Sweet Legacy: Building Dreams One Dessert at a Time

She’s my sister, my soul mirror, and a BOSS in every sense 💼💋
In the latest episode of What’s Next? With The Chief Librarian, I sit down with the founder of @intimateconfections to talk about turning pleasure into purpose, and love into legacy.

This convo is sweet, spicy, and sacred. Tap in now.

#BlackSistersInBusiness #CEOConversations #PodcastVibes #IntimateConfections #TheChiefLibrarian #WhatsNextPodcasf

Before you go if this episode gave you value, I need you to do three things:

🎯 Subscribe to the podcast
📨 Leave a review and tell me what resonated
📣 Share this episode with one person in your circle

That’s how we grow this community and keep these conversations going.
You already know the vibe: strategy, growth, and excellence.

I’ll see you in the next episode. 💚✨️

Transcript

SPEAKER_00 0:00

Listen, today's episode is extra special. I'm sitting down with someone who shares my DNA, my drive, and my dream of spirit. My sister and the powerhouse behind Intimate Confection. She's not just a baker, she's a top-tier dessert visionary, a businesswoman, a wife, a mother, and a community builder with the baddest buttercream game in the biz. We're talking recipes, resilience, and what it really takes to turn sugar into success. You ready? Let's go. Hey, sister. How are you? I'm good, I'm good. Tell the people who you are and what you do. So I'm Chrissy T, and I am the owner and CEO of Intimate Confections. Uh, that is my main job, and I on my side hustle. Um, I am, you know, like my sister said, a community builder. I am in the service of helping, have always been. That was my initial career. So that's what I do. I love it. Let's take it back. We're gonna go back just a little bit. When did you first fall in love with baking? I would say 2012, 2013. Um I've always liked to bake, and baking to me was like a relationship. I started doing it just for fun, did it as a teen, and when I was in college, I was like, you know, everybody's go-to. When it was everybody's birthday, I would bake them box cakes, and coming out of that, just did it as a hobby, and then it's matured into a into a full-blown business. I love that. I do I do remember when you started um officially baking because the person you have baked the most cakes for lives in my house and tells me all the time. Absolutely. What's your earliest baking memory? And did I get a taste back then? Was it college or was it? No, I think it was before that. I think earliest, probably childhood with mommy. Um, she cooked more than she baked, but her that sweet potato pie, her signature sweet potato pie. Um, you know, we always depended on what the the holiday was was, we always, you know, had assigned duties. Yes. So I was always on cheese for the lasagna, and I was always on sweet potato pie duty. So I would help her peel the sweet potatoes while she, you know, mixed it and got everything, all of the ingredients together. Um, and that that's my earliest, and I think that's probably the root of it. Right. Even though, like I said, she was more of a cook than you know, a baker, but the love of the kitchen started from her and daddy. No, that is so true. It's funny that you talked about the sweet potato pies. I was on potato salad duty, so I feel like your baking came from that. But me having mastered her sweet her potato salad, like we've each mastered a dish from her. Absolutely. And and I could absolutely see that because it was cheese. And that's why I'm able to re recreate her lasagna right now. Exactly. Because I was always around when she I was grating at cheese, yes, you know, grating my knuckles off, and you know, but I mean, you know, the little skin didn't hurt anyone. Um when did you know it was going to be more than just a passion? Probably when I fell in love with it.

unknown 3:47

Okay.

SPEAKER_00 3:48

Um, you know, like I said, I compare it to a relationship because I it was, you know, I went through the motions with it. It was a like, and then around 2012, 2013, something clicked, and I was like, this is more than a like. Um, I think I love it, but you know, I was just like, I, you know, I'm not trying to move too fast, all right? I'm not trying to tell her I love it. Oh, I need to see some things first. Yes. And after Taylor's second birthday party, that's when I knew that it was something that was for me. No, I mean, absolutely. Your vision from uh so you have spoiled me in a way that is not realistic because I just say a thing to you and then you exceed the vision. And so I can't go to anyone else to bake anymore, not simply because it doesn't taste as good, but because I'll just say, oh, this is the theme, literally, that is it. And then you exceed every expectation. So I think you're the problem. But no, I mean, let's talk a little bit about that. Like, um, I love that one of your clauses, if you want to say, is that you have a little bit of creativity and flexibility because you never disappoint. Again, it's well going into 16 years or 12, you know, math is not my thing, of you baking for us and never a miss. Yeah. I mean, I have that clause because one, I've realized a long time ago, either I'm for you or I'm not. Right. And so, you know, a part of that process, and you know, even when people are coming and they're putting in orders, it's, you know, and I could relate it to my, you know, being in the helping field and the service field and, you know, in management, right? And I used to always tell people in interviews, you're interviewing me and I'm interviewing you. So it's it's very similar to, you know, when something simple as, okay, I want to put in an order. Just your inquiry doesn't mean that it's gonna, you know, turn into an actual order. Like I said, I might be for you, I might not be. There are some people who are like, okay, I want a concept and I want to draw it now. That's not, that's just not my process. Right. You know, I know there are a lot of people who do it, and you know, more power to them, but that's not me, and I that's not how I work. So I think for me, what kind of sets me apart a little bit too is that um it's it for me, it has to be like there has to be some type of connection. Um, and for whatever reason, you know, I can I can feel it, whether it's through an email, whether it's through a phone call. And so, you know, if we don't vibe together, you know, it's it's all good. You know, I'm I'm not at that point. I don't know if I'll ever be there where it's it's that much, like obviously it's a it's a business and I love what I do, and a piece of that is monetary, but I don't know if I'll ever get to that point where it's so money driven that I'm losing who I am in my process. So, you know, when when you come in for an order and we it's a conversation, right? It's not just simply like, okay, this is what I want. And I and I ask, how much leniency do I have? And if I don't have any, then this is probably not gonna work because it's gonna probably be preludes to other things. Right. No, I I think that's important, and I love that you're up front about that, and that we grow, as we grow older, we recognize what is for me is for me and what isn't isn't. And I think that's a hard concept to get when you're younger, but when you get older, you say, I mean, people say it differently. What's for me is for me. Energy tells all, you know, there's different ways that we can say it. But I I could say, I think actually we got that from our upbringing because that is something that the four of us all share. We use different language in how we describe it, but it's very clear that if your energy is off, I'm out of here. Right. Right. Like, and I don't have to accept anything from anyone, CEO to um janitor. I don't care who you are, you're gonna speak nice to me, right? And I'm gonna speak nice to you. And so being upfront about what you do and the create creativity, like I said, I'm spoiled in a way where I'm like, oh, this is the color. And you're like, that's it, that's it. Well, it's also helpful that I've I've known the child all my life, and you know, she's my niece, she's my godchild. That's true. So I kind of, you know, no, even even in her fickle funny stage of being a teen, yeah, you know, like the core of her is still the you know, the same person. So I know what she likes, you know, when she doesn't. And you know all her flavors. Right. You're like, which one do you want this year? Right. Um, but I also think, you know, again, I think something that sets me apart differently too is that I've it best of both worlds is you know, I've I've also learned that setting boundaries is important. And so it's not just about setting boundaries and you know, teaching people how to respect me. Yes, it's me teaching people that you also deserve that respect too. Absolutely. And so it's not just a one-way street, it's it's definitely a two-way. So it's like, yeah, and you could absolutely set boundaries and still be professional and still be, you know, kind. Yes. Um, so I, you know, I think that for me that that's what is a little bit different. That it's not very it's not just about case. Right. No, uh it's an experience. Right. And it truly is an experience. Um how did intimate confections come to life and why the name? Oh, the name. Um, so that wasn't the original name. I want to say like the original was probably like Chrissy T's bakery, you know, like something like that. Um, and it was, you know, it was very generic when I first registered like the business in New York. It was just like, okay. But again, I think it was just like just evolution and call it, you know, call it God, call it whatever whatever you want to call. And it was just something about like, no, it was something that was just like, no, put more effort into this. Right. And so again, referring to the relationship is like, you know, the the intimate came from just the relationship building, right? Like, I don't want this to be just uh, you know, like I said, a uh cake and you know, buy, handoff, you know, money exchange. Like I wanted it to be an experience. And so, you know, that intimacy, that's where that came from. And then the confections, it was just, you know, a play on words. It was like, how can I show that this is a bakery, but not be as typical as to say, like, Chrissy Stease's bakery? So it was also just something different. No, I love it. Uh very unique. It I remember your process um and and how you got to this. And and when you said it, remember it was like an unveil. We everything, you know, we're a little extra. Right. But you know, we did we from from as long as I know, we've always presented our ideas to each other. Yes. And I've always appreciated it having that safe space and that real space to be able to say, yeah, that's it. Well, you hit it, or try this. And I remember when you got to the point of intimate confections, and we were like, that's it. Yeah, that that's the one right there. And then the tagline just, you know, a delicious love affair between, you know, sugar and flour, that just came right after because again, you know, it it's it's about that experience. And it just makes sense because that's literally delicious, is my favorite word. It's not delicious, it's delicious. Okay, like delectable. And um, anyone, I mean, to to just go off for a moment on how my friends are neurotic. If I try to show up someplace without your desserts and they're like, Well, you couldn't get your sister to bake something. Well, am I only here because my sister makes? Um, so I mean, just that that sense that people are like, you know, when you moved from New York to Baltimore, one of my my friends were like, Really? And you're gonna take my baker? Uh, she's still your baker, but you know, we'll figure things out. I think that's a testament to everything that you've built. So, and I'm I'm very proud of you. Thank you. Um, so what's been the biggest challenge in building your brand from scratch? I think going between W-2 thought process and entrepreneur mindset. Um, at least for me, W-2 is uh very safe, is very predictable. Um, and you know owning your own business is not, you know, like it it varies day by day, week by week, month by month. And then especially with a bakery. Um, I mean, yes, there are birthdays, you know, year-round, but you know, there might be heightened during, you know, specific holidays. Um, you know, it's just it's just the unknown. And so it was, I still struggle with it. It's a little bit less now because I'm shifting my mindset. And you know, there are a lot of shifts in my life. But yeah, it was just like, well, what do you mean? Like that's it, you know. Like if if there's two weeks go by and I don't have an order, I'm like, what do you mean? Like opposed to my W-2, it's just like you work, you go to, you know, you go to work, you get a paycheck, and that's the security of it. Right. Um, but I had to really break out of that. And, you know, and and I'm so glad I did because it's it's so refreshing and it's just so much more freedom. And it then it becomes less about, you know, mundane everyday, and then like the money piece, and it's just like, okay, well, the creativity piece, and then that comes, you know, with it. So it's like it just it just opens your mind up to more opportunities. I mean, I think that you that was a whole sermon, what you just stated, you know, it's the evolution piece, it's the opening of the mind, it's the expansion, it's the it's the growth, it's the striving, it's the balancing, right? Because it's the balancing act of I think you said something to me in the last few months, which I really loved, and it was that the baking isn't the hustle, right? The work is the hustle, right? And that changed my trajectory on how I started to think about things, yeah, even at this big age. So I thank you, serious little sister. I'm like, that is profound. That if this is my heart, my hustle, and the thing that I love, my gift that I am growing, yeah. You have to speak it into existence. You have to because if you stay, you know, and like I said, there's nothing wrong with it, but if you stay in that mindset, you're gonna stay where you are and you're just not gonna grow in the entrepreneur, you know. And I know a lot of people struggle with it. Right. And so I've been able to balance it. I know that's not my forever, right? But it works for me right now. I figured out for you know, for it to work, I figured out how to, you know, expand and you know, do other things. But the the probably the best part about it is like it's all it's on my terms. That's right. So even if there are things in my life that I cannot control, specifically with like a different job, like that is all me. It's all on my terms. So that's what I love about it. Because you pick and choose, you you take the orders, you accept them, or you don't. Right. And that is your terms. I love that. So, what's your most requested item? And what's your personal favorite to make? I would say most requested flavor probably is like the classic vanilla cake with vanilla buttercream. Okay. Um, icing. My favorite would probably be um ironically, because I was never a fan of chocolate cake, but my favorite personally to make is my chocolate cake. Um, I think, you know, the chocolate cake for me, it has it hasn't been as much of a process for that vanilla cake. Like I joke about this all the time, especially, you know, with y'all, and y'all, I mean, y'all know, and maybe, you know, physically it shows, but that that vanilla cake was a pain in the ass. And, you know, for years it was just like, you know, recipe after recipe after recipe. But the chocolate cake, it's something about that chocolate cake that when I found my recipe, it and just I feel like the chocolate cake tastes like success. And the chocolate cake for whatever is is like even the making of it is like probably the easiest, the smoothest, the least stress. And it's just like when you when you cook and when you bake, how you're feeling and what's going on in your life goes into your food. And so that cake right there, if there's any stressors, once I start putting that together, it like it's it's almost like relief and you know, just feedback from everybody and just from myself, because like that's probably my favorite cake right now. And like I said, I have not traditionally liked it. Um, but and it could be, you know, it could be a little bit of Harlem, right? It could be a little of New York, like I've I've heard it be compared to like the Susie Q's. Yes, and so you know, right, and so you know, again, I don't I can't tell you the origins or where or why. I just know like one day it was just like, and that's it. And so that that's probably my favorite. So whether it's cupcakes or cake pops or actual cake, and cakes are probably my favorite thing to make. Yeah, okay. It will, if you know, you know that that cake. Listen, I don't have any complaints. Your strawberry, you have even have like an orange flavor. I mean, I don't even like pineapple filling in my cakes, but you got a pina colada cake. Yes. Okay, yeah. That coconut pineapple cake that, you know, a certain certain two people, specifically in New York Michelle and Mo and Mo they love that cake. Yeah. Um, and I still get messages and text messages about that. I mean, I understood. And I that makes so much sense. I think it was interesting about the chocolate cake, is like you said, if if you once you knew, it just it was like magic, you know, like you you developed that, and um, I'm just glad, but this is why I'm still fluffy. I'm gonna blame you, even though it ain't you. I was like, I gotta be the taste tester for all my sisters, and I appreciate all of my family and friends who sacrificed all of our calories calories and fats and you know, taste buds, yes, all of the things all contributed to it. I appreciate that. That helps me a little bit. Um what's your most requested item? Oh no, we talked about that. What's your process for like for creating new recipes? Is it structured or is it intuitive? Because you talk a little bit about that um in your process, but it yeah, talk to us about it. So it's a little bit of both. Like all of my treats and all of my desserts have a foundation. Okay. And so from that foundation, that's when the creativity comes in. Um and it all it almost honestly like sometimes it feels like a Disney movie where it's just like a little bit of this, a little bit of that. Um, you know, and it's it's a lot of experimenting. But like I said, I I pay attention now because obviously I, you know, I have to write it down, but there's always a foundation for all of them. So, you know, most of my cakes all start out around the same foundation. And so they I tweak it a little bit, um, you know, whether it's like butter or oil or, you know, something like that. But um, they all have the same foundation. Oh, I love well, like us. They all have the same foundation and and all have a little bit of special to it. Um, what's your process like for creating why do I keep doing this? I think you might be my the guest that makes me the most nervous. What it what makes intimate confection stand out from the rest? Um I think I touched on this a little bit earlier, but like I said, it's just the experience. Um and especially especially in 2025 when everything is about TikTok, Instagram, you know, picture perfect. Like for me, it's the aesthetic has never been primary. The taste has always been primary. Um the the reason why I even got into this business is because of the taste. Right. Like, let's be real about it. There have been times where we, you know, whether somebody who baked or, you know, we bought it from a bakery or whatever, and it was gorgeous. I mean, like in perfection. And you ate it and it tastes like cardboard. Like it was just trash. And so, you know, just time after time after time again, and I'm like, I get it that, you know, that the whole thing, like people are like, oh, you eat with your eyes. Yeah, but after a while, like you have to put that food in your mouth. And if it if it tastes like trash or a cardboard, which a lot of the cakes were, or they didn't have flavor, like it just it just messes up the whole experience. So I think that's what sex me different is that my origins and intentionality is flavor first. Yes, the design will come in, right? You know, and they're in this cake, right? Is it's gonna be flaws in it, you know. So again, if you're even expecting perfection, which is why another have another one of my clauses, like inspiration photos. Right. Do not expect me to copy another person's photos or not, you know, another person's treats. Like, you know, I'll I'll get as close to that as possible. But again, you're coming to me for a reason, you can just go it up. Right. Um, so I think that's what sets me apart is that I'm not, yes, I want it to look pretty, but first and foremost, it has to taste delectable. Uh yeah. And it does not miss at any time. So, no, I think that's important. Um, you always talked about the fact that the reason just you got into this is because one of our favorite bakeries in the Bronx. Valencia. I'm just dropping all the gems because baby, those cakes were consistent and good every time we got them. Um and and and not many people come close to that, right? And so your cakes are like moist, they are, but not too moist. It's not like software, you know. We got I love a threshold, let's say it's don't let's let's be clear. Yeah, but every cake can't be that, right? Because it can't stand the design. Right. Um, but I think that you've gotten a nice mix of that. And you know, from you you touched on some things like the foundation. Foundation is a theme throughout everything in life. Yeah, it's the foundation of, you know, hopefully how you've grown, whatever foundation you lay for your for the future, for our future legacy, and things like that. So, um, what have you learned about yourself as a CEO? Because I know it's new for you to be able to call yourself a CEO. Yeah. Um, baby, change is gonna come. Okay. Um, I've learned change is gonna come. Okay. Sometimes it's gonna be by choice, sometimes it's not by choice. Um, but just to be flexible and be ready for it. Um that is something that probably career-wise, you know, being in a crisis field where, you know, anything you go could pop off, you know, real quick. And I've I've had to, again, bring that over into entrepreneurs. Is that right, again, you know, I know earlier this year, even before um Egg Gate, the, you know, the second, the second round, the first round when butto went up and eggs, you know. Yes. Um, and you know, there are things that are gonna have to happen, right? Like you have to, you have to adjust your business to like, you know, the cost of supplies and things like that. But, you know, like I said, it's just that you change change is gonna come, and so you just have to be flexible enough to move with it. You know, are people, you know, sometimes gonna drop off as a result of the change, you know, and be okay with that. Right, right. Um, you know, sometimes God closes doors, you know, or closes windows or open doors, or closes doors and opens up a window, or sometimes you gotta knock down your own wall and build up your window. That's right. Um, so I think that's probably been the bit the biggest. It's just, you know, stay true to yourself and who you are. Like I said, people, you either gonna be for people or you're not. You know, I'm I might be, you know, oh, she's like, she's just that hood chick from Harlem, you know, but very educated, you know, know some things, been through some things. That's right. And so, you know, and and the core is to everything that I learned, not to gatekeep and pour it into other people. That part. I I think that is so important. Um the gatekeeping peace is not something that we do just as a family. Like it's like, okay, everybody has their own lane. And we know that even having four sisters, we each have our own lane. There are a lot of connections and there are a lot of intersections, but we have our own lane. And so that's important. Um I mean, easing into that, how do you handle the pressure, perfection, and passion that goes into every order? Because I know you, so don't I mean, just give myself grace and and to remind myself to give myself grace. Okay. Um, you know, there they're gonna be time, like I said, it's there are gonna be things that are gonna be hiccups. Right. You know, there are gonna be things where, you know, maybe a specific item didn't come or didn't come on time, or you know, um, not shouting out the area, but you know, maybe somebody stole your baggage and you know, what whatever. So you just have to have like a backup plan to a backup plan to a backup plan. Right. Um, and plan, plan, plan, plan, plan. Um, again, the good part about me and why I have certain stipulations is so I can prepare, so I can give you the best experience. You know, like I never bake my cake on the same day that is due, you know. So it's like there are things that I had to learn about myself. So dealing with those pressures is preparing myself mentally, emotionally, and you know, just as much as possible. And but also, you know, just being flexible and having that wiggle room and and you know, with the mindset of things might not go right. Right. Um, but I'll tell you this some of the biggest like mess ups in the background have like have like beautiful things have come come from that. And this is why I do not have drawings because I can have something in my head and say this is what it is, and for some reason, something, and it has to change the whole design. And I can't tell you how many times that's happened. Okay, um, and I'm talking about one specific cake where, and literally it was the night before, and the cake was done, but it just did not sit right, feel right. And I was just like, screw it. And I, you know, and I changed the whole thing, and I went on a whim. I went on, you know, got in a whim, and I was like, all right, and I'm gonna run to Trader Joe's and I'm gonna get some flowers, and I'm and then just me doing it on the whim, it was the best creation. And so I'm like, you know what? And this is why I do what I do, right? No, no, I love that. I mean, that um the the cre the creativity. I don't even want to talk about this because we're gonna get on another tangent, but I am not the creative sister, and I've always admired the creativity of each of you, you Ebony and Desi. I'm like, where mine, I don't know. Mine is fighting. I don't know. We don't have creativity. What is my gift? It is not creative, it just all comes out in different ways. Um, but I I'll fight for y'all. Like, call me. Um, but I've always admired that and that flexibility in that where you did not, you're never pigeonholing yourself. You've always pushed through and and it shows. Yeah. So and I've been, you know, I've been very blessed and fortunate to have support and customers who are just like, I trust you, you know, um, where I didn't have to do a lot of explaining, you know, because like I said, the end result was, you know, either exceeded their expectations or it was just like, oh, I didn't think about that. So, you know, thank you. So I've I've been very blessed to have those experiences. Um, you know, but I think it's a testament to, like I said, doing that screening at the beginning, um, to say, like, you know what, this is probably not a good fit. Yeah. You know what a theme I'm noticing with some of the guests that I've been talking to is um they spoke, they speak about how God is all in around and through everything that they do. And it sounds like, and one of my previous guests said this, God, I know when God has sent me the person or the customers for me. And that's why I'll always be okay. Some people is just about the coin and it shows, and others, it's about the experience and it shows. Right. And so um, that's what I think I'm hearing when you speak. And it's like, look, what's gonna be for me is gonna be for me. Yeah. And it's all a process, you know, like, and that's that's that's another lesson I've learned from you know, starting before up until now, that it's it's it's an ongoing process. You know, I haven't reached my max, I haven't reached my ceiling, you know, like that. I just know that there's there's still more for me. Do I know what it is? Not necessarily, but um the the scariest but best thing I've done was to let go and let God. I love that. Um so what advice do you have for an inspiring baker or bakers and women owned businesses? Again, trust the process. It's not gonna look refined. It's not gonna look perfect. Um, if somebody tells you that they're lying. Um and just stay true. Well, one, you're gonna learn a lot of things about yourself. Um, having a business, you're gonna learn a lot. You know, there's gonna be uh good days, there's gonna be bad days, there's gonna be days where you just are just wanna give up. Um, but keep on pushing. Okay. And don't box yourself into anybody's corner. Do not, you know, even if it's if if opportunities, opportunities are gonna come and go. If the opportunity does not align with you and your vision um and your morals, do not take it. The the the coin is not worth it. Um and just, you know, just like I said, just trust God and trust the process. You'll you'll be all right. So, what does success taste like for you? Success tastes like joy. Um it just tastes like joy. Not not happiness, not um not money, it just tastes like joy. A a fulfilling sense of purpose of giving back, um giving the community grace, giving yourself grace, like that's what success tastes like. So what's next for intimate confections? That's a good question. Um, and had you asked me three months ago, um my answer would would have changed, uh, or it did change actually. Um, I would say today community outreach, community support. Um I'm definitely even more so being pushed towards education, you know, classes, um, but not like I said, not classes for the purpose of I'm, you know, just I know a lot of people doing like, you know, sip, sipping, you know, cake and uh sips, you know, that that's fine. Um, but there's something a little bit more robust that I'm being pushed towards. And I'm, you know, I'm in the process of trying to figure out what that looks like. So whether it's going into schools, um, whether it's going into local organizations, um, you know, yes, I would I would love to serve the public and I'll probably do that too, but there's something that's pushing me past that and pushing me more towards, you know, community alignment and, you know, like I said, the education and empowerment piece. Oh, I love it. I absolutely love it. Any last words, anything we didn't cover, any gems you want to drop? No, no, just, you know, you just have to, you gotta find your own road. And, you know, if rejection, rejection is gonna happen. Um, and sometimes you just you just have to find your community. Um, don't fight to be in places that don't want you there. Don't fight to be in places that, you know, have undertones of racism and you know, microaggressions. Like that's not that's not the place for you. Right. Um, you know, if you feel like you need to be there temporarily, then you know, I I get it, but don't don't live there because it's it's not good for the heart, it's not good for the soul, and damn sure it's not gonna be good for your business. That's true. I mean, find your tribe. Yes. So find your tribe and vibe. And you know, I go off of vibes, everything is a vibe. Where can the people find you? Uh so I am on Instagram, um, intimate underscore confections. I also have Facebook. Um, I don't have a standalone bakery, which I love. So I'm very much in the community and you know, um in community kitchen. So you can hit me up on Instagram. Um, and then I have a website, www.intimateconfections.com. Well, thank you so much, sister. I mean, it's been my pleasure, my honor to interview you. Um, like I said earlier, I have admired you, your work, not just because you're my sister, but I see and watch and taste the soul that you put into everything that you do. So I'm honored that you said yes to my invitation of being a child. Two things can be true, but like we don't want the people to know. Two things can be true. Thank you for saying yes. And I'd like to say thank you, friends. That's how you bake legacy, baby. I'm so proud of my sister and the brilliance that she pours into Intimate Confections every single day. Whether if you you've had her treats, and most of y'all have, or not yet. Her story is a masterclass in hustle, heart, and high standards. Head to intimateconfections.com, follow the journey, and place your orders early. Trust me, they will go fast. Until next time, keep dreaming, keep building, and keep it sweet. Bye, friends.