We caught up with the brilliant and insightful Lori Friedlander a few weeks ago and have shared our conversation below.

Lori , thanks for taking the time to share your stories with us today Let’s kick things off with your mission – what is it and what’s the story behind why it’s your mission?

Up until recently, there was a bad stigma attached with the word “Cannabis”.

At 16, I started smoking pot. I knew that if anyone found out, I would be in big trouble.
Other friends of mine in high school were snorting pain killers, and getting drunk, but the “ stoners” always seemed to be the calmest of the group. I knew at a young age, that cannabis was not harmful, but smoking in of itself, could be.

I started experimenting with edibles during my college years, of course, starting with brownies!

After culinary school, I took my baking to the next level, by infusing fancier cakes, cookies, and salty snacks. I started to give them out to friends, and the feedback was great. That’s when I decided to make a name for myself.

My baked goods have helped people of all ages with pain, sleep, and depression. I always explain the concept of “ micro-dosing” , because we have all taken an edible ( most likely a brownie), not understanding the potency, causing a bad experience.

It is important to me that my customers have the utmost experience, and its my job to educate them.

I use a device called the T Check, which can test the potency of flower, oil/butter, so it gives me better numbers to work with. These numbers are not as efficient as lab results, but extremely high tech, and useful as to understanding the strength of my products.

Lori , before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

I was born to Hungarian Jewish immigrants, where food and holidays were a big deal! My mother was an extremely good cook and baker. She was housewife extraordinaire. People from our community would wait to be invited to our home on the holidays, knowing they would get fed and treated like royalty.

I treat my customers the same way. I use fresh ingredients, that are mostly organic, and I never use too much sugar. Each item is made with love, and my customers can feel it. I am generous with portions, and never skimp on flavor.

I have been baking with cannabis for about 20 years, and started to peruse it more seriously, as a side job when I was running a plumbing office in 2015. In August 2020, at the height of the pandemic, I decided to leave my job and pursue baking full time.
Because of my work experience, and growing up with a father who was in the Israel army, I learned skills for life.
I am extremely organized, professional, punctual, and I always keep my word.

I speak ,and treat my customers, the way I expected to be treated. Customer service is very important, and I believe we lack much of that in today’s society.

My baked goods and snacks, have helped many individuals with sleep, pain, and even bereavement. If you use it the right way, you will see ,and feel the benefits.

I am very proud of my baking accomplishments over the years, challenging myself to new ideas and flavors, and have even gotten a few shout outs from a couple of famous comedians!

I produced a music video for my baking business ,”Who’s Getting Baked With Lori”, and have a cooking show that features local artists and entrepreneurs, such as comedians, hat makers, and a female boxing coach!

I am moving to Israel in a few months, and I plan on continuing my baking show, and collaborating with other inspiring entrepreneurs along the way! My journey has just begun.

You can find me all over social media, and my YouTube channel.

Learning and unlearning are both critical parts of growth – can you share a story of a time when you had to unlearn a lesson?

There was guilt growing up in a Jewish household with old school parents. When someone needed something, you never say no. Even if it puts you back financially, or time wise.

People pleasing, even if it means giving up your own happiness at times.

I remember during the holiday of Passover, my mother would be working so hard in the kitchen, her fingers were cut up from peeling potatoes. This was to make sure she had fulfilled the dishes for the holiday, and that my dad would be happy.

Although I am very grateful for priceless lessons I learned over the years, I had to unlearn this type of mentality.

When I started my baking business, I was overworking myself, never turning down an order ( even if it was last minute and I had no time), I would still manage to create the product, juggling my schedule ,because I couldn’t say no.

I was scared to hurt someone’s feelings, anger them, or never hear from them again.

I finally learned that I had to set boundaries for myself, and for my customers.

I set rules , such as advance notice for orders, minimum for delivery, and saying no to certain baked goods that I was not familiar with. I had to understand my strengths and weaknesses, so that my customers, and I , would feel respected, and happy.

Have you ever had to pivot?

I was working for a small plumbing company back in 2015. My job was payroll, work permits, inspections, and more. A very stressful position. The plumbing office was in a bad neighborhood, and I was the only woman in the company, with 75 Ukrainian men. I thought it would be temporary, but ended up staying there for 5.5 years.

In 2017, I saw a documentary about Steve Aoki, called “ I’ll Sleep When I’m Dead”. I was so inspired by the movie, that I knew if I didn’t pursue what I really loved ( baking), I would be stuck in that hell hole forever!

Getting with the program, I made an Instagram, posted some food pictures from my phone, and started to receive messages about placing orders. I did not know what I doing, but kept learning by trial and error.

By February 2020, I have had enough , and told my family what I was about to embark on . They believed in me, but worried about stability. I was assured a weekly pay check in the office, but not necessarily on my own. Even if that made sense, I took a leap of faith, and left in August 2020, during the height of the pandemic.

By then, I had built up a good reputation, and things started to pick up. I was very busy during the pandemic. Some people had government money coming in, along with being depressed and needing happy treats, so I was doing well.

I was attending underground comedy shows, bringing samples of my baked goods, which led me to many event gigs, and exposure.

I will be moving to Israel in a few months where I plan on continuing my baking journey, and bringing a new flair to the Middle East!
As I continue to build my brand, I will keep reinventing myself, and taking inspiration from the people I meet, and the places I travel .

Contact Info:

• Website: https://gettingbakedwithlori.com/
• Instagram: https://www.instagram.com/bakedwithloriny/
• Facebook: https://www.facebook.com/Gettingbakedwithlori
• Linkedin: https://www.linkedin.com/inlori-friedlander-962a565/
• Twitter: https://twitter.com/Bakedwithloriny
• Youtube: https://www.youtube.com/channel/UCtmWnNfpM9yGWVbwDxrlm0A

Image Credits
Christine Manzione and Michael Bryk as photographers.