Podcasts about great american baking show

This week we are very excited to have Zach Cherry from Severance and The Great American Baking Show on the podcast. Sebastian and Zach have been doing improv together for years! Zach talks about how he uses his improv training while acting. They also talk Shrek, basketball and growing up in New Jersey. Zach gives us his WNBA predictions for the upcoming season. This episode is a fun one!! 0:00 - what we love about ourselves4:12 - sitting courtisde at msg9:42 - new jersey basketball12:43 - the NY Liberty and Monk19:43 - what Shrek character am I?29:56 - severance waffle party35:39 - new jersey talk47:14 - acting advice from improv55:45 - predictions for wnba season1:01:28 - alpha males and crystals

When Casey Wilson was asked if she'd like to join Zach Cherry, Dame Prue Leith and Paul Hollywood back in the tent for another season of “The Great American Baking Show” (all episodes are now streaming on the Roku Channel), her answer was a resounding, “Duh!” Though she does not cook nor bake, Casey explains what her Signature Bake would be; the intricate application process for the show's contestants; the allure of winning the coveted Bake Off cake plate, and where all those delicious leftovers ultimately end up. The only way “Group Text” happens is with YOUR support and support from mm amazing sponsors! Try VIIA! Head to Viiahemp.com and use the code GROUPTEXT This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or the Hurrdat Media YouTube channel!  Learn more about your ad choices. Visit megaphone.fm/adchoices

Tiffany shares her personal journey and how she defied the odds to get to where she is today. Also, Casey Wilson stops by to talk about the new season of ‘The Great American Baking Show.' Plus, chef Ronnie Woo shares a spicy shrimp taco recipe. And, TikTok sensation Jake Shane joins to discuss his rise to social media fame and making his acting debut on season four of the hit show ‘Hacks.'

Tee's Record Sore Day was a swing and a miss but there was much adventure to be had so he shares the tales. Ohio Medicaid saved 10s of millions of dollars on prescription drugs by cutting out the middleman. Guess what, if you house the unhoused and give them a little bread, they remain no longer unhoused and Cleveland has managed this for multiple unhoused people. Box just wanted Bottomless Burgers, but the internet wouldn't let him be great. Nicju may have found a new church home. Our sister show, Krème Patisserie: A Great British Bake-Off Podcast is back to review The Great American Baking Show on The Roku Channel and Tee is so excited to be back at it. We then head to Reddit for this week's AITA before wrapping up with our entertainment recommendations. Hope you enjoy the ep.See You Next Time, Team SKiM Tatum | TAYREL713 | Lunchbox | LISTEN | RSS | Apple Podcast | Spotify | TuneIn | Bluesky | Amazon Music | YouTube | Email | Amazon Wish List | Merch | Patreon PHONE l 216-264-6311 #Cleveland #Ohio #LiveFromThe216 #CellyCel #KillaKali#ItsGoinDown #RecordStoreDay #Unhoused #BlueOrigin #GayleKing #OhioMedicaid #ClevelandUnhoused #RedRobin #BottomlessBurger #Affirming #Church #TheGreatAmericanBakigShow #TheRokuChannel #Reddit #AITA #Lent #LongJohnSilvers #HushPuppies #Found #Peacock #BoschLegacy #Wicked #BeyondTheGates #HighPotential #WillTrent #Matlock #Elsbeth #House #DaredevilBornAgain #AlanWake #MurderbotDiaries #NetworkEffect Alternative Title – Light Some Sage… For The DemonsLinksOhio Medicaid got rid of big middlemen, paid pharmacies more and saved $140 million, report saysCleveland initiative to battle homelessness finds housing for 154, closes nearly 50 encampments RedditAITA for eating non seafood on good friday?AITA- told mom she can bill me using the tuition money she stole from meAITA for losing my mind because my wife keeps lying about passing gas?

Two Madison culinary talents are about to hit the big time — reality TV style. Vintage Brewing Company executive chef Jake Lawler will be making his television debut on “Yes, Chef!”, a new high-pressure cooking competition judged by culinary legends Martha Stewart and José Andrés that premieres April 28. Meanwhile, local software developer Daniel Freiburger is whipping up sweet treats on “The Great American Baking Show.” Host Bianca Martin chats with one of our favorite food pros, food and culture editor Lindsay Christians of the Cap Times, about what it means to see Madison's food scene represented on a national stage. Plus, we take a look back at other Madisonians who've been cooking on our screens recently. Join us every Thursday as we explore Madison's food culture, from the brewers and bakers to the chefs and cheesemakers. Wanna talk to us about an episode? Leave us a voicemail at 608-318-3367 or email madison@citycast.fm. We're also on Instagram!  Want more Madison news delivered right to your inbox? Subscribe to the Madison Minutes morning newsletter.  Looking to advertise on City Cast Madison? Check out our options for podcast and newsletter ads.  Learn more about the sponsors of this April 24th episode: Babbel - Get up to 60% off at Babbel.com/CITYCAST Aura Frames - Get $35-off plus free shipping on the Carver Mat frame with Promo Code CITYCAST EatStreet - Save 15% on your next order with code CITYCAST District Council of Madison Learn more about your ad choices. Visit megaphone.fm/adchoices

The incredible and hilarious Joel Kim Booster is here this week!! Joel and Drew talk being labeled as an “alt comedian”, getting unsolicited notes on Fire Island, how Joel met his fiance on vacation, college quidditch teams, managing call centers, eating salad with confidence, Drew gets extremely jealous that Joel was on The Great American Baking Show, and so much more. Shop Billie in-store and at https://www.mybillie.com Joel IG: https://www.instagram.com/ihatejoelkim/?hl=en Joel Tiktok: https://www.tiktok.com/@joelkimbooster?lang=en Follow The Comment Section on IG! https://www.instagram.com/thecommentsection/ Learn more about your ad choices. Visit podcastchoices.com/adchoices

On this episode, we return to Thailand to discuss the breakout Thai comedy-drama, How To Make Millions Before Grandma Dies, about a young man who is inspired to spend more time with his terminally ill grandmother in the hopes that it'll help him claim a better share of her inheritance after she passes. Join us as we dig beyond the story of familial grift to discuss how the film is actually about the consequences of the East Asian (and very Chinese) Confucian value system that we all know and hate.What's Popping? - Six Seasons, Kenshi Yonezu, Great American Baking Show, Top ChefFollow our hosts:Marvin Yueh - @marvinyuehJess Ju - @jessjutweetsHanh Nguyen - @hanhonymousFollow the show and engage with us at @goodpopclubPart of the Potluck Podcast CollectiveProduced by HappyEcstatic Media

Today on AirTalk, how trade relations with China could affect U.S. consumers. Also on the show, we look at how Gen Z screen habits are impacting legacy media; we celebrate Record Store Day; we discuss the future of LAHSA; the iconic Prue Leith drops in to talk about ‘The Great American Baking Show;’ our TV critics review the latest shows; and more. How might trade relations with China impact consumers? (00:17) Gen-Z screen habits — should legacy media be concerned? (18:24) What’s your favorite record store memory? (38:04) What’s in store for the future of LAHSA? (51:25) The iconic Prue Leith talks new show (1:09:05) TV Talk: shows to watch (1:23:13)

Dawn applied to be on the next season of Great American Baking Show! Super pigs are destroying Canada. We continue breaking down the SNL 50 telecast and we check in on Wendy Williams as she hangs out in the duty free store at the airport in Miami. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dawn applied to be on the next season of Great American Baking Show! Super pigs are destroying Canada. We continue breaking down the SNL 50 telecast and we check in on Wendy Williams as she hangs out in the duty free store at the airport in Miami. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode, we chat with the charismatic former NFL player known as “Double A” Anthony “Spice” Adams and his wife Andenika Adams, who share the journey from the football field to the world of media. Reflecting on what inspired Anthony to pursue football and how his time at Penn State shaped him as a player, highlighting the unique joys of his role as a noseguard. They share memorable lessons from his experiences with the San Francisco 49ers and Chicago Bears, and reveal how his self-deprecating humor led to success on YouTube and beyond. From co-hosting a Bears show to taking on hosting duties for The Great American Baking Show, they discuss the challenges and insights gained in each role. They also open up about navigating family life and marriage, balancing their personal and professional journeys. Known for their positivity, they share their passion for community involvement and offer valuable advice for athletes transitioning into new careers. Join us for an insightful and entertaining conversation!Follow us on Instagram!insideLINES PodcastAtoya BurlesonVideoWatch Episodes on Our YouTube Channel!Contact UsWebsite: www.inSIDELINESpodcast.comEmail: hello@insidelinespodcast.com

In this episode, we chat with the charismatic former NFL player known as “Double A” Anthony “Spice” Adams and his wife Andenika Adams, who share the journey from the football field to the world of media. Reflecting on what inspired Anthony to pursue football and how his time at Penn State shaped him as a player, highlighting the unique joys of his role as a noseguard. They share memorable lessons from his experiences with the San Francisco 49ers and Chicago Bears, and reveal how his self-deprecating humor led to success on YouTube and beyond. From co-hosting a Bears show to taking on hosting duties for The Great American Baking Show, they discuss the challenges and insights gained in each role. They also open up about navigating family life and marriage, balancing their personal and professional journeys. Known for their positivity, they share their passion for community involvement and offer valuable advice for athletes transitioning into new careers. Join us for an insightful and entertaining conversation!Follow us on Instagram!insideLINES PodcastAtoya BurlesonVideoWatch Episodes on Our YouTube Channel!Contact UsWebsite: www.inSIDELINESpodcast.comEmail: hello@insidelinespodcast.com

There are treats galore this time of year, but holiday cookies stand out for their ability to impress and bring people together. Reset discusses holiday cookies with Nirali Chauhan, amateur baker and contestant on “The Great American Baking Show.” For a full archive of Reset interviews, head over to wbez.org/reset.

Now wait a minute. Here we are with the last Free Feed of the year, and Ronna (& Bryan) are in a dispute. Did (Bryan) actually want Ronna to join him in Milan for the holidays, or was an invitation extended because of guilt? They go at it, but luckily we've got the perfect mediator: it's the absolutely delightful Casey Wilson! Of course you know Casey as the co-host of BITCH SESH at its new home, Garbage World. You can also see her as co-host of THE GREAT AMERICAN BAKING SHOW on Roku. After helping negotiate the peace treaty for the Glickman-Safi Dispute of 2024, she helps us give advice on a pair of UK-based love quandaries. We'll see you in the New Year with ALL NEW Free Feeds! Sponsor: Nutrafol is the #1 dermatologist recommended hair growth supplement. And if you go to nutrafol.com and use the code BRYAN, you'll get $10 off your first order! Learn more about your ad choices. Visit megaphone.fm/adchoices

Join Lisa & Cristina for an exciting episode of Baking Scraps featuring the fabulous Dyana O'Brien, also known as the Rockabilly Baker! As a finalist on Season 6 of The Great American Baking Show, filmed in the iconic Bake Off tent with judges Paul Hollywood and Prue Leith, Dyana brought her unique flair to the competition—and she's here to share her journey with us!With her striking retro style, complete with victory rolls and funky vintage outfits, Dyana seamlessly blends her love of baking with her passion for music as a singer in a rockabilly band. Discover how her eclectic interests inspire her creations and how she stylishly matched her wardrobe to her bakes in the tent.In this episode, we'll chat about the highs and lows of being a baking finalist, her creative process, and how she and her husband embrace their empty nest by pursuing their individual passions. Tune in for a lively conversation filled with inspiration, nostalgia, and of course, a generous sprinkle of baking wisdom. Whether you're a fan of retro style or just love delicious treats, this episode is sure to rock your world! Hosted on Acast. See acast.com/privacy for more information.

Can you believe it we have the WINNER of the Great American Baking Show on the pod this week! Martin Sorge is the champion of GABS Season 1 on Roku and he is the nicest and sweetest treat we've ever had on Compliments to the Chef. Learn all about what it's really like to be in the iconic tent, cook for Paul Hollywood, booze with Prue Leith and master a technical. You absolutely do not want to miss this episode!!You can find Martin:Instagram: @martinsorgeSubstack: Great BakesOnline: Martin Bakes WebsiteGreat American Baking Show, Season 1: On Roku for free!

While the Thanksgiving meal can be delicious, making it — and getting it on the table — can be stressful, especially for the pies. Reset gets tips for crusts, fillings, time management and more with Martin Sorge, winner of Season 6 of the Great American Baking Show. And we've got a special guest for this episode: Reset senior producer Meha Ahmad!

Welcome to another episode of "Dishing with Stephanie's Dish," where we dive into the world of food with our guests from all corners of the culinary landscape. This time, we're delighted to have Nicole Aufderhar with us, known for her Instagram page @TenThousandBakes, where she showcases her incredible baking creations. Our conversation traces her baking journey from family traditions to competing on the Great American Baking Show, where she reached the final three and participated in the finale. Nicole shares her love for Minnesota State Fair Baking and her insights into balancing a creative passion with an artistic career. Join us as we explore her baking adventures, inspirations, and the sweet success she's found along the way.EPISODE TRANSCRIPT:Stephanie Hansen [00:00:16]:Hello, everybody, and welcome to Dishing with Stephanie's dish, the podcast where we talk to people in the food space. And today, my guest is Nicole Ofterhauer, and she is at 10000 Bakes on Instagram. And we became friends, kind of funny, through the Jason show's hottest day on record at the state fair.Nicole Aufderhar [00:00:36]:Yes. Where we were all dying and couldn't think straight.Stephanie Hansen [00:00:40]:Yeah. We were just, like, sweating ourselves off, and you had made these super beautiful blueberry macarons. And you were there to talk about your experience that you'd had as a state fair baker, but also on the Great American Baking Show, which if people don't know because I still think people don't know that that show exists.Nicole Aufderhar [00:01:01]:They don't know. Even, like, my friends and family sometimes don't know that it exists. It's yeah. Everyone knows the British version, but surprise, there's an American one.Stephanie Hansen [00:01:10]:Yes. So The Great British Bake Off, spun off a great American baking show, and Nicole was a guest on it and did very well. Weren't you, like, in the final 3?Nicole Aufderhar [00:01:20]:Yeah. Yeah. I made it all the way to the finals.Stephanie Hansen [00:01:22]:Okay. So that's exciting. And I just wanna point out, I don't know when people are gonna listen to this because I'm probably gonna release it maybe this Friday or the next Friday. I haven't decided yet. ButNicole Aufderhar [00:01:34]:Mhmm.Stephanie Hansen [00:01:35]:If you haven't gotten a chance, please go right now to Nicole's Instagram page and look at 10,000 Bakes. Because, honestly, she has some of the most amazing spooky treats on there. Girl, I mean, those the skull truffles with the raspberry filling, are you kidding me?Nicole Aufderhar [00:01:51]:Oh, yeah. Thank you. Yeah. I I've always been kind of a Halloween nut. Like, always been my thing. The spookier, the better. And so for me, Halloween baking is kinda all about embracing kind of the quirky and weird. So I just go all in with it.Nicole Aufderhar [00:02:07]:It's always fun every year.Stephanie Hansen [00:02:09]:I mean, your stuff is real cool looking. Very beautiful. There was also a black was it what kind of a, cake was it?Nicole Aufderhar [00:02:18]:Yeah. So I made it was a peri breast, actually. So, like, a patichou base pastry.Stephanie Hansen [00:02:26]:Yeah. It looked like chew pastries stuffed or filled with, like, a cream of some sort.Nicole Aufderhar [00:02:31]:Yep. Yeah. So I used, black cocoa creme pat, and then there was also you couldn't see the picture, but there was, like, a raspberry gel as well. So kind of that dark chocolate raspberry thing kinda fitting with Halloween.Stephanie Hansen [00:02:44]:I mean, it was unbelievably fantastic looking.Nicole Aufderhar [00:02:47]:Oh, thanks. Yeah. Like I said, it's I get to be my weird artistic self this time of year, so it's kind of fun.Stephanie Hansen [00:02:53]:I like your weird artistic self. Take that and the listener kind of on the journey of how this whole thing started for you.Nicole Aufderhar [00:03:01]:So I have kind of been baking my entire life. You know, like, most people grew up mom in the kitchen, Nestle Toll House, Christmas cutout. You know, nothing, like, crazy, but just, you know, family baking. And as I grew up, I just kinda started to dive more and more into it. I'm kind of a shy person. So when I would go to parties, like, talking to people is stressful, but if I bring a bank, that gives me something to talk about. Sure. So, you know, I kind of started doing that more.Nicole Aufderhar [00:03:30]:And in college, I actually studied photography with, like, emphasis on food photography. And because I don't wanna take pictures of babies. So I decided to do the food route, and then I kinda decided that, well, if I wanna take pictures of beautiful things, I might have to learn how to bake some of these things. And so it's just kind of continued to grow and grow, and it's always been kind of my creative endeavor that's just for me and just for fun and really lets me express myself without the pressure. You know, I'm an artist full time, so I have that pressure there. So this is just just for fun, just for me. And when I saw that there was a great American baking show, which I didn't even know. You know, I've watched the British version for years, and then I saw online that they were casting for the American version.Nicole Aufderhar [00:04:19]:I thought, oh, well, let's let's see. Why not? You know? And I put my hat in the ring, and I made it all the way to the final round of 1st year, which I wasn't expecting. It's a very long process, and I just what I thought would maybe just be something that I'd enter and never hear from again ended up being this multiyear journey of traveling with baked goods and auditions. And after a couple 2 years of auditioning, I was cast on the show.Stephanie Hansen [00:04:51]:So yeah. So exciting.Nicole Aufderhar [00:04:53]:Yeah.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Stephanie Hansen [00:04:54]:So how long from the beginning of you arriving to start the taping to when you go home is that length of time?Nicole Aufderhar [00:05:04]:So you are there basically for an entire month. For us, it was the entire month of August. You do a lot of prep work stateside before you go, you know, coming up with your own recipes and stuff. But once you are there, you are there the whole time. Even if you're eliminated, then you just kinda get a London vacation, but you're there for the entire month.Stephanie Hansen [00:05:24]:So they do it in the Great British Bake Off same space?Nicole Aufderhar [00:05:28]:Yeah. So for the Great British Bake Off, there's 2 tents. There is a tent where they film the version everybody knows, and then there's a tent where they film, like, celebrity versions, and I believe it's coming from Janae Baycock is still there as well, but, yeah, there are 2 tents. We're in the the other tent, like so it's not the tent, but it's one of theirs.Stephanie Hansen [00:05:51]:Yeah. And Paul and Pru are still judges.Nicole Aufderhar [00:05:55]:Yeah. Yeah. It's the same judges. It's Paul and Pru. We have American hosts. You know, that's the difference. People always kind of, I don't wanna say, hate on the American version, but they always say, oh, we don't like it because they're hypercompetitive, and they don't have the accents and all this. And I'm like, well, yeah, we don't have the accents.Nicole Aufderhar [00:06:12]:Sure. And that's the baddest. Yeah. Yeah.Stephanie Hansen [00:06:16]:So there's that.Nicole Aufderhar [00:06:18]:Yeah. So, you know, I mean, if you wanna nitpick, but it's still, like, a heartwarming, friendly show. Like, once people sit down and watch it, they're like, oh, that's actually enjoyable. I'm like, yes. That's what I've been telling you.Stephanie Hansen [00:06:32]:It is funny that the perception of Bake Off and what people love and what attracted me to it too was just how kind and supportive everybody is. And we've gotten used to watching these, you know, chopped and these sort of aggressive male dominated, like, shows of competition. And it is funny because I do think America in general this is a very gross generalization, but I do think we're more competitive. We're very aggressively business focused, like, success focused. And I think what is nice about The Bake Off is there's a lot of people from all these different walks of life, and they just happen to make pastry too or they're bakers.Nicole Aufderhar [00:07:20]:Yeah. Yeah. That's exactly what it is. And that's when I auditioned because I talked a lot about my state fair, you know, competing background. And they purposely were, like, asking me, well, are you hypercompetitive? Are you how do you feel if you don't win? You know? And so I had to make sure that I expressed that I'm not competitive despite all that. Like, I love the community behind these competitions and the friends that I've made, and they are trying to seek out people for that show that are there to just be with other bakers and have fun and get this experience and aren't there because I wanna win. And, I mean, the prize is a cake plate. You know? Like, you're not getting $20,000 or a book deal.Nicole Aufderhar [00:08:01]:You know? You get a cake plate. So if you're not there to just have a good time, you know, they're not gonna put you in the tent.Stephanie Hansen [00:08:09]:You happen to mention the state fair. Can you talk a little bit about your state fair baking experience? Because you're pretty well known and traveled in the state fair scene too. Minnesota State Fair.Nicole Aufderhar [00:08:23]:Yeah. Yeah. Especially the last year, people have kind of, I don't know, found my like, I've always shared about my journey with it. That's kinda why I started my Instagram page was because I wanted to share this community and show how accessible it is. Like, you don't have to be an incredible baker to enter. You just start. You just start entering stuff, and you get to meet people on entry day. And sometimes you get feedback from the judges.Nicole Aufderhar [00:08:48]:Sometimes you get head scratching feedback from the judges, but, like, it's just a super fun thing. And so I grew up with a step grandma who competed and kinda taught me the ropes from a young age and was kinda harsh about it, but it served me in the long run. And, so then about gosh. It's been 10 years now, I believe, I started. I did my first contest. I just entered three things, you know, just to kinda feel it out, and all 3 of them ribbon. I got 2 seconds and a 5th, and I was like, oh,Stephanie Hansen [00:09:20]:okay. You know? That's either this isNicole Aufderhar [00:09:24]:you know, I wasn't sure what to think. I'm like, oh, this is easier than I thought, or I might actually be kinda good at baking because your friends and family are always like, oh, everything's fantastic, but isStephanie Hansen [00:09:33]:it really? You know?Nicole Aufderhar [00:09:35]:So it's kinda given me this avenue to try new things and meet new people. And over the years, you know, I've I've done pretty well, and I've made some really amazing friends, and I just it's something I look forward to all year round.Stephanie Hansen [00:09:48]:What do you remember what the three things you were that you made in the first?Nicole Aufderhar [00:09:53]:Yeah. They weren't even I'd call them baking light. Honestly, it was like a granola bar and then some granola, and then they used to do this thing called the recipe challenge Yep. Where everyone would get the same recipe. You know? So it's kinda like the technical on the makeup, honestly, which is what appealed to me is you all get the same recipe. You kinda have to interpret it. And so I got a second place on that. I got a second place on the bars, and then I got a 5th place on the granola.Nicole Aufderhar [00:10:23]:And the the funny thing with the cookies was I was always under this belief that you had to enter things freshly baked that morning, you know. So I woke up early to do my final round, and they didn't they failed. The dough, I don't know what I did wrong or if it was the heat, it failed. And so I'm crying in the kitchen. I'm like, what do I do? Well, I had ones that I had stored in the freezer, like, 3 weeks ago. I mean Yeah. I was like, I wanna save them just in case, and I'm so glad I did because that's what I ended up entering were 3 week old transfer cookies, and they still placed.Stephanie Hansen [00:10:55]:Yeah. And a lot of people do that. Like, I know another woman, and she enters, like, 82 contests. And some of her stuff comesNicole Aufderhar [00:11:03]:inStephanie Hansen [00:11:03]:the freezer, and she pulls it out the night before, and that's what they enter.Nicole Aufderhar [00:11:07]:That's what I and that's what I've been telling people this year, especially, people are surprised to learn that I did that. And I'm like, yeah. And they're like, well, but don't they taste them? Like, yeah. You know, you can kinda tell freezer goods from the fresh, but that's what everybody else is doing. So if you're the best of the freezer bunch Yeah. You know, and it works.Stephanie Hansen [00:11:25]:How many categories did you enter this year?Nicole Aufderhar [00:11:28]:This year, I ended up doing 12, I believe it was, which I'm not I mean, there's people that show up with laundry baskets full of stuff, you know, and max out at 20. I doing 12 was a lot for me. I usually, like, keep them in the single digits. But, yeah, it went really well. Half of them ribboned. I got a smoked steaks for the first time, so it was a lot of fun this year.Stephanie Hansen [00:11:52]:Yeah. And what people maybe don't know I mean, you said mentioned that you're an artist. You make, leather bound journals and leather goods. And, what's your website for that? Because I wanna make sure we tell people because your work's reallyThanks for reading Stephanie's Dish Newsletter! This post is public so feel free to share it.Nicole Aufderhar [00:12:07]:So my website is wayfaringgoods.com, and it's not wayfair like that big furniture supply place or whatever. It's spelled wayfaringgoods.com.Stephanie Hansen [00:12:21]:I love it. Yeah. Because you're not doing this in a professional scope.Nicole Aufderhar [00:12:28]:No. Baking is right now, you know, probably, you know, I don't know, forever. It's just for fun. I I love what I do with my leather business. That has been something I've been doing full time for 15 years. Like, that's really where my I don't know. I'm as passionate about baking as I am about leather, but I like keeping my leather as my business and my baking as my creative passion, which I think is important for professional creatives to have that thing without the pressure of selling.Stephanie Hansen [00:13:03]:And let's talk about that for a second because that's sort of uniquely American too. I think that this idea is like, oh, well, she's making all this stuff. She's in competitive realm. She's doing really well, so she must be planning a bakery because we, like, don't really just allow ourselves to have these creative outlets without making them into something. We feel the pressure from ourselves.Nicole Aufderhar [00:13:28]:Yeah. Oh, exactly. And I think I mean, it's so important to have that creative passion that you don't have that pressure behind. And I I think so I started my business right out of college. I could have either gone the professional photography router than what I did. And so I think because I started young, I learned how important it is to have that creative passion just for fun. I see a lot of my friends that have since pursued kinda similar art businesses, and I see them now struggling with this. Like, oh, well, I'm also good at this, so I should sell this and I should do that.Nicole Aufderhar [00:14:05]:And it's like, no. You don't have to sell everything you make. Like, if you're a creative person, you might be good at a lot of different creative things.Stephanie Hansen [00:14:13]:Yes.Nicole Aufderhar [00:14:14]:You know? And it stops being fun when you know, like, if I have a failure in the kitchen, I'm disappointed. You know? I get frustrated, but it's okay because it's not going anywhere. I don't have to worry about someone a customer coming. I don't have to, you know, it's a different kind of failure versus the feeling when you're struggling with the business. And so I I like having those two things very separate.Stephanie Hansen [00:14:41]:Yeah. I can see that too. And, also, like, this idea that because you're good at something or because you make something, then it's becomes less a hobby and then a job. And sometimes I struggle with that because I'm just cooking now between the cookbook and the show and the adjacent appearances and, my blog.Nicole Aufderhar [00:15:02]:I feelStephanie Hansen [00:15:02]:like I'm just cooking all the time. And sometimes, like, I feel another like, I have to, like, videotape everything I'm doing. And, like, the other day, I was like, I'm not pulling out the video camera. I'm going to cook something that could I? Sure. But, I'm just going to make these apple muffins because I have apples and I feel like an apple muffin and I'm not going to videotape it and you know what? I'm not even going to write down the recipe. And I just was like I just sat in the moment. I enjoyed the bake. I loved the smell it made my house.Stephanie Hansen [00:15:33]:The muffins came out. I ate 1. I gave one to the dog and then I went and distributed them the neighborhood and got rid of them and came home and was like, oh, that was fun.Nicole Aufderhar [00:15:43]:Yeah. Isn't that's the best. That is those are that's the best feelings. And I know exactly even though, like, I don't do my baking on a professional level, just in the world of social media. Like you said, you have this pressure to film everything you do and turn everything that you do into some form of content. And that just sucks sucks the fun out of it. You know? Like, you know, sometimes it's fun, you know, but if you're not feeling it, like, don't do it. If Yeah.Nicole Aufderhar [00:16:11]:I don't know. You know, it's important to, like obviously, for you, it is part of your work.Stephanie Hansen [00:16:17]:But But is it I mean, also and I'm sort of like I don't know. I'm just sort of working through this too. Like, we give a lot away of ourselves as creators, as people in a social media space, and it's just demanding. And I don't wanna, like, sound not grateful because I am because you build a platform and people really dig your stuff and that's fun, but also, like, trying to recognize what's real and what's not real sometimes.Nicole Aufderhar [00:16:50]:Yes. Yep. Yeah. Because people see a version of you and and a version of what you do, and they expect that over and over and over again.Stephanie Hansen [00:17:00]:Yeah.Nicole Aufderhar [00:17:00]:And it can be exhausting. Yeah. And some daysStephanie Hansen [00:17:04]:you don't feel like delivering that.Nicole Aufderhar [00:17:06]:Yeah. I don't. You know? And and then sometimes I feel like, oh, I have to put it out there because I put everything out there, and then I do it and it doesn't do well or whatever. And then I stress out about that. It's like, why? Why?Stephanie Hansen [00:17:17]:Yeah.Nicole Aufderhar [00:17:18]:You know?Stephanie Hansen [00:17:20]:Well, you and I had coffee, and I think you well, we met at the hottest day of the year, and then you followed up. And you're like, would you ever wanna have coffee? I was like, yes. Of course. And I I also loved that you reached out to me because I do like bringing this creative online life sometimes into the real life of you and I just sitting and having a cup of coffee and talking about what we're into and what's fun. And I just I was I was appreciative that you reached out. And I I wish more people would do that kind of in a real space because I think that's how you grow and how you can help mentor others and help others find their path because so many people have helped me along the way. My goodness.Nicole Aufderhar [00:18:04]:Yeah. No. Yeah. And I I'm still so grateful you said yes because Sure. It is super important. And I think that people are kinda surprised when others are willing to do stuff in person and meet in person. And even for my tiny little thing that I do at the state fair, I met people online and they were worried about bugging me or asking me questions. And I'm like, why? Like, oh, I Yeah.Nicole Aufderhar [00:18:27]:I I and maybe not I love talking about that kind of stuff. If I can help somebody else, like, I go to competition. I'm like, so, like Yeah. Like, it's better for all of us in the long run, you know, if we're encouraging others to do it and get better and help the people where we can with stuff that we've learned along the way. And, like, I personally enjoy doing that. So that's why it was so exciting to Yeah. Get to sit and talk with you and, you know, meet someone else of the food, you know, yeah, and just learn from each other.Stephanie Hansen [00:18:59]:So what's next for you, Nicole? Have you thought about that?Nicole Aufderhar [00:19:05]:All the time. No. Again, after having done the show and now I've I've been very fortunate since the show came out with opportunities that have come my way. You know, you never know if anyone's gonna notice or pay attention or anything, and I've honestly been quite overwhelmed with the amount of stuff that I have done. And so people, you know, they expect the bakery. They expect us to expect that. That is not that's not on my realm. That's not what I'm thinking at all.Nicole Aufderhar [00:19:36]:I long term dream, short term dream. I don't know. I always tell people I would like to do a cookbook. That is something I thought of wanting to do years. I mean, that's kinda always been in the back of my head because Yeah. I enjoy the recipe development portion of baking. So that's kinda where my strong suit is. That's where I that's what I enjoy the most.Nicole Aufderhar [00:19:59]:So, you know, obviously, I'm gonna be continuing on with my leather business as always Yep. Gearing up for holiday season right now. So that's, you know, the main part of my life, but I'm just gonna continue to create recipes, share that, share the state fair knowledge, and just be willing to embrace and be open to whatever might come from it.Stephanie Hansen [00:20:26]:Alright. Let's do something fun. Are you ready for fun? Maybe. Always. I have, like, 5 to 10 questions. We'll see how it goes. Just random kinda rapid fire questions.Nicole Aufderhar [00:20:40]:Oh gosh.Stephanie Hansen [00:20:42]:They're not hard. They're they're all about you. They're not hard.Nicole Aufderhar [00:20:46]:Okay.Stephanie Hansen [00:20:46]:Oh, okay. Here's number 1. What is the first bake you remember making yourself?Nicole Aufderhar [00:20:54]:Cupcakes. Cute. Yeah. Like, as a kid? It's so basic, but that's yeah. Strawberry cupcakes with Swiss meringue buttercream. Yum. That was my first, quote, unquote, real bake that I did.Stephanie Hansen [00:21:08]:I love it. Okay. When you go to a potluck, what do you typically bring?Nicole Aufderhar [00:21:16]:Macarons.Stephanie Hansen [00:21:18]:Oh, fancy. Yes.Nicole Aufderhar [00:21:20]:They're easy to share. They look impressive, but they're pretty easy to whip up.Stephanie Hansen [00:21:25]:Okay. What is the first thing you eat from a Halloween candy bucket?Nicole Aufderhar [00:21:32]:That's funny. Snickers popped into my head first, but Reese's are my favorite, but I guess Snickers would be my first.Stephanie Hansen [00:21:37]:Okay. I love that. Reese's is the number one popular candy. You probably know that.Nicole Aufderhar [00:21:41]:Yeah.Stephanie Hansen [00:21:41]:Yeah. What, is the restaurant that you've been to more than any other?Nicole Aufderhar [00:21:51]:Well, green scene since moving up to Walker. That would be yeah. Okay. I love the green scene here in town.Stephanie Hansen [00:21:57]:And you live in Walker. I should mention that. Yes. What's your most used pan?Nicole Aufderhar [00:22:05]:I my little I have a little saucepan, and I will shove anything I can into it even if it's not supposed to fit. I love it.Stephanie Hansen [00:22:12]:I have one of those too, and it's funny. Yeah.Nicole Aufderhar [00:22:15]:Yeah. Yeah. Doesn't fit. Okay. I just did that last meal with some jam. It was poor decision but I think it worked.Stephanie Hansen [00:22:21]:But you still loved your pan. Okay. This is your last question in the in the final round of the rapid fire questioning. What's an existing cookbook you wish you had written?Nicole Aufderhar [00:22:36]:Oh. Oh. I'm looking at all my cookbooks. I know. It's aStephanie Hansen [00:22:41]:hard one.Nicole Aufderhar [00:22:42]:That is a hard one. I can't I well, it's funny because I feel like picking any of them. I'm not worthy of any of them, but I have they're all old vintage ones. Like, I have this rose what's her last name?Stephanie Hansen [00:23:03]:Birnbaum Levy Birnbaum.Nicole Aufderhar [00:23:05]:I use a lot of her books. I wish I had the skill and the abilities to write something like that.Stephanie Hansen [00:23:11]:Do you know that that cake bible book that she wrote is having its 35th anniversary this year?Nicole Aufderhar [00:23:17]:I don't see that. I know. I can't believe it because except I have all, like, the real old vintage ones of it, and it's it's so cool that it still has stood the test of time.Stephanie Hansen [00:23:27]:Yeah. No. I love that you have those. That's amazing. Well, Nicole, I hope people will follow you on Instagram at 10000 Bakes. We're gonna for sure have you on, Jason's show next summer so we get a chance to connect with her there again. Wonderful. Also been doing reviews of Great British Bake Off with Bradley and Dawn on my talk 107.1.Stephanie Hansen [00:23:50]:Yeah. Yep. People should follow you, and you're making really cool Halloween stuff right now.Nicole Aufderhar [00:23:56]:Yeah. Thanks. Yes. We're having fun over here.Stephanie Hansen [00:23:59]:Yeah. It's amazing. Alright. Well, when you're gonna be coming down to town next or not downtown, down to town, next, give me a shout, and we'll have coffee again. It was fun.Nicole Aufderhar [00:24:09]:Oh, definitely. Totally.Stephanie Hansen [00:24:10]:Alright. Thanks, Nicole. I appreciate you spending time with us today. Yeah.Nicole Aufderhar [00:24:14]:Thank you.Stephanie Hansen [00:24:14]:We'll talk soon. Bye bye. Bye. Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Welcome to another episode of "Dishing with Stephanie's Dish," where we dive into the world of food with our guests from all corners of the culinary landscape. This time, we're delighted to have Nicole Aufderhar with us, known for her Instagram page @TenThousandBakes, where she showcases her incredible baking creations. Our conversation traces her baking journey from family traditions to competing on the Great American Baking Show, where she reached the final three and participated in the finale. Nicole shares her love for Minnesota State Fair Baking and her insights into balancing a creative passion with an artistic career. Join us as we explore her baking adventures, inspirations, and the sweet success she's found along the way.EPISODE TRANSCRIPT:Stephanie Hansen [00:00:16]:Hello, everybody, and welcome to Dishing with Stephanie's dish, the podcast where we talk to people in the food space. And today, my guest is Nicole Ofterhauer, and she is at 10000 Bakes on Instagram. And we became friends, kind of funny, through the Jason show's hottest day on record at the state fair.Nicole Aufderhar [00:00:36]:Yes. Where we were all dying and couldn't think straight.Stephanie Hansen [00:00:40]:Yeah. We were just, like, sweating ourselves off, and you had made these super beautiful blueberry macarons. And you were there to talk about your experience that you'd had as a state fair baker, but also on the Great American Baking Show, which if people don't know because I still think people don't know that that show exists.Nicole Aufderhar [00:01:01]:They don't know. Even, like, my friends and family sometimes don't know that it exists. It's yeah. Everyone knows the British version, but surprise, there's an American one.Stephanie Hansen [00:01:10]:Yes. So The Great British Bake Off, spun off a great American baking show, and Nicole was a guest on it and did very well. Weren't you, like, in the final 3?Nicole Aufderhar [00:01:20]:Yeah. Yeah. I made it all the way to the finals.Stephanie Hansen [00:01:22]:Okay. So that's exciting. And I just wanna point out, I don't know when people are gonna listen to this because I'm probably gonna release it maybe this Friday or the next Friday. I haven't decided yet. ButNicole Aufderhar [00:01:34]:Mhmm.Stephanie Hansen [00:01:35]:If you haven't gotten a chance, please go right now to Nicole's Instagram page and look at 10,000 Bakes. Because, honestly, she has some of the most amazing spooky treats on there. Girl, I mean, those the skull truffles with the raspberry filling, are you kidding me?Nicole Aufderhar [00:01:51]:Oh, yeah. Thank you. Yeah. I I've always been kind of a Halloween nut. Like, always been my thing. The spookier, the better. And so for me, Halloween baking is kinda all about embracing kind of the quirky and weird. So I just go all in with it.Nicole Aufderhar [00:02:07]:It's always fun every year.Stephanie Hansen [00:02:09]:I mean, your stuff is real cool looking. Very beautiful. There was also a black was it what kind of a, cake was it?Nicole Aufderhar [00:02:18]:Yeah. So I made it was a peri breast, actually. So, like, a patichou base pastry.Stephanie Hansen [00:02:26]:Yeah. It looked like chew pastries stuffed or filled with, like, a cream of some sort.Nicole Aufderhar [00:02:31]:Yep. Yeah. So I used, black cocoa creme pat, and then there was also you couldn't see the picture, but there was, like, a raspberry gel as well. So kind of that dark chocolate raspberry thing kinda fitting with Halloween.Stephanie Hansen [00:02:44]:I mean, it was unbelievably fantastic looking.Nicole Aufderhar [00:02:47]:Oh, thanks. Yeah. Like I said, it's I get to be my weird artistic self this time of year, so it's kind of fun.Stephanie Hansen [00:02:53]:I like your weird artistic self. Take that and the listener kind of on the journey of how this whole thing started for you.Nicole Aufderhar [00:03:01]:So I have kind of been baking my entire life. You know, like, most people grew up mom in the kitchen, Nestle Toll House, Christmas cutout. You know, nothing, like, crazy, but just, you know, family baking. And as I grew up, I just kinda started to dive more and more into it. I'm kind of a shy person. So when I would go to parties, like, talking to people is stressful, but if I bring a bank, that gives me something to talk about. Sure. So, you know, I kind of started doing that more.Nicole Aufderhar [00:03:30]:And in college, I actually studied photography with, like, emphasis on food photography. And because I don't wanna take pictures of babies. So I decided to do the food route, and then I kinda decided that, well, if I wanna take pictures of beautiful things, I might have to learn how to bake some of these things. And so it's just kind of continued to grow and grow, and it's always been kind of my creative endeavor that's just for me and just for fun and really lets me express myself without the pressure. You know, I'm an artist full time, so I have that pressure there. So this is just just for fun, just for me. And when I saw that there was a great American baking show, which I didn't even know. You know, I've watched the British version for years, and then I saw online that they were casting for the American version.Nicole Aufderhar [00:04:19]:I thought, oh, well, let's let's see. Why not? You know? And I put my hat in the ring, and I made it all the way to the final round of 1st year, which I wasn't expecting. It's a very long process, and I just what I thought would maybe just be something that I'd enter and never hear from again ended up being this multiyear journey of traveling with baked goods and auditions. And after a couple 2 years of auditioning, I was cast on the show.Stephanie Hansen [00:04:51]:So yeah. So exciting.Nicole Aufderhar [00:04:53]:Yeah.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Stephanie Hansen [00:04:54]:So how long from the beginning of you arriving to start the taping to when you go home is that length of time?Nicole Aufderhar [00:05:04]:So you are there basically for an entire month. For us, it was the entire month of August. You do a lot of prep work stateside before you go, you know, coming up with your own recipes and stuff. But once you are there, you are there the whole time. Even if you're eliminated, then you just kinda get a London vacation, but you're there for the entire month.Stephanie Hansen [00:05:24]:So they do it in the Great British Bake Off same space?Nicole Aufderhar [00:05:28]:Yeah. So for the Great British Bake Off, there's 2 tents. There is a tent where they film the version everybody knows, and then there's a tent where they film, like, celebrity versions, and I believe it's coming from Janae Baycock is still there as well, but, yeah, there are 2 tents. We're in the the other tent, like so it's not the tent, but it's one of theirs.Stephanie Hansen [00:05:51]:Yeah. And Paul and Pru are still judges.Nicole Aufderhar [00:05:55]:Yeah. Yeah. It's the same judges. It's Paul and Pru. We have American hosts. You know, that's the difference. People always kind of, I don't wanna say, hate on the American version, but they always say, oh, we don't like it because they're hypercompetitive, and they don't have the accents and all this. And I'm like, well, yeah, we don't have the accents.Nicole Aufderhar [00:06:12]:Sure. And that's the baddest. Yeah. Yeah.Stephanie Hansen [00:06:16]:So there's that.Nicole Aufderhar [00:06:18]:Yeah. So, you know, I mean, if you wanna nitpick, but it's still, like, a heartwarming, friendly show. Like, once people sit down and watch it, they're like, oh, that's actually enjoyable. I'm like, yes. That's what I've been telling you.Stephanie Hansen [00:06:32]:It is funny that the perception of Bake Off and what people love and what attracted me to it too was just how kind and supportive everybody is. And we've gotten used to watching these, you know, chopped and these sort of aggressive male dominated, like, shows of competition. And it is funny because I do think America in general this is a very gross generalization, but I do think we're more competitive. We're very aggressively business focused, like, success focused. And I think what is nice about The Bake Off is there's a lot of people from all these different walks of life, and they just happen to make pastry too or they're bakers.Nicole Aufderhar [00:07:20]:Yeah. Yeah. That's exactly what it is. And that's when I auditioned because I talked a lot about my state fair, you know, competing background. And they purposely were, like, asking me, well, are you hypercompetitive? Are you how do you feel if you don't win? You know? And so I had to make sure that I expressed that I'm not competitive despite all that. Like, I love the community behind these competitions and the friends that I've made, and they are trying to seek out people for that show that are there to just be with other bakers and have fun and get this experience and aren't there because I wanna win. And, I mean, the prize is a cake plate. You know? Like, you're not getting $20,000 or a book deal.Nicole Aufderhar [00:08:01]:You know? You get a cake plate. So if you're not there to just have a good time, you know, they're not gonna put you in the tent.Stephanie Hansen [00:08:09]:You happen to mention the state fair. Can you talk a little bit about your state fair baking experience? Because you're pretty well known and traveled in the state fair scene too. Minnesota State Fair.Nicole Aufderhar [00:08:23]:Yeah. Yeah. Especially the last year, people have kind of, I don't know, found my like, I've always shared about my journey with it. That's kinda why I started my Instagram page was because I wanted to share this community and show how accessible it is. Like, you don't have to be an incredible baker to enter. You just start. You just start entering stuff, and you get to meet people on entry day. And sometimes you get feedback from the judges.Nicole Aufderhar [00:08:48]:Sometimes you get head scratching feedback from the judges, but, like, it's just a super fun thing. And so I grew up with a step grandma who competed and kinda taught me the ropes from a young age and was kinda harsh about it, but it served me in the long run. And, so then about gosh. It's been 10 years now, I believe, I started. I did my first contest. I just entered three things, you know, just to kinda feel it out, and all 3 of them ribbon. I got 2 seconds and a 5th, and I was like, oh,Stephanie Hansen [00:09:20]:okay. You know? That's either this isNicole Aufderhar [00:09:24]:you know, I wasn't sure what to think. I'm like, oh, this is easier than I thought, or I might actually be kinda good at baking because your friends and family are always like, oh, everything's fantastic, but isStephanie Hansen [00:09:33]:it really? You know?Nicole Aufderhar [00:09:35]:So it's kinda given me this avenue to try new things and meet new people. And over the years, you know, I've I've done pretty well, and I've made some really amazing friends, and I just it's something I look forward to all year round.Stephanie Hansen [00:09:48]:What do you remember what the three things you were that you made in the first?Nicole Aufderhar [00:09:53]:Yeah. They weren't even I'd call them baking light. Honestly, it was like a granola bar and then some granola, and then they used to do this thing called the recipe challenge Yep. Where everyone would get the same recipe. You know? So it's kinda like the technical on the makeup, honestly, which is what appealed to me is you all get the same recipe. You kinda have to interpret it. And so I got a second place on that. I got a second place on the bars, and then I got a 5th place on the granola.Nicole Aufderhar [00:10:23]:And the the funny thing with the cookies was I was always under this belief that you had to enter things freshly baked that morning, you know. So I woke up early to do my final round, and they didn't they failed. The dough, I don't know what I did wrong or if it was the heat, it failed. And so I'm crying in the kitchen. I'm like, what do I do? Well, I had ones that I had stored in the freezer, like, 3 weeks ago. I mean Yeah. I was like, I wanna save them just in case, and I'm so glad I did because that's what I ended up entering were 3 week old transfer cookies, and they still placed.Stephanie Hansen [00:10:55]:Yeah. And a lot of people do that. Like, I know another woman, and she enters, like, 82 contests. And some of her stuff comesNicole Aufderhar [00:11:03]:inStephanie Hansen [00:11:03]:the freezer, and she pulls it out the night before, and that's what they enter.Nicole Aufderhar [00:11:07]:That's what I and that's what I've been telling people this year, especially, people are surprised to learn that I did that. And I'm like, yeah. And they're like, well, but don't they taste them? Like, yeah. You know, you can kinda tell freezer goods from the fresh, but that's what everybody else is doing. So if you're the best of the freezer bunch Yeah. You know, and it works.Stephanie Hansen [00:11:25]:How many categories did you enter this year?Nicole Aufderhar [00:11:28]:This year, I ended up doing 12, I believe it was, which I'm not I mean, there's people that show up with laundry baskets full of stuff, you know, and max out at 20. I doing 12 was a lot for me. I usually, like, keep them in the single digits. But, yeah, it went really well. Half of them ribboned. I got a smoked steaks for the first time, so it was a lot of fun this year.Stephanie Hansen [00:11:52]:Yeah. And what people maybe don't know I mean, you said mentioned that you're an artist. You make, leather bound journals and leather goods. And, what's your website for that? Because I wanna make sure we tell people because your work's reallyThanks for reading Stephanie's Dish Newsletter! This post is public so feel free to share it.Nicole Aufderhar [00:12:07]:So my website is wayfaringgoods.com, and it's not wayfair like that big furniture supply place or whatever. It's spelled wayfaringgoods.com.Stephanie Hansen [00:12:21]:I love it. Yeah. Because you're not doing this in a professional scope.Nicole Aufderhar [00:12:28]:No. Baking is right now, you know, probably, you know, I don't know, forever. It's just for fun. I I love what I do with my leather business. That has been something I've been doing full time for 15 years. Like, that's really where my I don't know. I'm as passionate about baking as I am about leather, but I like keeping my leather as my business and my baking as my creative passion, which I think is important for professional creatives to have that thing without the pressure of selling.Stephanie Hansen [00:13:03]:And let's talk about that for a second because that's sort of uniquely American too. I think that this idea is like, oh, well, she's making all this stuff. She's in competitive realm. She's doing really well, so she must be planning a bakery because we, like, don't really just allow ourselves to have these creative outlets without making them into something. We feel the pressure from ourselves.Nicole Aufderhar [00:13:28]:Yeah. Oh, exactly. And I think I mean, it's so important to have that creative passion that you don't have that pressure behind. And I I think so I started my business right out of college. I could have either gone the professional photography router than what I did. And so I think because I started young, I learned how important it is to have that creative passion just for fun. I see a lot of my friends that have since pursued kinda similar art businesses, and I see them now struggling with this. Like, oh, well, I'm also good at this, so I should sell this and I should do that.Nicole Aufderhar [00:14:05]:And it's like, no. You don't have to sell everything you make. Like, if you're a creative person, you might be good at a lot of different creative things.Stephanie Hansen [00:14:13]:Yes.Nicole Aufderhar [00:14:14]:You know? And it stops being fun when you know, like, if I have a failure in the kitchen, I'm disappointed. You know? I get frustrated, but it's okay because it's not going anywhere. I don't have to worry about someone a customer coming. I don't have to, you know, it's a different kind of failure versus the feeling when you're struggling with the business. And so I I like having those two things very separate.Stephanie Hansen [00:14:41]:Yeah. I can see that too. And, also, like, this idea that because you're good at something or because you make something, then it's becomes less a hobby and then a job. And sometimes I struggle with that because I'm just cooking now between the cookbook and the show and the adjacent appearances and, my blog.Nicole Aufderhar [00:15:02]:I feelStephanie Hansen [00:15:02]:like I'm just cooking all the time. And sometimes, like, I feel another like, I have to, like, videotape everything I'm doing. And, like, the other day, I was like, I'm not pulling out the video camera. I'm going to cook something that could I? Sure. But, I'm just going to make these apple muffins because I have apples and I feel like an apple muffin and I'm not going to videotape it and you know what? I'm not even going to write down the recipe. And I just was like I just sat in the moment. I enjoyed the bake. I loved the smell it made my house.Stephanie Hansen [00:15:33]:The muffins came out. I ate 1. I gave one to the dog and then I went and distributed them the neighborhood and got rid of them and came home and was like, oh, that was fun.Nicole Aufderhar [00:15:43]:Yeah. Isn't that's the best. That is those are that's the best feelings. And I know exactly even though, like, I don't do my baking on a professional level, just in the world of social media. Like you said, you have this pressure to film everything you do and turn everything that you do into some form of content. And that just sucks sucks the fun out of it. You know? Like, you know, sometimes it's fun, you know, but if you're not feeling it, like, don't do it. If Yeah.Nicole Aufderhar [00:16:11]:I don't know. You know, it's important to, like obviously, for you, it is part of your work.Stephanie Hansen [00:16:17]:But But is it I mean, also and I'm sort of like I don't know. I'm just sort of working through this too. Like, we give a lot away of ourselves as creators, as people in a social media space, and it's just demanding. And I don't wanna, like, sound not grateful because I am because you build a platform and people really dig your stuff and that's fun, but also, like, trying to recognize what's real and what's not real sometimes.Nicole Aufderhar [00:16:50]:Yes. Yep. Yeah. Because people see a version of you and and a version of what you do, and they expect that over and over and over again.Stephanie Hansen [00:17:00]:Yeah.Nicole Aufderhar [00:17:00]:And it can be exhausting. Yeah. And some daysStephanie Hansen [00:17:04]:you don't feel like delivering that.Nicole Aufderhar [00:17:06]:Yeah. I don't. You know? And and then sometimes I feel like, oh, I have to put it out there because I put everything out there, and then I do it and it doesn't do well or whatever. And then I stress out about that. It's like, why? Why?Stephanie Hansen [00:17:17]:Yeah.Nicole Aufderhar [00:17:18]:You know?Stephanie Hansen [00:17:20]:Well, you and I had coffee, and I think you well, we met at the hottest day of the year, and then you followed up. And you're like, would you ever wanna have coffee? I was like, yes. Of course. And I I also loved that you reached out to me because I do like bringing this creative online life sometimes into the real life of you and I just sitting and having a cup of coffee and talking about what we're into and what's fun. And I just I was I was appreciative that you reached out. And I I wish more people would do that kind of in a real space because I think that's how you grow and how you can help mentor others and help others find their path because so many people have helped me along the way. My goodness.Nicole Aufderhar [00:18:04]:Yeah. No. Yeah. And I I'm still so grateful you said yes because Sure. It is super important. And I think that people are kinda surprised when others are willing to do stuff in person and meet in person. And even for my tiny little thing that I do at the state fair, I met people online and they were worried about bugging me or asking me questions. And I'm like, why? Like, oh, I Yeah.Nicole Aufderhar [00:18:27]:I I and maybe not I love talking about that kind of stuff. If I can help somebody else, like, I go to competition. I'm like, so, like Yeah. Like, it's better for all of us in the long run, you know, if we're encouraging others to do it and get better and help the people where we can with stuff that we've learned along the way. And, like, I personally enjoy doing that. So that's why it was so exciting to Yeah. Get to sit and talk with you and, you know, meet someone else of the food, you know, yeah, and just learn from each other.Stephanie Hansen [00:18:59]:So what's next for you, Nicole? Have you thought about that?Nicole Aufderhar [00:19:05]:All the time. No. Again, after having done the show and now I've I've been very fortunate since the show came out with opportunities that have come my way. You know, you never know if anyone's gonna notice or pay attention or anything, and I've honestly been quite overwhelmed with the amount of stuff that I have done. And so people, you know, they expect the bakery. They expect us to expect that. That is not that's not on my realm. That's not what I'm thinking at all.Nicole Aufderhar [00:19:36]:I long term dream, short term dream. I don't know. I always tell people I would like to do a cookbook. That is something I thought of wanting to do years. I mean, that's kinda always been in the back of my head because Yeah. I enjoy the recipe development portion of baking. So that's kinda where my strong suit is. That's where I that's what I enjoy the most.Nicole Aufderhar [00:19:59]:So, you know, obviously, I'm gonna be continuing on with my leather business as always Yep. Gearing up for holiday season right now. So that's, you know, the main part of my life, but I'm just gonna continue to create recipes, share that, share the state fair knowledge, and just be willing to embrace and be open to whatever might come from it.Stephanie Hansen [00:20:26]:Alright. Let's do something fun. Are you ready for fun? Maybe. Always. I have, like, 5 to 10 questions. We'll see how it goes. Just random kinda rapid fire questions.Nicole Aufderhar [00:20:40]:Oh gosh.Stephanie Hansen [00:20:42]:They're not hard. They're they're all about you. They're not hard.Nicole Aufderhar [00:20:46]:Okay.Stephanie Hansen [00:20:46]:Oh, okay. Here's number 1. What is the first bake you remember making yourself?Nicole Aufderhar [00:20:54]:Cupcakes. Cute. Yeah. Like, as a kid? It's so basic, but that's yeah. Strawberry cupcakes with Swiss meringue buttercream. Yum. That was my first, quote, unquote, real bake that I did.Stephanie Hansen [00:21:08]:I love it. Okay. When you go to a potluck, what do you typically bring?Nicole Aufderhar [00:21:16]:Macarons.Stephanie Hansen [00:21:18]:Oh, fancy. Yes.Nicole Aufderhar [00:21:20]:They're easy to share. They look impressive, but they're pretty easy to whip up.Stephanie Hansen [00:21:25]:Okay. What is the first thing you eat from a Halloween candy bucket?Nicole Aufderhar [00:21:32]:That's funny. Snickers popped into my head first, but Reese's are my favorite, but I guess Snickers would be my first.Stephanie Hansen [00:21:37]:Okay. I love that. Reese's is the number one popular candy. You probably know that.Nicole Aufderhar [00:21:41]:Yeah.Stephanie Hansen [00:21:41]:Yeah. What, is the restaurant that you've been to more than any other?Nicole Aufderhar [00:21:51]:Well, green scene since moving up to Walker. That would be yeah. Okay. I love the green scene here in town.Stephanie Hansen [00:21:57]:And you live in Walker. I should mention that. Yes. What's your most used pan?Nicole Aufderhar [00:22:05]:I my little I have a little saucepan, and I will shove anything I can into it even if it's not supposed to fit. I love it.Stephanie Hansen [00:22:12]:I have one of those too, and it's funny. Yeah.Nicole Aufderhar [00:22:15]:Yeah. Yeah. Doesn't fit. Okay. I just did that last meal with some jam. It was poor decision but I think it worked.Stephanie Hansen [00:22:21]:But you still loved your pan. Okay. This is your last question in the in the final round of the rapid fire questioning. What's an existing cookbook you wish you had written?Nicole Aufderhar [00:22:36]:Oh. Oh. I'm looking at all my cookbooks. I know. It's aStephanie Hansen [00:22:41]:hard one.Nicole Aufderhar [00:22:42]:That is a hard one. I can't I well, it's funny because I feel like picking any of them. I'm not worthy of any of them, but I have they're all old vintage ones. Like, I have this rose what's her last name?Stephanie Hansen [00:23:03]:Birnbaum Levy Birnbaum.Nicole Aufderhar [00:23:05]:I use a lot of her books. I wish I had the skill and the abilities to write something like that.Stephanie Hansen [00:23:11]:Do you know that that cake bible book that she wrote is having its 35th anniversary this year?Nicole Aufderhar [00:23:17]:I don't see that. I know. I can't believe it because except I have all, like, the real old vintage ones of it, and it's it's so cool that it still has stood the test of time.Stephanie Hansen [00:23:27]:Yeah. No. I love that you have those. That's amazing. Well, Nicole, I hope people will follow you on Instagram at 10000 Bakes. We're gonna for sure have you on, Jason's show next summer so we get a chance to connect with her there again. Wonderful. Also been doing reviews of Great British Bake Off with Bradley and Dawn on my talk 107.1.Stephanie Hansen [00:23:50]:Yeah. Yep. People should follow you, and you're making really cool Halloween stuff right now.Nicole Aufderhar [00:23:56]:Yeah. Thanks. Yes. We're having fun over here.Stephanie Hansen [00:23:59]:Yeah. It's amazing. Alright. Well, when you're gonna be coming down to town next or not downtown, down to town, next, give me a shout, and we'll have coffee again. It was fun.Nicole Aufderhar [00:24:09]:Oh, definitely. Totally.Stephanie Hansen [00:24:10]:Alright. Thanks, Nicole. I appreciate you spending time with us today. Yeah.Nicole Aufderhar [00:24:14]:Thank you.Stephanie Hansen [00:24:14]:We'll talk soon. Bye bye. Bye. Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Whoa! My guest today is a Great American Baking Show contestant, baking blogger AND an engineer! Cheryl Norris from Bakes By Brown Sugar joins me to talk about how she uses her engineering background to meticulously test recipes. In addition to sharing a divine recipe with several hot tips that will blow your mind, she also spills the tea on what it's like to be a contestant on the Great American Baking Show.Cheryl's Links:Bakes By Brown SugarVanilla Bean Shortbread CookiesIG: @BakesByBrownSugarFB: @BakesByBrownSugarPintrest: @BakesByBrownSugarChristine's Links:Holiday Dish Personality QuizBrie Grilled Cheese SandwichHomemade French DressingThe Best Turkey GravyAll New Chicken Cookbook

Holly introduced us to a personality test called Human Design; RIP Kris Kristofferson and Drake Hogestyn; Great American Baking Show Star Nicole Aufderhar talks bake off! Nicole tries Dawn's bake and gives her advice on her Apricot Couronne Learn more about your ad choices. Visit podcastchoices.com/adchoices

Holly introduced us to a personality test called Human Design; RIP Kris Kristofferson and Drake Hogestyn; Great American Baking Show Star Nicole Aufderhar talks bake off! Nicole tries Dawn's bake and gives her advice on her Apricot Couronne Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We have another special guest in the 2nd hour of the show... Nicole Aufderhar! Nicole Aufderhar was a finalist on The Great American Baking Show! Plus, One Star Reviews to round out hour 2! Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We have another special guest in the 2nd hour of the show... Nicole Aufderhar! Nicole Aufderhar was a finalist on The Great American Baking Show! Plus, One Star Reviews to round out hour 2! Learn more about your ad choices. Visit megaphone.fm/adchoices

Imagine a perfectly adjusted to your car? It's a dream of Ant's and he quickly brought us over to his team. What about onsite box removal and shredding? Wild rodents are, well, wild. One last bit about the Kendrick/Drake situation. In the news, Ohio is considering passing a law that could charge teachers and librarians with pandering obscenity only they don't explain what that means. In much more fun Ohio News, Youngstown, Ohio's own Brad Gessner is a baker on the latest season of The Roku Channel's Great American Baking Show and to make that news even cooler, Ant and Tee actually interviewed Brad on our sister show Krème Patisserie: A Great British Bake Off Podcast. Ant's kid's finish up their school year. Box's little bro may have taken advantage of his bog bro's generous spirit, but when it comes to Korean Fried Chicken, you would too. Tee has some family stuff going. We then head on over to Reddit and dive into the Sub-Reddit AITA and wrap it all up with our entertainment recommendations for the week. We will see you next time, Thanks, Team SKiM Tatum | TAYREL713 | Lunchbox | LISTEN | RSS | Apple Podcast | Spotify | TuneIn | Twitter | Amazon Music | YouTube | Email | Amazon Wish List | Merch | Patreon PHONE l 216-264-6311     #Cleveland #Ohio #LiveFromThe216 #KendrickLamar #NotLikeUs #OVHoe #AndBakaGotAWeirdCaseWhyIsHeAround #Rodents #Obscenity #TheRokuChannel #TheGreatAmericanBakingShow #SchoolsOutForSummer #KoreanFriedChicken #Bonchon #BBDotQChicken #NoContact #Reddit #AITA #YouTube #Hacks #StarWarsJediSurvivor #Knuckles #ParamountPlus   Links Obscene Librarians? Local Baker Kicks Ass!   Reddit u/Safe1981 AITA for refusing to validate my wife's irrational fear? u/aita_husband_deadex AITA for not wanting my husband to go to his ex's funeral? u/Cool-Cry3937 AITA for not giving more money to my wife? Alternative Title – Keep The Booties Cold   Music from #Uppbeat (free for Creators!): https://uppbeat.io/t/moire/new-life License code: WSANIICUYIEOCZFZ --- Send in a voice message: https://podcasters.spotify.com/pod/show/stays-krunchy-in-mi/message

We're just days away from the new season of The Great American Baking Show on Roku. While you will be able to watch the show starting Friday May 24th, you can also check out this week's Overdue Rental, Chocolat. We were honored to be joined by Bake Off/Baking Show judge Prue Leith to discuss the beloved show and both her personal connection and general love for Chocolat.

While we were pleased to have the one and only Paul Hollywood with us to talk about the upcoming new season of The Great American Baking Show on Roku, we're really covering all of the Bake Off/Baking Show talk before getting into Paul's Overdue Rental choice; 1997's Contact. Don't worry everyone, we spoke with Prue, too. Tune in next week for our talk with her. For now though, enjoy our chat with Paul about Bake Off/Baking Show, Contact, and a few other surprise film mentions. The second season of Roku's presentation of The Great American Baking Show premieres on May 24th.

You'd think a waterfront town like Piss Harbor would never run dry. And usually? You'd be right. Then this episode came along and turned everything on its head. Episodes have a habit of doing that, don't they? Anyways, can our heroes solve the mystery of the Piss Harbor drought? And will it have something to do with the episode's special guest (Zach Cherry)? Impossible to know until you listen!Thanks to Zach for joining us on this one, and be sure to check him out later this month as the host of The Great American Baking Show, premiering May 24th on the Roku Channel!WE MAKE ANOTHER PODCAST: Oh These Those Stars of Space! In all sincerity, it's extremely fun and if you're not listening you are hurting yourself for NOTHING.Follow us on twitter for goodness sake, it's fun! And it's probably the best way to contact us, all things considered.Special Thanks as always to Sydney and Benjamin Paul and Tyler Button!This episode features additional sound design by Michaël Ghelfi. Michaël creates brilliantly crafted soundscapes and ambient tracks for all sort of productions and they make perfect accompaniment to your ttrpg home games. Find his work on YouTube, and support that good stuff on Patreon.Subscribe and Rate Rude Tales of Magic on Apple Podcasts and Spotify and leave us a review!Advertise on Rude Tales of Magic via Gumball.fm.Support the show: https://www.rudetalesofmagic.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

You likely have a favorite food. Maybe it reminds you of someone, or some time in your life. But if you don't have the recipe, or you make it and it doesn't taste quite like what you remember, what do you do? Reset checks in with UChicago Neuroscience Professor Leslie Kay and Great American Baking Show winner Martin Sorge for tips on recreating dishes from memory. For a full archive of Reset interviews, head over to wbez.org/reset.

Martin Sorge is a baker, recipe developer, and food writer based in Chicago, IL. A tried-and-true Midwestern native from Fort Wayne, IN, Martin's passion for baking dates back to his early childhood when he accidentally set a microwave on fire while attempting to make a “biscuit” out of a few simple ingredients. Despite that setback, Martin forged ahead with his love of food to become a self-trained home baker, educating himself on the variety of baking techniques through cookbooks, blogs, friends, learning from mistakes, and lots of eating. He started by baking simple breads and cookies before incorporating more complex dishes to his repertoire, which quickly garnered interest from his friends, family, and community. Looking to share his love for baking with the world, Martin competed in his first-ever baking competition, The Great American Baking Show, and judges Paul Hollywood and Prue Leith named him the winner in 2023. Today, Martin takes his approachable Midwestern roots, his homebase of Chicago, and his not-too-serious (sometimes corny) personality and combines those with his nerdy technical knowledge to create accessible recipes for the home cook. When he's not in the kitchen baking up a storm, Martin enjoys board games, jumping in lakes, exploring places near and far with his husband, and his newfound hobby—pottery. (Now he can make the cake and the cake plate.) Follow along with Martin's baking adventures via Instagram @martinsorge, TikTok @martinsorge, Twitter @martinsorge, his website martinbakes.com, and his Substack newsletter: Great Bakes. In this episode we discuss: How Martin's food-centric Midwest family nurtured his love of cooking How determination, research and hard work turned Martin into a talented baker Martin's career as a consultant in economic development for small businesses His top survive-and-thrive tips for owners of small food-related businesses Surviving the application process for The Great American Baking Show The dirty details: what it's really like to compete on The Great American Baking Show Some of the things Martin's working on now, from recipe development to his Substack newsletter And much more! Episode Sponsored by Republica Del Cacao This podcast is sponsored by Republica Del Cacao. Say hello to this authentic Latin American Chocolate! They are a local brand with a global impact! The value of their products begins in the hands of their allied farmers, whose raw materials reach their team. Through processes of excellence, they transform them to create fine origin chocolate enjoyed by Chefs and Chocolate enthusiasts in more than 20 countries, as a community and a brand, they are changing the world, one cacao bean at a time! 

Done right, a Hackathon can be a fantastic place to be a programmer - you get time and space to build and learn, in a room full of like-minded people, with swag and prizes to sweeten the deal. It's a great way to pick up new ideas and run with them. But done wrong it can be a waste of time. What's the difference between a good hackathon and a bad one? What do the good ones do right, and what can we learn from that?This week we're talking about the Joy of Hacks with Major League Hacking Co-Founder Jon Gottfried. He's got over 10 years of experience building a Hackathon network that provides the right environment for “structured mucking about with computers”, so we're going to pick his brains.If you're ever attending a Hackathon, organising one, or looking for a way to build or contribute to your local programming community, Jon can help guide you to events that work.--Major League Hacking: https://mlh.io/Major League Hacking's 2024 Event Calendar: https://mlh.io/seasons/2024/eventsGames Week: https://events.mlh.io/events/10848 Jon on Mastodon: https://hachyderm.io/@jonmarkgoJon on LinkedIn: https://www.linkedin.com/in/jonmarkgoJon on Twitter: https://twitter.com/jonmarkgoKris on Mastodon: http://mastodon.social/@krisajenkinsKris on LinkedIn: https://www.linkedin.com/in/krisjenkins/Kris on Twitter: https://twitter.com/krisajenkinsBonus link - The Great American Baking Show 2023: https://www.youtube.com/watch?v=IlWLSAKEedk--#software #podcast #programming #hackathon

I ended up getting on [The Great American Baking Show] which was crazy... went over to London and shot for six weeks and just had the time of my life. When I got home I was like, I don't want to go back to doing hair. I feel like this is my actual calling, like this is what I should be doing. And it was from that moment on that I kind of started transitioning my hair clients into food clients.   - Chris TuckerJoin us on a delectable journey with Chris Tucker, the vegan baking maverick who whisked his way from hairstyling to the heart of the culinary scene. In this candid conversation, Chris unveils his transformation, sharing stories of his grandmother's influence, the rush of competing on The Great American Baking Show, and the birth of 'Betta with Butter'. His personal anecdotes extend beyond the kitchen, touching on his path to veganism and the importance of embracing one's true self. This episode is a feast for the ears, seasoned with tips for veganizing desserts and Chris's adventures from his TV debut to crafting plant-based delights for the stars. The aroma of charity work fills the air as we explore his contributions to PETA and community fridges, and the sweetness of his global Cake Initiative. Chris's story is a testament to following your passion and the joy of finding fulfillment in unexpected places.>> VIEW THE FULL SHOW NOTES AND GUEST BIO & LINKS HERE

In this episode Bunny is in the garden with Mary Berry. Having been famous for her cookbooks for many years Mary shot to new heights of fame when she appeared as one of the judges during the first 7 series of The Great British Bake Off, and subsequently The Great American Baking Show.  Hear how she enjoys her garden with the help of Kevin, her trusty gardener, and how she has developed her career since leaving Bath High School with few prospects. 

Join us for the replay of Sunday's Experience - The Great American Baking Show - Week 1. We pray that you are blessed and encouraged by this Word from our Lead Pastor, Scott Hunter. God Bless you!

Join us for the replay of Sunday's Experience - The Great American Baking Show - Week 2. We pray that you are blessed and encouraged by this Word from our Lead Pastor, Scott Hunter. God Bless you!

Join us for the replay of Sunday's Experience - The Great American Baking Show - Christmas Eve. We pray that you are blessed and encouraged by this Word from our Lead Pastor, Scott Hunter. God Bless you!

We cross back over the pond in title only and return to “The Tent” for more Great American Baking-Show fun. This time we are joined by a new host and a batch of new celebrity bakers ready to take on the challenges set forth by Dame Prue Leith and Baker extraordinaire Paul Hollywood. Fun fact we podcasted a good 20-25 minutes before realizing we were not recording but we still think it turned out wonderfully. Join us by the fire with a nice mug of cocoa or cup of eggnog and enjoy some more baking good times. Til' next we meet, Thanks   Team KP   Signature 12 Festive Sandwich Cookies Technical Challenge – 6 Sufganiyot Showstopper – Favorite childhood toy cake #GBBO #GreatAmericanBakingShow #Holiday2023 #TheRokuChannel #ArturoCastro #DeandreJordan #JoelMcHale #HeatherMcMahan #EgoNwodim #PheobeRobinson Links Casey Wilson IMDB Casey Wilson New Host of Great American Baking Show   Nicju l What's The Tea l Tatum216 l TAYREL713 l Stay's Krunchy in Milk I Email Phone 216-264-6311 Question of the Week- What's Your Favorite Holiday Bake?   Poll- Holiday Beverage of Choice Eggnog Cocoa Coquito Other (explain in comments)   Music from #Uppbeat (free for Creators!): https://uppbeat.io/t/simon-folwar/elves-workshop License code: EZA8DGCJGGXBWIP7 https://uppbeat.io/t/cruen/by-the-fireplace License code: NT68KK0QKVCKLCWO https://uppbeat.io/t/all-good-folks/lo-fi-christmas License code: O3VAZJSMH5GBQPGL https://uppbeat.io/t/danger-lion-x/spirit-of-winter License code: 4QQHQHQNQBCA5NM5 --- Support this podcast: https://podcasters.spotify.com/pod/show/kremepatisserie/support

Prue Leith [Great British Baking Show, Great American Baking Show] joins Olivia, Rob and Rachel to talk about whether she gets sick of all the food she eats on the show, the ‘Baking Show' recruitment process, and Prue's favorite foods. They also discuss why they shoot ‘Baking Show' in a tent, the difference between bakers and cooks, and whether Paul's blue eyes and dark tan are “real”.Broad Ideas is supported by Factor. Head to factormeals.com/ideas50 and use code ideas50 to get 50% off.Broad Ideas is supported by Marine Layer. Find your new favorite fits and get 15% off at marinelayer.com/IDEAS15.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Prue Leith [Great British Baking Show, Great American Baking Show] joins Olivia, Rob and Rachel to talk about whether she gets sick of all the food she eats on the show, the ‘Baking Show' recruitment process, and Prue's favorite foods. They also discuss why they shoot ‘Baking Show' in a tent, the difference between bakers and cooks, and whether Paul's blue eyes and dark tan are “real”. Broad Ideas is supported by Factor. Head to factormeals.com/ideas50 and use code ideas50 to get 50% off. Broad Ideas is supported by Marine Layer. Find your new favorite fits and get 15% off at marinelayer.com/IDEAS15.

Week 3 in the tent is Bread Week, and we left angry. Not stop watching angry, just salty about the judging this go round.  But we still have a ton of fun chatting about the episode and of course a bit of Bakers Make the World Go Round with a revisit of the latest Great American Baking Show series and a how to make Dock Flour. Oh, and we of course discuss listener feedback from you all. Next go round is Chocolate Week so that should be fun. Team KP   Signature – Cottage Loaf Technical- 8 Devonshire Splits Showstopper- Plaited Bread Centerpiece #GBBO #GreatBritishBakeOff #GreatBritishBakingShow #Channel4 #Netflix #Baking #BreadWeek #JusticeforJürgen #JusticeforAbbi Links Behind The Scenes of The Great American Baking Show Dock Seed Flour   Nicju l What's The Tea l Tatum216 l TAYREL713 l Stay's Krunchy in Milk I Email Phone 216-264-6311 Music from #Uppbeat (free for Creators!): https://uppbeat.io/t/soundroll/my-tiny-love License code: Y0ECUOWOIWCDVT8B https://uppbeat.io/t/kidcut/bring-me License code: CZ2BLCMI1DF4BAET https://uppbeat.io/t/filofihi/pastel License code: 6ELM5LFOWUMGR6ZT --- Support this podcast: https://podcasters.spotify.com/pod/show/kremepatisserie/support

This week, Busy breaks down how she spent her Mother's Day, driving to Philly for a Taylor Swift concert. Caissie describes her infuriating overly casual traveling style. Then, human sunshine Ellie Kemper drops by to discuss some memories from The Office, Unbreakable Kimmy Schmidt and to talk about her new gig, The Great American Baking Show on Roku. Plus, Ellie shares something she did recently that she swears she will never, ever do again. Then, Busy gives us an update on her plastic surgery plans. SPONSORS: http://blueland.com/BEST for 15% off your first order of beautiful, endlessly refillable home cleaning products http://ThriveCausementics.com/BUSY for 20% off your first order from their Bigger Than Beauty skincare line http://Betterhelp.com/BUSY for 10% off your 1st month of flexible, affordable, online therapy http://SundaysForDogs.com/Busy for 35% off your first order of high quality, healthy shelf-stable air-dried food for your dog made from human-grade ingredients http://DrinkLMNT.com/BEST for a free 8 flavor sample pack of LMNT electrolyte drink mix with any order http://HiyaHealth.com/BUSY for 50% off your first order of pediatrician approved superpowered chewable children's vitamins

Britain's popular and wholesome baking competition returns stateside with its spin-off “The Great American Baking Show.” And this season, Chicago is well represented, with three local residents heading to the English countryside and competing to best impress judges Paul Hollywood and Prue Leith. The Chicago contestants Martin Sorge, Sarah Chang and Nirali Chauan, join Reset for more on competing in the famous bake-off tent, the terror of the technical challenges and the friendships made along the way.

Clea and Joanna chat with Ellie Kemper about acting on the hit TV series “The Office,” hosting the new show “The Great American Baking Show,” and why she really doesn't like evening events. Clea and Joanna announce their “Summer of Fun” tour, a series of live events they will be doing in July - and give some details about how to see it. And they take DMs about mom guilt and the best Taylor Swift album. A Sony Music Entertainment, Hello Sunshine and The Home Edit production. Want even more? Follow on social at @bestfriendenergy. Find more great podcasts from Sony Music Entertainment at sonymusic.com/podcasts and follow us @sonypodcasts. To bring your brand to life in this podcast, email podcastadsales@sonymusic.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

AP's Darlene Superville and Fox News' Chad Pergram discuss the week in politics, including new revelations about Supreme Court justice Clarence Thomas' financial ties, as well as high-stakes debt ceiling negotiations and immigration changes next week. And, King Charles III is set to be crowned this weekend in a highly publicized coronation. And while thousands of people are likely to turn out and watch, not everyone is a fan of the monarchy. Femi Oke, host of Al Jazeera English's "The Stream," joins us. "The Great American Baking Show" — the U.S. version of "The Great British Bake Off" — debuts on the Roku channel Friday. Judges Paul Hollywood and Prue Leith tell us about the new show.

Ellie Kemper talks hosting "The Great American Baking Show," looks back on her time on "The Office" and shares how her two sons celebrated her birthday. ABC News senior national affairs correspondent Deborah Roberts tells us how she's celebrating the impact of teachers in her new book, "Lessons Learned and Cherished." Learn more about your ad choices. Visit megaphone.fm/adchoices

Val Verde is well known for its food festivals, that's why it's the perfect place for well-known TV chef, BIG STEVE (Zach Cherry), to launch his latest festival - the Val Verde Big Food Little Food Food Festival! Big Steve joins Whisp and Geoff in the studio to talk all things big food and little food and the types of people who typically enjoy that kind of food! Sponsored by Canned Heat Cafe! Toledo McFarms! Food Gulch! Tublocking! And Jugggs Mug Emporium! Guest Starring: Zach Cherry (Severance, The Great American Baking Show, Spider-Man: Homecoming, Shang Chi, Succession, You) as Big Steve! 108.9 The Hawk was created by Jason Gore & Geoff Garlock.  The Hawk is launching a Patreon on 5/1! Learn more here: https://www.youtube.com/watch?v=NcavJVG5g6M Get all things 108.9 The Hawk at ⁠1089thehawk.com⁠! GET THAT 108.9 THE HAWK MERCH: ⁠http://tee.pub/lic/goodrockshirts  ⁠ SOCIAL SIGHTS: ⁠https://twitter.com/1089thehawk⁠ ⁠https://instagram.com/1089thehawk⁠

Zach Cherry (Severance, The Great American Baking Show) joins the 'boys to talk healthy bowls and Hot Ones before tackling the Acai region of Munch Madness 2023: The Tournament of Chompions: BOWL! This episode is sponsored by BetterHelp. Give online therapy a try at betterhelp.com/DOUGHBOYS. Sources for this week's intro: https://www.allaboutpalmtrees.com/acai-palm-tree https://www.goodhousekeeping.com/health/diet-nutrition/a47009/what-is-acai/ https://www.thespruceeats.com/what-is-acai-4707708 https://www.jamba.com/newsroom/meet-new-jamba https://pressed.com/our-journey#Our_JourneyWant more Doughboys? Check out our Patreon!: https://patreon.com/doughboysSee omnystudio.com/listener for privacy information.

Vegan chef Chris Tucker (@veganchefchristucker) is a private vegan chef -- he's making vegan desserts for Elton John's Oscar party in two weeks! -- who appeared on Season Four of The Great American Baking Show. In today's episode, Chris sends me Heidi Swanson's recipe for caramelized mushrooms with chilies and peanuts and lime and cilantro which I served up with ramen noodles. We talk all about how Chris got into veganism, his former career as a hair stylist, how he deals with difficult clients, and what he likes to serve at parties. We also cover the myths surrounding veganism (like the idea that it's automatically healthy), how he gets enough protein into his diet, and how some foods like noodles and kale actually have protein in them too. Hosted on Acast. See acast.com/privacy for more information.

"If you're writing my obituary, whoever's in charge, please include this! Because I feel very proud of it!" You probably know her as the adorably sweet and oftentimes aloof Erin Hannon, from The Office. Or maybe you know her as the scrappy, can't-keep-me-down titular character on The Unbreakable Kimmy Schmidt. She played Becca on Bridesmaids, she co-hosts the Great American Baking Show, she's a New York City-based mom of two — and now, Ellie Kemper is a marathoner. In this conversation, Ellie talks about how she fell in love with running. She talks about her first race, and then her second, and about her spur-of-the-moment bit of motivation that got her to sign up for the 2022 TCS New York City Marathon. (Mid-race, Ellie said "never again." Now? Don't be surprised if you see her lining up for a second go at 26.2.) Ellie shares every detail from her training, her race, her biggest surprises from the day, and so much more. LOLs guaranteed. SPONSORS: UCAN: Click here and use code ALI for 20% off your next UCAN order. Publix Atlanta Marathon Weekend: Register today for the marathon, half marathon, 5K, and youth races, taking place February 25–26, 2023. Use code ONTHERUN for 10% off your race registration! What you'll get on this episode: How Ellie is feeling two months post-marathon (3:00) Ellie's “movie moment” from the 2022 TCS New York City Marathon (7:05) How Ellie became a runner (10:55) What's next for Ellie on the run? And how did she train for a marathon with a busy schedule and two young kids? (18:50) Why Ellie decided to run the New York City Marathon, and what her training was like (21:30) On getting recognized on the run (32:00) What Ellie listens to on the run (42:00) How Ellie was feeling as training ramped up (50:15) All about New York City Marathon race morning (55:50) Ellie breaks down every detail from her race (1:05:00) Ellie's advice for aspiring marathoners (1:23:45) All about Ellie's senior thesis (1:28:40) What surprised Ellie most about marathon training (1:33:00) Follow Ali: Instagram @aliontherun1 Join the Facebook group Twitter @aliontherun1 Support on Patreon Subscribe to the newsletter Blog Strava SUPPORT the Ali on the Run Show! If you're enjoying the show, please subscribe and leave a rating and review on Apple Podcasts. Spread the run love. And if you liked this episode, share it with your friends!

Zach Cherry (Severance, The Great American Baking Show) joins the 'boys to talk cherries, Richard Jewell, and baking before a review of The Butcher's Daughter. Plus, the debut of Let's Make a Meal: Zach and Mitchy Make a Porno edition.Source's for this week's intro:https://www.bechtel.com/projects/high-speed-1/https://ifood.tv/facts/233369-what-is-the-history-of-butchershttps://medievalbritain.com/type/medieval-life/occupations/medieval-butcher/https://www.forbes.com/sites/karineldor/2019/05/23/how-the-butchers-daughter-became-a-restaurant-brand-with-buzz/?sh=253255956dfbhttps://www.laweekly.com/heather-tierney-is-the-goddess-of-venice/https://www.thebutchersdaughter.com/about/Want more Doughboys? Check out our Patreon!: https://patreon.com/doughboysSee omnystudio.com/listener for privacy information.