The Minnesota Marshmallow

Today I'm talking with Amy at The Minnesota Marshmallow. You can follow her on Facebook as well.

I was so inspired by Amy's description of the mint cookie marshmallows that I ordered some. Fantastic as a treat and even better in my coffee!

00:00
This is Mary Lewis at A Tiny Homestead, the podcast comprised entirely of conversations with homesteaders, cottage food producers, and crafters. Today I'm talking with Amy at the Minnesota Marshmallow. Good afternoon, Amy. How are you? Doing really good. How are you? I'm good. I'm dying to know the story about you and the Minnesota Marshmallow. Yeah, absolutely. Thank you for interviewing me today.

00:24
Idea originally was something that I always had wanted, uh, growing up through high school. Um, the big dream was to have a restaurant and this was kind of my niche for the, the back and have this really authentic bonfire type setting where people would come up to like a little silver bullet trailer and get some marshmallows and some hot cocoa or, you know, and just kind of enjoy some, some family space and.

00:50
you know, providing that in kind of a different setting that just isn't out there yet. And, um, I joined the military right out of high school and I've just been chasing that dream and I wanted to retire. And meanwhile, we got hit with COVID and I was sitting with a friend outside of bonfire one night and I said, you know, I know I've said it a lot, but we should have like a juicy Lucy of marshmallows. Like all these toppings should be on the inside and all warm and gooey. And she's like, you literally can't.

01:18
talk about this anymore until you start making it." I was like, well, no time like the present, I guess. I hopped in the kitchen and watched some videos trying to figure out how do you even do that. Within four weeks, I had gotten carried away and started with just a vanilla and a strawberry. Then I started doing orange. Then I started doing hot fudge mamas.

01:47
Caramel ones and just the creativity was oozing at that point with excitement and I was bringing them up to the Air Force base and handing them out to friends and I'm like, I have so many marshmallows. I don't know what to do with these. So if you don't like them, you can just throw them away. But if you do like them, like let me know or if you have a suggestion and I should change something. And so I was just peddling marshmallows everywhere I went on base because I had just had so many at that time.

02:15
Um, next thing I knew, I was getting messages from friends and coworkers and they're like, Hey, make this one again. Can I get that for the weekend? And, um, another friend was like, you should just make this like a fun side hobby. And I was like, yeah, it has been really fun. So, um, I had just graduated college and decided like, I have a new, new thing where I can like pour my energy into. And so it just kind of focused on that through 2020 and, um, at

02:44
After I started the company in August of 2020, I had Mike and Jen's hot cocoa reach out and say like, we should sit down. We want to meet you. And I'm like, me? You want to meet me? I've only been doing this for like four weeks. And, um, that was really exciting and got to sit down with them and they, I'm kind of walking in their footsteps as far as like learning how to start a business and create it. And now here we are almost four years later and 70 flavors and just having a lot of fun with it.

03:14
That's fantastic. I do understand the, you want to talk to me question because like a month ago, a publicist for an author emailed me out of the blue and was like, we'd love to be a guest on your podcast, the author. And I was like, okay. And I actually went and researched because I didn't know if it was something that was not good, if it was like spam or a trick.

03:44
And it wasn't, it was not a trick. And I interviewed the author and she's a really neat lady. So it worked out great, but I understand that you want to talk to me. Why? Yes, absolutely. That was kind of like, Oh my gosh, like you want to have like dinner with me? And I was just like, that's really cool. I was like, okay. And, um, ever since then, um, it's Dean and Amanda, they've been so, I could not ask for better mentors. Um, Dean started his.

04:13
hot cocoa company from, you know, Cottage Food Law of Minnesota, and then was able to expand and grow, and now they're all throughout the United States and Mexico, and it's so amazing to have had them in my corner from the start, just to like, run questions by, or you hit an obstacle, and you're just like, what do I do? You know? So, I was very grateful for them, and having someone to like...

04:38
you know, teach you kind of like, or guide you saying like, oh, we hit that obstacle, try this or something. Yeah, I did my homework on you. I went and looked at your website and you were, or you still are in the Air Force, is that right? Yes, yeah. My husband and I have both been in for almost 15 years now and we're both pushing to stay until retirement. So we've got a little...

05:04
a toddler in our home now too. Our son Ryder is just amazing and we're learning on how to balance many careers. His career, my career, our business, he also does racing and so we've got a very jam-packed family life. It sounds like it. So are you originally from Minnesota? Yes, I'm originally from the cities. I went active duty Air Force.

05:29
three months after graduating high school and stayed active duty for eight years. And when I saw there was an opening here in Duluth, I decided to put all the chips in the center of the table and try something new and see what the guard was like. And I absolutely love it. And I'm very grateful for my military experience and my military family here. Fantastic. Okay. So is the Minnesota marshmallow business, is it a standalone business?

05:59
brick and mortar business or is it from your home? So I originally started with the Minnesota cottage food law, but I think we were like maybe six to eight months in when I had reached out to another local bakery and asked if I could rent their kitchen when they were closed. So I originally jumped into a small local bakery to use their commercial kitchen, which allowed me then to go wholesale and work with other companies.

06:26
From there, I now privately own a kitchen out in Proctor, Minnesota. And I have partnered with the Proctor Speedway and they have a massive large kitchen area to use which has been so wonderful for our expanding and Christmas time rush and everything because the racetrack here uses the kitchen from May to about October which...

06:52
They only use it one day a week, so it's allowed me a lot of flexibility and not having to work really late at night after other businesses are closed or share the kitchen during the daytime. So that's been so wonderful to have this opportunity. Okay. So, you don't actually have a store. You wholesale and ship? Is that how that works? Yeah. Yes. We go to tons of events throughout Minnesota and Wisconsin.

07:18
Bayfield Apple Festival, we've got tons down here in the Duluth and the Bayfront Park, Warren's Cranberry Festival. We kind of have jumped around finding like what are our best spots over the last four years and so we do a lot of that. Our original trailer we used for those events along with weddings. We just sold that trailer and we bought a new trailer for weddings and catering and large events which...

07:47
is brand new and super shiny and we're super in love with it. We just got that about a month ago and we are in the works right now to create our other first and actual mobile food trailer and we're excited to launch that new idea coming forward. Nice. See, I love stories like yours because you had this dream when you were younger and then somebody said, put up or shut up basically to you. Exactly. And you were like, okay.

08:17
fine, I'll make them." And then you figure it out and you made them and then you did it at home and then you found a place where you could have a commercial kitchen and now you're doing this. And I feel like creative people are the ones who say, why not? And who if they meet, I don't know, a stumbling block, they say, how can I work around this? And not everyone is a creative. I'm...

08:44
It's fine. You don't have to be a creative, but creatives think differently. Yes, absolutely agree with that. And starting a business is not for the weak. So when they say the support small business, like, man, it's a, it's a fight, but it's worthwhile. And it's exciting. And if you look at failures as learning and you actually grasp for failure,

09:08
because that means that you're growing and you're getting better. Every time you find that you fail, it just is an opportunity instead of like looking at it negatively, then you are bound for success. Put it that way. Yeah, absolutely. I agree completely. So marshmallows are not my favorite treat. I'm not going to lie. I do like a s'more once a summer out by the fire. That's fine. And my son actually bought a huge box of peeps the other day.

09:39
I had Neet and a Peep in years and I was like, oh Peeps, they're like crunchy sugar and squishy in the middle. He was like, no, they're great. They're sitting on the table and two days later I said, can I try one? He's like, you said you hated them and I'm like, yeah, I know what I said, but let me try one, maybe they're different now. Right. I bit into it and they don't make them the same way. They're very, very soft in the middle. I remember them having more bounce.

10:09
to the bite. Yeah. There's really weird now and they were weird then. So, so marshmallow peeps not so much. Um, what I want to know is every time I see someone make marshmallows like on a cooking show or I saw yours and they're the same thing, they're square. They're not rounded on the edges. Is there a reason for that? Yeah. So when you're looking at

10:39
typically pour them into a pan or some type of mold. And I always tell my customers when we're out at shows or people are taste testing that sticky is the business. Expect to have sticky fingers. And a large challenge for a lot of marshmallow makers is the sticky factor. And when you're trying to pour them in different types of molds, like you would see a peep or something else, yeah, that's a lot of work. But for us to push out faster production,

11:09
When we put them in a pan, it really simplifies our process and allowing us as exact measurements as you can possibly get. I know a lot of other marshmallow companies have really fancy cutters and we've tried some of those different ideas. We hand cut ours still to this day. Once you pour them in a pan and you cut them like brownies, if you were to visualize that, that's how you come up with your square marshmallow.

11:38
What are the ingredients in a marshmallow? It's gelatin and sugar and what else? Yeah, so your base for a marshmallow is you're going to have gelatin and water. You'll start with that in your mixing bowl and then for what we call your hot sugar, that's going to be white sugar, the granulated sugar and typically caro syrup. I know some people are in favor or not in favor of caro syrup and there are other ingredients you can tailor to that.

12:06
But you'll use caro syrup and water and that is kind of your simple basis start and I call that like my blank canvas and you'll heat those up, mix them together and that's when you can start playing around with your flavors, colors, all that kind of stuff. Once you're finished mixing them, you pour them into a pan and you'll let them sit for about 10 hours and then after that 10 hours you'll, you can pull them out and start cutting them and packaging them. So

12:34
It's a lengthy process, very lengthy process. Yeah, and you're dealing with hot sugar, right? Yes, very hot. Yes, hot sugar scares me to death. I will work with it only under pressure, only if I've been begged to make something that requires me to work with it. Oh, yes. Yeah. It's once in a while you get a hot sugar burn when you miss the pot or you're grabbing it, but it's kind of part of what we expect here in the kitchen.

13:04
Yeah. And I'm sure that you saw worse injuries or pain in the air force than you probably have in your kitchen. Once in a while. Yeah. Okay. So I saw that you have thin mint marshmallows. How does that work? Oh my gosh. So that was kind of my springtime flavor. I love, love thin mints, love them so much. So I was like...

13:31
I have to integrate these into a marshmallow somehow. So I load up with the thin mints and we get them all chopped up and then I get kind of like a minty base for my marshmallow and scatter the cookie pieces throughout the marshmallow and let her set and cut. I really love that one in hot cocoa. If you're a minty person, you can even add that to your coffee. And my favorite way to eat that one is on the s'mores and you heat it up and it's really hard to find.

14:00
I used to love those honey graham chocolate graham crackers, but pairing that if you can find a chocolate graham cracker is like icing on the cake. It's so yummy. Yeah, I bet. I loved in mint cookies. I made some back years ago, like 10 years ago, and it was not Girl Scout cookie season. And I desperately wanted a thin mint cookie. I was like, how can I make this happen? I can cook. I know I can do this. And I picked up those chocolate wafer cookies, the really thin ones at the grocery store.

14:29
Oh yeah. And I melted some chocolate and I add some, I think it was coconut oil, I think, and some peppermint extract or spearmint. I don't remember what it was. And melted the chocolate all together with the coconut oil and the extract and dipped the cookies in it and put them on parchment paper and just let them sit. And my kitchen smelled like thin mint cookies. I was like, I think I got it. And my kids ate every...

14:57
last one of the 40 that I did. That's amazing. That sounds delicious. I got one cookie, one thin mint cookie out of the whole batch. I was like, you guys, you're monsters. Okay. Fine. Eat the cookies. Fine. Made them for me. It's always good problems to have instead of like, yeah, mom, this is good. And then you're left with like 39 out of your 40 cookies. And you're like, yeah, I'm sure it was really good then. Yeah. I had the neighbor girl come over.

15:27
And there was one left. I lied. The kids didn't eat the rest of them. There was one left. And I had to come over and I said, this is the last cookie out of 40. I have tried one. You're a Girl Scout. You sell Girl Scout cookies. Taste this and tell me if it tastes like a Girl Scout cookie, thin mint. And she bit into it and she was like, oh my God, you did it. I'm like, yep, sure did. That is so cool. He was probably, I don't know, 10 at the time.

15:53
And the look on her face was priceless. I just, I wish I had taken a picture of her biting into that cookie. Those are some of your like most honest feedback when you ask kids, like you might not like the answer they have to say. So if you get a good compliment from like a 10 year old, you're doing really good. Yeah. And if she had said, this is not great. I would have been like, then I will never make them again. Cause I trust you. Oh, that's funny. But yeah, there's nothing like a Thin Mint Girl Scout cookie and

16:21
They don't make them like they used to. I'm 54, so I remember when I sold Girl Scout cookies when I was a Girl Scout. And the cookie, the cookie was thicker and the chocolate coating was thicker. They were a bigger cookie. Mm-hmm. Yeah. And now there's these little tiny cookies. I'm like, I can't afford to pay this much money for a little tiny cookie. Holy cow. I know. Yeah. So anyway, long story short, Thin Mint cookies are awesome. I bet your Thin Mint, your Thin Mint marshmallows are fantastic.

16:51
Yes, our mint lovers are in love with them. The thing I love about marshmallows is the mouthfeel because they're bouncy, but they're smooth at the same time. Yes. It's funny you mention that because through the past four years, I went from thinking like, I'm going to be the first person to create a flavored marshmallow.

17:16
At that time, I wasn't aware. Like there's lots of other little smaller companies kind of doing what we're doing just in their hometowns or something like that. And so I've tried, you know, some of theirs and that, you know, everyone kind of has, you know, like there, I like to say they're different spaghetti sauce and everyone's going to think their spaghetti sauce is the best spaghetti sauce. So everyone has a different unique texture or flavor that they, you know, roll with. And

17:42
One thing that I take a lot of pride in in my company, which is it makes it more hard for myself, is I keep a really short shelf life on mine. Like I said, it's a little bit more stressful because you're going to have to make more and rotate them on the shelves a lot faster with your wholesale accounts and stuff. But at the same time, I take a lot of pride in that really, really soft, fresh flavor, that fresh texture.

18:09
And I think it's like one of the things that I'm really proud that like helps separate me from some other companies and something I've always stood by there. Because you're right, that texture and that softness goes a long way. That's your secret sauce. That's how you keep your sauce different. What's the biggest batch that you've made of one flavor? Oh my gosh. So I just started using a whole bar mixer.

18:37
I still keep it really small. I like to make things difficult for myself. But we got this Hobart mixer and it was able to create four times the amount that I would in a normal smaller mixer batch. So we were able to create around 224 marshmallows in one batch. But as far as how many I've made in one day, I know that we've made, hold on, I have to do some math really quickly here.

19:08
me go back. My best day baking, which is like, oh, like 12 hours on your feet, constant moving with mixers. It's quite stressful. 42 batches times my 54 marshmallows. My record has been 2268 marshmallows in one day. Wow.

19:30
And did that count wrapping them and everything? Or is that just how many marshmallows? That's just the baking day. Then we get into packaging and stickering and we do all our stickers by hand and it's processed. So do you, do you have a day a week where you can just maybe take a few hours and, and rest? Depends on the type of year or time of year. Earlier in the year, I like to call it my diet season. Sales kind of.

19:56
You know, go a little bit slower after Christmas, which I am so grateful for because I love having a break after Christmas season. Um, but later in the year, um, last year, I think we were tracking from around October through Christmas. Um, it worked about 65 days straight to keep up with our demand. So it was pretty, pretty intense then. So we're typically in here for, I'd say.

20:24
Maybe on some of those, those days were eight to 10 hours a day, including weekends and events and traveling. So.

20:34
You have heard of hobby burnout, right? Yeah, yeah, yeah, yeah. I did quit my full-time job less than a year into starting the marshmallows. There was such a demand for them. And when I was working my job at the Air Force, I was working roughly like 7 a.m. to 4.30, and I would get off work and I would go home, and I'd have customers come to my home and pick them up. And...

21:03
I'd kind of cut off pickup times around like seven or eight o'clock. In the meantime, I would start baking my marshmallows and I was baking until about 11 PM and then getting up at about three or four o'clock in the morning to start cutting and packaging those before I would go to work the next day. I just kept that going like all week and I think there was just this high of excitement and it's working and I can't believe I'm doing it.

21:30
It just never somehow got tired. It was easier by the way, not having kids at that time. Yeah, it just, it was going well. And I just thought to myself, if I'm ever going to take, take a leap of faith, then it's something that I'm just going to have to try it right now. And you know what, if we crash and burn in three months or six months or a year, then like, you can't look back and say like, Oh, I regret never trying. So we just, I just tried and went for it. And here we are four years later. So.

21:59
Yeah, I just, I, I, back in my younger days, I would go and go and go and go and go too. Um, just, just a hint. Once you get past 45, that go, go, go gets up and goes. Oh my gosh. Yeah. Especially, uh, our son is now like about 20 months old and that's a game changer. My gosh. He keeps me so on my toes. I'm after like, he goes down to bed around eight o'clock. I'm just like.

22:25
I haven't the energy for anything. And I always tell people emails my Achilles heel, because I don't want to start reading emails at 8 PM anymore. And soon as we get back up in the morning and drop him off, it's right back to the kitchen and the mixer. So it's a balance for sure. I try really hard not to look at my phone after six o'clock at night, because if I do, somebody is going to email me.

22:50
And it's going to be what I think is important. And it's going to be something that gets my brain going. And I'm going to be up until 2 thinking about it. So I tried really hard to stop at 6 o'clock at night. And I messed up the other day and read an email at dinnertime at 5. And I can't say what the news was, but it was really exciting and really probably good for my podcast. And I didn't sleep. Like,

23:19
I went to bed about eight and I read, because I usually read for an hour before I go to sleep just to shut my brain off. I tried and I barely slept because I was so excited about this particular news. And my husband looked at me the next morning and he said, you didn't sleep, did you? You laid there all night and thought about this, didn't you? And I was like, yep, couldn't help it. He said, were you up a couple of times last night? I said, yeah, because tossing and turning would probably keep you awake. So I just went downstairs and he's like, oh my God, honey.

23:48
He said, you can't let this do this to you. I was like, no, this is great. This is great news. And he was like, yeah, but you need sleep. I was like, yeah, I'll sleep when I'm dead. It's okay. Oh yeah, totally get that. That's, you know, kind of going back to how you open with like the creativeness, once you kind of get that creative idea or that excitement, man, it's hard to shut it off. Mm-hmm, oh yeah. And I...

24:13
I wish I could say what the good news was, but I don't want to jinx it. I will be able to talk about it after this Thursday. So I want to share it, but it will ruin the surprise for everybody. So I'm just going to be quiet about it, but it just kept me up all night. I was that lit up about it. So I totally get it. I had another question about marshmallow stuff. Oh, so do you see yourself doing this for a long time?

24:43
like for years? Yeah, definitely. We have kind of talked like, what is our five-year plan? What's our 10-year plan? Like, what does this look like? And each year we're learning and growing more. And in the last six months, I have experienced kind of like having employees and that was so nice to be able to like have some help. And so that was kind of a stepping stone for us and kind of going in the right direction.

25:13
Um, yeah, there, there's definitely some long-term goals and with this new food truck, I'm hoping, um, we're not going to totally release exactly what we're doing in there yet, but we are hoping with the success, um, once we get that, um, here and get to get started with it and working in the trailer, we're hoping to smooth the wrinkles out for the next two years and then eventually, uh, maybe take that to, uh, the state fair here in Minnesota and put all our chips in the table and see how that goes. And.

25:42
from there, who knows what our possibilities are. But like I said, we're going to continue to keep growing and someday I think it would be super, super awesome to be like a household name down the road. But we've got a lot of learning to do between now and then. So we'll just keep doing what we can every day. That's a great plan. And I hope you get to be at the State Fair. I think that you would have so much fun with that. You will also be destroyed at the end of the day, but you're already destroyed at the end of the day. So why not? Yeah. Yep.

26:11
Awesome. So I've been to Duluth once and it's gorgeous and it sort of reminds me of the pictures and videos that I've seen of San Francisco because everything is built up the hill. Yes. Yeah, Duluth has been absolutely beautiful. Before I moved here, I think I had visited maybe two or three times in my childhood. So when I came out here, I was like, oh, I

26:38
Yeah, I wasn't really sure what to expect. And the funny part was, I don't know if when you visited, you got to go down to like Canal Park or at all. But I did. Yes. Yeah. My first time up here as an adult after I moved here, I got my dog, my German Shepherd and decided we're going to head down to the lake the first day we have to get down to the lake. And I had gotten in really early to Canal Park way down there at the end, which is actually where my husband and I got married this last year.

27:07
We, my dog and I are out playing in the water and there's like barely anybody out there and you know, silly outsider. I'm just like, I found the best kept secret and all of Duluth. This is gorgeous. I'm so happy I moved here. People just hadn't showed up yet, but fall here is one of my favorite times and there's so many trees and hiking trails and seeing all the colors change. Like you just can't beat it. Just love it.

27:34
Yeah, and it's a pretty big population for the city of Duluth, right? Yeah. I think we're upwards of like 80,000 for our quote unquote small town up here. Yeah. So you've got a built in audience for your marshmallows. So that's great. Yeah, definitely. We've got tons of wholesale accounts, like throughout the Duluth and upper Wisconsin areas here and people are very familiar with our brand, which it make it was

28:00
pretty shy. I don't know the first couple times I'd be somewhere and someone's like, wait, you make Minnesota marshmallows? And I'm like, yeah. And they're like, oh my gosh, my kid loves those. And it's just like this like super exciting slash shy, you know, kind of really awesome kind of experience or feeling when you're like, wow, people know me like, oh, that's kind of cool. It's super weird when that happens. Yes. My friend.

28:28
listens to my podcast, my friend who lives five miles from here. And she and her husband came over to visit. Hi, Tracy. If you're listening, hi, Tracy. I keep telling them, I'm going to say her name and I figured I should. But they came over for dinner and she was like, your pot, you're keeping me company on the way to work every day. And I was like, I am. And she said, yeah, she said, whenever you release a new podcast, I just listen to it on the drive to work. Oh, that's so cool. Yeah, we have, we've had some friends that

28:58
We've got accounts out in like Grand Rapids and International Falls and they'll run up there and they'll be out exploring and have no idea that we've got a storefront up there. And they'll be like, take a picture and send it to me. And they're like, oh my gosh, I can't believe it. Look what we just came across. And it's just a cool, exciting feeling. Yeah, it's bizarre, but it's great. It's one of those surreal moments where you know you did the thing, but you forget that other people will see it.

29:27
Yes, exactly. Absolutely. Yeah, it's crazy. We have a friend I think last summer too that was doing some house sitting or had visited someone up in I think like north of Two Harbors somewhere and they said, I couldn't believe it. We went in their fridge and they had Minnesota Marshmallows in there. I was like, that's awesome. I feel like we're like on that little tiptoe way to like household name at least maybe for our small town, maybe for us, but it was cool.

29:56
Yeah, and on that note, on your website, you ship your marshmallows, right? Sure do, absolutely. At first, we were kind of nervous because sometimes if someone's got a package that's sitting on their steps all day, I'm like, oh my gosh, what am I going to do? How am I going to make sure they don't melt? And we've done some packaging changes and everything like that, and we get them down there and it's, yeah, they've made the travels all good so far. So we're thankful for that.

30:26
I may have to look at your website and see if you have any thin mint marshmallows and order some. I might have to. There you go. Yeah, we're just about to launch out our spring menu, our spring and summer menu. For spring, we have our thin mint marshmallows, we call them mint marshmallows. We have our Uffta and Uffta is kind of like that Caramel Delight girl scout flavor. So we've got toasted

30:55
cookie pieces, the whole lot in there. We named that one Ufta. And we've also got Orange Dream, kind of like a dreamsicle, chocolate chip cookie. We just closed out our Easter flavor for Jelly Bean. I thought that one was so much fun because every time you take a bite and you get a new Jelly Bean, you'd get kind of a new fun flavor. But we'll have Pistachio. Our Campfire Chata is kind of one of our adult flavors. It's a rum chata with butterscotch caramel swirls.

31:23
Coming up we've got lemon blueberry donut drizzle. We've got a donut madness We've got strawberry or raspberry lemonade ones for those that have more of like that fruity sweet tooth And we've also got toasty mousse which is Hot fudge and peanut butter swirled together with chocolate chips on the top for our coffee fans we offer a boozy Bailey's and

31:45
Our number one seller is, we call it Bigfoot Bites, and that's got Oreos, peanut butter, chocolate chip cookies, and fudge all in one sweet treat. Good Lord. Yes. Yeah, yeah. How big is each marshmallow, like inches? Yeah, they're a little over an inch on each marshmallow, about an inch and a quarter, I think. So they're a bite. Yes. You'll definitely at least get a minimum of two bites, but I have seen people eat the whole thing in one, and it's pretty cute.

32:15
Yeah. Wow. You are amazing. I don't even know how you came up with all those different kinds, but I'm sitting here with my mouth watering and I don't even really have a sweet tooth. So if you're making my mouth water over marshmallows, it sounds really good. Thank you. Yeah, I like to blame that on my overactive sweet tooth. Yeah, I really like salt and sour. I really like chips and pickles. You should do a pickle marshmallow.

32:43
My daughter would lose her mind. She drinks pickle juice out of the jar. She loves pickles so much. So you should try making a pickle marshmallow. That would be interesting. That would be very interesting. There's sweet pickles. You could do a sweet pickle marshmallow. Yeah. You could call it like the relish the experience or the something relish. Yeah, exactly. I think that'd be really fun. I just gave you a new idea to drive you crazy. Sorry. There we go.

33:12
All right, Amy. Well, I really appreciate you taking the time to talk with me and I wish you all the success in the world with your marshmallow making. Oh, thank you so much and I appreciate the interview. This was really fun. Thank you. You're welcome. Have a great day. You too. Thanks. All right. Bye. Bye-bye.