Stand Mixers Reimagined: Old School Durability Meets Modern Needs

In this episode, host Cindy Peterson is joined by Ashley Mccord, a longtime expert and advocate for the Ankarsrum mixer — a Swedish heritage kitchen appliance with a rich history dating back to 1940, and so versatile that it’s been called “the assistant” for decades. 

From its unique bottom-motor design and versatile attachments to its reputation as an heirloom-quality appliance, they discuss why investing in quality tools transforms both your confidence and creativity in the kitchen. Whether you're baking bread, making (smoked!) butter, or tackling monster cookies, a quality stand mixer is truly is an assistant for real life — empowering you to take control of your ingredients and enjoy the process.

Together, they discuss the roots of the machine, its enduring quality and design, the evolution of its use in kitchens across the world, and how thoughtful choices and the right tools can empower creativity, wellness, and convenience at home. 

Products featured in this episode:

Ankarsrum Assistant mixer

Ankarsrum attachments

For more thoughtfully curated joy, check out berryandbasil.com and follow the store for all the latest products, events and sales at @theberrybasil

Follow the show at @joycuratedpodcast (Facebook, Instagram, and TikTok) and make sure to subscribe to us on the podcast app of your choice. It helps us grow and share the story of all the brands we love. 

Transcript

SPEAKER_01 0:02

Welcome to Joy Curated. I'm Cindy Peterson, the co-founder of Berry and Basil, a thoughtfully curated kitchen store in beautiful downtown Chamberlain, South Dakota. Here we discuss food, quality, and real life without the pressure to get it perfect. I have real honest conversations with makers and product experts to talk about how things are made, how they're meant to be used, and how thoughtful choices can make everyday life feel more confident and enjoyable. Welcome. Thank you for joining us once again at Joy Curated. And yeah, so one of the most common questions as we come in the store at Berry and Basil, we have this setup of these mixers. And people, of course, again, we always kind of say, What is that? So I'm so excited today to have Ashley McCord. Um, I'm just gonna let her jump right in and kind of tell us, tell us a little bit about yourself, Ashley.

SPEAKER_00 1:06

Yeah, I live in Atlanta, about an hour north of Atlanta, Georgia. I've lived in Georgia my entire life, married, have a wonderful husband, and three children, and then a grandbaby and another grandbaby on the way this year. So, but I have owned my own Angus Room since 1999 when I got married. So I have owned one for a very, very long time.

SPEAKER_01 1:29

Love that. Let's kind of well, we'll jump into the story of Angersroom and uh and then kind of how you fit into that role. So, what's the history behind the machine?

SPEAKER_00 1:40

So it was originally introduced in Sweden in 1940 by Electrolux, which is a very name, even here in the States. We're all very familiar uh with the Electrolux brand. But in 1940, now if you think of that time period in history, you're right in the middle of World War II. So I I laugh and say, not exactly the best business plan to say, hey, let's put a stand mixer out on the market. But at the same time, Electrolux saw the need to give Swedish families a piece of equipment that would really truly allow them to make all their own baked goods. And then with the help of optional accessories like a meat mincer attachment, they were also able to process all of their own meats, fruits, vegetables, things like that. So it really became a necessity item, not exactly a luxury item in 1940. And because of those optional accessories, the machine actually quickly earned the nickname the Assistant in Sweden. So if you meet someone from Sweden today and you're like, oh, I've I've seen this fancy Anger term mixer, they're probably not gonna know what you're talking about. But if you tell them that you own the Assistant, they're gonna know exactly what you're talking about, because that's that's how it's known in Sweden. So that was in 1940, and then fast forward a little bit in time to 1969, Electrolux actually contracted the Anchotrom. It's kind of a conglomerate of businesses within the Ancostrom companies. They had a die-cast division, they had a motor division, they had the ability to completely assemble the machine in their assembly line factory. So they were kind of an all-purpose uh manufacturer. And so Electrolux actually contracted them to build the outer shell, which is cast aluminum, to build the motor and then assemble the machine right there at their factory, and that began in 1969. Then fast forward a little bit more in time to around 1989, 1990, so 1989, 1990-ish, there was a U.S. businessman who went to an international trade show in Germany. He was walking through the trade show, saw this on the top shelf of the Electrolux booth, and he said, What is that? And they said, Oh, that's our stand mixer that we've had around since 1940. And at this point, like I said, it's around 1990, and he's like, So you guys have had a stand mixer for 50 years and nobody in the states has ever seen it or heard of it. So he became the very first U.S. distributor of the brand. Now, at that point in time, Electrolux did not own the rights to their name here in the US. They had sold it with the vacuum cleaner company. So anything that was brought into the states under that was produced and owned by Electrolux had to be brought in under a different name. And so they allowed that very first US distributor to put his own company name on it. So when it first entered the US market, it was known as the Magic Mill Assistant. And then over the years, every time the US distributor changed, the name of the product would also change because they kept allowing them to put their own company name on it. So it has had a lot of different names here in the States. It's had the Magic Mill was the very first name. Um, it was the Magic Mill Assistant, the Magic Mill DLX, it was the Verona mixer. There was also a very brief time period where Electrolux bought the rights to their name back. So there are a few machines floating around out there still that have the Electrolux name on the front panel. And then around 2009, 2010, Electrolux decided they wanted to get out of the small clients business. And so they sold the entire line to the Anchorstrom industries. And then the rebranding began. So now, globally, the machine is known as the Anchorstrom Assistant. So that happened somewhere between 2010 and 2013, is kind of when that switchover happened. Now, as far as how long I've been associated with the company, with the product, with the brand, my mom actually got her very first uh mixer in 1992. Um and at that point, it was the Magic Mill. And that is about when uh my parents actually opened a kitchen store. And so this has been a product they've always carried in their kitchen store since 1992. So I literally grew up using this machine and then obviously got my own in 1999 when I got married. Uh, worked for the last US distributor selling this product from 2013 to the end of 2022. And then in January of 23, uh Ankersrum Sweden decided to create their own US subsidiary and sales office and asked me to come and run that company for them.

SPEAKER_01 7:02

I I just love that the history of it. And and we'll get kind of back into your knowledge about the machine just because you've used it. It's what you've always known. A few years, yeah. Right. So, my uh what I love though, too, is okay, so the machine has had all sorts of different names. But yes, what has changed in the manufacturing of it or the design of it?

SPEAKER_00 7:26

Really not a whole lot. Yeah, so not a lot, not a whole lot. I mean, obviously it is sleeked up a little bit. There's more bells and whistles as far as knobs and controls go. In the very beginning, from gosh, 1940 till into the 70s, the way you turned the machine on was like a light switch. It was on or it was off. There was no speed control knobs. There was, there was no power knob. It was just a light switch, on or off. That was it. But this, the basic design of how the machine functions is the same today as it was back then. The motor has always been on the bottom. The bowl has always sat on top of the motor. And we can show it in a little bit. We can show how the bowl is what turns versus the motorhead coming over the top and the motorhead controlling what's mixing inside the bowl, like all of your other traditional stand mixers out there. So that part, the functionality of it is exactly the same as it was in 1940.

SPEAKER_01 8:32

Yeah. And I just think the, you know, the heavy duty nature of it. You know, I think especially where we are and appreciating quality and, you know, when Angie and I look at products and heavy duty with the history that, you know, this is not a new brand. This is a, you know, something it's it's new to a lot of us. And so when when we saw it and when people come in the store and look at it, it like, what is that? And so, you know, you talked about how the motor is in the bottom, the bowl turns. Why is that useful difference between a mixer that we're more accustomed to?

SPEAKER_00 9:11

Yeah. So a lot of it allows for a very unique style of kneading. Motor and everything is on the bottom. You've got two knobs on the front now, an on-off knob that also functions as a timer. So you can set the timer. The machine runs till the timer shuts off, and then it turns off all on its own. And then you've got a speed control knob here. So now you're not stuck with just on or off. You can, it has a variable speed motor. And then, like I said, the bowl is what turns. I'm going to turn it on and kind of show that. So the bowl is what's turned. And then what's unique about this is that from the top of the machine, you have a couple of different holes on the top. And it's the very unique and original kneading tool for this machine are what's called the dough roller and dough scraper. And what this does is as the bowl is turning, the scraper is scraping the side of the bowl the whole time, the roller is kneading and mixing against the side of the bowl. So it just presents a very unique and different style of kneading that you don't have with other stand mixers. Because with other stand mixers, you have a stationary bowl. And you have stationary ingredients, and you typically have a dough hook that has to grab the dough and slap it against the side of the bowl, and that's how it's kneading. And if that dough hook requires a certain level of stiffness to be able to even knead the dough, uh, which is very important when you're making a yeast dough. The kneading part of it is very important. And so with the roller and scraper, you don't have to have that certain level of stiffness because it's not grabbing the dough and slapping it against the side. It's actually gently kneading the dough against the side of the bowl. So it's more mimicking a hand kneading motion. So it's gonna give you the freedom to maybe not use as much flour, to not make the batch of dough as heavy as it would have to be if you were using a traditional stand mixer and dough hook. So it just gives you a little bit more freedom. Also, a lot of gluten-free baking requires a very gentle mixing and kneading. Dough roller and scraper work great for that. Like I said, this was the original tools from 1940. And Swedish families actually used this for everything cakes, cookies. You can cream butter and sugar with the roller and scraper. So you can do very large batches of cookie dough in our seven-liter or eight-quart stainless steel bowl. So the roller and scraper are just very, very versatile. I like to tell people if you have a recipe that calls for a traditional dough hook, or you have a recipe that calls for the batter paddle of that other stand mixer that's on the market, you can really use the roller and scraper for either one in place of either one of those tools. So it's kind of an all-purpose mixing, kneading, whipping tool that you can use. So it's just very, very unique in its design. And that's a lot because of the bowl being the part that's rotating.

SPEAKER_01 12:26

You know, and I think some people look at that because we're so used to the other way of doing things that it almost looks difficult. But it's not difficult, it's just different.

SPEAKER_00 12:39

And they're not I I find that a lot of people they're not used to having control. You're right. And so and so they don't know what to do with that freedom, I think sometimes. And they're so accustomed to the dough looking a certain way. And this is something that I I remind customers all the time when I teach classes. So once you understand that that other stand mixer with its dough book, that it requires a certain level of stiffness to be able to grab the dough and knead it against the side of the bowl, once you understand that it's a requirement for it to function the way that engineering it's designed, then you have to ask yourself this question. If you're looking at a recipe and it says, with a stand mixer fitted with a dopha, well, you can almost guarantee that the stand mixer that that chef or that recipe creator was talking about is that other traditional stand mixer that's on the market. And so then you have to look at that recipe with a fresh perspective and go, hmm, so I wonder, does this recipe actually need all of this flour? Or did the stand mixer with the traditional dough book require this much flour to be able to need it? And once you kind of look at things a little bit differently, then you have the freedom to maybe use a little bit less flour with the anchor shroom. But I think sometimes that scares and intimidates people because they are not used to having that freedom. They're used to it has to be this way so that that other stancer will work and be able to do it. Shaw.

SPEAKER_01 14:13

Right. And I I think, you know, you were talking about the kneading against the bowl. And I think that was the thing the first time I used it. And and let me just preface this I am not a baker. It is not my jam. It has to be too precise, and there's too many variables that you know, I think I do everything right. And so that's my challenge for myself over the next, you know, is my goal is to really kind of dig in. And it's almost like therapy, I think the process of figuring some of these things out and the patients, but the kneading process, I could see it turning and folding and rolling. And then also the timer mechanism where if my, you know, the the book that came with my machine for that first loaf of bread that I made, and I could knead it for eight minutes and set it. And I'm a multitasker, which is probably part of the reason why I'm not great at baking, is I could leave it and it I wouldn't overbeat it, you know, and I could kind of watch it and but at the same time the machine, you know, just the time I could set the timer so that it would turn off in that period of time.

SPEAKER_00 15:20

Absolutely. And it is a very gentle kneading action action. I mean, obviously you can turn the speed up and so that it's a little bit more aggressive if you wanted to, but otherwise it's a very gentle kneading action. And what I love about this design too, and about the internal workings of the machine, which also set it apart from other stand mixers out there, is that it is designed and built to last. So you're never going to overheat or overwork the motor by kneading a batch of dough for 15, 20 minutes if it's, you know, a quadruple recipe. So you're never gonna wear it out. You're never gonna wear it out by using the accessories because, like I said, the machine's nickname is the assistant, and it's because accessories were part of the plan from the beginning. So you're never going to have to let the machine cool down after using the accessories. My husband, for instance, we have the meat mincer. We live on a good bit of land in North Georgia. He hunts every every hunting season. And there was one season where we needed to grind about 90 pounds of venison, and he did that with the meat mincer attachment to my anchor shroom in about 45 minutes. The machine was not, it was not smoking, it was not, it could have cared less that he had put it through that big jaw, and it just was super seamless. So it's one of those things where the design is still made in Sweden. The parts internally are sourced in Sweden and in the surrounding European countries. And so it's still really, really high quality with a seven-year warranty on those internal workings. So motor, transmission, circuit board on the inside all come with a seven-year warranty, which is kind of unheard of in the stand mixer category. Most of them have one to three year warranty, and ours has a seven, which is pretty, pretty amazing for sure.

SPEAKER_01 17:17

You know, we kind of touched on that a little bit before with how the, you know, the the manufacturing of the machine has not changed much. Yet when we look at other brands, and as you know, the world has continued to change and manufacturing costs have gone up, the location of where different products are manufactured has changed as less expensive options. The materials used to produce the machine or gadgets have, you know, corners have been cut to make this kind of a big box store type of product. And so, you know, what I think about the anchor some is it's the machine that's gonna. I know my grandma and my mom passed down mixers in the past. This day and age, the anchor some is my option, in my opinion, my only option to pass down to my children. The mixer that I got 20 years ago lasted about five years. Sure. Absolutely. And this is the one that is gonna be going for for quite some time.

SPEAKER_00 18:20

Absolutely. I've heard people say, you know, they call it a heritage piece. Another word that I I hear a lot is an heirloom piece, which is exactly what you're talking about. I think that we, especially in the United States, have become very accustomed to electrics in particular or kitchen appliances in general. It's almost like they've become a consumable because, you know, I mean, I you and I have probably been been married close to the same amount of time because I know our kids are close to the same ages. And I think I'm on my fifth washer and dryer. I think, you know, from getting it from when I got married, and probably, I mean, we've lived in a couple of houses, but I I've lost count of how many microwaves I've replaced and how many dishwashers I've replaced. It's not like you're putting them, you're trying to do things in them that they're not designed to do, right? They just don't last anymore. And I think we've become accustomed to that in this country. And so when something like the anchor shroom comes along or is introduced to someone for the first time, it's almost like they have trouble, you know, fathoming that something is going to last them this long. You know what I mean? Yeah. It's what makes it unique, but old school.

SPEAKER_01 19:37

I think the very retro.

SPEAKER_00 19:40

We hear that a lot too. It's so retro looking. And yes, it absolutely is.

SPEAKER_01 19:45

Well, and it's funny when quality, when a quality-produced item in that and itself is retro. Yes. And yeah, so it's just kind of a fun kind of nod to appreciating quality and appreciating longevity and knowing that this is something that's going to be around for a while. Absolutely. And and so, you know, the American market, of course, this is a Swedish machine. We're used to the beater bars, all the things. And I think you and I, when you you've been in our store a couple of times now, so exciting when you come in and we're able to do a class and we and people have been able to come in and ask you questions. I learn something every time you come in. But obviously, just like any other machine that comes from Europe, it's so funny to me how there's adjustments that need to be made for the American consumer. Yeah. So what like our cookie doughs, how are our cookie doughs different than other countries?

SPEAKER_00 20:48

So, biggest thing, and I I don't know if I can compare it necessarily to other countries, but definitely to Sweden. So, Sweden's cookies, if you've ever bought the 10 of like the Danish butter cookies at Christmas time, think about those cookies that, you know, are crumbly and buttery, and you dip them in a cup of hot chocolate and they they kind of disintegrate. Those are very traditional cookies in Sweden. I actually read something the other day that European butter has a higher fat content. And so it's generally softer than our butter is here as well. And so they typically in Sweden in particular, they use soft butter for everything. And I think if you talk to a an actual chef, like a you know, a pastry chef, they would tell you cakes, cookies, frosting, you should be using room temperature butter. But the problem is that other stand mixture on the market, it can cream a stick of cold butter. You can throw a stick of cold butter because you know, who remembers to take their butter out and let it completely soften? You know, when when the cookie craving hits, you need to make cookies right then, right? And so you Know not many people think and plan ahead to take butter out for as long as it needs to sit out and come to room temperature. I also use the word, the phrase room temperature, very uh loosely because everybody's rooms are different temperatures. I've hit a a stage in my life where what my ideal room temperature is quite cold because I am running very hot on that. You know, right? That's a whole nother podcast episode, right? Um so so it can be very, that's a very loose term, room temperature. So but in Sweden primarily they use completely soft room temperature butter even for their pie crust. Whereas here in in America, we would never dream of trying to make a pie crust with completely soft room temperature buttons. And so that's where some of the tricky things come in, um, especially with the original set of beaters. There's a set of whisps and a set of beaters that fit with a separate bowl. There's a secondary bowl that you can get with the Anchor Shroom. So, you know, and so those beaters have to be used. They they can only be used with room temperature butter. You can do cakes, cookies, cream, butter, and sugar for frosting and cakes and things like that with the roller and scraper. But there again, it has to be completely soft room temperature butter. So Anchor Shroom has been working on um a new improved set of beaters that fit onto the beater bowl for the Anchor Shroom. That those and those have just had a soft launch and then they're coming later this summer that for the national launch. And those beaters will be able to do cold butter. So that's gonna be a total game changer because really and truly, then there's nothing that that other stand mixer can do that the anchor can't once those beaters fully hit the market. Consumers are gonna be able to do whatever they want to do in the Anka Shroom that they used to do in their other stand mixer. So we're really excited about that as well. But it is a cultural difference that we here in the states don't we can't fathom that. So right.

SPEAKER_01 24:10

And I think the funniest you gave an example of the American monster cookie and all of the different ingredients that we throw in there. Well, uh probably about two or three weeks after you were in the store, I had a gal come in and say, I my beater broke because when I was making monster cookies. And so I had to chuckle because I'm like, Yep, there we go. Americans putting all the good stuff in our cookies, all the amazingness. Yes.

SPEAKER_00 24:37

Yes. And that can be done. Yes. It can be done with the anchor shrimp just in the main bowl with the roller scraper. And most people are thinking, if there's a part that comes in my box called a cookie beater, then that is obviously what I should be using all the time for every type of cookie. And that's where we have to educate them and go, no, there are limitations to those cookie beaters. And so your heavier cookie dough, your larger batches of cookie dough, the more add-ins you have, that should all be done in the main bowl with the roller and scraper. And we have great videos on YouTube to help customers understand and see how it works and know those limitations so that they get the most out of their machine for sure.

SPEAKER_01 25:19

Well, and I think that's, you know, your your videos, the educational aspect of what you guys put out is phenomenal. And I think when I first got my machine, I felt like I needed to watch a YouTube video to make sure that I had it in the right spot and then it wasn't coming together, you know. Yes. I was overcomplicating it because it was different. And because we get so when we're busy, we're so used to things should work just easy. And yes, and this does, this truly does work easy. It just I had to give myself a little bit more grace and understanding that it was different. And so now I'm just I love, I think one of the most favorite things, and we've talked about this. The first time you came, you made butter. And I, you know, I had never made butter. And then I got to kind of playing with that, and now that's kind of my go-to butter is making it in my machine.

SPEAKER_00 26:19

Well, I have to tell you, I have to tell you that after I was in your store the last time, and you told me that you had made smoked butter, you better believe I came home from that trip and smoked some heavy whipping cream. And then I actually left to go back out on the road again. Um, and so it was smoked and cold sitting in, you know, in the refrigerator. And I had to FaceTime my 20-year-old son so that he could make it in the anchor room while I was on the road. And my husband and my son got to enjoy it. And they were like, this is the best thing I've ever tasted. So it is I have to give full props to you on that one.

SPEAKER_01 26:56

Well, I I have to give props to a good friend of mine, Chef Jenny in Sioux Falls, who had purchased some and we sat there trying to figure out, okay, how do they smoke butter? You know, but no, they don't smoke the butter, they smoke the cream. But uh so yeah, it was it was one of those fun experiments that I never thought that I could recreate. And the anchor stream gave me the the tools to be able to get creative and create something that I was would have never even considered doing in that other mixer or in any other way.

SPEAKER_00 27:31

Absolutely. And I think that that's actually it's funny that you bring that up. Because we are seeing, I think, especially in this country, we are seeing a shift and a trend starting where because of our food in this country, or if we could should even call it food, I don't know. Um, but bec and and because of the increased rate of food allergies, more and more parents are having to figure out okay, how can I make this for myself? How can I figure out how to make X, Y, or Z for my children who now have this allergy? And so I think we're seeing an influx of new anchor owners and an increase in sales on the accessory side as well, because more and more families are like, okay, I can have total control of the meat that I'm feeding my family, the vegetables, the bread that I'm feeding them. I can totally control the ingredients that are going in because this machine truly is an assistant. It's not just a luxury item. It is becoming a necessity again, just like in 1940, when families, Swedish families, they had to have something that would allow them to do this for themselves because the war was going on. So, and I think we're we're back almost in that same kind of existence where because of everything going on around us and the environment and the food and the ingredients and all of that, we're kind of back to needing something as a a necessity item, but that it's going to last. You're not just gonna be buying a new one every couple of years. Exactly. Which I think is exciting.

SPEAKER_01 29:13

The accessories, you know, I wanted to get into that. And I think that's worthy of, you know, I know when you come in the store next round, we're gonna kind of go a little bit deeper into some of the accessories. And uh we could of course in another podcast episode as well. But processing meat you mentioned. Yes, milling grain, you know, the food, not I wouldn't say food processor, but it is the greater attachment.

SPEAKER_00 29:41

Yes, a slicer, greater attachment, yeah.

SPEAKER_01 29:44

A blender, yes. A juicer, like a citrus juicer.

SPEAKER_00 29:49

Yes.

SPEAKER_01 29:50

And then of course my personal yes, the pasta attachments. Well, okay, my my two favorite attachments are the pasta and then the ice cream. Ice cream, yeah. I've had a feeling you were gonna say that one. Right. Did I miss any of the attachments? Did we kind of hit them? I think we, yeah, we hit them all. And so I just think, you know, yes, there's these different attachments, and it's a such a multi-use machine. It isn't a one and done. And the quality of the attachments and the uniqueness of the machine, and how you know the motor is on the bottom. And so you turn it, and there's videos of that on your website. And and I I just think that again, it seems complicated, but it truly is not when you think about the old school. I you know, we're in a farming community. And I would this day and age, tractors are computerized, GPS, overcomplicated. It costs so much money when something goes wrong, uh, because you're dealing with computers and you're dealing with all of these other systems. Absolutely. And I think when I think about the Anchor Strum, it is the good old way, is you know, that's trendy. You know, my 20-some-year-old daughters are are crocheting and and uh cross-stitching. It only makes sense that we have an appliance that is the way their great-grandparents utilized an appliance.

SPEAKER_00 31:21

Yeah, absolutely. And uh my husband and I talk about that all the time. We're like, ugh, the more computer chips and digital this and digital that, that's just more stuff that is eventually, it can't last forever. So it's going to eventually wear out. Whereas with the Anchor Shroom, it is so simple. And I think kind of going back to people don't know what to do with the freedom that they have in using this machine, they also think it's more complicated than it is because of how simple it is. They're not used to the simplicity. And so they think to themselves, I must be missing something. It can't it can't be this simple. And so I think we do tend to overcomplicate the things that are really, really simple because we're not just not used to it anymore.

SPEAKER_01 32:08

Right. And I I think it's such uh the value of the machine itself and and it's pretty. Again, I was thinking useful and pretty things. We still get a choice of fun colors. You release uh, you know, popular colors each year, it it switches out. I always love, you know, my favorite color is orange, so I love that I was able to get one of the last orange machines coming into the U.S. And so yes, I always I love that too because it still allows us to add that personality. It's beautiful on our countertop. And it really, the story, the quality, everything about it is what Angie and I uh strive for when we choose products to have on our shelves. So it I just can't say it enough that the fun that we have, and it's a machine that I totally geek out on when people come in and say, What is that? My other favorite story is we have, you know, of course, on the interstate, we have people from all over the world that drive through and stop in. And uh a gentleman came through and he gasped and he goes, My gosh, you have the ink. And I just I was like, I've never heard it called the ink before, the ink or shroom. And he called his wife and she said, if they have the blue one, get it. And we had the blue one, and that's amazing. That guy was in and out of the store in probably less than 10 minutes. He was driving from East Coast to Washington State, and uh he got his ink, and uh, we were very excited. Yeah. So I just that is fantastic. It's well known in in the circles that that really kind of know what they're looking for in terms of that quality. So yes, it's fun for us to be a part of that story and I'm excited. I the end here in June, I am going to travel to you and get a little bit more hands-on intensive training. But you've been, like we mentioned, you've been in our store twice. Yes. And uh, you know, I think in the future, next time you come through, we'll make sure and advertise that you're gonna be around because the resource that you are is just so much fun. And we get to eat when you come. And uh, we get we get to eat all of the amazing things. Yes. So that doesn't hurt.

SPEAKER_00 34:33

No, it does not, it does not hurt at all. Maybe we'll have to get you to smoke some heavy whipping cream at the end of the class so that we can make some smoked butter. That would be so much fun.

SPEAKER_01 34:43

Love that. Yes, perfect. Okay. Well, Ashley, thank you so much for kind of we just touched the basics. I think as we kind of continue to grow and do some different things, I'd love to dig in specifically on some bread baking questions or specifically with some of the attachments and how we use those. So stay tuned for more opportunities and ask questions. Um, you know, ask Angie and I on the Barry and Basil Facebook page or on the Joy Curated podcast Facebook page or Instagram, and uh we can get those questions off to Ashley and uh and her crew that are absolutely phenomenal in terms of the customer service. Another line where somebody says, okay, if I have an issue with this, how does that work? Well, first of all, I don't think you're going to have an issue with it. Secondly, if you happen to have an issue with it, I have Ashley's cell phone number. And we get to yes, we get to touch base real quick and say, hey, this is what's going on. Can you help us out? And you are always amazing. So thanks again. Yes.

SPEAKER_00 35:48

You no thank you for having me.

SPEAKER_01 35:50

This was so fun. Thanks for spending time with me today on Joy Curated. My hope is that something from this conversation helps you feel a little bit more confident, a little bit more curious, and a little bit more at ease. Whether you're cooking or simply gathering around food with someone you love. Make sure and check out BarryandBasil.com or join us in store to check out more of the thoughtfully curated products to support you in the kitchen. This show is written and hosted by me, Cindy Peterson, and produced by my amazing friend Casey Brown at Teal Hat Communications. So until next time, take care.