BEHIND THE KITCHEN DOORS: Three Pug Bakery and Catering

In this episode of OC Talk Radio, host Paul welcomes Chef Pascal and his business partner Heather from Three Pug Bakery and Catering to explore the behind-the-scenes world of a home-based, community-driven food business. Heather shares her journey from a cottage industry bakery to a full-service catering operation, emphasizing her focus on fresh, local ingredients, seasonal menus, and the emotional connection food can create—especially during life events like funerals and celebrations of life. The conversation dives into the unique model of pre-ordering meals online with pickup or delivery, the rise of 'private chef' style meal kits during and after COVID-19, and the nostalgic revival of American desserts like pies, which are now rare in restaurants. The hosts taste Heather’s signature smoked chicken pot pie, mixed berry pie, and brioche French toast, praising their homemade quality and emotional resonance. They also discuss her dream of opening a pug-themed bed and breakfast with a gastropub, and her commitment to supporting culinary students from Saddleback Culinary Institute by offering real-world experience beyond traditional restaurant careers. The episode highlights how small, passionate food entrepreneurs are reshaping the culinary landscape through flexibility, community engagement, and emotional storytelling. Key takeaways include the power of local sourcing, the growing demand for convenient yet high-quality meals, and the importance of preserving culinary traditions like pie-making. The hosts emphasize that food is more than sustenance—it's memory, comfort, and connection. Heather’s business model proves that you don’t need a brick-and-mortar restaurant to build a thriving, meaningful food brand in today’s world.