Reva Alexander-Hawk from Food Network’s HALLOWEEN WARS!

okay so your your mind opened up after that australia trip that cake arts were where you were going to focus on so is that when merci beaucoup became an idea for you or was there a little time in between um merci beaucoup had already been a night

like it

was already

developing um but i was mainly doing cake i mean sorry i was mainly doing cookies yes and hand decorated cookies and i just kind of shifted over to the cake area at that point.

That's, I mean, we're grateful that you have, especially now that you know how to school.

And

everybody's always asking, why is it merci beaucoup? Do you speak French and all that? And I'm like, I don't speak French at all.

I can do un, deux, trois.

Merci.

Merci beaucoup.

Au revoir.

That's it.

But I had a stamp, like a rubber stamp that I would I would stamp on cards to go out with my cookies and baked goods.

And it said merci beaucoup on it.

So then it was just kind of like, oh, it's merci beaucoup.

So then that's kind of how that developed.

But yeah, I don't speak French.

So don't don't ask me to.

I think the

accent sounded really nice.

And I know that when I went to, I don't know even how to say, when I went to boulangeries or whatever.

I

can't say them right either.

Boulangerie and the patissiers and patisseries.

I'm like, yeah, I'm going to a pastry shop and a bread shop.