Podcasts about Pastry

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.

From chef Yannick Alleno’s new chocolaterie to the French pastry chef now serving Dubai’s fashion set, Helen gets the lowdown on the city’s sweetest eats. Plus, we learn the truth about drinking water, explore the sights of Al Zorah City, and learn about a new choir singing for a sense of community.See omnystudio.com/listener for privacy information.

Send us a textSeason 11 continues with an inspiring story that blends precision, passion, and pastry in the most beautiful way.From cycling through snow at 3:30 in the morning to his first job in a small pastry shop in France, Chef Christophe Devoille has come a long way. Today, he leads one of the world's most iconic pastry programs as the Executive Pastry Chef at Atlantis The Royal in Dubai.Over the years, Christophe has worked alongside Alain Ducasse, opened luxury hotels from Paris to Macau, and built a career defined by creativity, patience, and quiet excellence. His signature style of elegance through simplicity has earned him titles like Pastry Chef of the Year and Best Afternoon Tea in the World.In this heartfelt conversation, Christophe reflects on his journey from old-school French kitchens to leading global teams with empathy and redefining pastry art in the Middle East.Proudly brought to you by our Season 11 sponsor

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

Send us a textEn Croûte: When the French Wrap Food in PastryWhat could be more delightfully French than taking something delicious, wrapping it in buttery pastry, and baking it to golden perfection? In this episode of Fabulously Delicious: The French Food Podcast, we unwrap the story behind one of France's most elegant and enduring culinary techniques — en croûte. From beef and salmon to vegetables and even cheese, en croûte is the art of encasing food in pastry to create something that's as beautiful to behold as it is delicious to eat.We'll explore the fascinating history of this technique — from its humble medieval beginnings as a way to preserve and protect food, to its transformation into a symbol of French refinement and celebration. You'll hear how legendary chefs like Marie-Antoine Carême turned en croûte into edible art, and how the tradition has continued to evolve in modern French kitchens, from Michelin-starred restaurants to village boulangeries.Along the way, we'll uncover the secrets behind a perfect golden crust, talk about famous dishes that owe their success to this technique (yes, even the beloved Beef Wellington), and celebrate the creativity that makes en croûte such a timeless part of French gastronomy. Whether you're a home cook, a pastry lover, or simply curious about what's hiding under that golden crust, this episode is for you.So pour yourself a glass of wine, imagine the smell of buttery pastry wafting through the air, and join me, Andrew Prior, as we dive into the fabulously delicious world of En Croûte: When the French Wrap Food in Pastry.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

Few founders have reshaped South Africa's beauty industry like Mathebe Ngwenya. What began as a digital platform connecting customers to beauty services has evolved into Beauty on TApp — a thriving online retailer and a growing network of four brick-and-mortar stores across the country.It's a story of conviction, discipline, and belief in what's possible when you build with purpose.The journey from a single idea to a scaled retail presence has tested every part of Mathebe's leadership.Running both an online store and physical locations demanded sharper systems, stronger teams, and a deeper understanding of customer behaviour.“Walk-in retail is a completely different beast,” she said. “You can't hide behind a screen. The expectations, the stock control, the customer experience — it all has to be right, every day.”For Mathebe, expanding into retail wasn't just about growing sales — it was about building community. Each store is designed as a physical extension of Beauty on TApp's digital promise: a space where people can explore, ask questions, and feel seen.Mathebe's vision stretches beyond the four stores and e-commerce growth. She's building towards South Africa's first beauty multinational — one that reflects African creativity and excellence at a global scale.At the heart of that ambition is Pastry Skincare, her locally made line that responds directly to the needs of African skin. The challenge now is managing growth: deciding whether to scale Pastry independently or keep it exclusive to Beauty on TApp.“We've had retailers approach us to stock Pastry,” she shared. “It's exciting — but it's also about protecting the brand and ensuring we grow with intention.”Scaling has also reshaped how Mathebe leads. No longer the founder doing it all, she's learning to trust her team, delegate with confidence, and empower others to grow alongside the business.“Even in a beauty business, people still tend to trust men more,” she reflected. “So you have to prove yourself twice — once to the world, and once to yourself.”Her story is a reminder that building something meaningful takes more than great products — it takes people, purpose, and perseverance. Beauty on TApp's momentum has been powered by listening to its customers, refining its offering, and showing up — every single day.Mathebe Ngwenya isn't just building a beauty brand; she's shaping the future of South Africa's beauty ecosystem.Her dream is to prove that world-class brands can be built here — with local insight, local teams, and local heart.“I want young women to look at this and know it's possible,” she said. “We can build big, we can build here, and we can build for the world.”From Startup to ScaleBuilding for the FutureLessons in LeadershipThe Future of Beauty Is Local

Bethany Gotts is a farmer next to the Bruneau Sand Dunes who found her great love for sunflowers and passion for agriculture.

Pierrick Boyer is a celebrated French pastry chef who has earned the French highest honour of the Chevalier Merite Agricole for his services to France and French culture through his pastry work and he has called Melbourne home for over 20 years..Paula Nikita has come to call Melbourne home for the last 5 years and is now being mentored by Pierrick to succeed as the inaugural Viennoiserie World Cup winner ad the first to represent Australia!.I was fascinated to hear their stories and to chat about how scientific the process is when creating the perfect croissant! Tune into to this chat to hear what makes the perfect croissant, but even more interestingly to hear about Paula's Aussie influence with the upcoming competition, including VEGEMITE!.Anyone wishing to assist the Go-Fund-Me to cover half the costs of competing in France, click here: Support the Aussie team's Go-Fund-Me to head to France.To attend a gala event this coming weekend on 18 October 2025 at Reverie Café Prahran, click here: Tix for the Pastry Party at Reverie Cafe, Prahran - 18 October, 2025**Louise Prichard is the host of the Loulabelle's FrancoFiles podcast.**Other Loulabelle's links:FrancoFile Fix on YouTubeLoulabelle's FrancoFiles Spotify Playlist Loulabelle's FrancoFiles InstagramLoulabelle's FrancoFiles website

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

Chris is on another plane (astral), Sunil gets all his meals from Deliveroo and James absolutely loves that he's the fittest DILF at the UFOs Are Real Festival. Please also note that Sunil must say yes to everything for the next 2 weeks. We're performing a Rural Concerns live show in Manchester (UK) on 22nd November 2025! It's going to be a heady mix of slander, skits and choice-based adventure gaming! Grab your tickets here.  If you have a Rural Concern you can send us an email to christopher@alovelytime.co.uk. We promise we'll be very kind! The best way to support this educational podcast is through Patreon. For less than a fiver you can get bonus episodes and access to our Discord community, The Creamery. In this episode Chris also references one man band, Bob Log III! Check him out if you want to rock! Our artwork is by Poppy Hillstead, our music is by Sam O'Leary and our legal due diligence is by Cal Derrick, Entertainment Lawyer. Rural Concerns is edited by Joseph Burrows and produced by Egg Mountain for A Lovely Time Productions.

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

After having penetrated the defenses of Simon the Peg and his Buccaneer Bards, Elric Von Dazzle, Les Brocknar, and Jubba Hogwad gather clues at Mufu's Muffinry. Later, the Tunnel Goons pay a visit to a nearby crepe shop, continuing their investigation. Eventually, the cause of the muffin disruption is revealed, and a heated battle erupts.

'Roll It All Butter Pastry' is a family-run business specialising in ready-to-use pastry that has been going for more than 12 years. Joining Bobby to chat about the business is its owner, Mairead Finnegan.

La cuisine n'est pas qu'une histoire de fourneaux et de recettes… elle est aussi un personnage à part entière au cinéma. Dans ce premier épisode d'une série spéciale, je vous emmène explorer la place de la cuisine dans les films et dessins animés qui ont marqué notre enfance.De la ratatouille qui bouleverse un critique gastronomique à Alice qui grandit (et rapetisse) au fil de ses gâteaux magiques, en passant par la folie sucrée de Willy Wonka ou le légendaire cake d'amour de Peau d'Âne… la cuisine devient tour à tour art, rite initiatique, critique sociale et langage d'amour.Au menu de cet épisode :

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

Originally from Wilmington, Delaware, Cecilia Gaudioso has a deep-rooted passion for pastry arts that traces back to her family's bakery, which was established in the 1930s. She earned an Associate's Degree in Pastry Arts from The Restaurant School at Walnut Hill College in Philadelphia, Pennsylvania. Cecilia began her pastry career with an internship at the Historic Hotel DuPont in Wilmington, where she worked as a pastry chef for 12 years, crafting desserts for the café, The Green Room, and banquets. She further honed her cake decorating skills while working at The Master's Baker in West Chester, PA. In November 2015, Cecilia joined Restaurant Associates at Longwood Gardens,  where she oversees daily pastry production for the Café and 1906 restaurants, assists in coordinating catering events, and collaborates on seasonal menus, all while upholding the standards and traditions of Longwood Gardens.  Longwoodgardens.org In this episode we discuss: How her family's bakery may have planted the seed for a career in pastry Soaking up knowledge at the Restaurant School in Philadelphia How an internship led to a 12-year stint at The Hotel DuPont Learning the craft of making custom cakes at The Master's Baker Landing a job at Longwood Gardens How she incorporates herbs and flowers into her desserts Balancing being a mom with her responsibilities as an Executive Pastry Chef Cecilia's best career advice And much more! Episode Sponsored by​ Puratos   Need ingredients ASAP? The MyPuratos webshop has your back 24/7 with what you need, when you need it. Order and reorder online instantly––no sales reps, no hassle. Plus, check out consumer insights and add recipe ingredients to your cart with a click. Right now, get 20% off your first order. Visit Puratos.us and click on MyPuratos to sign up and order today.  

Send us a textWelcome back, beautiful people! In this week's episode of The Hue Report, I chat with Vanessa Simmons—a multi-hyphenate force known for her roles in fashion, wellness, and entertainment. From co-founding the iconic sneaker brand Pastry to launching the wellness platform U4IA, Vanessa is carving out space for intentional living and legacy-building. During the episode, she opens up about why 2025 is her year of discipline, the beauty and wellness practices that help her stay centered, and the power of purpose-driven entrepreneurship. Plus, Vanessa reflects on her evolution from reality TV to acting, and how she's continuing to stretch herself creatively.Stay connected with Vanessa Simmons: @vanessajsimmonsJoin The Hue Report community on Instagram: @thehuereportStay in touch with Olivia: @oliviahancock_

White Dog Cafe - Glen Mills and Executive Chef Michael SelserHost Amaris Pollock spoke with White Dog Cafe's Executive Chef Michael Selser regarding their upcoming wine dinner happening inside the Glen Mills location. The exclusive dinner will pair a signature menu from White Dog Cafe to pair with a variety of Pennswood Wines, an event that will sell out fast and is happening on Wednesday September 24th 2025 at 6pm. Chef Selser explained that attendees will enjoy a 5-course tasting menu paired with 5 local wines from Pennswood, including their new White Dog Red vintage. They plan to educate guests about the pairings and local ingredients while providing a unique dining experience. The dinner, priced at $70 per person, will culminate with a steak dish meant to highlight their new vintage of the White Dog Red blend. https://whitedog.com/glenmills/Wilder - Center City Philadelphia and Executive Pastry Chef Russ JohnsonOur host next chatted with the Executive Pastry Chef for Wilder, located in the heart of Philadelphia's center city. We first learned about Chef Johnson's career path and the creative and technical aspects of pastry making. After learning about Chef Johnson, we turned a page to find out about Wilder's upcoming tasting event coinciding with author Leni Zumas' new book, "Wolf Bells." The tasting event, happening on September 23rd, 2025 at 6:30pm, highlights dishes inspired by excerpts from the book and sales of the event benefit the non-profit organization: Savage Sisters. Additionally, Chef Johnson discussed the fall dessert menu that he is currently developing, incorporating seasonal ingredients like muscadine grapes and granny smith apples. And stay tuned till the end to find out about even more exciting new opportunities happening with Wilder! https://www.wilderphilly.comRiamede Farm - Chester, PA and Owner Ashley AsdalAmaris and Ashley Asdal, who is the owner of Riamede Farm, discussed the history behind Riamede Farm which is located in Chester, NJ. The farm has been producing apples on its orchard for many years, and Ashley shared her unexpected journey from a career in the Navy to becoming the farm's owner. After taking over ownership of Riamede, Ashley has been expanding upon what they have to offer, including summer vegetable picking, spring blossom festivals, and fall activities like pumpkin picking and line dancing. She highlighted the farm's history as the first pick-your-own orchard in 1973 and its community-oriented approach, offering educational classes and events throughout the year. Ashley also mentioned that she has started hosting weddings and other large events in her barn and is excited about her first wedding this fall. Feel free to begin your plans to visit Riamede Farm this Fall, as they'll be open from August 1st to November 5th, 9am to 4:30pm Tuesday through Sunday, with live music and food offerings on weekends. https://www.riamedefarm.com

Boston is one of those cities that just gets under your skin in the best way possible. Equal parts old-school history and modern-day hustle, it's where cobblestone streets meet glass skyscrapers, where the story of America was born, and where you can eat your body weight in lobster rolls without a shred of regret.Founded in 1630 by English Puritans, Boston has played host to some of the most pivotal events in U.S. history—the Boston Tea Party, the Battle of Bunker Hill, and even the first public park in America. Today, it's a vibrant mix of college-town energy, cutting-edge innovation, and diehard sports fandom (you'll never hear a “Go Sox!” shouted with more passion than here).I recently spent five days exploring Boston like a local, armed with a loose plan, comfy walking shoes, and an appetite big enough to conquer the city's legendary food scene. Here's how it all went down—my perfect Boston adventure. Day 1: Arrival & First Taste of the CityFlying into Logan International Airport is a breeze—it's practically right in the city. But here's your first Boston pro-tip: skip renting a car if you can. Boston traffic is next-level chaotic, parking is expensive, and the city is surprisingly walkable. Between the subway (locals call it “the T”) and Uber, you'll get around just fine.Of course, I had to test the rental car waters—$368 for two days of a Nissan Rogue—and let me tell you, the line alone made me question my life choices. If you do rent, book with a company that lets you walk straight to the garage and grab your car. Otherwise, hop in an Uber and save yourself the headache.Where to StayI split my stay between two totally different vibes:Hampton Inn & Suites Watertown – Budget-friendly ($100 a night) and great if you don't mind being just outside the city. Parking in Boston can run you $30 a day, so staying here helped balance the budget.Copley Square Hotel (FOUND Hotels) – Right in the heart of Back Bay, this historic gem ranges from $300–$600 a night. My corner-view studio overlooked the breathtaking Trinity Church at sunset, and it felt like waking up inside a postcard. Designed in 1877 by architect H.H. Richardson, this place is dripping with Richardsonian Romanesque charm—arched windows, rough stone, and colorful details. Around Copley, you'll also find:Fairmont Copley Plaza (1912) – A Gilded Age beauty and part of the Historic Hotels of America.Boston Public Library McKim Building (1895) – A Renaissance Revival masterpiece with white marble halls and free daily tours at 2 pm. Don't skip it; the architecture is jaw-dropping.Old South Church (1873) – A National Historic Landmark in Northern Italian Gothic style, complete with multicolored stone and a towering bell.John Hancock Tower (1976) – Boston's tallest skyscraper at 790 feet, shimmering in blue glass.After a long travel day, we celebrated our first night with dinner at Lolita Cocina & Tequila Bar. Order the lobster guacamole and grilled elote—and when in Boston, remember the golden rule: always order seafood. Steaks are for later. Oh, and if you see Scrod on the menu? Don't panic. It's not a weird mythical fish; it's just the white catch of the day—usually cod or haddock. Day 2: Walking Through HistoryIf Boston had a greatest hits album, it would be the Freedom Trail—a 2.5-mile path that connects 16 historic sites and tells the story of America's revolution. You can do it self-guided, join a regular tour, or go all out with an actor-led adventure (think Paul Revere cosplay).Morning Coffee & Boston CommonStart with caffeine at Thinking Cup Coffee Bar, then wander into Boston Common, the oldest public park in America (1634). It's massive, filled with monuments, and now home to the striking Embrace Memorial, honoring Martin Luther King Jr.From there, the trail unfolds like a time machine:Massachusetts State House (1798) – Charles Bulfinch's golden-domed wonder, still home to the state government.Park Street Church (1809) – Once Boston's tallest landmark, it sits on the site of the city's old grain storage.Granary Burying Ground (1660) – Final resting place of heavyweights like John Hancock, Sam Adams, and Paul Revere.King's Chapel & Burying Ground (1686) – Boston's first Anglican church, with over 330 years of history.Boston Latin School Site (1635) – The oldest public school in America; today it's marked by a Benjamin Franklin statue.Old Corner Bookstore (1718) – Once the publishing hub of legends like Hawthorne, Longfellow, and Thoreau. Now… a Chipotle (I wish I were kidding).Lunch at Union Oyster HouseBy now, you'll be starving. Enter Union Oyster House, America's oldest continuously operating restaurant (since 1826). The JFK booth is a must-sit, and yes—you're ordering a lobster roll.Afternoon: Monuments & Baseball MagicDon't miss the New England Holocaust Memorial—six glass towers etched with survivor stories, both sobering and moving.Then, if you're lucky enough to visit in season, cap off your night at Fenway Park. Whether it's catching a Red Sox game, snagging early batting practice passes, or just soaking up the energy at Cask 'n Flagon across the street (hot tip: persistence pays when getting a table here), Fenway is pure Boston. Day 3: More Freedom Trail & North End TreatsStart with breakfast at Quincy Market, the ultimate food hall. Then dive back into history:Old South Meeting House (1729) – Where colonists debated tea taxes and kicked off the Boston Tea Party.Old State House (1713) – Boston's oldest public building, central to colonial politics.Boston Massacre Site (1770) – A simple cobblestone marker for one of America's darkest sparks of revolution.From here, pop back into Quincy Market for another lobster roll (yes, it's worth a second one).Keep following the trail:Faneuil Hall (1742) – “Cradle of Liberty” where fiery speeches once filled the air. Today, it's mostly a giant souvenir shop, but the echoes of history remain.Paul Revere House (1680) – The patriot's humble home. Tours are intimate but no photos allowed inside.Old North Church (1723) – Where lanterns signaled “One if by land, two if by sea.” Take the tour to see the crypt and bell chamber.Cannoli TimeBoston's North End is an Italian dreamland, so refuel at Mike's Pastry with a giant cannoli. (Pro tip: get a few extra to-go. You'll thank me later.)End the night at Bell in Hand Tavern (1795), America's oldest continuously operating tavern. It's rowdy, it's historic, and it's the perfect spot for your nightcap. Day 4: Big Battles & Big ShipsIf your legs aren't jelly yet, tackle the Bunker Hill Monument. Climb the 294 steps for killer views of the city.From there, wander over to the USS Constitution, aka “Old Ironsides,” the oldest commissioned warship afloat. The ship and museum are free and make for an epic history-meets-maritime adventure.For a modern twist, hop in an Uber to the JFK Presidential Library & Museum—a sleek, inspiring deep dive into the Camelot era. Afterward, head to Sam Adams Brewery in Jamaica Plain. Tours start at $10, include tastings, and give you all the Boston beer vibes. Day 5: Art, Rainy-Day Magic & Sunset on the HarborBoston weather can turn on a dime, so I saved indoor treasures for day five.Morning: Museum of Fine ArtsThe MFA is massive, so choose wisely:Jewelry lovers: Beyond Brilliance exhibit (ancient to modern sparkle, with Chanel and Bulgari highlights).Classicists: Greek, Roman, and Byzantine collections.Painters-at-heart: Dutch & Flemish gallery with works by Rembrandt and Rubens.Quirky souls: Dollhouses and temporary Van Gogh exhibits.Fuel up at the museum café before heading out.Evening: Sunset Harbor CruiseOur trip ended on the water, with a Boston Harbor sunset cruise. Even in the rain, the top deck views were worth it. There's a buffet dinner, DJ, and plenty of space to dance—because no Boston trip is complete without one last celebration. Other Boston Must-Dos (If You Have Time)Duck Boat Tour – Amphibious buses that roam the streets then splash into the Charles River. Cheesy? Yes. Fun? Also yes.Cheers Pub – Grab a drink where everybody used to know your name.Green Dragon Tavern – A revolutionary haunt turned modern-day pub.Boston Burger Co. or Wahlburgers – Because you need at least one outrageous burger on this trip. Final ThoughtsBoston is the kind of city that can be done in a weekend but deserves a week. It's history you can touch, seafood you'll crave long after, and neighborhoods that feel like they've been waiting just for you.If you only had one day, I'd say walk the Freedom Trail—it's Boston in a nutshell. But if you want to experience the city like a local? Take your time, eat the lobster rolls, get lost in the cobblestone streets, and maybe—just maybe—let Fenway turn you into a Red Sox fan for life.Boston, you're wicked awesome.

Welcome back to Pizza Quest for another new season of conversations with very interesting people.Ellen King, whose bakery in Evanston, Illinois, Hewn, has become legendary for its beautifully crafted breads and pastries using regionally specific flour and local grains. Ellen explains the vision behind the bakery's name and she shares the story of her long and winding journey to fulfill that vision, which emerged over time, to marry her love of art with her love for bread. This episode is for those of us bread geeks who never tire of drilling down deep in our quest for beauty, especially as found in a loaf of bread. Look for her book, “Heritage Baking: Recipes for Rustic Breads and Pastries Made With Artisan Flour From Hewn Bakery” at your favorite book seller.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Pastry chef Shane Smith has make-at-home recipes to replicate classic biscuits like Fig Rolls, Mikados and a simple recipe for a Bounty taste-a-like.

WTOQ?! Episode 69 - The Teaches of QuichesRecorded Tuesday 27th August 2025The Old Queens are finally back in the Throne Room by popular demand.Answering Queer lifeQuandaries like why is Pride season in Britain so long? Will too many Magnums Kill you? And can you get through a whole screening of Sex and the City 2?Also joining them to help answer these Quandaries and more, is the flantastic Quiches Lorraine AKA Stef Graham, they talk about Pride, Pastries. fillings and more!https://www.instagram.com/quicheslorraine_/Watershed Cinema PodcastPlus there's Quandaries in the Queens of Agony feature, Like can you be monogamous after years of openness, can you fall in love over text, is every street magician Bisexual, and is our Bear community endangered?Let the Old Queens put things right with their own very unique brand of squiffy Queer chat.These Old Queens gotta eat!The ads don't pay unfortunately unless we get 1000's of listeners - so please share our episodes and/or consider supporting us by making a donation via PayPal, buying some WTOQ?! Merchandise buying us a Kofi or by becoming a Patreon.Follow the links below:https://ko-fi.com/thatoldqueenhttps://teespring.com/stores/what-that-old-queen https://www.paypal.com/donate/hosted_button_id=ZUP5YXG874H4Qhttps://www.paypal.com/https://www.patreon.com/Wtoq Hosted on Acast. See acast.com/privacy for more information.

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

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Jennifer Stempel, recipe developer, cooking instructor, and author of  “With a Needle and Thread: A Jewish Folktale from Cuba,” a children's book that will be out in October.    A classically trained storyteller and writer, Stempel frequently taps into her mixed Cuban and Jewish heritage to weave tales that engage, inspire, and enlighten.    “With a Needle and Thread” is about a grandmother and granddaughter - and how a piece of clothing transforms through lifecycle events. It puts a lens on the small Jewish community - the island of Santiago de Cuba, where Stempel's family is from - and the unique ability they have to “MacGyver” life.   “Whenever they are faced with a situation, where they don't have what they need to accomplish whatever goal, they figure it out” Stempel explains. “They use what they have, they are really resourceful [and] inventive.”    In Spanish, it's called “lo que sea.”   “This story showcases those qualities in a very Jewish way,” Stempel says.    This MacGyvering translates to the kitchen, as well as to other aspects of life. And while food is not a main focus, there is food in the book.   “It would not be a book that I write if there isn't at least a little bit of food,” she says. “Food is very much a passion of mine - it always has been - and I find that it is the great uniter."   Stempel is also founder of The Cuban Reuben blog.   “When I first started it, the emphasis on the posts really were showcasing how - not just in my. Identity, but also in the food that I eat - do these two cultures sort of meld as one?” she explains. ”So the Cuban sandwich and a Ruben sandwich to me were like the Cuban side and the Jewish side coming together … my first post was the Cuban Reuben sandwich, which combined [both].”   While the blog is not currently active, there are plenty of delicious recipes, including one for guava and cheese pastry, which you can find at JewishJournal.com.   Jennifer Stempel talks about lo que sea and “With a Needle and Thread,” her love of food, and how she embraces her Jewish and Cuban heritage. She also shares some of her favorite recipes and how she MacGyvers in the kitchen to make meals from what she has on hand.    Learn more about Jennifer Stempel at JenniferStempel.com, get more recipes at thecubanreuben.com, and follow @TheCubanReuben on Instagram.  For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Fluent Fiction - French: Poker & Pastries: A High-Stakes Afternoon in Paris Find the full episode transcript, vocabulary words, and more:fluentfiction.com/fr/episode/2025-08-15-22-34-02-fr Story Transcript:Fr: L'air était chaud cet après-midi d'été à Paris, et dans le Quartier Latin, le petit café de Claudette bourdonnait doucement.En: The air was warm on that summer afternoon in Paris, and in the Quartier Latin, Claudette's little café hummed softly.Fr: L'odeur du café fraîchement moulu flottait jusque dans la rue, attirant les passants.En: The smell of freshly ground coffee wafted out into the street, attracting passersby.Fr: À l'intérieur, autour d'une table usée et pleine de marques d'histoires passées, trois personnages étaient plongés dans un jeu de poker.En: Inside, around a worn table marked by stories of the past, three characters were engrossed in a game of poker.Fr: Émile, vif mais un peu étourdi, avait un sourire rêveur aux lèvres.En: Émile, lively but a bit scatterbrained, had a dreamy smile on his lips.Fr: Sur la table devant lui, il y avait plus que quelques jetons : une baguette toute fraîche.En: On the table in front of him was more than just a few chips: a freshly baked baguette.Fr: Émile considérait cette baguette comme la meilleure de tout Paris, un trésor qu'il chérissait chaque jour à l'heure du déjeuner.En: Émile considered this baguette the best in all of Paris, a treasure he cherished daily at lunchtime.Fr: Claudette, la propriétaire du café, observait la scène avec amusement.En: Claudette, the café owner, watched the scene with amusement.Fr: Elle aimait bien Émile et ses petits accidents farfelus.En: She was fond of Émile and his quirky little mishaps.Fr: Puis il y avait Jacques, un joueur sérieux avec un visage grognon, qui ne cherchait qu'une victoire sans histoires.En: Then there was Jacques, a serious player with a grouchy face, who sought only an uncomplicated victory.Fr: Le jeu avançait bien, les cartes volaient et les jetons s'entassaient.En: The game was proceeding well; cards flew, and chips stacked up.Fr: Mais Émile, dans une distraction typiquement à lui, plaça sa précieuse baguette dans le pot, pensant qu'il s'agissait d'un lot de jetons supplémentaires.En: But Émile, in a characteristically absent-minded moment, placed his precious baguette in the pot, thinking it was an extra pile of chips.Fr: Claudette étouffa un rire, tandis que Jacques leva les yeux, exaspéré.En: Claudette stifled a laugh, while Jacques rolled his eyes in exasperation.Fr: Quand Émile réalisa son erreur, il sentit son cœur s'accélérer.En: When Émile realized his mistake, he felt his heart race.Fr: "Mais… c'est mon déjeuner !"En: "But... that's my lunch!"Fr: pensa-t-il, paniqué.En: he thought, panicking.Fr: Il savait qu'il devait la récupérer coûte que coûte, même si cela signifiait bluffer tous les deux experts de la table.En: He knew he had to win it back at all costs, even if it meant bluffing both of the table's experts.Fr: Le tour final arriva.En: The final round arrived.Fr: Émile, les mains légèrement tremblantes mais le visage décidé, poussa tous ses jetons restants au centre avec une confiance qu'il n'était pas certain de posséder vraiment.En: Émile, his hands slightly trembling but his face resolute, pushed all his remaining chips to the center with a confidence he wasn't quite sure he truly possessed.Fr: "Je suis", dit Jacques, en ajustant ses lunettes sur son nez.En: "I call," said Jacques, adjusting his glasses on his nose.Fr: Claudette, divertie par le spectacle, suivit le mouvement également.En: Claudette, entertained by the spectacle, followed suit as well.Fr: Leurs cartes furent révélées.En: Their cards were revealed.Fr: Contre toute attente, un miracle se produisit : Émile avait une quinte royale.En: Against all odds, a miracle happened: Émile had a royal flush.Fr: Le silence tomba, avant que Claudette ne laisse échapper un cri de joie pour son ami inattendu.En: Silence fell before Claudette let out a joyful cry for her unexpected friend.Fr: Jacques se renfrogna mais hocha la tête en signe de respect pour ce tour chanceux.En: Jacques frowned but nodded in respect for the fortuitous hand.Fr: Avec un sourire éclatant, Émile récupéra sa baguette chérie.En: With a dazzling smile, Émile retrieved his cherished baguette.Fr: Il s'excusa humblement auprès de Claudette pour le désordre, qui lui offrit un café sur la maison avec un clin d'œil.En: He apologized humbly to Claudette for the mess, who offered him a coffee on the house with a wink.Fr: Jacques, un peu adouci par la tournure des événements, accepta l'invitation à partager le café avec Émile.En: Jacques, somewhat softened by the turn of events, accepted the invitation to share the coffee with Émile.Fr: Sous les lumières tamisées du café, Émile sirota son café, la baguette posée avec soin à ses côtés.En: Under the café's dimmed lights, Émile sipped his coffee, with the baguette carefully placed by his side.Fr: Il avait non seulement remporté le jeu, mais aussi pris conscience qu'il devait bien séparer ses essentiels culinaires de ses aventures au poker.En: He had not only won the game but also realized he should keep his culinary essentials separate from his poker adventures.Fr: Une leçon apprise, avec une fin satisfaisante pour un jour ordinaire mais curieusement extraordinaire dans le cœur de Paris.En: A lesson learned, with a satisfying end to an ordinary yet curiously extraordinary day in the heart of Paris. Vocabulary Words:the afternoon: l'après-midito hum softly: bourdonner doucementthe passerby: le passantthe owner: le propriétairethe mishap: le malentenduthe grouchy face: le visage grognonuncomplicated: sans histoiresabsent-minded: étourdito stifle a laugh: étouffer un rirethe exasperation: l'exaspérationthe heart race: le cœur s'accélérerto panic: paniquerthe bluff: le blufftrembling hands: les mains tremblantesto adjust glasses: ajuster ses lunettesto follow suit: suivre le mouvementthe royal flush: la quinte royalethe silence fell: le silence tombadazzling smile: sourire éclatantto apologize humbly: s'excuser humblementthe mess: le désordreon the house: sur la maisondimmed lights: les lumières tamiséesto sip: siroterrealize: prendre conscienceculinary essentials: essentiels culinairesthe adventure: l'aventurethe lesson: la leçonextraordinary day: jour extraordinairethe heart of Paris: le cœur de Paris

Romain Dufour is a baking instructor and consultant to industrial and artisan baking companies. Drawing on more than 20 years of experience in the industry,  Chef Dufour's company offers expert training, masterclasses and guidance to bakers, helping them refine their craft and elevate their operations. He is also a key member of the organizing committee for the Coupe du Monde de la Boulangerie, which will take place in Paris, January 20-21st, 2026.  The Americas Selection for the main competition will take place at the IBIE (International Baking Industry Exposition) in Las Vegas from September 14th through the 17th, 2025. The top two teams from this competition will go on to compete in Paris. For more info on Chef Dufour and the event, visit Chefromaindufour.com and bakingexpo.com. In this episode we discuss: Romain's new role as consultant to artisan and industrial bakeries Juggling consulting with teaching masterclasses and digital courses His role in the Coupe du Monde de la Boulangerie Americas Selection What's involved in the competition How teams are judged Who will be representing the US in the competition Romain's best tip for bakers The element that generates the most excitement at the Coupe And much more!

✦ Grease is the word, and it's also the film we're screening for our next City Lights Cinema event. Join us at the Plaza Theater next Saturday, August 16, at 4 pm for a movie plus shenanigans. We'll have a couple of competitions ahead of the screening – one for the hand jive - the ridiculous patty-cake type routine that the entire graduating class at Rydell High does during the school dance, and we'll also be hosting a costume contest! So, throw on your favorite dancing shoes, leather jackets, and blue jeans and meet us at the Plaza Theater on August 16. Get your tickets now at WABE dot org slash events. ✦ Atlanta Influences Everything, as espoused by Tory, Ian, and Bem, speaks to the fact that what is local in Atlanta is national and even international. This is evident in the work of Korean American filmmaker Crystal Jin Kim. Her latest short film, Threadbeat Dad, was shot in Atlanta but is poised to reach the world. Kim joins City Lights Co-host Jon Goode, from her filmmaking residency in Jeju, South Korea, to discuss the film and her journey as a filmmaker. ✦ Brunching in Atlanta is practically a sport. There are strategies involved—arrive early to beat the rush of a crowd, or maybe you're a diner that prefers to make reservations. Regardless, you'll need good stamina to make it through bottomless mimosas and rich portions of pancakes and bacon. BUT in this economy, who has the money to drop $80 to $100 on breakfast food and drinks every weekend? In our new mini-series, Brunchin' on a Budget, we feature several delicious AND affordable brunch spots in Atlanta. On today's premiere installment, WABE Arts Reporter Summer Evans heads to Decatur to visit Pastries A Go Go. ✦ When we think of the European Master of Art, Atlanta might not be the first connection we make, but this story aims to revisit that assumption. Enter Athos Menaboni, an Italian-born artist, who moved to Atlanta in the 1920s. While here, he painted ceilings, murals, and even airplane interiors for Coca-Cola executives. But his most profound passion? Birds. From cardinals to crows, he painted them not just with scientific accuracy but with reverence. It led to him and his wife, Sara to publish Menaboni's Birds, a book now considered a Southern classic. City Lights Collective member Victoria Lemos shares more on this bit of Atlanta history. ✦ Are you a fan of music photography, but craving something more than a casual stroll through an exhibit? How about being surrounded by over 1,200 iconic images of rock legends, projected onto 40-foot-high walls, all synced to a high-octane soundtrack played through a state-of-the-art sound system? Amplified: The Immersive Rock Experience, now showing at Atlanta's Illuminarium, takes visitors on a full-body journey through the history of rock and roll. Created in partnership with Rolling Stone, the show blends legendary soundscapes with cutting-edge visuals to celebrate the artists and moments that defined generations. City Lights Collective producer Josh Thane sat down with creative director Brad Siegel to learn more about the making of this immersive experience. ✦ In our series, In Their Own Words, we check in with our artistic community. This is where they tell us who they are, what they do, what they love, and a few things you might not see coming. What things? Who knows, there's only one way to find out. Today, we hear from Atlanta actor Christopher McDonald, who recently appeared in Superman.See omnystudio.com/listener for privacy information.

Osman's time in the city of Vienna is punctuated by violent misadventure, an unlikely career in sweets, and an ethical failing. If you like what you hear and want to chip in to support the podcast, ⁠⁠⁠my Patreon is here⁠⁠⁠. I'm on BlueSky ⁠⁠⁠@a-devon.bsky.social⁠⁠⁠, Instagram ⁠⁠⁠@humancircuspod⁠⁠⁠, and I have some things on ⁠⁠⁠Redbubble⁠⁠⁠. Sources: Osman Aga of Timisoara. Prisoner of the Infidels. Edited, translated, and introduced by Giancarlo Casale. University of California Press, 2021. An Ottoman Traveller: Selections from the Book of Travels of Evliya Çelebi. Translation and commentary by Robert Dankoff and Sooyong Kim. Eland, 2010. Finkel, Caroline. Osman's Dream: The History of the Ottoman Empire. Basic Books, 2005. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Joy Wilson, also known as Joy the Baker, is a self-taught baker, cookbook author, and blogger who has been delighting readers and home bakers with her warm, relatable voice and mouth-watering recipes for over a decade. Originally from Los Angeles, Joy spent ten years soaking up the vibrant flavors of New Orleans before recently relocating to the charming small town of Bellville, Texas. In her new home, Joy continues to embrace her love for baking, now with a Texas twist, while settling into life in her historic house and prepping the space for future baking classes. With a knack for turning everyday ingredients into something special and a passion for bringing people together around the table, Joy's work is as much about creating joy in the kitchen as it is about sharing stories and experiences. Whether you're a seasoned baker or just starting out, Joy's approachable holiday recipes and delightful personality make her the perfect companion in the kitchen. www.joythebaker.com Instagram: @joythebaker In this episode, we explore: Growing up in a family that embraced slow food and ‘baking from scratch' Working in restaurants and bakeries, learning the business of baking Launching her blog, Joy the Baker, in 2008 Nurturing a community of baking enthusiasts and fellow bloggers Writing a cookbook (three, actually!), and what that process is like Getting married on Thanksgiving and making the wedding cake (along with all the festive fixings) Expanding the Joy the Baker team Restoring her Victorian house and prepping to host baking classes And much more!

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

Three cheers for these James Beard winners! LA Times restaurant critic Bill Addison visits Kato in its new location at the Row DTLA Pastry chef Nicola Lamb sifts through the essential ingredients of baking — flour, sugar, eggs, and butter Chef Ashleigh Shanti goes beyond fried chicken and cornbread to reconsider Southern cuisine Bartender Jim Meehan considers cocktails from a culinary perspective Adam Reiner takes a closer look at the products behind the tongue-in-cheek labels on Trader Joe's shelves Sign up for Good Food's weekly newsletter!

LA Times restaurant critic Bill Addison visits Kato in its new location at the Row DTLA. Pastry chef Nicola Lamb sifts through the essential ingredients of baking — flour, sugar, eggs, and butter. Chef Ashleigh Shanti goes beyond fried chicken and cornbread to reconsider Southern cuisine. Jim Meehan considers cocktails from a culinary perspective. Adam Reiner takes a closer look at the products behind the tongue-in-cheek labels on Trader Joe's shelves.

The Break Room (THURSDAY 7/3/25) 6am Hour 1) Why does it seem the East Side has taken over the Rochester bakery game 2) Bobcat season 3) An honest review

An Indian chef who opened a patisserie in Jaipur and a Syrian chef with two pastry shops in the heart of Paris tell Datshiane Navanayagam about adding new layers to French classics.After training at le Cordon Bleu school in Paris Tejasvi Chandela returned to her hometown of Jaipur to open Dzurt, the first pastry shop in the city. She also teaches masterclasses at cookery schools around the world to show to what extent the techniques and flavours of Indian mithai are compatible with modern European-style pastry.Myriam Sabet has two pastry shops in Paris. Originally from Syria Myriam's first career was in finance but she changed direction to baking after the birth of her daughter. She founded Maison Aleph with her husband where she focuses on crunchy pastry which reminds her of the sweets of her youth. Myriam brings together classic French pastries with a twist, like crispy phyllo nests featuring pistachio and ice cream enriched with za'atar, honey, and apricot.Produced by Jane Thurlow(Image: (L) Myriam Sabet credit Jacques Gavard. (R) Tejasvi Chandela credit Bhuvan Gaur.)

In honor of NYC Pride Weekend, baker Justin Burke talks about Potluck Desserts: Joyful Recipes to Share with Pride, a cookbook inspired by queer potlucks. He shares recipes like Snickerdoodle Peach Cobbler, Lemon-Thyme Bars, and Hummingbird Blondies, along with reflections on joy, pride, and chosen family.  

Born and raised in England, Susan Notter started baking at a young age, then attended culinary school while working in a pastry shop. After graduating, Chef Notter had the opportunity to work in Germany for Konditorei Heinmann, where she spent three years learning about European pastries and confections. Switzerland followed, and more experience with chocolate at Confiserie Bachmann in Luzern and Confiserie Honold in Zurich. While working in Zurich, Susan started taking sugar classes with Ewald Notter, who had just started the sugar school in Zurich.  After a few months, Susan joined the school full-time, gaining more experience with pulled and blown sugar and eventually teaching classes alongside Ewald. The school grew and became internationally renowned; this led to world- wide travel, including to the U.S. to teach and demonstrate the art of pulled and blown sugar to many chefs. In 2000, Susan moved to Alabama to open the Pastry and Baking division of Culinard, at Virginia College. Chef Notter has spent many years in the education field, teaching and as program director of pastry arts programs. In addition to this she has represented the country multiple times and the Culinary Olympics in Germany, placed 3rd at the Queen of Pastry in Italy and successfully coached 1st and 2nd place winners at the same competition. Currently, Chef Notter is the pastry coach of the USA Culinary Olympic Team, which represents the USA in international culinary competitions.  She has appeared on numerous Food Network shows, including Halloween Wars, where she had the honor of being part of the winning team on the first season. After spending the past four years as one of Felchlin‘s Corporate Pastry Chefs representing the company with technical support for the U.S. market, Chef Notter has now opened Elizabeth Moore Chocolates, where she is creating fine European chocolates, single-origin chocolate bars, teaching classes and designing special occasion sugar and chocolate showpieces. In this episode, we discuss: How Susan discovered her love of baking Culinary school and an apprenticeship at Konditorei Heinmann Jobs in Zurich and her introduction to pulled sugar Teaching sugar classes and giving demos all over the world Implementing college pastry programs in Alabama and Pennsylvania Working as a Corporate Pastry Chef at Felchlin Competing in pastry at the elite level Opening Elizabeth Moore Chocolates, a luxury boutique in Pelham, Alabama Susan's best tip for tempering chocolate And much more!   Episode Sponsored by​ Puratos   Okay, so bad news first: you can't travel back in time. Good news? MyPuratos has what you need to order or reorder so you can get back to business ASAP––no calls with sales reps. Better news: your first order is 20% off. Future you will thank you. Visit Puratos.us and click on MyPuratos to sign up and order today    

In this episode of Set Lusting Bruce, host Jesse Jackson reconnects with an old friend HL after 25 years. They reminisce about their time working together and discuss HL's journey from central Pennsylvania to Texas. HL shares his passion for baking, particularly German pastries, inspired by his daughter's time in Germany. They also discuss the influence of music, particularly Bruce Springsteen, on their lives. HL talks about how he started his Texan-German bakery, Tex Brochen, and the joy he finds in mastering new recipes. The episode concludes with the 'Mary Question,' exploring whether Mary gets in the car in Springsteen's iconic song Thunder Road. 00:00 Introduction and Patreon Shoutouts 01:44 Welcome to Set Lusting Bruce 02:06 Reconnecting with HL 02:40 HL's Background and Move to Texas 04:53 Musical Influences and Memories 07:53 College and Early Career 09:53 Working at Bank Tech and Meeting His Wife 18:38 Transition to Furniture Making and Baking 22:48 From Hobby to Business: The Journey Begins 24:31 Tex and German Bakery: A Unique Blend 26:17 Challenges and Rewards of Baking 29:58 The Art and Science of Baking 31:27 Musical Inspirations and Personal Stories 38:39 The Mary Question: A Thought-Provoking Tradition 41:06 Closing Thoughts and Contact Information Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of Set Lusting Bruce, host Jesse Jackson reconnects with an old friend HL after 25 years. They reminisce about their time working together and discuss HL's journey from central Pennsylvania to Texas. HL shares his passion for baking, particularly German pastries, inspired by his daughter's time in Germany. They also discuss the influence of music, particularly Bruce Springsteen, on their lives. HL talks about how he started his Texan-German bakery, Tex Brochen, and the joy he finds in mastering new recipes. The episode concludes with the 'Mary Question,' exploring whether Mary gets in the car in Springsteen's iconic song Thunder Road. https://texbrotchen.com/ 00:00 Introduction and Patreon Shoutouts 01:44 Welcome to Set Lusting Bruce 02:06 Reconnecting with HL 02:40 HL's Background and Move to Texas 04:53 Musical Influences and Memories 07:53 College and Early Career 09:53 Working at Bank Tech and Meeting His Wife 18:38 Transition to Furniture Making and Baking 22:48 From Hobby to Business: The Journey Begins 24:31 Tex and German Bakery: A Unique Blend 26:17 Challenges and Rewards of Baking 29:58 The Art and Science of Baking 31:27 Musical Inspirations and Personal Stories 38:39 The Mary Question: A Thought-Provoking Tradition 41:06 Closing Thoughts and Contact Information Learn more about your ad choices. Visit megaphone.fm/adchoices

Today, I'm talking to Chef Fany Gerson. She is a cookbook author, James Beard nominee, and the owner of Fan Fan Doughnuts and La Newyorkina.You'll hear about her culinary journey, from her childhood memories in Mexico City to her innovative in New York hotspots. She talks about the unique fusion of French techniques with Mexican flavors, and the importance of using high-quality ingredients. She also reflects on the importance of travel, learning from mistakes, and the significance of community and diversity in her work. What you'll learn from Chef Fany Gerson Eating paletas 2:46 The salad dressing that makes her think of her childhood 4:07 Mexican market memories 4:45 A mystery recipe to experiment with 5:20 Why she chose to study pastry 8:40 Bringing snacks to physics class 9:41 The French foundations of her learning experience 10:42 Why the's the “anti-pastry chef” 12:07 Merging French and Mexican styles 14:20 Exploring the many food cultures of Mexico 16:10 Her goal of studying at Le Cordon Bleu in French 18:12 Why she fell in love with donuts 19:48 Making a quintessentially American pastry 22:06 The struggles of opening a new place 23:17 Opening Fan Fan mid-pandemic 25:53 The donut as a canvas for cultural exploration 26:19 Events and collaborations 27:22 How collaborations work 28:39 Wanting to learn more about African fruits 32:29 The role of nostalgia in her donuts 33:28 Hard to find Mexican flavors 39:03 Lessons from her dad she wished she would have followed 41:26 A food tour of Brooklyn 43:47 Her guilty pleasure food 45:25 Favorite childhood sweet treats 46:09 The best glazes she's made 48:23 Top paleta flavors 50:20 Visiting Mexico City for inspiration 52:21 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with the chefs from New York Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from New York NYC Panel Discussion with Chefs Conversation with Chef JJ Johnson Conversation with Alexander Smalls Interview with chef Danny Garcia Conversations with chef Trigg Brown Interview with pastry chef Françoois Payard Conversation with Erik Ramirez Interview with pastry chef Erin Kanagy-Loux Conversation with chef Dan Kluger Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Fany Gerson Instagram Facebook Social media La Newyorkina Instagram Facebook Social media Fan Fan Doughnuts Instagram Facebook Links mentioned in this episode La Neworkina Fan Fan Doughnuts Fany Gerson webiste

In this special episode, we share a few of our favorite moments about getting experimental in the kitchen. Kenji López-Alt shares the perfect way to make potatoes; Alex Aïnouz attempts to create a 1 million-layer puff pastry; and we chat with flavor chemist Dr. Arielle Johnson about how to eat a tree.

Flaky, hollow, and suspiciously light, choux pastry is the kind of delicate French dough that somehow became the backbone of everything from éclairs to swans. It's made by cooking the flour before baking, which feels like cheating but makes for excellent bedtime reading. A soothing deep dive into pâte à choux—ideal for pastry fans, sleep seekers, and anyone too tired to whisk anything. Want More? Request a topic: https://www.icantsleeppodcast.com/request-a-topic Listen ad-free & support the show: https://icantsleep.supportingcast.fm/ Shop sleep-friendly products: https://www.icantsleeppodcast.com/sponsors Join the discussion on Discord: https://discord.gg/myhGhVUhn7 This content is derived from the Wikipedia article on Choux Pastry, available under the Creative Commons Attribution-ShareAlike (CC BY-SA) license. Read the full article: Wikipedia - Choux Pastry. Learn more about your ad choices. Visit megaphone.fm/adchoices