300 Recipe Testers + 1 Cookbook Launch Later with Amy Reid of Baking with Granny

Allea Grummert (00:12):
Hey there, welcome to Happy Subscribers, a podcast that explores how bloggers and content creators can create more purposeful relationships with your audience through email marketing. I’m Allie Grimmert, email marketing strategist, copywriter, email platform expert and founder of the Dump for You email marketing agency, Duet. I started as a personal finance blogger in 2016 and have since helped hundreds of bloggers and creators like you maximize your email marketing for more impact, more traffic, and a better connection with your subscribers. Be prepared for some advanced email talk as well as tactical tips to help get your valuable content into the hands of your audience faster and easier. I’m excited you’re here, so let’s do it. We can create a deeper, more meaningful connection with the community you love and serve through email. Amy Reid is the creator behind Baking With Granny, a popular UK-based baking blog and a newly minted published author of Scotch Bakes.

(01:09):
Congrats. Her goal has always been to make home baking easy, accessible, and something everyone can enjoy. I met Amy as someone on my email list. I reached out to her over the summer and we connected one-on-one over email, but now we get to chat for the first time right here in front of everyone. And so Amy, thank you so much for making time to chat today.

Amy Reid (01:31):
Yes, thank you for having me. I’m really excited to be here. Oh

Allea Grummert (01:34):
My goodness. Congratulations on your cookbook launch.

Amy Reid (01:36):
Thank you. Yes, it’s been a surreal couple of months. Last year has been surreal writing it, but the launch itself is obviously quite mind blowing.

Allea Grummert (01:46):
It is. And then for anyone listening, if you hear the sound of rain, that’s because Amy’s in Scotland where it’s sunny and bright at all times. It’s always funny, but I’m like, I love the idea of we are setting a mood. We are cozy up inside. I’ve got our heated blankets

Amy Reid (02:03):
And our boys. Yeah, there’s a same difference as well. So it’s like push black outside here. Oh my goodness, already. It’s pretty and dark.

Allea Grummert (02:09):
Ready and dark. We’re going to channel that into cozy winter vibes. Pretend that there’s a fireplace roaring nearby. It’s winter vibes. Nice winter vibes. I love it. I literally do have a heated blanket on my lap in Tennessee, but the sun is shining still. So yes, thank you so much for being here, Amy. Is there anything first and foremost that I didn’t share in your bio that you think would be helpful for listeners to know about you?

Amy Reid (02:36):
I suppose the origins of the name of my blog is, I suppose, relevant. So baking with granny. So that comes from my mom who is my children’s granny. I’ve got two sons who are 12 and 14, nearly 14. And yeah, she’s obviously the granny, but she was a professional baker. So that’s a big part of it as well is that I grew up surrounded by a professional baker that was doing lots of home baking, making lots of wedding cakes, Kristen cakes, birthday cakes. And just everyone’s mom did that. But she worked in bakeries before that. So she had a lot of recipes that she had from her days working in the bakery that she’d learned at college and just from various jobs that she had done. But they were all written down on the back of an envelope or a little scrap of paper. Just the ingredients, no instructions.

(03:26):
And it was in all different sort of quantities and units and such because obviously here in the UK we use the metric system, but we used to use Imperial and she was about during the train drover. So it was all a bit of a mess and it was a way to keep these recipes going for future generations. So that’s how the bog actually came about was a way to preserve those old

Allea Grummert (03:46):
Recipes. Oh my goodness. So how much did you need to ask for her help to kind of help translate those into consistent conversions?

Amy Reid (03:53):
Yeah, some of the recipes were quite straightforward, but some of them are a bit obscure. There were these certain ingredients like synthetic cream and eggs would be in liquid quantity as opposed to how many eggs because the bakery got delivered in a jug. What my goodness. Already pre-cracked. So these sort of things take a bit of work to get through and to actually bring them down to the bright quantity as well because a lot of them have been huge quantities to turn out in a bakery whereas your average home chef does not need a hundred ice buns.

Allea Grummert (04:24):
No. I’m like, did you major in math? The way that … I would struggle with that. So that’s where calculators come in. It’s provided healthy ingredients. Oh my goodness. Well, how much is your mom involved now with the blog?

Amy Reid (04:43):
So nowadays she’s not so hands-on. She’s always behind the scenes and she’s always getting a little message from me. The stress of me hasn’t worked quite right while we’re done wrong. Yes. Or do you have a recipe for this? Someone’s asked. So she’s always kind of on hand, but it is myself that does all the content creation, all the photography, all the emails.

Allea Grummert (05:04):
All the things. All the emails. I love that you have her as a resource though. Do you know how many creators wish that they had someone they could just text? Very handy. Oh my gosh, I love that. Yes. Well, before we dive into email, I am just curious in general, if you want to briefly share, how did you decide on blogging? Yeah,

Amy Reid (05:22):
So blogging.

Amy Reid (05:23):
Yeah. Take me there. I have always had blogs since I was about 14 years old. My first ones were back on things like live journal and free webs and all these sort of things. And that’s back when I was in high school, so it really was just me rambling about nonsense as you do it. It was like it was your diary. So that’s how it kind of started. And then just as time went on, I sort of dabbled in things like music blogs, fashion blogs. And it was after I had my kids, the sort of mummy blogger type thing. I sort of delved into that and enjoyed that, but kind of felt like it was quite restrictive in terms of my kids were only going to be kids for so long. And we got to that stage where people aren’t wanting to share their kids as much online.

(06:06):
And the baking was already becoming part of that because that’s what I did with my kids. So I just kind of went into that and thought, you know what, let’s break away from that and go straight into that.

Allea Grummert (06:16):
I love that. And then would you say that your blog is where you create the most content and connect with your audience the most? Or do you feel like that’s maybe on some other platforms or maybe even through email?

Amy Reid (06:27):
Yeah. So email’s definitely where I feel I connect with the audience the most. Social media, I have a love hate relationship with. Actually Facebook I tend to find is probably my most popular platform, but I think that goes based on audience age more than anything. Instagram, now that we can do this whole sort of DM, leave a word, DM the recipe to me sort of thing, that helps. Again, it’s very transactional. It’s not as sort of back and forth, which is where the email comes into that. So I find that the blog exists and a lot of people can comment on things, but generally emails where you get a conversation. I

Allea Grummert (07:04):
Love that. Okay. So say someone joins your list through Instagram, through that DM strategy. I mean, yes, so this becomes kind of transactional within the DMs, but if they’re joining your email list, then what happens there that starts that relationship?

Amy Reid (07:18):
So my email, I actually looked at this because I thought when did I first sign up for my email list? I know it’s a while ago. And I actually signed up for Kit in 2017. Yes. So it was a long time ago that I first started my email list. And it was at that point people were just saying, “Oh, you should have an email list. Offer a freeway, have an email list.” And I did it because that’s what you did. But it did take years of obviously that just kind of taking over in the background to really become anything. It’s funny, I look back now and the way that I kind of got people to join the email list originally was to have a printable version of the recipe. So it was like a free principle and it was like I made it on Canva and that’s what you got.

(07:56):
And I’m like, that’s like gated print that you get now for recipes. It’s like, I should have painted on that. You were on top of gated print long before. And that was how it really initially grew. And then from there, obviously you put your little subscriber forms and obviously your social media and things help with that as well. But once someone actually joins the email list, depending on where they come from, obviously if they’ve done sort of the, say, recipe, for example, obviously they then get the recipe and then they’re added into my little welcome sequence, which is just a few emails. Initially it’s sort of, thanks for signing up, this is who I am, this is my family, this is what we’re about. Here’s some of our favorite recipes, it’s the second email. And the third one is, here’s the most popular recipes with a sort of closing of, this is what’s going to happen from now on.

(08:44):
So you’ll get emails, there’s a new recipe or there’s something exciting or it’s something I want to share.

Allea Grummert (08:50):
Oh my goodness. Well, love that you have a welcome sequence and it’s onboarding them no matter where they come from. That’s awesome.What do you feel like about your welcome sequence is like what hooks people? Why do they read it and stick around? So

Amy Reid (09:05):
I think the sort of the initial one as to who I am is a big thing, especially now because everybody thinks AI, who’s this person that’s behind this? So actually starting with that, I said, “This is who I am. This is what the website is about. I’m a mom, I’ve got two kids, I’ve got some dogs.” Just introducing me as a person I think makes a big difference to people. And then after that, like I say, having, this is our favorite recipes as in, we actually use these recipes. We are people, we use these recipes, we like them, we want to share them with you. And then from there, like I said, the third one is, here’s the most popular recipes. So that there’s some sort of merit behind them that people do like them. They do have ratings, they do have comments. They are tried and tested, so why don’t you give them a go as well?

(09:50):
And I always kind of finish off each email as, “If you want to tell me a bit about you, just reply. If you’ve got a favorite recipe, let me know. Here’s our most popular recipes. If you’re looking for a particular recipe again, just let me know. “

Allea Grummert (10:02):
Oh my

Amy Reid (10:03):
Goodness. Yeah. Are you getting replies? Yes, I do get replies. Not to sort of every person that signs up, but even I think from there, following ones from that is kind of quite that seed as to, “Oh, she actually will reply.” If I send an email, I might get response as opposed to, “I’m not going to send an email because it’s going to land in some inbox on some huge company that’s got a huge team that no one’s actually going to read it.

Allea Grummert (10:28):
” Yeah. Or like one of those no reply emails. You’re like, “Cool, thanks.” I guess I won’t. But do you tell them I’m going to reply to your email or it comes to your account?

Amy Reid (10:38):
I do. So actually it was since we started talking, I actually did put an auto reply on as well that does have … I pretty much ripped you off, I have to be honest. Love it. But I do have it sort of, if you’re a baker with a question and then the sort of thing of, I’ll try and get back to you as soon as possible, but I am a mom with two kids, so it might not be instant, but I will try and get back to you. Obviously now I’ve got, if it’s a book inquiry, someone will get back to you up into 24 hours sort of thing. And then also things like, you get PR emails and things which you’ve got a website which basically like, next but no, thanks. But yes, it’s just to sort of set that expectation as to, yes, I have your email that has landed and I will reply, but please remember it is just me.

(11:21):
So this is the sort of timeframe I’m working with.

Allea Grummert (11:25):
I love that. So yes, so you’re talking about in Gmail or whatnot, you set up an auto responders to say anybody who sends you any email gets that, I love that. So

Amy Reid (11:34):
Helpful. The worst thing is when someone sort of emails and I’ve maybe missed it or read it before I’ll come back to that. I do actually say within that as well, if you haven’t heard from me within this sort of timeframe, give me an edge because I do appreciate that and especially if it’s like a question and it could be something that would make a difference to someone, but I want to answer that, but life is busy. So if I do forget, I’m sorry, but just remind me.

Allea Grummert (11:57):
Yes. Oh, I love that, the humanity behind it. Oftentimes, or maybe when we got started, I started in 2016 with a personal finance blog, so I signed up for Kit in 2017 back my first round, my first go around. But especially at that time, there was kind of this air of pretending that you’re someone. And now we’re just like, no, it’s me.

Amy Reid (12:19):
I lead a busy life outpage and everything and it’s like trying to find some good things to say about myself. Whereas now everyone just wants to know human.

Allea Grummert (12:27):
Yes. Well, that’s what it makes me think about your first email that goes out is that you are not granny.

Amy Reid (12:35):
I used to get a lot, but it feels like I’ve kind of addressed that now.

Allea Grummert (12:39):
Yes. Oh man. Well, and that’s one of the things I like about a welcome sequence. There’s so many things, but a lot of it is like, what are the biggest questions you get and how do you answer them proactively, like how to save a recipe, how to print a recipe, how to jump to recipe, even things like that. If you’re getting that often from your audience, you can just like explain it once and help.

Amy Reid (13:00):
It’s a perfect expectation as to who you are and what you do and what they can expect.

Allea Grummert (13:04):
Yes. Okay. So tell me about the relationships happening with your readers through these replies.

Amy Reid (13:10):
So it’s quite funny. I have some particular readers that I always know they’re going to reply, even if it’s just that, oh, lovely to hear from you or this looks great. And it’s these little ones that always come back and I’m like, oh, wondd when you’d be in touch you’ve just openen. So there’s definitely these ones that you always know you’re going to get a reply from. And depending on what the email is as well, I mean sometimes it’s just a recipe, you’ll get someone come back and say, “Oh yeah, this looks great.” But I mean for example, earlier this year I went to New York with Raptive and I kind of sent an email at the airport saying I’m away to New York. And there were people that came back that were all like, safe travels, have a great time, let us know you’re getting on.

(13:49):
And I think these are people that I haven’t actually met, but we have a good rapport. And I mean half the time it’s like things that they wouldn’t even necessarily expect a response, but it’s nice to be like, “Yeah, thanks very

Allea Grummert (14:02):
Much.” Tell me what that feels like as someone who, like being a creator who probably works from home a lot behind a computer, if not alone in the kitchen, what does that do for you to be able to hear from your audience?

Amy Reid (14:17):
Yeah, it’s really nice. It’s nice to actually know that there’s people there, that there is other humans that are out there because when you’re working online, you see all these numbers, you see all these statistics, you see all the sort of figures as to who’s open for and who’s clicked on this, but you don’t actually have a name or a face for them. Whereas when they actually reply, you’re like, “Oh, that actually, you did open that. ” You’re sitting at home, you’re on your phone, you’ve opened that or you’re on your lunch break and you’ve liked the sound of that subject line on that email and you thought I’m going to actually open that. Not only that, I’m going to reply.

Allea Grummert (14:51):
Yes. I imagine that so much of being a recipe creator is kind of isolating. So there’s that feedback loop of like just making sure someone’s out there making-

Amy Reid (15:03):
Yeah, that’s it. It’s just to know that someone’s actually received it and actually read it and taken the time. I mean, we’re all busy. So for somebody to have to sit down and be like, “You know what? I’m actually going to reply.” And quite often as well, especially with the save recipe or if it’s been a recipe one that I have sent out, when people were five or four, that never gets old when someone comes back and said, “I need it. This is a picture.”

Allea Grummert (15:28):
Wait, we love user generated

Amy Reid (15:29):
Content. And that’s something that I haven’t done it so much recently just because all this book things and such has been going on, but I used to also in a monthly email would have a little round off of, “Here’s some pictures of what you’d be making.” And people would then share more because they wanted to see their picture in the email.

Allea Grummert (15:46):
Yes. They’re like, “I would like that little reward. I want to be included.” I remember, I don’t know if you read the skim, it’s probably a very US based newsletter, but it’s a newsletter with news, but the bottom you could always just submit your birthday and on your birthday it would say Ally Grummer, Nebraska. And I was like, “Oh my gosh, I’m in this massive newsletter. Oh my gosh.” But it’s like me and 500 other people, but there’s still something so cool about speaking. Well, I think

Amy Reid (16:11):
That’s it. You love when you get little email from someone, it’s like, “It’s your birthday. Here’s 10% offers and all that. ” So I feel like I need to find a way to start getting people’s birthdays and just be like, “Have a birthday.” Send them a picture of a cake.

Allea Grummert (16:23):
That would be so cool. You could totally do that. Are you using-That’s a bit beyond my technical skills, but I feel like a great idea. Meanwhile, my wheels are turning. Do you use Kit? Yeah. Or what your kit? Yeah. You could just set that up as a custom field. You could have people type it in there.

Amy Reid (16:40):
Yeah, just send them a little, half birthday, thinking of you.

Allea Grummert (16:44):
I love that. What a sweet touch. Okay. And the reason why I dove in immediately asking about the relationship with your readers is because you’ve had this phenomenal book launch and that doesn’t just happen by sheer desire.

Amy Reid (17:01):
The email list has been a huge driving factor and even just the book coming to exist. It was one of those things that I used to always … Well, I still do get emails, but now it’s working a vibe book whereas before it was, when are you going to do a book? So for years it was always, when are you going to bring out a book? Have you got a book yet? When is this going to happen? A lot of people would email and ask that, and it was always kind of going back soon, one day, once I get a chance. And yeah, last year just something collected and thought, “You know what? I’m just going to do it. I’m going to do the book and we’re going to make it happen.” So initially I put out some email subscribers to say, “What would you want to see?

(17:41):
You asked for a book, what kind of book do you want? ” And yeah, people straight away came back and gave feedback. So that was nice.

Allea Grummert (17:49):
Yeah. What was some of the feedback that you heard?

Amy Reid (17:51):
Yeah, everyone was sort of saying the traditional home baking recipes, basically what the website is, that’s what they want. They wanted things like what we have here, all your trade bakes, your biscuits, your savory sort of things, just a bit of everything really. And it made me think, Scottish recipes have always been a big hit because, well, obviously here in Scotland, they’re all familiar for us. But beyond that, I get people from all over the world would get in touch and say, “I’ve now moved to the States or Australia and we can’t buy these things here. So have you got a recipe for this? ” Or, “My Scottish granny made that. Do you have a recipe?” So I thought, let’s start with that. And if I want to do any further books, we can, but let’s create a niche for the book.

Allea Grummert (18:35):
Such a wise idea. Yeah. That was going to be my question of like, how did you land on that? That’s so smart. And then thinking about just because it’s your first book doesn’t mean it will be your only book. Exactly.

Amy Reid (18:45):
I was thinking, I was like, let’s see how it lands. If it’s a success, we can do another one and it can have another need.

Allea Grummert (18:52):
I love it. Did you decide to self-publish or how …

Amy Reid (18:56):
Okay. Yeah. So self-published. So it has been quite a journey. But again, I feel like the email subscribers are a huge part of that because when it came to recipe testing, again, I put out to my subscribers, who wants to be a recipe tester and did not expect over 700 people to come back and say, “I’ll do it. ” 700. Yeah. So that was a bit of a shock. And again, that was a real sort of moment of, oh my God, there’s people out there and they want to be part of this. These people actually care about what I’m doing and what we’re presenting to the world. And yeah, they wanted to be getting in around the action.

Allea Grummert (19:34):
Man, I have questions. Okay. We’re going to come back to the email strategy, but I’m just curious because that connection you have with people is something that other people would envy. I envy that. I’m like, how many replies am I actually getting? Very cricket sometimes, but you do it in order to kind of open the loop and allow people to engage with you. But what do you think people are most attracted to in your emails that they reply? Is it like you and your personality, do you feel like, or that you’ve shared things that are personal to you or is it like they want to reciprocate the fact that you’ve given them this taste of nostalgia? It’s a

Amy Reid (20:17):
Combination of all that really. The answer is I don’t know. I handle that myself. We just know it works. I’m not someone that thinks I’m particularly interesting or I have a lot to offer or anything like that, but I do try and sort of just be myself and kind of be real because what else can I be? Yes. Well, go ahead. Go ahead. Continue. So I do tend to share some little snippets. You don’t share everything online because who does really? You share the highlights, but I do try and keep it real as to when something’s going on. For example, our puppy wasn’t well earlier this year. So I was like, “This is what’s been happening. Sorry I’ve been a bit quiet, but that’s the sort of reason.” And people come back and they’re showing pictures of their dogs and I hope your dog’s doing better.

(21:03):
And even now I still get questions, how is the dog doing now? So there’s obviously that sort of connection and there is something relatable in what I’m sharing in that sense. Beyond that, I suppose what I’m sharing as well, the nostalgia thing, it’s like it just hits a note with people, especially if there’s that sort of family connection and that’s something that their granny made or that their mom shared with them. I feel like that if you have that sort of shared memory, that’s something that people just hold onto really and they want to be a part of.

Allea Grummert (21:35):
Yes. Well, I can imagine that bond with you being the person who delivers that just being even stronger.

Amy Reid (21:41):
Yeah. Yeah. No, it’s nice. And nicely, that’s something that I get quite a lot of questions around is, “Do you have a recipe for this? ” Because there’s a reason that they want it.

Allea Grummert (21:53):
Oh, that’s so special. How are you keeping track of those ideas, Amy, with all of these replies?

Amy Reid (21:59):
A lot of post-it notes, a lot of notes in my phone and yeah, the answer is probably not very well, but … We need to get you a Google Doc.. In the morning, wait, did

Allea Grummert (22:13):
I write that

Amy Reid (22:13):
Recipe

Allea Grummert (22:13):
Down? I do keep a notepad next to my bed as well because I’m like- Yeah, I’ve got

Amy Reid (22:19):
A notepad here, I’ve got one there everywhere. I love it. Can’t remember

Allea Grummert (22:23):
Which one has what I wrote in it, but … I always think I’ll remember it in the morning and I’m like, “You got this, Allie. You can remember.” And then the next morning I do not. I’m like, another idea, gun in the wind. I do that one day at the most inconvenient time. Okay. Well, is there anything else as far as what you think about when you’re writing your newsletters? Anything that you feel like is perhaps unique to how you present your content and yourself to your audience?

Amy Reid (22:53):
I suppose I’m always curious what other people are doing is the thing as well, because I did it for so long because it was just the thing you did and not everyone was doing email lists at that time. It was like you just kind of did it and you sent, when you had a new recipe, send that out and that was about it and then started dropping those snippets of life into it. But now I’m signed up to so many other people in my niche’s newsletters because I want to see what they’re doing. And like I said, kind of post your idea on the auto response email. I was like, you look at it, great idea. How can I make that work for me and would my readers like that? So that’s another sort of thing that I can try and keep in mind from going forward from new emails is what’s working and what are people enjoying.

Amy Reid (23:36):
So

Amy Reid (23:36):
Yeah, I suppose another thing I’ve recently done is sign up to a collective as to other food bloggers, like let’s all share our recipes once a week if we all put a recipe together and we’ll put it internal. So I’m giving that a try now as well just to kind of help expand on things. And yeah, I suppose just kind of looking at things like Google Analytics, what are the most popular recipes, what’s doing well, or what time of year is it? Is there anything I can kind of think that’d be quite relevant for now. I haven’t mentioned that recipe in a while, pop that in there, but have a little story behind that as well. So yeah, I suppose it’s ever evolving is the best way to get it.

Allea Grummert (24:17):
Okay. So it sounds like kind of planning a content calendar, considering seasonality, love that you intentionally are like, “What’s a story I can tell with this? ” Because that’s a step more than a lot

Amy Reid (24:28):
Of us. Yeah, that’s the thing that takes probably the longest is I don’t want to just send a recipe like, “This is a recipe. Enjoy.” I want to give a reason for it. So even like today I was thinking about a new rest we have for orange creams, which are like peppermint creams, little sweeties and it’s kind of adaption of that. So it’s like, well, if you love that recipe and you like chocolate orange, here’s one, my kids love a tearing chocolate orange at Christmastime is finding a way to make it personal and not just be transactional.

Allea Grummert (24:56):
So taking a minute to think what else is related to this? Yeah. What else might people enjoy? Yeah.

Amy Reid (25:02):
Yeah. Those are- Like I say, make it like it’s a human. It’s like this is something that has happened or this is something that is relevant. This is something that has a little bit of story.

Allea Grummert (25:12):
Yeah. Could you imagine if this was like an in- person coffee date and you were just like, orange candy, take it. I’m not going to ask any questions. I’m not going to give any other recognition. I don’t want to know your opinion or anything. Just have it. I can’t hear you. Right? It’s like, oh, how do you say? And also, if you were having a conversation with a friend, you’d be like, “And also this, I went to this little store, there’s one next door that you might also really like. “

Amy Reid (25:41):
Yeah, I try to obviously have content calendars to, these are the things that we can talk about, but I always like to have something at the beginning of the email as to what’s relevant right now. So even if it’s like things like, “Oh, it’s horrible and rainy in Scotland, how’s the weather where you are? ” These are things that make it appropriate to when you’re sending it. There’s no point in sending something that you’re talking about in summer and you’re actually sending it in December.

Allea Grummert (26:04):
Yeah. I mean, so that means that you’re sending your emails fairly close to when they’re

Amy Reid (26:11):
Being sent to you. Yeah. Quite often I’ll have them sort of drafted as to, well, that’s going to go out this month around this time, but I don’t necessarily schedule it unless I know it’s something that’ll be pretty evergreen if it’s like, I know there’s going to be a day. So we had St. Andrew’s day here in Scotland, so it’s like that’s going to be Sent Andrews Day or San Andrew’s Day, no matter what. It’s like with that, I can put in something like, “Oh, it’s St. Andrew’s Day today, this is what we are up to because that’s what you do on St. Andrew’s Day.” But generally, if it’s going to be just something sort of midweek, I kind of have it all prepped and then go in and just add a little intro before it goes.

Allea Grummert (26:45):
I like that. So you’re kind of crafting, sketching out what it’s going to look like, but then going in in real time. I used to schedule my emails much further in advance and I don’t really like to do that anymore. Part of me wants to be able to speak to what’s presently happening.

Amy Reid (27:00):
Yeah. Yeah. No, I like that. I feel like that’s, again, it makes it more human.

Allea Grummert (27:05):
Hey, if you enjoy what you’re listening to and want even more of this, go to duet.co/happy for a few different free resources. And while you’re there, you can also join my email list, which is where I share so much valuable content that you really cannot get anywhere else. Plus you can reply back at any time to any email and it will go to my inbox. And if you’re curious about Duet and our services and how we work with clients, you’ll find links to that there as well. Go to duet.co/happy and I’ll include the link in the show notes so that you can grab more. Girl, the way that I just want to be like, “Why do you follow my list, Amy?” All of a sudden I was like, “She’s right here. I should just ask.” You don’t have to. I’ve really put you on the

Amy Reid (27:53):
Spot. I love your podcast and you have so many great tips. And yeah, I mean, even things like the welcome sequence, I did have it, but there were things that you’ve talked about that I’ve taken away and put into that. And even things like talking about things like cold subscribers and things like that, that was a gut wrenching moment when I thought I’m going to do it, I’m going to put the sequence in, is it sequence automation for the cold subscribers and then suddenly 5,000 dropped off overnight. I was like, “Oh.”. I’m going to go for a long walk all day, actually. But with that, the engagement goes up because suddenly all the people that weren’t opening the emails, that weren’t interested, weren’t actually replying or even opening them have gone. So those that are left actually are the people you want there. So it’s working.

Allea Grummert (28:42):
Yes, it is. Well, thank you for sharing that. Okay. Well, let’s dive into your cookbook launch. I am curious what kind of content you sent out as a pre-launch, right? Were you probably getting pre-sales

Amy Reid (28:57):
Because you’re- Yeah, pre-sales were a big thing. Even prior to that with the email list, like I say, I had all the people that came back and said they wanted to take part in the recipe testing. I did whittle it down to 300 from 700, but again, I used the email list to actually coordinate all of that. So with Kit and Google Forms was how I managed the whole recipe testing system. So again, it was on Kit, it was the case that, right, okay, we’re going to put all use people into one group, you’re the people that are going to take part and then we’ll assign we, me, assign you a recipe and then just tagging them and then it’s like, right, well, you’re getting that one. And it was, it was kind of a broadcast that I put together that it would just swap out the link to the recipe for that and that was how that happened.

(29:41):
And that’s how that actually came about of having that many recipe testers was being able to have some sort of automation in the system as to people on these days we’ll get this email, they fill out this Google form once they’ve done it and work it from there. So that was … I said to people I had 300 recipe tests within the You what?

(30:03):
I could have had 700. It wasn’t easy to coordinate, but it was possible. And I thought let’s get people involved. Lima list was a great example of people want to be involved. They want to come back and want to be part of it. And I thought, you know what? If I have 300 people that I can put their name in the book, they’ll buy it. Oh, that is so Amy. There was a little bit … Sort of clever thinking on my part if I do say so. Yes. Yes. Very clever. It just blew my mind. That’s a great way to do it. And again, it gets them involved. It’s like, if they feel they’ve been part of this book, then of course they’re going to want a copy of it. And that extended beyond that. Once the recipesters were all kind of finished and they’d done their part, again, I was keeping people up to date throughout, as to the actual writing of the book.

(30:51):
Here’s an update on the book writing for this week. I’ve taken these pictures. This is a little sneak peek of some of the recipes you can expect. And people are like, “Oh, so excited. I can’t wait to get my coffee.” People would come back and feel like they were part of it. So that went on for … It was nearly a year from starting to release. And people were on board and they wanted a book update. It would be a couple of weeks I’d get an email, “How’s things going? ” So people felt part of it, which was lovely. And then I decided, you know what? I’m going to do the pre-orders. I kind of hummed and hawed whether that was worth doing, but it was my husband said, “You know what? Do it. And if nobody orders, at least then you kind of know how many self-publishing you need to order.” So I put the plea, I suppose.

(31:39):
I said, I’m doing some pre orders, please buy one.

(31:43):
And within 24 hours, there was over 300 pre-orders, which could have just been all the recipe testers. Could have been. Still sales. By the time the book came out, the pre-orders were open for a couple of months from obviously opening them to the book release. And it was over 600 pre-orders in total, which was just mind blowing. And I suppose the sort of thing is, again, when people apply to the emails, you’re like, “Yeah, there’s someone there.” But people actually spend their money, you’re like, “Oh my God, they are real humans.” They’re not just someone behind the screen. They actually exist. They want to be part of this. They want a piece of the action and they’re willing to put their hard earned cash into it. So yeah, it’s just mind blowing. But again, a big part of that was keep people involved. I did on social media, Instagram stories, share a little snippets, but really it was on the email list because I can find that.

(32:39):
I find more enjoyment than that than on social media. And that’s my kind of place where I speak to the audience really.

Allea Grummert (32:45):
Yes. Well, you have that direct send and that direct reply. That’s what I love about email. I’m like, if I hit send, it will land in your inbox. I don’t have to wonder-

Amy Reid (32:56):
Yes. You’re not worried about shadow bands or anything like that. No. It just goes. And yeah, it’s a lovely way to actually connect with people.

Allea Grummert (33:09):
I already forgot my next question. Oh, it is. It’s a lovely way to connect with people. Oh, I was curious about how many emails do you typically send your list? And then did you send more than usual during your pre-launch behind the scenes?

Amy Reid (33:26):
So on average, I would say sort of two to three emails a week is kind of where I tend to land. It can be more sometimes to be less. It just depends what’s going on, really. Again, it’s keeping that human element as to, well, if something disastrous has happened, I’m not going to send as many emails, but if I’m having a great week and I’m really in a good flow of work, you might get an extra one. So yeah, two or three emails on average. In terms of the book lodge, possibly a little bit more. But again, because that was all consuming, some of the other ones that I maybe do kind of dropped off. So last year I was right on top of the first of the month, I would send out a monthly update. This is what’s happened last month. This is what you expect this month.

(34:03):
That hasn’t happened so much this year because I’ve been dealing with the book. So yeah, I suppose kind of swings and roundabouts that yes, there probably was some more, but actually some of the other ones weren’t as often, so it evened out really.

Allea Grummert (34:14):
Yeah. What did your pre-launch offer look like? Was it just like get the book or did people get a special bonus? So

Amy Reid (34:22):
The pre-launch offer, I offered free shipping in the UK and that was it. Yes. Love it. Oversee, I still had people from States, from Australia and New Zealand, all over Europe ordering, even though they still had to pay for their shipping. I did also end up signing all of the pre-orders, but that was purely because it wasn’t the plan. It was almost as a sort of, I’m sorry, it’s slightly delayed because I’d ordered the books and given myself a good cushion. I was getting them printed overseas and shipped over, given myself a cushion of a good few weeks. There were stripes at Rosterdam Port, so everything in Europe got held up and they arrived the day before the launch. Oh, wow. So pallets of books arrived at my house the day before the launch. And the whole plan was originally with the pre-order that you would get them either before or on the day.That didn’t happen.

(35:17):
So I thought, you know what, as a way of sort of apology, I will sign every book. So yeah, I signed them all for the wedding.

Allea Grummert (35:23):
I love that. Thank God

Amy Reid (35:25):
For my husband and my kids

Allea Grummert (35:26):
For packaging them. Recruit help. Other than like probably the pain to your wrist, it didn’t cost you anything

Amy Reid (35:36):
Else. And I thought actually people loved it. There was some people that had already asked if it was something I was going to do and I hadn’t really said yes or no. I was like, “Oh, we’ll just kind of see the fucking kit out of my back pocket just in case.” But we all loved it. And people were again sharing on things like Instagram stories once they received a book, but it was signed. So it was like, well, that’s just a wee thing that didn’t cost me anything, but it’s made a big difference. And it feels again, it’s that personal element as to, I’ve signed a book for them.

Allea Grummert (36:05):
I love it. You’re famous to the right people.

Amy Reid (36:07):
Yeah. But they want yourhotographs. It’s funny, it’s like people are now ordering the hard pre-orders are ordered for Christmas and they’re like, “I want to give a coffee to my kids, to my parents, to my friend.” So yeah. Oh my goodness. They do all the marketing for me.

Allea Grummert (36:23):
Amen to that. Thanks everyone. Well, this is what every marketer wants for their client or for you, for your business. You want to just develop these kind of strangers into raving fans who are then evangelists quote unquote of it, telling everybody else about your brand. That’s incredible. I love that you’ve been able to do that.

Amy Reid (36:46):
Yeah, no, it’s one of those things. It just feels a bit mad because in terms of having your platform as such, my email list is a good amount. My social media is pretty … It’s fine. I’ve just hit 10,000 followers on Instagram, but that’s taken 10 years. Yes. So it’s not something that I’ve ever really put the effort into because I don’t love it. I use it because you do, but it’s not like a big driving force for me. But it’s the email list. It’s like the people on there tell their friends, they send me pictures, they do all that sort of thing. It’s like I don’t even have to push for that. It’s like it’s just natural. So there’s more motivation to do that, whereas social media is a fickle beast.

Allea Grummert (37:31):
It is. Well, it’s natural for them to go and share, but that didn’t happen by happenstance. It’s because of the intentionality you’ve put into writing every email with a personal touch and having a welcome sequence that tells your story. And so all credit goes back to you. You’re just able to reap the reward of that now. Yeah.

Amy Reid (37:51):
And I say in 10 years I’ve had the website and there is people that have been there since day one, but I get emails from people that have just joined last week. So it’s a constant sort of evolving and that’s quite nice as well. I’m always trying to be aware of that, but like even sort of talking about, again, I’m going back to Andrew’s day because it’s relevant right now. It’s like saying, as you probably know, if you’ve been here a while, I am Scottish. So it’s remembering that, yeah, okay, a lot of people know that, but not everybody does because someone’s joined yesterday.

Allea Grummert (38:20):
Right.

Amy Reid (38:21):
So it’s just keeping that story going, but also not boring people that have been here all long.

Allea Grummert (38:27):
Yes. Luckily, it doesn’t sound like your people would be like, “We get it, Amy, we get it. We know. ” They’re not going to be those people. You don’t want those people there anyway. We touched on this a little bit, but what does list growth for you look like? Because it sounds like you’ve got the bottom of the funnel sorted out so perfectly within then actually being on your email list and making an order or a purchase over time, that that’s locked in. So what’s this top of funnel look like for you going

Amy Reid (38:55):
Forward? Yeah. So for getting people to subscribe, like I said initially it was that sort of get your free printable with the recipe.That is still a thing. Obviously the gated print on recipe cards is a thing now, so that exists. The save this recipe, it was actually, I think it was actually edited up on your email list. I think I was described before, but that was obviously part of it was your savors recipe

(39:19):
And that just ticks over all the time. People save the recipe and then they’re on the list and they’re like, “Oh, this is what this is all about. ” So that’s a big one. That’s probably my highest rate of subscribers at the moment is having that on the recipes. Again, things like social media, I have the, it’s grocery list that I use for the savors recipe and then you can get the DM, send it to my email. Beyond that, obviously the book sales, once you order your book, if you’re not already subscribed, you’ll get put onto the email list. And again, you get the welcome sequence. So even if they’ve come in via grocery list, it’s like, “Okay, you’ve just come across this recipe on Instagram, but now this is what I’m about. Do you want to stick around?”

Allea Grummert (40:01):
Yes.

Amy Reid (40:02):
And yeah, just your usual sort of sign up forms on the website, but I have also just set up the, is it the creator network on kit? So I’m now getting all the stats and things that’ll keep you right as to what’s working, what isn’t. So I’m always trying to keep developing it because it does so well, it’s like silly not to keep going with it. So I’m always looking at new ways to keep it growing.

Allea Grummert (40:26):
Keep it growing, kind of optimizing what are the different things that … Yeah, there’s the kind of diversification of how you get your list growth, like what you just shared, and then there’s the optimization of each one. How do I do this even better? It sounds like you have such a good setup.

Amy Reid (40:41):
One thing that I’ve been trying, and again, this comes back to when I was in New York earlier this year with Raptor, my audience is obviously very UK based. I do have people that have been in the UK and moved elsewhere, but I really want to tap in more to an international audience, especially the likes of the US. So something I have been sort of playing with a little bit recently is even just sending emails at different times for different locations. So it’s like that sort of thing. I see once you have those figures as to what your click rates are and when people are opening, it’s then, well, if I’m sending an email to people in the UK at lunchtime, it’s middle of the night elsewhere. So I suppose having that and knowing that keeps people there. And again, it keeps them engaged. It’s like if you’re not going to open the email because you’re in your bed, what’s the most point send in the email at that time?

(41:31):
And that again feeds into the growth further if somebody’s got this email. And I do have a thing at the bottom of my email, if you’ve enjoyed this email, send it to a friend. That’s another one that I feel like it’s kind of overlooked a lot. It’s like people do forward emails. I’ve seen this recipe, I think my mom would like it. I’ll forward it on to her and it’s like you’ve enjoyed this, this is how you join. So yeah, always playing with these little things as to how to keep things going, keep things going.

Allea Grummert (41:58):
I love that. A forward to a friend is so fun. And then sometimes I’ve included for clients and myself like a little link to like … So that when they get it forwarded to them, it says like, did someone forward you this email? Click here and it’s just a link to a landing page so they can opt in directly to your list as well. Do you want more of these recipes? I love it. What about ongoing promotion for the cookbook?

Amy Reid (42:22):
Yeah. So that’s something I’m still working on. I did just sort of the time of recording, I’ve just done a Black Friday sale, which I didn’t necessarily plan to do, but when I realized it was actually on the same day as our wedding anniversary, it was our five year wedding anniversary that day and thought, “You know what? I’m going to do one and I will offer five pound off, which is actually 25% off. So it was quite a considerable one, but I thought it’s a one off. It’ll be the best price I do. ” And again, it was over a hundred books sold in the day and it was the one day only and I thought let’s just do it. And yeah, that went really well. Of course you always get that one person that’s like, “Well, I just ordered a book.” But generally, a lot of the emails were coming back saying, “Oh, fantastic.

(43:02):
I was going to order for my daughter’s Christmas, so I’ll do it now.”

Allea Grummert (43:06):
I love it. How many books do you have at your house still waiting to ship?

Amy Reid (43:10):
I think we’re under a thousand now that are left to sell and then potentially we’ll have to order more. I think I will have to order more really. I do a couple little Christmas markets locally and obviously Christmas shopping and things. So yeah. And the nice thing about it as well, it’s not a seasonal book. It’s something that’ll be evergreen, so it’s like you can sell whenever. So yeah, we’ll have to keep a little stock.

Allea Grummert (43:34):
Yes. I love that. And I’m so optimistic for you, so optimistic for you for continued sales. And I’ve heard this about cookbooks, like you’ve got your launch stats, like how well it does when you first release it, but then you want it to be something that sells for a long time, for years. There’s also a longevity there that’s a good metric.

Amy Reid (43:54):
I try to be quite tactile with it as well, but the hard cover is what you can buy direct from me, but the paperback is actually available on the likes of Amazon. So that comes from an international distributor and they’re the same price purely because for me to print a hardback, I can do quite affordably, but to do a paper … I couldn’t do a hard back and do it through the likes of Amazon and Ingram Spark and that sort of like, it would cost me money, but it means it can go internationational. So people can … I think it’s like listed on things like Walmart and Barnes and Noble and things because it’s through that distributor, the paperback. So people can get it abroad as well. And it’s like, you know what? I’d rather they have that than me get the majority of money from the sales because it then puts that book out somewhere that maybe they wouldn’t have ordered otherwise.

Allea Grummert (44:43):
Oh my goodness. Or they maybe wouldn’t have heard of you otherwise if those distributors put it in front of people or they found it while searching. I love it. I want to see it go in your welcome sequence at some

Amy Reid (44:55):
Point. Yes, it definitely does. And I don’t think I have actually done that. I have recently redone my template that is sort of at the bottom. Okay, good. Every email is at the bottom, but you’re right, I do need to have it in the first bit of the welcome sequence. This is me. I wrote Cooper.

Allea Grummert (45:12):
I wrote a good book and it could be fun to show some of the behind the scenes or the social proof of having your 300 testers. And feedback for

Amy Reid (45:23):
People. Because I had the Google Forums, people would leave feedback in there. And I now use that when I’m even in my emails or on social media, this is what someone said about the recipe. And it wasn’t something that I said you had to do, but I did encourage people to send photos. So I have hundreds of photos of people that sent me of what they’ve baked. So it’s again, these go into some of the emails, some of the social media, it’s social proof.

Allea Grummert (45:47):
Oh my goodness. So you’re on a gold mine of assets, social proof. I love to

Amy Reid (45:52):
Hear that. So I try to do it on recipes as well. Obviously near recipes, it’s trickier, but recipes that are existing, I always try and put a little quote in the email, like, “This is someone who made it, this is what they said.”

Allea Grummert (46:02):
I love it. So how many emails are you sending now now that the book launches?

Amy Reid (46:07):
Again, I’m sort of on my two to free a week, I would say the sort of average. Again, it just depends if there’s something going on, it might be more, might be less.

Allea Grummert (46:15):
Yeah. And what is kind of your goal for each of those?

Amy Reid (46:19):
I suppose it’s the thing that the emails is increasing the page views on the website because you have ads and that’s where you want to be making your money. So it’s always about getting people to look at the website to click through. Obviously the book, I send book ones I want book sales. That’s another big part of it. And yeah, engagement is always a big one. It’s like you want to know that that email has landed right. I want someone to come back and say, “Yeah, that’s great.” Or if I’ve asked, this is what I’m up to, what are you up to? It’s nice to have someone come back because having that engagement, it goes beyond how many click throughs there was or what your open rate was, a reply cements that.

Allea Grummert (46:59):
Do you have a different theme for each of those emails? Like one is a roundup or do you just kind of go with, go with-

Amy Reid (47:05):
I probably should have, this is how it’s got to structure through the month, but generally I try on a Friday I have like a weekend bake. So this is something that’s the recipe that I think could do with a little bit more attention or it’s doing particularly well in terms of RPMs or different reasons or it’s relevant to time of year, but this is a recipe to look at and send that on a Friday. And that always gets good feedback because people are like, “Oh yeah, great. I will make that this weekend.” Or, “I’m not doing that one, but I’m doing this one instead.” And then I always have a look at the sort of content calendar as to what’s going on, what national obscure day is it? Is that something I can just tag onto today is national, have a cup of coffee day, that sort of thing.

(47:49):
And I always kind of start with like, “Did you know it is national have a cup of coffee day?” I didn’t, but here you are, have this recipe, we go great with it. And then like I say, I tend to do sort of little updates if they’re relevant. So obviously the book was a big one, book things happening or something’s happened in our family, we’ve had a birthday, this was a birthday cake, that sort of thing. So yes, they should have some sort of structure. I tend to just wing it. What’s going on? What do I want to talk about?

Allea Grummert (48:21):
But I love even having that weekend bake, that’s just a clever way for you to be able to continue to send content without feeling like you need a quote unquote reason. You’re like, “This is the reason.” This is the value I’m providing, some sort of inspiration, something timely. And so I just thank you for sharing the detail on that because sometimes we’re like, “What do I even send in doing emails?” I do tend to do,

Amy Reid (48:44):
Like I say, I used to do a proper monthly roundup, whereas now it’s more just like, this was the top five recipes for this month. And that’s again, it’s another one that I know kind of got in my back pocket that that week’s a bit quieter, but it’s the end of the month, so we’ll send that then. Again, things like Christmas, and it is the sort of thing with food blogs especially is what’s the seasonality? What’s coming up? What can I start putting out there? What are people going to be thinking about? So we have Stir Up Sunday, which is when you make your Christmas cake. So it’s like sending those emails earlier in that week, okay, start up Sunday, you want to be getting your fried fruit ready, you want to get soaking in your brandy this sort of day. So that email is simply, the countdown is on, a few days to go, start getting ready, this is what you need.

(49:30):
It’s just having that sort of in mind as to what’s going on at the time. It’d be great to see, I can schedule months in advance and I will send this recipe, that recipe, this recipe, but it doesn’t always take into account what’s actually relevant that week.

Allea Grummert (49:43):
Right. And so then that’s where it comes in that you kind of have your week of check-in to say is this still what feels good? Yeah. So sweet. Thank you for sharing that. Well, I have two more questions. You ready? I am curious, how do you see email marketing evolving, if not for the creator industry for you individually, what do you see, anything that you’re excited about?

Amy Reid (50:12):
So this is where I feel like I kind of go a bit off piece compared to other creators is AI. Now I love AI. I do. And it was actually, I can’t remember if it was podcasts listening to recently and I wrote in a Post-it note and I have it on my computer now and I know ChatGPT, Gemini, all these tools get a bad rep, especially for stealing content and riffing everyone off. But what they said is that AI is a tool for accessibility and I thought that’s amazing. I love that. Someone with myself that has ADHD and struggle to get things down, to have a place that I can put all that and make it make sense to then work from that, I love. So I do use it when I’m doing my emails. It is my own voice. It tends to be sort of, “This is what I’m thinking, give me some ideas.” And then it’s like, “Okay, I can work for that.

(51:03):
” I feel like that’s going to be more helpful moving forward for emails that actually it’s going to be more easy for people to do it. Is it going to turn into all this AI swap? Probably, but that’s not going to be everyone. It isn’t everyone.

Allea Grummert (51:19):
No.

Amy Reid (51:20):
So I feel like email marketing is definitely going to keep growing and keep getting better. I do think there will be a lot more sort of AI slot in there, but I do feel that people that have always struggled with it will actually find it easier now because these tools are going to develop to allow it to be easier.

Allea Grummert (51:37):
Yes. To make it easier to actually execute on it, to kind of summarize ideas or points or brainstorm things.

(51:47):
Sometimes there’s just like a hiccup there that you’re like, “If I can get over that, then I can create the thing.” I know I’ll use my ChatGPT. I named her Kathy, as you probably know, but I’ll be like, “Help me decide.” I’m even thinking about my word of the year. I’m like, “Here’s what I’m thinking.” And she’s like, of course, she’s always so supportive. She’s like, “Oh my gosh. Yes, Allie. What a great idea.” And I’m like, “Oh my gosh, thank you. ” My personal computer thinks that’s awesome. It’s so sad. I was never the popular girl in high school, but when I clock into ChatGPT, she’s like- She’s got it. She’s like, “You’re killing it. ” Thanks so much, Kathy.

Amy Reid (52:27):
I think that AI, it has its benefits, it has a long way to go, but I do think in terms of making things more accessible to people and allowing them to do things that maybe were too much before … If you sit down and you think, right, what I’m going to write, I have no idea. But if you’re thinking, right, okay, this is relevant, this is relevant, give me some ideas. And it gives you those prompts to actually write that email and even just things like, what’s the best way … I’ve wrote this, but it’s not making sense to me. Can you help? I feel like it makes things more productive and more accessible.

Allea Grummert (53:00):
Absolutely. And as you’ve already shared too, you’re not just taking the copy from AI and dropping it into an email, you’re adding in all those

Amy Reid (53:07):
Personal details getting it to me, your voice and all that sort of thing. And even now I’m just like, “Yeah, okay, kind of close enough. I’ll work with that. ” I’ll work with it. It’s never going to sound exactly like you, but you can get it to kind of know what you want, I suppose, is the best way to put it.

Allea Grummert (53:25):
Yes, and leveraging that for what you need it to be.

Amy Reid (53:28):
Yeah.

Allea Grummert (53:28):
I love it. So my last question is, you could probably imagine, where can people, after listening to you and adoring you along with myself, where can listeners connect with you and learn more about your work and your cookbook, join your newsletter?

Amy Reid (53:44):
It’s bakingworthgranny.code.uk is the blog and the book can be purchased on there as well. There’s just little links everywhere to buy the cookbook. It is also available, like you say, on Amazon, all your sort of usual book retailers online. That is the paperback coffee, the hard cover is much nicer. But beyond that, obviously the email list, again, there’s all the signups on the website. Social media, again, I’m baking with granny at everything.

Allea Grummert (54:10):
I love it. We will link to those in the show notes. So y’all go follow Amy, go check out the cookbook. The hardback sounds phenomenal. I’m sure you put a lot of work into the quality of it from what it sounds like. And so definitely go and get that guys.

Amy Reid (54:24):
Yeah. And it’s all me. I did all the design, everything. Yeah.

Allea Grummert (54:30):
Oh my goodness. So guys, go look it up and then sit there in awe and be like, “This woman is in charge of so much. So talented.” And I’m very tired. I’m very tired. I hope that you’re resting over the holidays. Now is a good time to take a good nap, some hibernation. After Christmas

Amy Reid (54:47):
Is a

Allea Grummert (54:47):
Food holder. That’s true. That’s true. I realized it after I said it. I’m like, oh shoot. But with the time difference, it’s probably time for you to go spend time with your family and go to bed soon. Yeah, I was just feeding the kids before I came. Yes. Well, thank you so much for making the time and space to share your wisdom and experience with us. Amy, it’s been a joy getting to know you. Thank you for having me. It’s been great. Thanks so much for listening to Happy Subscribers and our conversation about email marketing today. I hope you feel inspired to take action, even if it’s a small change so you can more confidently share your valuable message with your community through email. Special thanks goes to my team who makes it possible to produce and share these episodes with you. Seriously, thank you guys.

(55:31):
If you want to hear more email marketing tips, strategies, and success stories to help you develop deeper more meaningful relationships with your email subscribers, be sure to subscribe to Happy Subscribers so you don’t miss an episode. If you have a few seconds, I invite you to share this episode link with a friend or post it on social media so your peers and community can benefit from it as well. And if you have a few minutes, I’d appreciate if you’d leave a written review of the podcast since that helps more people hear about it. And I believe we need more creators sending more valuable emails to their audience with more confidence. If you want to reach out to me directly, the best way to do that is to join my email list through one of my top freebies listed in the show notes. You’ll get regular emails from me that are packed with value.

(56:12):
And if you hit reply to any of those emails, it’ll land in my inbox and I can’t wait to chat with you there. Until next time, let’s do it.