Rising to the Challenge

Rick (00:04):

It takes a bit of a blend of art and science to get baking just right and having extra eyes, ears, and hands can make a big difference along the way. That’s where A. B. Maury North America comes into play. We are the team behind industrial and artists and bakers that help optimize success. We’ll discuss more on this episode of The Oven Light. So let’s get going. Flip the switch. All right, everybody. We’re back for The Oven Light. The switch is on. Can you believe today we start episode number 10? It’s our first of season number two. We’ve had nine great episodes and today’s show is going to be just like those and even more. So let’s get going and let me introduce our two guests. We’ve got our first three-time member of the show coming on. You’ve heard from Paul Bright previously as it relates to mold inhibition and also chemical leavening like baking powder.

(01:00):

Today we’ve got a new guest and very thrilled. This is our senior expert as it relates to Yeast Technology. She’s the director of Yeast Technology for AB Maury North America. Been here for 10 plus years, so we’re excited to have her here. Previously enrolls as a yeast technologist and a regional QA manager. She wears a lot of hats. Some have bows. No, some are baseball caps. I’m kidding. Previously with some of our competitors and some other companies that I’m not going to mention here because it’s our show and we don’t want to talk about them. Also, a graduate of the University of Johannesburg in biotechnology. So we’re talking South Africa here, folks. We’re not talking our continent. A dual citizen from what I understand. And we’re going to talk about that because you’ve got both the US and South Africa. We’re excited to hear about that process.

(01:46):

An active mom with two older teenagers, an avid hiker. I’ve seen more Facebook posts of her on hills and mountains and just an avid lover of the outdoors. Michelle Brody, welcome to the program.

Michelle (01:58):

Thank you. Thank you for having me.

Rick (01:59):

Michelle, you are one of the few people that have dual citizenship and recently acquired that for the United States a few years ago with your family. So can you tell me a little bit about that process? Why’d you do it? How’d you do it? Was it an exciting day?

Michelle (02:14):

Yeah, it was an interesting day. It was a long, tedious process. We had to submit crazy amount of paperwork. We had to have a whole lot of vaccinations again.

Rick (02:25):

Over how long of a period of time? A year?

Michelle (02:27):

Well, the permanent residency took about three years. And then the citizenship was about six months, but that was only after all the paperwork was submitted. So it’s quite a tedious process. A lot of paperwork, a lot of questions. It was quite an amazing ceremony. The boys were under 18, so they became citizens automatically because both my husband and I. My husband’s actually born in Scotland, so he had UK citizenship as well. It’s really a privilege to have American citizenship. There’s a lot of people that can’t get it. So we try and make the best of every day, every moment. We miss home. I miss my South African roots and the culture, but it’s also good for our children to experience different life and different cultures. So hopefully there’s learnings for all of us in this, but it’s been a good process so far. Thank you for asking.

Rick (03:20):

You’ve made our AB Maori life better. So before we get going, we have these little questions. We call them rapid fire questions. You know what, Michelle? You’ve climbed a lot of mountains, literally and figuratively, probably. Do you have a favorite mountain or is there a favorite trek that you’ve been on with your family or solo?

Michelle (03:34):

I think my … Well, it’s the biggest one I’ve ever done. So last year I joined my two boys and my husband on a Boy Scout high adventure trip when we were in New Mexico. We summited- This is

Rick (03:46):

Stilmont, right?

Michelle (03:47):

12,000 feet. Isn’t Philmont? Yes.

Rick (03:51):

My dad climbed Philmont. Yeah.

Michelle (03:53):

It was awesome.

Rick (03:54):

That is fantastic. 12,000 feet.

Michelle (03:56):

Yes. Over 10 days.

Rick (03:58):

Oh my goodness. Did you take oxygen? Because

Michelle (04:00):

Actually okay.right now. I was surprised. I was actually okay.

Rick (04:04):

That’s impressive. I love it. All right. Since you’ve been in QA, you have to think about sustainability, things like that. What’s your favorite car? Convertible sports car or an electric vehicle?

Michelle (04:12):

Oh, absolutely convertible sports car.

Rick (04:15):

That’s what I’m talking about. Michelle, what’s an impactful book? Maybe something that’s caught your interest or is there a magazine article or something that’s educational, you’re like, “Yeah, that’s pretty cool. You should check it out.

Michelle (04:24):

” Well, some would say I should say articles on yeast, but I like to read just to take away stress and enjoy so quiet time for myself. So I would say my most impactful will probably be Nelson Mandela’s autobiography, Long Walk to Freedom. It’s really a memoir of resilience and redemption. So I really enjoyed that. And I think having a holiday home where he lived in his early years and through his retirement, I think it was more impactful for me because I could understand the descriptions of the areas he was in and I knew exactly where they were, so that was quite cool.

Rick (04:59):

And where is that holiday home?

Michelle (05:01):

In the trans sky. So it’s on the wild coast in South Africa.

Rick (05:04):

Okay.

Michelle (05:04):

He’s actually from Kunu, which is also in the Trans Sky. Which is not part of South Africa.

Rick (05:09):

Where do you fly into to get there?

Michelle (05:10):

Fly into Cape Town or Johannesburg and then there’s a few hours of drive, probably six hours, seven hours.

Rick (05:18):

There’s something pretty special about reading things or seeing things and then seeing it in real life. So you’re talking about his book. Our family just took a trip. We went to Normandy and there’s a movie that came out in the early 60s called The Longest Day and it documents D-Day. So here we are in this town square on the French coastline and then we’re watching this movie afterwards and we’re like, “We were there and there was a parachutist that was hanging off the chapel here.” And it’s remarkable. And I will say I’m a fan of John Grisham, his books and he is so in depth and so good about his detail. You can’t go in and be like, “Well, that didn’t happen or that’s not really right.” He is so good at researching. And I’m going to use that as a segue into your working yeast, right?

(05:56):

Yeah. Because paying attention to the details matters, doesn’t

Michelle (05:59):

It? Yes, absolutely.

Rick (06:00):

So how tough is it to make yeast, right? I mean, you just take it from a panhead to a truckload, right? No big deal in five days?

Michelle (06:07):

Yeah. It’s actually fascinating because the yeascell is, it’s a living organism. So it’s very sensitive, but at the same time resilient. It’s like a human. It likes to eat. So we actually call the yeast strain we use sacramaso serravisier. We actually call it the yeast with a sweet tooth because it loves to consume sugar.

Rick (06:26):

Not a fan of

Michelle (06:27):

The Dennis though,

Rick (06:28):

Is it?

Michelle (06:28):

No. No. We also provided nutrients, so we give it minerals and vitamins, but it also can take a lot of stresses. So we do add some acids and bases to grow the yeast. And it just amazing how it grows exponentially, regardless of everything we throw at it. It’s fascinating. And the learning never stops really.

Rick (06:50):

Tell us a little bit, I mean, you and Paul would affectionately be known as yeasties in our company, right? People who have an affinity for it and work within this part of our business, right? The yeasties?

Michelle (07:00):

Yeah, I think that’s our nickname. We’ve taken that-

Rick (07:03):

The

Michelle (07:03):

Easty girls, the easty boys,

Rick (07:05):

Right?

Michelle (07:05):

The easty girls and the yeasty boys. Can

Rick (07:07):

We pop in

Michelle (07:07):

Some music? There’s not many yeasty girls though.

Rick (07:09):

But they’re great. They’re great. So tell us about the process of actually making it because there’s different formats that come out of it, right? And some people listening are going to know this as a basic and some people are going to be like, “Well, I didn’t know that you have a cream east that you is really infused with water or there’s a crumbled or there’s a dry that a lot of people see on the shelf.” So can you tell us a little bit about how the variance is?

Michelle (07:30):

So it’s very dependent on the market application, whether it needs to be a long shelf life product or whether it’s going to be used by a bakery pretty quickly. So it’s really grown the same way. However, depending on whether it’s compressed yeast or whether it’s dry yeast, we tend to condition it differently during the fermentation. So that’s really where we create the, I would say the personality of the yeast. Once we store it, we can actually damage the yeast if we don’t store it correctly, but it’s really, as I said, resilience. So really it’s quality attributes are formed during fermentation.

Rick (08:06):

Well, you talked about the personality and the resilience and those sorts of things, but doesn’t the substrate of how yeast is made or what kind of sugar substance is being utilized, that’s important too. And can we talk about those?

Michelle (08:18):

Yeah. So we actually are, in North America, we are considered flex. Our plants are considered flex plants, which means we can actually grow our yeast on various different sugar substrates, especially now with the demand and supply being such an issue, we have to look at total cost in use. So we don’t just look at the price of the sugar. We also look at what we would need to do to supplement. If, for example, we’re using a corn syrup, we would have to put in more minerals and vitamins versus a rich beet molysis or cane molasses. We would then have to pull back some of the vitamins and minerals. So it’s very dependent on the type of substrates we use, how much we actually add to the yeast or supplement the yeast.

Rick (09:00):

That’s a real good point. The whole price is not a price, right? It’s the cost and use is more important than the price tag, right? Absolutely. Because there’s other things that go into play. So I think that’s a real important thing for our listeners to understand that it’s more than just a dollar.

Michelle (09:12):

Yeah. I think we have to consider the usage in the yeast facilities. So is it easy to use or does it create more complexity? And the more complexity we create, the more challenges we have. So we try to keep the process very refined, very simple, but yet complex, just so that we can be consistent across the board. Got it. That’s the key for us.

Rick (09:35):

Let’s pull in our buddy Paul here for a second. We’ll give you a little breather. So Paul, let’s talk about yeast and some of the baked goods, even the basic ones that yeast is primed for, whether you’re talking about a dry yeast or you’re talking about a cream east. Can you shed a little bit of light on that for some folks?

Paul (09:50):

Absolutely. Well, baker’s yeast is really traditionally used for really two major things. One is the flavor of the bready yeasty flavor bread fermentation notes that we all are looking for when we’re eating some bread or other bread products. And then on top of that, we’re looking for leavening where the yeast is producing carbon dioxide gas. And when it produces carbon dioxide gas after eating up some of the sugars, it basically leapons of bread or allows the bread to rice. So we get a nice soft texture product. So both of those attributes are really necessary for yeast and yeast baked products. There has been many brilliant flavor chemists try to match the flavor profile of yeast fermentation byproducts for breads and nobody’s been able to do it. And so believe it or not, this very simple single cell organism is doing something that many, many brilliant flavor chemists can’t reproduce.

(10:45):

So that’s one of the essentials of yeast is the flavor and what traditional baked products we are looking for.

Rick (10:53):

There’s nothing like the original, right? And Michelle signaling, “What do you got, Michelle?”

Michelle (10:57):

Yeah, I think to Paul’s point, the yeast fermentation process, it really imparts organic metabolites that are unique to the flavor of the yeast. What

Rick (11:07):

Are organic metabolites for a guy who majored in journalism?

Michelle (11:09):

What does that mean? The amino acids, the yeast metabolizes down different pathways. So that’s what’s unique, I think, to that flavor, texture, taste, combination for yeast.

Paul (11:21):

Different alcohols that yeast produces and to contribute to the other flavor byproducts that are unique to what yeast produces. All

Rick (11:29):

Right, Paul. So I got another one for you. Our last episode, Tricia and I talked a lot about fleshman’s yeast. We kind of did a look back at the history of the Fleischman brothers and the family and everything, what their legacy is about 150 years ago. Why is that spirit of innovation still alive today? Why does it carry on to AB Maori and kind of the fleshmans that’s still on the shelf that we produce?

Paul (11:50):

Yeah. We’re using the same strain, the saccharmiservesier that we used 150 years ago, but with regards to innovation on yeast, our baking industry is consistently changing over time and we basically have to change with the industry. So innovations with yeast technology. When I first started, there was maybe a three day shelf life for bread. Now we’re- Three

Rick (12:12):

Days?

Paul (12:13):

Three days and the bread got started. How

Rick (12:14):

Many decades ago? And I’m Paul. I’m just kidding.

Paul (12:16):

That’s

Rick (12:17):

Incredible. So three days into what now?

Paul (12:19):

And now we can push 30 days of fresh eating quality baked products. Whereas after three to five days, the bread would be very stale, very dry. We can make toast out of it, but we couldn’t do anything else. Now we can extend that. And so because we can extend the shelf life of breads, we’re using more antimicrobials. And when we use more antimicrobials as a fungicide, yeast is a fungus. So we then have to teach these to become okay with seeing these antimicrobials. So we are evolving with the baking industry, with what the baking industry is looking for. And then longer shelf life products. We’re also looking for how do we get a more stable yeast for our customers because they’re going longer and longer.

Rick (12:58):

All right, Michelle, we’re going to come back to you. Tell us about A. B. Maury’s yeast facilities, right? We’ve got baking ingredient plants that make everything from mold innovation systems to preservation to dough conditioners, softeners, all those kind of enzyme type of ingredients. Tell us about the yeast plants in the US and Canada that you work with on a daily basis.

Michelle (13:17):

So we have three yeast plants in North America. Our youngest yeast plant is in Memphis, Tennessee. It was built in 1990. So my math, 32 years old. You

Rick (13:27):

Got it.

Michelle (13:27):

We then have two yeast plants in Canada. So one of our yeast plants is in La Salle Quebec. And really this yeast plant does both fresh yeast and dry yeast and also provides the bulk of the consumer dry east market. And then that plant was, sorry, that plant was built in 1929. So it’s the oldest of our three years old. We’re talking the great

Rick (13:46):

Propression,

Michelle (13:47):

Right?

Rick (13:48):

Wow.

Michelle (13:49):

And then our third plant is in Culgary, Alberta. So it was built in 1947, and actually they have their 75th anniversary next week. So we have fairly old yeast plants, however, very highly technically complex and well run, very well run.

Rick (14:07):

So really, I mean, if you look at where they’re located, Memphis handles a lot of the US proper, the East Coast maybe, and Southeast and Texas. And then Calgary is perfect for the West Coast and Western portion of Canada. And then Montreal handles the Midwest and all the retail, as you mentioned. Yeah,

Michelle (14:25):

They are strategically placed, not just for the markets, but also for the substrates.

Rick (14:30):

Okay. Tell us a little bit about that.

Michelle (14:32):

So we built our Memphis in that different modes of transport for our sugar substrates. And there’s

Rick (14:37):

Barging and water,

Michelle (14:38):

Right? So we bring in our substrates either by truck or by barge or by rails. So we’re able to get our sugar substrate with three different modes of transport, which is quite unique for a yeast plant.

Rick (14:49):

Yeah. Multitasking and multi substrate, really.

Michelle (14:53):

Yes.

Rick (14:54):

Okay. Tell us about some of the global plants. I know we’ve got a big one that you did a lot of work on down in Mexico that has some non- GMO capabilities around it. Can you talk a little bit about Veracruz Mexico and our plant there?

Michelle (15:06):

Yes. So Veracruz was built in 2014, if I’m not mistaken. Majority of its production is dry yeast. So a lot of our industrial dry yeast is actually made or manufactured in Veracruz, Mexico on behalf of AB Murray Flashman’s yeast. So we also buy products from the European Union. So some of our products come in from there. And then our strains, our yeast strains are actually supplied by a global technology center in Sydney, Australia. So we have a culture bank. We saw about roughly 1500 strains of sacromaster VCA, of which about 40 in commercial production, and we use about six to eight of those strains in North America. So we have quite a diverse number of facilities worldwide. I think the last time I checked, we had 52 operating facilities in over 32 countries. So we definitely are truly global.

Rick (16:01):

That’s impressive. And our global customers like to hear that too, right? When we talk about capabilities and it’s not just based here in the US and Canada, we’ve got support from around the globe.

Michelle (16:10):

I think that’s really important because we do pride ourselves on being able to even flex between plants. So not only do we flex our substrates, but we are able to provide business continuity by taking products from all three of our plants and or from our other plants worldwide. So that’s quite cool.

Rick (16:27):

So we talked about the Easties earlier and we talked about people who kind of carry on this mission of innovation. And I see that with you because previously we wrote a book a few years ago and we talked about the 150 years of Fleischman’s East. Yeah, Dr. Seymour Pomper, who is a big name in the industry and wondering if you had maybe met him. James Parker, obviously you know, and he is recently retired and Dr. Pomper passed away a couple years ago too, but great man. And how is it carrying on the mantle of what these guys devoted their entire careers? I mean, we’re talking 30, 40 years worth of yeast technology and now you’ve gotten, sorry to put the weight of the world on you, or at least the weight of the microscope on you, but what do you think about that?

Michelle (17:05):

I think at first it was quite daunting when my mentor, James Parker retired. My first concern was, oh my goodness, what happens if he’s not around and we have a crisis? It’s actually been really good. And I think I’ve grown into my role pretty well. I’ve also taken opportunities. So where training has been made available, I’ve put my hand up and I think that’s really helped me with my expertise and my confidence. So it’s really important for me. I’m continuously learning and I always say I’m beautifully passionate, crazy passionate about yeast and I really want to impart that to others that have similar interests or skills. That’s really important to me.

Rick (17:47):

I like that handover of legacy, right? It’s been handed to you and at some point you’re going to get to the point where you’re going to be doing the same to somebody else, but you carry that passion today, which is awesome. So Paul, let’s turn back to you a little bit. We talked about some of the finished goods and things like that, but one that everybody enjoys is pizza. And you’ve got quite a career with a large pizza chain. And I like to joke that he doesn’t drive the car anymore, but that was just a joke. I mean, you’ve always been an R&D guy, you’re always in the bakery, you’re in early. Tell us about the influence there because you do have yeast that does sometimes play a role and then sometimes there’s other things that are in there and not yeast. So why is it important to have a little bit of a mix to give people variety?

Paul (18:24):

Right. It really depends on the application that you’re going into. So if you’re looking for those unique britty flavors and aromas and tastes and all those attributes, then you’re going to rely on yeast. So that’s where the yeast is going to give you that typical flavor profile you’re looking for. Now, maybe it’s with a yeast raised donut, it’s give you a very predominant flavor is those yeasty bradynotes. Now, if you had a cake donut, what are the predominant flavor notes from a cake donut? It could be vanilla, it could be nutmeg, cinnamon. So those are the flavor carriers for a sweet cake type donut. So we can then pick and choose where we can fit yeast in where it works, long fermentation times versus very short, mix up a batter and bake off or fry off because we’ve got other flavors that are more delicate that we don’t want to interfere with vanillas, lemons, those kind of flavors.

(19:10):

So yeast flavors would kind of impact those flavor notes as well. So we don’t need yeast in those kind of applications.

Rick (19:16):

So you talked about cake donuts a little bit and we mentioned that yeast, there’s always innovation, but it’s not like softeners where we’ve got dozens and dozens of different softeners based on new enzymes and new needs where yeast doesn’t seem to be kicking out 20 new skews a year, if you know what I mean. But we do have a new one that is meant for high sugar application.That’s where I’m going back to sweet goods and donuts and things like that. Can you tell us a little bit about that gold project that you worked on?

Paul (19:40):

Yeah. So we’ve worked on a new strain that we’ve been working on and it’s a strain that’s very tolerant to high levels of sugar. So just like us, if we have too much of a good thing, it’s not good, right? Right. So yeast is the same way. If the yeast sees too much sugar in the formulation or very high levels of sugar, it will actually start to slow down. But we can find or identify yeast strains that will tolerate those higher levels of sugar.

Rick (20:04):

You’re saying too little is not good, too much is not good,

Paul (20:06):

Right? That’s exactly right.

Rick (20:07):

And there’s a sweet spot?

Paul (20:09):

There’s a sweet spot for it. And this particular new product, our pure gold instant yeast, will tolerate those higher levels of sugars that you find in some bakery applications.

Rick (20:19):

Well, can you give us an example? Because I don’t understand. I mean, I understand higher sugar means you’re probably eating something like a Hawaiian style roll and things like that. But can you give us examples of like what 10% means or what does 5% mean or what is 15% sugar levels in various goods that we eat?

Paul (20:35):

Yeah. So I’m a baker, so I’m going to talk about baker’s percent. Great. So baker’s percent is everything is based on a hundred pounds of flour, right? So that’s your starting point. I love that. So now we can talk about 18% sugar. 18% sugar is 18 pounds of sugar for every 100 pounds of flour you’re using. Got it. So that’s when we talk about percent or baker’s percent, that’s where we typically are. Thank you

Rick (20:54):

For the lesson because

Paul (20:55):

I

Rick (20:56):

Think that’s important for people to understand that’s how it comes to be.

Paul (20:58):

And like if we ate a baguette, we don’t add any sugar in that particular product. So I

Rick (21:02):

Can say it’s zero.

Paul (21:03):

It’s zero sugar. It’s all the sugars are coming from the flour.

Rick (21:06):

Yes.

Paul (21:06):

But then white pan bread could be around 7% sugar, our typical white wonder bread, those type products can be around 7% granulated sugar. And then also Hawaiian sweetbreads could be greater than 20% sugar. Whoa. But it’s always to give us that flavor and texture that we’re looking for. So baguettes, kind of a chewy, not sweet, but then you’ve got the Hawaiian sweets is a very sweet and tender type product.

Rick (21:29):

Got it. So if you’re taking notes, pull your car over first before you’re writing down these numbers. Seven, 15, 18, 22, whatever it is. Really interesting. That’s good lesson learning for all of us to really understand how that process works. So Michelle, let’s look ahead. We talked about this new innovation, the pure gold piece. What else is there on the horizon, right? We’re not going to talk about the pandemic. We’ve talked in previous episodes about how yeast was on fire. It was crazy. It was up 600% at the beginning of the pandemic. My wife and I like to joke we were hanging out yeast on the front porch like we were doing something illegal. It was crazy. What do you see? What’s the future ahead? Again, this is something that’s been around for thousands of years and Fleischman’s yeast has kind of been the way it’s been for 150 years.

(22:09):

So what can we expect from your world?

Michelle (22:12):

So Paul mentioned earlier that our consumers taste and needs are ever evolving. So we really need to be in the forefront of what our customers or our bakery customers want or what they need. So we really look at different types of new product development. We can innovate with different strains to bring out different product attributes. We’ve got a lot of global work at the moment. So we collaborating with our global counterparts or different regions to bring new products into the market. And I can’t mention some of the new products, but they’re fascinating their application, more to do with human nutrition or animal nutrition, not just focusing on the bakery environment, but really going into ethanol and different types of non-baker’s yeast market, which is really interesting.

Rick (22:58):

Yeah. I’ve seen that from our AB biotech division as I’ve worked on some of the human nutrition pieces and yeast, mineral yeast, whether it’s magnesium or chromium or selenium zinc, there’s some health benefits and some things that yeast does a masterful job of putting together for the human body. But Paul, how about your side? I mean, you’re baking every day, you come from a long line of bakers, you’ve got a family interest, your brother’s also in the industry. What keeps you motivated for working on yeast and some of these other ingredients that you see daily?

Paul (23:28):

Michelle’s alluded to this, but it’s learning something new every day. Yeast is a single cell organism. I mean, simple, right? But it’s not. When it comes to yeast, we’ve got still so much to learn, identifying application specific yeast strains to evolve with our customers, right? So we are learning something every day that we’re here that keeps me motivated and excited about coming in every day.

Rick (23:50):

And I have to give props to … Well, really Michelle was part of it when we rolled out a new video a couple years ago for our HR group to help educate people new to the company. Maybe they’re in finance or maybe they were in procurement and they didn’t know much about yeast and how special it is. We created a video with a character named Eastie. So if you go on to abmna.com, you can see that new video from a couple years ago about yeasty and how special it is in just three minutes. It’s a quick watch, but it’s also a reminder, enzymes do a lot more and we’ll be talking more about different types of enzymes, how they affect the baked goods that you eat. And so we created a new character there, his cousin Enzi. So we had Yeastie and Enzi and those are available on our website if you want to see.

(24:29):

They’re animated. They’re a lot of fun and it makes the learning part that both of you just talked about a little more palatable. Looking ahead, we’ve got big news. We’ve got IBIE. We’ve kind of teased that a little bit previously. It’s our big trade show in the industry every three years coming up September 18th in Las Vegas. We will have a special guest on here in the next month. And I’m going to go ahead and say his name because maybe you know him and I sure hope you do. Duff Goldman, the Ace of Cakes. Now he’s known as the Ace of Taste. We worked with Duff and his team back in 2019 and created a special art gallery in a trade show format. This time we’re going to take people to a new place and I’m not going to give away too many details. We’ll let Duff talk about that.

(25:08):

So IBIE, we’ll be talking a lot about that in the next few episodes. We’ll talk about fun baking facts and then we’re going to dive into softeners. I teased that one just a little while ago. We have dozens and dozens of softeners for any kind of baked good use and it’s a pretty intriguing situation. We also have Father Dom. If you ever watch PBS, he is a baker. We plan on having Father Dom later in season two. And then before you know it, we’ll be talking the holidays and we’re going to bring in some of our bakers, Dana Dewey from our baking team we’ll be in as well as Courtney Bergey. And then we’ll look at trends as we kind of get into the end of the year and kind of look back at 2022. But it’s been a fun first portion of the year.

(25:44):

This has been our first episode of season two, if you will, episode number 10. And I really would like to thank Michelle and Paul for being on and I’m going to give you one last shot here. Anything on your heart that you want to get out? Any last parting shots, a shout out to somebody?

Michelle (25:57):

I think we just need to keep it real and keep it fun. That’s what keeps us going. I

Rick (26:01):

Feel like we need like a little little music or a DJ or something. Keep it fun. I like it.

Michelle (26:07):

Yeah. As Paul mentioned, we can be a little bit introvert as scientific yeasties, but we also need to have fun. So as long as we’re learning every day, that’s what keeps us here.

Rick (26:18):

Cool.

Michelle (26:18):

So I enjoy that.

Rick (26:19):

Michelle, Paul, thanks for joining us. And if you do have questions for them, you can email us at theovenlight@abauri.com. The ovenlight@abaury.com send us a note. We’ll get a comment back to you. Maybe we’ll send you a little swag, something like that, but feel free to interact with us and we look forward to our future episodes on The Oven Light. And for now the switch is off and we’ll see you next time. Thanks. We hope you’ve enjoyed this episode of The Oven Light. Until next time when we discuss more about the wonderful world of baking technology, trends and more, the switch is officially off. Goodbye for now. See you next time.