Michelle Morfett

Okay.

So I think because I've been in business for 10 years now, I started getting this feeling like it's been going so well for so long.

I don't want to be negative about it either, but I was kind of thinking like maybe something could happen at some point or have we been smart or like really lucky to get to this point for 10 years and nothing really happening.

So we're in this little nice middle kind of ground where we are like upper market baking.

So we charge a reasonable amount for our baking, but then we're not like a cheap suburban kind of bakery that you find on every corner.

But then we're also not a cafe or restaurant where, you know, you go out for breakfast and you're spending $80 for a couple of plates of eggs and some coffees.

So you can come to us, feel just as satisfied and still only spend maybe $30 or $40 and then you can walk away happy.

So I think that's why we always kind of slip through the radar of, you know, when people get stuck with like run into trouble with money, then you still want that little treat to feel normal.

And that's why I think that people will still come to us.

So we do lots of cakes to order.

That's our main thing.

So a lot of orders through the online website.

And then day to day, people just come in and grab some baking, their morning coffee, things like that.

So just like a nice little sweet treat.

I have a very Kiwi style of baking, but elevated.

And I think that's why my recipe videos do well as well, because I have a few steps which make it look very specific to what I do.

And then people love trying to recreate it.

Okay, so always baking.

But for some reason, always business.

But then in school, I didn't do any business studies or accounting or anything.