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Paula's Latest Podcast featuring Cheryl and Grif Day from Back in the Day Bakery
Apr 28, 2016
Meet Cheryl and Grif Day from Back in the Day Bakery. Paula interviews them about some of their techniques in making sweets and delicious breads.
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0:00
hey friends I'm here with some of my
0:02
special friends here in town this is
0:05
Cheryl and Griff day and they own back
0:08
in the day Nursery Back in the Day
0:11
Bakery where did Nursery come from y'all
0:14
I don't know maybe because I'm trying to
0:16
tend to a bunch of dogs I'm running a
0:19
nursery here a
0:22
managerie uh I'm so glad that they had
0:24
time to come in today it's a Monday and
0:27
they're closed on Sunday and Monday uh
0:30
now Cheryl is in charge of all the
0:33
sweets and y'all Griff makes the most
0:37
incredible bread you have ever put in
0:40
your mouth they make such a wonderful
0:42
team now Max you going to have to get
0:44
thank you it's such a treat to go into
0:47
their store because their name is so
0:49
appropriate with their style because it
0:52
really is back in the day and our last
0:55
name's day and their last name is day so
0:57
what how about that for quinky dink
1:00
and what is this what what are you
1:02
wearing today Cheryl this is uh what
1:04
does that say I can't read it it says be
1:09
my honey be my honey but now what are
1:12
you doing with that on so one of my
1:14
awesome girls at the bakery decided that
1:17
they would be the Honey Buns uh in the
1:20
back and then um she decided Caitlyn
1:23
that I would be the queen bee so now I
1:26
keep getting all these little bee
1:28
presents and so yeah now I'm the queen
1:32
bee of the honey bun so Griff what does
1:34
that make you a you're a honey bun or a
1:37
a sugar knut uh
1:40
neither what are you they call me
1:43
Griff okay actually they call him master
1:47
master G Master G yeah yes I do
1:51
everything at the bab Creek how cute and
1:54
you you are quiet mhm you're very quiet
1:58
and unassuming
2:00
are people frightened of
2:02
you um I don't believe so um bread bread
2:06
Bakers are very in tune with uh their
2:10
surroundings and and their dough and
2:12
their
2:14
dough I want you one day to teach me how
2:17
to bake good bread you got to come I you
2:20
know somebody just sent me a bread
2:22
machine MH I've never used that before
2:26
do you recommend that yeah that's a
2:28
great great way to make bread at home
2:30
it is but there's no preservatives in it
2:32
or anything so you probably need to eat
2:34
it pretty quickly don't you yeah you
2:36
know you make bread every every few days
2:38
or freeze it yeah yes that's a great
2:41
idea well I love your red glasses when
2:44
did you start wearing red glasses oh
2:47
gosh when we were on book tour we went
2:49
to this awesome you know ey class store
2:51
in Minneapolis Griff's Hometown and I
2:55
just fell in love with like four pairs I
2:58
just love the r the red ones you know I
3:01
didn't know how much I would like them
3:03
but now it's just kind of become my new
3:05
thing Sally Jessie Raphael red shoes was
3:07
known for I saw your red kickers uh she
3:11
was known for her red glasses and I just
3:13
love them on you y thanks your book your
3:17
new book yes the new book when did it
3:19
come out it came out last spring gosh
3:23
March 2015 yeah Lord have mercy it's
3:26
been that long since I've talked with
3:28
you do you have a copy mhm uh you know
3:32
their first cookbook you wrote the
3:34
forward to it I did I wrote the forward
3:36
to it I thought it was the most grand
3:39
cookbook I had ever seen I loved the
3:43
picture of you gri now I haven't seen
3:46
this one so oh my gosh and this is how
3:50
they dress you can come in any day and
3:53
find Cheryl dressed up well maybe not
3:55
the red high heels yeah from from there
4:00
up y'all uh but my grandmother hires
4:04
wore a dress in high heels every day of
4:06
her life oh I wish I could do that every
4:08
day of her life awesome she peeled fruit
4:11
in a fruit Factory she and my
4:14
grandfather stood eight hours and did
4:18
nothing but peel oranges go and
4:21
grapefruit and when she'd come home she
4:23
would take a bath and she would put on
4:25
her dress and her high heels so this
4:28
reminds me so much of the way I remember
4:31
my grandmother hires dressing back in
4:35
the 50s right I love the 50s I I know
4:38
that you do uh this is just as beautiful
4:42
as y'all's first book now I remember
4:45
their first book uh they went to QVC
4:48
with it yes MH they those books were
4:52
flying one time with you yes one time
4:55
you went with me and we had such a good
4:58
time and their books just fly off the
5:00
shelves y'all just fly off the shelves a
5:04
so have you been to QVC with this one we
5:07
went to QVC with this one too you did
5:09
yeah and it flew too I bet it did yeah
5:13
have you been back or just no no oh my
5:16
gosh we just went let's see did we go
5:18
twice again that time just once once or
5:22
twice and they went on a Sunday and a
5:24
Wednesday I
5:26
remember do I did good wow and you know
5:29
I'm crazy enough to think I might want
5:30
to do it
5:33
again of course once you get started I
5:36
do I love the whole process I I I do too
5:39
I do too by the way before I got like 14
5:42
or 15 is that how many you have that I
5:45
need to talk to about I just don't know
5:47
yes you know once you get started it's
5:49
just there's so much up there that you
5:52
want to share with everybody so I had
5:55
some ladies that stayed in
5:58
your your not Hotel what do you call it
6:01
like the the condo cond not the one at
6:04
the beach I gu downtown I think it was
6:07
maybe it was that one do you have two no
6:10
okay so it was that one at the beach and
6:12
I guess they stayed last year and they
6:15
stayed this year too really and they
6:17
loved it so much a lady and her husband
6:20
and a couple other folks but anyway she
6:22
said they were in there and they heard
6:24
you on
6:26
evine and you mentioned me with one of
6:31
your ombre
6:33
outfits oh yes I was talking about the
6:36
cake that you taught me to exactly and
6:38
they said that they got in the car
6:41
immediately they were like we were just
6:43
going to go there but after you said
6:45
that they were like let's go let's go to
6:48
the bakery great so that was fun great
6:51
thank you Paula you know I listen I I
6:56
treasure my friends that um have grown
6:59
work ethics and and uh any time I can
7:04
help a friend out yeah uh even if it's
7:07
just nothing but a little mention you
7:09
know I I really love doing that yes
7:12
passing on uh things that people have
7:16
helped you with and then another lady
7:19
told me that she talked to you I guess
7:22
she bought some things and she said I
7:24
know Cheryl day I was like oh gosh
7:30
but well you know Mother's Day is coming
7:32
up it is on us very quickly and that's
7:36
one of the things I was hoping that you
7:37
and I could talk about along with Griff
7:40
uh so we got to take that little quick
7:42
break okay let's pay some bills so uh so
7:45
be thinking Mother's Day yeah think
7:47
Mother's Day and we'll be right back
7:50
y'all if Griff will just shut up long
7:52
enough us to get some things
7:55
said there's no one quite like Mama and
7:59
every mom is unique and we wouldn't want
8:01
to change a thing and with Mother's Day
8:04
just around the corner I think I have a
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now hey y'all we're back and I'm so
9:18
happy to see you know I asked Cheryl
9:20
about things that we could uh suggest
9:23
for Mother's Day for all the dads out
9:26
there and the children to get together
9:28
and surprise mom with something for
9:30
Mother's Day and she immediately said
9:33
well pass me my book and let me look
9:35
through it I'm the same way I have to
9:39
joggle my
9:41
memory senior moments I call them senior
9:44
moments although Cheryl you don't look
9:47
your
9:48
age well that's good you don't ever age
9:51
does she gri no she's doing pretty well
9:54
just hanging in there and you don't age
9:57
either except for a little gray in your
9:58
hair yeah I'm a gray starting to kick in
10:00
a little bit but that's pretty and you
10:02
know women see that as sexy and and uh
10:06
we think it makes y'all
10:08
smart that's
10:09
[Laughter]
10:12
good all right what what have you
10:14
thought about what you come with y'all
10:16
can always go by uh Back in the Day
10:18
Bakery and y'all will have some
10:20
wonderful special things right and one
10:23
thing we will have are these you know
10:25
the little baby cakes that I'm known for
10:28
oh I love those baby cake I think every
10:30
mom needs a baby it's hard for it to
10:32
show up because the cake is white on a
10:35
white plate but look at that isn't that
10:38
the cutest plate somebody gave me that
10:40
plate oh so you didn't write that on no
10:43
it's old it's like from the 50s probably
10:46
I knew you were coming so I baked a cake
10:48
it's C love that got you were coming so
10:51
I baked your cake but I would baby cakes
10:54
vanilla mering
10:56
buttercream and we do different ones MH
11:00
um but they're always pretty with the
11:02
flowers so you can go by and would you
11:04
need to order this Cheryl we'll have
11:06
those in the case yeah are y'all
11:08
shipping yet we're not nope when are
11:12
y'all going to ship I don't know I soon
11:14
as you help me figure out how to
11:16
deal well gosh um I I uh did a Show
11:23
recently with Stratton leopo and he
11:25
started shipping ice cream now you know
11:28
that's a challenge
11:29
so you might want to give Stratton a
11:32
call because he is one of the nicest men
11:35
you've ever met and he would be glad to
11:37
give you some hints okay so if he can
11:40
ship ice cream I think if he can ship
11:42
ice cream surely I can figure out how to
11:45
figure out how to ship cake yeah but I
11:48
think I really think that y'all need to
11:50
do that okay and consider you've been
11:52
saying that for a while so yes yes yes
11:56
you know I'm I'm going to evine now
11:59
right uh with my product I saw you on
12:01
there with some cakes from um that you
12:04
were doing and I loved how you showed
12:06
how you cut them to get more yeah more
12:08
slices out of it brilliant oh well thank
12:12
you that's just the way mama taught me
12:14
how to slice a cake rather than those
12:16
big old wedges that most people can't
12:18
eat a piece that big exact um but I am
12:23
uh I I feel like I perfected a crispy
12:28
chocolate chip cookie the way my husband
12:31
likes them and I like them too and I
12:34
found somebody that has been able to
12:36
reproduce that recipe Cheryl okay yes so
12:39
we're offering those on evine and I've
12:42
sold over a 100,000 cookies my gosh so
12:47
yes if you can figure out how to ship or
12:49
something or something we're going to
12:51
start doing
12:52
donuts oh you shut up honey do you know
12:56
how much I love a donut me too but Paul
12:58
listen
12:59
Caitlyn my cute assistant came up with a
13:02
dut on Saturday I told her I couldn't
13:04
wait to tell you pe can pie
13:08
donut I'm
13:10
quivering I'm quivering and it's got a
13:13
bbon glaz oh it was so good now was it a
13:17
cake donut or yeast donut it was like a
13:19
cake donut like oldfashioned and it was
13:22
it had peans in it and she did like a
13:24
bourbon pecan glaze kind of like a Twist
13:26
on my pecan pie recipe because sounds
13:30
like she's she is she is and she thinks
13:33
outside the box she does you know I
13:35
finally got smart and I started doing my
13:38
interviews where I said I knew I was
13:40
looking for somebody creative and I had
13:42
her come in and make a couple of things
13:44
and she did two twists on things that
13:47
were in my cookbook but her own way that
13:50
was a great idea I know now if I could
13:53
just find a few more I know I know but
13:56
yeah she's awesome Miss Caitlyn but um
13:59
so we're putting in a hotline so we can
14:01
do donuts and then we started doing
14:04
biscuits every day you need a deep fryer
14:06
for yeah we do so we're just like
14:08
playing around with recipes and stuff
14:10
right now but yeah we're getting a deep
14:12
fryer and then I want to start happy to
14:14
know about that biscuit we do biscuits
14:17
every day now all right now you stay in
14:19
your lane H okay
14:22
that I do biscuits I know but not like
14:26
your biscuits like little biscuits
14:29
sandwiches oh yeah so what your biscuit
14:34
oh honey they are good and Flaky do tail
14:39
I have M uhuh don't give away your
14:42
secrets rip now you talking too
14:46
much yeah they are just really good are
14:49
they yeast biscuits or um no they're
14:53
butter butter butter you would go crazy
14:55
Paula over these
14:57
biscuits but I you know I figured out I
15:00
always had use like a you know like a
15:03
white lily flower and a yeah what do you
15:06
call it a um self icing yes but for this
15:09
new cookbook I decided Well you know a
15:11
lot of people might have trouble finding
15:13
that white lily in different parts of
15:14
the country so I came up with my own
15:17
flower
15:19
combination and there's layers and
15:21
layers of butter it looks like one of
15:23
those layers and layers of butter yeah
15:25
it looks like flaky all right now when
15:27
are you doing these
15:30
every day you are doing them right now
15:33
yeah every day I will be down to do the
15:35
biscuit test cuz you know it took me
15:38
years Cheryl took me years working with
15:42
different scientists people that
15:45
formulated things right but uh to me I
15:49
finally have the perfect biscuit mix
15:52
honestly I have not met a biscuit I
15:55
didn't like have you but there's
15:57
different kind maybe one or two that I
16:00
didn't like yeah but they are they all
16:03
kind of you know it's they're all
16:04
different and good in their own way
16:07
those drop biscuits but I wanted these
16:09
to be like tall like layers layers
16:12
layers kind of like when you first open
16:14
those you know Grands yes and they just
16:17
like 16 so they're like
16:19
that oh gosh I'm
16:24
starving and y'all are not open today no
16:28
Mom is always been an expert on
16:30
everything cooking relationship advice
16:33
fixing your cuts and bruises the one
16:36
thing you can't go to her for is advice
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midnight Griff what's going on in your
17:43
world oh all kinds of things like I'm uh
17:47
we're putting in a hotline as Cheryl
17:48
said yes are you excited now do you do
17:52
just bread Griff or do you um I am in
17:56
charge I'm in charge of lunch
17:59
so you you are really like the big boss
18:03
yes yeah he's the master G I'm the
18:05
master G decision maker isn't that great
18:08
for you it is because that allows you to
18:10
be so
18:12
creative um so how many different breads
18:15
do you make now um well I I just stick
18:19
to two we do a sour dough and then we do
18:21
a daily
18:22
bread so that changes every day your
18:25
daily bread no that's the same day every
18:28
day okay but you do different flavors
18:30
like you do the one Paul with ro R ol o
18:33
yes yes and uh yeah there's some kind of
18:36
herbs on top of that one that I love so
18:38
much yeah Rosemary and sea salt yes you
18:42
know I remember um I had a group of
18:46
people coming to my house for meetings
18:49
and I ordered what like 20 sandwiches
18:52
from y' and you would keep off the
18:55
vegetables or something right y'all H
18:57
the lettuce and tomato
18:59
so I could uh I could Grill the bun you
19:03
know and the bread that fabulous bread
19:07
plus you have that awesome
19:09
Garden yes but those sandwiches just
19:12
saved my life they're awesome they save
19:15
my life that bread is
19:17
incredible well anything else for
19:19
Mother's Day so for Mother's Day oh gosh
19:24
I love pies we talked about this last
19:26
time I was here but what your favorite
19:29
pie we're doing little mini pies for
19:31
Mother's Day like little you know like
19:35
little almost like the size of a baby
19:36
cake what flavors I love I love baking
19:40
in season so if I could get some darn
19:44
rhubarb soon I I love I love rhubarb and
19:48
strawberry do you I do I've become kind
19:51
of obsessed with it I love making now
19:53
would that be a a double crust double
19:55
crust mhm yeah double crust and then I
19:58
love doing we've been doing little
20:00
merang for people that have gluten-free
20:03
isses merang I adore and we'll put like
20:06
a whipped cream and some you know stewed
20:09
different fruits on top wow and they're
20:12
just really pretty and then we'll do
20:13
like a little edible flour something
20:16
like that I just love really pretty
20:17
desserts I do too I do but
20:20
delicious yes yes yes um well actually
20:24
so we've got the cookbooks you know two
20:26
cookbooks now but I do have make a good
20:29
Mother's Day GI exactly for people that
20:31
like to bake at home right it would be a
20:33
perfect gift for mother but then we have
20:36
well I know I'll probably give you a
20:38
couple of my little cards that I had the
20:40
girl do for us that have like gryffin
20:42
eye on the cover and um you know there's
20:45
just different scenes in the bakery like
20:47
the sugar knuts and the honey buns or
20:50
slices of pie and they're all
20:51
Illustrated and people love we have
20:53
little prints of those too and people
20:56
love to give those for gifts somebody
20:58
got one the other day and she said she
20:59
was going to hang out in her kitchen and
21:01
I was like okay I don't know why
21:04
somebody wants to hang me in their
21:05
kitchen but apparently they did so it's
21:08
just you know like of y'all keep safe so
21:13
yes we get lots of Paula deine fans
21:15
though Paula still every day people come
21:18
in they just adore you and they love to
21:21
tell me the next time you see Paul I
21:24
tell her we love her and sweet lots of
21:27
sweet well I'm so glad to hear that
21:29
y'all are still doing so well y'all make
21:32
such a great team uh you know it it
21:36
would be hard if y'all both wanted to
21:38
bake bread yeah yeah you know but we
21:41
definitely have your talents and
21:43
Cheryl's talents they just make this
21:46
perfect
21:47
combination and we appreciate it so very
21:51
much thank you y'all's talents well we
21:54
love it we still enjoy we still are
21:56
enjoying it and it's been we're going on
21:59
15 years no right yeah it's coming up
22:03
seems like yesterday I know I remember
22:06
y'all opening up that I remember when we
22:08
first opened and y'all were moving to
22:11
the new location well it's not new now
22:13
but yes and I believe has wasn't that
22:15
about 15 years ago probably has been
22:18
that long now so I don't remember seems
22:21
like we moved in there uh around 2001 or
22:26
2002 yeah so that's when we open 2002
22:29
yes cuz I remember going in there and we
22:31
had just opened and we were so tired but
22:36
Jamie and Jamie had invited us to come
22:38
in and you know check out the new
22:40
restaurant and we said well we're not
22:42
going to miss it but it's been that long
22:44
ago I can't hardly believe it time just
22:47
flies when we're having a good time our
22:49
neighborhood is getting so cute too I
22:52
know it has come a long way like from
22:55
Victory Drive on on North yeah uh it
23:00
it's justun shs have opened love them I
23:04
love a good junk shop restaurants are
23:08
coming Michael's dream is to get locked
23:11
in y'all
23:12
shop and y'all forget about him for just
23:15
one night this is our egg Bak with bacon
23:18
and
23:19
cheese hey that's this I see the layers
23:24
on that biscuit it's gotten better MH
23:28
this is what now this is the breakfast
23:31
with what bacon bacon egg bake and
23:35
cheddar
23:36
cheese that bacon now see y'all are
23:40
cooking it just the way I like it I
23:42
don't like it crisp I like some of that
23:44
the edges a little crispy yeah maybe the
23:47
edges but I like that soft kind of fat
23:52
that gives it so much flavor this is
23:54
beautiful I'm gonna try to show y'all a
23:57
picture of this biscuit
23:59
but I promise you we'll get the real
24:02
picture yes I so you're serving biscuits
24:05
all day not just at breakfast right all
24:08
day people want to we just started doing
24:10
a everything biscuit what's that you
24:13
know like everything Bagels uh-huh and
24:17
so we put the little everything spice on
24:19
the top uh now people are going crazy
24:22
for those with cream cheese
24:24
or so it's like I've reinvented the
24:27
biscuit and you you know we constantly
24:29
have to do that don't we yeah because
24:32
people we don't want them to get bored
24:35
no exactly so but I still like to keep
24:37
it in my wheelhouse you always that was
24:41
one thing you told me years ago it's
24:43
just got to be Southern Homemade you
24:47
know a certain kind of
24:50
unpretentious feeling about it yes
24:53
you're not going to ever come in and see
24:55
little plated desserts of you know but
24:58
yeah yeah so it still definitely has our
25:00
back in the day feeling I I've been into
25:03
bakeries before where everything is so
25:05
gorgeous to the eye right and then you
25:08
buy some and it's and then it's far
25:11
fresh too some of that stuff you just
25:13
wonder how long it's been in there well
25:16
I'm I'm proud to call y'all friends oh
25:18
we're proud to call you
25:20
friends but you know my my uh my biscuit
25:24
mix you know we do it by ice cream
25:27
Scoops at the the restaurant because
25:29
that's the one way I can get
25:31
consistency but I like I I Pat my dough
25:35
out so I can make it real thick or if I
25:38
want a thinner biscuit I can do it thin
25:41
but I use a biscuit cutter yeah you know
25:43
a cookie cutter with my biscuits and
25:47
they they're just so good this is going
25:49
to be the biscuit Show
25:52
Now buy your mother a biscuit for
25:55
Mother's
25:56
Day well biscuit mix yeah some biscuit
26:00
mix a baby cake and a baby cake perfect
26:04
perfect this is sounding so good my
26:06
stomach's just a growling y'all you know
26:08
if you're lucky enough to maybe be here
26:11
in Savannah on Mother's Day uh maybe you
26:15
can come in and visit now they're not
26:16
open on Sundays not currently and not
26:19
Mondays so try to try to uh make your
26:23
visit Tuesday through Saturday right and
26:27
stop by
26:29
Back in the Day Bakery you'll find uh
26:31
Griff and Cheryl there working very very
26:34
hard to bring y'all these wonderful
26:37
wonderful little eats well Cheryl I had
26:40
such a good time with y'all I'm just
26:42
sorry that Griff did so much talking
26:44
that you and I could hardly get a word
26:46
in edgewise but maybe next time well
26:49
they call us the pen and tellers of
26:50
Bakers
26:52
so does all the
26:55
talk I like that obviously uh you're The
26:59
Quiet One
27:01
yes so happy Mother's Day to all you
27:04
mothers y'all deserve a crown you
27:07
deserve a crown they do motherhood's
27:12
hard see y'all
Food & Drink
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