Mon, 22 June 2020
Jeremy Mandrell and Anne Ng met while working for Thomas Keller at Bouchon Bakery in Napa Valley, California. They have been baking together ever since. They honed their skills in different kitchens around the San Francisco Bay Area before moving to San Antonio in the summer of 2010. In 2011 they met entrepreneur Charlie Biedenharn who joined them in forming Bakery Lorraine. Today, they've scaled Lorraine to 5 locations and they've also opened a Donut shop, Maybelle's Donuts. Check out The French Laundry Cookbook by Thomas Keller as mentioned in today's episode. Check out Square POS as mentioned in today's episode. Show notes…Calls to ACTION!!!
Favorite success quote or mantra:
In today's episode with Jeremy Mandrell and Anne Ng we will discuss:
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Contact info:Thanks for listening!Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Jeremy Mandrell and Anne Ng for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 724_Anne_Ng_and_Jeremy_Mandrell_mixdown.mp3
Category:general -- posted at: 3:30am EST |