Podcasts about Pastry

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

Kia Benion is a dessert caterer who focuses on southern contemporary sweets.  Kia is bridging the gap between science education and culinary instruction.  Website: https://thepastryengineer.com. Let's Connect and Engage: Leave a Google Review Today on what you enjoyed about Black Entrepreneur Experience Podcast.  Connect on YouTube and Sign up for our newsletter and get updates (scroll to the bottom of the website page to join) 

Youssef Boudarine is the Creator of Epicurean Indy and Founder of J'Adore Pastry   Listen to Circle City Success Podcast episode 209, where you'll hear Youssef tell us about...   ● Why he decided to attend culinary school, his passion for food and the arts, his eperience traveling Europe while working in the food and restaurant industry, and why he moved to Indiana ● His journey to Indiana, getting connected to people in the city, and how the food scene landed him opportunities to work alongside some of the top chefs in Indianapolis ● The story of J'Adore Pastry, the why behind creating a business, and the origin of Epicurean Indy   Circle City Success Podcast Partners & Sponsors  

A fourth-generation pâtissier, Thomas Haas was first introduced to the delicate art of hand-crafting chocolates and pastries in the kitchen of Cafe Konditorei Haas, opened by his great-grandfather in the Black Forest region of Aichhalden, Germany, in 1918. Thomas carried the torch and continued his family's long-standing tradition, apprenticing and working with top chefs in Michelin-starred restaurants across Europe en route to earning his stripes as Konditormeister, or Master Pastry Chef.  In 1995, Thomas was lured to Vancouver to take the role of Executive Pastry Chef at the Four Seasons Hotel, where he met his wife Lisa and twice placed in the top-three in the prestigious annual North American Pastry Chef of the Year competition in New York City. Thomas took an even larger bite of the Big Apple in 1998, when he moved to New York, and as Executive Pastry Chef, helped famed restaurateur and chef Daniel Boulud launch his flagship eatery, Daniel, in Manhattan's Upper East Side. During his time in Gotham, Thomas was singled out as one of the Top Ten Pastry Chefs in America by Chocolatier and Pastry Art & Design magazines and saw his star further rise when he made several appearances on Martha Stewart Living, and other international television shows. Today, Thomas and his wife Lisa own and operate Thomas Haas Chocolates & Patisserie in North Vancouver and the Kitsilano section of Vancouver in British Columbia, Canada. Instagram: @thaaschocolates Website: www.thomashaas.com In this episode we discuss how Thomas fared: Growing up in Germany as part of a pastry and baking dynasty Surviving an apprenticeship with a “crazy genius” pastry chef Honing his skills at a five-star property in Davos and a Michelin one-star restaurant in St. Moritz Fulfilling a dream by moving to the U.S. Snagging the job of a lifetime: Executive Pastry Chef at Daniel in NYC Learning lessons from Chef Daniel Boulud Opening his own business in Vancouver, Canada And much more!

Ça fait des années que je me dis qu'il faudrait faire un épisode sur la mixologie. Alors quand j'ai vu que Benjamin Robert était au Festival des Terroirs en même temps que moi, je ne pouvais pas passer à côté de l'occasion. Benjamin est consultant en mixologie et bartending et a créé pour cela Embruns Signatures Drinks. Et j'ai adoré notre discussion. Créer des cocktails est tout aussi fascinant que créer un dessert !Formé à la cuisine, amoureux du goût juste et des équilibres subtils, Benjamin nous raconte son parcours atypique, de Montréal à Lyon et de la salle au bar — et sa passion pour les infusions, les spiritueux français et la création sans prétention. Un cocktail réussi selon lui ? Il rassemble, met à l'honneur un produit de saison ou fait vivre une émotion.Au menu de cet épisode :

Pastry chef and entrepreneur Dominque Ansel shook up the baking world in 2013 when he created the Cronut (a croissant-like confection shaped like a donut) in his Soho bakery. Several cookbooks and international bakery openings later, he once again has created a hybrid of sorts. His new bakery is called Papa D'Amour, and blends Asian and French baking traditions in honor of his half-French, half-Taiwanese family. Ansel discuses the inspirations for his new bakery, and his latest baking book, Life's Sweetest Moments. He'll also answer baking questions from callers.

In this episode of Grow a Small Business, host Troy Trewin interviews Jay Patey, founder of Pigeon Whole Bakers, who shares his journey from launching a small Hobart café in 2008 to building an $8M bakery with over 50 staff. Jay dives into the power of word-of-mouth marketing, the decision to expand into wholesale, and creating a beloved Tasmanian brand that now supplies major outlets like MONA and Hill Street stores. He opens up about the challenges of fast growth, how shifting to daylight production transformed team wellbeing, and why a people-first culture is key to long-term success. Jay also reflects on lessons learned from nearly two decades in business and offers valuable advice for other small business owners. It's a raw, honest, and inspiring story of resilience, purpose, and sustainable growth. Other Resources: The Ultimate Recruitment Toolkit Online Short Course Why would you wait any longer to start living the lifestyle you signed up for? Balance your health, wealth, relationships and business growth. And focus your time and energy and make the most of this year. Let's get into it by clicking here. Troy delves into our guest's startup journey, their perception of success, industry reconsideration, and the pivotal stress point during business expansion. They discuss the joys of small business growth, vital entrepreneurial habits, and strategies for team building, encompassing wins, blunders, and invaluable advice. And a snapshot of the final five Grow A Small Business Questions: What do you think is the hardest thing in growing a small business? According to Jay Patey, the hardest thing in growing a small business is dealing with the unknown and the lack of control over unexpected challenges. Despite careful planning, unforeseen issues can arise that test resilience and patience. He highlights that growth is a long-term journey requiring adaptability and the ability to navigate uncertainty.  What's your favorite business book that has helped you the most? Jay Patey mentioned that the business book which helped him the most was "2 Second Lean" by Paul Akers. He appreciated its focus on improving workflow efficiency, organization, and lean manufacturing principles—particularly relevant as he set up their new bakery production space to be streamlined and future-proofed. Are there any great podcasts or online learning resources you'd recommend to help grow a small business? Jay Patey specifically recommended the Grow A Small Business Podcast as a valuable resource. He mentioned that he listens to it religiously and finds it insightful for learning from other business owners' growth journeys and challenges. What tool or resource would you recommend to grow a small business? Jay Patey recommends using subscription-based software tools to grow a small business, particularly those that streamline operations. He highlights tools like Xero for accounting, a robust time and attendance system integrated with payroll, and Square for point of sale (POS), which also connects with their website. These tools have helped improve efficiency and reduce administrative overhead What advice would you give yourself on day one of starting out in business? Jay Patey would advise himself on day one to “strap in for the ride” and recognize that he had no real idea of what lay ahead. He reflects that he was quite naïve at the start and never imagined the business would grow as much as it has, emphasizing the importance of being mentally prepared for a long, challenging, and evolving journey. Book a 20-minute Growth Chat with Troy Trewin to see if you qualify for our upcoming course. Don't miss out on this opportunity to take your small business to new heights! Enjoyed the podcast? Please leave a review on iTunes or your preferred platform. Your feedback helps more small business owners discover our podcast and embark on their business growth journey.     Quotable quotes from our special Grow A Small Business podcast guest: If you're playing in the A-League, you need A-League players every day – Jay Patey Patience and resilience are the real fuel behind sustainable growth – Jay Patey Growing a business isn't a sprint; it's a marathon with hills, storms, and surprises – Jay Patey  

learn how to say 'pastry shop' in Italian

Le 11 avril 2025, j'ai eu le plaisir d'animer une table ronde au Festival des Terroirs autour du sujet brûlant et passionnant : Les filières café et chocolat : les nouveaux enjeux. Autour de la table :Emilie et Marlène de Label(le) BrûlerieBertrand et Laura de la Manufacture PaysacGauthier et Maxime de la Pâtisserie Dorner Frères qui ont créé un délicieux dessert grâce aux produits de Label(le) Brûlerie et la Manufacture Paysac.Au menu de cet épisode :

This is Derek Miller, Speaking on Business. Eclair French Pastry has been delighting the Salt Lake Valley with their signature eclairs for over five years. With locations in Sandy and now City Creek, they're making it easier than ever to enjoy their delicious treats. Managing Partner, Jacque Newman, joins us with more. Jacque Newman: At Eclair French Pastry, we're passionate about creating classic French desserts that bring a little indulgence to your day. Since opening over five years ago, we've been proud to serve the Salt Lake Valley with handcrafted pastries made fresh daily. From rich, creamy éclairs to delicate macarons, buttery croissants and elegant fruit tarts, every treat is made with care, using only the highest quality ingredients. We believe dessert should be an experience — something that delights your senses and brings a moment of joy. That's why everything we make is rooted in tradition, crafted by hand and beautifully presented. With our original location in Sandy and our newest spot at City Creek, we're excited to share our love of French pastry with even more of our community. Whether you're celebrating something special or just craving something sweet, we invite you to stop by and taste the difference. Derek Miller: Supporting small businesses like Eclair French Pastry helps bring unique flavors to the community. By choosing their delicious treats, you're not just satisfying your sweet tooth, you're helping a local business thrive. Learn more and explore the menu at eclairfrenchpastry.com. I'm Derek Miller, with the Salt Lake Chamber, Speaking on Business. Originally aired: 5/7/25

La saison des fraises qui revient, la pastèque crioconcentrée… cette conversation avec Anthony Coquereau était pleine de fraicheur. Anthony aime saisir les opportunités qui se présentent à lui de façon inattendue, se dépasser en passant un concours et trouver le dosage parfait pour assembler n'importe quel produit ensemble. Mais surtout, il aime transmettre.Et pas seulement transmettre son savoir-faire, mais son « savoir-créer ». Apprendre à ses équipes comment imaginer des desserts en leur donnant toutes ses meilleures astuces. Ne jamais abandonner, tester encore et encore, et prendre des photos tout au long de ce processus pour ne pas oublier le chemin parcouru. Une discussion légère, gourmande et créative que j'ai adorée !Au menu de cet épisode :

As our countdown clock descends closer to 0, we are preparing ourselves for another fun-filled trip to Orlando. In this week's episode, we discuss our day to day breakdown for the trip including: dinner reservations, ride priorities, park visits, hotel stays and more. Buckle up for another Parks and Pals adventure! 

Navah Perlman Frost's journey from renowned concert pianist to a brilliant baker and cake artist is a story of passion, resilience, and creativity. Navah built an impressive career performing on some of the world's most prestigious stages. Her deep connection to music took her across the globe, where she also developed a love for local cuisines and bakeries.When the pandemic put concerts on hold, Navah embraced a new form of artistry—baking. A self-taught baker, she turned her love of food into Frosted by Navah, a thriving cake business in New York City. What began as a creative escape soon became a sensation, with her botanical buttercream cakes and cupcakes captivating food lovers everywhere.Tune in to the ReBloom Podcast to hear how Navah transformed her artistry from music to baking, proving that creativity knows no limits. Listen now!Instagram:https://www.instagram.com/frostedbynavah/Cake Order Form: https://docs.google.com/forms/d/e/1FAIpQLScBef58N-gXakHMreCJwoH796LPHaHpaL4eUtiyHcA6qFXWkg/viewformThank You to Our Sponsors: Jet Creative and UrbanStems!· Jet Creative: A women-owned marketing firm committed to community and empowerment. Whether you're launching a podcast or building a website, Jet Creative can help you get started. Visit JetCreative.com/Podcast to kickstart your journey!· UrbanStems: Your go-to source for fresh, gorgeous bouquets and thoughtful gifts, delivered coast to coast. Treat yourself—or someone you love—with 20% off! Use code BLOOMBIG20 at checkout.

Send us a textEver wondered what makes performers tick? Neil Bett – actor, facilitator, coach, and one-sixth of an acapella sextet – takes us on a fascinating journey through the moments that shaped his creative path.Recorded in our brand new Future Leap Studios in Bristol, this conversation between old friends crackles with authenticity. Neil and host Chris Grimes trained together at Bristol Old Vic Theatre School, giving them a shared language around performance and presence that elevates their exchange beyond mere reminiscence.The heart of the episode centers on Neil's transformative moment at age 12 when, during a school improvisation, he portrayed a punk rocker stuck in a lift. The uproarious laughter that followed revealed something profound – the power to affect others through performance. This revelation would shape his entire career and approach to creative expression.Neil's candor is refreshing as he shares wisdom gleaned from mentors like acting teacher Rudy Shelly, who bluntly told the cold-ridden student: "I don't give a shit how you feel, and neither does the audience." This lesson in professionalism remains a cornerstone of Neil's philosophy. Equally valuable was a colleague's advice to pursue opportunities that provide an "emotional kick" rather than just career advancement – a phrase that has guided Neil's decisions ever since.Beyond performance insights, we discover delightful surprises: Neil's obsession with marmalade-making (continuing his mother's tradition), his fascination with birds of prey, and how the smell of pastries never fails to stop him in his tracks. His reflections on Shakespeare's "to thine own self be true" reveal a man who has found authenticity through both creative expression and family life.The episode concludes with Neil's acapella rendition of Frank Sinatra's "That's Life" – a perfect musical embodiment of the conversation's themes. Whether you're a performer yourself or simply curious about the creative mind, you'll find something to inspire you in Neil's journey.Tune in next week for more stories of 'Distinction & Genius' from The Good Listening To Show 'Clearing'. If you would like to be my Guest too then you can find out HOW via the different 'series strands' at 'The Good Listening To Show' website. Show Website: https://www.thegoodlisteningtoshow.com You can email me about the Show: chris@secondcurve.uk Twitter thatchrisgrimes LinkedIn https://www.linkedin.com/in/chris-grimes-actor-broadcaster-facilitator-coach/ FaceBook Group: https://www.facebook.com/groups/842056403204860 Don't forget to SUBSCRIBE & REVIEW wherever you get your Podcasts :) Thanks for listening!

Alexander's Patisserie combines traditional culinary technique with innovation to create pastries that delight customers—and sometimes go viral. Chef Shu and Vice President David Brungard share how team culture, quality ingredients, and customer feedback keeps them on a path to success; also, Yelp Elite reviewer Taylor P dishes on the flat croissants that drew her in and why her experience left a lasting impression. Alexander's Patisserie More about the episode Theme Music by Ali Schwartz and Meserole Sound

Roger Pizey is a baker, chef and one of the most influential pâtissiers in the UK. He started his culinary journey as an apprentice at La Gavroche under Albert Roux before taking on the role of head of pastry at Marco Pierre White's Harveys, during the time it achieved three Michelin stars. He has since worked at a number of London institutions and now serves as the head of pastry at Fortnum and Mason. On the podcast he tells Liv and Lara about childhood memories of Manchester tart, what he learnt from Albert Roux and Marco Pierre White, and why Fortnum's rose éclair is the perfect dessert. Photo credit: Michael Barrow

Katarina Cermelj (Kat for short) is an award-winning cookbook author, food writer, photographer and creator of the popular ‘free-from' baking blog, The Loopy Whisk. She has a PhD in Inorganic Chemistry from the University of Oxford, having previously completed her undergraduate Chemistry degree at the same university. Being a science nerd, she loves to use a very scientific, analytical approach in her recipe development – and she's also a big believer in not only providing reliable, fail-proof (and always delicious) recipes, but also the reasons for why they work. Kat's first cookbook, Baked to Perfection, has been described as "the only gluten-free cookbook you'll ever need" and has won The Guild of Food Writers Specialist Subject Award 2022, the Fortnum & Mason Food and Drink Debut Cookery Book Award 2022 and was a finalist in the IACP Awards 2022. Her latest cookbook, The Elements of Baking, is an in-depth (and enthusiastically nerdy) guide to making any recipe gluten-free, dairy-free, egg-free, vegan or even gluten-free vegan – all while ensuring it still tastes spectacular. theloopywhisk.com Instagram, Facebook and TikTok: @theloopywhisk In this episode, we discuss: How an intolerance for gluten and dairy sparked the launch of The Loopy Whisk How her PhD in inorganic chemistry paved the way for a career as a recipe developer           Why the formula matters – using GF flour doesn't guarantee success           What gluten is, and why it causes some people big problems Tips for making the best GF bread Why sometimes you have to adjust the amount of flour used in GF recipes on the fly What her two cookbooks, Baked to Perfection and The Elements of Baking, are all about  The one GF recipe that Kat is most proud of And much more!

Roger Pizey is a baker, chef and one of the most influential pâtissiers in the UK. He started his culinary journey as an apprentice at La Gavroche under Albert Roux before taking on the role of head of pastry at Marco Pierre White's Harveys, during the time it achieved three Michelin stars. He has since worked at a number of London institutions and now serves as the head of pastry at Fortnum and Mason. On the podcast he tells Liv and Lara about childhood memories of Manchester tart, what he learnt from Albert Roux and Marco Pierre White, and why Fortnum's rose éclair is the perfect dessert. Photo credit: Michael Barrow

Where culture meets conversation. From the latest in music and sports to unfiltered takes on current events, we keep it real, raw, and relevant. Hosted by voices that know the game, this is more than just a podcast—it's a lifestyle. Tune in, tap in, and stay heavy on the wrist.

This week Jenny and Dan chat about what's been baking around the house, a few updates on the market, Easter weekend festivities, and a few thoughts on what Easter means to Dan.   We'd love to hear from you. Reach out and let us know what you think or if you have any questions about this week's episode! If you'd like more info on mortgage or real estate planning, reach out to Dan at dankellermtg@gmail.com or on IG at @mymortgageguydan.Jenny can be reached at hello@jennycookies.com or on IG at @jennycookiesWe hope you enjoyed today's show, God Bless!P.S. Could you do us a favor? Take 1-min and leave us a 5-star review and message on Apple podcast or Spotify? Thank you So much!-Dan & Jenny

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Chef Nomu Reeves joined us to share her story and path to owning Le Sel Catering & Events. Chef Reeves grew up experiencing life from many different cultures and cuisines, and that exposure opened her to a love of the culinary industry with all of its flavors! Later in life, she started out cooking savory items and working inside the kitchens of some prestigious restaurateurs. At some point she switched her focus to become a pastry chef, and eventually turned back to the delights of the savory side of things. Years later her path led her to opening Le Sel Catering & Events, and she has been growing her business ever since!https://www.leselcatering.comDecio Mendes began opening 21 Locks Brewing Company in 2017, and has taken steps along the way to refine the brewery, cafe, and event space to reflect everything that he wants his business to be. Though it has taken longer than he had expected, the first-time business owner is elated on how 21 Locks Brewing is turning out and Decio is equally as excited to share all the details too! Currently his operating hours fall on the weekend, but this May he's expanding those hours and would love for you to visit and experience everything he's got brewing up--from scratch-made foods, to house-roasted coffees, and yes...beers he brewed that are on one of his 24 taps!https://21locksbrewing.comColin Dyckman of Boro Cafe Gelateria Patisserie has a deep connection with all things related to the culinary industry, and shares that love through his lattes, pastries, and gelatos. His cafe & gelateria is equally evident of his love of the industry; Boro Cafe's walls are proudly displaying he & his wifes ventures in the industry. There are pots & pans, displays, and so much more that have just as much of a story to tell as the beverages and foods that Chef Colin's expert hands have crafted. To hear more of Chef Colin's story and Boro Cafe, please visit him in-person and online at:https://www.borogelato.com

Learn about the surprising origins of Pollyanna's award‑winning Lexical Gap IPA, freeze‑distilled Eisbocks, and Snickers‑inspired pastry stout.Brian Pawola, co‑founder, head brewer, and distiller at Pollyanna Brewing Company, shares the story behind Pollyanna's most unique beers. In particular, he discusses the freeze distilling involved in crafting their Jötunheimr Eisbock Lager, the reluctance behind creating the award-winning Lexical Gap West Coast IPA, and what goes into creating their Dr. Pangloss Black IPA. He also discusses his German brewing education and his approach to balancing bitterness in high‑ABV beers.After the beer break, Brian shares some of Pollyanna's Bourbon Barrel Aged Imperial Toasted Marshmallow Fun Size pastry stout with peanut, coconut, vanilla bean, sea salt adjuncts, while sharing his thoughts on how to brew with lactose appropriately. Then, he discusses Pollyanna's expansion into distilling, the difference between brewing and distilling, and how much overlap there is between beer drinkers and consumers of spirits. Plus: why whiskey comes out clear from the barrel, where the color of bourbon comes from, and why roasting coffee is the next logical step in Pollyanna's evolution.Learn more about Pollyanna Brewing Company and its three locations in Lemont, St. Charles, and Roselle on their website at https://pollyannabrewing.com/ —You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you'll learn about: West Coast IPA, barrel aged beer, pastry stout, milk stout, freeze‑distilled ice bock, Eisbock, barrel aging, freeze distillation, distilling license, Lexical Gap IPA, Black IPA, Hoppy pale ale, American pale ale, Maisy pale ale, Fun Size stout, Bourbon Barrel Aged Imperial Toasted Marshmallow Fun Size, Mosaic hops, lactose in beer, de‑bittered black malts, bock beer, German style lager, lagering, peanut adjunct, coconut adjunct, vanilla bean adjunct, sea salt adjunct, toasted marshmallow adjunct, Siebel Institute brewing school, Schneider Weisse ice bock, The Full Lemonty, Eleanor Porter, Eugene Porter, Belgian Dubbel, Belgian Tripel, Belgian Quad, and distilling spirits vs brewing beer.

Author's Note: Hey everyone, delete your download and re-download this to get an episode that doesn't cut off after 19 and a half minutes. Not sure why it happened as it showed the full episode on my end, but it should be fixed now. Sorry for the inconvenience! We finally ate at Panera Bread — and while the bakery items impressed, the rest of the experience was a chaotic medley of kiosk confusion, bathroom code injustice, and raw onion overload. I'm joined once again by Lyss Johnson (comedian, friend, and former Panera employee) as we break down every detail of our in-person visit to the iconic soup-slinging, salad-stacking chain. Can the cinnamon crunch bagel save this spot from mediocrity? Or is Panera coasting on vibes and vending machine tech?

This week on Snacky Tunes, host Darin Bresnitz heads back to his hometown of Philadelphia for a delicious convo with chef and restauranteur Kelsey Bush. From growing up in Hershey to culinary school to working on a farm, Kelsey shares the journey that led her to feed none other than the reigning Super Bowl champs—the Philadelphia Eagles—serving up Pop-Tarts and pastries from her new restaurant, Loretta's, at every home game this past season.Then, we dig into the archives for a dreamy live set from Brooklyn trio The Unders, who stopped by to perform tracks from their EP and preview their upcoming LP.For those looking to support LA restaurants, check out the Snacky Tunes Substack for donation links and action items. Also, a quick note: if you're looking to support the ongoing relief efforts for the LA fires, World Central Kitchen remains one of the best places to donate.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.

TrainingPeaks.comFollow TrainingPeaks on Instagram: @trainingpeaksCoffee Caravan ride at 7am (Friday and Saturday) with ⁠⁠Pas Normal Studios⁠⁠ at Sea Otter! Meets at the Portola Hotel in Monterey and goes to the expo. Van will carry your gear. Coffee and Pastry awaits at the basecamp (expo). Check the schedule on Instagram here.Friday Shakeout ride at 10am with Pas Normal Studios at Levi's Gran Fondo!Start strength training today with a 7 day free trial!Website: ⁠⁠⁠⁠https://dialedhealth.com/⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠@dialedhealth⁠⁠⁠⁠Youtube: ⁠⁠⁠⁠https://www.youtube.com/@dialedhealth⁠⁠⁠⁠ 

A heartfelt journey from logistics to layers of dough, Maria Otto left a thriving corporate career to rediscover her joy in the kitchen. In this episode, she shares the emotional, practical, and often humorous twists that led to the creation of Little Pastry Shop in Bay City. From baking pies at a golf course to quitting her executive role to reconnect with her daughter, Maria's story is about finding your way back to what matters most—flour, family, and faith in yourself.Links:Address: 401 Center Avenue, Bay City, MI 48708​MapQuest+1Great Lakes Bay CVB+1Phone: (989) 450-7956 ​Great Lakes Bay CVB+1MapQuest+1Website: www.lpastryshop.com​Facebook: Little Pastry Shop Facebook Page​Subscribe to our Email Newsletter: https://totalmichigan.com/join/Find us on Facebook: https://facebook.com/totalmichiganWatch on YouTube: https://youtube.com/@totalmichigan

Text Christa!Welcome to the 30th episode of "Cooking Like a Pro" with Chef Cal and Christa DeMercurio, where culinary magic meets practical tips for home cooks. Tune in as we explore an array of mouth-watering topics to elevate your cooking game.The Magic of Citrus: Discover how citrus can transform your dishes with its bright, acidic punch. From lemon zest in your martini to grapefruit segments in your salads, we've got you covered!Marinate Like a Pro: Chef Cal shares tips on using vinaigrettes as marinades for seafood, pork, and chicken. Learn how to let flavors infuse without the risk of overcooking or getting mushy textures.Pork Perfection: Understand the difference between pork loin and pork tenderloin, and choose the best cut for your dinner table. Plus, learn the art of pork searing followed by a delicious oven finish.Pastry Possibilities: Explore the world of savory dishes wrapped in delicious puff pastries, phyllo, and more. Chef Cal breaks down how to wrap your proteins for maximum flavor and that perfect flaky texture.Apple Adventures: Elevate your pork chops with an apple compote that adds texture and tang. From selecting the right type of apple to bringing out its flavors, we've got tips for you.Let's Connect! I'm Christa DeMercurio. I started as a stay-at-home mom who relied on cookbooks, measuring everything and following recipes to the letter. But watching my chef husband move effortlessly in the kitchen, I knew there had to be a better way. So, I learned—studying his techniques, practicing his methods, and mastering the strategies that keep professional kitchens running smoothly. Over time, I became confident, capable, and free from recipes controlling my cooking. I'm here to help you do the same. On Cooking Like a Pro, together we share everything you need to cook with confidence, save time and money, and actually enjoy being in the kitchen—without the stress and frustration. P.S. I still reference cookbooks and internet recipes too! ❤️Culinarily Yours, Christa DeMercurio (Mrs. Chef) Email: christa@culinarilyyours.net Website Text Me! Leave a Voicemail

Hope to see you at Levi's Gran Fondo on April 19th!https://www.levisgranfondo.comFollow Levi on Instagram: @levileipheimerCheck out my new bikes from ENVE on ⁠Instagram ⁠ or ⁠Strava⁠ !Coffee Caravan ride at 7am (Friday and Saturday) with ⁠Pas Normal Studios⁠ at Sea Otter! Meets at the Portola Hotel in Monterey and goes to the expo. Van will carry your gear. Coffee and Pastry awaits at the basecamp (expo). Friday Shakeout ride with Pas Normal Studios at Levi's Gran Fondo!Start strength training today with a 7 day free trial!Website: ⁠⁠⁠https://dialedhealth.com/⁠⁠⁠ Instagram: ⁠⁠⁠@dialedhealth⁠⁠⁠Youtube: ⁠⁠⁠https://www.youtube.com/@dialedhealth⁠⁠⁠ 

Alexis' March Madness weekend, a pastry thank you, "Snow White" wasn't a hit, RIP George Foreman, and fire at Epcot Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Alexis' March Madness weekend, a pastry thank you, "Snow White" wasn't a hit, RIP George Foreman, and fire at Epcot Learn more about your ad choices. Visit podcastchoices.com/adchoices

With Filipino favorites like ube, calamansi, and mango added to their menu, every bite is a celebration of authentic flavours. - Isinama sa kanilang menu ang Filipino flavours tulad ng ube, calamansi, at mangga.

In his final check-in before Delirious West, Glen Smetherham brings a powerful mix of honesty, humour, and hard-earned strategy to the mic. Despite an ongoing heel injury, Glen has been balancing short trail runs, high-volume cycling on Zwift, and mental prep to ensure he can still toe the start line with confidence. This episode dives deep into the practical and psychological side of ultrarunning. Glen shares how he's planning around pain, sleep strategy rituals (complete with melatonin and weighted blankets), and his multi-layered approach to gear, nutrition, and crew support. He even breaks down his sock strategy (spoiler: 10–12 pairs!) and drops an epic opening monologue defending Shannon's alleged mobile pastry shop. As Glen puts it, “Adventure doesn't start until something goes wrong.” Whether you're racing, crewing, or dreaming about future 200s, this one's packed with gold. Key Highlights: •Opening roast-apology about Shannon's “car-based bakery”

First Sprint / Fun Size Weekend where Lawson is already under pressure, Ferrari look good for the Sprint, Lawson is still under pressure, Pastry grabs his first pole, and it appears that Lawson is under a little pressure. We hope you enjoy. Warning: this podcast occasionally contains strong language (which may be unsuitable for children), unusual...

First Sprint / Fun Size Weekend where Lawson is already under pressure, Ferrari look good for the Sprint, Lawson is still under pressure, Pastry grabs his first pole, and it appears that Lawson is under a little pressure. We hope you enjoy. Warning: this podcast occasionally contains strong language (which may be unsuitable for children), unusual...

TU Baking lecturer Ann Marie Dunne shares tips and recipes for hand pies, pasties and the nation's favourite handheld pastry, sausage rolls.

Christophe Rull boasts over 20 years of distinguished experience as a pastry chef. Born and raised in France, Chef Rull embarked on his culinary journey at the young age of 16 at the Michelin-starred restaurant Abbaye de St. Croix in the South of France. After completing a rigorous five-year apprenticeship, he honed his skills at renowned Michelin-starred establishments such as Le Richelieu and Les Roches Fleuries. In 2008, Chef Rull advanced his career as Chef de Partie at La Maison de Marc Veyrat, a prestigious three-Michelin-star restaurant, before joining the esteemed Pastry School ENSP as an Assistant Pastry Instructor. The following year, he played a key role in the opening of the Aria Las Vegas Hotel & Casino's pastry team, subsequently rising to the position of Assistant Executive Pastry Chef at MGM Grand Las Vegas. In 2016, his expertise earned him the role of Executive Pastry Chef at the luxury Park Hyatt Aviara, where he served with distinction for five years. After moving to the United States, Chef Rull participated in numerous professional competitions, achieving notable success. He was awarded Best Artistry in Showpiece and Best Chocolate Showpiece at Pastry Live in 2014 and 2015. In 2017, he won Season 7 of Food Network's Halloween Wars, and in 2018, he secured the title for Food Network's Holiday Wars. In 2021, Chef Rull was honored as the U.S. Chocolate Master. He then dedicated his time to preparing for the World Chocolate Master competition, where he achieved an impressive 5th place in Paris, competing against representatives from 18 nations. Most recently, Chef Rull has been featured on the popular Netflix reality TV show, Bake Squad. Since March 2023, he has served as the Executive Pastry Chef at Hotel Bel-Air, where he continues to showcase his passion and creativity in pastry. In his free time, you can find Christophe in his kitchen, sharing home-friendly recipes on his YouTube channel, Rull's Kitchen, where his main goal is to inspire and educate aspiring bakers all over the world. In this episode, we discuss: Christophe's introduction to cuisine and pastry in the South of France Completing a five-year apprenticeship at Abbaye de St. Croix in Provence Working at Michelin-starred and Relais & Châteaux restaurants in France Moving to the U.S. to work at the Aria Las Vegas Hotel & Casino Honing his skills at the MGM Grand Las Vegas Taking the position of Executive Pastry Chef at the Park Hyatt Aviara Competing on FoodNetwork shows and BakeSquad on Netflix Sacrificing much to compete in the World Chocolate Masters Competition Starting his YouTube channel, Rull's Kitchen 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.  

Announcement! If you hadn't heard in our last episode, we are back to a bi-weekly release schedule. Have no fear, we aren't going anywhere -- we just need some additional time to research, read, and write up our episodes. That being said,  it's time for another laid-back episode of Office Hours! This week we talk about boring stuff that's actually exciting, our undying love of bread and pastries, and Daniel being totally clueless on the Kendrick/Drake feud. We also take some time to address corrections and questions we had throughout the Nikola Tesla series.

Vanilla ice cream loaded with strawberry pastry pieces, colorful confetti sprinkles, and swirls of strawberry sauce and white icing.•Ice Cream Brand:https://www.bluebell.com/product/strawberry-toaster-pastry•Patreon:patreon.com/pryorcreatesInstagram:instagram.com/icecreampod•Our theme song was sourced and licensed through Epidemic Sound.CHECK OUT THE FULL SONG BY STAFFAN CARLÉN, "FEELS LIKE SUMMER" WHEREVER SONGS ARE FOUND!• Hosted on Acast. See acast.com/privacy for more information.

Film Director, Frank Lotito takes us deep into the fascinating origins of Italian coffee and food in Melbourne. He's across the rich history because he's just about to release a doco about the iconic Melbourne institution, Pellegrini's Espresso Bar. Things get heated when Joe debates whether truly great French cuisine can be more than just pastries and sweets. We also pick Frank's brain about the world of acting and cinematography and reminisce about our time with him on the set of, Wog Boys Forever! CREDITS Hosts: Joe Salanitri, Carlo Salanitri, Andrew Manfre Producer: Liza Altarejos Audio Imager: Nat Marshall Follow the Sooshi Mango Podcast page on Instagram @sooshimangopodcast and on Tiktok @sooshimangopodcast See omnystudio.com/listener for privacy information.

Top 5 Pastries full 870 Fri, 28 Feb 2025 03:02:44 +0000 9oGB5E1cYksIy32bz28kz236eYDmOHhy sports The Fan After Dark sports Top 5 Pastries The Fan After Dark includes a rotation of hosts offering a truth-telling sports entertainment experience that gets listeners right on the biggest sports topics in and around DFW, across the country, and around the world. Focusing on the Cowboys, Rangers, Mavericks, etc., The Fan After Dark airs M-F from 7-11 PM and is the only live and local sports radio show in the MetroplexCome 'Get Right' with Reg on The Fan, and be prepared for sports talk on a whole new level. You can follow Reg on Twitter @regadetula © 2024 Audacy, Inc. Sports False https://player.amperwavepodcasting.com?feed-link=https%3A%2F%2Frss.amperwave.n

HR 4 - Extra Credit, Top 5 Pastries, Cinnabon Sucks full 2612 Fri, 28 Feb 2025 05:22:20 +0000 1mTRJtwhCVXyk47SODX7dErYDiY2C37Y sports The Fan After Dark sports HR 4 - Extra Credit, Top 5 Pastries, Cinnabon Sucks The Fan After Dark includes a rotation of hosts offering a truth-telling sports entertainment experience that gets listeners right on the biggest sports topics in and around DFW, across the country, and around the world. Focusing on the Cowboys, Rangers, Mavericks, etc., The Fan After Dark airs M-F from 7-11 PM and is the only live and local sports radio show in the MetroplexCome 'Get Right' with Reg on The Fan, and be prepared for sports talk on a whole new level. You can follow Reg on Twitter @regadetula © 2024 Audacy, Inc. Sports False https://player.amperwavepodcasting.com?fe

In the latest episode of The Valley Today hosted by Janet Michael, spotlighted the unique and community-focused Hideaway Cafe, alongside a conversation with Brady Cloven, Executive Director for Friends of Old Town.  Janet welcomes Victoria Kidd Armstrong, owner of the Hideaway Cafe. Victoria's business is celebrated not just for its coffee and tea but for its role as an unofficial community center. Over its 10-year history, the cafe has contributed more than $60,000 to various local causes, marking it as a pillar of community service. Victoria detailed the numerous initiatives the cafe supports, from fundraising for the Winchester SPCA to organizing community events. Emphasizing that community-centric decisions equate to good business, Victoria believes such practices attract customers who share the same values. Victoria's savvy use of social media platforms like Facebook and TikTok helps amplify the cafe's community efforts. Heartwarming stories, such as the successful promotion of a long-term shelter dog named Thunder, showcase the power of social media in driving both business and community goodwill. Brady reinforced Victoria's narrative by sharing his personal experiences. He credited Hideaway Cafe as being instrumental in introducing him to Winchester's tightly-knit community. The cafe acts as a hub where residents and newcomers alike can feel welcomed and connected. The conversation also touched on recent and upcoming events organized by Friends of Old Town Winchester. Highlights include the well-received Chocolate Escape event, plans for enhancing the Taylor Pavilion, and various community meetings aimed at fostering local business involvement and public engagement. Both Janet and Brady lauded Hideaway Cafe for its impactful blend of business and community service. Victoria's efforts set a shining example for other local businesses aiming to make a difference. Hideaway Cafe remains not just a place to grab a coffee but a beacon of community spirit in Winchester. Learn more about Friends of Old Town: https://friendsofoldtown.org/ and on Facebook. Learn more about Hideaway Cafe: https://www.hideawaycafeva.com/ and on Facebook.

Eat Thai street food and maple tofu sticks while sipping makgeolli. Designer-turned-food-writer Kristina Cho celebrates her Chinese heritage with delicious and approachable recipes Bill Addison dives into pad see ew and other iconic Bangkok street food dishes at Holy Basil Chef Govind Armstrong cracks into spiny lobster while celebrating a popular Santa Monica Pier restaurant's 25th anniversary Dakota Kim embraces the modern boom in an ancient Korean drink — makgeolli. Monique King mourns the loss of Fox's, a family restaurant in Altadena, while trying to support her staff Pastry chef Sasha Piligian uses olive oil and farmers market citrus in a cake destined for a charity bake sale Sign up for our newsletter to stay up to date with all things Good Food! 

Send us a textElena Kalmykova is pastry chef and consultant, passionate about the desserts of the future. During her 5 years in Paris she has worked at a prestigious pastry shop, Café Pouchkine, a 3-star Michelin restaurant, Le Pavillon Ledoyen*** and a 5* hotel, Trianon Palace Versailles. She is now pastry chef at Neva Cuisine, a modern French cuisine gastronomic restaurant. Her keen interest towards local, seasonal ingredients and plant-based cooking reflects her search of what the food of tomorrow will be like. Pastry consultant since 2020, Elena also helps gastronomic projects thrive around the world by creating memorable desserts that bring clients back. Support the show

World-renowned pastry chef En-Ming Hsu's accomplishments are as numerous as they are impressive. A graduate of the Culinary Institute of America, En-Ming's career began in the kitchens of the famed Lespinasse restaurant in New York City's exclusive St. Regis Hotel and Patisserie Café Didier in Washington DC. From 1994 to 2004, En-Ming worked at The Ritz-Carlton Chicago Hotel, for most of that time as Executive Pastry Chef. Since then, she has been sharing her knowledge as an independent pastry chef and consultant. She has taught at leading culinary institutions worldwide, including King Arthur Baking Education Center and The French Pastry School. As winner of prestigious competitions, En-Ming is often invited to serve as a jury member for national and international pastry competitions. In 2001, En-Ming served as Team Captain of the first and only U.S. pastry team to take the gold medal at the Coupe du Monde de la Patisserie in Lyon, France. This bi-annual competition highlights the skills and gastronomic innovations of the world's finest pastry chefs. She has returned to the Coupe du Monde to serve as President of the International Jury, Jury President and Manager for Team USA, and guest commentator. In 1997, En-Ming was named “Pastry Chef of the Year in America” for capturing the gold medal at the Eighth Annual U.S. Pastry Competition. Other awards include “Rising Star Chef of 1999” for the James Beard Foundation, one of the “Top 10 Pastry Chefs in America” by both Chocolatier and Pastry Art & Design magazines, “Best Pastry Chef in Chicago” by Chicago magazine, “Best Pastry Chef in Chicago” at Jean Banchet Chef's Gala, “Distinguished Visiting Pastry Chef” by Johnson and Wales University, and “Lifetime Achievement Award” by Paris Gourmet. She was also recognized by Académie Culinaire de France as Dame de l'Année 2009. She received an Honorary Degree of Doctor of Culinary Arts from Johnson and Wales University. In 2010, En-Ming was presented with the Amoretti World Pastry Team Championship “Pastry Chef of the Year” award. In 2022, En-Ming was the recipient of the Woman of Distinction Award (Manufacturing category) by the Southern Nevada chapter of National Association of Women Business Owners. In October 2021, En-Ming and her sister Yih-Ming formed Sip LLC to produce their luxurious Sip! Extraordinary Drinking Chocolate mix. Sip! is a rich, creamy beverage that may be served hot, chilled, or frozen. It is available online at sipextraordinary.com for retail and wholesale orders. Sip proudly partners with other small businesses to manufacture Sip!. En-Ming developed Sip! to be a multi-purpose product that can be transformed into irresistible treats including chocolate mousse, gelato-style frozen dessert, chocolate milkshake, and other delights. Sip's mission is to support nonprofit organizations that feed hungry children. En-Ming's work has been featured in So Good, Modern Baking, Art Culinaire, Food Arts, Gourmet, Chef's Magazine, Pastry Art and Design, Pastry's Best, and Shelter magazines. Her recipes have also been published in A Neoclassic View of Plated Desserts, A Modernist View of Plated Desserts, Exceptional Excursions, The Pastry Chef's Apprentice, and Essentials of Nutrition for Chefs. Video classes are available on craftsy.com and her DVD Chocolate Pastries Made Simply at Home. En-Ming is a member of Les Dames d'Escoffier, and L'Academie Culinaire. For more information, visit sipextraordinary.com. In this episode we discuss: How a job at a catering company sparked interest in a culinary career Studying at CIA and graduating with a Baking and Pastry Art degree Working with legendary chef Gray Kunz at Lespinasse in NY and Dieter Schorner at Café Didier in Washington D.C. Landing a job with Sébastien Canonne at the Ritz-Carlton in Chicago Working her way up to Executive Pastry Chef at the Ritz-Carlton Winning Gold with Team USA at the Coupe du Monde de la Patisserie in 2001 Launching Sip! Extraordinary Drinking Chocolate with her sister And much more!  

“If you're a brewer and you're not making things that you really want to make, or things you want to experiment with and learn more about, then what are you brewing for,” asks James Herrholz, Chief Creative Officer for Corporate Ladder Brewing (https://www.corporateladderbrewing.com) in Palmetto, Florida. While some may feel “forced” to brew crowd-pleasing adjunct-laden stouts, Herrholz signed on for the challenge, and approaches the style with zeal and a drive to make the very best. Over the past six years, he's seen incredible results from this dogged and open-minded focus—three GABF medals, including a gold in 2022, while the brewery has maintained its spot on Untappd as the highest-rated brewery in the state of Florida. In this episode, Herrholz maps out their approach to pastry stout (barrel-aged and not), and along the way he touches on: using three primary base recipes to adjust for sweetness, roast, and caramel depth building ranging malt bills with as many as 15 to 18 different malts using SRM as a proxy for bitterness when considering dark malt impact on recipes managing the impact of dextrose in adjunct ingredients splitting different malts between multiple mashes while using long boils to increase Maillard flavors promoting attenuation through oxygenation, over pitching, and staging sugar additions maximizing extraction through “spinning” while adding adjuncts in bags in brite tanks flavor and aroma variations in vanilla due to origin and crop year variations And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): G&D Chillers Elite 290 Micro-series line utilizes a natural refrigerant, features a more compact design with variable speed fans, and offers near-zero global warming potential. The future of sustainable refrigeration is here! Learn more about G&D's Elite 290 line and visit GDCHILLERS.COM. Berkeley Yeast (https://berkeleyyeast.com). Stop worrying about diacetyl with Berkeley Yeast's line of Fresh™ strains. These revolutionary yeast strains are engineered to produce the ALDC enzyme inside the cell, preventing diacetyl before it forms. That means no more lengthy diacetyl rests—just clean, crisp beer that's ready for packaging sooner. Learn more at berkeleyyeast.com/fresh. Old Orchard (https://www.oldorchard.com/brewer): As breweries expand beyond beer into other segments like mocktails and CBD beverages, Old Orchard is here to help. Whether trending flavor additions or nostalgic favorites, the next best thing is around the corner at Old Orchard. More information and free samples are waiting at oldorchard.com/brewer (https://www.oldorchard.com/brewer) Indie Hops (https://indiehops.com) Strata, Indie's original hop release, is now available in cold-side flowable hop oil form—Strata HyperBoost—in coordination with Yakima Chief Hops. Indie Hops T90 pellets establish the multi-layered Strata experience, while cryogenic CGX pellets in coordination with Crosby Hops, and now Strata HyperBoost with YCH expand the possibilities. Learn more about Strata and Indie's more recent hop releases at www.indiehops.com. Ss Brewtech (https://www.ssbrewtech.com) Featuring a laser-welded cooling jacket for efficient and precise temperature control, an innovative silicone racking arm, and a carbonation stone that allows you to carbonate right in the fermenter, Unitank 2.0 is engineered to help you get the most out of your fermentations! Visit Ss Brewtech.com (https://www.ssbrewtech.com) to learn more! Isuzu Trucks (https://www.isuzucv.com) Whether you are looking for a self-distribution solution or one to deliver supplies, there is an Isuzu truck that will fit your needs. Go to isuzucv.com (https://www.isuzucv.com) to check out their impressive lineup or visit an Isuzu dealer today to find out why now, more than ever, Isuzu trucks are the trucks you trust for the work you do! Brewer's Retreat (https://brewersretreat.com) Tickets for the Craft Beer & Brewing 2025 Brewer's Retreat in Asheville and Mills River, North Carolina are on sale now and going fast. Brew on homebrew systems with some of the most inspiring craft brewers in the U.S. Learn more and secure your tickets at brewersretreat.com

Dale Dunlap (@DaleDunlapDC) is a comic and went to culinary school and loves dessert. So we talk cookies and croissants. You will love. Donate to The Dork Forest if you like the show. The paypal is my email jackie@jackiekashian.com and venmo is jackiekashian. Links to everything is at www.dorkforest.com or www.jackiekashian.com THERE IS NEW MERCH: BEES TSHIRT and BEANIES. I'm Made of BEES. Are you? www.JackieKashianStore.com is the direct. www.jackiekashian.com and www.dorkforest.com have so many other things.  Extra TDF / standup and a storytelling album are available here: https://thedorkforest.bandcamp.com/   Lots of stuff here: https://www.youtube.com/@JackieKashianInc And it's @jackiekashian on all the social mediaz. Audio and Video by Patrick Brady Music is by Mike Ruekberg Learn more about your ad choices. Visit megaphone.fm/adchoices