Podcasts about Pastry

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

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

Play No Games is a pop culture podcast that delivers genuine conversations, humor,& Reflection.

If you are stuck at your current weight, you are struggling with 1 of 3 types of weight loss resistance. Find out what is holding you back now by booking your free weight loss consultation with Hayley at https://www.basicallyitmeals.com/weightlossresistancediagnosis How to make buffets, parties and tempting meals easy: Recent experience while traveling… Examine before choosing Survey the entire buffet, party, menu, pantry What looks tempting that might actually not be good Pastries at my buffett What do you normally grab that you might not even like that much How do you want to feel after this meal? I used to go in thinking about calories and macros but when something looks good and you want it, and your only reason not to is a lecture about calories you say fuck it real fast

Today's guest shares the importance of not JUST offering baked goods through your business, but having an intention and a purpose behind everything you do as a business owner and creative. Join me as I chat with Emily Wilson of Philadelphia's Em Wilson pastry. Not only does she make the most drool-worthy pretzels, laminated pastries, and other delicious treats, but she also places a big emphasis on filling a need in her West Philly community by offering local and sustainable products.    Today we're chatting about: Emily's start in the pastry scene and how she worked her way through several Philadelphia bakery institutions How Emily faced burnout and decided to leave the industry and start running bake sales to make rent Em Wilson Pastry's transition from shared church kitchen to a spacious studio in Philly's Global Dye Works Emily's approach to pastry, workflow, and menu development The importance of transparency as a business owner How to determine the needs of your community and serve that through the way you do business    Support Emily: -Visit her website or follow her on Instagram -Check out her Hotplate to place an order! Also mentioned in this episode: -The Malvern Buttery -Emily's studio-mate, Bake Bake Philly! -Emily's supper club Support Blayre: -follow the pod on instagram -follow the pod on tiktok -follow Blayre's biz on instagram or check out the website

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

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

„Na výrobě dezertů se dá ušetřit, ale je tam velmi tenká hranice, kterou bych nepřekročila. Irituje mě, když se jídlo tvoří jenom pro efekt,“ říká přední česká cukrářka a zakladatelka HF Pastry Academy Helena Fléglová.

Pour l'épisode de cette semaine, Anouk et Eva Bouillaut m'ont ouvert les portes de leur Chocola(sis)terie. Parce que oui, Ursa Major c'est avant tout une histoire de famille ! Chez elles, la gourmandise s'hérite, et elles se remémorent avec émotion le placard magique, gourmand et sucré qui ne désemplit jamais chez leur grand-mère.Avec leur troisième soeur Julie (aux commandes de tout l'univers visuel et de la communication d'Ursa Major), elles ont donc imaginé une chocolaterie qui mêle une autre de leur passion de longue date : l'espace. Ici, les planètes se croquent et les lunes fondent sur la langue… et nous régalent ! Alors pour découvrir tout ça, rendez-vous au 75 rue Sedaine dans le 11ème arrondissement de Paris.Au menu de cet épisode :

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

Tiramisu, tarte aux fraises ou coquillage à la rose... Chaque dessert de Tarek Ahamada semble raconter une histoire. Chef pâtissier à l'Hôtel du Cap-Eden-Roc, il nous ouvre les portes de son univers où la création naît d'un détail, d'un paysage, d'un souvenir d'enfance.Entre deux saisons, lorsque l'hôtel ferme ses portes, il prend le temps de tout observer : les rideaux, les rochers, les bourgeons de sapin… et c'est de là que naissent bon nombre d'idées. Car pour lui, la création commence par l'attention aux petits détails.Au menu de cet épisode :

There's Bantido's everywhere this week from Lindenow to Panton Hill. It's a viral sensation kinda week as "Morgs" kicks into the man on the mark and "Bullza" gets shot by a sniper. We finish with Tommy posing a question about what is the point of a deposit. Sit back, relax and enjoy some "Good Banter" Jump on the Patreon - www.patreon.com/goodbanter

New Episode AlertBrian knows Jonathan - Pokémon & PastriesThis week on the Brian knows… Podcast, I sit down with my buddy Jonathan—a man whose Pokémon card collection is so massive, even Charizard's getting nervous.We're talkin' holo Charizards, obscure Japanese promos, and how Jonathan once pulled a legendary card and a hamstring in the same week. This guy's binder is thicker than a waffle, and somehow, he's managed to not eat a single one by mistake.What's fueling this Poké-chat? None other than donuts and a breakfast egg roll—because breakfast is the most important meal of the duel.So come for the collectibles, stay for the fried dough and chaotic nostalgia.All this and more on “Brian knows…”Follow on YouTube: @brianknowsmeGrab some sweet merch: http://www.tiny.one/MOTRTPodcast#BrianKnowsPodcast #PokemonCards #DonutsAndEggRolls #GottaCatchEmAll #BinderFlex

En 2022, dans l'épisode 58 de Papilles, je rencontrais Delphine Bodier. Elle avait ouvert Pampa depuis 2 mois et nous racontait tous les coulisses de sa reconversion en pâtisserie. 3 ans plus tard, Pampa a fermé et Delphine a vogué vers de nouvelles aventures. Le bon moment pour faire le point non ?Alors dans ce nouvel épisode, elle nous raconte cette fois les coulisses de Pampa ! Deux années de desserts, à apprendre le métier de cheffe d'entreprise, à trouver sa place, à dire oui, puis à oser dire non. Avec beaucoup de sincérité, Delphine nous parle de reconversion, de solitude, d'humanité, de joie, et surtout de ce que l'on garde d'une aventure quand elle se termine.Au menu de cet épisode :

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

Welcome to another episode of What's The Story? Hash Brown Glory…We're your hosts, Tom Bower and Lee Harding!Whilst RKD is still in the process of being rebuilt, we've been very lucky to use the OAC in Loughborough to record this incredible episode with our latest guest…This week, we're joined by the lord of the pies, Jamie Oliver's ‘Pie King', Calum Franklin!Author of ‘The Pie Room', the mastermind of pies at The Georgian (Harrods) and insanely talented chef, Calum visited us on the pod to talk about many things, but mainly…pies! What else?!We were in our element for this one, as you all know, we've got a soft spot for pastry! We dive into the nitty gritty behind what makes a great pie and so much more. We learn about Calum's background and journey into food and what's coming next…You can find Calum here:https://www.harrods.com/en-gb/c/restaurants/the-georgian?srsltid=AfmBOorJjvgiSvfmAyjhpCjAonJeLGnrqh2FwUVrbl5_VaqAkdSt7xvKYou can find us here:https://rustickitchendeli.comAs ever, thank you so much for listening!

Welcome to a special edition of the Chef JKP Podcast! In this special edition of the Chef JKP Podcast, host James Knight-Paccheco sits down with Chef Brice Konan-Ferrand, a renowned chocolatier and pastry chef who has worked around the globe. Chef Brice shares his inspiring culinary journey, from training in France and working in various kitchens worldwide to specialising in chocolate and taking part in major events like the one being discussed in this series - 'Le Fil Rouge.' brought to you by Valrhona, held at the prestigious Louvre in Abu Dhabi. This episode delves into the importance of culture, community, and creativity in the culinary world, highlighting the growing recognition of pastry chefs and offering advice for aspiring culinarians. Chef Brice also talks about his international experiences, including time spent in Hong Kong, Japan, and now Dubai, shaping his unique approach to fine chocolate and pastry. 00:00 Introduction to the Chef JKP Podcast 01:48 Special Edition: Celebrating Fine Chocolate 03:19 Guest Introduction: Chef Brice from Le Verona 04:31 Chef Brice's Journey: From Ivory Coast to France 06:34 Culinary Education and Early Career 09:46 Specializing in Pastry and International Experience 24:14 Unexpected Career Opportunities 25:54 Chef Brice's First Impressions of Hong Kong 26:55 Living and Working in Japan 28:41 Dubai: A New Adventure 31:43 The Louvre Abu Dhabi Event 34:44 Overcoming Challenges and Celebrating Successes 41:09 Recognition in the Culinary World 47:12 Advice for Aspiring Chefs 50:04 Conclusion and Final Thoughts You can follow chef Brice on HERE You can follow all things Varlhona on HERE Tune in for an exciting and insightful conversation with one of the culinary world's finest, as Chef Brice shares his journey, passion for chocolate, and advice for future chefs. A huge thank you to our partners Valrohna for making this special series possible! www.valrhona.com Please leave us a review on any podcast streaming platform - it's the best way to support the show! Food is Memories ! 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  

The 4th Annual Light a Candle Celebration is June 5 at the Andover Country Club and we are so grateful to the 5 Pastry Chefs joining us and donating their time: Erin Higgins, Whatever it Cakes; Katy Idarraga, DAVIOS; Sarah Edelstein, Party Favors; Angela Daley, Three Sweet Peas Bakery & Cafe; George Montilio, Montilio's Bakery.

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!

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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

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

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

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

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...

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.  

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! 

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.

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