Slip It In

Oprah Loves Bread, Swifties go Gaga for Sourdough, yet Lexie’s Loaves Steals the Show!

• Matty, Megan, JJ • Season 1 • Episode 20

Share episode

Questions or Comments: Slip It In Here!

Bread enthusiast Lexie from Lexie’s Loaves joins the podcast to share her sourdough journey and baking expertise while the hosts dive into their favorite breads and review Lexi's delicious creations.

• Lexie explains how she went from complete baking novice in February 2025 to accomplished sourdough baker
• The hosts share royal gossip, including Prince Harry's alleged hair transplant and a Real Housewives private jet repossession
• Detailed discussion about sourdough starters, feeding schedules, and how to get started with your own
• Everyone reveals their top three favorite breads, with controversial takes on baguettes and cornbread
• The hosts review Lexi's shipped bread creations, giving rave reviews to her focaccia and brown butter sourdough cookies
• Matty reveals that libraries offer much more than books - including tools, telescopes, and even lawnmowers

Text us at 313-444-9004 or email slipitinpodcast@gmail.com to connect with Lexi and try her amazing bread creations!


www.slipitinpodcast.com

Speaker 2:

Welcome, welcome, welcome, welcome, everyone. We are back slipping it in with you.

Speaker 4:

This is megan and this is jj and this is Matty, and today we are joined by a very special guest. Yes, we do lexi's loaves. Well, Lexie, Lexie. From Lexie's Loaves. Well, Lexie.

Speaker 3:

Lexie from Lexie's Loaves. Lexie from Lexie's.

Speaker 4:

Loaves Say hello to our slippers, Lexie. Hi everyone.

Speaker 5:

Hello, hello slippers, hello slippers. Slipping it in Love it. Yeah, why don't you tell our slippers I'm so excited to be here?

Speaker 4:

We are so excited to have you. Absolutely, that's Lexi's Loves. We're going to get into that in a little bit, but, like for now, why don't you tell our slippers, like what's our connection? And, yeah, introduce yourself.

Speaker 5:

Yeah, of course. Well, I'm from Dallas, so it's a little hot down here right now still, unfortunately, but I had the pleasure of meeting maddie, uh, starting back in 2015, so a solid 10 years ago. Which is it aging us?

Speaker 4:

maybe I don't know. It's been a great 10 years I know.

Speaker 5:

I mean, we've worked together on and off, but you know, the work doesn't really matter anymore because we've just been able to build such a friendship from it, which has been amazing. You hold a very special place in my heart truly, that's nice.

Speaker 4:

I um, uh, have had the pleasure of like when she started. We worked together. Then we kind of worked on other projects, but however it happens, we always come back together and we're like connected again pb and j yeah j yeah 100 and Lexie.

Speaker 3:

Correct me if I'm wrong. Um, but the way that we met was that you ran. I randomly got a text message from Matt's phone, but it was not Matt, it was Lexie. He's like hey, just FYI, this is Lexi, we're out at work. We were out at work happy hour. It's now 11 pm. Can you come pick up Mattie?

Speaker 5:

I mean it's accurate, Matt took care of me, that is accurate.

Speaker 3:

He took care of me in the building.

Speaker 5:

I took care of me. That is accurate. He took care of me in the building. I took care of him outside of the building.

Speaker 3:

There we go, there we go. We did have some happy hours for sure I do remember that, because I remember dropping off Maddie or picking up Maddie and Lexie's. Like we do need to do a proper happy hour at some point after this, and I think we did.

Speaker 5:

You did, yeah, we did.

Speaker 4:

It after this and I think we did, you did, yeah, we did. It was amazing.

Speaker 5:

Yeah, so, yeah, so you've been a listener since the get-go. Oh yeah, I mean, I listen every week and I would be lying if I said I wasn't absolutely obsessed with you three. But just like the pod in general, I also love that it drops at the beginning of the week because I get a little Sunday scary action and then I'm like hold on, I get to be with my slippers at the beginning of the week.

Speaker 4:

It's like cozy little slippers on Monday.

Speaker 5:

Yeah, but I will say I typically am listening like to and from my commute to work and there are some times where I feel like I need to pull over in the car because I'm like I'm gonna pee my pants, like y'all will say something, and I'm like, hold on, typically it's from jj, not to be biased when you said I'm at costco, I've seen the ham, but not the pig. Same thing, exactly.

Speaker 4:

I mean please, I do get like little text messages from her, typically like on a Monday or Tuesday, and, like you guys, like she's, like I died, like this one, that one, like she always has a like a nice little piece of feedback.

Speaker 3:

Well, we're glad that you're enjoying that, for sure.

Speaker 2:

Absolutely, and we are so happy to have you slipping it in with us today. But before we get into your loaves, I have some random gossip that I've come across.

Speaker 3:

Oh, we're ready for that.

Speaker 2:

Oh, yes, so this is highly alleged.

Speaker 3:

Allegedly we love to use that word. Lexie Allegedly Protects the pod.

Speaker 1:

Yes.

Speaker 2:

So anyone who's been watching Real Housewives of Miami, we've all realized that there is a new housewife called Stephanie Shojai. But it's not just her. There's essentially another housewife, which is her PJ.

Speaker 4:

Otherwise private jet for those not in the know. She's like the private jet, is like a character in and of itself.

Speaker 2:

Because she talks about it incessantly and is always flying. People are offering to fly people places, but then she has to talk about how it's $40,000 in fuel to fly 20 minutes.

Speaker 4:

Well, I don't think I would even be saying that out loud.

Speaker 3:

Well, correct, Well, she does. And just to give you an example, she flew a few of the housewives from Miami to Spain, but then she couldn't fly everybody because of the weight. But then she could fly them from Sevilla to Mallorca, which is just a 22-minute plane ride. $40,000 for that gas, Wow.

Speaker 2:

And then she has all these rules for the PJ. Does she call it the PJ or do you call it the?

Speaker 4:

PJ.

Speaker 2:

Well, that's what people in the know. Call private jet.

Speaker 4:

Have you been on a PJ, Lexi?

Speaker 5:

Sadly no.

Speaker 2:

So anyway, she's constantly talking about, to the extent that our fellow slipper friend of the pod, marisol, said I'm not going to fly on your jet to go for this 20-minute flight because there's so many rules. I'm afraid you won't fly me back because I'm going to break them, because she likes her cockies and who knows if a cocky spills on that.

Speaker 3:

PJ Everybody loves a cocky.

Speaker 2:

Well, anyway, to get to the point, apparently this PJ that Stephanie's been so instrumental in talking about all the time is no longer. Apparently, it was collateral for some loan that they had for her and her husband's business. This is bad news to me, and it has now been taken away.

Speaker 1:

Oh God, what is he going to do they?

Speaker 2:

defaulted on the loan or the loan went. I don't know all the details, I didn't read all the court documents, but random is the pj is gone, so sometimes it just shows those who talk the most about money. Maybe are the ones who really don't have as much that happens a lot with the housewives.

Speaker 4:

I'm just gonna say did, did you say she's a new character? Brand new this season like anybody that's gonna sign up for the show. Can they not look at the recent headlines? Because housewife after housewife after housewife, there's these financial things.

Speaker 3:

There's shady business going on Receipts, proofs, timelines, screenshots, exactly.

Speaker 2:

And Erika Jayne, famously, was flying the housewives around in her private jets and look what happened to her Sued. Everything's gone, gone, so next up yeah, this is I've got more because this is something I've been following for a while. No one knows it, it was my secret little obsession you've had this gossip on the oven well, the gossip hit ahead, so anyway, it's royal news oh, you love the royal family, I do and so anyway, prince harry, everyone knows, just recently met back up with king charles for the first time since he first saw him after he was diagnosed with cancer.

Speaker 2:

Okay, that's not the news. The news is that several months ago, andy Cohen and his co-host, John. Hill on Andy's radio show, were commenting about how, rumor had it, prince Harry was allegedly running around all over town with hats on, so everyone was surmising he had gotten hair implants.

Speaker 3:

Did he go to Turkey?

Speaker 2:

So I have been constantly looking yeah. Well, there's some great hair transplant doctors in California as well.

Speaker 3:

I know. So anyway, john Hill went to San Diego. We don't have time.

Speaker 2:

Yes, exactly, I've been incessantly trying to look at new hot photos of Prince Harry out and about, but I haven't been able to get good shots to look. Does he in fact have more hair now?

Speaker 3:

And does he?

Speaker 2:

So lots of footage of him in the UK recently on his meetup with Prince Charles that you've been going through, yes, Okay, yes, so checking ring cams and shit like that. Whatever I can find online I'm like Googling, like recent photos of Prince Harry.

Speaker 4:

Prince Harry, prince Harry, plus hair plug, no, no, no no, I do my own.

Speaker 2:

I don't. I don't ask AI for that. I do my own zooms on those photos. Anyway, his hair does look slightly fuller right in the very front, but it's still looking pretty thin in the top and the back.

Speaker 3:

It takes some time.

Speaker 2:

I think that some people yeah thin in the top and the back. It takes some time. I think that some people yeah. So I hope if he did it he goes back for round two or if he hasn't in fact done it yet, he gets signed up quick, otherwise he's gonna look like prince william in no time can I just ask one question about this story?

Speaker 4:

what I'm surmising you didn't bring any like source material other than you zooming in on photos Is that?

Speaker 2:

fair. Yes, 100%. Well, no. My source material starts with Andy Cohen and John Hill saying that rumor had it around their celebrity circles that Prince Harry was running around town with these hats on. Okay, I just wanted to with these hats on.

Speaker 4:

Okay, I just wanted to get the record straight.

Speaker 2:

Yes, so, anyway, that's my hot tea. I like it. And I'm asking Prince Harry when he listens, because we all know he's got to be a slipper. Yeah, anyway, if he hasn't gotten that hair transplant, he might want to go soon.

Speaker 4:

Okay, yeah.

Speaker 2:

Yes Cause that will just make his brother even more jealous of him.

Speaker 5:

The accusations being thrown Wow.

Speaker 4:

This is what we do here, yeah.

Speaker 2:

I have a little more royalty. Oh, all right, because Megan with love Megan, megan Sussex she's no longer really a marco anyway featured sourdough and since we're talking about lows, she feast featured sourdough on the second episode of with love, megan, where she actually created her sourdough starter from scratch. Nice kept feeding it you see the whole process and then she made bread and went through everything didn't?

Speaker 3:

she had like a very in like in-depth conversation, like interview with oprah?

Speaker 2:

that you know.

Speaker 4:

She also loved bread oh yes, I love bread I love bread, she does.

Speaker 2:

I mean I do too, oprah, that's a bread full, we all do Right.

Speaker 4:

That is a bread full circle and quite frankly, why? We're all here today. Yeah, I mean, we love bread too.

Speaker 3:

Yes, we do.

Speaker 4:

And I Are you ready for it?

Speaker 1:

Are you ready?

Speaker 5:

for it.

Speaker 3:

Are you ready for it Dun?

Speaker 5:

Dun dun, dun dun dun. Are you ready for it? Are you ready for it? Are you ready for it? Dun Dun-na-na-na-na.

Speaker 4:

Okay, let's get into it. How about this? Lexie and Lexie's Loaves? How about I come at you with 10 rapid-fire questions? Okay, I'm ready. Okay, I'm going to give you the ability and the opportunity to pass on two.

Speaker 3:

Oh, only two. No, you can Play the fifth you can plead Okay ready.

Speaker 5:

Okay.

Speaker 4:

Pumpernickel Legit contender, or just trying to attract attention with its name?

Speaker 5:

Out.

Speaker 4:

Out Wow.

Speaker 3:

We'll come back to that.

Speaker 4:

Bread in bed, national branding campaign or best left between star-crossed lovers.

Speaker 5:

I mean depends on how many drinks I've had. Sometimes it's one, sometimes it's the other.

Speaker 4:

Okay, fair, you have to ban one bread forever. What goes first?

Speaker 5:

I mean, this is controversial, but a baguette, it's too hard, it's too crispy.

Speaker 3:

I have comments for that I know.

Speaker 4:

Question four what's the wildest thing you've ever slathered on your bread?

Speaker 5:

Oh, I'm not that fun. Some type of jam. Play the fifth.

Speaker 4:

All right. Rye shows up on your bumble as looking for friends. You swipe in right, you swipe in left.

Speaker 5:

Right Short for Raya. I love it.

Speaker 2:

We're trying to get on Raya. So we still aren't on it. I have tips.

Speaker 4:

Are croutons proof that bread gets hotter with age?

Speaker 5:

Yes, absolutely.

Speaker 4:

Feeding sourdough hobby or fetish, it's a freaking drain, does it? Depend on how many drinks you've had. Probably. Which bread do you secretly think is overrated by our, afraid to say it out loud, I?

Speaker 5:

mean a baguette.

Speaker 4:

I already said it.

Speaker 5:

Wow, I know.

Speaker 4:

I'm sorry everyone. What's your favorite bagel flavor? Oh, everything.

Speaker 3:

Everything, everything bagel Okay.

Speaker 4:

And question 10. Question 10. She was given a heads up, as were we all. We're going to go around the table with this. And here's the question if bread had a real housewife's tagline, what would it be?

Speaker 5:

I might not be a starter but, honey, I always rise to the occasion I thought you were gonna say but I'm a finisher.

Speaker 3:

I love that so much, I love that so much.

Speaker 2:

I'll go Some call me basic, but honey, I'm the best thing since sliced.

Speaker 1:

Oh, Love, love love.

Speaker 3:

I can go next Call me a carb if you want, but I'm the one everyone is craving for.

Speaker 4:

Oh okay, here goes mine. My buns are hot, but my receipts burn hotter oh my God, I love that. Love it.

Speaker 1:

That is total real housewife.

Speaker 4:

Oh, I see, Did you want to give?

Speaker 3:

up. No, I just put Oprah saying she loves Bread.

Speaker 4:

I'll always welcome an Oprah interjection 100%.

Speaker 3:

I love that. I love those questions, Matty.

Speaker 4:

So I know we came at you rapid fire 10 questions, had a little fun. There were some shocking answers in there. Does anyone know? Can I say this I hate rye. Megan hates a particular rye you, I said.

Speaker 2:

I like it, you do like it. I don't hate any rye, but I love a particular rye, which is caraway rye.

Speaker 4:

That's what I meant to say, my bad.

Speaker 3:

I don't necessarily like it, but I am a big trader joe's fan, and trader joe's came in with that sourdough rye cracker I don't know if you've had it and they're so amazing, it's so good.

Speaker 2:

Okay, yeah, adding to the light chips yeah and those have caraway in them, just to be clear yeah, caraway is the dream add-on to rye.

Speaker 3:

Yeah, is that true, lexi?

Speaker 5:

I mean, I agree with it and I'm also a huge.

Speaker 1:

Pumpernickel fan.

Speaker 2:

Yeah, I love Pumpernickel especially with a little spinach dip. It's so good.

Speaker 4:

Oh, is that like the bread bowls you pull?

Speaker 1:

apart yeah.

Speaker 4:

Well, how do you feel Like? Why do you got to have such a Fancy name, Flashy little name?

Speaker 2:

Because it's such a great tasting bread.

Speaker 3:

I mean, I think it's like the same way that this knickerdoodle wanted to be a knickerdoodle, Like it's just a fancy little name for a cookery A cookery.

Speaker 5:

The worst cookies ever.

Speaker 3:

Oh no, the worst cookies ever. Oh no, oh yeah but, I'm yeah, I'm a little bit. I want to go back to a question about the baguette I mean coming in from, yeah, like, see, like I grew up in baguette, so I know I need to clear my name so what? What is it about it? Like I know it's a, it's a hard kind of texture of like a bread, but it it has its place. Like it's just like. I think that is this.

Speaker 5:

There's a moment in a place for a baguette, don't you think, okay, agree, it definitely has a time and place. But I just feel like the baguettes we make here in the states are like too overproduced, like they're, they're not soft enough on the inside. But, like you know, if I'm in Paris at a street side cafe with a baguette, I am in.

Speaker 3:

There you go, but here eh bleh, I see that.

Speaker 4:

I see that Jail Okay.

Speaker 3:

We're back in the happy hour then.

Speaker 4:

Do you guys know this term, jail no?

Speaker 3:

I mean I learned it. Is this a no? I mean, I learned, this is a millennial thing?

Speaker 4:

well, I don't think you're a millennial it's a gen z thing.

Speaker 5:

It's a gen c thing. No, I am a millennial oh, you are millennial.

Speaker 4:

Okay, yeah, we were. I was in a meeting with her and I said something out loud about labubus. Colleagues wrote jail in the Teams chat and then Lexi piled on with a jail and I'm like, 10 minutes later, I'm like what's with this jail? Girls, and tell them what it's with the jail.

Speaker 5:

It's like straight to jail, like someone says something where you're like, oh, I can't get behind this.

Speaker 4:

Or I don't agree with this.

Speaker 5:

Or this is drama jail.

Speaker 4:

Jail, I love it.

Speaker 1:

I've used it since.

Speaker 3:

You've used jail yeah.

Speaker 4:

I'm going to use it with Megan.

Speaker 3:

You are.

Speaker 4:

Well, here and there.

Speaker 3:

I don't know how you feel about using Gen Z's lingo. Well, they put it out there for us all. It's hard to keep up with just regular language here, so I'm like I'm just going to keep up.

Speaker 2:

I try to keep up with the youngsters so I try to drop it in whenever I can. With what the youngsters? I thought you said hamsters I thought so too. I thought you said well what is a hamster?

Speaker 4:

Well the more you know.

Speaker 3:

But I want to learn about your passion for sourdough and bread, Lexie, and that's the reason why you're joining us. I mean, we love you as well, but I want to hear more about what got you into this amazing journey of you know, being and making these baking goods and they're amazing.

Speaker 5:

I mean well, thank you, but it truly just goes back to the fact that, like my family are bread lovers, like we had bread, I think, maybe with every meal, and like a full glass of milk at dinner, which is also like controversial, but we'll circle back.

Speaker 5:

But I just grew up eating bread. My family loves bread. I could like never go on, like you know the no carb diet, it just would not work for me. But when everyone was kind of really diving into their sourdough journeys, when folks were staying at home more, I kind of missed the boat. So I was like, well, I have more time now, are you?

Speaker 4:

talking about.

Speaker 5:

COVID yes, oh, you know, during the pandemic okay um, but I just got to a point where we're not traveling as much, we're home more. I was like, okay, I'm gonna do it, I'm gonna get a starter, I'm gonna maintain it, I'm gonna do all the things. And I started baking back in february and I've baked 2020. Almost no, this, no this year, oh this year.

Speaker 4:

Yeah, february of this year. Wow, wait, I thought you, I thought it was COVID.

Speaker 5:

No, I missed the boat.

Speaker 4:

Oh you missed it. Oh you missed the boat, yeah, wow that is amazing because we're going to get into these loaves, but like February to now, wow, and you didn't that you were not baking at all before this no, no, I had truly like, never baked.

Speaker 4:

I would call you a bread savant that's amazing. That's an amazing story if you could see my face it's full of glee, slippers full of glee can you talk to me now? Would I go to like oh, this sounds bad because I but I go to amazon for almost anything. To start like can I get a starter off amazon like how?

Speaker 1:

do I get you.

Speaker 4:

How do I?

Speaker 5:

get anything on amazon, but I would say yeah, there are. But I think if you want a good one you got to go hit up your local bakeries and see if you can get one from them. So typically they don't sell them, but the very nice bakeries who want their patrons to come back will just give you some of theirs. It's like you buy a loaf, take a little bit of starter home with you. So you're always throwing it out.

Speaker 3:

So they need something to do with it.

Speaker 2:

Yes, what do you mean? Because you have to feed it. So, I was like Megan Sussex and I created my own sourdough several years ago. Before COVID yeah, I created my own starter. You can just create your own starter, but then you have this very strict schedule where you, especially in the beginning, have to feed it.

Speaker 4:

For our audience members. Could we break down what it means to feed it? Would one of you?

Speaker 2:

I'll let Lexi do it, because I've given the process up. You've tried. I traveled. I started a starter. I had to travel with it because I had a trip planned and I didn't want to travel, that I didn't want to hire a sourdough sitter, so I took it with me.

Speaker 4:

Is that a thing? You hire a sourdough sitter you're gonna have to, or your sourdough sitter.

Speaker 2:

You're going to have to or your sourdough will die. You have to keep feeding the yeast to keep it growing when you feed it. You discard some of it. You're constantly discarding it.

Speaker 4:

That discard is like I could scoop that up and then use that to start my starter Correct.

Speaker 3:

That's what Lexi's talking about.

Speaker 4:

Or you use it to bake something. You it, you make bread with it, you make cookies. So when you're feeding it, what are you doing, lexi? You're adding what to it?

Speaker 5:

yeast. Oh, it's flour and like filtered water and it depends. There's all these different ratios. There's a lot of science behind it too, which is fun, and it's like how humid is it outside? Is it colder in your environment? Have you fed it every day, or have you not fed it in three days? So it's a lot of test and learn, which keeps it interesting too I see how this could be a fetish too yeah, totally, totally.

Speaker 5:

But it's also easy, like no one should be scared of the starter. You have it. You give it some flour and water, it grows overnight. It eats on the bacteria and the microbes you know, that are growing, and then when you want it to pause, like when you're like I can't bake, I don't want to babysit you anymore Seal it. Put her in the fridge.

Speaker 4:

That's what you should have done, Megan.

Speaker 2:

You can't seal it for years well, how do you?

Speaker 4:

feel me again. Like what if we?

Speaker 3:

I'm inspired a little bit so I want it like you're saying.

Speaker 4:

I could go into my local bakery and get the start and ask the baker to say or the owner to say can I have some? What do I say? I should buy something, right? I don't want to just look for a handout so I buy something and be like, by chance, would you happen to have a starter? Yeah is that what I do?

Speaker 5:

yeah, it's just like. Hey, I love your bakery. Yeah, I like to frequent here. By chance, do you all ever give out?

Speaker 1:

your extra starter. Yeah, I wonder Is it your?

Speaker 2:

discard starter or extra starter, or does it not matter?

Speaker 5:

It's the same thing.

Speaker 1:

Really.

Speaker 5:

So the discard is the same thing as the starter.

Speaker 1:

Okay.

Speaker 5:

But they're probably going to dump some out to feed it. A new ratio the next day.

Speaker 3:

I wonder if the secret bakery we have a secret if the. I wonder if the secret bakery we have a secret bakery.

Speaker 4:

It's called the secret bakery and they, they, they operate like um you know, like an uh bar would like a speakeasy kind of a thing, yeah if you come back to detroit next year.

Speaker 3:

We have to go to the secret.

Speaker 4:

There's like lines you have to get in line early and there's like no signage really in the window. There's a little thing in the corner. Hence the secret and they're only open two days a week, and they're only open until they sell out a product, and then they close their doors well, and the baker was the j.

Speaker 3:

He's a james beard yeah uh, chef or I'm not sure he was nominee nominee in the baking category this past year and I think he is making uh, they, they're actually doing a proper coffee shop or something like that in detroit uh, it was in the hour in the hour detroit magazine.

Speaker 4:

Yeah, so here's a question. So a guy like this that's nominated for james beard and he's doing really successful, like what's like, if his recipe for bread is so popular, what's the incentive for him to just give that away? It's kind of I feel like it's a little bit of giving away your secret sauce.

Speaker 5:

Oh, that is a good question, because how well you maintain your starter and how you know healthy it is really does matter for the bake. But there are yeah, but there are so many options. Like, most professional bakers aren't just, like you know, using blood, bread, flour and their starter. They're mixing types of flours. They've got specific ratios, they proof at different times. So even if someone gives you a starter, you're going to have to, like, figure out really what works for you. So the secret sauce isn't really given away.

Speaker 3:

So, Lexie, I have two questions for you. Um knowing what you know now of how much you love bread, what would you have done differently when you started baking?

Speaker 5:

oh, that's a great question. I tried to stick like really close just to one recipe when I started and I couldn't figure out like, why is this not working for me very well? Like my bread's not rising, is my oven broken? What's going on? So then I was like, okay, I need to take some time, do some more research, aka look at Instagram and look at TikTok and then, like you know, take pieces I liked from different recipes and figure out my own sauce. So that's my, that's my advice. Really, do your research, try different things. Whatever the bread looks like, it's still going to taste good. Can I ask a related question?

Speaker 3:

I have a second question, but yeah, go ahead.

Speaker 4:

Cause it's related to this. So, like you had said prior to JJ asking you that question, that like three days, one day you know the like. How humid is it? Whatever have you land, have you landed on something that's repetitive for you now or are you still experimenting?

Speaker 5:

I've got a good, um kind of flow right now, but I kind of perfected it during the summer months, so I feel like I'm going to have to tweak it going into the fall and winter. Yeah, I mean these walls, zero insulation, let's be real. So it's going to be cold in this house and then the heater is going to be pumping.

Speaker 4:

So it'll be a little different. That would cause challenges for four seasons here in Michigan. My bride would constantly be like you got to feed me different. You got to feed me different.

Speaker 3:

My other question, Lexie, was like did you think you'll be loving bread as much as you do now when you started like this, Like maybe how it's like what it started as a hobby?

Speaker 4:

And make it all the way to our podcast.

Speaker 5:

Oh my gosh, never, never, never a slipper in my wildest dreams would not have imagined so you thought you were gonna get tired of it yeah, I was like okay, this is gonna be a thing for like a couple months. I'm probably not gonna be very good at it, I'm gonna get annoyed, and then I'm just gonna buy my sourdough again wow, that's crazy.

Speaker 2:

you know I yeah. Welcome to my world.

Speaker 3:

The feeding was too much, I couldn't keep up. I can feed, yeah.

Speaker 4:

I would be up for it. You guys, we should. We could start with the secret bakery. We could maybe get a little you know footage of us going there. Maybe we could tell him we talked about his podcast, tell him that we would feature him and we do, like I'm up for feeding some I'd love to have him come on and then if he doesn't come on another local place that I love here in the detroit area

Speaker 4:

is chris spellies yes, I do, beyond just michigan or no? I don't know if their restaurants are beyond michigan or not but I don't know if any of them have the.

Speaker 2:

I love the bakery and they have a lemon, rosemary sourdough I remember that for thanksgiving.

Speaker 3:

Yes, yeah, anyway so wait we'll.

Speaker 5:

But, Matty, I have a bone to pick with you, oh this is what I like to hear.

Speaker 2:

This is where we want Lexie.

Speaker 5:

Okay, Matthewtty, you don't like butter?

Speaker 4:

What you know. We've talked about this on the pod before. Yeah.

Speaker 3:

Lexi's spray. I like dry.

Speaker 4:

I like my bread dry, Like in a restaurant. I'll ask when I get like my breakfast. I'll say dry toast oh no wow, and I just blasphemy just toasted only toasted nothing on top no jam I mean I would do a jam, but I don't typically I usually put.

Speaker 2:

I usually get the standard egg and toast and I put my eggs on there okay, but if you don't have eggs and toast and you're getting toast, are you going to just eat toast dry with nothing on it?

Speaker 4:

Uh, yeah, wow.

Speaker 2:

That's weird.

Speaker 4:

I just like, yeah, I'll pinch off bread here and eat it.

Speaker 2:

I am a butter aficionado, as everyone knows, so I, um, I'm very particular about my butter and I feel like you've tried the butter and really liked my butters.

Speaker 4:

Well, I mean, I'm not 100 percent opposed to butter. I don't have a butter ban per se, but it's not my go to.

Speaker 3:

I love butter.

Speaker 4:

Thank you.

Speaker 2:

JJ, I do too, I love European style butter. I almost can't even eat American butter these days. Yeah.

Speaker 3:

Yeah, I do like it. I cannot get wrong with butter at all. I think that it's. It complements the bread so well.

Speaker 5:

Oh yeah, just melts in the little holes. That's what the crumb is for. You want a good crumb so all the butter can melt inside.

Speaker 3:

I love that I have one last question here, I mean, I wouldn't say last, I might have another question, but have you made your own croutons?

Speaker 5:

Okay, I haven't made my own croutons yet, but it's usually because I'm like finishing my bread. I'm not just going to let it sit there and get to the crouton phase because you got to let it dry out. You know all the things, but I should put that on the list. That should be next.

Speaker 3:

You probably do like with flavor croutons.

Speaker 5:

Oh yeah.

Speaker 4:

I can eat a crouton right out the bag, like they're chips.

Speaker 5:

Yeah, oh same. Okay, I have a question for y'all though.

Speaker 2:

Yeah, absolutely.

Speaker 5:

So I'm obviously making bread all the time. As we just talked about what are y'all's three favorite breads?

Speaker 4:

Have you been listening to our pod by chance, it's our three favorite nuts.

Speaker 3:

Maybe we had some scandalous nut conversations like this, so I love that you're bringing it. Do you have your top three, maddie?

Speaker 4:

I know my first one right out the gate. Tell us I mean hands down, it's a salt bagel, yes wow, he's obsessed with it yeah, and and I'm gonna put them in the the. They can't occupy two spots but a salt stick, so you I mean oh my god, that first bite the first bite, the tip of the stick part where I know that it's a little burnt.

Speaker 2:

It's like who doesn't love a tip?

Speaker 3:

oh, that should go. Goes the sexy voice oh, yikes is right.

Speaker 4:

Nsfw bagel content. Um, yeah, I, um, I would probably. Pretzel would probably be on my list like not a like like a ballpark pretzel the secret bakery has great pretzels they do but like, if you like, even a costcozel. I mean, it's Jumbo pretzels.

Speaker 5:

Jumbo pretzels.

Speaker 4:

yes, you take a chance because they're either in there you don't know how long they've been in there and if they're, if it's the right amount, and I think that they're a great snack too.

Speaker 3:

Do you remember like my sister loved? Oh, the pretzel bites, pretzel bites from a local restaurant here and she's you know, she's pretty much obsessed every time she will come visit and she's like we have to make a visit to this place. That it's no longer with us, but yeah I, I'm gonna.

Speaker 4:

that's the second one. This could change, this could change, it could come back, but I'm gonna go. Salt bagel, pretzel, cornbread with syrup, oh, oh, oh, yes, that's my top three.

Speaker 3:

Megan has an opinion about it that while in our high school, middle school, for lunches.

Speaker 2:

They were big on cornbread and they would serve it with maple syrup, which is a weird thing, I don't like it yeah. At the time I would eat it thinking, oh, it's okay, but in the reality it's not how I prefer to eat a cornbread Okay.

Speaker 4:

I do.

Speaker 2:

And.

Speaker 4:

I take my piece of cornbread, or I stick my finger in the middle of it to create a little reservoir and I pour the syrup into that hole. Try it, try it, get back to me. That should be studied.

Speaker 3:

Get back to me.

Speaker 2:

That should be studied Get back to me Okay, that's what everyone was doing in our high school and middle school with their lunches. It was very big about putting the holes in your cornbread and putting your syrup in.

Speaker 1:

Well, I remember you seeing it I started it.

Speaker 2:

Well, I don't know who started it, but everyone did it.

Speaker 3:

Okay, I'm going to it, but everyone did it. Okay, I'm gonna do my. You are the trendsetter. Yeah, maybe that's debatable. Um, I'm gonna do my three, my top three. I think that my first one is a good banana bread. I mean with or without chocolate, with chocolate 100 oh yes, love those chocolate, yes, and megan actually got me into this mexican chocolate sugar that I actually use, and I actually put it on top of my bread when I bake it. Lexi is a game changer.

Speaker 5:

Oh wow, yeah, I got to get some of that.

Speaker 3:

Mexican chocolate sugar. If I find it, I will send it over to you.

Speaker 2:

I know where to get it. Yeah, and also, so I don't do the Mexican chocolate on my chocolate chip banana bread. I have a vanilla sugar and I do a vanilla sugar and it's just like the Mexican.

Speaker 4:

They're from the same company, Lexie, are you taking notes it?

Speaker 5:

caramelizes. Give me the brand I'm writing. We'll send some for you Take a note.

Speaker 4:

And.

Speaker 3:

I also put a little sour cream on my banana bread for moisture.

Speaker 4:

JJ makes some really good breads. He does.

Speaker 3:

My second one is I love an asiago bread like a bagel.

Speaker 4:

Asiago bagel. Oh yeah, overrated in my opinion it's great with a breakfast sandwich.

Speaker 3:

It is. Yeah, I love a breakfast sandwich, so I think asiago is the best, and the third I'm going to take it international. There is a brazilian bread that I love and I bake myself. It's called pan de queso, which is a cheese bread, like a little, it's like a bowl. I think I've made them here before I don't think so it's more of a parm. Well, when we used to be together. I don't remember your cheese balls it did not rise to the occasion no pun intended so yeah, it's very good, it's very good from Brazil.

Speaker 4:

Ok, I'll google that we're ready.

Speaker 2:

So my favorite bread number one caraway rye you kind of mentioned it already.

Speaker 1:

Yes, I talked about how I love, love a caraway rye, oh you kind of mentioned it already. Yes, I talked about blasphemy. No, love a caraway rye.

Speaker 2:

I will bring you a great caraway rye and I bet you're gonna.

Speaker 4:

I'll say carry it away no, you're gonna be like oh my god, where?

Speaker 2:

has this been living my whole life. Now, usually a lot of the caraway rye I am buying is sourdough based. So my number two is a sourdough, just traditional sourdough, or sourdough in different variations. Um, because I said earlier that local bakery makes a lemon rosemary sourdough, which is amazing I'm not a fan of anything lemon it doesn't taste lemon at all.

Speaker 5:

You would like red flag, matt, you wouldn't taste it, doesn't I think the?

Speaker 2:

lemon is more to like. I don't know if that offers acid I don't know enough about baking but it offsets the flavor, but it doesn't taste lemon. And my third is a pretzel bread.

Speaker 1:

So it could be a pretzel bagel, a pretzel bun a soft pretzel, but not a hard pretzel.

Speaker 2:

I don't like pretzels in a bag form, no it has to be a soft pretzel bread oh right, ginger, that's number one on your list. We know you love those dirty lexi, what are your top three?

Speaker 3:

what are yours okay?

Speaker 5:

well, I'm gonna keep it simple. Number one has to be sourdough, okay, but I do love to, you know, switch it up like a cheddar. Jalapeno is oh yum, chef's kiss um to a croissant, specifically a chocolate.

Speaker 2:

I forgot about croissants.

Speaker 5:

I love them I forgot about that surprise. No one said croissant.

Speaker 2:

I do love a croissant well, made my list yeah, my top three might have to change.

Speaker 4:

Yeah.

Speaker 3:

I've zucchini bread popped into my head when someone said banana no Matt, it's Lex's turn.

Speaker 4:

It's Lexie's turn. Okay, sorry, Lexie.

Speaker 5:

Okay, and then number three. I gotta jump on the pretzel train Like there is nothing better than like a jumbo soft sea salt pretzel.

Speaker 4:

Cheese or mustard.

Speaker 5:

Yeah, a beer cheese.

Speaker 2:

Love it Me too, but sometimes I do like that little side of a little mustard, especially honey mustard.

Speaker 4:

Okay, we love it Right, but you know this can change.

Speaker 3:

I'm going to wake up tomorrow. I assure you that it's going to change in the next episode.

Speaker 2:

Well, mine already is changing. But anyway, before we leave this, I need to know from Lexi what are your top three nuts.

Speaker 3:

Oh my God, yes, Lexie what are your top three nuts.

Speaker 5:

Oh no. My top three nuts Okay, I love a cashew. I know it's kind of plain and whatever, but I'm like in anything. I know it's kind of plain and whatever, but I'm like in anything, I just grab a few, probably every day. I also love a pistachio and I like pistachios and stuff like a little pistachio sprinkle on a bread Also very good, I know All together.

Speaker 5:

What's number three? Oh, I think around the holidays when they come out with all, like the candied or flavored walnuts that come in like the jumbo bag that you get from, like you know our little farmer's market.

Speaker 4:

Jail Message jail. Candied walnut.

Speaker 2:

Yeah, I like it, I support it.

Speaker 1:

I like a candied walnut.

Speaker 2:

I support it. I love a candied walnut in a salad.

Speaker 4:

It won't affect our friendship. It won't affect our friendship.

Speaker 3:

And, Lexie, I love that you say, like you promised, that around the holidays. I think that the smell, there is some nostalgia that comes along with that. It's just nostalgic. Yes, it's so good.

Speaker 2:

Well, those damn spiced almonds get me every time. And then they smell so good and you get them. You eat one or two and you're like that's good but then they kind of were like they smell better than they taste.

Speaker 4:

We should do a nut bread collab.

Speaker 2:

Yeah, oh, absolutely yeah I do have a special nut. I make a megan's moroccans she does.

Speaker 3:

Oh yeah, it's very good, that's for another day, it's so good it it is. I think we're ready for a product review. I agree.

Speaker 4:

Well, I mean, what could we be reviewing today? Could you even imagine what it could be? Could it be Lexie's loaves?

Speaker 2:

I think so yeah.

Speaker 4:

So let me say this Slippers, she's in Dallas. She accepted our invite and then shipped us three breads and some amazing sourdough cookies Amazing, yeah, we got our first fan mail, so thank you, right. And it was amazing, amazing. There is sourdough, there's a focaccia and there's a spicy, or like a tell me, tell me.

Speaker 5:

One focaccia with tomato and garlic, one like spicy sea salt focaccia, and the spicy one.

Speaker 4:

I love the little kick.

Speaker 2:

I did too, I know.

Speaker 4:

And the cookies are dangerous.

Speaker 3:

I gotta say the cookies, lexi. Like Megan and I, every holiday season we have a cookie day, so I'm very particular about my cookies.

Speaker 4:

When I took a bite.

Speaker 3:

I'm very particular about the cookies, but when I took a bite of that cookie it's amazing and a sourdough cookie.

Speaker 2:

Yeah, I love the sourdough, but for me you had me a brown butter. The best chocolate chip cookies always are made with brown butter, and yours were amazing and they were cooked to like perfection yeah, like so good can I also say presentation like some places, like it may not look good, but it'll taste good.

Speaker 4:

This had it both going on like we're gonna post some photos.

Speaker 3:

Oh, we are going. We took, we already posed. We had next thing we had a photo shoot. We didn't have a photo shoot with the bread there were six of us in it the ups box.

Speaker 4:

Three of us, the three of us and three loves we all.

Speaker 3:

Yeah, we're in it yeah, we had an amazing time it's so good and um.

Speaker 4:

so, like Lexie, could somebody get one of your loves? Yeah Is it, is it just? By word of mouth at this point.

Speaker 5:

It is right now, but I have agreed and one of my good friends here in Dallas who also is on the baking train, we've agreed to start going to the farmer's market on the weekend to kind of dip our toe in to the selling pod oh.

Speaker 4:

Megan, you love a toe tip.

Speaker 2:

I do love a toe tip. I do love a toe tip.

Speaker 4:

And let me tell you.

Speaker 2:

Once you get your official website up and running, we'll add it to our link tree. Remember, everyone can check out our link tree. And we're going to attack her.

Speaker 4:

We will promote the hell out of it Like.

Speaker 2:

I'm all over the place. Your products are awesome.

Speaker 4:

Yeah.

Speaker 3:

Lexi's loves and slip it in collab.

Speaker 5:

Oh, I love this. It's my dream come true, honestly.

Speaker 4:

Oh my God, yeah Well, get your websites, girl, get your socials For anyone who wants to try Lexie's Loaves.

Speaker 2:

reach out to us via our DMs on social media or at our email slipitinpodcast at gmailcom, or you can text us at 313-444-9004. And we can get you hooked up with Lexie so you could do a special order of her products. She does ship.

Speaker 4:

Yep. I do, and the shipping was and can I your little penmanship notes perfect.

Speaker 4:

Yeah, you gotta give in megan sussex a run for her money next thing, we know we're gonna see you in netflix I feel like the next stage of our journey, lexi, is like we've been working at the same place together for 10 years. I don't know. I don't know what hold the future holds, but like. I see podcasts and loaves in our future. The things we love, the things we love. I might even you know I'm open to a second pod, all about bread.

Speaker 3:

Oh my God, he's already ready for it. He's ready for a second pod.

Speaker 2:

but yet he's never baked a bread for me to start it. I can taste them.

Speaker 1:

I can taste them.

Speaker 4:

I can taste them.

Speaker 3:

Oh, I could taste buns any time.

Speaker 2:

Who doesn't like a bun? Oh God I think we're ready for some super buns. You're going to participate right A hundred percent Slip it ins and pull it out. It's ready, lexi.

Speaker 3:

Yeah, I'm gonna start with uh, my slip it in, um and my slip it in. Megan might not agree with this, but it's my slip it in. I'm gonna. You know I'm testing waters here, but I think saying I love you to your friends is so important make them, them uncomfortable, saying it, hugging them, making them feel that you really care for them. I think that is so amazing and making that normal. I am here for it so that is my slip it in.

Speaker 3:

Yes that is my, slip it in, my, pull it out. Is mint chocolate anything. I cannot stand out. Is mint chocolate anything.

Speaker 1:

Stop. I cannot stand it. I do not support that.

Speaker 4:

Nor do I. I cannot stand Mint chocolate chip ice cream.

Speaker 3:

Nope.

Speaker 1:

So good, so good.

Speaker 3:

It's like you are eating chocolate after you just brush your teeth. That's pretty much how I feel, so that is my pull it out.

Speaker 1:

Wow, that's so scandalous. I don't know.

Speaker 4:

I'm going to have to think on it, yeah.

Speaker 2:

It is scandalous. I'll go next. My slip it in is heels. I just love wearing a heel.

Speaker 4:

Literally, slipping it into a heel, slipping it into a heel.

Speaker 2:

It makes my legs look great.

Speaker 3:

Oh yes, makes my legs look great. She does have good legs.

Speaker 2:

And it gives you just a little height. It can add a little flair to an outfit and do you love it more than a wedge?

Speaker 4:

Cause I think you love a wedge.

Speaker 2:

No, I'd always pick a heel over a wedge. But when I have to do a lot of walking or standing, I gravitate towards the wedge because it still gives you the height, it still gives you that nice long leg line, but it doesn't offer the same amount of pain balance stability, etc. It's better for those situations.

Speaker 3:

How do you feel about a kitten heel?

Speaker 2:

I've been doing a lot of kitten heels. I used to be very anti-kitten heels Now.

Speaker 4:

I use them a lot more. Heels, wedge, kitten flap.

Speaker 2:

Yeah, probably. But you know what I do try to always avoid and this is a lifestyle tip for everyone out there Ankle straps, ankle straps, even though they help with a little support If I've told you once. They break up that nice leg line, so you cut off your leg and it takes away from the nice long leg line yeah, the whole time I've been wearing the ankle strap well, I have a few ankle straps still in my repertoire, but I try to avoid all shoes with ankle straps awesome okay, what's your pull?

Speaker 2:

it. My pull it out is not an ankle strap, but it should have been Um it's running in heels.

Speaker 1:

Oh cause, I've had a few. I've had a few tumbles and falls with some runs in my heels.

Speaker 2:

I've heard about it Well, where, like I, really been injured and had to go and get x-rays done and I was treated like a battered woman.

Speaker 4:

So like.

Speaker 2:

I have now tried to refrain from running in heels, but it's difficult if a rainstorm's coming. I've been in moments where the doctor is like Megan, you should not be wearing those heels, oh he does not like my heels in any form, cause especially after a couple of drinks, I can get a little tippy on those heels I've seen you in, like DC on the cobblestone. Oh, not good, it's a nightmare.

Speaker 4:

I see it if it's in the horizon.

Speaker 2:

I'm like we're going to have to hang a right.

Speaker 4:

You're not going to be able to navigate this. Yeah, Lexie, why don't I defer to you? Would you like to go next? Yeah?

Speaker 5:

Yes, I'll go next. Okay, so my slip it in. We love miss megan and with love megan. But I have to give it to miss taylor swift, because she welcomed us all into her heart when she came out on the podcast with Mr Kelsey and was like I'm baking bread at home. She's one of us, she's a bread lover, she does that as well.

Speaker 2:

I love it.

Speaker 3:

Yeah, talk about the liveable showgirl.

Speaker 2:

Yeah, Everyone's probably been communicating with her on those blogs et cetera about sourdough, because she's on them.

Speaker 5:

I wonder what her name is. Yeah, that's the key. Someone gonna find it.

Speaker 3:

I know, I love that she's gotta have a clever swifty.

Speaker 4:

Okay, I'll think on that.

Speaker 5:

One love that oh yeah, she's a clever one. Yeah, okay, so then my pull it out. I mean, this is really a pull it out for next week, but the summer I turned pretty is ending, oh my god.

Speaker 3:

I know I'm so sad. Yes, I am watching the last episode. I was crying.

Speaker 5:

I'm team Conrad you have to be. I'm sorry, but back to my flags. Red flag. If you're not, team Conrad at this point.

Speaker 2:

I know the show. I haven't watched it because I hear you cry like every episode.

Speaker 1:

I don't want to cry every night, so I haven't watched it, because I hear you cry.

Speaker 2:

like every episode, I cry so much I don't want to cry every night, so I've been avoiding it, but I see it constantly coming up and I know it would be a show I love. But I've just been pushing it back.

Speaker 3:

That's why I did a little play on the Summer Return Party with like a little on our social media is the Summer Return and then slip it in.

Speaker 2:

I saw I saw I as the summer I turned and it's Slip it In.

Speaker 5:

I saw I said who did this?

Speaker 4:

Not Maddie.

Speaker 3:

I am so sad, Lexie. We need to text about the finale next week.

Speaker 5:

Oh yeah.

Speaker 4:

My Slip it In is September is library card sign-up month. Internationally, well, nationally, I better. You went global. Well, I love it. He got very excited. Listen, I love a library. By the time this airs, you may not have a lot of days left in September, but guess what? It's free every month. So it's just a campaign Get there get to your library here's the thing you think a library just has books.

Speaker 4:

Oh, no, no, no, they have, and this isn't going to be shocking. They have music, they have puzzles, they have games. You know what else I got? They got fucking metal detectors. They've got yard tools they have pickable um paddles they have instapod, they have tool sets, they have I just mine has dog agility training.

Speaker 3:

They have a lawnmower that you can actually tell us news, to me.

Speaker 2:

They have telescopes. I thought you were going to say audiobook.

Speaker 3:

Because that blew my mind.

Speaker 5:

But, I didn't know they had all this other business. What can I find in Dallas?

Speaker 4:

And you also get free subscriptions to any online magazine.

Speaker 2:

I knew that.

Speaker 4:

Yeah, so like before you go to Home Depot to rent your hedge trimmer, check your library.

Speaker 3:

They might have it. They might have it, they might yeah.

Speaker 4:

Okay, can you pull out? And my pull it out is two seconds. It's that two seconds between stubbing your toe and feeling the pain you know it's coming, you know it's coming, you know it's coming. Megan, you're on the cobblestone. You trip, your knee hits the cobblestone you have two seconds before that pain hits and you know it's coming you know it is coming in those two seconds.

Speaker 3:

You want them to be like yes, I know exactly what you mean by this.

Speaker 4:

It's like damn these ear cuffs.

Speaker 3:

There it is when you hit that corner of that table. Just two seconds.

Speaker 4:

Oh my god, you're like it's coming, and then it does. You probably already hit it there before 100%.

Speaker 3:

It never fails.

Speaker 4:

I wear a construction hat. In my basement I bought one.

Speaker 1:

Wait what that's another episode the rafters.

Speaker 4:

I'm 6 foot tall. The rafters are like 5'10 and too many gashes on my head and now I put a little hat on when I work down there for an extended period of time.

Speaker 3:

The two seconds. Lexie, so good to have you on the pod it's been amazing.

Speaker 1:

It has. It has.

Speaker 5:

And I got to go back to JJ's slip it in because, maddie, everyone, I just love y'all and so thank you so much for having me.

Speaker 2:

Oh, thank you, we're going to have you back.

Speaker 3:

We love you back. Yes, I hope so.

Speaker 2:

Thank you for being a slipper. We love all our slippers. Well, you better believe we always slip it in. So until next time, reach out to us. Check out our link tree. Slip into our DMs, email us at slipitinpodcast at gmailcom. You can text us. Call us 313-444-9004. Remember, whenever you reach out, don't forget to leave your name and where you're from. Until then,

People on this episode

Head Shot

JJ

Host
Head Shot

Matty

Host
Head Shot

Megan

Host