Podcasts about Bakes

In this episode, host Debra Caldow speaks to some of the young people and the families who are part of the JubyLee Bakes Project. From what they enjoy most about baking to the impact it has on their lives, the young people themselves reinforce the importance of projects like JubyLee for not only changing individual lives but also altering societal perceptions.  https://www.jubyleebakes.org.uk/  If you would like to support this podcast then visit buymeacoffee.com/expandingworlds

We're very happy to welcome Danielle Scipione, who isthe Events Manager at Bakes Brewing Co. she helps engaged couples and families go from status quo wedding related events to unique and memorable ones, withouta headache. Join the conversation. We love your questions, comments, and requests! We also love guests! Past brides, grooms, vendors, and venues contactus! We offer host read advertisement as well!! Contact us for more information!Email us at ⁠⁠⁠⁠andrea@thisjoyous.com ⁠⁠⁠⁠Contact us through social media: Facebook, Instagram or website all are titled: New Jersey Wedding PodcastLinks to this week's vendors:@bakesbrewingcohttps://www.bakesbrewing.comOur intro music is by @jonathanrusso_guitarist Andrea Purtell ⁠⁠⁠www.forthisjoyousoccasion.com⁠⁠⁠⁠⁠@weddingofficiant⁠⁠Celia Milton:⁠⁠⁠www.njvowsnow.com⁠⁠⁠⁠⁠⁠⁠@njvowsnow⁠⁠⁠⁠

Hey, Tyler is out this week so it’s just Dave and Ian on this Lite Bake episode.It’s a really fun one. Good goofy energy.Hope you enjoy. Plugs: The post Ep. 872 – Litest of Bakes – June 2026 appeared first on TADPOG: Tyler and Dave Play Old Games.

In this episode, Debra Caldow talks to Julie about her role at JubyLee Bakes. Julie runs weekly baking sessions and organises volunteers. She shares what motivated her to get involved. Having seen first-hand how support for young people can drop off after full-time education, she felt compelled to act. Julie also discusses the challenges around moving young people into paid employment. She explains why a better understanding of individuals matters. And why supportive workplace coaching can lead to a real change in perceptions — and ultimately, more opportunities.  https://www.jubyleebakes.org.uk/  If you would like to support this podcast then visit buymeacoffee.com/expandingworlds  

Liam Baker is in and we find out about his Eagles WA Day video that has gone viral, cover the loss to the Pies and the storm coming for Sunday's game with Essendon. Plus a crazy story involving breaking into Brian Taylor's house.See omnystudio.com/listener for privacy information.

In this episode, Debra Caldow talks to Ellen Tomlinson from JubyLee Bakes. Ellen explains how she joined together with other families to create JubyLee Bakes. Their goal was to provide meaningful work for her son and other young adults with additional needs. She discusses why they chose baking and how they financed the startup. Ellen also talks honestly about the challenges they faced along the way. She shares the support they found that helped them build and run the organization. JubyLee Bakes now helps many young people develop real work skills. And in doing so, it boosts their confidence and sense of self-worth. https://www.jubyleebakes.org.uk/  If you would like to support this podcast then visit buymeacoffee.com/expandingworlds

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Liam Baker doesn’t just dodge tackles; apparently, he’s been dodging the Victorian Sheriff’s Office for years. The West Coast co-captain joined Xav and Katie to come clean about a legendary $10,000 mountain of parking fines from his Richmond days—including the time the cops actually tracked him down at Tigerland! Plus, Bakes gets real on the Eagles' brutal run. He’s throwing his full weight behind coach Andrew "Mini" McQualter, despite the "pathetic" performances and a surgical sledge from GWS star Toby Greene that hit right where it hurts.See omnystudio.com/listener for privacy information.

PJ talks to Chef Shane Smith in studio Hosted on Acast. See acast.com/privacy for more information.

Today's guest is Edd Kimber—baker, cookbook author, food writer, and the first winner of “The Great British Bake Off.” He has written eight cookbooks, including his latest, “Chocolate Baking: The Ultimate Guide to Cakes, Cookies, Desserts, and Pastries.”  Ed joins host Jessie Sheehan to talk about growing up in a home where everything was made from scratch and how he taught himself how to bake after working a stressful job. He shares how winning the first season of “Bake Off” changed his life, why he loves cookbook writing, and how he developed his voice as a baker. Then, Ed walks Jessie through his Tahini Milk Chocolate Paris-Brest from “Chocolate Baking.” He gives tips for mastering choux pastry, making stable ganache, and building layers of flavor and texture. Click here for Edd's Tahini Milk Chocolate Paris-Brest recipe.  Subscribe to our Substack for more baking news and recipes Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Edd: Instagram, "Chocolate Baking" cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Subscribe to DTC Newsletter - https://dtcnews.link/signuphttps://lexingtonbakes.com/Lex Evan built Lexington Bakes after years of baking for friends who kept telling him the same thing: they didn't usually like desserts like this, but they loved his. That turned into a bootstrapped brand built on better ingredients, frozen and refrigerated distribution, and a refusal to follow the usual packaged dessert playbook.For CPG founders and DTC operators trying to improve conversion, CAC, and retail sell-through without watering down the product.In this episode, Lex breaks down:How Lexington Bakes went from a holiday presale to about 200 retail stores Why premium products can fail when value is not obvious at first glance How changing format, sizing, and offer structure helped bring CAC from roughly $180 down to $25 on a new-customer offer What “radical ingredient transparency” actually looks like in packaged food Why a product rename turned a weak SKU into one of the brand's best retail performers Who this is for:DTC founders, CPG operators, grocery brands, and marketers working on pricing, offer design, retention, or retail expansion.What to steal:Build first-order offers around how cautious buyers actually shop Make value obvious without forcing customers to do math Use plain-language product naming until the brand has enough equity to get more creative Timestamps:00:00 From zero to shipping 500 brownies02:30 Why Lexington Bakes started05:00 No preservatives and cold chain strategy07:00 Manufacturing challenges and scaling09:30 Radical ingredient transparency explained13:00 Product evolution and Lexington Bakes 4.017:00 Pricing psychology and shelf perception21:00 Fixing DTC conversion and CAC24:00 Intro offer strategy and LTV thinking29:00 Retail behavior and repeat purchase patterns34:30 Naming mistake and SKU turnaround39:00 2026 growth strategy and manufacturing focusSubscribe to DTC Newsletter - https://dtcnews.link/signupAdvertise on DTC - https://dtcnews.link/advertiseWork with Pilothouse - https://dtcnews.link/pilothouseFollow us on Instagram & Twitter - @dtcnewsletterWatch this interview on YouTube - https://dtcnews.link/video

TV chef Shane Smith tells Oliver about his new recipe book Loaf Tin Bakes.

Things get extra sweet (and delightfully unpredictable) as Lisa and Allison turn their attention to the world of junior bakers in this charming Kids Bake Off–inspired episode. With smaller hands and big imaginations at work, the stakes may be lower — but the creativity is sky-high.Lisa and Allison revel in the joyful chaos that only kid-led baking can deliver, from wildly ambitious ideas to decorating choices that follow absolutely no rules (and that's exactly the point). There's plenty of laughter, aww-worthy moments, and genuine admiration for the confidence and creativity these young bakers bring to the table.Lighthearted, heartwarming, and just a little bit chaotic, this episode is a reminder that baking is supposed to be fun — even if it gets messy along the way. So grab a sprinkle-covered treat and settle in for an episode that's as wholesome as it is entertaining.

It's time for the Spooky Sleeopver!This week we have a diva down as Nikki retracts her medieval medicine advice from last weeks episode. Cheryl is letting us in on the secrets behind her upcoming tour with Kitty Scott Claus, and it's time to celebrate Nikki's birthday!This weeks rabbit holes are very timely...Nikki explores the history behind birthday cakes and the folklore surrounding candles for making a wish.Cheryl is beside herself with nostalgia because Hannah Montana is turning 20! Well, at least the show is. Chez gives us all the behind the scene goss, the truth behind that infamous wig firing and how Miley Cyrus herself was never meant to actually be Hannah!this weeks secret emoji to leave in the comments for all you diligent divas who read these descriptions is the lips, mwah!New episodes weekly. Ad-free and early on Patreon.Got a theory? Been lost in a rabbit hole? We want to hear from YOU!Email killerscultsqueens@gmail.com or DM us on Instagram @killerscultsqueens.✨ Support the show on Patreon for bonus content and early AD FREE access: patreon.com/killerscultsqueens

In this episode of The Tiberius Show, Tiberius sits down with Chef Crystal Clark, the talented chef and baker behind Crystal Bakes, to talk about the world of baking, cooking, and community service. Crystal shares her journey from childhood baking disasters to running her own successful business and feeding the Orlando community.Chef Crystal breaks down (in teen-friendly language!) the highs and lows of running a bakery, the importance of math in the kitchen, and why food can bring people together. Plus, she talks about her work feeding soldiers, the challenges of culinary school, and the joys of baking cookies.We also dive into:    How Crystal transitioned from science to cooking and why she chose the culinary path    What goes into running a baking business (besides just baking!)    Crystal's signature cookie, the BFC (Big Freaking Cookie!)    The hardest dessert to make: soufflés (timing is everything!)    Math Corners: How math plays a key role in baking and cooking    Heart of the Lion: Leadership and patience in the kitchenBecome a supporter of this podcast: https://www.spreaker.com/podcast/the-tiberius-show--3352195/support.

The off-season MARCHES on, as Matt & Nik bring you the latest in BC Lions land. Defensive tackle Casey Sayles joins the show to talk about his decision to move West and how it's a perfect fit for him and his family. Sayles is excited to be re-united with defensive line coach Randy Melvin and a couple of former teammates. We also bring you a special version of BC Lions trivia after Bakes surpassed a big milestone with the organization. It wraps up with a very spirited version of ‘Go For It Or Punt.' TIMESTAMPS: ⁣ 0:00 - intro 4:19 - BC Lions news and content 15:41 - Casey Sayles interview 35:07 - Kowalski's Lions trivia 45:33 - Go for it or Punt

February 16, 2026 ~ Chris Renwick, Jamie Edmonds, and Lloyd Jackson talk about the Nancy Guthrie disappearance. The team also discusses the NBA All-Star Game, Olympic updates, and Rom Emanuel's potential presidential run. April Anderson joins them to talk about her bakery, Good Cakes and Bakes. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

February 16, 2026 ~ Chris Renwick, Jamie Edmonds and Lloyd Jackson welcomed April Anderson, co-owner of Good Cakes and Bakes. She discussed her Detroit bakery, its community focus, and shipping unbelievable baked goods nationwide. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Hour 2 of A&G features... Trash day & this year vs. last year poll Booze lake & people drinking less Some Gavin kicking & his cancelled speaking at Davos A cow uses a tool See omnystudio.com/listener for privacy information.

Hour 2 of A&G features... Trash day & this year vs. last year poll Booze lake & people drinking less Some Gavin kicking & his cancelled speaking at Davos A cow uses a tool See omnystudio.com/listener for privacy information.

Get ready for the Rush Hour's return on January 19 by looking back at our favourite moments in 16 years on air. Billy can't say thesaurus, we have a massive mixup trying to interview Michael Owen, we find out why Billy can't host a quiz show, Billy thinks he's getting a statue in Jerilderie, JB makes history, and Billy bakes JB. Then, Billy interviews a mascot, Matt Hill cops a nickname barrage, we listen back to Billy's top 10 cockups of all time, hear from a listener in Canada, some French craft, and the Wrinkliest Joke.See omnystudio.com/listener for privacy information.

What if baking at home didn't have to require special skills of effort and instead could deliver a shareable sweet treat to warm up a chilly, busy week? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll want to make Alison Roman's recipe for blueberry muffins that are as easy to bake as they are to eat. Bonus: they're freezer and make-ahead-friendly. You'll also want to try bright and citrusy classic Italian ricotta cookies – one simple batch yields a mountain of soft, lemony treats that are perfect for taking on the go, or for filling your cookie jar. Tune in for a quick dose of home cooking inspiration!***Links: Alison Roman's blueberry muffin recipeItalian Ricotta Cookies by Melissa Huett, adapted by Melissa Clark for NYT Cooking ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

In this episode, Vince sits down with YouTube strategist Tony Guerrieri to break down how YouTube actually works in 2026—and why most creators and business owners grow the wrong way. Tony reveals the truth about going viral, building the right audience, and turning long-form videos into real revenue. From interest-based media to the MrBeast analytics framework, this episode is packed with actionable insights for anyone who wants to grow on YouTube with intention instead of luck. If you want to grow your YouTube channel, attract the right audience, and turn long-form content into a real business engine, this is the episode to watch. 00:00 — Why Tony became the strategist behind YouTube channels that actually scale. 00:41 — How starting as “Tony Bakes” taught him the fundamentals of content demand. 03:08 — The biggest misconception: views don't equal cash without strategy. 04:05 — Why YouTube is the only platform worth mastering long-term. 07:07 — The real reason YouTube growth is harder—and why that's your advantage. 08:04 — Consistency isn't enough; growth comes from improving every video. 08:55 — The MrBeast method: studying analytics to engineer breakout content. 10:22 — Interest-based media: people follow topics, not creators. 11:26 — How to pull trending topics into your niche to drive targeted traffic. 12:19 — Why random viral content destroys your audience quality. 14:20 — How businesses actually make money on YouTube (not through ads). 20:21 — Case study: 8,000 views → 240 calls → $50,000 in revenue. Thank you for being a vital part of our channel

Healthy baking doesn't mean giving up the sweet and satisfying tastes you love. It's about better-for-you swaps that keep every bite just as delightful. To support more content like this, become an AARP member at aarp.org. And don't forget to subscribe for more tips and tricks to help make your life a little easier — and happier! 

What the hell is a Bedfordshire clanger, anyway? We delve into British bakes of yesteryear, debate a shaky-hands ruling, and talk pizza dipping methods.Check out our merch at maxfunstore.com.Please support us at maximumfun.org/join, follow us on Instagram @tvcheffantasyleague, and leave us a 5-star review on Apple Podcasts.

Megan chats with Cheryl Norris about what the transition from corporate employee to full time blogger really looks like and how to navigate it with purpose. Cheryl Norris is the founder of the Bakes by Brown Sugar baking blog, where she specializes in baked goods for the homebaker. She combines her technical background as a mechanical engineer and self-taught baker to write detailed recipes and explain the baking science behind her recipes. She lives in Porltand, OR with her husband. She recently left her full time job and now operates her food blog full time. In addition to her business, Cheryl loves to travel. Her favorite city is Paris, but her favorite food country is Japan. She also loves to read and is always up to learning something new. Cheryl's story is raw, honest, and deeply helpful for anyone dreaming of going full time. She walks through the emotional and logistical challenges of leaving a 37 year career, the mindset shift that changed everything, and the systems that helped her step into entrepreneurship with clarity instead of chaos. This conversation is a roadmap for anyone craving freedom but unsure how to get there. Key points discussed include: Be the driver in your own transition: Learn how Cheryl reclaimed control during layoffs and turned fear into clarity. Know your numbers before you leap: She breaks down the financial reality that helped her make a confident decision. Plan your first 90 days intentionally: Hear how a transition roadmap reduces stress and brings direction. Write your own job description: Understand your role, hours, and expectations the same way you would in any company. Create an ideal week you can stick to: Build structure so your time expands your work rather than swallows it. Expect the emotional dip: Cheryl names the "pit of incompetence" and why it is a normal part of leveling up. Use systems that support your brain: Learn why tools like ClickUp or a simple planner can be the difference between drifting and momentum. Remember why you started: Returning to the love of baking helped Cheryl find joy and energy again. Connect with Cheryl Norris Website | Instagram

Today's episode is all about Detroit sandwich culture, community, and the power of sharing good food with good people. I'm joined in studio by Carlos Parisi, the mind behind Sandwich Week, for a wide-ranging conversation on where to find great sandwiches across the region – and how those places help you make real-life connections, not just grab lunch and go.​ 02:24 - Honoring Greg Mudge We start by remembering the late Greg Mudge of Mudgie's, whose new honorary street sign that went up over the weekend recognizes just how much he did to shape Detroit's modern restaurant and bar scene. Carlos shares personal stories about Greg as a mentor, community builder, and straight shooter who helped countless businesses get off the ground and pushed people to be better.​ 05:55 - 10 Rapid-fire sandwich takes Then I put Carlos through 10 rapid-fire sandwich questions, starting with the eternal "Is a hot dog a sandwich?" (he says no, emphatically). We get into toasted vs. untoasted bread, mayo vs. mustard, pickles, diagonal vs. straight cuts, fries and chips on the sandwich, bologna nostalgia, and why texture, temperature, and proper "shredduce" (shredded lettuce) make or break a great bite.​ 15:37 - Sandwich Week 2025 preview and schedule From there, we dig into Sandwich Week 2025, running December 26–31 in its 12th year. Carlos walks through the schedule:  Friday, Dec. 26 – Mudgie's (12–3 p.m.): Kicking things off where so much started, with the Uncle Carlos sandwich back on the menu.​ Saturday – Vesper Books & Wine (12-3 p.m.): A first-ever Sandwich Week pop-up with Ayiti Spaghetti​ Sunday – Ladder 4 (12-3 p.m.): Wild, creative sandwiches from one of the top spots in the country, plus that off-the-beaten-path wine-bar vibe.​ Sunday night – Dakota Inn Ratskeller (ticketed dinner, 6 p.m.): A 15-foot sandwich built on a giant table in the newly revived basement German wine bar! Plus sides, Aunt Nee's chips and salsa, and two drinks with your ticket.​ Monday – Rocco's (12-3 p.m.): A must-visit Italian market stop with art between two slices of bread.​ Tuesday lunch (12–3 p.m.) – Tall Trees: Ferndale's small-but-mighty cafe, with obsessive attention to thoughtful sandwiches.​ Finale – Batch Brewing (6 p.m.): Closing things out under the big tent with a special smoked-meats sandwich lineup and a big community raffle with concert tickets, gift cards, and more from businesses across Metro Detroit. There are also a number of sidequests with deals at Gonella's, Pietrzyk  Pierogi, JP's Makes and Bakes, Last Chance Saloon, Bev's Bagels. Support the show on Patreon: https://www.patreon.com/c/DailyDetroit Follow us on Apple Podcasts: https://podcasts.apple.com/us/podcast/daily-detroit/id1220563942 Or Spotify: https://open.spotify.com/show/1Yhv8nSylVWxlZilRhi4X9?si=df538dae2e144431  

John's tooth is back in, and he's excited to have the kids home for holiday week. He shares wisdom from airports, hotels, and Ubers while in New Mexico. He's also cracked the code to survive Minnesota winters. 

Send us a textIn this episode Dan visits Tin Barn for their Friendsgiving event. Dan talks to Scott, Lauren, Dale, and Rich of Tin Barn about the event and some of the new beers they debuted for the event - one collab with Bakes and one with District 96, Lost Tavern, and Twin Elephant. They talk about the event itself which featured a taplist that included beers from Other Half, RAR, EQ, and many other breweries.Later on Tim and Cindy of Twin Elephant join the conversation as well as Andrew of District 96. We talk about the beer industry and the importance of friends in having a successful brewery. Tim talks about how Twin Elephant was one of the first breweries to use Eggers hops and shares some stories about Eggers that most people probably don't know.Later in the episode, we talk about some of the major releases of the past week - Kane's ANTEAD set and Cantillon's fall package as well as Oakflower's anniversary offerings. And finally we look ahead to one of the best weekends of the year in the local craft beer world - the weekend of December 5th and 6th with the Tap House 15 anniversary and LADS Day. 

“We knew from the beginning we wanted to be that third space” — that's how April Anderson, owner of Good Cakes and Bakes, breaks down why her organic bakery on Livernois is more than a storefront, it's a whole ecosystem. In this on-location Detroit is Different conversation, April and Khary sit in the middle of fall rush and neighborhood kids' events to unpack what it really takes to build and keep a Black business alive for 12 years on the Avenue of Fashion, the largest African American–owned business corridor in the country. She talks about the community that “showed up for us from day one and stayed with us through COVID,” and what it meant to fight through busted zoning rules, missing inspectors (“FBI came and shut down BSEED”), and a streetscape project that almost killed half the block. April gets honest about the tightrope of Black entrepreneurship in Detroit — trying to “work on the business and not just in the business,” learning that “money isn't the motivator, people want to feel valued,” and figuring out how to keep staff paid when ingredients, labor, and everything else keep going up. She breaks down the joy and tension of working with family (“my mom had to listen to the manager too”), what she's learning from fearless Gen Z employees who question everything, and why she refuses to chase Instagram trends that don't fit her Southern-rooted story: “It has to connect with me and our story, or I'm not doing it.” Tied to the long line of Black Detroit shops that held neighborhoods together and looking ahead to who comes after her, April issues a challenge to any business thinking about moving onto Livernois: talk to the people first, bring what the community actually needs, be consistent, and know that “this neighborhood will support you—but they will hold you accountable.” Detroit is Different is a podcast hosted by Khary Frazier covering people adding to the culture of an American Classic city. Visit www.detroitisdifferent.com to hear, see and experience more of what makes Detroit different. Follow, like, share, and subscribe to the Podcast on iTunes, Google Play, and Sticher. Comment, suggest and connect with the podcast by emailing info@detroitisdifferent.com

In this conversation, Lex Evan ®, founder and CEO of Lexington Bakes, discusses the growth of his brand, focusing on the wildly successful launch of his new chilled oat bars and the strategic decisions made to optimize product offerings for retail. The conversation highlights the brand's commitment to organic ingredients and radical ingredient transparency, the challenges and successes in co-manufacturing, and the importance of maintaining product quality. Lex discusses the recent $1 Million investment round and how that will help unlock the next stage of growth, including new product innovations, scaled manufacturing, and increased marketing efforts. As he grows the brand, Lex plans to remain committed to sustainability and organic ingredients, emphasizing the impact of consumer choices on the planet.Takeaways:Lexington Bakes focuses on luxury baked goods with organic ingredients.The brand emphasizes radical ingredient transparency for consumer empowerment.Oat bars were developed and launched in under three months.The oat bars have significantly less sugar, yet still taste indulgent.Packaging design has evolved to enhance clarity at retail and appeal for social media posting.The brand is optimizing product sizes to drive trial and increase velocities in retail.Lex raised $1 million to enhance marketing and production.Finding the right co-manufacturer was a significant challenge.Maintaining product quality is crucial for brand integrity.Lex's oat bar launch received amazing consumer feedback, retail traction, and a Good Housekeeping Award.A new peanut butter cookie formula increases the protein content.The brand focuses on using organic ingredients for sustainability.A better world means making conscious consumer choices.Sound bites:"We make luxury brownies, cookies, and oat bars from scratch with real organic and air trade ingredients – no naughty ingredients."“The oat bars have 40 % less sugar than our cookies and brownies.”"I got very lucky finding the right co-manufacturer."“We won two good housekeeping best snack awards, one of which is for the oat bar that I developed in three months.”"We sold 30 or 40 units in two hours."“We're going to be more nutrient dense than one of the most prominent protein cookies out there.”“We all have the power to make decisions that positively impact.”Links:Lex Evan on LinkedIn - https://www.linkedin.com/in/lexevan/Lexington Bakes - https://lexingtonbakes.com/Lexington Bakes on LinkedIn - https://www.linkedin.com/company/lexingtonbakesLexington Bakes on Instagram - https://www.instagram.com/lexingtonbakesLexington Bakes on TikTok - https://www.tiktok.com/@lexingtonbakesLexington Bakes on X - https://x.com/lexingtonbakes…Elk Marketing - https://elkhq.com/…Brands for a Better World Episode Archive - http://brandsforabetterworld.com/Brands for a Better World on LinkedIn - https://www.linkedin.com/company/brand-for-a-better-world/Modern Species - https://modernspecies.com/Modern Species on LinkedIn - https://www.linkedin.com/company/modern-species/Gage Mitchell on LinkedIn - https://www.linkedin.com/in/gagemitchell/…Print Magazine Design Podcasts - https://www.printmag.com/categories/printcast/…Heritage Radio Network - https://heritageradionetwork.org/Heritage Radio Network on LinkedIn - https://www.linkedin.com/company/heritage-radio-network/posts/Heritage Radio Network on Facebook - https://www.facebook.com/HeritageRadioNetworkHeritage Radio Network on X - https://x.com/Heritage_RadioHeritage Radio Network on Instagram - https://www.instagram.com/heritage_radio/Heritage Radio Network on Youtube - https://www.youtube.com/@heritage_radioChapters:03:00 Introduction to Lexington Bakes05:16 The Journey of Oat Bar Development12:51 Consumer Response and Market Strategy18:56 Packaging Evolution and Design Optimization30:41 Bootstrapping and Growth Strategies39:00 Navigating Co-Manufacturing Challenges40:58 Celebrating Wins and Learning from Challenges51:45 Product Innovations and Future Plans57:37 Vision for a Better WorldSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Lisa He of Orlando, FL shares how she built on her success as a cottage food baker by creating a popular online course business and a thriving software business for cottage food entrepreneursGet full show notes and transcript here: https://forrager.com/podcast/152

Tonight, Prickles the hedgehog goes on a heartwarming adventure through Sleepy Forest, gathering ingredients from his friends to bake the most delicious chocolate cake, and learns that the sweetest recipes are made with a little help from everyone. With soothing rhymes, soft sounds and repetitions, your tots will sleep soundly through the night. Upgrade to Koala Tots Plus for uninterrupted ad-free listening, and access to bonus compilation episodes that will keep your little one sleeping all night long. It takes two taps ⭐️https://koalatots.supercast.com Please hit follow and leave us a review.

We are back in the Great British Bake Off tent and we're ready for some delectably fondant fancy treats! Join us for our coverage across the pond, where we discuss Week 1 of everyone's favorite wind down television. Ready, set, bake!

Ever wondered if the hobby that you love could be the thing that pays your rent? That’s the story of Alice (Miss Trixie Drinks Tea) and Alisha (Sweet Bakes), two women who turned frosting and fun into booming businesses. And after fangirling over each other on socials and becoming baking besties IRL, they did what most of us only joke about... they started a business together. From side-hustle beginnings to sold-out retreats in France, brand collabs, and even launching their own pastel-pink kitchen space and creative hub, these two have learnt exactly what it takes to turn passion into profit and start a business with your bestie without blowing up your friendship. In this episode:

Soralla Gonzalez of Tampa Bay, FL shares how she has overcome struggles to find customers by being resilient, implementing marketing strategies, failing fast, and staying focused on her true passionGet full show notes and transcript here: https://forrager.com/podcast/147

We look back at the highlights from this week - including the 5 signs you might be a psychopath, the best nutshots in cricket, Jeremy Piven, Billy's Bake, an Idiot Song, David Rodan, and Billy's Wolf Joke.See omnystudio.com/listener for privacy information.

Susan Bennison, Sue for short,  is 92 years old and incredible with it. Claire travelled to rural Kent to bake a cake with Sue for this episode. Arriving outside a cottage that looks a little bit Beatrix Potter, a little bit Jane Austin complete with a very old and wonky stone doorstop which is surrounded by rambling roses, bluebells and peonies. The door opens and out pops a very sprightly Sue; “watch your step, this cottage is very, very old” instructs Sue, practically galloping off to the kitchen where Sue's daughter Vicky is waiting to put the kettle on. Vicky is the founder of iconic Pasta Grannies channel on YouTube and also on instagram, but Claire and Sue don't need any help from Vicky, no way, Sue is an accomplished cook and Claire begins to fully appreciate that Sue probably doesn't need any help, from anyone, ever!  Sue gets cracking on the cake, no scales necessary, she's made this so many times, she just “knows” … she also has the help of her trusty (and quite noisy!) Kenwood mixer circa 1952 “that mixer's been down the Suez Canal with me on route to Kenya when I 1st got married aged 23!” Remarkably, the mixer still works, and is still in constant use with Sue, a keen baker still finding it a very “soothing” activity. Baking a cake with Sue was a lesson in having wisdom and good sense in cooking. The cake gets baked with an ease that Claire finds breathtaking. As the cake cools, Sue takes Claire for a turn around her beautiful garden, with Sue once again, reminding Claire to “watch your step over the cobbles there” as Sue strides ahead, at pace. Sue Bennison is remarkable for many reasons, she's lived a very long and interesting life, that she still cooks from scratch most days “there's the odd occasion I might have something shop bought, but not many” is very inspiring. Especially so as she has lived alone for the last 15 years, since her much missed husband passed away..  Sue Bennison is an inspiration to us all. A gardening and / or baking podcast career surely beckons. Learn more about your ad choices. Visit podcastchoices.com/adchoices

We start with a glowing review of the show from JB's wife Lisa, before Billy moves into the All Sports Report - and a new world record in weightlifting. Brian Taylor calls in ahead of appearing on Front Bar tomorrow night, then Topics Brownless goes with a question that maybe needed some more finetuning. Melbourne Vixen Zara Walters calls in as they prepare for the Super Netball Grand Final on Saturday, and we need to back over old Pronunciations Brownless from earlier in the show. In the Wacky World of William we've found the top 5 signs you might be a psychopath, then Billy turns on the oven and Bakes the AFL's late-season fixturing. The Footy Rhino Ryan Daniels has all the headlines covered - including Harley Reid's potential $24m deal at West Coast, and a name synonymous with Carlton could be on the move. Finally, Billy has a joke about a donkey.See omnystudio.com/listener for privacy information.

In this heartfelt episode of Mum's The Word, Kelsey Parker sits down with the talented Cathryn Wood - baker, mum, and now author of the adorable new cookbook Adorable Animal Bakes.Reminder that this episode was recorded in May 2025They dive into the inspiration behind her irresistibly cute creations, her journey into motherhood, and the personal fertility struggles that shaped her path.It's a warm, honest, and inspiring chat about resilience, creativity, and finding joy - even when life gets tough.Grab a cuppa and settle in for a truly special conversation.A Create Podcast Hosted on Acast. See acast.com/privacy for more information.

Ben and Tumaini are joined for their Wimbledon finals show by Giri Nathan, who literally wrote the book on the Sinner-Alcaraz rivalry that featured its latest chapter in the Wimbledon final.  Before discussing Sinner and Alcaraz and their continuing takeover—and Sinner finally getting another win in his column—we start with the women's final, in which Iga Swiatek blanked Amanda Anisimova 6-0, 6-0. What do we make of Swiatek's dominance? Also, which of Swiatek, Alcaraz, and Sinner will complete their Career Slam first? We also chat about the widely-discussed wildcard misadventure of Bill Ackman in Newport, which Giri wrote about at Defector.  Thank you for listening! Our Patreon is back up and running to ensure NCR keeps going and stays ad-free, and we hope you can join in supporting NCR! And we especially thank our GOAT backers: Pam Shriver and J. O'D. And please check out Ben's new writing home, Bounces! And Tumaini's work at The Guardian! And buy Giri's book!!  

A little boy helps his mother make a birthday cake.

A baby is dead, another tot lucky to be alive after their mom leaves them strapped in their car seats, so she could get lip filler at a spa. The temperature inside the vehicle reached a horrifying 143-degrees officials say! A Houston couple's holiday festivities turns into a double fatality...Plus, a family drama didn't play out on TV, but it started because of one. Jennifer Gould reports. See omnystudio.com/listener for privacy information.

Managing a rapidly growing business, growing an Instagram account to 520K followers, and scaling to 11 million pageviews in the first half of 2025 with Amy Coyne from Amy Bakes Bread. ----- Welcome to episode 526 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews Amy Coyne from Amy Bakes Bread. How Amy Bakes Bread Grew from 500K to 11 Million Pageviews in Just Two Years Amy Coyne first started her blog in 2020 as a hobby. She's always had a passion for sourdough and, combined with her background as teacher, felt like a food blog teaching others to bake sourdough and solve their baking problems was a perfect fit. In this episode, Amy discusses the evolution of her blog from hobby to full-blown business (with over 11 million pageviews in the first half of 2025!), the inflection points that led to significant growth, and the importance of community building on platforms like Instagram. She also shares insights on her business revenue streams, the challenges of work-life balance as a creator, and her strategies for continued growth and engagement with her audience. Three episode takeaways: How Amy grew her Instagram account to over 520K followers — In January 2023, Amy challenged herself to post on Instagram daily for 90 days, growing her account from 1,000 to 16,000 followers. This experiment became her proof of concept. Since then, she's consistently shown up with content like Q&As, bake-alongs, and carpool chats. Now with over 520,000 followers, Amy shares the strategies that have fueled her growth, including how she uses analytics to refine her approach. How Amy is managing her rapidly growing business — Amy opens up about her current income breakdown, her goals to diversify revenue streams, and how she balances motherhood with business growth. She also talks about why she recently brought on part-time help. Describing her success as “life-changing,” Amy reflects on how her growing business has impacted her family life. How Amy scaled her blog to over 11 million pageviews in the first half of 2025 — Amy shares the SEO and keyword strategies that helped her grow from 500,000 pageviews in 2023 to over 11 million in the first half of 2025. She explains how viral recipes have boosted her blog's visibility in search results, how her traffic sources have evolved, and how she balances creating content for her blog versus social media. Resources: Amy Bakes Bread A Couple Cooks Grocers List Manychat Slickstream Raptive Amy's cookbooks Amy's courses Follow Amy on Instagram and Facebook Join the Food Blogger Pro Podcast Facebook Group Thank you to our sponsors! This episode is sponsored by Raptive and Yoast. Interested in working with us too? Learn more about our sponsorship opportunities and how to get started here. 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.

Fresh from a trip to the City of Dreams, Billy kicks the show off with an All Sports Report - and he's interested in how a certain media member will handle tonight's Roos vs Dogs game. Billy is off on a road trip with his better half - so we've got some conversation starters for him. Then he gets in the kitchen and delivers an all time Bake to James Brayshaw. We want you to tell us who can get stuffed, the Eagles are debuting a player with the best name in footy, and we have an enormous Idiot File full of Billy's biggest cockups of 2025 so far. Aaron Finch phones in to chat about the 2nd Test between Australia and the West Indies, and Billy sends us to a holiday with a joke about an Irish Flower Shop.See omnystudio.com/listener for privacy information.

Chinese Chippy Girl is back with another episode. This time she brings back another fellow BBC (British Born Chinese) Sam Wong aka Lil' Wong Bakes and talk about Sam's absolutely delicious Sando Pandos. Georgie and Sam also talk about their top 5 dim sum dishes and speaking lak lak kak kak Cantonese. Give the show a listen. Share it on your socials, give it a thumbs up on your podcast platforms as it helps the show go further. Thanks for tuning in, see you next time.Instagram:Chinese Chippy GirlLilwongbakes Hosted on Acast. See acast.com/privacy for more information.

AP correspondent Donna Warder reports on a 100-year-old priest in Philadelphia

A Florida man is behind bars after his 18-month-old son died in a hot truck while he got a haircut and drank for hours at a local bar. A police chief in Georgia is arrested after allegedly sending sexual messages to a 15-year-old girl while on duty. Drew Nelson reports.See omnystudio.com/listener for privacy information.

Hey y'all, welcome back to the Roots and Refuge Podcast! This week, I'm sharing some thoughts from the middle of a very full season—spring is here in South Carolina, and the weeds are wild, the animals are having babies, and I'm neck-deep in garden work. But in all of that, I've been thinking a lot about the difference between the idea of a thing and the reality of it. In this episode, I talk about the hard-earned truth behind romantic dreams, what it really means to “be the kind of person who bakes bread,” and how choosing to show up—again and again—is where real transformation happens. If you've ever longed for a slower life or felt stuck waiting for better circumstances, this one's for you. Thank you for spending time with me today. If you've found encouragement here, consider supporting the podcast on Patreon, where you can listen early and join our monthly Q&A. As always—I bless you, until next time.  

We're revisiting one of our favorite episodes today—host Jessie Sheehan's interview with Paola Velez, pastry chef and co-founder of Bakers Against Racism, the global bake sale that raised over $2.5 million for social justice causes. She's also the author of “Bodega Bakes: Recipes for Sweets and Treats Inspired by My Corner Store.”Paola joins host Jessie Sheehan to talk all about her book, which she describes as a love letter to both her Dominican heritage and her New York City roots. She shares stories about her childhood growing up in the Bronx, visiting her local bodega and the Stella D'oro factory, and how her mom's love for Guy Fieri inspired her plantain sticky buns. Then, the duo walk through Paola's recipe for the buns, which she has become quite known for. Click here for Paola's Plantain Sticky Buns recipe.To get our new Love Issue, click here. Subscribe to our baking newsletter.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Paola: Instagram, Bakers Against Racism, website, “Bodega Bakes” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes" cookbook