Podcasts about Bakery

It's Ticked Off Tuesday! Jared reacts to four everyday complaints that would annoy anyone!

We wrap up the week with a look at some of the stories generating buzz in the region. First, two businesses in Brighton are working to merge under one roof. As reported by WXXI's Brian Sharp, Malek's Bakery and Lipman's Kosher Market are hoping to become a "Jewish food hub," of sorts. Sharp joins us to discuss the goals and challenges of the plan. Then, state lawmakers have voted on their "one-house" counterproposals to Governor Kathy Hochul's state budget plan. Capitol Bureau reporter Samuel King shares the latest. And finally, actor Timothée Chalamet is taking some heat for comments he made about ballet and opera. During a recent interview with Matthew McConaughey, the Oscar nominee said "no one cares" about the two art forms. Artists in those fields fired back, emphasizing the value of centuries-old modes of artistic expression. Why should we perform, study, and enjoy classic art forms? We discuss it with WXXI Classical's Mona Seghatoleslami, The Route's Hannah Maier, and a local teacher and student from the Strings for Success program. Our guests: Brian Sharp, investigations and enterprise editor for WXXI News Samuel King, Capitol News Bureau reporter for the New York Public News Network Mona Seghatoleslami, music director, host, and producer for WXXI Classical 91.5 FM   Hannah Maier, music director and afternoon host for The Route Patty Yarmel, Ph.D., founder and co-director of Strings for Success Taybian Wells, sixth grader at Dr. Charles T. Lunsford School 19 in the Rochester City School District Jason Cloen, Taybian's dad ---Connections is supported by listeners like you. Head to our donation page to become a WXXI member today, support the show, and help us close the gap created by the rescission of federal funding.---Connections airs every weekday from noon-2 p.m. Join the conversation with questions or comments by phone at 1-844-295-TALK (8255) or 585-263-9994, email, Facebook or Twitter. Connections is also livestreamed on the WXXI News YouTube channel each day. You can watch live or access previous episodes here.---Do you have a story that needs to be shared? Pitch your story to Connections.

What happens when you order two half-sheet cakes without knowing their actual size? You'll end up sending guests home with massive amounts of leftovers (which is exactly what happened at this birthday celebration).This week's conversation covers everything from questionable movie theater encounters to the most exciting 8-7 hockey game featuring multiple fights and power play goals. The Sabres' impressive turnaround under returning coach Lindy Ruff gets discussed, along with deep cleaning discoveries like smudged walls and dusty cabinet floors that somehow go unnoticed for months. There's also the bizarre turkey pot pie incident at West End Inn in Hamburg, imagine ordering pot pie and receiving spicy soup with pita bread instead. The kind waitress agreed it looked disgusting and offered to remove it from the menu entirely.The speakers also share their weekend activities, including a haul from Palette Bros in Hamburg where everything costs just five dollars on special days, watching Paradise with Shailene Woodley, and dealing with persistent dog accidents requiring enzymatic carpet treatment. They touch on reading The Testaments by Margaret Atwood, starting a new podcast called The Great Vine, and watching Heart Stoppers, a British series about LGBTQ+ youth that hits them emotionally.Tune in for all the entertaining details and relatable weekend chaos.

On this week's Bonus Bang—stars—they're just like us! Bobby Moynihan from Saturday Night Live joins us this week and proves his comedy nerd cred with an impressive knowledge of SNL history that will embarrass even the nerdiest of listeners. Our old friend Ozzie Patinkin (no relation) of the Bakery for Dogs returns and tells us about dog treats, dog costumes, dog amputation, dog guns, and so on and so forth. Another old friend is back: Hollywood Facts! It joins Would You Rather? in this episode that defies reality and begs the question “How far would you go for a Plane Break?” Originally released July 11, 2011. Don't forget to check out the Comedy Bang! Bang! Action Figures at shop.figurecollections.com and go to actionfigurecellar.com for international purchases. If you want more great episodes of Comedy Bang! Bang! become a subscriber at comedybangbangworld.com. We have all of the past episodes from the archives, every live show, ad-free new episodes, and original shows like CBB Presents and Scott Hasn't Seen. Find more great Comedy Bang! Bang! merch at https://www.podswag.com/collections/comedy-bang-bang Get access to all the podcasts you love, music channels and radio shows with the SiriusXM App! Get 3 months free using this show link: https://siriusxm.com/cbb Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In this episode of The Entrepreneur Experiment, Gary Fox sits down with Eoin Cluskey, founder and head baker of Bread 41, the Dublin bakery business built on craft, care, and real food. From leaving school early and training as a carpenter to finding his calling in kitchens abroad, Eoin shares the winding road that led him back to Ireland to build one of the country's most loved bakery brands. Bread 41 launched in 2018 and has since expanded across multiple locations while staying fiercely committed to quality and values. This is a conversation about much more than bread. Eoin opens up about losing money in a failed early venture, writing the original Bread 41 vision in a copybook, building a 24/7 bakery model, scaling without taking on growth for growth's sake, and why he'd rather walk away than compromise the product. If you're trying to build a business that grows without losing its soul, this episode is packed with practical wisdom. Show notes In this episode, we cover:

In this episode, we're wrapping up our three-part series on KPIs for sourdough micro bakery owners by talking about the how—how to actually look at your data and turn it into useful insights for your business. I walk you through a simple, practical way to export your sales data and start noticing the patterns that are already hiding inside your bakery. Because so often we rely on memory—remembering the busy weeks, the products that sell out, or the customers we see most often—without stepping back and looking at the bigger picture. When you take the time to look at the numbers, you start to see your business in a completely different light.I also share the moment that completely changed the way I think about growth in my bakery. Instead of growth being mostly about visibility or reaching more people, I realized that the real story was happening in the patterns of repeat customers and the habits they were building around bread. In this episode, I walk you through how to uncover those patterns in your own data—from repeat customer rates to order frequency to the products that quietly anchor your business. This is where we move from reacting week to week to leading with clarity, understanding what actually brings stability to a sourdough micro bakery, and building a business that fits into people's everyday lives.Resources:Get the Bread Winner Business Alignment Journal: https://carolinebower.com/journalGrab the Profit & Pricing Calculator: Simplify the math, clarify your margins, and confidently price your products. https://carolinebower.com/calculator Follow me on Instagram for more microbakery tips: @carolinebower_sourdoughFind links to all of my sourdough microbakery favorites including packaging, pans, and more! www.carolinebower.com/linksDownload the FREE Guide and Checklist, Your First Steps to a Successful In-Home Bakery at https://www.carolinebower.com/checklist to begin building YOUR thriving microbakery!

Downtown Greensboro has become the center of growing debate about public safety, economic development, leadership, and the future direction of the city. In this episode of Locked In, Algenon Cash hosts a candid panel discussion featuring Richard Beard representing the business community, Mayor Pro Tem Denise Roth speaking on behalf of city leadership, and community advocate Kim Grimsley Ritchy sharing the perspective of residents and grassroots voices. Together they discuss the real challenges facing downtown Greensboro, the opportunities ahead, and what it will take for the city to build momentum in the years ahead. Topics include: • Public safety and perception in downtown Greensboro ,• The business climate and investment outlook • Transparency and leadership from City Hall • Community trust and civic engagement • The long-term vision for Greensboro's urban coreIf you care about the future of Greensboro, North Carolina, this is an important conversation. If you value thoughtful conversations like this, consider supporting the show through the donation link below. Your support helps us continue producing independent discussions that elevate leadership, business, and community dialogue. Subscribe for more conversations with business leaders, policymakers, and community voices shaping the future of our region.The Triad Podcast Network is proudly sponsored by The Ginther Group Real Estate, Dewey's Bakery, and Three Magnolias Financial Advisors.

Located at the base of Palisades Tahoe, Wildflour Baking Company is probably the most beloved bakery in skiing, and it definitely has the most accomplished customer base in the ski world. So Jonathan sat down with Wildflour owner, Susan Lopez, to talk about it all, and learn some of the secrets to Wildflour's success.We Want to Hear from You!Have a topic, craft category, or craft company you'd like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED. Hosted on Acast. See acast.com/privacy for more information.

This week the gang talked about Slay the Spire 2, Darksouls, more Fire Red, Pokopia, and more! Follow us on Instagram  Leave us a voicemail at (804) 286-0626  and consider supporting us through our Patreon  Check out the Discord!  Theme song remixed by Poisonfrog  News Links:  Project Helix teased  Sony console exclusives  Nintendo Indie world  Mario day today  Highguard shuts down  Sony testing dynamic pricing  Capcom Spotlight  NetEase pulls funding for Gang of Dragon  Kena follow up coming to Switch 2 

Pamela Weekes and Connie McDonald, co-founders of Levain Bakery, built one of America's most iconic bakeries by choosing community over scale. As longtime partners and operators, they've spent three decades proving that patience and care can turn a neighborhood shop into a national brand. Watch now to learn how a batch of cookies became a national brand, how community fueled their growth, and why slow expansion built something that lasts. Sponsored by: • TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, certified financial planner Jennifer Johnson joins us to navigate the turbulent waters of current global conflicts and their potential impact on financial markets. As tensions rise in the Middle East and beyond, we delve into how these geopolitical events influence investment strategies and market behavior. Jennifer shares her insights on historical patterns, offering listeners clarity amidst uncertainty and advice on avoiding emotional financial decisions during volatile times.We explore the reactions of various industries, the implications of rising oil prices, and what indicators to watch in the coming months. Whether you're a seasoned investor or just starting out, this conversation equips you with the knowledge to maintain a balanced approach to your financial goals, even in the face of unpredictability.The Triad Podcast Network is proudly sponsored by The Ginther Group Real Estate, Dewey's Bakery, and Three Magnolias Financial Advisors.

The annual hot cross bun fight has begun and it can get pretty heated. When is it too early to start selling them and how much should they be? James Bryant, the founder and owner of bakery Knead on Benson spoke to Lisa Owen.

On this day, 7 March 1962, bagel bakers in New York City and Nassau county won a month-long strike for better conditions. Members of the bagel bakers union Local 338 voted to accept a deal granting their demand for an additional week's paid vacation, three more paid holidays and better wages.More information, sources and map: https://stories.workingclasshistory.com/article/10729/bagel-bakers-win-strikeOur work is only possible because of support from you, our listeners on patreon. If you appreciate our work, please join us and access exclusive content and benefits at patreon.com/workingclasshistory.See all of our anniversaries each day, alongside sources and maps on the On This Day section of our Stories app: stories.workingclasshistory.com/date/todayBrowse all Stories by Date here on the Date index: https://stories.workingclasshistory.com/dateCheck out our Map of historical Stories: https://map.workingclasshistory.comCheck out books, posters, clothing and more in our online store, here: https://shop.workingclasshistory.comIf you enjoy this podcast, make sure to check out our flagship longform podcast, Working Class History

Jarosch Bakery opened in Elk Grove Village in 1959, and has been a staple in the community ever since. In 2024, owners Ken and Kathy Jarosch sold to family-owned Ideal Bakery and still remain very involved with Jarosch’s in its new era. Ideal Bakery president Chris Kowall joined Kevin Powell and Michael Piff on the […]

In this episode, Hailey visits Sand Valley in Rome, Wisconsin, where your dreamy winter escape awaits! Sand Valley offers seasonal events, exciting activities, delicious dining, and even cozy lodging across its vast dunes. Read on to start planning your perfect trip!  The Bobber is brought to you by Something Special from Wisconsin: https://www.somethingspecialwi.com/ Read the blog here: https://discoverwisconsin.com/discover-winter-at-sand-valley-in-rome-wisconsin/ Sand Valley Events: https://www.sandvalley.com/wi-golf-resort/events-calendar; Sand County Classic Pond Hockey Tournament: https://www.sandvalley.com/events/pond-hockey; Ice Fishing: https://www.visitromewi.com/ice-fishing; Friends of James Beard Chef Invitational: https://www.sandvalley.com/events/friends-of-james-beard-chefs-invitational; Sand Valley Activities: https://www.sandvalley.com/things-to-do/activities; Rome Events: https://www.visitromewi.com/schedule; Bird Watching: https://www.visitromewi.com/bird-watching; Bird City: https://birdcity.org/wisconsin; Sand Valley Dining: https://www.sandvalley.com/dining; Slice of Heaven Bakery & Coffee: https://sliceofheavenrome.com/; Hoozels at The Lakes: https://www.hoozelsatthelakes.com/; Up North Brewing Company: https://upnorthbrewingcompany.square.site/; Sand Valley Lodging: https://www.sandvalley.com/lodging The Bobber: https://discoverwisconsin.com/the-bobber-blog/ The Cabin Podcast: https://the-cabin.simplecast.com. Follow on social @thecabinpod Shop Discover Wisconsin: shop.discoverwisconsin.com. Follow on social @shopdiscoverwisconsin Discover Wisconsin: https://discoverwisconsin.com/. Follow on social @discoverwisconsin Discover Mediaworks: https://discovermediaworks.com/. Follow on social @discovermediaworks Sand Valley: https://www.sandvalley.com/. Follow on social @sandvalleygolf Visit Rome: https://www.visitromewi.com/. Follow on social @visitromewi 

In this episode, I'm continuing our three-part series on KPIs for sourdough micro bakery owners, and today we're getting practical. Last week we talked about why paying attention to your numbers matters. In this episode, I'm breaking down what you actually need to look at. Because when people say “know your numbers,” that can feel vague and overwhelming. The truth is, you don't need a giant spreadsheet or dozens of complicated metrics. In my own bakery, I've found that almost everything I need to understand about my business falls into four clear areas: revenue, product performance, customer behavior, and profit. When those four areas are visible, the business starts to feel a lot less chaotic.We walk through each of those lenses together and talk about the specific things worth paying attention to inside each one—from understanding your monthly revenue trends to identifying which products truly strengthen your bakery, to noticing how repeat customers actually build stability in your business. This conversation is all about putting on your CEO hat and leading with clarity instead of emotion. When you begin to see patterns in your numbers, decisions become calmer and more intentional. And that's where sustainable, burnout-proof businesses are built.Resources:Get the Bread Winner Business Alignment Journal: https://carolinebower.com/journalGrab the Profit & Pricing Calculator: Simplify the math, clarify your margins, and confidently price your products. https://carolinebower.com/calculator Follow me on Instagram for more microbakery tips: @carolinebower_sourdoughFind links to all of my sourdough microbakery favorites including packaging, pans, and more! www.carolinebower.com/linksDownload the FREE Guide and Checklist, Your First Steps to a Successful In-Home Bakery at https://www.carolinebower.com/checklist to begin building YOUR thriving microbakery!

It's time to look around the motu for another unique event to learn about, this time we're heading to Kirikiriroa Hamilton where tomorrow morning, dancers will be swapping their glow sticks for croissants as a bakery is holding a "morning bakery rave." Rudi's Bakehouse co-owner Stefan Kelly-Zander spoke to Ingrid Hipkiss.

Fluent Fiction - French: From Gossip to Glory: Mathilde's Bakery Reborn Find the full episode transcript, vocabulary words, and more:fluentfiction.com/fr/episode/2026-03-05-08-38-20-fr Story Transcript:Fr: Au cœur de la Provence, le village brillait sous le doux soleil du printemps.En: In the heart of Provence, the village shone under the gentle spring sun.Fr: Les ruelles étaient bordées de coquelicots et de lavande, embaumant l'air frais du matin.En: The narrow streets were lined with poppies and lavender, perfuming the fresh morning air.Fr: La boulangerie de Mathilde se tenait fièrement sur la place du village.En: Mathilde's bakery stood proudly in the village square.Fr: Derrière la vitrine, le pain doré et les croissants croustillants attendaient les visiteurs.En: Behind the storefront, golden bread and crispy croissants awaited visitors.Fr: Mathilde, la propriétaire, travaillait avec passion.En: Mathilde, the owner, worked with passion.Fr: Elle pétrissait la pâte avec amour, un sourire aux lèvres.En: She kneaded the dough with love, a smile on her lips.Fr: Cet endroit, elle l'avait hérité de sa grand-mère.En: This place, she had inherited from her grandmother.Fr: C'était plus qu'un commerce; c'était son héritage, sa vie.En: It was more than a business; it was her heritage, her life.Fr: Mais un nuage assombrit son bonheur.En: But a cloud dimmed her happiness.Fr: Un bruit courait dans le village : "Les pains de Mathilde sont faits avec de la farine de mauvaise qualité."En: A rumor was spreading through the village: “Mathilde's breads are made with poor quality flour.”Fr: Sophie, la concurrente jalouse, avait semé ce ragot.En: Sophie, the jealous competitor, had sown this gossip.Fr: En un rien de temps, les clients se faisaient rares.En: In no time, customers became scarce.Fr: Désemparée, Mathilde s'adressa à son ami, Julien.En: In despair, Mathilde turned to her friend, Julien.Fr: Julien, toujours prêt à aider, aimait Mathilde depuis toujours.En: Julien, always ready to help, had loved Mathilde for as long as he could remember.Fr: Il ne pouvait pas supporter de la voir souffrir.En: He couldn't bear to see her suffer.Fr: Ensemble, ils décidèrent de contrer la rumeur.En: Together, they decided to counter the rumor.Fr: Matthilde proposa d'organiser un rassemblement pour dévoiler sa vérité et offrir ses délicieuses créations aux villageois.En: Mathilde suggested organizing a gathering to unveil her truth and offer her delicious creations to the villagers.Fr: Le jour venu, Mathilde ouvrit grand les portes de la boulangerie.En: The day arrived, and Mathilde threw open the bakery doors wide.Fr: Les tables étaient couvertes de tourtes, de baguettes, et de viennoiseries.En: The tables were covered with pies, baguettes, and pastries.Fr: Les habitants du village, intrigués, commencèrent à arriver.En: The village residents, intrigued, began to arrive.Fr: Mathilde se tenait devant eux, les mains légèrement tremblantes, mais le cœur ferme.En: Mathilde stood before them, her hands slightly trembling, but her heart resolute.Fr: "Mes amis," commença-t-elle, "je suis ici pour partager avec vous un morceau de mon cœur."En: "My friends," she began, "I am here to share with you a piece of my heart."Fr: Elle raconta l'histoire de sa boulangerie, de ses souvenirs d'enfance à pétrir le pain avec sa grand-mère.En: She recounted the story of her bakery, from childhood memories of kneading bread with her grandmother.Fr: Elle leur montra la qualité des ingrédients et la passion qu'elle insufflait dans chaque miche.En: She showed them the quality of the ingredients and the passion she infused in every loaf.Fr: Ses mots étaient simples mais sincères.En: Her words were simple but sincere.Fr: Le doute commença à s'effacer des visages.En: Doubt began to fade from the faces.Fr: Un murmure s'éleva parmi les présents, reconnaissant la dédicace et le dévouement de Mathilde.En: A murmur rose among those present, acknowledging Mathilde's dedication and devotion.Fr: Peu à peu, les villageois goutèrent aux délicatesses offertes.En: Slowly, the villagers tasted the offered delicacies.Fr: Les rumeurs n'étaient plus.En: The rumors dissipated.Fr: On voyait dans chaque sourire la réhabilitation de la boulangerie.En: In every smile, the bakery's rehabilitation was visible.Fr: Julien, ému par le courage de Mathilde, s'approcha d'elle.En: Julien, moved by Mathilde's courage, approached her.Fr: "Tu es incroyable," lui dit-il doucement.En: "You are incredible," he told her softly.Fr: Mathilde, consciente du soutien indéfectible de Julien, sourit.En: Mathilde, aware of Julien's unwavering support, smiled.Fr: Elle comprit que leur lien se renforçait jour après jour.En: She understood that their bond was growing stronger each day.Fr: Finalement, le village se rassembla autour de Mathilde.En: Finally, the village gathered around Mathilde.Fr: Elle était à nouveau florissante.En: She was flourishing once again.Fr: Sa confiance renouvelée et sa main tendue vers Julien promirent un avenir lumineux et complice.En: Her renewed confidence and her hand extended toward Julien promised a bright and collaborative future.Fr: En Provence, le printemps apporta non seulement des fleurs, mais aussi des résolutions pleines de chaleur et de promesses.En: In Provence, spring brought not only flowers but also resolutions full of warmth and promises. Vocabulary Words:the heart: le cœurthe village: le villagenarrow streets: les ruellespoppies: les coquelicotslavender: la lavandethe bakery: la boulangeriethe owner: la propriétaireto knead: pétrirthe dough: la pâteto inherit: hériterthe heritage: l'héritagethe rumor: le bruitpoor quality: de mauvaise qualitéthe competitor: la concurrentethe gossip: le ragotscarce: raresin despair: désemparéeto counter: contrerthe gathering: le rassemblementthe truth: la véritédelicious creations: délicieuses créationsthe tables: les tablespies: les tourtesto tremble: tremblerthe story: l'histoirethe childhood memories: les souvenirs d'enfancethe dedication: la dédicacethe devotion: le dévouementthe delicacies: les délicatessesthe rehabilitation: la réhabilitation

The CPG Guys are joined in this episode by Dr. Jeffrey Hendrix D.B.A., Chief Customer officer at Bimbo Bakeries USA, part of Grupo Bimbo, the world's largest baking company with operations in 35 countries. Bimbo Bakeries USA employs 22,000 associates across the Country in bakeries, sales centers, corporate offices and on sales routes to ensure our consumers have the freshest products to feed their families at every meal.Follow Jeff on LinkedIn at: https://www.linkedin.com/in/hendrixj/Follow Bimbo Bakeries USA online at: https://www.bimbobakeriesusa.com/Jeff answers these questions:As Chief Customer Officer at Bimbo Bakeries USA, how are you evolving the customer organization to drive both topline growth and profitability in today's omnichannel retail environment? With your background bridging commercial and supply chain, how are you using customer transaction and POS data to reduce out of stocks and improve execution at the shelf? Retail media can create immediate lift but also real risk. How do you think about governance and readiness before committing trade dollars to retailer media platforms? When digital demand moves faster than replenishment systems, where do you see the biggest execution breakdowns today? What customer and supplier data signals matter most to closing the loop between demand creation and shelf availability?The industry is shifting from joint business planning to joint value creation. How does that show up in day-to-day decisions, not just quarterly plans?Beyond revenue and share, what KPIs best reflect whether marketing, sales, and supply are truly working together? As AI and automation become more embedded, where should algorithms guide decisions and where must frontline judgment remain essential? What are the hardest organizational barriers to making convergence real: systems, incentives, or culture? Looking ahead, what capabilities will separate companies that can compress the response cycle from those that cannot?CPG Guys Website: http://CPGguys.comFMCG Guys Website: http://FMCGguys.comSheCOMMERCE Website: https://shecommercepodcast.com/Rhea Raj's Website: http://rhearaj.comLara Raj in Katseye: https://www.katseye.world/DISCLAIMER: The content in this podcast episode is provided for general informational purposes only. By listening to our episode, you understand that no information contained in this episode should be construed as advice from CPGGUYS, LLC or the individual author, hosts, or guests, nor is it intended to be a substitute for research on any subject matter. Reference to any specific product or entity does not constitute an endorsement or recommendation by CPGGUYS, LLC. The views expressed by guests are their own and their appearance on the program does not imply an endorsement of them or any entity they represent.CPGGUYS LLC expressly disclaims any and all liability or responsibility for any direct, indirect, incidental, special, consequential or other damages arising out of any individual's use of, reference to, or inability to use this podcast or the information we presented in this podcast.

Jerry Cooper, co-owner of Salem Skate Supply, joins Jason Thiel to discuss his background in skateboarding and his new shop near the corner of 6th and Liberty. The Triad Podcast Network is proudly sponsored by The Ginther Group Real Estate, Dewey's Bakery, and Three Magnolias Financial Advisors.

Tim Conway Jr. Show Hour 3 (3.2) Do you love baked goods like Tim does? Well, this weekend he’s going on the LA Bakery Walk! That’s 13 Westside miles of sweet, sugary, savory delights and an overload of carbs. Hopefully no marathon runners will show up. Customer feedback: They keep asking for it. And no, we will NOT be filling out your stupid survey. The latest on the Hollywood merger between Paramount Skydance and Warner Bros. — Mark thinks it’s gonna be a worker bloodbath. Plus, how much do you need to make to make it in California? Have you heard of looksmaxxing? It’s a once-obscure online trend that’s now reached the mainstream and is what all the young men are into these days. See omnystudio.com/listener for privacy information.

Beth Ford of Baton Rouge, LA shares how she found new purpose, passion, and peace in life by opening a cottage food bakery and growing it until she could quit her job and focus on the bakery full-timeGet full show notes and transcript here: https://forrager.com/podcast/162

Beth Ford of Baton Rouge, LA shares how she found new purpose, passion, and peace in life by opening a cottage food bakery and growing it until she could quit her job and focus on the bakery full-timeGet full show notes and transcript here: https://forrager.com/podcast/162

Chef John Bobby is locking in for a conversation about — a culinary visionary whose work goes far beyond the plate. We talk about food as culture, entrepreneurship, leadership, and what it really takes to build something meaningful in today's hospitality climate.From early influences to hard lessons, from branding to balance, this conversation dives into the mindset required to thrive in an industry that demands resilience, creativity, and service.The Triad Podcast Network is proudly sponsored by The Ginther Group Real Estate, Dewey's Bakery, and Three Magnolias Financial Advisors.

Our story tonight is called Paczki Day at the Bakery, and it's a story about a bustling morning in a shop downtown. It's also about rose hip jam and powdered sugar, wax paper and yearly traditions that have lasted for as long as anyone can remember, a line stretching down the sidewalk, generous tendencies among neighbors and the people who exist in every community, making days smoother and sweeter. Subscribe to our ⁠⁠⁠Premium channel.⁠⁠⁠ The first month is on us. 

When a little dragon faces a big challenge, what will he do? Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Elias Makos kicks the week off with Jimmy Zoubris, Montreal businessman, longtime activist and former special advisor to Valerie Plante, and Trudie Mason, veteran newscaster at CJAD 800. U.S. President Donald Trump says operations in Iran could take"four weeks or less," and Israeli Prime Minister Benjamin Netanyahu says his country's strikes "will increase even more in the coming days." CTV News described the scenes on the streets of Montreal as “pure jubilation” as Iranians living here celebrated the downfall of the Iranian regime. Prime Minister Mark Carney says he supports destroying Iran's nuclear program, but ruled out Canada’s military participation in the Middle East conflict. What should Canada’s stance be here? It has been a busy couple of days for the OQLF as they have been targeting multiple people and businesses over the use, or lack thereof, of French on their social media pages. The CHU de Québec-Université Laval hospital has been under fire since Thursday because of a Facebook post. The message was about HPV screening but added that the screenings were for "all people with a cervix". The words "people with a cervix" were changed to the word "women," by Friday afternoon.

March 2, 2026 ~ Detroit Free Press columnist Neal Rubin joins Kevin to discuss his latest piece on a unique dispute: the Archdiocese of Detroit vs. a Birmingham bakery — and the question of who gets to claim the “Catholic” label. It's part religion, part branding, part Detroit drama. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

"You can't wear a yellow vest on a demonstration anymore because you get arrested as soon as the police see you." — Ida SusserIn November 2018, something strange happened in France. People from the urban periphery—truck drivers, nurses, teachers, plumbers—drove seven or eight hours to Paris wearing yellow safety vests. They weren't students. They weren't union members. They weren't organized by any political party. They were furious about a diesel tax, but really about something deeper: decades of disinvestment, cut services, shuttered bakeries, and a government that had abandoned them.Anthropologist Ida Susser spent years studying this spontaneous movement for her new book, The Yellow Vests and the Battle for Democracy. Like so many other observers, Susser sought to identify them on the traditional left/right political spectrum. The uncomfortable truth, she discovered, is that many had never voted. Many didn't care about consistent ideology. They mixed and matched political ideology, bricolage-style. Marine Le Pen tried to claim them. So did Mélenchon on the far left. Neither succeeded. The Yellow Vests didn't want either fascist or communist leaders.Theoretical comparisons with MAGA and the Tea Party are tempting. We find the same rage, the same economic disinvestment, same feeling of political abandonment. But, for Susser, there's a crucial difference. The Tea Party was mostly an astroturf movement—manufactured by economic and political elites. The Yellow Vests, in contrast, are authentically grassroots. And these days, in Macron's France, you can't even wear a yellow vest on the street without getting arrested. So an incredulous Susser watched a 75-year-old man, innocently going about his business, taken away by police. His crime? That bright vest. Five Takeaways●      They Weren't Left or Right—At Least Not Initially: The Yellow Vests didn't come with a consistent ideology. Many had never voted. They mixed and matched political ideology, bricolage-style. Marine Le Pen tried to claim them. So did Mélenchon on the far left. Neither succeeded. The Yellow Vests didn't want either fascist or communist leaders.●      The Diesel Tax Was the Trigger, Not the Cause: The real issue was decades of disinvestment in rural France. Trains cut. Buses cut. Schools moved further away. Bakeries and post offices shuttered. People had to drive everywhere—then the government taxed their diesel. Macron became enemy number one. They called him Jupiter. They called him king.●      MAGA Comparison Is Apt—But There's a Key Difference: Same rage, same abandoned communities, same sense that elites have forgotten them. But the Tea Party was mostly an astroturf movement—channeled by economic and political elites. The Yellow Vests, in contrast, are genuinely grassroots.●      They Refuse Leadership on Principle: The Yellow Vests are part of a horizontalist movement going back to the World Social Forum. They write their messages on their backs. They won't name leaders. Susser didn't put a single name in her book—they wouldn't allow it. With surveillance cameras everywhere, it's also safer not to be known.●      You Can't Wear a Yellow Vest in France Anymore: An incredulous Susser watched a 75-year-old man standing quietly get taken away by police for wearing one. The other man without a vest was left alone. The movement lives on in the pension strikes, in the songs, in the rage. But the vest itself has become a crime. About the GuestIda Susser is an anthropologist at the City University of New York and the author of The Yellow Vests and the Battle for Democracy. She has previously conducted research in South Africa and on urban poverty in the United States.ReferencesPrevious Keen On episodes mentioned:●      Charles Derber on progressive populism●      Hélène Landemore on deliberative democracy and citizen assemblies●      Christopher Clark on Revolutionary Spring and 1848 (upcoming)About Keen On AmericaNobody asks more awkward questions than the Anglo-American writer and filmmaker Andrew Keen. In Keen On America, Andrew brings his pointed Transatlantic wit to making sense of the United States—hosting daily interviews about the history and future of this now venerable Republic. With nearly 2,800 episodes since the show launched on TechCrunch in 2010, Keen On America is the most prolific intellectual interview show in the history of podcasting.WebsiteSubstackYouTubeApple PodcastsSpotify Chapters:

Med raketfart har Klavs Bundgaard og hans medarbejder, Harald Toksværd, fået indsamlet et væld af goder fra Skuldborg og omegn. Alt sammen for at støtte NGO'en, FANT, og deres arbejde i Sierra Leone. Denne tirsdag aften får vi lov til at lytte med, når byens spidser, r8Dios stakeholderes og almindelige borgere samles i Kultur- og multihuset Stjernens store sal Saturn. De skal høre musik og taler fra spændende personligheder og Klavs Bundgaard er vært, mens Allan Sindberg lukker talerækken, inden den står på dans og fest. God fornøjelse. NB. næste afsnit 6.3.2026 sendes fra en særlig destination live live. Afsnittet er blevet til i samarbejde med FANT, Andel Energi, Pluto TV, Skuldborg Fremad, Egholm Eternit A/S, A World of Bakery og Goodiepal. Bliv medlem: https://r8dio.dk/bliv-medlem/See omnystudio.com/listener for privacy information.

Downtown Greensboro is at the center of a difficult but necessary conversation. Business owners are frustrated. Former Mayor Robbie Perkins has raised sharp criticism. Downtown Greensboro Inc. has offered explanations. And residents are asking what leadership looks like in this moment. Marikay Abuzuaiter, Mayor of Greensboro, locks in for a conversation about downtown safety, parking, homelessness, and the responsibility of city leadership.The Triad Podcast Network is proudly sponsored by The Ginther Group Real Estate, Dewey's Bakery, and Three Magnolias Financial Advisors.

Lillian McGinnis, owner of Broken Leaf Cafe in Newton Falls joins Jeremy from Youngstown Pizza Reviews on another episode of mY-TOWN's Food Talk! You may remember Broken Leaf Cafe from Jeremy's recent pizza review video. They were recently able to obtain the original pizza recipe from an old, longstanding bakery in town, Albert's Bakery. They make the pizza every Friday and have been met with sellout after sellout! Watch this episode on YouTube: https://youtube.com/live/OQpUYVgkIq8?feature=share

In this episode, I'm inviting you to step out of the kitchen and into the boardroom with me. If you're selling bread to real people and taking real money in exchange for it—even if it's just a handful of loaves a week—you're running a business. And that shift in mindset changes everything. We're kicking off a three-part series all about putting on your CEO hat and learning how to lead your sourdough micro bakery with intention instead of emotion. Because when we rely on how a single week feels, we end up reacting instead of leading—and that's where burnout and confusion start to creep in.Today, I'm sharing why paying attention to a few key numbers (don't worry, nothing overwhelming) can completely change the way you see your business. We're talking about the difference between instinct and informed decision-making, how to spot patterns instead of panic, and why sustainable growth doesn't happen by accident. I'll also walk you through a few powerful questions to help you lay the foundation before we dive into the “what” and “how” of KPIs in the next episodes. If you've ever felt like your revenue is unpredictable, your menu feels chaotic, or your business feels more reactive than steady, this conversation will help you step into leadership with clarity and confidence.Resources:Get the Bread Winner Business Alignment Journal: https://carolinebower.com/journalGrab the Profit & Pricing Calculator: Simplify the math, clarify your margins, and confidently price your products. https://carolinebower.com/calculator Follow me on Instagram for more microbakery tips: @carolinebower_sourdoughFind links to all of my sourdough microbakery favorites including packaging, pans, and more! www.carolinebower.com/linksDownload the FREE Guide and Checklist, Your First Steps to a Successful In-Home Bakery at https://www.carolinebower.com/checklist to begin building YOUR thriving microbakery!

A little dragon learns that not all that glitters is gold. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

What does it take to make the most out of the internet when you're building a micro or cottage bakery? My guest today, Teresa Finney, is here to explore this through her journey building At Heart Panadería. Teresa is a pastry chef and writer from the Bay Area in California, with family roots in Guadalajara, Mexico. Now based in Atlanta, Georgia, she runs At Heart Panadería, a contemporary Mexican bakery. She is also the author of Panadería: A Cookbook Zine, which contains five thoughtfully crafted original recipes from her cottage bakery.  In today's discussion, we explore how she began her cottage bakery in her at-home kitchen, the shifting relationship with the internet to spread the word of her new bakes, the importance of sourcing seasonal and local ingredients, the relationship between baking and the body, and the role she sees bakers playing in serving their communities. Resources: Teresa's Website At Heart Panadería Newsletter Cookbook Zine Instagram: @atheartpanaderia

In this episode of Fast Casual Nation, hosts Paul Barron and Cherryh Cansler sit down with Paul Damico, President & CEO of Ascent Hospitality Management, to discuss his bold strategy for reinventing two iconic legacy brands — Perkins Restaurant & Bakery and Huddle House. Damico shares how cutting-edge Toast POS technology is transforming operations across 600 units, why extended hours are driving 20–40% sales increases at select locations, and how the new Perkins Griddle and Go fast casual format is designed to win over a younger generation of diners — all while keeping the legendary value that loyal guests have counted on for over 65 years.#FastCasualNation #RestaurantLeadership #FamilyDiningBecome a supporter of this podcast: https://www.spreaker.com/podcast/fast-casual-nation--3598490/support.Get Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry leadership journey – visit https://www.savor.fm/Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights.Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory

This episode with Blake Ginther of The Ginther Group features insights on the current real estate market in early 2026. With the recent double snowstorm impacting listings and buyer behavior, Blake reflects on the challenges and opportunities that lie ahead as we approach the peak selling season.Join us as we discuss the importance of setting realistic expectations for both buyers and sellers in today's market. Blake emphasizes the need for transparency and experience in navigating offers and price adjustments, especially for newer agents. He provides valuable strategies for homeowners looking to sell, including how to leverage price drops effectively to create competition among buyers.Whether you're considering buying or selling, this episode is packed with advice and insights to help you understand the dynamics of the real estate landscape as spring approaches. Tune in to learn how to prepare for the upcoming rush and make informed decisions in your real estate journey.The Triad Podcast Network is proudly sponsored by The Ginther Group Real Estate, Dewey's Bakery, and Three Magnolias Financial Advisors.

On this episode of Scran Rosalind investigates how you go about operating a successful bakery in 2026. First up, she paid a visit to Lannan in Edinburgh.  Lannan has been hitting the headlines and influencing people from all over the world via social media since it opened in 2023. Rosalind chats to baker and co-owner Darcie Maher about how the business came about, what that has meant for her life and the pressures that come with operating an extremely popular corner store bakery. The Bread Maker in Aberdeen will turn 20 this year, and as a more established business Rosalind wanted to know what was the secret to their success. Donald Anderson runs this social enterprise and spoke to her about their ethos in the coffee house, bakery and the classes they run.  The Bread Maker aims to provide meaningful work opportunities to adults with learning disabilities. Donald fills her in on the truly inspiring work of the business. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode of Car Con Carne, James VanOsdol welcomes James Beard Award-winning food writer Mike Gebert to discuss his ambitious new book, The Chicago Way: An Oral History of Chicago Dining. The conversation explores the evolution of Chicago’s culinary identity, from the high-stakes "Mad Men" era of the 1960s to the modern, diverse food scene of 2026. Key Highlights: The Evolution of Chicago Dining: Gebert explains how he tracked the city’s change through its restaurants, starting with the formal, male-dominated French dining scene and moving through the neighborhoods that restaurants helped put on the map. Legendary Personalities: The episode dives into the "outsized personalities" of Chicago’s most famous chefs, including: Charlie Trotter: Discussion of his complicated legacy, intense kitchen culture, and the "PTSD" some former staff still carry. Louis Szathmary: The story of Chicago's first celebrity chef at The Bakery and his surprising connection to Stouffer’s spinach souffle. Rick Bayless and Tony Mantuano: How they acted as the "anti-Trotters" by fostering reasonable workplaces and focusing on local produce and peasant cuisines. Neighborhood Transformations: Gebert and James discuss how dining pioneered areas like River North (thanks to Gordon Sinclair and developer Al Friedman) and the ongoing gentrification patterns in neighborhoods like Rogers Park and Bronzeville. The "Chicago Way" of Dining: Mike defines the city's unique dining spirit as a blend of high-end artistry and blue-collar work ethic—where even at the finest restaurants, the goal is for the experience to be unpretentious and, above all, fun. Car Con Carne is sponsored by Exploding House Printing. Exploding House Printing is here for all of your screen printing, embroidery and other merchandising needs. They’re local, headquartered in the heart of Hermosa, and their focus is on small businesses, bands, brands, and everything in between. Jonathan at Exploding House has been doing screen printing for decades. He knows what he’s doing - besides his technical expertise, he delivers production efficiency and cost awareness to offer boutique print shop quality at much lower, large print shop prices. Check out their work on Instagram at (at)explodinghouse, or check out their site at exploding house printing dot com for a quote, or to see a list of some of their clients.See omnystudio.com/listener for privacy information.

After former Mayor Robbie Perkins issued sharp criticism about safety, cleanliness, panhandling, Elm Street, and leadership accountability, Algenon Cash brings the conversation directly to Zack Matheny, President of Downtown Greensboro Inc.The Triad Podcast Network is proudly sponsored by The Ginther Group Real Estate, Dewey's Bakery, and Three Magnolias Financial Advisors.

In celebration of The High Confectionary's new chocolate bar launch (!!), I'm sitting down with Sarah Fennel, founder of Broma Bakery and the baker extraordinaire who helped bring our new chocolate bars to life! Sarah is behind some of the internet's most beloved dessert recipes, but this conversation goes way beyond baking. She opens up about her complicated relationship with food growing up, how control and anxiety showed up for her as a teenager, and what recovery has actually looked like over time: not a neat "before and after", but as something layered and ongoing. She shares so openly about disordered eating, family instability, and how baking became not just a creative outlet, but a way back to joy. We get into the origin story of Broma Bakery, the food memories that shape us, and how she built a full career around dessert (and without cutting corners or stripping the pleasure out of it.) And of course, we talk about cannabis - evolving past party culture, using it intentionally, and discovering it as a tool to feel lighter, gigglier, more present, and more yourself. Plus, the BTS of creating The High Confectionary's new chocolate bars, the flavor development process, and why precise dosing changes everything - especially for women who want to enjoy without going overboard. This conversation is funny, honest, and joyful, a reminder that dessert and cannabis, at their best, are both about enjoyment, connection, and letting yourself feel good. We love you Sarah! Link to The High Confectionary's new chocolate bars: https://thehighconfectionary.com/collections/chocolate This episode is brought to you by Amazon Pharmacy. Amazon Pharmacy is a full service digital pharmacy that delivers prescription medications directly to customers' homes. Visit pharmacy.amazon.com to learn more.This episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct, or indirect financial interest in products, or services referred to in this episode.Produced by Dear MediaSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Some delicious options over at Hanisch Bakery down in Red Wing - we talk to Bill Hanisch as we celebrate Fat Tuesday and some of the delicious bakery items offered at his location!

This episode of the Triad Podcast Network dives deep into the complexities of finances within relationships, and just after Valentine's Day. Join certified financial planner Jennifer Johnson from Three Magnolias Financial Advisors and returning guest Austin Childress as they explore real-life scenarios sourced from Reddit, discussing the importance of transparency and communication about money with your partner.From navigating the challenges of hidden debts and differing financial philosophies to the implications of student loans and financial independence, this conversation offers insights and advice for couples at any stage of their relationship. The hosts emphasize the significance of aligning financial goals and values, offering practical strategies for addressing financial stress that can impact relationships.Whether you're single, dating, or married, this episode is packed with valuable lessons on the intersection of love and money. Tune in to learn how to foster open discussions about finances and build a secure financial future together.The Triad Podcast Network is proudly sponsored by The Ginther Group Real Estate, Dewey's Bakery, and Three Magnolias Financial Advisors.

Dave Revay and John Revay Paczki Delivery Service from Stan's Northfield Bakery 9395 Olde 8 Rd Northfield Center, Ohio 44067 330-467-8655 - taled about Stan's Paczki for Fat Tuesday Mardi Gras

beehiiv is the newsletter platform I've used for over a year and a half because their data shows you exactly what's working. Get 30% off three months at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠beehiiv.com/chris⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠━Check out my newsletter at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://TKOPOD.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and join my community at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://TKOwners.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠━In this episode I'm sharing my 7 favorite food business ideas for 2026, all designed to be simple, approachable, and high margin.Some are true side hustles you could start this weekend. Others could turn into full-blown, scalable businesses. I break down the real numbers, startup costs, margins, and how I'd actually test each one in the real world.If you've been looking for a practical way to get started, this is a playbook you can actually run with.7. Grill cleaninghttps://www.chrisjkoerner.com/newslettersss/newsletter-00516. Mini pancakeshttps://x.com/mhp_guy/status/2009705202274934846?s=205. Dehydrated fruit https://x.com/mhp_guy/status/2000296786557354459?s=204. Picnicshttps://x.com/mhp_guy/status/20104285893602717993. Frozen grapeshttps://x.com/mhp_guy/status/2011495240079696010?s=202. Bakery stand x3https://www.youtube.com/shorts/aUV1WjbGiQMhttps://x.com/mhp_guy/status/19886117350337292691. Watermelon x3https://www.linkedin.com/posts/cjkoerner_my-poor-wife-i-cant-even-go-to-a-parade-activity-7346972455653056512-2B7b/https://x.com/mhp_guy/status/2011909126876790956?s=20Enjoy! ---Watch this on YouTube instead here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠tkopod.co/p-yt⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Ask me a question on or off the show here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://tkopod.co/p-ask⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Learn more about me: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://tkopod.co/p-cjk⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Learn about my company: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://tkopod.co/p-cof⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow me on Twitter here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://tkopod.co/p-x⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Free weekly business ideas newsletter: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://tkopod.co/p-nl⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share this podcast: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://tkopod.co/p-all⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Scrape small business data: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://tkopod.co/p-os⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠---

Mark Serrao (Oakmont Bakery) introduces his family and speaks with Marty about how the business is run

Keshia S. Davis is an innovative entrepreneur and DJ. Known for her ability to harmonize her corporate experience with her passion for baking, Keshia, alongside her role in the world of music, shares insights into her journey from a high-level corporate career to running a successful bakery in Philadelphia. Driven by a desire to create meaningful customer experiences, Keshia transforms life's special moments with her culinary creations while DJing offers her continual inspiration and energy.Baking and music are Keshia's twin passions, each demanding a unique blend of creativity and precision. Throughout the episode, she emphasizes the disciplined, scientific nature of baking contrasting it with the vibrant spontaneity found in DJing. Her transition from managing multi-million dollar projects at Aramark to orchestrating a bustling bakery demonstrates her resilience and adaptability. As a DJ, Keshia draws parallels between the meticulous curation of music and crafting personalized customer experiences in her bakery. Tune in to explore how Keshia navigates her entrepreneurial path and continues to inspire as a female leader, community advocate, and an embodiment of living passionately.Key Takeaways:Baking is both a science and an art, requiring a specific discipline that Keshia likens to the precise skills needed in a corporate environment.Transitioning from the corporate world to entrepreneurship has taught Keshia the importance of resilience when faced with business obstacles.Keshia deeply integrates emotion and customer satisfaction into her baking business, viewing each cake as an expression of joy and celebration.DJing and baking intersect in Keshia's life as both activities involve reading and influencing emotions, whether through flavors or music beats.Community involvement and networking remain vital in Keshia's professional ethos, supported by her active role in Delta Sigma Theta Sorority, Inc.Notable Quotes:"Baking is a science and an art, but definitely a science is very specific.""You're going to hear a lot of no's in your life, no matter what you're trying to do.""I love my life...Getting up, pouring into people, being an example.""DJing, for me, I love when people are nodding and vibing with or I love when I'm helping people reminisce.""I actually like delivering. I like going to the venues because actually, I get to do a little marketing."Connect with Keshia S. Davis:WebsiteInstagramConnect with Rudy Mawer:LinkedInInstagramFacebook

Charles Corby is the 5th generation owner of Pittsford Farms Dairy & Bakery and was really the mastermind behind many of the pivots that business has made in the past couple of decades. Charles was behind the expansion of the retail store to what it is today, the ramping up of production on the milk for larger distribution, and yes, Charles is the one who said "we should start making ice cream". Please enjoy his family story.Mentioned in this episode:Connections PodcastConnections with Evan Dawson - Subscribe wherever you get your podcastsConnectionsJoe Bean Coffee - Coffee that lifts everyone.Use promo code Lunchador for 15% off your order! https://shop.joebeanroasters.comBehind the GlassPodcast and gallery focusing on underrepresented artists utilize the space to amplify their work. Curated by @Richardbcolon @qua.jay. Check out the podcast or join them in person first Fridays at 240 E Main St, Rochester, NY! https://behind-the-glass-gallery.captivate.fmDialed In: A Coffee PodcastGet Dialed In to the world of coffee with Aaron and Wade! Tastings, coffee news and opinion and more! https://dialedincoffee.captivate.fm

One property can change your entire life. Less than a decade after buying your first, you could be completely financially free, like today's guest, who has one piece of advice: “Just buy something.” Cameron Philgreen bought a small house in Kansas. Less than ten years later, that home's profit allowed him to build his dream business—a coffee shop that he runs, instead of working a 9-5 job. But that's just the effect of one property. After finding BiggerPockets, Cameron knew he needed to start actually investing. His goal? 25 rentals by 2025. He did it in under a decade.  By trading comfort for cash flow (including sharing a bathroom with strangers), DIY-ing rehabs to save money, and learning how to scale instead of stress, Cameron now has a rental property portfolio producing $18,000/month in cash flow. His days consist of volunteering, running his dream business, For Keeps Coffee & Bakery, and spending time with his kids. Cameron shares how he finds perfect (on-market!) BRRRR deals with little effort, why outsourcing actually makes you more money, and the easiest way to get into the real estate investing game.  Complete financial freedom in your 30s? Cameron has it, and you're only a few years away from it yourself.  In This Episode We Cover How to build a six-figure rental property income stream in under ten years  Why just buying one property can change your entire financial future  How to get renovated, high-ROI properties using the “BRRRR” method  Trading comfort for cash flow: Would you house hack for complete financial freedom? Why you must become an entrepreneur to make it in real estate investing  And So Much More! Check out more resources from this show on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠BiggerPockets.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.biggerpockets.com/blog/real-estate-1237 Interested in learning more about today's sponsors or becoming a BiggerPockets partner yourself? Email ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠advertise@biggerpockets.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Learn more about your ad choices. Visit megaphone.fm/adchoices

January is bleak, but this month's Bake Club recipe is bound to put a smile on your face! Hosts Jesse Szewczyk and Shilpa Uskokovic dive into the world of bagels. Jesse talks us through the tips and tricks of how to make the perfect bagel from the comfort of your own kitchen. “Bagels are like this blank canvas,” says Jesse, “Where the yeast and the wheat are the flavor…and the toppings, obviously.”Plus, Melissa Weller from Bub's Bakery in New York City drops by the clubhouse. Melissa is a James Beard nominee and author of two beautiful books, A Good Bake and Very Good Bread. She discusses her love of bagels and how her past life as a chemical engineer helped her hone her craft as a recipe developer. Melissa also tackles a tricky listener question on how to make gluten-free bagels.We'd love to hear from you! Send your questions to BA Bake Club! Find us on Substack or send us a voice memo to bakeclub@bonappetit.com Learn about your ad choices: dovetail.prx.org/ad-choices