The Ultimate Blog Podcast - The Recipe for Blogging Success with Sweet Savory and Steph

Episode Date: April 1, 2025

On this episode of The Ultimate Blog Podcast, Amy and Jennifer are bringing things full circle with someone they helped with their blog years ago– and who continues to inspire them today. Stephanie Bruno, owner of Sweet Savory and Steph, is here to share how she grew a thriving blog from scratch, while juggling work, family, and life – and how she’s even created her own greens powder product. Tune in to be inspired on your blogging journey!🔗Try Kit for email marketingGet our 8 Step Guide to Image OptimizationIf you are ready to start your blog, join us in The Ultimate Blog Roadmap today!Try Steph’s Green Powder- green3 Find Steph’s delicious recipes at  Sweet Savory and StephDo you love this podcast?  Say thanks by leaving a positive review and/or rating!  🔗Click here and check out the show notes for this episode!

Welcome to the Ultimate Blog Podcast. This podcast is the podcast we wish we had when we started blogging. I'm Amy Reinicki. I'm Jennifer Draper. Our episodes dive deep into how to monetize your blog, sharing unique insights and practical tips. We bring you in-depth interviews with successful bloggers and experts who offer valuable, actionable advice.

Our mission is to educate, support, inspire, and empower you in your blogging business. Welcome to the Ultimate Blog Podcast. Well, today I feel like we had to come kind of full circle and talk to somebody who was very important to our business like five years ago now when we made a shift and a change in our business. And we were able to connect with Steph Bruno

from Sweet Savory and Steph. And we've been able to now watch her journey over the last five years evolve and grow and honestly be incredibly inspired by what she has built in this amount of time and I reached out a while back and said I really want you to come on I hope you will and she she obliged and she's here with us today and Steph I'm just so glad that you're here so welcome to the ultimate blog podcast. Thank you so much for having me I'm so excited. It's been

really fun to watch you grow over the years. And we first connected with you. It was like 2019, 2020 is when that was. And I will say just back then, I remember the phone call that we had with you actually, like very much remember that phone call. And I, we got off the phone call and I said to Jennifer, she knows what she wants and like she's willing to do what it takes to make this work. And so I we saw that in you very early on that just that kind of go getter attitude and like I'm going to do what it takes. And that's really what we want to talk about today, because your your journey is complex because you still do work another job alongside your blog, but you've been able to grow a successful blog. And so that's really what we kind of want to talk about today.

But I would love for you just to kind of share when you started and kind of like what that looked like and when that shift was that you knew like, I'm going to go for it. So I started out on Instagram. And long story short, I was on like my health and wellness journey. I started posting pictures of my food on Instagram just like we all did back then 2019. And it started kind of taking off and I was gaining followers. I think I was at probably a little over 10,000 followers. And one of the things I was doing was I wasn't just posting pictures of my food,

I was putting the recipes in the caption, right? So, you know, half a teaspoon of this and whatever. And that's where my recipes lived was on my Instagram page. So as I started getting more followers, people would say, where's your recipe for chicken marsala? And I would literally scroll my Instagram feed and like copy pasted or a screenshot it to send to them. And I'm like, all right, this is getting a little ridiculous. I feel like maybe I should launch a website. Of course, like having no background whatsoever in any

of this, I really was just, I'm an accountant and I'm a mom and I was home with three really young kids and I was like, I have no idea what to do. So I had posted like a question box on my Instagram story saying, anyone knows how I can get a I have no idea what to do. So I had posted like a question box on my Instagram story saying, anyone knows how I can get a website built, reach out to me. So my first kind of go ahead at this was launching a website that it took some time. I had to, you know, help the web developer. I compiled all my recipes and pictures and stuff. And actually one of my amazing followers took all of my recipes and

copy pasted them from Instagram into like a Word document for me so that that step was eliminated. I sent her like an Amazon gift card. I was like, I love you. You saved my life. Oh my gosh. Seriously. That was huge. Like I'll never forget that. At the time, I think it was probably like 50 or so recipes that I had. So it was a decent amount of work. And I was sending all the information to the web developer. He put it up. It was a beautiful website. Little did I know that it wasn't the right platform for a food blog. And so the recipes weren't being

read by Google. It was like an extra plugin that had this recipe card. And it was more of a platform for a brick and mortar store just to put the information about their store. I didn't know. And so that worked for a little bit until it didn't. And I realized like, all right, if I really want this to function the way I wanted to, then I need to make a change. And that's when I reached out to you guys and I'll never forget that call either. It was like super insightful. And it was also like I had to like pivot and make a decision at that point. Am I going forward with making this the way it's supposed to be? Or am I content staying where I am?

And I remember having a conversation with my husband and just like weighing all the options. And he he's a little bit more conservative in that aspect where he's like, all right, I mean, do you think this is what we should be doing? And I remind him that all the time, because I'm like and he's like, all right, I mean, do you think this is what we should be doing? And I remind him that all the time because I'm like, and he's like, I knew nothing about it. I don't and neither did I. But I kind of took that leap of faith and I trusted you guys and I, you know, felt like you knew what you were talking about. And so that was like the best thing I ever did. I wouldn't be here today if it wasn't for you guys and that phone call. I ever did. I wouldn't be here today if it wasn't for you guys and that phone call. Okay, I'm feeling a little teary.

It's true. It's true. And I like shouted from the rooftops because people will message me and be like, how do you get started with a blog? And I always refer to you guys and the blog boot camp and all that stuff. And you guys, you taught me everything. I would never think that I would be able to navigate a WordPress website and add my own recipes and make changes. Like, it was so daunting. The whole back end of a blog is, I mean, if you've never done it before, you feel like you're like coding, you know. And I'm like, I don't know if I could do this, but now here we are. So. Yeah. And that's something that's been really important to us. I feel like that we we realized pretty quickly after starting Spark, that was really important that we were empowering people to really understand

not just like how to blog, but like why you make certain decisions in your in your blogging business and give you the tools which you've been able to run with and be very successful with since that time. And so we helped her transform from Squarespace over to WordPress, which is a self-hosted site. She's right. You need a recipe card if you were to have a food blog. Otherwise, just like Steph said, Google cannot read your recipe card,

therefore it doesn't even know it's a recipe. And so that's a really important thing that if you're listening to this and you're considering starting a food blog and you're not using a recipe card, that is something that you're going to want to make sure to use. And so that shift happened though,

and you were still working, and like you said, you had three young kids. And we have a lot of people that we talked to who are in very similar, you know, situations. You know, they're a mom and they have this dream that they have, but they still have the job that pays their bills. And so that's kind of where I want to head into next is what did that look like for you when you decided, okay, we're going to do this. I'm going to switch this to a self-hosted blog and we're going for it. What did your schedule and your capacity, how did that shift in that time period? So I think in a weird way, the fact that

I still was working a desk job, it kind of, I almost think it takes a little bit of the pressure off even though you're busier from an hourly standpoint because I'm not putting all my eggs in one basket. So I still viewed it as a hobby and like a passion versus like, okay, this needs to be my livelihood now. So like, you know, focusing all my energy on it. So it was one of those things that I remember you guys gave me like a checklist of you need to do X, Y, and Z. And I would go through it. And whether that was on the days when I was home,

like the Monday, Wednesday, Fridays when I was home, or when my kids went to bed. A lot of times I was sitting at the laptop and getting stuff done. And yeah, there were a few nights where I was up way too late, you know, trying to, even if it was like copy pasting these recipes, something so like tedious, but things that had to be done or gathering photos or optimizing photos or whatever it was,

it was one of those things I just had to fit into my spare time. Luckily back then, and I feel like I don't know if it was before COVID or not, but my kids were a lot younger, so there was no extracurriculars and all of that extra. Now I'm in a whole other realm where my kids are nine, seven, and five, and it's like we barely have a night where we're just home doing nothing. So I think a lot about if I had to do that now, how that would fit in and how I would make it work.

So I think I was lucky in that sense. But I do think that, like I said, having it being kind of my side form of expression and not having that pressure of I need to get this done. I was kind of on an easygoing track there. And I was like, whenever it happens, it happens. There's no deadline. So that helped.

Yeah, but I'll say, gosh, I remember watching you in those days and you were putting out a lot of content. I was. You were creating new recipes. You were photographing them. You were writing the blog posts. I mean, you were taking this seriously. And I think that probably fueled a lot of what came next, which was your growth. And I'd like for you to talk a little bit about kind of what that path looked like and what your thoughts were and your decisions were as you started to get more traffic to your website. And, you know, did you, I think, I think the direction I'm coming from is like, okay, how were you deciding like what to create

and what recipes to create? And, and how do you think that impacted the traffic coming to your site? So I think that back then the traffic was driven to my website from Instagram. And I think obviously that's how people found out about it and that's how I started to grow. And now it's quite the opposite. My traffic is all just Google search, organic, SEO, and very little from Instagram. And it's probably because I have taken a little bit of a step back on Instagram. I tend to not put content out if I'm not feeling, like sometimes I just feel that burnout or not inspired.

And so I can't force it. But back then I was, I don't know if I just had like this surge of creativity or what, but my website started out, I think it was either 50 to 100 recipes. Now we're at 400. And so developing all those recipes, that came really naturally to me because I felt like my whole approach is lightened up. Your favorite foods lightened up. So to me it was like, well, this is a favorite food, I'm going to lighten it up.

And now I feel like I'm at the point where I'm like, I'm not running out of ideas, but I'm like, all right, I already did that. I already did that. Like I need to find some new inspiration. But back then I was cranking them out because I felt that it was, it was coming easy to me. It was like, I feel like having chicken marsala, I'm going to lighten it up and I'm going to write a recipe for it. Or, you know, the next day I'm going to do whatever. So yeah, the creativity was flowing and I was posting on Instagram, driving traffic to the website. I was seeing that it was taking off. I was getting a lot of reviews on my recipes as well, which was really, that really gives

me the push too when I see that people are responding well. Some of my recipes have, I want to say like my chicken pot pie recipe has 200 five-star reviews or something. One of my recipes is the top Google search for air fried chicken cutlets. If you plug that in, mine's the first one. And so those were kind of like my OG recipes. And so now it's like I try to create more successful recipes, but some of them won't ever compare to those original ones that people are looking for those people want to make chicken pot pie. Now I'm at the point where

I'm trying to figure out new ideas. But yeah, to answer your question, I think that a lot of the traffic came from Instagram and that was pushing me to create more content and drive more traffic. And now the website is its own beast and people go to it organically, which was the goal, you know? Yeah, I love that you've been able to have that shift because I think I started on Instagram as well. That's where you and I connected originally. And it can feel just like this kind of rat race that to keep up with it can feel very exhausting.

Right. And so how has that felt when I heard you say, like, I've kind of had to take a step back and when I don't feel like being there I don't. How has that felt for you to be able to take that step back from social media and instead just focus on your website and make sure that you're putting out good content that people can find there. Right. So that it feels good to have that kind of stability if you will. The fact that the website lives on its own, people will still go there even if I'm not showing up on Instagram.

I get frustrated with myself when I don't wanna show up because I feel like it's supposed to be fun, you're supposed to enjoy going on there and it shouldn't have to feel like a chore. And there are times where I'm like, you know, very motivated and I get on there and I show everything. And then there's sometimes actually the shift happened when Reels came out

because things were a lot easier as a food blogger when it was pictures, because I would take a picture of a recipe and I could use that picture on Instagram and I could use it on the website. Now all of a sudden there's a shift to Reels and I'm like, wait, on top of that, I actually have to video the process of me cooking it

or show some sort of footage to then promote the recipe. So it was this extra layer of responsibility. So that, I got frustrated when that first happened. And I remember I have a social media manager and she said, being frustrated is not going to do anything. You need to either adapt to it or not complain about it because it's not going anywhere, which I'll always remember. But I feel like that now too. I don't feel like editing a reel all the time. It is another layer of work to do.

And that takes away from the fun of the creativity process too. One thing that I think you just do such a great job at, and I would love everybody that's listening to just go look at your site and get this feeling for it. And that's that you truly live and believe what you're sharing and you know your audience really well too. I think that you can go on your site and it might not say exactly what you have, but you

can tell what you're sharing. You don't even have to go to your Instagram. You can look at your website and you do a really good job of staying really on topics, staying really focused and sharing what you know people want. And I think that it's not even a question, it's just a comment in that I think that probably helps a lot in that people know what to expect from you

and therefore then they're excited to see like what else you're going to post because they know if they want like more traditional but lightened up recipe that you're the you're the go-to person, they trust your recipes, you have all the reviews and all of that. And so I think you've just done a really, really good job of that. So I wanted to just point that out and make people go there and take a look so they can see what we're talking about. Because you know, that can be it's really hard and tricky thing to do. Thank you. So I have a question then, since you brought it up, Jennifer.

Yeah. Do you feel that you knew right away who your target was, like who you were targeting when it came to writing recipes? Or do you feel like, like, did you feel like you took that person on Instagram that you were connected to? And did you just translate that over to the blog? Or how did you come up with that? Like, okay, I know exactly who I'm talking to. Like, this is the person, this is the pain point.

Did that take a while to evolve? Or did you just, I hate to say get lucky, but did you kind of get lucky with that? No, so I think the fact that I built my audience on Instagram and I knew, I mean, let's be real, I started as a WW account. I was like all WW. I was an ambassador, this and that. I did evolve because I started realizing people were switching from WW and maybe counting macros or calories or whatever.

So I did add that aspect. I rebranded at one point because I used to be Stefan WW and I rebranded to Sweet, Savoury and Steph because I didn't want to limit myself and limit my audience. And then I started adding the calorie counts and macros to my recipes as well, just so that I could reach a broader audience in that sense. But to answer your question, I feel like I built my audience on Instagram. I knew that they were coming to me for lightened up recipes that would keep their wellness journey interesting and they weren't having to eat grilled chicken

and veggies all the time. And I knew that that's what they enjoyed and what they liked. And so I feel like I just go with that. And I know that my recipes that don't get as much traction are the ones that are more of the, for lack of a better word, like the whole food based trending stuff that you see on Instagram with the other wellness influencers, like I feel like those don't take off as much than when I lighten up a Big Mac.

People are like, yes, that's what we want. Do you know that uploading huge image files to your blog without optimizing them can slow down your site, take up unnecessary storage, and potentially even hurt your SEO. Many bloggers don't realize this. They don't understand that image optimization is a crucial step in setting up and running a successful blog.

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Click the link in the show notes to learn more about Kit today. I think that's so important that you know, like this is what they want. And so this is what I'm going to lean into. And you know that Jennifer shares this. She shared it in multiple episodes before, but about surveying her audience,

thinking that she was serving one demographic. And in this, she shared it in multiple episodes before, but about surveying her audience thinking that she was serving, you know, one demographic. And in fact, she was serving a totally different demographic. And it was like, okay, right, you know, and so I think that you're not going to know that until you start kind of putting out content, you know, and get a clear understanding of what are they coming here for. And then when you go to the drawing board to consider new ideas for your website, whether this is for food blogging or anything, then you know, like, okay, they want this, I'm gonna give them more of this.

And I think as a blogger, it can kind of simplify this beast of content creation. That can feel a little overwhelming at times, especially, I think especially when, like you share food and a little overwhelming at times, especially, I think especially when like you share food and a little bit of your health and wellness journey still. And so like when it is a little personal, it can feel like I might not want to share that all the time. So, so how have you balanced that too? I think we have a lot of like health and wellness people as well who have blogs. So how has that shift because, you know, starting

with WW and then kind of like coming away from that, like what did that feel like for you and how did that, how did your journey evolve through that? Right. So it's always one of those things where whenever I talk about a recipe, I always say I don't, I'm not following WW, but I will always post the WW points for my recipes because I know that half my audience follows WW or at one time or another did follow WW. I actually still, when I create a recipe, I still build it in the WW recipe creator because I know that if it comes out to be 20 points, no one's going to make it. So I actually go in with a WW focus and then I come in and calculate the macros and all

that other stuff. But there have been points in my journey, like right now I'm avoiding gluten and I have been for a while and that becomes difficult because I don't want to just make gluten-free recipes for people because not everyone follows that. So I always try to make it a point to say you can use regular flour, you can sub in gluten-free flour or I'll take some of my traditional recipes that I've had on there for a while and I'll just sub in gluten-free ingredients because I don't want to compromise my own wellness or my own truth and compromise who I am as a person just to appease the masses.

So I try to, it has been difficult, but I try to approach it in that way. Yeah, it's definitely a balancing act when you are sharing, you're trying to share what people want from you, but you also want to share what you know the best and what you're passionate about. And like when it comes to recipes, gosh, that can change over time because our health changes, our needs change, and so are you going to go down this path and be like, okay, from here forward, everything is gonna be gluten-free? Or are you just gonna be like, okay, here's where I'm at right now, so I'm gonna take this as an opportunity to have this

option to serve those people as well. It's a hard choice to make because you want to feel inspired and you want to feel truthful and you want to feel sincere, but you also want to give people what they want. It's a hard choice to make because you want to feel inspired and you want to feel truthful and you want to feel sincere, but you also want to give people what they want. It's tricky. Right. And it's happened to all three of us. Oh, really? We all three.

Yeah, we all three were not gluten-free and now we are. So yeah, that's a shift when you're kind of like sharing that piece publicly a little bit. Right. And then the one thing it did do was prompted us to add a filter to the website for dietary preference. So now I have a filter for dairy-free, gluten-free, vegetarian, egg-free. So that's cool too. And I always point that out on the website as well. For sure. Because that just helps the user experience, which is a really important part when people are coming.

I think especially with food. And for somebody who has no dietary restrictions, that might not be as important, but there are many, many people with dietary restrictions of some sort for one reason or another. And it is really helpful to go to a website and be able to just be like, I just wanna see the gluten-free stuff, right?

Or whatever. So that just provides a good user experience. Something else I wanna chat about a little bit over the last five, six years here. Is there something in particular that you feel like has been really instrumental to your success? And that can be anything. It could be just the way that you organize things. It could be a community. It could be anything. I'm not even sure. But what do you feel like you can attribute your success to as you continue forward? Is it like you're growing your email list? Is it that you are finding those boundaries with social media? I think the boundary is, if anything, archerting me.

Like I said, I give myself a hard time about that, but I do. I feel like I've grown my audience as far as the email list. We send out monthly meal prep menus that highlight some of my recipes, and people look forward to that. I do use the help of a digital marketing assistant who comes up with ideas like that for me and kind of initiates those mailings and comes up with recipe roundup emails that we do for like Super Bowl or things like that. I think that if I didn't use the help of people, and I think that's hard for people to admit that they need help,

if I didn't take the help from people, I would not have grown to where I am because there's only so many hours in a day. And so it's also I use the help of some people if I want to like get a few recipes out like, hey, can you help me? I'll send you all the information. Can you just help me get it up there and I'll fine tune it. But yeah, it's accepting help and realizing that the help can actually help you grow tenfold. You know, when did you have that shift? Like how long have you been utilizing that? I think that it's probably been about two years now. It started off with the girl that I use for my digital marketing. It started off with, you remember when Instagram came

out with those stickers that you could customize your own sticker. If you search a brand, they'll have their own GIF or whatever it's called. So she was doing those for people. So I was like, I want that. So she did that for me. And then she was like, there's other things I can do for you too. And she kind of put together like a proposal of these are all the things I see on your website that I can help you with. And I was like, yes, I will take the help because I really think that not that I'm lazy in that aspect, but there's only so many things you can do, you know? So and the fact that it comes very easily to her too.

She was in the marketing world and stuff and she knows that when you send a mailing list out if it's like an image and people aren't going to click on it or whatever the case was, like she really helps me in that sense too. So she's been huge. It's hard for us as like solopreneurs to get to that point where you're like, I need some help. And we've gotten some episodes on this because it's a journey we've been on ourselves in that sometimes when you hire somebody to help in a certain aspect, like you said, they're going to be more efficient in that area. They're going to know something that you don't know. And it's quite

possible that it could send you on a different trajectory because you might be able to actually make more money by spending money on somebody who knows what they're doing versus you trying to figure it out yourself. So I know that's a new part of your not a new but over the last few years, that's a new part of your business that you've that you've taken into account. What else does your business look like today? You know, in those early days, I think many people can relate to this, like, I'm just, I'm up late at night when my kids are in bed and just the hustle of it all. But none of us can sustain that long term. So you've got some help. How do you decide, what areas do you focus on now in order to continue that growth of your business and then you talked about like some diversification from you know still having a job like a desk job and then

having your blog but I know you've you've to dip your toes into some other areas too would you want to talk about some of that as well in terms of like creating this long-term sustainable business? Yeah so I think that I what I've realized is my energy is most well spent creating the content, creating the recipes, and then when it comes to delegating the work, like on the back end of the website or the mailing list or the recipe roundups or whatever, that it makes sense for me to use help where I can because no one else can create for me. So I'm the only one that can create the recipes for my website or create the content and the

reels. So I know that that's my responsibility. So I think just realizing that you can alleviate the other end of it by getting help has been huge. As far as like now diving into, I just launched a product called Green 3, which is a greens powder. And it kind of stems off my food philosophy because I don't use artificial sweeteners or sugar replacements. That's like been one of my big pillars. And another reason why a lot of people do use my recipes because I don't use like stevia, monk fruit. I just don't like the

taste of them. So I was in the market for a greens powder and they all have them in there. And I was like, how am I going to find one? So I actually got the idea to make my own. And so that's how this came about. So that's been another kind of like trajectory, this whole business. I had to talk to myself about, do I want it to be part of Sweet Saber and Stuff? Do I want to create a different business for this and have it be its own thing, like a standalone thing? And that's ultimately what I decided. So it's its own thing. It has its own website. I was going back and forth with just having a

landing page on sweetsaberandstuff.com for the greens. And then like I said, I decided to just have it be separate. So we had to build that website. So that was like a whole nother undertaking this past year. But that's going well too. And that was something that I definitely would never have been able to do if it wasn't for this space. There's no way anyone would be interested in even looking or buying or anything if it wasn't for Sweet Sabri and stuff. So I love that you've had the courage to do that and that you recognize that there's been these stepping stones along the way that have allowed you to like level up essentially. But I am just genuinely curious because I've always wondered how does one say, I want to create this product.

Yeah, I know. And where do you like who you call? Like who did you call? Yeah, like what's their number? You know what I mean? They're like, okay, like I want to create a Green's, you know, like then what? Then what? Well, it helps when your best friend works at a pharmaceutical company. Well, that's amazing. So it was actually the coming together of us. We were out to dinner, like two couples, and he had always mentioned like if you ever like want to dive into doing something like that

and I was always like, I'm not gonna do anything. What supplement am I gonna make? I, you know, until I realized, wow, there's actually a gap in the marketplace for this product and I have the opportunity to actually make it and brand it and so that's how it happened. If it wasn't for him, I would have no idea where to go and how to even start that.

Probably have to talk to some sort of, I don't even know. So yeah, he was really instrumental in that and the whole process was so cool. I went there, we created different batches. I tested them back and forth, a lot of like different, add this, take away this. And we got to create our own blends with all the things that I wanted in it,

which was super cool. You know, thinking back, it's, I can't believe we actually did that, but we did. And now my struggle is trying to get it out there. And you know, my followers and my, the visitors to the blog have all been exposed to it, but that's where it ends because there's only so much I can talk about it or they could tell their friends about it. But then my next hurdle

is how do I get that into the masses and grow it? Which is a totally different journey than than the blog. Yes, yes. Because it's exciting though. It's exciting. It's just that, you know, at this point I'm like, all right, whoever has seen it, whoever wanted to buy it has bought it. And now I feel like I'm at like a crossroads where I need to do something else. And also there's only so much you can do on social media to make a greens powder look exciting. So I need to start thinking outside the box to get this thing out there. Nobody ever said blogging journeys were easy because they do have so many like different like mountains you can climb throughout. But I think that's the thing about us is we're always like looking for what's next, what's a new thing we can learn. And I think that's just an important quality to have is like, okay, I'm going to tackle this next thing. I don't have all the

answers, but this is what I know needs to be in the market or what I know people need. And then you just jump in and you take the next step and the next step and the next step. And so I have no doubt that you'll figure out this next piece too as you go. And then maybe we can have you back and you can talk about that too. Yeah. Yeah. Thank you. Just to close this out here, Steph, I would love for you to just think back to 2019 self and just take a minute and like, what would you say to her today, looking back? Don't think twice and do it. Don't look back. I would give myself that,

not that I needed that big of a push, but I would have said, it's all gonna work out. Just trust the process. I remember that phone call with you guys too. And I'm like, so I forget what it was, but you said, you know, in a couple of months, you'll see that the traffic is picking up. And I think it was that first month I was like,

oh, we're there, this made sense to do. And you proved me, you know, that this was the right decision. And so, you know, if I had the crystal ball and I could have just looked a couple of months in the future and realized like, this is all gonna work out, I would go back and tell myself that.

I love it. Thanks for sharing your journey. Thanks for allowing us to be part of it along the way and continue to cheer you on. It's been really fun to just watch it all evolve and watch you evolve. I know that people are going to want to connect with you and check out your website. So if you can please let them know how they can do that. Yep. So the website is sweetsaveringstuff.com and Instagram, I'm at sweetsaveringstuff and that's it.

All right. We'll put that in the show notes and thanks for coming today. Thank you guys. Thanks for listening to The Ultimate Blog Podcast. If you'd like to learn more about building your blog, visit theultimateblogpodcast.com backslash newsletter, to get signed up for our email newsletter. If you enjoyed this episode, we'd love for you to share it with a friend, subscribe and leave a rating and review on Apple podcasts. Thanks for tuning in today and we'll see you next time. Bye!