Podcasts about Bakery

About the Show: In this podcast episode, we sit down with two ladies who got bit by the entrepreneurial bug during the pandemic and joined forces to offer one of the newest boutiques, Bakeries in Northwest Arkansas.  Blanca Maldonado and Chef Danielle Reynolds are the creatives behind https://sugarapplebakingco.square.site/ (Sugar Apple Baking Company).   Sugar Apple Baking Company offers a unique blend of West Indian and Traditional baked goods.  They brought samples to us during the recording of this episode, and we have to admit that we were hooked after the first bite.   These ladies have an amazing story of how they got to Northwest Arkansas and why they are doubling down with the bakery and have big plans to expand as they continue to build a loyal following of folks that love their baked goods.   If you have ever thought about starting a business or tried and failed in the past. This episode should provide a source of encouragement and excitement for what these ladies are doing even before opening up a Bricks and Mortar shop.   Trust us. You will want to sample their delights after hearing this episode.  All this and so much more are on this episode of the I am Northwest Arkansas podcast. Important Links and Mentions on the Show*: http://SugarAppleBakingCo@gmail.com (Sugar Apple Baking Company  Email) https://sugarapplebakingco.square.site/ (Sugar Apple Baking Company Website) https://www.instagram.com/sugarapplebakingco/ (Sugar Apple Baking Company Instagram) https://www.facebook.com/sugarapplebakingco (Sugar Apple Baking Company Facebook)   This episode is sponsored by*: https://www.signature.bank/ (Signature Bank of Arkansas) -   https://www.signature.bank/ (Signature Bank) was founded here in Northwest Arkansas in 2005 and focuses on personal and community banking. When you bank with a community bank, you're investing in local businesses, local entrepreneurs, local charities, and the causes close to home. They have worked hard to earn their tagline, “Community Banking at its Best.” You may ask why bank at Signature?  Because they focus on the customer instead of having a branch on every corner, you can have your questions answered by a real person, whether you're reaching out to the call center or your banker's cell phone. You can access any ATM in the country without fear of a fee.  They will refund all of those fees at the end of every month. Finally, they are constantly improving their digital offerings to ensure you can access the best financial tools from your laptop, phone, or tablet 24 hours a day. Signature Bank of Arkansas is a full-service bank offering traditional checking and savings accounts, investment accounts, business and personal loans, and mortgages. Give the folks at Signature Bank a call (479-684-4700) or visit their websitehttps://www.signature.bank/ ( Signature.Bank) and let them know you heard about them on the I am Northwest Arkansas Podcast.  https://www.signature.bank/ (Signature Bank of Arkansas) is a Member of the FDIC and an Equal Housing Lender.     http://www.iamnorthwestarkansas.com/canva (Canva) -   Are you looking for ways to build a Digital Marketing Strategy from scratch? Whether you need to design things for your family or personal brand or need a versatile design tool to help you with your social media presence. Canva can help.   Need new Business Cards? Canva has you covered.  Need to create and post Social Media images quickly? Canva has you covered. Need to create videos for Social Media and beyond? Canva has you covered. Need to create a sharp-looking resume? Canva has you covered. Need access to more than 3-Million Royalty-Free Images?  Ok, you get the point! Canva covers just about anything you need from a design perspective, and it costs pennies a day to open a Canva Pro account. 

Will Smith And Jada Pinkett-Smith Seen Together For First Time Since Oscars Slap. Studies have shown: Science Has Proven That "Thinking Hard" Makes People Feel Tired. Money Monday with Steve!

Travel Gluten-Free Podcast Season 07 Episode 17   Heather Zeitzwolfe from Get the Balance Right podcast joins us in today's Travel Gluten-free Podcast as we sample the dishes at Cascadia Gluten-free Bakery. We enjoyed visiting this bakery as it was the best bakery for bagels and gluten free and vegan cookie dough! What Stands Out at Cascadia Gluten-free Bakery?   We talk about what is most likely to stand out when you first visit Cascadia Gluten-free bakery, from the architecture to the expansiveness of the bakery. Cascadia gluten-free bakery also has a spacious indoor dining area, and we also share why it's an excellent place to do your work. In addition, the food items at Cascadia Bakery are well labeled, and they mention all the other allergens in their products.    Cascadia Gluten-free Bakery has some unique items such as the take-and-go gluten-free pizza dough, chocolate chip cookie dough, four-pack poppy seed bagels, and a variety of canned drinks. Join us as we sample these food items and more at Cascadia Bakery.     Heather tells us why she loved the cookie dough at Cascadia Gluten-free bakery compared to others. Heather also gives us tips on preparing the cookie and pizza dough at home. Find out our final ranking of Cascadia Gluten-free Bakery on a scale of one to five. Connect with Gluten-free Gem Bakery Listen in to Heather Zeitzwolfe Get the Balance Right Podcast Journey with Travel Gluten Free The Guide to Traveling Gluten Free will walk you through planning and enjoying your next gluten-free travel adventure! Get the BEST all-natural gluten-free travel cosmetics at Lemongrass Spa!  Find cool gluten-free swag at my gluten-free swag shop Follow Travel Gluten-Free on Social Media  Twitter, Facebook, Youtube, Pinterest, Instagram   *Spread the love of Travel Gluten Free podcast and share this episode with a friend*

This week we kick off a quartet of French-themed podcasts with Edd Kimber's guide to the Paris bakery scene. Author and baker Edd is an expert in patisserie and this episode he shares his 10 must-visit shops, plus the best sweet things to sample from each. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

My guest today is Jett Galindo, a Los Angeles-based mastering engineer and vinyl cutter now working at The Bakery. Jett has worked on albums spanning a wide array of genres and artists including Barbra Streisand, Haley Reinhart, Weezer, and the La La Land OST, to name a few.  Jett kickstarted her post-Berklee engineering career in the world-renowned Avatar Studios in New York (now known as Power Station) as the recording engineer for producer Jerry Barnes. As Barnes' engineer, Jett engineered for veteran artists such as legendary singer-songwriter Roberta Flack, Nile Rodgers, Bashiri among others.  In 2013, Jett joined The Mastering Lab family as the sole right-hand woman to pioneer mastering engineer and GRAMMY Technical Achievement awardee Doug Sax, working on various notable vinyl releases including Pink Floyd's 15th & final album “Endless River”, Bette Midler, Neil Young, Randy Travis, and Seth MacFarlane. Some of the other great mentors Jett has been able to work with include George Massenburg; producer Prince Charles Alexander; recording engineer Susan Rogers (Prince's Purple Rain); and mastering engineer and AES President-elect, Jonathan Wyner.  Most recently through The Bakery, Jett has helped pave the way for the growing audiophile releases in the video game soundtrack genre, having mastered award-winning chart-topping releases such as the “Pokemon Red & Blue Piano Collections”, Rozen's Legend of Zelda tribute “Children of Termina”, and the remastered 1980s Nicon Falcom's “Ys I & II:  Ancient Ys Vanished” original soundtracks. Jett is actively involved with Soundgirls, an organization for women working in the audio engineering field, and she is a contributing writer for iZotope's widely popular LEARN portal. Jett is also an accomplished lyric soprano who specializes in choral ensemble music. Currently singing with Los Angeles-based professional choir Tonality, Jett has performed in various countries spanning across Europe, Asia and the Americas. Thanks very much to Bryan Cook! For making our introduction! Get access to FREE mixing mini-course: http://MixMasterBundle.com THANKS TO OUR SPONSORS! https://RecordingStudioRockstars.com/Academy Use code ROCKSTAR to get 10% https://samplyaudio.com Use code RSR20 to get 20% off for the first 3 months https://www.Spectra1964.com http://MacSales.com/Rockstars http://iZotope.com/Rockstars use code ROCK10 for 10% off http://www.thetoyboxstudio.com http://UltimateMixingMasterclass.com Hear guests discography on Spotify: https://open.spotify.com/playlist/7pBsqy1YibpJXOKQ0M1Zjx?si=c8edaae2e1ee4372 If you love the podcast, then please leave a review: https://RSRockstars.com/Review CLICK HERE FOR COMPLETE SHOW NOTES AT: http://RSRockstars.com/362

Turns out if you hate cats, they like that, Bakery in Australia is getting shredded for charging 20 cents to cut a sandwich in half, The Loch Ness Monster is an ALPACA?

Today's guest has been featured on Forbes, The New York Times, Cosmopolitan and more. Her virtual bakery serves deliciously chic bite sized blondies that are irresistible. Virtual bakeries are becoming  a popular concept emerging in our industry. Today on the podcast we get to chat with one of the leading virtual bakery owners paving the way - Blondery.  There is so many awesome nuggets in this episode that you will surly walk away feeling inspired.In this episode we cover:What is a virtual bakeryWhy investing in yourself is so importantHow to get scrappy and take a leapThe mission and movement behind BlonderyOvercoming obstacles as an entrepreneur and so much more.Want to connect with Blondery even more. Click here to check out their delicious products and website.Enjoyed this episode? Let's be buddies! Followed me on Instagram by clicking here and let me know your takeaways of the podcast @bakingforbusiness on Instagram and Tik-Tok My new course Making More Dough With Corporate Clients will be open for enrollment soon. To celebrate I am having a FREE class titled- How Corporate Clients Changed My Business. Class is Aug 18th at 6:30 CST- there is no replay so mark your calendars and be sure to attend.www.bakingforbusiness.com/freeclass

French mission-driven agritech company Ÿnsect is addressing one of the biggest challenges of our time – providing a farm-to-fork concept, with no waste, that will help feed an exploding global population while also preserving an increasingly at-risk planet.

French mission-driven agritech company Ÿnsect is addressing one of the biggest challenges of our time – providing a farm-to-fork concept, with no waste, that will help feed an exploding global population while also preserving an increasingly at-risk planet.

This week we talk with Omri Zim-Tamir, a baker and the owner of the Bakery on 22nd Street. We talk becoming a baker, starting a bakery in his basement, and the difference between patient and lazy, on this week's Who The Folk?! Podcast.https://www.bakery22st.com/https://millcityfarmersmarket.org/vendors/the-bakery-on-22nd-street/

Ce matin, on parlera de changement de stratégie de la part du groupe Ahold Delhaize, des mesures qui sont mises en place par les États européens pour économiser de l'énergie et de bitcoins perdus dans une déchetterie. Le Brief, le podcast matinal de L'Echo  Ce que vous devez savoir avant de démarrer la journée, on vous le sert au creux de l'oreille, chaque matin, en 7 infos, dès 7h. Le Brief, un podcast éclairant, avec l'essentiel de l'info business, entreprendre, investir et politique. Signé L'Echo. Abonnez-vous sur votre plateforme d'écoute favorite Apple Podcast | Spotify | Podcast Addict l Castbox | Deezer | Google PodcastsSee omnystudio.com/listener for privacy information.

If these things are so beloved by locals in their town, why are they closing after decades of business?

On today's show, we played "Answer The Internet" and talked about what weird things turn us on. Who said Disney Princess, Bakeries, and Lasagna? You'll have to listen to find out. For the whole podcast, as well as a ton of other exclusive perks, sign up to be a Fancy Idiot at FreeBeerAndHotWings.com! See acast.com/privacy for privacy and opt-out information.

Sales & Growth: Sales-Grundwissen für Gründer:innen | Sales-Bakery, mit Michael Jäger von CremanskiEs gibt eine neue Minireihe: Die Sales-Bakery. Wir zeigen dir in diesem Sales-Deepdive, wie du mit deinem Startup am Puls der Zeit bleibst und welche Herausforderungen du im Sales-Bereich bewältigen musst. In diesem Interview mit Michael Jäger sprechen wir über grundlegende Aspekte, die für dich wichtig sind:Was sind typische Fehler im Sales-Bereich?Worauf konzentriere ich mich als Gründer:in, wenn ich eine Sales-Organisation aufbauen möchte?Wie wichtig ist es, sich von Founder-led Sales zu lösen?Wie viel Fokus sollte im Gründerteam auf Sales liegen? Michael selbst hat mit Cremanski viele B2B-Unicorns „zu verantworten“. Er weiß, worauf du achten musst und wo die Fallen sind, die vielen Gründer:innen schnell das Genick brechen.Die Kapitel:03:05Warum habt ihr keine Vertriebsabteilung?05:55Findest du, dass Gründer:innen ihre Sales-Fähigkeiten über-/unterschätzen?08:10Sollte man sich als Gründer:in schnell unabhängig machen?11:28Welche Rolle spielt der Faktor Zeit bei der Unabhängigkeit?13:29Welches Profil sollte der erste Sales-Mitarbeiter haben, den ich hire?15:27Welche Sales-Kanäle sollte ich ausprobieren?20:11Beispiel für gutes Onboarding21:54Wie sehr kann ich die Customer Journey vorskizzieren?25:12Was macht Cremanski genau?31:05Wie ist eure Website inhaltlich aufgebaut?32:27Welche Systeme empfiehlst du für Content und wie geht man vor?36:03Welche Systeme findest du gut skalierbar & für welche Bereiche brauche ich Extra-Tools?41:09Was ist die größte Herausforderung bei Founder-led Sales?43:17Wann mache ich ein Follow-Up?45:46Sollte ich dauerhaft mit meinem Netzwerk arbeiten oder sollte ich meinen Horizont erweitern?48:14Wie gehe ich bei meinen Targets/Zielpersonen vor?50:52Prozesse/Einscheidungen über Daten validieren52:11Was sind die Aufgaben einer Gründerin/eines Gründers bei einer Sales-Organisation?55:29Zu welchen Themen hast du eine konträre Meinung und warum?57:23Welchen Rat gibst du oft, findest aber selbst schwer, ihn zu befolgen?58:00Welche Eigenschaften wünschst du dir für deine Kinder?59:15Wie trete ich mit euch in Kontakt?Micheal JägerLinkedIn: https://www.linkedin.com/in/michael-j-jaeger/Cremanski: https://www.cremanski.com/WHATSAPP NEWSLETTER:1-2x wöchentlich bekommst du eine persönliche Sprachnotiz oder Inhalte von mir, die dich zu einem besseren Gründer machen, melde dich jetzt mit einem Klick an: https://jungunternehmerpodcast.com/newsletterDU GRÜNDEST EIN STARTUP?Falls du bei deiner Startup Gründung Hilfe brauchst, meld dich gerne. Fabian, der Host dieses Podcasts, arbeitet mit diversen Startups die zwischen Pre-Seed und Series A stecken zusammen und vielleicht kann er dir ja auch helfen: https://jungunternehmerpodcast.com/startup-advisory See acast.com/privacy for privacy and opt-out information.

The Break Room (FRIDAY 8/5/22) 8am Hour Includes: 1) There's a reason men aren't good at making new friends. We just can't figure out what it is. 2) If these things are so beloved by locals in their town, why are they closing after decades of business? 3) IS TOMMY IMPRESSED???

  Nadeem Patel - OwnerSee omnystudio.com/listener for privacy information.

If marketing was a bakery, we would all probably hate their cake. Here's why … Some things are easier said than done. But I'm here to help. Ask me anything about the art of communicating and I will answer it in one of the upcoming episodes. Head over to https://michaelgerharz.com/qa

Travel Gluten-Free Podcast Season 07 Episode 16 Gluten Free Gem Gluten Free and Vegan Bakery in Portland Oregon   In today's Travel Gluten-free Podcast, we are joined by Heather Zeitzwolfe from Get the Balance Right podcast, as we sample the mouth-watering gluten-free and vegan delicacies at Gluten-free Gem Bakery in Portland.   Gluten-free Desserts   People often assume that gluten-free desserts are dry; however, the desserts at Gluten-free Gem Bakery are sweet and moist. Listen in as we sample the wide range of desserts at Gluten-free Gem Bakery.   What Sets Gluten-free Gem Bakery Apart?   We talked about the elements of the Gluten-free Gem bakery that stood out for us, from the sitting area to the variety in their menu and many more aspects of the bakery. We loved that there were so many delicious gluten-free and vegan baked goods that Heather and I could share. We loved the taste of the gluten-free bakery's goods and the texture and fluffiness of the gluten-free bakery offerings. Also, find out our final ranking of the Gluten-free Gem bakery on a scale of one to five. Connect with Gluten-free Gem Bakery Check out Gluten-free Gem Bakery on the web  Listen in to Heather Zeitzwolfe Get the Balance Right Podcast Journey with Travel Gluten Free The Guide to Traveling Gluten Free will walk you through planning and enjoying your next gluten-free travel adventure! Get the BEST all-natural gluten-free travel cosmetics at Lemongrass Spa!  Find cool gluten-free swag at my gluten-free swag shop Follow Travel Gluten-Free on Social Media  Twitter, Facebook, Youtube, Pinterest, Instagram   *Spread the love of Travel Gluten Free podcast and share this episode with a friend*

LIVE with The Dude Grows Show https://www.dudegrows.com/support Or Go To www.Patreon.com/dudegrowsshow

LIVE with The Dude Grows Show https://www.dudegrows.com/support Or Go To www.Patreon.com/dudegrowsshow

Eric Zorn of The Picayune Sentinel and The Daily Herald joins John Williams to talk about former Tribune columnist John Kass finally admitting to moving to Indiana, and the controversy surrounding UpRising Bakery.

Eric Zorn of The Picayune Sentinel and The Daily Herald joins John Williams to talk about former Tribune columnist John Kass finally admitting to moving to Indiana, and the controversy surrounding UpRising Bakery.

Jeannie Ridings, the attorney representing Corinna Sac, joins Lisa Dent on Chicago’s Afternoon News to explain why she feels Lake in The Hills officials were wrong to send a notice to stop hosting public events at her client’s bakery because of zoning issues following a hate crime last month after planning a family-friendly drag show. […]

Geodis Park gains some new fans as more apartments are announced near the soccer stadium. Downtown Nashville's YMCA will be soaring into the air as renovation plans are released about the new location. Plus, your monthly dose of new restaurants announced for Nashville.Take a Tour With Us! Use code NASH for 20% off - https://www.xplrnash.com/toursToday's Sponsors: Brad Reynolds  https://thinkbrad.com/Blessed Day Coffee   https://www.blesseddaycoffee.com/   Use Code "XPLR20" for 20% off at checkoutNash NewsPhoenix-based Alliance Residential Co. tees up Fairgrounds apartmentshttps://www.bizjournals.com/nashville/news/2022/07/21/geodis-apartments.htmlYMCA redevelopment site plans emerge https://www.bizjournals.com/nashville/news/2022/07/21/ymca-plans.htmlNashville Food UpdateFatBelly Pretzel Bakery & Deli eyes fall opening in East Nashvillehttps://www.bizjournals.com/nashville/news/2022/07/20/fatally-pretzel-bakery-deli-is-opening-in-east.htmlOhio brewery taps downtown for outposthttps://www.nashvillepost.com/business/development/ohio-brewery-taps-downtown-nashville-for-outpost/article_12252c12-09d3-11ed-9388-c317a66e0864.htmlParent of national pizza chain to establish Brentwood headquarters https://www.nashvillepost.com/business/retail/parent-of-national-pizza-chain-to-establish-brentwood-headquarters/article_9235974a-0c51-11ed-831d-77db37ac18ef.htmlBirmingham bakery chain set for Nashville's west side https://www.nashvillepost.com/business/retail/birmingham-bakery-chain-set-for-nashville-s-west-side/article_b6e2f22c-0c3d-11ed-9612-5f27e48a5cb0.htmlRestaurant Roundup: Peach Week, two dessert and coffee spots open, brewery in Rutledge Hillhttps://www.bizjournals.com/nashville/news/2022/07/25/restaurant-roundup-peach-week-soft-serve-concept.htmlWoolworth Theatre Announces Fall Opening Date https://www.bizjournals.com/nashville/news/2022/07/28/woolworth-theatre-announces-fall-opening-date-form.htmlNashville Daily Artist of the Day Playlist   https://open.spotify.com/playlist/51eNcUWPg7qtj8KECrbuwx?si=nEfxeOgmTv6rFUyhVUJY9AFollow us @ XPLR NASH   Website -  https://nashvilledailypodcast.com/   YouTube Channel - https://www.youtube.com/c/xplrnash   Instagram - https://www.instagram.com/xplr.nash/   Twitter - https://twitter.com/xplr_nash   NASHVILLE & XPLR MERCH - https://www.xplrnash.com/shopMedia and other inquiries please email hello@xplr.life

KENT SIDEWALK SALE DAYS returns! THURSDAY AUGUST 4 thru SUNDAY AUGUST 7, 2022 10:00 AM to 6:00 PM Who doesn't love a good sale? Catch more than just one good bargain during the Kent Sidewalk Sale Days scheduled for Thursday August 4 through Sunday August 7, 2022. This year we will hold a RAFFLE with one prize worth over $400 with gift certificates and items from our merchants. Check back for more details. Only $5 per ticket!! Shoppers will delight in FABULOUS SALES at merchants including Heron American Craft Gallery, Sundog Shoe & Leather, Fife ‘n Drum Gift Shop, House of Books, Foreign Cargo, Rolling River Antiques, Chestnut Woodworking, Tarot in Thyme, Terston, Woodford's General Store and the Kent Station Pharmacy. The long weekend will also feature the return of the St. Andrews Annual Tag Sale. The Kent Memorial Library will continue its Outdoor Book Sale Thursday through Sunday plus you can purchase a raffle ticket to win a 2012 Mini Cooper Base Convertible! Hungry? Of course, there will be delicious food & drinks. The Fife ‘n Drum Restaurant will have lunch, dinner and drink specials all weekend. On the Kent Green, the Davis IGA will feature some great sales. The Villager Restaurant has a variety of Mexican fare. To “Grab & go”: Sophie's Bakery, J.P. Gifford Market and Wilson's Cafe will be the places to go! Stop by Kingsley Tavern, KPG Kitchen & Bar or Swyft for dinner after an exhausting day of shopping! The Kent CT Farmers Market will take place on Friday August 5 from 3:00 to 6:00 PM. Located at 9 South Main Street (just south of the traffic light), the Market has vegetables, produce, fresh dairy items, lavender products, essential oil products, flowers, honey, prepared foods, fresh pickles, natural dog & cat treats, homemade soups, unique embroidered gifts, homemade salsa, natural & organic meats, natural granola, craft beers and more! The Golden Falcon Lot (on North Main Street) will feature non-profits with information about their organizations. Stop by and discover more about these dedicated volunteer groups. Please check back as we get closer to the event for a schedule of events, special sales and special food fare. Fun, food, music, SALES and activities for all ages. Free Admission. *************************************************** Please contact individual merchants to confirm their hours of operation. Parking is available on Main Street and on the Kent Green property. The Kent Welcome Center (directly behind the Kent Station Pharmacy) has public bathrooms. For more information contact the Kent Chamber of Commerce at 860-592-0061.

Our group of intrepid adventurers find themselves battling drunken tavern goers, creepy bakers, and evil dungeon keepers! See acast.com/privacy for privacy and opt-out information.

Hot cross buns are usually reserved for Easter but one Auckland bakery's had such high demand for their custom recipe, they're now making them all year round. Reporter Louise Ternouth and camera operator Marika Khabazi paid them a visit.  

In this episode, we take a trip down memory lane to reflect on Molly & Meg started Spilt Milk. We had a milestone month recently – our first month EVER exceeding $100,000 in revenue. What started as a dream, baking overnight and selling at the farmer's market in Chicago…has grown into a dream business that we love running every day.Along the way, there were lots of stops and starts. If you've ever been curious what it takes to launch & grow a successful and profitable bakery business on a budget … you won't want to miss this episode!Thank you for listening – if you like what you hear, be sure to leave us a rating or review on iTunes! That helps us know what you're enjoying and bring you more content that is relevant and helpful to you.For more episodes and to learn more about Bakery Business Academy, please visit podcast.bakerybusinessacademy.com

What happens when two friends passionate about baking make the leap from a subscription-based bakery to having a retail storefront?In this episode, we sit down with Kate and Dorie from the Chickadee Bakeshop to chat about operating 2 business models at once, running a thriving business in a small town, and how partnering with an established business can be a recipe for magic. Their smart approach to business helps ensure sustainable revenue AND has helped them grow and scale, while focusing on baking things they enjoy. These ladies have really created something special!We also chat with Dorie & Katie about…Why being unique can be your biggest differentiator.How diversity in your revenue streams can create the stability you need to grow your bakery biz.  Why baking is a joy-based economy.And so much more!Learn more about Chickadee Bakeshop:Chickadee Bakeshop WebsiteChickadee Bakeshop InstagramThank you for listening – if you like what you hear, be sure to leave us a rating or review on iTunes! That helps us know what you're enjoying and bring you more content that is relevant and helpful to you.For more episodes and to learn more about Bakery Business Academy, please visit podcast.bakerybusinessacademy.com

Looking for a simple dog friendly icing recipe that hardens, doesn't crack and needs no refrigeration? Go to https://pastries4pets.com (https://pastries4pets.com) for more information!

Liv For Sweets owner Olivia (Liv) Jessup stops by the studio to talk all things sweets with Brooke. Liv explains how she started her business as a young college student, and shares how COVID and inflation have taught her valuable lessons as an entrepreneur. Find out which flavors Liv has in store, and how she plans to celebrate the bakery's three-year anniversary this August. Find Liv For Sweets Bakery online and on social media: Instagram: @livforsweetsbakery Website: www.livforsweetsbakery.com Visit in-person at 134 W Main St., Pilot Mountain, NC 27041

If you would like to have more information about our Conversation Club, please visit: https://portuguesewitheli.com/cah >> Do you want to understand more of what Brazilians say in Portuguese? Do you consider yourself at the intermediate level? Then grab one of our learning guides for free and see for yourself how much more you can understand after just one week. The grab your guide today, please follow this link: https://social.portuguesewitheli.com/convite Uma amiga minha, a Nicole, estava de passagem aqui por Salvador. Vinha para uma conferência ou coisa assim. Como fazia séculos que a gente não se via, pedi folga no trabalho para revê-la. A gente se encontrou na rodoviária. Era a mesma Nicole de sempre: roupas simples e um sorriso enorme. A gente pegou um táxi e tagarelou o caminho quase todo. A ideia era ir para um shopping, mas a Nicole disse que, já que estava em Salvador, não queria ir a um shopping, porque só o que tem por aí é shopping. Concordei e sugeri que fôssemos a uma padaria e delicatessen que conheço – é um lugar bem-arrumado, climatizado e meu estômago estava roncando. A gente podia conversar e, de quebra, encher a barriga. Na padaria, a Nicole ficou deslumbrada– tinha tanta coisa que ela mal podia escolher. A gente pegou as bandejase foi para a fila do balcão, para pegar a comida. Ela pegou um pão francês, dois biscoitos integrais e algumas rosquinhas para começar. Eu peguei um pedacinho de bolo com coberturade chocolate, só para abrir o apetite. Sentamos para conversar. Em dois minutos de conversa, Nicole se levanta, fatia um bolo em camadas que ainda não estava fatiado, pegou uma dúzia de bolinhas de queijo e um misto-quente. Ela ainda passou uma quantidade generosa de manteiga em cima do pão e voltou. Conversa vai, conversa vem e mais uma vez lá se foi Nicole buscar um salgado de massa folhada, que começou a se esfarelar quando ela o pegou. Depois que ela botou aquilo para dentro, se levantou e foi buscar mais uma torta salgada, outro pão francês, ovos mexidos e devorou tudo. Por fim, dois minutos depois, com comida ainda no prato, ela foi de volta ao balcão de comida, pegou uma musse, uma rodela de abacaxi e fez cara feiapara os suspiros. “Não como nada com corante”, ela disse. Não sobrou um farelinho para contar história. No final, como saideira, ela encheu um copo de café com leite – copo mesmo, não xícara – e colocou três sachêsde açúcar mascavo, para adoçar um pouquinho. Mal toquei no meu bolo. A fome passou só de olhar a Nicole se empanturrando. --- Send in a voice message: https://anchor.fm/portuguesewitheli/message

Ready to take a personal look into my award- winning home bakery? Today I am sharing two specific ways I was able to double my sales in my home baking business and attract more clients. If you have been around for a while or you are just starting your baking or cake business from home these tips are great resources to apply to your home baking business to get more sales.In this episode we will cover:How I created my own promotionsWhat 3 promotions I use in my businessWhat keyword is perfect for attracting more sales and moreThanks so much for listening! Your support of this podcast means the world to me!Are we friends on social media? Instagram is my home so be sure to follow me on Insta at @bakingforbusiness for more daily tips, motivation and alerts

I can't wait for you to LISTEN to this podcast with Jake Hunt. Put your headphones on and listen now! Jake is the managing partner of Windy Brow Farms, a diversified farm, orchard, bakery & creamery in Northwestern NJ.He runs this business along with his parents, tackling the unique challenges that come with all family businesses, and those that impact small farms in rural communities in a state that isn't necessarily known for being “rural”. Living out & proud, Jake struggles to find the balance between being an advocate & outspoken voice in the community, while running a successful business in a traditional, often hyper-conservative community in an otherwise blue state.There are so many gems and delicious quotes in this podcast like these: Get the Full Show Notes + Transcript“I chose to make this my life, I chose to love it… maybe not even minute of it but there have been sacrifices that make it all worth it.”“I chose to show up by being a steward of the land, (and) I chose to make it my purpose to feed people.”“Get outside, breath in, walk around fields, enjoy nature, eat an apple, and take in the view.”“If (people) see tolerance in the space that we are creating in this corner of New Jersey, that is very red… then maybe they will be more tolerable and respectful in their own lives.”“It's about giving someone the gooey ganache brownie that gets them through their day.”“You grow up queer without being able to put I into words or without being able to express yourself, that gives you a thick skin.”“We all have trauma…recognize it, don't suppress it, but (also) don't let it ruin your life.”I am excited to hear your thoughts!Please tag us @itscarlacontreras + @windybrowfarms on Instagram so we can continue the conversation with you. Use the hashtag #showupfullypodcastEat Well,xo Chef CarlaPS: Curious about my Health Coach journey? Listen to this episode

This was an awesome episode to do with my good friend Katherine Huck. She is a co-owner of Mountainside Bakery & Cafe in Princeton MA. We chatted about the beginnings of the bakery, why she decided to open a bakery in the first place, her past careers, the biggest risk she's taken, the DCR agreement with Massachusetts, and more. If you've never been to this bakery (Wachusett Mountain Superintendent's House) on Wachusett Mountain in Central Mass, you're missing out! The views are beautiful, the drive is beautiful, and you can even see Boston down the road on sunny days! You won't regret going here for the food/drinks or just checking out the atmosphere. It will become a favorite for you. Let me know what you think of the episode by telling me on social media! My links: TikTok: https://vm.tiktok.com/ZTd9RSBL3/ Instagram: https://www.instagram.com/jakeboucherrealtor/ Facebook: https://www.facebook.com/jakeboucherrealestate/ LinkedIn: https://www.linkedin.com/in/boucherjake23/ Podcast: https://anchor.fm/jboucherre About me: https://www.lamacchiarealty.com/team_members/jake-boucher/ Real estate Facebook group: https://www.facebook.com/groups/5069805376376410 Email: jboucher@lamacchiarealty.com https://www.lamacchiarealty.com/why-choose-us/ Mountainside Links: Website: https://www.mountainsidebakerycafe.com/Instagram: https://bit.ly/3okgKDEFacebook: https://m.facebook.com/mountainsidebakerycafe/

I started Chick Boss Cake as a hobby at first and ran it out of my tiny apartment kitchen. Eventually, word spread and I realized I loved both making and eating desserts. Part of what makes us unique ties into our slogan “it's not about the cake”. While many of our customers will say we have the best cake in town, for us it's about the community we have and the opportunity to bring people together. The cake and desserts are just the way we create experiences that bring people together.  I'm not formally trained in baking or business. I dropped out of high school at 16 and have self-educated along the way. It's been a lot of trial and error. But I have always infused a lot of my personality into the brand which gives us an authenticity that I believe has helped us attract the best customers and staff. That makes it easy for me to show up every day and be myself and attract like-minded people.  Technology plays a huge role in the success of our business. We automate tasks, keep things organized, and make the customer experience as seamless as possible. No matter what business you are in, you should be leveraging technology. You don't have to be a tech expert either, you just have to start somewhere and grow from there. I'm a hands-on learner so I dove in and built our website myself on Shopify and added a little popup that shows when someone buys something because social proof is so important. Our use of technology is what saved our business during COVID.  We have 3 stores today in the suburbs around Toronto and we're working on our 4th location. Our overall revenue is $1.3 million which I'm proud of because that is a lot of cake. The approach we use when opening new stores is we want to create fans in that market before we even open a location. We do that through our online store and delivery model so that by the time we open a store, we have long lines – because customers in the area have already been able to order online. That approach I believe has helped us be successful once we do open a new location.  While I never had a formal education, I love learning. I read a lot of books, listen to tons of podcasts, go to business conferences, watch YouTube videos, and do anything I can to put myself in a position to learn from others. I emphasized doing what I love and then I go find the information on how to do it. If I can figure it out, anyone can do it – which is why on my podcast I will call people out when they start making excuses. Excuses aren't going to get you anywhere. If you find yourself getting stuck it's probably because you're making excuses.  Resources Shared: Chick Boss CakeRebecca Hamilton Co.ShopifyMailchimpThe Million Dollar Bakery by Rebecca HamiltonScrap The Sweet Talk PodcastThryv

Starting a small business academy and teaching others how to start a successful bakery business with Rob and Jen Morris. ----- Welcome to episode 366 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews Rob and Jen Morris about how they teach home bakers how to start a bakery business. How to Start a Successful Bakery Business We're really excited to welcome Rob and Jen back to the podcast after three years! When they last came on the show, Jen and Rob were running their bakery, Cupcakeology, but since then, they have closed up shop and started sharing their expertise as baking business coaches. Through their Start Small Win Big Academy, they teach home bakers how to start a profitable and successful bakery business — just like they did! You'll hear why they decided to make this switch, how they're grown their new business, what success their students have had, and more. In this episode, you'll learn: Why Rob and Jen decided to shut down their bakery Why they decided to launch the Start Small Win Big Academy How they approach marketing for their new business How they use paid advertising to grow their business How they attract students who are motivated and excited Why they encourage their students to smart small and grow over time Resources: Start Small Win Big Academy 192: Bootstrapped Cupcakes: How Rob and Jen Built a Successful Business Lovin' from the Oven Jess Sims Food Blogger Pro Directory Follow Rob and Jen on Instagram and Facebook Join the Food Blogger Pro Podcast Facebook Group If you have any comments, questions, or suggestions for interviews, be sure to email them to podcast@foodbloggerpro.com. Learn more about joining the Food Blogger Pro community at foodbloggerpro.com/membership

Travel Gluten-Free Podcast Season 07 Episode 13 How to Find a Gluten Free Bakery   When we find out we can't eat gluten foods due to Celiac or other autoimmune diseases, we might think that it is the end of us enjoying the foods we love. Join us in today's Travel Gluten-free Podcast as we discuss how to find gluten-free bakeries to satisfy our taste buds.   Delicious Gluten Free Treats at Gluten Free Bakeries   We find out we have Celiac disease, or we can't eat gluten, and immediately our minds race to all the bread and pasta we will miss out on in our lives! Then, we come to find out about all the amazing places around us that we can find delicious, gluten free baked goods. While there are many amazing gluten-free companies that make gluten free baking mixes and gluten free bakery goods, sometimes we want to treat ourselves and go all out at a gluten free bakery! The Differences Between Gluten-free Bakeries   Is there a difference between a gluten-free bakery and a bakery that offers gluten-free baked goods? Listen in as I delve into the difference and why you are safer with a Gluten-free bakery. I also share with you the critical questions to ask in a bakery that is not a dedicated gluten-free shop. Finding a Safe Gluten-free Bakery   Besides using the Find Me Gluten-free App, I share tips on finding content creators, bloggers, and influencers online who can guide you to other gluten-free bakeries not listed on the app. Also, find out why I highly recommend the paid version of the Find Me Gluten-free App. In addition, I share tips on how to use other general apps and social media to find gluten-free bakeries. Journey with Travel Gluten Free The Guide to Traveling Gluten Free will walk you through planning and enjoying your next gluten-free travel adventure! Get the BEST all-natural gluten-free travel cosmetics at Lemongrass Spa!  Find cool gluten-free swag at my gluten-free swag shop Follow Travel Gluten-Free on Social Media  Twitter, Facebook, Youtube, Pinterest, Instagram   *Spread the love of Travel Gluten Free podcast and share this episode with a friend*

We care deeply about where our food comes from, considering the carbon-footprint of how our food is transported. But how about how it's produced? Is the production facility your food is made in net-zero? On this episode of Tech Bites, host Jennifer Leuzzi talks with Bread Alone Bakery CEO Nels Leader about the multi-year process of converting their original Boiceville facility into the first commercial bakery in the U.S. to operate on 100% renewable energy, without fossil fuels.Photo Courtesy of Bread Alone. HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we're asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.Tech Bites is Powered by Simplecast.

Links: My article on the dangers of chatbots led someone to share this concern-affirming tale.  Extend AWS IAM roles to workloads outside of AWS with IAM Roles Anywhere  How to tune TLS for hybrid post-quantum cryptography with Kyber  hasIAMfailedopenyet.com is a site that triggers a Lambda function on every invocation that attempts to access something it cannot. 

Our guest today, Ocean Robbins, has been a change-maker from a young age and shares his story with us on this episode. His journey began when he was born in a 1-room log cabin, miles away from other people in the middle of the forest in British Columbia, Canada. He watched his family grow most of the food they consumed and lived on less than $500 a year. He eventually moved to California where he was schooled at home and started his first business called “Ocean's Bakery” at just 11 years old. His creativity didn't stop there when, at just 16 years old, he founded Youth for Environmental Sanity, known by its acronym YES!.  Fast forward to today and Ocean is co-founder & CEO of the 750,000-member Food Revolution Network. He is also the author of the bestselling book 31-Day Food Revolution: Heal Your Body, Feel Great, and Transform Your World.  He is the executive producer of the documentary The Need To Grow.  On today's show Ocean talks to us about what it is like raising autistic kids, the science behind the powerful practice of gratitude, why curiosity is so healthy, why our soil is in a state of emergency, and more. Join us for this powerful, honest, and enlightening conversation!  “Curiosity is one of the most powerful forces of the universe. We equate not knowing something with weakness. But if you don't know something, then you have the opportunity to learn something. And if you can learn something, that is life in action.” - Ocean Robbins   What we discuss: Ocean's experience raising autistic kids  The science of gratitude and how it increases your probability of positive experiences  Why curiosity is so powerful  What a healthy education system looks like  How climate change and food production are related  Why our soil is so poisoned and how it hurts us all   How to make sustainable and healthy food choices  What's the deal with organic produce?    Resources:  Connect with Ocean - https://www.oceanrobbins.com Food Revolution Network - https://foodrevolution.org/author/oceanr/   Connect with Switch4Good   YouTube - https://www.youtube.com/channel/UCQ2toqAmlQpwR1HDF_KKfGg   Facebook - https://www.facebook.com/Switch4Good/   Podcast Chat Group - https://www.facebook.com/groups/podcastchat/   Instagram - https://www.instagram.com/switch4good/   Twitter - https://mobile.twitter.com/Switch4GoodNFT   Website - https://switch4good.org/   Use code SWITCH for 25% off your order at MaxinesHeavenly.com   Click on this link to download the abillion app - https://abillion.onelink.me/42TD/switch4good

Charlie Emers is an old friend of mine, although only via email, until we got together for a conversation back in early 2021. (Rise Up! #118) Since he was on the show, we've struck up a fun correspondence, with Charlie writing me long emails from his front porch.  I imagine him hitting send and then either heading to the bake shop or sneaking out the back of the farm for a hike or a ski.  It's a friendship I cherish. Baker, Philosopher and Matzoh maker, Charlie Emers of Patchwork Farm and Bakery in rural Vermont.  Helpful Links Patchwork Farm and Bakery @patchworkfarmand on Instagram Support the Podcast Here! Rise Up! The Baker Podcast website The Bakers4Bakers Community Mark's Blog, with the Bakernomics series Mark on Instagram Credits: Produced and hosted by Mark Dyck Theme song and music by Robyn Dyck Orange Boot Human logo by Fred Reibin

The famous Melrose Diner and Bakery has been a long-standing Philadelphia tradition for over 80 years. Conveniently located in South Philly on West Passyunk Ave, Melrose is a central fixture in the neighborhood. Behind their mid century facade, they serve up comfort food & people-watching 24/7. So, on today's episode we want to let you know why everyone who knows, goes to Melrose.

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Robert and I take it back to discuss how he went from a silent investor to running the Northern California division of B&H Bakery Distributors. Robert believes it was a great idea from the very beginning to supply his own community with the ingredients they needed to run their donut shops. After building the donut shops up along California, Robert already had the donut network he needed to kickstart the supply company. B&H Bakery Distributors being in Northern California while his family still in Southern California meant that he only spent 1 day a week at home. We discuss how his sacrifices and lack of family time has impacted his relationship with the family today. Music By: Acerelio Chen

While all our customers are appreciated, there are some unique ones that I've encountered over the years. The great thing about owning a bakery, is you get to interact with all types of people, who share a love of baked goods. I hope you enjoy this podcast. Happy Baking, Sheila For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you'd like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ. --- Send in a voice message: https://anchor.fm/house-of-bread/message

Auckland bakery, Sweet and Me never has any coconut buns or pineapple pies left at the end of the day. Fiji born Chef, Bertrand Jang has worked around the Pacific and is now focused on creating a range of predominantly sweet baked goods and a few savoury items. He co-owns Sweet and Me with fellow Fijian, Lizie Koroivulaono.

What wonderful surprises await the Bowery Boys in Little Caribbean? The Brooklyn enclave in Flatbush is one of the central destinations for Caribbean-American life and culture in New York City.Since the 1960s, thousands of immigrants from Jamaica, Trinidad, Haiti, the Dominican Republic and other Caribbean nations have made this historic area of Flatbush (mostly east of Flatbush Avenue) their home. The streets are lined with restaurants and markets that bring the flavors of the islands to Brooklyn.But the story of Caribbean immigration to New York City begins many decades before.Tom and Greg are joined on the show today by Dr. Tyesha Maddox, assistant professor of African and African-American Studies at Fordham University, to discuss the history of Caribbean immigration into the United States (and into New York City specifically).Then they head out into the streets of Flatbush to join Shelley Worrell, the founder of I am caribBEING who led the effort to designate an official Little Caribbean as a vibrant cultural hub. Listen in on this mini food tour of Flatbush and Nostrand Avenues and discover the secrets of this bustling neighborhood.Stops include: Peppa's  Jerk Chicken (738 Flatbush Ave.), Errol's Caribbean Delights (661 Flatbush), African Record Center (1194 Nostrand Ave), Labay Market (1127 Nostrand Ave), Allan's Bakery (1109 Nostrand Ave), and Rain Eatery and Juice Bar (1166 Nostrand Ave).This episode is brought to you by the Historic Districts Council.  Funding for this episode is provided by public funds from the  New York City Department of Cultural Affairs in partnership with the City Council and Council Member Benjamin Kallos.

In this Business Daily mini series we're exploring how businesses we all use regularly are being affected by the cost of living crisis. This episode looks at how bakers are coping as the price of grain, dairy and the power needed to heat their ovens, all continue to increase. Leanna Byrne speaks to bakers in Egypt, France and Uganda – one baker tells us that the price increases she's seeing for ingredients means she should really have doubled her prices. Our French baker tells us the price of butter is a huge issue there and in Egypt we investigate the expense of wheat imports and difficulty sourcing local wheat. Presenter / Producer: Leanna Byrne Additional production: Olivia Wilson Image: Baker; Credit: Getty