Podcasts about Pastry

The Fork Report Hour 3 (02/21) - Chef Myra joins the show to offer The Fork Reporter all the options of pastries that Morongo has to offer.See omnystudio.com/listener for privacy information.

Aujourd'hui Nicolas Innocenti nous ouvre les portes de son univers. Passé par le George V aux côtés de Maxime Frédéric, et élu l'un des Meilleurs Apprentis de France en 2012, Nicolas n'était pas spécialement destiné à ce métier. Et pourtant. Très vite, la pâtisserie devient une évidence. Un terrain de jeu infini. Et rapidement, il apprend à regarder au-delà de l'assiette. À comprendre ce qu'il y a avant le dessert : le long travail des producteurs et productrices.Et puis à la fin de l'année 2025, Nicolas ouvre sa boutique 100% en ligne, une épicerie dédiée aux fruits secs d'exception. Noisettes françaises du Lot-et-Garonne, amandes du Sud, sarrasin breton, pistaches soigneusement sélectionnées… il produit tout lui-même, en petits volumes, pour garantir fraîcheur et traçabilité. Les pralinés, caramels et chouchous sont pensés aussi bien pour les chefs que pour les gourmands du dimanche, à tartiner sur une crêpe, à glisser dans un Paris-Brest, ou à savourer à la cuillère sur le canapé.Au menu de cet épisode :

Today we're talking with Jason Brewer and Zac Boehnke of Wandering Monsters Brewing in Cincinnati, Ohio. While they brew a wide variety of beers well, they're best known for excellent adjunct stouts like Viator Obscura: Triple Chocolate, which has medaled at both Great American Beer Festival and World Beer Cup.In this episode, Jason and Zac talk about how they approach brewing with cacao nibs, vanilla, and other ingredients, how their high concept adjunct stouts come together, where they source their cacao, and why beers of this type are worth taking seriously and approaching thoughtfully. You can check out the Wandering Monsters site here, or follow them on Instagram.You can listen to previous episodes mentioned in this episode here: Ethereal Confections, Somerville Chocolate, Front Porch Chocolate, Third Eye Brewing.You can check out the events mentioned in the episode here: Full Circle Brewgarden, Belgian-Style Ales.Interview timeline:2:25 - How beer recipes are developed with adjuncts and barrels in mind4:50 - Viator Obscura: Triple Chocolate6:35 - Cacao husks7:25 - Cacao origin selection10:15 - Banana Caboose14:25 - Storytelling with adjunct stouts15:50 - Brownie Stout, other beers17:15 - Vanilla18:45 - Wandering Monsters branding22:30 - Marketing adjunct stouts24:15 - Their favorite of their own adjunct stouts27:15 - Advice for other brewers on working with cacao and other adjuncts29:00 - Brewing pastry stouts thoughtfully33:20 - End of interview Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.Follow Bean to Barstool on social media!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

Peut-on aimer passionnément la pâtisserie… sans sacrifier sa vie ?D'aussi loin qu'il s'en souvienne, Adrien Tornier a toujours voulu être pâtissier. Oui mais voilà, quand il a commencé à exercer ce métier, il a un peu déchanté. Rapidement, il a voulu gagner en liberté et en indépendance. Mais comment faire, quand on débute ? Le Covid passant par là, il se dit que le digital est peut être la solution.Alors en plus de son job chez La Durée à Genève, il commence à se lancer sur les réseaux. Une fois sa stratégie bien rodée, il passe rapidement de 400 à 100 00 abonnés. Adrien nous parle d'ambition, d'épuisement, d'erreurs à 20 000€, de syndrome de l'imposteur, de réseaux sociaux, de formations en ligne… et surtout d'un déclic : comprendre que notre savoir-faire vaut plus qu'un salaire figé. Bref, dans cet épisode, on s'interroge sur la manière dont on choisit de vivre notre métier aujourd'hui.Au menu de cet épisode :

Malmo Taproom had a tap takeover with Saez and Son from the Valenciana region of Spain. They had lots to try from TIPA to Pastry sours. It was tough to pick so we went with the two more interesting beers. Twisted Mary is a tomato gose that tastes more like vegetable or tomato juice than beer. Produced by their side project LOKO*, this beer will be really devisive. If you don't like tomato juice, you'll want to give it a pass. Palm Beach is a 6% ABV pastry sour with mango, platano and coconut milk. This is a rich delicous brew that you want to keep drinking.  #beer #craftbeer #drinks #gose #pastrysour

Send a textLife Is Better With Butter: The French Beurre EpisodeLife Is Better With Butter: The French Beurre Episode explores the rich history, culture, and craft behind one of France's most iconic ingredients. From ancient butter-making traditions to modern French dairy excellence, this episode traces how butter or beurre, became a defining pillar of French cuisine, baking, and everyday cooking.Dive into the regional and cultural story of French butter, including why beurre demi-sel (salted butter) holds a special place in Brittany and Normandy, and how terroir influences flavor, aroma, and texture. Learn what sets prestigious AOP butters like Isigny, Charentes-Poitou, and Bresse butter apart, and why seasonality, cow feed, and traditional churning methods still matter to chefs and artisans today.This episode also breaks down the science and craft of butter, from fermentation and cream maturation to industrial production and legal standards in France. You'll discover the differences between salted and unsalted butter, raw vs pasteurized butter, cultured butter, clarified butter, compound butters, and why the French are among the world's highest consumers of butter per capita.Finally, you'll get practical tips for cooking, baking, tasting, and pairing butter like a French chef. Including when to use unsalted butter for pastries and sauces, how to finish dishes with butter for maximum flavor, and how this humble ingredient elevates everything from croissants to classic French sauces. Whether you love French food, baking, or culinary history, this episode proves one delicious truth: life really is better with butter.Support the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. You'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.com You can help keep the show thriving by becoming a monthly supporter. Your support helps me create more episodes celebrating French food, history & culture. Here's the listener support link. Every contribution makes a huge difference. Merci beaucoup! Newsletter Youtube Instagram Facebook Website

Rhubarb compote 100g castor sugar 250g rhubarb, chopped into 1cm pieces Zest and juice of 1 orange Splash of gin ( optional)Cook the sugar and orange zest and juice until the sugar has dissolved over medium heat. Add the rhubarb, cover with parchment and simmer gently until just cooked – really only a couple of minutes.Turn off and cool.Pastry 225g plain flour 100g butter 60g icing sugar 1 egg 1 egg yolkRub the flour, butter and sugar together until the mixture resembles fine crumbs ( do this in a food processor if you wish). Mix the egg and the yolk and add to make a dough. Wrap in cling and chill for an hour.Strawberry jam Lightly butter 2 tartlet tins and set oven to 180oc. Roll the pastry out until thin and cut out rounds to fit in the hole. Chop half the rhubarb and mix with an equal amount of jam. Spoon into the pastry and bake for 15 minutes. Cool and remove from tins. Serve with a dollop of the cream. Coconut custard cream 225 ml milk 2 egg yolks 75 g caster sugar 10 g plain flour, sieved 10g cornflour Simmer the milk. Whisk the egg yolks, sugar, cornflour and flour and then pour over milk. Whisk well and return to pan over low heat. Stir constantly until custard is thick. Pour into a bowl and cover surface with cling, cool and chill. 25g desiccated coconut 250ml double cream Spread the coconut onto a baking tray lined with parchment and cook in a 180oc oven for about 5 minutes or until golden. Cool. Whip the cream, fold in the cold custard and coconut.

Alan Geaam a un parcours que très peu de grands chefs partagent. Né au Liban en pleine guerre civile, Alan grandit dans une famille où l'on cuisine pour se rassembler, pour apaiser la peur. Très tôt, il développe un palais guidé par les textures, les odeurs d'épices, le goût du fond de casserole et la générosité transmise par sa mère.Sans diplôme, sans réseau, sans même parler français, Alan arrive à Paris à la fin des années 90. Au début, il travaille sur les chantiers le jour, dans les cuisines la nuit, apprend la langue à travers la musique, les livres et les dessins animés. Dix-neuf ans plus tard, il est le tout premier chef libanais a décrocher une étoile Michelin. Plus incroyable encore, cette première étoile, il la décroche dans son propre restaurant sans jamais être passé par une table étoilée auparavant. Vous l'aurez surement déjà compris, c'est un épisode aussi touchant qu'inspirant qui vous attend !Au menu de cet épisode :

Send us a textCroissants: The Surprising History of France's Most Iconic PastryIn the first episode of Season Six of Fabulously Delicious: The French Food Podcast, we're diving into the irresistible world of the croissant — one of the most iconic pastries in French cuisine and a beloved breakfast staple around the globe. With its golden crust, delicate flakes, and rich buttery layers, the croissant is instantly recognisable, but its story is far more complex than many people realise.This episode explores the croissant's surprising origins, tracing its roots back to Central Europe and the Austrian kipferl, long before it became a symbol of France. We unpack the myths, legends, and historical milestones that shaped its evolution — from crescent-shaped pastries linked to Vienna's past, to the cultural exchanges that helped bring the croissant into French baking tradition.You'll also learn how French bakers transformed the croissant into the light, laminated masterpiece we know today, using refined techniques, leavened dough, and layers of butter to create its signature texture. We explore the rise of viennoiserie in France, the impact of influential figures like August Zang, and how baking innovations — including new ovens and methods — changed Parisian pastry forever.Finally, we look at how the croissant became a cornerstone of French daily life, inspiring regional variations, spin-off pastries like pain au chocolat, and ongoing debates about shape, ingredients, and authenticity. Whether you're a passionate baker, a lover of French food, or simply someone who enjoys a perfect pastry with coffee, this episode reveals why the croissant remains one of the most delicious cultural icons in the world.Support the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. You'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.com You can help keep the show thriving by becoming a monthly supporter. Your support helps me create more episodes celebrating French food, history & culture. Here's the listener support link. Every contribution makes a huge difference. Merci beaucoup! Newsletter Youtube Instagram Facebook Website

En tant que grande consommatrice et amatrice, cela faisait bien longtemps que j'avais l'envie de faire un épisode autour du thé. Si l'on en boit parfois tous les jours, combien d'entre nous savent vraiment comment il est cultivé, récolté et parfois associé pour créer de délicieux thés parfumés.En 1919 s'ouvre la toute première boutique de thé à Paris. Et ce n'est autre qu'Arthur Betjeman qui est derrière tout ça. Presque 110 ans plus tard, la maison Betjeman & Barton continue de nous régaler de thés finement sélectionnés et de créations parfumées. Alors j'ai rencontré Lucile Hardouin, la Responsable Développement de la maison pour en apprendre plus sur cette boisson.Au menu de cet épisode :

Have you met Matthew? Today we're looking for Epiphany in chippy boats, laminated layers and soggy shards. We ask 'what this stuff is?' as we endure another Mr. Etymology drop by and WAY too much math. We end by declaring our legacy and our intentions to buy a sheeter before receiving a very pithy Spilled Mail. Dressler Parsons two part series on puff pastryEpisode 94: CroissantsMolly Wizenberg's wikipedia pageTwilight DinersMatthew's Now but Wow: The Divine Comedy, Rainy Sunday Afternoon. Support Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

La première fois que j'ai rencontré Faten, c'était il y a bientôt 5 ans. À l'époque, j'avais déjà été bluffée par sa façon de créer. Parce que croyez le ou non mais Faten compose ses crèmes fleuries comme les nez créent des parfums : avec une simplicité apparente assez déconcertante. Bref, je gardais un souvenir assez émerveillé de ma toute première rencontre avec Faten.5 ans plus tard, on a donc fait le point. Où en est-elle avec la Maison Crème des Crèmes ? Pourquoi vent-elle désormais surtout au grand public ? A-t-elle changé sa manière de créer ? J'avais PLEIN de questions à lui (re)poser. Et je ne spoilerai pas d'avantage, mais cette nouvelle rencontre était tout aussi merveilleuse.Au menu de cet épisode :

Daniel Mangione is an accomplished Executive Pastry Chef with a wealth of experience in the hospitality industry. For over 23 years, Chef Daniel has been a noteworthy leader in luxury pastry kitchens within the namesake hospitality brand, Marriott. Serving as the Executive Pastry Chef at JW Marriott Nashville, Chef Daniel has been instrumental in shaping the pastry operations of this prestigious hotel in Tennessee. Beginning his tenure with the Marriott family in 2003, he started his pastry internship in The Ritz-Carlton Naples through the Culinary Institute of America (CIA). Since then, he has continued to grow within the Marriott brand and has held Executive Pastry Chef roles managing pastry operations for Ritz-Carltons in Washington DC, Half Moon Bay, Sanya China, Dove Mountain Arizona and Bvlgari Resorts in Bali Indonesia. Chef Daniel was also recognized as a member of the Eastern Region Ritz-Carlton Pastry Advisory Board during his tenure and currently serves on Marriott's Pastry Chef Counsel. Daniel has been a part of over 22 new hotel openings including time spent in Aruba, St. Thomas, Fort Lauderdale, Lake Tahoe, Ranch Mirage, Rome, and Naples. Throughout his career, he has consistently exhibited his passion for pastry and demonstrated exceptional leadership, creativity, and attention to detail. With his extensive experience in luxury hotels and resorts, he has contributed to the success of numerous establishments, elevating the pastry experience for guests and setting new standards in the industry. Known also for his larger-than-life holiday displays, Chef Daniel's versatility and passion for pastry also extends to retail showcases and luxury event buffet creation. Chef Daniel's has most recently been credited with creating Nashville's only life size Whiskey Wonderland Gingerbread Bar where over 2000 guests tasted and toured this fully operational holiday season bar. As well, he was a critical part of the JW Marriott Nashville Valentines dessert lounge named "The Sweet Spot" that catered to over 600 guests in the four days of public operations. When not in the kitchen, Daniel can be found in his woodshop, building the next dessert buffet elevation or décor item in an effort to continue elevating his passion for displays and visuals throughout. Instagram: @danielmangione25 In this episode, we discuss: How an after-school job at the Ritz-Carlton led to an interest in pastry Enrolling at CIA in Napa, and graduating from CIA in Hyde Park Working as Pastry Cook at the Ritz-Carlton in Naples, FL Learning about chocolate production at Norman Love Confections Back to the Ritz-Carlton, this time as Assistant Pastry Chef in Sarasota The economy crashes in 2008, so Daniel takes an opportunity to work in China Paradise found – working as Executive Pastry Chef at the Bulgari Hotel in Bali Playing politics – working at the busy Ritz-Carlton in Washington, D.C. Erecting the first life-size, eat-in gingerbread house at the Ritz-Carlton Dove Mountain in Tucson, AZ Landing at the JW Marriott in Nashville, and loving it And much more! Episode Sponsored by  Valrhona, a certified B Corporation, has been crafting exceptional chocolate in the village of Tain L'Hermitage, France, since 1922. Founded by Pastry Chef Albéric Guironnet as the chocolate of chefs, Valrhona is known for its dedication to creating unique, artisan-quality chocolate with complex and balanced flavors. This commitment to excellence reflects the rich gastronomic traditions of the Rhone Valley, ensuring that every bite of Valrhona chocolate offers a consistent and unparalleled tasting experience. Visit valrhona.us for more information.

Blackberries are like summer's jewels and are even more precious if you're having to buy them! Make this little mini galette (small quantities of homemade pastry are quick to make and so gratifying) and you won't be sorry. Makes one 12–15cm tart Ingredients Pastry 2 tablespoons chilled butter 2 heaped tablespoons plain flour ½ tablespoon sugar 3–4 tablespoons ice cold water Filling 1 cup peeled and diced apple ½ cup fresh blackberries 1 tablespoon sugar + extra for sprinkling 1 tablespoon flour 1 tablespoon vanilla extract Juice and zest of ½ lemon 1 tablespoon butter Milk for brushing Whipped cream to serve Method To make the pastry, whizz the butter, flour, and sugar in your food processor, pulsing until it resembles coarse breadcrumbs. Drizzle in 2 tablespoons of the water and pulse again, adding more water as you need for it to come together and stay together when pinched between your fingers. Turn out, roll into a ball then flatten to a disc, wrap and chill for 30 minutes. Preheat the oven to 200°C. Line a tray with baking paper. Toss fruit with sugar, flour, vanilla, juice and zest. Set aside. Roll out the chilled pastry to a 22–24cm circle. Transfer to the lined tray. Pile the fruit in the centre, leaving a 4–5cm rim free of fruit. Carefully fold up the sides, pleating and pinching them as you go. Dot the fruit with the butter. Brush the edges with a little milk and sprinkle over some extra sugar. Bake for 35–40 minutes until the pastry is golden brown and the fruit is soft and bubbling. Serve with ice cream and whipped cream. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Fondant, structuré, parfois minimaliste, parfois délicieusement pop… dans cet épisode de Papilles, on parle d'image, de goût, et de tout ce qui se joue avant même la première bouchée. Emeline est graphiste culinaire. Elle accompagne chef·fes, pâtissier·ères, boulanger·ères et restaurateur·rices dans la création de leur identité visuelle et de leur image de marque avec Emmmh Studio.Parce qu'une identité doit être pensée comme une recette : des bases solides, une vraie intention, et cette touche personnelle qui fait toute la différence. Emeline nous raconte comment le graphisme et la gastronomie se sont entremêlés dans son parcours. Ensemble, on parle stratégie, sens, réseaux sociaux, investissement, et surtout de cette nécessité de raconter une histoire cohérente visuellement quand on crée dans la food.Au menu de cet épisode :

Boxing Day pie uses leftover turkey, stuffing and cranberry sauce together to make a delicious pie for post holiday festivities. Pastry requires practice for most people, it is not east to make, nor is it easy to make look good. But worth the process of care and work to produce the savory result, just like our lives.

Whether you're looking for a sourdough loaf, a croissant, or a cake, the Kansas City region is full of bakeries worth exploring. Here's where to find the best from-scratch breads, pastries and more.

Emma Friedman reports. See omnystudio.com/listener for privacy information.

Aran Goyoaga is a fourth-generation baker, cookbook author, food stylist, and photographer. She grew up in the Basque Country in her grandparents' pastry shop, which was a gathering place for priests, radicals, and anyone looking for community. Aran moved to the U.S. at age 24, attended culinary school, and then worked in professional kitchens for years. After suffering from debilitating autoimmune disorders, she and her son were diagnosed with gluten intolerance. The very thing that defined her life and work was what had been making her sick all along. It was then that she made it her mission to elevate the world of alternative baking—to take the knowledge she was given and honor her family, while transforming recipes through her own experience with gluten intolerance. Her latest cookbook, The Art of Gluten-Free Bread, is now available. Her cookbook Cannelle et Vanille Bakes Simple was published in 2021, and was named best of 2021 by The Washington Post, Food 52, Vanity Fair, and more. Her book Cannelle et Vanille was nominated for a James Beard Award, and her work has been recognized by The New York Times, Food 52, Food & Wine, Bon Appetit, The Washington Post, NBC News, and more. www.arangoyoaga.com In this episode, we discuss: How Aran grew up in the Basque region of Spain, living across from her grandparents' bakeshop Moving to the U.S. and learning pastry and baking at culinary school in Florida Why she decided to photograph and share recipes on a blog How she landed her first book contract and launched a career as a cookbook author Discovering she was gluten intolerant and embarking on a new way of baking The release of her latest book, The Art of Gluten-Free Bread, and what's in it Tips on making the most flavorful (and beautiful) gluten-free bread And much more!    

This week, Carter dives into some recent viewing (Scrooge, Narnia, Sea Beast) and Scott shares tales of a germy Santa and a trip to the mall.We cover the week's game (Split Fiction) and read listener mail, including a comment about Scott's supposed man-crush and a hilarious story about confusing a balaclava with baklava (the "face pastry").Finally, we explore the deep history of the Noah flood myth, revealing its true origins in the Sumerian Epic of Gilgamesh and discussing the real-world geological event (the flooding of the Persian Gulf) that inspired it. And loads more! Hosted on Acast. See acast.com/privacy for more information.

Allen and RD try Shiner Mint Chocolate Cookie. A pastry stout by Spoetzl Brewery.Thanks for watching!#beer #craftbeer #shinerBecome a supporter of this podcast: https://www.spreaker.com/podcast/strikeout-beer--2992189/support.

This week, Carter dives into some recent viewing (Scrooge, Narnia, Sea Beast) and Scott shares tales of a germy Santa and a trip to the mall.We cover the week's game (Split Fiction) and read listener mail, including a comment about Scott's supposed man-crush and a hilarious story about confusing a balaclava with baklava (the "face pastry").Finally, we explore the deep history of the Noah flood myth, revealing its true origins in the Sumerian Epic of Gilgamesh and discussing the real-world geological event (the flooding of the Persian Gulf) that inspired it. And loads more! Hosted on Acast. See acast.com/privacy for more information.

Any takeaways from this episode?Ring mix-ups. NYC holiday magic. Fresh bread and cornettos for days. This week on RomCom Rescue, we're breaking down Something From Tiffany's (2022) — the cozy, charming, slightly chaotic holiday rom-com currently streaming on Amazon Prime.We get into: 

This week, Rose and Crystal talk with Bonnie Ohara, founder of Alchemy Bread Co. and author of Bread Baking for Beginners and Let's Bake Bread!, a new family cookbook about baking with kids. From her microbakery beginnings to her mission of teaching the art of bread to home bakers of all ages, Bonnie shares the beauty and grounding rhythm of working with dough. The conversation drifts through the books that shaped her craft — Michel Suas' Advanced Bread and Pastry, Jeffrey Hamelman's Bread, Sarah Owens' Sourdough, and Martin Philip's Breaking Bread — and into the broader world of flavor, inspiration, and community that keeps her baking.Mentioned in this episode:Kate's Bread microbakery + NewsletterAshley Lima photographySan Francisco Baking InstituteMichel Suas, "Advanced Bread and Pastry: A Professional Approach"  (SFBI Textbook)Jeffrey Hamelman, “Bread: A Baker's Book of Techniques and Recipes”Sarah Owens, “Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More”Martin Philip, “Breaking Bread: A Baker's Journey Home in 75 Recipes”Michael James, “The Tivoli Road Baker”David Leibovitz, “My Paris Kitchen: Recipes and Stories”Tadashi Ono, Harris Salat, “Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond”Joshua McFadden, “Six Seasons: A New Way with Vegetables”Rebekah Peppler, Le Sud Kitchen Tape is hosted by Rose Wilde ⁠@trosewilde⁠ and Crystal Slonecker ⁠@crystalslonecker⁠, edited by Dressler Parsons  ⁠@dresslerparsons⁠ of The Regenerative Baking Podcast, with original theme music by Dan Crabtree.Follow us on Instagram ⁠@kitchentapepodcast⁠ and hit like and subscribe to stay up to date on new episodes and behind-the-scenes crumbs.

We are bringing back an oldie but a goodie as we are wrapping up this year and preparing for the next! This episode aired originall in November of 2022. We talk about holidays and the mind sets we see often, include either avoiding all the food or eating all the food, both without regard for the body.  This holiday season, stay connected to your bodies cues of what feels comfortable to you. Try not to avoid, but rather engage with a mindul awareness and connection to you and your bodies needs.  Happy Holidays!  To reach out to Between 2 Pastries, message us on messenger, post to our facebook page or email us at between2pastries@gmail.com  Photo by https://unsplash.com/@dylhunter?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText on https://unsplash.com/photos/te...

A lot of business success stories contain familiar scenarios. They include a previous spectacular failure; everybody telling an entrepreneur they’re crazy; and an entrepreneur explaining that what might look like an overnight success was anything but. And then there are entrepreneurs like Peter's lunch guests on this edition of Out to Lunch who both had ideas for very different businesses, went ahead and opened their doors without any drama, and were instantly successful. Troy Bergeron spent 30 years in the music transportation business, driving tour buses for rock musicians like the late Ozzy Osbourne and transporting equipment across the country. When he quit all that and came back home to New Orleans, he was wondering what he was going to do with himself when he overheard a woman complaining there was no doggie transportation option here. And that’s when Doggie Bus was born. Doggie Bus is Uber for dogs.You book your dog’s ride on the Doggie Bus app; Troy shows up in his specially converted passenger van; on the app you track where your dog is, when he gets where he’s going, and when he’s on the way home. Troy launched Doggie Bus in New Orleans in January 2024 and he’s already franchising the business to other cities. Samantha Weiss had never lived in New Orleans. In New York City she’d put her MBA and job in financial services on hold and started pursuing a career in food. Then the Covid pandemic derailed those plans. Samantha and her friend Kelly Jacques came up with an idea - open a bakery, in New Orleans. 30-seconds of online research will tell you, New Orleans already has 40 bakeries - twice as many per capita as your average city in the US. Nonetheless, Samantha and Kelly moved to New Orleans and in 2022 took over a space that used to be Santa Fe restaurant in the Marigny, and they opened Ayu Bakehouse. If you live in New Orleans, you may know the rest of the story. Ayu Bakehouse was an instant success. Since opening they’ve been featured in numerous national publications - including Vogue, The New York Post, USA Today, and Bon Appetit - which named Ayu one of the most exciting bakeries in the country - and you’ve probably either tried or heard about their King Cake which has been voted Best in New Orleans in the Times Picayune readers’ poll. You’d have to be living under a rock these days not to be impacted by a seemingly endless onslaught of stressful developments - from international conflicts to national politics to local scandals, and even the daily war between your car and potholes. But, no matter what else is going on around us, there are at least two things that are universally bright spots in all of our lives. Puppies. And pastries. Besides running successful businesses, Troy and Samantha are making the world a brighter and better place for humans, dogs, and Kevin the cat. Out to Lunch was recorded live over lunch at Columns in Uptown New Orleans. You can find photos from this show by Jill Lafleur at itsneworleans.com See omnystudio.com/listener for privacy information.

Casa Don Alfonso's partner, Mario Laccarino, joins The Bret Mega Show to talk about what's new for the holidays at Casa Don Alfonso.

Rolling up the next few episodes into one, this episode delves into the different neighborhoods, street food, and pastries. As a quick note, I (Nathaniel) realize I'm talking pretty quickly in this episode and apologize! Almost all of the Naples episodes were recorded back to back, so I started speaking quicker and less clearly. In the future, we'll try to come back and re-record these for clarity! However, since Darcy's just returned to town (yay!) we won't have time before they go live. I hope Darcy's part is still enjoyable! If you'd like to support us, but you don't have the time to hunt down all of the afiliate links scattered across the website, a listener suggested putting them all in one place, so we have! Head over to www.onlyabag.com/affiliate-links and you can see all of the companies we have partnerships with and you can use them to support Only A Bag (which we deeply appreciate). Below are some of our favorite hotels to stay in while we're in Naples. Each of the links are affiliate links, and if you book your stay through the link, we earn a small percentage of the booking platform's fees. Train StationBudget: Vergilius Bilia. Clean and modern. ⁠⁠https://agoda.tpm.li/Gu6XirQM⁠⁠Mid-Range: Starhotels Terminus. Old-school but nice, right next to the station. ⁠⁠https://agoda.tpm.li/hCbKTXYR⁠⁠Centro StoricoBudget: Hotel Caravaggio. Old-school but clean. Centrally located. ⁠⁠https://agoda.tpm.li/NdMJaOfl⁠⁠Mid-Range: UNA Hotels Napoli. Equidistant to the train station and centro storico. Nice views of the city. ⁠⁠https://agoda.tpm.li/QcnssG4V⁠⁠Upper Crust: Palazzo Caracciolo Naples. On the edge of centro storico, but with modern amenities. ⁠⁠https://agoda.tpm.li/ulwHhc9i⁠⁠Spanish Quarter/ToldeoBudget: Hotel Il Convento. Small rooms, but in the action of the city. ⁠⁠https://agoda.tpm.li/GLl8jEPN⁠⁠Mid-Range: Art Resort Galleria Umberto. Stay in the Galleria Umberto. What more needs to be said? ⁠⁠https://agoda.tpm.li/6EhwUpfW⁠⁠Upper Crust: Hotel Romeo. Little slice of luxury near the port and centro storico. ⁠⁠https://agoda.tpm.li/kQdItv3Y⁠⁠ChiaiaBudget: Pinto-Storey Hotel. Like an old-school Bed and Breakfast. ⁠⁠https://agoda.tpm.li/isL35cGe⁠⁠Mid-Range: Hotel Majestic. Modern but like 2010 modern: ⁠⁠https://agoda.tpm.li/mh6RUnZi⁠⁠Upper Crust: Grand Hotel Parker's. Swanky, near the water: ⁠⁠https://agoda.tpm.li/KaH7yHzf⁠⁠If you'd like to support the podcast in other ways, you can donate to Only a Bag on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ko-fi.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! If you enjoyed this episode please leave a review and follow Only a Bag wherever you listen to podcasts! If you'd like to get in touch, you can send us a message on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠onlyabag.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, by ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠email⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ at onlyabagpodcast@gmail.com, on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Bluesky⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.For more info, check out our articles on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠onlyabag.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and read our Substack ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Letters from the Balcony⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.Thanks for listening! xDarcy and Nathaniel

The Best Thanksgiving Side Dish of All Time, Voted by You - https://www.allrecipes.com/gobble-games-winner-2025-11850008Nearly 82 Million Americans Projected to Travel over Thanksgiving - https://newsroom.aaa.com/2025/11/aaa-thanksgiving-travel-forecast-2025/Passenger Forces Flight to Make Emergency Landing After Claiming His Wife Had a Bomb in Her Luggage - https://people.com/passenger-forces-flight-to-make-emergency-landing-after-claiming-his-wife-had-bomb-in-her-luggage-11850502JetBlue flight declares emergency after crew inhales marijuana - https://boingboing.net/2025/11/17/jetblue-flight-declares-emergency-after-crew-inhales-marijuana.htmlTSA investigating how a meat cleaver made it onto a plane in Portland, Oregon - https://www.wcvb.com/article/tsa-investigation-meat-cleaver-delta-flight-oregon/69461788Follow The Rizzuto Show @rizzshow on social media for more from your favorite daily comedy show. Connect with The Rizzuto Show online at 1057thepoint.com/RizzShow. Heard daily on the radio at 105.7 The Point in St. Louis, MO.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today on Ascend: The Great Books Podcast, Dcn. Harrison Garlick and Dr. Matthew Bianco of the Circe Institute discuss the second part of Plato's Gorgias--the dialogue between Socrates and Polus—Gorgias' spirited, “colt-like” student who bursts in at 461b accusing his own teacher of being “too ashamed” to admit rhetoric needs no justice, only the power to persuade. Visit thegreatbookspodcast.com for our reading schedule.Visit our LIBRARY OF WRITTEN GUIDES to the great books.Visit our sister publication, THE ASCENT, for two spiritual lessons per week.What follows is pure Platonic fireworks: Socrates refuses long speeches, forces short questions, and delivers the unforgettable pastry-baker analogy (462–466a), branding rhetoric as mere flattery—like cookery or cosmetics for the soul—that “has no speech to give about the nature of the things” (465a). Polus agrees with several premises yet recoils when Socrates concludes that doing injustice is worse than suffering it, and the unpunished tyrant is the unhappiest man alive (478–479). The conversation spirals into a shocking vision of punishment as medicine for the soul: the wrongdoer should run to the judge “as to a doctor” (480b). Throughout, the hosts explore whether rhetoric itself is evil or only rhetoric divorced from philosophy, using the tripartite soul as a foothold—Gorgias as corrupted intellect, Polus as honor-craving thumos, Callicles (next week) as unashamed appetite—while Socrates models a just soul governing all three. Dr. Bianco brings fresh insight into Socrates' tailored pedagogy and the happiness that only a philosophical rhetoric can truly serve.Key Themes & Search Tags:• Plato's Gorgias• Polus• Rhetoric vs Philosophy• Tripartite Soul• Doing injustice vs suffering injustice• Punishment as medicine• Pastry-baker analogy• Classical Education• Socrates pedagogy• Pleonexia• Happiness eudaimonia

A first-generation American whose roots trace back to Portugal, Pastry Chef Stephanie Oliveira brings a deep sense of heritage, discipline, and creativity to her craft. She earned her bachelor's degree in Baking and Pastry Arts Management from The Culinary Institute of America in 2010, where she was awarded the prestigious Les Dames d'Escoffier scholarship in recognition of her talent and promise. Stephanie began her professional journey with the Dinex Group in New York City, where she played an integral role in launching DBGB, Boulud Sud, and Épicerie Boulud under the direction of Chef Daniel Boulud. Her career quickly accelerated as she joined the opening team at Hakkasan, contributing to the restaurant's achievement of a Michelin star within its first year. After two years, she was promoted to Pastry Chef. She later led the opening of Pâtisserie Chanson as Head Pastry Chef, bringing refined pastry techniques and creativity to the forefront. Her experience expanded into luxury retail dining as the Executive Pastry Chef for L'Avenue at Saks, working alongside iconic French pastry chef Pierre Hermé. Today, Stephanie serves as the Regional Pastry Chef for Restaurant Associates, where she oversees multiple programs and supports pastry development across a growing portfolio. Her leadership reflects both technical mastery and a commitment to mentoring the next generation of pastry professionals. Instagram: @realchefsteph In this episode we discuss: How making Portugese treats with Mom sparked a love of baking Attending CIA and winning a Les Dames d'Escoffier scholarship Working for Daniel Boulud's Dinex Group for three years From Pastry Sous Chef to Pastry Chef of Hakkasan in NYC Next stop Patisserie Chanson – transitioning to a high-end pastry shop Landing her dream job – Executive Pastry Chef at Pierre Herme's L'Avenue at Saks Stephanie's best kitchen tip and advice for newbies And much more!

Grabstack is convinced he can make the next best pastry in town to serve at Café du Grabstack, but what will he make? Will it be frosted? Have chocolate? Sprinkles?! The possibilities are endless and sweet.

Grabstack is convinced he can make the next best pastry in town to serve at Café du Grabstack, but what will he make? Will it be frosted? Have chocolate? Sprinkles?! The possibilities are endless and sweet.

Fluent Fiction - Hungarian: How Levente's Halloween Pastries Cast a Magical Office Spell Find the full episode transcript, vocabulary words, and more:fluentfiction.com/hu/episode/2025-10-30-22-34-02-hu Story Transcript:Hu: Az irodai lámpák halvány fényt árasztottak abban a hideg őszi reggelen.En: The office lights cast a dim glow that chilly autumn morning.Hu: A levegőben fahéj és sütőtök illata terjengett, mert az irodai büfé ilyenkor mindig különleges őszi italokkal várta a dolgozókat.En: The scent of cinnamon and pumpkin filled the air because the office café always welcomed the employees with special autumn drinks at this time of year.Hu: A Halloween hangulata már mindenhol jelen volt: a falakon pókhálók, a sarkokban faragott tökök mosolyogtak.En: The Halloween spirit was present everywhere: cobwebs on the walls, carved pumpkins grinning from the corners.Hu: Levente kicsit izgatottan lépett be a díszített terembe.En: Levente entered the decorated room with a bit of excitement.Hu: Levente csendes, precíz dolgozó volt.En: Levente was a quiet, precise worker.Hu: Gyakran úgy érezte, hogy átnéznek rajta a kollégák.En: He often felt that his colleagues overlooked him.Hu: Halloween volt az egyetlen alkalom, amikor igazán meg tudta mutatni kreatív oldalát.En: Halloween was the only time he could truly show his creative side.Hu: Idén úgy döntött, hogy különleges ajándékkal készül az irodai ajándékcserére.En: This year, he decided to prepare something special for the office gift exchange.Hu: Az ajándékcsere időpontja közeledett.En: The time for the gift exchange was approaching.Hu: A munkatársak izgatottan beszélgettek, és Levente érezte, hogy a szíve gyorsabban kezd verni.En: The employees were chatting excitedly, and Levente felt his heart start to beat faster.Hu: Jelmezben volt: varázslóruhát viselt, hosszú fekete köpennyel és magas kalappal.En: He was in costume: wearing a wizard outfit with a long black cloak and a tall hat.Hu: Remélte, hogy kitűnik majd a tömegből.En: He hoped he would stand out from the crowd.Hu: Az ajándéka is különleges volt - saját kezűleg készített tök formájú süteményeket hozott, amik mindegyikébe kis üzeneteket rejtett.En: His gift was special too—he had brought pumpkin-shaped pastries he made himself, each hiding a little message.Hu: Katalin, az iroda egyik népszerű tagja, éppen a saját ajándékát csomagolta ki.En: Katalin, one of the popular members of the office, was just unwrapping her gift.Hu: Levente figyelte a reakcióját.En: Levente watched her reaction.Hu: Amikor Katalin kinyitotta a dobozt, vidáman felnevetett, majd hangosan megszólalt: "Ez fantasztikus!En: When Katalin opened the box, she laughed joyfully and then exclaimed loudly, "This is fantastic!Hu: Igazi mestermű!En: A true masterpiece!"Hu: " A többi kolléga odapillantott, és egyikük sem tudta leplezni csodálatát.En: The other colleagues glanced over, and none of them could hide their admiration.Hu: Levente arcán lassan mosoly terült el.En: A slow smile spread across Levente's face.Hu: A többiek tapsolni kezdtek, és Levente érezte, hogy végre elérte célját: felfigyeltek rá.En: The others began to clap, and Levente felt he had finally achieved his goal: he was noticed.Hu: Katalin odalépett hozzá, gratulált, és dicsérte a munkáját.En: Katalin came over to him, congratulated him, and praised his work.Hu: Még Balint is, aki addig mindig csendben dolgozott mellette, odament hozzá, és azt mondta: "Mindig is csodáltam, mennyire alapos vagy.En: Even Balint, who had always worked quietly beside him, went up to him and said, "I've always admired how meticulous you are."Hu: "Ez a nap megváltoztatta Levente nézőpontját.En: This day changed Levente's perspective.Hu: Rájött, hogy a saját értékei megmutatása vezet az elfogadáshoz és barátságokhoz.En: He realized that showing his own values leads to acceptance and friendships.Hu: Az iroda már nem tűnt olyan hideg helynek.En: The office no longer felt like a cold place.Hu: Levente boldog volt, hogy végre hozzátartozónak érezhette magát.En: Levente was happy that he could finally feel like he belonged.Hu: Halloween után másnap reggel ismét mosolyogva sétált be, és tudta, hogy ezentúl minden közösen átélt pillanat egy újabb emlék lesz, ami közelebb hozza az embereket egymáshoz.En: The day after Halloween, he walked in again with a smile, knowing that from now on every shared moment would be another memory that brings people closer together. Vocabulary Words:dim: halványchilly: hidegautumn: ősziscent: illatcinnamon: fahéjgrinning: mosolyogtakexcitement: izgatottanoverlooked: átnéznekmasterpiece: mesterműadmiration: csodálatmeticulous: alaposperspective: nézőpontacceptance: elfogadásbelonged: hozzátartozónakcarved: faragottapproaching: közeledettunwrapping: csomagolta kireaction: reakciójátexclaimed: megszólaltcollaborative: közösen átéltprecise: precízwizard: varázslócloak: köpenyhide: rejtettadmired: csodáltamspread: terült elglance: odapillantottintentional: szándékosacknowledged: felfigyeltekreveal: megmutatása

Teresa Cutter, aka 'the healthy chef', says you can have your cake and eat it too when it comes to indulging in baked goods and looking after your diet. She joined Philip Clark on Nightlife to discuss feel-good baking and delicacies we can all delight in. 

Pastry chef Garry Larduinat is known for his whimsical and inventive desserts, creating masterpieces that are as beautiful as they are delicious. Born in Limoges, France, to parents who were both chefs, Garry started his career at age 14 with an apprenticeship at the Michelin two-star French restaurant, La Chapelle Saint Martin, followed by a formal culinary school education back in his hometown. After working in top kitchens throughout France, Garry's dream of moving to New York City came true when in 2010, he assumed a position working with renowned pastry chef Francois Payard. Garry served as Executive Pastry Chef at Payard Patisserie, one of the country's best pastry shops, for close to six years before heading west to California to become Executive Pastry Chef at Los Angeles' famed Hotel Bel-Air. In 2017, Garry joined Wolfgang Puck Catering which provided him with an opportunity to create with no boundaries, taking advantage of California's seasonal ingredients and the team's breadth of parties and events to produce an ever-changing arrange of visually stunning desserts. Garry's style showcases classic flavor combinations with an unexpected twist in flavor, texture or presentation. His creative process begins by visualizing the colors and shapes before crafting the flavor profile. His work has cultivated an audience of over 180,000 followers on Instagram, where he provides an inside look at his process for creating edible art. In this episode we discuss: Garry's apprenticeship at a Michelin-starred restaurant Taking a chance and a job in NYC What he learned working at Payard Patisserie Moving to Los Angeles to become Executive Pastry Chef at Hotel Bel-Air Discovering the challenges of working in a restrictive environment Landing his dream job at Wolfgang Puck Catering What it's like to craft desserts for Hollywood's biggest event of the year And much more!

Pastry chef and restaurateur Joanne Chang on leaving consulting for kitchens, building beloved bakeries, and developing recipes with patience and joy—plus a sneak peek at her Homemade Oreos in Rebel Girls Make Dessert. Photo credit: Kristin Teig

Democrats wanted to fund pastry classes for male prostitutes in Haiti, according to Rep. Tim Burchett. Republicans refused. That’s why the government is still shut down.See omnystudio.com/listener for privacy information.

Caryn talks about the upcoming No Kings protests and protests in history like the Haymarket Affair, while preparing to perform the role of anarchist, activist Emma Goldman in a contemporary opera. She shares recipes for some favorite comfort foods for cool autumn weather. Halloween, UNICEF, the Farm Bill, and Bird Flu are other topics she discusses.

Aran Goyoaga is back on the pod! Aran is a celebrated baker, stylist, photographer, and one of the leading experts in gluten-free baking. You probably know her from her blog, Cannelle et Vanille, her bestselling cookbooks, and her beautiful, light-filled photography. She joins host Jessie Sheehan to chat about her brand new book, “The Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries.”Aran shares about her childhood growing up in the Basque region in Spain and her grandparents' bakery, the beloved brioche buns filled with cream that sparked her love of baking, and her introduction to breadmaking in culinary school. The duo also dive into the challenges of developing gluten-free breads versus pastries, and Aran walks Jessie through her Gluten-Free Rosemary Focaccia recipe from her new book. Click here for Aran's Gluten-Free Rosemary Focaccia recipe.Thank you to Diamond Nuts & California Prunes for their support. Get The Italy Issue here!Jubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Aran: Instagram, website, “The Art of Gluten-Free Bread” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

(00:00-14:47) Is this Shooter McGavin's time? Lots of celebrities and carbohydrates lined up for our one-year anniversary on 101 ESPN. We're giving away a gong and $10 gas gift card for EMOTD. Audio of Syracuse coach Fran Brown clarifying some comments on the Syracuse job. Report companies. Can Georgia Tech play with Miami? No guarantee for a two loss SEC team to get into the CFP.(14:56-23:48) Jackson's weekend plans. Oatmeal's big nips. Who hasn't seen their friends topless? Great slate, slate gray. What got Doug into the Kirkwood Hall of Fame. Looks like I'm leading a teen abstinence workshop. The dangers of girls trips. Doug's love of Doug Hennig.(23:58-28:23) E-Mail of the DaySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Double baked. Claggy, even. Join the HBO BOIZ to talk about all things entertainment!Support the Show: Patreon.com/HBOBOIZInstagram: @thehboboizpodTikTok: @thehboboizThreads: @thehboboizpodSubscribe to Nothingstar AcademyAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

It's a sweet reunion!  Especially for Martha and Tohri. Content Warning: descriptions of violence and plenty of profanity   Links: Website Patreon Instagram Email us | iseducethedragonpod@gmail.com   Cast: Erastus played by Ryan Keely Tohri played by Cristina Van Epps Martha played by Flanders Gentry played by Dana Scarborough  The DM is Jess Parks   Thanks to Chris Westlake for our earworm theme song Learn more about your ad choices. Visit megaphone.fm/adchoices

In both this week's new remarks and in the reissue segment we revisit our obligation to think critically and how the concept of WAR can help us frame the abstract concepts of “better” and “worse,” and that comes to baseball players, politics, and, yes, chain and independent-bakery coffee rolls—that is, WADD (Wins Above Dunkin Donuts). How many more apples is Aaron Judge than the number of apples you need or want? We even find Luke Skywalker utilizing the replacement-level concept in “Star Wars.” We also find time for some tales of Josh Gibson! Mostly, though, we're here for the donuts and the wins—or the lack thereof.The Infinite Inning is a journey to the past to understand the present using baseball as our time machine. America's brighter mirror, baseball reflects, anticipates, and even mocks the stories we tell ourselves about our world today. Baseball Prospectus's Steven Goldman shares his obsessions: history from inside and outside of the game, politics, stats, and Casey Stengel quotations. Along the way, we'll try to solve the puzzle that is the Infinite Inning: How do you find the joy in life when you can't get anybody out? 

Chef Bridget Charters shares the vibrant flavors and traditions of Turkish cuisine // We celebrate fall squash with Frank Genzale Jr., President of Charlie’s Produce Seattle // We’re getting a jump on Thanksgiving with Tom’s newly released Hot Stove class // In honor of National Seafood Month, Katie Gatto from Keyport dives deep into the world of Alaskan king crab as part of our Seafood 101 series // Eliza Ward from Chef Shop leads us on a craft chocolate tasting journey // Christina Wood, chef and owner of Temple Pastries, introduces her new book Pastry Temple: Baking with Inspired Flavors

David Lebovitz is a cookbook author and pastry chef based in Paris. After spending 13 years in the pastry kitchen at the legendary Chez Panisse, he embarked on a prolific blogging and cookbook writing career. His latest is an all-new edition of the classic Ready for Dessert, a revised and expanded collection. It's so fun to talk with David about life and pastries in Paris and about updating this classic book. And before that Matt, along with the show's lead producer Clayton, laced up their shoes to run the inaugural New York City Bakery Half Marathon. They have a field report from all those miles, and all that laminated pastry dough while visiting 8 bakeries around NYC over the course of the run.   Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

The lightning round from the Omni Talk Retail Fast Five, sponsored by the A&M Consumer and Retail Group, Mirakl, Ocampo Capital, Infios, and Quorso, features Chris and Anne's French-themed rapid-fire preferences while broadcasting live from Paris. From pastry choices to historical emperors, it's a fun cultural exploration. 29:21 – Croissant vs pain au chocolat debate 30:02 – Langoustines vs escargot preferences 30:49 – Paris Metro vs London Tube comparison 31:22 – Napoleon vs Genghis Khan emperor choice For the full #fastfive episode head here: https://youtu.be/xSLvyg5Sze4 #paris #nrfeurope #french #culture #travel

Apple slices were a favorite Chicago pastry decades ago. Not many bakeries sell them today, but the dessert still has avid fans who hold on to its nostalgic flavor.

This one's for the P-Hounds only — and wow, do we get feral. JD retells the legend of a friend who ate 36 Krispy Kremes in a single day — a tale of gluttony, shame, and heroic replenishment runs. We spiral into Donut Daddy mukbang hell (yes, he sticks his fingers in them). Rachel relives flight trauma with a sweaty cigar-stained kilt man and a bag-bin bandit who deserved the death penalty. Plus: panic-ordering salads at LaGuardia, pit stain reveals, and an AMA that somehow turns into a Coen Brothers bus-driver mobster pitch. It's chaos. It's gross. It's oddly arousing (don't ask). It's Thumb War at its most unhinged. If you're reading this and you're not a Patron? You're missing the donut dump of the century. Subscribe to our Patreon! http://bit.ly/44Mo8xU Send us an email! ThumbWarPod@gmail.com

Learn More About The Box of Oddities Live Fall Tour HERE! What do you get when you mix a royal smorgasbord, a deadly dessert, and a man whose name sounds like a Victorian law firm but actually ran 7 marathons on 7 continents in 7 days? You get this gloriously odd episode of The Box of Oddities. First, we chew over the gluttonous fate of King Adolf Fredrik of Sweden, whose last meal was so epic it could've headlined a buffet apocalypse. Spoiler: he literally ate himself to death. Then we plunge into the frostbitten legacy of Sir Ranulph Twisleton-Wykeham-Fiennes, a real-life action hero and the most extreme gentleman explorer you've never heard of (but definitely should have). Expect bizarre royal history, death-by-dessert, and tales of endurance that will make your couch feel deeply judgmental. Learn more about your ad choices. Visit megaphone.fm/adchoices