Invisible to Invincible Podcast: Marketing and Branding for High Achievers

Have you ever dreamed of
running away from your 9 to 5?

To start a cafe and a bakery where you
can surround yourself with delicious

bread and people and food all day long.

If so, stick around because that's
exactly what today's guest did.

Hello friends!

Kendra from KendraLosee.

com and you've tuned into Invisible
to Invincible podcast, where

passionately driven business
owners share their journeys from

hidden gems to industry leaders.

Together, we'll uncover the
secrets, mental shifts, and

business strategies that turn these
hingems into undeniable forces.

Hit that subscribe button.

And let's dive in.

Our guest today is CEO and founder
of Baking Boss, Naomi Rose.

Naomi is a food business strategist
and baking coach who helps

people achieve baking success.

With a passion for baking and an
unwavering commitment to helping others

achieve their goals, Naomi has made
it her mission to help as many people

as possible learn how to bake and
build successful baking businesses.

Drawing on her extensive experience in
the non profit sector, where she honed

her skills in events, communications,
digital marketing, project management,

Naomi quickly established herself
as a force to be reckoned with in

the competitive world of food and
hospitality, winning national awards.

Today, Naomi aims to inspire and
educate aspiring bakers and food

entrepreneurs from all walks of life
with our latest business, Baking Boss,

sharing her wealth of knowledge and
expertise through online workshops and

podcasts, Baking Boss Kitchen Secrets.

Whether you're looking to take your
baking skills to the next level or build

a thriving food business from scratch,
Naomi is the ultimate guide and mentor

ready to help you achieve your dream.

Welcome, Naomi.

Thanks for being here today.

Oh, thank you for having me.

I'm so excited to be here.

Absolutely.

Okay.

As I was saying, it's not very often that
you hear of somebody actually leaving

their office job and starting a cafe
or a bar or bakery and you did that.

So can you talk about what it was like
to make that decision to change your

whole life and your career all at once?

Yeah, so, I mean, in a way it was
kind of something that was just bigger

inside of me than I realized, I think.

It wasn't anywhere near an easy
decision, but I just got to a

point where I thought, I need to do
something I absolutely love doing.

I just don't want to wake up in
20, 30 years time and think, I've

done a job for someone else, which
I just, I'm just don't really care.

It's not that, you know, I
didn't want to do a good job.

I just didn't care about it.

And I thought, well, I only live once,
so I've just got to give it a go.

Otherwise, I don't want to be that person
that spends their time going, what if at

the end of their life, just not doing it.

So it was a more of a case
of, I have to do this.

Otherwise, I'm just always going
to wonder what's going to happen.

That's amazing.

Yeah.

I hear that more and more from people too.

The more I talk to people.

So talk to us a little bit about you were
in a nine to five and then you left that.

Can you walk us through
that journey a little bit?

Yeah, so leaving the nine to
five, I mean, when I used to work

for other people, I was quite a
strong minded person and still am.

And I just found it difficult
to do stuff that I didn't

always 100 percent agree with.

I was always do it, but I just
always felt that the direction

was wrong for what I believed in.

So I was like, there's no other option.

I'm going to have to do my own business
because that's the way my brain thinks.

But I think the biggest and most
challenging thing transitioning from

working for someone else to then
going and opening your business is

suddenly you're you've got no backup.

You don't have the person that you
can go to and go, Hey, I'm, I'm stuck.

What do I do?

Cause you are that person.

You have to work out
the decisions yourself.

And certainly in, I think in hospitality,
particularly, it's really quite tricky

because you have service with a smile.

So every other business that you
think you could maybe ask for help

or support, you really don't know
what's going on behind the scenes

because people have this kind of.

everything's absolutely
fine and everything's okay.

So it, in a way, you kind of feel
like you're completely on your

own and you're just flying solo.

And it's, it was very
daunting to begin with.

It was actually really quite tricky,
but I, I, I knew that I had a plan.

I had a, I literally had a step by
step spreadsheet that was color coded.

It had project management all over it.

And I thought, I've just got to keep
taking one step at a time and just

work through this list and just.

keep the faith that I've got a
direction and I know where I want to go.

And in a way, I was still working
full time when I was building

the cafe and bar and the cafe and
bar needed a complete overhaul.

It was, it was a building that wasn't
a cafe and bar and I set basically the

best part of eight weeks to do it in.

So, but, and it took
three months in the end.

So we went over schedule because I
wanted to be open before Christmas

because I knew Christmas from a
business point of view would bring in

the money, which is crazy and equally
a good strategy because you were going

into the biggest time, busiest time of
year, not knowing what you're doing.

I knew it from a financial point
of view, it made the most sense.

So.

I was still working 9 5 until the
November, I think mid November, and

we opened on the 4th of December
at the end, so I was juggling two

very busy projects at the same time.

And yeah, it was, it was definitely,
like, my head was so much focused on

getting to opening day that I actually
then didn't really, really consider.

How much effort I would
need once it's open.

So I got to opening day and
thought, yes, I've done it and then

realized like, no, this is it now.

This is every day.

So I was absolutely shattered
by the time we got to open day.

But it was, I mean, it was an
amazing transition, but yes, it was.

You needed a strong mind and
sometimes you just did not have that.

It wasn't always there.

It was definitely lots of self
doubt, lots of questioning what

you were doing and learning.

It was such a big learning curve.

I didn't, you know, I didn't
realize we needed building control.

I mean, these are all basic things
that people go, well, if you've

done it before, you would know that.

Well, I hadn't done it before, so
I didn't know that, but we learned.

So it, but it was a really
steep learning curve.

So why a cafe?

I think for me, I'd, I'd always
baked, I baked all my whole life.

It'd always been there in the background.

And it's something that my grandmother,
my business was named after my

grandmother, Elsie May, and she
always wanted her own tea room.

And I spent a lot of time with her and
she had this kind of amazing zest for

life, if you like, she was very positive.

She always saw the bright
side of everything.

She never complained.

And I wanted to create somewhere.

that people could go relax, meet friends,
be there on their own, or, you know,

just feel that they can go to a place
where they can take their dog, enjoy a

nice coffee, maybe hear some live music.

And that's what I wanted to create.

I wanted to create this space that
people could enjoy, because I felt

that I could offer that to people.

And that'd be that.

comfort away from home
that they sometimes need.

And it, it just felt that
was the right place for me.

And it combined my love of baking
and the, the bar actually was more

from a business point of view.

I knew the bar would help support
the cafe, which was my true

passion, but the bar would be
where we'd make a bit more money.

So sensibly, it was a
good addition to have.

Plus I get still the fun evenings and
themes and all of that sort of thing.

And I just loved doing events.

So that was, it was really what was.

That's sort of got me into
the whole business, really.

Absolutely.

And where was this magical cafe located?

It was in just north of
Cambridgeshire in the UK.

So probably about an
hour outside of London.

Okay.

And then you went about adding to it as
well in a really interesting way, right?

Yeah.

So obviously when we 2018.

So we had 15 months of basically
getting to grips with everything,

learning everything before we then went
straight into lockdown and the pandemic.

So a thing that nobody could have
possibly predicted as sort of

throwing this banner in the works.

But myself and the team went, well,
let's use this as an opportunity.

We don't get very often in business
and particularly in hospitality

where we've been able to stop.

So let's look at everything we're
doing well, let's get rid of the

stuff we're not doing so well
and don't want to do anymore, and

let's focus on what we do next.

And I always loved baking bread.

It was something I'd done Probably
the only baking course that I did

was in bread, believe it or not.

So I hadn't trained professionally
or anything like that, but I

loved working with bread, but I
didn't get time with the cafe.

There just wasn't enough hours
and we had a tiny kitchen.

It was like almost like
a home kitchen set up.

So baking bread was just not going to
happen, but we'd had so many problems

with our Bakery supplier because I use
local and they had gone through terrible

problems with staff So sometimes we we
wouldn't get our bread until lunchtime and

when you're serving breakfasts from 9 a.

m.

People want bread Yeah, it's
like it's like a standard, right?

right, so let maybe let's just start
baking bread for just the cafe and

we'll just try it and see where
we go and I, you know, I told my

staff and we all started serving it
and people go, I love your bread.

Where'd you get it from?

Like, well, we bake it.

Well, can you make us some?

Like, no, we've got other, which is tidy.

So, but yes, we started sort of selling
the odd bit here and there on the side.

And then when we went back into the
second lockdown, I started actually

delivering it and selling it to people
as well, because I had the capacity

then because the cafe wasn't running.

100 percent of the time.

So I was like, I think
this town needs a bakery.

There's a, there's a gap in the market.

It doesn't have one.

It's not, there's no artisan bakery here.

and I think people might like it.

So I'd initially gone to the bank to
get a loan because they were offering

resilience loans at the time in the UK.

And the bank said no, because I wasn't
in, I wasn't making profit every month.

And I'm like, I'm breaking
even it's locked down.

I think I'm doing all right.

And that's the whole purpose of
a resilience loan to help you

get back on your feet again.

Anyway, that's a whole other question.

Yeah, exactly.

I don't know.

But anyway.

it, one of my friends said, well, why
don't you think about crowdfunding?

And I'm like, that's a, it's a
brilliant idea because actually what

it does is I can involve the community.

I can find out if this is actually really
what it, what they want in the town.

And I'm building a customer base for
the bakery before it's even opened.

It's brilliant.

And I then get the funding that I need
from people investing into my idea

that then can help me open my business.

So that's what we did.

And.

The support was unbelievably overwhelming.

I didn't quite believe how
much we ended up raising.

It was 17, 000 pounds in the UK.

So absolutely more than what we asked
for from three, over 300 people had

invested as well, and it was just
phenomenal community support for it.

So we were able to open it and
it was, it was amazing and we had

to, I mean, the, we had to teach
ourselves lots of new bakes as well

because sourdough was not my thing.

I did not get on with sourdough.

We were not friends for a very long time.

I actually think it took
us about three months.

before we mastered how to get a
sourdough loaf to work properly.

It took that long and that was
practicing recording every day and

we literally had a sheet and it was
like a scientific experiment where we

just adjusted things slightly every
day until we got what we wanted.

So yeah, so we added the bakery which
opened in January 22 and I decided to

enter the team into Britain's Best Slave
Awards, partly just to go out and have a

bit of a networking day and eat lots of
lovely bread and meet lots of bakeries.

And this was three months after opening,
and we went and won the award, which I'm

completely blown away by because It was
something that we'd gone in just kind of

going, we'll be open minded, we'll get
some feedback, we'll have a nice time.

But it was such a, such a good way
to celebrate all the amazing things

that we'd worked so hard to do.

And actually truly showing the hard
work was definitely worth actually what

we'd gone through to get to that point.

So it was, it was really quite special.

And we completely couldn't believe
it really happened to us, really.

That's amazing.

That's amazing.

so, you changed this year
from the bakery, correct?

So can you talk a little
bit about that as well?

Like this next pivot that you made?

Yeah, so not long after
we'd won that award.

And we were thought, right, we're
just, we're starting to come out

of the pandemic, we've got the
bakery going, everything's going

in the right direction, finally.

And then the cost of living crisis
hit, the war in Ukraine and Russia had

an, almost an immediate impact on the,
bakery where our flour delivery went

from three days overnight to 14 days
and everything just started to get,

all the energy bills rose, everything
started getting more expensive.

And even though we still had a good
regular customers, they weren't

spending as much and there's only
so much I can do to put up profits.

And There seemed to be also a bit of
a, in hospitality as well as a lot of

other industries here in the UK, there
seemed to be a lot of staffing shortages,

so bakeries that were in the bigger
cities compared to me were offering

staff that were working for me that
were apprentice level, jobs that were

requiring skills of people with three
to four years experience, which was

paying a hell of a lot more than I had.

And I mean, of course, why wouldn't
they take those kinds of jobs?

So it was, it was really
tricky and they kept saying to

me, I don't know what to do.

I'm like, you have to
do what's right for you.

I'm like, I can't pay you.

What you're asking for, because it's
not the right standard for the industry.

So it was just, everything
got very difficult.

And in the end I had to make the
decision to close the business,

which was absolutely the last resort.

And I kept it going as long as I could.

financially this situation wasn't
going to improve and the bills kept

just getting larger and I hadn't built
up enough cash flow from building

the bakery and everything else and
getting through COVID to weather

the storm of what was coming next,
which we didn't know how long it was.

So the most sensible decision
to make was to close it, which

was, was very, very difficult.

And one that I know I wasn't the
only one very upset about it.

I had a lot of customers who
were, but incredibly supportive.

And I actually, when we were talking
about how I would go about what the PR

messaging was, I'm like, I'm going to
tell people what's actually going on.

I'd rather they understood what's going
on behind the scenes and have other

baking businesses similar to mine, feel
that there's some comfort knowing that

this is not just happening to them.

It's happening to me as well.

And in a way, it's like I say, service
with a smile, you keep everything behind

closed doors in hospitality because you
don't want people to see any struggles,

but sometimes I think it really helps
people understand what goes on, and

they're allowed then to support in the
ways that they feel comfortable to do so.

I think there's some really extreme
power to what you're saying because

there's so many, there's this precedence
in the world that we can't show those

struggles that we can't tell people.

What's happening?

Like you're saying service with a smile,
especially in hospitality and a lot of

I've seen it in other industries as well.

And, you know, my own parents had a
business for 26 years and, you know,

all it took was two big box brand
stores going and not far from them

and their business just diminished.

And it's, it's a very hard decision
to make to close a business or to,

to make a pivot like you've done.

That's very extreme like that because you
put so much passion and energy and focus

and time and resources and everything
into that business that I think that

being able to tell people why you're
making the decisions you're making.

Like you said, it really,
really can help them.

Yes, I believe so.

And I think people don't, people
don't realize it actually costs you

money to close a business as well.

So actually you have to
accommodate for that.

So, you know, sometimes talking about
all of these things that really go on

behind the scenes can help make people.

better and stronger in the
industry because they're realizing

there is a support out there.

And I was very fortunate because when I
first opened my business, I was really

scared of the competition, but actually
we talked quite a lot to each other.

And we, particularly during the
pandemic, it was quite useful

to have that support from other
businesses, but people don't see that.

And I think a lot.

Baking businesses, particularly
if they're on their own, they

don't get to have that support
because they don't know it's there.

And that's what, that's what I
kind of wanted to share was, you

know, you're not alone in this.

This is where, what's happening,
there's ups and downs and we can

all be here to support each other.

Absolutely.

Absolutely.

I'm, I know I'm, I'm thinking of my cousin
who actually bought a cafe the week before

he bought the cafe in February of 2020.

And March 13th is when everything shut
down here in California, so it was very

much like he had this brand new cafe
he just bought and he had to figure

it out, like what am I going to do?

And I think that had he had more
people to talk to, you know, he did

really well and got very creative
because he didn't know what he didn't

know, but I think that there's a lot
of how much more could you have done?

If you knew and were able to have
those conversations with others,

not just you, but general bakers
and general people in the industry.

I 100 percent agree.

I think it's very, very difficult.

And when I first started the business,
I'd gone from nine to five office

to suddenly running a cafe bar.

And then later on, obviously bakery.

And I was flying blind.

I, there was no one I could
find that could help support

with a small cafe business.

There was lots of big food
consultants and food brands and

restaurants, but it wasn't what I was.

So everything I learned was Googled.

Or guest and it, you know,
I wasted a lot of money.

My staff used to laugh at me 'cause
I've got used to keep getting stuff

wrong with the Amazon orders as well.

So they'd either tie up giant
or tiny for kitchen equipment.

So I'd like have the massive
great big tweezers when they only

wanted small ones or like big,
big lads that they didn't need.

I mean, it was just ridiculous.

But I mean it, they were just the
small examples of stuff that just.

got wrong, but it was, there was a lot of
learning and a lot of my time was taken up

by just trying to work it all out without
knowing what to do and how to do it.

And those are steep, steep learning curves
that you have to make up quickly, right?

Like you said, I'm going to do this.

I'm starting to do this.

And now I'm like, okay, I
thought I needed to know this.

Isn't that always the case, right?

Like you think you only need to know like.

Do things like, okay, this
is what it's going to take.

And then all of a sudden you open
it up and you're like, Oh, wait,

I need to know all the things.

Yes.

And then, you know, you, you don't really
appreciate that customers are then there

and they have questions and you've kind
of got to try to answer them confidently.

We're thinking, is that the right answer?

I'm going to make it up
confidently until I get there.

Exactly.

Bake it till you make it is my face.

There you go, there you go.

Now, along those lines and the
problems and the challenges that you

ran into trying to navigate that,
can you talk a little bit about what

you did after about your current
business and what you created after

you decided to close down the bakery.

Yeah.

So it closing the bakery was
definitely just, it was, it was

horrible in many, many ways, but it
was absolutely the right decision.

There was no other option
I'd run out of options.

And even though my head will always
go, what else could I have done?

And that will always happen.

I think I know that I did exactly
the best I could do with what I had

at the time, but where it kind of
led me to was I've just done, been

through this whole entire journey.

I've done a lot of it on
my own with no support.

And well, that said I have my team and
my team were brilliant and my friends

and family around me were also brilliant.

So there was support there, but the actual
business running management and all that

sort of thing, it was all by myself.

I did it sort of on my own.

And I didn't want to lose all this
knowledge and everything I'd learned from

those years of just figuring it all out.

I wanted to use it for good.

So that's exactly why
I created Baking Boss.

In fact, the day after the official
paperwork went through on the closing of.

The cafe, this new business
started, so I did it straight away.

It wasn't like I had much of a downbeat.

I'm like, no, I'm not.

I'm not gonna just gone through all of
this just to let it fester in my mind and

vanish because people need help and people
need support, and I don't want their, I

want us to be able to talk openly about.

you know, business finances, how to
price your products, how to do stuff,

what happens when environmental health
comes around, because that is always

terrifying to know what to do when
environmental health comes around.

But I want to be able to have these
conversations with people and people

be able to ask questions and get
honest answers so that they can

create successful businesses they
want to run in their own ways.

And I thought, well, I'm going to create
Baking Boss because it gives me the

opportunity to still do what I love, which
is bake, because I love baking, so I do

a lot of recipe writing, and I share my
recipes with my followers because they

love baking too, and I get loads of tips
from them, they're amazing, I just learn

so much from them as much as I share
my recipes, I learn a lot from them.

And then I can also talk about the other
side of it, which is the business bit,

which A lot of people that bake go in
because they love baking, so they'll

start a business because they love
baking, but actually the business side

is not their zone of genius, and it's a
whole different skill and knowledge set.

So I wanted to be able to give.

We lost you for a second.

Those of you watching, Naomi is in
the middle of the UK, and there's

tremendous storms happening, so we're
going to bear with us here for a second.

Make sure I have a lot more,
a lot more baking to do.

I am.

We lost you for whatever
you were just saying.

Okay.

Sorry, do you want to start that again?

Yes.

Can you repeat that very
passionate statement?

I was like, no!

No problem.

Yeah, so.

Baking boss started the day after I closed
the cafe and bar and I wanted it to not

lose any of the knowledge and all of that
information I learned over the years.

And I don't want people to ever feel
alone doing their own baking businesses.

I was alone for a lot of
it and it was quite lonely.

And I Want people to be able
to go somewhere for support.

They can ask questions and not
feel like they're being stupid.

We can talk about finances
openly, which is a topic that

often doesn't get talked about.

What happens when environmental
health comes round.

All of those bits that you're
like, I just don't know what to do.

But that's why Baking Boss exists.

But it also gives me the opportunity
to bake as well, because I love baking.

I love creating recipes and that's
where the whole business began.

So I share all the recipes that I've
learned or the skills I've learned in

baking, because I've learned a huge
amount, not just by just a lot of it

practicing, but from my team as well.

My team were amazing bakers.

We're all home bakers and we
learned from each other and we

learned from our customers as well,
because they helped create that.

So I have an amazing team of, community
of people that love baking, they share

their tips with me, I learn from them,
and we just share our love of baking.

And then I also got a community of
baking business owners who start

their businesses loving to bake,
but they don't, their zone of genius

really isn't the business side of it.

It's not something they know, and
That's not nothing to say that

they're stupid or anything like that.

Far from it.

It's just that it's a whole knowledge
and other skill set that you need it.

And it's a different part
of your brain to use.

And that's where I can help
because I've done both sides of it.

So I understand the baking side, but
I also know the business side and that

combining the two without having to
make the choice between doing something

you love and creating a business,
because often we think we can't do

both, but you absolutely can do both.

And I can help kind of build that bridge
that they can create a successful baking

business that's built around them rather
than something that they end up having

to do many, many hours a week to really
try and make the money they need to have

the business survive, which is often
what you see a lot in the industry.

I think that's really powerful.

And I see it a lot in other
industries as well, right?

Like healthcare people or, and I've worked
a lot with them lately where they go in,

you know, my, They're a physical trainer
or a person, a physical therapist, or

they're, you know, some person who's
passionate, an author, you're passionate

about what you create and that thing
you can do and how you can help people

or what you can create in the world.

But then the business side is
entirely, like you said, the opposite

side of your brain a lot of times.

And like everything else, it has its
own language and it has its own things.

And it's, to your point, it's extremely
hard to find the things that are relevant.

How to price, what to do, what to
expect, how to look out for, you

know, what to look out for, how to
get started, what to, you know, no

one wants surprises in their business.

No, and also, there's so much,
when you start Googling stuff,

there is so much information.

So you suddenly end up with a to
do list that is so massive that you

can't possibly do it, which then
you end up working 80 hours a week.

just to get through all the things
that people tell you you should

be doing rather than actually
creating the right business for you.

And that, that is a really hard thing
to work out how to do on your own.

Absolutely.

I can't tell you how many times
I've had businesses come to me.

And I used to work in a very regulated
market like the CBD cannabis space.

And I had so many businesses
that they went through marketers

specifically and every marketer
told them to do something different.

And so now that by the time they
get to me, they have no money left.

Their business hasn't grown.

They're think they're trying, they
think they need to do 40 different

things on social media and email and
all these things, but they really

just need to do one well to start out.

And they're so burnt out and tired
and exhausted and frustrated by

the time they even find me that
you're like, okay, how can we help?

Let's, let's figure this out because they,
you know, the Google, the Google results

that they got had so many, like you said,
like thousands and millions of things

that you should do as a business owner.

And if any of us tried to do all of
them, we would be exhausted all the time.

Yes, and I think the other thing is
often we think with like, particularly

in baking, we think about the cakes
first and actually we need to kind

of think a bit like a CEO, even
though there might just be us.

Actually, we need to think like a leader.

We need to think like what's,
what's right here for the business

and where are my skills best used?

And sometimes we feel like we can't
outsource stuff that's not our thing.

But actually it's kind of going well.

If you outsource, say your social media.

Because you knew that would bring in
customers and sales, isn't that a better

use of your money rather than you?

That's your cost.

You're, you're costing your
business money by doing that.

So it's, in a way, it's helping people
figure out what's right for their

business rather than what they've been
told or what they think they should do.

And, or they should do everything
themselves and try and make it all

work and not have enough time to do it.

Absolutely.

And that it's okay to ask
for help and to find help.

Yeah.

Yes, because, you know, you feel like
you have to do it all alone and I,

I, I know I was there for a very long
time and I, it took me years before

I felt comfortable asking for help.

So, yeah, no, I love this.

I love our conversation, Naomi, and
I love what you've created and I love

what you're doing with Baking Boss.

So can you please let everyone
know as we're wrapping up here?

I have two more questions for you.

One, how What, based on all your
experience and the pivots you've

had to make and the really tough,
hard decisions that you've had to

make as well as the fun ones, right?

What advice that you would give to
somebody who might be thinking about,

I'm feeling stuck, I'm unhappy, I don't
know if I should do that next thing?

I think the biggest thing for me
is, we've always got a choice.

So sometimes it's very easy to
put limits on what we're capable

of and listen to what everybody
else says, but actually opinion is

really the lowest form of knowledge.

So you've just got to do what you love.

And even if it doesn't go the way
you've planned, even if, you know, I

had to close the business, I did it
and I'm still here and it's worked out.

So actually.

Sometimes you just got to try things,
but as long as you've got a destination

and given that people, if you love what
you do and you're passionate, you will,

that will far more carry you than being,
having every bit of knowledge it comes

to when you run a business, because
actually when you start a business,

we're all starting from ground zero.

No one has really much more knowledge
than the other because it's your business.

So you create it the
way you want, but just.

Instead of thinking of the
reasons you shouldn't do it,

think of the reasons you should.

So go for solutions, not problems.

That's fantastic, fantastic.

And can you tell everyone where they
can find you, what you have going on?

Yes.

That way they know where
they can connect with you.

Yeah, absolutely.

So I'm on all the socials.

I am baking boss.

So come find me on Instagram.

I've got a couple of Facebook groups.

So one for business owners and one
for baking, but you can find all the

links in my social media channels.

I've got a website where you can go to
the blog for business advice and lots

of recipes which is bakingboss.net and
I've got a couple of freebies on there.

But I've also got a free challenge
and I'm going to be launching my new

Baking a Business course at the end
of November so that is going to be

a really great opportunity to get
involved and get your business started

and get everything you need to do.

What it is you do best, which
is bake and sell lots of amazing

cakes so we can all eat them all.

Absolutely right.

Absolutely.

You'll need more cake in the world.

100 percent agree with that.

I'm like, let them eat cake.

No, that's not right.

Yeah.

Yeah, definitely.

Lots of cake.

You can find all of Naomi's links
and contact information in the

show notes, so go check that out.

Naomi, thank you so much for being here.

I know there's a raging storm
going on where you're at, so I

appreciate you taking time out.

Thank you for having me.

Thank you so much.

All right.

And everyone, we'll talk to you next time.

Thanks.