Podcasts about city bakery

質問・リクエスト募集中！ 番組への感想はコメントお気軽にどうぞ！ ＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ 「もうカフェインで悩まない。だって、カフリだから。」 カフェインレスコーヒーとクラフトハーブティー カフリ X(twitter) ⁠https://twitter.com/Kafree_official⁠ instagram ⁠https://www.instagram.com/kafree_official/⁠ --- Send in a voice message: https://podcasters.spotify.com/pod/show/coffee-numa/message

What does it mean to be a home owner and what are some of the steps needed to get there. In this episode I speak with Elaina Lanson, a local real estate agent and dive into some questions any new home buyer might face. We share stories of our past, make new connections with friends and enjoy some amazing food. Life is seldom perfect, so when it hits, be sure the recoding light is on. Welcome to Breakfast@ Elaina Lanson instagram - https://instagram.com/elaina_lanson?igshid=YmMyMTA2M2Y= (https://instagram.com/elaina_lanson?igshid=YmMyMTA2M2Y=) Facebook - https://www.facebook.com/elainalansonkw?mibextid=LQQJ4d (https://www.facebook.com/elainalansonkw?mibextid=LQQJ4d) Email - elainalanson@kw.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/tdg-80-8-industries/message Support this podcast: https://podcasters.spotify.com/pod/show/tdg-80-8-industries/support

Prairie City Bakery Peanut Butter Chocolate Chip Ooey Gooey Butter Cakes are JIF Recalled Vidcast:  https://youtu.be/P7KaDRL6qA4   The FDA and Prairie City Bakery have recalled Prairie City Bakery Peanut Butter Chocolate Chip Ooey Gooey Butter Cakes.  This product contains the already recalled JIF peanut butter.  About 50,220 individually wrapped cakes are contaminated with salmonella that causes a severe and possibly life-threatening gastroenteritis and systemic infections in the very young, elders, and in those with weak immune systems.  If you have these pastries, do not open the packages to either consume or handle the cakes.  Return the product to the place of purchase or dispose of it.  For more information, contact the Prairier City Bakery at 1-800-338-5122.   https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/prairie-city-bakery-recalls-peanut-butter-chocolate-chip-ooey-gooey-butter-cakes-because-possible   #prairiecity #peanutbutter #cakes #salmonella #infection #recall  

When we are confronted with conflict in what would seem like every aspect of our lives, one must consider the human element in all of it. The politics create our division and yet when we are able to find empathy in anothers struggle, we see the differences fade and the connective tissues bared before us. We are Humanity and it is our duty to make peace within, so that we may share that peace with the rest of the world. Here is to doing my part in that endeavor. --- Support this podcast: https://anchor.fm/TDG-80-8-industries/support

This is a dive into the daily struggles of connection between people. Whether it is at home or in the work place, communicating ourselves to others seems to remain humanities greatest hurdle. As long as each of us do our part in the pursuit of bridging this divide, we and those who come after us only benefit from the fruits of this laborious task. --- Support this podcast: https://anchor.fm/TDG-80-8-industries/support

What causes a beloved Old City bakery to relocate? KYW Newsradio’s Hadas Kuznits chats with restaurateur Ellen Yin about the struggles and highlights of High Street on Market through the years, plus the secret Willy Wonka way they’ll be announcing their new location. See omnystudio.com/listener for privacy information.

You asked for a chocolate episode, and boy have we got the goods for you! Meet Maury Rubin, the man behind the most renowned hot chocolate in New York City, the legend behind the mythical and beloved City Bakery. We’re not kidding about being a legend -- before Maury, NY bakeries were still using canned fruits for their pastries! The girls discuss Marshmallow technique (who knew there were no egg whites in marshmallows!), the importance of aerating your hot chocolate, and the ever-changing landscape of retail in New York City.  To all those who loved City Bakery, this was the beautiful note left in the window the week it closed: “It’s true. City Bakery has closed. What a time. What a world this was. What a loss. A loss for all of us. We’ll miss this forever. Thank you New York.”  We still miss it constantly, but are overjoyed to have gotten to spend some time talking to Maury, shopkeeper and baker extraordinaire. XOXO Thanks for listening!

A bakery in Texas City has been thriving in spite of all the challenges presented by the pandemic....and TX students have free access to online books this summer

“I think there's something about being an outsider to New York that helped me create a lot of what the sum of City Bakeries parts were.” Pastry Chef, Maury Rubin, is the owner of well-known New York establishment, City Bakery. He joins us just a few months after it shuttered to talk about his unexpected foray into pastry, how he made a place for himself in New York, and what this next season of life might bring.  Maury Rubin is a pastry chef and owner of now closed, City Bakery. He is also the founder of Wonderbon Chocolate Co.

Since 1965, the Randazzo family name has been closely tied to New Orleans’ king cake tradition. It all began back in 1952 when the Randazzo family owned and operated a bar and restaurant in St. Bernard Parish known as the Camellia Club. In 1965, the Randazzo brothers, Manuel Sr., Lawrence and Tony turned what had been the Camellia Club’s dance hall into the Hi-Lan Bakery, home of the original Randazzo king cake. In 1971 the Hi-Lan Bakery moved to Chalmette, where Manny, Sr. eventually taught his son in law, Lou Zornes all the family secrets, including that the more you handle the dough the more tender and flavorful it gets! When Manny retired in 1996, closing the bakery in Chalmette, his daughter, Tricia and son-in-law protégé, Lou decided to open their own bakery in Slidell where they continue the family tradition today. Order your Randazzo’s Camellia City King Cake today by visiting www.kingcakes.com or by calling 800-684-CAKE.

Since 1965, the Randazzo family name has been closely tied to New Orleans' king cake tradition. It all began back in 1952 when the Randazzo family owned and operated a bar and restaurant in St. Bernard Parish known as the Camellia Club. In 1965, the Randazzo brothers, Manuel Sr., Lawrence and Tony turned what had been the Camellia Club's dance hall into the Hi-Lan Bakery, home of the original Randazzo king cake. In 1971 the Hi-Lan Bakery moved to Chalmette, where Manny, Sr. eventually taught his son in law, Lou Zornes all the family secrets, including that the more you handle the dough the more tender and flavorful it gets! When Manny retired in 1996, closing the bakery in Chalmette, his daughter, Tricia and son-in-law protégé, Lou decided to open their own bakery in Slidell where they continue the family tradition today. Order your Randazzo's Camellia City King Cake today by visiting www.kingcakes.com or by calling 800-684-CAKE.

Randazzo’s Camellia City Bakery   Since 1965, the Randazzo family name has been closely tied to New Orleans’ king cake tradition.  It all began back in 1952 when the Randazzo family owned and operated a bar and restaurant in St. Bernard Parish known as the Camellia Club. In 1965, the Randazzo brothers, Manuel Sr., Lawrence and Tony turned what had been the Camellia Club’s dance hall into the Hi-Lan Bakery, home of the original Randazzo king cake. In 1971 the Hi-Lan Bakery moved to Chalmette, where Manny, Sr. eventually taught his son in law, Lou Zornes all the family secrets, including that the more you handle the dough the more tender and flavorful it gets!  When Manny retired in 1996, closing the bakery in Chalmette, his daughter, Tricia and son-in-law protégé, Lou decided to open their own bakery in Slidell where they continue the family tradition today. Order your Randazzo’s Camellia City King Cake today by visiting www.kingcakes.com or by calling 800-684-CAKE.    

Mitch Jackson and his wife are world travels. They’ve lived abroad, worked at coffee shops and bakery’s in big cities like New York, and eventually settled back home with an idea to bring the big city bakery to life in Sioux Falls. Queen City Bakery has become a bit of an iconic staple of the…

Sometimes our Special Sauce guests are just so idiosyncratic, so entertaining, so thoughtful, and so zany, I find myself alternately laughing and near tears for an hour and a half straight. That's what happened when I had Matt and Allison Robicelli on the podcast. Allison is a longtime baker, cook, and James Beard- nominated food writer; Matt is a graduate of the French Culinary Institute who has cooked at City Bakery and Lutèce. Together, they opened the acclaimed bakery Robicelli's in Bay Ridge, Brooklyn (which closed in 2015), and wrote a cookbook, Robicelli's: A Love Story, With Cupcakes. But before all of that- before they ever met, in fact- each of them faced life-changing events that indirectly led them to pursue their culinary interests professionally: Allison was diagnosed with stage IV Hodgkin's lymphoma, and Matt was a paramedic who suffered injuries while responding at the World Trade Center on 9/11. Neither had even reached their 21st birthday at the time, which helped them bond when they finally met. "I think one of the reasons we got along so well was because after I survived cancer, it's really hard to relate to somebody who's 22 and didn't go through that," Allison says. Nowadays, Matt and Allison run a culinary consulting business, co-own a couple of New York food businesses, and host their own podcast, The Robicelli Argument Clinic, whose name is self-explanatory: "We just quibble a lot, and we argue," Allison says. "We've been together for 14 years, and somebody was like, that's entertaining. Cut to tape. That was it. So we decided to do a podcast of just- we have these ridiculous arguments, just any kind of food topic. We just want to have more fun." I asked my standard question about what life was like at Matt and Allison's respective family tables when they were growing up. Allison dispelled the stereotype that everyone has warm and fuzzy memories of their childhood dinners: "I remember a lot of yelling [in my family], I remember putting a TV there because that would shut everybody up.... Food can bring up all the memories. It can bring up all of the feelings. It's complicated just like we are. I think that's the kind of beauty about it." Family meals don't have to resemble a Norman Rockwell painting, Allison contends: "There's all these beautiful stories on the internet about the family table, and not everybody had it. You know what? That's okay. If your family dinner was eating McDonald's in the car alone- that's fine." The table that the Robicellis share nowadays includes their two preteen boys, Toby and Atticus, and that makes mealtimes predictably challenging. "The pickiest eaters I've ever met," Allison calls them. "They drive me insane." In keeping with their own podcast style, my conversation with the Robicellis turned out to be a series of wacky and wise, well, arguments, and you'll have to listen to this episode and the one that follows to enjoy them. Matt and Allison are two wonderfully human interviewees, and great company. My guess is that they'll make you laugh as hard as I laughed, and they might make you cry as well. --- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/preview?record=443265

We went to City Bakery for their annual hot chocolate festival. The highlights were the homemade marshmallow and an amazing melted chocolate chip cookie. Here are the photos from this episode: https://www.instagram.com/p/BhUR14whd5M/ Feel free to comment on SoundCloud or iTunes - we'd love to hear from you!

Our guests today are Maury Rubin (City Bakery), Matt Wang (Plate & Flame), and John Spinks (a drama and English teacher turned visual artist). We're talking about everything from hot chocolate and cookies – to James Joyce's Ulysses and Bloomsday – to why Detroit is the next frontier for bakers and restaurateurs.

Jon talks to Kristen and Jared, the friendly folks behind Capital City Bakery - a vegan food truck near UT in Austin, TX. They talk about the Austin food truck scene and the boom of the vegan scene out in Austin. Also, Jon tries his very first chick-o-stick!