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_meet-one-of-britain39s-youngest-caf-owners-who-customers-often-mistake-for-staff.webp "Meet one of Britain’s youngest business owners – who customers often mistake for staff rather than the boss.<br/><br/>Chloe Frost, 18, opened The Baking Suite - her very own café - in October 2023.<br/><br/>She initially considered starting an apprenticeship after finishing her A levels in June, but instead decided to follow her ‘dream’ – which had always been baking.<br/><br/>Now, Chloe has her own place in Bromham, Beds., and neither she, nor her customers, can quite believe it.<br/><br/>She said: “I’ve just always loved baking. After sixth form, I started making and selling celebration cakes on Instagram.<br/><br/>“So then I just thought, why not do this properly? Even though that still feels crazy.<br/><br/>“People hardly ever think it’s me that runs the place.<br/><br/>“Even today, with one of our regulars, he said, ‘Where’s the boss then?’ And I said, ‘I am the boss.’ <br/><br/>“People are always surprised but everyone is supportive when they realise.”<br/><br/>Chloe took over the site at the end of August after a previous café closed – and then spent just over a month re-decorating, re-fitting the kitchen, and making the place feel like hers.<br/><br/>She said: “I thought it was a good opportunity as there was already a small customer base. But I wanted to turn it into my own place too.”<br/><br/>The Baking Suite offers breakfast, lunch and an array of tasty sweet treats – all of which Chloe bakes from scratch by herself.<br/><br/>So far, her banana bread and rocky road have been consistent crowd pleasers – but she says classics like brownies, scones, and millionaire shortbread are always popular too.<br/><br/>Chloe currently has two staff members – chef Kimberley White, who has 18 years' experience, and barista Rosie Harrington, her brother Jonathan’s fiancée – but one day Chloe hopes to have a bigger team.<br/><br/>“I would love to open more premises at some point,” she said. “But it’s all about taking things one step at a time.”<br/><br/>Chloe says business has been going well so far – with the café already boasting plenty of regulars.<br/><br/>“We have a lot of customers who we see nearly every day,” she said. “Builders, dog-walkers, elderly people, those working from home. <br/><br/>“Of course, sometimes there’s a quiet day or two – but that’s to be expected in hospitality.”<br/><br/>Chloe says other local businesses have supported her too, with nearby Wooden Hill Coffee Company, whose coffee the café serves, offering all staff members free barista training.<br/><br/>She currently isn’t taking in a salary, but is making enough for rent, outgoings, staff salaries, and to pay back her dad – who financed the initial opening.<br/><br/>Chloe said: “I’m very lucky to have such a supportive family. My grandparents even keep a bunch of ingredients in their freezer for me.”<br/><br/>Chloe said she would encourage other young people to follow their dreams like she did – but only if they’re willing to put in the effort.<br/><br/>“I definitely would say to other young people who want their own business that they should follow their dreams and their passions,” she said.")
_when-step-sis-gets-stuck-in-wash-machine.webp "2Goated")
_so-you39re-my-new-step-sister.webp "Jack O'Shea")
_narberth-rfc-targeting-one-more-win-to-clinch-championship.webp "NARBERTH took on fourth placed Bonymaen in front of a large crowd at the Lewis Lloyd Ground and whilst it wasn’t one of their better performances of the season they came away with the required bonus point win to keep them at the top of the Championship (West) Division.<br/>After a scrappy first 10 minutes, Narberth eventually got some points on the board when fly half Jonathan Rogers kicked a penalty.<br/>The Otters continued to put the visitors under pressure but a solid and determined defence kept them out.<br/>Eventually, after hooker Kyle Hamer had come close to scoring but was held up over the line, a scrum five yards out saw scrum half Lewys Gibby stride over the line for a try converted by Rogers (10- 0).<br/>Then right on half time a quickly taken lineout throw saw Gibby again put into space and he stepped inside the final defender to score his second try under the posts again converted by Rogers.<br/>Ten minutes after the break, another dancing run downfield by Gibby saw captain Tom Powell receive the final pass and crash over for a try converted by Rogers to extend the lead to 24 – 0.<br/>An excellent angled run by centre Aled Rees saw him tackled just short of the line but Otters No.8 Roy Osborn was on hand to take the pass and score the bonus point try again converted by Rogers (31 – 0).<br/>The visitors, however, refused to give up and from a lineout five metres out their No.6 brushed off some would be tacklers and crashed over to score their first try.<br/>Within minutes Bonymaen had scored again when an overlap in front of the grandstand saw the same Bonymaen flanker dive over for an excellent try in the bottom corner.<br/>The visitors seemed to be on the rampage and a further unconverted try in the corner by their right wing reduced the arrears to 31 – 15.<br/>However, despite some enterprising play by both teams in the last five minutes there was no further score with Narberth getting the result which they needed.<br/>The Otters are at home again next week for the final league fixture of the season and if they get a win against Maesteg Quins they will be the winners of the Championship (West) Division.<br/><br/><br/><br/><br/><br/>")
_mother-nearly-ruins-my-vacation-by-not-booking-my-flight-like-she-promised-reddit-podcast.webp "Am I the Jerk?")
⏲ 21 minutes 10 seconds 👁 6.1K
_the-brand-new-hyundai-santa-fe-is-so-good-i39m-having-kids-tomorrow.webp "WatchJRGo")
_the-pacific-war-1943-124-realistic-immersive-ultra-graphics-gameplay-d-day-wwii-worldwar2-war.webp "⚔️ Immerse yourself in the epic battles of the Pacific War in 1943 with our ultra-realistic gameplay experience featuring D-Day WWII! Join us as we step back in time to relive the harrowing conflicts and heroic struggles of one of the most pivotal moments in history.<br/><br/>In this gripping gameplay footage, we'll transport you to the front lines of World War II, where the fate of nations hangs in the balance and the courage of soldiers is put to the ultimate test. With ultra graphics that bring every detail to life, you'll feel like you're right in the thick of the action as you witness the intensity and chaos of battle unfold before your eyes.<br/><br/>From the sprawling beaches of Normandy to the treacherous waters of the Pacific Ocean, you'll experience the full spectrum of warfare as you fight alongside Allied forces to liberate occupied territories and defeat the Axis powers. With realistic sound effects and immersive visuals, you'll feel the adrenaline rush of combat as you engage in intense firefights, epic naval battles, and daring aerial dogfights.<br/><br/>But the Pacific War is more than just a test of strength and strategy – it's a poignant reminder of the sacrifices made by countless brave men and women who fought and died for freedom. Through historical context and expert commentary, we'll shed light on the human stories behind the battles, honoring the courage and resilience of those who served.<br/><br/>Join us as we pay tribute to the heroes of the Pacific War and honor their legacy of valor, sacrifice, and triumph. Don't miss out on this immersive and unforgettable experience – hit the like button, subscribe to our channel, and join the conversation using #WorldWar2 #War to share your thoughts and reflections!<br/><br/> #PacificWar #Gameplay #RealisticGraphics #ImmersiveExperience #HistoricalGaming #EmbraceThePast ️")
⏲ 11:27 👁 15K
_girlfriend39s-little-sister-is-acting-sus.webp "SIMPTOPIA")
_when-yo-step-sister-likes-you.webp "The HeartBreaks")
_making-strawberry-milk-macarons-strawberry-milk-macarons-recipe.webp "▶ Materials (25-28 macarons, approximately 3-4 hours)<br/><br/>Almond flour 184g, sugar powder 168g, white 140g, sugar 140g, red food coloring<br/><br/>115g sugar, 40g water, 75g white, 2ml vanilla extract, 240g unsalted butter, 15g condensed milk, 10g strawberry powder<br/><br/>1) Put the pod in the milking pouch and lay it under the macaroon pattern sheet<br/>2) Whip the whites into the bowl<br/>3) Add sugar 3-4 times, whipping constantly<br/>4) When the sugar is melted and the particles are not touched, and the smooth meringue is completed, add color and mix.<br/>5) When the pigment is mixed, add almond powder and sugar powder through a sieve<br/>(It is convenient to do it 2 times in advance)<br/>6) Mix with a spatula (mix the flour invisible)<br/>7) While mixing the dough with a spatula, slowly adjust the concentration of the dough.<br/>8) When you drop the dough, you can drop it slowly without breaking (if you drop it quickly, it is too thin)<br/>9) Put the dough into a milking pouch with a pod and squeeze it on the prepared sheet<br/>10) Blow bubbles with a thin toothpick<br/>11) Leave it at room temperature to dry out<br/>(When you touch it with your hand, it feels like you have a film on your hands)<br/>12) Preheat oven to 150 degrees for 10 minutes<br/>13) Lower it to 140 degrees, add the dough and bake for 14-15 minutes<br/>14) Cool the baked macaron shell (make cream in the meantime)<br/>15) Add sugar and water to the pan and put on low heat.<br/>16) When it starts to boil, add whites to another bowl and whip slowly<br/>17) The meringue is made with a white white color, and when the temperature of the syrup is 116 ~ 118 degrees, whip the syrup while pouring it on the meringue.<br/>18) Whip at high speed to make a solid meringue (add vanilla)<br/>19) When you touch the meringue, it should not be too hot.<br/>20) Whip while adding butter at room temperature<br/>(The cream appears to separate, but if you continue whipping it becomes a soft cream)<br/>21) When the cream is finished, add condensed milk and mix<br/>22) Add strawberry powder and mix (I crushed dried strawberries and then added)<br/>23) Mix evenly and put in a squeezed pouch<br/>24) Macaron Squeeze the cream on a flat surface and cover the other macaron shells<br/>25) You can eat it right away, but if you put it in the refrigerator for about a day, it will be softer and more delicious.<br/>+ Make macarons refrigerated and eat within 2-3 days<br/>(Refrigerated storage: Stored in a closed container and consumed within a week)<br/><br/>▶ ingredient<br/><br/>184g almond powder, 168g powdered sugar, 140g egg whites, 140g sugar, food coloring (red)<br/><br/>115g sugar, 40g water, 75g egg whites, 2ml vanila extract, 240g unsalted butter, 15g sweetened condensed milk, 10g strawberry powder<br/>")
_pbs-newshour-full-episode-april-25-2024.webp "PBS NewsHour")
_step-sisters-funniest-moment-124-dance-comedy-film-2018.webp "KayAmenTV")
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