Cakabakery: From Small Shop to the National Stage

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

2

I got a phone call from Food

Network, going, okay, Food

3

Network wants me, you know.

4

And literally, it was legit.

5

Peter Jacob: Well, I knew, I mean,

his charm can translate across,

6

a table or across a camera.

7

So I just knew that if he got

into it and got on air that

8

he would be just so charming.

9

And, and that's what people

like, is authenticity.

10

Cliff Duvernois: Hello everyone and

welcome back to Total Michigan where

11

we interview ordinary Michiganders

doing some pretty extraordinary things.

12

I'm your host Cliff DuVernois.

13

I'm trekking through Grand Rapids and I

come across this bakery that's actually

14

doing some really cool things and I got

the co owners on the show today because

15

if there's one thing that I love more

than anything it's actually a really good

16

pastry and what they're doing over there

is It's nothing short of extraordinary.

17

So ladies and gentlemen, please

welcome to the show, the co owners

18

of Cakabakery out of Grand Rapids.

19

That would be Peter Jacob

and Jason Kakabaker.

20

Peter, how are you?

21

Peter Jacob: Things are great.

22

Cliff Duvernois: Jason.

23

How are you doing?

24

Jason Kakabaker: So good over

here in cold, West Michigan

25

Cliff Duvernois: Jason if you

would tell us what is Cakabakery?

26

Jason Kakabaker: Yeah, so we're a

custom bakery based out of Grand Rapids.

27

We customize Baked cakes and

cookies and cupcakes about anything

28

you can imagine everything's from

scratch and made with a lot of love.

29

Cliff Duvernois: What I would like

to do is I want to start diving into

30

the backstory behind Cakabakery.

31

So Peter let's start with you.

32

Why don't you tell us?

33

Where are you from?

34

Where did you grow up?

35

Peter Jacob: I grew up in

the top corner of Indiana.

36

So Chicago was really my

city to go to growing up.

37

And then I moved to West

Michigan for college.

38

I went to a creative college called

Kendall College of Art and Design,

39

where I studied furniture design.

40

And I still do that to this day.

41

But one of my favorite projects over

the last 12 years has been working

42

on this bakery with Jason and all

the amazing employees that we've had.

43

But really it was Jason's passion that

brought it to us, brought it to light.

44

The fact, I think that his last name

is Kakabaker plays a large role in it.

45

And so it was written in the stars.

46

And we started working on this more

than 12 years ago out of a house that we

47

rented in Heritage Hill, Grand Rapids.

48

And here we are today,

three locations later.

49

Cliff Duvernois: Jason, why don't

you tell us where you're from?

50

Where did you grow up?

51

Jason Kakabaker: Yeah, I grew

up in Portage, Kalamazoo area.

52

Graduated at Western Michigan

with a business marketing degree.

53

Learned how to bake and

decorate cakes in high school.

54

And kind of always done that on

the side for friends and family.

55

I have three kids.

56

And they've always gotten these real

bougie birthday cakes every year.

57

So, I stuck with it.

58

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

59

Cliff Duvernois: Why did you get

into decorating cakes in high school?

60

Jason Kakabaker: I know

it was the craziest thing.

61

First job ever was at

a, uh, Baskin Robbins.

62

Remember those?

63

Cliff Duvernois: Baskin

Robbins always knows.

64

Jason Kakabaker: Yeah.

65

So I was decorating ice cream cakes.

66

So I found out it's something you

have to work at really quick, right?

67

It gets super soft in no time.

68

You can work on a cake as long

as you can, out, and then you

69

have to bring it in the freezer.

70

Literally walk in the walk in freezer

and finish it in there before your bag

71

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

lesson that I just kept up over the years.

72

I kind of liked it.

73

And, there's a market

for it for sure, geez.

74

Cliff Duvernois: So now you went to

Western Michigan to get your degree and

75

then at some point in time you decided

you wanted to get into baking again

76

or did your career go in another way?

77

Jason Kakabaker: So I had a

corporate gig, uh, for 15 years.

78

And I was downsized along with

400 more of us at the same time.

79

And then, uh, they brought me back.

80

So they realized how many people go.

81

And it happened again.

82

And Peter's like, just do this

out of your home, you have a

83

huge following, why not try it.

84

So we, we literally would do tastings

out of our little home in Heritage Hill.

85

People would come in and

out, to pick up their cakes.

86

And we'd burst into the seems.

87

Well, we had a freezer, we had a

freezer in the garage we put in.

88

We had boxes all over the dining room.

89

Everything was literally

bursting at the seams.

90

So we found, um, Peter had his

eyes opened on a spot a mile down

91

the road from us and we made the

giant leap to do the brickwork.

92

Peter Jacob: I remember so specifically

overtaking the kitchen area, which

93

was a pretty nice sized kitchen in

a kind of craftsman style house.

94

But then once we took over the kitchen,

yes, we added a, uh, junky freezer from

95

probably Facebook Marketplace, to the

basement, the equipment flooded into the

96

basement just as far as storage for boxes.

97

And then eventually we

took over the dining room.

98

And then a part of the living room.

99

And then we knew it was

time to go someplace else.

100

I at the time had been designing

furniture out of the house as well.

101

And once you get to that

critical mass, you know, you

102

kind of have to take the leap.

103

And it was fun.

104

We, we really did find an amazing building

to start our first retail store in.

105

Although it needed a ton of work.

106

It was shaped like a

windmill in the front.

107

And so it was this historic sort of

greenhouse floral shop back in the day

108

that we took over and just put a ton

of time and effort into fixing it up.

109

And then that was our first retail

location in East town in Grand Rapids.

110

Cliff Duvernois: Jason was sharing earlier

that you, Peter, were pushing him to do

111

this, right, to start this side hustle.

112

So what made you, what made you sit there

and reach out to Jason to be like, dude,

113

you got to do this cake thing, right?

114

Do a side hustle.

115

We're gonna do it full time.

116

Where did that come

117

Peter Jacob: Well, we were together

at the time and I think I've

118

experienced this a few times.

119

You just get a sense that someone's

very naturally good at something.

120

And you say, why are you

not going further with this?

121

You just have to go further.

122

And he was ready.

123

I think he was really ready for a

change in life in general at that time.

124

And so when those two things

coalesce, that's I think when

125

you know how to take the lead.

126

It's hard because it takes financial

effort, it takes personal, physical

127

effort, you get tired doing it.

128

But I mean, we were in our thirties,

so like, a different phase of life.

129

And It feels easier at the time.

130

You know, when you look back,

you're like, wow, that was a lot

131

of work to get that thing going.

132

But at the time, you're just a little

fearless and younger and you think.

133

Why not?

134

You know, the opportunity

outweighs the risk.

135

And so you just kind of go, why not?

136

Also back to, you know, Jason

just being naturally good at it.

137

It wasn't just the

skill to make the cakes.

138

It was the people skills.

139

So he had just this network of friends.

140

Network of people who, um, in some cases

we shared in overlapped friend groups.

141

But they just clamored for it.

142

They just couldn't wait to see

what he could come up with.

143

And so that's when you know

there's like a spark there.

144

There's something more interesting

that you don't necessarily have to

145

market too hard or try to convince

people too thoroughly to enjoy.

146

Because, first of all, it's sweets.

147

And everybody likes that.

148

Yes!

149

It's universal.

150

Yeah, handing people pure slices of

joy, but especially when it came to and

151

what we started out doing were decorated

cakes or like catering for small events.

152

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

going to light up someone's event, light

153

up their day, and his ability to do that.

154

And then feathering in the, the thing

that I could bring to the table, which

155

was this was so long ago that it was

early days of face, not the earliest

156

days of Facebook, but I'd say the

earliest days when you could market

157

your company for free on Facebook.

158

There were less restrictions.

159

The algorithm didn't push you down.

160

So it was really easy.

161

And I, I saw other friends

experiencing success there.

162

And so I said to him, the real

kind of pushing that I did

163

early on was, you can do this.

164

And also, here's how.

165

We can just market it

through Facebook for free.

166

We can rely on word of mouth

from friends and family.

167

And then third, I think, and the

one that I love so much that Jason's

168

become very used to, is the marketing,

the actual PR and like press

169

opportunities that just come right away.

170

And that's where I really

said, get out there.

171

Do this.

172

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

173

I don't know if I'm comfortable.

174

Right.

175

Jason Kakabaker: How

does anybody know that?

176

I mean, yeah, I get in

front of the camera.

177

Are you kidding me?

178

Cliff Duvernois: So let me

ask you this question here.

179

And I say this because a number of times

people will go out and start a business.

180

And I even did this myself, right?

181

So I'm a little bit of a cook.

182

And I would have some friends come

over for dinner and they're like, Oh my

183

goodness, you should open up a restaurant,

which made me laugh hysterically.

184

Because I've got no experience

running a restaurant.

185

So I guess the question for you is,

is, I guess what would, if you were

186

going to start this venture, what

would you actually think and say

187

we're going to be successful at this?

188

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

alone with the logo that Peter designed.

189

Absolutely stunning.

190

I mean, it looks like we're well

established right off the bat.

191

And people recognize the name.

192

It's all those.

193

But it's a good quality

product that we come out with.

194

You know, it's it's unmatched.

195

Peter Jacob: Yeah, I think

also, you know, like.

196

Your friends and, and, uh, whoever's

cheering you on are, you know,

197

your first best marketing effort.

198

But like your friends telling you

that you were a good cook you know,

199

you have to know it for yourself.

200

Cause they, they could be shining

you on, they could just be helping

201

you to feel good about yourself.

202

But the fact is once you know

that you're actually good at it

203

then you can take the next step.

204

And I think that Jason knew

that there was something there.

205

And I would just say like, the hidden

benefit and the hidden success throughout

206

the years has been because of the

people that we're able to work with.

207

The product matters,

obviously, so, so much.

208

But right off the bat, we had a person

who we met in the line at an ice cream

209

shop because she was tattooed, sleeves,

legs, everywhere, with desserts.

210

So Jason, being the personality that

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

211

We're starting a bakery up the street.

212

And she said, yeah, actually I do.

213

I'm, I'm a massage tech.

214

And I'm waiting for my salon to open.

215

And I have a full summer to

wait for that salon to open.

216

So I, yes, I would love a job.

217

Her name is Abby.

218

And she became kind of the standard that

we use to measure other people against.

219

Because she was so naturally good at it.

220

And she had such a sort of theatrical.

221

And that's not meant

to diminish in any way.

222

It's theatrical in the best sense, a

booming voice that welcomed people in and

223

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

224

She would sometimes say,

are you ready to have fun?

225

You know, two people walking in the door.

226

And you go, you can't teach that.

227

We didn't come up with that

training method or anything.

228

And then another person, Denise,

who worked with us, who became

229

sort of like the the mother of

the crew, even though she'd hate

230

that I say that because she's not.

231

She was never old enough

to be any of our mothers.

232

But she became like the

hostess with the mostest.

233

And, and.

234

Not only a combined baking

skill with customer service,

235

but became like family to us.

236

And so it's just like the hidden virtue

of the whole experiment has been getting

237

to know all these amazing people.

238

And it continues to this day with all the

amazing staff that we get to work with.

239

So it's really, it feels special.

240

Cliff Duvernois: We're going to take

a moment and thank our sponsors.

241

And when we come back, we're going to

explore how the Cakabakery actually put

242

itself on the national stage, as well

as the success that they're having.

243

We'll see you after the break.

244

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245

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Hello everyone and welcome back to

Total Michigan, where we interview

262

ordinary Michiganders doing some

pretty extraordinary things.

263

I'm your host Cliff DuVernois.

264

Today we are talking with Peter

Jacob and Jason Kakabaker of

265

the Cakabakery in Grand Rapids.

266

Before the break, we were

talking a little bit about Jason,

267

become an immediate darling.

268

So what I would like to do is I'd

like to explore that because I know

269

you've been on the Food Network.

270

So why don't you talk to us first

off about, when Peter came and

271

suggested this to you, what was your

thoughts like initially behind it?

272

And then why did you just

decide to do it after that?

273

Jason Kakabaker: I was a part of a

vegan cupcake contest in Grand Rapids.

274

And I beat out all the

other local participating

275

restaurants, that type of thing.

276

Which felt good.

277

Well, there was a blog that

picked up on it, a national blog

278

and wrote about it, whatever.

279

And then the Food Network Producers

got a hold of this blog, and

280

contacted me one night, randomly.

281

And I thought my kids, my boys,

were pre teens, I think at the time.

282

I thought they were punking me, right?

283

I got a phone call from Food

Network, going, okay, Food

284

Network wants me, you know.

285

And literally, it was legit.

286

They wanted me to go out there

for a couple days in LA and

287

film a show called Cupcake Wars.

288

I was a little bit familiar with it.

289

But yeah, it was a crazy couple days to

fly out there and air a 30 minute show.

290

Peter Jacob: The run up to the episode

was so interesting because although

291

they approach you, they approach quite

a lot of people you find out over time.

292

All throughout the country and

they want a good mix of genders.

293

They want a good mix of personality types.

294

And so the producers are really working

to mix this well on a single episode.

295

Especially given the

theme of that episode.

296

And I think Jason was

given such a challenge.

297

Because we did the full audition tape.

298

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

299

We worked with some friends to do that.

300

Jason Kakabaker: They went to see

what would look best on camera,

301

Yeah.

302

Accessorize, you know,

it's all accessories.

303

Peter Jacob: Everything.

304

So I found that process so

interesting to get things started.

305

And then you find out if

you're on the episode.

306

And then you find out

what the episode theme is.

307

What was the theme, Jason?

308

Jason Kakabaker: Yeah, it

was actually Outer Space.

309

So our guest judge was an

astronaut, which was kind of fun.

310

Cliff Duvernois: So let me ask you this

question here, because this seems to be

311

like the start of it all when you entered

this competition for vegan cupcake.

312

Why did you decide to do that?

313

Jason Kakabaker: Well, I wanted to

be sure with Food Network that it

314

wasn't just going to be a vegan Show,

you know, episode because we do that.

315

That's not everything we do.

316

But it's, an important part for sure.

317

But yeah, I just thought I'd enter

the contest because we make the

318

best vegan lemon cupcake there is.

319

There you go.

320

It's great.

321

Yeah, and that's how we won.

322

I felt really proud that we beat out

all these other restaurants in town.

323

Peter Jacob: Nice.

324

Yeah, it's so popular for weddings.

325

I mean, it's one of my

favorite things that we make.

326

And I'm not vegetarian or vegan.

327

But it's one of my favorite

things that we make entirely.

328

Right.

329

Jason Kakabaker: It's really good.

330

Usually paired with a

raspberry buttercream.

331

Ugh.

332

Cliff Duvernois: See,

now I'm getting hungry.

333

Now I'm getting hungry.

334

Here we go.

335

This always happens.

336

I'll be right over.

337

Yes.

338

I'll be right over.

339

Yes.

340

Okay.

341

I know that part of this getting Jason

out in front of the camera, Peter,

342

this was actually you pushing this.

343

Why did you think that this was important?

344

Peter Jacob: Well, I knew, I mean,

his charm can translate across, you

345

know, a table or across a camera.

346

So I just knew that if he got

into it and got on air that

347

he would be just so charming.

348

And, and that's what people

like, you know, that what

349

works most is authenticity.

350

And so Jason's got a natural

kind of way with people.

351

He's the life of the party.

352

He just loves to make

people happy and celebrate.

353

And so, that's effective.

354

What happens also, though, is that

you have to get out of your own way.

355

And so, let's say, when we were

producing the audition tape for

356

Cupcake Wars it's challenging to stay

bright and intentional and authentic

357

when you're doing 15 takes in a row.

358

Our friend Neil, who was helping

us produce that video, our friends

359

Jamie and Aaron from behind the

scenes, we're all, trying not

360

to make him feel self conscious.

361

But also trying to coach.

362

And that can be difficult

to get through, right?

363

Jason Kakabaker: Yeah, to your

point, most people, when the camera

364

turns on, they shut right down.

365

Right?

366

Yep.

367

It's just natural to just You know,

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

368

Take five, but really mean it this time.

369

I'm like, oh.

370

Stealthy.

371

Stealthy, yeah.

372

Peter Jacob: And that was

good practice because It was.

373

It was good practice because when you

went on the show, what did they do?

374

Jason Kakabaker: National TV.

375

Ah, lots of takes.

376

Peter Jacob: And the producers are

like, Get this, hit that, say this.

377

Cliff Duvernois: Which by the way,

and I do want to explore this cause

378

I've, I've heard some other people

talk about being like on Food

379

and Network Television and stuff.

380

And obviously, you can't go on

there and be a complete flop, right?

381

So I guess my question to you is,

you know, when they make these

382

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.