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Just like people, bread comes in
many shapes, sizes and tastes. Whether
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you're hungry for a slice of pizza
or Jonesing for some sour dough, your
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preference says a lot about you.
It's been said that bread is the great
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united I would have to agree.
Every culture may have its own version,
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but, like art, bread is
born from our creative spirit, and that's
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what connects us across the globe.
It's diverse, unique and quite often memorable.
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Join me on this journey as we
discussed not only bread but also life
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with a wide array of characters.
My Name's Jim Serpico, and this is
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bread for the people. Today I
sit down with Brittany Brown Chamberlaine, the
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founder of the food and photography blog
Brittany breaks bread. Britney's blog is fascinating.
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She shares stories about her family,
tips on how to take great photos
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of food and she shares flavor filled
recipes that you can easily make it home.
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Britney's motto is behind every recipe is
a story, and she's doing everything
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she can to share those stories.
I hope you enjoy my conversation with Brittany.
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Alright, Brittany, thank you so
much for agreeing to talk with me.
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No, thank you for having me. It's a pleasure to meet with
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you today. Your instagram is amazing, your blog and your website out of
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control. Uh, I was curious
to hear a little more about exactly what
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you have going on. And Uh, the first question I have for you
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is, did you always know this
is what you were going to be doing
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at this point in your life?
Absolutely not. Um, it couldn't be
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further from what I thought I was
going to be doing. I have a
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background in science. I started college
is Pre med, Um, and then
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I kind of pivoted to cancer research
and, Um, the clinical field,
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and then one day I randomly,
on a whim, decided to start a
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blog. And I mean I had
this whole thing mapped out as far as
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what I was going to do professionally. I was going to become a project
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manager, was going to do all
these things, and then I started a
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food blog and that kind of just
completely couldn't be further from what my plan
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was. Well, now, if
I had to define, if someone asked
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me, what is Brittany Do,
I would say she has a food blog.
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She teaches the home Baker how to
make easy to prepare recipes for every
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day as well as holidays. She's
a food stylist, she's a photographer.
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Does that sum it up? Um, it does. I'm a mom and
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a wife. You know, I
would say I'm a pretty every day you
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know, Cook. I like to
you know, I like food that tastes
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good. Um, I'm an avid
traveler. Um. And Yeah, I
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think that all all of those things
together was definitely summing up for sure.
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Oh, that's so cool. In
terms of the traveling, what do you
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mean by an avid traveler, like, do you take vacations or is that
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something you go out of your way
to do often? And, if so,
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how do you do that? Yeah, sure, pre covid Um,
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I definitely went out of my way
to make sure we traveled at least two
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to three times a year. Um, my grandmother was a travel agent.
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Um, she is currently ninety four, but she traveled up into her early
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nineties, like I want to say
ninety one two, and so when I
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was a kid, she always made
sure that, you know, she wanted
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to show me the world. I
think my first trip was when I was
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like four years old, Um,
and we went to Jamaica and I just
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fell in love with just the whole
Rigamar role of travel and going exploring new
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places, experiencing new cultures, new
foods, you know, just immersing myself
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in something that I couldn't find here
in the states and Um, and so
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that kind of stuck, stuck with
me, Um, throughout my whole life.
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Um. I did semester it see
when I was twenty three, Um,
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and we went to exteen different countries
all about Europe, Africa, South
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America, Um, and we even
stopped in Cuba. We were the first
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fleet to visit Cuba ever, especially
since I think this was actually just before
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the embargo was lifted. Um,
and so that was pretty cool. Um.
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But yeah, travel is is a
huge part of my life. It's
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as a means of of how I
defined myself, Um, and it's also
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influenced a lot of my cooking.
That's pretty great, amazing gift that your
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grandmother gave you to expose you to
all that, as well as the world
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to travel. What program were you
studying at sea? Um? It's called
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semester at see. Um. At
the time it was through University of Virginia.
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I studied at Penn State, so
I was considered like a I guess
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technically a transfer student for that one
semester Um, but yeah, it was.
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It was the University of Virginia at
the time. I think they're currently
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functioning out of Denver. They you
know, they need a house or a
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home university. I went to Penn
state and did semester as he through through
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another school. Now I noticed that
you list uh in things about you that
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you're you play the bassoon and piano
now, but soon it's not something that
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people list and say, I just
fool around with the bassoon. Yes,
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you have to be pretty serious about
the bassoon to list it. Yeah.
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So also my grandmother, she she's
a pianist and she started Um, she
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sat me down when I was six
years old, sad, you're gonna learn
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how to play piano, and so
I've always had like a, I guess,
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a musical gift and I was going
into high school and I wanted to
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play piano with the orchestra and my
cousin Um who played the bassoon, she
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was phenomenal. She was graduating as
I was entering into my freshman year,
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and so the director of the or
the conduct the conductor of the Orchestra essentially
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was like Oh, you're Ashley's cousin. She's good at the bassoon. We're
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going to get you on the bassoon
to to see if this, this goes
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in the family, this stays in
the family. Um, and it did.
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Um, I picked it up pretty
naturally and I have my cousin there
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to help me, you know,
learn all all the tricks and give me
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all the tips Um as to how
to become a better bassoon is. But
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that's kind of how I can.
You know, it's not something like it's
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not like a violin or a piano
or flute. Yeah, but soon it's
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kind of like a deep cut.
Absolutely. So when you're stressed out right
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now and things are just crazy,
you whip out the bassoon and ship by
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the window and play a tune to
wind out. I wish that when I
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was stressed out, I was able
to do that. You believe, when
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I'm stressed out I just end up
having to work more. But but yeah,
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I need to play more than I
than I actually do. With a
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baby and you know, winning my
blog full time now, things get pretty
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hectic and I don't get to do
my music as much as I used to.
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So one day, yeah, one
day, I kind of share a
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little bit of that with you.
I went to school for Jazz Trumpet.
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Yeah, and I don't really play
much anymore, but my father was a
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musician. Every once in a while
I'm I kind of keep it around,
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just in fact, this one five
ft from me, but I don't really
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play it. It's like something that
you can't really just pick up once a
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month, which is one of the
reasons, like, when I realized I
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didn't want to do that for a
living, I kind of put it behind
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me. Is that a bird?
Oh, this is my son. I'm
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sorry. So, yeah, I
miss playing. One day maybe I will
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pick it up. Yeah, I
really miss playing with orchestras too, because
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that was a real source of like
enjoyment for me, especially in high school.
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I really missed that. It's pretty
cool that you play jazz trumpet,
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because I pieces of me can still
hear the trumpets section behind me blurting out
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loud no, I'm pretty sure I'm
missing a piece of my hearing because but
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yeah, that's pretty cool. But
it's interesting on how that music background inspires
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a lot of how I hear music, how I feel creatively or listen to
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different types of music to get inspired, even to bake. Yeah, I'm
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so happy that I had that part
of my life and kind of still consider
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myself a musician, even though I
don't play every day. I think it
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stays with you, you know,
absolutely, it never leaves, regardless of
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how much you practice. I think
a piece of me will always, you
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know, be sitting there in that
chair honking around on up as soon whether
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it's in my hand or not.
You know. So I consider this a
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little bit of a business podcast,
even though it's around food and if you're
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cool talking about it like you,
you're very specific here and I bet you
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there's a lot of people out there
that listen that I love the idea of
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Hey, I I'd love to be
a food blogger. Um, I'd love
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to be a food stylist, but
I'm not sure that everyone knows what goes
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into this. I know from running
my social media for the for the bread
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bakery that I have that it's very
difficult to get, Um, the photos
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and the marketing at the level you
have it. I mean, what you're
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doing is incredible and I aspire for
for our things to look as good as
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yours. How long did it really
take you to figure out how to get
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to this point. And what I
mean by that is like, aesthetically,
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everything's just perfect, the photographs,
the background, the props. Well,
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if you ever need a food photographer, just let me know, okay,
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Um. But I I started on
my phone October two thousand nineteen, and
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I mean if I look back at
my pictures back then, I mean Goli
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it was terrible. But I took
a couple of courses and just from the
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people that I follow that are my
friends, people that I'm inspired by on
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social media, I get so much
inspiration from them. Um, as far
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as, like, you know,
each scene that I take for each recipe,
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Um, it's really competitive out here, but it's also a beautiful community.
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As far as people willing to give
you advice. You know, if
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I say, Hey, what do
you think about this picture, and like
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and why do you have an onion? You know, this is, this
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is, it's it's it's just something. You know, I don't know,
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it's a cake. Wise there not
in the background. You know what I
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mean, just not specifically that,
but I guess, more to your point,
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to answer your question, Um,
it took me like maybe a year
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and a half to really get my
photos to the point where I wasn't saying
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okay, throw it away, start
again. You know, Um, a
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lot of practice, Um, a
lot of heart work goes into it.
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A lot of money goes into it, because cameras are not cheap, especially
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lenses. You know, you can
get a good camera for for, you
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know, under a thousand bucks,
but these lenses, they cost they they're
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not cheap. And so I think
I I really dedicated myself to the craft
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and I just had a real passion
for it, you know. Um,
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and so it took about a good
year and a half, maybe two years,
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I actually didn't really feel fully confident
in my photos and Tel me maybe
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like sometime earlier this year. And
now I'm trying to double with artificial light
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and I'm starting all over again.
So it's just a never ending, you
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know, never ending battle to try
and make sure you're keeping up, you
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know. Yeah, well, you
pretty well versed in photography in general,
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or at least the camera, from
your travels and using a camera on your
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I've always used my phone. Yeah, always produced my phone. Um,
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until February to that, just before
the pandemics time, I got a camera.
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Do you do you have a routine
that you uh, you know,
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it's like your Monday through Friday.
is every day like set with a certain
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routine, or does it depend on
the project? Um, it's all the
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above. I mean I probably am
doing something. If I'm not cooking,
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if I'm not for you know,
taking photos, if I'm not doing keyword
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research, I'm doing something for my
blog. Seventies a week. There are
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sometimes where I just say, you
know, no, stop it, go
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to it or, you know,
go outside, take a breath. Um,
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but it's it's a it's a seven
kind of job. So Keyword Research.
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Tell us a little bit about that
and how to use it. Oh,
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so, I am not an S
C e O expert. I wish
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that I was one day I will
be, prayerfully. Um, but essentially
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it's a certain words that you put
in your blog posts too. Um,
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basically appease the Google gods so that
you get more traffic to your site.
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Yeah, so like, for instance, like if I have a chocolate cupcake
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recipe. You know, as you
can imagine, you, how many people
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do you think are googling chocolate cupping? Because probably thousands of thousands upon people
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a day. So if I post
that recipe on my blog, it's going
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to kind of get buried in the
search results. But if I put in
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something like chocolate Um cut cakes with
chocolate Ganash frosting or you know, something
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like that, it'll kind of it's
called a long tail keyword and it kind
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of, I guess, in a
way set you apart. It's a less
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competitive term to use for your website. And so basically you're just trying to
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base your trying to appease the algorithm
so that Google will show your specific recipe
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amongst the millions of recipes out there
on the first page of the search results.
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Now, how do you use instagram
differently than you use your your blog?
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So instagram is basically a tool,
um, that I use to divert
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traffic to my blog and it's also
a means of getting to know people,
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letting people see you know, kind
of thrill you what goes on behind the
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scenes, Um, and just a
fun place to display your photography or your
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reels, Um, as instagram is
really pushing now, and so I kind
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of use you know, my my
main use of instagram or any social media
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is to divert traffic to my blog, um, but also to get to
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know people, sometimes answer questions,
Um. Talk to friends. Um,
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yeah, that that's differently, but
as far as you know, I work
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for my blog. You know,
my blog is mine. Um, instagram
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is owned by a bunch of other
people who are making way more money than
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I could never have them, and
so I use it and uh, you
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know, so that I can also
get a piece of that pie and make
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money too from my blog. o
Man, that's that's a really good way
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to look at it, good way
to break it all down. So your
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your blog has several different sections.
So if we start talking about the recipes,
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M. Those inspired by your travels, it's inspired by everything, honestly.
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Like, I love to eat,
Um, I like good food.
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Sometimes I'm inspired by by my travels. Sometimes I'm inspired by the things that
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I ate growing up. Um,
other times I'm inspired by things I saw
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my friends make and I'm like,
that is really cool, I wonder if
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I can make it my own.
Um. And sometimes it's also I'm inspired
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by seasonal ingredients. I especially love
baking in the fall. I love to
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make soups and sus in the winter. Um, you know, light foods
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in the summer, so on and
so forth. Um. And so I
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would say I have a strong emphasis
on baking Um, but I do try
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to keep things well round it in
the sense that I like to have everyday
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recipes on the blog, advertisers that
you can have for Um, any party
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that you like. I try to
do some fun breakfast Um recipes. I
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mean I'd like to, you know, keep things as versatile as possible.
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And these recipes all available for free. Yep, Yep, all available for
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free. That's pretty amazing. I
do have a holiday cookbook that's twenty dollars
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Um, you know, with all
the warm and cozy treats to make during
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the holidays, especially for your holiday
dinner, but that's the only thing that
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I have that's, you know,
payable on my website. Sure so that
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books available right off your website?
Oh Yeah, YEP, if you go
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to the e book link on my
website, Um, you can snag a
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book there alright, at Brittany break
spread dot com. That's correct. Have
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you had any failures you would like
to share with us? Failure as far
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as like recipes are concerned? Yeah, like, Oh, I mean,
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come on, everything. I have
a Cherry Almond cake that I have been
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trying to perfect for Lord knows how
long. Um, I mean I have
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a running recipe list um on my
phone, like when I'm you know,
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say, for instance, I'm driving
and I'm like, HMM, I wonder
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if that'll you know, that'll be
a good idea for the blog, and
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I've jotted down, you know,
there's making my way through that list.
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I mean sometimes you have to cross
off to two or three things before you
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get something that's worth putting up.
Or Yeah, are there any foods that
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you personally can't stand, therefore you
don't make anything with them? Goat Cheese?
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Goat Cheese I find to be repulsive. It is disgusting. It tastes
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like stomach acid. I love goat
cheese, but I do know a lot
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of people, including some of my
kids, who don't like goat cheese.
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I just can't. I can't.
And the thing is I like I'll eat
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just about anything except goat cheese,
and I always know when it's in something.
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I'm like, Oh, something's not
right about this. Yeah, like
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I can always spot it and I'm
not eating it if it's in there.
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I also don't really care for lamb
Um, but I mean that's about it.
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Only because it's got that weird Damy
taste you know definitely does, and
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sometimes more than others. Yeah,
yeah, so then it could be also
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too, because when I was a
kid, my father gave me some lamb
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and he told me it was a
burger, and burgers are my favorite food.
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So I was like this is not
a burger and he's like no,
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I'm just kidding, its lamb and
I was like yeah, this is a
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now, this is this is not
gonna yeah, makes sense. Yeah.
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Now, do you bake any bread? Yeah, I do bake bread,
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not very often. Um, I
know it's like, you know, not
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on par with my name or name
of the blog, but Um, I
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have quite a few bread recipes up. Um, I know that you're the
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bread expert. Yeah, I try
to be. I'm trying to learn.
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Yeah, yeah, do dough?
Oh, yeah, yeah, Oh,
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man, I tried sour dough in
the craze of twenty, twenty and baby
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had like one successful sour dough.
Big It is so difficult. It's tough.
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I'm going on two years of like
every day now. So Oh really
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wow. Yeah, it gets you
get more familiar with it, just like
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anything, and you put in the
hours and you know, you start to
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take more risks. You have opportunity
to try new things in new ways,
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for Um, but you also need, you know, the tools. Not
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everyone has the same things, you
know, like I didn't have enough refrigeration
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to do long cold ferments for a
long time, Um, and now I
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do. So that's something I'm really
getting into and enjoying. It. Kind
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of changes, change. Is Everything
up? M Hm. So where where
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are you based out of now?
I live in Laurel, Maryland. Yeah,
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it's about twenty minutes outside of D
C, Twenty minutes south of Baltimore,
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Um. And so, yeah,
that's where I'm at. And do
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you go out to the restaurants in
the cities a lot and check out what's
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going on? Because those cities have
some great places right. Oh my gosh,
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so many amazing places in both DC
in Baltimore, Um, and not
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bad here either. I mean,
I know nobody's probably really heard of Laurel
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Maryland, but there's there's a couple
of places out here that are pretty good
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too. Um. But I go
into the city sometimes, I would say
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maybe a couple of times a month
as much as I used to. Like,
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you know, have a kid now. Still, you know, the
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whole covid thing is kind of freaky. Um, but yeah, I would
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say a couple of times a month
week we go out and venture into the
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city. And in terms of the
the coaching and clients that you what is
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that? Is that people who have
other social media accounts? Is it people
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who cook? So I don't really
coach on an official basis, like you
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know, if someone reaches out to
me and what likes to Advias, I'm
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always an open book and willing to
impart any knowledge that I have attained over
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the years. Um, but as
far as you know, teaching, I
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don't really do that either. Okay, I thought I saw something about recipe
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consulting. So yeah, that's so. If if a company reaches out to
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me and they want like recipe development, Um, you know, I will
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formulate a recipe for them and as
well as do the you know, sometimes
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sometimes companies want to blog post,
other times companies may want a recipe sold
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to them, Um, and so
that's kind of what I do in that
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realm got it. Yeah, yeah, in photography too, of course.
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Sure, on the business side and
logistical side, your website is has a
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lot of information, but it's very
simply laid out. Oh good, Um,
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that's always what you want to hear
exactly. I'm striving for something like
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that myself. I kind of I
had someone helped me at the very beginning,
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but I do a lot of it
myself and I don't want to do
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it anymore. Um, did you? Did you do this all by yourself?
304
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So, as far as the design, no, I hired out for
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that. Saville row designed it Um
and made to thrive, coded it Um
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and made it all pretty and stuff. Um. But as for the text,
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all the copy that's on the site, yes, that is me.
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Um, I wrote all the all
the things. It doesn't really come naturally
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to me either. So that's why
it was such a compliment for you to
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say that. But I try to
make it as if I'm speaking to you.
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You know. I don't want it
to be like super, I don't
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know the word, kitchy, like, Oh my God, try this,
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you have just the best thing.
You already you know what I mean.
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I wanted to be like a normal
conversation, like look, this Braz beef
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recipe is amazing. You need to
try. If you don't like it,
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you're crazy, like you know,
I try to keep it as if it's
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a conversation, as opposed to me
trying to sell you on something. You
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know? Sure, I think that's
what people love about it. Um,
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it's not. It's not a hard
sell. If you had to recommend,
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if people were going to your site
lending checking out some recipes, do you
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have a couple of favorites over over
the others? Oh my gosh, there's
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so many. Yeah, it's like
asking to pick your favorite kids. I
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don't like Um. So, you
know, my more recent recipes are all
324
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things that I really love because I've
been eating them currently. Um, UM,
325
00:25:03.359 --> 00:25:08.720
my slow, quicker barbecue pool poor
recipe is phenomenal. My caltic Caramel
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macarons are amazing. Um, wait, let's stop right there. Uh,
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I thought macarons are really hard to
make. Oh my gosh, they are
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not easy to make at all.
Like it literally you have to pray and
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like manifest and speak into existence like
the perfect, the perfect macrons like they
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are. And the reason I only
have one recipe. I want to do
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more, but the reason I only
have one recipe was when I first started
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my blog, I like made them
three times and I failed and I'm like,
333
00:25:42.759 --> 00:25:47.960
what the heck is going on here? And so recently, Um,
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I got a bunch of piping bags, I got all this stuff to like
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00:25:51.400 --> 00:25:56.000
make it pretty steamless to make macarons. I got the macaron still pat,
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00:25:56.119 --> 00:25:57.839
the whole nine and I'm like,
I'm going to do this, it's going
337
00:25:57.839 --> 00:26:03.160
to happen, and it did.
What's the Sil Pat? Um, it's
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00:26:03.160 --> 00:26:08.079
like the silicone matts for your baking
sheets. Yeah, yeah, and so,
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00:26:08.400 --> 00:26:11.799
Um, it makes it so that
you don't have to deal with parchment
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paper, especially for macrons. That's
important because the sail pat with the macron
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Si pat, they already have the
circles on it and they're all the same
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00:26:19.640 --> 00:26:22.799
size. Um, and I don't
know about you, but I mean if
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I were to draw circles on a
parchment paper, I mean it looked terrible.
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So it's good that it's already done
for me. And UH, yeah,
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so they are. They're not not
easy to make it at all,
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but I think the blog posts that
I wrote on it makes them pretty simple
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to do, because there's really there's
a lot of steps, but if you
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00:26:48.079 --> 00:26:51.839
do everything as per the instructions,
which, of course, years ago I
349
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was not like, you can do
it. You know, it's not an
350
00:26:56.640 --> 00:27:02.640
impossible feat. Like you just gotta
follow the instructions and really pay attention.
351
00:27:02.680 --> 00:27:06.920
It's not the type of thing that
you can make mindlessly. I feel like
352
00:27:06.960 --> 00:27:11.559
I could like Roast Broccoli just,
you know, salt, pepper, garlic,
353
00:27:11.640 --> 00:27:15.559
throw it in the in the oven
and it'll be fine. You know
354
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what I mean. But with with
macarons, you really have to like focus.
355
00:27:21.599 --> 00:27:25.039
I'm looking at this recipe. Does
this happen to be gluten free?
356
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It is gluten free. Yeah,
because you use almond flour, which gives
357
00:27:29.839 --> 00:27:34.759
it that chewy consistency Um, and
so, uh, yeah, they're they're
358
00:27:36.480 --> 00:27:41.039
naturally including Freen so prep time is
two and a half hours. How much
359
00:27:41.079 --> 00:27:47.480
actual are you in person for the
two and a half hours? So for
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majority of it. That's why I'm
not doing this, especially for this recipe.
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Especially for this recipe because you have
to make the salted caramel and have
362
00:28:00.200 --> 00:28:03.599
to make the feeling. It's like
a it's a vanilla bean buttercream, and
363
00:28:03.680 --> 00:28:08.759
so with any other macron recipe you
probably, I mean it probably would still
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be two hours, but actively prepping
would be probably about an hour because the
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00:28:15.240 --> 00:28:18.720
macrons, once they're piped onto the
STEEPAD, they need to dry and so
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you know you're literally just sitting them
out on a table, like just waiting
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for them to develop a skin on
top. Um. And it can.
368
00:28:27.359 --> 00:28:30.359
And you can't miss that. You
can't skip that, skips that look,
369
00:28:30.559 --> 00:28:36.640
you cannot skip that step because if
you skip that step they're just gonna they're
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not gonna they're not gonna rise in
the oven, they're just gonna kind of
371
00:28:40.160 --> 00:28:42.680
be like flat disks. They'll taste
good but they won't look good. Trust
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00:28:42.720 --> 00:28:48.960
me, it's happened to me.
But but yeah, with this recipe,
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you know, while the macrons are
actually drying, you have to make the
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salted caramel and you also have to
make the buttercrene feeling, and so that's
375
00:29:00.039 --> 00:29:04.359
kind of why the whole time you
are actually cooking. Yeah, yeah,
376
00:29:04.519 --> 00:29:07.559
I mean, I'll save this for
like a big snowstorm here in New York,
377
00:29:07.839 --> 00:29:11.519
I'm telling you, and then I'll
try it. Yeah, you gotta
378
00:29:11.559 --> 00:29:15.640
let me know because, I mean, I've gotten quite a few comments on
379
00:29:15.680 --> 00:29:18.440
it, like people are really loving
this recipe and it makes me so happy.
380
00:29:18.519 --> 00:29:22.519
So she absolutely gotta let me know
how you do. All Right,
381
00:29:22.559 --> 00:29:25.599
then I'm scrolling through, I'm gonna
see, I'm gonna pick one out here.
382
00:29:26.319 --> 00:29:33.720
Um, Grapefruit Margarita is yeah,
let's talk about that. Sure,
383
00:29:33.880 --> 00:29:40.680
sure, let's let's do it.
It's Taco Tuesday too, so these would
384
00:29:40.720 --> 00:29:47.039
be great to make me Your Tacos
for dinner. I'm looking at this.
385
00:29:47.279 --> 00:29:52.960
Uh, we've got like a little
orange liqueur u the control. Yeah,
386
00:29:52.119 --> 00:29:56.559
yeah, is it grape fruit soda? No, it's it's legit great.
387
00:29:56.640 --> 00:30:00.359
Well actually, but hold on for
this recipe. I think it was great
388
00:30:00.359 --> 00:30:04.400
food and it was great fruit juice. Yeah, and I added a little
389
00:30:04.400 --> 00:30:07.759
bit of pomegranate juice with this as
well. It makes it so good and
390
00:30:07.799 --> 00:30:12.359
it kind of smooths out that tartness
that you get from great fruit. A
391
00:30:12.400 --> 00:30:17.799
little bit of a gave noctor for
sweetness, Um, and then you add
392
00:30:17.799 --> 00:30:21.039
in your Tequila, a little bit
of control, some lime juice. It
393
00:30:21.160 --> 00:30:26.519
is perfect, so good, and
I mean it's got great fruit in it,
394
00:30:26.599 --> 00:30:32.000
so it's healthy. Right, absolutely, your vitamin C, exactly.
395
00:30:32.720 --> 00:30:36.799
That's what's in great fruit. I
don't even know. I mean it probably
396
00:30:36.920 --> 00:30:41.319
is. It's it's a fruit,
so it's got a right all right.
397
00:30:41.440 --> 00:30:47.079
So, yeah, I appreciate you
taking the time here. Um, I
398
00:30:47.119 --> 00:30:52.759
think everyone listening should check out Brittany's
blog. Brittany BREAKS BREAD DOT COM.
399
00:30:52.000 --> 00:30:57.680
Lots of tons of types of recipes, right appetizers, quick dinners, drinks.
400
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UH, goes deeper than that.
I really love what you do and
401
00:31:03.880 --> 00:31:07.759
I know how hard it is because
I'm kind of a one person shop here
402
00:31:07.160 --> 00:31:11.599
and, Um, you have to
have this certain personality that wants to work
403
00:31:11.640 --> 00:31:15.559
and do the best you can,
and I know you have that. Thank
404
00:31:15.599 --> 00:31:18.599
you. I really appreciate it.
It's a lot of fun, it's a
405
00:31:18.680 --> 00:31:22.039
lot of hard work and, uh, it's all worth it in the end
406
00:31:22.079 --> 00:31:25.400
when you've got a great meal in
front of you. Absolutely we'll keep up
407
00:31:25.440 --> 00:31:27.079
the good work and let's stay in
touch, all right. Well, dude,
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thanks so much for having me.
Thank you. God. That was
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Brittany Brown, chamber and founder of
Brittany Break Bread. This episode was produced
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00:31:36.559 --> 00:31:40.440
by milestone TV and film and edited
by respect. If you have a moment,
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00:31:40.599 --> 00:31:42.319
go to our youtube channel and check
out our PODCASTS, which are now
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00:31:42.400 --> 00:31:45.920
streaming. You could find me.
Jim SERPICO is selling bread at farmers markets
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00:31:45.920 --> 00:31:52.000
across Long Island. Bless it be
the bread. Everyone
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00:00:00.440 --> 00:00:04.280
Just like people, bread comes in
many shapes, sizes and tastes. Whether
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00:00:04.320 --> 00:00:07.759
you're hungry for a slice of pizza
or Jonesing for some sour dough, your
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00:00:07.759 --> 00:00:11.160
preference says a lot about you.
It's been said that bread is the great
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00:00:11.279 --> 00:00:15.560
united I would have to agree.
Every culture may have its own version,
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but, like art, bread is
born from our creative spirit, and that's
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what connects us across the globe.
It's diverse, unique and quite often memorable.
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Join me on this journey as we
discussed not only bread but also life
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00:00:27.679 --> 00:00:31.960
with a wide array of characters.
My Name's Jim Serpico, and this is
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00:00:32.000 --> 00:00:36.079
bread for the people. Today I
sit down with Brittany Brown Chamberlaine, the
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00:00:36.119 --> 00:00:41.320
founder of the food and photography blog
Brittany breaks bread. Britney's blog is fascinating.
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She shares stories about her family,
tips on how to take great photos
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of food and she shares flavor filled
recipes that you can easily make it home.
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Britney's motto is behind every recipe is
a story, and she's doing everything
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she can to share those stories.
I hope you enjoy my conversation with Brittany.
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Alright, Brittany, thank you so
much for agreeing to talk with me.
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No, thank you for having me. It's a pleasure to meet with
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you today. Your instagram is amazing, your blog and your website out of
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control. Uh, I was curious
to hear a little more about exactly what
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you have going on. And Uh, the first question I have for you
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is, did you always know this
is what you were going to be doing
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at this point in your life?
Absolutely not. Um, it couldn't be
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further from what I thought I was
going to be doing. I have a
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background in science. I started college
is Pre med, Um, and then
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I kind of pivoted to cancer research
and, Um, the clinical field,
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and then one day I randomly,
on a whim, decided to start a
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blog. And I mean I had
this whole thing mapped out as far as
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what I was going to do professionally. I was going to become a project
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manager, was going to do all
these things, and then I started a
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food blog and that kind of just
completely couldn't be further from what my plan
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was. Well, now, if
I had to define, if someone asked
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me, what is Brittany Do,
I would say she has a food blog.
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She teaches the home Baker how to
make easy to prepare recipes for every
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day as well as holidays. She's
a food stylist, she's a photographer.
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Does that sum it up? Um, it does. I'm a mom and
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a wife. You know, I
would say I'm a pretty every day you
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know, Cook. I like to
you know, I like food that tastes
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good. Um, I'm an avid
traveler. Um. And Yeah, I
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think that all all of those things
together was definitely summing up for sure.
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Oh, that's so cool. In
terms of the traveling, what do you
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mean by an avid traveler, like, do you take vacations or is that
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something you go out of your way
to do often? And, if so,
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how do you do that? Yeah, sure, pre covid Um,
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I definitely went out of my way
to make sure we traveled at least two
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to three times a year. Um, my grandmother was a travel agent.
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Um, she is currently ninety four, but she traveled up into her early
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nineties, like I want to say
ninety one two, and so when I
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was a kid, she always made
sure that, you know, she wanted
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to show me the world. I
think my first trip was when I was
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like four years old, Um,
and we went to Jamaica and I just
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fell in love with just the whole
Rigamar role of travel and going exploring new
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places, experiencing new cultures, new
foods, you know, just immersing myself
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in something that I couldn't find here
in the states and Um, and so
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that kind of stuck, stuck with
me, Um, throughout my whole life.
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Um. I did semester it see
when I was twenty three, Um,
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and we went to exteen different countries
all about Europe, Africa, South
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America, Um, and we even
stopped in Cuba. We were the first
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fleet to visit Cuba ever, especially
since I think this was actually just before
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the embargo was lifted. Um,
and so that was pretty cool. Um.
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But yeah, travel is is a
huge part of my life. It's
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as a means of of how I
defined myself, Um, and it's also
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influenced a lot of my cooking.
That's pretty great, amazing gift that your
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grandmother gave you to expose you to
all that, as well as the world
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to travel. What program were you
studying at sea? Um? It's called
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semester at see. Um. At
the time it was through University of Virginia.
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I studied at Penn State, so
I was considered like a I guess
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technically a transfer student for that one
semester Um, but yeah, it was.
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It was the University of Virginia at
the time. I think they're currently
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functioning out of Denver. They you
know, they need a house or a
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home university. I went to Penn
state and did semester as he through through
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another school. Now I noticed that
you list uh in things about you that
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you're you play the bassoon and piano
now, but soon it's not something that
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people list and say, I just
fool around with the bassoon. Yes,
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you have to be pretty serious about
the bassoon to list it. Yeah.
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So also my grandmother, she she's
a pianist and she started Um, she
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sat me down when I was six
years old, sad, you're gonna learn
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how to play piano, and so
I've always had like a, I guess,
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a musical gift and I was going
into high school and I wanted to
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play piano with the orchestra and my
cousin Um who played the bassoon, she
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was phenomenal. She was graduating as
I was entering into my freshman year,
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and so the director of the or
the conduct the conductor of the Orchestra essentially
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was like Oh, you're Ashley's cousin. She's good at the bassoon. We're
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going to get you on the bassoon
to to see if this, this goes
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in the family, this stays in
the family. Um, and it did.
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Um, I picked it up pretty
naturally and I have my cousin there
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to help me, you know,
learn all all the tricks and give me
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all the tips Um as to how
to become a better bassoon is. But
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that's kind of how I can.
You know, it's not something like it's
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not like a violin or a piano
or flute. Yeah, but soon it's
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kind of like a deep cut.
Absolutely. So when you're stressed out right
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now and things are just crazy,
you whip out the bassoon and ship by
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the window and play a tune to
wind out. I wish that when I
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was stressed out, I was able
to do that. You believe, when
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I'm stressed out I just end up
having to work more. But but yeah,
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I need to play more than I
than I actually do. With a
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baby and you know, winning my
blog full time now, things get pretty
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hectic and I don't get to do
my music as much as I used to.
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So one day, yeah, one
day, I kind of share a
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little bit of that with you.
I went to school for Jazz Trumpet.
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Yeah, and I don't really play
much anymore, but my father was a
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musician. Every once in a while
I'm I kind of keep it around,
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just in fact, this one five
ft from me, but I don't really
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play it. It's like something that
you can't really just pick up once a
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month, which is one of the
reasons, like, when I realized I
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didn't want to do that for a
living, I kind of put it behind
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me. Is that a bird?
Oh, this is my son. I'm
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sorry. So, yeah, I
miss playing. One day maybe I will
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pick it up. Yeah, I
really miss playing with orchestras too, because
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that was a real source of like
enjoyment for me, especially in high school.
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I really missed that. It's pretty
cool that you play jazz trumpet,
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because I pieces of me can still
hear the trumpets section behind me blurting out
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loud no, I'm pretty sure I'm
missing a piece of my hearing because but
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yeah, that's pretty cool. But
it's interesting on how that music background inspires
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a lot of how I hear music, how I feel creatively or listen to
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different types of music to get inspired, even to bake. Yeah, I'm
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so happy that I had that part
of my life and kind of still consider
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myself a musician, even though I
don't play every day. I think it
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stays with you, you know,
absolutely, it never leaves, regardless of
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how much you practice. I think
a piece of me will always, you
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know, be sitting there in that
chair honking around on up as soon whether
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it's in my hand or not.
You know. So I consider this a
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little bit of a business podcast,
even though it's around food and if you're
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cool talking about it like you,
you're very specific here and I bet you
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there's a lot of people out there
that listen that I love the idea of
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Hey, I I'd love to be
a food blogger. Um, I'd love
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to be a food stylist, but
I'm not sure that everyone knows what goes
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into this. I know from running
my social media for the for the bread
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bakery that I have that it's very
difficult to get, Um, the photos
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and the marketing at the level you
have it. I mean, what you're
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doing is incredible and I aspire for
for our things to look as good as
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yours. How long did it really
take you to figure out how to get
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to this point. And what I
mean by that is like, aesthetically,
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everything's just perfect, the photographs,
the background, the props. Well,
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if you ever need a food photographer, just let me know, okay,
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Um. But I I started on
my phone October two thousand nineteen, and
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I mean if I look back at
my pictures back then, I mean Goli
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it was terrible. But I took
a couple of courses and just from the
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people that I follow that are my
friends, people that I'm inspired by on
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social media, I get so much
inspiration from them. Um, as far
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as, like, you know,
each scene that I take for each recipe,
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Um, it's really competitive out here, but it's also a beautiful community.
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As far as people willing to give
you advice. You know, if
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I say, Hey, what do
you think about this picture, and like
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and why do you have an onion? You know, this is, this
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is, it's it's it's just something. You know, I don't know,
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it's a cake. Wise there not
in the background. You know what I
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mean, just not specifically that,
but I guess, more to your point,
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to answer your question, Um,
it took me like maybe a year
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and a half to really get my
photos to the point where I wasn't saying
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okay, throw it away, start
again. You know, Um, a
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lot of practice, Um, a
lot of heart work goes into it.
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A lot of money goes into it, because cameras are not cheap, especially
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lenses. You know, you can
get a good camera for for, you
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know, under a thousand bucks,
but these lenses, they cost they they're
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not cheap. And so I think
I I really dedicated myself to the craft
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and I just had a real passion
for it, you know. Um,
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and so it took about a good
year and a half, maybe two years,
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I actually didn't really feel fully confident
in my photos and Tel me maybe
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like sometime earlier this year. And
now I'm trying to double with artificial light
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and I'm starting all over again.
So it's just a never ending, you
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00:12:01.759 --> 00:12:05.519
know, never ending battle to try
and make sure you're keeping up, you
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know. Yeah, well, you
pretty well versed in photography in general,
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or at least the camera, from
your travels and using a camera on your
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I've always used my phone. Yeah, always produced my phone. Um,
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until February to that, just before
the pandemics time, I got a camera.
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Do you do you have a routine
that you uh, you know,
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it's like your Monday through Friday.
is every day like set with a certain
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routine, or does it depend on
the project? Um, it's all the
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above. I mean I probably am
doing something. If I'm not cooking,
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if I'm not for you know,
taking photos, if I'm not doing keyword
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research, I'm doing something for my
blog. Seventies a week. There are
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sometimes where I just say, you
know, no, stop it, go
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to it or, you know,
go outside, take a breath. Um,
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but it's it's a it's a seven
kind of job. So Keyword Research.
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Tell us a little bit about that
and how to use it. Oh,
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so, I am not an S
C e O expert. I wish
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that I was one day I will
be, prayerfully. Um, but essentially
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it's a certain words that you put
in your blog posts too. Um,
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basically appease the Google gods so that
you get more traffic to your site.
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Yeah, so like, for instance, like if I have a chocolate cupcake
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recipe. You know, as you
can imagine, you, how many people
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do you think are googling chocolate cupping? Because probably thousands of thousands upon people
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a day. So if I post
that recipe on my blog, it's going
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to kind of get buried in the
search results. But if I put in
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something like chocolate Um cut cakes with
chocolate Ganash frosting or you know, something
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like that, it'll kind of it's
called a long tail keyword and it kind
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of, I guess, in a
way set you apart. It's a less
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competitive term to use for your website. And so basically you're just trying to
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base your trying to appease the algorithm
so that Google will show your specific recipe
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amongst the millions of recipes out there
on the first page of the search results.
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Now, how do you use instagram
differently than you use your your blog?
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So instagram is basically a tool,
um, that I use to divert
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traffic to my blog and it's also
a means of getting to know people,
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letting people see you know, kind
of thrill you what goes on behind the
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scenes, Um, and just a
fun place to display your photography or your
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reels, Um, as instagram is
really pushing now, and so I kind
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of use you know, my my
main use of instagram or any social media
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is to divert traffic to my blog, um, but also to get to
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know people, sometimes answer questions,
Um. Talk to friends. Um,
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yeah, that that's differently, but
as far as you know, I work
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for my blog. You know,
my blog is mine. Um, instagram
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is owned by a bunch of other
people who are making way more money than
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I could never have them, and
so I use it and uh, you
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know, so that I can also
get a piece of that pie and make
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money too from my blog. o
Man, that's that's a really good way
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to look at it, good way
to break it all down. So your
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your blog has several different sections.
So if we start talking about the recipes,
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M. Those inspired by your travels, it's inspired by everything, honestly.
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Like, I love to eat,
Um, I like good food.
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Sometimes I'm inspired by by my travels. Sometimes I'm inspired by the things that
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I ate growing up. Um,
other times I'm inspired by things I saw
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my friends make and I'm like,
that is really cool, I wonder if
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I can make it my own.
Um. And sometimes it's also I'm inspired
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by seasonal ingredients. I especially love
baking in the fall. I love to
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make soups and sus in the winter. Um, you know, light foods
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in the summer, so on and
so forth. Um. And so I
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would say I have a strong emphasis
on baking Um, but I do try
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to keep things well round it in
the sense that I like to have everyday
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recipes on the blog, advertisers that
you can have for Um, any party
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that you like. I try to
do some fun breakfast Um recipes. I
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mean I'd like to, you know, keep things as versatile as possible.
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And these recipes all available for free. Yep, Yep, all available for
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free. That's pretty amazing. I
do have a holiday cookbook that's twenty dollars
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Um, you know, with all
the warm and cozy treats to make during
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the holidays, especially for your holiday
dinner, but that's the only thing that
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I have that's, you know,
payable on my website. Sure so that
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books available right off your website?
Oh Yeah, YEP, if you go
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to the e book link on my
website, Um, you can snag a
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book there alright, at Brittany break
spread dot com. That's correct. Have
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you had any failures you would like
to share with us? Failure as far
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as like recipes are concerned? Yeah, like, Oh, I mean,
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come on, everything. I have
a Cherry Almond cake that I have been
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trying to perfect for Lord knows how
long. Um, I mean I have
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a running recipe list um on my
phone, like when I'm you know,
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say, for instance, I'm driving
and I'm like, HMM, I wonder
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if that'll you know, that'll be
a good idea for the blog, and
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I've jotted down, you know,
there's making my way through that list.
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I mean sometimes you have to cross
off to two or three things before you
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get something that's worth putting up.
Or Yeah, are there any foods that
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you personally can't stand, therefore you
don't make anything with them? Goat Cheese?
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Goat Cheese I find to be repulsive. It is disgusting. It tastes
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like stomach acid. I love goat
cheese, but I do know a lot
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of people, including some of my
kids, who don't like goat cheese.
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I just can't. I can't.
And the thing is I like I'll eat
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just about anything except goat cheese,
and I always know when it's in something.
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I'm like, Oh, something's not
right about this. Yeah, like
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I can always spot it and I'm
not eating it if it's in there.
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I also don't really care for lamb
Um, but I mean that's about it.
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Only because it's got that weird Damy
taste you know definitely does, and
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sometimes more than others. Yeah,
yeah, so then it could be also
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too, because when I was a
kid, my father gave me some lamb
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and he told me it was a
burger, and burgers are my favorite food.
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So I was like this is not
a burger and he's like no,
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I'm just kidding, its lamb and
I was like yeah, this is a
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now, this is this is not
gonna yeah, makes sense. Yeah.
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Now, do you bake any bread? Yeah, I do bake bread,
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not very often. Um, I
know it's like, you know, not
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on par with my name or name
of the blog, but Um, I
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have quite a few bread recipes up. Um, I know that you're the
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bread expert. Yeah, I try
to be. I'm trying to learn.
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Yeah, yeah, do dough?
Oh, yeah, yeah, Oh,
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man, I tried sour dough in
the craze of twenty, twenty and baby
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had like one successful sour dough.
Big It is so difficult. It's tough.
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I'm going on two years of like
every day now. So Oh really
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wow. Yeah, it gets you
get more familiar with it, just like
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anything, and you put in the
hours and you know, you start to
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take more risks. You have opportunity
to try new things in new ways,
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for Um, but you also need, you know, the tools. Not
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everyone has the same things, you
know, like I didn't have enough refrigeration
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to do long cold ferments for a
long time, Um, and now I
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do. So that's something I'm really
getting into and enjoying. It. Kind
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of changes, change. Is Everything
up? M Hm. So where where
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are you based out of now?
I live in Laurel, Maryland. Yeah,
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it's about twenty minutes outside of D
C, Twenty minutes south of Baltimore,
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Um. And so, yeah,
that's where I'm at. And do
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you go out to the restaurants in
the cities a lot and check out what's
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going on? Because those cities have
some great places right. Oh my gosh,
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so many amazing places in both DC
in Baltimore, Um, and not
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bad here either. I mean,
I know nobody's probably really heard of Laurel
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Maryland, but there's there's a couple
of places out here that are pretty good
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too. Um. But I go
into the city sometimes, I would say
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maybe a couple of times a month
as much as I used to. Like,
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you know, have a kid now. Still, you know, the
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whole covid thing is kind of freaky. Um, but yeah, I would
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say a couple of times a month
week we go out and venture into the
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city. And in terms of the
the coaching and clients that you what is
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that? Is that people who have
other social media accounts? Is it people
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who cook? So I don't really
coach on an official basis, like you
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know, if someone reaches out to
me and what likes to Advias, I'm
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always an open book and willing to
impart any knowledge that I have attained over
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the years. Um, but as
far as you know, teaching, I
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don't really do that either. Okay, I thought I saw something about recipe
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consulting. So yeah, that's so. If if a company reaches out to
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me and they want like recipe development, Um, you know, I will
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formulate a recipe for them and as
well as do the you know, sometimes
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sometimes companies want to blog post,
other times companies may want a recipe sold
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to them, Um, and so
that's kind of what I do in that
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realm got it. Yeah, yeah, in photography too, of course.
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Sure, on the business side and
logistical side, your website is has a
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lot of information, but it's very
simply laid out. Oh good, Um,
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that's always what you want to hear
exactly. I'm striving for something like
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that myself. I kind of I
had someone helped me at the very beginning,
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but I do a lot of it
myself and I don't want to do
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it anymore. Um, did you? Did you do this all by yourself?
304
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So, as far as the design, no, I hired out for
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that. Saville row designed it Um
and made to thrive, coded it Um
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and made it all pretty and stuff. Um. But as for the text,
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all the copy that's on the site, yes, that is me.
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Um, I wrote all the all
the things. It doesn't really come naturally
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to me either. So that's why
it was such a compliment for you to
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say that. But I try to
make it as if I'm speaking to you.
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You know. I don't want it
to be like super, I don't
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know the word, kitchy, like, Oh my God, try this,
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you have just the best thing.
You already you know what I mean.
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I wanted to be like a normal
conversation, like look, this Braz beef
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recipe is amazing. You need to
try. If you don't like it,
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you're crazy, like you know,
I try to keep it as if it's
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a conversation, as opposed to me
trying to sell you on something. You
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know? Sure, I think that's
what people love about it. Um,
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it's not. It's not a hard
sell. If you had to recommend,
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if people were going to your site
lending checking out some recipes, do you
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have a couple of favorites over over
the others? Oh my gosh, there's
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so many. Yeah, it's like
asking to pick your favorite kids. I
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don't like Um. So, you
know, my more recent recipes are all
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things that I really love because I've
been eating them currently. Um, UM,
325
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my slow, quicker barbecue pool poor
recipe is phenomenal. My caltic Caramel
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macarons are amazing. Um, wait, let's stop right there. Uh,
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I thought macarons are really hard to
make. Oh my gosh, they are
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not easy to make at all.
Like it literally you have to pray and
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like manifest and speak into existence like
the perfect, the perfect macrons like they
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are. And the reason I only
have one recipe. I want to do
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more, but the reason I only
have one recipe was when I first started
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my blog, I like made them
three times and I failed and I'm like,
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00:25:42.759 --> 00:25:47.960
what the heck is going on here? And so recently, Um,
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I got a bunch of piping bags, I got all this stuff to like
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00:25:51.400 --> 00:25:56.000
make it pretty steamless to make macarons. I got the macaron still pat,
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00:25:56.119 --> 00:25:57.839
the whole nine and I'm like,
I'm going to do this, it's going
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to happen, and it did.
What's the Sil Pat? Um, it's
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00:26:03.160 --> 00:26:08.079
like the silicone matts for your baking
sheets. Yeah, yeah, and so,
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00:26:08.400 --> 00:26:11.799
Um, it makes it so that
you don't have to deal with parchment
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paper, especially for macrons. That's
important because the sail pat with the macron
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Si pat, they already have the
circles on it and they're all the same
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00:26:19.640 --> 00:26:22.799
size. Um, and I don't
know about you, but I mean if
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I were to draw circles on a
parchment paper, I mean it looked terrible.
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So it's good that it's already done
for me. And UH, yeah,
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so they are. They're not not
easy to make it at all,
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but I think the blog posts that
I wrote on it makes them pretty simple
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to do, because there's really there's
a lot of steps, but if you
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do everything as per the instructions,
which, of course, years ago I
349
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was not like, you can do
it. You know, it's not an
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impossible feat. Like you just gotta
follow the instructions and really pay attention.
351
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It's not the type of thing that
you can make mindlessly. I feel like
352
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I could like Roast Broccoli just,
you know, salt, pepper, garlic,
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00:27:11.640 --> 00:27:15.559
throw it in the in the oven
and it'll be fine. You know
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what I mean. But with with
macarons, you really have to like focus.
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I'm looking at this recipe. Does
this happen to be gluten free?
356
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It is gluten free. Yeah,
because you use almond flour, which gives
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00:27:29.839 --> 00:27:34.759
it that chewy consistency Um, and
so, uh, yeah, they're they're
358
00:27:36.480 --> 00:27:41.039
naturally including Freen so prep time is
two and a half hours. How much
359
00:27:41.079 --> 00:27:47.480
actual are you in person for the
two and a half hours? So for
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majority of it. That's why I'm
not doing this, especially for this recipe.
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Especially for this recipe because you have
to make the salted caramel and have
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to make the feeling. It's like
a it's a vanilla bean buttercream, and
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00:28:03.680 --> 00:28:08.759
so with any other macron recipe you
probably, I mean it probably would still
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be two hours, but actively prepping
would be probably about an hour because the
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00:28:15.240 --> 00:28:18.720
macrons, once they're piped onto the
STEEPAD, they need to dry and so
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you know you're literally just sitting them
out on a table, like just waiting
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for them to develop a skin on
top. Um. And it can.
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And you can't miss that. You
can't skip that, skips that look,
369
00:28:30.559 --> 00:28:36.640
you cannot skip that step because if
you skip that step they're just gonna they're
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not gonna they're not gonna rise in
the oven, they're just gonna kind of
371
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be like flat disks. They'll taste
good but they won't look good. Trust
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00:28:42.720 --> 00:28:48.960
me, it's happened to me.
But but yeah, with this recipe,
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you know, while the macrons are
actually drying, you have to make the
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salted caramel and you also have to
make the buttercrene feeling, and so that's
375
00:29:00.039 --> 00:29:04.359
kind of why the whole time you
are actually cooking. Yeah, yeah,
376
00:29:04.519 --> 00:29:07.559
I mean, I'll save this for
like a big snowstorm here in New York,
377
00:29:07.839 --> 00:29:11.519
I'm telling you, and then I'll
try it. Yeah, you gotta
378
00:29:11.559 --> 00:29:15.640
let me know because, I mean, I've gotten quite a few comments on
379
00:29:15.680 --> 00:29:18.440
it, like people are really loving
this recipe and it makes me so happy.
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00:29:18.519 --> 00:29:22.519
So she absolutely gotta let me know
how you do. All Right,
381
00:29:22.559 --> 00:29:25.599
then I'm scrolling through, I'm gonna
see, I'm gonna pick one out here.
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00:29:26.319 --> 00:29:33.720
Um, Grapefruit Margarita is yeah,
let's talk about that. Sure,
383
00:29:33.880 --> 00:29:40.680
sure, let's let's do it.
It's Taco Tuesday too, so these would
384
00:29:40.720 --> 00:29:47.039
be great to make me Your Tacos
for dinner. I'm looking at this.
385
00:29:47.279 --> 00:29:52.960
Uh, we've got like a little
orange liqueur u the control. Yeah,
386
00:29:52.119 --> 00:29:56.559
yeah, is it grape fruit soda? No, it's it's legit great.
387
00:29:56.640 --> 00:30:00.359
Well actually, but hold on for
this recipe. I think it was great
388
00:30:00.359 --> 00:30:04.400
food and it was great fruit juice. Yeah, and I added a little
389
00:30:04.400 --> 00:30:07.759
bit of pomegranate juice with this as
well. It makes it so good and
390
00:30:07.799 --> 00:30:12.359
it kind of smooths out that tartness
that you get from great fruit. A
391
00:30:12.400 --> 00:30:17.799
little bit of a gave noctor for
sweetness, Um, and then you add
392
00:30:17.799 --> 00:30:21.039
in your Tequila, a little bit
of control, some lime juice. It
393
00:30:21.160 --> 00:30:26.519
is perfect, so good, and
I mean it's got great fruit in it,
394
00:30:26.599 --> 00:30:32.000
so it's healthy. Right, absolutely, your vitamin C, exactly.
395
00:30:32.720 --> 00:30:36.799
That's what's in great fruit. I
don't even know. I mean it probably
396
00:30:36.920 --> 00:30:41.319
is. It's it's a fruit,
so it's got a right all right.
397
00:30:41.440 --> 00:30:47.079
So, yeah, I appreciate you
taking the time here. Um, I
398
00:30:47.119 --> 00:30:52.759
think everyone listening should check out Brittany's
blog. Brittany BREAKS BREAD DOT COM.
399
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Lots of tons of types of recipes, right appetizers, quick dinners, drinks.
400
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UH, goes deeper than that.
I really love what you do and
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00:31:03.880 --> 00:31:07.759
I know how hard it is because
I'm kind of a one person shop here
402
00:31:07.160 --> 00:31:11.599
and, Um, you have to
have this certain personality that wants to work
403
00:31:11.640 --> 00:31:15.559
and do the best you can,
and I know you have that. Thank
404
00:31:15.599 --> 00:31:18.599
you. I really appreciate it.
It's a lot of fun, it's a
405
00:31:18.680 --> 00:31:22.039
lot of hard work and, uh, it's all worth it in the end
406
00:31:22.079 --> 00:31:25.400
when you've got a great meal in
front of you. Absolutely we'll keep up
407
00:31:25.440 --> 00:31:27.079
the good work and let's stay in
touch, all right. Well, dude,
408
00:31:27.079 --> 00:31:32.000
thanks so much for having me.
Thank you. God. That was
409
00:31:32.039 --> 00:31:36.559
Brittany Brown, chamber and founder of
Brittany Break Bread. This episode was produced
410
00:31:36.559 --> 00:31:40.440
by milestone TV and film and edited
by respect. If you have a moment,
411
00:31:40.599 --> 00:31:42.319
go to our youtube channel and check
out our PODCASTS, which are now
412
00:31:42.400 --> 00:31:45.920
streaming. You could find me.
Jim SERPICO is selling bread at farmers markets
413
00:31:45.920 --> 00:31:52.000
across Long Island. Bless it be
the bread. Everyone
