Living In The In-Between

I quit my job, co-founded a company, entered my Saturn return, and popped my Substack cherry this month. Now, what? (Send snacks. And hugs.)

It’s currently 10:34 a.m. and I’m drinking a minty iced shaken espresso out of a wine glass on my terrace, marinating in that murky space between what I used to do and what I’m building now. I promised myself I’d go for a long run before it got too hot this morning, so naturally… it feels like the perfect time to write my first Substack after a ~year of meaning to. We’re getting to know each other quickly here. 

If you’re reading this, you might already know that I left my full-time job as an editor at a legacy magazine a few weeks ago. Not because I didn’t love it (I did—deeply), but because something in me was asking for more. 

More creative freedom. More flexibility. More alignment.

Less spinning 14 plates at once while quietly burning out.

Less polishing someone else’s vision and more building something of my own from scratch—even if it’s messy. And damn, it is messy.

Allow Me To Reintroduce Myself (*Hov Voice*)

I’m Talene, a 28-year-old, Brooklyn-based creative strategist, brand consultant, culinary producer, and now, co-founder of a creative studio rooted in brand strategy, Benita Studios. (Shoutout to my Saturn return for accelerating everything all at once with the grace of a wrecking ball.)

This Substack—Burnt Toast—is where I’ll be chronicling the beautiful mess of all that. The projects I’m stoked about, the learnings I’m gleaning, the hurdles I’m encountering, and of course, what I’m cooking, eating, and drinking along the way.

I’m in a chapter of trying new things, making new things, and burning a few in the process. But let it be known, I love burnt toast. Like the crunchy, charred, Les Prés Salés butter-melting-into-it kind. There’s something about an imperfect, slightly bitter edge that just hiiiits. This space is about embracing that energy. Letting things get a little crispy around the edges, but keepin’ it moving anyway.

Because here’s the thing no one told me: chasing a creative, multi-faceted, balanced life you actually want is brave—but it’s also unclear, isolating, and full of self-doubt. But also… heart-opening, transformative, and the greatest gift I’ve ever experienced.

What This Thing Is Really About

This is a weekly check-in. A digital yap sesh. A space for other creative, curious humans to pull up a chair and bear witness to the grunt work and waves of self-discovery that happen behind the scenes. It’s a peek behind the curtain of the non-linear journey of a multi-hyphenate creative forging a life of authenticity and learning to own her multidimensionality—not as a flaw, but as her greatest asset. 

Each week I’ll share a bit about…

• What I’m working on (brand launches, dinner parties, sweaty workouts, strategy decks, moodboard rabbit holes)

• What I’m struggling with (boundaries, burnout, imposter syndrome, my morning routine, sleep)

• What I’m learning (how to price a project, how to rest, how to be a better collaborator, how to listen to my gut, how to say no)

• What I’m loving (a podcast, a recipe, a mantra, a new life hack for managing client feedback without crying)

  

There will be creativity, collaboration, community, and probably (read: definitely) a lot of carbs + coffee. Sometimes it’ll be food-heavy. Sometimes it’ll be founder-focused. Usually it’ll be a tiny bit of everything, including the in-between that makes me, me.

If you’ve made it this far—thank you. I’m so glad you’re here <3. Welcome to my little corner of the internet.

xx

Talene

This week’s recipe: Iced Mint Shaken Espresso

Ingredients (makes 1):

• Double shot espresso (or ½ cup strong brewed coffee, cooled)

• 1–2 tsp maple syrup (or other liquid sweetener of choice)

• 1-2 sprigs fresh mint

• A pinch of flaky salt (optional but *chef’s kiss*)

• Ice

• ¼–½ cup milk of choice (I used oat)

To Make:

1. In a cocktail shaker or mason jar with a lid, muddle the mint with maple syrup until fragrant and slightly broken down.

2. Add ice, espresso, and a pinch of flaky salt.

3. Shake it like you mean it 15–20 seconds until chilled and slightly frothy.

4. Strain into a glass filled with fresh ice (a wine glass if you’re feeling unhinged like me).

5. Top with your milk of choice

6. Garnish with fresh mint

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This Week’s Mini Win

We signed our first client barely a few days after officially forming our LLC (!!), and presented our first round of strategy + visual direction to them IRL this week. The founder was floored to see her vision begin to come to life, and her gratitude reinforced exactly why I’m walking this path.

This Week’s Spiral

My calendar is open AF, which makes me equally excited and terrified. Why does freedom feel so scary sometimes? HMU for a coffee chat—kinda kidding, but not really.

This Week’s Intention

Creating space for it all—to cook, to create, to consult, to dream. Every part of me gets to belong if/where I allow it to. 

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