Podcasts about Levain Bakery

Eli, Marisa and Dave have been all over the place lately, and in this episode of Delicious City they give us tips from their recent trips to New York and Florida, recapping all the excellent bites along the way. Of course they also have a ton of spots for you to pin here in Philly, plus a bunch of restaurant openings to put on your calendar, cookie chat with Levain Bakery, AND a chance to win tickets to next week's Chef Radio Live event with MANNA! 00:00 Go-to comfort foods for stress eating 06:21 Win tickets to Chef Radio LIVE with proceeds benefiting MANNA on April 9th 07:44 Levain Bakery added a new flavor to their cookie lineup, and John Farmer brings us some to try. Can you guess which flavor? 19:56 Whatcha Been Eatin': Marisa goes to Florida for Phillies spring training, Dave attends a fashionable NYC dinner, and Eli explores an ice cream museum 55:01 The Sauce: Restaurant news in and around Philadelphia, with lots of openings set for this spring If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs.

Unlike MBA grads focused on scaling and selling companies, Pam Weekes and Connie McDonald built Levain Bakery with no intention of selling. Baking was the life plan, the thing they'd do til their hands couldn't anymore. They embraced slow, sustainable growth for years with no regrets. Then came a compelling offer and a gut feeling that led them to finally take on an investor. Listen as Pam and Connie share how a YWCA brought them together, how a New York Times article skyrocketed their company's success, and why having patience was their greatest tool. In this episode of 9 to 5ish, Pam and Connie share:  What they loved about their former colleague and supporter, Anthony Bourdain How chance bike ride with an old friend got them a small business loan  When they knew it was time to expand to new locations  How they navigated tedious problems like meeting with community boards and dealing with frustrated neighbors  Why scaling their business slowly was key to their success and when they knew it was time to take on an investor Learn more about your ad choices. Visit megaphone.fm/adchoices

Rolling into 2025 with a BANG! Today we're joined by the Philly Food Scene's Biggest TV Supporter, Alicia Vitarelli. After 15 years on the air on 6ABC and living all over the city, she shares her favorite spots - old and new! The weekly magazine show "FYI Philly" she hosts will fellow 6ABC'ers has changed the business trajectory for countless restaurants. Hear how in today's episode.  (00:00) Toffee, toffee, toffee & nostalgic sandwiches.  (14:20) Alicia Vitarelli's long history with the Vetri restaurants  (29:50) The perfect Jewish Deli (34:30) What makes Levain Bakery so special.  (41:20) Best Bites (52:10) The Tasties Updates, the list of sponsors is growing which means more goodies for you!  (01:30:00) Events and Pop-Ups: where to celebrate Chinese New Year And of course, we could not do this without our amazing partners who are as passionate about food and drink as we are: For the most tasty, healthy, and satisfying salads and noodle dishes in Philly, click here to order Honeygrow If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs. Connect with us on Instagram and, of course, share your eating adventures with us, as well as tag us in your posts so we can talk about them on air!

Preparatevi a immergervi nel lato più dolce del Natale a New York! In questo episodio vi guiderò attraverso i migliori dolci e bevande calde della stagione: dalla celebre Frozen Hot Chocolate di Serendipity 3 al cronut di Dominique Ansel Bakery, passando per i biscotti di Levain Bakery e i waffles natalizi di Bryant Park.Scopriremo le storie e le tradizioni dietro queste delizie e vi consiglierò ristoranti e brunch natalizi imperdibili, come il magico Tavern on the Green e l'iconico Rolf's German Restaurant.Infine, vi leggerò un estratto dal mio libro "Natale a New York, un nuovo inizio", per farvi vivere ancora più intensamente la magia delle feste. Un episodio perfetto per scaldare il cuore e ispirare il vostro viaggio nella Grande Mela!Qui trovate il libro.

On today's program, the CEO of the Greater Boston Chamber of Commerce Jim Rooney talks about the race for Boston Mayor. A topic executive with Levain Bakery explains expansion their expansion plans in the Seaport. Scott Kirsner, Innovation Reporter for The Boston Globe, tells us what is still made in Massachusetts these days. As a record number of people reach retirement age, Mike Marshall of Marshall Wealth Management talks about retirement planning. And Bosse Pickleball is open at the Natick Mall. We talk to celebrity chef Chris Coombs.

On today's program, the CEO of the Greater Boston Chamber of Commerce Jim Rooney talks about the race for Boston Mayor.  A topic executive with Levain Bakery explains expansion their expansion plans in the Seaport. Scott Kirsner, Innovation Reporter, for The Boston Globe tells us what is still made in Massachusetts these days. As a record number of people reach retirement age, Mike Marshall of Marshall wealth management talks about retirement planning. And Bosse Pickleball is open at the Natick Mall. We talk to celebrity chef Chris Coombs.

Hoy te hablo de Levain Bakery o de cómo una marca de éxito es una marca humana. ¿Solo de esto? De esto y de mucho más, pero para comprobarlo solo puedes hacer una cosa: escuchar este nuevo episodio de Palabras de Nariz Grande. ¿Solo una cosa? Mejor dos: suscríbete a la Meler Letter en https://cloemeler.com/eme/ para recibir todos los extras del episodio y el meollo chismoso de la cuestión. Y arfavó, habla de Palabras de Nariz grande: agitemos cabezas, sumemos abrazos, llenemos de narigones el planeta.  Un fuerte abrazo. Nos "vemos" en el próximo episodio.  Si tú quieres, mi Narigudo. ;) Y recuerda: hoy es martes. Así que cásate, embárcate y, sobre todo, IMPROVISA.

Disclosure: We are part of the Amazon Affiliate/LTK Creator programs. We will receive a small commission at no cost if you purchase a book. This post may contain links to purchase books.In this What to Read Next Podcast episode, Laura chats with Jackie Ostick, a multi-talented New Yorker who juggles various roles, including actor, Levain Bakery trainer, and food tour guide. Jackie shares her journey through the bustling streets of New York, introducing listeners to the best food spots and insider stories. She also dives into her rekindled love for reading, particularly audiobooks, and discusses her passion for Chick Lit. Tune in for an engaging conversation filled with New York anecdotes, fitness community vibes, and plenty of book recommendations!Topics Covered:Introduction to Jackie Ostick and her diverse roles in New York CityThe magic of Levain Bakery cookies and their expansion beyond NYCJackie's journey back into reading, primarily through audiobooksRecommendations for Chick Lit and why the genre is so captivatingThe importance of fitness communities and finding motivation in group classesBooks Mentioned:"Something Borrowed" by Emily Giffin https://amzn.to/3ACfGV3"Something Blue" by Emily Giffin https://amzn.to/3X0ktHA"The Seven Husbands of Evelyn Hugo" by Taylor Jenkins Reid https://amzn.to/3MmNKY3"Funny Story" by Emily Henry https://amzn.to/4e0dWDu"It Ends with Us" and "It Starts with Us" by Colleen Hoover https://amzn.to/4dYpU0r"Every Summer After" by Carley Fortune https://amzn.to/3Z2QgKu"Same Time Next Summer" by Annabel Monaghan https://amzn.to/3Z0tanL"Silver Girl" by Elin Hilderbrand https://amzn.to/3T3X6vw"Bad Blood" by John Carreyrou https://amzn.to/4dEb7bF"Open Book" by Jessica Simpson https://amzn.to/4fSPCFo"Counting the Cost" by Jill Duggar https://amzn.to/3T3M1um"My Friend Anna" by Rachel DeLoache Williams https://amzn.to/3AQ1zeT"Cultish" by Amanda Montell https://amzn.to/4dQ6BGQ"I'm Glad My Mom Died" by Jennette McCurdy https://amzn.to/3MkDD5V"Hey, Hun" by Emily Lynn Paulson

Juliet and Jacoby discuss the sale of Blue Apron, talk about an article suggesting that 6 p.m. is the new 8 p.m. for dining, and, of course, share their thoughts on another heist. For this week's Taste Test, they try chocolate chip cookies from Chip City, Levain Bakery, and Insomnia Cookies in an effort to find the best cookie. Finally, they close the show by sharing their Personal Food News and reacting to a listener-submitted voicemail. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 646-783-9138 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Hosts: Juliet Litman and David Jacoby Producers: Mike Wargon and Ronak Nair Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

Connie McDonald and Pam Weekes became friends through swimming in Manhattan in 1987. They subsequently started training for Ironman Triathlons and had long hours on the bike together where they explored various entrepreneurial ideas together. Connie had since left her job in investment banking and gone to culinary school and Pam had a stable job in Fashion. The two of them had done catering gigs for friends and businesses in the city over the years, but it wasn't until 1995 that they decided to take the plunge and open their basement bakery on 74th and Amsterdam that we now affectionately know as Levain Bakery.     In this episode of That Was Delicious, Brooke explores the full story of the beloved bakery including the early days of Levain, key milestones for the business, how the iconic 6-ounce cookies came to be (spoiler alert: they weren't even on the menu when they opened), and what's next for Levain Bakery including their 13 locations and counting.    Explore the Levain Bakery locations See Levain Bakery's nationwide shipping options  Follow Levain Bakery on Instagram Follow Female Foodie on Instagram

Put the kettle on and join us for our 21st episode! We discuss Lisa's recent trip to Maui and talk about some of the fun things she got to experience there including a visit to a tea farm. Angela chats about a recent vintage Disneyland auction and checking out the newly opened Levain Bakery in Los Angeles. Grab a cuppa and settle in. https://mauiteafarm.com/  

This week I have a lovely interview with the two founders of Levain Bakery, Pam Weekes and Connie McDonald. You may know about their hearty and delicious chocolate walnut cookies but the pair began as friends training for triathlons and went on to become business partners for over 20 years. Starting with a small bakery on the Upper West Side of New York City and then the Hamptons, they steadfastly grew their business before the age of Social Media into a national brand that now has over 300 employees and 12 locations including Chicago and Los Angeles.We chatted about how it all started, expanding on a national level, surviving and thriving through uncertain times, new items on the bakery roster and some of their favorite past times in the Hamptons.On Instagram:@madeinthehamptonsmedia@levainbakery Thanks to our sponsors:The Robert Allen FoundationUS Bank @usbankFresh Direct @freshdirect

Levain Bakery founders Pam Weekes and Connie McDonald met at a Manhattan swimming pool while training for a triathlon. Not long after, they set out to create a bakery together. What started as an artisan bread shop quickly gained traction for its Chocolate Chip Walnut Cookies, referred to by The New York Times as “the largest, most divine chocolate chip cookies in Manhattan” in 1997. Today, Levain has 11 locations, with a 12th storefront coming to Los Angeles this summer. Prior to it all, though, Weekes spent her early career in fashion working for greats such as Norma Kamali and Adrienne Vittadini, and McDonald worked in the finance industry for eight years. To hear how the two pivoted their careers to create a highly successful cookie company, tune in to this week's episode.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

How do you build own brands for existing brands? If you[ve ever wondered how designers create private label packaging design that connects with consumers in within a shopping experience, Danielle Beal shares her experiences from designing for Tesco to their Pentaward winning design for Levain Bakery. Connect with Danielle Beal, click here. Connect with Evelio, click here.⁠ ⁠Join the Packaging Pact, click here!⁠ ---

Dans cet extrait, Viviane vous donne ses incontournables 5 & le spécial ado. Pour écouter l'épisode en entier : TOP 5 des activités à faire en famille à New York  ------------

Adolescente, Géraldine Martens s'est vite passionnée pour la photographie (qu'elle a découvert grâce à son père) et la pâtisserie. Alors, sans avoir pourtant prémédité cela, c'est un peu naturellement qu'elle est devenue Photographe Culinaire. Ce qu'elle a tout de suite aimé ? Se mettre dans la peau d'une petite souris qui explore les grandes cuisines. Aujourd'hui, elle travaille avec de nombreux·euses chef·fes dont elle immortalise les créations. Alors avec Géraldine, j'avais envie de comprendre cet art si singulier qui parvient à nous mettre l'eau à la bouche en une image. Comprendre comment elle travaille au quotidien, ce qui l'inspire elle, comment elle retranscrit les univers des chef·fes en photo et  les ingrédients d'une photographie gourmande et pleine d'émotions. Alors au menu de cet épisode :

In our sixtieth episode, Robbie and Ryan talk about TV Theme songs! We did the Elite 8 round of our TV Theme Song Bracket Championship. (starts at 26:56 after Robbie got more coffee)Send us an email: goinggreypod@gmail.com and let us know why our choices stink or are correct!Check out our new podcast adventure "Let the Boys Watch" with cousin Benny! We talk about Succession season 4 and other stuff we're watching. Link to everything: https://linktr.ee/lettheboyswatchWell That's Great/Oh, That's Nice (01:13:49): Opening doors, waking up early, Montauk, Levain Bakery, neon eggs, and ruining lunchGoodnight mama!

Levain cookies are some of the most sought-after treats in the country today, and if you haven't stood in a line around the block to get them fresh out of the oven in New York City, chances are you've had them shipped to your door. This week we're sitting down with founders Pam Weekes and Connie McDonald, who started Levain Bakery 27 years ago. They tell us about their journey, their product, and what it looks like to run and grow a successful bakery. We know you'll love their sweet story as much as we do!

The phrase “supply chain issues” has become a bit of a punchline, but very few people seem to know the real story of what's going on behind the scenes. Anthony LaGrasso is one of them. As a veteran in the world of supply chain and in his current role as VP of Supply Chain at Levain Bakery, Anthony has had an insider's view of what's going on… and what innovations are needed to get ahead. Hear all about it on this episode.  Tune in to learn:Creating Levain's supply chain from the ground up (10:30)How can you innovate in the supply chain? (20:55)A checklist for finding the right suppliers to work with (25:50)Why are we still having supply chain issues? (27:35)What kind of technology investments can be made to remedy supply chain problems? (32:20)Up Next in Commerce is brought to you by Salesforce Commerce Cloud. Learn more at http://www.salesforce.com/commerce Mission.org is a media studio producing content for world-class clients. Learn more at http://www.mission.org.

Whether it's poured over chicken or baked into a cookie that defies all chocolate logic - this is chocolate at its best! Food Network stars Alton, Duff, Tyler Florence and Claire Robinson unwrap their favorite chocolate delights.Alton Brown heads to Charlestown, SC for chocolate pudding Alex Guarnaschelli craves a chocolate souffle Tyler Florence loves the s'more pie from Buckeye Roadhouse in Mill Valley, CA Duff Goldman can't get enough of chicken mole Claire Robinson takes us to Kee's Chocolates in New York City Aarón Sánchez dreams about the chocolate tasting menu at Jean Georges Art Smith loves a flan, man! Rocco DiSpirito devours the dark chocolate cookies from Levain Bakery in New York City Hungry for more Food Network? Go to discoveryplus.com/bestthing to start your free trial today. Terms apply.

After visiting Levain Bakery in New York City, Marissa Allen was inspired and motivated to develop her own recipe of "the Ultimate Cookie”. Based on her positive reviews, the increase of sales, and the support from her husband Jeff Allen led to the establishment of Cookie Society. They both sit down and discuss the ins and outs of running a bakery and prior experience selling baked good online. They discuss the importance of building trust with your customers, creating content, and Jeff's transitional period from being in the NFL. SOSS, Secrets of Silent Success is a series of sit down interviews with minority entrepreneurs detailing how they were able to generate success and build wealth. With Micah Autry and Jonathan Stanley of AUME Motion Arts, LLC

Put on your comfortable shoes, because today we're talking about our perfect bookish NYC days, and these days are going to guarantee that we get our steps in! Also, naturally, the conversation eventually devolves into the best NYC day, bookish or not, and then: where you should be getting dessert. Chaos! We have all the specific bookstore websites we mentioned included below, but let us know if you're down for a little bookstore crawl with us or from afar, because we really want to do this now. Thank you for listening :) Grab your BATC merch (including the coveted sweatshirt) here: https://www.booksandthecitypod.com/merch. Browse and shop all the books we've discussed on past episodes at https://www.bookshop.org/shop/booksandthecity. Subscribe to our newsletter on our website, and send us an email at booksandthecitypod@gmail.com. Our chaotic NYC picks: Strand Bookstore (Union SQ & Upper West Side) Barnes & Noble Union Square Book Club Bar (East Village) Little City Books (Hoboken) Washington Square Park (good for celeb sightings) Buvette New York (West Village for Timothee sightings) McNally Jackson (SoHo & Seaport locations) Albertine Books (Upper East Side) Serafina (UES) Metropolitan Museum of Art (UES) Central Park (Middle of upper Manhattan) Magnolia Bakery (lots of locations) Levain Bakery (lots of locations) Alabaster Bookshop (that used bookstore we reference a bunch but never say the name of lol, Union Square) Veselkas (East Village? I think?) Sweet Pickle Books (Lower East Side) The Lit. Bar (South Bronx) Community Bookstore (Park Slope) Books Are Magic (Cobble Hill) Greenlight Bookstore (Fort Greene & PLG) Small Things Fintage (Jersey City Heights) The Hair Room (Jersey City) (this is when we really go off the rails) Charis Books (lol Atlanta) Yu & Me Books (Chinatown) Music by EpidemicSound, logo art by @niczollos, all opinions are our own.

Sheinelle Jones, Dylan Dreyer and Al Roker are celebrating International Women's Day! They are chatting with the women behind NASA's next trip to the moon. Plus, Jill Martin introduces us to the two friends behind the famous Levain Bakery. And, lifestyle expert Amy E. Goodman is sharing women-owned businesses that are paying it forward.

In Episode 2 of Creative IQ, hear what Iquo did for her milestone birthday—from gluten-free dinner at Senza Gluten, to Robert Glasper & Meshell Ndegeocello at the Blue Note, to double chocolate chip cookies from Levain Bakery. The post Ep 2: It's My Birthday And I'll Cry If I Want To appeared first on Crowdfund Your Dream.

In which Sherry talks about flying a kite while wearing a rainbow tutu, indulging in delicious cookies from Levain Bakery, the magic of walking a labyrinth, becoming an adult in Atlanta, and the joy of talking to strangers.

JB Osborne and Emily Heyward co-founded branding company Red Antler together in Brooklyn way back when, in 2007. In the past 14 years, Red Antler has established itself as the go-to brand-building company for startups and scale-ups, having helped shape everything from visual identity to packaging design for some of today's most ubiquitous companies like Casper, Allbirds, Hinge, ThredUp and of course, our favorite, Levain Bakery. Red Antler is so predominant, in fact, that "Fast Company" famously called it "a cult brand whisperer." Emily literally wrote the book on the matter: It's called "Obsessed: Building a Brand People Love From Day One," and it came out last summer. Tune in to learn more what they look for in the next big direct-to-consumer business, and what's next for Red Antler in its next 14 years.

Life is in a constant motion; forever shifting. Pivoting through life is something I feel all performers eventually learn to adjust to as they evolve in their career. Plans can be made time and time again, but more often that not we need to use the "power of a pivot" to get us through. Guest, Jill Christine Wiley has some insight on pivot shifts in her own life and gives some simple and effective self-care tips that she uses to help guide her through each moment of the day. A native of good old Lancaster, turned New Yorker, Jill-Christine is a red headed dog mom with an Infinity for finding happiness in the small things and a firm believer that we should always take more photos and capture life's memories! She has traveled across the country as a musical theatre performer, most notable for her role as Maria in The Sound of Music National Tour. When the pandemic began, and all forms of employment came to a screeching halt, Jill could not sit still for long. She threw herself back into school in the hopes of finally finishing up her education after a six year hiatus from the university atmosphere. As the creative doors begin their stages of reopening, she has been keeping busy navigating her full time job working at the famous Levain Bakery, maintaining her online course work, being a dog momma, pivoting as needed when life yells, “plot twist” and perhaps belted out a few high notes and dance moves here and there, while cleaning the apartment. Follow Jill: Instagram: https://www.instagram.com/jilljcw #liveinthehappy --- Send in a voice message: https://anchor.fm/theluxuryofselfcare/message Support this podcast: https://anchor.fm/theluxuryofselfcare/support

This week Anthony rejoins Steve and Ben and the unofficial holy trinity is back together. Baby Parker is already a big fan of the show! Ben is a bad Catholic and ate meat on Good Friday. Steve has Chilean sea bass for the first time and apologizes for anti-gluten free remarks. This week on Talking Snack (00:05:21) the guys discuss cookies! My Cookie Dealer kicks things off which leads down old tangent road and highlights some of the best cookie destinations they have found so far. We see you Levain Bakery! Don't sleep on Panera's baked goods. Shout out all the Mom's pumping out the best cookies from day one, and shout out all the people listening that got hit trying to eat the cookie dough before it made it to the oven. Alpha Brain sends Steve the Delta version by mistake. If you don't smuggle candy into the movies you're not doing it right. Put the Goobers in the popcorn. Arizona brand Arnold Palmer half and half fruit snacks and the quest to find them. Ben overdoses on raspberry iced tea, Steve wonders what's the hack to peeling hard boiled eggs, and Ant can't peel oranges. The B.E.S.C. breakfast sandwich (Bacon Egg Salad and Cheese). Cooking eggs; let me count the ways. Steve's got a bone to pick with sloppy yokes. Anthony's Umami moment. Ay-Yo-Lee! Shout out all Dennis's! Where have all the hot dog trucks gone? Steve doesn't hate all onions and Ben has all the cheesesteaks in Philly. If you're not watching Snowfall on FX you're missing out. The Last Blockbuster review (00:39:02). New Rick and Morty coming soon! Thank you, Jeremy Piven for giving us so much gold! Steve's favorite author George R.R. Martin has three more spin-offs in the works and Ben is losing hope on him ever finishing the books. The Falcon and the Winter Soldier episode three breakdown and theories (00:53:47). The Award for Most Unnecessary Thing of the Week goes to... Buff Baby Yoda (01:08:50). The Walking Dead episode six season finale: Here's Negan! (01:12:20). Thanks for hanging out with us again and we'll catch you next week! See links below for the good stuff! https://nerdist.com/article/buff-baby-yoda-grogu-cake-star-wars-mandalorian/ (Most Unnecessary Thing of the Week) Instagram - https://www.instagram.com/unofficial_pod/ (@unofficial_pod) Website - https://uipodcast.captivate.fm/ (uipodcast.captivate.fm) Email - Hi@uipodcast.com

The delightful Bridger Winegar is here to discuss Bridger's morning routine, The Dog of the South, reading tips, Ted Cruz's stand up, cutting out the imaginary bullshit, Sopranos, It's A Sin, Real Housewives of Salt Lake and Bridger's inside dish on the show, Mormonism, Levain Bakery, Girl Scout cookies, being required to become an Eagle Scout, Weezer, being in Weezer's Beverly Hills music video, navigating being gay with Mormon family members, how Bridger met his boyfriend on Tinder, dating horror stories and Matt's Weezer concert story!

Norm Lewis feeds Jimmy Brussels Sprouts for the first time. They also discuss performing together in 4 different shows, their love of Levain Bakery and vodka. Jimmy's mom reminisces about her clubbing days.

Back to New York City to visit the lovely @claire.bridges and explore the iconic Upper East Side. Famous Levain cookies, Gossip Girl neighborhood feels, museums, coffee shop with french bulldogs on every cup. What more can you ask for? SHOW NOTES: Where to stay: The Mark, Voco the Franklin New York Where to eat: The Penrose, Up Thai, Uva, Levain Bakery, Anita La Mamma del Gelato Where to drink: The Penrose, Eli’s Night Shift, UES. (ice cream shop with speakeasy at the back) What to do: Guggenheim, The Frick Museum, Met museum and 79th and 5th Central Park entrance afterwards, City Bikes during nice weather, Walk everywhere and explore! Rapid Fire: Most instagram-able spot: The Met steps Favorite pizza spot: Emmy Squared Favorite event: Met Gala for celebrity citings Favorite coffee shop: Ralph’s, Hutch & Waldo Favorite wine and cheese spot: Serena’s Wine Bar & Cafe Best season to visit: Fall Favorite rooftop bar: The Skylark Favorite local business: Mixology Clothing

It seems like it's been forever since we last said these words, but college baseball season is here! On this episode we talk about opening weekend for the Aggies and the Bulldogs, and we also discuss our weekend outings to the State / Alabama women's basketball game (me) and the San Antonio rodeo (Mel). Plus, Mel shares some ways we can all jump in and help Texans who are recovering from last week's ice storm. AND. This week we get to spend some time talking with author Elizabeth Passarella. I mentioned her new book, Good Apple, on the podcast a few weeks ago (you may remember that I loved it), and Melanie and I were so excited to get to visit with her. You'll hear part of the conversation on this episode - the rest a few weeks down the road - and you are going to love her. Melanie and I had both talked to her for about three minutes when we realized that it felt like we've known her forever. Hope y'all enjoy! - Our Amazon Shop (http://amazon.com/shop/bigboo) - Become a Patron! (http://patreon.com/bigboo) Show Notes: - How to Help Texas: San Antonio Food Bank (https://safoodbank.org/) , Houston Food Bank (https://www.houstonfoodbank.org/) , North Texas Food Bank (https://ntfb.org/) , West Texas Food Bank (https://wtxfoodbank.org/) - Mississippi State's new baseball uniforms with the "State" script (https://twitter.com/HailStateBB/status/1363579379511685126) (NBD but these might just be the best looking baseball uniforms in the country) - Elizabeth Passarella (https://www.elizabethpassarella.com/) - Good Apple by Elizabeth Passarella (https://amzn.to/3qM1SOa) (it's really wonderful!) - Rendevouz (https://hogsfly.com/) - Corky's BBQ (https://www.corkysbbq.com/locations/memphis) - Payne's Bar-B-Que (https://www.yelp.com/biz/paynes-bar-b-que-memphis) - Levain Bakery (https://levainbakery.com/) - Roku streaming stick (https://rstyle.me/+3X7vq-SFhL-zpcSZbiLMSw) - YouTube TV (https://tv.youtube.com/welcome/) - Quilty weighted blanket (https://rstyle.me/+b8rubVk-hQENZoR11Vs8jQ) - 32 oz. deli food storage containers (https://rstyle.me/+LfplVAEfkb0ODIquoHnGtg) - milk frother (https://rstyle.me/+CA5nB_RrzXKiTmqAiF2_Tw) - Ancestral Supplements Grass Fed (https://rstyle.me/+D15jxNUILXPPYsozgp0FxA) Dessicated (https://rstyle.me/+D15jxNUILXPPYsozgp0FxA) Beef Liver (https://rstyle.me/+D15jxNUILXPPYsozgp0FxA) Sponsors: - Best Fiends (download on the Apple App Store or Google Play) - Prose (http://prose.com/bigboo) (use this link for your free in-depth hair quiz and 15% off your first order) - FabFitFun (http://fabfitfun.com) (use promo code BIGBOO for $10 off your first box) - KiwiCo (http://kiwico.com) (use promo code BIGBOO for 30% off your first month and free shipping)

My guest today is Rachel Porges, former CMO of Levain Bakery, the maker of the most famous 6-ounce chocolate chip walnut cookie. This is Part 2 of the interview where we explore how she grew the Levain business.This is the free edition of Marketing BS. Premium subscribers got access to part 1 of Rachel's interview yesterday and twice the content every week.You can also listen to these interviews in your podcast player of choice: Apple, Sticher, TuneIn, Overcast , Spotify. Private Feed (for premium episodes).This Essay is Sponsored by PulsarStop doing generic social listening: tap into Audience IntelligenceDifferent communities talk about the same topic differently. Carry out instant conversation analysis + audience segmentation in just one tool with audience intelligence platform Pulsar: understand the public conversation, identify the top communities in your audience, and glean actionable creative & media insights to power your marketing.  TranscriptEdward: This is part two of my interview with Rachel Porges. Today, we're going to dive into her experience as Chief Marketing Officer for Levain Bakery. Rachel, can you start by explaining what Levain Bakery is, and how I'm mispronouncing it? Rachel: You're actually getting it exactly right, which is a first for me because nobody pronounces it right. Levain Bakery was founded about 25 years ago by two amazing women, Pam Leekes and Connie McDonald, as a little bakery shop in the Upper West Side in New York. They were actually training for marathons and were making cookies at home for themselves to keep up their energy. They're training for triathlons and were keeping up their energy with these giant cookies. They started selling them. The New York Times picked it up and the world changed. To this day, 25 years later, even in COVID, there are lines down the block at the bakeries for these cookies. They're an icon. If you've ever seen one of those pictures of a giant cookie being broken on Instagram, the genesis is Levain Bakery. Levain brought them private equity money a couple of years ago and hired a new executive chief, of which I was one, to take the brand forward and figure out how to scale it out of four bakeries in New York—three in the city, one in the Hamptons—and do three things. One was to increase the footprint of the bakeries and add stores, two was to grow ecommerce, and three was to launch into CVJ. I was involved in all three of those things over the course of my couple of years there. The store, it fits incredibly. Even in the middle of this pandemic, the performance of the stores and of all the other pieces of the business has been truly remarkable. I was super honored to be a huge part of it, and I continue to advise them today.Edward: How are they different than all the other bakeries out there? Is it just a better product? What makes them different?Rachel: It's a really interesting question. One is that this cookie, it's the first of its kind in this giant cookie. The cookies are six ounces. Picture a softball squished down and break it up with a ton of chocolate chips in it, it's a little insane, so just the size and scale. I think what Levain does better than anyone is in experience. When you walk in, you're greeted by people that love what they're doing. When you walk up to one of the bakeries—whether it's on the Upper West Side, or in the Hamptons, or the store we opened a couple of weeks ago in Washington, DC—outside, you see people snapping pictures of that cookie break. You see people with these joyous faces. That's what it does better than anyone.Sure, we have really great bread, some sticky buns, and all of those things, but what Levain does best is it creates a moment of joy for people. At any time, it's a big piece of it. Pam and Connie often talk about the fact that 9/11 people came up to the bakery as a place just to get a moment of normal [...] to hell that was that day. The same thing has happened. We got customers coming in during the pandemic handing our employees notes (with gloved hands) saying thank you for being here at this time. It's not just the cookie, that's the moment. What we see is that translates across ecommerce, certainly where people want to send their friend a moment of joy. They send our cookies via our DTC website. As I helped to create the CPG product, it was incumbent upon us to make sure that we did that there as well. It's really easy to throw something in a bag and put it on a shelf and have to be a different experience, but what makes those special is that breaking open that moment of joy, the dewy chocolate chips. We had to find a way to bring that to life at a grocery store when you don't control the environment around you.Edward: That cookie is obviously very important, especially for the brand. Is it important sales? What percentage of your sales would come from that cookie versus everything else?Rachel: I can't disclose numbers, but a whole hell of a lot. Edward: It's more than just a brand, though. It's like people come in and buy the cookie, and everything else is there almost just like an add-on. It's like, I'll have fries with that.Rachel: Yeah, which is ironic because the name is actually a type of bread. Levain is a leaven sourdough bread out of France. It's an actual name for a sourdough starter or a fermented starter. The brand is the cookie to some extent. Even our logo that we launched last year is a cookie. It has nothing to do with the original name of it. No one lines up down the street. I'd love to say they do. Certainly, our products are amazing across the board, but they line up down the street for the cookie. As we extended that brand, it became really important that the cookie stays at the center of it. That's where a lot of marketers sometimes get confused is they forget that the consumer has a voice in what you're trying to do. For us, it became really obvious as we were watching social media, as we were talking to people online, as we watched sales. They're telling us what to maximize growing this business. That became a big common arc of what we did as we extended the channels.Edward: Why expand the product at all? Do you get incremental sales by having bread? How do you decide what else to add in?Rachel: We've actually had much the same menu for the better part of 25 years. We haven't done a ton of add-in. Pam and Connie—prior to the growth equity coming in—made some changes along the way. In my time there, we actually didn't add anything. As we had to narrow the menu during the pandemic just to make it easier to operate, we didn't take out any of the cookies. We took out other things that were either complicated, took up space, or caused a little bit of operational hurdle. Bread actually—interestingly enough during the pandemic—became a bigger piece of it because people needed the staples at home in a way that they didn't before, or they had other venues to get it before. But the cookies remained true. In the time that I was there, there are three big innovations that I helped with. One was the ice cream sandwich on the Upper East Side last summer using our cookies, which is kind of a media darling at the time. It drove a lot of excitement because suddenly, we are using our cookies for a different purpose. By the way, ridiculously decadent and very much in keeping with the brand, we launched the first-ever chocolate chip cookie without nuts, which was unheard of before at Levain. Levain had only had a chocolate chip cookie with walnuts. We launched a chocolate chip cookie, it's called Two Chip Chocolate Chip. It has two different types of chocolate chips in it. We launched that when we opened our no-host store in February of 2020. We'll do that to the other bakeries as well. Just a couple of weeks ago, we co-created a cookie in Washington, DC with a local James Beard recognized chef. Again, made sure we savored the cookie and brought something to life, but did it in a way that localized the brand as we are going to new markets. Edward: I want to talk a little bit about moving Levain into CPG from retail. You've already mentioned a little bit of the challenges doing it. What are the other challenges of moving a retail brand into CPG?Rachel: Product experience is number one on that list, so maintaining the experience. It doesn't have to be the same experience as what we found, but it had to be something that was relevant. We actually didn't launch our six-ounce cookies into CPG. We did an everyday indulgent size two-ounce cookie. The reason we did that is because who needs the six-ounce cookie every day? You're not going to get the eating occasions you need for the velocity at the shelf at retail. We did that. We also did it in a way that wasn't very main to a lot of brands. You see it even recently with Milk Bar. They go and they launch into the same set that has Tate's, Oreo, and all of these other brands in it. For us, we decided to go to frozen desserts because it is a dead category in a place that we could really stand out and deliver real value to the retailer and to the customer. That was a lot of fun. The other thing is cannibalization. You have to be really clear of what you're trying to achieve, and make sure you do nothing to either bastardize or cannibalize the cash cow, the thing that's giving you life. Moving forward, assuming that the CPG product continues to be as successful as the early launch numbers would show, the vast majority of the consumers in the world are going to experience us first as a CPG brand. We had to create a really nice usage circle that encouraged them to also consider coming to New York and coming to the bakery or purchasing the crazy giant cookies as a gift for friends. It all has to be really harmonious. If you try to segment it out and make it one versus the other, you're losing the value that the future buyers at one bakery might actually want.Edward: Where is the future value of CPG? Is it almost as a loss leader driving to the bakeries, or is it a profit center in itself? In fact, to your point, a much more scalable product than your bakeries. Are your bakeries the marquee that helps you sell CPG or the CPG like a marketing channel that gets you to the bakeries?Rachel: Both. It's certainly the latter. It's certainly not a loss leader. It's certainly a valid profit center into itself as it grows. I couldn't say that you would put one over the other. Obviously, the scale you can get at a CPG, you can take [...] and go to 40,000 stores, as opposed to the cost of building out 40,000 bakeries. It would be alarmingly high, not to mention highly cannibalistic at some point. I'm not speaking to Levain strategy, but I don't think it would ever make sense for Levain to be on every street corner everywhere. We said that time and time again. There's still a beauty in the scarcity of that bakery experience and in making it a moment of joy. It's the same thing as my time at Kriser's and other brands. You have to maintain an experience to bother having a brick and mortar facility. It has to be something that you walk in. It's not just about the transaction. Nothing in brick and mortar is strictly transactional anymore. We've seen the failure of so many bricks and mortars that were strictly transactional. CPG creates a moment that appeals to a consumer who has a craving at home and needs something in their pantry or in their freezer to heat up at night. Retail creates an experience when you want to have that, when you an Epicurious traveler who walks into New York, DC, or wherever we had next, and wants a real moment of experience. There are different [...] but they are fed together if the brand stays harmonious. Edward: Let's say 40 years from now, the pandemic is over, people go to the restaurants again and both businesses are super successful. You've expanded to CPG, you've expanded the footprint for the retail. At that point, looking that far into the future, are they both comparably sized businesses? Maybe the retail business is smaller but more profitable, but the received CPG business is larger but smaller margins?Rachel: I don't want to speculate too far into the future. There's only so much I can share, but they both have a place. I think DTC does this well for what it's worth. Whether it's me or whoever comes in next as CMO and obviously our CEO—Andy—they have to make sure that they're always building around the consumer insight. That's the key for it. The consumers will dictate ultimately the size of the prize. They'll tell you how big it is. You could see a world in which the bakery product set is mimicked in retail at some point. Here's the core bet. Cookies are a red herring to some extent. What you're creating is a decadent moment of joy. It's ooey, gooey, delicious, warm, fresh-baked, and it has all this connotation around it. You could take your product line into different places. You could take your bakery experience to different places as long as you maintain that experience across the channels. I don't know whether it's size, product varieties, or how that comes to life, but the consumers will dictate the size of the prize for sure.Edward: What are the prerequisites for a retailer moving in the CPG? You've had obviously a lot of success, Starbucks has a lot of success, but I don't go into my Safeway and see Subway sandwiches prepackaged. Maybe those exist, but they surely aren't successful. What do retailers need to have done in order to be successful when they move into the CPG?Rachel: Building a brand that has something unique about it is the core. Not to crap on Subway, but I'm not sure that Subway has a unique factor in the way that if you look at Jersey Mike's, they do Mike's way and they have a sauce that goes on. There are unique things that make that special. You could take some of that [...] in it. They launched their sauces at Whole Foods and have a CPG business. Milk Bar has done it recently with their product. There's a real distinct point of view for some of these brands that have gone from bakery, restaurant, or a retail brick and mortar experience into CPG. Hale and Hearty did with soups here in the city for a while. That's what really matters. Years ago, when I was at Unilever, I launched P.F. Chang's frozen. It was the biggest launch in North America that year. It was because, at that time, P.F. Chang's was incredibly loved by consumers. It had a really distinct point of view. It was this very bold flavor profile to most of America at the time—this is 2010—which doesn't sound like it was that long ago, but P.F. Chang's is bold. When we were creating the products, we did our damndest to make sure that we kept that flavor profile, that mouth deal, to the extent that we were worrying one morning at 8:30 AM. We were talking about the cut of carrots. Bolthouse Farms had run out of the carrot cut that we usually use for orange chicken. We were tasting different cuts of carrots in the orange chicken to make sure we didn't do anything to lose that mouthfeel and taste profile for P.F. Chang's. That's what it is. You have to have a point of view that can be carried into a new format, irrespective of the chairman. I actually helped advise a small brand called tenoverten which is a nail salon company here in the city. They're [...] different times. They launched their nail products into Target. When they opened their nail salons in the city, it was with the idea of creating an environment that was better for the employees and better for the customers in terms of the chemicals used in the products, the odors, and the space, the nail polish remover, they were using non-acetone. They were creating a whole new environment. When they launched their products into Target, it was with that same mindset. It was with that mindset of being very conscious of everything that went into that product experience. It's been really great. They've had some great success in CPG. That's what it comes down to. Same thing if you look at a brand like Drybar. They were able to create products that live outside of their retail environment. It was taking that point of view and that experience into something that you could bring and port with you. Edward: That was super insightful. I want to dive back a little bit and go into the retail space and growing the retail space. It feels like a big, important part of growing retail is having a really good product and having a really good location. Given that you have those things, as a marketer, how do you help accelerate the business beyond that?Rachel: There are two things in my past that come to life. One is making sure that you're never resting on your laurels. Kriser's was one of my past experiences. I remember my second week on the job at Kriser's. The brand was called Kriser's For Your Pet's All Natural Life when I started. If you look across the parking lot in Irvine, California, or in Englewood, Colorado, you see Kriser's For Your Pet's All Natural Life. I walked back in my second week of the job and I said to the CEO, we have to change the name of the store. He said, would you like to wait until week three to have that opinion? I said, no. I know you've been doing this for nine years, when you're standing across the parking lot, you can't read it. People don't know what it is. You can't see that icon that you created. You can't see that it is a pet retail environment. We did and sales popped up. It was a matter of continuously questioning everything you are doing and making sure that it really rang true to what the customer needed. Along with that is the idea of using customer experience to help drive your communication. As marketers, we strive for advocacy. It's the top of the pyramid or the bottom of the funnel or the top of the funnel depending on which area your funnel's headed this week. You want those handfuls of customers to be really crazy advocates for your brand. Social media and digital platforms have given us a method to repurpose that at scale. At Levain, we took our social following from 100,000 to 250,000 people in less than 18 months. The way we did that was by using what consumers were telling us time and time. We didn't pay a single one of those followers. It was because we were using what consumers were showing their friends in our communication. There was this great virtuous cycle of user-generated content, sharing experiences, bringing people back, and wanting that same experience. We started creating our entire photoshoots around the idea of capturing that same piece of experiences. We did our influencer work, it became the same thing. As we built our new website last year in 2019, we did the same thing. We used images that were representative of what the consumer was telling us mattered to them. With retail as a marketer, it goes back to always being the voice of the consumer and championing that to executives who are more focused on operational efficiency, product assortment, or labor cost because nothing matters if the consumer doesn't carry it forward. Edward: Yeah. It's almost not even appealing to the consumer. It's using your consumers for market research, like figuring out this is what they value because this is what they're sharing and this is what's getting traction among consumers. Let's use that and just scale it.Rachel: For sure. It's the cheapest form of market research. Who needs to run a study when people are telling you every single day? You have social listening. There are a million platforms for social listening. Just search the hashtags on Instagram or on Tiktok, and you will see what consumers are telling you. You joked at the beginning of the last podcast or the beginning of this one, about not saying Levain correctly. There's a whole world in which we needed to understand that people don't understand how to say our name.On the back of our CPG process, our product, and on our website, there's a comment that says ləˈvan in phonetics. It's the idea of, oh, we can actually work and have this dialogue in this interaction with consumers. One of the tech platforms I love is a company called Pixlee. They're from the Andreessen Horowitz Portfolio. They do a beautiful job with helping friends commercialize their user-generated content, either by just embedding it on the website or by enabling you to make that shoppable by scaling the idea of a permissioning UGC. I use it on almost every website I put together, because isn't it better to show not tell? Marc Mathieu—who was the former CEO of Unilever and Samsung at one point—he had a quote. I'm trying to remember exactly what it was, but it's something along the lines of, marketing used to be about creating a story and telling it. Now, it's about finding the truth and sharing it. Insofar as we as marketers listen to our truth—not just our truth but what consumers are telling us is true about us—we're just going to be so much more successful. That gives us the content by which the van Gogh do your AB testing, site optimization, social media buying, and all of these things that are the technical side of marketing. They're BS—to use your term—if you don't have the right assets and the right communication embedded within it.Edward: This has been awesome, Rachel. Before you go, tell me about your quake book. Rachel: I probably have two, actually. One, I just finished reading Pride and Prejudice when I was a teenager. Edward: How did that change your world view?Rachel: I became a romantic. My parents weren't lovey-dovey. I wasn't into all the romance stuff when I was a kid, but that changed my view of where romance novels started. To me, it's the basis for almost every great romance novel that ever existed. Poor guys in my life have probably set up a really bad bar to be measured against. Most recently, I just finished reading Where the Crawdads Sing. I don't want to give away the book if people haven't read it, but it tells you about, again, prejudice about seeing the truth, and how much you can fall prey to people's ideas of what things are. To me, it was a truly beautiful book, but also that meant that I'm going to be thinking about it for quite a while.Edward: Thank you, Rachel. This has been great. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit marketingbs.substack.com

Get excited, because this week’s guests are Pam Weekes and Connie McDonald of Levain Bakery. You know those thick, huge, decadent-looking cookies you’ve been seeing all over Instagram? That’s all thanks to Levain. Started in 1995, there are now 8 Levains around the country for all your cookie fixes—like our favorite, the world famous chocolate chip walnut cookie. In today’s episode, we hear about the story of how Pam and Connie first met, what it was like opening the bakery in NY’s UWS 25 years ago, and how Levain is advocating for world peace, one cookie at a time. This episode uses Royalty Free Music - (Music: www.bensound.com)

Yeah, so, it’s gonna be a real week, and if you’re interested in escaping the tweets, push alerts, and polling data for a few, we have some celeb gossip, book recs, and sweaters to cozy up to.   You can support us by 1) leaving a jazzy ol’ review 2) subscribing to Secret Menu. Wheeeeee.   We’re offering free ads to Black-owned businesses. Get in touch at podcast@athingortwohq.com.    The very best celeb gossip sources, if you ask us: E! News IG stories, Jam Session, Deux Moi, Gossip Time, The Shade Room, Who? Weekly, Bossip, and Just Jared Jr.    The couple Claire’s shipping: Harry Styles and Tracee Ellis Ross. This pic + this clip. Believe what you want. And just read The Idea of You already if you haven’t.   And, now for beliebing: Erica is intrigued with Justin and Hailey Bieber’s domestic life. This post and this post and a Facebook Watch thing called Baking with the Biebers. Somehow related: Levain Bakery cookies.   Two books that are distracting and immersive (but not light!): The Death of Vivek Oji by Akwaeke Emezi and Leave the World Behind by Rumaan Alam (hear Rumaan on a 2018 ep of our pod, too!).   Gang, it’s sweater weather. Brands we love: Demylee, Jenni Kayne, Alex Mill, Acme Studios, Babaà, Ply-Knits, Leret Leret, Ryan Roche, Sézane, Mijeong Park, and Atelier Delphine.        Have something to share? Call us: 833-632-5463. Love those VMs.   Produced by Dear Media

Rachel Porges, CMO and Advisor, joined the show to talk everything marketing! Rachel has a background in CPG, Food, Personal Care, Travel, Hospitality, Retail and has worked for brands like JetSuiteX, Kriser's Natural Pet, P.F. Chang's, I Can't Believe It's Not Butter!, Hellmann's, Neutrogena and is current advisor and former CMO at Levain Bakery. Rachel breaks down what see's in todays current marketing landscape and offers her thoughts on what to do for new brands who are just starting out as well established brands who are looking to grow and build a loyal audience. How often should you be posting? How should you spread out your budget? How to approach SEO? Influencers? Paid Advertising? If you're looking for insight on any of those questions Rachel's got you covered! -- FOLLOW THE HOST, David Brickley: Twitter: https://twitter.com/DavidjBrickley Instagram: https://www.instagram.com/davidjbrick... YouTube: https://www.youtube.com/channel/UC6yZ... LinkedIn: https://www.linkedin.com/in/brickley/ An STN Digital Production: STN is a Social Media Marketing Agency trusted by the largest Sports & Entertainment properties in the world. https://stndigital.com

Rachel Porges, CMO and Advisor, joined the show to talk everything marketing! Rachel has a background in CPG, Food, Personal Care, Travel, Hospitality, Retail and has worked for brands like JetSuiteX, Kriser's Natural Pet, P.F. Chang's, I Can't Believe It's Not Butter!, Hellmann's, Neutrogena and is current advisor and former CMO at Levain Bakery. Rachel breaks down what see's in todays current marketing landscape and offers her thoughts on what to do for new brands who are just starting out as well established brands who are looking to grow and build a loyal audience. How often should you be posting? How should you spread out your budget? How to approach SEO? Influencers? Paid Advertising? If you're looking for insight on any of those questions Rachel's got you covered! -- FOLLOW THE HOST, David Brickley: Twitter: https://twitter.com/DavidjBrickley Instagram: https://www.instagram.com/davidjbrick... YouTube: https://www.youtube.com/channel/UC6yZ... LinkedIn: https://www.linkedin.com/in/brickley/ An STN Digital Production: STN is a Social Media Marketing Agency trusted by the largest Sports & Entertainment properties in the world. https://stndigital.com

Hosted by David and Nycci Nellis. On today's show: • Sid Dilwari, master distiller at D.C.'s Filibuster Distillery, joins to chat about surviving and prospering during COVID 19; • Stephanie Coppula, director of marketing and communications, Bethesda Urban Partnership, on with news about BUP in times of COVID, the Streetery and the new Savor Bethesda Week; • Connie McDonald and Pam Weekes, co-founders of Manhattan's Levain Bakery. The new Georgetown location, their eighth, is the first outside of New York. Levain has launched a grocery store product, a frozen cookie which is a 2-ounce frozen version of their enormous cookies; • Tea Drunk is known for the finest and most prized teas from China. No two batches are the same. Some tea leaves are picked from ancient tea trees which are 200-600 years old. Joining us today is Shunan Teng, Tea Drunk's founder and the educator for an upcoming TED-Ed lesson, “The History of Tea.”

Hosted by David and Nycci Nellis. On today’s show: • Sid Dilwari, master distiller at D.C.’s Filibuster Distillery, joins to chat about surviving and prospering during COVID 19; • Stephanie Coppula, director of marketing and communications, Bethesda Urban Partnership, on with news about BUP in times of COVID, the Streetery and the new Savor Bethesda Week; • Connie McDonald and Pam Weekes, co-founders of Manhattan's Levain Bakery. The new Georgetown location, their eighth, is the first outside of New York. Levain has launched a grocery store product, a frozen cookie which is a 2-ounce frozen version of their enormous cookies; • Tea Drunk is known for the finest and most prized teas from China. No two batches are the same. Some tea leaves are picked from ancient tea trees which are 200-600 years old. Joining us today is Shunan Teng, Tea Drunk’s founder and the educator for an upcoming TED-Ed lesson, “The History of Tea.”

Mike Johnson, a self-taught baker, recipe developer, and food photographer is a licensed attorney who left his career to pursue his passion. Mike started his blog, Mike Bakes NYC, to document his adventures photographing delicious food around NYC and now his blog stars his very own luscious desserts. Mike’s first cookbook, Even Better Brownies, comes out this December, and features his simply stunning photography and all the indulgent and irresistible brownies, blondies, and bars you might dream about. Quarantine baking inspired Mike to create a new category on his blog, “Small Batch Baking” for when you’re short on ingredients, or you just can’t eat an entire pan of cinnamon rolls by yourself. Join us on this episode of Live to Eat as we chat about the secrets to success in the blogging world, how to use Adobe Lightroom to improve your food photos, and Mike’s mouth-watering copycat Levain Bakery chocolate chip cookies.

Amy and Pat Shand try New York City's most famous cookies from Levain Bakery. Also, Amy questions Pat's dedication to being a family man. The SPACE BETWEEN PODCAST is a comedy podcast with writers / married couple PAT SHAND and AMY SHAND. Every Tuesday at 12AM eastern on YouTube, Soundcloud, & the Podcast app. Subscribe to SPACE BETWEEN for vlogs, podcasts, comics, and more. Music written and performed by Amy Shand. FOLLOW US: SOUNDCLOUD: @spacebetweenpod TWITTER: twitter.com/spacebetweenent FACEBOOK: www.facebook.com/SpaceBetweenEnt INSTAGRAM: @SpaceBetweenEnt PAT SHAND TWITTER: twitter.com/patshand PAT SHAND INSTAGRAM: @PatShand AMY SHAND TWITTER: twitter.com/songbirdddd_ AMY SHAND INSTAGRAM: www.instagram.com/songbirdddd_/ AMY SHAND BLOG: escapetoyourdolls.tumblr.com AMY'S OTHER CHANNEL: www.youtube.com/channel/UCLuczeZ6Q5ZuFSWyExCbHaw All videos we react to belong to their copyright owner, and are being used under fair use laws.

Elina @floating.mountain is owner of Floating Mountain, the last tea house I visited before the world collapsed. I had a lovely afternoon of Rendezvous with French Film at Film at Lincoln Center, cookies at Levain Bakery, bought some records at Westsider Records, then had two oolongs over a couple hours at Floating Mountain. Wow. Feels like a lifetime ago. But it was a pleasure to connect via Zoom with Elina, and learn sooo much more about her practice and philosophy. The last part is really valuable for novices and experts, she breaks down tea recommendations for mood, energy, health need, lots. It's really beautiful. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/teawithsg/message Support this podcast: https://anchor.fm/teawithsg/support

Imagine building a company that makes you happy every day, makes other people happy every day, and is considered the gold standard of what you do? That's the story of Connie McDonald and Pam Weekes, co-founders of Levain Bakery. If you've ever...

Imagine building a company that makes you happy every day, makes other people happy every day, and is considered the gold standard of what you do? That’s the story of Connie McDonald and Pam Weekes, co-founders of Levain Bakery. If you’ve ever munched on one of their extraordinary and generously huge cookies, you’ll quickly know and taste why they’ve made the business a tremendous success. Connie and Pam join Socialfly Co-Founders Courtney Spritzer and Stephanie Cartin for a conversation about building their business and careers, and describe their journey to success, including: how a chance meeting in a swimming pool inspired a bakery more than 20 years ago; the origin of the company name, and why the name itself is a conversation starter and great marketing; the importance of being nice; how a surprise featured video from Business Insider pushed the business into a new level of success: the process and challenges of transitioning a brick and mortar business into the reality of digital commerce; Pam and Connie’s sacrifices that came with building a successful company, and the decision to reclaim their personal lives and find balance; and, the cookie co-founders tell us their favorite cookies, and a cookie tasting claims a new fan! Plus, a surprise!

Listen if: You recognise that overnight sensations are one in a million, and you want to know the true secrets to building an iconic brand.In this episode, Jess and Stef interview Pam Weekes and Connie McDonald, the founders of iconic New York bakery, Levain: the internationally recognised brand with a cult cookie following including the likes of Oprah, Taylor Swift and Blake Lively.Pam and Connie tell the story of how they left their corporate jobs to start a bakery in 1995, and reveal how training for an ironman prepared them for the marathon of building a business together over 20+ years.Pam and Connie share incredible insights, including the secret to a long lasting business partnership, how to attract an amazing team that will propel your business forward, and how they came up with the idea for their signature 6 ounce cookie that you’ve no doubt seen all over your Instagram feed. Plus, tune in to hear what special cookie Jess and Stef request on behalf of their followers, and Pam and Connie reveal how many cookies they’ve eaten over the years.You can find Levain on Instagram at @levainbakery.You can find Jess and Stef on Instagram at @howtwolive.Subscribe now, new episodes coming every Monday.To get in touch, email contact@howtwolive.com.CREDITSMusic by: KausyCoordinated by: Bianca WittnerEdited by: Andy Maher See acast.com/privacy for privacy and opt-out information.

Sweet Sixteen. Within Brim's Skin -- GHR's Zambo joins the fray. Brimstone discusses lots of things including how he decided to be pretentious over the weekend and how huge the cookies from Levain Bakery are. Brim talks about how Justin Bieber wants to fight Tom Cruise, and his thoughts on the Make America Straight Again conference. Essentially, he explains what get's Within Brim's Skin.

Sweet Sixteen. Within Brim's Skin -- GHR's Zambo joins the fray. Brimstone discusses lots of things including how he decided to be pretentious over the weekend and how huge the cookies from Levain Bakery are. Brim talks about how Justin Bieber wants to fight Tom Cruise, and his thoughts on the Make America Straight Again conference. Essentially, he explains what get's Within Brim's Skin.

Sweet Sixteen. Within Brim's Skin -- GHR's Zambo joins the fray. Brimstone discusses lots of things including how he decided to be pretentious over the weekend and how huge the cookies from Levain Bakery are. Brim talks about how Justin Bieber wants to fight Tom Cruise, and his thoughts on the Make America Straight Again conference. Essentially, he explains what get's Within Brim's Skin.

On today's episode of All in the Industry®, host Shari Bayer's guests are Connie McDonald and Pam Weekes, founders of Levain Bakery based in NYC, known for its world famous cookies. Connie, a dedicated triathelete, has always had a passion for cooking (particularly Italian). But she discovered her passion for baking only in 1993 after she gave up her career in Investment Banking to enroll at Peter Kump’s New York Cooking School. Now, after more than a decade as a professional baker, she still enjoys baking bread that is as beautiful to look at as it is to taste. Pam has never forgotten the wholesome, homemade bread and treats of her childhood on the North Shore of Long Island. It’s not just a tremendous fondness for desserts that runs in her family, but also the joy of baking them and sharing with the ones you love. Like Connie, she is also a competitive athlete and, before the two met and came together to start Levain Bakery, she worked for legendary fashion designer Norma Kamali.Today's show also features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at Odette in Singapore. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! Photo courtesy of Melissa Kirschenheiter. All in the Industry is powered by Simplecast.

Today on the podcast we (Lissi and Joy) are discussing one of our FAVORITE topics of all time, New York!  How we love our precious New York in the fall.  Historically we have been in New York this very week (the week before Thanksgiving) and this is one of the few years we’ve skipped…so we thought we would at least talk about all our favorite things to do, and more importantly, things to eat. Join us as we share all our ideas for what to do without your kids vs. with your kids, what sites are MUST SEE vs ‘meh’, and which restaurants knocked our socks off.  Also, Lissi talks about the best way to strategize and organize the perfect New York trip (hint: it involves a map).  We have so many thoughts about where to eat, where to shop, and what sites are worth a second visit. Some of the things we discuss are: Broadway shows, Central Park, live show tapings, street art, museums, the New York Public Library, the Statue of Liberty, the Brooklyn Bridge, 911 Memorial….just to name a few! Some of the restaurants we mention are: Dominique Ansel (get the DKA!), Beauty and Essex (grilled cheese dumplings) Toto Ramen (bring cash!), Donut Plant (go before dinner because they close early!), Root N Bone, Little Owl (in the Friends building), Levain Bakery (run there if you have to), and many many MANY more!! As always, we would love to hear your thoughts and ideas and of course, your New York favorites.  Give us more things to add to our ever-growing list. Join us on instagram @regularcoolmom or in the facebook group: Regular Cool Mom. Thanks for listening! #newyorknewyork #eatinginnewyork #nycinthefall #newyorkfall #kellyripa #livewithkelly #dominiqueanselnewyork. #beautyandessexnewyork #totoramennewyork #momsgotonewyork #momsseenewyork #momfriendsinnewyork #eatingourwaythroughnewyork #eatingourwaythroughnyc #911memorial #mompodcast #funnymompodcast #podcastformoms #podcastforparents #podcastnewyork #podcastforwomen #podcastingfriends #regularcoolmom

Mitch celebrates his birthday by finally visiting Levain Bakery in NYC for the first time. They pull two gigantic cookies (one chocolate chip walnut, one dark chocolate peanut butter chip) right out of the oven, and he eats the gooey mess before he can leave the store. Is it the best cookie in New York City? Let's call it the clubhouse leader. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.

References Molecular gastronomy Why children dislike bitter foods Takoyaki (recipe) Oyakodon (recipe) Spelt (bread recipe) Levain Bakery (reconstructed recipe) The Great British Bake Off Baked cauliflower recipe (but Avi recommends slicing them thinner if possible) Nutrition restaurant James Morton's Macaron recipe Dario's pasta shop

On today's episode of THE FOOD SEEN, how did two competitive swimmers inspire the legend of a world famous 6-ounce chocolate chip walnut cookie? Levain Bakery was started by two early risers, Constance McDonald & Pamela Weekes were both attune to 4AM wake-ups to train for triathlons, and since 1994, they used that same drive and determination to construct such celebrated cookies, they still bring steaming lines of regulars and culinary tourists to the corner of 74th & Amsterdam (now with outposts in the Hamptons and Harlem as well). Join us at a respectable hour (3PM EST every Tuesday!) to hear how the cookie didn't crumble.

On this week's Cityscape, we're revisiting some of our favorite segments related to cooking and baking as part of WFUV's winter membership drive.  We'll revisit our interview with the makers of the legendary baked goods at Levain Bakery in Manhattan, as well as head back to the iconic Peter Pan Donut and Pastry Shop in Brooklyn.  We'll also make other stops as we ask you to do your part for member-supported, commercial-free WFUV.