Podcast appearances and mentions of Claire Ptak

This week, Gilly is with the queen of communal living an icon of bohemian anti-capitalism, Rosie Kellett.An actress, a baker with Meringue Girls and Claire Ptak's assistant at Violet Cakes – which included working on Harry and Meghan's wedding cake, it was moving into a Carpet Warehouse in London that shot her to fame on Instagram. The idea of sharing the cost of living with her ware-housemates, cooking and eating communally – as well as the supper clubs with Italian housemate, Virginia - hit home to so many that publishers were queuing up to sign her. Pop over to Gilly's Substack for Extra Bites of Rosie and a recipe from the book. Hosted on Acast. See acast.com/privacy for more information.

We're joined by baker Claire Ptak, whose desserts are a winning combination of California flavor and London style—and even royalty agrees. She shares her favorite recipes and reveals the behind-the-scenes details of being chosen to bake the cake for Prince Harry and Meghan Markle's wedding. Plus, Rowan Jacobsen crash-lands into the Amazon for an up-close look at wild cacao harvesting; Adam Gopnik revisits his mother's sourdough bread; Cheryl Day answers your toughest baking questions; and we make a Hot Milk Sponge Cake just in time for spring. (Originally aired May 12, 2023).Get the recipe for Hot Milk Sponge Cake here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

The news headlines this year were dominated by conflict, from Gaza to Ukraine to Myanmar. The Washington Post's Ishaan Tharoor joins us to unpack the year in global news stories. And, Here & Now resident chef Kathy Gunst joins us to break down her favorite cookbooks that came out in 2023. Among her top picks are "Ever-Green Vietnamese" by Andrea Nguyen, "Veg-Table" by Nik Sharma and "Love is a Pink Cake" by Claire Ptak. Then, music journalist Betto Arcos joins us to sample some of the best music from around the world.

Anissa Helou explains the importance of preserving your heritage through food. With the world, and New York Times critic at large Tejal Rao, watching, grandmothers are the new influencers of the online kitchen. California girl Claire Ptak moved to London; her new cookbook pays homage to both homes. Based in Amsterdam, Natasja Sadi imitates nature to create floral arrangements using sugar. Chef Chris Ono shops for blooming produce at the farmer's market. Finally, Asma Khan runs the only professional Indian kitchen in the world with an all-female staff; she pays tribute to the woman behind the food in her latest cookbook. 

We're joined by baker Claire Ptak, whose desserts are a winning combination of California flavor and London style—and even royalty agrees. She shares her favorite recipes and reveals the behind-the-scenes details of being chosen to bake the cake for Prince Harry and Meghan Markle's wedding. Plus, Rowan Jacobsen crash-lands into the Amazon for an up-close look at wild cacao harvesting; Adam Gopnik revisits his mother's sourdough bread; Cheryl Day answers your toughest baking questions; and we make a Hot Milk Sponge Cake just in time for spring.Get the recipe for Hot Milk Sponge Cake here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify. Hosted on Acast. See acast.com/privacy for more information.

Markus Hippi speaks to Claire Ptak, owner of Violet bakery and cake shop in East London, and Alexei Korolyov catches up with Marc Almert, sommelier at Zürich's Baur au Lac hotel. Plus: Tomos Lewis updates us on the maple syrup situation in Canada and the week's top food-and-drink headlines. See omnystudio.com/listener for privacy information.

If you consider yourself a baking fiend and know how to work a dough hook, Liz Prueitt of Tartine Bakery and Claire Ptak of London's Violet Bakery are two names you need to know. The pair chat with executive editor Christine Muhlke on today's episode about all things baked goods. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The Queen met with her grandson Prince Harry and his wife Meghan for just a quarter of an hour during their visit to the UK for her Platinum Jubilee.According to The Sun, the Duke and Duchess of Sussex's time spent with the Queen was kept "very formal".Harry and Meghan, along with their son Archie, 3, and their 1-year-old daughter Lilibet, saw the Queen at Windsor on Thursday, June 2 as Jubilee celebrations began."It was a quick in and out job. It was all quite formal," a source said.Buckingham Palace declined to comment on the visit.The Sun reported earlier that the Sussexes were forbidden to bring a photographer to Windsor Castle to snap the moment the Queen met Lilibet.They were kept at a distance by senior royals for the rest of the Jubilee. They flew back to California last Sunday before celebrations wrapped up, with Harry soon spotted playing polo again back home.Meanwhile, William and Kate took centre stage at the Jubilee pageant, with their youngest son Prince Louis stealing the show. For Lilibet's first birthday, Prince Harry and Duchess Meghan invited close friends and family for an "intimate backyard picnic" at Frogmore Cottage, Windsor on Saturday. Claire Ptak (who made the couple's 2018 wedding cake) baked a special order for the party.

Claire Ptak is a baker and owner of London's Violet Cakes, making the Royal wedding cake for Harry and Meg amongst many other scone-based accolades. We chat about our weekend of concert-going in LA, flying to NY to party with Palace and Calvin, Chris thinks that London lunches lean a bit heavy, the fine Volvo SUV collection, we generalize which flavors that men and women lean towards, the early hours of a baker's life, weight lifting flow, working at a very young age, selling baked goods to an Arctic Monkey or a Klaxon, what to do when your nanny goes on holiday, Ibiza plans, Sad lamps, enjoying the business side of things as she's progressed, British or gay, and what she's looking for romantically as a newly-ish single boss. instagram.com/violetcakeslondon twitter.com/donetodeath twitter.com/themjeans --- Support this podcast: https://anchor.fm/howlonggone/support

A Southern baker at heart, Chris draws much of his culinary influence from the European style of baking and often time refers to himself as a Southern baker with a French twist. “I believe that European bakers are champions of properly balanced sweets and I aspire daily to be more like the Ottolenghi and Claire Ptak of the pastry world” Carefully crafted with thought and passion, Chris's menu of perfectly balanced buttercreams slathered atop delicate sponge, crisp biscuits with creamy curd and countless flaky pastries change with the seasons while a few staples having year-round availability. He uses the best quality ingredients, including pantry staples such as Callebaut chocolate, farmers market produce and only the freshest dairy available. He spends much of his time creating and testing recipes for his clients. When Chris isn't testing, tasting and tweaking his recipes, he can be found inspiring other bakers with his curated online content through his digital platforms and on-camera appearances. In fact, he can be seen in this last season of ABC's “The Great American Baking Show" and has appeared on Inside Edition, California Live, ABC's "On The Red Carpet," and was recently featured in Cosmopolitan Magazine for Pride Month. As CEO of Betta With Butta, Chris believes he can "bake the world a betta place, one bite at a time." With charity at his core, Chris is constantly looking for ways to partner with local and national organizations to bring a smile and funds to people, communities and causes in need. https://www.bettawithbutta.com

Co-hosts Sue S. Chan and Sara Solomon sit down with Claire Ptak of Violet Bakery in East London to discuss codependency, growing up with addiction at home and the light on the other side. Together, they discuss Claire's early life, which led her to baking and a desire to care for others. Now on the other side of her childhood experience, her hopeful and inspiring outlook has led her to create boundaries, self-care rituals and identify slowing down as a pathway to healing. Sue and Sara continue the conversation around codependency, highlighting symptoms and consequences of living with an addict, and offer tools and sources to support those who face these struggles. To support our podcast: anchor.fm/eatinginisolation instagram.com/violetcakeslondon instagram.com/careofchan instagram.com/sueperchan solomontherapy.com eatinginisolation@careofchan.com --- Send in a voice message: https://anchor.fm/eatinginisolation/message Support this podcast: https://anchor.fm/eatinginisolation/support

Click here to buy: https://adbl.co/3itspfr 'A beautifully written celebration of food, home, and above all, family' - Jamie Oliver 'So charming and beautiful' - Gwyneth Paltrow 'The most delicious kind of memoir' - The Times Stories and recipes from growing up as the daughter of revered chef/restaurateur Alice Waters: food, family, and the need for beauty in all aspects of life. In this extraordinarily intimate portrait of her mother - and herself - Fanny Singer, daughter of food icon and activist Alice Waters, chronicles a unique world of food, wine, and travel; a world filled with colourful characters, mouth-watering traditions, and sumptuous feasts. Across dozens of vignettes with accompanying recipes, she shares the story of her own culinary coming of age, and reveals a side of her legendary mother that has never been seen before. A charming, smart translation of Alice Waters' ideals and attitudes about food for a new generation, Always Home is a loving, often funny, unsentimental, and exquisitely written look at a life defined in so many ways by food, as well as the bond between mother and daughter. 'Singer's writing reminds me about everything important to me in life, the four f's: friends, food, family and fun' - Claire Ptak, owner of Violet bakery 'Fanny [is] a seductive wordsmith of deliciousness!' - Sally Clarke, owner of Clarke's Restaurant 'Fanny's confident, honest, warm words beautifully read like a foodie fairy tale' - Skye Gyngell, owner of Spring Restaurant 'A true delight to read, full of pearls of homely wisdom.' - Lily Cole 'A delicious book and deserving of all the praise already heaped on it.' - Bryan Ferry 'Joyful, witty and loving...A book like no other, an instant classic.' - Al Hilton, staff writer at The New Yorker FEATURED IN VOGUE'S 'The 5 Best Books of 2020 (So Far)'

June is PRIDE month and in today's episode Chris Tucker shares why he and his husband chose to leave San Pedro, even after they married here and purchased a home in the community. I offer a public apology to them and all our LGBTQ friends here in town. While San Pedro is celebrating its first Pride On The Port event ever, our recent history shows that we have not always been kind to our LGBTQ community members. Chris Tucker shares his personal encounters with harassment and homophobia in San Pedro. A Southern baker at heart, Chris Tucker draws much of his culinary influence from the European style of baking and often time refers to himself as a Southern baker with a French twist. “I believe that European bakers are champions of properly balanced sweets and I aspire daily to be more like the Ottolenghi and Claire Ptak of the pastry world” Carefully crafted with thought and passion, Chris’s menu of perfectly balanced buttercreams slathered atop delicate sponge, crisp biscuits with creamy curd and countless flaky pastries change with the seasons while a few staples are available year-round. When Chris isn’t testing, tasting and tweaking, he can be found inspiring other bakers with his curated online content through his digital platforms and on-camera appearances. In fact, he can be seen on the last season of ABC’s “The Great American Baking Show.” He and his husband married here in San Pedro in September 2017, and even purchased a home here in the community. But soon after they chose to leave the community and in this episode Chris tells us why. LINKS: https://www.instagram.com/betta_with_butta/?hl=en https://www.bettawithbutta.com/ https://www.bridgecitiesla.com/ SPONSOR: https://www.cryptospaceus.com/

What drives people to stake their livelihood on sponge? Three cake makers discuss the pressure and privilege of creating show-stopping centrepieces for major celebrations. From a perfect replica of a cow to a cake hanging from the ceiling, they reveal the engineering and money that go into some of the most formidable bakes. Emily Thomas meets Claire Ptak, owner of Violet Cakes, who made the cake at Prince Harry and Meghan Markle’s wedding, Pardeep Gill from Sweet Hollywood which specialises in wedding cakes for the Asian community in the UK, and Asha Batenga Jumba from Cakely Uganda in Kampala. Plus, we’ll hear some toe-curling stories of baking disasters. (Composite image: Claire Ptak of Violet Bakery icing the wedding cake of Britain's Prince Harry and US actress Meghan Markle, Credit: Getty Images; Pardeep Gill standing with large wedding cake, Credit: Sweet Hollywood; Asha Batenga icing a cake; Credit: Cakely Uganda).

Part 2 of the interview with Claire Ptak, owner of Violet Cakes in London and the baker who created the royal wedding cake for Prince Harry and Meghan Markle. Claire continues to discuss life as a baker, answers listener questions and then flips the script by interviewing Amanda and Jeremiah. Connect with Claire:Instagram: www.instagram.com/violetcakeslondon/Facebook: www.facebook.com/violetcakeslondon/Twitter: twitter.com/violetcakes Violet Bakery: www.violetcakes.com Claire's books on Amazon: www.amazon.com/s/ref=nb_sb_noss_…words=claire+ptak Connect with Amanda: Instagram: www.instagram.com/amandaefaber/Facebook: www.facebook.com/amandaefaber/Twitter: twitter.com/amandaefaber Connect with Jeremiah:Instagram: www.instagram.com/jeremiahbakes/Facebook: www.facebook.com/jeremiahbakes/Twitter: twitter.com/jeremiahbakes Follow Flour Hour:Facebook: www.facebook.com/FLOURHOURpod/Twitter: twitter.com/FLOURHOURpod "Flour Hour Theme Song" composed by Jeremiah

Season 2 is here! Amanda and Jeremiah interview Claire Ptak owner of Violet Cakes in London and the baker who created the royal wedding cake for Prince Harry and Meghan Markle, Duchess of Sussex. Claire discusses developing the recipe and flavors for the special day and her secrets for perfect cake construction. She also answers questions about food styling, starting a baking business in a market stall and more. Amanda and Jeremiah talk about their summers, Amanda's new home in Los Angeles and Jeremiah's research trip to Madeira, Portugal. Connect with Claire:Instagram: www.instagram.com/violetcakeslondon/Facebook: www.facebook.com/violetcakeslondon/Twitter: twitter.com/violetcakes Violet Bakery: www.violetcakes.com Claire's books on Amazon: www.amazon.com/s/ref=nb_sb_noss_…words=claire+ptak Connect with Amanda: Instagram: www.instagram.com/amandaefaber/Facebook: www.facebook.com/amandaefaber/Twitter: twitter.com/amandaefaber Connect with Jeremiah:Instagram: www.instagram.com/jeremiahbakes/Facebook: www.facebook.com/jeremiahbakes/Twitter: twitter.com/jeremiahbakes Follow Flour Hour:Facebook: www.facebook.com/FLOURHOURpod/Twitter:

My guest today is Anna Jones Anna is a cook, a food writer and a food stylist. She decided to quit her day job after reading an article about following your passion in the newspaper. Within weeks, she was signed up on Jamie Oliver’s Fifteen apprentice programme. She went on to be part of Jamie’s food team has cooked for royalty and politicians. She has written not one, not two but three best selling books and has been hailed The Queen of Greens. Her food has been described as “ cosmopolitan, strengthening the passion for international cuisine but with a twist as all her recipes are exclusively vegetarian". Anna is defintiely the woman of the moment, the cookery writer everyone is talking about and who I have been dying to meet and to get on the show. Anna was every bit as wonderful as I thought she would be and we sat in her lovely garden on a hot Summer's day talking all things desert island dishes and it was dreamy. I also having stopped thinking about the pizza oven in her garden and now I know I NEED one! Desert Island Dish: South Indian Thali with brown sugar meringies with cherries and whipped yoghurt Cookbook to add to the Desert Island Dishes hall of Fame: Salt, Fat, Acid, Heat by Samin Nosrat, Violet Bakery Cookbook by Claire Ptak, and The Kitchen Diaries by Nigel Slater If you’re listening and you haven't yet left a review please do – it only takes a few seconds – and I know im always banging on about it but it genuinely is very much appreciated and I read them all. Thank you so much for listening Don’t forget to go to the website www.desertislanddishes.co for the full list of episodes plus the recipes I’ve created inspired by each episode, Come and say on Instagram @madebymargie and other than that, Thanks so much for listening!

The Royal Wedding Review - Episode #174 Pause and subscribe and share! Join our Facebook Group GIVEAWAY!!! Go sign up! Wedding Timelines and Checklists ( http://fromringtoveil.com/checklists ) The Royal Wedding is over and we have some things to say about it. The Dress, the floral, and more! Rules for dress, flowers, etc. http://fromringtoveil.com/royalrules Tiara Borrowed from the queen, belonged to Queen Mary Diamond Bandeau Tiara. Made in 1932, tiara has, in the past, been spotted with a sapphire in the center. Meghan’s tiara, which topped her veil that paid tribute to all 53 countries in the Commonwealth through its flowers, featured a center brooch of 10 diamonds dating back to 1893 Dress http://fromringtoveil.com/royaldress Hats While hats are traditional, they're not technically required http://fromringtoveil.com/hats Floral Bouquet-myrtle-tradition, lily of valley-for sweetness and happiness, forget me nots-Diana's favorite flower, Astilbe - for patience and dedication, Astrantia - strengh, courage and protection http://fromringtoveil.com/royalflowers Queen Colors Lime Punch Reception Dress http://fromringtoveil.com/royalreceptiondress Getaway Car http://fromringtoveil.com/royalgetaway How did they honor Princess Diana http://fromringtoveil.com/Diana Wedding Photos http://fromringtoveil.com/royalphotos Cost http://fromringtoveil.com/royalcost Cake and Reception -Each table was named for a food that is said differently in America and the U.K. "Potato, potato, tomato, tomato, oregano, oregano," she said. "It was so sweet. There were so many nods to the beautiful mashup of two cultures." -According to one partygoer, florist Willow Crossley was personally asked by the couple to create bespoke flower arrangements for the evening reception. “The flowers were divine,” said the source. “They were Meghan’s favorites and artfully arranged in glass jam jars and vintage jugs. They made the marquee look stunning.” -Prince Harry's father, who walked the bride down the aisle, hosted the evening party at the estate at Frogmore House. That's the same residence where Meghan and Harry took their engagement photos . -Idris Elba reportedly served as DJ -Photographs showed Markle wearing to the evening reception a large, emerald-cut aquamarine ring that Diana wore often before she died in a Paris car crash in 1997. -1960s R&B to the dance hits of the 1980s. -Family friend Sir Elton John performed three songs at the request of Prince Harry. "It was a very, very touching reception," -Foods served at the receptions Scottish langoustines wrapped in smoked salmon with citrus crème Fraiche Grilled English asparagus wrapped in Cumbrian ham Garden pea pannacotta with quail eggs and lemon verbena Heritage tomato and basil tartare with balsamic pearls Poached free-range chicken bound in a lightly spiced yogurt with roasted apricot Croquette of confit Windsor lamb, roasted vegetables and shallot jam Warm asparagus spears with mozzarella and sun-blush tomatoes Champagne and pistachio macarons Orange crème brûlée tartlets Miniature rhubarb crumble tartlets Fricassee of free-range chicken with morel mushrooms and young leeks Pea and mint risotto with pea shoots, truffle oil and Parmesan Crisps Ten-hour slow-roasted Windsor pork belly with apple compote and crackling -Wedding cake, designed by Claire Ptak. The cake features elderflower syrup made at the Queen’s residence in Sandringham, as well as a light sponge cake, Amalfi lemon curd filling and elderflower buttercream ***LISTENER QUESTION*** I have a pitbull mix and a Quarter horse that have been a huge part of our relationship. We would love to find ways to incorporate both of them into the event. Do you have any suggestions for how to include them in our big day? Wedding Timelines and Checklists ( http://fromringtoveil.com/checklists ) Join our Facebook Group Subscribe to the podcast: { Apple Podcasts }{ Spotify }{ Google Play }{ Stitcher }{ Youtube } { iHeartradio }{ Alexa }{ CastBox } -Until next time, No Stress No Worries Keep Calm and Listen On-

Claire Ptak of Violet Bakery talks to Ruthie Rogers, MBE, Michelin star Chef and co-founder of The River Cafe about never hiring a pastry chef and conceiving the idea for her world renowned restaurant in McDonalds.

A royal engagement 50 years ago, a new Van Gogh exhibition, Prince Philip update, royal wedding cake news and Prince Charles declines an invitation.See more in this week's show.Visit our website http://rightroyalroundup.com.au.Like us on Facebook https://www.facebook.com/RightRoyalRoundup, follow us on Twitter @RightRoyalRound and Instagram @rightroyalroundup.

Baking it Out with Claire Ptak On Episode 24 of The Food Podcast we talk to Claire Ptak, a Californian born chef, food writer, columnist, podcaster, collaborator and owner of Violet Bakery in London. We chat about her childhood in the kitchen, working at Chez Panisse in Berkeley, California, before moving to London and launching a business. Being a working mum is folded in, along with notes on style and seasonal baking. We dive into one of my favourite topics, Female Collaboration and hear from long time collaborators Cliodhna Prendergast and Imen McDonnell. We explore the importance of getting into the kitchen to BAKE IT OUT. This means finding order in the disorder, a practise Claire swears by. And hey, there's some

For our 20th Violet Sessions episode I have switched things up a little. I have new intro music by one of my favourite bands, Woman’s Hour (such a great name for a band) and I’m now doing the podcast solo as my ex co-host Danielle Radojcin moves on to focus on her family and other ventures. The pods will have a slightly new focus as well. I am still talking to inspirational, creative, professional women, but we are opening up together and talking about food, lifestyle and how we live today. The podcast has always been a place for me to get out of the kitchen and into the hearts and minds of all the amazing women that I meet because of Violet. I’d love to hear from you about the podcast and who you’d like to hear me talk to! Thanks and happy listening xx ‘If you put a nice olive oil on the table, salt, pepper… It’s fun to see how people actually season their food.’ In this episode, Nadine Levy Redzepi, an enthusiastic home cook and mother of three daughters, sits down with Claire Ptak to talk about her first book Downtime: Deliciousness at Home, cooking at home with her family, and what it is like having spent most of her adult life working with her husband René Redzepi, chef-patron of the multi-award-winning restaurant Noma.

"It's not about being a woman - it's about being the best at the job that you can be." Sony's Music's Julie Weir, one of the most respected figures in the rock and heavy music industry, sits down with Danielle Radojcin and Claire Ptak to talk about a career which spans nearly three decades, from working in a record shop in Leeds aged 18, to running club nights, to starting her own music label, Visible Noise, in West London in the 90s, to her current role as head of Music for Nations. She discusses how she survived the Lostprophets scandal, her subsequent success, and her thoughts about being a woman working in music today. Along the way she’s worked with Lady Gaga, Blitz Kids and Fearless Vampire Killers among others, sat on the board of the Independent Music Awards and was one of the first inductees at the Women in Music Awards.

"People want an app they can download and everything is sorted." The revered British psychotherapist sits down with Claire Ptak and Danielle Radojcin at Port Eliot Festival to talk about the differences between how men and women deal with loss; how she has managed having children, grandchildren and a career; why she can't cook, and why kick-boxing is her downtime activity of choice.

"Back then, it was easy to be fearless." In this Port Eliot Festival special, the buying director of MATCHESFASHION.COM talks to Danielle Radojcin and Claire Ptak about her journey from London club kid, to businesswoman, to fashion buying power house and how motherhood changed her along the way. She also discusses how she identifies upcoming fashion trends and emerging designers.

"Everyone in fashion has their Zandra Rhodes moment." The legendary British fashion designer and her creative director sit down at Port Eliot Festival with Danielle Radojcin and Claire Ptak to talk about her famous hand-created prints, making the label relevant for a new generation and what it takes to have a Zandra Rhodes dressed named after you.

For this Port Eliot Festival special, the London-based Greek fashion designer sits down with Danielle Radojcin and Claire Ptak to discuss her mentors Sarah Mower and the late Louise Wilson from Central Saint Martins; how she's learned to be a businesswoman; and her plans for where she's going to take her successful international fashion label next.

"I wanted to write the kind of book I'd like to read." The writer Allegra Huston sits down at Port Eliot Festival with Danielle Radojcin and Claire Ptak to discuss the her new novel, Say My Name. She talks about her famous upbringing - how after the death of her mother she moved in with her father, the director John Huston, only to subsequently discover that her biological father was in fact Viscount John Julius Norwich - and her teenage years spent in Hollywood with her older sister, Anjelica Huston. She talks about her impressive career as a literary publisher, screen writer and editor, her life today in Taos, New Mexico - and her thoughts on how to write a successful sex scene.

"I love the fact there's this great awakening." For this Port Eliot Festival special, Danielle Radojcin and Claire Ptak sit down with the legendary fashion designer and US Vogue's chief fashion critic to discuss fashion and politics; changing attitudes to the environmental impact of fashion; Hamnett's legendary slogan T-shirts and the stories behind them, her upcoming relaunch and why Kanye West is her number one fan.

The food writer and owner of the Wahaca and DF / Mexico restaurant chains talks to Danielle Radojcin and Claire Ptak about her new book, how she juggles being a mum with her professional life, her glamorous background, her thoughts on eating healthily, eating disorders, tips on feeding children and thoughts on sustainability.

The co-presenter of My Dad Wrote a Porno, BBC Radio 1 presenter and food writer talks to Danielle Radojcin and Claire Ptak about how to host a successful supper club, her new cookbook, supporting young women to code, living and entertaining in East London and how she's managed to make a successful and varied multi-strand career.

Follow Candied Violet Cupcake by Violet Bakery Continuing in our theme of looking at some of the foods that we wellness disciples are meant to avoid, we have devoted Episode 13 to an exploration of sugar, which is the one substance that every food tribe from paleo to vegans can agree on as The Evil One. The problems with white sugar are many and range from obvious to surprising (and alarming). Depending on what you read, sugar is meant to be responsible to everything from weight gain to acne (the obvious) to wrinkles, mood swings, depression, immune problems and, in some reports, even cancer. Oh and it's addictive. THE Violet Bakery: a little California love in Hackney! There are a number of programmes out there dedicated to helping you quit your addiction to the sweet stuff, the most famous of which is Sarah Wilson's I Quit Sugar. And the internet is full of recipes for cakes, scones, pancakes and more made with "clean" ingredients - just check Pinterest. And look, we've tried them and while some are delicious (raw key lime pie seems to work), others can't exactly replace your grandmother's red velvet. But the real question is: need they?In Episode 13, we spoke to a woman well-trained in ways of sweet: pastry chef of Chez Panisse fame, baker, podcaster and East London foodie Claire Ptak. Originally from California, Claire started selling her beautiful baked goods on Broadway Market before opening Violet Bakery, her beautiful cafe on Wilton Way in Hackney that has quickly become an East London landmark. Tune in for some insights into how some of us seem to be able to enjoy sugar in moderation with no issues (French girls, we're looking at you), how to train your palate to taste flavours other than just sweet (so you can know how much sugar to use), and when sugar really does make you sick. Links below to Violet Bakery, Claire's excellent cookbook and her own podcast, The Violet Sessions. Violet Bakery The Violet Sessions Life Butter Radio RSS Blog RSS

The writer talks about working for Vogue, the English aristocracy, having her wedding dress designed by Alexander McQueen, being a 90s It Girl and what it's like having Anna Wintour as a mentor. She also discusses her new book, the writing process and what it feels like to have a book on the New York Times bestseller list. Recorded with Danielle Radojcin and Claire Ptak at Violet bakery in East London.

"When I work on the estate I feel like I'm working with my father. It's a collaboration. It's all a way of being close to him and to the work." Curator and design consultant Mariah Nielson talks to Danielle Radojcin and Claire Ptak at Violet bakery in East London about managing the estate of her father, the late artist J.B. Blunk, her experience of travelling to Japan as a 16-year old model, culture differences between California and London, and the value of travel and spending time alone.

"Don't start with a burning car," says the Parisian Kim Boutin about learning how to code. Here she talks to Danielle Radojcin and Claire Ptak about life at the vanguard of digital creativity and how we can encourage young girls to get into coding. Since leaving her job at Kenzo to set up her business in London, Kim has produced interactive magazine OK Grl with Louby McLoughlin, worked for Dior and created the VR designs at virtual nail salon Wah in London.

Sylvia Farago is a creative fashion producer who worked with Jefferson Hack, Rankin and Burberry. After a relationship with an ex boyfriend turned sour, she set up her own company, and now travels all over the world producing shoots for Celine, Vogue and Love, working with the world's top photographers including Collier Shaw and Nick Knight. Over coffee at Violet in Hackney, East London, Sylvia a chats to Danielle Radojcin and Claire Ptak about how she made it to the top of her game, her adventures in the fashion industry, and how she combats jet lag.

Somerset House's Marie McPartlin talks about her passion for bringing underground art to a mainstream audience through her role as a director at a London cultural institution, and how she has forged an unusual and highly successful career for herself as a producer of cross disciplinary art forms. The chat takes place at Violet in East London, and is hosted by broadcaster Danielle Radojcin and chef Claire Ptak.

Plus: Cracked potatoes, Dr. Aaron Carroll on food-fad whiplash, flavored whipped cream, and Tuesday night dinner with Claire Ptak.

Fashion illustrator Jo Ratcliffe talks to broadcaster Danielle Radojcin about the launch of Femoji, her sticker and keyboard app. Following a career in fashion working with Kate Moss, Louis Vuitton and Dazed, Jo decided to quit her London studio and go travelling. Inspired by a range of amazing women, she decided to launch her range of feminist emojis. Violet Sessions is a series of interviews with female creative pioneers, aimed at inspiring anyone who listens to them. They take place at Violet, the bakery owned by chef and author Claire Ptak in East London.

This week on Milk Street Radio, we visit Claire Ptak of Violet Bakery in London. Claire says under-beat, under-fold and under-bake; plus we’ll give you our take on chocolate, prune and rum cake; Dan Pashman of the Sporkful talks about the science of snacks; New Yorker writer Adam Gopnik breaks down his perspective on cultural appropriation and food; we’ll offer you the best way to beat egg whites, and as always, host Christopher Kimball and Sara Moulton will take all your cooking questions! Originally aired 10/28/2016.

Claire Ptak of Violet Bakery in London says under-beat, under-fold and under-bake; plus chocolate, prune and rum cake with Rayna Jhaveri, Dan Pashman of The Sporkful on the science of snacks; Adam Gopnik of The New Yorker on cultural appropriation; and the best way to beat egg whites.

Welcome to Violet Sessions, a series of talks with interesting people doing amazing things hosted by chef and food writer Claire Ptak and journalist and broadcaster Danielle Radojcin. In this episode, Danielle chats to sci-fi artist Lucy McRae, and documentary Lotje Sodderland about their short film, The Institute of Isolation. The film, commissioned by Ars Electronica and currently showing at the The Science Museum in London, explores the idea of how as humans we are now wilfully evolving through technology rather than nature. The podcast includes a discussion with the audience, focusing on the idea of isolation and how it affects people in different ways.

If you consider yourself a baking fiend and know how to work a dough hook, Liz Prueitt of Tartine Bakery and Claire Ptak of London's Violet Bakery are two names you need to know. The pair chat with executive editor Christine Muhlke on today's episode about all things baked goods. Learn more about your ad choices. Visit megaphone.fm/adchoices

Hello and welcome to this week's episode of My Big Idea, an ASOS podcast. This week's guest is Claire Ptak: food writer, recipe developer, consultant and owner of Violet Bakery based in East London. Originally from California, Claire worked as a pastry cook and later pastry chef for Alice Waters at Chez Panisse in Berkeley. After moving to London, Claire started her business as a market stall on Broadway Market, cooking from home before opening the café in 2010. Claire makes a point of using all organic ingredients such as eggs, sugar and flour in her recipes, which fits with the down to earth character of the bakery. Aside from running Violet Bakery, Claire writes for the Guardian and recently published her cook book 'The Violet Bakery Cookbook', containing her own recipes for treats such as butterscotch blondies, chocolate and hazelnut and toffee cake. Claire has also been involved in writing several books for the restaurant Leon and a guide to making your own confectionary. Asos editor Danielle... See acast.com/privacy for privacy and opt-out information.