Cakabakery: From Small Shop to the National Stage
Episode 13922nd December 2023 • Total Michigan • Cliff Duvernois
00:00:00 00:25:59

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Host Cliff DuVernois talks with Peter Jacob and Jason Kakabaker, co-owners of the Cakabakery, a custom bakery out of Grand Rapids, Michigan. They share the backstory of their bakery, recounting how they started over 12 years ago out of a rented house and have grown the business to include three locations. They discuss their experience on the Food Network’s ‘Cupcake Wars’ and the impact that had on their business.

They shed light on their signature offerings, the Dark Chocolate Merlot cupcake and the award-winning chocolate chunk cookie among others.

Links from the show:

The Cakabakery Website: https://thecakabakery.com/

The Cakabakery Facebook Page: https://www.facebook.com/THECAKABAKERY

Transcripts

Jason Kakabaker:

And I thought my kids, I thought they were punking me, right?

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I got a phone call from Food

Network, going, okay, Food

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Network wants me, you know.

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And literally, it was legit.

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Peter Jacob: Well, I knew, I mean,

his charm can translate across,

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a table or across a camera.

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So I just knew that if he got

into it and got on air that

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he would be just so charming.

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And, and that's what people

like, is authenticity.

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Cliff Duvernois: Hello everyone and

welcome back to Total Michigan where

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we interview ordinary Michiganders

doing some pretty extraordinary things.

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I'm your host Cliff DuVernois.

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I'm trekking through Grand Rapids and I

come across this bakery that's actually

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doing some really cool things and I got

the co owners on the show today because

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if there's one thing that I love more

than anything it's actually a really good

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pastry and what they're doing over there

is It's nothing short of extraordinary.

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So ladies and gentlemen, please

welcome to the show, the co owners

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of Cakabakery out of Grand Rapids.

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That would be Peter Jacob

and Jason Kakabaker.

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Peter, how are you?

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Peter Jacob: Things are great.

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Cliff Duvernois: Jason.

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How are you doing?

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Jason Kakabaker: So good over

here in cold, West Michigan

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Cliff Duvernois: Jason if you

would tell us what is Cakabakery?

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Jason Kakabaker: Yeah, so we're a

custom bakery based out of Grand Rapids.

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We customize Baked cakes and

cookies and cupcakes about anything

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you can imagine everything's from

scratch and made with a lot of love.

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Cliff Duvernois: What I would like

to do is I want to start diving into

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the backstory behind Cakabakery.

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So Peter let's start with you.

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Why don't you tell us?

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Where are you from?

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Where did you grow up?

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Peter Jacob: I grew up in

the top corner of Indiana.

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So Chicago was really my

city to go to growing up.

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And then I moved to West

Michigan for college.

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I went to a creative college called

Kendall College of Art and Design,

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where I studied furniture design.

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And I still do that to this day.

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But one of my favorite projects over

the last 12 years has been working

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on this bakery with Jason and all

the amazing employees that we've had.

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But really it was Jason's passion that

brought it to us, brought it to light.

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The fact, I think that his last name

is Kakabaker plays a large role in it.

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And so it was written in the stars.

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And we started working on this more

than 12 years ago out of a house that we

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rented in Heritage Hill, Grand Rapids.

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And here we are today,

three locations later.

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Cliff Duvernois: Jason, why don't

you tell us where you're from?

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Where did you grow up?

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Jason Kakabaker: Yeah, I grew

up in Portage, Kalamazoo area.

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Graduated at Western Michigan

with a business marketing degree.

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Learned how to bake and

decorate cakes in high school.

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And kind of always done that on

the side for friends and family.

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I have three kids.

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And they've always gotten these real

bougie birthday cakes every year.

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So, I stuck with it.

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It's in the last name, as Peter said.

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Cliff Duvernois: Why did you get

into decorating cakes in high school?

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Jason Kakabaker: I know

it was the craziest thing.

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First job ever was at

a, uh, Baskin Robbins.

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Remember those?

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Cliff Duvernois: Baskin

Robbins always knows.

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Jason Kakabaker: Yeah.

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So I was decorating ice cream cakes.

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So I found out it's something you

have to work at really quick, right?

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It gets super soft in no time.

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You can work on a cake as long

as you can, out, and then you

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have to bring it in the freezer.

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Literally walk in the walk in freezer

and finish it in there before your bag

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of piping gets hard, yeah, but it's a

lesson that I just kept up over the years.

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I kind of liked it.

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And, there's a market

for it for sure, geez.

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Cliff Duvernois: So now you went to

Western Michigan to get your degree and

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then at some point in time you decided

you wanted to get into baking again

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or did your career go in another way?

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Jason Kakabaker: So I had a

corporate gig, uh, for 15 years.

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And I was downsized along with

400 more of us at the same time.

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And then, uh, they brought me back.

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So they realized how many people go.

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And it happened again.

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And Peter's like, just do this

out of your home, you have a

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huge following, why not try it.

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So we, we literally would do tastings

out of our little home in Heritage Hill.

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People would come in and

out, to pick up their cakes.

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And we'd burst into the seems.

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Well, we had a freezer, we had a

freezer in the garage we put in.

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We had boxes all over the dining room.

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Everything was literally

bursting at the seams.

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So we found, um, Peter had his

eyes opened on a spot a mile down

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the road from us and we made the

giant leap to do the brickwork.

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Peter Jacob: I remember so specifically

overtaking the kitchen area, which

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was a pretty nice sized kitchen in

a kind of craftsman style house.

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But then once we took over the kitchen,

yes, we added a, uh, junky freezer from

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probably Facebook Marketplace, to the

basement, the equipment flooded into the

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basement just as far as storage for boxes.

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And then eventually we

took over the dining room.

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And then a part of the living room.

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And then we knew it was

time to go someplace else.

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I at the time had been designing

furniture out of the house as well.

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And once you get to that

critical mass, you know, you

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kind of have to take the leap.

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And it was fun.

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We, we really did find an amazing building

to start our first retail store in.

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Although it needed a ton of work.

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It was shaped like a

windmill in the front.

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And so it was this historic sort of

greenhouse floral shop back in the day

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that we took over and just put a ton

of time and effort into fixing it up.

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And then that was our first retail

location in East town in Grand Rapids.

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Cliff Duvernois: Jason was sharing earlier

that you, Peter, were pushing him to do

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this, right, to start this side hustle.

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So what made you, what made you sit there

and reach out to Jason to be like, dude,

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you got to do this cake thing, right?

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Do a side hustle.

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We're gonna do it full time.

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Where did that come

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Peter Jacob: Well, we were together

at the time and I think I've

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experienced this a few times.

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You just get a sense that someone's

very naturally good at something.

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And you say, why are you

not going further with this?

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You just have to go further.

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And he was ready.

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I think he was really ready for a

change in life in general at that time.

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And so when those two things

coalesce, that's I think when

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you know how to take the lead.

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It's hard because it takes financial

effort, it takes personal, physical

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effort, you get tired doing it.

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But I mean, we were in our thirties,

so like, a different phase of life.

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And It feels easier at the time.

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You know, when you look back,

you're like, wow, that was a lot

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of work to get that thing going.

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But at the time, you're just a little

fearless and younger and you think.

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Why not?

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You know, the opportunity

outweighs the risk.

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And so you just kind of go, why not?

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Also back to, you know, Jason

just being naturally good at it.

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It wasn't just the

skill to make the cakes.

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It was the people skills.

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So he had just this network of friends.

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Network of people who, um, in some cases

we shared in overlapped friend groups.

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But they just clamored for it.

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They just couldn't wait to see

what he could come up with.

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And so that's when you know

there's like a spark there.

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There's something more interesting

that you don't necessarily have to

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market too hard or try to convince

people too thoroughly to enjoy.

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Because, first of all, it's sweets.

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And everybody likes that.

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Yes!

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It's universal.

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Yeah, handing people pure slices of

joy, but especially when it came to and

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what we started out doing were decorated

cakes or like catering for small events.

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And that's when you just know you're just

going to light up someone's event, light

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up their day, and his ability to do that.

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And then feathering in the, the thing

that I could bring to the table, which

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was this was so long ago that it was

early days of face, not the earliest

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days of Facebook, but I'd say the

earliest days when you could market

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your company for free on Facebook.

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There were less restrictions.

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The algorithm didn't push you down.

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So it was really easy.

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And I, I saw other friends

experiencing success there.

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And so I said to him, the real

kind of pushing that I did

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early on was, you can do this.

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And also, here's how.

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We can just market it

through Facebook for free.

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We can rely on word of mouth

from friends and family.

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And then third, I think, and the

one that I love so much that Jason's

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become very used to, is the marketing,

the actual PR and like press

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opportunities that just come right away.

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And that's where I really

said, get out there.

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Do this.

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And he, I don't know how to do that.

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I don't know if I'm comfortable.

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Right.

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Jason Kakabaker: How

does anybody know that?

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I mean, yeah, I get in

front of the camera.

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Are you kidding me?

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Cliff Duvernois: So let me

ask you this question here.

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And I say this because a number of times

people will go out and start a business.

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And I even did this myself, right?

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So I'm a little bit of a cook.

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And I would have some friends come

over for dinner and they're like, Oh my

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goodness, you should open up a restaurant,

which made me laugh hysterically.

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Because I've got no experience

running a restaurant.

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So I guess the question for you is,

is, I guess what would, if you were

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going to start this venture, what

would you actually think and say

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we're going to be successful at this?

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Jason Kakabaker: Oh, I mean, let's start

alone with the logo that Peter designed.

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Absolutely stunning.

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I mean, it looks like we're well

established right off the bat.

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And people recognize the name.

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It's all those.

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But it's a good quality

product that we come out with.

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You know, it's it's unmatched.

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Peter Jacob: Yeah, I think

also, you know, like.

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Your friends and, and, uh, whoever's

cheering you on are, you know,

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your first best marketing effort.

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But like your friends telling you

that you were a good cook you know,

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you have to know it for yourself.

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Cause they, they could be shining

you on, they could just be helping

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you to feel good about yourself.

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But the fact is once you know

that you're actually good at it

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then you can take the next step.

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And I think that Jason knew

that there was something there.

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And I would just say like, the hidden

benefit and the hidden success throughout

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the years has been because of the

people that we're able to work with.

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The product matters,

obviously, so, so much.

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But right off the bat, we had a person

who we met in the line at an ice cream

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shop because she was tattooed, sleeves,

legs, everywhere, with desserts.

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So Jason, being the personality that

he is said, Hey, do you want a job?

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We're starting a bakery up the street.

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And she said, yeah, actually I do.

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I'm, I'm a massage tech.

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And I'm waiting for my salon to open.

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And I have a full summer to

wait for that salon to open.

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So I, yes, I would love a job.

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Her name is Abby.

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And she became kind of the standard that

we use to measure other people against.

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Because she was so naturally good at it.

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And she had such a sort of theatrical.

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And that's not meant

to diminish in any way.

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It's theatrical in the best sense, a

booming voice that welcomed people in and

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said, you're about to have a great time.

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She would sometimes say,

are you ready to have fun?

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You know, two people walking in the door.

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And you go, you can't teach that.

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We didn't come up with that

training method or anything.

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And then another person, Denise,

who worked with us, who became

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sort of like the the mother of

the crew, even though she'd hate

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that I say that because she's not.

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She was never old enough

to be any of our mothers.

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But she became like the

hostess with the mostest.

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And, and.

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Not only a combined baking

skill with customer service,

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but became like family to us.

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And so it's just like the hidden virtue

of the whole experiment has been getting

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to know all these amazing people.

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And it continues to this day with all the

amazing staff that we get to work with.

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So it's really, it feels special.

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Cliff Duvernois: We're going to take

a moment and thank our sponsors.

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And when we come back, we're going to

explore how the Cakabakery actually put

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itself on the national stage, as well

as the success that they're having.

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We'll see you after the break.

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Hello everyone and welcome back to

Total Michigan, where we interview

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ordinary Michiganders doing some

pretty extraordinary things.

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I'm your host Cliff DuVernois.

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Today we are talking with Peter

Jacob and Jason Kakabaker of

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the Cakabakery in Grand Rapids.

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Before the break, we were

talking a little bit about Jason,

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become an immediate darling.

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So what I would like to do is I'd

like to explore that because I know

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you've been on the Food Network.

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So why don't you talk to us first

off about, when Peter came and

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suggested this to you, what was your

thoughts like initially behind it?

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And then why did you just

decide to do it after that?

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Jason Kakabaker: I was a part of a

vegan cupcake contest in Grand Rapids.

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And I beat out all the

other local participating

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restaurants, that type of thing.

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Which felt good.

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Well, there was a blog that

picked up on it, a national blog

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and wrote about it, whatever.

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And then the Food Network Producers

got a hold of this blog, and

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contacted me one night, randomly.

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And I thought my kids, my boys,

were pre teens, I think at the time.

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I thought they were punking me, right?

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I got a phone call from Food

Network, going, okay, Food

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Network wants me, you know.

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And literally, it was legit.

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They wanted me to go out there

for a couple days in LA and

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film a show called Cupcake Wars.

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I was a little bit familiar with it.

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But yeah, it was a crazy couple days to

fly out there and air a 30 minute show.

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Peter Jacob: The run up to the episode

was so interesting because although

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they approach you, they approach quite

a lot of people you find out over time.

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All throughout the country and

they want a good mix of genders.

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They want a good mix of personality types.

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And so the producers are really working

to mix this well on a single episode.

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Especially given the

theme of that episode.

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And I think Jason was

given such a challenge.

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Because we did the full audition tape.

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Uh, which, you know, had to be produced.

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We worked with some friends to do that.

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Jason Kakabaker: They went to see

what would look best on camera,

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Yeah.

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Accessorize, you know,

it's all accessories.

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Peter Jacob: Everything.

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So I found that process so

interesting to get things started.

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And then you find out if

you're on the episode.

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And then you find out

what the episode theme is.

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What was the theme, Jason?

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Jason Kakabaker: Yeah, it

was actually Outer Space.

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So our guest judge was an

astronaut, which was kind of fun.

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Cliff Duvernois: So let me ask you this

question here, because this seems to be

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like the start of it all when you entered

this competition for vegan cupcake.

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Why did you decide to do that?

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Jason Kakabaker: Well, I wanted to

be sure with Food Network that it

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wasn't just going to be a vegan Show,

you know, episode because we do that.

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That's not everything we do.

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But it's, an important part for sure.

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But yeah, I just thought I'd enter

the contest because we make the

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best vegan lemon cupcake there is.

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There you go.

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It's great.

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Yeah, and that's how we won.

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I felt really proud that we beat out

all these other restaurants in town.

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Peter Jacob: Nice.

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Yeah, it's so popular for weddings.

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I mean, it's one of my

favorite things that we make.

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And I'm not vegetarian or vegan.

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But it's one of my favorite

things that we make entirely.

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Right.

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Jason Kakabaker: It's really good.

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Usually paired with a

raspberry buttercream.

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Ugh.

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Cliff Duvernois: See,

now I'm getting hungry.

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Now I'm getting hungry.

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Here we go.

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This always happens.

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I'll be right over.

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Yes.

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I'll be right over.

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Yes.

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Okay.

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I know that part of this getting Jason

out in front of the camera, Peter,

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this was actually you pushing this.

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Why did you think that this was important?

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Peter Jacob: Well, I knew, I mean,

his charm can translate across, you

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know, a table or across a camera.

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So I just knew that if he got

into it and got on air that

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he would be just so charming.

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And, and that's what people

like, you know, that what

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works most is authenticity.

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And so Jason's got a natural

kind of way with people.

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He's the life of the party.

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He just loves to make

people happy and celebrate.

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And so, that's effective.

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What happens also, though, is that

you have to get out of your own way.

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And so, let's say, when we were

producing the audition tape for

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Cupcake Wars it's challenging to stay

bright and intentional and authentic

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when you're doing 15 takes in a row.

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Our friend Neil, who was helping

us produce that video, our friends

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Jamie and Aaron from behind the

scenes, we're all, trying not

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to make him feel self conscious.

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But also trying to coach.

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And that can be difficult

to get through, right?

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Jason Kakabaker: Yeah, to your

point, most people, when the camera

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turns on, they shut right down.

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Right?

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Yep.

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It's just natural to just You know,

and they're like, okay, do it again.

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Take five, but really mean it this time.

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I'm like, oh.

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Stealthy.

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Stealthy, yeah.

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Peter Jacob: And that was

good practice because It was.

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It was good practice because when you

went on the show, what did they do?

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Jason Kakabaker: National TV.

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Ah, lots of takes.

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Peter Jacob: And the producers are

like, Get this, hit that, say this.

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Cliff Duvernois: Which by the way,

and I do want to explore this cause

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I've, I've heard some other people

talk about being like on Food

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and Network Television and stuff.

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And obviously, you can't go on

there and be a complete flop, right?

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So I guess my question to you is,

you know, when they make these

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shows, they're creating drama

that's on there, whatever it is.

383

:

So talk to us about what it was

really like to like be on there.

384

:

Cause you're, I could just see your zone.

385

:

You're in the game.

386

:

You want to make the cupcakes.

387

:

You want to win this competition.

388

:

But you've got like a producer shoving

a camera in your face saying, okay, cry.

389

:

Jason Kakabaker: No, there are

a few things, you know, you

390

:

know, before you go out there.

391

:

And it, it is tough because

it's different equipment, right?

392

:

That you're used to.

393

:

It's not your oven, it's not your mixer,

394

:

Cliff Duvernois: not your kitchen.

395

:

Yes.

396

:

Jason Kakabaker: Right.

397

:

It's a whole stage of sorts,

you know, made up fake stage.

398

:

But they do love it if

something doesn't turn out.

399

:

I have to tell you.

400

:

I, my most favorite thing to

make still to this day is our

401

:

dark chocolate merlot cupcakes.

402

:

And it's something you have to hand mix.

403

:

And not use a, yeah, it's the

most amazing cake I've ever had.

404

:

Uh, and it literally didn't

turn out in the oven.

405

:

The camera loved that.

406

:

The camera loved to see my

flopped, my flattened cupcakes.

407

:

So I'm pouring them out

in the garbage, right?

408

:

Because that timer is real.

409

:

Yes.

410

:

You're literally done with a round.

411

:

So I had to remake them

and the camera loved that.

412

:

I was all frustrated.

413

:

Frustrated thinking about it.

414

:

All over again.

415

:

Peter Jacob: Yeah, I remember them

having him like, wait, slow down.

416

:

We don't have the camera in

the right place for you to

417

:

throw these cupcakes away.

418

:

And he's like, throw them.

419

:

I have to.

420

:

Oh my goodness.

421

:

Like, he's embarrassed.

422

:

Like, this didn't work.

423

:

I gotta start all over.

424

:

I want to hide.

425

:

Yeah, I want to hide away.

426

:

But they're like, stop.

427

:

We need to reposition so we

can get you throwing them away.

428

:

And if you want to curse, you

know, curse, like that's great.

429

:

If we have to, if we have

to bleep you, that's okay.

430

:

And they're like, go ahead.

431

:

Please

432

:

Cliff Duvernois: do, please do.

433

:

Oh my goodness.

434

:

Yeah, go

435

:

Jason Kakabaker: ahead.

436

:

Yeah.

437

:

And they love it.

438

:

If well, they want you to talk

while you're making a recipe, right?

439

:

You're cooking and baking,

stirring or whatever.

440

:

And they want you to talk, the

producers in your ear telling you that.

441

:

Tell us what you're doing.

442

:

Tell us what you're doing.

443

:

Well, you don't do that in the bakery.

444

:

You know, you're doing your thing.

445

:

Yes.

446

:

You're not still making

frosting, everyone.

447

:

Still making, you know.

448

:

Same frosting.

449

:

Same frosting.

450

:

Still doing it.

451

:

Quite the trip.

452

:

Cliff Duvernois: Peter kind of

alluded to this before about

453

:

like leveraging Facebook.

454

:

what did this do as far as like

your social online presence?

455

:

Like, how did actually, how did Grand

Rapids respond to this knowing that one

456

:

of their own was on national television?

457

:

Jason Kakabaker: Thanks.

458

:

Oh my gosh.

459

:

Uh, we made a, we made a

huge watch party out of it.

460

:

So we had a restaurant in downtown that

helped us, um, run out of this giant room.

461

:

We had all our closest friends and

family there and our best customers.

462

:

And yeah.

463

:

TVs all around us.

464

:

And Peter made huge

posters and we had lots of.

465

:

All the treats we made on the show.

466

:

And it's just so surreal

to see yourself on TV.

467

:

You don't know how you're gonna be

468

:

Cliff Duvernois: yes How they're

gonna edit it and put it together.

469

:

Yeah

470

:

Jason Kakabaker: Yeah.

471

:

Whole different thing.

472

:

Nerve racking as heck.

473

:

Peter Jacob: One of the best things too

is that our friends helped us produce

474

:

this event where we had a watch party.

475

:

And you know, it's so, it's so buzzy

and so fun and, and like he alluded to

476

:

earlier his kids are real pranksters.

477

:

I think his whole family and you know, a

lot of our friends also play jokes and.

478

:

All in good fun.

479

:

But it comes to the end where

they're going to say, and, and like

480

:

he's on a nondisclosure agreement.

481

:

You know, and so I can't tell anyone

what the result of the show is.

482

:

But of course I was out

there for the taping.

483

:

And so I knew what the result was.

484

:

One of two people, maybe three

in the world, other than the

485

:

people who worked on the show.

486

:

And so I know that he

came in second place.

487

:

I know he was first runner up.

488

:

Okay.

489

:

That's fine.

490

:

It's great.

491

:

That means he made it through

all the stages of the show.

492

:

He got to be in the finale.

493

:

He got to do the final display piece.

494

:

So cool, right?

495

:

We get to the watch party.

496

:

And I turn to my friend who helped me,

Jamie, who produced the event with me.

497

:

I go, I think they lied to us.

498

:

I think they won.

499

:

I think when they came out of the show,

they said he and Baker, this would

500

:

be so them, said to their partners,

her partner and me second place.

501

:

That's okay.

502

:

We've had a fun time.

503

:

It was a long day.

504

:

Whatever.

505

:

We're tired.

506

:

No, I was like, now I'm determined.

507

:

They won.

508

:

So, so I'm in the watch party

getting bright red, feeling like

509

:

excitement for in a fresh way.

510

:

Cause I'm like, what if they won

and they lied to us, which could be,

511

:

which could be, it really could have

512

:

Jason Kakabaker: It was such a buildup.

513

:

You're right.

514

:

It was quite the, yeah.

515

:

To watch it again.

516

:

Every time I watch it, I

think I'm going to win it.

517

:

Peter Jacob: You know what?

518

:

And it, I'm sure Jason, you feel the same

way, but it paints a whole new reality

519

:

for you about these competition shows.

520

:

Because you know, what is has to be

for organization and strategy and, and

521

:

just to be able to actually produce

a show, you know, what's not real.

522

:

But then you also come away with what

is real, which is the timers and the

523

:

amount of equipment and the helpers

that you have behind the scenes.

524

:

Those things are all real and really

impact the experience that you have and

525

:

the edge that you have in the competition.

526

:

So that's cool.

527

:

So now I can't watch Bake Off without

thinking of Cupcake Wars, which

528

:

is still one of my favorite shows.

529

:

Jason's traumatized for life.

530

:

He can't watch anything.

531

:

Jason Kakabaker: Yeah, I can't

watch a lot of reality shows.

532

:

Cliff Duvernois: Yeah, I bet.

533

:

I bet.

534

:

But I do want to take a couple minutes

and talk about like, if somebody

535

:

is listening to this episode and

they want to stop by Cakabakery,

536

:

what would be like some of the.

537

:

delectable treats that you would

say, you know, if you're going to

538

:

come here, try this or do this.

539

:

Jason Kakabaker: Yeah.

540

:

So our dark chocolate Merlot,

like I alluded to earlier.

541

:

Our banana cupcake with peanut

butter, buttercream is our signature.

542

:

It's our staple with that every day.

543

:

And then all the other

cupcakes rotate out every day.

544

:

But our cookie that you have to try, we

want best dessert in Michigan, a few times

545

:

now is what that chocolate chunk cookie.

546

:

So let's, yeah, it's quarter pounder,

the dark chocolate chunks and the

547

:

brown sugar and the white sugar.

548

:

Cliff Duvernois: Oh, I'm sorry.

549

:

Did you say a quarter pounder?

550

:

Yes, sir.

551

:

Jason Kakabaker: Oh,

552

:

Cliff Duvernois: That's my

love language right there.

553

:

That's awesome.

554

:

It is a dense cookie.

555

:

It is.

556

:

It is.

557

:

Peter, what is, what is your, what

are your favorite pastries from there?

558

:

Peter Jacob: So many favorites.

559

:

I love that I've been wrong about

a lot of things over the years.

560

:

So from my perspective, I

will, I'll try to guide things.

561

:

And I'll say, I don't know, is

cutting a cake in person, like

562

:

the most elegant thing to do.

563

:

But the cake by the slice is so popular.

564

:

And I wish we could have it every

single moment that we're open.

565

:

But they often sell out by noon,

so you have to really get in there

566

:

to get the cake by the slice.

567

:

it works out really well.

568

:

So that's that's a favorite.

569

:

And those flavors rotate all the time.

570

:

I love this one has a

tiny story behind it.

571

:

But I love the cinnamon

rolls so much that we make.

572

:

We do cinnamon rolls that are frozen.

573

:

You can take and bake at home.

574

:

And then we also make

them fresh every Saturday.

575

:

And they're so fresh.

576

:

They're so light and fluffy.

577

:

And one of the locations that we have

in Holland is, was purchased from my

578

:

sister, who owned a bakery there herself.

579

:

And she developed the cinnamon

roll recipes, one of the only

580

:

recipes that Jason didn't perfect

himself, or with help from staff.

581

:

And so this is my sister's cinnamon roll

recipe that is real risen dough, beautiful

582

:

overnight puffed up, flavorful, amazing.

583

:

anD it just cannot be beat.

584

:

And I will have anywhere that I go, you

know, there's a restaurant in Chicago that

585

:

I love who has an amazing cinnamon roll.

586

:

Anywhere that I go, I try to

compare their cinnamon roll to

587

:

ours and not just for favoritism.

588

:

But ours is still the

best I've ever tried.

589

:

It is absolutely something to be proud of.

590

:

Yeah, it's, it's wonderful.

591

:

Cliff Duvernois: Well, I now know

what I'm going to get when I go.

592

:

Yeah, I know what I'm going to get

when I go the next time I'm there.

593

:

Cause I'm, uh.

594

:

I'm a nutball when it

comes to cinnamon rolls.

595

:

So yes, . Oh, they're,

that's just awesome.

596

:

Peter Jacob: You'll not

be disappointed at all.

597

:

Jason Kakabaker: Yes.

598

:

It goes so well with a coffee.

599

:

Cliff Duvernois: Um, yeah,

yeah, yeah, yeah, yeah.

600

:

Okay besides being super hungry right

now, Peter, Jason , if somebody's

601

:

listening to this and they actually

wanna stop by Cakabakery, find you

602

:

online, whatever it is, talk to us.

603

:

What's your address?

604

:

What's your website?

605

:

What's your Yes sir.

606

:

What's your social handles?

607

:

Talk to us.

608

:

Jason Kakabaker: Yeah, we're

at, uh, we've got it all on East

609

:

Fulton, 919 East Fulton, a mile

east of downtown Grand Rapids.

610

:

And we're at the The Cakabakery on

Instagram and same with Facebook.

611

:

Come find us.

612

:

Peter Jacob: Our website is essential

because you can start your order there.

613

:

So you can either call us,

start an order that way.

614

:

but we do weddings and events like crazy.

615

:

Catering is more than

half of our business.

616

:

And so we do customized cakes.

617

:

All day.

618

:

Every day.

619

:

And we really have become one of

the trusted sources for customized

620

:

cakes in West Michigan in general.

621

:

So we have two Holland locations: one on

eighth street, one on Lakewood Boulevard,

622

:

and then that Grand Rapids location.

623

:

And then social media, just everywhere.

624

:

Cliff Duvernois: So I'm

super hungry right now.

625

:

So Peter, Jason, it's been awesome

having you guys on the show today.

626

:

Thank you so much for coming on.

627

:

You're so welcome for asking

628

:

Peter Jacob: us.

629

:

Oh, thank you, cliff.

630

:

So nice.

631

:

Yeah, it's been fun.

632

:

Cliff Duvernois: Yes.

633

:

And for our audience, you can always

roll on over to total michigan.com.

634

:

Click on Peter and Jason's interview and

get the links that they mentioned above.

635

:

We'll catch you next week when we

talk to another Michigander or doing

636

:

some pretty extraordinary things.

637

:

We'll see you then.

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