge herself to make vegan
delicacies, though some important people in her
39
00:02:40.159 --> 00:02:46.240
life helped set the bar even higher. I really wanted to make sure that
40
00:02:46.280 --> 00:02:50.400
it could be very inclusive. So
my brothers are allergic to peanuts and tree
41
00:02:50.479 --> 00:02:54.240
nuts, so I wanted to make
sure that I wasn't including those major allergens
42
00:02:54.280 --> 00:02:58.680
in the baked goods. So it's
already like everything's vegan, but then on
43
00:02:58.719 --> 00:03:00.800
top of that, I'm adding the
layer of some of these common allergens.
44
00:03:00.800 --> 00:03:05.120
I'm not including them. I don't
include soy either, So I tried to
45
00:03:05.159 --> 00:03:08.000
make things like as neutral as possible, and so I was like, I
46
00:03:08.000 --> 00:03:10.800
don't really want to use any non
dairy milks. I want to keep it
47
00:03:10.879 --> 00:03:14.319
very simple. I was like,
I don't want to use there's a lot
48
00:03:14.319 --> 00:03:15.840
of egg alternatives, and I was
like, I'm not going to be using
49
00:03:16.080 --> 00:03:20.360
anything that would just kind of throw
people off a little bit. So I
50
00:03:20.400 --> 00:03:23.879
think that I just tried to make
things as neutral as possible, and the
51
00:03:24.000 --> 00:03:30.840
experimentation with that has honestly just evolved. Like day one to now, it
52
00:03:30.879 --> 00:03:32.840
has changed, and I always say
like, it's really just a matter of
53
00:03:32.879 --> 00:03:37.439
science and trial and error, to
be honest with you, But the key
54
00:03:37.560 --> 00:03:40.800
for me was like making sure that
it didn't contain major allergens. The texture
55
00:03:40.879 --> 00:03:44.800
is there, and so I think
that that has really just come with time.
56
00:03:44.840 --> 00:03:47.680
It didn't happen when I first launched, but I think that today where
57
00:03:47.680 --> 00:03:52.199
it stands like, I'm really pleased, and I think that it's speaking for
58
00:03:52.280 --> 00:03:55.360
itself now for sure. Although she
recently moved to Charlotte, North Carolina,
59
00:03:55.479 --> 00:04:00.199
Hannah learned a lot from launching her
vegan bakery in Kansas, a state that's
60
00:04:00.319 --> 00:04:05.479
not always known for its plant based
cuisine. Starting out in Kansas, it
61
00:04:05.560 --> 00:04:11.719
was interesting because the plant based scene
there began seen is not nearly what it
62
00:04:11.759 --> 00:04:15.000
is in other city, A lot
of the audience that I was selling to,
63
00:04:15.280 --> 00:04:18.759
they weren't even vegan. They were
like cattle ranchers, big meat eaters,
64
00:04:18.879 --> 00:04:23.040
but they were open to having it. And so the farmer's market that
65
00:04:23.079 --> 00:04:27.480
I got into out there, it
was outside, so that was really really
66
00:04:27.480 --> 00:04:30.519
grueling. I mean, I had
my own tent that I'm bringing every weekend,
67
00:04:30.120 --> 00:04:33.199
and so I was grateful that I
had my parents there to be able
68
00:04:33.199 --> 00:04:36.600
to help me and support me physically, especially on selling. And I still
69
00:04:36.639 --> 00:04:41.759
don't love having to sell to people, but in the beginning, like it
70
00:04:41.600 --> 00:04:44.439
was, it was really tough.
What are they called like introverted extrovert,
71
00:04:44.480 --> 00:04:46.839
Like that's me because I'm like,
I'm not one to be in your face
72
00:04:47.160 --> 00:04:51.079
and put myself out there like that. So people don't realize like how much
73
00:04:51.079 --> 00:04:54.680
really goes into it. Like it's
one thing to make everything, but then
74
00:04:55.040 --> 00:04:59.160
having to like physically be present answering
questions but then also do it with a
75
00:04:59.199 --> 00:05:02.000
warmth and a smile and presenting yourself
friendly. Is you know, it's just
76
00:05:02.040 --> 00:05:05.040
so much to it that people don't
really see. But it is definitely a
77
00:05:05.079 --> 00:05:09.519
grind. My feet hurt all the
time. Baking is a lot of labor
78
00:05:09.639 --> 00:05:15.040
for sure. Hannah's career journey from
footwear to fancy cakes has opened up a
79
00:05:15.160 --> 00:05:19.399
whole new opportunity for personal and professional
satisfaction. I get to be a part
80
00:05:19.439 --> 00:05:25.600
of people's special moments, whether it's
birthdays, anniversaries, baby gender reveal cakes.
81
00:05:25.920 --> 00:05:29.040
That is a huge opportunity to be
a part of because I mean,
82
00:05:29.079 --> 00:05:31.040
they don't have to choose boogie.
They could very much make a kick at
83
00:05:31.040 --> 00:05:34.360
home experiment if they wanted to.
So for me, I feel like that's
84
00:05:34.399 --> 00:05:38.160
really what keeps me going, is
like it's so much bigger than like just
85
00:05:38.240 --> 00:05:41.560
making dessert, Like it's a part
of people's memories. I think that's really
86
00:05:41.600 --> 00:05:46.160
what keeps me going, aside from
the job loss and not being able to
87
00:05:46.199 --> 00:05:49.000
find other work. So it's just
clear to me, like this is definitely
88
00:05:49.040 --> 00:05:54.720
the trajectory and the path that I'm
being led on. You really have no
89
00:05:54.879 --> 00:05:59.160
idea what things could turn out if
you just took that leap of faith and
90
00:05:59.279 --> 00:06:01.360
just tried it, because it may
really surprise you. Like I think at
91
00:06:01.360 --> 00:06:06.040
the end of the day, being
an entrepreneur and following your passion, Like
92
00:06:06.079 --> 00:06:09.480
there's so many people that just don't
even have the guts to do it.
93
00:06:09.519 --> 00:06:13.040
And so I think that you just
having the courage just to step out and
94
00:06:13.079 --> 00:06:15.480
do it is huge, and you
just know that, like along the way,
95
00:06:15.800 --> 00:06:18.480
you're gonna learn, you're gonna evolve, you're gonna get more confident in
96
00:06:18.519 --> 00:06:21.800
it. But I think the biggest
thing is just getting started and just taking
97
00:06:21.839 --> 00:06:25.560
that first initial step, because there's
a lot of stuff that you just can't
98
00:06:25.560 --> 00:06:29.639
plan for until you come across it. So you got to push fear out
99
00:06:29.680 --> 00:06:32.480
the window and just dive in and
go for it. You're gonna learn to
100
00:06:32.560 --> 00:06:38.120
swim along the way. That's Hannah
Pleasant, founder of the Bougie Vegan Bakery,
101
00:06:38.240 --> 00:06:43.040
shipping her signature vegan cakes and chocolate
chunk cookies across the United States.
102
00:06:43.560 --> 00:06:46.560
We've got links to Hannah's Bakery and
some other resources for you in our show
103
00:06:46.600 --> 00:06:51.480
notes and on our website at search
and Replace dot show. Search and Replace
104
00:06:51.600 --> 00:06:56.600
was produced by Nicole Hubbard with support
from Connie Evans, the Mabe Loman,
105
00:06:56.839 --> 00:07:01.399
April Smith, the Podcast Taxi executive
producer Taylor. Our theme music was composed
106
00:07:01.439 --> 00:07:06.160
by Alex Rafeire. I'm Joe Taylor
Jr. This has been a podcast Taxi
107
00:07:06.240 --> 00:07:13.839
radio production. Support for surge and
Replace is provided by Johnson Taylor User experience
108
00:07:13.879 --> 00:07:19.000
specialists serving media and technology companies that
want their websites to work. Learn more
109
00:07:19.040 --> 00:07:27.639
about how top performing businesses eliminate barriers
between customers and their goals at www dot
110
00:07:27.839 --> 00:07:30.800
Make the website work for me dot
com
1
00:00:00.160 --> 00:00:05.599
Support for the following podcast is provided
by the user experience specialists at Johns and
2
00:00:05.639 --> 00:00:13.199
Taylor. More information follows this episode. What if your brain goes all in
3
00:00:13.279 --> 00:00:17.960
on a big idea, but the
rest of your body says no. I'm
4
00:00:18.000 --> 00:00:25.039
Joe Taylor Junior. This is Search
and Replace. Sometimes on the show we
5
00:00:25.120 --> 00:00:29.640
talked with folks who made one big
decision based on what their gut was telling
6
00:00:29.679 --> 00:00:34.000
them, And sometimes we talk with
folks like Hannah Pleasant, who just took
7
00:00:34.000 --> 00:00:38.759
a spin on what the universe had
in store for her. I was in
8
00:00:38.799 --> 00:00:44.079
New York City after graduation. I
worked as a footwear designer. It's something
9
00:00:44.119 --> 00:00:48.320
fourteen year old me was always wanting
to do. So when twenty twenty eight,
10
00:00:48.960 --> 00:00:54.200
they stopped production for the line of
business that I worked for. So
11
00:00:54.399 --> 00:00:57.799
what happened was my parents were living
in Kansas, and you know, my
12
00:00:57.880 --> 00:01:00.359
time in New York was kind of
up. So I went back home with
13
00:01:00.439 --> 00:01:03.120
them and was just trying to figure
out what to do next. And so
14
00:01:03.519 --> 00:01:06.760
I was kind of like, well, maybe I'll go back to school.
15
00:01:07.400 --> 00:01:11.359
And I was also working with a
career counselor at the time for the local
16
00:01:11.400 --> 00:01:15.439
community college that I was attending,
and so Basically, I was taking some
17
00:01:15.599 --> 00:01:19.599
different tests to sort of like analyze
your strengths and what career field you'd be
18
00:01:19.599 --> 00:01:22.840
good at, and so pastry chef
kind of came up, and so I
19
00:01:22.879 --> 00:01:25.760
was like, well, I've always
enjoyed baking. I did it just for
20
00:01:25.799 --> 00:01:29.519
fun. Cooking was more of my
first love, but baking I really just
21
00:01:29.560 --> 00:01:34.200
did just for fun. So Hannah
starts taking pastry lessons and she gets accepted
22
00:01:34.239 --> 00:01:40.200
to a well regarded professional culinary education
program. There's just one hitch in the
23
00:01:40.239 --> 00:01:45.200
plan. I realized that my dairy
intolerance had became worse. So even though
24
00:01:45.239 --> 00:01:48.879
I really wasn't eating like milk and
cheese, I was still trying to eat
25
00:01:48.879 --> 00:01:52.159
butter. But my body was like, you can't eat this anymore. So
26
00:01:52.640 --> 00:01:56.040
I literally was like, Okay,
we're gonna do this. Get into baking.
27
00:01:56.040 --> 00:02:00.439
I got to make things vegan.
And so that's really what led me
28
00:02:00.519 --> 00:02:04.079
to even like the thought of making
vegan desserts, because at first, I
29
00:02:04.120 --> 00:02:07.719
was like, I was just making
regular dessert and I had some requests from
30
00:02:07.760 --> 00:02:09.039
some friends and family friends that I
knew, but I was like, I'll
31
00:02:09.039 --> 00:02:13.479
never do vegan desserts. But then
I was swallowing my words, because I
32
00:02:13.520 --> 00:02:15.840
was like, I can't even eat
regular baked goods anymore, and I love
33
00:02:15.960 --> 00:02:20.879
cake like that's like my first love. So that's how I got into the
34
00:02:20.960 --> 00:02:23.120
vegan baking scene. And so I
didn't even go through with the program.
35
00:02:23.560 --> 00:02:27.280
My chef instructors were like, you
should just get started, and so that's
36
00:02:27.319 --> 00:02:30.680
exactly what I did. So that's
how Hannah launched the Bougie Vegan Bakery.
37
00:02:30.879 --> 00:02:36.840
It's her business that ships vegan baked
goods all over the United States. Hannah
38
00:02:36.840 --> 00:02:40.120
didn't just challenge herself to make vegan
delicacies, though some important people in her
39
00:02:40.159 --> 00:02:46.240
life helped set the bar even higher. I really wanted to make sure that
40
00:02:46.280 --> 00:02:50.400
it could be very inclusive. So
my brothers are allergic to peanuts and tree
41
00:02:50.479 --> 00:02:54.240
nuts, so I wanted to make
sure that I wasn't including those major allergens
42
00:02:54.280 --> 00:02:58.680
in the baked goods. So it's
already like everything's vegan, but then on
43
00:02:58.719 --> 00:03:00.800
top of that, I'm adding the
layer of some of these common allergens.
44
00:03:00.800 --> 00:03:05.120
I'm not including them. I don't
include soy either, So I tried to
45
00:03:05.159 --> 00:03:08.000
make things like as neutral as possible, and so I was like, I
46
00:03:08.000 --> 00:03:10.800
don't really want to use any non
dairy milks. I want to keep it
47
00:03:10.879 --> 00:03:14.319
very simple. I was like,
I don't want to use there's a lot
48
00:03:14.319 --> 00:03:15.840
of egg alternatives, and I was
like, I'm not going to be using
49
00:03:16.080 --> 00:03:20.360
anything that would just kind of throw
people off a little bit. So I
50
00:03:20.400 --> 00:03:23.879
think that I just tried to make
things as neutral as possible, and the
51
00:03:24.000 --> 00:03:30.840
experimentation with that has honestly just evolved. Like day one to now, it
52
00:03:30.879 --> 00:03:32.840
has changed, and I always say
like, it's really just a matter of
53
00:03:32.879 --> 00:03:37.439
science and trial and error, to
be honest with you, But the key
54
00:03:37.560 --> 00:03:40.800
for me was like making sure that
it didn't contain major allergens. The texture
55
00:03:40.879 --> 00:03:44.800
is there, and so I think
that that has really just come with time.
56
00:03:44.840 --> 00:03:47.680
It didn't happen when I first launched, but I think that today where
57
00:03:47.680 --> 00:03:52.199
it stands like, I'm really pleased, and I think that it's speaking for
58
00:03:52.280 --> 00:03:55.360
itself now for sure. Although she
recently moved to Charlotte, North Carolina,
59
00:03:55.479 --> 00:04:00.199
Hannah learned a lot from launching her
vegan bakery in Kansas, a state that's
60
00:04:00.319 --> 00:04:05.479
not always known for its plant based
cuisine. Starting out in Kansas, it
61
00:04:05.560 --> 00:04:11.719
was interesting because the plant based scene
there began seen is not nearly what it
62
00:04:11.759 --> 00:04:15.000
is in other city, A lot
of the audience that I was selling to,
63
00:04:15.280 --> 00:04:18.759
they weren't even vegan. They were
like cattle ranchers, big meat eaters,
64
00:04:18.879 --> 00:04:23.040
but they were open to having it. And so the farmer's market that
65
00:04:23.079 --> 00:04:27.480
I got into out there, it
was outside, so that was really really
66
00:04:27.480 --> 00:04:30.519
grueling. I mean, I had
my own tent that I'm bringing every weekend,
67
00:04:30.120 --> 00:04:33.199
and so I was grateful that I
had my parents there to be able
68
00:04:33.199 --> 00:04:36.600
to help me and support me physically, especially on selling. And I still
69
00:04:36.639 --> 00:04:41.759
don't love having to sell to people, but in the beginning, like it
70
00:04:41.600 --> 00:04:44.439
was, it was really tough.
What are they called like introverted extrovert,
71
00:04:44.480 --> 00:04:46.839
Like that's me because I'm like,
I'm not one to be in your face
72
00:04:47.160 --> 00:04:51.079
and put myself out there like that. So people don't realize like how much
73
00:04:51.079 --> 00:04:54.680
really goes into it. Like it's
one thing to make everything, but then
74
00:04:55.040 --> 00:04:59.160
having to like physically be present answering
questions but then also do it with a
75
00:04:59.199 --> 00:05:02.000
warmth and a smile and presenting yourself
friendly. Is you know, it's just
76
00:05:02.040 --> 00:05:05.040
so much to it that people don't
really see. But it is definitely a
77
00:05:05.079 --> 00:05:09.519
grind. My feet hurt all the
time. Baking is a lot of labor
78
00:05:09.639 --> 00:05:15.040
for sure. Hannah's career journey from
footwear to fancy cakes has opened up a
79
00:05:15.160 --> 00:05:19.399
whole new opportunity for personal and professional
satisfaction. I get to be a part
80
00:05:19.439 --> 00:05:25.600
of people's special moments, whether it's
birthdays, anniversaries, baby gender reveal cakes.
81
00:05:25.920 --> 00:05:29.040
That is a huge opportunity to be
a part of because I mean,
82
00:05:29.079 --> 00:05:31.040
they don't have to choose boogie.
They could very much make a kick at
83
00:05:31.040 --> 00:05:34.360
home experiment if they wanted to.
So for me, I feel like that's
84
00:05:34.399 --> 00:05:38.160
really what keeps me going, is
like it's so much bigger than like just
85
00:05:38.240 --> 00:05:41.560
making dessert, Like it's a part
of people's memories. I think that's really
86
00:05:41.600 --> 00:05:46.160
what keeps me going, aside from
the job loss and not being able to
87
00:05:46.199 --> 00:05:49.000
find other work. So it's just
clear to me, like this is definitely
88
00:05:49.040 --> 00:05:54.720
the trajectory and the path that I'm
being led on. You really have no
89
00:05:54.879 --> 00:05:59.160
idea what things could turn out if
you just took that leap of faith and
90
00:05:59.279 --> 00:06:01.360
just tried it, because it may
really surprise you. Like I think at
91
00:06:01.360 --> 00:06:06.040
the end of the day, being
an entrepreneur and following your passion, Like
92
00:06:06.079 --> 00:06:09.480
there's so many people that just don't
even have the guts to do it.
93
00:06:09.519 --> 00:06:13.040
And so I think that you just
having the courage just to step out and
94
00:06:13.079 --> 00:06:15.480
do it is huge, and you
just know that, like along the way,
95
00:06:15.800 --> 00:06:18.480
you're gonna learn, you're gonna evolve, you're gonna get more confident in
96
00:06:18.519 --> 00:06:21.800
it. But I think the biggest
thing is just getting started and just taking
97
00:06:21.839 --> 00:06:25.560
that first initial step, because there's
a lot of stuff that you just can't
98
00:06:25.560 --> 00:06:29.639
plan for until you come across it. So you got to push fear out
99
00:06:29.680 --> 00:06:32.480
the window and just dive in and
go for it. You're gonna learn to
100
00:06:32.560 --> 00:06:38.120
swim along the way. That's Hannah
Pleasant, founder of the Bougie Vegan Bakery,
101
00:06:38.240 --> 00:06:43.040
shipping her signature vegan cakes and chocolate
chunk cookies across the United States.
102
00:06:43.560 --> 00:06:46.560
We've got links to Hannah's Bakery and
some other resources for you in our show
103
00:06:46.600 --> 00:06:51.480
notes and on our website at search
and Replace dot show. Search and Replace
104
00:06:51.600 --> 00:06:56.600
was produced by Nicole Hubbard with support
from Connie Evans, the Mabe Loman,
105
00:06:56.839 --> 00:07:01.399
April Smith, the Podcast Taxi executive
producer Taylor. Our theme music was composed
106
00:07:01.439 --> 00:07:06.160
by Alex Rafeire. I'm Joe Taylor
Jr. This has been a podcast Taxi
107
00:07:06.240 --> 00:07:13.839
radio production. Support for surge and
Replace is provided by Johnson Taylor User experience
108
00:07:13.879 --> 00:07:19.000
specialists serving media and technology companies that
want their websites to work. Learn more
109
00:07:19.040 --> 00:07:27.639
about how top performing businesses eliminate barriers
between customers and their goals at www dot
110
00:07:27.839 --> 00:07:30.800
Make the website work for me dot
com
