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So since I moved, I kind of moved into a space in Eagan, which is like two miles from my house and I just wanted a bakery. And I think as of now I don’t think it’s going to move forward. And then because COVID happened, and there’s a bunch of neighborhood drama with neighbors not wanting to put high rise where that building was that was put on hold. So I had agreed to leave, while they kind of figured that out. So I was going to be displaced for about a year and a half. But like you said, I did have a cafe for a couple years right across the street on university from Hubbard, like you said, they were going to tear down they meaning these developers were going to tear down the building. So thank you COVID for kind of forcing my hand and going that direction. Has brought you to where today get me up to speed on locations? Because I am under the impression that now you’re going into the packaged goods Of course, it didn’t go as planned because it got bigger than i i planned for and just kind of kind of served the wave of cockiness, I guess you could say. And my initial plan was just to sell cookies at the Minneapolis farmers market. But um, yeah, I started the company after I wrote a business plan. pretty brave, or stupid, depending on who you’re talking to. So I spent two months kind of like reevaluating my life and figuring out what I wanted to do, much to my husband’s dismay.
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And then I started the I started the cookie company in 2015. But they start like taking a look at what am I doing as my day job and whether or not that’s like sparking joy in my life. You know, in my early 40s, I don’t know if a lot of people go through this. At what point did you finally acknowledge that and start saying it out loud? I love that about you and that you know, you’re competitive. And that’s no different in my baking life, either. So I never played, I never do anything for fun. And so I always need to score everything that I do. But, you know, I was always I’m a very competitive person by nature. Yeah, I won ribbons for like, lemon bread and you know, zucchini bread. I want to back up again, because this is hilarious. So I’ve kind of I was known as the baker, the competitive Baker in the space and then my colleagues would be like, Why aren’t you doing this for a living? It’s so you know, early, early 40s midlife crisis, And so when I was in corporate, I would make cookies and baked goods and I would take them into my my colleagues at work and just test out my recipe. I actually started out competing at the state fair. Now how did you start making like the giant cookies? And did you had you made them as a kid and decided to make it a business at some point? Well, no, So I can’t wait to just talk to you and figure out post COVID What is happening with T Rex cookies. And then it went into you guys were opening in Roseville, and it was more of like a pop up situation. And I loved your monster cookies, of course, but I also just love the vibe of your coffee shop. And this was a course before COVID Because you’re right across the street from Hubbard broadcasting at the time. And Tina, I feel like we met a long time ago because I was a regular customer at your coffee shop. And I ended up having a conversation with Tina Rexing the other day, and she is with T Rex cookies. And because that’s sort of my day job, I run into people in the food space and think, oh, I want to hear your story. Hello, everybody, and welcome to the makers in Minnesota podcast where we talk to cool people doing cool things.