HeyJaredAubreyandTyler’s Substack
the ups, downs and behind the scenes of married restauranteurs.
- Indexed issues, last 90 days
- 11
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- Sep 15, 2026
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- Jul 12, 2026
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When Are You Opening? (opens the original)
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Aubrey here! What a DAY. What a week. Truthfully, I don’t think I’ve dripped sweat as much as I have the last couple of days. On my way home, I dictated this post into my phone while I sat in a bunch of traffic. I came home to shovel leftover shepard’s pie that I made on Sunday and am sitting down to translate my dictation and all the swirly thoughts I have down in a pretty substack. haha. Subscribe nowThe question we get asked more than anything right now is, when a
Here We Go Again (opens the original)
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There is a running joke between us that apparently we don’t know how to open a bakery without immediately being handed some sort of major infrastructure project, global event, or general lesson in adaptability.About two months after opening our very first Perenn in Reno in 2018, the streets directly surrounding us were torn apart as part of the Virginia Street Project. And when we say torn apart, we mean torn apart. There were moments when customers quite literally had to be personally escorted
Why Reno...? (opens the original)
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Last night we attended a Big Table fund raiser. We got to mingle with lots of different folk, many of which have not heard about Perenn before. Inevitably when we share our story the question,” Why Reno?” comes up. This is something that used to catch us off guard. We love Reno and we built a life there. We have learned many of its hidden beauties and nuances. We explored much of the surrounding areas with Reno as the base. A lot of people don’t realize how geographically ideal Reno is. Despite
The Cost of Caring this Much (opens the original)
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Aubrey here. There is a part of owning a business that I don’t think I will ever get comfortable with: giving feedback. More specifically, giving feedback when something isn’t good enough. It is, without question, one of the hardest parts of my job. After all these years, I still find myself wondering, am I being too critical? Am I expecting too much? Am I noticing something no one else would notice? Does this actually matter? Am I making a big deal out of something that could simply be let go?B
Is Bigger Actually Smaller and Better? (opens the original)
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We are officially sixish weeks away from opening Perenn Grocery in Nashville, and at this point six weeks feels both incredibly close and very far away. The building is finally starting to look like the place we have had in our heads for a long time, but there is still an enormous amount to do between now and opening the doors. Construction is moving, equipment will begin arriving, products are being finalized, packaging delivered, and the drawings are taking shape. This moment has taken almost
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