Tell me about a few of them and how you use them.

Sure.

So the bake some pantry is constantly evolving, especially throughout the seasons as we get older.

different access to different ingredients.

One that has kind of served us really well over the years, I'd say, is the mochiko, which is a glutinous rice flour.

And we get it from Kota Farms, and they make this really wonderful, really fine white flour.

milled flour and it bakes up into these chewy mochi bites that we make.

Can you talk about your inspiration for that and the texture? What is the result of the microwave?

So tell us about the importance of conchas and why that made it to the cover of this book.

Gosh.

The concha story is one of our favorite stories to come to, just because the complexity and history, um, that revolves around them.

As Soleil mentioned, there was a lot of migration of Chinese folks during the Gold Rush into, into California and Mexico, where we do believe that they saw a lot of conchas, ate a lot of conchas, but then, you know, were, were sent packing during Chinese Exclusion Act, and then went back to Asia and started dessert parlors called, um, bing sut in, in Hong Kong and places like that where they started serving things like pineapple buns.

I think that it's, it's a super fun story of migration, and authenticity is hard to talk about when pastries and food move throughout the world in such a way.

I want people to know that, like, things move all the time, and authenticity is a really hard thing to chase.

Enjoying what we have in the moment h- just comes from a lot of hardship and a lot of different things throughout history that had to just so happen for this to be here.

Tell us about the movement.

Tell us about the Bake Some box.

The Bake Some box, yes.

So we were baking a lot of pastries for coffee shops and boba shops all over the Bay Area pre-pandemic, and that was, that was the business model that I thought I was going to go with, just because I had a really young family, and I was pregnant at the time, and it, it seemed to help foster a more sustainable lifestyle.

But once the pandemic hit, no one bought pastries anymore, and it went from, you know, 10 stores to zero.

And my freezers were full, and it was crisis mode, essentially, and we had to let go of everybody, but I still wanted to not waste all the pastries that I had made for all these stores.

And so I went onto Facebook, and I posted, "$20 for a grab box of pastries.

I will make you whatever I have, and you will have what I, what I make." And that was it.

Can you tell us about the Spam musubi croissant, which I know you sold at pop-ups and was sort of a love letter to your childhood?