Podcasts about Pastry

In today's episode of The Quiz, we're testing your knowledge on everything from Hollywood icons turned politicians to legendary medical pioneers. Can you answer these? Golden State Leaders: Long before ascending to the highest office in the land, a famous Hollywood actor served two terms as the Governor of California. Do you know who he was? Action Heroes: Decades later, another cinematic icon traded the silver screen for the state capitol in Sacramento following a historic recall election. Can you name this star? European Bakeries: We head across the Atlantic for a traditional, spice-infused dessert featuring a lattice top and sweet fruit preserves. What is the name of this classic Austrian pastry? Play. Share. Listen, with Fox News Senior Correspondent & ‘Searching For Heroes‘ podcast host, Benjamin Hall. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Vous choisissez vos glaces en regardant les parfums. Lui, il les choisit en regardant les producteurs. Derrière chaque boule de glace se cachent des variétés de fruits choisies spécialement pour la glace, des essais, de la chimie et surtout, beaucoup de passion. Aujourd'hui, je pars à la rencontre de Clément Martin, le fondateur de Raví, une maison née à Lourmarin, au cœur du Luberon.Chez Raví, chaque parfum raconte la Provence : des fruits cueillis à maturité, du lait local, des ingrédients naturels, peu de sucre, aucun arôme artificiel et une volonté assumée de faire découvrir un terroir à travers la glace. Clément raconte pourquoi une fraise est bien plus difficile à transformer qu'une framboise, comment naissent ses créations, pourquoi certaines saveurs ne rencontrent jamais leur public et ce qui fait, selon lui, une vraie glace artisanale.Au menu de cet épisode :

Marie Juguet ne rêvait pas spécialement de pâtisserie depuis l'enfance. Pourtant, quelques années après avoir découvert ce métier, la voilà cheffe formatrice et coordinatrice à l'École Valrhona, où elle accompagne chaque année des centaines de professionnel·les venu·es se perfectionner. Elle partage aujourd'hui son quotidien entre transmission, organisation, création et innovation, avec une passion communicative pour la gastronomie sous toutes ses formes.Alors ensemble, on parle de ce qui fait naître une vocation, du dessert de restaurant comme terrain de jeu créatif, de l'adrénaline du service, mais aussi de ce qui se cache derrière les portes de l'École Valrhona. Marie raconte comment elle apprend encore chaque jour auprès de ses collègues et ce qui la pousse à toujours rester curieuse. On évoque aussi les défis auxquels fait face le chocolat aujourd'hui, et même son rêve de rejoindre un jour l'école Valrhona de New York.Au menu de cet épisode :

Zach Posnan is getting ready to move Brass Monkey Bread Co. from pop-ups to a permanent home. He showers us with tons of treats, from savory to sweet, and tells us how he went from teaching math and science to baking full-time. You can be part of this new community-focused bakery - check out the GoFundMe for more info. Plus: Eli recaps his trip to Spain, from paella to pintxos to a Michelin experience that was unforgettable.  Subscribe on YouTube to see all the incredible bites! Marisa has the scoop on everything there is to eat at FIFA Fan Fest, and Dave had an indulgent meal with two fascinating (and very different!) dinner guests.  00:00 FIFA Fan Fest is the Philly Coachella 07:28 Zach Posnan of Brass Monkey Bread Co. makes insanely great bagels 23:05 Whatcha Been Eatin': prime rib and corn pizza 29:45 Chef Eli's Trip to Spain: where to eat and what to drink 49:47 The Sauce: Chef and Restaurant News with lots of local openings And of course, we could not do this without our amazing partners who are as passionate about food and drink as we are: If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs. Listen to us on Spotify Listen to us on Apple Watch us on YouTube Connect with us on Instagram, and share your eating adventures by tagging us in your posts so we can talk about them on air.

2Hard2FastPodcast Chats with Daniela to share the story behind Anchor Pastries, her home bakery and porch pop-up in San Antonio, Texas. She talks about why she started the business, the challenges of entrepreneurship, balancing business with motherhood, and the lessons she's learned along the way.We also discuss how Anchor Pastries got its start, the hardest parts of building the business, what she's discovered about herself as an entrepreneur, and some of the most chaotic moments that come with running a porch pop-up.If you enjoy this episode, make sure to Subscribe and Follow 2Hard2FastPodcast for more exciting content. Your support helps Jorge bring you even more great interviews and discussions!Follow Anchor Pastries: IG - @Anchor_Pastries | Tiktok - @AnchorPastriesFollow 2Hard2FastPodcastInstagram/Threads: @2Hard2FastPodcastTikTok: @2Hard2FastPodcastTwitter: @2Hard2FastPodPrevious Podcast: "Why I Took Over a 120-Year-Old Newspaper? The Kingsville Record | 2H2F Ep 195" Our podcast is FREE, but if you enjoy our podcast and wouldlike to go 2Hard2Fast with support we would greatly appreciate it. It will help us continue to increase the quality of episode production and bring you more content. THANK YOU! https://podcasters.spotify.com/pod/show/2hard2fastpodcast/supportA light-hearted, thought-provoking comedic podcast onsociety/culture topics through our guests' life experiences. Hosted by Jorge C.We appreciate your support and would love to hear from you!Reach us with your questions, comments, or video messages at - Email: 2Hard2FastPodcast@gmail.com or 2H2F Social MediasLet us hear from YOU#2H2F #2Hard2FastPodcast #homebakery #womeninbusiness #smallbusinesses

Il a ouvert sa première boutique à seulement 22 ans, presque sur un coup de tête. Et près de trente ans plus tard, Vincent Guerlais est devenu l'une des grandes figures de la pâtisserie et du chocolat nantais. À la tête de plusieurs boutiques nantaises, d'une activité Bean to Bar avec sa propre Cacaofacture et président de Relais Desserts depuis 2018, il défend une vision exigeante du métier, où la créativité ne va jamais sans transmission, curiosité et quête permanente d'équilibre.Dans cet épisode, on parle évidemment de chocolat, mais surtout de tout ce qui se cache derrière un dessert réussi. Pourquoi l'équilibre est-il, selon lui, la qualité la plus importante d'une pâtisserie ? Comment est-on passé d'une petite boutique ouverte à 22 ans à une maison de plus de 150 collaborateurs ? Pourquoi il est crucial de comprendre la chimie derrière la pâtisserie pour mieux créer ? Et comment continue-t-on à créer, à transmettre et à faire évoluer son métier après presque trente ans de carrière ?Au menu de cet épisode :

Chuck and Roxy are back and open the show with a new segment called "Hocus Pocus Junk!" and also talk TV and have another RIP.Next it's time to "Meet the Littles" as our hosts welcome Steve Gilmore to the podcast! (21:30) Then our hosts close out the show with some fun facts and your emails! (44:00) SONG: “The Other Side” by Lorenza Wildcard INSTAGRAM & TWITTER: @lorenzawildcard EMAIL: lorenzawilcard@gmail.comJINGLE: You Fall to Pieces (05/05/2016) - Ed Butt & KJ Podcast Website - www.loyallittlespod.com  Patreon: www.patreon.com/c/loyallittlespod/membershipPodcast Email - WTFCPODNET@GMAIL.COMTwitter:@loyallittlespod Instagram: @theloyallittlespodcastPODCAST LOGO DESIGN by Eric Londergan (Episode 4) www.redbubble.com Search: ericlondergan or copy and paste this link! https://www.redbubble.com/people/ericlondergan/shop

Quatre ans. C'est le temps qui s'est écoulé depuis ma première rencontre avec Claire Santos Lopes dans Papilles. Alors forcément, on avait PLEIN de choses à se dire. Ensemble, on revient sur ce qui a changé et sur ce qui n'a jamais bougé. On parle de cette confiance qu'elle a progressivement gagnée, de son rapport à la création, de ses deux changements de chef au Royal Champagne, de son obsession pour le renouvellement et de sa manière de transformer chaque dessert en véritable histoire.Un dessert Kiwi façon Tequila Paf, une bûche inspiration Kandinsky, des quiz en équipe… Claire a continué de faire évoluer son univers, toujours avec la même sensibilité et l'instinct mais avec encore plus de liberté et de confiance.Au menu de cet épisode :

In today's episode of The Quiz, we're testing your knowledge on everything from sweet pastry techniques to massive culinary milestones. Can you answer these? Whipped Sweets: It's a popular topping for pies and a delicious, airy cookie in its own right, but do you know what ingredient meringue is primarily made of? Criss-Cross Crusts: If you love baking pies, you definitely know this beautiful technique. What is the official name for the decorative, woven criss-cross pastry topping often used on pies? High-Rising Cakes: We dive into the ultimate sweets category of the Guinness World Records. According to official measurements, just how high was the world's tallest cake? Play. Share. Listen, with Miss America 2026, Cassie Donegan.   Learn more about your ad choices. Visit podcastchoices.com/adchoices

Gugs Mhlungu is joined by Dr Anna Trapido, Food Anthropologist, reflecting on their recent visit The Test Bakery, exploring the story behind its name as a trial space for the upcoming café Pablo and Pistachio, as well as its sweet and savoury offerings, including Bounty cake slices, cardamom swirl buns, and a range of pastries. Gugs Mhlungu gets you ready for the weekend each Saturday and Sunday morning on 702. She is your weekend wake-up companion, with all you need to know for your weekend. The topics Gugs covers range from lifestyle, family, health, and fitness to books, motoring, cooking, culture, and what is happening on the weekend in 702land. Thank you for listening to a podcast from 702 Weekend Breakfast with Gugs Mhlungu. Listen live on Primedia+ on Saturdays and Sundays from 06:00 and 10:00 (SA Time) to Weekend Breakfast with Gugs Mhlungu broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/u3Sf7Zy or find all the catch-up podcasts here https://buff.ly/BIXS7AL Subscribe to the 702 daily and weekly newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702 See omnystudio.com/listener for privacy information.

Pastry chef and content creator Allison Chen joins the pod to share her unconventional journey from studying neuroscience … to attending pastry school in France. Allison reflects on learning French pastry techniques, running a tasting-menu out of her college apartment, and how documenting the experience online unexpectedly launched her career as a creator. Later, Allison talks about bringing one of her favorite childhood desserts, tangyuan, to Food Network's digital series Dig In With, why food stories resonate more than recipes alone, and how she approaches making baking feel approachable for millions of followers. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Allison on Instagram: HERE Learn More about Allsion's episode of Dig In With: HERE Hosted on Acast. See acast.com/privacy for more information.

The episode explains the best whole wheat flour to use when making pastries, or the best combination of whole wheat flours for making bread. White whole wheat flour or previously referred to as gold whole wheat flour-the spring wheat that is lighter and best for use in pastries. Amazon.com : Wheat Montana Prairie Gold 100% Whole Wheat Flour (Pack of Two – 5 Lb. Bags) : Grocery & Gourmet FoodAmazon.com : Shibolim White Whole Wheat Flour, 5lb (2 Pack) | Triple Sifted Flour | 100% Whole Grain | Certified Kosher : Grocery & Gourmet FoodThe recipe outlined is the Whole Wheat Oatmeal Raisin Cookie. 1 C softened butter unsalted preferred, 1.5 C of brown sugar. Cream in mixer or beat hard by hand. Add one egg, beat again, 1tsp vanilla and 2 Tablespoons of water beat again. Then add in a flour mixture that should be measured in a different bowl first. 1.5 cups of white whole wheat flour/gold flour. 1/2 tsp salt, 1 tsp of baking soda and 1 tsp of cinnamon. Beat for a couple of minutes then add in the oats 2 C, 1.5 C of raisins (or sub 3/4 C of chocolate chips and 3/4 C of walnuts), beat until just combined. Preheat oven to 350 degrees, bake 10-12 minutes until gold on outside and soft in the middle. Enjoy! For more information about House of Bread, please visit www.houseofbread.com.  To purchase the House of Bread recipe book,please visit https://houseofbread.com/recipe-book/  To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/   If you'd like more information about thefranchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com.   For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ

Aujourd'hui, direction Giverny, pour rencontrer Victor Prodo, chef pâtissier au sein des Maisons David Gallienne, et notamment du restaurant étoilé Le Jardin des Plumes. C'est d'ailleurs là-bas qu'il a pris sa toute première place de chef et il y construit aujourd'hui son propre univers pâtissier. Une pâtisserie où le goût prime sur tout le reste, nourrie par les souvenirs d'enfance, les émotions et une curiosité permanente pour les épices, les piments et les associations inattendues.Dans cet épisode enregistré entre le clapotis de l'eau et la chaleur normande, Victor revient sur son parcours, ses premiers souvenirs de pâtisserie avec son grand-père, son arrivée dans les Maisons David Gallienne et les défis que représente une place de chef pâtissier.Au menu de cet épisode :

I Caught My Husband's Affair the Same Day He Brought Me PastriesBecome a supporter of this podcast: https://www.spreaker.com/podcast/true-cheating-wives-and-girlfriends-stories-2026-true-cheating-stories-podcast--5689182/support.

Today on the Magic With Gadgets podcast we have two different ways that you can blind bake your pastry in the air fryer. One using puff pastry and the other using homemade shortcrust pastry. This is the same methods we used for both our air fryer quiche lorraine and our air fryer egg and bacon pie. 

Average Americans, in the form of a DC jury, get the evidence. They hear the tapes, and they are shocked. But what will shock them more is what happens when Nixon testifies. Learn more about your ad choices. Visit megaphone.fm/adchoices

One month after Loryn and Edo Nalic opened Balkan Treatbox in 2019, I had the privilege of sitting down with Loryn and getting her take on the success of the restaurant. Now Loryn is a culinary superstar being recently crowned the James Beard Best Chef Midwest. She takes us on a delightful journey through her culinary roots and the evolution of her restaurant, Balkan Treatbox. From her childhood memories of cooking with family to the whirlwind of opening a food truck and now a full-fledged restaurant, Loryn shares the ups and downs of her culinary career. She recounts the transformative moments that shaped her passion for food, like her early days busing tables and her leap into pastry chef roles. We get into the intricacies of running a food truck, the challenges of sourcing ingredients, and the creativity that fuels her menu, which is inspired by the rich flavors of the Balkan region.As we celebrate her recent accolades, we also reflect on how community support and a team effort has been vital to her success, emphasizing the collaborative spirit among local chefs in St. Louis. Loryn and Arnold explore the vibrant food scene in St. Louis, highlighting how the city is gaining recognition on a national scale. They discuss the camaraderie among local chefs and how this interconnectedness strengthens the culinary landscape.Loryn's anecdotes about her experiences, from baking bread in a food truck to managing the demands of a bustling restaurant are engaging and give us a behind the scenes view. Listeners get a taste of the mouthwatering dishes served at Balkan Treatbox, like the beloved wood-fired bread and the unique flavors of cevapi, and how every dish tells a story. This conversation is not just about food; it's about passion, perseverance, and the joy of bringing people together through delicious meals.[00:00] Meet Loryn Nalic[00:13] Early Food Roots[00:55] Pastry Breakthrough[01:46] From Sysco to Pappy's[03:21] Launching the Truck[04:49] Food Truck Reality[08:35] From Truck to Restaurant[09:16] Balkan Menu Tour[12:19] Design and Identity[15:12] Opening Challenges[18:47] Lunch Only Growth[23:03] Precision and Pastry[24:10] St Louis Food Community[27:37] How to Visit and Follow[28:47] What is Next and FarewellTakeaways:Loryn Nalic's journey from culinary dreams to James Beard Best Chef accolade is truly inspiring!Building a food truck is not just grilling and cash registers, it's a complex culinary adventure!The St. Louis food scene is thriving, with chefs supporting each other like one big happy family!Every dish served is crafted with love, using fresh ingredients and traditional Balkan recipes!Transitioning from a food truck to a full-fledged restaurant has its challenges, but the rewards are worth it!Social media is the lifeblood of food trucks – it's how they keep their hungry fans in the loop!Balkan Treat Box - St. LouisInstagram - Balkan TreatboxFacebook - Balkan TreatboxThis is Season 9! For more episodes, go to stlintune.com#balkantreatbox #jamesbeardaward #stlouisfood #foodtrucks #balkanfood #streetfood #balkancuisine #woodfiredcooking #handmadebread

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This week's guest was sketching out his dream bakery in a high school notebook. That alone might not be too remarkable, but turning those daydreams into one of Chicago's most talked-about bakeries certainly is. Pastry chef Justin Lerias is the owner of Del Sur Bakery, where Filipino flavors meet Midwestern pastry traditions in creations like longanisa croissants, turon danishes, and toasted rice croissants. His rise, from working at Lost Larson and Big Jones, to baking hundreds of pastries out of his apartment, to opening a bakery with lines stretching down the block, has been remarkably fast. Even more impressive is the humility, humor, and care with which he has handled it all. This episode, we talk about learning pastry without culinary school, producing hundreds of croissants from an apartment kitchen, Malört tea cake, and so much more.

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Most people know Blake's from the cider mill out in Armada, MI.Five years ago, Bobby Blake took that heritage and launched Bakehouse 46. Today they have six locations across Metro Detroit, from Ann Arbor to Grosse Pointe, and a menu that covers cupcakes, gourmet donuts, savory pastries, bagels, and a full cafe line. They make their donuts fresh in every single store, every morning.I invited Bobby on the show the week before our 313 Studio Launch Event because I needed to taste test what we were serving 130 guests… We ended up just recording the whole thing live!In the episode we covered:→ How Bakehouse 46 grew from a cupcake concept to a full bakery and cafe operation→ What makes the gourmet donut lineup different from the cider mill classics→ The new savory pastry line and where that idea came from→ Why they keep the classics on the menu alongside the monthly rotating specialsBobby, thank you for showing up and agreeing to record last minute. Your baking speaks for itself… But you made it an awesome conversation too.*Chapters*0:00 - Welcome & Intro to Bakehouse 461:07 - Bobby Breaks Down the Bakehouse 46 Story2:05 - Six Locations and What They Offer2:36 - The Cupcake Lineup Explained3:18 - Starting With the Donuts4:32 - Classic Cider Mill Donut vs. Gourmet Donut6:00 - Apple Pie Gourmet Donut Taste Test8:27 - Moving Into the Savory Pastries10:26 - Spinach & Feta and the Margherita Pastry11:40 - Croissants and Bagels15:07 - The Cupcake Taste Test17:13 - Campfire Cupcake and the Monthly Specials19:37 - Final Verdict and Event Preview22:04 - Where to Find Bakehouse 46*Connect with Bobby*https://www.linkedin.com/company/bakehouse46/https://www.instagram.com/bakehouse46/https://www.facebook.com/Bakehouse46/https://www.bakehouse46.com/Become a supporter of this podcast: https://www.spreaker.com/podcast/the-dillon-england-show--6370921/support.*Connect with Dillon*https://www.instagram.com/thedillonenglandshow/https://twitter.com/imdillonenglandhttps://www.linkedin.com/in/dillonmengland/https://www.facebook.com/dillon.england.5*Sponsor — Broadcast Brew (Low-Acid Coffee)*Order our LOW ACID COFFEE “THE BROADCAST BREW”Thank you to Cool Beans Coffee Brewery for your partnership.https://www.coolbeanscoffeemi.com/product-page/broadcast-brew-low-acid-blend*ABOUT THE DILLON ENGLAND SHOW*Authentic conversations with interesting people across personal growth, entrepreneurship, and lifestyle — direct, faith-forward, Detroit grit.Subscribe for full conversations and weekly clips.Share this with someone on your leadership team.Comment your biggest takeaway.

Thanks to Cory for putting up with our bullcrap! Don't forget, OUTLAWS ARE RACING AT ANDERSON ON SATURDAY 6/13/2026_________________________Check us out - https://linktr.ee/COWJAMSpecial thanks to our sponsors:Northwest Figure 8 Peter's Auto ServiceThr3e Fools Bourbon JP Creations Our Silent Partners Our in studio drink sponsor is - Casey Victery

In this series, we uncover the lesser-known stories of Watergate. Learn more about your ad choices. Visit megaphone.fm/adchoices

Join us for today's Our Daily Bread devotional by Elisa Morgan, taken from Psalm 23:1-6. Today's devotional is read by Angela. Meet the team at odb.org/meet-the-team. God bless you.We hope that you have enjoyed today's reading from Our Daily Bread. You can find more exciting content from Our Daily Bread Ministries by following @ourdailybreadeurope on Facebook, Instagram, YouTube and TikTok. You can even sign up to receive Our Daily Bread Bible reading notes sent straight to your door for free: odb.org/subscribe

Tuesday 4pm Hour: Summer weather is upon us! Jason wants to know where listeners love to go in Minnesota? Then on DeRusha Eats he talks with Chef Marc Heu who's making pastries for Josh Groban and Jennifer Hudson as they come to Grand Casino Arena!

Superstars Josh Groban & Jennifer Hudson are coming to Grand Casino Arena and pastry chef Marc Heu has been recruited to create some special pastries for them. Chef Marc and GCA's Tracy Perlman join Jason on DeRusha Eats!

I grew up thinking I knew exactly what my favorite dessert was. Strawberry tarts. Always. Every Sunday, my grandpa would come over for tea… and every Sunday he'd say he was bringing “my favorites.” And every single time, something different was revealed when he opened the package. In today's episode of the More Plants Podcast discover how my jolly old grandpa and my mother's love for tea inspired what is still one of my favorite ways to entertain. You'll hear personal stories about how food, family traditions, and culture came together in one of my favorite childhood memories. Featuring Sunday tea rituals, a forgetful (or not) grandpa, and hosting the perfect tea party at home, I take you through a geographical family tree, and give you recipes and ideas for the perfect, cozy, plant-based tea party at home. From Venezuelan childhood memories to European influences you'll learn how to build a beautiful vegan tea spread with sweet and savory options, including tea sandwiches, scones, croissants, and nostalgic apple pastries inspired by one of my favorite childhood moments and a tradition I still carry to this day. You'll also get a delicious recipe for vegan dill cashew cream cheese tea sandwiches with hazelnuts, plus inspiration from our vegan baking course featuring sourdough, bagels, croissants, and more. Whether you're planning a weekend brunch, a tea party with friends, or simply want new vegan baking ideas, this episode will leave you inspired to create a new Sunday tradition of your own in what is still one of my favorite and easiest ways to entertain. In this episode you'll find: A multicultural family story spanning Venezuela, Argentina, Brazil, Germany, and beyond The tradition of Sunday tea and how it shaped my love for food and hosting How my grandpa transformed an old favorite into a new obsession How to create your own vegan tea party at home Sweet and savory menu ideas for a balanced tea spread that caters to everyone A personal take on honoring family through food For all the links mentioned in today's episode, click here, or visit brownble.com/blog

The Turkish Pastry in Our Fridge Wasn't for MeBecome a supporter of this podcast: https://www.spreaker.com/podcast/true-cheating-wives-and-girlfriends-stories-2026-true-cheating-stories-podcast--5689182/support.

We are still out of town, but we'll be back next week! Until then, please enjoy one our episodes from the end of last year. "How could we talk about Naples and not about the pastries? After all, this is why you listen to Only A Bag! After a few thousand years of outside rule, one of the few good things (which is a weird way of saying, "Thanks for leaving behind some of your food when you ruled over us with an iron fist.") that came from it is the introduction of pastries. Graffa from the Austrian krapfen, baba from the French (and earlier Polish) baba, and sfogliatella from the nuns of Conci die Marini and then through a pastry chef who purchased the recipe and the rights to sell it (which is far more wholesome!). And, of course, like any other sweet thing over the course of history, someone looked at it and asked the age-old question, "Yes, but can it also be fried?". With that, we introduce you to the wonderful world of Neapolitan pastries!"You can join our Patreon for free! Want a shout out on the podcast? Check out our paid tiers. ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠patreon.com/cw/theitalytravelpodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠For articles written by us about Italy, check out our website ⁠⁠⁠onlyabag.com ⁠⁠⁠If you'd like to support us by using affiliate links, but don't have the time to hunt them down, we have put them all in one place! 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). Thanks for listening! xDarcy and Nathaniel 

I Thought She Was Bringing Home Pastries She Was Bringing Home LiesBecome a supporter of this podcast: https://www.spreaker.com/podcast/true-cheating-wives-and-girlfriends-stories-2026-true-cheating-stories-podcast--5689182/support.

Eric Dale has spent more than 21 years shaping Denver's pastry scene at Rioja, where he has built a reputation for creative desserts, sourdough baking, and innovative pastry techniques. In this podcast episode, Dale discusses his unconventional journey from studying fashion design to becoming one of Denver's most respected pastry chefs.Before joining Rioja, Dale attended culinary school and later graduated from Johnson & Wales University's Denver campus with a 4.0 GPA. He eventually became pastry chef at Rioja, one of the acclaimed restaurants founded by Jennifer Jasinski and Beth Gruitch. Known for his meticulous bread program and inventive desserts, Dale has helped define Rioja's signature approach to hospitality and baking.Dale shares how his background in fashion design influences his pastry work, from sketching desserts before creating them to thinking deeply about texture, structure, and presentation. He also discusses his passion for sourdough baking, his “bao-nut” concept, and the lessons he learned during the pandemic from renowned baker Nancy Silverton.In this conversation, Eric Dale explores:The connection between fashion design and pastry artistrySourdough baking techniques and fermentationInnovation in modern pastry and dessert menusBuilding Rioja's acclaimed bread programDenver's evolving culinary sceneCreativity, hospitality, and restaurant cultureSubscribe for more conversations with chefs, sommeliers, restaurateurs, and hospitality leaders shaping the food and beverage industry.

The first of the brothers Dearden to grace the pod! Tune into the pod to hear about his career, time on Top Chef and his social media empireGrowing up in Sterling, Va., Brandon Dearden was drawn to the kitchen, often found cooking alongside his grandma, helping at his father's restaurant job and cooking on a line while in high school. He shares his passion for food alongside his identical twin brother and fellow competitor, Jonathan, this season. After earning dual degrees in Culinary Arts and International Baking & Pastry, he trained in Las Vegas, Chicago, Los Angeles and San Francisco. His career includes notable roles with Alinea, Saison Hospitality Group, Wolfgang Puck's Fine Dining Group, Charlie Palmer's Aureole and Daniel Boulud's Dinex Group. Now residing in Hamilton, MT, Brandon is the chef and co-owner of Ember and Grano, bringing a live-fire-driven approach to Montana cuisine built on local grain, seasonal agriculture and trusted ranching partners. Ember focuses on incorporating local ingredients, spotlighting its terroir, beef and hyper-seasonal produce. Grano specializes in American-Italian cuisine with well-executed, simple ingredients. Brandon was recently named a James Beard Award semifinalist for Best Chef in the Mountains. Known for his ability to thrive under pressure, especially fueled by a friendly lifelong sibling rivalry, he approaches every challenge with focus and fire. Instagram: @chefauthorized

Welcome back to our monthly meeting, Besties!   Today's agenda:  Congratulations, Ashley! Surprise appearances from TJ and GC Spilling the tea on a J.P. Morgan investigation A quick update from SHRM and the latest from the Rocket Docket Pause, Consider, Act, plus a few words for HR professionals Your To-Do List: Grab merch, submit Questions & Comments, and make sure that you're the first to know about our In-Person Meetings (events!) at ⁠⁠⁠⁠⁠⁠⁠⁠https://www.hrbesties.com⁠⁠⁠⁠⁠⁠⁠⁠.   Follow your Besties across the socials and check out our resumes here: ⁠⁠⁠⁠⁠⁠⁠⁠https://www.hrbesties.com/about⁠⁠⁠⁠⁠⁠⁠⁠.    Subscribe to the HR Besties Newsletter - ⁠⁠⁠⁠⁠⁠⁠⁠https://hr-besties.beehiiv.com/subscribe⁠⁠⁠⁠⁠⁠⁠⁠   We look forward to seeing you in our next meeting - don't worry, we'll have a hard stop!   Yours in Business + Bullsh*t,  Leigh, Jamie & Ashley   Follow Bestie Leigh! ⁠⁠⁠⁠⁠⁠⁠⁠https://www.tiktok.com/@hrmanifesto⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/hrmanifesto⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠https://www.hrmanifesto.com⁠⁠⁠⁠⁠⁠⁠⁠   Follow Bestie Ashley! ⁠⁠⁠⁠⁠⁠⁠⁠https://www.tiktok.com/@managermethod⁠⁠⁠⁠⁠⁠⁠⁠  ⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/managermethod⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠https://www.linkedin.com/in/ashleyherd/⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠https://managermethod.com⁠⁠⁠⁠⁠⁠⁠⁠   Follow Bestie Jamie! ⁠⁠⁠⁠⁠⁠⁠⁠https://www.millennialmisery.com/⁠⁠⁠⁠⁠⁠⁠⁠ Humorous Resources: ⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠ • ⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠ • ⁠⁠⁠⁠⁠⁠⁠⁠Threads⁠⁠⁠⁠⁠⁠⁠⁠ • ⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠ • ⁠⁠⁠⁠⁠⁠⁠⁠X⁠⁠⁠⁠⁠⁠⁠⁠ Millennial Misery: ⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠ • ⁠⁠⁠⁠⁠⁠⁠⁠Threads⁠⁠⁠⁠⁠⁠⁠⁠ • ⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠ • ⁠⁠⁠⁠⁠⁠⁠⁠X⁠⁠⁠⁠⁠⁠⁠⁠ Horrendous HR: ⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠ • ⁠⁠⁠⁠⁠⁠⁠⁠Threads⁠⁠⁠⁠⁠⁠⁠⁠ • ⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠   Tune in to "HR Besties," a business, work and management podcast hosted by Leigh Elena Henderson (HRManifesto), Ashley Herd (ManagerMethod) and Jamie Jackson (Humorous_Resources), where we navigate the labyrinth of corporate culture, from cringe corporate speak to toxic leadership. Whether you're in Human Resources or not, corporate or small business, we offer sneak peeks into surviving work, hiring strategies, and making the employee experience better for all. Tune in for real talk on employee engagement, green flags in the workplace, and how to turn red flags into real change. Don't miss our chats about leadership, career coaching, and takes from work travel and watercooler gossip. Get new episodes every month, follow us on socials for the latest updates, and join us at our virtual happy hours to share your HR stories.

This week, there's a bakery inside your body, and Tess's bakery has a staffing problem.

One guy walked onto an active airport runway. Lern walked directly into Vegas with equal confidence. Somehow only one of those decisions involved free pastries and Gwen Stefani.In today's beautifully chaotic episode of your favorite daily comedy show, the gang reacts to the horrifying Denver airport tarmac incident where a man breached security and was tragically sucked into a jet engine during takeoff. Naturally, the conversation immediately spirals into Bigfoot theories, airline seating debates, crop dusting near airplane bathrooms, and why Lern believes she personally serves as in-flight security on Southwest flights. Aviation experts? Absolutely not. Loud opinions? Always.Then Lern gives a full recap of her Las Vegas adventure with Tim, including:Secret Cosmopolitan cocktails that numb your mouthA spiritual pilgrimage for a $40 cronutJamie Rivers flying home aggressively hungoverPoolside nachos and questionable financial decisionsDancing with random realtors until 2AMAccidentally becoming an EMT during No Doubt's Sphere concertCatching a floating orange from the ceiling like it was destiny itselfThe crew also dives into 90s nostalgia and debates what nursing homes will look like for our generation. Spoiler alert: instead of wartime hymns, we'll all be listening to Britney Spears, Lil Jon, No Doubt, and Pearl Jam while someone's grandpa named Skyler explains Tinder lore to the nursing staff.Elsewhere in the episode:A brutal relationship Reddit story sparks a real conversation about abusive marriages, lazy husbands, and why leaving toxic situations is never simpleRussian men are now paying to get cauliflower ears so they look like MMA fighters without ever entering a gymThe show debates whether combat-sports “stolen valor” is somehow even sadder than regular stolen valorCelebrity chaos includes Greta Van Fleet fake breakup drama, Red Hot Chili Peppers cashing in for hundreds of millions, David Lee Roth saying confusing old-man nonsense, and Kevin Hart getting roasted into another dimension on NetflixIt's emotional support chaos wrapped inside a comedy podcast with just enough Vegas dehydration to make everybody question reality.Because nothing says “daily comedy show” quite like:Plane engines.Fake fighter ears.Foam oranges.And a nursing home DJ playing “Get Low.”Follow The Rizzuto Show → https://linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → https://1057thepoint.com/RizzShowHear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.NTSB gathering details on Frontier Airlines evacuation after plane hit and killed person in DenverRanking 11 Of The Best Fads Of The 90sAnxious Worriers With This Personality Profile Had 35% Lower Mortality RiskRussian men are literally ‘breaking' their ears to look like MMA fighters‘Ozempic Penis': Males Are Reporting a Surprising New GLP-1 Side EffectSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 100 hits a little different, because the best parts of Pittsburgh food culture aren't just pierogi, pepperoni rolls, and perfect cookie tables. It's the way people use food to find each other, support each other, and build something that lasts. We're joined by Shayla Penn, who returns to the table to share what's happened since her early appearance on the show, and it's a lot: hosting cooking demos & competitions, founding a non-profit, all while her Facebook community Burgh Eats and Treats has grown to nearly 33,000 members. Shayla is truly cooking with fire in our food community. Then we go from community power to cookie craft with Maddy Hernandez of Pastries A-La-Carte in Pleasant Hills. Maddy is the lead cookie decorator, and she breaks down what it takes to oversee custom cutouts, weddings, and wholesale at a busy Pittsburgh bakery. She shares the sweet headline you'll want to repeat: Pastries A-La-Carte is the official bake shop of the Pittsburgh Penguins, with desserts in the suites and beyond, plus the behind-the-scenes systems that keep quality high when the volume is nonstop.If you like Pittsburgh bakeries, and stories about how local food turns into real connection, you'll feel right at home here. Subscribe for more, share this with a friend who loves a good cookie, and leave a review so more people can find the show.Support the showLiked the episode? We'd love a coffee! 

Between Tony's laptop saga and Peter getting into the probiotics, this episode almost didn't happen. Jeff Drake is exploiting our vulnerability and Brooke Dillman is siding with me because of the Girl Code. We discuss destination weddings, how Jeff and Wendy met, mistakes on alternative weekly covers, Tony's Letterman tickets, cigarettes making a comeback, cows (specifically what they are), baby teeth and more. Plus we did a round of JMOE, HGFY and Podcast Pals Product Picks. Get yourself some new ARIYNBF merch here: https://alison-rosen-shop.fourthwall.com/ Subscribe to my Substack: http://alisonrosen.substack.com Podcast Palz Product Picks: https://www.amazon.com/shop/alisonrosen/list/2CS1QRYTRP6ER?ref_=cm_sw_r_cp_ud_aipsflist_aipsfalisonrosen_0K0AJFYP84PF1Z61QW2H Products I Use/Recommend/Love: http://amazon.com/shop/alisonrosen Check us out on Patreon: http://patreon.com/alisonrosen   This episode is brought to you by QUINCE! Quince.com/alisonrosen Buy Alison's Fifth Anniversary Edition Book (with new material): Tropical Attire Encouraged (and Other Phrases That Scare Me) https://amzn.to/2JuOqcd You probably need to buy the HGFY ringtone! https://www.alisonrosen.com/store/ Try Amazon Prime Free 30 Day Trial

What if the key to more creative home cooking isn't more options — but better constraints?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll learn how to make a simple, no-knead, no-rise dough for Turkish poğaça—savory pastries filled with spinach, herbs, and feta. You'll also discover a jam-swirled sugar cookie that came to us from a listener suggestion.Tune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!Our next gathering is May 13th at 4:30 PM PT! See you soon!***Links:Ayse's poğaça (Turkish pastry) from SonyaSonya's baklava recipeJam sugar cookies from Hewn Bakery in Evanston, IL, and chef Ellen King's book, Heritage Baking (Thanks, Diane, for the rec!) ****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

From one donut shop to 14+ locations — Terry Axiotis didn't just build a business, he built a legacy.

Today's guest is Edd Kimber—baker, cookbook author, food writer, and the first winner of “The Great British Bake Off.” He has written eight cookbooks, including his latest, “Chocolate Baking: The Ultimate Guide to Cakes, Cookies, Desserts, and Pastries.”  Ed joins host Jessie Sheehan to talk about growing up in a home where everything was made from scratch and how he taught himself how to bake after working a stressful job. He shares how winning the first season of “Bake Off” changed his life, why he loves cookbook writing, and how he developed his voice as a baker. Then, Ed walks Jessie through his Tahini Milk Chocolate Paris-Brest from “Chocolate Baking.” He gives tips for mastering choux pastry, making stable ganache, and building layers of flavor and texture. Click here for Edd's Tahini Milk Chocolate Paris-Brest recipe.  Subscribe to our Substack for more baking news and recipes Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Edd: Instagram, "Chocolate Baking" cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

She Said the Pastries Were From a Customer Until I Followed Her to the TruthBecome a supporter of this podcast: https://www.spreaker.com/podcast/true-cheating-wives-and-girlfriends-stories-2026-true-cheating-stories-podcast--5689182/support.

Pastry chef, longtime collaborator with Yotam Ottolenghi, and practicing psychologist Helen Goh joins the New Books Network to discuss Baking and the Meaning of Life: How to Find Joy in 100 Recipes, a debut that brings together more than a decade of recipe development with her clinical work in psychotherapy. In this conversation, Goh speaks with host Laura Goldberg about the central question of the book: why we mark important moments with cake. What begins as a simple observation becomes a framework for understanding baking as ritual, a way of expressing care, marking time, and creating meaning through shared experience. Goh describes baking as part of a broader “mosaic” of meaningful acts, where small gestures contribute to a sense of purpose and connection. Drawing on existential thinkers such as Viktor Frankl and Irvin Yalom, she emphasizes that meaning is something we actively construct in everyday life. The discussion also explores her framework of meaningful activity, including autonomy, competence, relatedness, beneficence, and creativity, and how baking uniquely brings these together. Recipes such as the Pandan and Coconut Chiffon Cake, Green Tea and Red Bean Brownies, and the Very Good Apple Pie reflect the book's blend of cultural memory, technical precision, and emotional resonance. Goh reflects on her path from a Malaysian Chinese upbringing without a baking tradition to an international pastry career and a parallel life in psychology. The book ultimately positions baking as something beyond necessity, an act that reveals how people create connection, ritual, and meaning in everyday life. Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Silencing the Accuser #RTTBROS #Nightlight"Neither give place to the devil." — Ephesians 4:27I came across something recently that stopped me cold. A woman on a Christian video channel called Praise & Pastries with Amber Mercad. She was sharing something most of us have felt but rarely say out loud, the voice that whispers doubt into your ear at the worst possible moment.You know the one. It starts quiet, almost reasonable. Look at you. You really think you're forgiven? Shouldn't it be easier to obey? Maybe you're not even saved at all.That's the accuser, and he is very good at his job.But here's what made this moment so powerful. She didn't fall apart. She didn't argue with the voice. She did what the Word tells us to do, she opened her mouth and spoke truth right back at it. She said, "No weapon formed against me shall prosper, and every tongue that rises against me in judgment, I shall condemn. I rebuke every lie being whispered by the accuser of the brethren. He is a liar, the father of lies, and there is no truth in him. But I am a child of God."And she kept going. "I am saved by grace through faith alone. I am forgiven. I have been redeemed by the blood of Jesus. My life is hidden with Christ in God. He who has begun a good work in me will complete it until the day of His return."Friend, I'm too soon old and too late smart, but I'll tell you this much: one of the enemy's oldest tricks is to make you doubt what God has already settled. He has no new material. Just the same tired lies dressed up in your own voice.The answer isn't to argue theology with the devil. The answer is exactly what this young woman did. Speak the Word. Out loud. With conviction. Because he cannot stand in the presence of truth."Submit yourselves therefore to God. Resist the devil, and he will flee from you." (James 4:7) That's not a suggestion. That's a promise.Your identity isn't up for debate. If you are in Christ, you are hidden with Christ in God (Colossians 3:3). That's settled ground. Stand on it.Let's pray: Father, when the accuser comes whispering, help us open our mouths and speak Your truth louder than his lies. Remind us who we are in You, not because of what we've done, but because of what Your Son has done. In Jesus' name, Amen.#SpiritualWarfare #IdentityInChrist #ChristianWisdom #BiblicalWisdom #DailyDevotion #PracticalBiblicalWisdom #BibleWisdomDaily #RTTBROS #NightlightBe sure to Like, Share, Follow and subscribe it helps get the word out.https://linktr.ee/rttbrosShow NotesEpisode Title: Silencing the Accuser, Nightlight with RTTBROSEpisode Description: When the enemy whispers doubt into your ear, the answer isn't silence. This devotion draws from a powerful moment shared on Praise and Pastries, where a woman of faith pushed back against the accuser with the Word of God and won. If you've ever questioned your salvation or felt the weight of condemnation, this episode is for you. Biblical wisdom teaching reminds us that our identity in Christ is settled ground, not up for debate.Scripture: Ephesians 4:27, James 4:7, Colossians 3:3Full Transcript: [above]Reflection Questions:1. What lies does the accuser most frequently whisper to you, and what specific scripture could you speak back to silence them?2. What does it mean to you personally that your life is "hidden with Christ in God"?3. How does speaking the Word aloud, rather than just thinking it, change the way you resist doubt and condemnation?Like, Share, Follow and subscribe, it helps get the word out.linktr.ee/rttbros

Lulling lamination will be the buttery bedtime story baked by our bakers tonight.The show really needs your support right now. Please consider joining Sleep With Me Plus so we can keep coming out free for everyone. Start a free trial at sleepwithmepodcast.com/plusGet your Sleep With Me SleepPhones. Use "sleepwithme" for $5 off!!This episode is produced by Rusty Biscuit aka Russell Sperberg.Show Artwork by Emily TatGoing through a hard time? You can find support at the Crisis Textline and see more global helplines here.HELIX SLEEP - Take the 2-minute sleep quiz and they'll match you to a customized mattress that'll give you the best sleep of your life. Visit helixsleep.com/sleep and get a special deal exclusive for SWM listeners!ZOCDOC - With Zocdoc, you can search for local doctors who take your insurance, read verified patient reviews and book an appointment, in-person or video chat. Download the Zocdoc app to sign-up for FREE at zocdoc.com/sleepCOYUCHI - Coyuchi offers luxury bedding, bath, and home products that you can feel good about. Made with natural fibers and certified to be free of toxins, they'll have you feeling great, too. Get 15% off their organic luxury bedding at coyuchi.com/sleep Learn about your ad choices: dovetail.prx.org/ad-choices

How can one ingredient completely change your weeknight cooking?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll want to make Ham El-Waylly's highly-rated Kung Pao tofu recipe that's perfect for breaking out of a cooking rut. You'll also want to try a loaded veggie sandwich that's a fridge-cleanout hero, and you'll discover a fresh take on a morning pastry.Tune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links: Kung Pao Tofu by Ham El Waylly for NYT CookingHam El Waylly's new book book: Hello, Home Cooking: Do-able Dishes for Everyday and our episode with Ham Raspberry Danish with puff pastry videoSonya's blueberry cheesecake danish recipeKari's Veggie Sandwich:Thickly sliced whole-wheat sourdough (Adrian Hale's recipe), but any thick-sliced fresh bread would work!Spread hummus on one slice of bread (I love Little Sesame classic) and top with grated carrot and crumbled fetaMash avocado and a little kosher salt on the second siide, then top with thinly sliced cucumber, peeled and thinly sliced kohlrabi, and honey-mustard pickles (my family's local fave Kaylin & Kaylin)Shred romaine, baby gem, or iceberg lettuce and carefully top one side, then close the sandwich, and cut in halfServe with your favorite chips!****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Bravo personality Daryn Carp shares her top five things trending in pop culture right now in a new edition of “What's Poppin?!.” Lauren Conrad, Stephen Colletti and Kristin Cavallari, stars of “Laguna Beach: The Real Orange County,” stop by to discuss reuniting after 20 years and stick around to play a fun Laguna Beach”-themed game. Author and food stylist Danielle Kartes whips up a delicious ham and cheese puff pastry recipe. And, the latest spring shoe trends to keep an eye on this season. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

6. ITALIAN FOOTBALL AND EASTER TRADITIONS GUEST: Lorenzo Fiori Lorenzo Fiori addresses the Italian national team's failure to qualify for the World Cup and calls for reform. He also shares a traditional Easter cake recipe featuring puff pastry and chard. (6)1943 POPE PIUS XII

 PREVIEW FOR LATER Jim McTague explores a flourishing French pastry business in Pennsylvania where customers seek affordable instant gratification through high-quality, rich treats priced under ten dollars that consistently sell out for the owners daily. (2)1877 BUCKS COUNTY PA

5. Economic Trends in Lancaster CountyGuest: Jim McTague Summary: Jim McTague highlights Lancaster's resilient economy amid rising gas prices. He observes residents seeking "instant gratification" through pastries during wartime and notes steady progress on local infrastructure projects like a new data center. (5)1939 OKLAHOMA

Born and raised in northeast Ohio, Matthew Ratliff earned an Associate Degree in Baking and Pastry at the prestigious Culinary Institute of America in Hyde Park, N.Y. Chef Ratliff stayed on at the CIA for a one-year fellowship as a Teaching Assistant. He completed his internship at the Ritz-Carlton in Laguna Beach, California, which included working in their five-star, five-diamond restaurant, as well as all other areas of the resort. After his time in sunny California, he returned to the East Coast to become the Assistant Pastry Chef at Little Palm Island Resort & Spa on Little Torch Key, Florida accessible only by boat or seaplane. His next stop would be at Desserts International in Exton, Pennsylvania, where he worked under CMPC (Certified Master Pastry Chef) and owner Gunther Heiland. Desserts International is a wholesale bakery specializing in European style wedding cakes and extravagant desserts that are supplied to top restaurants, casinos, and hotels nationwide.   Chef Ratliff also made his mark at The Inn at Perry Cabin, in St. Michaels, Maryland, a five-star hotel and resort. There he provided custom wedding cakes and creative desserts at the award-winning Sherwood's Landing Restaurant. In October 2007, Chef Ratliff began working at The Everglades Club under CMPC Chris Northmore. Matthew took over as the Pastry Chef at the end of 2019, and currently still works at the club as the Executive Pastry Chef.   Throughout his career, Chef Ratliff has worked with three CMPC's in the United States: Gunther Heiland, Chris Northmore, Frank Volkomer. In addition, he has worked with Stéphane Glacier, MOF (Meilleur Ouvrier de France Pâtissier). Matthew has also been a contributor to Pastry Arts Magazine, and the Pastry Arts Summit.   Chef Ratliff has earned several high ranked pastry certifications: WCMPC (World Certified Master Pastry Chef), CMB (Certified Master Baker) and CEPC (Certified Executive Pastry Chef). In 2006, Matthew started competing in nationally ranked pastry competitions, winning several, including FoodNetwork's Sugar Impossible Challenge and the Flying Sugar Challenge.   In this episode, we discuss:  How a fun job at a diner inspired his career in the culinary industry          Studying pastry at the Culinary Institute of America in Hyde Park Externship at the Ritz-Carlton Laguna Beach and a job at Little Palm Island Resort in FL Matt's big challenge: working for and learning from Gunther Heiland at Desserts International What it was like to compete in three FoodNetwork competitions A typical day for Matt at The Everglades Club Matt's top kitchen tips and advice for aspiring pastry chefs And much more!