Shane Smith

So make sure that you're getting a nonstick liner.

And that'll have it on it as well, or grease proof.

Invest in your liner.

Spend that extra 20 cent.

Oh, I think about five weeks.

Yeah, the response has been absolutely amazing.

You always hope and dream that people will get behind it and get behind the concept.

And they really have.

I've been blown away.

It was number one bestseller of the week that it was published, which was completely amazing.

blown my mind but it's been a fun couple of weeks travelling around meeting loads of people and I've always said this when someone sends me a picture online of a bake that they've made there's nothing more humbling than that it's just lovely.

Yeah, I suppose people think as well as a pastry chef that you haven't kind of trained either as in like on the savoury side of things.

So I suppose back when I started college back in the day when things were in black and white, it was savoury food first.

And then after, I'd say, about six, eight weeks in college, I realised, yeah.

Is that boys like us looking at you coming out of your pastry corner going, get out of the kitchen?

The abuse.

Where did you train?

Killiebegs.

Oh, okay.

Yeah, Killiebegs.