{"id":2336,"date":"2015-01-20T00:56:14","date_gmt":"2015-01-20T00:56:14","guid":{"rendered":"http:\/\/macrinabakery.com\/blog\/?p=2336"},"modified":"2015-01-20T17:35:19","modified_gmt":"2015-01-20T17:35:19","slug":"po-dog","status":"publish","type":"post","link":"https:\/\/blog.macrinabakery.com\/blog\/po-dog\/","title":{"rendered":"Po Do: When Ketchup and Mustard Just Won’t Do"},"content":{"rendered":"

\"33550_447241150847_2452363_n\"<\/a><\/p>\n

It’s hard to believe that Po Dog<\/a> is still in its infancy. In the last five years, Owner Laura Olson has built the Po Dog brand from the bun up, garnished with a heaping helping of media blitz, and made it the Seattle icon it is today. Now, with five businesses under her belt and a team of 47 employees, you would think Laura was ready to take a break, rest her feet, eat a hot dog. No way, she says, hinting that there could be a new business idea marinating at her Pterodactyl {Group}<\/a> headquarters. We’ll just have to wait and see. To tide us over, Laura took a minute to discuss everything from Po Dog\u2019s illustrious beginnings to sourcing great ingredients.<\/p>\n

How did you get into the food business?<\/strong>
\nI’ve worked in the food and beverage industry\u00a0since I was 15 years old. I put myself through college while working\u00a0full\u00a0time as a server. Upon graduation, I got a “big girl”\u00a0job (a 9 to 5-er) at a recruiting firm. Although I loved the company and people I worked for, I didn’t have a\u00a0passion for the job itself and found myself missing the face-to-face interaction I had with people on a daily basis\u00a0while working in the food industry. I quit my job one day and decided to pursue my passion for food, people and hot dogs.<\/p>\n

Where did the inspiration for Po Dog come from?<\/strong>
\nI have traveled the world and a lot of my culinary inspiration comes from the places I’ve been and the foods I’ve eaten\u00a0along the way.\u00a0When I find a meal I really fall in love with, I always come back and try to recreate it hot dog-style at Po Dog.\u00a0There was the hamburger-with-crazy-toppings movement going on for a while, and I figured, why not do the same with the tube\u00a0meat that I love?<\/p>\n

What\u2019s your favorite hot dog of all time?<\/strong>
\nI\u00a0created my own hot dog that I call The Green Machine. It has cream cheese, fresh cut lettuce, dill pickles, sport peppers, scallions and celery salt. It’s fresh and\u00a0delicious!<\/p>\n

How did you decide to team up with Macrina for your Po Dog menu?<\/strong>
\nI\u00a0knew how important it was to have a really great bun. I wanted something that wasn’t too heavy since most\u00a0of my dogs\u00a0are piled high with toppings, and I also wanted something unique. I couldn’t find any local bakeries that would work with me on creating a bun that would fit the size of my hot dog until I met with Rebecca [Early, Wholesale Sales Manager]. It was the perfect marriage. I wanted to stay as local as possible with all main ingredients, and the bun was one thing I wouldn’t budge on when it came to a local partnership. Macrina made a brioche hot dog bun that was the perfect\u00a0custom fit for Po Dog. We feel pretty special for that.<\/p>\n

What are some of the highlights from the last five years at Po Dog?<\/strong>
\nWow, it’s been such an amazing five years.\u00a0We were featured in one of the\u00a0biggest selling issues of\u00a0People\u00a0Magazine<\/a>\u00a0in 2012.\u00a0Hoda Kotb from\u00a0the\u00a0Today<\/a>\u00a0show took a bite of our peanut butter and banana hot dog on live T.V.; we\u00a0filmed for the Canadian show, Get Stuffed<\/a>, in 2013; and most recently we filmed for the Travel Channel’s Food Paradise<\/a> that will air early in 2015… We hosted a couple of Seahawks players for toy drives in the past couple of years, and we were also part of the Tillamook Cheese Tour<\/a> where we gave away over 300 free Mac n\u2019 Cheese Dogs in less than an hour! It’s been a great ride.<\/p>\n

Where does your passion come from?<\/strong>
\nI love what I do. It’s not\u00a0a job for me; it’s my life. I think\u00a0it’s extremely difficult to be\u00a0successful in business without being passionate about what you’re doing.\u00a0I was working 16-plus hours a day for the\u00a0first three months\u00a0nonstop after I opened my doors. I remember there\u00a0were times I would come home and get into bed exhausted as all heck and not\u00a0be able to fall asleep because my legs were throbbing in pain from the craziness of the days. Never once during those long, hard days did I ever think\u00a0I wanted to quit or stop doing it. I love my customers and the brand that I’ve created.<\/p>\n

If we peeked into your fridge, what would we find?<\/strong>
\nKing Estate Pinot Gris, about 15 different kinds of hot sauce,\u00a0and Red Bull.\u00a0I cook more when we have houseguests otherwise; it’s pretty sparse in my fridge.<\/p>\n

Fueled by frankfurters and hungry for more, there’s no stopping the Queen of Gourmet Hot Dogs. We can’t wait to see how she’ll top the last five years.<\/p>\n","protected":false},"excerpt":{"rendered":"

It’s hard to believe that Po Dog is still in its infancy. In the last five years, Owner Laura Olson has built the Po Dog brand from the bun up, garnished with a heaping helping of media blitz, and made … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[15],"tags":[152],"class_list":["post-2336","post","type-post","status-publish","format-standard","hentry","category-macrina-community","tag-po-dog"],"yoast_head":"\nPo Do: When Ketchup and Mustard Just Won't Do - Macrina Bakery Blog<\/title>\n<meta name=\"description\" content=\"Red-hot Po Dog brings gourmet hot dogs to the masses. 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