Vanilla Bean Bakeshop

Taylor Livesey:
and I just said, “You know what?

Taylor Livesey:
“Screw it, I’m gonna quit my job.” And I didn’t think that it was something that would ever take off.

Andrew:
What advice would you tell your younger self?

Taylor Livesey:
Oh man, there’s a lot of advice I would have given myself.

Andrew:
Let’s talk a little bit about the financials.

Taylor Livesey:
Whatever you think financially it’s going to cost to open a bakery, think double.

Taylor Livesey:
The answer is, did I eat shit?

Taylor Livesey:
Yes, I did.

Taylor Livesey:
And that’s just the reality though of being a small business owner.

Taylor Livesey:
It’s funny ’cause once I really started to do that, things just took off.

Andrew:
Can I try a cupcake, Taylor?

Taylor Livesey:
Yeah, do you wanna try one? (laughing)

Andrew:
All right, Taylor, here we are at your bake shop, Vanilla Bean. Tell me a little bit about who you are and what this business is about.

Taylor Livesey:
Yeah, for sure.

Taylor Livesey:
So my name is Taylor.

Taylor Livesey:
Hello.

Taylor Livesey:
I’m the owner of Vanilla Bean Bake Shop.

Taylor Livesey:
We’ve been around since 2019.

Taylor Livesey:
I started my business just out of my house as like a little side hustle to make some more, some extra money.

Taylor Livesey:
And over a five, almost six year timeframe, we’ve now opened up a bakery and we’ve been in this location for about just over two years now.

Taylor Livesey:
So yeah, we opened November, 2022.

Taylor Livesey:
Yeah, I don’t know, living the dream.

Andrew:
We’re gonna dive deeper into the store, but for now let’s go and can you show me what a day-to-day looks like at this business?

Taylor Livesey:
Sure, somewhat, it changes daily, but yes, absolutely.

Taylor Livesey:
Let’s do it.

Taylor Livesey:
When you first walk into the shop, this is what you see. And you came at a perfect time because it’s Valentine’s Day, so the shop looks extra cute right now.

Taylor Livesey:
The girls are setting up the front right now, so we only have about a third of the display up, but the most beautiful part is already out, so that’s good.

Taylor Livesey:
It’s our cupcakes, which is kind of like our bread and butter.

Taylor Livesey:
We have our espresso over here, so we’re also a full-service cafe.

Taylor Livesey:
So we can do all of the fancy coffee drinks and we make up a lot of really fun drinks as well.

Andrew:
Did you start full service?

Taylor Livesey:
Yep.

Andrew:
Oh, right away?

Taylor Livesey:
Yeah, right away.

Taylor Livesey:
Yeah, because I knew that when we opened the bakery, I wanted it to not just be about baked goods.

Taylor Livesey:
I wanted it to be a place where people could come and work and come and relax and just, you know, meet up with a friend for coffee or something like that, right?

Andrew:
Okay, what’s next?

Taylor Livesey:
Yeah.

Taylor Livesey:
Heading into the back here.

Taylor Livesey:
We call this the kitchen.

Andrew:
We’re here in the kitchen.

Taylor Livesey:
This is the kitchen.

Andrew:
Okay.

Taylor Livesey:
We call

Taylor Livesey:
it, well, I’d say we call it the back of house

Taylor Livesey:
probably.

Andrew:
Back of house.

Taylor Livesey:
Yeah, we call it the back of house.

Andrew:
Okay, we’re here in the back of house.

Andrew:
Can you tell me about the process of making the cupcakes?

Andrew:
How many, first of all, how many cupcakes do you make a day?

Taylor Livesey:
Yeah, so it depends on the day.

Taylor Livesey:
It depends on any orders that we have. depends on, it varies.

Taylor Livesey:
So it could be anywhere from 50 cupcakes a day, like full size, and then we have our minis as well that we do.

Taylor Livesey:
So probably like total combined between all of them about 70. And then on weekends, obviously more, maybe closer to 120. And that’s just for cupcakes though.

Taylor Livesey:
That’s just for cupcakes. Yeah we do about, I’d say between 70 to 120.

Andrew:
Okay. Can you walk me through kind of how, I mean, how is it done?

Taylor Livesey:
Yeah, yeah, great question. So the girls get here bright and early in the morning, 6am, and first thing that they do is they get cupcakes in the oven because you can’t decorate a hot cupcake. So first thing that they do is they get the cupcakes in the oven. We’ve got everything pretty organized in our kitchen, everything’s pretty ergonomic, like within arm’s reach,

Taylor Livesey:
and

Taylor Livesey:
all of our batters are always pre-made, So then that way the next morning when they come in everything’s ready to go and they can just start scooping The girls will start scooping the cupcakes and get those in the oven And then they just jump on to the next task, which is usually Pulling cookies getting cookies ready and muffins and the list goes on and on. So

Andrew:
Was this a process that You kind of slowly came up with over the years or how like what guess?

Andrew:
What was it initially when you first started?

Taylor Livesey:
I don’t even know.

Taylor Livesey:
I couldn’t even tell you how we did it at the beginning because it was just a gong show.

Taylor Livesey:
And you know, when we first started, I had no idea what I was doing.

Taylor Livesey:
I still don’t know what I’m doing.

Taylor Livesey:
But I know better now

Taylor Livesey:
than

Taylor Livesey:
I did then.

Taylor Livesey:
So I couldn’t even tell you what opening duties looked like two years ago, just in comparison to what we do now.

Andrew:
Knowing what you know now, what advice would you give to someone who’s watching this and is like, oh my gosh, I wanna start my own bake shop too.

Andrew:
What advice would you tell them?

Andrew:
Or I guess, what advice would you tell your younger self?

Taylor Livesey:
Oh man.

Taylor Livesey:
There’s a lot of advice I would have given myself.

Taylor Livesey:
Whatever you think financially it’s going to cost to open a bakery, think double.

Taylor Livesey:
And everything that you think it’s gonna actually be like, it’s gonna be completely different.

Taylor Livesey:
I never pictured, when I opened the bakery, I was like, I’m gonna be in the kitchen, making cupcakes, it’s gonna be great.

Taylor Livesey:
And my day-to-day is completely different than what I ever imagined it would be.

Taylor Livesey:
Like, I’m incredibly blessed, but I had to like, almost like grieve what I thought it was going to be, opening a bakery, and accept and move forward with what it actually is.

Andrew:
Your expectation was just making cupcakes

Taylor Livesey:
I thought that I was going to be in the kitchen.

Taylor Livesey:
I thought that I was going to be making cupcakes and cakes and doing all of that creative aspect to it.

Taylor Livesey:
And then I just realized, like, I’m one person and I can’t do, I have to be able to be on the emails to accept those orders so that I have cakes and cupcakes to do, right?

Taylor Livesey:
And I’ve realized that I can’t do both of those things simultaneously.

Taylor Livesey:
And so it was a really big adjustment for me to accept moving

Taylor Livesey:
out of the kitchen and just focusing primarily on the business and the growth of the business and making sure that we are generating enough business to come in so that we are sustainable.

Andrew:
How do you come up with the recipes?

Andrew:
Do you take inspiration from something and then you craft your own?

Taylor Livesey:
Yeah, so majority of the recipes are our own.

Taylor Livesey:
A lot of them are family recipes, as well.

Taylor Livesey:
In terms of flavors, I just have like a particular palette that I just love that I like I love like citruses and florals and things like that. We use a lot of like earl grey, a lot of lemon, raspberry, anything that we can make cute and pink, we do that.

Andrew:
So do you create the flavors that you obviously like yourself, right?

Taylor Livesey:
Yeah.

Andrew:
Do you ever create flavors that you don’t like, but it’s because customers said something like they want it, but you’re like, no, that’s not

Taylor Livesey:
(sighs)

Taylor Livesey:
We have, and I’m veering away from that.

Taylor Livesey:
Because if I’m being honest, I think that, and this goes in all aspects, if we’re ever working on stuff that we don’t love or that we’re not passionate about, it shows in our work.

Taylor Livesey:
And that’s not just us, that’s everybody.

Taylor Livesey:
Like if you’re working on something that is a creative piece and you’re not passionate about it, it’s going to show.

Taylor Livesey:
So there are like, sometimes we’ll have people come to us that are looking for like a Paw Patrol cake.

Taylor Livesey:
And like,

Taylor Livesey:
we just don’t do that because I know that it’s not, you’re not gonna be happy with it because we’re not passionate about Paw Patrol and doing that stuff.

Andrew:
What, you don’t know what that is?

Taylor Livesey:
Exactly.

Andrew:
Paw Patrol?

Taylor Livesey:
It’s a kid’s TV show.

Andrew:
Oh, Paw Patrol.

Taylor Livesey:
Paw Patrol, or like Baby Shark, or like that kind of stuff.

Samson:
You don’t know what Paw Patrol is?

Andrew:
I thought it was a flavor.

Andrew:
(laughing)

Taylor Livesey:
No,

Taylor Livesey:
no.

Taylor Livesey:
If we just hone in on the areas that we love and if we run with that, our customers that are our kind of people will come, will attract those types of people.

Taylor Livesey:
And the people that are not those lovers of those flavors will go elsewhere.

Taylor Livesey:
And that was a hard pill for me to swallow.

Taylor Livesey:
It took me many years to be like, not everybody can be my customer, but I have to stay true to myself and I have to stay true to the branding.

Taylor Livesey:
And it’s funny ’cause once I really started to do that, things just took off.

Andrew:
So, yeah.

Andrew:
All this talking about cupcake.

Andrew:
I’m not a sweets guy, but makes me wanna try one.

Andrew:
Can I try a cupcake?

Taylor Livesey:
Yeah, do you wanna try one?

Andrew:
I would love to try one.

Taylor Livesey:
Okay,

Taylor Livesey:
yeah, let’s go try a cupcake.

Andrew:
These cupcakes, I really like this one.

Samson:
It’s so cute.

Taylor Livesey:
Do you wanna try that one?

Andrew:
Is that good?

Taylor Livesey:
You’re eyeballing it.

Andrew:
I am eyeballing it, but.

Taylor Livesey:
You can try it if you want.

Andrew:
Well, okay, what are your best selling ones?

Taylor Livesey:
Okay, well, this is not a cupcake, but so for cupcakes, if we’re going cupcakes, I would say probably red velvet is a really, really solid choice.

Taylor Livesey:
I’ve got carrot, strawberry, vanilla, caramel chocolate, lemon, earl gray, double chocolate, double vanilla, raspberry chocolate, red velvet, chocolate Oreo, chocolate cherry, Biscoff and chocolate coconut.

Andrew:
Wow.

Andrew:
Um, well I don’t even know where to start.

Andrew:
I guess red velvet?

Taylor Livesey:
Red velvet, okay.

Taylor Livesey:
That’s my favorite, good choice.

Taylor Livesey:
Anything else?

Andrew:
I’m gonna just try the Oreo one.

Taylor Livesey:
Oreo, okay.

Andrew:
Okay.

Taylor Livesey:
Good choices, excellent.

Taylor Livesey:
Voila.

Andrew:
Thank you.

Taylor Livesey:
You’re welcome.

(laughing)

(laughs)

Taylor Livesey:
That awkward moment when somebody’s eating your product right in front of you and you’re like, is it good?

Taylor Livesey:
(laughs)

Andrew:
Boy, that was actually good.

Taylor Livesey:
Yeah.

Andrew:
I didn’t expect the crunch.

Taylor Livesey:
From the crisp pearls on top?

Andrew:
Yeah, I didn’t expect that.

Taylor Livesey:
Yeah.

Andrew:
I see why this is the best seller.

Taylor Livesey:
That’s right.

Samson:
Try the other one.

Andrew:
Try the other one?

Samson:
Yeah, you have to.

Taylor Livesey:
He’s like, guys, it’s 9 a.m.

Andrew:
(laughs)

Samson:
He’s gonna be on a sugar rush.

Taylor Livesey:
(laughs)

Andrew:
Presentation-wise it just it looks really nice. It looks really pretty like I would want to buy this and give it to someone.

Taylor Livesey:
Yeah.

Taylor Livesey:
There’s I can I give you a tip? Take the Oreo off and then make it into a sandwich

Taylor Livesey:
So take the bottom and break it in half and then put it on top. So put the Oreo down

Andrew:
okay,

Taylor Livesey:
and then take the cupcake itself like out of the wrapper and then break it so that it’s two cake pieces and put one of the cake pieces on top.

Taylor Livesey:
Break it so that it’s two cake pieces.

Andrew:
Yeah,

Taylor Livesey:
so like break the bottom half off.

Andrew:
Oh, what?

Taylor Livesey:
This is how you eat a cupcake.

Andrew:
Wow. What? And

Taylor Livesey:
then put that on top and th 2en make a sandwich.

Andrew:
Wait, it’s a cupcake sandwich.

Taylor Livesey:
It’s a cupcake sandwich!

Andrew:
That’s how you’re supposed to eat cupcakes?

Taylor Livesey:
Well, I mean, it’s an easier way to eat cupcakes.

Andrew:
Oh my god, I did not notice. and just like sandwich it.

Andrew:
And then what, put the Oreo on?

Taylor Livesey:
Perfect, yeah, if you want to.

Taylor Livesey:
Now you’ve got a cupcake sandwich.

Andrew:
Did you know that I know that?

(laughs)

Taylor Livesey:
There you go.

Andrew:
Wow, I’ve never done that before.

Taylor Livesey:
Yeah, but now you know.

Andrew:
Now I know, the more you know, wow.

Taylor Livesey:
Yeah, because otherwise you’ve got all that frosting and then the frosting gets up your nose as you’re trying to eat it.

Andrew:
Is that how you eat it?

Andrew:
Why did you decide to make cupcakes?

Andrew:
Why was this the business to get into?

Taylor Livesey:
Oh, great question.

Taylor Livesey:
Okay, so when I was working full-time for the government, I was looking, I was working in an office environment, and we started this thing called the Cupcake Club.

Taylor Livesey:
And so essentially what that was is when it was somebody’s birthday in the office, they would give me money, and I would go and make them cupcakes for their birthday to bring to the office.

Andrew:
That’s nice, okay.

Taylor Livesey:
And so it just kind of became a thing that whenever it was somebody’s birthday, I would always bring in cupcakes.

Andrew:
Were you always into baking?

Taylor Livesey:
Yes.

Taylor Livesey:
Yeah, I was always into baking.

Taylor Livesey:
I always loved bringing baked goods into the office.

Taylor Livesey:
I did that for all of my 20s.

Taylor Livesey:
And it was just always something that I always enjoyed doing.

Taylor Livesey:
I always actually wanted to own a bakery.

Taylor Livesey:
Like even as a teenager, I remember saying, you know, I want to own a bakery.

Taylor Livesey:
I want to, this is what I want to do.

Taylor Livesey:
And it was, it was, it was my, it was my dream.

Taylor Livesey:
And I was just, you know, kind of directed into a different direction, into more of like a cookie cutter safe role.

Taylor Livesey:
And it’s funny because, you know, as time progressed and everything, you know, over the years, I just always had this like itch that I was like, I just really want to own a bakery.

Taylor Livesey:
And I feel like a lot of women feel that way that they’re like, I want to own like a bakery, cafe, bookstore, coffee shop, like all this flower shop combined into one.

Taylor Livesey:
But like, for me, it was always just, I just want to own a bakery.

Taylor Livesey:
And I didn’t think that it was something that would ever take off.

Taylor Livesey:
I didn’t think that it was going to be an option or anything or that people would actually, you know, pay the amount of money that I needed them to pay in order to make this a profitable little side hustle.

Taylor Livesey:
And I was wrong.

Andrew:
Taylor started her business with a simple Facebook and Instagram page and grew her business naturally through word of mouth.

Andrew:
Eventually, she started selling her cupcakes and baked goods at farmer markets.

Andrew:
And that’s where things really took off.

Taylor Livesey:
So I started selling at the farmers markets in 2021, and I did nine markets that year.

Taylor Livesey:
And it was crazy because I would do a farmers market and there was such a demand for us at the farmers market that like in one day, my revenue exceeded my monthly income with the government.

Taylor Livesey:
So, and I was like, this is something that like I could run with this, right?

Taylor Livesey:
It’s not like that anymore, but you know, at the time, that’s what it was like, right?

Taylor Livesey:
Supply and demand, people could only get my product like once a month, right?

Andrew:
However, she still had a full-time job on top of everything to worry about.

Taylor Livesey:
It wasn’t until the next year when I reapplied for the markets that they said, “We want you to be full-time in Maple Ridge and Pit Meadows.” And at that point I said, “I can’t work full-time, do markets every Saturday and every other Tuesday in Pit Meadows.” Like I just, I don’t have that capacity as a single person, right?

Taylor Livesey:
And so eventually I had those difficult conversations And I just said, “You know what?

Taylor Livesey:
Screw it, I’m gonna quit my job.” So I ditched my pension, my security blanket, everything like that, and I quit my job in April of 2022.

Taylor Livesey:
And we signed the lease to this shop in August.

Taylor Livesey:
So five months later.

Taylor Livesey:
So yeah.

Andrew:
Taylor goes full-time into her business and opens up her bake shop.

Andrew:
A dream come true.

Andrew:
But things were not what she expected.

Andrew:
And she learned a lot when opening up this bake shop.

Taylor Livesey:
Yeah, like at the end of the day, like everybody wants your money.

Taylor Livesey:
And that’s one thing that I didn’t realize, you know, when you open a bakery, like you have to pay WorkSafe, you have to pay insurance, you have to pay the people that come and collect your linens every week.

Taylor Livesey:
You have to pay your Fortis and your Hydro and all of your bills.

Taylor Livesey:
And the bills are just, the bills are exponential.

Taylor Livesey:
And then you have your ingredient costs and then your payroll all of these things that you don’t think of when owning a business, or you might think of it a little,

Taylor Livesey:
but you

Taylor Livesey:
don’t realize what it’s actually like until you get that bill, and then you’re like, I can’t pay this for a week, or I can’t pay this for two weeks, right?

Taylor Livesey:
And that’s just the reality, though, of being a small business owner.

Taylor Livesey:
And I know that that’s kind of a vulnerable thing to say, but I have a lot of small business owner friends, and this is their reality, too.

Taylor Livesey:
So I’m like okay and comfortable saying that because I think that that’s a tough subject that a lot of people don’t talk about.

Andrew:
Speaking of all the bills and expenses, let’s talk a little bit about the financials.

Andrew:
What are the starter costs like to open up a big shop?

Taylor Livesey:
For sure.

Taylor Livesey:
So for me to open this, it was around $90,000, which is super low.

Taylor Livesey:
I was very cheap and I cut a lot of corners because financially this was a huge stretch for me.

Taylor Livesey:
Realistically though, I put in probably about 150 to $170,000 over just, you know, as time progressed, upgrading equipment, buying things that we needed for the shop, things like that.

Taylor Livesey:
But realistically, I would say, you know, whatever it is you think it’s going to be, double it.

Taylor Livesey:
So

Taylor Livesey:
I was like, it’s gonna be $90,000.

Taylor Livesey:
That’s how much it’s gonna be.

Taylor Livesey:
And yeah, realistically, if I had come in with $180,000 to start off with, that would have been an ideal situation.

Andrew:
What are the typical monthly expenses like to operate a big shop?

Taylor Livesey:
For us, it’s about 35 to $40,000.

Andrew:
Wow.

Taylor Livesey:
And that’s everything, so.

Andrew:
Staff, equipment.

Taylor Livesey:
Yeah.

Andrew:
It’s everything.

Taylor Livesey:
Yeah.

Andrew:
For the business.

Taylor Livesey:
It’s a lot.

Taylor Livesey:
It’s a lot of money.

Andrew:
What’s the most expensive equipment in here?

Taylor Livesey:
Would be, well now our oven. Before it was our espresso machine, so our espresso machine was $10,000. But it’s also like top of the line, and it’s brand new. But our oven originally would have been the second most expensive, but over Christmas time we actually upgraded our oven and got a second one.

Taylor Livesey:
So before we just had one oven. But now we’ve got two ovens stacked on top of each other. So it’s amazing.

Andrew:
Yeah.

Taylor Livesey:
That’s the most expensive piece of equipment.

Taylor Livesey:
The ovens now are about $20,000.

Andrew:
Wow.

Andrew:
That’s a lot of expenses.

Taylor Livesey:
But they’re top

Taylor Livesey:
of the line, five-year warranty.

Taylor Livesey:
Like, they’re as good as it gets.

Andrew:
Yes.

Andrew:
Being a business owner is so tough.

Andrew:
Just look at the monthly costs that she has.

Andrew:
In addition to that, it’s often a lonely journey.

Andrew:
But Taylor mentions one thing that has really helped her on this journey as she was building her business.

Taylor Livesey:
Probably the biggest thing though that has been the biggest, just really pushing my business forward is gonna be with being with the Chamber of Commerce.

Taylor Livesey:
So both personally and professionally.

Taylor Livesey:
Because when you are an entrepreneur, one of the things that they don’t tell you is how lonely it is.

Taylor Livesey:
Is the most lonely journey that you will ever be on and you don’t have anybody above you anything telling you, you know, giving you direction. Yes, you have mentors. I have an amazing mentor, but you’re still alone, right? And it’s hard because, you know, you can have the most wonderful team and I have the most wonderful team, but you’re still alone because there’s that professional separation.

Taylor Livesey:
Being with the Chamber has given me that support so that I as a business owner feel heard and seen and not alone. And being able to attend their events and being on their board of directors has opened up the business world to me in the sense that all of these local businesses now know to come to Vanilla Bean whenever they need any baked goods.

Taylor Livesey:
Because we have that community that has in turn supported us through the chamber, that has really projected my business in the right direction.

Andrew:
Where do you see Vanilla Bean Bake Shop in the next five years.

Taylor Livesey:
Oh.

Taylor Livesey:
(laughs)

Taylor Livesey:
Oh, I don’t know.

Taylor Livesey:
I have like a lot of dreams with the, like where I would like to see it go.

Taylor Livesey:
I think that, you know, pipeline dream would be a second location.

Andrew:
Yeah, okay.

Taylor Livesey:
But I don’t know if that’s realistic.

Taylor Livesey:
So I know right now, today, in this moment, not realistic.

Taylor Livesey:
So, but who knows what five years looks like because five years ago I was working for the government.

Andrew:
Exactly.

Taylor Livesey:
You know what I mean?

Taylor Livesey:
So I don’t know what five years from now looks like, but I think that ultimately growing and getting our product out there for more people, you know, streamlining our processes, I would love to eventually get more into automation and digitization and really not just focus on our direct community, but more of a larger community online would be something that would very much interest me.

Taylor Livesey:
I think that realistically, the digitization and automation would probably happen sooner than a second location, but that’s kind of where we’re at right now.

Andrew:
We’ll see in five years.

Taylor Livesey:
Yeah.

Andrew:
And to end the show, I have a tradition where I ask business owners the previous question that was asked by the other business owner.

Andrew:
So I’ll show you that question.

Andrew:
This is the question that they have for you.

Andrew:
Was this a barber shop?

Andrew:
Yes, it was.

Andrew:
Yeah, you can tell right away.

New Shanghai Barbershop:
I wanna know if you were sitting on the seesaw and you were looking at possibly scaling your business and then you went for it, did that work out well and would you do it again?

New Shanghai Barbershop:
Or did you eat shit and you would stay put?

Taylor Livesey:
So I feel like both.

Taylor Livesey:
I feel like for me, this is applicable in the sense that like, would I have transitioned into opening a storefront, and did I eat shit, and would I not do it?

Taylor Livesey:
The answer is, did I eat shit?

Taylor Livesey:
Yes, I did.

Taylor Livesey:
All the time, even to this day, all the time.

Taylor Livesey:
But I don’t regret doing it.

Taylor Livesey:
It’s just a constant learning curve.

Taylor Livesey:
I’m not a pastry chef.

Taylor Livesey:
I did not go to, like, I went to school for business, but I didn’t graduate school for business.

Taylor Livesey:
Like, I dropped out.

Taylor Livesey:
But, you know, like, I don’t have a background in this.

Taylor Livesey:
I’m just throwing shit at the wall, hoping it’s gonna stick.

Taylor Livesey:
And some days it does and some days it doesn’t.

Taylor Livesey:
And so I don’t regret scaling up my business to where it is.

Taylor Livesey:
I’ve learned a lot along the way.

Taylor Livesey:
And I feel like I have definitely had a lot of fails, but I’ve learned from those.

Taylor Livesey:
And I think that that’s the most important thing.

Taylor Livesey:
That’s something that I tell my girls every day.

Taylor Livesey:
I say, it’s okay to make mistakes.

Taylor Livesey:
We just have to learn from those mistakes.

Taylor Livesey:
You’re gonna come in here.

Taylor Livesey:
One of the girls messed up on some scones this morning and I said, that’s okay.

Taylor Livesey:
let’s remake the scones, right?

Taylor Livesey:
And it’s just, these things happen.

Taylor Livesey:
I don’t have any regrets, but I definitely have learned along the way how to do this a little bit better, so.

Andrew:
What question do you have for the next?

Taylor Livesey:
So my question is not gonna be nearly as intense as that, but ultimately, would 13-year-old you be happy with where you are at today in your business?

Andrew:
That’s a deep question.

Taylor Livesey:
Is that a deep question?

Taylor Livesey:
I don’t think that’s as intense as the other one.

Taylor Livesey:
That’s a deep question.

Andrew:
Thank you so much.

Taylor Livesey:
Thank you so much.

Andrew:
This was a pleasure.

Andrew:
Yeah, it was great to meet you guys.

Andrew:
I’ll finish this cupcake.

Andrew:
This is actually very good.

Andrew:
And that’s the video. I hope you guys enjoyed it.

Andrew:
We’ll link her site below, Instagram below.

Andrew:
Check out the stuff.

Andrew:
If you want cupcakes and you’re in the Maple Ridge area, come to Haney Mall, and she’s right at that corner here.

Andrew:
Vanilla Bean Bake Shop.

Andrew:
Make sure to like this video if you found it valuable.

Andrew:
Drop a comment down below if you have any questions for her or for me.

Andrew:
And make sure to hit that subscribe button because we’ll have more interviews with amazing business owners like Taylor coming soon.

Andrew:
See you in the next one.

Taylor Livesey:
So what

Taylor Livesey:
is your guys’ impression of the bake shop?

Samson:
It’s– – We’re

Taylor Livesey:
interviewing you guys now.

Samson:
Oh yeah, okay.

Andrew:
It’s beautiful.

Taylor Livesey:
It’s beautiful?

Samson:
I love it.

Andrew:
I love it.

Taylor Livesey:
Yeah.

Taylor Livesey:
What’s your favorite thing that you’ve had so far?

Samson:
Uh, that cookie monster cookie was very unique.

Taylor Livesey:
Yeah?

Samson:
Yeah.

Taylor Livesey:
Jared’s like, “Get me out of here, I don’t want to hear this.” He’s like, “I’m behind the camera.”

Samson:
I know, not used to this.