The Beekeep Bakery: Whisking Magic in Every Recipe

Michael Dugan: 0:52

I wanted to dedicate this episode to my sister Kathleen, who is an engineer, but her real passion is music and beekeeping. Joining us on the show today is a baker and owner Felicity Rose. The creative force behind The Beekeep Baking Co where every dessert is a testament to real flavors and natural goodness. Felicity Welcome to the show.

Felicity Rose: 1:54

Hi. Thanks, Michael. Glad to be part of it.

Michael Dugan: 1:57

Yeah, excited to have you here. Yeah. Can you tell me a little bit? Let's let's kind of start and dive a little bit into your childhood. What was it growing up for you? And was there anything that you remember cooking or eating? Or how you were connected to food at an early age?

Felicity Rose: 2:15

When I was younger? I think the greatest impact that also kind of influenced my company to is probably going to my great grandma's house around the holidays. And you know, yeah, just visiting in general, because, you know, she was just she was just the wonderful grandma that baked all the cookies and the little cinnamon rolls and things that. So yeah, every time we go over there, it's just, you know, she'd always just have those little tins just ready for us, and especially around Christmas time, with those little Christmas tree spritz cookies and everything. And it was always fun, sitting in the backseat of the car, with a whole thing of cookies all to yourself. That was really fun. I just love the idea that food always brought people together. And even as a kid, you see that right? Going out to dinner with your family, or having a birthday or a big celebration, or maybe a graduation or something that it always revolved around creating a moment with each other. And I feel a lot of the memories we have as kids are with food, walking down the street with your friends to the corner store for a bag of Cheetos or something, it doesn't have to be a fancy steak. Even those little candy pops or something you'll get at the park or something. That aspect of my childhood was always circled around those kinds of gatherings, those sweet moments with family, it was nice.

Michael Dugan: 3:39

Any favorite cookies, anything you remember, from her?

Felicity Rose: 3:42

My great grandma? Probably would have to be those little green Christmas tree cookies, you know, is a little sprinkles and stuff, I don't know, they're just, they're just magical to taste. Growing up as a child, I actually grew up in kind of a poor household too, at times, where it kind of put the importance of appreciate what you have in front of you. And waste not want not kind of scenario. Definitely, my mom would make dinner, but then if there just happened to not be enough for the parents, so to say you know, just make sure the kids are good. And then the parents would eat kind of last kind of thing sometimes. I feel that also put a lot of importance again, on why even in moments it was important because it brought us closer together in a weird sense. Because it's now that I'm older and I see that as an adult, you know, you're you're offering you're offering a part of you to nurture someone else, that also alone is a really cool concept what food even as in your childhood, whether it's with fun moments at the public pool, or a celebration at a fancy restaurant or something or even behind the scenes in your own childhood home where it still brings you together in one sense or another, you know, a mother's able to provide for her child or a child is able to celebrate their birthday with a cake with all their friends. It all has that same concept of a communal bond between everybody it was nice. Yeah, that's what I loved about it. That's kind of what I gained from a child that I kind of carried with me as an adult is you just don't forget the importance of what food is right, it nurtures you, it brings you together it has all this other, I guess metaphorical concepts to it on top of the taste and the aesthetic of it and everything else, you know, the exciting part of it too. It's just a nice combination of both that you can enjoy as an adult. That as a kid you don't quite understand kid cuisine is probably my favorite meal back then. The brain freeze with a lid on it in there. Oh, wow. But then as an adult, you know, all these cooking shows and stuff. Okay, now let's elevate this. What can we bring a childhood favorite and a five star Michelin restaurant.

Michael Dugan: 5:51

What was your favorite candy? Growing up,

Felicity Rose: 5:53

I probably had a few. I've always had Kit Kat just because they're kind of fun to eat. I remember my dad, he would always buy me those Big Hunk Bars and Charleston Chews.

Michael Dugan: 6:03

I love the Charleston shoe that came to mind when you were talking. I was like Charleston Chew to Charleston Chew.

Felicity Rose: 6:10

I love to those things, you know that old school candy and stuff. I love those.

Michael Dugan: 6:15

When you're thinking about your childhood back then, as a kid what did you want to be when you grew up?

Felicity Rose: 6:22

I don't know. It's whatever moments I was in. I probably felt I wanted to be a dancer at one point and maybe just follow my mom work for the state or I wasn't until I got much into cooking until my later years, my teenage years.

Michael Dugan: 6:37

Tell us a little bit about when you got into cooking. What was that like? What kind of things were you cooking? Where was your mindset,

Felicity Rose: 6:43

I was very amateur. I remember when I first moved out of my parents house, and I was going to college living on my own doing this kind of thing. I was trying to make these weird little breakfast sandwiches for my roommates at the time. And I tried to do them in the oven. I had no cooking experience whatsoever. I burnt these little English muffins. I made these sad little red peppers. All this thing I found out my roommate didn't even like red peppers to begin with. So she wasn't too stoked about it. But she tried it anyways. And it was just a it was a sad looking dish. It was whatever you think of breakfast sandwich should look like and then turn it inside out and then make a sad face at it. And then that's where it is. But then you go from that learning the ropes understanding what ingredients go well together, which flavors complement one another and then kind of creating the scene on a plate that tells a story my trash little English muffin breakfast sandwiches, you know, there's still a story to tell. It wasn't a nice one. It was kind of a horror story. But...

Michael Dugan: 7:40

When I think about horror stories, you just brought something to mind. I was in college and I had a very interesting roommate, right? He was like a bodybuilder but he was an engineer. Oh, nice. And he would be cooking and and I was studying upstairs and they came down the stairs. And as I'm coming in the kitchen, I hear this ouch, ouch, ouch. And I look over and he's turning a grilled cheese with his fingers. Oh, I came to realize he did not know how to cook. He'd never used a spatula before. He just he didn't know what to do. I taught him how to make breakfasts and grilled cheese and lots of different things. But it was kind of funny at the time. But it wasn't you know what I mean? Because it's like he never had that skill.

Felicity Rose: 8:21

Right? It's so crazy. Looking back I was your roommate at the time. I had no idea what I was doing. You know, it's crazy. Yeah. It's just wild to think about, where you start and where you go.

Michael Dugan: 8:33

When you went to school, what you go to school for?

Felicity Rose: 8:35

I went to school. Funny enough, I actually ended up starting off as a theater major. Oh, okay. As I was a kid going to like dancing and singing and things like that, I actually sort of tried to follow that pursuit. In college starting off, it wasn't, I think, where my passions ultimately ended up becoming those like, while I was going to college for theater, I worked at the subway on campus. So like in between classes and stuff, I would go and work, you know, their little auditorium deli thing or whatever. The subway, it would just have, I swear it'd be 400 students or something at a time, it was just back to back lines nonstop. But I found that so exciting. Oh, a guy in line that had a ukulele, I would tell him to play the ukulele to keep everyone entertained. Oh, I love it for those experiences escalate learning how to operate around food. Okay, that was really exciting. I started off in theater, but then that transgressed into possibly being a teacher possibly going into computers, I just kept jumping majors, because I just never felt I was in the right place. A lot of us do that you try something out, your inspiration might be in one area. But then you see, it's just not quite the right fit, then you try something else. Initially, I liked the idea of telling a story. I like the idea of encapsulating these characters and bringing life into them. And then just breathing in this air of Wonder into the character that other people can perceive, bring them into that experience with you. It wasn't a job that I felt it could pay the bills, you know, that sense of wonderment with it. But then at the same time, you also have to have a little bit of the reality checks coming through to I want to dive deep into this. You know, if I go into theater, am I willing to move to you know, Hollywood or New York City and then keep going further with it, that major that I didn't like, that's not the path I wanted to take. These weren't the steps I wanted to go for. And then so I transitioned into something else, you know, then that's kind of where I went in the computer science area. It didn't have that communal storytelling, almost where I got in theater that brought me a lot of happiness and joy. So you know what I mean?

Michael Dugan: 10:38

I do and as we go along. How did you get involved in the restaurant business? So you were working in subway, but you were just in some other places?

Felicity Rose: 10:46

I have Yeah. So it all started at Subway and I grew up in California. I started at Subway Then I found this other standard spa, it's called a it's called The Boudin Sourdough Bakery Company. So I learned a lot of breadmaking there and I learned a lot about. Yeah. And I learned, rather than kind of like that commercialized subway aspect of it, I feel with subway, it taught me, it taught me the basics, right? Temperature control, quality, cleanliness, all of that, right, it was kept into getting the food industry. And then we came to Boudin. You bring all of that there. But then you also have fluid aspect of customer service, a dining room, you're expelling, you have the back of the house, you have the front of the house, there's a dynamic between the two that you marry to create, like this environment for the consumer. To create memories, it was kind of cool with that place essentially cultivated me into being that person where I was still finding connection with the people that wonderment that creativity, when it comes to creativity aspect of it is really the plating, how you're providing the service and everything like that. Definitely, where's how you're describing the plates? You know, it's, you know, is that just a burger? Or is that a nice savory juicy, right? I don't mean between two slices of garlic toast sir. So you just get it, you get really creative with the whole thing. And it just, it creates this excitement around it, you know, and I felt like, with that place it, I felt like that's where like, my passion for foods really just skyrocketed and grew. Because I love bread, I have a car girl for life, I love that. And it was really, it was really inspiring for me too, because they have such a rich culture and has such a rich history, you know, that essentially the theme of the restaurant and what their, their mission statements are, it kind of tied into all of those things that I found important at the time, you know, it's it's storytelling, for example, or, like creativity that was looking for that human connection with it all the, you know, people oriented, but also with a logical practical background of like, okay, of service operations, essentially.

Michael Dugan: 13:00

It's funny, because I started at McDonald's when I was in my early 20s, you know, and I left college and I was kind of trying to figure out what I wanted to do. And I started flipping burgers for six months. And then I found out about this amazing country club called the Bear Creek Country Club that was opening up looking for Prep cooks. And so when I went there, it was fine dining. It was, wow, I'd never experienced anything like it was so creative. So interesting, so fascinating. So artistic, and I befriended the Romanian Baker, he became a friend of mine. So he was sharing all those recipes with me. And I would go home and cook them. And I'd have my parents and I would cook the cook for them. And I learned to saute. You know, the way you learn to saute is you take frozen peas, and you put them in a pan and you flip them up in the air and they go all over the floor. And then a week later, you've learned to sautee.

Felicity Rose: 13:55

Because you're tired of picking up the piece off the floor.

Michael Dugan: 13:58

Those are the things that you know, take you from flipping burgers to doing something really creative and, you know, meaning meaningful,

Felicity Rose: 14:07

You got to start somewhere, you know,

Michael Dugan: 14:09

I can sense that from you. And so from Bodeen, let's say where did you What did you do next?

Felicity Rose: 14:16

And then after that I worked at a higher scale restaurant. It's called Luca restaurant in downtown Sacramento. Yeah, and that place, I felt that place was another moment of, of growth for me too. Because this place it was a restaurant restaurant, right? You have servers you have hostesses bartender cocktailers, the whole the whole shebang, right, reservations out the wazoo, you had celebrities rolling in a rotating menu based on the seasons, fresh ingredients all over. And that that was amazing too, for me, showed me the step up and restaurant management and the flow of service and everything. And again, it really builds upon the the customer experience that I was really drawn to you have people that come here they want to make a memory whether they're in a bad mood and they want to uplift their spirits a bit or they're on their first dates. You know, there's a lot of romance in the air. It can be anything the walls are collecting the stories, and then that energy is just astounding sometimes. You can feel it in the vibrating effects with the rush of the lunch service or the dinner rush, you know, the plates are flying. People are yelling, we're doing this, we're doing that. And it was just so exciting and just so exhilarating. You get this high during that time and only people in the food industry know what I'm talking about.

Michael Dugan: 16:43

And a lot of them are listening right now or will be listening and they're gonna relate to what you're saying.

Felicity Rose: 16:49

The flow of time is obsolete at that moment, you know, it's really just you and what you're doing. And again, it's kind of like a dance. It was kind of like what I was into when I was a kid at a certain point. Oh, I think, what did I say? I think one time I said, when I started serving, I said I don't want to serve I want to flow or something. You're just you're so confident in what you're doing. You know, exactly every step, everything you need to do and like you're just you're in that moment, you're that rush is no longer like consuming you. It's almost a Roaring River of just rapid decision making, but it's calling it that sense to you just become part of it. You know, the next thing, you know, five hours passed by and your shift is over.

Michael Dugan: 17:30

I remember and I know exactly what you're talking about.

Felicity Rose: 17:34

Yeah, because I've worked in the kitchen too. And it's the same it's the same flow, you know, whether your front of house or back in the house, it's all you we all experienced it in our own ways. You know, yeah, working in the kitchen, too. I like working in the kitchen. Because you you get that huge adrenaline rush from just like that mat service, like the ticket machine. We're in, you know, again, everyone's like shouting for this genre for that. It's, you know, you're either you're either consumed by it or you you just you you flourish within it, you know, yeah, and only the strong survive for sure.

Michael Dugan: 18:06

It's a it's a natural Hi, I remember it, and I miss it. In some ways. I have dreams about it. Sometimes. They're not always good dreams, but most of them are pretty good dreams, you know about being online and working online and doing odd or really cool stuff as we go along in your journey. Now you have this idea, right? And you want to start is it a bakery? Is it tell us about the BBQ now? Let's kind of talk about that a little bit.

Felicity Rose: 18:32

Funny enough. When it came to my company, I initially wanted it to be a sandwich company. Because I felt like a lot of my experience was in like sandwich making right like with subway was the Boudin. I kind of felt like that was like my wheelhouse at the time. But even though I was even though I kind of felt like that's where my strengths were. What really inspired me to spark the business was when I created my first tray of Baklava. Ah, and when I first had Baklava I think I was probably like my early 20s or something I first had it and surprising enough, I was actually disappointed in the one that I had. I don't remember where I got it from, but I was just like, You know what, I think I can make this better. And so I looked up a couple of recipes online, I kind of like, you know, it's almost like, you know, like, it's almost like picking apples from a tree. I guess. Like, you know, Oh, this one looks good. This one looks good. Let's make a pie together with it. And then only in this sense, my pies my Baklava. I created this whole recipe, you know, I gave it a go. And it was like it was like a harmonious blend of everything delicious in one single bite. And I was blown away by it. And I was something I wanted to share with people. I was like, oh, like, you know, let's, let's give this a go. And so I remember my boyfriend at the time, he worked at this television station. And so I made him a tray to like bring to you know, to his coworkers, you know that the newscast and everything else like that. And I remember he told me when he came back home he said he put the tray on like his his boss's desk. And then when he came back to go check on his boss, like half the tray was already because he just liked it so much. And yeah, it was it was kind of cool. Just like just seeing that effect it had, you know, it's like it kind of brought like that sense of excitement and it kind of brought a story with it too. And again, these are all kind of like they're like reoccurring themes, I feel like with with things that I've always strived for but never seem to have succeeded in with whatever, like major so to say I was trying to strive for in life, you know? Yeah. And then um, so even though I was getting sandwiches, I was just like, but you know what it's like, I feel like the sparkle ball is like where it's at. And then so so I wanted to start small variants I had was like my personal experience working at all these different places and all these different levels, variances were becoming more vast with the different types of like, restaurants and food operations, but I knew I wasn't like ready for that big of a scale. If you want me to start small. And I started with the Baklava and the Baklava, what led to the name of the company, themes and everything. I was I was talking to someone about it kind of going through names and stuff because like okay, it's like with the buccal bots like you know, you have like, Honey, there's bees involved, what kind of aspects you bring all these together, you know, we're kind of going over everything. And then I remember he said like, oh, it's like, Oh, what about and then all sudden, the tagline was brought to life and I was like the beekeeper Hello, where we be keeping it real. And then it's like, okay, we're keeping it real. How are we gonna keep it real? Okay, all natural ingredients that was kind of like the next step was like, Okay, so from doing all natural ingredients, let's keep it clean. Let's keep it like no preservatives, artificial flavorings, that kind of thing. But shelf because like with the buckle of it and all of that already, and I was like, Okay, great. Well, now that we have like this V theme going on, how about we kind of dive more into that, you know, honey desserts? And that stems into if I'm using honey desserts, how do I get the community involved? Oh, let's get these local farmers going in here with their honey, and then kind of showcase that into the desserts. So then it was almost like it just like from this one little idea, it started kind of like branching out into like, these different areas. I felt like all of those, like themes I've wanted from other from other aspects that I was striving for. But finally into like one space, you know, and psych, I had that sense of community going on there, I had that the personal connections I was making with people with it, it was telling a story. Because, you know, it's like with this desert, it was really cool, because not many people are aware of it, you know, and then it's also kind of fun, because like, that'd be kind of a talking point for people. You know, you're creating stories with access, starting conversations and conversations create memories. It was just such a good proud achievement. When I finally I finally turned that idea to a reality thought about the beekeeping California wasn't so I moved to Washington where I decided to, like, you know, get it out of the idea state because I like I always like to remind myself that ideas are safe. And as long as the ideas is, as long as the company remains an idea that will never fail. And it was just one of those moments where you know, if in order to succeed you mustn't fear failure. And so once I once I just took that dive in, turn this idea into like a tangible form where it becomes vulnerable inspired me and encouraged me to keep moving forward with it now that it's real now that it's here now it's there's like physical people involved monetary choices to be made. It's just a little it's just a little seed that I'm trying to water and grow from, you know, something to everything. It was remarkable how everything just kind of like skyrocketed and aligned within that time I finally jumped in and said yes, I'm ready to move forward with this. Let's turn it into something great. You know,

Michael Dugan: 24:16

I wanted to know too as as we're going along so once you created theThe Bee Keep your baking company with what kind of offerings Do you have?

Felicity Rose: 24:27

Definitely increased since like the first time that I started the business when I first started the business you know, like I said, I wanted to start small because I was going to keep it safe you know, I started with the ballclub and then with a ballclub I led to these my gourmet marshmallows that I do that I also make with honey. Yeah, so I do a honey marshmallow lion, you know, various flavors, but they all have honey, sort of corn syrup, fake sugars or anything like that. And they're they're pretty good. They're pretty good. Yeah, they're super soft, super fluffy and airy. They just melt perfectly and like a cup of coffee. You know, and, and that's what I love about all my desserts too. There is a sense of familiarity with it. Until you take that first bite. And then all of a sudden, oh, oh, this is different. Yeah, when my favorite My favorite moment is whenever someone like tries a dessert in front of me and they have like that raised eyebrow after like a half a second. You know?

Michael Dugan: 25:20

You know, because I was with Emma and I tried your brownie. Yeah, at the Newcastle event at the Newcastle event in Newcastle, Washington. And oh my gosh, it tasted like tin lava cake. Thank you one of my favorite desserts. Yeah. And I just couldn't believe it. I just couldn't believe it. I'm like, it's not a brownie.

Felicity Rose: 25:42

Brownie. Exactly. Yeah. So that's really

Michael Dugan: 25:44

cool. And I know that you have those you have the Baklava.

Felicity Rose: 25:48

I have the brownies, cookies. I my coffee cakes really popular right now. Yeah, I'm currently working on a few cakes right now I'm trying to expand it to into cakes. Now a piece of cakes right now I'm not making unicorns and sting rays. But if you just want like a nice simple basic cake that you can like, again, create these memories together with and but also have like real good taste and real good flavor. With authenticity behind it. That's kind of that's my next steps and in my product line.

Michael Dugan: 26:24

Oh jeez, that's that's really cool. Thank you. Yeah, your desserts are very unique. Like Like you said, I mean when when I tried it wasn't what I was expecting. I was just expecting a brownie and I'm like, this is different. This is very unique. You would have seen me raise an eyebrow I was. Can you tell me what your greatest joy is about this journey being an entrepreneur?

Felicity Rose: 26:48

Oh my gosh, I would it's it's got to be the people it really is like just the connections you make the experiences that you learn from it. Like the mentors I've picked up along the way, I'm forever grateful in pursuing every day by investing in this, because it's like, it's just one of those things where it's like, the more I invest in my company, the more it seems to give back. It's filled my world just like so many wonderful people that have inspired me and encouraged me to grow. And in that sense, it also sparks just the mental growth in it and like the confidence building and just seeing seeing your hard work come into fruition, and then feeling I felt like a sense of pride for the first time like with my business.

Michael Dugan: 27:35

That's great.

Felicity Rose: 27:36

I think I was doing like the Federal Way farmers market at the time or something was like the first farmers market I was doing remember how late it was in the night. But I remember it was like the first one I did. It was the wee hours of the morning. But I was like sitting there I was like washing sheet pans in the scene all of a sudden, like this big smile just right across my face. And also I was so confused though, Michael, I was so confused. I was like, What am I doing? Like why am I smiling washing like these sheets, scalding hot water. This this was we were pride feels like felt like that? Well, like I've never like experienced something. I don't know what you've accomplished. And like how far you've come. The build up led to like that moment, I was proud.

Michael Dugan: 28:15

I know exactly what you're talking about. Because the podcast for me two and a half years now. And I remember when I started and I look back. And now when I meet people and connect to people. I have friends, chefs and friends all over the world. A shout out to my friend Gunawan because he'll probably listen to this because he's an amazing Baker. Oh my god. He's also an international pastry chef. And he just finished judging an international competition of chefs. Right? Oh, that's great. That's so cool. He just launched a restaurant in Indonesia, we're going to do a check in because I'm going to do these check ins with all my guests and see what they've been up to for the past year or so. And he's in Indonesia, right? So we've got this time difference challenge. And oh my gosh, he's the most genuine guy. And he's such he's so focused on hospitality. But he's also got this incredible talent as a chef. And you know, that was an aha moment for me. Right? Our friendship.

Felicity Rose: 29:13

Yeah. And oh, yeah. Especially Indonesia. Like, that's incredible.

Michael Dugan: 29:18

And he originally was in Australia, then he moved to Indonesia. So I interviewed him in Adelaide, Australia, but then he moved to Indonesia. But it's those moments, you just sit back and you go, wow, this is so cool. And you reflect back on it.

Felicity Rose: 29:33

That never would have happened if you didn't take that first step into like, pursuing this, you know,

Michael Dugan: 29:39

it was a risk. Oh, big risk. Yeah, a lot of like, personal risk. And you know, impostor syndrome, getting over that, and just just a lot of things. But yeah, but I I do it for my guests. You're telling their stories, you're giving them a voice. I I don't do it for myself. And I realized that very quickly. And so that's what helped me elevate because it was like, it's for them. Some people come on, and they're really nervous. And you know, we walk through the process, it's kind of like with your ingredients and your desserts. They tell stories, right? Well, this is a different kind of story. You're a cultivator of stories, by baking, which is pretty cool.

Felicity Rose: 30:16

Everything I put into these desserts is is a part of me. And you know, I tell people all the time, like if I don't feel confident and in serving it, then why would I want to sell it? Because it's a part of me that I'm, I'm providing to you, you know, and it's like, I want you to be when I'm providing these desserts. I'm also offering like, a smile, a sense of happiness, you know, that that moment of bliss, where you can just be you and that molten lava brownie, you know, does nothing else matters in the world, you know, not your taxes, not your breakups, not your your essay that's due at two o'clock in the morning. Like it's, it's just you in that moment. And that's what I offer.

Michael Dugan: 30:59

So if I was to crave your brownies, or your Baklava and for me, it's the brownies. How do I find you?

Felicity Rose: 31:10

Social media. I have my website with an order page. You could email me phone calls, Instagram is@beekeepbakingco website is https://thebeekeep.com. And there is a Facebook page but I'm slowly integrating that also.

Michael Dugan: 31:30

Last question, do you have any special message that you want to share with our listeners who are now in 45 different countries?

Felicity Rose: 31:37

I would say my message to everyone that's listening, keep pursuing your dreams. As cheesy as that sounds. It's like don't be afraid To turn those ideas into a reality, because once you do, it opens up so many doors and so many opportunities and so many memories to create with people that you never even thought that could like enrich your life in ways that you never thought possible. And that only happens if you have the courage and you have that commitment to yourself to take that first step towards like a better life of your choosing. Because you're choosing to take that step you're choosing to pursue that dream. The events that I've done like the farmers markets, I've done the pop up events that I've done, you'll have people that come up to you this looks inspiring, how do I get to where you are, and then like, you open up that door for them. Now you're stretching the story further.

Michael Dugan: 32:36

Great advice. And finally, I want to give a shout out to Emma, she introduced me to you. Oh Emma. So fantastic. very energetic, very connected. Just really appreciate that. Is there anyone you want to give a shout out to before we close?

Felicity Rose: 32:48

Oh, you know what, actually, there's one other person I want to give a shout out to Vanessa. Also. Because she's been there like ever, like at the beginning. I love it. Yeah, right hand man does, you know all of us are just kind of going through turning the ideas into a reality, essentially, the moment that you start accepting the support around you, you realize the true strength that you have within others. And it's silly, it's silly not to lean on that when it's available to you. Oh, that's

Michael Dugan: 33:16

Yeah, that's really that's really great. Well, thank you, again, Felicity for being a guest on our show. I appreciate your stories, and your connection and your passion and your purpose.

Felicity Rose: 33:27

Thank you, Michael, I really appreciate all of that thank you.

Michael Dugan: 34:54

Thanks for joining us today. Follow us on Facebook. Find our website in the show notes, subscribe on Spotify, I Heart Radio or wherever you listen. Leave a comment with five stars. And stay tuned for the next episode of Voice4chefs.