The Confection Tapes

Gary Bozzo: Amelia! What are your credentials and how do we know you're any good?

Amelia: Well, Gary Bozzo, I went to school at the Sarbonne in Paris, France and you'll know what I make is good when it has great mouth feel.

GB: I don't think that's right. We went to college together and unless Paris looks  a lot like upstate NY, I think you're lying.

A: Well, you did smoke a lot, Gary Bozzo.

GB: #truth

GB: So you did not train in Paris?

A: This is hard-hitting journalism. No, I did not. I trained at the school of hard knocks by fucking up a lot and learning to trust my taste buds.

GB: How'd you get started, then?

A: During quarantine, I wanted to spread joy without spreading COVID. Some of my friends were laid off, furloughed, or were just plain depressed (and goddamn, who wasn't?). I wanted them to have something to look forward to. Every week, I'd pick one friend, ask what their favorite cocktail/drink was, turn it into a dessert and leave it on their doorstep. 

GB: And the dough kept rising?

A: Terrible analogy. I love it. Word started to spread. I started a signup list. The snowball started to roll and just kept growing. I was getting 50-60 orders per week and using my ironing board as a table. Soon I got my shit together and went legit - permits, licenses, all that jazz. 

GB: Oh, so you're not breaking the law? I'm suddenly less interested.

A: We can't all be as rebellious as you are, Gary Bozzo.

GB: Flattery! You've reeled me back in.

A: Yes, totally legit. I partner with The Wine Pub, a restaurant nearby. Because of the alcohol component, I can't have a cottage license, so we use their kitchen. 

GB: I just wanted to let you know that it's been an honor.

A: For me too! Here, take some boozy cake home.

GB: It's going to be very hard to carry this on my unicycle.

A: I believe in you Gary Bozzo.